equipment, 5–7
escarole, white bean and roasted garlic soup, 22–23
feta cheese:
in potato spinach casserole, 84–85
stuffed baked potatoes with shrimp, dill and, 88–89
tabbouleh with shrimp, dill and, 58
figs, pan-seared duck breasts with honey and, 169–70
fish and shellfish, 123–45
fillets in parchment, 134
and potato chowder, 30–31
seafood salad, 56–57
see also specific fish and shellfish
frittata, smoked trout cream cheese, with dill sauce, 144–45
fruit desserts, 237–52
apple cranberry cobbler, 238–39
baked bananas with rum, 247
coconut crepes with tropical fruit sauce, 251–52
ginger honey poached pears, 248–49
lemon meringue tartlets, 242–43
rustic apple tart, 240–41
spiced fruit compote, 250
strawberry chocolate tartlets, 245–46
fusilli and meatballs, 98–99
garlic:
cod roasted over Swiss chard and, 135–36
–lemon Cornish game hens, 163–64
roasted, escarole and white bean soup with, 22–23
shrimp with peppers and, 124–25
gingerbread cookies, 213–14
ginger-honey poached pears, 248–49
goat cheese:
spaghetti with eggplant, bell pepper and, 100–101
stuffed baked potatoes with zucchini, walnuts and, 89–91
grapefruit, chicken, and cumin vinaigrette, Southwestern salad with, 50–52
green beans, sour, Chinese minced pork and, 181
green chile stew, Bolivian, 34–35
green peppercorn sauce, sautéed pork cutlets with, 172–73
Gruyère, stuffed baked potatoes with ham and (au croque monsieur), 91–92
Hawaiian steaks, 196–97
hazelnut lemon biscotti, 217–18
hoisin sauce, 106
ice cream burritos, 268
icing:
cream cheese, carrot cake with, 262–63
lemon, lemon cake with, 260–61
ingredients, 7–14
jambalaya, 32–33
Japanese-style steamed mussels, 129
kabobs:
chicken tikka, 161–62
Korean beef, 194–95
Korean beef kabobs, 194–95
lamb: “frenched” rack of, 185
–stuffed bell peppers, 182–83
tea-rubbed rack of, with roasted potatoes, 184–85
leeks, chicken and dumplings with parsnips and, 158–59
lemon:
cake with lemon icing, 260–61
chicken sauté, 150–51
–garlic Cornish game hens, 163–64
–hazelnut biscotti, 217–18
–meringue tartlets, 242–44
linguine:
nogada, 104
with sage pesto, 96
Linzer cookies, 215–16
macaroni and cheese, 62–63
main course salads, 45–60
aux lardons (poached egg and warm bacon dressing), 46–47
curried tuna stuffed tomatoes, 55
pork satay, 48–49
quinoa, with red onion, cucumber and walnuts, 59–60
seafood, 56–57
soba noodle chicken, 53–54
Southwestern, with chicken, grapefruit and cumin vinaigrette, 50–52
tabbouleh with shrimp, feta and dill, 58
mango chutney, 10
maple crème brûlée, 234–35
meatballs:
fusilli and, 98–99
Swedish, 192–93
meatloaf, chutney-glazed, 190–91
meringue cookies, walnut chocolate chip, 221–22
mocha soufflés, 266–67
mole chili, 40–41
mozzarella, smoked, spaghetti with
fresh tomatoes, pancetta and, 102
mushroom(s):
–barley soup, 20–21
crispy polenta with, 113–14
dried, 9
sauce, steaks with, 200–201
Thai-inspired squash and basil stew with, 28–29
mussels, steamed, 128–31
in brandy with apples and sage, 130
in coconut curry, 128–29
Japanese-style, 129
mustard sauce, sautéed pork cutlets, with, 174
nogada, linguine, 104
noodles:
buttery caraway, sautéed veal cutlets with, 204–5
casserole, tuna, 64–65
rice, with dried pears and cherry tomatoes, 105–6
soba, chicken salad, 53–54
see also
pasta
nut cake, 264–65
oatmeal peanut butter cookies, 210
onions, 10
quinoa salad with cucumber, walnuts and red, 59–60
orange:
scallop stir-fry, 126–27
snapper fillets with pecans and, 137–38
stir-fry variations, 127
–vanilla icebox cookies, 223–24
pancetta, 10
spaghetti with fresh tomatoes, smoked mozzarella and, 102
panko, 160
pan-seared duck breasts with honey and figs, 169–70
Parmesan, no-fry eggplant, 86–87
Parmigiano-Reggiano, 11
parsnips and leeks, chicken and dumplings with, 158–59
pasta, 93–106
beef and mac casserole, 66–67
Bolognese, 94–95
macaroni and cheese, 62–63
turkey Tetrazzini, 73–74
see also
noodles;
specific kinds of pasta
peanut butter oatmeal cookies, 210
pear(s):
dried, rice noodles with cherry tomatoes and, 105–6
ginger honey poached, 248–49
pea soup, fresh, 26–27
pecans, snapper fillets sautéed with orange and, 137–38
peppers:
Anaheim, 71–72
bell, lamb-stuffed, 182–83
bell, spaghetti with eggplant, goat cheese and, 100–101
shrimp with garlic and, 124–25
pesto, sage, linguine with, 96
pimiento sauce, steamed whole snapper with, 142–43
polenta with mushrooms, crispy, 113–14
pork:
Chinese minced, and sour beans, 181
chops, smoked, with apples, 175–76
oven-barbecued ribs, 177–78
posole, 36–37
satay salad, 48–49
sautéed, cutlets with green peppercorn sauce, 172–73
sautéed, cutlets with mustard sauce and, 174
spice-rubbed, tenderloin with chile beans, 179–80
posole, pork, 36–37
potato (es), 11
elegant, 185
and fish chowder, 30–31
“pulled,” and vegetable sandwiches, 115–16
roasted, tea-rubbed rack of lamb with, 184–85
and spinach casserole, 84–85
stuffed baked, au croque monsieur (ham and Gruyère), 91–92
stuffed baked, with shrimp, feta and dill, 88–89
stuffed baked, with zucchini, goat cheese and walnuts, 89–91
and turkey, sweet-and-sour, 167–68
pot pie, chicken, 75–77
pot roast stew, Yankee, 38
puddings, 227–35
baked rice, 232–33
cinnamon almond chocolate, 230–31
maple crème brûlée, 234–35
vanilla, 228–29
quinoa salad with red onion, cucumber, and walnuts, 59–60
radishes, sautéed chicken with, 148–49
raspberry almond cheesecake, 256–57
red cooked tofu, 109–10
rib roast for two, 202–3
ribs, oven-barbecued, 177–78
rice:
arroz con pollo, 80–81
pudding, baked, 232–33
stovetop chicken casserole with, 78–79
rice noodles with dried pears and cherry tomatoes, 105–6
rum, baked bananas with, 247
rustic apple tart, 240–41
sage:
mussels steamed in brandy with apples and, 130–31
pesto, linguine with, 96
salad dressing (s):
cumin mayonnaise, for Southwestern salad with chicken and grapefruit, 50–52
cumin vinaigrette, Southwestern salad with chicken, grapefruit and, 50–52
for soba noodle chicken salad, 53–54
warm bacon, salad with poached egg and, 46–47
salade aux lardons, 46–47
salads,
see
main course salads
salmon, Southwestern glazed, 139
sandwiches, “pulled” potato and
vegetable, 115–16
sauces:
curry carrot cream, ziti with, 103
dill, smoked trout cream cheese frittata with, 144–45
green peppercorn, sautéed pork cutlets with, 172–73
mushroom, steaks with, 200–201
mustard, sautéed pork cutlets with, 174
pimiento, steamed whole snapper with, 142–43
for sesame tuna steaks, 140
sweet-and-sour, potatoes and turkey with, 167–68
for Swiss chard enchiladas, 119–20
tropical fruit, coconut crepes with, 251–52
scallops:
in seafood salad, 56–57
stir-fry, orange, 126–27
seafood salad, 56–57
sesame tuna steaks, 140–41
shallots, 13
roasted, celery root and almond soup with, 24–25
shellfish,
see
fish and shellfish
shrimp, 13
in arroz con pollo, 80–81
in jambalaya, 32–33
with peppers and garlic, 124–25
in seafood salad, 56–57
stuffed baked potatoes with feta, dill and, 88–89
tabbouleh with feta, dill and, 58
snapper:
fillets sautéed with orange and pecans, 137–38
steamed whole, with pimiento sauce, 142–43
soba noodle chicken salad, 53–54
soufflés, mocha, 266–67
soups:
celery root and almond, with roasted shallots, 24–25
escarole, white bean and roasted garlic, 22–23
fish and potato chowder, 30–31
fresh pea, 26–27
mushroom barley, 20–21
Southwestern:
glazed salmon, 139
moo shu chicken wraps, 156–57
soy sauce, dark, 110
spaghetti:
with clams, 97
eggplant, bell pepper and goat cheese, 100–101
with fresh tomatoes, pancetta and smoked mozzarella, 102
spiced fruit compote, 250
spice-rubbed pork tenderloin with chile beans, 179–80
spinach and potato casserole, 84–85
squash:
baked chicken with chard and, 152–53
Thai-inspired mushroom and basil stew with, 28–29
steaks:
au poivre, 198–99
Hawaiian, 196–97
with mushroom sauce, 200–201
stovetop chicken and rice casserole, 78–79
strawberry chocolate tartlets, 245–46
stuffed:
baked potatoes three ways, 88–92
chicken breasts, 154–55
sugar cookies, 211–12
sukiyaki, 42
Swedish meatballs, 192–93
sweet-and-sour potatoes and turkey, 167–68
Swiss chard:
baked chicken with squash and, 152
enchiladas, 119–21
and garlic, cod roasted over, 135–36
tabbouleh with shrimp, feta, and dill, 58
tagine, vegetable, 117–18
tahini, 54
tamale pie, 70–72
tartlets:
lemon meringue, 242–44
strawberry chocolate, 245–46
tea-rubbed rack of lamb with roasted potatoes, 184—85
tequila, 121
Tetrazzini, turkey, 73–74
Thai-inspired squash, mushroom, and basil stew, 28–29
tikka, chicken, 161–62
tofu:
barbecue, burritos, 108
red cooked, 109–10
in sukiyaki, 42 tomato (es):
cherry, rice noodles with dried pears and, 105–6
curried tuna stuffed, 55
fresh, spaghetti with pancetta, smoked mozzarella and, 102
tomato paste, 14
tortillas, 69
for barbecue tofu burgers, 108
for ice cream burritos, 268
for Swiss chard enchiladas, 119–21
trout, smoked, cream cheese frittata with dill sauce, 144–45
tuna:
curried, stuffed tomatoes, 55
noodle casserole, 64–65
steaks, sesame, 140–41
turkey:
and dressing, 165–66
sweet-and-sour potatoes and, 167–68
Tetrazzini, 73–74
vanilla:
orange icebox cookies, 223–24
pudding, 228–29
–wafer crust, for strawberry chocolate tartlets, 245–46
veal cutlets, sautéed, with buttery caraway noodles, 204–5
vegetable tagine, 117–18
vegetarian dishes, 107–21
barbecue tofu burritos, 108
crispy polenta with mushrooms, 113–14
“pulled” potato and vegetable sandwiches, 115–16
red cooked tofu, 109–10
Swiss chard enchiladas, 119–21
vegetable tagine, 117–18
veggie burgers, 111–12
vermouth, dry, 14
walnuts:
–chocolate chip meringue cookies, 221–22
quinoa salad with red onion, cucumber and, 59–60
stuffed baked potatoes with zucchini, goat cheese and, 89–91
Yankee pot roast stew, 38
ziti with curry carrot cream sauce, 103
zucchini, stuffed baked potatoes with goat cheese, walnuts and, 89–91
Two in the kitchen perhaps, but many elsewhere.
We’d like to thank Harriet Bell—more than our editor, no less than our friend. She inspired this book, continues to goad us to do the best work, has the best eye for what works, and remains the savviest person we know in the food world.
At HarperCollins, our gratitude to Carrie Bachman and Gypsy Lovett, the dynamic duo of marketing. Roberto de Vicq de Cumptich continues to have an amazing eye for design; Ann Cahn manages to make making books easy (clearly a miracle worker, she). Ginger McRae is a whiz with the details—she must be a saint, given that we hear God lives in there as well. Mary Speaker has designed all our books with an impeccable eye; this time, Nicola Ferguson crafted a beauty for us. Jessica Peskay has gracefully—no, blessedly—overseen the production; Katie Connery has kept it all moving along nicely—no small task in a world of so many competing agendas.
We’d be remiss not to thank Annie Leuenberger for her encouragement and laughter. She’s now sadly left the city for that brighter shore always looming on the horizon: California.
Outside publishing, we’d like to thank Robert Steinberg at Scharffen Berger Chocolate Maker for his ongoing support. Lee Wooding at Cuisinart provided us with a mini food processor that got a real workout testing these recipes. And could we ever say enough about Amy Kull at Fleischman Hillard for her outright support?
Toques off to David Weinstein and Lisa Aiello at Vox Advertising and Design for cultivating our web site over the years. Beth Shepard continues to make sure we’re plucking out a tune on the national marketing bandwagon. And finally, Marianne Macy. She’s so often eaten pasta at ten in the morning and listened to our gripes—and then taken home the leftovers. Who else would return with typed notes on the dishes the next day?