OUR FAVORITE RECIPES

2019

i
ii
 OUR FAVORITE RECIPES 2019

CONTRIBUTORS AND TESTERS:

Jan Chernoff, Julie Christensen, Michael Dewees, Anne Halsted, Susan Kirk,
Kathy and Jeff Lindenbaum, Karen and the Seattle Lonergans, Katy Lonergan,
Richard and Marilyn Lonergan, Jeanne Milligan, Mary and Lew Reid, Greg
Smith, Irene Lindbeck Tibbits, Isabel Wade, and Wells Whitney

EDITORS:

Senior Editor: Wells Whitney

Junior Editors: Richard Lonergan (proof-reading) and Katy Lonergan (proof-
reading, formatting, and compiling)

ONLINE EDITOR:

Katy Lonergan

ONLINE:

You can find all previous years’ recipes dating back to 1999 on the cookbook
blog: http://annualcookbook.blogspot.com

The blog is searchable! This year’s recipes will be online by December 25th.

COVER ART:
“Radishes,” a watercolor by Mary Reid

i
 OUR FAVORITE RECIPES 2019

STARTERS Creamy Eggplant and Caramelized Onion Dip…………….… 1

AND
Moroccan Orange Salad………………………………............ 2
SALADS
Fennel and Celery Salad with Lemon and Parmesan………… 3

SOUPS Beef Goulash Soup……………………………………............ 4

AND
Sippin’ Green Gazpacho…………………………………........ 5
SAUCES
Turkish Yogurt and Green Garlic Soup……...……………….. 6

SIDES Creamy Braised Chanterelles and Potatoes…….…………….. 7

Crispy Cauliflower Carrot Fritters w/ Smoky Garlic Aioli....... 8
Zucchini Carrot Fritters with Yogurt-Mint Dip………………. 9

PASTA Moqueca with Cashew Coconut Rice……………………........ 11

AND RICE
Rhubarb Rice Pilaf………………………………………........ 13

MAINS Roasted Beef Tenderloin w/ Sherry Vinaigrette & Watercress. 14

Pan-Roasted Chicken with Honey Thyme Cider Drizzle…….. 15
Sheet Pan Chicken with Sweet Potatoes and Peppers……....... 16
Slow Cooker Butter Chicken…………………………………. 18
Roasted Dill Salmon………………………………………….. 19
Salmon with Red Wine Reduction Sauce…………………….. 20
Curried Shrimp and Crab Gumbo…………………………….. 21
One-Pan Harissa Shrimp with Blistered Eggplant………....... 22

ii
 OUR FAVORITE RECIPES 2019

MAINS Tarragon-Roasted Halibut w/ Hazelnut Brown Butter.............. 23

(CON’T)
Quick Braised Cod with Herbed Yogurt……………............... 24

DESSERTS Butter Almond Torte…………………………………………. 25

Pumpkin Cheesecake…………………………………………. 26
Bourbon Peach Cobbler………………………………………. 27
Basil Yogurt Panna Cotta…………………………………….. 28
Faux Chocolate Mousse………………………………………. 29
Toffee Bars…………………………………………................ 30

BRUNCH Asparagus and Parmesan Tart………………………............... 31

AND
The Softest Scramble…………………………………………. 32
BREADS
Banana Bread…………………………………………………. 33
Whole Wheat Bread…………………………………………... 34
Instant Ramen………………………………………................ 35

iii
 CREAMY EGGPLANT AND CARAMELIZED ONION DIP
from minimalistbaker.com
via Richard and Marilyn Lonergan
preparation time: about 30 minutes
makes 5 ¼-cup servings

1 large eggplant, peeled and cut into ¼-inch rounds

2 cups onion, diced, any kind (I used yellow)
3 cloves garlic, minced
2 or 3 tablespoons olive oil
sea salt and ground pepper
¼ cup plain Greek yogurt or sour cream (optional)
Pita, toasted bread, or assorted veggies for serving

Sprinkle the eggplant with salt on both sides and place in a colander in the sink
to drain excess water. After 10 minutes, lightly rinse with water and then press
dry between two towels.

Position a rack at the top of the oven preheat oven to high broil (or medium if
you have the option). Arrange eggplant rounds on a baking sheet, drizzle with
olive oil and a pinch of sea salt. Roast for 5 to 7 minutes, turning once or twice
until eggplant is softened and golden brown. Remove from pan and let cool to
the touch. The eggplant should be soft and tender.

While eggplant is roasting, heat a large skillet over medium heat and add olive
oil. Then add onion and stir often until caramelized, about 45 minutes. Turn
heat to low if browning too quickly. Add minced garlic in the last few minutes
so it doesn’t burn. Set aside.

Put eggplant into a mixing bowl. Add onion-garlic mixture and mash with a
fork. Season with salt and pepper to taste.

Optionally, add ¼ cup Greek yogurt and stir once more. This makes the dip
ultra-creamy but is not necessary if someone is vegan or dairy-intolerant.

Serve immediately with pita, toasted baguette, or assorted veggies. Best when
eaten fresh, but it will keep in the fridge covered for a couple of days.

A healthier, simple version of the Persian eggplant dip known as Borani or

Kashkeh Bademjoon. Creamy, sweet, and so satisfying.

1
 MOROCCAN ORANGE SALAD
from Stone Edge Farm Kitchen Cookbook
submitted by Anne Halsted
preparation time: 30 minutes
serves 4 to 6

6 navel, Cara Cara, and blood oranges (a mixture)

2 teaspoons Grand Marnier or Cointreau (optional)
½ teaspoon orange blossom water, or 1 teaspoon if not using liqueur
4 dates, pitted and slivered
3 tablespoons sliced almonds, toasted
ground cinnamon for sprinkling
10 fresh mint leaves, preferably spearmint, torn into pieces

Juice 1 orange. In a small bowl, stir together the orange juice, liqueur (if using),
and orange blossom water.

Using a sharp paring knife, cut ½ inch off the bottom of each of the remaining
oranges to expose the flesh. Stand an orange upright and cut downward
following the contour of the fruit and slicing off the skin and all the pith in wide
strips. Cut the orange cross ways into slices ¼-inch thick. Repeat with the
remaining oranges. Arrange the slices on a serving platter, drizzling them with
the flavored juice, and set aside to macerate for 10 minutes.

Arrange the dates and almonds over the orange slices and top with a generous
sprinkling of cinnamon, garnish with the mint, and serve.

This is a visually stunning dish and could even be served as a light and
refreshing dessert.

2
FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN
submitted by Jeanne Milligan
preparation time: about 20 minutes
serves 6

For the dressing:

½ teaspoon lemon zest
3 tablespoons fresh lemon juice
1 or 2 crushed garlic cloves
kosher salt and black pepper
¼ cup extra-virgin olive oil

For the salad:

2 medium fennel bulbs, trimmed and finely sliced (about 2 cups)
1 or 2 celery hearts, pale ribs and leaves, finely sliced (about 2 cups)
radicchio or treviso leaves, for serving (optional)
1 small piece of Parmesan (about 2 ounces), for serving
¼ cup roughly chopped parsley
basil leaves, for serving
radishes, for serving (optional)

To make the dressing, put lemon juice, zest and garlic in a small bowl. Add a
pinch of salt and pepper, stir in olive oil. Set dressing aside for at least 10
minutes.

To prepare the salad, place sliced fennel and celery in a salad bowl. Season
lightly with salt and pepper.

Discard garlic from the dressing, and whisk dressing. Pour over vegetables and
toss well. Taste and adjust seasoning.

To serve, transfer salad to a platter, and surround with radicchio, if using. Use a
vegetable peeler to shave Parmesan generously over the salad. Sprinkle with
parsley and basil. Garnish with radishes, if desired.

This salad is surprisingly tasty and refreshing.

3
 BEEF GOULASH SOUP
from foodandwine.com
submitted by Kathy Lindenbaum
serves 6

2 tablespoons olive oil

1 large onion, finely chopped
2 garlic cloves, minced
¼ cup sweet Hungarian paprika
2 teaspoons caraway seeds, crushed
1 pound ground beef sirloin
2 tablespoons tomato paste
1 14-ounce can diced tomatoes
1 cup thinly sliced roasted red peppers
1 quart low sodium beef broth
4 ounces wide egg noodles
salt and freshly ground pepper to taste
crème fraiche or sour cream for garnish

In a large Dutch oven or Slow Cooker, heat the oil. Add the onion and garlic
and cook until softened. Add paprika and caraway and cook for 1 minute. Add
the beef and cook, until pink, breaking up the meat – about 3 minutes.

Add tomato paste, diced tomatoes, red peppers, broth and 1 cup of water. Add
salt and pepper to taste and bring to a boil. Simmer the soup for 25 minutes.

Meanwhile, cook the noodles in salted, boiling water until al dente and drain.
Add the noodles to the soup and cook for 2 minutes. Ladle the soup into bowls
and garnish with a dollop of crème fraîche.

If you like a little more spice, add some red pepper flakes.

4
 SIPPIN’ GREEN GAZPACHO
from Bon Appetit, August 2017
submitted by Jeanne Milligan
preparation time: 20 minutes
makes 6 cups

2 pounds English hothouse cucumbers (about 2 large), chopped

2 garlic cloves, peeled and smashed
2 cups coarsely chopped arugula
2 cups coarsely chopped mixed tender herbs (e.g., basil, parsley, cilantro, mint)
3 tablespoons (or more) sherry vinegar or red wine vinegar
kosher salt
¾ cup (or more) olive oil

Purée cucumbers, garlic, and ½ cup water in a blender until smooth. Add
arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape
down the sides of the blender as needed, until very smooth. With the motor
running, slowly stream in oil; blend until emulsified. (The mixture will turn
pale green and look creamy, almost like a salad dressing; add more oil and/or
water if needed.) Taste gazpacho and season with more salt and vinegar as
desired – you want it to be borderline too salty and acidic at room temperature.
If too thick, add stock, vegetarian or not, as desired. Transfer gazpacho to an
airtight container; cover and chill until very cold, 4 to 12 hours.

Taste gazpacho and adjust with a little more salt and/or vinegar as needed just
before pouring into chilled glasses.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a
glass. Coldness dulls flavor, which is why it is important to season generously
while the mixture is warm.

5
 TURKISH YOGURT AND GREEN GARLIC SOUP
from Stone Edge Farm Kitchen Cookbook
submitted by Anne Halsted
preparation time: about 45 minutes
serves 5

6 tablespoons unsalted butter, divided

¼ cup basmati, Calrose, or other good quality white rice
kosher salt
¾ pound green garlic stalks, dark green tops with tough outer layers removed
2 tablespoons extra-virgin olive oil
½ teaspoon cumin seeds
½ teaspoon Aleppo or other red chili flakes
artisanal sea salt and freshly ground black pepper
1 large egg
1½ teaspoons all-purpose flour
2 cups chicken or vegetable stock
1½ cups plain Greek yogurt
10 fresh mint leaves, torn

In your smallest pan, over medium heat, melt 4 tablespoons of the butter and
cook, stirring occasionally, until the milk solids separate from the butterfat.
Continue cooking until the butter turns a deep golden brown and perfumes the
air with the fragrance of toasted nuts, about 2 minutes. butter can easily burn
once it has browned, so immediately pour it into a small bowl and set aside.

Bring a small saucepan filled with lightly salted water to a boil over high heat.
Add the rice and cook until tender, about 12 minutes. Drain and reserve.

Split the garlic stalks in half lengthwise and rinse well under cold water to
remove any dirt, then thinly slice crosswise. In a saucepan over medium heat,
melt the remaining 2 tablespoons butter with the olive oil and stir in the green
garlic. Add the cumin, chile flakes, and a generous pinch of artisanal salt. Cook,
stirring frequently, until the green garlic is very tender and tastes sweet, about
20 minutes.

When ready to serve, whisk together the egg and flour in a large bowl until a
paste forms. Slowly whisk in a little stock to thin the paste, then stir in the
remaining stock and the yogurt. Pour the mixture over the green garlic mixture

6
and warm over medium heat, stirring occasionally, to just below a boil. Don’t
let the soup boil or it will lose its smooth, luscious consistency. Taste and add
artisanal salt if needed.

To serve, divide the rice evenly among warmed bowls, then ladle the soup over
the top. Garnish each serving with a generous drizzle of browned butter, some
mint, and a grind of pepper.

CREAMY BRAISED CHANTERELLES AND POTATOES

from The New York Times
submitted by Anne Halsted
preparation time: about 2 hours
serves 4 to 6 main course servings or 8 to 10 appetizer servings

1 to 1½ pounds fresh chanterelle or shiitake mushrooms

1 tablespoon unsalted butter
1½ cups heavy cream (not ultra-pasteurized)
1½ cups sour cream or crème fraîche
1 tablespoon kosher salt, plus more to taste
2 pounds Yukon Gold or other all-purpose potatoes, peeled, cut into 1-inch
pieces
Crusty bread, for serving (optional)

Clean the mushrooms: fill the sink or a large bowl with cold water. Lay out
some clean kitchen towels. Working with a few at a time, dunk the mushrooms
in the water and gently swish to remove any dirt or debris. Shake off excess
water and transfer to the towels to dry. Use your hands to tear any large
mushrooms into halves or quarters.

In a medium size heavy pot with a lid, melt the butter over medium heat. Add
the mushrooms and cook, stirring occasionally. The mushrooms will first give
off a lot of liquid, and then it will begin to evaporate. Raise the heat as needed
to keep the liquid at a fast boil.

In a bowl, whisk together the heavy cream, sour cream and salt. When the
liquid in the pot with mushrooms has mostly evaporated, stir in the cream
mixture and bring to a simmer. Add the potatoes, partly cover the pot, and let
simmer gently for one hour. Check and adjust the heat occasionally to make

7
sure the mixture is simmering, not boiling. After 1 hour, test the potatoes. If
they are still firm, keep simmering until they are just cooked through. When the
potatoes are just cooked through, uncover the pot and raise the heat to a lively
simmer. Cook until the braising liquid reduces and begins to caramelize, 10 to
20 minutes. It will turn golden brown and thick, like a cream sauce. Taste and
add more salt if necessary. Towards the end, stir often to prevent the liquid at
the bottom of the pot from scorching. Serve when prepared and hot, mopping
up the sauce with crusty bread if desired.

It is delicious but the potatoes can sort of overwhelm the chanterelles.

CRISPY CAULIFLOWER-CARROT FRITTERS

WITH SMOKY GARLIC AIOLI
from Oh My Veggies.com
submitted by Isabel Wade
prep time: 15 to 20 minutes, cook time: 15 minutes
serves 6 (two fritters each)

For the fritters:

4 cups water
2 cups cauliflower florets
1 cup matchstick-cut carrots
½ cup all-purpose flour
⅓ cup grated Parmesan cheese
½ teaspoon salt
⅛ teaspoon Cayenne pepper (optional)
2 green onions, thinly sliced
1 egg, lightly beaten
2 tablespoons olive oil

For the garlic aioli:

¾ cup cashew pieces, soaked for 4 to 8 hours
1 clove garlic
¼ cup plus 2 tablespoons water
2 tablespoons lemon juice
½ teaspoon smoked paprika
salt and pepper to taste

8
Combine the water, cauliflower, and carrots in a medium saucepan and bring to
a boil. Cook for 4 minutes, then drain well. Place the cauliflower and carrots on
a few layers of paper towels and pat dry. Transfer to a cutting board and finely
chop. Place the chopped veggies in a large bowl; add flour and stir to coat. Fold
in the cheese, salt, pepper, green onions, and egg.

Heat the olive oil in a large skillet over medium high heat, swirling to coat. Put
the fritter mixture into the skillet ¼ cup at a time, using a spatula to flatten each
fritter into shape. Cook until golden brown, about 4 minutes, then carefully flip
over and cook for about 4 minutes more. Transfer to a paper towel-lined plate to
absorb excess oil, if needed.

To make the aioli, drain and rinse the cashews. Combine the cashews, garlic,
lemon juice, paprika, and ¼ cup water in a blender and blend until smooth. If
needed, add additional water 1 tablespoon at a time. Season with salt and
pepper to taste and serve with the fritters.

ZUCCHINI AND CARROT FRITTERS

WITH YOGURT MINT-DIP
from The New York Times
submitted by Anne Halsted
preparation time: 1 hour
makes 3 dozen small fritters

1 cup all-purpose flour, more as needed

1 teaspoon baking powder
1 teaspoon coriander
1 teaspoon kosher salt, divided, more for serving
1 cup milk, more as needed
1 large egg
¼ teaspoon grated lemon zest
¼ teaspoon pepper
2 large carrots, grated (about 1½ cups)
1 large zucchini, grated (about 2 cups)
2 scallions, finely chopped
2 garlic cloves, finely chopped
1 cup plain yogurt
2 tablespoons chopped mint

9
 1 tablespoon extra-virgin olive oil
olive oil for frying

To make the batter for the fritters, in a large bowl, whisk together the flour,
baking powder, coriander and ½ teaspoon salt. In a separate large bowl, whisk
together the milk, egg, lemon zest and pepper.

Pour dry ingredients into wet; whisk until just blended (do not overmix). Batter
should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too
thin, sprinkle with additional flour. Stir in the carrots, zucchini and scallions.
Allow to rest for 30 minutes.

To make the yogurt dip, using a mortar and pestle or the back of a kitchen
knife, mash together the garlic and ¼ teaspoon salt. In a small bowl, whisk
together the garlic paste, yogurt, mint and 1 tablespoon extra-virgin olive oil.
Cover and refrigerate until ready to use.

Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers
375 degrees F on a deep fry thermometer (or until a small drip of batter browns
immediately). Line a cookie sheet with paper towels. Working in batches, drop
battered vegetables by the tablespoon into the oil, being sure not to overcrowd
the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes.
Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer
fritters to a platter or plate. Sprinkle with salt and serve with yogurt dip.

These are great as a dinner side dish or brunch dish. The yogurt-mint dip really
makes the fritters – a wonderful balance.

10
 MOQUECA WITH CASHEW COCONUT RICE
from Daniel Boulud
submitted by Julie Christensen
preparation time: 90 minutes
serves 6
For the moqueca:
5 tablespoons dendé oil (palm oil)
1 inch piece of ginger, grated
6 garlic cloves, 2 grated and 4 minced
1 small Fresno chili, thinly sliced (when I can’t find one, I add a bit of Sriracha)
1 bunch cilantro, stems reserved, leaves roughly chopped
½ pound shrimp, shelled and deveined
1½ pounds tilapia (Boulud calls for monkfish, I prefer tilapia – holds up
perfectly) cut into 1” cubes
½ pound squid, cleaned and rinsed, body cut into ½ inch rings
3 tablespoons butter
1 red onion, thinly sliced
4 red and yellow bell peppers, seeded and cut into ½ inch wide strips
salt and ground white pepper
¼ cup white wine vinegar
3 tablespoons flour
1 15 ounce can unsweetened coconut milk
2 large beefsteak tomatoes, peeled, seeded and roughly chopped
3 5-inch stalks of hearts of palm, thinly sliced
2 limes, 1 juiced, 1 cut into wedges for garnish

For the cashew rice:

2 tablespoons olive oil
¾ cup chopped unsalted cashews
ground white pepper
¾ cup toasted coconut flakes
1 cup basmati rice, cooked

For the moqueca: Combine the dendé oil, ginger, grated garlic, Fresno chili,
and half of the chopped cilantro leaves and mix well. Add the shrimp, tilapia
and squid and mix gently until the seafood is well coated. Marinate for 30
minutes.

11
In a 5-quart braising pan, melt butter over medium heat. Add onion and sauté
for 5 minutes, then add the minced garlic and bell peppers. Season with salt and
pepper and cook for 10 minutes. Add the vinegar and continue cooking until it
is reduced, and the pan is nearly dry. Add flour and cook for 5 minutes. Add
coconut milk and chopped tomatoes and bring to a simmer. Season with salt.
Tie the cilantro stems together with twine and add to the stew. Cover and
simmer for 10 minutes. Add the marinated seafood, stir and reduce the heat to
very low. Cover and cook for 20 minutes, until the seafood is gently poached.
Remove the cilantro stems. Add the hearts of palm and lime juice, and taste for
seasoning. Serve over cashew rice garnished with the reserved chopped cilantro
and lime wedges.

For the rice: heat the olive oil over medium-high heat, add the cashews and
cook, stirring, until toasted and fragrant. Add the cooked rice and stir to
combine. Season with salt and white pepper. Toss in the toasted coconut. Serve
hot.

Some of my favorite new recipes this year were from Daniel Boulud. This one,
his take on a Brazilian Bahian seafood stew, is just the best ever. Cioppino
doesn’t stand a chance against the moqueca’s coconut/lime/ginger/chili
wonderfulness. The recipe is full of treasure hunt-like ingredients and it is
complicated – but not difficult. Summon up your kitchen zen on a long, lazy,
quiet afternoon, go calmly through the steps and then prepare for an
outpouring of pleasure and gratitude. The moqueca is a labor of love but, like
many such labors, so worth it.

12
 RHUBARB RICE PILAF
submitted by Isabel Wade
Serves 4 to 6

¼ cup almonds
2 tablespoons olive oil
1 cup chopped sweet onion
2 cloves garlic, minced
2 cups chopped rhubarb (de-string if needed)
½ cup white wine
½ cup golden raisins
1 teaspoon ground cinnamon
¼ teaspoon Cayenne pepper
2 tablespoons honey
1 tablespoon low-sodium soy sauce
1 cup cooked wild rice
1 cup cooked long-grain white rice

Preheat oven to 400 degrees F. Spread almonds onto a baking sheet and toast
until golden and fragrant, 7 to 10 minutes.

Heat oil in a large skillet over medium-high heat. Sauté onion until just
translucent, 5 to 7 minutes. Add garlic and sauté until fragrant, about 1 minute.
Mix rhubarb into onion and garlic and sauté until slightly softened, about 2
minutes more.

Stir white wine, raisins, cinnamon and Cayenne pepper into rhubarb mixture;
cover the skillet with a lid, reduce heat to medium-low and simmer until
rhubarb is tender to the bite but still firm, 5 to 8 minutes. Add honey and soy
sauce; stir.

Mix wild rice and white rice into the rhubarb mixture; cook and stir until rice is
heated through.

13
 ROASTED BEEF TENDERLOIN WITH
SHERRY VINAIGRETTE AND WATERCRESS
from Bon Appetit, April 2004
submitted by Kathy Lindenbaum
preparation time: 20 minutes
serves 6

6 tablespoons olive oil, divided

2¼ pounds beef tenderloin (from the thick end)
1½ teaspoons coarse kosher salt
2 teaspoons coarsely ground mixed peppercorns
1 cup sherry wine vinegar
1 tablespoon coarse Dijon mustard
¼ cup chopped shallots
1 large bunch watercress

Preheat oven to 500 degrees F.

Rub 1 tablespoon olive oil into beef and then rub the kosher salt and ground
mixed pepper. Place beef on a small rimmed baking sheet and roast 10 minutes.

Reduce heat to 450 degrees and roast until thermometer registers 125 degrees
for medium rare, about 15 minutes more. Remove from oven and let meat stand
5 minutes for internal temperature to reach 5 to 10 degrees higher.

Whisk remaining olive oil, vinegar, and mustard in a small bowl. Stir in shallots
and more salt and pepper to taste.

Arrange watercress on a platter, cut meat into ½ inch-thick slices and arrange
overlapping slices atop the watercress. Drizzle any accumulated juices over
meat and spoon half of the vinaigrette down the center of the meat and over the
watercress. Serve any remaining vinaigrette separately.

14
 PAN-ROASTED CHICKEN WITH
HONEY-THYME-CIDER VINEGAR DRIZZLE
adapted from the San Francisco Chronicle
submitted by Jeanne Milligan
preparation time: 45 minutes
serves 4

For the drizzle sauce (can be made ahead):

2 tablespoons unsalted butter
¼ cup finely diced shallots
1 teaspoon minced fresh thyme
¾ cup apple cider vinegar, divided
1 cup low-sodium chicken broth
½ cup honey
2 teaspoons spicy brown mustard

For the chicken:

4 airline chicken breasts with skin (see below)
Kosher salt & freshly ground black pepper to taste
2 tablespoons olive oil

For the sauce: Melt the butter in a saucepan over medium-high heat. When the
butter is hot and bubbly, add the shallot and cook until soft and translucent,
about 2 to 3 minutes. Add the thyme and stir to combine. Increase heat to high
and add ½ cup of the vinegar, cook until reduced by about half. Add the
chicken broth and honey, cook until the sauce has reduced enough so that it
looks slightly syrupy and very lightly coats the back of a spoon about 10
minutes. Don’t reduce the sauce too much because it will thicken slightly as it
cooks. Whisk in the mustard. Remove from heat and set aside. If making ahead,
set aside or refrigerate, reheat when roasting the chicken.

For the chicken: Preheat the oven to 425 degrees F. Pat chicken dry with
paper towels and generously season with salt and pepper. Pour the olive oil into
a large, oven-proof skillet, place over high heat. When the oil is hot and
shimmering, place chicken breasts skin side down and sear until the skin is a
rich, deep brown, about 4 to 5 minutes. Turn the chicken skin side up. Then
place the pan in the oven and roast about 10 to 15 minutes until the chicken is
cooked through (about 165 degrees on an instant-read-thermometer). Transfer
to a large platter; keep warm until ready to serve.

15
To finish: Drain any excess fat from the chicken skillet; place the skillet over
medium-high heat. When the pan is hot, pour in the remaining ¼ cup vinegar;
cook, stirring and scraping up any flavorful brown bits from the bottom of the
pan. When the mixture has reduced slightly, remove the skillet from heat and
whisk the contents into the sauce. Adjust seasoning with salt and pepper. The
sauce can be served warm or room temperature. Drizzle some sauce over each
chicken breast and serve.

Airline chicken breast is a cut of breast meat that includes the attached
drumette portion of the wing. If you can’t find airline chicken breasts, substitute
regular boneless, skin-on chicken breasts.

SHEET-PAN CHICKEN WITH

SWEET POTATOES AND PEPPERS
submitted by Jeanne Milligan
adapted from The New York Times
preparation time: 40 minutes+ marinating
serves 3 to 4

2 pounds bone-in, skin-on, chicken thighs (4 to 6 thighs)

3 tablespoons apple cider vinegar
1½ teaspoons honey
1 medium red onion, thinly sliced and divided
1½ teaspoons kosher salt, more as needed
1 or 2 cloves garlic, grated or minced
1 teaspoon ground coriander
½ teaspoon freshly ground black pepper
2½ tablespoons extra-virgin olive oil, divided
12 ounces sweet potato (1 large), peeled, and cut into ½-inch cubes
1 large red, yellow or orange bell pepper, seeded and thinly sliced
1½ tablespoons finely chopped fresh sage
¾ tablespoons sweet paprika
⅛ teaspoon Cayenne pepper
¼ teaspoon ground allspice
cilantro leaves, for serving

16
In a small, shallow bowl, mix together vinegar and honey. Mix in half the red
onion and a pinch of salt and set aside for garnish, tossing the mixture
occasionally as the chicken cooks.

In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black
pepper. Add chicken to bowl and rub the mixture all over it. Let marinate in the
refrigerator for 30 minutes.

Heat oven to 425 degrees F. In a large bowl, toss together 2 tablespoons oil,
sweet potato, pepper, remaining half of the onion, sage, remaining ½ teaspoon
salt, paprika, Cayenne and allspice. Spread vegetables out on a rimmed baking
sheet.

Add remaining ½ tablespoon oil to marinated chicken and turn to coat. Place
chicken pieces, skin-side up, among the vegetables, making sure chicken is
surrounded by, but not on top of the vegetables. (Chicken should rest directly
on the baking sheet.) Roast for 15 minutes.

Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip
vegetables over the (but not chicken). Drizzle chicken (but not vegetables) with
2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is
cooked through, 15 to 20 minutes longer.

To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture

and plenty of cilantro leaves.

17
 SLOW COOKER BUTTER CHICKEN
from cooking.nytimes.com
adapted by Jeff Lindenbaum
preparation time: 30 minutes
serves 6 to 8

3 tablespoons vegetable oil or ghee

1 medium yellow onion, diced
3 cloves garlic, finely chopped
3 tablespoons grated ginger
2 tablespoons garam masala
1 6-ounce can tomato paste
¾ teaspoon kosher salt
Cayenne pepper to taste
3 pounds boneless, skinless chicken thighs and breasts, cut in 2-inch pieces
1+ cup chicken broth
1 13-ounce can coconut milk (whisked to combine liquid and solids)
1 teaspoon lime zest
1 tablespoon lime juice
¼ cup cilantro leaves for garnish
cooked kasha (instead of basmati or jasmine rice)
naan for serving

In a slow cooker, heat oil to medium high, add onions and cook until softened.
Reduce heat to medium, add garlic and ginger and cook for 2 minutes. Add
garam masala, tomato paste, salt and Cayenne pepper. Cook, stirring for 2
minutes.

Add chicken pieces, broth, coconut milk, lime zest and lime juice to the pot.
Stir all together, cover and cook on low setting for 4½ to 5 hours. Alternately,
cook on high for about 1½ hours and low for 1½ hours, and then adjust
temperature as needed to finish cooking. Garnish with cilantro leaves and serve
with kasha and/or naan.

For extra flavor, maybe add more lime zest and juice when serving. Serve with
kasha for a great nutty taste, or rice.

18
 ROASTED DILL SALMON
from New York Times Cooking app
submitted by Anne Halsted
preparation time: 20 minutes, plus 15 minutes marinating
serves 4 to 6

1½ pounds center-cut salmon filet, skin on

1¼ teaspoons kosher salt
½ teaspoon black pepper
¼ cup fresh lime juice or Seville orange juice, plus additional serving wedges
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoon dried dill or 3 tablespoons chopped fresh dill
1 large garlic clove, crushed
¼ teaspoon ground turmeric
⅛ teaspoon ground saffron (optional)

Heat the oven to 425 degrees F with a rack in the center position. Choose a
baking sheet or baking dish that fits the salmon snugly (so the juices don’t
disperse and burn), and line it with parchment paper. Place the salmon skin side
down on the baking sheet or dish and season well with salt and pepper.

Combine the rest of the ingredients in a small bowl and spoon over the salmon.
If you have time, flip the salmon and let marinate directly on the baking sheet
or dish, flesh side down for 15 minutes.

Roast the salmon skin-side down until cooked through to your liking, 9 to 12
minutes. Meanwhile get a pot of rice started. Serve the salmon over rice on a
plate with extra lime or orange wedges, and drizzle the pan juices over the
salmon and rice.

19
 SALMON WITH SHALLOT-RED WINE REDUCTION SAUCE
from Wine With Marguerite Thomas
submitted by Jeanne Milligan
preparation time: about 1 hour
serves 4 to 6

1 tablespoon olive oil

1 tablespoon butter
1½ cups minced shallots
1 clove garlic, minced
1 bay leaf
1 cup chicken stock
1½ cups red wine
2 teaspoons minced parsley
1 tablespoon lemon juice*
Cayenne to taste (optional)
salt and pepper
1½ pounds cooked salmon filet (prepared as you like it – poached, grilled,
broiled, etc.)

Heat the olive oil and butter in a skillet. When the butter foams, add the
shallots, garlic and bay leaf. Cook over medium-to-low heat for 5 to 10 minutes
or until the shallots have softened; then add the chicken stock and red wine.
Raise the heat and continue cooking, stirring occasionally and adjusting the heat
as necessary to maintain a steady boil, until the mixture has reduced by half (20
to 30 minutes). Add the parsley (and Cayenne, if using) and continue cooking
for another couple of minutes. Spoon the sauce over the salmon.

*If you want a sauce that is robust, yet not too rich, stir in the lemon juice
towards the end of the cooking period, which adds a bright, refreshing note and
lightens the texture. For a dense sauce with somewhat more intense favor, add
the lemon juice earlier, along with the chicken stock and wine.

Serve with red wine (soft and supple) or a full-bodied Chardonnay.

20
 CURRIED SHRIMP AND CRAB GUMBO
adapted from Saffron Nola, New Orleans
submitted by Anne Halsted
preparation time: 1¾ hours
serves 4

¾ cup vegetable oil

1 cup all-purpose flour
1 medium white or yellow onion, finely chopped
1 small green bell pepper, finely chopped
2 celery stalks, finely chopped
2 tablespoons minced garlic
2 tablespoons minced ginger
6 cups homemade shrimp stock or store-bought seafood stock
3 medium tomatoes, crushed in a food mill, or 1 cup crushed tomatoes
2 sprigs curry leaves (about 15 leaves)
2 dried bay leaves
1 teaspoon ground turmeric
¼ teaspoon dried thyme
1½ teaspoons kosher salt
½ teaspoon Kashmiri chili powder or ground Cayenne, divided
1 pound medium shrimp, peeled and deveined, tails removed
¼ pound blue lump crab meat (about ¾ cup) or use other lump crab meat
cracked black pepper, for serving
½ cup chopped cilantro stems and leaves, for serving
½ cup chopped scallions, for serving
steamed rice, for serving

In a large pot, heat the oil over medium heat until just short of smoking, 3 to 5
minutes. Using a wooden spoon, stir the flour into the oil, reduce the heat to
medium-low and cook, stirring almost constantly, until the roux is the color of
milk chocolate, 15 to 20 minutes.

Add the onion, bell pepper and celery to the roux. Cook, stirring frequently,
until the vegetables are softened, 5 minutes. Stir in the garlic and ginger and
cook until fragrant, about 30 minutes.

Stir in the stock, crushed tomatoes, curry leaves (discard the stems), bay leaves,
turmeric and thyme, along with 1 teaspoon salt and ¼ teaspoon chili powder.

21
Bring the gumbo to a boil over high heat. Once the mixture boils, reduce the
heat to low and simmer until the flavors meld and skim the skin that forms on
the surface, about 1 hour.

Season the shrimp with the remaining ½ teaspoon salt and ¼ teaspoon chili
powder. Stir the shrimp into the gumbo and cook until shrimp are pink and
cooked through, about 2 minutes. Stir in the crab meat and adjust the seasoning
as necessary.

Crack black pepper into four empty bowls, then divide the cilantro and scallions
among the bowls. Add a scoop of steamed rice to each bowl then ladle the
gumbo on top to serve.

ONE-PAN HARISSA SHRIMP WITH

BLISTERED EGGPLANT AND BASIL
submitted by Mary Reid
preparation time: 15 minutes
serves 2

½ cup olive oil, plus more as needed

1 large eggplant cut into 1 ½-inch chunks
2 tablespoons harissa
1½ tablespoons cumin
1 pound large shrimp, shelled and deveined
4 cloves garlic, chopped
½ lemon, zested and juiced
salt
basil leaves, torn
steamed couscous, for serving

Heat the oil in a large, non-stick pan over medium-high heat. Once hot, add
eggplant and sauté until slightly brown on the outside and almost soft inside.
Add harissa and cumin; stir to toast spices for one minute. Add shrimp, garlic,
lemon zest and salt.

Cook stirring until shrimp is done, about 2 minutes. Drizzle the lemon juice
over the top, add basil, and serve over couscous.

22
This dish is super-fast, healthy and full of flavor. The spicy harissa and smoky
cumin compliment the natural sweetness of the shrimp. Don’t add the salt until
the end to ensure the eggplant is extra crispy.

Swap option: substitute any preferred protein cut into small pieces for shrimp.
Or omit the protein for a terrific side dish.

TARRAGON-ROASTED HALIBUT WITH

HAZELNUT BROWN BUTTER
from Epicurious, Bon Appetit
submitted by Anne Halsted
preparation time: about 50 minutes
serves 6 to 8

½ cup blanched hazelnuts

2 large bunches fresh tarragon
1 3 to 3 ½ pound skinless halibut fillet (halved lengthwise if very wide)
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
½ cup (1 stick) unsalted butter
¼ cup fresh lemon juice
lemon wedges

Preheat oven to 350 degrees F. Spread hazelnuts in a single layer on a rimmed

baking sheet and toast, stirring occasionally, until golden, 8 to 10 minutes.
Coarsely chop, set aside.

Reduce oven temperature to 300 degrees F. Scatter tarragon sprigs on a large

rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and
season with salt and pepper. Roast until halibut is just opaque in the center, 20
to 30 minutes, depending on thickness of fish.

Meanwhile, melt butter in a small saucepan over medium-high heat. Cook,

stirring often, until butter foams, and then browns (don’t let burn), about 5
minutes. Remove from heat, let brown butter cool slightly. Stir in lemon juice,
hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.

Serve fish with hazelnut brown butter sauce and lemon wedges.
23
 QUICK-BRAISED COD WITH HERBED YOGURT
from The New York Times, early 2018
submitted by Michael Dewees
preparation time: 20 minutes
serves 4

4 cod or hake fillets (6 to 8 ounces each)

salt and freshly ground pepper to taste
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil, more as needed
1 large shallot or ¼ of a red onion, thinly sliced
5 sprigs of thyme
¼ cup dry white wine
⅓ cup plain yogurt
2 tablespoons minced fresh dill, parsley or cilantro, more for serving
1 small clove garlic, finely grated or minced
flaky sea salt, for serving (optional)

Season fish with salt and pepper and set aside. In a large skillet with a lid, melt
butter in olive oil over medium heat. Add shallot, thyme and a pinch of salt and
pepper and cook until golden, about 3 minutes. Add wine and cook until
slightly thickened and shallot is very soft, about 2 minutes longer.

Add cod to pan, spoon some of the shallots over top of fish and cover pan.
Reduce heat as needed; the liquid should be at a simmer, not a boil. Cook until
fillets are just opaque, 2 to 4 minutes.

Meanwhile, in a small bowl mix yogurt, fresh herbs, garlic, and salt and pepper
to taste.

Serve the cod immediately, topped with shallots, yogurt sauce and herbs.
Drizzle everything with a little more olive oil, and sprinkle with flaky salt and
more pepper.

If using Greek yogurt, thin it out with a little milk or water. Sheep's milk yogurt,
if you can get it, has an especially nice tang in this recipe.

I used a mixture of parsley and cilantro in the yogurt, really good. Probably
any firm, neutral-flavor fish will do in this recipe.

24
 BUTTER ALMOND TORTE
adapted by Laura Rehrmann via Laurie Latta
submitted by Kathy Lindenbaum
preparation time: 20 minutes
serves 8 plus

1½ cups sugar
¾ cup melted butter
2 eggs
1 teaspoon almond extract
1½ teaspoons vanilla
¼ teaspoon salt
1½ cups flour
3 tablespoons slivered almonds
1 tablespoon sugar
Crème fraîche for garnish

Preheat oven to 350 degrees F.

Mix sugar and melted butter. Add eggs and beat. Then add almond extract and
vanilla and mix. Measure flour and salt together and pour over butter mixture.
Beat together until mixed.

Cover the inside of a 9-inch round cake pan with foil and smooth out the folds.
Spray with Pam or butter the foil. Pour batter into the cake pan. Top with
slivered almonds and 1 tablespoon sugar.

Bake for 30 to 35 minutes.

Cool cake completely. Pull out the cake using the foil. Slice into wedges and
serve with crème fraîche.

25
 PUMPKIN CHEESECAKE
submitted by Susan Kirk
preparation time: about 100 minutes
serves 10 to 12

For the crust:

1½ cups ground gingersnap cookies
1½ cups toasted pecans (about 6 ounces)
¼ cup firmly packed brown sugar
¼ cup (½ stick) unsalted butter, melted

For the filling:

3 8-ounce packages cream cheese, at room temperature
1¼ cups sugar
1½ cups canned solid pack pumpkin
4 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs

For the crust: Preheat oven to 350 degrees F. Finely grind ground cookies,
pecans and sugar in a food processor. Add melted butter and blend until
combined. Press crust mixture onto bottom and up sides of 9-inch-diameter
springform pan with 2 ¾ -inch-high sides.

For the filling: Using electric mixer, beat cream cheese and sugar in large bowl
until light. Add pumpkin, whipping cream, cinnamon and allspice to mixture in
large bowl and beat until well combined. Add eggs 1 at a time, beating just until
combined.

Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs,
top browns, and center moves only slightly when pan is shaken, about 1 hour 15
minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp
knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and
refrigerate overnight.

26
 BOURBON PEACH COBBLER
from Tyler Florence, Food Network Magazine
via Richard and Marilyn Lonergan
preparation time: about 70 minutes
serves at least 8

8 peaches, peeled and sliced (6 to 8 cups)

¼ cup bourbon
¾ cup sugar, divided, plus more for sprinkling
2 tablespoons cornstarch
1 teaspoon ground cinnamon, plus more for sprinkling
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
2 sticks cold unsalted butter, divided
¾ cup heavy cream, plus more for brushing
vanilla bean ice cream, for serving

For easy peeling, place peaches it in boiling water for 45 seconds and then
transfer to an ice bath to be cool to the touch and peel.

Preheat the oven to 375 degrees F. In a large bowl, combine the peaches,
bourbon, ¼ cup (or more to taste) sugar, cornstarch, and cinnamon. Toss to
coat. Set aside.

Sift the flour, the remaining ½ cup sugar, baking powder and salt into a
bowl. Cut 1½ sticks of butter into small pieces; add to flour mixture and cut
it in with a pastry blender or your hands until the mixture looks like coarse
crumbs. Pour in cream and mix just until the dough comes together. Don't
overwork; the dough should be slightly sticky but manageable.

Melt remaining ½ stick butter in a 10-inch cast-iron skillet over medium-low

heat. Add peach mixture and cook gently until heated through, about 5
minutes. Transfer mixture to a 2-quart baking dish (or leave in the skillet).
Drop dough by tablespoonfuls over the warm peaches. (There can be gaps
because the dough will puff up and spread as it bakes.) Brush the top with
some heavy cream and sprinkle with sugar and a little extra cinnamon.

27
 Bake in the oven on a baking sheet (to catch any drips) until the cobbler is
browned and the fruit is bubbling, 40 to 45 minutes. Serve warm with ice
cream.

We prepared this for a dinner for 6 and had plenty left over. The peaches in
Watsonville were so sweet that we only added a little sugar. Don’t skimp on
the bourbon.

BASIL YOGURT PANNA COTTA

from Daniel Boulud
submitted by Julie Christensen
preparation time: 30 minutes, plus fridge time
serves 6
1 packet unflavored gelatin
⅓ cup cold water
⅔ cup whole milk
⅓ cup heavy cream
½ cup sugar
1 bunch basil, small leaves picked and set aside for garnish
2 cups plain yogurt
zest of 1 lemon
fresh berries (optional)

Sprinkle gelatin into water and let it stand so the gelatin blooms, about 2
minutes. In a medium saucepan over low heat, warm milk, cream, sugar, and
basil until the sugar has dissolved. Remove from heat and let sit for 10 minutes.
Whisk in the gelatin and then strain through a fine-mesh sieve into a large
mixing bowl. Add the yogurt and lemon zest and whisk to combine. Pour
mixture into molds and refrigerate for 4 hours to up to 2 days before serving.

To serve, invert panna cotta into a small bowl or cupped plate and top with
strawberries or other fruit. Garnish with small basil sprigs.

I came across it looking for something simple and light and interesting to
compliment those incredible Sonoma summer strawberries. When even ice
cream seems too much (or not enough), this tangy, citrusy cloud with its
surprise hint of basil adds interest to the berries without weighing them down.

28
 FAUX CHOCOLATE MOUSSE
submitted by Mary Reid
minorly adapted by Katy Lonergan
preparation time: about 20 minutes
serves 8 to 10

12 ounces Ghirardelli semi-sweet chocolate chips

¾ cup whipping cream
6 eggs, yolks and whites separated
½ teaspoon almond extract
½ teaspoon vanilla extract
pinch of Cayenne (optional)
2 tablespoons sugar
fresh berries (optional)
fresh mint (optional)
whipped cream (optional)

Put the chocolate chips into a Cuisinart and pulse.

In a small saucepan, heat cream just to boil. If saucepan has a spout, pour cream
from pan into Cuisinart while running one minute. Otherwise, transfer heated
cream from saucepan to a glass measuring cup and then pour cream into
Cuisinart while running one minute. Add egg yolks one at a time. Add vanilla
and almond extract. Add cayenne (if using). Continue until blended.

In a medium to large bowl, using an electric mixer, beat egg whites and sugar.
Fold chocolate mixture and egg white mixture together and put into serving
bowl or into individual ramekins. Chill in refrigerator until firm, approximately
2 hours.

When ready to serve, top with fresh berries, mint, and whipped cream, as
desired.

This is a smooth and fairly sweet mousse. You could substitute bittersweet
chocolate chips, if prefer a less sweet version.
Alternatively, you may wish to add a pinch of cayenne to balance out the
sweetness if using semi-sweet chocolate chips.

29
 TOFFEE BARS
submitted by Mary Reid
preparation time: 30 minutes
serves many

1 cup butter
1 cup sugar
1 beaten egg
1 plus teaspoon vanilla
¼ cup decaf espresso or equivalent decaf coffee powder
2 cups flour (1 cup could be any nut flour)
1 package chocolate chips (or ½ package with ½ package butterscotch chips)

Preheat Oven to 350 degrees F.

In a large bowl of an electric mixer, cream butter and sugar. Add vanilla to
beaten egg, and when mixed, stir into butter and sugar mixture. Stir in espresso
powder. Add flour in ½ cups, stirring to mix. When it is all mixed together,
press mixture out on an ungreased cookie sheet or a 6 x 9-inch baking sheet pan
with rim until ¼ inch thick, pressing into corners.

Bake for 20 minutes at 350 degrees F. Remove from the oven and let cool in
pan 4 or 5 minutes. Turn off oven. Pour chips over warm dough and spread with
spatula. If the chips won’t melt, place pan back in oven for 1 minute.

Let the bars cool thoroughly or serve warm after resting 15 to 20 minutes. Use
hot knife to cut into large or small square servings.

30
 ASPARAGUS AND PARMESAN TART
adapted from Relish.com
submitted by Kathy Lindenbaum
preparation time: 25 minutes
serves 8

2 tablespoons olive oil

1 shallot finely chopped
1 pound asparagus, ends trimmed, cut into 4 inch pieces
1 14-ounce sheet of Dafour brand puff pastry, defrosted
½ cup whole milk ricotta
½ cup grated Parmigiano Reggiano cheese
¼ teaspoon sea salt
ground pepper to taste
1 large egg yolk mixed with ½ teaspoon water

Preheat oven to 450 degrees F.

Heat olive oil and sauté shallot about 1 minute. Add asparagus and cook over
medium-high heat until crisp-tender, about 5 minutes.

Roll out puff pastry sheet to a 10 x 16-inch rectangle on lightly floured

parchment paper. Transfer pastry with parchment paper to a baking sheet.

Spread ricotta evenly on pastry, leaving a 1-inch border around the edges.
Spoon asparagus mixture evenly over ricotta and sprinkle cheese over all.
Season with salt and pepper. Brush edges of the tart with egg and water
mixture. Bake until pastry is golden brown, 20 to 25 minutes.

Let cool slightly and cut into 8 (4 x 5-inch pieces). Serve warm.

31
 THE SOFTEST SCRAMBLE
from Jean-Georges Vongerichten in BonAppetit.com. April 2012
submitted by Kathy Lindenbaum
preparation time: 20 minutes
serves 4

4 large eggs
2 tablespoons chilled unsalted butter, divided
Cayenne pepper and kosher salt to taste
¼ cup heavy cream, whipped to soft peaks
4 teaspoons caviar

Combine eggs and 1½ tablespoons butter in a small room temperature saucepan

and season lightly with cayenne and salt.

Over medium high heat, whisk gently and constantly for 3 or 4 minutes
while scraping the bottom and sides of the pan, until eggs are just thickened,
creamy, and small curds begin to form. If mixture begins to stick to the pan
while cooking, remove from heat and whisk gently for 30 seconds, then
continue cooking again. Add ½ tablespoon butter and whisk until melted.

Recheck seasoning and divide among 4 small bowls. Garnish with whipped
cream and caviar.

32
 BANANA BREAD
from bonappetit.com via Jasper Collins
submitted by Marilyn and Richard Lonergan
makes one 8½ x 4½" loaf

nonstick vegetable oil spray

1½ cups all-purpose flour
1¼ teaspoons baking soda
¾ teaspoon kosher salt
1 cup (packed) dark brown sugar
⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream
¼ cup (½ stick) unsalted butter, room temperature
2 large eggs
4 large very ripe bananas, mashed (about 1½ cups)
½ cup chopped bittersweet or semisweet chocolate (optional)
½ cup chopped walnuts (optional)

Preheat oven to 350 degrees F. Lightly coat 8½ x 4½-inch loaf pan with
nonstick spray and line with parchment paper, leaving a generous overhang on
long sides. In a medium bowl, whisk flour, baking soda, and salt.

Using an electric mixer on medium-high speed, beat brown sugar, mascarpone,

and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one
at a time, beating to blend after each addition and scraping down sides and
bottom of bowl as needed. Reduce speed to low, add flour mixture, and mix
until just combined. Add bananas and mix just until combined. Fold in
chocolate and/or walnuts, if using. Scrape batter into prepared pan; smooth top.

Bake bread until a tester inserted into the center comes out clean, 50 to 55
minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out
bread and let cool completely (if you can resist) before slicing.

Here at Bon Appetit everybody has a favorite banana bread recipe. We made
every one—14 to be exact—until we came up with the collective favorite. Dark
brown sugar is key, and a dollop of mascarpone makes for superior tenderness.
Walnuts are optional but encouraged. Jasper (Marilyn’s grandson) found that
the chocolate shouldn’t be optional.

33
 WHOLE WHEAT BREAD
from the Norwegian Seamen’s Church
submitted by Irene Lindbeck Tibbits
preparation time: about 2 hours

2.2 pounds whole wheat

5 ounces sunflower seeds
5 ounces flax seed
8 ½ ounces oats (not instant)
¾ teaspoon salt
2 teaspoons dry yeast
4.65 cups water

Heat oven to 120 degrees F. In a large bowl, mix ingredients by hand (or use an
electric stand mixer) and divide dough in two 9 x 5-inch forms. Bake to proof,
proofing for 40 minutes at 120 degrees F.

Increase the heat to 420 degrees F. Bake for 1 hour and 10 minutes.

Let bread cool on a rack. You can slice the bread, freeze and take out as needed.

Supremely easy recipe and comes out tasting like a very dense, delicious ‘farm-
style’ old-time bread you’ve heard about or still yearn for. Anyone can make
bread with this recipe!

A final note – The tester wondered if it’s OK to make half the recipe and just a
loaf at a time – as it’s really easy to do by hand, just gets VERY heavy and
dense as you get to the final mixing. You don’t waste any ingredients doing it by
hand, but it gets pretty arduous.

34
 INSTANT RAMEN
from The New York Times
submitted by Wells Whitney
preparation time: 5 minutes
serves 1 or 2

1 pack ramen noodles with flavor packet

1 large egg
½ teaspoon butter
2 slices American cheese
¼ teaspoon toasted sesame seeds
½ scallion, green part only, thinly sliced on the bias, optional

Bring 2½ cups water to a boil in a small saucepan. Add the noodles and cook
for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30
seconds.

Remove the pan from the heat and carefully add the egg. Do not stir; pull the
noodles over the egg and let sit for one minute to poach.

Carefully transfer everything to a serving bowl, add the butter, cheese and
sesame seeds and mix. Garnish with the scallions if desired.

The butter, egg, and cheese help coat the ramen noodles and deepen their
flavor. Chef Roy Choi, who gave this to the Times in 2014 said, “this is our
Korean-American snack; it’s our peanut butter and jelly sandwich, it’s our
bowl of cereal.”

35