Brasserie Balzar's Midnight Onion Soup

> Recipe available for a limited time only. Why?


Recipe courtesy The Paris Cookbook

6 tablespoons unsalted butter
6 tablespoons peanut oil
3 pounds onions, peeled, halved vertically through the root, and thinly sliced
1 tablespoon fine sea salt
4 tablespoons all-purpose flour
2 cups chicken stock
2/3 cup dry white wine, such as Sancerre
1 1/2 teaspoons freshly ground white pepper
Several sprigs fresh thyme, wrapped in cheesecloth
Several fresh or dried bay leaves
8 thin slices baguette, toasted
1 pound Swiss Gruyere, freshly grated

Equipment: 1 (10-quart) stockpot; 4 ovenproof soup bowls

In a 10-quart stockpot, melt the butter over low heat. Add the oil, onions, and salt, and stir to coat the onions. Cook, covered, over low heat, stirring occasionally so the onions do not scorch, just until the onions are soft but still pale, about 15 minutes.

Sprinkle the flour over the onions and stir to coat the onions. Immediately add the stock, wine, 4 quarts water, the white pepper, thyme sprigs, and bay leaves. Bring just to a boil. Immediately reduce the heat to low. Simmer, partially covered, for 30 minutes. Taste for seasoning. (The soup can be prepared up to this point 1 day in advance. Refrigerate in a covered container. Reheat gently at serving time.)

Preheat the broiler.

Ladle the soup into individual ovenproof soup bowls. Top each serving with a slice of toasted baguette. Cover the bread with a thick coating of grated Gruyere. Place under the broiler. As soon as the cheese begins to bubble, serve the soup.

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 1 hour
Difficulty: Easy






Dumplings with Ginger Dipping Sauce 

Recipe courtesy Dining with the Duchess


For Dumplings:

1/2 pound lean ground pork

1 scallion, finely minced

1 tablespoon reduced-sodium soy sauce

1 tablespoon Asian sesame oil

1 teaspoon cornstarch

1 teaspoon dry sherry

1 teaspoon grated peeled ginger root

1 garlic clove, minced

1 (12-ounce) package (about 48) wonton skins

Bring a large pot of water to a boil. In a small bowl, mix the dipping sauce ingredients, stirring until the sugar dissolves; set aside. In a medium bowl, mix the pork, scallions, soy sauce, sesame oil, cornstarch, sherry, gingerroot and garlic.


Place the wonton skins on a work surface and cover them with a damp towel. Remove the wonton skins 1 at a time and place about 1 teaspoon filling in the center; do no overstuff or the wontons won’t seal securely. Moisten the edges of the wontons with water. Bring 2 opposite corners to the center, pinching the points to seal, then bring remaining 2 corners to center, pinching the points to seal. Repeat with the remaining wonton skins and filling.


Add the wontons in batches (if you add too many at once they may stick together) to the boiling water. Stir gently with a wooden spoon and bring back to a boil; boil 5 minutes. With a slotted spoon, transfer the wontons to a platter. Serve with a dipping sauce.


For Dipping Sauce:

1/4 cup red-wine vinegar

1/4 cup reduced-sodium soy sauce

2 tablespoons sugar

1 tablespoon Asian sesame oil

1 scallion, thinly sliced

2 teaspoons grated peeled ginger root

1/4 teaspoon crushed red pepper flakes


Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 10 minutes





Copyright 2001 Television Food Network, G.P. All rights reserved

4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Sauté the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

Yield: 4 servings
Prep Time: 1 hours 0 minutes
Cooking Time: 10 minutes
Difficulty: Easy




Recipe courtesy of Gourmet Magazine
4 3/4-inch-thick pork loin chops, trimmed to leave 1/4-inch fat
Salt and freshly ground pepper
1/4 teaspoon cayenne or paprika
2 tablespoons olive oil
1 cup pineapple juice
2 tablespoons minced gingerroot
2 tablespoons brown sugar
1 teaspoon cornstarch
1 tablespoon cold water
2 teaspoons Dijon-style mustard
1 cup diced fresh or canned pineapple
1 cup diced watermelon, seeded
2 scallions, thinly sliced
1/2 jalapeno, seeded and finely minced
1 tablespoon finely chopped fresh parsley
2 tablespoons lime juice

Season the chops with salt, pepper and cayenne. In a skillet heat the oil over moderately high heat until almost smoking. Cook the pork chops until well browned on either side, about 2 to 3 minutes per side. Remove chops to a plate, cover with foil and keep warm. Deglaze the skillet with 2/3 cup pineapple juice, stirring to remove browned bits from bottom of pan. Stir in 1 tablespoon of the minced gingerroot and the brown sugar and bring sauce to a simmer. Return the chops and any juices that have collected to the skillet, reduce heat and simmer, covered, for 6 to 8 minutes until meat is cooked through. Remove chops to a plate, cover with foil and keep warm. If necessary simmer sauce until slightly reduced. Mix together the cornstarch and cold water and stir into the simmering sauce, continuing to stir until thickened. Reduce heat, stir in mustard and adjust seasoning with salt and pepper.

In a bowl combine pineapple, watermelon, the remaining tablespoon of gingerroot, scallions, jalapeno, parsley, lime juice and the remaining 1/3 cup pineapple juice, mixing well.

Serve the chops warm, glazed with the sauce and garnished with the pineapple and watermelon relish.

Yield: 4 servings



                UDON WITH CHICKEN

                AND SCALLIONS (Tori

                Nanba Udon)


                c.1997, M.S. Milliken & S. Feniger, all rights reserved


                8 cups dashi

                2 teaspoons salt

                3 tablespoons each: dark soy sauce and light soy


                2 tablespoons sugar

                2 tablespoons mirin

                1 pound boneless, skinless chicken breasts or thighs,

                cut into bite-sized pieces

                6 green onions, cut into 2-inch lengths and halved


                6 to 8 fresh shiitake mushroom caps, crisscrossed on

                top with knife

                1/4 head Napa cabbage cut into 1-inch squares

                1 pound fresh, refrigerated or frozen udon noodles


                In a large pot, bring dashi just to a boil, then add the

                salt, soy sauces, sugar and mirin. Stir to dissolve,

                then bring the broth back to a gentle boil, and add the

                chicken pieces. Simmer until the chicken is tender,

                about 10 minutes, skimming any foam. Add the

                onions, mushrooms, and cabbage and simmer another

                2 to 3 minutes.


                Meanwhile, bring a large pot of unsalted water to a

                rapid boil. Add the noodles, bring back to a boil, and

                cook, stirring occasionally, until they just begin to

                soften, about 3 minutes. Drain noodles in a colander

                and rinse under cold running water while rubbing

                noodles to remove surface starch. Serve immediately,

                placing noodles in individual warm, deep bowls. Ladle

                hot broth over the noodles, and arrange pieces of

                chicken, onions, and mushrooms on the noodles.

                Serve immediately.


                Yield: 4 to 6 servings

                Prep Time: 15 minutes

                Cooking Time: 15 minutes

                Difficulty: Easy



        Lemon squares might seem a bit old-fashioned but they are still one of Martha Stewart’s

        favorite cookies -- and Martha is rather particular about her lemon squares: She prefers

        tart to sweet and serves them cut into dainty pieces with a light dusting of confectioners’



        To assure a tender, flaky crust, she makes a buttery dough by hand and then prebakes it

        so that it stays crisp following the addition of the lemon filling. The filling contains

        chopped almonds, which rise to the surface during baking much like pecans in a pecan

        pie. If you’re fond of limes, consider making this recipe with fresh lime juice instead.




             LEMON SQUARES

             Makes about 3 dozen


                2 cups all-purpose flour, sifted

                1/2 cup confectioners’ sugar, sifted, plus more for dusting

                3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into tablespoon-size pieces

                6 large eggs

                3 cups granulated sugar

                Grated zest of 3 lemons

                1 cup plus 2 tablespoons freshly squeezed lemon juice (about 7 lemons)

                1 cup blanched almonds, chopped and toasted

             1. Heat oven to 325 degrees. In a medium bowl, combine 1 1/2 cups flour and confectioners’ sugar.  Using a pastry cutter, cut in butter until mixture resembles coarse meal. Gently pat into a 9-by-13-inch glass baking dish, and bake until crust is golden brown, 20 to 25 minutes. Transfer dish to a rack to cool.


             2. Reduce oven to 300 degrees. Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice, and combine. Sift in remaining 1/2 cup flour, add nuts, and stir to combine.  Pour filling onto baked crust, and bake until filling sets, about 40 minutes. Refrigerate until well-chilled before slicing, 1 hour and preferably overnight. Dust with confectioners’ sugar, slice into pieces with a sharp knife, and serve.




        Since the days of the penny-candy store, the lemon drop, with its tart sweetness, has

        been a favorite among children. This easy-to-prepare cookie, which uses candied lemon

        peel to add an extra-lemony crunch, was inspired by the lemon drop and is sure to bring

        back pleasant childhood memories.


        You can make your own candied lemon peel, or you can purchase it at a specialty food

        store. To make your own, simmer blanched lemon peel in a simple syrup (equal parts

        water and sugar) for about 15 to 20 minutes. Remove from heat and let sit in the syrup

        overnight. Dry the peel on a cooling rack and then toss in sugar to coat. Store the

        candied lemon peel in an airtight container.





Makes about 2 dozen

                1/4 cup (1/2 stick) unsalted butter, room temperature

                1 cup sugar, plus more for rolling the cookies

                1 large egg

                Zest of 2 lemons

                2/3 cups all purpose flour

                1/4 teaspoon baking soda

                Pinch of salt

                2 tablespoons finely chopped candied lemon peel


1. Heat oven to 350 degrees. Line 2 baking sheets with Silpat nonstick baking mats and set aside. In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar until light and fluffy, about 3 to 5 minutes, scraping down the sides of the bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.


2. In a bowl, whisk together flour, baking soda, salt, and finely chopped candied lemon peel; add to butter mixture and mix on medium-low to combine, about 20 seconds. Remove the dough to a sheet of plastic wrap. Chill until firm, about 15 to 20 minutes.


 3. Pinch off dough and shape into 1-inch balls. Drop the ball in the sugar; using the sugar to keep the dough from sticking to your hands, roll the ball of dough around to coat completely in sugar.


Place the cookies on the prepared baking sheet, about 2 inches apart. Press to flatten slightly, the cookies should be about 1/4-inch thick. (Keep the remaining dough in the refrigerator while not in use.) Bake until just golden, about 10 minutes. Remove to a wire rack to cool.




                Recipe courtesy Gourmet Magazine


                2 carrots, peeled

                2 small zucchini, scrubbed

                2 small yellow summer squash, washed well

                2 tablespoons unsalted butter

                1 teaspoon drain bottled horseradish

                2 teaspoon fresh lemon juice

                Salt and pepper, to taste


                With a vegetable peeler cut the carrot, the zucchini,

                and the yellow summer squash length-wise

                into“ribbons,” reserving the center cores for another

                use. In a heavy skillet cook the vegetables in the

                butter over moderately high heat, stirring, for 1 to 2

                minutes, or until the vegetables are crisp-tender, add

                the horseradish, the lemon juice, and salt and pepper

                to taste, and toss the mixture well.


                Yield: 4 servings




                Recipes courtesy Gourmet Magazine

                2 tablespoons olive oil

                1 bag frozen baby artichokes

                2 garlic cloves, minced

                4 tablespoons fresh lemon juice

                4 tablespoons butter


                Heat oil in heavy medium saucepan over medium

                heat, saute artichokes until browned; cook 1 minute.

                Add lemon juice and butter; whisk until butter melts.

                Season with salt and pepper. Serve artichokes warm

                with seasoned butter.


                Yield: 4 servings



        Mark Strausman of the restaurant Campagna, in New York City, loves to

        prepare Italian country cuisine, in which a simple tomato sauce can function

        as the starting point for a number of hearty dishes. Penne Alla Telefano, a

        pasta dish that you can make in just a few minutes if you’ve prepared the

        traditional Italian tomato sauce ahead of time, takes its name from the long

        “telephone wires” of melted fresh mozzarella that trail each forkful from plate

        to mouth.



             Serves 4 to 6

                Coarse salt, to taste

                1 pound penne pasta

                1/4 cup extra-virgin olive oil

                3 cloves garlic, thinly sliced

                1/2 teaspoon crushed red-pepper flakes

                2 cups Traditional Italian Tomato Sauce (recipe follows)

                1/4 pound fresh mozzarella cheese, chilled and cut into small cubes

             Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, 8 to

             10 minutes, or according to package instructions. Remove from heat, drain, and set

             aside. Meanwhile, in a large sauté pan, heat olive oil over medium heat, add garlic,

             and sauté until golden brown, 1 to 2 minutes. Add crushed red-pepper flakes and

             tomato sauce, and simmer until thickened, about 5 minutes. Season with salt. Add

             the cooked pasta and cubed mozzarella to the sauce, tossing until coated and

             heated through. Serve immediately.    




             Makes about 9 cups

             If you are preparing this recipe in August or September, use fresh plum tomatoes,

             because they will be at the height of their season. Cut them into large pieces, and

             run them through the food mill just as you would canned tomatoes. Slow cooking

             will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use

             Italian plum tomatoes from the San Marzano Valley.

                4 twenty-eight-ounce cans whole Italian plum tomatoes

                1/4 cup extra-virgin olive oil

                3 cloves garlic, thinly sliced

                1 teaspoon crushed red-pepper flakes

                1 cup Chianti or dry red wine

                1 tablespoon dried oregano

                8 leaves fresh basil

                Coarse salt to taste

                Freshly ground pepper to taste


             Purée the tomatoes in a food mill, removing most of the seeds. In a medium

             stockpot, heat the olive oil over medium heat, add garlic, and sauté until golden

             brown, 1 to 2 minutes. Add red-pepper flakes. While the oil is sizzling, slowly add

             half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes,

             reduce heat to low, and let simmer. Add the oregano, and continue to simmer until

             slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add the basil. Season

             with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4

             days in a covered container, or in the freezer for 1 month.


             SPECIAL THANKS

             Mark Strausman

             Owner and chef


             24 East 21st Street

             New York, NY 10010




             Serves 6 to 8

                3 large whole boneless skinless chicken breasts (about 3 pounds total), split

                and trimmed

                2 cups milk

                4 cups all-purpose flour, sifted

                6 large eggs, beaten

                Pinch of coarse salt

                6 cups unseasoned dry bread crumbs

                1/2 cup extra-virgin olive oil

                4 tablespoons unsalted butter

                2 cups Traditional Italian Tomato Sauce (recipe follows), warmed

                1/2 pound fresh mozzarella cheese, thinly sliced


             1. Using a meat tenderizer or a heavy skillet, pound the chicken breasts between

             two sheets of plastic wrap until flat, about 1/4 inch in thickness. Place the milk,

             flour, eggs, and bread crumbs in separate shallow baking dishes. Season the eggs

             with a pinch of salt. Dip each breast in the following order; milk, flour (shake off

             excess), eggs, and bread crumbs (press down firmly while coating with bread



             2. In a large skillet, melt the butter with the olive oil over medium-high heat until

             sizzling. Arrange the chicken breasts in the pan without crowding, cooking in

             batches if necessary. Reduce the heat, and cook the chicken until golden brown

             and the juices run clear when poked with a sharp fork, 3 to 5 minutes per side.

             Remove to a baking sheet lined with paper towels; pat off excess oil.


             3. Place 1/2 cup of the warm tomato sauce in the bottom of a 9-by-13-by-2-inch

             baking dish. Add 3 of the cooked breasts to the baking dish; cover with 1/2 cup of

             the warm tomato sauce and half the sliced mozzarella. Repeat with the remaining

             chicken breasts and sauce, and top with mozzarella. Transfer to broiler, and broil

             until the cheese is melted and golden brown, about 5 minutes. Remove from broiler,

             and serve immediately.





             Makes about 9 cups

             If you are preparing this recipe in August or September, use fresh plum tomatoes,

             because they will be at the height of their season. Cut them into large pieces, and

             run them through the food mill just as you would canned tomatoes. Slow cooking

             will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use

             Italian plum tomatoes from the San Marzano Valley.

                4 twenty-eight-ounce cans whole Italian plum tomatoes

                1/4 cup extra-virgin olive oil

                3 cloves garlic, thinly sliced

                1 teaspoon crushed red-pepper flakes

                1 cup Chianti or dry red wine

                1 tablespoon dried oregano

                8 leaves fresh basil

                Coarse salt to taste

                Freshly ground pepper to taste


             Purée the tomatoes in a food mill, removing most of the seeds. In a medium

             stockpot, heat the olive oil over medium heat, add garlic, and sauté until golden

             brown, 1 to 2 minutes. Add red-pepper flakes. While the oil is sizzling, slowly add

             half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes,

             reduce heat to low, and let simmer. Add the oregano, and continue to simmer until

             slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add the basil. Season

             with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4

             days in a covered container, or in the freezer for 1 month.

             SPECIAL THANKS

             Mark Strausman

             Owner and chef


             24 East 21st Street

             New York, NY 10010


Clams and mussels (Martha)

1         pound mussels

2          pounds littleneck clams

1          small white baguette, cut into 3/4-inch slices

3          tablespoons olive oil

1          clove garlic, cut in half

2          tablespoons unsalted butter

3/4       pound leeks, white parts only, cut in half lengthwise and sliced very thinly, washed

2          medium shallots, finely chopped

4          sprigs fresh thyme

1          small sprig fresh oregano

1          fresh or dried bay leaf

1/2       serrano chile, seeded and deveined

2          cups dry white wine

            Salt and freshly ground black pepper


1. Scrub mussels and clams in cool water. Remove beards from mussels, and discard all broken or opened shells. Remove from water, and refrigerate until needed.


2. Heat broiler or grill to medium-high heat. Brush bread slices with olive oil on both sides. Place on grill or under broiler for about 30 seconds on each side or until golden. While still hot, rub tops with cut side of garlic clove.


3. Place a large stockpot on grill or stove over medium heat. Add butter. When melted and bubbling, add leeks, shallots, thyme, oregano, bay leaf, and chile. Sauté until leeks and shallots are translucent, about 10 minutes. Add white wine, and salt and pepper to taste; bring to a simmer. Add mussels and clams; cover; cook until shells open, about 7 minutes. Serve in a bowl with the croutons.


Recipe courtesy of Gourmet Magazine

1 medium eggplant, cut into 1/2-inch rounds
1/2 cup flour
1 egg, lightly beaten
1 1/4 cups seasoned dry bread crumbs
1 clove garlic, thinly sliced
1/2 cup olive oil
3 cups Marinara sauce, heated
1/2 cup fresh basil leaves, thinly sliced
Salt and pepper
3/4 cup grated Parmesan cheese
1/2 pound Mozzarella, thinly sliced

Dip eggplant rounds in the flour, the egg and then in the bread crumbs and transfer to a sheet pan and arrange in a single layer. In a skillet heat 1/4-inch of olive oil and cook eggplant in batches, adding more olive oil to pan when necessary, until golden brown on both sides. Transfer cooked eggplant to paper towel-lined sheet pan to drain and season with salt and pepper. Spread warm marinara sauce in bottom of baking dish and alternate layers of eggplant, marinara sauce, basil, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with the Mozzarella on top. Bake in a pre-heated 350 F oven, uncovered, for 30 minutes until bubbly.

Yield: 4 servings



Serves 4


4-inch square dried kombu, cleaned with a damp cloth
2/3 cup bonito flakes (fish flakes)
1/3 pound enoki mushrooms, reserve a few for garnish
2 tablespoons miso
2 scallions, finely sliced





1. To prepare the dashi, combine the kombu and 4 cups water in a pot; bring to a boil. Remove the kelp, and discard. Add the bonito flakes, stir well, and remove from heat. Let the flakes settle to the bottom of the pot, about 30 seconds. Strain the stock through a fine sieve, discarding the bonito flakes.

2. Return the stock to the pot, and add the mushrooms. Cook over moderate heat until the mushrooms have softened (about 3 minutes). In a small bowl, dissolve miso in a ladleful of dashi. Add dissolved miso to the soup, and stir to combine. Divide the soup among four bowls, and sprinkle with the reserved enoki and the scallions.





If you like pork, you may like my grandmother's recipe for "Gutta."

It's kind of like scrapple, but it is an old Pennsylvania-Dutch family recipe,  that I was raised on.  Grandma didn't measure things, so bear with me, please.



pork neck bones, or scraps from leftover pork


steel cut oats (aka "pin oats)  You may have to go to a health food store for



Brown the pork in a large saucepan over med.high heat.(if raw) or put already

cooked pork in  the pan.

Cover with an ample amount of water and simmer until tender--several hours.

Strain the broth and chill it to solidify fat.  Remove fat from chilled broth. Remove pork meat from bones and chop finely.  Add to broth and bring to a boil. Add enough oats to cook into an oatmeal like consistency.

(This is the hard part because I have no proportions. For my 3 qt. saucepan I

use 4 handfuls of oats.  I cook like Grandma did...)


Cover and cook until oats are done and the mixture is thick.  (Gutta means

glue--you'll see how it got the name.) Pour mixture into a lightly greased loaf pan and chill. Slice and dredge in flour and fry in just a bit of oil over med-low heat until crisp and golden. Makes a rib-sticking breakfast, has lots of fiber, and tastes great. (Grandma lived to be almost 90 and almost always had Gutta, Snickedoodles, and German Chocolate cake around.  She was a midwife, an herbalist, and counseled women on how to raise their kids by watching the stars.  A unique woman--I miss her.)




Ming Tsai's Asian Barbecue

Heat up the summer with Chef Ming Tsai's Asian Barbecue—a mixed grill of chicken, ribs, and halibut basted with a zesty Asian barbecue sauce. Serve the barbecue alongside Chef Tsai's Grilled Potatoes (see recipe) and savory Vegetable Slaw (see recipe) for a summertime treat. Make sure the grill is preheated to avoid sticking and don't flip the food until it starts crisping, advises Chef Tsai.


Source:  Chef Ming Tsai, EG Culinary Council

4 pound(s) Baby back ribs (can substitute beef ribs)

to taste Salt and pepper


Ming Tsai's Asian Barbecue Sauce,

1  Chicken, whole (broken in half with bone-in) or 8 chicken thighs

4          Halibut fillets, 6 oz

Cut ribs to fit in a large pot and season with salt and pepper.

Place in pot and cover with cold water. Bring to a boil, cover pot, lower heat, and simmer 30 to 45 minutes, until tender.

Meanwhile, preheat a clean grill for about 30 minutes. When hot, spray with non-stick cooking spray or brush with oil.

Remove simmering ribs from cooking liquid and reserve.

5.Separate Barbecue Sauce into three batches, reserving one-third for basting.

6.Season ribs, chicken, and halibut with salt and pepper.

7.Coat evenly with barbecue sauce, separating chicken from ribs and halibut. 

8.Place chicken and ribs on the grill and grill for 15 minutes, basting with reserved sauce. To test doneness of chicken,

cut it with a knife and visually check. Only turn the halibut once.

9.Add halibut to the grill when ribs and chicken are half done.  Grill for 8 minutes or until it flakes.




Wolfgang's Potstickers

1/4 cup garlic cloves
1 inch fresh ginger
2 tablespoons peanut oil
1 1/2 pounds lean ground pork
1/2 cup cilantro leaves, finely chopped
1/2 cup green onions, finely chopped
1/4 cup finely chopped dried fruits (apricots, cherries or raisins)
1/4 cup oyster sauce
1 tablespoon chili paste
1 tablespoon sesame oil
Salt and freshly ground black pepper
Pinch of sugar

Round wonton wrappers:
1 egg beaten with 1 tablespoon of water, for eggwash
2 tablespoons peanut oil
1. In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl. Add the remaining ingredients. Mix together thoroughly and refrigerate, covered, for 1 hour.

2. To make the potstickers, separate the wonton wrappers. Brush edges with eggwash. Place a generous spoonful of the filling and fold the edges, making folds in the front side, starting from the center, going down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.

3. To cook the potstickers, cook in small batches in boiling, salted water. Drain. Heat a non stick skillet, add peanut oil and sear until golden-brown on the bottom. Remove and serve with dipping sauce.

Serve on a bed of lettuce, with the dipping sauce on the side.

Fresh, young, aromatic wines are the partners I prefer for Asian appetizers. I look for Sauvignon Blancs (or Fumé Blancs as they’re often called in California) like Robert Mondavi’s or Chateau St. Jean, or Goldwater or Villa Maria from New Zealand.



1. Prepare the aromatic mixture: In a food processor, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree. Cook mixture in a small saucepan over medium heat for 1 to 2 minutes. Season with salt, pepper and sugar. Set aside.

2. Prepare the filling: In a wok or heavy skillet, stir fry mushrooms in peanut oil for 30 seconds, then add remaining vegetables and cook for 1 minute. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodle, mushroom soy sauce, chili paste, sesame oil, and cilantro. Add aromatics mixture. Season with salt and pepper. Set aside to cool completely. When ready to form the spring rolls, squeeze out all the excess liquid.

3. To make the spring rolls, place about 1/4 cup of prepared filling per wonton wrapper. Place filling as per directions alongside. Roll the wrapper, tuck ends in, and complete as if wrapping a parcel. Seal edges with the eggwash. Repeat the process until all filling is used.

4. In a heavy deep saucepan, heat oil to 350 degrees F. and deep fry spring rolls, 3 or 4 at a time until golden, about 2 to 3 minutes. Drain on paper towels.

Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. (Very easy to make – see separate recipe). Serve immediately.

2 tablespoons fresh ginger, chopped
1 tablespoon garlic, chopped
2 tablespoons green onions, chopped
Pinch of red pepper flakes
1/2 cup peanut oil
Pinch of salt
Pinch of freshly ground black pepper
Pinch of sugar

1/2 cup onions, julienned
1 medium carrot, julienned
4 ounces shiitake mushrooms, stems discarded, sliced into julienne
1 1/2 cup red bell pepper, julienned
2 cups green cabbage, julienned
3 tablespoons peanut oil, for stir-frying
Salt and freshly ground black pepper
4 ounces glass noodles, soaked in water for 10 minutes, chopped into smaller strands
1/4 cup mushroom soy sauce
2 tablespoons chili paste
1 tablespoon Asian sesame oil
1/2 cup cilantro, chopped

To form spring rolls:
1 package wonton wrappers
1 egg with 1 tablespoon each of water and cornstarch, beaten together for eggwash
Peanut oil, for deep-frying
Hot Chinese Mustard Sauce (see separate recipe)




Recipe courtesy of Emeril Lagasse, 2000

2 cups chicken stock
1 cup sour cream
1 cup Salsa Verde
Salt and pepper
1 recipe Roasted Pork and Caramelized Onion filling, recipe follows
12 corn tortillas
1 cup water
1 teaspoon olive oil
1/2 pound queso Fresco cheese, crumbled
1 tablespoon chopped fresh cilantro leaves

Preheat the oven to 400 degrees F. Grease a large rectangle oven-proof pan with the oil. In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of the mixture over the bottom of the prepared pan. Spread 1/4 cup of the filling over 1/4 of each tortilla. Roll the tortillas up firmly. Place the tortillas, seam side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas. Cover the pan with parchment paper and aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving. Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve warm.

Recipe courtesy Emeril Lagasse, 2000

1 (5 to 5 1/2 pound) pork butt, bone in, untrimmed
Freshly ground black pepper
2 tablespoons olive oil
1 large onion, thinly sliced
1/2 cup canned chopped green chilies
1/2 pound queso Fresco cheese or any meltable white cheese, such as Monterey Jack

Preheat the oven to 450 degrees F. Season the pork with salt and pepper. Place in a medium roasting pan and add 1/2 cup of water. Place in the oven and roast for 1 hour. Reduce the heat to 350 degrees F and continue to cook for 3 hours. Remove from the oven and cool completely. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. When the pork is cool, remove any excess fat and the bone. Shred the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly. Yield: about 3 1/2 cups

Yield: 4 to 6 servings


Recipe courtesy of Emeril Lagasse, 2000

For the Stock:
1 (4 to 5 pound) whole chicken, innards removed and rinsed
1 large onion, chopped
1 cup medium diced carrots
1 cup medium diced celery
4 cloves garlic
2 bay leaves
1 teaspoon crushed red pepper
8 cups water

For the Soup
8 (7-inch) corn tortillas, recipe follows
Vegetable oil, for frying
2 cups chopped onions
Freshly ground black pepper
1 teaspoon dried oregano leaves
1 tablespoon chopped garlic
1 bay leaf
1 jalapeno, seeded and minced
2 cups chopped fresh tomatoes, peeled and seeded (about 6 to 8 Romas)
1/4 cup chopped fresh cilantro leaves

1 large avocado, peeled and diced
2 fresh limes, cut into quarters
1 tablespoon chopped fresh cilantro leaves

For the Stock: Season the chicken with salt. Place in a large stock pot and add the remaining ingredients. Season with a teaspoon of salt. Place the pan over medium heat and bring to a boil. Reduce the heat to medium low and simmer until the chicken is tender, about 2 hours. Remove from the heat and cool completely. Remove the chicken and set aside. Strain the liquid into a another pan, discarding the vegetables. Remove the fat and bones from the chicken. Dice the chicken into 1/2-inch pieces. Set aside.

For the Soup: Preheat the fryer. Cut half of the tortillas in quarters and thinly slice the other half. Fry both cuts of tortillas in batches, until golden brown. Remove and drain on paper towels. Season with salt and set aside. In a stock pot, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt, pepper and oregano. Sauté until soft, about 2 to 3 minutes. Stir in the garlic, bay leaf and jalapeno. Continue to sauté for 1 minute. Stir in the tomatoes. Season with salt and pepper. Sauté for 2 minutes. Crush the reserved fried tortilla quarters over the tomatoes. Stir to mix. Stir in the reserved chicken stock and bring to a boil. Reduce the heat to medium low and simmer for 30 minutes. Using a hand-held blender, puree the soup until smooth or leave chunky. Reseason the soup. Stir in the reserved diced chicken and cilantro. Simmer for another 5 minutes. To serve, ladle the soup into individual bowls. Garnish with the avocados, squeeze of lime juice, fresh cilantro and the fried tortilla strips. Serve warm.

Recipe courtesy Emeril Lagasse, 2000

2 cups corn flour
1 teaspoon salt
2 tablespoons lard
1 1/2 cups water

In a mixing bowl, combine the flour, salt, and lard. Mix well. Stir in the water. **The dough should be slightly wet. Form the dough into a smooth ball. Divide the dough into 12 pieces. Place a little water on the hands and form the dough into small balls. Place the balls on a piece of parchment paper (12 inches by 8 1/2 inches). Using your hands, flatten the dough and form into a flat circle. Place a piece of plastic wrap over the circle. Using a rolling pin, roll the dough out into a 6 1/2 to 7-inch circle and 1/8-inch thick. In a medium non-stick skillet, over medium heat, brown the tortillas for 1 to 2 minutes on each side. Remove and place between 2 sheets of parchment paper. Repeat the above process with the remaining dough. Serve warm. Yield: 12 tortillas

Yield: about 6 to 8 servings


Serves 6 to 8


  1 1/2 pounds kielbasa

3 cups chopped yellow onions (2 large onions)

2 cups chopped leeks (about 2 leeks), white parts only, well cleaned

1/4 cup olive oil

1 1/2 pounds small red or white potatoes

1 tablespoon coarse salt

1/2 tablespoon freshly ground black pepper

2 dozen littleneck clams, scrubbed

1 pound steamer clams, scrubbed

2 pounds mussels, cleaned and debearded

1 1/2 pounds large shrimp, in the shell

3 one-and-a-half-pound lobsters

2 cups good dry white wine 


 1. Slice the kielbasa diagonally into 1-inch-thick slices; set aside. In a heavy-bottomed 16- to 20-quart stockpot, sauté the onions and leeks in the olive oil on medium heat until the onions start to brown, about 15 minutes.


2. Layer the ingredients on top of the onions in the stockpot in the following order: potatoes, salt and pepper, kielbasa, littleneck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the wine. Cover the pot tightly, and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium, and cook 15 minutes more. At this point, the clambake should be done, but test to make sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open.


3. Transfer the lobsters to a wooden board, cut them up, and crack the claws. Using large slotted spoons, transfer the seafood, potatoes, and sausages to a large bowl, and top with the lobsters. Strain the broth through a fine sieve, discarding solids. Season the broth to taste, and serve immediately in mugs alongside the clambake.


Excerpted from “The Barefoot Contessa Cookbook” by Ina Garten; foreword by Martha Stewart. Copyright © 1999 by Ina Garten. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. 

   OCTOBER 2, 2000  




Topped with a crisp, golden Gruyère crust and bursting with the sweetness of fresh cherry tomatoes, this recipe—which originally appeared in Martha Stewart Living magazine—has become one of Oprah Winfrey’s favorites. Today, she joins Martha to put this savory cobbler together. Martha recommends keeping the dough cold until it’s time for baking and also suggests letting the cobbler cool for a few minutes before serving, to allow the tomato juices to collect.  






Serves 8


  1 1/2 cups plus 2 tablespoons all-purpose flour

1 1/2 teaspoons coarse salt

2 teaspoons sugar

3/4 cup Gruyère cheese

1/2 cup (1 stick) plus 1 tablespoon unsalted butter, cold, cut into pieces

1 large yellow onion, diced

3 cloves garlic, finely minced

2 pounds assorted cherry tomatoes

1/4 cup chopped fresh basil

Pinch freshly ground black pepper

1 large egg 


 1. In the bowl of a food processor, combine 1 1/4 cups flour, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 cup Gruyère cheese. Add 1/2 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds.


2. With machine running, pour about 1/8 cup ice water, little by little, through feed tube. Pulse until dough holds together without becoming wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more water, 1 teaspoon at a time.


3. Flatten dough into a disk; wrap in plastic. Transfer to refrigerator; chill 1 hour.


4. Melt remaining tablespoon butter in a large skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until translucent and softened, 5 to 7 minutes. Transfer to a bowl, and cool slightly.


5. Place tomatoes in a large bowl. Toss with remaining 1/4 cup plus 2 tablespoons flour, 1 teaspoon salt, 1 1/2 teaspoons sugar, and the basil and pepper. Add onion mixture, and toss to combine. Transfer mixture to a deep 9-inch pie dish. Set aside.


6. Heat oven to 375°. Roll out dough into a circle 1 inch larger than pie dish. Transfer rolled dough to top of dish; tuck in edges to seal, forming a decorative edge, if desired. Cut four 1-inch slits in crust.


7. In a small bowl, mix egg with 1 teaspoon water. Brush egg glaze over crust; sprinkle crust with remaining 1/4 cup cheese. Place pie dish on a baking sheet lined with a Silpat to catch drips. Bake until crust is golden and inside is bubbling, about 50 minutes. Let cobbler cool before serving. 




 Serves 8 



This cobbler encloses berries in a pâte brisée—classic French short-pastry dough. 

1 1/2   pints blueberries  

2   pints blackberries  

1/2   cup sugar  

2   tablespoons all-purpose flour  

2   tablespoons freshly squeezed lemon juice  

1   dash of ground cinnamon  

  Pâte Brisée  

1   large egg yolk  

1   tablespoon heavy cream  


 1. Heat oven to 400°. Place berries in a large bowl. Add sugar, flour, lemon juice, and cinnamon. Toss to combine. Set aside.  


 2. On a lightly floured surface, roll out the pâte brisée into an 18-inch circle 1/8 inch thick. Fold the dough in half, and transfer to an 8 1/2-by-2 1/2-inch round gratin dish or deep-dish pie plate. Carefully press the dough into the bottom and sides of the dish, allowing the excess to hang over the edge.  


 3. Spoon the berry mixture into the prepared dish, and fold the pastry in over the fruit. Trim away excess pastry, leaving an opening of about 3 inches in the center. Chill cobbler in the refrigerator until dough is firm, 15 to 20 minutes.  


Combine egg yolk and cream in a small bowl. Brush pastry with the egg wash. Place cobbler in oven. Bake until crust is golden, about 30 minutes. Reduce heat to 350°. Continue baking until juices start to bubble up over the crust, about 35 minutes more. Remove from oven, cool slightly, and serve. 




Recipe courtesy Linda Gassenheimer

Olive oil spray
1 pound boneless, skinless chicken breast, visible fat removed
Salt and freshly ground black pepper
1 cup low-sugar, low-fat pasta sauce
1/4 cup freshly grated Parmesan

Set a medium-size nonstick skillet over medium-high heat. Spray with olive oil, and brown the chicken 2 minutes on each side. Season each cooked side with salt and pepper. Add the pasta sauce and let simmer for 4 minutes. Sprinkle with Parmesan cheese, cover with a lid, and let sit 1 minute. Divide between 4 plates and serve with the pasta and broccoli.

Pasta and Broccoli:
4 ounces whole wheat spaghetti (1 cup uncooked)
4 cups broccoli florets (8 ounces)
1 tablespoon, plus 1 teaspoon olive oil

Bring a large pot of water to a boil and add the pasta. Cook 5 minutes, add broccoli, and continue to cook 4 minutes. Drain and toss with olive oil; season with salt and pepper.

Yield: Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes
Difficulty: Easy




 Serves 4 to 6 


 If you prefer not to use the raw yolk in this recipe, substitute one tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible. 







    For the croutons:  

2   tablespoons unsalted butter, melted  

2   tablespoons extra-virgin olive oil  

1   eight-to ten ounce loaf rustic Italian bread, crusts removed, cut into 3/4-inch pieces  

1   teaspoon salt  

1/4   teaspoons ground cayenne pepper  

1/2   teaspoons freshly ground black pepper  


    For the salad:  

2   cloves garlic  

4   anchovy fillets  

1   teaspoon salt  

1   teaspoon freshly ground black pepper  

1   tablespoon freshly squeezed lemon juice  

1   teaspoon Worcestershire sauce  

1/2   teaspoon Dijon mustard  

1   large egg yolk  

1/3   cup extra-virgin olive oil  

2   ten-ounce heads romaine lettuce, outer leaves discarded, inner leaves washed and dried  

1   cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler  


 1. Heat oven to 450°. Combine butter and olive oil in a large bowl. Add bread cubes, and toss until coated. Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated. Spread bread in a single layer on an 11-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside until needed.  


 2. Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash garlic and anchovies into a paste.  


 3. Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk  


 4. Using the fork, whisk in the olive oil.  


Chop romaine leaves into 1- to 1 1/2-inch pieces. Add croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately. To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar. Screw the lid on the jar tightly, and shake to combine. Shake the jar before each use. Store, refrigerated, up to 4 days. 


Serves 4


  1/2 cup coarse salt (or 6 tablespoons table salt)

1 whole chicken, cut into serving pieces

1 1/2 cups all-purpose flour

1/4 cup cornmeal

2 teaspoons dried thyme or oregano, or a pinch of cayenne pepper

1 teaspoon table salt

1/2 teaspoon freshly ground black pepper

2 eggs

1/2 cup buttermilk

Peanut oil, for frying 


 1. In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack.


2. Mix together the flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk the eggs, then whisk in the buttermilk. Dip half the chicken pieces in the buttermilk mixture, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a jelly-roll pan or cookie sheet, and place in the refrigerator for at least 1 hour, but preferably 2, to set.


3. Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat.


4. When oil reaches 365° (if you don’t have a thermometer, simply wait until the oil starts to smoke—very hot oil is fine for this recipe), arrange chicken pieces in the pan, skin-side down, and cover pan. After 5 minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pace—not too rapidly and not too slowly (medium to medium-high heat is best, depending on the heat conductivity of your pan). Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack while the chicken is cooking.


Remove the fried chicken to a cleaned wire rack set over a jelly-roll pan or cookie sheet. Let drain for 5 minutes, and serve. 




Makes about 5 cups; serves 6 to 8


  1 pound green cabbage (about half a medium head), finely shredded

Salt and freshly ground pepper

1/2 small red onion, finely chopped

1 tablespoon honey

2 tablespoons rice-wine vinegar

2 tablespoons olive oil

1 teaspoon mustard

2 teaspoons minced fresh tarragon leaves

1 large Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces

1 medium head fennel, thinly sliced (about 2 1/2 cups)



 1. Toss cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)


2. Stir together onion, honey, vinegar, oil, mustard, and tarragon in medium bowl; set dressing aside. Immediately toss cabbage, apple, and fennel in dressing. Season to taste with salt and pepper. Cover, and refrigerate until ready to serve. 





Makes about 5 cups; serves 6 to 8


  1 pound green cabbage (about half a medium head), finely shredded

1 teaspoon salt, plus more to taste

2 tablespoons smooth peanut butter

2 tablespoons peanut oil

2 tablespoons rice-wine vinegar

1 tablespoon soy sauce

1 teaspoon honey

2 medium garlic cloves, coarsely chopped

1 one-and-a-half-inch piece of ginger

1/2 jalapeño chile, seeded

1 large carrot, peeled and grated

4 medium radishes, halved lengthwise and thinly sliced

4 medium scallions, thinly sliced



 1. Toss cabbage and carrot with 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)


2. In the bowl of a food processor, purée peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until a smooth paste is formed. Toss cabbage, carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt. Cover, and refrigerate until ready to serve. 





Recipe courtesy Tanya Holland

1 (3 pound) fryer, cut into pieces
2 cups buttermilk
6 cloves garlic, smashed
1 large onion, sliced
1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1/2 teaspoon cayenne pepper
Salt and pepper
3 cups solid vegetable shortening

Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.

Yield: 4 servings
Prep Time: 8 hours 10 minutes
Cooking Time: 35 minutes




1/4 cup extra-virgin olive oil
1 Spanish onion, diced into 1/4-inch cubes
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 twenty-eight-ounce cans whole, peeled tomatoes, crushed by hand and juices reserved
Coarse salt to taste

 In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light-golden brown, 8 to 10 minutes. Add the thyme and carrot, and cook until the carrot is soft, about 5 minutes. Add the tomatoes and juice, and bring to a boil, stirring often. Lower the heat, and simmer until thick, about 30 minutes. Season with salt, and serve. This sauce will keep for 1 week in the refrigerator and up to 6 months in the freezer

Maple Chicken Wings 

Recipe courtesy Paul Mayotte


3 to 4 pounds chicken wings

1/3 cup teriyaki sauce

1/2 cup lite soy sauce

2 tablespoon minced garlic

1/2 tablespoon black pepper

1 tablespoon onion powder

1 to 2 cups maple syrup


Preheat oven to 350 degrees F.

Cut off chicken wing tips and snip the skin between the joints. Place in disposable large baking pan. Add half of the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and black pepper, toss to coat.


Place pan on baking sheet and bake for approximately 1 to 1 1/2 hours, tossing every 15 to 20 minutes. The liquid will gradually evaporate the longer you cook it.


When the majority, but not all, of the liquid has evaporated, increase the oven temperature to 425 degrees F. Pour the remaining maple syrup over the wings. Turn wings to coat evenly and cook an additional 10 minutes.


Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Difficulty: Medium


Beef Goulash


Serves 8 to 10

Slavic peasants created this stew using three basic ingredients: equal parts beef and onions, and a healthy dose of paprika. Whether you use sweet or spicy Hungarian paprika, it should be fresh, with a pungent aroma.


1/4  cup unsalted butter

1/4  cup olive oil

5  pounds beef chuck, well trimmed, cut into 1-inch cubes

   Salt and freshly ground black pepper

5  pounds yellow onions, chopped

1/4  cup Hungarian paprika

3  cups Homemade Beef Stock

   Sour cream, for garnish

2  pounds broad egg noodles, cooked

   Chopped chives, for garnish


  1.  Heat 1 tablespoon butter and 1 tablespoon olive oil in a large, heavy-bottomed pot over high heat. Season meat with salt and pepper to taste. Cook meat in batches, being careful not to overcrowd the pot, and adding 1 tablespoon each of butter and oil as needed. Cook each batch of meat until well browned on all sides, about 3 to 5 minutes, and transfer to a plate while the next batch browns.


  2.  Reduce heat to low, add onions, and cook, stirring occasionally until onions are translucent, about 15 to 20 minutes. Return meat to pot, and add paprika and stock. Stir well to combine. Cook, covered,over very low heat, stirring occasionally, until meat is tender and the sauce has thickened, about 1 1/2 to 2 hours. Adjust seasonings. Serve over egg noodles with a dollop of sour cream and a sprinkling of chives.


    Photograph by: Todd Atkinson


Baked Cherry Tomatoes and




               Recipe courtesy Marisol von



               I tablespoon minced garlic

               2/3 cup olive oil

               2 pounds cherry tomatoes

               1 loaf focaccia bread (or French bread) heated

               6 ounces soft, feta cheese

               2/3 cup fresh basil, chiffonade


               Steep garlic in olive oil at least 1/2 hour. Preheat oven to

               400 degrees. Wash and stem tomatoes and cut them in

               half (put unwrapped bread into the oven). Put tomatoes

               in a shallow baking dish, pour olive oil and garlic over

               and toss lightly. Bake 10 minutes; sprinkle over chunks of

               cheese (cut into 1/2 inch pieces) and slivered basil. Stir

               gently. Serve with bread to mop up juices.


               Yield: 6 appetizer servings




Rice Paper Wrapped Salad




               Recipe courtesy Mai Pham


               1/3 pound pork shoulder, untrimmed, cut into 2 pieces

               12 medium raw shrimp, unpeeled

               4 ounces bun (rice vermicelli or rice sticks), boiled for 5

               minutes, rinsed and drained, see Cook?s Note

               1 cup bean sprouts

               1/2 cup mint leaves

               1 small head red-leaf lettuce, leaves separated and


               8 (12-inch) dried rice papers, round, plus extras

               1/2 cup Vietnamese Bean Dipping Sauce, for serving,

               recipe follows


               Cook the pork in boiling salted water until it?s done but

               still firm enough for slicing, about 30 minutes.


               While the pork is cooking, bring another small pot of

               water to a boil. Add the shrimp and cook until they turn

               pink, about 3 minutes. Rinse under running water and set

               aside to drain. When cool enough to handle, peel,

               de-vein, and cut in half lengthwise. Refresh in cold water

               and set aside.


               Remove pork from the heat and drain. When it is cool

               enough to handle, slice into thin slices, about 1 by 2 1/2

               inches. Place on a small plate and set aside.


               Set up a salad roll "station." Line a cutting board with a

               damp kitchen towel. Fill a large bowl with hot water and

               place it nearby. (Keep some boiling water handy to add to

               the bowl.) Arrange the ingredients in the order they will

               be used: the shrimp, pork, rice vermicelli, bean sprouts,

               mint and lettuce.


               Working with 2 rice paper rounds at a time, dip 1, edge

               first into the hot water and turn it to wet completely,

               about 10 seconds. Lay the round down on the towel.

               Repeat with the second rice paper and place it alongside

               the first. This allows you to work with 1 while the second

               is being set.


               Line the bottom third of the rice paper round with 3

               shrimp halves, cut side up, and top with 2 slices of pork.

               Add 1 tablespoon rice vermicelli, 1 tablespoon bean

               sprouts, and 4 to 5 mint leaves. (Arrange the ingredients

               so the rolls will end up being about 5 inches long and

               1-inch wide.) Halve a lettuce leaf lengthwise along the

               center rib. Roll up in 1 piece and place on the filling.

               (Trim if it?s too long.) While pressing down on the

               ingredients, lift the bottom edge over the filling, then

               fold in 2 sides. Roll into a cylinder about 1 1/2 inches

               wide and 4 to 5 inches long. If the paper feels thick, stop

               three-quarters of the way and trim the end piece. (Too

               much rice paper can make the rolls chewy.) Repeat with

               the remaining rice papers and filling.


               To serve, cut rolls into 2 or 4 pieces and place them

               upright on a plate. Serve with the sauce on the side.


               Vietnamese Bean Dipping Sauce:

               1/4 cup fermented whole soybeans

               1/2 cup water

               1/3 cup unsweetened coconut milk

               2 tablespoons rice vinegar

               3 tablespoons chopped yellow onion

               2 tablespoons sugar

               1 tablespoon ground chile paste, or to taste, as an


               1 tablespoon chopped roasted peanuts, for garnish,

               recipe follows


               Place the soybeans, water, coconut milk, vinegar, onion

               and sugar in a blender or food processor and process just

               until smooth. Transfer the mixture to a saucepan and

               bring to a boil over moderate heat. (If you don?t have a

               food processor, cook the soybean mixture first, then

               beat with a whisk.) Reduce the heat and simmer until the

               sauce thickens enough to coat a spoon, about 5 minutes.

               Add a little water if it?s too thick. Set aside to cool.


               To serve, transfer to individual sauce bowls and garnish

               each with chile paste and chopped peanuts. This sauce

               will keep up to 2 weeks if refrigerated in a tight-lidded



               Cook?s Note: To cook bun, boil until the noodles are

               white and softened but still resilient, about 4 to 5

               minutes, drain, rinse immediately in cold water and drain

               completely before serving.



               Roasted Peanuts:

               1 cup raw, shelled peanuts, skin removed


               Place the peanuts on a cookie tray and bake in a

               preheated 325 degree F oven until golden, about 20

               minutes. Halfway into the baking, gently shake the tray

               so the peanuts roast evenly. (You can also roast the

               peanuts in a dry pan over low heat). Remove and set

               aside. Use the peanuts whole or coarsely chop them with

               a mortar and pestle, a food processor or a knife.


               Yield: 1 cup


               Yield: 4 to 6 servings

               Prep Time: 45 minutes

               Cook Time: 45 minutes

               Difficulty: Medium



               Big Miso Dinner Soup



               Recipe courtesy Daniel Orr


               4 cups vegetable stock or


               1 tablespoon minced fresh


               1 clove garlic, chopped

               1/2 acorn squash, seeds

               removed, washed under hot

               water, peeled if necessary

               and cut into bite-size pieces

               2 ears fresh or frozen corn, shucked, silk removed,


               1 medium onion, peeled and cut into eighths

               2 carrots, peeled and cut into 2-inch pieces

               1/2 head Savoy cabbage, cut into 1/2-inch wedges

               8 large mushrooms

               1/2 pound spinach, washed, tough stems removed

               1 pound firm tofu, cut into 1-inch squares

               2 scallions, cut into 1-inch pieces

               2 tablespoons red miso

               1 tablespoon tamari or soy sauce

               5 drops hot pepper sauce

               1/2 lemon, juiced

               1/4 teaspoon sesame oil


               Freshly ground pepper


               In a large pot bring the stock to a boil and add the ginger

               and garlic.


               Add the squash, corn, onion, carrots, cabbage and

               mushrooms and return to a boil. Cook at a low boil until

               the cabbage and onions are 3/4 cooked, 5 to 7 minutes.


               Add the spinach, tofu and scallions and return the soup to

               a boil. Cook until the tofu is heated through and the

               spinach is wilted, 2 to 3 minutes.


               Using a slotted spoon, transfer all the vegetables to a

               large, warmed serving bowl, cover the bowl and keep it

               in a warm place.


               Add the miso, tamari, hot pepper sauce, lemon juice and

               sesame oil to the broth. Season to taste with salt and



               Pour the broth over the vegetables and serve at once.


               Yield: 2 servings

               Prep Time: 15 minutes

               Cook Time: 25 minutes



Jiffy muffin mixes were part of the boxed baking craze that took hold in the thirties, and they remain a supermarket staple. Here, frozen corn kernels, shredded cheese and fresh basil are convenient additions.

1/3 cup whole milk
1 large egg
1 8 1/2-ounce box corn muffin mix
1/3 cup (packed) shredded "pizza cheese" or mozzarella cheese
1/3 cup frozen corn kernels, thawed
3 tablespoons chopped fresh basil

Preheat oven to 400°F. Line eight 1/3-cup muffin cups with paper liners. Blend milk and egg in small bowl. Place remaining ingredients in large bowl; add milk mixture. Stir until ingredients are just moistened (do not overmix). Divide batter among prepared muffin cups.

Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Serve muffins warm.

Makes 8 muffins.


Bon Appétit

September 1999


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