"Almost Oaxacana" Grilled Tostadas with Chorizo, Tangy Guacamole and Fresh Cheese

Ingredients

About 2 dozen corn tortillas, preferably thin homemade ones or ones from a local tortilleria

For the Tangy Avocado Sauce:
1/2 pound (about 4 medium) tomatillos, husked, rinsed and cut in half
3 large garlic cloves, peeled
Hot green chiles to taste (roughly 2 or 3 serranos or 1 or 2 jalapenos), stems broken off, roughly chopped
About 1/4 cup (loosely packed) cilantro, thick lower stems cut off
1 large, ripe, avocado, pitted, flesh scooped from peel and roughly chopped
Salt

For finishing the tlayudas:
About 1/4 cup fresh-rendered, room temperature pork lard (preferably the kind with bits of brown cracklings in it's what's called asiento in Oaxaca) or vegetable oil
About 1 pound fresh Mexican chorizo sausage, casing removed
About 6 ounces Mexican fresh cheese (queso fresco) or other fresh garnishing cheese like feta or salted dry-pressed farmers cheese, crumbled

---

Directions

1. The tortillas. If the tortillas are just made and very moist feeling, lay them out in a single layer and cover with a dish towel or napkin - the goal is to let them dry to leathery, so that they'll crisp on the grill.

2. Make the tangy avocado sauce. Set a small non-stick skillet over medium-high heat (if no non-stick skillet is available, lay a piece of foil on the bottom of the skillet). Lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft.) Scoop the tomatillos and garlic into a blender or food processor, and let cool to room temperature, about 5 minutes. Add the chile, cilantro and avocado. Blend until nearly smooth. Pour into a salsa dish, thin to a drizzleable consistency with a little water, usually about 1/4 cup. Taste and season with salt, usually about 1 teaspoon.

3. The chorizo and fresh cheese. In a medium skillet, cook the chorizo over medium heat, breaking up any clumps, until well browned, about 12 minutes. Scrape out onto a plate lined with paper towels to absorb excess fat. Transfer to a serving dish. Scoop the crumbled cheese into a serving dish.

4. Grill and serve the tlayudas. Turn on a gas grill to medium or light a charcoal grill and let the coals burn until medium hot and covered with white ash. Lay several tortillas on the grill and turn every 20 seconds or so until nearly crisp - depending on the heat of your fire this should take a couple of minutes. Brush the top of each tortilla completely (and a little generously) with the lard or oil, then sprinkle each with a tablespoon of chorizo. When the tortillas are completely crisp (they'll be richly browned underneath) and the chorizo is hot, remove them to a serving platter. Drizzle with the avocado sauce and sprinkle with the cheese. Let your guest enjoy the first round while you're making the remainder.

Simple Italian-Style Meat Sauce

Except for ground round (which tasters found spongy and bland), this recipe will work with most types of ground beef, as long as it is 85 percent lean. (Eighty percent lean beef will turn the sauce greasy; 90 percent will make it fibrous.) Use high-quality crushed tomatoes; our favorite brands are Tuttorosso, Muir Glen Organic, and Hunt’s Organic. If using dried oregano, add the entire amount with the canned tomato liquid in step 2. The sauce makes enough for nearly 2 pounds of pasta. Leftover sauce can be refrigerated in an airtight container for 3 days or frozen for 1 month.

Makes about 6 cups

• 4 ounces white mushrooms , cleaned, stems trimmed, and broken into rough pieces
• 1 large slice high-quality white sandwich bread , torn into quarters
• 2 tablespoons whole milk
• 1 pound 85 percent lean ground beef (see note and related content)
• 1 tablespoon olive oil
• 1 large onion , chopped fine (about 1 1/2 cups)
• 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
• 1/4 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can diced matoes , drained, 1/4 cup liquid reserved
• 1 tablespoon minced fresh oregano leaves or 1 teaspoon dried oregano (see note)
• 1 (28-ounce) can crushed tomatoes
• 1/2 ounce grated Parmesan cheese (about 1/4 cup)

See Illustrations Below: Keys to Great Flavor

1. Process mushrooms in food processor until finely chopped, about eight 1-second pulses, scraping down side of bowl as needed; transfer to medium bowl. Add bread, milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper to now-empty food processor and process until paste forms, about eight 1-second pulses. Add beef and pulse until mixture is well combined, about six 1-second pulses.

2. Heat oil in large saucepan over medium-high heat until just smoking. Add onion and mushrooms; cook, stirring frequently, until vegetables are browned and dark bits form on pan bottom, 6 to 12 minutes. Stir in garlic, pepper flakes, and tomato paste; cook until fragrant and tomato paste starts to brown, about 1 minute. Add 1/4 cup reserved tomato liquid and 2 teaspoons fresh oregano (if using dried, add full amount), scraping bottom of pan with wooden spoon to loosen browned bits. Add meat mixture and cook, breaking meat into small pieces with wooden spoon, until beef loses its raw color, 2 to 4 minutes, making sure that meat does not brown.

3. Stir in crushed and drained diced tomatoes and bring to simmer; reduce heat to low and gently simmer until sauce has thickened and flavors have blended, about 30 minutes. Stir in cheese and remaining teaspoon fresh oregano; season with salt and pepper to taste.


Step-by-Step: Keys to Great Flavor

Mushrooms
Parmesan Cheese
Amore Tomato Paste
Step-by-Step: Ground Beef

Asian-Style Braised Short Ribs

Ingredients
•5 pounds beef short ribs, cut into 4-ounce portions
•1 cup soy sauce
•1/4 cup rice wine vinegar
•3 cloves garlic, peeled and smashed
•1 (5-inch) stalk lemongrass, halved and smashed
•1 tablespoon peeled and minced ginger
•1/2 cup light brown sugar
•1 quart water
•1/2 cup sliced green onion bottoms, white part only
•3/4 teaspoon crushed red pepper
•1/4 cup fresh orange juice
•1/4 cup hoisin sauce
•2 tablespoons fresh lemon juice
•Jasmine Rice, for serving
•2 teaspoons finely grated orange rind, for serving
•Sliced green onion tops, optional for garnish
Directions
Preheat the oven to 350 degrees F.

In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.

Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.

Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.
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serve with bok choy and peppers?
low sodium soy sauce
fat separator
jasmine rice

Short Ribs Kabik

Recipe from Season 5 Mexico--One Plate at a Time

Serves 4
Ingredients

1 head garlic, broken apart, but cloves not peeled
6 hot banana peppers
2 tablespoons vegetable oil
6 bone-in short ribs (each about 9 ounces)
Salt
1 15-ounce can tomatoes in juice (preferably the fire-roasted variety)
1 medium red onion, sliced ¼ inch thick
½ medium green pepper, stemmed, seeded and sliced ¼ inch thick
1 teaspoon black pepper, preferably freshly ground
1 teaspoon oregano, preferably Mexican
1 large branch fresh epazote, if available
½ of a 3 ½-ounce package achiote seasoning (such as Yucateco, La Anita or Mar�n brand)
2 tablespoons vinegar
For the salpicon garnish:
4 green onions, cut crosswise in ¼-inch pieces
1 habanero chile (or as much of it as you like), stemmed, seeded and thinly sliced
The juice of 1 lime
Directions

1. Roasting the garlic and chile. In a very large (9- to 10-quart) Dutch oven (you’ll use it for braising the meat), roast the garlic cloves over medium heat, turning from time to time, until soft and blackened in spots, 10 to 15 minutes. While the garlic is roasting, roast the chiles over an open flame or 4 inches below a preheated broiler, turning regularly, until the blistered and blackened in spots. Let the garlic cool until handleable, then peel and roughly chop. Cut a slit in the side of each chile.

2. Searing the short ribs. Turn the oven on to 325 degrees. Set the Dutch oven over medium-high heat and film with the oil. Sprinkle the meat with salt, lay in the hot oil and sear all sides to a rich golden brown—this will take about 10 minutes. Transfer to a plate.

3. Braising the meat. With the pot still over medium-high, pour in the tomatoes, along with the roasted garlic, red onion, green pepper, black pepper, oregano and epazote (if you’re using it). Cook until the mixture starts to thicken, about 10 minutes. Meanwhile, mash the achiote paste and vinegar together until smooth. When the sauce has reduced, stir in the achiote mixture and enough water (usually about 2 cups) to bring the depth to about ¾ inch. Taste and season with salt, usually about 1 teaspoon. Nestle the meat and whole roasted chiles into the sauce, cover the pot and slide into the middle of the oven. Cook until the meat is so tender that it’s nearly falling apart, about 2 hours.

4. Making the relish and serving. Mix together the chopped green onion with the habanero. Moisten it with a little fresh lime juice and season with salt.
Transfer the short ribs to deep serving plates (pasta bowls work well here). Spoon off the fat that has risen to the top of the sauce. Taste and season with more salt if you think necessary. Spoon the brothy sauce over the short ribs, topping each serving with one of the banana peppers. Serve right away, passing the salpicon separately for each person to use al gusto.

Yucatecan Black Bean Dinner

Recipe from Season 5 Mexico--One Plate at a Time

Serves 6 as a meal
Ingredients

1 pound (about 2 ½ cups) dry black beans, picked over to remove any stones or debris
1 ½ to 2 pounds boneless pork shoulder, trimmed of extraneous fat and cut into 2-inch cubes
Salt
About 3 tablespoons fresh pork lard or vegetable oil
2 medium white onions, thinly sliced (divided use)
2 15-ounce cans of diced tomatoes in juice (preferably fire-roasted), undrained
1 to 2 habanero chiles, stemmed
1 ½ cups rice, preferably medium-grain
6 garlic cloves, peeled and finely chopped
1 large ripe avocado, peeled, pitted and sliced for garnish
Sprigs of cilantro, for garnish
3 limes quartered, for garnish
About 1 cup xnipec salsa (optional) (recipe below)
Directions

1. The Beans. Rinse the beans, then scoop them into a large (6-quart) pot (preferably a Dutch oven or Mexican earthenware olla) and add 2 quarts water. Bring to a boil, then reduce heat to medium-low and simmer, partially covered for 1 hour.

2. The Pork. While the beans are cooking, sprinkle the pork liberally with salt. In a very large (12-inch) skillet, heat 1 tablespoon of the lard or oil over medium-high, and brown the pork on all sides in an uncrowded layer—it’ll take about 10 minutes. (With a smaller skillet you’ll have to brown the pork in 2 batches.) Remove the pork to a plate and set the pan aside. When the beans have cooked an hour, add the pork to the pot, along with more water, if necessary, so that everything is submerged. Partially cover the pot and continue simmering, until meat and beans are tender, about an hour more.

3. The Tomato-Habanero Sauce. Return the pork-frying skillet to medium heat and drizzle in a little more lard or oil, if necessary, to coat the bottom. Add half of the sliced onion and fry until golden, about 7 minutes. In a blender, coarsely purée the tomatoes and the juices. Now, either cut a slit in the side of the habanero(s)—this will give you some habanero fruity flavor without much heat—or cut the habanero(s) in half. Add to the onions along with the tomato purée, then simmer, partially covered, stirring often for 10 minutes or so, until reduced to the consistency of a thick sauce (it shouldn’t be dry). Taste and season with salt, usually 1 teaspoon.

4. Finishing the beans. When the beans are tender, scrape half the tomato sauce into them, add a little more water to the pot, if necessary, to ensure that the pork and beans are nicely covered with liquid. Taste and season the beans with salt, usually about 1 ½ teaspoons.
With a large spoon, carefully remove the pork from the beans and transfer it to an ovenproof dish, cover with foil and keep warm in a low oven. Pour the beans into a colander set over a large bowl, return the beans to the pot and measure 2 ½ cups of the broth into a saucepan to use for the rice. Return the remaining bean broth to the beans. There should still be enough broth to yield somewhat soupy beans; if not add more water.

5. The rice. Add ½ teaspoon salt to the pan of bean broth and set over medium heat. In a medium-size (3-quart) saucepan, heat the remaining 2 tablespoons of the lard or oil over medium. Add the rice and remaining onion and cook, stirring regularly, until the rice turns from translucent to milky-white, about 5 minutes. Stir in the garlic and cook a minute longer, then pour in the hot bean broth. Stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium-low for about 15 minutes; uncover and check a grain of rice—it should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand for a few minutes more.

6. Serving. When you’re ready to serve, reheat the tomato sauce and remove the habanero chiles. Ladle the beans into six small bowls. Spoon the rice onto each of 6 large warm dinner plate and nestle the pork in the center. Spoon a little of the warm sauce onto one side of each plate. Onto the other side, arrange a few slices of avocado. Garnish with sprigs of cilantro. Serve right away, passing the lime wedges and chopped xnipec salsa, if you wish.

To make about a cup of xnipec salsa:
½ small red onion, finely chopped
1 tablespoons fresh lime or sour orange juice
6 radishes, chopped into small dice or matchsticks
½ fresh habanero chile, stemmed, seeded and finely chopped
A dozen or so large sprigs of cilantro, chopped
Salt, about ½ teaspoon

Scoop the onion into a strainer and rinse under cold water. Shake off as much water as possible, then transfer to a small bowl and stir in the juice. Add the remaining ingredients, season with salt, usually about ½ teaspoon, and it’s ready.

Grilled Chicken with a Roasted Poblano Cream Sauce

Total: 1 1/2 hour including making the pepper sauce ahead and time to marinade chicken
Active: 30 minutes / Makes: Serves 4

I put down a thin layer of corn in the center of the plate and then top with the grilled chicken and top with the spicy cream sauce. The cream accents the chicken and the corn and a side of my “romaine salad with black beans, avacado and a lime vinaigrette.”


INGREDIENTS

4 boneless skinless chicken breasts
1/4 cup lime juice (marinade)
2 tablespoons cumin (marinade)
1 tablespoon paprika (marinade)
2 tablespoons garlic (marinade)
1/4 cup olive oil (marinade)
1/2 teaspoon red pepper flakes (marinade)
1 teaspoon dried oregano (marinade)
1 teaspoon chili powder (marinade)

Pepper Cream Sauce
2 large poblanos roasted, peeled and seeded
2 teaspoons minced garlic
12 oz evaporated milk
1 teaspoon chicken bouillon (not broth)
1 tablespoon butter
2 tablespoons flour
Salt and pepper to taste

Indian Shrimp (Dry) Curry

Indian Shrimp Curry
Diary of a Foodie: Season Three: Chile Peppers: Playing with Fire
Serves6

* Active time:45 min
* Start to finish:45 min

August 2008
You can tell this recipe hails from a tropical environment because of the way the first bite of chiles causes a light sweat to break out on your brow. Then a breeze blows by, and—ahh—you're instantly cooled off and refreshed, able to fully enjoy the sweetness of plump shrimp and an evolving harmony of spices.

Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.

* 6 to 8 fresh serrano chiles (2 oz total)
* 20 fresh curry leaves (optional)
* 5 garlic cloves, finely chopped
* 1 tablespoon finely chopped peeled ginger
* 2 tablespoons vegetable oil
* 1 teaspoon whole mustard seeds
* 1 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground turmeric
* 1 medium onion, chopped
* 1 lb tomatoes, chopped
* 2 1/2 oz finely grated fresh or dried unsweetened coconut (1 cup)
* 2 lb large shrimp in shell, peeled and deveined

*
Serve with:
white rice

*
Quarter chiles lengthwise (seed and devein if you want less heat). Cook chiles, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chiles are just softened, 1 to 2 minutes.
*
Reduce heat to medium and add spices, 1 tsp salt, and 1/2 tsp pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.
*
Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
*
Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.

Recipe by Ian Knauer

Photograph by Romulo Yanes

Chile and Bell Pepper Frittata

Diary of a Foodie: Season Three: Chile Peppers: Playing with Fire
Serves6

* Active Time:30 min
* Start to Finish:1 hr


Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.

* 8 bacon slices, cut into 1-inch pieces
* 3/4 lb organic waxy potatoes such as fingerlings, Peruvian purple, or Yukon Gold, sliced crosswise into 1/4-inch-thick rounds
* 4 to 6 assorted hot and sweet chiles such as Hungarian wax, Cubanelle (Italian green frying pepper), habanero, serrano, and/or jalapeño
* 1 yellow bell pepper, cut into strips
* 1 green bell pepper, cut into strips
* 3 garlic cloves, finely chopped
* 1 cup sour cream
* 12 large eggs

*
Preheat oven to 350ºF with rack in middle.
*
Cook bacon in an ovenproof 12-inch heavy skillet (preferably cast-iron) over medium heat until beginning to brown, about 5 minutes. Add potatoes, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until potatoes are tender, about 10 minutes.
*
While potatoes cook, stem, seed, and devein chiles, then finely chop.
*
Add chiles and bell peppers to potatoes and cook, stirring occasionally, until peppers are softened, 10 to 12 minutes. Add garlic and cook, stirring occasionally, until pale golden, about 3 minutes.
*
Whisk together sour cream, eggs, 3/4 tsp salt, and 1/2 tsp pepper, then pour over vegetables in skillet.
*
Transfer skillet to oven and bake until eggs are just set, 18 to 24 minutes. Serve warm or at room temperature.

Buckwheat Crêpes

1 cup low-fat (2 percent) milk
1/3 cup water
3 large eggs
1/2 teaspoon salt
2/3 cup buckwheat flour
1/2 cup unbleached white flour
3 tablespoons canola oil

1. Place the milk, water, eggs and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, then the canola oil, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours.

2. Place a seasoned 7- or 8-inch crêpe pan over medium heat. Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute, until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used.

Yield: About 12 8-inch crêpes

Advance preparation: These freeze well for several weeks. Stack them between pieces of wax paper or parchment, and wrap airtight before freezing. You can make and refrigerate them up to a day ahead of serving.

Buckwheat Crêpes With Spinach and Egg

In France the crepe is made on a large, flat, hot griddle, and the egg is cracked right on top of it. That doesn’t work well in a home crêpe pan. It’s easier to have the crêpe already made and then top it with the fried egg.

6 ounces baby spinach
Salt, preferably kosher salt, and freshly ground pepper to taste
2 buckwheat crêpes, above
2 eggs, poached or fried for four minutes
2 tablespoons grated Gruyère cheese

1. Bring a large pot of generously salted water to a boil, and add the spinach. Blanch for 20 seconds, and transfer to a bowl of ice water. Drain and squeeze dry. Chop and season with salt and pepper.

2. Heat the crêpes in a dry skillet over medium heat (or use the skillet you used to fry your eggs). Top with a spoonful of spinach, and top the spinach with the egg, setting the egg to one side so you can fold the crêpe over. Sprinkle the cheese over the top, fold the crêpe over, and transfer to a plate with a spatula. Serve hot.

Yield: Serves two

Advance preparation: You can have the spinach blanched and the eggs poached hours before you assemble these.

Japanese Spinach With Sesame Dressing

This cold spinach bathed in a nutty sesame dressing is my all-time favorite Japanese appetizer. Recipes for it vary; some call for rice wine vinegar, others for dashi, a soup stock. Most versions are much sweeter than this one.

2 6-oz. bags baby spinach (or 1 1/2 pounds, stemmed and washed)

3 tablespoons toasted sesame seeds

2 teaspoons sugar

1 tablespoon plus 1 teaspoon soy sauce

1 tablespoon sake

1 tablespoon water (more to taste)

1/2 teaspoon dark sesame oil

1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Blanch the spinach for 10 to 20 seconds in the boiling water and transfer to the ice water using a deep-fry skimmer. Drain and gently squeeze out water. Chop coarsely.

2. Make the dressing. If your sesame seeds have not been toasted, heat a dry skillet over medium heat and add the sesame seeds. Stir and shake the pan constantly, and as soon as the seeds turn golden and smell nutty, transfer to a suribachi mortar and pestle or to a spice mill. Allow to cool. Grind the seeds just until crushed.

3. Combine the soy sauce and sugar in a small bowl and stir until the sugar has dissolved. Add the sake and water, then stir in the ground sesame seeds. Thin out with water. Toss with the spinach and stir together until the dressing infuses the spinach. Be careful not to bruise the spinach leaves. Divide into four small bunches and place in the middle of four small plates or bowls. Drizzle on a few drops of sesame oil. Serve at room temperature.

Yield: Four small servings

Advance preparation: You can blanch the spinach up to a day in advance. The dish can be assembled and refrigerated several hours before serving.

Chickpeas With Baby Spinach

By MARTHA ROSE SHULMAN

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon cumin seeds, lightly toasted and ground

Salt, preferably kosher salt, and freshly ground pepper to taste

1 tablespoon tomato paste

1 (15-oz.) can chickpeas, drained and rinsed

1 cup chicken or vegetable stock, or water

Cayenne to taste

1 6-oz. bag baby spinach

1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.

2. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Note: Another way to make this dish is to blanch the spinach separately in salted boiling water for 10 to 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Add to the chickpeas as in step 2, but stir together for only two to three minutes.

Yield: Serves three

Advance preparation: This can be made up to a day ahead and refrigerated, but when you reheat you’ll want to add a little more liquid. It can sit on top of the stove for a few hours.

Fried Corn

Ingredients

* 4 tablespoons butter
* 1 (16-ounce) bag frozen corn, defrosted
* 3 tablespoons white sugar or honey
* 1/3 cup heavy cream
* Salt
* 1/2 teaspoon black pepper

Directions

In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

Kat's Walnut Chicken Stew (in progress)

Prep Work:

1) Poached a pound of breast chicken fingers in one can of chicken broth, celery, two carrots, one onion, garlic cloves, salt, pepper, and water.

2) Remove chicken

3) Strain remaining broth to save

4) Puree remaining vegetables with one 12oz can diced Italian tomatoes

5) Add 1 small can tomato paste into mixture and simmer 30 mins. Season to taste.

6) Set mixture aside.

7) Soak 1 handful raisins in hot water 2 mins. Add 1 tbs honey. Mince 1/2 cup walnuts. Puree mixture with the soaking water until smooth.

Final Stew:

1/2 cup shredded poached chicken sauteed in EVOO and butter and OJ

Walnut/Raisin/Honey mixture

1 cup tomato mixture

Black Bean Enchiladas

- 1 pot Simmered Black Beans
- 3 tablespoons canola oil
- 1 tablespoon plus 1 teaspoon cumin seeds, lightly toasted and ground
- 2 to 3 teaspoons mild chili powder (to taste)
- 1 8-ounce can tomato sauce
- Salt, preferably kosher salt, to taste
- 6 ounces medium or sharp white cheddar cheese, grated
- 12 to 14 corn tortillas
- 1/2 cup chopped walnuts (optional)
- Chopped cilantro for garnish
- Fresh salsa for serving

1. Make the black bean sauce. After making the beans as directed, pour off half the liquid and set aside. Puree half the beans in some of the remaining liquid and stir back into the pot. Heat 1 tablespoon of the oil over medium-high heat in a large, wide nonstick skillet, and add 1 tablespoon of the cumin and 1 to 2 teaspoons of the chili powder. Allow the spices to sizzle for about 30 seconds, then stir in the beans. Allow the beans to bubble and thicken for 10 to 15 minutes, stirring often and scraping the bottom and sides of the pan. They should resemble runny refried beans. Taste, adjust seasonings and transfer back to the bean pot. Clean and dry the pan.

2. Preheat the oven to 350 degrees. Oil two 2-quart baking dishes. Heat the skillet over medium-high heat, and add 1 tablespoon of the oil and a generous pinch each of cumin and chili powder. Add 3 tablespoons of the tomato sauce and stir together. One at a time, soften the tortillas in the mixture, turning as soon as the tortilla begins to buckle, about 10 seconds on each side. Use a spatula to scrape off excess sauce. Remove from the heat, and set aside in the baking dish or on a sheet pan. Add oil, spices and tomato sauce to the pan as needed, and continue to soften all of the tortillas.

3. Set aside 1 1/2 cups of the black bean sauce and 3/4 cup of the grated cheese. If necessary, thin out the bean sauce with the black bean broth that you set aside. To assemble the enchiladas, spread a large spoonful of black bean sauce over each tortilla, then a sprinkling of grated cheese. Roll up and place seam-side down in the baking dish. Fill each baking dish with one layer of the enchiladas; you should be able to get six enchiladas in each pan. When all of the tortillas have been filled, pour on the reserved sauce and sprinkle with the reserved cheese and the optional walnuts. Cover tightly with foil, and bake in the preheated oven for 30 to 40 minutes, until the cheese is bubbling. Uncover, garnish with chopped cilantro and serve using two spatulas, as these tend to fall apart. Pass salsa at the table.

Yield: Serves six

Advance preparation: The beans can be made through step 1 up to three days ahead. The enchiladas may be assembled and kept in the refrigerator overnight. Cover tightly with plastic and foil. Remember to remove the plastic before heating in the oven.

Tuna and Bean Salad

This easy, light meal salad offers both protein and omega-3 fatty acids. A more authentic version would call for tuna in olive oil, but I actually prefer water-packed tuna.

- 1 small red onion, peeled and very thinly sliced
- 1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
- 1 (6 1/2-ounce) can water-packed tuna, drained
- 1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed
- 3 fresh sage leaves, slivered
- 2 tablespoons finely chopped flat-leaf parsley
- Salt and freshly ground pepper
- 1 small or medium garlic clove, finely minced
- 1/2 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- 1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)
- 1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish

1. Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.

2. In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.

3. In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.

Yield: Serves two as a main dish, four as a starter

Advance preparation: This salad will keep for a couple of days in the refrigerator.

Kale and Potato Soup

This soup is inspired by the Portuguese national dish caldo verde (green soup), but this version contains no chorizo sausage. I’ve added a Parmesan rind to the bouquet garni to enrich the broth.

INGREDIENTS:

- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4 large garlic cloves, minced
- Salt, preferably kosher salt, to taste
- 1 3/4 to 2 pounds starchy potatoes (such as Idaho potatoes), peeled and thinly sliced
- A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind
- 1 pound kale, stemmed and washed thoroughly
- Freshly ground pepper

1. Heat one tablespoon of the oil over medium heat in a large, heavy soup pot, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and 1/2 teaspoon salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Stir in the potatoes, the bouquet garni and two quarts of water. Bring to a boil, add salt, reduce the heat, cover and simmer 30 to 40 minutes until the potatoes are falling apart. Remove the bouquet garni.

2. While the soup is simmering, prepare the kale. Stack the leaves, about six or eight to a stack, roll them up tightly and slice crosswise into very thin filaments.

3. When the potatoes have begun to fall apart, mash them in the pot with a potato masher or blend the soup with a hand blender. Stir the kale into the soup, and simmer 10 to 15 minutes, uncovered. The kale should be tender but should not become a drab olive green, if possible. Taste, adjust salt and add pepper. Stir in the remaining olive oil, and serve with crusty bread.

Yield: Serves six to eight

Advance preparation: You can make the soup through step 1 a day ahead. Bring back to a simmer, and proceed with the recipe.

Buckwheat Pasta With Kale

INGREDIENTS:

- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil (or omit butter and use 2 tablespoons olive oil)
- 2 large leeks, white and light green parts only, cut in half lengthwise, then sliced and cleaned
- 4 fresh sage leaves, cut in thin slivers
- Salt, preferably kosher salt, to taste
3/4 pound kale, stemmed, washed thoroughly, and cut crosswise in strips
- Freshly ground pepper
- 2 ounces Parmesan, grated (1/2 cup)
- 2 ounces fontina or Gruyère cheese, cut in 1/4 inch dice
- 3/4 pound buckwheat pasta (pizzoccheri or soba) or whole wheat fettuccine

1. Begin heating a large pot of water. Meanwhile, heat the butter and oil in a large, heavy nonstick skillet over medium-low heat. Add the leeks and sage, and cook, stirring often, until the leeks begin to soften, about three minutes. Add 1/2 teaspoon salt, and continue to cook, stirring often, until the leeks are tender, about five minutes. Remove from the heat.

2. When the water comes to a boil, add a generous spoonful of salt and the kale. Boil for four minutes, until tender but still bright. Using a slotted spoon or a skimmer, transfer to the pan with the leeks and stir together. Keep warm over low heat.

3. Bring the water back to a boil, and add the pasta. Cook al dente (soba will cook quickly, usually in under five minutes, while pizzoccheri and whole wheat fettuccine will take longer). When the pasta is al dente, add 1/2 cup of the cooking water to the pan with the kale and leeks, then drain the pasta and toss in the pan or in a warm pasta bowl with the leeks, kale and the cheeses. Serve at once.

Yield: Serves four to six

Advance preparation: You can make the dish through step 2 several hours ahead. Remove from the heat, then reheat when you cook the pasta.

Collards and Israeli Couscous

Collards:
Prepare in advance and chill
- Collards
- 1 can chicken broth
- 1 onion large chop
- 2 cups water
- salt, pepper
- 1 onion
- 4 cubes Smoked Ham/Bacon
- 1tsp sugar
- White Vinegar to taste after they have cooked

Israeli couscous:
- 1 cup israeli couscous
- 1/2 onion
- 1/2 cup chicken broth

1) Saute in 1tbs EVOO until golden
2) Add 1/2 can chicken broth and 1 cup water
3) Cook about 5 minutes until tender
4) Drain if necessary
5) Add chilled greens and some of the juice to the couscous

Barley Soup With Mushrooms and Kale

From: The New York Times
This is a comforting winter meal in a bowl based on a classic Central European mushroom and barley soup.

Ingredients:

- 1/2 ounce dried porcini mushrooms
- 2 cups boiling water
- 1 to 2 tablespoons extra virgin olive oil, as needed
- 1 large onion, chopped
- 1/2 pound cremini mushrooms, cleaned, trimmed and sliced thick
- 2 large garlic cloves, minced
- Salt, preferably kosher salt, to taste
- 3/4 cup whole or pearl barley
- 1 1/2 quarts chicken stock or water
- A bouquet garni made with a few sprigs each thyme and parsley, and a bay leaf and a - Parmesan rind
- 8 to 10 ounces kale (regular or cavolo nero), stemmed and washed thoroughly
- Freshly ground pepper to taste

DIRECTIONS:

1. Place the dried porcini mushrooms in a bowl or a Pyrex measuring cup, and pour on two cups boiling water. Let sit for 30 minutes. Set a strainer over a bowl, and line it with cheesecloth. Lift the mushrooms from the water and squeeze over the strainer, then rinse in several changes of water. S queeze out the water and set aside. Strain the soaking water through the cheesecloth-lined strainer. Add water as necessary to make two cups. Set aside.

2. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until just about tender, about five minutes, and add the sliced fresh mushrooms. Cook, stirring, until the mushrooms are beginning to soften, about three minutes, and add the garlic and 1/2 teaspoon of salt. Continue to cook for about five minutes, until the mixture is juicy and fragrant. Add the reconstituted dried mushrooms, the barley, the mushroom soaking liquid, and the stock or water. Salt to taste. Bring to a boil, reduce the heat, cover and simmer 45 minutes. Meanwhile, stack the kale leaves in bunches and cut crosswise into slivers.

3. Add the kale to the simmering soup, and continue to simmer for another 15 to 20 minutes. The barley should be tender and the broth aromatic. The kale should be very tender. Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.

Yield: Serves six to eight

Advance preparation: The soup will keep for about three days in the refrigerator, but the barley will swell and absorb liquid, so you will have to add more to the pot when you reheat.

My meatballs

1 pound lean ground chuck
1 eggs
1/2 cup breadcrumbs
1 white onion diced caramelized
1 tspn dried oregano
2 tspn salt/pepper/garlic salt mixture
1 tblsp minced garlic
dash cinnamon

Mix, brown, finish in the oven on 350

Basic Crepes

1 cup whole milk
1 cup all-purpose flower
2 large eggs
6 tablespoons water
3 tbls unsalted butter melted/browned
1/2 teaspoon salt

Blend and let rest for 30 minutes. Heat 8" non-stick skillet over medium heat for 3 minutes. Remove pan from heat and pour a little more than 1/8 cup into the pan. Swirl. Cook 30-60 seconds flip, 30 seconds.

Breakfast Strata with Spinach and Gruyere

Makes one 8 by 8-inch strata, serving 6 To weigh down the assembled strata, we found that two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe doubles easily; use a 9 by 13-inch baking dish greased with only 1 1/2 tablespoons butter and increase the baking time as directed in step 4. Feel free to substitute any good melting cheese, such as Havarti, sharp cheddar, or colby.
Ingredients

INGREDIENTS

- 8 - 10 slices Supermarket French bread (1/2-inch thick) or Italian bread (6 - 7 ounces)
- 5 tablespoons Unsalted butter , softened
- 4 Medium shallots , minced (about 1/2 cup)
- 1 (10-ounce) package Frozen chopped spinach , thawed and squeezed dry
- Table salt and ground black pepper
- 1/2 cup Medium-dry white wine , such as Sauvignon Blanc
- 6 ounces Gruyère cheese , grated (about 1 1/2 cups)
- 6 Large eggs
- 1 3/4 cups Half-and-half

Preparation

1. Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 tablespoons butter; set aside.

2. Heat 2 tablespoons butter in medium nonstick skillet over medium heat. Sauté shallots until fragrant and translucent, about 3 minutes; add spinach and salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined, about 2 minutes. Transfer to medium bowl; set aside. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.

3. Butter 8-inch square baking dish with remaining 1 tablespoon butter; arrange half the buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of spinach mixture, then 1/2 cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining spinach mixture and another 1/2 cup cheese evenly over bread. Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, above), and refrigerate at least 1 hour or up to overnight.

4. Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining 1/2 cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 60 minutes for doubled recipe). Cool on wire rack 5 minutes; serve.

STEP BY STEP: Assembling the Strata

1. Layer the bread and filling in the baking dish.

2. Pour the custard mixture evenly over the assembled layers.

3. Cover the surface flush with plastic wrap and weight the strata.

Eggs 101

Hard-Boiled Eggs:
Place in water, bring to a rapid boil, turn heat off, cover for 10 minutes, place in an icebath for 5 minutes

Fried Eggs:
Heat 12" skillet on the lowest heat for 5 minutes. Add 1 tbls butter, crack 2 eggs each into 2 bowls (4 eggs) pour into skillet at the same time, season, cover and cook undisturbed for 2 minutes. Check eggs, cook for up to 3 minutes longer if needed.

Poached Eggs:
Fill a 12" skillet nearly to the run with water, add 2 tbls white vinegar, 1tsp salt, bring to a boil over high heat. Crack eggs into 4 teacups (can do 2 each). Touch the rim of the inner teacups to the water and gently pour in. Remove skillet from heat, cover and poach for 5 minutes (add 30 seconds for firm yolks)

Scrambled Eggs:
8 large eggs
1/4 cup half and half
1/2 tsp salt
1/8 tsp pepper
1 tbls unsalted butter

Wisk together the eggs, dairy, seasons. Melt the butter in a 10" non-stick skillet over medium-high heat, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clujped, shiney and wet, about 2 minutes. Remove from heat quickly.

Mexican-style Skillet Vermicelli

8 oz. vermicelli, broken in half
2 tblsp. vegitable oil
1 onion minced
salt
pepper
2 garlic cloves minced
1/2 teaspoon cumin (toasted)
1 (14.5oz) can diced tomatoes
1 1/2 cup chicken broth
1 chipotle chili in adobo sauce, chopped fine
2 oz Monterrey Jack cheese shredded (1/2 cup)
1/4 cup minced cilantro
1/2 cup sour cream (for serving)


1) Toast the vermicelli with 1 tablespoon of the oil in a 12" skillet over medium high heat until golden, about 5 minutes. Transfer the noodles to a paper-towel-lined plate and let cool.

2) Add the remaining 1 tablespoon of oil to the skillet and heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened (about 5 minutes)

3) Stir in the garlic and cumin and cook until fragrant, about 15 seconds. Stir in the tomatoes with their juice, the broth and the chipotle. Bring to a boil.

4) Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.

5) Season with Salt and Pepper to taste. Off the heat, sprinkle Monterrey Jack cheese, cover, allow cheese to melt, about 3 minutes. Sprinkle with cilantro. Serve passing the sour cream separately.

With Black Beans: Adding black beans and substitute the chicken broth for vegetable broth makes a one-dish vegetarian meal.

Stovetop Rice Pudding

Serves: 6
Cooking Time: 1hr 15min
Chill Time: 2 hours

2 cups water
1 cup long-grain rice
1/4 teaspoon salt
4 cups whole milk
2/3 cup sugar
1 1/4 tsp vanilla extract

1) Bring water to a boil and add salt and rice. Cook until water is almost evaporated

2) Microwave milk until it is steaming

3) Stir in hot milk and sugar into rice. Add a dash of cinnamon, cardamom, or coconut here if you wish.. Cook uncovered, stirring often for about 45 minutes or until mixture is thick (a spoon is just able to stand up in pudding)

3) Off the heat, stir in vanilla. Let mixture cool slightly before serving, or chill for 2 hours in the fridge for a cold pudding.

Perfect Fried Chicken

Ingredients

* 1 (3 to 4 pound) chicken, cut up into 10 pieces
* Kosher salt
* 3 cups all-purpose flour
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 2 tablespoons sweet paprika
* 2 teaspoons cayenne
* Freshly ground black pepper
* 1 quart buttermilk
* 2 tablespoons hot chili sauce (recommended: Srirachi)
* Peanut oil, for frying
* 1/4 bunch fresh thyme
* 3 big sprigs fresh rosemary
* 1/4 bunch fresh sage
* 1/2 head garlic, smashed, husk still attached
* Lemon wedges, for serving

Directions

Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.

In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,

then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.

Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

Mexican Chicken Soup

Ingredients

* 4 split (2 whole) chicken breasts, bone in, skin on
* Good olive oil
* Kosher salt and freshly ground black pepper
* 2 cups chopped onions (2 onions)
* 1 cup chopped celery (2 stalks)
* 2 cups chopped carrots (4 carrots)
* 4 large cloves garlic, chopped
* 2 1/2 quarts chicken stock, preferably homemade
* 1 (28-ounce) can whole tomatoes in puree, crushed
* 2 to 4 jalapeno peppers, seeded and minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander seed
* 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
* 6 (6-inch) fresh white corn tortillas

Directions

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Creole Mustard Spaetzle

Ingredients

* 1 cup plus 2 tablespoons all-purpose flour (add more to thickness)
* 1 3/4 teaspoons salt
* 3 large eggs, lightly beaten
* 1/3 cup whole milk
* 1/4 cup plus 1 tablespoon Creole mustard, or other spicy, whole-grained mustard
* 1 teaspoon vegetable oil
* 1 tablespoon unsalted butter
* 1 tablespoon chopped fresh parsley leaves
* 1/2 teaspoon fresh lemon juice

Directions

Combine all the flour and 3/4 teaspoon salt in a large bowl. In a separate bowl, whisk together the eggs and milk, then add to the flour, whisking until smooth. Add 1/4 cup of mustard and oil, and mix well. Prepare an ice bath in a large bowl and set aside.

Bring 4 quarts of water seasoned with the remaining 1 teaspoon of salt to a rolling boil in a large Dutch oven or large, heavy pot. Pour half of the batter into a spaetzle maker or a medium colander set over the boiling water. With a rubber spatula, force the batter through the holes of the spaetzle maker or colander into the water. (The water will rise and foam quickly.) Cook the dumplings, stirring, until they rise to the surface, about 5 minutes. Transfer with a long-handled spoon or strainer to the ice bath. Repeat with the remaining batter. Drain and place in a large bowl. (The spaetzle can be prepared to this point up to 2 hours in advance, and kept tightly covered in the refrigerator until ready to assemble.)

Melt the butter in a large non-tick skillet over medium-high heat. When the butter is foamy, add the remaining tablespoon of mustard and swirl to blend. Add the spaetzle, parsley, and lemon juice, and stir to mix. Cook until the spaetzle is warmed through and the flavors are well blended, about 2 minutes.

Remove from the heat and serve immediately. This is a great side dish to accompany either pork, sausage, or chicken.

Kat's beans and pasta soup

1 Onion diced and browned
4 Large cloves of garlic smashed whole
1 Green Bell Pepper diced and added to onions
Salt Pepper
Oregano
Smoked Paprika - 2 dashes DON'T OVERDO
1 Can chicken broth

Simmer

Brown Frozen meatballs, cut in quarters
Add to soup

1 Can diced petite tomatoes
1 Can Seasoned Glory Navy Beans
1/2 Can Drained Bush's Pinto Beans
2-3 cups water

2 cups over aldente whole wheat pasta shells

Simmer and Serve

Hoecakes

From Paula H. Deen's cookbook "The Lady & Sons Savannah Country Cookbook" 1998

Ingredients
- 1 Cup self-rising flour
- 1 Cup self-rising cornmeal
- 2 Eggs
- 1 Tablespoon sugar
- 3/4 Cup buttermilk
- 1/3 Cup plus 1 tablespoon water
- 1/4 Cup vegetable oil or bacon grease
- Oil or butter for frying

Directions
Mix all ingredients well except for frying oil.
Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until crisp; turn and brown on other side. Drain on paper towels.
Leftover batter will keep in refrigerator for up to 2 days. Yields approximately 17 cakes

Easy Sticky Buns

Ingredients

* 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
* 1/3 cup light brown sugar, lightly packed
* 1/2 cup pecans, chopped in very large pieces
* 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted

For the filling:

* 2 tablespoons unsalted butter, melted and cooled
* 2/3 cup light brown sugar, lightly packed
* 3 teaspoons ground cinnamon
* 1 cup raisins

Directions

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Moist Turkey Burger

INGREDIENTS
- 1/4 cup scallions, thinly sliced
- 1/2 cup celery, finely chopped
- 3 Granny Smith apples, peeled and diced
- 1/8 cup canola oil
- 4 pounds ground turkey breast
- 2 Tbsp. salt
- 1 Tbsp. black pepper
- 2 tsp. chipotle Tabasco™
- 1 lemon, juice and grated zest
- 1/2 bunch parsley, finely chopped
- 1/4 cup Major Grey's Chutney, pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

White Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
Salt and freshly ground black pepper
Freshly grated nutmeg, to your taste
1/4 teaspoon cayenne pepper, 2 pinches
1/4 to 1/3 cup heavy cream, eyeball it

(good with crepe fillings)

Latino-Style Chicken and Rice aka Arroz con Pollo

America's Test Kitchen
from the Episode: Dinner with a Spanish Accent

To keep the dish from becoming greasy, it is important to remove excess fat from the chicken thighs and trim the skin. To use long-grain rice instead of medium-grain, increase the water to 3/4 cup in step 2.

(Serve 4 to 6)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
Table salt
1/2 teaspoon dried oregano
1 tablespoon distilled white vinegar plus 2 additional teaspoons
Ground black pepper
8 bone-in, skin-on chicken thighs (3 1/2 to 4 pounds), trimmed of excess skin and fat
2 tablespoons olive oil
1 medium onion , chopped fine (about 1 cup)
1 small green bell pepper , stemmed, seeded, and chopped fine (about 3/4 cup)
1/4 teaspoon hot red pepper flakes
1/4 cup minced fresh cilantro leaves
1 can (8 ounces) tomato sauce
1 3/4 cups low-sodium chicken broth
1/4 cup water
3 cups medium-grain rice (see note above)
1/2 cup green olives (manzanilla), pitted and halved
1 tablespoon capers
1/2 cup jarred pimentos , cut into 1/4 by 2-inch strips
Lemon wedges , for serving


See Illustrations Below: Taking the Meat Off the Bone
1. Adjust oven rack to middle position and heat oven to 350 degrees. Place garlic and 1 teaspoon salt in large bowl; using rubber spatula, mix to make smooth paste. Add oregano, 1 tablespoon vinegar, and 1/2 teaspoon black pepper to garlic-salt mixture; stir to combine. Place chicken in bowl with marinade. Coat chicken pieces evenly with marinade; set aside for 15 minutes.

2. Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, green pepper, and pepper flakes; cook, stirring occasionally, until vegetables begin to soften, 4 to 8 minutes. Add 2 tablespoons cilantro; stir to combine. Push vegetables to sides of pot and increase heat to medium-high. Add chicken to clearing in center of pot, skin side down, in even layer. Cook, without moving chicken, until outer layer of meat becomes opaque, 2 to 4 minutes. (If chicken begins to brown, reduce heat to medium.) Using tongs, flip chicken and cook on second side until opaque, 2 to 4 minutes more. Add tomato sauce, broth, and water; stir to combine. Bring to simmer; cover, reduce heat to medium-low, and simmer for 20 minutes.

3. Add rice, olives, capers, and 3/4 teaspoon salt; stir well. Bring to simmer, cover, and place pot in oven. After 10 minutes, remove pot from oven and stir chicken and rice once from bottom up. Return pot to oven. After another 10 minutes, stir once more, adding 1/4 cup water if rice appears dry and bottom of pot is beginning to burn. Cover and return pot to oven; cook until rice has absorbed all liquid and is tender but still holds its shape and temperature of chicken registers 175 degrees on instant-read thermometer, about 10 minutes longer.

4. Using tongs, remove chicken from pot; replace lid and set pot aside. Remove and discard chicken skin; using 2 spoons, pull meat off bones into large chunks. Using fingers, remove remaining fat or dark veins from chicken pieces. Place chicken in large bowl and toss with remaining tablespoon olive oil, remaining 2 teaspoons vinegar, remaining 2 tablespoons cilantro, and pimentos; season with salt and pepper to taste. Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes. Serve, passing lemon wedges separately.


Step-by-Step: Taking the Meat Off the Bone

Removing the meat from the bones isn't hard when there's plenty of time for it to cool, but we wanted it fast. To spare our fingertips, we tried using a fork, but it tended to shred the meat rather than pull it apart intact. Our solution? Two spoons, which were much more gentle--and just as effective.
Step-by-Step: Maximum Flavor in Minimum Time

MARINATE: Briefly marinating the chicken in garlic, vinegar, and herbs gave us a quick infusion of Latino flavors.
ENRICH: Stewing the chicken in storebought chicken broth instead of water upped the chicken flavor.

DOUBLE UP: Adding the rice to the pot when the chicken was partially cooked saved us another half an hour.
MARINATE AGAIN: Tossing the chicken with a second marinade (after cooking) gave it the flavor boost it needed.

Stovetop Mac n Cheese

Ingredients
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Directions
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Fried Tofu

Ingredients

1 (19-ounce) block firm tofu
2 tablespoons sherry vinegar
2 tablespoons Worcestershire sauce
Few dashes of hot pepper sauce
Canola oil to cover skillet by 1/8-inch
2 eggs
1/2 cup all-purpose flour

Directions

Slice the block of tofu into 4 equal portions. Place the slices on paper towels and fold the towels over in both directions to cover the tofu. Place a baking sheet on top of the tofu and weigh it down with a 28-ounce can of tomatoes for 1 hour.

Combine the sherry vinegar, Worcestershire sauce, and hot pepper sauce and place the tofu into the marinade. Marinate for 15 minutes on each side.

Place the flour into a shallow dish and the eggs into another. Lightly beat the eggs.

Heat the canola oil in the skillet over medium-high heat.

Remove tofu from marinade and drain on paper towels to remove any excess marinade.

Lightly dredge the tofu in the flour, knocking off any excess flour and slide into the eggs until completely, but thinly, coated on both sides.

Slide tofu gently into the hot oil and fry for 2 minutes until golden brown and delicious. Flip the tofu using the tongs, and cook for another 2 minutes.

Sausage and Leek Casserole

Ingredients
Oil
2 cups leeks, cut in rings, rinsed thoroughly
1/8 teaspoon red pepper flakes
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound ground pork sausage
1/2 loaf French baguette
1 cup grated Cheddar
1 cup pepper jack cheese
6 each large eggs
1/2 cup milk
1/4 cup heavy cream

Directions
Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.

In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.

Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.

Preheat oven to 375 degrees F.

The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

Good Eats Meat Loaf

Ingredients
6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
Directions
Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Ingredients
2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic
2 cups water, eyeball it
Extra-virgin olive oil, 2 tablespoons, 2 turns of the pan
2 large cubanelle peppers (long, Italian light green sweet peppers), seeded and thinly sliced
Salt and pepper
4 hot red cherry peppers, chopped
A splash of hot pepper juice
1 box (8 1/2 ounces) corn muffin mix (recommended: Jiffy)
1 egg
3 tablespoons butter, divided
3/4 cup milk
2 to 3 tablespoons finely chopped fresh rosemary leaves
4 slices prosciutto, chopped
1/2 cup honey

Directions
Preheat a griddle or nonstick skillet over medium heat.

Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 tablespoons extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them.

For the cakes, combine muffin mix with egg and 2 tablespoons of the butter – heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.

Serve sausages with peppers on top and the cakes alongsside drizzled with honey.

Corn Cakes with Walnuts and Sage

INGREDIENTS:

2 ounces (1/2 stick) butter
1 1/2 cups water
1 cup cornmeal
2 large eggs
1/2 cup milk
1/2 cup sugar
1 teaspoon (1/3 palmful) salt
1 cup all-purpose flour
2 tablespoons slivered fresh sage (from 4 sprigs)
2 ounces walnut halves or pieces, a couple of handfuls from the bulk bins in market will due
Butter and honey, for topping your cakes

DIRECTIONS:

Heat a nonstick griddle or nonstick skillet over moderate heat.

In a small saucepan, melt butter and transfer to a small mixing bowl. Wipe out pan and return to heat with 1 1/2 cups water. Bring water to a boil over high heat. Add cornmeal to a large mixing bowl add the hot water, stir to combine. Beat eggs, milk, and sugar with melted butter and stir this mixture into cornmeal. Sprinkle a little salt into bowl. Add 1 cup all-purpose flour into a strainer or a sifter. Knock strainer to add flour into corn cake mix. Add sage to batter and stir to combine.

Wipe a pat of butter, nestled in paper toweling, across the griddle pan to grease it. Place small ladles of corn cake batter onto griddle or skillet: make cakes 3-inches wide and allow a bit of space between them in the pan. Nest a few walnut bits into wet batter as the cakes begin to cook. Cook cakes 2 to 3 minutes on each side, until golden brown. Serve cakes with softened butter and honey for drizzling. YUMMY!

Masa Corn Cakes

Ingredients

1 egg
1/2 cup milk
1/2 teaspoon baking powder
1/2 cup masa flour
1/3 cup all purpose flour
1 teaspoon each cumin, turmeric, and creole seasoning
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/2 cup Granny Smith apple, finely diced
1/2 cup blanched corn, removed from the cob
1 teaspoon oil
Choupiquet caviar or your favorite caviar
Sour cream mixed with chives

Directions

In a large bowl whisk together egg and milk. Add baking powder, masa flour and flour. Then add all your spices. Fold in apples and corn. Heat oil on griddle or non-stick saute pan. Using a spoon, drop 2 tablespoons of batter in griddle or pan and cook until brown, then turn and cook until the other side is brown. Serve with chive sour cream and caviar.

Mom's cornbread (incomplete)

2 parts cornmeal - 2 handfuls
1 part self-rising flour - 1 handful
1 egg
Milk to moisten

temp 375 but check this 20 minutesish

Creamed Cornbread (Alton Brown's)

Ingredients
2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil
Directions
Preheat oven to 425 degrees F.


DIRECTIONS:
Place a 10-inch cast iron skillet into the oven.
-In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
-In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
-Add 2 tablespoons canola oil to the cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Scalded Corn Cakes

Show: Paula's Home Cooking
Episode: Camp Cooking

INGREDIENTS:
1 teaspoon salt
2 cups boiling water
1 1/4 cups white cornmeal

DIRECTIONS:
Vegetable oil or bacon drippings, enough to fill skillet 1-inch deep
Add the salt to the boiling water; gradually sift in the cornmeal. Stir to combine. Cool the mixture in the refrigerator for 20 minutes. Shape into balls and then flatten to form patties about 2-inches across. Heat the vegetable oil or bacon drippings in a skillet. Fry patties until golden brown, about 5 minutes. Turn once. Drain and serve hot.
Tip: Spray hands with nonstick cooking spray to prevent batter from sticking when shaping the balls.

Corn Cakes

Fried on a griddle (spider).
These cakes were served with butter as a bread or with sorghum molasses as pancakes.
1 c. corn meal
1/2 c. flour
1 tsp. salt
1 c. hot water (or milk)
1 tbsp. fat or lard
1 tsp. sugar

Mix ingredients, then stir in the others. Drop or pour on hot, greased surface. Fry to a golden brown on both sides.

Ah ha Mac n Cheese

Ingredients:

Salt, as needed
1 tablespoon canola oil
2 pounds elbow macaroni
12 eggs
1 cup processed cheese (recommended: Velveeta)
1/2 pound (2 sticks) butter, melted
6 cups half-and-half, divided
3 cups grated sharp yellow Cheddar, plus 1 cup
2 cups grated extra-sharp white Cheddar
1 1/2 cups grated mozzarella cheese
1 cup grated Asiago cheese, grated
1 cup grated Swiss Gruyere cheese
1 cup grated monterey jack cheese
1 cup grated Muenster cheese
1 cup grated fontina cheese
1/8 teaspoon seasoning salt
1 teaspoon finely ground black pepper

Directions
Preheat oven to 325 degrees F.

Bring a large saucepan of salted water and a tablespoon of oil to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside.

Whisk the eggs in a large bowl until frothy. Combine the processed cheese, butter, and 2 cups of half-and-half in a large bowl.

Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth. Add the remaining 4 cups of half-and-half, 3 cups of sharp yellow cheddar cheese, the remaining grated cheeses, and seasoning salt and pepper, tossing until completely combined.

Pour mixture into 4 au gratin dishes, with the remainder in a casserole, and bake for 30 minutes. Sprinkle remaining 1 cup of sharp yellow Cheddar cheese on top and place under broiler until golden brown. Serve hot.

Karen's Picadillo

Saute one chopped onion and one chopped green or red pepper and some garlic.
Add oregano and cumin.
Add ground meat.
Add a can of tomato paste and a small can of tomato sauce.
Add a jar of stuffed olives and some raisins
which have been soaked in warm water to plump up.

That's it. Serve with rice and beans if you want.

Pasta With Tuna and Olives

If you want to make a complete meal of this, add a green vegetable to the mix (see the variation below). I prefer to use fusilli, because I like the way the tuna gets lodged in the twists of the corkscrews. Other types of pasta, such as penne or spaghetti, work be just as well.

INGREDIENTS:
- 1 6 1/2-ounce can water-packed light (not albacore) tuna, drained
- 1 to 2 tablespoons extra virgin olive oil (to taste)
- 1 garlic clove, minced
- 1 cup fresh tomato sauce or a good prepared marinara sauce
- 2 tablespoons chopped flat-leaf parsley or slivered fresh basil
- Salt and freshly ground pepper
- 1/4 to 1/2 teaspoon dried red pepper flakes (optional)
- 1/2 cup pitted imported black olives, such as kalamatas, cut in half or into quarters lengthwise
- 3/4 pound fusilli, penne, farfalle or spaghetti
- Freshly grated Parmesan for serving (optional)

DIRECTIONS:
1. Begin heating a large pot of water for the pasta. In a large pasta bowl, break up the tuna. Heat the olive oil in a small frying pan or saucepan over medium heat, and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together.

2. Add the tomato sauce to the pan, heat through, and then add the red pepper flakes if using. Stir in the olives.

3. When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time. Remove two tablespoons of the cooking water, and mix with the tuna.

4. When the pasta is al dente, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Pass the Parmesan at the table.

Yield: Serves four

Advance preparation: The recipe can be prepared through step 2 several hours ahead of cooking and serving the pasta. Fresh tomato sauce will keep for three or four days in the refrigerator, and it freezes well.

I Don’t Want Earl’s Baby Pie

INGREDIENTS:
1 pie crust
4 Tbs. butter
3 slices ham
8 green onions
1 C. brie cheese
1 C. parmesan cheese, grated
4 eggs
2 C. heavy cream
1/4 tsp. ground nutmeg

DIRECTIONS:
1. Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees.
2. Julienne ham. Chop green onions.
3. In skillet, saute ham until brown. Remove and set aside.
4. Saute onion until tender. Remove with slotted spoon and combine with ham.
5. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve.

Serves 8.