7UP POUND CAKE

APPLE STRUDEL

ARTICHOKES WITH HERBS AND WHITE WINE

BAKED SUMMER VEGETABLES

BUFFALO WING SAUCE

CAKE AND COOKED FROSTING

CARCIOFI AL LIMONE DI LINA

CHARDONNAY AND CORNMEAL CAKE

CHICKEN BREASTS WITH FRESH MOZZARELL

CHICKEN MARSALA

CHILLED SPICED RHUBARB RED WINE SOU

CHINESE CHICKEN SALAD IN SPICY PEANUT

CHOCOLATE CHERRY BARS

CHOCOLATE CHIP COOKIES

CINNAMON RAISIN DROPS

CITRUS WAFFLES

COHENS MARGARITA CHICKEN

CORN SYRUP INFORMATION

COUNTRY CAPTAIN

CURRIED POTATO CARROT SOUP

FETA CHEESE INFORMATION

FIRED BEEF

FREEZER PERSIMMON JAM

FRENCH WRAPS CHICKEN CREPE

FRESH PEAS AND ARTICHOKES

GELATIN RIBBON LOAF

GERMAN RED BERRY SOUP

GNOCCHI WITH SAGE SAUCE

GORGONZOLA AND VEAL

GREEK COUSCOUS SALAD

GREEK STYLE GREEN SALAD

GRILLED TURKEY HERB BURGERS

JELLO SITES

KOREAN RECIPE INFORMATION

LEMON ARTICHOKE SOUP

LEMON CHICKEN

LUMPIA

LUMPIA UBOD

MARIAS APPLE CAKE

MOCK GUACAMOLE

ORANGE MARMALADE

PALACINKE

PASTA PRIMAVERA III

PASTA PRIMAVERA I

PASTA PRIMAVERA II

PASTA PRIMAVERA IV

PENNE WITH ASPARAGUS AND ARTICHOKES

PORK ASADO - CHINESE STYLE

PRIMAVERA

RISI E BISI

ROAST CHICKEN WITH NOODLES

ROASTED RHUBARB WITH MAPLE SYRUP

SASSY SALMON BURGERS

SAVORY BREAD PUDDING

SEARED LAMB CHOPS

SHRIMP IN SCAMPI STYLE

STICKY BUNS V

STRAWBERRY UN SHORT CAKE

SWEET BRISKET WITH APPLES

SWEET POTATO CAKE

TASTY HOME FRIED POTATOES

THE ART OF THE CHOKE

VEGETABLE STEW WITH OLIVE OIL

WARM POTATO ONION AND CAPER SALAD

WILD RICE AND PECAN LOAF

7-UP POUND CAKE

3 cups all-purpose flour, sifted

1/4 teaspoon salt

5 large eggs

3 cups sugar

1 cup butter, softened

1/2 cup vegetable shortening

1 1/2 teaspoons vanilla extract

1/2 teaspoon lemon extract

1 cup 7UP

Preheat oven to 325 degrees. Grease 12-cup Bundt pan. Combine flour and salt in bowl. Combine remaining ingredients except soda in large mixer bowl. Beat at medium speed until light and fluffy, scraping sides occasionally, five minutes. Reduce speed to low, add dry ingredients and soda, beginning and ending with dry ingredients. Bake 90 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto wire rack, remove pan and cool completely.

APPLE STRUDEL

Lidia Bastianich

Dough:

2 cups sifted flour

3 tbsp extra virgin olive oil

1/2 tsp salt

1/2 cup lukewarm water

olive oil

Strudel:

1 cup golden raisins

2 tbsp dark rum

1/2 cup unsalted butter, divided

1 cup fine, plain, dry breadcrumbs

1 1/2 cups sugar, divided

1/2 tsp cinnamon

2 tsp grated lemon peel

3 tbsp fresh lemon juice

3 pounds Granny Smith apples, peeled, cored, and cut into 1/2 inch thick slices

Make Dough: In a food processor combine flour, oil, and salt. With the motor running, add the water and process until the mixture forms a smooth dough. If the mixture is too dry, add water, 1 tbsp at a time, until the dough is the proper consistency. Knead the dough on a lightly floured surface, adding flour as necessary to prevent sticking, until it is very smooth and elastic, about 3 minutes. Cover with plastic wrap and let dough rest at room temperature 2 to 3 hours.

Make Strudel: Heat oven to 450 degrees. Lightly grease a large cookie sheet with olive oil. In a small bowl, toss the raising with the rum. Set aside.

In a medium skillet over medium heat, melt 1/4 cup of butter. Add bread crumbs and stir constantly until lightly browned, about 5 minutes. Remove from heat and stir in 1/2 cup sugar and the cinnamon.

In a large bowl, combine the raisin-rum mixture, remaining sugar, lemon peel, and juice. Add apples, tossing occasionally until the sugar begins to dissolve and the apples are coated.

On a large lightly floured surface, roll out the dough from the center to the edges into a very thin rectangle, about 36 x 24 inches. (The dough will relax the more you roll it. As it gets thinner, you can stretch it gently with your hands into the shape you want. If the dough tears a little in spots, you can patch it later.) Flour the rolling surface and rolling pin lightly as you work. Turn the dough so one of the longer sides is facing you. Place a kitchen towel under the entire far side of the dough rectangle by about 4 inches. Spread the breadcrumb mixture evenly over the dough, then dot with the remaining butter, leaving a clean 1 1/2 inch wide border on all sides. Arrange apples in a 4-inch-wide mound along the side closest to you, leaving the 1 1/2 inch wide border clean. Carefully pour syrup from mixture over apples. Fold the clean border closest to you over the apples. Begin rolling the strudel into a fairly tight and even roll, ending seam side down, on the kitchen towel. Use the towel to transfer the strudel to the prepared cookie sheet, bending the strudel into a crescent shape to fit on the sheet. Cut off any excess dough from the sides. Fold the ends firmly underneath the roll. Brush the strudel lightly with olive oil and place in the oven. Immediately lower the temperature to 375 degrees and bake for 30 minutes. The top should be light golden brown. If it is a deeper color than that, reduce the temperature to 350 degrees. Rotate the cookie sheet so the strudel cooks evenly and continue baking until it is deep golden brown and the crust firm, about 30 minutes more.

Remove from oven and let cool for 30 minutes. With two metal spatulas, carefully lift the strudel to a wire rack and cool completely. Cut the strudel into

1-inch-thick slices and serve. Makes 10 servings.

ARTICHOKES WITH HERBS AND WHITE WINE

"Wine tends to toughen vegetables," says cookbook author Anne Willan. Vegetables also are quite often acidic themselves, and so don't need wine for flavor. Of course, there are exceptions. The globe artichoke, for example, works well with wine.

For the following recipe, look for young artichokes, which are slimmer in shape with relatively soft leaves. They do fine prepared ahead and refrigerated. However, they may lose some of their fresh fragrance, so revive them with a squeeze of lemon juice just before serving.

6 young artichokes (about 3/4 pound each)

1 lemon, cut in half

Large bunch fresh flat-leaf (Italian) parsley

Large bunch fresh mint

6 cloves garlic, chopped

Salt and pepper

1 cup dry white wine

1/2 cup olive oil

Juice of half a lemon

Trim the ends of the artichoke stems, leaving about 2 inches on the choke. Snap off the large bottom leaves, breaking off about 3/4 of each leaf so the edible white part remains. Continue until you reach the soft cone of leaves toward the center of the artichoke. With a serrated knife, trim this flush, removing all the firm top as far down as the cup forming the artichoke bottom.

With a small sharp knife, trim the green parts left near the base of the artichoke, removing tough fibers so only the tender white meat is left. Peel the artichoke stem also down to the white edible center.

Finally, scoop out the hairy choke from the center; Willan finds a melon baller is the best tool, but a sharp teaspoon can be used. As you work, rub the cut edges of the artichokes with the lemon halves to stop the artichokes from discoloring.

Strip the parsley and mint leaves from the stems, reserving 6 mint sprigs for decoration. Chop the herb leaves and mix with the garlic and a little salt. Press this filling into the hollows in the artichokes, keeping a little for sprinkling.

Set the artichokes, tops down and stems up, in a pan just large enough for them all to sit on the base. Sprinkle with the remaining herb-garlic filling, pour over the white wine and olive oil, and add salt and pepper.

Bring the liquid to a boil and simmer 1 minute. Add enough water to come halfway up the sides of the artichokes, not including the stems. Cover and simmer until the artichokes are tender when pierced with a two-pronged fork, 25 to 35 minutes depending on their size and age. Add more water to the pan during cooking if you need it to keep the artichokes half-covered.

Remove the artichokes and set them, stems upward, in a deep platter or individual bowls. Boil the liquid until it is reduced to about 1 cup, then add the lemon juice; taste, and adjust the seasoning.

Drizzle this sauce over the artichokes as a dressing or pass it separately at the table. Serve the artichokes at room temperature, decorated with the reserved herb sprigs.

Baby artichoke variation: When you can find baby artichokes that are edible whole, substitute 2 per person for the larger ones. Trim and peel the stems. Halve the artichokes through the stems and cut out any trace of hairy choke. Set the artichokes cut side up in a pan and pile the filling on top. Add wine, olive oil, salt and pepper, and cook as directed above. -- From "Cooking With Wine" by Anne Willan

BAKED SUMMER VEGETABLES

"Briami"

1 lb. zucchini

1 lb. eggplants

1 lb. potatoes, peeled

2 onions, sliced

2 green peppers, sliced

11/2 lbs. tomatoes

11/2 cups extra virgin olive oil

salt and freshly ground pepper

chopped parsley

Scrape and wash zucchini. Slice all vegetables in 1/2 inch pieces. Arrange in baking pan. Add olive oil and one cup hot water. Sprinkle with salt, pepper and parsley. Cover and bake in moderate oven for 11/2 hours. Uncover for the last 30 minutes. Serves 4 - 5.

BUFFALO WING SAUCE

2 pounds Butter -- melted

6 cups Hot Sauce -- Durkee brand is good

2 tablespoons Celery Salt

1 1/2 tablespoons Garlic Powder

1/2 cup Worcestershire Sauce

Preheat oven to 350 degrees F. In a large mixing bowl, combine all ingredients with a wire whisk. Use sauce to baste desired amount of chicken wings, and bake wings 20 - 35 minutes on a baking sheet prepared with non-stick cooking spray, or until crispy. Baste wings as needed through out cooking time. Store extra sauce in covered container in refrigerator for 4 - 6 weeks. RF4RP

CAKE AND COOKED FROSTING

In saucepan put:

1/2 cup butter

1 cup hot water

2- 1 ounce squares of unsweetened chocolate

Pace on medium heat until well blended, stirring occasionally , cool slightly and add to flour mixture below

1 pound light brown sugar

2 cups sifted flour

1/4 tsp salt

(Mix together in a large bowl getting all lumps out of brown sugar.)

Separate two eggs, beat yolks in 1/2 cup buttermilk, add 1 1/2 tsp soda and 1 tsp vanilla, then add to above mixture. Beat remaining egg whites until firm like meringue and fold in to batter. Pour in to well greased 9 x 13 pan (metal) Bake at 350 degrees for 25-35 minutes. After cakes comes out, start frosting.

Frosting

Combine 1 cup sugar and 4 rounded tablespoons of flour in sauce pan (stir

together) then add 1 cup water and 2- 1 oz. squares of unsweetened chocolate, cook over medium heat stirring constantly until thickens, spread over cake.

CARCIOFI AL LIMONE DI LINA

(Lina's Lemon-Flavored Artichokes)

Makes 6 servings

This delicious artichoke dish comes from Lina Alberti, who lives in Polizzi Generosa in the Madonie Mountains of Sicily, famous for its good cooking.

1/2 cup olive oil

3 cloves garlic, finely chopped

2 cups finely chopped onion

2 anchovy fillets, chopped

12 fresh artichoke hearts, cleaned and quartered, or two 10-ounce packages

frozen artichoke hearts, thawed and quartered

6 fresh mint leaves, chopped

Salt and freshly ground pepper

3 tablespoons water, or as needed

1 tablespoon freshly squeezed lemon juice, or to taste

1/2 cup toasted bread crumbs

Put the oil, garlic and onion into a large frying pan and cook over low heat for 2 minutes. Add the anchovies and stir with a wooden spoon until melted, about 4 minutes.

Add the artichoke hearts and mint leaves to the mixture. Season to taste with salt and pepper. Add water, cover and simmer until artichokes are cooked -- about 20 minutes if fresh or 10 minutes if frozen and thawed. If necessary, add a little extra water.

Sprinkle with the lemon juice and bread crumbs. Toss and cook 2 more minutes. Taste for seasoning and lemon flavor. Add a little extra juice, if desired.

Transfer to a shallow serving dish and cool. Serve at room temperature.

From "Sicilian Home Cooking" by Wanda and Giovanna Tornabene

CHARDONNAY AND CORNMEAL CAKE

Serves 8

1 1/2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

2/3 cup coarse yellow cornmeal

2/3 cup slivered almonds

1/2 cup butter, diced

1 cup sugar

2 eggs, lightly beaten

1 cup full-flavored white wine

Preheat oven to 350 degrees. Butter a 9-inch spring-form cake pan, line base with a round of parchment paper and brush again with butter. Sprinkle pan with flour, discarding excess.

Sift flour with baking powder and salt into a food processor. Add cornmeal, almonds, butter and sugar. Work mixture, using pulse button, about 30 seconds, until it forms crumbs that start to clump together.

Add eggs and wine and pulse just until smooth. Pour batter into pan, and bake until cake starts to shrink from sides of pan and springs back when lightly pressed with a fingertip, 45 to 55 minutes. Let cake cool in pan about 10 minutes, then turn it onto a wire rack to cool completely.

CHICKEN BREASTS WITH FRESH MOZZARELLA

Makes 6 servings

This recipe, from "American Regional Cooking," is given in the book in long form and for a microwave. The latter is used here. The shredding can be done in a food processor.

1 1/4 tablespoons butter

1 pound green cabbage, shredded

1/2 pound red cabbage, shredded

1/2 pound carrots, shredded

3 1/2 tablespoons rice vinegar (divided)

1 1/4 teaspoons granulated sugar

1 teaspoon dry mustard

1 teaspoon celery seeds

Salt, to taste

Black pepper, ground, to taste

Melt the butter in a microwave-able casserole dish at 100 percent power for 30 seconds. Add the cabbages and the carrots with 21/2 tablespoons of the rice vinegar and the sugar, and all of the dry mustard and the celery seeds. Microwave at 100 percent for 1 minute. Stir and continue to cook on full power for 2 additional minutes. Add the remaining 1 tablespoon vinegar to taste. Season to taste with salt and pepper. -- From "American Regional Cooking" by The Art Institutes

CHICKEN MARSALA

5 servings

5 6-ounce boneless skinless chicken breast halves

Salt and pepper

All-purpose flour for dusting chicken

1/2 cup olive oil

3 cloves garlic, chopped

1 pound sliced fresh mushrooms (5 cups)

3 cups Marsala wine

Season the chicken breast halves with salt and pepper; dredge in the flour. In a large skillet, sauté chicken in the olive oil over medium-high heat until they are golden brown on both sides, about 3 to 4 minutes per side. Remove them from the pan and set aside.

Sauté the garlic and mushrooms for a minute or 2. Add the wine and bring to a slow boil. Add the chicken back into the sauce and simmer 10 to 15 minutes. Place the chicken on 5 serving plates and spoon the sauce over the top of each one.

CHILLED SPICED RHUBARB RED WINE SOUP

Makes 4 servings

This soup may remind you of mulled wine, but it makes an amazing first course. Its tart rhubarb quality is considerably tempered by the choice of wintry spices and the wine. Select a decent, fruity (not dry) red wine, such as a beaujolais or young pinot noir. If desired, just before serving, add a splash of the same red wine or a bit of sparkling wine.

1/2 teaspoon cardamom pods, lightly crushed (pods and seeds)

6 whole cloves

2 teaspoons coriander seeds, lightly crushed

1 3-inch cinnamon stick, broken into pieces

1/4 teaspoon peppercorns, lightly crushed

1/2 teaspoon dried thyme

2 cups fruity, fairly light red wine such as pinot noir or rose

About 1 1/2 cups water, plus additional to taste

1 pound rhubarb, ends and thick strings trimmed (about 4 cups sliced)

1 Granny Smith apple, peeled and chopped

1 small or medium beet, peeled and chopped

1 2-inch piece ginger, peeled and thinly sliced

1 1/2 tablespoons granulated sugar

1/2 teaspoon kosher salt

About 4 tablespoons maple syrup or honey

About 1/3 cup whole-milk yogurt

In a saucepan over medium-high heat, combine the cardamom, cloves, coriander, cinnamon, peppercorns, thyme, wine and water. Bring to a boil. Reduce the heat to medium-low, cover and simmer gently for 15 minutes. Strain the mixture, discarding the solids.

Rinse the pan, return the liquid to it and return to medium-high heat. Add the rhubarb, apple, beet, ginger, sugar and salt and bring to a boil. Reduce the heat to medium-low and simmer, partly covered, until the vegetables are softened, about 35 minutes. Remove from the heat; set aside to cool for at least 10 minutes. Transfer to a blender or food processor and puree until smooth. Set aside to cool completely. Taste the soup and, if desired, thin it with additional water. Cover and refrigerate until chilled through, at least 3 hours and preferably overnight.

To serve, gradually stir the maple syrup into the soup. Taste and adjust accordingly. Ladle the soup into bowls.

Whisk the yogurt until smooth, then drizzle a bit into each bowl. If desired, use the tip of a knife to form a pattern.

CHINESE CHICKEN SALAD IN SPICY PEANUT SAUCE

4 chicken breasts (about 1-1/2 pounds)

1-tablespoon sesame seeds

8 ounces angel hair pasta

4 tablespoons sesame oil (divided)

1 English cucumber, chopped

6 ounces bean sprouts, drained

6 tablespoons creamy peanut butter

2 tablespoons chili sauce

2 teaspoons garlic powder

6 tablespoons warm water

1-tablespoon ginger

2 tablespoons cilantro, chopped

3 tablespoons red wine

3 tablespoons vinegar

2 tablespoons soy sauce

1 teaspoon crushed red pepper

Cook chicken breasts in boiling water for about 30 minutes. Cool and break into small pieces. Roast sesame seeds in frying pan. Mix with chicken. Cook noodles according to package directions. Rinse with cold water and drain. Stir some of the sesame oil into the noodles. Mix noodles with chicken. Add cucumber and bean sprouts.

Mix together sesame oil, peanut butter, chili sauce, garlic, water, wine, vinegar, soy sauce, ginger, red pepper and cilantro. Toss through the salad and chill. Serves 8.

CHOCOLATE CHERRY BARS

12 large bars

1 box fudge cake mix

21-ounce can cherry pie filling

1 teaspoon almond extract

2 eggs, beaten

Frosting:

1 cup sugar

5 tablespoons butter

1/3 cup milk

6-ounce package chocolate chips

Grease and flour a 9-by-13-inch pan. In a large bowl, combine cake mix, cherry pie filling, almond extract and eggs. Stir by hand until well mixed. Pour into pan. Bake 25 to 30 minutes. Pour on frosting and cut into bars.

For frosting, combine all frosting ingredients except chocolate chips in a small saucepan. Boil for one minute, stirring constantly. Remove and stir in chocolate chips until smooth.

CHOCOLATE CHIP COOKIES

1 cup butter or margarine

1 1/2 cups brown sugar

2 teaspoons vanilla

2 large eggs

2 1/4 cups whole-wheat flour

2 teaspoons cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon salt

12 oz. (2 cups) chocolate chips

1 cup rolled oats

1 cup chopped nuts

1/3 cup wheat germ

1/3 cup shredded coconut

1/4 cup honey

Cream margarine until fluffy. Add sugar and vanilla and cream together. Add eggs one at a time. Mix well. Add flour, cinnamon, salt and baking powder. Stir in oats, wheat germ, nuts, coconut, honey and mix well. Add chocolate chips. Mix well. Drop by teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 10 minutes. Makes approximately 60 cookies.

CINNAMON RAISIN DROPS

1/4 cup plus 2 tbsp reduced-fat margarine or light butter

3/4 cup plus 2 tbsp light brown sugar

3 tablespoons fat-free egg substitute

1 teaspoon vanilla extract

1 1/4 cups whole wheat pastry flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/4 teaspoons ground cinnamon

1/2 cup dark raisins

1/2 cup chopped walnuts

Place the margarine or butter and the brown sugar in a bowl. Using an electric mixer. process until smooth. Add the egg substitute and vanilla extract and process until smooth. Place the flour, baking soda, baking powder, and cinnamon in a medium-sized bowl, and stir to mix well. Add the flour mixture to the margarine mixture and process to mix well. Stir in the raisins and walnuts. Coat a baking sheet with nonstick cooking spray. Drop rounded teaspoonfuls of dough onto the sheet, spacing them 1 1/2 inches apart. Bake at 300 degrees for 16 to 18 minutes, or until golden brown. Cool the cookies on the pan for 1 minute. Then transfer the cookies to wire rack and cool completely. Serve immediately, or transfer to an airtight container.

CITRUS WAFFLES

Makes 3 servings

1/2 cup orange juice

1/2 cup nonfat milk

2 eggs, separated, at room temperature

1 1/2 tablespoons butter or margarine, melted

2 teaspoons fresh lemon juice

2 teaspoons grated orange zest

1 1/2 teaspoons grated lemon zest

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup finely chopped pecans (optional)

Pinch of cream of tartar

3 tablespoons granulated sugar

Additional butter

Maple syrup

Whisk orange juice, milk, egg yolks, butter, lemon juice and grated zest in large bowl to blend.

Combine flour, baking powder, baking soda and salt in medium bowl. Mix dry ingredients into orange juice mixture. Stir in pecans, if using.

Beat egg whites and cream of tartar to soft peaks in another bowl. Add sugar and beat until whites are stiff but not dry.

Preheat waffle iron according to manufacturer's instructions. Gently fold 1/4 of whites into batter to lighten, then fold in remaining whites. Working in batches, spoon some batter onto iron; spread with spatula. Cover and cook until waffles are golden brown and cooked through. Repeat with remaining batter. Serve with additional butter, maple syrup, lemon curd or orange marmalade. -- Adapted from "Bon Appetit Every-Night Cooking"

COHENS MARGARITA CHICKEN

(Traditional Preparation)

6 Empire Boneless/Skinless Chicken Breasts (fresh or defrosted)

1/2 cup flour

1 tsp. Chili powder

1/2 tsp. Cayenne pepper

2 tbsp. Margarine

1 tbsp. Oil

1 cup chunky salsa (your choice, mild or hot)

1/2 cup tequila, optional

1 large green pepper, diced

Juice of 1/2 lime

Combine the flour, chili powder, and cayenne and dredge the chicken in the flour mixture. Melt margarine and sauté chicken in skillet until brown on both sides.

Remove chicken and set aside. Add the oil to the same pan. Add green pepper and onion and sauté until soft. Add salsa, tequila and lime juice. Heat until hot.

Place chicken on top of the sauce, cover and cook about 15 minutes or until breasts are just cooked, but still tender. Serve over rice.

Cohen's Margarita Chicken

(Grilled Method)

6 Empire Boneless/Skinless Chicken Breasts (fresh or defrosted)

1 tsp. Chili powder

1/2 tsp. Cayenne pepper

1 tbsp. Oil

1 cup chunky salsa (your choice, mild or hot)

1/2 cup tequila, optional

1 large green pepper, diced

Juice of 1/2 lime

Sprinkle chili powder and cayenne pepper directly on chicken. Cook directly on grill until breasts reach an internal temperature of 160°F. In the meantime, pour oil into a skillet and add green pepper and onion. Sauté until soft. Add salsa, tequila and lime juice. Add green pepper and onion and sauté until soft. Add salsa, tequila and lime juice. Heat until hot. Spoon sauce over grilled chicken and serve over rice.

CORN SYRUP INFORMATION

What is corn syrup? Corn syrup is a sweet mixture of 15 percent to 20 percent dextrose (glucose) with various other types of sugar derived from corn starch.

Light corn syrup contains high-fructose corn syrup to increase sweetness, plus salt and vanilla for flavor. It is clear and colorless, with a moderately sweet flavor.

Dark corn syrup contains a small amount of refiners' syrup (a cane sugar product with a molasses-like flavor) along with caramel flavoring, sodium benzoate (a preservative), salt and caramel color. Dark corn syrup has a rich brown color and distinctive flavor.

Using corn syrup: Corn syrup is used in a wide variety of recipes, including pecan pie, baked beans, fudge and frostings. It controls sugar crystallization in candy, prevents formation of ice crystals in frozen desserts, enhances fresh fruit flavor in jams and preserves, and sweetens and thickens relishes.

Corn syrup makes an ideal glaze for baked ham, barbecued meats, roasted vegetables or fresh fruit. In baked goods, it holds moisture and helps maintain freshness. Light and dark corn syrups can be poured over waffles, pancakes, French toast, hot cereal and biscuits.

Storage: Corn syrup should be stored at room temperature whether or not it's been opened. It remains safe to eat for an indefinite time, whether or not it has been opened. Light corn syrup may turn slightly yellow with age, but this is not harmful. While corn syrup may be refrigerated, it will become thick and slow to pour. If mold appears on the corn syrup, throw it away.

Light vs. dark: Light and dark corn syrups perform similarly in recipes and can usually be used interchangeably. Recipes usually specify which type to use, but the choice is up to you. Typically, light corn syrup is used when a delicate sweet flavor is desired, such as in fruit sauces and jams.

With its more robust flavor and color, dark corn syrup is ideal for many baked goods.

Substitutions: Corn syrup can be substituted in equal amounts for honey or molasses as a topping or in most recipes. However, the finished product will be less sweet and may have a different flavor.

In beverages, it's easy to experiment with corn syrup as a ready-blending substitute for granulated sugar.

However, do not substitute corn syrup for granulated or brown sugar in recipes, especially baked goods. Although corn syrup and granulated sugar are both sweeteners, using one for the other could alter the balance of wet and dry ingredients and ruin the recipe. For best results, follow recipes developed especially for corn syrup.

Nutrition: The term "light" in this case refers to the color, and not the number of calories. The clear corn syrup has been labeled "light" since the 1940s, before it became a popular description for reduced-calorie products.

Both light and dark corn syrup have 60 calories per tablespoon, and both are fat- and cholesterol-free.

Infants and corn syrup: Some health care professionals suggest feeding corn syrup to infants in their formula for relief of constipation. Because corn syrup -- like many other foods -- is not a sterile product, there is a remote possibility that it may contain C. botulinum spores. While these spores are common in the environment and generally not harmful to older children and adults, Best Foods, maker of Karo Corn Syrup, suggests you consult your pediatrician for advice when it comes to babies.

For more information on corn syrup, visit the Best Foods Web site, http://brands.bestfoods.com/karo/faq.asp.

COUNTRY CAPTAIN

Although not Greek in origin, this famous dish from Georgia makes good use of extra virgin olive oil. It is believed to have originated from British settlers that had served in the military in India.

Preheat over: 325 degrees F.

1/4 cup currants

4 tablespoons extra virgin olive oil

4 chicken breasts

1 large onion, chopped

1 green bell pepper, chopped

3 garlic cloves, minced

2 cups tomatoes, chopped

1 tablespoon curry powder

1/2 teaspoon thyme

11/2 cups almonds, slivered

cooked rice

Cover the currants with boiling water. Set aside. Heat oil in a heavy skillet. Add chicken and brown, cooking until tender. Remove the breasts to a casserole dish (that has a lid). Add onion, bell pepper, and garlic to the skillet. Cook until just soft. Add tomatoes, curry, and thyme. Bring to a boil, then reduce and simmer for 10 minutes. Taste sauce. Correct the seasonings. Add plumped currants.

Pour over the chicken. Cover and bake for 45 minutes at 325 degrees F. Serve over cooked rice. Garnish with almonds. Serves 4

from Kaskoutas Village Gourmet

CURRIED POTATO CARROT SOUP

3 tablespoons margarine

1 large onion, diced

5 cups boiling water

2 tablespoons chicken bouillon granules

1-1/2 pounds potatoes, peeled and sliced 1/2 inch thick

2 cups shredded carrots

2 tablespoons chopped parsley

1 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon black pepper

In a 3-quart saucepan over medium heat, sauté onion in margarine for 5 minutes. Add water, bouillon and potatoes. Bring to boil. Cover and simmer until potatoes are tender. Puree. Add carrots, parsley and curry powder. Simmer 15 minutes. Add salt and pepper. Makes 8 servings.

[] If you really dislike curry powder, it can be omitted from this recipe. A little

smidge of allspice would be a good replacement for the curry. []

FETA CHEESE INFORMATION

Dishes develop a flavor attitude with the added oomph of feta

April 24, 2002 Posted: 07:30:11 AM PDT

By CATHY THOMAS, THE ORANGE COUNTY REGISTER

In ragtag crumbles or genteel chunks, feta cheese gives a frisky flavor edge to food. Its salty, sour-sweet sharpness gives a classic Greek salad its signature taste; romaine, olives, cucumbers and red onions would be just another salad without feta's tart earthiness.

Feta dates back thousands of years in Greece, where it's made with goat's milk or sheep's milk. Today, in America, it generally is made commercially with cow's milk.

This rindless, bed-sheet-white cheese is cured and stored in a brine made with salt and either water or its own whey (the watery liquid that separates from the curd during the cheese-making process).

Brining stops the ripening process, keeping the cheese fresh and flavorful. Because of this brining procedure, it's often dubbed "pickled cheese." And because of the salt content of the brine, this cheese acts as a salty element in recipes, something to keep in mind when adding salt to those dishes.

About 264 calories for a 31/2-ounce serving (21 grams of fat), feta hovers midway between the higher-in-fat cheddars at 403 calories and the low-in-fat part-skim ricottas at 138 calories.

Feta can range in texture from soft to semidry, and "fetaphiles" differ in their preferences. Made in Bulgaria, France, Israel, Lebanon, Turkey, Romania and Italy, as well as Greece and America, products vary in texture as well as saltiness and tartness.

Here are some fast ways to use feta in everything from dip to tacos.

Feisty feta dip: Serve this with triangles of pita bread (toasted or plain) and-or raw veggies.

Combine 1 cup sour cream (regular, reduced-fat or nonfat), 3/4 cup crumbled feta (plain or flavored), 3 minced green onions (include part of dark green stalks), 1 medium clove garlic (minced), 3 tablespoons minced Italian parsley, freshly ground black pepper (to taste), 1 teaspoon minced fresh oregano (or generous 1/4 teaspoon dried) and 1/4 teaspoon dried thyme; mash with tines of fork.

Taste and add a little lemon juice, if desired. Garnish with pitted, imported black olives, such as kalamata.

Spinach salad topped with roasted peppers and feta fingers: Preheat oven to 400 degrees. Lightly grease a small roasting pan or gratin dish with olive oil and place 8 to 10 (1- to 1 1/2-inch wide) strips of roasted and peeled red bell peppers in single layer (roast and peel at home or buy commercially prepared in jars).

Place a rectangle of feta (2 by 1/4 by 1/4 inches) in the center of each pepper strip. Top with 2 medium cloves garlic (minced), 2 tablespoons drained capers, 12 pitted black olives such as kalamata, 2 tablespoons chopped Italian parsley and 1 tablespoon chopped fresh oregano (or 1 teaspoon dried). Drizzle with 1/4 cup olive oil. Bake in preheated oven 12 to 14 minutes or until cheese is lightly browned.

Place a handful of cleaned baby spinach in four salad bowls. Place two cheese-topped pepper strips on each, spooning any mixture from pan over cheese. Drizzle spinach with vinaigrette, made by combining 3 tablespoons white wine vinegar, 1/3 cup olive oil, pinch of dried red pepper flakes, and salt and pepper to taste.

Easy omelet: A filling of flavored feta is the easiest and fastest way to add oomph to eggs. Try filling omelets with crumbled feta flavored with basil and sun-dried tomato. The trick is not to overdo it; for a two-egg omelet, use about 1 1/2 tablespoons crumbled cheese.

Taco toppers: Instead of the conventional queso fresco or shredded cheddar or Jack, use crumbled feta on top of tacos or taco salads.

Cheese-please pasta: Sometimes, when it comes to pasta concoctions, you want a sauce with flavor. This feta-enriched mixture can be prepared in advance and stored in the refrigerator several hours, well-sealed.

To make the sauce, mince 1/2 cup chopped Italian parsley, 2 teaspoons drained capers and 1 teaspoon fresh oregano leaves (or 1/4 teaspoon dried). Place in bowl and stir in 1/3 cup extra-virgin olive oil, 1/4 teaspoon dried red chili flakes, 2 minced garlic cloves, 1 shallot (sliced into rings), 12 pitted, imported black olives, such as kalamata, and 4 ounces crumbled feta.

Toss sauce with 1 pound cooked, drained pasta, such as rotelle or penne (add a little pasta cooking water if you want a thinner sauce).

Season to taste with salt and pepper.

Don't scrimp on shrimp: Grilled shrimp topped with a feta vinaigrette is luscious atop bruschetta (grilled French bread), rice or pasta.

To make it, marinate about 1 pound shelled shrimp in a mixture of 1/3 cup olive oil and 2 tablespoons minced fresh mint; cover and chill one to two hours. Meanwhile, soak bamboo skewers in water. Thread shrimp on skewers and grill two to four minutes over hot coals (or until cooked through), turning once.

Prepare a vinaigrette by combining 1/2 cup extra-virgin olive oil, 3 tablespoons cider vinegar and a dash of garlic salt; toss with 3 ounces crumbled feta. Place shrimp on plate and spoon vinaigrette on top.

Wine-baked olives: For a terrific side dish with grilled meat, chicken or fish, or as a topping for rice, try these baked olives garnished with feta.

Place 1 pound imported black olives such as kalamata in a small saucepan and cover with water; bring to boil on high heat and boil one minute. Drain well.

Place olives, 1/2 cup dry red wine and 3 tablespoons olive oil in small, ovenproof dish. Bake 30 minutes in 350- degree oven, tossing two times during baking. Toss with 1 tablespoon minced fresh tarragon and 1 tablespoon minced Italian parsley. Sprinkle with 3 ounces crumbled feta. Serve warm or at room temperature.

Greek greens: No feta story would be complete without including a version of Greek salad (see in this collection). This one Greek-style salad works well for a buffet-style party:

FIRED BEEF

(pulgogi)

Serves 6

2 pounds lean beef tenderloin roast, eye of round or sirloin

Marinade:

3 tablespoons soy sauce

1/2 cup chongju (Korean rice wine) OR vermouth

1 Korean or Asian pear, peeled and grated, OR 4 tablespoons freshly squeezed

lemon juice

2 green onions, white and pale green part, finely minced

3 cloves garlic, crushed and finely chopped

4 walnut halves, finely chopped

2 tablespoons corn syrup

1 tablespoon sugar

1 tablespoon sesame oil

1 tablespoon toasted sesame seeds

1/2 tablespoon freshly ground black pepper

Pinch of salt

1 to 5 tablespoons vegetable oil (to oil grill)

Cabbage hearts or lettuce leaves

1 tablespoon coarsely chopped pine nuts, for garnish

1/2 tablespoon sil koch'u (dried hot red pepper threads) OR hot red pepper

flakes, for garnish

Slice beef across grain into large 1/8-inch thick pieces. In a large bowl, combine marinade ingredients and mix well with spoon. Add beef and, with fingers, massage marinade into meat. Wrap bowl tightly with plastic wrap and marinate in refrigerator for 1 hour.

To grill beef, start coals 30 minutes before cooking, or preheat gas grill. Lightly brush grilling rack with vegetable oil and set it 4 inches from heat source. Add beef, in batches or all at once, and grill 5-6 minutes a side, or until caramel brown and crusty and to desired doneness. (I grilled mine 2-3 minutes a side.) Repeat if necessary with remaining beef.

To broil beef, preheat broiler. Lightly brush broiler pan with vegetable oil and set it 6 inches from heat source. Add beef, in batches or all at once, and broil 2 minutes a side, or to desired doneness. Repeat if necessary with remaining beef.

To pan-grill, in 12-inch cast-iron or 14-inch non-stick skillet, heat 1 tablespoon vegetable oil over medium-high heat until it begins to smoke. Add beef, in batches or all at once, and cook 2 minutes a side, flattening with spatula to prevent curling. Turn only once. Repeat if necessary with remaining beef. Save pan juices to spoon over beef before serving.

On cutting board, slice beef into bite-size pieces. Make bed of cabbage on individual plates and place beef on top. Garnish with pine nuts and sil koch'u. Serve with hot steamed rice.

FREEZER PERSIMMON JAM

4 cups

1 1/2 pounds soft-ripe Hachiya (about 3 medium) or Fuyu (about 6 small)

persimmons

3 cups sugar

3 ounces liquid pectin

1/4 cup lemon juice

Cut or pull off stems from persimmons; discard stems. If Fuyu types are firm enough, peel with a knife. For soft fruit, cut in half and scoop out pulp. Discard seeds and skin.

If using Fuyu-type persimmons, mash pulp or coarsely chop using knife or food processor. Do not puree. You should have 11/2 cups fruit.

If using Hachiya-type persimmons, cut pulp into about 1/2-inch chunks. You should have 2 cups of fruit.

In a bowl, mix fruit and sugar. Let stand 10 minutes, stirring occasionally.

This recipe is made without boiling the fruit, because boiling will cause bitterness.

Meanwhile, mix pectin and lemon juice. Add to fruit and stir gently for three minutes. (Mixing vigorously traps air bubbles, making jam cloudy.) Fill half-pint jars or freezer containers to 1/2 inch of rim. Cover and let stand 12 to 16 hours at room temperature. You can store unopened jam in covered jars in the refrigerator up to six months, up to one month if opened. Or freeze to store longer. Cover and chill thawed jam.

FRENCH WRAPS CHICKEN CREPE

Makes 6 servings ("French Wrap" is the name of a restaurant in Portland, OR.)

2 1/2 tablespoons unsalted butter

6 to 8 ounces fresh mushrooms, cut into 1/4-inch slices (2 to 21/2 cups sliced)

1 tablespoon finely diced onion

1 tablespoon finely chopped fresh parsley

1 clove garlic, finely chopped

1/2 teaspoon dried thyme

1/2 teaspoon salt or to taste

1/2 teaspoon ground pepper or to taste

1 large pinch dried rosemary

1 pinch ground nutmeg

1 small bay leaf

1/4 cup all-purpose flour

1/4 cup dry white wine

1 1/2 teaspoons dry sherry

1/3 cup milk, half-and-half or cream

1 cup diced cooked chicken

Few drops of fresh lemon juice

6 large homemade crepes (see note)

1 to 1 1/2 cups hot cooked rice (1/3 to 1/2 cup raw)

Melt the butter in a large, heavy skillet over medium-high heat. Add the mushrooms and onion and sauté until they are soft and give off their moisture but have not begun to brown or color. Add the parsley, garlic, thyme, salt, pepper, rosemary, nutmeg and bay leaf. Cook for 1 to 2 minutes, stirring constantly.

Remove the pan from the heat and sift in the flour, stirring to create a roux or thick paste. Return to the heat and continue to cook, stirring constantly, for 2 to 3 minutes. Remove from heat again and slowly stir in the white wine and sherry. Return to heat and continue to stir. (This also will deglaze the pan, removing any brown bits or food stuck to the pan.) Stir in the milk. Continue to stir until the mixture thickens, about 5 minutes.

Add the diced chicken and lemon juice. Bring the mixture just to the boil. Reduce to medium-low and simmer, stirring, until the chicken is heated through.

To serve, place 1 crepe on each dinner plate. Spread 3 to 4 tablespoons of hot rice in a band across the middle of each crepe. Top the rice with the chicken mixture. Fold the uncovered "sides" of each crepe over the filling. Bon appetit!

Note: At French Wrap, Thierry Moine makes large buckwheat crepes for his savory dishes. You can substitute your favorite recipe for all-purpose-flour crepes or buy large flour tortillas for a south-of-the-border touch. Created by Dray Nuttall for French Wrap

FRESH PEAS AND ARTICHOKES

Arakas Me Aginares

21/2 lbs. fresh peas

4 artichokes

1 tablespoon lemon juice

2 tablespoons flour

1 tablespoon chives, chopped

1 cup extra virgin olive oil

1 can (16 oz.) tomato juice

2 tablespoons parsley

salt and freshly ground pepper

1 teaspoon sugar

Hull and wash peas. Prepare artichokes; remove outer leaves until tender ones remain, cut off 1 inch from top and peel the base all around. Cut artichokes in half. With a teaspoon remove the choke from the centre. Drop immediately into a bowl with water, lemon juice, and flour. Leave for 15 minutes. Heat the oil in a saucepan and sauté onions until soft. Add tomato juice, 1 cup water, parsley, salt pepper, peas, artichokes (drained), and 1 teaspoon sugar. Cover and cook for 40 minutes or until peas and are tender and sauce is thick. Serve hot or cold.

from Kaskoutas Village Gourmet

GELATIN RIBBON LOAF

1 (3-ounce) package lime Jell-0

1 (3-ounce) package raspberry Jell-0

1 (15-ounce) jar applesauce

18 double graham crackers

1 envelope Dream Whip whipped topping mix

3 tablespoons confectioners' sugar

1/4 teaspoon almond extract

Place lime and raspberry Jell-O in separate bowls. Add 3/4 cup applesauce to each flavor and stir until thoroughly blended. Place two double crackers, end to end, on a platter. Spread with 1/4 cup lime gelatin mixture. Top with a layer of crackers and spread with 1/4 cup raspberry mixture. Repeat layers, ending with crackers.

Prepare whipped topping mix as directed on package, omitting vanilla and adding confectioner's sugar and almond extract before beating.

Spread over top and side of loaf. Chill at least 30 minutes.

GERMAN RED BERRY SOUP

Makes 6 to 8 servings

Wine for cooking: A chardonnay from Australia or California would be on target here. Wine to drink: Try an Italian vin santo.

11/2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

2/3 cup coarse yellow cornmeal

2/3 cup slivered almonds

1/2 cup butter, diced (1 stick; see note)

1 cup granulated sugar

2 eggs, lightly beaten

1 cup full-flavored white wine

Preheat oven to 350 degrees. Butter a 9-inch spring-form cake pan, line the base with a round of parchment paper and brush again with butter. Sprinkle the pan with flour, discarding the excess.

Sift the flour with the baking powder and salt into the bowl of a food processor. Add cornmeal, almonds, butter and sugar. Work the mixture, using the pulse button, until it forms crumbs that start to clump together, about 30 seconds.

Add the eggs and wine and pulse just until smooth. Pour the batter into the cake pan, and bake until the cake starts to shrink from the sides of the pan and springs back when lightly pressed with a fingertip, 45 to 55 minutes. Let the cake cool in the pan about 10 minutes, then turn it out onto a wire rack to cool completely.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. -- From "Cooking With Wine" by Anne Willan

GNOCCHI WITH SAGE SAUCE

Lidia Bastianich

Gnocchi:

6 large Idaho or russet potatoes

2 eggs, beaten

7 tsp salt, divided

pinch freshly ground white pepper

4 cups flour, divided

Sage Sauce:

1 cup butter, cut up

12 fresh sage leaves

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

pinch freshly ground pepper

8 ounces Ricotta Salata

Make Gnocchi: In a large saucepot, boil potatoes until easily pierced with a fork, 40 minutes. Drain. When cool enough to handle, peel and mash potatoes, spreading them loosely to cool completely.

In a small bowl, combine eggs, 1 tsp salt, and white pepper. On a cool surface, gather potatoes into a mound, forming a well in the center. Pour egg mixture into the well. Work the mixture together with both hands; gradually add 3 cups flour, scraping the dough up from the work surface when necessary. (Dust the dough with flour as long as it feels sticky, but to keep the gnocchi light, use as little flour as necessary.) Cut the dough into 6 equal parts. Roll each piece of dough into a 1/2 inch thick rope, then slice it into 1/2 inch dumplings. Indent each dumpling with your thumb. Set aside and continue with remaining dough.

Bring 6 quarts of water and remaining salt to a boil. Cook gnocchi a few at a time, stirring gently and continuously with a wooden spoon, until they rise to the surface, 2 to 3 minutes. Remove gnocchi with a slotted spoon and transfer to a warm platter. Repeat with remaining pieces.

Make Sage Sauce: In a large skillet over low heat, stir butter and sage until butter is melted. Add cream and cooked gnocchi (in batches if necessary), turning gnocchi gently until they are lightly coated with sauce and heated through, about 1 to 2 minutes. With a slotted spoon, transfer the sauced gnocchi to a serving platter, sprinkle with Parmesan cheese, pepper, and shavings of ricotta. Serve immediately. Makes 6 to 8 servings.

GORGONZOLA AND VEAL

FORM PERFECT UNION

By Linda Gassenheimer, Knight Ridder

Juicy veal cutlets with a tangy Gorgonzola sauce are a perfect marriage of ingredients typical of the Lombardy region of northern Italy, where lush green pastures, fresh mountain air and cool streams produce excellent dairy products and wonderful veal.

Gorgonzola is a cow's milk cheese named for the town of Gorgonzola in Lombardy. Like its cousins Roquefort and Stilton, it has a piquant flavor and blue veining produced by mold spores that age with the cheese.

The veal and pasta take just minutes to make. Just be sure to use a skillet that just fits the veal in one layer. If it's too big, the sauce will evaporate. Get all of the ingredients ready before you start cooking and serve the meal immediately. On the side, serve fresh linguine with sweet pimentos. And to drink, creamy Gorgonzola calls for a big red wine like merlot.

VEAL GORGONZOLA

Serves 2

3 tablespoons flour

Salt and fresh ground pepper

2 (6-ounce) veal cutlets

Olive oil spray

1/2 cup skim milk

2 1/2 tablespoons crumbled Gorgonzola cheese

Place flour on a plate and season with salt and pepper to taste. Dip veal in flour, coating both sides. Shake off extra.

Heat small, non-stick skillet over medium-high heat and spray with olive oil. Brown cutlets one at a time, 2 minutes on first side, 1 minute on second. Transfer to a serving dish and season with salt and pepper. Add milk to skillet and scrape up browned bits on bottom, and stir, about 30 seconds. Add Gorgonzola and stir to melt. Taste, add pepper if desired. Spoon over cutlets and serve.

GREEK COUSCOUS SALAD

1 cup quick cooking couscous

2 cups water

1 tablespoon butter

1 large tomato, seeded and chopped

3 ounces feta cheese, crumbled

1/2 cup minced watercress

5 tablespoons minced green onion

6 tablespoons olive oil

3 tablespoons fresh lemon juice

salt and pepper to taste

green olives

toasted pine nuts

Bring water and butter to a boil. Stir in couscous. Cover and remove from heat. Let sit for 5 minutes, then fluff with a fork. Cool. When cool, stir in the tomato, feta cheese, watercress and green onion. Toss with the olive oil, lemon juice, salt and pepper. Garnish with green olives and toasted pine nuts. Serves 6.

GREEK STYLE GREEN SALAD

6 servings

1 large head romaine lettuce, washed, drained and torn into bite-size pieces

1 medium hothouse cucumber, trimmed, peeled and sliced

4 vine-ripened tomatoes, cored and sliced or cut into wedges

Pinch of sugar

1 small green bell pepper, cored and seeded, cut into rings

1/2 small red onion, peeled and cut into rings

12-16 kalamata olives

6-8 ounces feta cheese, crumbled or cut into 1 1/2-inch-long "fingers"

1/2 cup olive oil, plus 1-2 teaspoons, divided

Strained juice of 1 lemon

Garlic salt to taste

1 tablespoon dried oregano or dried rigani, finely crumbled

Freshly ground black pepper

Garnish: Sprigs of Italian (flat-leafed) parsley

For serving: Crusty rustic bread

Arrange romaine on large platter. Leaving border of lettuce around edge of platter, place cucumbers on top of lettuce. Sprinkle tomatoes with a little sugar if they don't have a sweet taste. Arrange tomatoes on top of cucumbers; top with green pepper rings, red onions and olives. Place cheese in center of salad.

In small bowl, combine 1/2 cup olive oil, lemon juice and garlic salt; stir to combine. Drizzle over salad ingredients. Drizzle remaining 1-2 teaspoons olive oil on cheese and sprinkle crumbled dried oregano or rigani on top of cheese. Season entire salad with freshly ground black pepper. Garnish with sprigs of parsley and serve with crusty bread.

GRILLED TURKEY HERB BURGERS

4 servings

1 pound ground skinless turkey breast

1 onion, finely chopped

1/4 cup plus 2 tablespoons seasoned dried bread crumbs

3 tablespoons minced parsley

3 tablespoons reduced-calorie mayonnaise

1 tablespoon minced fresh basil, or 1 teaspoon dried

2 teaspoons Dijon mustard

1/2 teaspoon coarsely ground pepper

Preheat the broiler. In a large bowl, lightly combine the turkey, onion, bread crumbs, parsley, mayonnaise, basil, mustard and pepper.

Shape into four equal burgers. Spray the broiler rack with nonstick cooking spray; broil the burgers five inches from the heat, until well done, four to five minutes on each side.

KOREAN RECIPE INFORMATION

Authentic Korean recipes require effort but pay off in flavor

By Lydia Itoi

Mercury News

Anyone who begins a cookbook with a recipe for a year's supply of soy sauce is a home cook to be taken seriously.

Hi Soo Shin Hepinstall, an award-winning novelist in her native Korea, does not expect many people will attempt home fermentation. However, almost as an anthropological exercise to preserve her remarkable personal heritage of a traditional Korea now almost extinct, she offers her family's recipe, which is poetic, if vague:

Stir together 10 gallons of water and 3/4 bushel sea salt and let it settle for a few days. Place live hardwood charcoal in a large clay vat, pour in grain syrup, then add meju soybean paste, the strained brine, jujubes (small date-like fruits) and dried hot peppers. Test the saltiness by the bounce of an egg or a bean. Keep it outside for two months, covering it when it rains. Strain out the fermented bean paste (which becomes another important staple, toenjang), then reduce the liquid by boiling. Let it age to dark mellowness in a ceramic jar.

Fortunately, the vast majority of recipes in this meticulously written book can be made with significantly less time and trouble. Almost all take less than an hour to prepare, many as little as 20 minutes, including the best Korean barbecue I have ever experienced. And the recipes work beautifully with commercial soy sauce.

But even in the simplest dishes, the ingredients are handled with the utmost refinement, reflecting Hepinstall's upbringing in an upper-class household and her respect for the culinary process. Busy home cooks lacking a staff might look for shortcuts, but the extra trouble does pay dividends. The many components for chapch'ae (sweet potato noodles with meat and mixed vegetables), for instance, are individually seasoned and cooked separately, then arranged on top of noodles with painterly attention to the play of colors before being tossed together at the last minute.

To ensure crystalline stock without off-flavors, meats are soaked in ice water for an hour before simmering. Her milky chicken stock is much quicker than its long-simmered Escoffier cousin, but using a whole chicken gives it unsurpassed body and flavor. With this rich stock in hand, sigumch'iguk (spinach and clam soup) was a snap to make. Sophistication does not get any simpler, especially since the soup can be made with the water from washing rice instead of chicken stock.

Fiery cabbage dish

The chapter on kimchi and changatchi (pickles) is particularly noteworthy. I chose the t'ong paech'u kimchi, the intricate pickled cabbage considered worthy of the author's father, grandmother and ``precious houseguests.'' The halved cabbage heads are left intact and stuffed with a fiery paste of radishes, chilies, nuts and green onions. They are then left to ferment at room temperature for three days.

I was afraid to use the full cup of hot red pepper powder and the raw oysters called for, but in spite of my timidity, the results were far superior to any commercial brand I have tried. The recipe yielded about 6 quarts, three of which we consumed within three days. (A technical note: Be careful when opening a sealed jar of kimchi. The sudden release of gases pent up from the fermentation process can lead to a small chili-laced eruption, not at all pleasant in the eyes.)

My week of cooking Hepinstall's memories culminated in sinsonlo (celestial hot pot), a dish for very precious houseguests that is really a leftover tour de force. Into it went the barbecued beef and chicken, pan-fried fish fillets and beef liver, bean curd chorim and meatballs I had prepared earlier.

Placed in alternating layers in a chafing dish with vegetables and submerged at the last moment in simmering beef stock, these various dishes came together into a complex and intriguing whole, covered with a floating tapestry of yellow and white egg ribbons shot through with bright threads of dried red pepper.

Experts in the aisles

If I encountered any problems, it was in the store, not the kitchen. I have studied a year's worth of college-level Korean, enough to make out labels at least, but I was still bewildered by the staggering variety of unfamiliar ingredients in the Korean markets lining El Camino Real at Lawrence Expressway. Some of the products were not labeled at all. A few shoppers took pity on me as I wandered the aisles, clutching my cookbook. Several kind women helped me find what I was looking for, then tried to persuade me to ignore the printed recipe and make it their way instead, reciting their own recipes in great detail.

Hepinstall liberally seasons her cookbook with memories of growing up in her aristocratic grandmother's household near Ch'onju in the 1940s. Family meals were a social study: Different meals, with different dinnerware and quality of food, were served to each segment of the family. Grandmother was served first in her quarters, then the father and his guests received individual meal trays in his freestanding house in the compound, then two-person trays were taken to the boys' room, while the mother and girls served and ate together in the women's quarters. Servants ate last and most humbly. Recipe notes describe which dishes were considered appropriate for which groups.

By revealing these personal stories and recipes, Hepinstall breaches family etiquette and risks the displeasure of her very particular ancestors. But given the few volumes of high-quality Korean cookbooks in English, I am grateful that she did.

GROWING UP IN A KOREAN KITCHEN

By Hi Soo Shin Hepinstall

Ten Speed Press, 254 pp., $29.95

LEMON ARTICHOKE SOUP

Makes 6 servings

1/4 cup plus 2 tablespoons uncooked long-grain white rice

2 quarts chicken or vegetable broth

6 medium to large artichokes with stems, cooked

4 eggs

1/4 cup fresh lemon juice

Salt and pepper to taste

In a saucepan, simmer rice in broth about 20 minutes or until tender. Remove petals and fuzzy centers from cooked artichokes; cut bottoms into 1/4-inch dice. When rice is done, add diced artichokes to broth. Beat together eggs and lemon juice. Slowly whisk a third of hot broth mixture into egg mixture, then pour back into saucepan, whisking constantly. Cook over low heat, stirring constantly, until soup thickens slightly. Do not boil once eggs have been added or soup will separate. Season with salt and pepper and more lemon juice, if desired.

LEMON CHICKEN

Preheat oven: 350 degrees Fahrenheit

2 to 3 lb. roasting chicken

1/2 cup butter

2 tablespoons fresh lemon juice

1/2 cup hot water

2 teaspoons salt

1/4 teaspoon pepper

Sauté chicken in frying pan in hot butter until golden on all sides; remove to 3 quart casserole. Pour strained lemon juice and water over chicken. Sprinkle with salt and pepper. Bake at 350 deg. F., covered for 1 - 11/2 hours, or until chicken is tender, basting every 20 minutes. Remove chicken to heated platter; pour sauce from casserole over chicken. Serve with Rice Pilaf. Serves 4.

from Kaskoutas Village Gourmet

LUMPIA UBOD

2 TBSP cooking oil

2 cloves garlic/crushed

1 small onion/chopped

1/4 cup cooked ham/chopped

1/4 cup boiled pork/diced

1/2 cup shrimps/chopped

1/2 cup cooked garbansos or chick peas

1 cup snap beans or habichuelas/duagibak struos

1/2 cup ubod or heart of palm/in match-like strips

2 cups cabbage/shredded

2 tsp salt

24 pieces lettuce leaves or spring onions

1 cup carrots/julienne

Brown garlic in hot cooking oil, add onions, cook slowly until soft. Add

the pork, ham, shrimps and garbanzos. Simmer 5 minutes. Combine carrots,

stringbeans and ubod. Cook covered until vegetables are half done. Drop in

the cabbage, continue cooking until done. Drain and season. Cool. Set broth

aside for Brown Sauce. Wrap mixture in home-made wrapper lined with lettuce

leaves or spring onions. Serve with Brown Sauce.

HOME-MADE LUMPIA WRAPPER

2 duck eggs

1/2 cup cornstarch dispersed in 1 cup water

Separate egg yolks from egg whites. Beat egg whites until frothy. Add egg

yolks and beat just to blend. Blend in dispersed cornstarch. Brush frying pan

with cooking oil and heat. Spoon in about 2 tablespoons of the batter then

tilt pan to spread evenly on pan. Lift off wrapper when done.

LUMPIA SAUCE OR PAALAT (BROWN SAUCE)

1/2 cup sugar

1 Tbsp soy sauce

2 cups broth

1 tsp salt

2 Tbsp cornstarch dispersed in 1/4 cup water

4-6 cloves garlic/minced

Blend first 4 ingredients together. Bring to a boil. Thicken with cornstarch. Sprinkle with minced garlic and serve.

LUMPIA SHANGHAI

1/4 cup lean pork, ground

1/4 cup shrimps, finely chopped

1/2 cup singcamas or watercchestnuts/chopped

4 pcs. dried mushrooms, soaked then chopped

1/2 cup spring onion/cut very finely (scallions)

1 tsp salt

1/4 tsp pepper

1/2 tsp Aji-no-moto*

1 egg

1 tsp soy sauce

30-35 lumpia wrappers or egg roll wrappers**

*Aji-no-moto = msg

**Can be found in the frozen food section of most local oriental or exotic

grocery stores.

In a bowl combine first 5 ingredients. Season with salt, pepper and msg.

Blend in egg and soy sauce. Beat mixture thoroughly. At one end of a lumpia

wrapper, spoon about 2 tablespoons of the pork mixture and roll tightly.

Brush end of wrapper with water to seal. Cut rolls into 2" pieces. Deep fat

fry. Serve hot with Sweet and Sour sauce.

SWEET & SOUR SAUCE

1/4 cup vinegar

1/4 cup sugar

1/4 tsp salt

1/2 cup stock or water

2 Tbsp cornstarch dispersed in 1 Tbsp water

1 Tbsp cooking oil

2 Tbsp tomato catsup

Combine vinegar, sugar, salt, stock and cornstarch. Set aside. Heat cooking

oil. Fry tomato catsup. Add vinegar mixture and boil until thick.

FRIED LUMPIA WITH SESAME SEEDS

1/2 cup shrimps

2 bunches spring onions

1-1/2 cup meat asado*

5-8 pcs Chinese mushrooms, soaked in water and cut into pieces

1 cup bamboo shoots, cubed

2 egg yolks

2 Tbsp flour

1 Tbsp rice wine

salt, pepper and msg

10-12 big pieces lumpia wrapper

2 egg whites\1/2 cup sesame seeds

Combine first 11 ingredients together. Wrap in lumpia wrapper. Grease

steamer and steam for 10 minutes. Rub with egg whites and sprinkle with

sesame seeds. Cool. Fry in hot fat.

MARIAS APPLE CAKE

Makes 6 servings

1 3/4 cups self-rising flour

1 cup plus 2 tablespoons granulated sugar (divided)

1 cup milk

1 cup Greek extra-virgin olive oil

2 eggs, lightly beaten

2 teaspoons vanilla

2 large apples (see note)

1 teaspoon ground cinnamon

2/3 cups chopped walnuts

Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan. (This cake also can be baked in a smaller 11-by-7-inch pan, which gives it a more cake-like appearance.)

In a large mixing bowl, whisk together the flour and 1 cup of the sugar. Stir in the milk, olive oil, eggs and vanilla. Spread the batter in the prepared pan.

Peel, core and quarter the apples. Slice each quarter into 4 to 6 pieces. Arrange the slices on top of the batter in 3 rows, pressing each slice gently so they are slightly submerged. (Alternatively, you can add the apple slices to the pan first and spread the batter over them.) Sprinkle the remaining 2 tablespoons of sugar over the apples, followed by the cinnamon and the walnuts. Bake until the cake is golden brown, 20 to 25 minutes.

Note: Maria makes this cake with a large red apple called Tripolis, her family's everyday eating apple. We used Fuji apples to test this recipe.

Adapted from Maria Meimetea, Stoupa, Greece

MOCK GUACAMOLE

1 1/2 lbs Asparagus

1/2 cup Picante Sauce

Corn Starch or Arrow Root

Garlic Salt to taste

Salt & Pepper to taste

2 tsp Lime or Lemon juice

1/4 cup Green Onion finely chopped

Place asparagus in steamer until overdone, then blend all ingredients together.

ORANGE MARMALADE

Makes 4 to 6 cups

4 Valencia oranges

1 medium to large lemon

Granulated sugar, as needed

Wash 6 half-pint jars and keep hot until needed. Prepare lids as manufacturer directs.

Slice the oranges and lemon in half, then cut into 1/8-inch-thick slices.

Cut a large square of cheesecloth. Save the orange seeds and place, with any pith and trimmings (discard core), on the cheesecloth and tie with string.

Chop the fruit and place it in a non-reactive bowl along with the cheesecloth bag and 4 to 5 cups water to cover the fruit. Cover and set aside for about 24 hours. Place 2 saucers in freezer for testing purposes.

Measure the fruit and water mixture. Use 3/4 cup sugar for every 1 cup of fruit/water mixture and place the sugar and fruit/water mixture in a heavy, wide, non-reactive pan. Cook over low heat until the sugar is dissolved, brushing down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals. When dissolved, bring to a boil and boil steadily 20 to 30 minutes, without burning, until the mixture is a light copper color. Temperature should be 218 to 220 degrees F on a candy thermometer.

Spoon a little of the mixture onto one of the saucers and return to the freezer briefly. When cooled, push the mixture with your finger until it "crinkles" or leaves a soft trail. If not thick enough to leave a trail, return the fruit mixture to a boil and test again in a few minutes on the second plate.

When the marmalade is ready, squeeze the remaining liquid from the cheesecloth bag using the side of pan and spoon and discard the bag. Allow the marmalade to rest for 20 minutes.

Drain the hot jars. Ladle hot marmalade into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). Label the jars. Turn the jars every hour or so until cool in order to distribute the fruit evenly.

PALACINKE

(Sweet Crepes with chocolate-walnut filling)

Lidia Bastianich

Crepes:

2 eggs

2 cups milk

1/2 cup club soda

1/4 cup sugar

1 tbsp dark rum

1 tsp vanilla

1/4 tsp salt

2 cups all-purpose flour

3 tbsp olive oil

1 1/2 tbsp grated orange peel

2 tsp grated lemon peel

vegetable oil

Chocolate-walnut filling:

6 oz milk chocolate, chopped

1 cup coarsely chopped walnuts, divided

sweetened whipped cream

confectioner's sugar

Make Crepes: In a large bowl whisk eggs. Add milk, club soda, sugar, rum, vanilla, and salt, blending until sugar dissolves. Gradually sift in flour to form a batter. Add olive oil. Stir in orange and lemon peels.

In a 6- to 7- inch nonstick pan over medium high heat, heat 1 tbsp vegetable oil, pouring off the excess. Pour a scant 1/4 cup of batter into pan, tilting it to distribute batter as evenly as possible. Return pan to heat, reduce heat to medium and cook crepe until lightly browned, 30 to 40 seconds. Carefully flip crepe with a spatula and cook the second side until brown spots appear, about 30 seconds more. Transfer crepe to a warmed platter. Repeat with remaining batter, re-oiling the pan only as necessary. Stack the finished crepes and keep warm under a mixing bowl.

Make chocolate-walnut filling: Melt chocolate in the top of a double boiler over hot (not boiling) water. Stir chocolate to melt evenly. Remove from heat and stir in 1/2 cup of walnuts.

Spread a generous tablespoon of the chocolate mixture over half of a crepe. Fold the other half over the chocolate, then fold crepe in half again to form a triangle. Repeat.

To serve, arrange four crepes on each plate. Dollop with whipped cream and sprinkle with remaining walnuts and confectioner's sugar. Serve immediately.

Makes 9 servings.

PASTA PRIMAVERA I

AMY FARRAGHER'S

4 servings

1 pound spaghetti

2 tablespoons butter

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

6 fresh asparagus spears, cut into short lengths

1/4 pound sugar snap peas

1 cup heavy cream

1/2 teaspoon lemon juice

4 tablespoons freshly grated Reggiano Parmigiano cheese

Salt and pepper to taste

Additional grated Parmigiano for topping

Freshly grated lemon zest (optional)

Cook pasta in large pot of rapidly boiling, salted water until al dente (slightly chewy). Drain and return to pot to keep warm.

Melt butter in large, heavy frying pan. Add vegetables, cream, lemon juice and Reggiano Parmigiano cheese to frying pan and simmer over medium heat until all vegetables are tender.

Pour vegetable mixture over pasta and toss to combine. Season with salt and pepper, to taste. Top with more grated cheese and, if desired, lemon zest, both to taste. Serve immediately.

PASTA PRIMAVERA II

SIRIO MACCIONI'S (original)

4 to 6 servings

2 tablespoons salt

6 tablespoons extra-virgin olive oil, divided use

1 1/2 cups heavy cream

6 tablespoons mascarpone cheese

2 tablespoons sweet butter

1 cup grated Reggiano Parmigiano cheese

1 cup pignoli (pine nuts)

2 cups white mushrooms, sliced

2 cups zucchini, split and sliced

2 cups broccoli florets

1/2 cup peas, optional

2 tablespoons garlic, peeled and finely chopped

6 sprigs basil leaves, finely chopped

2 cups fresh plum tomatoes, diced

1 pound spaghetti

4 tablespoons Italian parsley, chopped

Salt and pepper, to taste

Add salt and 2 tablespoons olive oil to a large pot of boiling water. Reduce heat to a low simmer until ready to cook pasta.

Combine cream, mascarpone, butter and Parmigiano in a small pot over low heat. Cook for five minutes or until lightly thickened. Set aside and keep warm.

Heat 2 tablespoons of olive oil in a pan over high heat. Add pignoli and toast until a light brown. Add mushrooms, zucchini, broccoli and peas (if using); toss well for five to seven minutes. Add salt and pepper to taste. Set aside and keep warm.

Heat 2 tablespoons of olive oil in another pan on medium heat. Add garlic and basil, and cook for two minutes. Do not let garlic brown. Add tomatoes, salt and pepper, and cook three to four minutes more.

Bring pasta water back to a boil and cook spaghetti in it until al dente (slightly chewy).

Drain spaghetti, then return to pot. Add cream sauce, chopped parsley, vegetables and tomatoes. Toss well for two minutes and add a little more Parmigiano.

Serve immediately in warmed bowls.

PASTA PRIMAVERA III

(CON POLLO - with chicken)

RICHARD HIRSHEN'S

4 servings

1 pound penne pasta

2 tablespoons garlic, sliced

3/4 cup diced carrots

3/4 cup chicken breast, cut into 1-inch squares

1/2 cup white wine

1/2 pound small artichokes, sliced and sautéed (or 4 ounces of marinated

artichokes from jar)

1/2 cup sun-dried tomatoes, sliced thinly

1/2 cup chicken broth

1/2 cup marinara-style tomato sauce

5/8 cup butter (optional)

1/2 cup broccoli crowns, cut into same-size pieces

8 large sprigs marjoram (or any other fresh herb)

Freshly grated Reggiano Parmigiano cheese, to taste

Cook pasta in large pot of salted water.

When pasta is half-done (about five minutes), begin to saute garlic, carrots and chicken on high heat in a large, nonstick frying pan. Add wine to pan and keep on heat until liquid reduces by half. Then add already cooked artichokes and sun-dried tomatoes, broth, marinara sauce and butter, if using; bring to boil, then take off heat.

Throw broccoli into pasta water and leave in for 30 seconds.

Strain pasta-broccoli mix and toss into saute pan with other ingredients. Put pan on high heat until liquid becomes thick, then toss in four sprigs of marjoram.

Heat individual serving bowls and fill with pasta mixture. Garnish with remaining marjoram and grated cheese. Serve immediately.

PASTA PRIMAVERA IV

STIR CRAZY CAFE'S SEAFOOD PRIMAVERA

Not all primavera is Italian and made strictly with vegetables. This Asian version is from Stir Crazy Cafe in the Chicago area.

4 servings

1 package (16 ounces) dried thin wheat flour noodles

Salt

4 tablespoons peanut oil

2 tablespoons water

1 tablespoon plus 11/2 teaspoons cornstarch

3/4 cup homemade chicken stock or reduced-salt canned chicken broth

3 tablespoons rice wine or dry sherry

2 tablespoons each sesame oil and oyster sauce

4 cloves garlic, minced

1 tablespoon each sugar, light soy sauce, rice vinegar and Chinese chili oil

Pinch white pepper

1/2 pound shrimp, peeled, deveined

1/2 pound scallops, quartered if large

1/2 pound squid, cut into 1/4-inch rings

1/2 pound mushrooms, sliced

1/2 red bell pepper, seeded, cut into strips

4 or 5 green onions, cut into 1-inch pieces

Heat 5 quarts of water to boil; add noodles and pinch of salt. Boil, stirring occasionally, until noodles are soft, about 30 seconds. Drain; transfer to bowl. Toss with 2 tablespoons of the peanut oil. Set aside. Mix 2 tablespoons water and cornstarch in small bowl; set aside.

PENNE WITH ASPARAGUS AND ARTICHOKES

Makes 4 servings

1 1/2 pounds asparagus, cut onto 11/2-inch lengths

2 teaspoons extra-virgin olive oil (divided)

Salt and freshly ground pepper

24 baby artichokes (about 2 pounds) -- outer leaves discarded, bottoms

trimmed, artichoke quartered and rubbed with a lemon half

1 1/2 cups low-sodium nonfat chicken broth

3 tablespoons fresh lemon juice

2 cloves garlic, thinly sliced

1/2 pound penne pasta

3/4 cup frozen baby peas, thawed

1/3 cup freshly grated parmesan cheese

3 tablespoons coarsely chopped fresh flat-leaf parsley

1 heaping tablespoon pine nuts, toasted (see note)

Preheat oven temperature to 450 degrees.

In a bowl, toss the asparagus with 1 teaspoon of extra-virgin olive oil, 11/2 teaspoons of salt and 1/4 teaspoon of pepper. Spread the asparagus on a rimmed baking sheet and roast for 15 minutes, or until browned, shifting the pan every 5 minutes so the asparagus cooks evenly.

Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon of extra-virgin olive oil. Add the baby artichokes, cut side down, and cook over moderate heat until just golden brown, about 5 minutes. Add the chicken broth, lemon juice and sliced garlic, cover and cook over low heat until the artichokes are just tender, about 8 minutes.

In a large pot of boiling salted water, cook the penne until al dente. Drain the pasta well and return it to the pot. Add the asparagus, artichokes, peas, grated parmesan and chopped parsley and toss well. Transfer the pasta to warmed bowls; sprinkle with the toasted pine nuts and serve.

Note: To toast pine nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn.

-- From Ann Chantal Altman as printed in "Food & Wine 2002" by the editors of Food & Wine magazine

Combine 1 tablespoon of the peanut oil, chicken stock, rice wine, sesame oil, oyster sauce, half of the garlic, sugar, light soy sauce, vinegar, chili oil and white pepper in small bowl. Mix well; set aside.

Heat wok or large skillet over high heat. Add remaining tablespoon peanut oil and remaining garlic. Stir-fry briefly. Add shrimp, scallops and squid; stir-fry 30 seconds. Add sauce mixture; heat to boil. Reduce heat to low; simmer three minutes. Add reserved noodles, mushrooms and bell pepper. Cook until noodles are heated through, one minute. Stir in cornstarch-water mixture. Heat to boil, stirring constantly, until thickened. Transfer to platter; garnish with green onion.

PORK ASADO - CHINESE STYLE

3/4 cup hot stock or water

1/2 cup soy sauce

1/2 cup brown sugar

2 Tbs[ white wine

1 tsp salt

1/2 tsp msg

2 cloves garlic/crushed

1 cup fresh pork

In a 2 quart saucepan, combine first 7 ingredients. Put in pork. Cover pan, then bring to a boil. Lower heat and simmer until meat is tender. Slice meat.

PRIMAVERA

The perfect season for pasta and vegetables

April 24, 2002 Posted: 07:30:11 AM PDT, By BOB MASULLO

THE SACRAMENTO BEE

Ah, primavera, when in Italy a young man's fancy turns to thoughts of amore!

And whether one is Italian, young, male, amorous or any or none of the above, spring is an appropriate time to reflect on pasta primavera, a dish that taste buds of all backgrounds can easily fall in love with.

Vegetables, mostly those associated with spring (asparagus, baby carrots, snow peas, etc.) plus a few available all year (broccoli, tomatoes, mushrooms, etc.), are the key ingredients.

While pasta primavera has an obvious Italian heritage -- it is pasta, after all -- you'd probably go hungry if you asked for it in Italy.

So, where did the dish with the specific name "pasta primavera" come from?

According to John Mariani, co-author (with his wife, Galina) of "The Italian American Cookbook" (Harvard Common Press), the first pasta primavera was created 27 years ago by Sirio Maccioni, neither in Italy nor the United States, but in Canada.

Several other cookbooks say as much, and Maccioni, an elder statesman of the food industry and owner of New York's posh Le Cirque 2000 Restaurant, agrees.

We called him at Le Cirque to find out more. In an elegant Italian accent, the Tuscan native elaborated:

"In May of 1975, I was at a conference with a group of chefs and food writers in Nova Scotia. We had been there almost a week and had been eating a lot of the local lobster and fish. They were wonderful, but after four or five days, we began tiring of them. So I volunteered to prepare something different."

Maccioni first thought of making a version of fettuccine Alfredo, but he came across a number of springtime vegetables while acquiring ingredients.

"They looked beautiful, so I decided to incorporate them and lighten the sauce a bit. The dish went over well and a lot of people asked for its name. Well, it had none, but I had to call it something. Since it was spring, I said, 'spaghetti primavera,' the first thing that popped into my head." (Later, for alliterative reasons, he changed it to "pasta primavera.")

In any version, pasta primavera is more than vegetables. It also has a sauce and, of course, pasta.

The pasta in most recipes we found is of the long variety (such as capellini, fettuccine or spaghetti). Some chefs prefer shorter ones (such as penne, farfalle or orecchiette).

The pasta commonly is topped with a cream sauce and the vegetables. The cream may make the otherwise healthy dish problematic for some. Sauces based on ingredients other than cream are not unheard of, though, and may be substituted.

Clearly, pasta primavera is subject to multiple interpretations. Like an oft-told joke, the most recent version can be quite different from the original. Most newer recipes use fewer vegetables and some now include meat or seafood. (The original is vegetarian.)

Cookbook author Mariani frowns on meat additions. "That's the American way, I guess, to add more protein to every dish," he says. "But it contradicts the basic idea of pasta primavera. It should be a very light dish and probably won't be with meat."

Maccioni, himself, is less dogmatic: "I can't stop others from using the name 'pasta primavera,' and they can make it any way they choose. I wish they'd keep it simple and fresh though, because it should reflect the newness of spring."

RISI E BISI

Lidia Bastianich

2 tbsp olive oil

2 tbsp butter

1 onion, finely diced

2 garlic cloves, minced

1/2 cup celery, finely diced

1 pound fresh peas, shelled and blanched, or 1 cup frozen peas

1/8 tsp salt

1/8 tsp freshly ground pepper

8 cups chicken broth

1 cup Arborio rice

1/2 cup freshly grated Parmesan cheese

In a large Dutch oven over medium heat, add olive oil and butter and sauté the

onion, stirring frequently, 8 to 10 minutes. Add garlic and cook 1 minute; then add celery, peas, salt, and pepper, and cook 5 minutes more, stirring occasionally.

Stir in chicken broth; let simmer for 20 minutes. Add rice and cook 12 to 14 minutes more, stirring occasionally. Test for doneness. Stir in Parmesan cheese and serve. Makes 6 servings.

ROAST CHICKEN WITH NOODLES

Kottopoula Chilopittes

2 chickens, 11/2 lbs. each

? cup butter

? cup extra virgin olive oil

2 lbs. tomatoes

11/2 lbs. hilopittes noodles (found in Greek markets)

salt and pepper

Clean, singe, and wash the chickens well. Cut each in 4 portions and season with salt and pepper.

Wash tomatoes and strain through the colander. Melt the butter and extra virgin olive oil in a large pot. Sauté a few chicken pieces at a time, on all sides, in the hot butter or margarine. Add one third of the tomato paste, 1 cup of warm water to the pot, and let all simmer over a medium fire for 11/4 hours or until fork tender. When done, remove the chicken from the pot and place on a warm platter.

Stir in the rest of the tomato paste and 2 or 3 cups of warm water into the pot. Cook about 10 minutes on medium high heat. Pour the sauce from the pot into a large baking dish. Add the noodles, and let them bake in a medium oven for 20 minutes while stirring occasionally with a fork. Stir again, lay the chicken pieces in the baking dish with the noodles. Let the meal cook for a few minutes more until the noodles are completely done. Serve the meal with grated parmesan cheese. It is especially tasty in the summer, served with fresh tomatoes.

from Kaskoutas Village Gourmet

ROASTED RHUBARB WITH MAPLE SYRUP

Makes 4 servings

This will appease anyone leery of rhubarb for anything other than dessert. Serve with any delicate white fish, such as cod or sole.

1 pound rhubarb, ends and thick strings trimmed

1/3 cup granulated sugar

Juice from 1/2 lemon, or to taste

Cut the rhubarb into 1/4-inch slices to make 4 cups.

In a small saucepan over medium heat, bring the rhubarb and sugar to a simmer. Cover, reduce the heat to medium-low and cook, stirring occasionally and adding a little water if necessary, until the rhubarb is tender and literally falling apart and the consistency of applesauce, about 20 minutes. Add lemon juice to taste.

-- Adapted from Williams-Sonoma Taste magazine, spring 2001

SASSY SALMON BURGERS

14 3/4-ounce can salmon, drained, skin and bones removed

1 cup toasted wheat germ (divided use)

1/3 cup sliced green onions

3 egg whites

4 tablespoons water

2 tablespoons fat-free mayonnaise

1/2 teaspoon salt

1/4 to 1/2 teaspoon hot pepper sauce

1 tablespoon canola oil

5 whole-wheat hamburger buns

1 medium-size ripe avocado, peeled, pitted and sliced

1 medium tomato, sliced

1 cup spinach leaves, rinsed, drained

In medium bowl, combine salmon, 1/2-cup wheat germ and green onions. In small bowl, beat together two egg whites, 2 tablespoons water, mayonnaise, salt and hot pepper sauce; add to salmon mixture, mix well. Shape into five patties, each about 1 inch thick.

In shallow dish, place remaining 1/2 cup wheat germ. In second shallow dish, beat remaining egg white with remaining two tablespoons water until frothy. Dip salmon patties, one at a time, into wheat germ, then into egg white mixture, then again into wheat germ.

In nonstick skillet, heat oil. Cook patties over medium heat on each side until golden brown and heated through. Serve on buns with avocado, tomato slices and spinach. Makes five servings.

SAVORY BREAD PUDDING

Makes 12 servings

2 loaves day-old rustic bread (such as como)

2 tablespoons vegetable oil

1 large onion, diced

1 1/2 tablespoons minced fresh garlic

3 tablespoons minced fresh rosemary

2 tablespoons minced fresh thyme

1/2 cup dry white wine

12 eggs

2 cups whipping cream

1 tablespoon kosher salt

2 teaspoons freshly cracked black pepper

1 cup cooked wild rice (1/3 cup raw)

2/3 cup chevre cheese (5 1/3 ounces)

2 cups shredded gruyere cheese (8 ounces)

1 cup coarsely chopped pecans

Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray and set aside.

Cut the crust off the bread and set aside for another use. Cut the bread into 1/2-inch-thick slices; set aside.

Heat the oil in a sauté pan oven medium heat, add the onion and sauté until tender, about 5 minutes. Add the garlic, rosemary and thyme and sauté about 1 minute longer. Add the wine and cook to deglaze the pan. Remove from heat and let cool.

Whisk together the eggs, cream, salt and pepper. Add the cooled onion mixture and mix well. Completely cover the bottom of the prepared pan with a single layer of bread slices. Evenly distribute the wild rice over the bread, then cover the rice with half of each of the cheeses and half of the pecans. Pour half of the onion-custard mixture over the top. Place another layer of bread slices over the custard and then top with the remaining pecans and custard mixture. Sprinkle the remaining cheeses over the top. Cover the pan with foil and bake for 1 hour. Remove the foil and bake about 30 minutes longer or until the custard is set. Serve warm.

SEARED LAMB CHOPS

WITH ROSEMARY-MINT SAUCE

Lidia Bastianich

Chops:

12 "Frenched" lamb rib chops [Ask the butcher to do this, or do it yourself by

[cutting the meat away from the rib bone,

[scraping the bone clean with the back side of

[a knife. Leave 1 1/2 to 3 inches of clean bone.

1 tbsp fresh rosemary

2 tsp extra virgin olive oil

1 tsp salt

1 tsp freshly ground pepper

Sauce:

1 pound meaty lamb bones

3 tbsp extra virgin olive oil, divided

1 tbsp flour

1/2 cup chopped onions

1/4 cup sliced carrots

1/4 cup sliced celery

1 tbsp chopped fresh sage

1 tbsp chopped fresh mint

1 1/2 tbsp grated orange peel

1/8 tsp salt

1/8 tsp freshly ground pepper

3 cups chicken broth, divided

1 cup water

12 cup dry white wine

1/4 cup fresh orange juice

Prepare lamb chops: Rub lamb chops with rosemary, oil, salt, and pepper, and let them stand at room temperature up to 2 hours.

Make Sauce: Heat oven to 425 deg. Place lamb bones in a roasting pan and toss with 1 tbsp of the olive oil. Roast for 30 minutes. Sprinkle bones with flour and continue to roast until browned, 15 minutes more.

Meanwhile, in a large non-reactive saucepan, heat the remaining oil over medium heat. Add onions and cook until softened, 5 minutes. Add carrots, celery, sage, rosemary, mint, orange peel and salt and pepper, and cook until

the vegetables begin to stick. Add 1/4 cup of chicken broth and stir well. Transfer bones to saucepan. Discard all the fat from the roasting pan. Add water, wine, orange jui8ce, and remaining chicken broth and scrape the bottom of pan. Pour this liquid into the saucepan and boil over high heat. Reduce heat, and simmer, skimming the foam and fat frequently from the surface, until the liquid is reduced to 1 1/2 cups - about 1 1/4 hours.

Discard bones and strain the sauce through a fine sieve, pressing down on the solids to squeeze as much liquid as possible. Return the sauce to the saucepan and simmer until the consistency of gravy (about 1/2 cup). Cover and keep warm.

In a large cast-iron pan over high heat, add as many chops as will fit without touching. Cook the chops, turning them once, until well browned and an instant-read thermometer inserted in the thickest portion registers 135 Deg for medium-rare, 3 minutes. Repeat with the remaining chops. To serve, spoon the sauce onto plates and arrange two chops over sauce, with bones crossing. Serves 6.

SHRIMP IN SCAMPI STYLE

Lidia Bastianich

2 tbsp extra virgin olive oil

3 large garlic cloves, minced

2 tbsp finely chopped shallots

salt

freshly ground pepper

1/2 cup dry white wine, divided

2 tbsp fresh lemon juice, divided

1/2 cup unsalted butter, softened

2 tsp minced fresh parsley

2 tsp minced fresh tarragon

36 shrimp (about 3 1/2 lbs)

6 to 8 sprigs fresh thyme

18 thin slices of French bread, toasted and brushed lightly with olive oil

6 thin slices of lemon for garnish

parsley for garnish

Heat olive oil in a small skillet over medium heat. Add garlic and cook until pale golden, 1 minutes. Stir in shallots, 1/8 tsp salt, and 1/8 tsp pepper, shaking the skillet, 2 minutes. Add 1/4 cup of wine, and boil until half of the wine has evaporated. Stir in 1 tbsp lemon juice and boil until almost all of the liquid has evaporated. Transfer to a bowl; cool completely. Blend with butter, parsley, and tarragon. Spoon butter onto a 12-inch piece of plastic wrap and roll it into a log; wrap well. Chill.

Adjust rack to the lowest position in the oven. Heat oven to 475 degrees. Peel the shrimp, leaving the tail and last shell segment attached, then de-vein. Lay each shrimp flat and cut along the center of the shrimp. Pat shrimp dry. Lightly grease a jelly-roll pan with some of the flavored butter. Roll each half of the shrimp in toward and underneath the tail, forming a "6" on each side. Arrange the shrimp, tails up, on the prepared pan 1/2 inch apart. Cut the remaining butter into cubes and disperse among the shrimp. Add remaining wine and lemon juice. Scatter the thyme and a pinch of salt and pepper over the shrimp. Roast until shrimp are firm and barely opaque in the center, 5 to 7 minutes. Place three pieces of the bread on each of 6 hot plates. Divide the shrimp among them. Drain the pan juices into a small pan and boil until the sauce is lightly thickened, 1 to 2 minutes. Spoon over shrimp. Garnish with lemon and parsley. Serve immediately. Makes 6 servings.

STICKY BUNS V

2 cups mashed potatoes

2 cups lukewarm water

2 cups sugar

1 tbsp salt

1 cup melted shortening

2 pkgs. yeast

6 cups flour

Mix and let rise for 1 hour. Add: 5 beaten eggs and 6 cups flour.

Mix and knead, then let rise until double in size. Roll out and spread with

softened butter. Sprinkle with brown sugar and cinnamon. Roll like jelly roll and cut into 1/2 inch slices. Put into prepared pans (see below). Let rise 1 hour and bake 30 minutes at 350 degrees.

for the pans:

1 cup butter, melted

1 1/2 cups brown sugar

3 tbsp molasses

STRAWBERRY UN-SHORT CAKE

1 plain yellow cake mix (plus requirements)

1 can sweetened, condensed milk (Eagle Brand)

1 pint fresh strawberries (I use 2)

1 large tub Cool Whip

In 9x13 baking pan, prepare and bake cake mix as directed. When thoroughly

cooled, poke holes in cake with something about the size of a pencil (straw,

spoon handle, etc.) about every 1-2 inches. Pour sweetened condensed milk

over cake and spread if necessary. Slice strawberries over milk layer.

Spread Cool Whip over all, cover, and refrigerate for 1 hr. or more to allow

flavors to blend & cake to chill.

SWEET BRISKET WITH APPLES

5-pound beef brisket, first cut

1/2-cup honey (if you are cooking for a diabetic, omit and add more apples)

1-1/2- teaspoons cinnamon

1-teaspoon ginger

1-teaspoon nutmeg

1/2 teaspoon ground cloves

3 cups apple juice

1/4 cup raisins

1 small red apple, peeled and diced

Preheat oven to 350 degrees. Place brisket in a two inch deep roasting pan and cook uncovered for one hour. Combine honey, cinnamon, ginger, nutmeg, cloves and apple juice, Pour over the roast. Cover pan and cook 2-2/12 more hours or until tender (water may be added pan if necessary). In the last 15 minutes of cooking, add the raisins and apple. Let sit a few minutes before slicing. Serve with the apple-raisin gravy from pan. Serves 15-20.

SWEET POTATO CAKE

Makes 10 to 12 servings Cake:

1 teaspoon unsalted butter at room temperature, plus 1/2 pound (2 sticks;

divided; see note)

1 cup firmly packed light brown sugar

1 cup granulated sugar

2 cups mashed cooked sweet potatoes (about 2 pounds raw)

4 eggs

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon freshly ground nutmeg

1 cup chopped toasted walnuts (see note)

1 teaspoon vanilla

Orange glaze:

11/2 cups powdered sugar

2 tablespoons fresh orange juice, or slightly more as needed

1 teaspoon grated orange zest

To make cake: Preheat the oven to 325 degrees. Butter a 12-cup Bundt pan with 1 teaspoon of the butter and set aside.

In a large bowl using an electric mixer, cream the remaining 2 sticks of butter, brown sugar and sugar. Add the sweet potatoes and beat until light and fluffy. Add the eggs one at a time, and beat after each addition.

Into a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice and nutmeg. Add to the sweet potato mixture a third at a time. Fold in the nuts and vanilla.

Pour into the prepared pan and bake until a tester inserted into the center comes out clean, about 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool for 10 minutes in the pan.

To make glaze: While the cake is resting in the pan, combine the powdered sugar, orange juice and zest in a medium bowl. Stir well to combine and make a light glaze, adding more orange juice 1/2 teaspoon at a time to achieve a pourable consistency.

Turn cake out onto a wire rack. While the cake is still warm, drizzle on the glaze to evenly coat. Cool completely before cutting.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. From Emeril Lagasse, 2001

TASTY HOME FRIED POTATOES

2 servings

1 teaspoon olive oil

2 small, all-purpose potatoes, cooked and cubed

1 clove garlic, minced

1 teaspoon grated Parmesan cheese

Freshly ground pepper, to taste

In a large nonstick skillet, heat oil. Add the potatoes and garlic.

Cook, stirring constantly, until the potatoes are lightly browned, about five minutes. Remove from heat and sprinkle with cheese and pepper.

THE ART OF THE CHOKE

KATHERINE S. MILLER, Portland Oregonian

Like the babe sitting at the end of the bar, artichokes can send mixed signals. Their rounded, sensuous curves beckon, while all those sharp little thorns stop you cold.

It's easy to see why many shoppers lose their nerve and turn instead to carrots or zucchini, which are so familiar and, let's face it, so dull.

With globe artichokes at their peak right now, it's the perfect time to pluck up your courage and go for the hot babe.

During Roman times, artichokes were among the most expensive items in the produce markets. In 1533, noted gourmand Catherine de Medici took the artichoke from Italy to France when she married the heir to the throne.

It eventually made its way to America with European immigrants and is now firmly rooted in California, which grows nearly all of the U.S. crop.

Thanks to Oregon's mild winters and cool summers, it, too, can produce artichokes. Beginning in August, months after California's globe variety has peaked, local farmers markets and roadside stands start selling thornless varieties such as the Emerald and Imperial Star, or purple varieties such as the Violetta, which turns green when cooked.

Baby artichokes are also cropping up -- even in supermarkets. These don't come from "little" artichoke plants, but from the same plant as the larger ones, only from farther down the stalk among the shady fronds instead of the sunny top.

These trendy little morsels are fully mature when picked but do not have the fuzz or fibrous leaves in the center. By trimming off the tough outer green leaves, you have a completely edible artichoke.

As with crab and asparagus, it's hard to beat a fresh choke served with melted butter. Or even cool mayo or a tangy vinaigrette. But there are so many more ways to enjoy them -- as entrees, side dishes, salads and appetizers. And there are just as many ways to prepare them -- by boiling, steaming, microwaving, grilling or sauteing.

Need some inspiration? At Higgins, diners are enjoying a bruschetta of artichokes and chevre with arugula and a lemon-walnut vinaigrette.

At Clarke's in Lake Oswego, an asparagus and artichoke salad includes roasted beets, bell peppers and Serrano ham in a grainy mustard dressing.

At Wildwood, thornless chokes are poached in a vinaigrette, then grilled and dressed simply with zinfandel vinegar, lemon olive oil and salt, and served with an herb salad.

Let's pause for a reality check: I don't have a sous chef and neither, I'm guessing, do you. That's OK, because with a little data and some simple recipes, you can enjoy artichokes at home.

The keys are age and freshness. If you don't start with a good artichoke, no amount of boiling or melted butter will make it tender and delicious.

Experts say to look for heavy, compact and dense artichokes with a nice, even green color. Spring globes are rounded, while the fall crop is usually more pine-cone shaped.

Avoid artichokes with lots of scars or black spots, as well as those bulging outward at the base, a sign they are getting old and growing fibrous.

Inspect the stem to see if it's shriveled. That's another bad sign. Bend the stem: It should be neither too rigid nor too pliable. And, remember, the larger the stem, the larger the heart. Many recipes say to cut off the stem, but it's just an extension of the heart and is every bit as tender and tasty.

When you're rooting around in the artichoke bin at the store, you may hear squeaks as you move the chokes around. This is a good sign, although it's not necessary. It just means the chokes have been kept cool, which ensures better quality.

Selecting a wine to go with artichokes can be tricky, since the vegetable makes wine taste sweeter. Stick with wines that have plenty of acidity, such as a sauvignon blanc or pinot blanc or, if you prefer red, an Italian barbera or dolcetto.

The accompanying photos describe how easy it is to prepare your fresh artichokes.

Now, put on a smile and let this little babe win your heart.

VEGETABLE STEW WITH OLIVE OIL

1 lb. Green Beans

1 lb. Aubergines (eggplant)

1 lb. Zucchini

2 Green Peppers

1 lb. Potatoes

1 1/2 lbs. Tomatoes

2 medium, sliced Onion

2 tablespoons Salt

1/2 teaspoon Pepper

2 teaspoons Sugar

1 1/4 cups Olive Oil

chopped Parsley

Wash green beans. Remove ends and strings if any. Cut into 2 inch pieces. Scrub zucchini, cut off ends and wash. Cut in halves lengthwise and crosswise into 1 inch pieces. Wash and remove seeds from peppers. Cut into strips. Peel and wash potatoes. Cut in small pieces. Wash, peel and cut tomatoes into slices. Peel, wash and slice onions. Put all vegetables together in layers in a large stewpot. Add salt, pepper, sugar, olive oil, parsley and 1 cup hot water. Cover and cook over low heat for 1 1/2 hours, or bake (covered) in a moderate oven for 2 hours, until vegetables are soft and most of the liquid has evaporated. Serves 6-8. from Kaskoutas Village Gourmet

WARM POTATO ONION AND CAPER SALAD

Makes 6 servings

1 pound Idaho or Yukon Gold potatoes, scrubbed but not peeled

1 small red onion, sliced thin

1/3 cup chopped fresh Italian (flat-leaf) parsley

1/4 to 1/3 cup tiny capers, drained

1/3 cup extra-virgin olive oil

Salt (preferably sea salt)

Cracked or coarsely ground black pepper

Several teaspoons red wine vinegar (optional)

Place the potatoes in a medium saucepan and add enough cold water to cover by about 2 inches. Bring to a boil over high heat, then lower the heat slightly to a gentle boil. Cook until the potatoes are tender, about 20 to 35 minutes.

Drain the potatoes and let them stand until cool enough to handle, but still quite warm.

Cut the potatoes into 1/2-inch slices and set them in a serving bowl. Scatter the onion, parsley and capers over the potatoes, then drizzle everything with the olive oil. Sprinkle with salt and pepper to taste.

Toss gently until all ingredients are well-mixed. If desired, add vinegar and toss again. Serve immediately.

-- From "Lidia's Italian-American Kitchen" by Lidia Matticchio Bastianich

WILD RICE AND PECAN LOAF

3 1/2 cups Flour -- may need more flour

1/2 cup Cornmeal

1 tablespoon Cornmeal

2 1/2 teaspoons Yeast -- Quick Rising

1 teaspoon Salt

1 cup Water -- 120 - 130 degrees F

2 tablespoons Honey

2 tablespoons Molasses

2 tablespoons Vegetable Oil

1 1/2 cups Wild Rice, cooked -- cooled

1/2 cup Pecans -- chopped

In large bowl, combine 1 1/2 cups flour, 1/2 cup cornmeal, un-dissolved yeast

and salt. Heat water, honey, molasses and oil until very warm (120 - 130 degrees F), then stir into dry ingredients. Stir in wild rice, pecans and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 9-inch circle. Fold in half, slightly off center, so top layer is set back 1 inch from bottom edge. With sharp knife, make four equally spaced cuts from curved edge toward folded edge, about 2/3 of the way across loaf (cutting through both layers). Place on greased baking sheet sprinkled with 1 tablespoon cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Sprinkle top of loaf with remaining cornmeal. Bake at 375 degrees F for 40 minutes or until done. Remove from sheet; cool on wire rack.

RF4RP