Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).



APPLE PECAN PANCAKES WITH APPLE SPICE
APPLE PUMPKIN CURD
ARDTARA'S TOASTED OATMEAL
ARROZ A LA MEXICANA
ASIAN STYLE ALASKA SALMON NOODLE SOUP
ASPARAGUS CRAB SHRIMP EGG DROP SOUP
ASPARAGUS QUICHE
ASPARAGUS STRATA
ASPARAGUS TRICK
BAKED ASPARAGUS
BANANA PEANUT BUTTER CREAM PIE
BALSAMIC-GLAZED SIRLOIN STEAK
BEEF AND ASPARAGUS STIR FRY
CHEVYS FLAN (r)
CHICKEN BREASTS STUFFED WITH BASIL
CHICKEN SALAD SANDWICHES
CHILAQUILES DE NOPAL Y CAMARONES
CHINESE BROCCOLI WITH OYSTER SAUCE
CHIVE PARMESAN CROSTINI
CORNED BEEF AND CABBAGE SALAD
DRIED CHERRY SCONES
GIANT OVEN BURGER
GREEN GARDEN DRESSING
GRILLED ASPARAGUS
GRILLED SALMON WITH TARRAGON AIOLI
GUSSIE CASSEROLE
HOT ROLLS
ITALIAN APPLE CAKE
LEMON GINGER MUFFINS
LOTUS AND TOFU STIR FRY
MARINATED ASPARAGUS SALAD
MARYLAND LADY CRAB CAKES
NEW ORLEANS PORK GUMBO
OIL INFORMATION
OIL PIE CRUST
ORANGE GLAZED TOFU OVER RICE
PASTA A LA PUTTANESCA
PECAN COOKIES
PORK MEATBALLS WITH BABY BOK CHOY
PUFF TOPPED ASPARAGUS SANDWICH
RISOTTO WITH ASPARAGUS GORGONZOLA
ROASTED ASPARAGUS WITH BALSAMIC
ROASTED PEPPERED SALMON WITH TOMATO

SALMON FILLETS WITH LEEKS
SALMON SALPICON
SALSA RICE
SESAME ASPARAGUS STICKS
SINGAPORE NOODLES WITH SHRIMP
SNICKERDOODLES
SMOKED CHICKEN SALAD
SOPAIPILLAS
SOUR CREAM SOUFFLÉ
SOUVLAKI WITH TZATZIKI SAUCE
SPINACH AND ONION DIP
STEAMED STRIPED BASS WITH BLACK BEAN
VIETNAMESE STYLE ASPARAGUS SOUP
WACKY CAKE




APPLE PECAN PANCAKES WITH APPLE SPICE SYRUP

1 cup (250 ml) all-purpose flour
2 Tbsp (30 ml) brown sugar
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
3/4 cup (180 ml) plus 2 Tbsp (30 ml) milk
2 eggs, separated, whites stiffly beaten
1 tsp (5 ml) vanilla extract
1/2 cup (125 ml) peeled and finely chopped apple
1/2 cup (125 ml) finely chopped pecans

Combine the flour, brown sugar, baking powder, salt, and cinnamon in a mixing bowl. Stir in the milk, egg yolks, and vanilla. Fold in the apple, pecans, and beaten egg whites. Using a 1/4 cup (60 ml) measure, drop onto a hot, lightly greased griddle or skillet. Turn when bubbles form on the surface and the edges are golden brown. Serve with apple spice syrup (recipe below). 12 pancakes.

Apple Spice Syrup

1/4 cup (60 ml) packed brown sugar
2 Tbsp (30 ml) cornstarch (cornflour)
1/4 tsp (1 ml) ground allspice
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground nutmeg
2 cups (500 ml) apple juice or cider

Combine the brown sugar, cornstarch, and spices in a saucepan and mix well. Add the juice and stir over moderate heat until the syrup boils and is slightly thickened. Cool slightly before serving. Makes 2 cups (500 ml).

APPLE PUMPKIN CURD
Äppel- och pumpacurd Makes approx 8 cups

This is butter and marmalade all into one, perfect with toast and a cup of tea.

Apple pumpkin puree:
7 oz apples
5 oz pumpkin pulp
good 1/3 cup sugar

Curd:
8 oz unsalted butter
1 lb sugar
juice from 8 lemons
8 eggs
10 oz apple pumpkin puree

Cut the apples in pieces - do not remove peel and seeds. Peel the pumpkin
and cut in rather large dice. Heat fruit and sugar and simmer, covered,
until the fruit is soft. Mix to a puree, let cool and put in the fridge.

Melt the butter in a waterbath (double boiler) together with sugar and lemon juice. Beat the
eggs lightly and pour them into the butter mixture. Beat vigorously until it thickens. Remove the saucepan (top pan from the double boiler) waterbath and stir in the really cold puree, so that the temperature sinks quickly.

Pour the curd in well-cleaned jars and put lids on. This curd will keep for approx 1 month in the fridge. Serve it with toast and apple wedges.

ARDTARA'S TOASTED OATMEAL AND BUSHMILLS WHISKEY PUDDING
SERVES: 4

1 ounce oatmeal
1 tablespoon Bushmills Whiskey
5 egg yolks
1/2 cup sugar
1 pint cream
1/4 cup confectioners' sugar, for serving
8 ounces hulled strawberries, raspberries or other seasonal berries, for garnish

Preheat oven to 375 degrees.

Place oatmeal in a shallow ovenproof dish. Bake until color turns brown and oatmeal smells nutty. Remove from oven and pour whiskey over oatmeal. The heat should evaporate the alcohol.

Reduce oven temperature to 325 degrees.

Place egg yolks in a bowl. Stir in sugar until dissolved.

Add cream and oatmeal.

Divide mixture evenly among four ramekins (ovenproof, single-serving bowls).

Place the ramekins in a deep pan and add enough warm water to come halfway up sides of the dishes. Place in the oven and bake, approximately 45 minutes, until the pudding has set.

Remove from the oven. Let cool. Remove the bowls from the pan, cover with plastic wrap and refrigerate before serving.

To present, dust the puddings with confectioners' sugar. Clean sides of the bowls and place under hot broiler until puddings brown slightly. Place on individual plates, with berries on the side.

ARROZ A LA MEXICANA
(Mexican Rice)

1 cup uncooked rice
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic -- minced
1 3/4 cups beef broth
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup frozen green peas -- thawed
1/2 cup cooked carrots -- diced

Cook rice in hot oil in 2- to 3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed.

Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas, and
carrots into rice; fluff with fork. Yield: 4 servings.

ASIAN STYLE ALASKA SALMON NOODLE SOUP

1 14 3/4-ounce can Alaska salmon
1 cup thinly sliced carrots
1 package ramen-style soup
2 cups trimmed pea pods
4 green onions -- cut in 1" pieces
1 tablespoon fresh ginger root - grated OR 1 teaspoon ground ginger
2 cloves garlic
2 teaspoons low-sodium soy sauce
2 teaspoons lemon juice
1/4 teaspoon dark sesame oil

Drain and flake salmon, set aside.

Bring 5 cups water to boil in a large saucepan. Add carrots and bring to a boil. Break ramen noodles into 4 pieces and drop into water. Simmer 1-1/2 minutes. Stir in peas, onions, garlic, ginger and salmon. Simmer 1-1/2 minutes. Gently stir in remaining ingredients, including seasoning package, and serve. 4 servings.

ASPARAGUS CRAB SHRIMP EGG DROP SOUP

1 pound asparagus, cut into 1-inch pieces
8 ounces crab meat (or imitation crab) and-or salad shrimp
4 cans chicken broth
1 egg, beaten
1/2 cup frozen peas
3 tablespoons cornstarch, dissolved in 1/2 cup of water
Sliced green onions
Cilantro, chopped
Sesame oil (several drops)
Fish sauce
Red chili flakes

Cook asparagus in chicken broth until just tender. Pour in cornstarch-water mixture and stir until thickened. While stirring in circular motion, slowly pour in egg. Add crab and-or shrimp and peas. Top with sesame seed oil and fish sauce, to taste. Garnish with sliced green onions, cilantro and chili flakes, to taste. Optional: Add cooked Asian noodles, if served as a main dish.

ASPARAGUS QUICHE

1 pie crust (homemade or pre-made), baked
4 slices bacon (turkey bacon, optional), chopped
1/2 pound asparagus, cut into 1-inch pieces
1/4 pound mushrooms, sliced
4 ounces cheddar cheese, shredded
3 eggs, beaten
1 tablespoon dried minced onion
1 1/2 cups milk
1 1/2 tablespoons flour
1/4 teaspoon marjoram
1/4 teaspoon crushed red pepper
Salt and pepper to taste

Preheat oven to 325 degrees.

Brown bacon in skillet, add asparagus and mushrooms (if using regular bacon, drain grease). Sauté until asparagus is tender.

Arrange in bottom of baked crust. Distribute cheese over mixture.

Mix remaining ingredients and pour into crust. Bake for 35 to 45 minutes or until knife inserted into center comes out clean. Let cool five to 10 minutes before slicing.

For a nice presentation, place tender-cooked asparagus spears over top of unbaked quiché in spoke fashion so each slice will have one down the center.

ASPARAGUS STRATA

1 loaf day-old French bread, cut into 1 1/2-inch cubes
3 1/2 cups low-fat milk
6 eggs
1/2 teaspoon freshly ground white pepper
1/2 teaspoon salt
1 pound fresh asparagus, sliced into 1-inch pieces
2 tablespoons butter
1/2 pound button mushrooms, sliced
1/2 cup sweet onion, minced
1 cup (2 small cans) chopped New Mexico green chilies, blotted
2 teaspoons chopped fresh chives
2 1/2 cups shredded cheese (Swiss, Jarlsberg or Gruyére)
2 tablespoons Parmesan cheese

Put bread cubes on cookie sheet and toast under broiler, stirring until golden brown. Place in large bowl. Beat milk, eggs, pepper, and salt together; pour 2 cups over bread. Toss occasionally to coat thoroughly.

Steam asparagus for three minutes, rinse in cold water and drain.

Melt butter in skillet and sauté mushrooms and onion until wilted. Remove mixture with slotted spoon, draining off liquid, and place in small bowl. Add chilies and chives to the mixture and toss.

Lightly grease 3- or 4-quart casserole or 9-by-13-inch pan. Layer one-third of the bread in bottom of pan. Top with half of the asparagus, half of the veggie mixture and sprinkle with half of the cheeses. Repeat next layer and top with remaining bread cubes.

Pour reserved milk-egg mixture over top. Bake at 325 degrees for 45 minutes. Cover with foil if browning. Can be covered and refrigerated before baking. Allow 20 minutes out of refrigerator, bake for 60 minutes.

ASPARAGUS TRICK

Asparagus is a member of the lily family. It continues to "grow" after it's cut. If you want more of the stalk ...

Cut a 1/8-inch slice from the bottom of the spears. Place the spears upright in a shallow pan or dish. Add 1 to 2 inches of cold water and refrigerate. The spear will "grow" an additional inch.

The water needs to be changed if the asparagus isn't used in 24 hours, and it should definitely be used within 48 hours.

BAKED ASPARAGUS

Asparagus
Olive oil
Garlic powder, optional

Spread asparagus in a pan and drizzle with olive oil. Sprinkle with garlic powder, if desired. Bake at 425 degrees. Stir or turn approximately every 10 to 15 minutes. Cook to desired doneness and as brown as you like.

BANANA PEANUT BUTTER CREAM PIE

1 9-inch piecrust
3/4 cup brown sugar
3 oz. cream cheese, softened
1 tsp. vanilla
1/2 cup peanut butter
1 8-oz. container whipped topping
1 and 1/2 cups sliced bananas
Chocolate syrup

Cook piecrust in a 350-degree oven for 10 minutes. Remove piecrust and set aside. Combine brown sugar, cream cheese, vanilla and peanut butter and beat with a mixer until smooth. Fold in whipped topping. Place sliced bananas along the bottom of prepared crust. Spread brown sugar/peanut butter mixture over bananas. Drizzle with chocolate syrup and place in the freezer for 8 hours. Take out 30 minutes

BALSAMIC-GLAZED SIRLOIN STEAK

1 pound sirloin steak
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/8 teaspoon , or pinch, cayenne pepper
1/4 cup sherry
2 tablespoons reduced-sodium soy sauce
1 tablespoon balsamic vinegar
2 teaspoons honey

Sprinkle steak with salt and pepper, heat a cast iron skillet large enough to hold the steak, when hot add the meat, turn down to med. heat cook 4 to 5 minutes on each side until desired doneness. Remove from skillet. Add the garlic powder, cayenne, sherry, soy sauce, balsamic vinegar and honey to the skillet and cook, stirring until the mixture is thickened. Return the steak to the skillet, and turn it over once to completely coat it with the glaze, transfer it to a board to rest for 3-5 minutes cut it diagonal into thin strips, fan the strips out on the dinner plates and
spoon any remaining glaze over the meat. Makes 4 servings.

BEEF AND ASPARAGUS STIR FRY

MAKES: 6 servings

2 tablespoons cornstarch
2 tablespoons plus 1/2 cup water, divided
1 teaspoon salt-free Oriental seasoning blend
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 pound boneless round steak, 3/4-inch thick

2 tablespoons vegetable oil
2 cups fresh asparagus, cut into pieces
1 cup sliced cauliflower
1 small red bell pepper, julienned
1 medium onion, cut into 1/4-inch wedges
2 teaspoons beef bouillon granules
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon cider vinegar
3 cups hot cooked rice

Combine cornstarch, 2 tablespoons water, seasoning blend, pepper and hot pepper sauce. Slice beef into thin, 3-inch strips; toss with cornstarch mixture. In a large skillet or wok over medium-high heat, stir-fry beef in oil until cooked as desired.

Remove beef from skillet. Stir-fry asparagus and cauliflower for four minutes. Add red pepper and onion; stir-fry two minutes. Return beef to skillet. Combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Bring to boil. Cook and stir for two minutes. Serve over rice.

CHEVYS FLAN
Abiding by this large Mexican food chain's "no cans in the kitchen" edict, we'll craft our clone of the delicious flan dessert with fresh whole milk, rather than canned sweetened condensed milk required by most flan recipes circulating out there. The canned stuff has a bit of a funky taste to it, plus it's much too sweet to be an accurate Chevy's knockoff. When you're ready to clone this one, be sure to get some parchment paper first (it's near the wax paper in the supermarket). When laid over the top of the baking pan, the parchment paper helps the flan cook faster and more evenly than if left uncovered. Aluminum foil doesn't seem to work as well since it tends to reflect the heat away from your ramekins of sweet, creamy goodness.

2 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup hot water
3 cups whole milk
4 eggs
3 egg yolks
1 teaspoon vanilla extract

1. Preheat oven to 300 degrees.

2. Combine cinnamon with 2 cups granulated sugar in a medium saucepan over med/low heat. When sugar begins to melt, stir often until all sugar has dissolved and solution is light brown. Add water to pan and stir until smooth. Pour about 1/4 cup sugar solution into each of six 6-ounce ramekins. Swirl the sugar around the inside edge of each of the ramekins. Arrange the ramekins in a 9x13-inch baking pan.

3. Heat milk in another medium saucepan over medium heat until it starts to bubble.

4. As milk heats up whisk together eggs, egg yolks and remaining 1/2 cup sugar in a large bowl. Mix until sugar has dissolved.

5. When milk starts to bubble remove it from the heat. Carefully pour about 1/4 cup of hot milk into the egg mixture while stirring. This will temper the eggs so they don't cook while add the rest of the hot milk. Slowly add the remaining milk while mixing.

6. Fill the ramekins to the top with the custard mixture. Remove any foam from the top of each ramekin. Add water to the pan so that it goes halfway up the sides of the ramekins. Place a piece of parchment paper over the ramekins and bake for 75 to 90 minutes or until custard is firm and a knife inserted into the middle of the custard comes out clean.

7. Cool flan and cover each one with plastic wrap. Chill thoroughly before serving. To serve, simply cut around the inside edge of the ramekin with a knife, then turn the flan over onto a plate. The golden, caramelized sugar will spill down over the edges of the flan. Forget about the leftover hardened sugar that stays inside the ramekin. Let the dishwasher deal with it. Makes 6 servings.
CHICKEN BREASTS STUFFED WITH BASIL-WALNUT BUTTER
MAKES: 4 servings.

3/4 cup toasted walnuts
2 cups basil leaves, gently packed
1 clove garlic, peeled and finely chopped
Grated zest of 1 lemon
6 tablespoons ( 3/4 stick) unsalted butter, softened
3/4 teaspoon salt
4 large boneless skinless chicken breasts, about 1 1/2 to 2 pounds
Additional salt and freshly ground black pepper

To make basil-walnut butter: Finely chop walnuts and basil leaves. Place walnuts, basil, garlic, lemon zest, 5 tablespoons of butter and salt in bowl of an electric mixer. Using paddle attachment, mix on medium-high until butter is smooth.

For the chicken: Using a sharp, thin-bladed knife, cut a large pocket in each chicken breast by inserting it horizontally into thickest end and carefully slicing from side to side without piercing the edges of breast.

Divide butter in four parts and use your fingers to stuff each pocket with a portion. Don't worry if it spills out slightly; they will seem quite full.

Season both sides of the chicken with salt and pepper.

Melt remaining 1 tablespoon of butter in a large skillet over medium heat. When it sizzles, lower chicken breast into pan, cover tightly, and reduce heat to low. Cook for five minutes or until nicely browned, then turn chicken over and continue to cook, covered, for five to seven minutes longer or until there is no sign of translucency when you peek inside one of the pockets. Some of the basil butter will have spilled out of the chicken to create a sauce in the pan.

Transfer the chicken to a warm platter or individual serving plates and spoon the sauce over the top. Serve immediately.

CHICKEN SALAD SANDWICHES
My friend, Mary Agnes, prepared a lovely lunch yesterday. Prepared with love, presented with elegance, and very simple, it was wonderful!

2 boneless, skinless chicken breasts, baked and cubed
1 small can pineapple chunks, chunks cut in half
handful of chopped walnuts
1/4 cup mayonnaise

Combine, and serve in a bowl. Add (to the table) some fresh, heated, soft sandwich rolls, a plate of lettuce and tomato, salt and pepper; even a little pickle relish or sliced pickle would be good.

CHILAQUILES DE NOPAL Y CAMARONES CON HUEVOS
MAKES: 4-6 servings

3 cups salsa de nopal (recipe included)
10 stale corn tortillas
Corn oil
1/2 cup vegetable stock
1/2 cup crema Mexicana, plus a small amount for eggs
2 teaspoons kosher salt
12 ounces queso fresco, divided in half
8 eggs
1 teaspoon salt
1 teaspoon pepper
12 ounces raw shrimp, peeled, tails removed

Salsa de nopal:
MAKES: 6 cups
1 pound fresh cactus paddles
2 white onions
2 poblano chilies
2 jalapeño chilies
1 head garlic, peeled
1 3/4 pounds tomatillos, husked and rinsed
Corn oil
1 bunch cilantro
2 tablespoons kosher salt
2 epazote leaves
Juice of 2 limes ( 1/4 cup)

For Salsa de Nopal: Preheat oven to 400 degrees.

Roughly chop the cactus and onions. Remove the stems and seeds from the poblanos and jalapenos.

In a large bowl, toss the cactus, onions, poblanos, jalapenos, garlic and tomatillos in just enough corn oil to lightly coat them.

Place on a sheet pan-cookie tray and roast on the top shelf of oven for 35 minutes, or until the veggies just begin to char.

Place the cilantro, 2 teaspoons salt, epazote and lime juice in a food processor or blender along with the roasted vegetables and pure. Taste and adjust seasonings if necessary. Set aside until ready to use.

To finish: Using a sharp knife, cut the stale tortillas in half and then into 1/2-inch strips. In a large sauté pan, fry the tortilla strips in hot corn oil until crisp and slightly browned.

Remove to paper towels so that they can drain. Discard the oil. In the same sauté pan used for frying the tortillas heat the three cups salsa, stock, crema and salt until warm to the touch.

Add the shrimp, fried tortilla strips and half of the cheese.

Cook over a medium-low heat for 15 minutes, stirring occasionally.

While the salsa and tortilla mixture is cooking, crack the eggs and mix them with a splash of crema Mexicana, and a teaspoon each of salt and pepper. Scramble eggs in an oiled pan until done.

Divide the eggs among plates and top with the tortilla and salsa mixture. Sprinkle the remaining cheese on top and serve.

CHINESE BROCCOLI WITH OYSTER SAUCE

1 lb. Chinese broccoli (gai lan)
1 tsp. garlic, minced
1/2 tsp. ginger, minced
2 tsp. peanut or vegetable oil
3 tbsp. oyster sauce
2 tsp. sesame seeds, white

Slice the Chinese broccoli into thirds, making the portions equal. Boil in salted water until 3/4 cooked. Strain out and refresh in ice water. Dry the vegetables on paper towel

In a wok or frying pan, heat the peanut or vegetable oil until the oil shimmers. Add the Chinese broccoli, ginger and garlic. Sauté for 2 minutes.

Add the oyster sauce and cook an additional minute. Serve with sprinkled sesame seeds. Serves 4

CHIVE PARMESAN CROSTINI

Crostini are the Italian version of croutons. This flavor-filled recipe makes use of chives, whose allium-family properties promote heart-health, boost immunity, reduce inflammation, lower blood pressure, and help to fight cancer. All this and they taste great, too!

Crostini are versatile: they make crunchy, fun appetizers on their own or with cheese, and they add flavor and appeal to soups. And they're so simple to make that it's easy to keep a container of them on hand.

1 slender French baguette or crusty loaf of Italian bread
5/8 cup extra-virgin olive oil
1 tablespoon chopped fresh chives
1 French red shallot, peeled and chopped
1 teaspoon grated Parmagiano-Reggiano cheese
1/8 teaspoon paprika

1. Preheat the oven to 350F.

2. Slice the bread into 1/4 inch to 3/8 inch rounds. Place the rounds in a single layer on a baking sheet and set aside.

3. In a blender or food processor, combine the oil, chives, shallots, cheese, and paprika 10 seconds, or until the ingredients are well mixed. Pour into a small bowl.

4. With a pastry brush, brush half the chive-oil mixture onto the bread rounds. Bake in the middle rack of the oven 7 - 10 minutes. Turn the slices over, brush with the remaining chive-oil mixture, and bake another 7 minutes, or until golden.

5. Allow the crostini to cool to room temperature, then serve or place in airtight container for future use. Yields approximately 36 crostini

CORNED BEEF AND CABBAGE SALAD
Corned beef and cabbage is probably the one dish that is most clearly thought of as typically Irish in the United States. Here, it is presented as a St. Patrick's Day centerpiece that would be right at home in California. The recipe is from "Elegant Irish Cooking." SERVES: 6

1 pound small new potatoes
2 cups finely shredded Savoy cabbage
1 tablespoon finely diced onion
1/3 cup grated carrot
2 tablespoons mayonnaise
12 thin slices of cooked corned beef
1 head radicchio

Dressing:
1 cup olive oil
3 tablespoons vinegar
1 tablespoon mustard powder
1 bunch watercress, for garnish
1 teaspoon chopped chives, for garnish

Corned beef and cabbage: Cook new potatoes, skin on, in boiling salted, water, about 25 minutes, or until tender. Strain and allow to cool.

When cold, peel and slice into coin shapes. Place in a bowl.

Mix the cabbage with the potatoes. Add onion, carrot, and mayonnaise.

Arrange radicchio leaves on chilled plates. Spoon the cabbage and potato salad onto the leaves. Arrange the corned beef slices in alternate layers on top of the cabbage and potatoes. Decorate each with 1/4 bunch of watercress.

Make dressing by combining all ingredients together in a food processor and blend for 20 seconds. Drizzle dressing over the corned beef and salad.

DRIED CHERRY SCONES
You'll enjoy these scones even if you can't get dried cherries in your part of the world; simply substitute raisins, currants, sultanas (golden raisins), dried cranberries, or any dried berry available to you.

2 cups (500 ml) all-purpose flour
1/3 cup (80 ml) sugar
1 1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) baking soda
6 Tbsp (90 ml) chilled butter cut into small pieces
2/3 cup (160 ml) dried sour cherries
1/2 cup (125 ml) buttermilk
1 tsp (5 ml) vanilla extract
1 egg

Sift the dry ingredients together into a large mixing bowl. Cut the butter into the flour mixture using a pastry blender or the tines of a fork until the mixture resembles coarse crumbs. Stir in the remaining ingredients to form a soft dough, mixing as little as possible. Pat the dough into an 8-inch (20 cm) circle on an ungreased baking sheet. Cut into 8 wedges using a serrated knife. Bake in a preheated 400F (200C) oven for 18 to 20 minutes, until a toothpick inserted in the center of one of the scones comes out clean. Cool slightly before serving. Makes 8 scones.

GIANT OVEN BURGER

1 pound diet lean or extra-lean ground beef
1 small bell pepper -- finely chopped (1/2 cup)
1 small onion -- finely chopped (1/4 cup)
1 tablespoon prepared horseradish
1 tablespoon mustard
1/2 teaspoon salt
1/3 cup chili sauce OR 1/3 cup ketchup
1 unsliced round loaf Italian bread (8 inch diameter)
OR 1 unsliced round loaf sourdough bread (8 inch diameter)

Heat oven to 350F. Mix all ingredients except chili sauce and bread. Press beef mixture into ungreased pie plate, 9 × 1 1/4 inches. Spread chili sauce over top.

Bake uncovered 45 to 50 minutes or until no longer pink in center and juice is clear (meat thermometer should reach at least 160F); drain. Let stand 5 minutes. Cut bread horizontally in half. Carefully place burger between halves. Cut into wedges. Yield: 6 servings.

GREEN GARDEN DRESSING
MAKES: 1 cup

1 cup plain low-fat yogurt
1 cup spinach leaves
1/4 cup fresh parsley leaves
1 teaspoon green pepper sauce
1/4 teaspoon salt

Combine all ingredients in food processor or blender; blend until smooth. (May be served with tossed green salad, cucumber-tomato salad, poached salmon, grilled chicken.)

GRILLED ASPARAGUS

1 bunch fresh asparagus
Cooking oil
Salt and pepper to taste
Lemon juice

Toss clean asparagus with enough oil to coat. Season with salt and pepper. Place spears on medium-hot spot on grill. After six to eight minutes, spritz with a little lemon juice. Serve.



GRILLED SALMON WITH TARRAGON AIOLI
MAKES: 4-6 servings

Salmon:
1 1/2 pounds fresh salmon fillet, skinned and cut in pieces
Olive or vegetable oil
Salt Freshly ground black pepper
Herbs, spices and-or seasonings of your choice

Aioli:
2 eggs
1 tablespoon water
5 garlic cloves
Juice of 1 lemon or lime
2 tablespoons tarragon vinegar (optional)
1 teaspoon dry or regular mustard
1 teaspoon salt
1 teaspoon pepper
Leaves from 4 sprigs of fresh tarragon (4-to-5-inches long)
1 cup peanut oil
1 cup olive oil

For Salmon: Lightly coat salmon with oil. Season nonskin side with salt, pepper, herbs and spices of your choice. Place on a hot grill (seasoned side down) and cook for 5 minutes.

Meanwhile, season exposed side. After the 5 minutes, flip and cook for an additional 4 minutes.

Remove from heat and allow to cool until easy to handle. Break apart with your hands into medium-sized chunks. Serve topped with tarragon aioli.

For Aioli: Carefully drop eggs into boiling water and cook for 2 minutes. Immediately run cold water over them until chilled. Crack eggs and scoop out into a food processor or blender.

Add remaining ingredients except for oils. Pure for about 2 minutes, until light and fluffy. Finally, drizzle in oils very slowly until an emulsion has been formed.

Taste and adjust seasonings if necessary. Refrigerate until needed.

GUSSIE CASSEROLE

1/4 onion, chopped
6 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth or water
1 (8-ounce) jar cheese spread
12 ounces chopped asparagus, blanched (about 7 minutes)
3 eggs, well beaten
1/2 cup bread crumbs

Sauté onion in 4 tablespoons butter, stir in flour and add broth. Cook over low heat, stirring until mixture thickens and comes to a boil, blend in cheese.

Combine sauce, asparagus and eggs. Mix gently until blended, pour into 1 1/2-quart casserole and cover with crumbs. Dot with butter, place in oven and bake. Bake at 350 degrees for 30 minutes.

HOT ROLLS

2 cups flour
1/2 cup sugar
1 teaspoon salt
2 packages active dry yeast or quick rise

2/3 cup milk
3/4 cup water
1/3 cup ( 5-1/3 Tablespoons ) margarine

2 eggs (warm to room temperature)

Mix first four ingredients in large bowl and set aside. Mix water, milk, butter and heat to lukewarm (110-120 degrees) the butter does not have to melt. Do not get this real hot; if you do it will kill the yeast. Pour this over flour, yeast, sugar and salt in the large bowl. Mix till smooth. Add the eggs and a half cup more of flour and mix uhtil smooth. Stir in enough flour until dough pulls away from the bowl or is no longer sticky.

This takes about 4 cups more flour you add it one cup at a time, being careful not to add to much flour, as this could make the rolls heavy. Knead until soft and elastic; about 8 minutes. Let rise (right in the flour where you kneaded it at) covered with a clean dish towel for about 20 minutes. Grease a 9 by 13 inch baking pan with Crisco. With Crisco on your fingers shape into rolls and place them touching each other in pan.
Let rise (but not over the top of pan as they would fall after baking), covered with the same towel that you used before and away from any drafts, for about 20-30 minutes. Bake at 350 for 20-25 minutes.

If not baking right away put a piece of clear wrap on top, then a sheet of aluminum foil, and place in freezer to freeze.

When ready to bake take them out to thaw 6-7 hours before mealtime, let rise, and bake. Bake at 350 till done. When done rub some butter on top of the rolls.
It is easy to reheat just wrap in a paper towel and reheat in the microwave
about 20 seconds (for 2). To get eggs to room temperature, quickly place them in bowl with hot water for 10-15 minutes. The yeast is mixed with the flour dry. Do not try to make the rolls real large as they can not bake long enough to get done in the center. Makes about 15 rolls.

ITALIAN APPLE CAKE

3 1/2 cups peeled sliced tart cooking apples
1/2 cup butter -- softened
1 cup plus 2 tablespoons sugar
2 teaspoons cinnamon
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup orange juice
1/3 cup milk
2 tablespoons sliced almonds
2 tablespoons raisins
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
Apple slices
Fresh mint leaves

Preheat oven to 350 degrees F.

In a large skillet, sauté apples in 3 tablespoons butter until almost tender. Sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon. Arrange sautéed apple slices on bottom of a buttered 9-inch spring-form pan; set aside.

In a medium bowl, cream 5 tablespoons butter and 1 cup sugar until fluffy. Add egg and vanilla; beat 2 minutes, scraping bowl occasionally. Combine flour, baking powder, salt and 1 teaspoon cinnamon; add to creamed mixture alternately with orange juice and milk. Beat on low speed. Fold in remaining ingredients.

Pour batter over apples. Bake 55 minutes, or until cake tests done. Cool thoroughly. Remove sides of pan and invert onto platter. Garnish with apple
slices and mint leaves. Serves 6-8.

LEMON GINGER MUFFINS

1 cup (250 ml) sugar
2 Tbsp (30 ml) chopped fresh ginger
Zest from 1 lemon
8 Tbsp (120 ml) butter
2 eggs
1 cup (250 ml) buttermilk or yogurt
2 cups (500 ml) all-purpose flour sifted with
1 tsp (5 ml) baking soda

Combine the sugar, ginger, and lemon zest in an electric food processor and process until the ginger and zest are finely ground. Add the butter and process until creamy and smooth. Add the eggs, process, scrape down the sides of the bowl, and process again until smooth. Transfer to a mixing bowl and stir in the buttermilk and the flour mixture. Pour into greased and floured muffin pans and bake in a preheated 400F (200C) oven for 20 to 25 minutes. Makes 12 muffins.

LOTUS AND TOFU STIR FRY

Sauce:
1/2 cup vegetable or chicken stock
1 tbsp. soy sauce
1 tbsp. sesame oil
2 tbsp. orange juice
1 tsp. hot sauce
2 tsp. cornstarch

2 tbsp. vegetable oil
1 tsp. ginger, minced
1/2 tsp. garlic, minced
1/2 cup zucchini, sliced
1/2 cup lotus root, sliced
1/2 cup firm tofu, cubed
1/2 cup shitake mushrooms, stems removed
1/2 cup Japanese eggplant, sliced
1/2 cup carrot, sliced
5 asparagus spears, sliced diagonally

Combine the sauce ingredients in a bowl.

Heat up wok or large sauté pan. Add the vegetable oil and swirl around. Add the ginger and garlic. Sauté for 15 seconds. Add all the vegetables. Stir fry for 2 minutes. Add 4 tbsp. water to the pan and cover. Let the vegetables cook for about 4 minutes.

Uncover, add the sauce ingredients and bring to a boil. Cook until the sauce thickens. Serve with steamed jasmine rice or long grain white rice.

MARINATED ASPARAGUS SALAD
MAKES: 4-6 servings

1 pound asparagus, trim ends and cut stalks into two pieces
1/4 pound bay shrimp (salad shrimp), cooked, cleaned and peeled
4 (6, if small) Roma tomatoes, diced
1/2 red onion, thinly sliced into half rounds
1 package Good Seasons Garlic and Herb salad dressing mix, prepared with red
wine vinegar, canola oil and 4-5 turns freshly ground pepper
Mixed salad greens (romaine, red leaf, endive or your choice)

Steam asparagus five to eight minutes, until tender crisp, not soft. Quickly cool in ice water, drain and place in heavy 1-gallon plastic zipper bag.

Add shrimp, tomato, onion and prepared salad dressing to bag. Gently mix to coat, remove excess air and close bag. Refrigerate several hours, turning to mix at least once.

To serve, drain mixture, reserve dressing. Arrange asparagus on salad greens. Add reserved dressing, if desired.

MARYLAND LADY CRAB CAKES

1 pound crabmeat
1 cup Italian seasoned bread crumbs
1 large egg (or 2 small)
about 1/4 cup mayonnaise
1 tsp Worcestershire sauce
1 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
Margarine, butter, or oil for frying

Mix bread crumbs, egg, mayo and seasonings. Add crabmeat and mix gently but
thoroughly. If mix is too dry, add a little more mayo. Shape into 6 cakes.

Cook cakes in fry pan in just enough fat to prevent sticking, until browned - about 5 minutes on each side. Note: If desired, may be deep fried at 350F 2 to 3 minutes, or until browned.
NEW ORLEANS PORK GUMBO

1 pound pork loin roast
Nonstick cooking spray
1 tablespoon margarine
2 tablespoons all- purpose flour
1 cup water
1 can (16 ounces) stewed tomatoes, undrained
1 package (10 ounces) frozen cut okra
1 package (10 ounces) frozen succotash
1 beef bouillon cube
1 teaspoon hot pepper sauce
1 teaspoon black pepper
1 bay leaf

Cut pork into 1/2' cubes. Spray large Dutch oven with cooking spray. Heat over med. heat until hot. Add pork and cook and stir 4 min. or until pork is browned.
Remove pork from Dutch oven.

Melt margarine in same Dutch oven, stir in flour. Cook and stir until roux is browned. Gradually whisk in water until smooth. Add pork and remaining ingredients. Bring to to a boil and simmer 15 minutes. Remove bay leaf.

OIL INFORMATION

Oil change

EXOTIC ALTERNATIVES TO OLIVE AND CANOLA ARE MILDER, ENHANCING BAKING AND FRYING

Four oils making inroads are rice bran, grapeseed, avocado and tea.

Not so long ago, a home cook was lucky to find even a couple of brands of extra-virgin olive oil at a grocery store. Now olive oils from around the world are commonplace at neighborhood stores, and a host of exotic new oils is appearing on the shelves.

Bottles of oils pressed from walnuts or hazelnuts stand side by side with those flavored with garlic, lemon and truffles in large chain supermarkets. The choice at upscale markets can be mind-boggling.

What's a cook who has never ventured beyond the old standbys of canola and olive oil supposed to do with these unfamiliar specialty oils favored by chefs and gourmets?

To find out, I spent time in the kitchen with four relative newcomers -- grapeseed, tea seed, rice bran and avocado oils -- prized not only for their mild flavors and extremely high smoke points but also for their health benefits. I fried, sautéed, stir-fried and baked. I dressed salads with them, dipped bread into them and infused them with intense flavors.

What sets these oils apart from olive and canola is their light, silky texture and delicate flavors, which highlight rather than overpower other ingredients. Each has its own character -- tea seed is slightly buttery, while grapeseed is faintly fruity -- but the tastes are subtle.
All are well suited for cooking techniques that require high heat, such as stir-frying and sautéing. They can get as hot as 520 degrees, in the case of avocado, before they begin to burn, compared to 410 for olive and 437 for canola. But they're also good for sauces, vinaigrettes and flavored oils.

They're low in saturated fats and high in either the much-prized monounsaturated fats or vitamin E. They help lower bad cholesterol levels and raise the good.

Three are new only to U.S. cooks. Grapeseed oil was once the secret of French chefs, while rice bran and tea seed oils long have been used in Asia. Avocado oil, on the other hand, wasn't widely available until New Zealand began exporting it in volume a couple of years ago.

Here's a rundown on each:

• Grapeseed oil can be found at most Bay Area supermarkets. It can run as low as 21 cents an ounce for the least-expensive French brand and up to $3.11 an ounce for an unfiltered, extra-virgin, cold-pressed oil from Napa-based Salute Santé. Celebrity chef Jean-Georges Vongerichten is so committed to grapeseed oil that his company produces a California oil sold under both his name and the Williams-Sonoma brand.

Made from the seeds left over when grapes are crushed for wine, this oil readily picks up other flavors and made an earthy, aromatic porcini-infused oil that added depth to a mushroom risotto. It was less successful in a vinaigrette -- one taster found it a bit strong -- but worked well in a chicken sauté with tarragon.

``I've been using it for a long time,'' says Sandra Gluck, director of the New York-based Wellness Kitchen, which develops health-conscious recipes. She notes that chefs like it because it withstands high temperatures, and pastry chefs find it works well for delicate jobs such as greasing pastry molds because it contributes negligible flavor.

Refrigeration, which nutritionists recommend for all oils, is especially important for grapeseed oil. It has high levels of polyunsaturated fats, which are susceptible to oxidation with exposure to light, heat and air.

• Tea seed oil, although traditionally used in China, arrived in the United States last summer when the Novato-based Republic of Tea began importing oil pressed from the seeds of the Camillia tea plant under the Imperial Republic label. It is not yet widely available and currently is sold in the South Bay only at the Cupertino Whole Foods and Palo Alto Mollie Stone's stores or online at www.republicoftea.com. The price is $14 for 17 ounces (82 cents per ounce).

Pale gold and little thicker than water, it carries very subtle undertones of tea and butter flavors. Hubert Keller, chef of San Francisco's Fleur de Lys restaurant, says he's impressed with its high level of monounsaturated fats.

``The health side is totally exciting,'' said Keller, one of four respected San Francisco chefs who have developed recipes for Imperial Republic Tea Oil.

He likes to infuse the oil with a range of flavors from curry to vanilla. Then he may drizzle a little on a piece of pan-fried fish or a plate of pasta to add unexpected, intense taste to what could have been an ordinary dish.

``You just play with the little oils,'' he said, suggesting cooks keep several on hand. ``You can have them like toys in your refrigerator.''

With its high smoke point, I also found tea seed oil ideal for simple stir-fries. Its clean flavor recedes into the background, letting the taste of chicken or shrimp and vegetables shine through. But I was surprised how good it was when substituted for butter in baked goods. The flavor of pecans came through loud and clear in fragile, crispy nut cookies made with the oil.

• Rice bran oil, with its elusive nutty taste, also worked well in baking. An otherwise conventional pie crust, in which the oil replaced most of the butter, was both tender and flaky.

Pressed from the bran residue of milled rice, it's easy to find in grocery stores. California Rice Oil Co. bottles sit on shelves at Albertson's, Raley's and Whole Foods markets and sell for as little as $5.29 for 16.9 ounces (31 cents per ounce). Trader Joe's Thai import is $3.39 for 8.45 ounces (47 cents per ounce).

Given the price, it would be my first choice for the rare times I fry food. Vegetable tempura cooked in rice bran oil was remarkably light and left very little grease behind when drained on paper towels. It's no wonder Japanese restaurants are among the biggest customers for the oil.

Fried rice cooked with the oil was the best I've ever made. Far too often, mine has been soggy because the oil I used burned before it got hot enough. Not so with rice bran oil.

• Avocado oil is my hands-down favorite. It's also one of the most expensive choices at $9.99 for 7 ounces ($1.43 per ounce). Much of it comes from New Zealand, where avocado farmers have turned to oil as a way to sell fruit that is too small or not attractive.

Bright and fresh-tasting, it carries the essence of avocado without the weight. A basic dressing of avocado oil and champagne vinegar brought sparkle to a salad of butter lettuce, clementine oranges, slivered red onions and toasted pistachios. Plain, the oil made a delicious dip for bread. And it was great drizzled over fruit.

David Kinch, chef of Manresa restaurant in Los Gatos, likes avocado oil as an accent for spicy, piquant dishes. Specialty oils -- from avocado to pistachio -- are used often in his kitchen.

``The best thing about the oils, I think, is the texture. They're silky and voluptuous on the tongue,'' says Kinch, who has made his reputation with innovative food. ``It's a little spark, a nuance.''

Because it has the highest smoke point of this group, avocado oil also would be good for sautéing and deep-frying. But I'd rather use such a costly product as a condiment, where the mild flavor shows to its best advantage.

OIL PIE CRUST
Makes a single 8- or 9-inch crust

1 cup all-purpose white flour
1/2 cup Wondra flour (see Note)
1/4 teaspoon salt
1 tablespoon sugar
2 tablespoons cold butter, cut into 4 pieces
6 tablespoons oil (rice bran oil if possible)
3 tablespoons ice water
Combine dry ingredients in a bowl. Cut in butter. Stir in oil, then add water 1 tablespoon at a time, until dough comes together in a rough ball. Turn dough onto a large piece of plastic wrap and press into a flattened disk. Chill at least half an hour.
Roll to size between two sheets of waxed paper and transfer to pie pan, using waxed paper to lift crust into pan. Peel off paper and pre-bake or use as directed in pie recipe.
ORANGE GLAZED TOFU OVER RICE

The tart-sweet citrus sauce in this recipe is simply divine. It turns tofu into a sumptuous and flavorful delight, as delicious to eat as it good for us. Soybean products contain phytochemicals that help to prevent cancer and inhibit tumor growth - but they can often be a bit bland. Not any more! Simple to make and elegant enough for company.

1 tablespoon vegetable oil
1 pound extra-firm tofu, drained, and cut into 1/4-inch-wide strips
Salt and freshly-ground black pepper to taste
1/2 cup fresh orange juice
1/4 cup Grand Marnier or other orange liqueur
1 garlic clove, minced
1/4 cup golden raisins
1 1/2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup water
1 tablespoon cornstarch dissolved in 1 tablespoon water
1 teaspoon fresh lemon juice
4 to 6 cups cooked brown Texmati, Louisiana pecan, or other rice

1. Cook rice according to package directions. Meanwhile, heat the oil in a large skillet over medium-high heat until hot. Add the tofu and sauté until golden brown, about 5 minutes. Season with salt and pepper, remove from the heat, and set aside in the skillet.

2. In a small saucepan, combine the orange juice, liqueur, garlic, and raisins and bring to a boil. Reduce the heat to medium, stir in the tomato paste, mustard, sugar, and water, and simmer for 5 minutes or until slightly syrupy.

3. Stir in the cornstarch mixture. Stirring to thicken, about 1 minute. Add the lemon juice.

4. Pour the sauce over the tofu and simmer until the tofu is heated through and glazed with the sauce, about 5 minutes. Serve over the hot rice. Serves 4.

Helpful Hints:
Additional orange juice can be substituted for the Grand Marnier in this tasty sauce. And, since it has been suggested that fermenting soy products make them even more healthful, you may want to substitute tempeh for the tofu.



PASTA A LA PUTTANESCA
MAKES: 4 servings

1 pound pasta (any kind)
1 3/4 pounds fresh tomatoes, diced, or 1 (28-ounce) can chopped or chef's cut
tomatoes, drained
1 tablespoon capers
1/2 cup Kalamata olives, sliced (or your favorite olive)
1 teaspoon crushed red chili (optional)
Splash of extra virgin olive oil
1 ( 2/3-ounce) bunch fresh basil, cut in fine chiffonade
2 garlic cloves
3 anchovies
1 teaspoon kosher salt
Parmesan cheese

Put pasta on to cook.

While the pasta is cooking, in a large mixing bowl place the tomatoes, capers, olives, crushed red chili, extra virgin olive oil and basil.

Put the garlic and anchovies on a cutting board and sprinkle with salt. Roughly chop.

Next, using the side of your knife blade, crush the garlic and anchovies using the salt as an abrasive. Continue smashing until you have a pure. Scrape the cutting board and add it to the bowl.

When the pasta is done, drain it well, splash with oil, and add it to the bowl that has the tomato mixture. Gently toss and serve immediately topped with freshly
grated Parmesan cheese and a good glass of red wine.

PECAN COOKIES
Makes 3 dozen cookies

1/2 cup pecans
2 1/2 cups all purpose flour
2 teaspoons baking powder
Pinch of salt
3/4 cup sugar
1/2 cup oil (teaseed if possible)
1 teaspoon vanilla
1 egg
1/4 cup milk, more if needed

Preheat oven to 375 degrees. Place nuts on cooking sheet and toast for about 5 minutes. Let cool and set aside. Place all dry ingredients and nuts in food processor and pulse once or twice to combine. Add oil and process until batter resembles a coarse meal. Beat vanilla, egg and milk in a small bowl. Add to dry ingredients and pulse just long enough to blend. Add a bit more milk if necessary to make a batter that will drop from a spoon.

Drop batter by rounded teaspoonful onto buttered cookie sheets, using floured bottom of a glass to flatten. Bake about 10 minutes or until edges are brown. Let cool on cookie sheets 2 minutes before removing with spatula to a wire rack to cool. Store in a covered container at room temperature for no more than a day or two.


POPEYES SALAD
Karl-Alfred's salad Popeye is a popular cartoon in Sweden, also, but his name is "Karl-Alfred" instead of Popeye. Serves 2

1 package (approx 14 oz) frozen, thawed, well-drained leafy spinach
or corresponding amount of fresh spinach
raw cauliflower florets
sliced fresh mushrooms
1 large shredded onion
5 slices bacon
1 hard-boiled egg in wedges
some vinaigrette sauce that you like

Cut the bacon in small pieces and fry until crisp. Let the onion sizzle therein toward the end. Drain on a paper towel. Mix all ingredients except for the egg and the vinaigrette in serving bowls. Decorate with the egg wedges and serve the sauce separately.

PORK MEATBALLS WITH BABY BOK CHOY

Meatballs:
1 lb. ground pork
2 eggs
2 Tbsp. Shao-Hsing wine or dry sherry
1 tsp. sugar
1-1/2 tsp. soy sauce
1/2 tsp. garlic, minced
1 tsp. ginger, minced
3 tbsp. Cornstarch

Bok Choy
2 heads baby bok choy, leaves picked off and cleaned of dirt
1/2 tsp. garlic, minced
1/2 tsp. ginger, minced
1/2 tsp. salt

3 tbsp. vegetable oil
1/2 tsp. sesame oil
1 tsp. sesame seeds

To make the meatballs: Combine all ingredients in a bowl and mix just to combine. Do not over-mix or the meatballs will turn out tough. Cover and let rest in the fridge for 30 minutes. Form the mix into little balls, about 3/4" diameter each.

Heat a wok or large skillet and add 2 tbsp. vegetable oil. Add the meatballs. Let them brown evenly around, about 5 minutes until 3/4 way cooked. Remove from heat and drain.

Clean out wok/skillet and add remaining 1 tbsp. vegetable oil and sesame oil.
Add garlic and ginger. Sauté 10 seconds. Add bok choy and salt. Sauté for a few minutes, until the vegetables start to soften. Add the meatballs and continue cooking for another 2 minutes. Serve out onto a platter. Serves 6

PUFF TOPPED ASPARAGUS SANDWICH
MAKES: 6 servings

6 slices of boiled or baked ham
6 slices buttered toast
1 (12-ounce) package asparagus spears (steamed until tender)
3/4 cup mayonnaise
1 tablespoon lemon juice
2 egg whites
1/2 teaspoon salt

Place one slice of ham on each piece of toast. Arrange asparagus on ham. Combine mayonnaise and lemon juice. Beat egg whites with salt until stiff; fold in mayonnaise mixture. Spoon over asparagus. Broil in oven as far from heat as possible until puffed and browned.

RISOTTO WITH ASPARAGUS GORGONZOLA

3 tablespoons olive oil
3 tablespoons minced onion
2 cloves garlic, finely chopped
1/4 cup white wine
1 cup Arborio rice
3 1/2 cups simmering vegetable stock
3 ounces butter
2 cups asparagus, cut into 1/2-inch pieces
3 ounces gorgonzola (or blue cheese), crumbled
1 tablespoon chopped parsley
Salt and pepper to taste

Heat olive oil in a heavy-bottomed 2-quart saucepan. Add onion and garlic; sauté until onion is transparent. Add wine; reduce. Add rice, stirring to coat. Add half cup stock; stir gently until absorbed. Continue to add stock, half cup at a time, until absorbed, stirring almost constantly.

Risotto is done when rice is tender but al dente (firm to the bite), about 20 to 30 minutes cooking time. Stir in butter and asparagus shortly before rice is finished with final batch of broth. Cover, if necessary, to cook asparagus.

Stir in gorgonzola and parsley; correct seasoning (if needed) to serve.

ROASTED ASPARAGUS WITH BALSAMIC BROWNED BUTTER
MAKES: 8 servings

2 pounds asparagus (about 40 spears)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar

Preheat oven to 400 degrees.

Arrange asparagus in a single layer on baking sheet and coat with cooking spray. Sprinkle with salt and pepper. Bake at 400 degrees for 12 minutes or until tender.

Melt butter in a small skillet over medium heat and cook for three minutes or until lightly browned, shaking pan occasionally. Remove from heat, stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.

ROASTED PEPPERED SALMON WITH TOMATO-BASIL RELISH
SERVES: 4

1 pound salmon fillet, trimmed, with all pin bones removed
1 tablespoon cracked black peppercorns
1 teaspoon chopped dill, divided
1 teaspoon lime zest
Oil, for greasing

Relish:
1 teaspoon olive oil
2 cloves crushed garlic
2 shallots, diced fine

1 cup dry white wine
Juice of one lime
6 large plum tomatoes, skinned, seeded and chopped into large chunks
1 tablespoon basil leaves finely shredded

For the peppered salmon: Preheat oven to 350 degrees.

Cut salmon into four equal parts. Coat salmon with cracked peppercorns and 1/2 teaspoon dill. Grate a little lime zest over salmon. Place on a lightly oiled sheet pan. Bake in preheated oven, six to eight minutes.

To make the relish: In a medium saucepan, place 1 teaspoon olive oil, garlic and diced shallots. Sauté over medium heat for one minute. Add white wine and juice of one lime. Reduce by half. Add tomato chunks and basil leaves. Mix and gently heat for one minute.

Presentation: Place the tomato-and-basil relish in the center of a warmed deep-dish plate. Arrange the salmon on top. Fresh flowering herb sprigs may be used to decorate.

Offer a fresh-tasting green garden dressing with the fish.

SALMON FILLETS WITH LEEKS
Ireland's cold seas are the sources of some favorite dishes. A typical menu might feature simply prepared salmon fillet with leeks and dill. The low-fat salmon recipe is easy to make. Baked, wrapped in foil with seasonings, it can be on the table in under 30 minutes. MAKES: 4 to 6 servings

1/2 cup chopped leeks
1/2 cup white wine
2 tablespoons chopped fresh dill
1 tablespoon green pepper sauce
1 tablespoon lime juice
1 teaspoon salt
2 pounds salmon fillet

Preheat oven to 375 degrees. Combine leeks, wine, dill, pepper sauce, lime juice and salt in a small bowl. Place salmon fillet on a large piece of heavy-duty foil, bringing up the edges.

Poke holes with fork all over salmon fillet. Carefully pour white wine mixture over salmon. Completely enclose salmon, crimping foil to seal edges.

Place in large baking pan. Bake 20 to 25 minutes, until fish flakes easily when tested with fork. Serve with green garden dressing.

SALMON SALPICON
MAKES: 8 servings

1/2 cup butter, divided use
10 garlic cloves, minced
1 red onion, minced
4 tomatoes, chopped
1/2 bunch cilantro, chopped
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
2 teaspoon ground cumin
1 teaspoon kosher salt
2 1/2 pounds boneless, skinless salmon

Melt half the butter over medium heat and sauté half of the garlic in it for about 1 minute. Add the onion and cook for another minute. Next add the tomatoes, cilantro and spices. Stir well and cook for another 5 minutes.

Place the salmon in the pan and cook over low heat. Cook until the salmon is done, carefully flipping over half-way during cooking. Allow to cool in the sauce.
When the fish is cool enough, shred it with a fork or your fingers.

Heat the remaining butter in a separate skillet. When hot and bubbly, add the remaining garlic and sauté for about one minute. Add the shredded fish and sauce; cook until just heated.

Note: This is good served with warm corn tortillas and chipotle peppers in adobo. Garnish with shredded cabbage and julienne of radish.

SALSA RICE

1 tbsp. + 1 tsp Olive Oil
1 lb. (3-1/2 cups) Onions, chopped fine
3 tbsp. garlic, minced
2 lbs.+12 ounces long grained white rice
2-3/4 qts. water
1-1/2 tsp salt
2 lbs+2ounces Ortega Salsa w/ Green Chilies
2 lbs+8 ounces Tomatoes, medium dice
4 ounces (2 cups) fresh cilantro, chopped

In a 10 qt. sauce pot, heat oil over medium high heat. Add onions and garlic; sweat 3-4 minutes. Add rice, stirring frequently until rice is translucent.

Add water and salt. Heat to boiling over medium high heat. Cover; reduce heat and gently boil 13-15 minute or until rice is cooked. Add Salsa with Green Chilies, tomatoes and cilantro. Heat throughout.

SESAME ASPARAGUS STICKS

1 bunch thin, fresh asparagus spears
2 tablespoons soy sauce
2 tablespoons sesame oil

Wash asparagus and remove tough ends. Place in 9-by-12-inch glass pan. Add soy sauce and sesame oil. Roll spears in mixture to coat. Cover with plastic wrap and refrigerate a couple of hours, then reroll spears to coat, just before serving. Fun to eat as a finger food or can be cut into smaller pieces for toothpicks.

SINGAPORE NOODLES WITH SHRIMP

1 pkg. very thin dried rice noodles

4 tbsp. vegetable oil
2 tsp. ginger, minced
1 tsp. garlic, minced
1/3 cup water chestnuts, julienned
1/2 cup celery, julienned
1/2 cup carrots, julienned
2 scallions, sliced
2 tbsp. curry powder
8 large shrimp, peeled, deveined and quartered
2 tbsp. oyster sauce

Soak the noodles in warm water for one hour to soften. Remove the noodles and drain to dry.

In a wok or sauté pan, add 2 tbsp. vegetable oil and heat it until it is shimmering.
Add the ginger, garlic and the vegetables. Sauté for about three minutes. Remove from pan.

Reheat the wok/pan and add 1 tbsp. vegetable oil. Sauté the shrimp for 20 seconds, add the oyster sauce, curry powder and 1 tbsp. water. Remove from pan and reserve. Wipe the wok/pan and add 1 tbsp. vegetable oil and heat. Add the noodles and stir-fry for 3-4 minutes until they are hot.

Add the shrimp mix, and stir to combine. Add the vegetables and combine. Turn out onto a platter. Serves 6

SMOKED CHICKEN SALAD

Smoking Mix:
3 tbsp. Chinese black tea, whole
1/2 cup plain white rice, Jasmine preferred
4 tbsp. Brown sugar
3 pc. Star anise

4 pc. Chicken legs

Dressing:
2 tbsp. Soy sauce
4 tbsp. Rice wine vinegar
2 tsp. sugar
1 tsp. sesame oil
4 cups peanut oil (or use vegetable oil)

Salad:
1 cup cucumber, julienned
3/4 cup red pepper, julienned
3/4 cup celery, julienned
1/2 cup carrot, julienned

Preheat oven to 325F.

To smoke the chicken: Line a wok with tin foil. Combine the tea, rice, sugar and star anise. Spread out evenly over tin foil. Place a rack on the wok. Put on high heat.

When the mix begins to smoke heavily, place chicken on rack and cover with lid or tin foil - you want to keep the smoke in. (Note: you can also do this with a BBQ - just place the smoking mix on tin foil about 1/2" from the coals). Smoke for 10 minutes. Place the smoked chicken to finish cooking in the oven. Remove when done and let cool. Combine the vegetables and dressing together in a bowl. Let sit for at least 30 minutes, but no more than 1 hour. Shred the smoked chicken and add to the salad. Note: You can also use purchased smoked chicken.
Serves 8

SNICKERDOODLES

1/2 cup Butter or Margarine -- softened
1/2 cup Shortening
1 1/2 cups Sugar
2 Eggs
2 teaspoons Vanilla
2 3/4 cups Flour
2 teaspoons Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
2 tablespoons Sugar
2 teaspoons Cinnamon

Preheat oven to 400 degrees F. In a large mixing bowl, cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 Tbsp. sugar and the cinnamon. Roll balls of dough in cinnamon/sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes. Remove immediately from baking sheets and cool on wire racks.

SOPAIPILLAS

Sopaipillas:
4 cups Flour
1 1/4 tablespoons Salt
3 tablespoons Baking Powder
3 tablespoons Sugar
2 tablespoons Vegetable Shortening
Milk (2% or Rice Milk) & Oil for frying

Cinnamon Sugar Mixture:
1 cup Sugar
2 tablespoons Cinnamon

Sift flour, salt, baking powder and sugar in a large bowl. Cut in shortening and add just enough milk to make a soft dough, just firm enough to roll. Cover bowl and let dough rest 30 to 60 minutes. Roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces. Heat one-inch of oil in a frying pan to approximately 370 to 380 degrees F. Add a few pieces at a time. Turn at once so they will puff evenly on both sides; then turn back to brown on both sides. Drain on paper towel. Sprinkle with powdered sugar or cinnamon-sugar mixture. (Makes about 48 total)

SOUR CREAM SOUFFLÉ
(Loghouse & Homestead on Spirit Lake B&B, Vergas, MN)

6 large egg yolks
1/2 cup sour cream mixed with 1/4 cup grated Parmesan cheese
1/4 tsp salt
6 stiff-beaten egg whites
3 tablespoons butter
1/2 cup sour cream sweetened with 1 tsp sugar or to taste
Fresh berries of your choice

Beat egg yolks till thick and lemon-colored, about 5 minutes; beat in 1/2 cup of sour cream/parmesan cheese mixture and salt. Fold in egg whites. Melt butter in a 10" heavy, oven-going skillet; pour in egg mixture, leveling gently. Cook over very low heat 10 minutes. Carefully move to 325 degree oven and bake for 15 minutes until golden and puffed. Cut into 4 wedges and serve with a dollop of
the sweetened sour cream and top with berries. Serves 4.

SOUVLAKI WITH TZATZIKI SAUCE

2 pounds beef tenderloin or boneless leg of lamb cut into 1-inch cubes
2 medium zucchini, sliced
1 cup cherry tomatoes
1/4 cup lemon juice
1/3 cup red wine vinegar
1/2 cup olive oil
1 Tbsp. dried oregano
4 cloves garlic, minced
Salt and pepper to taste

Place meat, zucchini and tomatoes in a glass bowl. Combine remaining ingredients and pour over meat and vegetables. Marinate for about 1 hour. Pour meat, vegetables and marinade into skillet and sauté until meat is cooked, about 5 to 10 minutes, depending on your desired degree of doneness. Serve over rice with tzatziki sauce.

Tzatziki Sauce

2 cups plain yogurt
1 large seedless cucumber, peeled and shredded
1/4 cup lemon juice
3 cloves garlic, minced
Salt and pepper to taste

SPINACH AND ONION DIP

1/4 cup olive oil
1 large onion, chopped
1/4 cup shallots, chopped
1/2 pound baby spinach, chopped
1 8-oz. package cream cheese, softened
1 and 1/2 cups sour cream
1 clove garlic, minced
Salt and pepper to taste

Heat olive oil in a skillet and sauté onion and shallots, add spinach and cook for several minutes. Place Spinach mixture in a glass bowl and stir in cream cheese, sour cream, garlic, and salt and pepper. Chill and serve with fresh vegetables, crackers, and/ or bread pieces.

STEAMED STRIPED BASS WITH BLACK BEAN SAUCE

Steamer Ingredients:
1 2" piece ginger, sliced into coins
1 garlic bulb, cut lengthwise
1 small white onion, rough chopped
1 medium carrot, rough chopped
2 bay leaves
2 tsp. black peppercorns
2 large leaves Napa cabbage

4-6 oz. portions of striped bass, skin on

Sauce:
1/4 cup fermented black beans, rinsed well with cold water
1/4 cup red pepper, fine dice
1 tsp. ginger, minced
1/2 tsp. garlic, minced
2 tsp. vegetable oil
1 cup chicken broth
3 tbsp. soy sauce
3 tbsp. cornstarch, dissolved in 3 tbsp. cold water

For the sauce: to a hot saucepot, add the vegetable oil and sauté the red pepper, ginger and garlic for 3 minutes.

Add the black beans and cook for 1 more minute.

Add the chicken broth and bring to a boil. Add the soy sauce. Add the cornstarch slurry and bring back to boil.

Simmer for 3 minutes to cook out the starch. Set aside.

Set up steamer basket, (large enough to steam the 4 fillets at once) using all the vegetables (except the Napa leaves) in the water. Bring the water to a boil.

When ready to cook fish, lay the Napa cabbages on the steamer, then lay the fish on top. The cabbage will prevent the fish from sticking to the steamer.

Cover and steam for approximately 6 minutes, or until the fish is cooked through all the way. Remove fish from steamer and serve with black bean sauce and scallions (optional)

VIETNAMESE STYLE ASPARAGUS SOUP
MAKES: 4-6 servings

1 pound fresh asparagus
1 egg
4 cups chicken or vegetable broth
3 tablespoons cornstarch mixed with 1/2 cold cup water
Salt and fresh ground black pepper
Sesame oil
Sliced green onions and chopped Chinese parsley (cilantro)

Cut asparagus into 1-inch pieces. In a 4-quart pan, boil the asparagus in 2 cups of water for five minutes on high or until just barely cooked and still green. Add the chicken broth to the cooked asparagus.

Bring soup back up to boil. In a small bowl, mix cornstarch with cold water. Slowly pour the cornstarch mixture into the soup, turning gently until it thickens. Turn heat down to medium high.

In a small bowl, beat the egg until blended. Slowly pour egg into the hot soup, stirring gently in one direction with a wooden spoon to form thin flowers. Turn off heat. Keep warm until ready to serve.

WACKY CAKE
Serves 9-12

1 1/2 cups sifted all-purpose flour
1 cup sugar
3 heaping tablespoons cocoa
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
1 tablespoon vinegar
6 tablespoons melted butter or oil
1 cup cold water

Sift dry ingredients together into an ungreased 8-by-8-inch pan. Make 3 depressions with spoon. Place vanilla in one depression, vinegar in another, butter in the last. Pour cold water over all and stir until well-mixed. Bake 30-35 minutes at 350 degrees. Serve warm or cold.

 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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