Moroccan Carrot Soup

This easy to prepare carrot soup is delicious. It appeared in the April 2010 issue of Bon Appetit and won rave reviews on the Epicurious website. Although the recipe supposedly serves four, I would double it for that number of hearty portions. If there's a bit extra, enjoy it the next day.

2 tbl. butter

1 cup chopped white onion

1 lb. large carrots, peeled, cut into 1/2 inch dice (about 2 2/3 cups)

2 1/2 cups low salt chicken broth

1 1/2 tsps. cumin seed

1 tbl. honey

1 tsp. fresh lemon juice

1/8 tsp. ground allspice

1/2 cup plain yogurt, stirred to loosen

Melt butter in large saucepan over medium high heat. Add onion and saute for 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.

Stir cumin seeds in small skillet until fragrant, 4-5 minutes; cool. Finely grind in spice mill.

Remove soup from heat. Puree using a submersible blender or puree in batches in a blender until smooth. With soup in saucepan, whisk in honey, lemon juice and allspice. Season with salt and pepper to taste.

Ladle soup into bowls, drizzle yogurt over soup and sprinkle generously with cumin.

Serves 2-3

Notes: I used olive oil instead of butter. If you have only ground cumin, use that. The taste won't be as striking but it will still be good. If the honey doesn't appeal to you, omit it; same for the allspice. You can also substitute another spice if allspice is not your cup of tea. Cinnamon, ginger, cardamom or fennel are possibilities.

Fennel, Bean and Tuna Salad

If you like these ingredients you will enjoy this salad. Some people aren't fond of fennel's licorice flavor but I love it. I'm having some friends over for brunch this Sunday and was thinking of what to serve that could be made in advance. This salad may be on the table along with some others. I found the recipe in The Farm to Table Cookbook by Ivy Manning. If you aren't into cooking dried bans from scratch, please feel free to use 2 cans of cannellini beans, well drained, rinsed and dried. I like Eden Organic brand.

1 cup dried cannellini beans

7 cups cold water

1 bay leaf

2 tsp. salt

1 garlic clove, peeled

1 small fennel bulb

1/2 cup thinly sliced red onion

1 6 ounce can tuna in oil, undrained

1 tbl. extra virgin olive oil

juice of 1 lemon

1 tb. apple cider vinegar

1/4 cup Italian parsley, finely chopped

salt and freshly ground pepper to taste

Soak the beans in cool water for at least 8 hours, or overnight. Drain, rinse well and put in a large saucepan. Add the water, bay leaf, salt and garlic; bring to a boil. simmer until the beans are tender, tasting frequently to determine doneness. They should be done in about 40 minutes. Drain the beans and refrigerate until cool.

Halve the fennel lengthwise, separate the feathery green fronds form the stalks and finely chop the fronds. Remove the tough fennel core. Slice the bulb and stalks as thinly as possible.

In a large bowl, combine the beans, fennel, onion, tuna and its oil, olive oil, lemon juice, vinegar and parsley. Toss together gently; add salt and pepper to taste before serving.

Sweet and Sour Cucumber Salad

The days are finally getting warmer and it's time to begin thinking about spring and summer foods again. This very easily prepared salad is a staple on my table. It goes well with chicken, fish, all kinds of main dish salads and deli meats. Dill, scattered throughout the salad, looks lovely against the pale green cucumbers. This version comes from Anna Pump's recipe found in Summer on A Plate.

2 seedless cucumbers, unpeeled, very thinly sliced

1 tbl. kosher salt

1/2 cup distilled white vinegar

1/4 cup finely chopped fresh dill

1/4 cup sugar

1/2 tsp. freshly ground black pepper

Place the sliced cucumbers in a colander, sprinkle with salt, toss to coat, and set aside for 15 minutes. give them an occasional stir to distribute the salt.

Combine the vinegar, dill, sugar and pepper in a large bowl. Stir until the sugar has completely dissolved.

Drain the cucumbers and pat well to dry. Add to the dressing and stir to blend well. Refrigerate at least 15 minutes or up to 2 hours. Serve cold.

Serves 6-8 as a side dish

Note: I use less salt and slightly less sugar when making the salad

Wild and Basmati Rice Pilaf

This dish combines some of my favorite foods-rice, mushrooms and dill. For me, the combination is sure to please. I served the pilaf recently with salmon with orange balsamic sauce. The extra sauce spooned on top of the pilaf tasted heavenly.

3 tbl. olive oil

1 large shallot, finely minced

1 cup wild rice

3 1/2 cups water

1 bay leaf

coarse salt and freshly ground pepper

1 cup basmati rice

2 bunches carrots, scraped and cut at an angle

1 lb. shitake mushrooms, stems removed and quartered

1/2 cup nuts (pine nuts, pecans or sliced almonds)

handful of dill, finely chopped

Melt 1 tbl of the oil in a large saucepan. Saute the shallots for 2 minutes. Add the wild rice and stir well. Add the water, bay leaf, salt and pepper and bring to boil. Cover, lower heat and simmer gently for 30 minutes. Stir in the basmati rice and return to simmer. Cook and cover another 20 minutes.

While the rices are cooking, cook the carrots in boiling water until tender. Drain well and set aside.

In a skillet heat the remaining 2 tbl. of oil, add the mushrooms and stir frequently over medium heat until mushrooms are softened. Add the nuts and saute for about 3 minutes. Add the cooked carrots and heat through (about 3 more minutes). Add the dill, blending well into the cooked veggies. Add the vegetables to the cooked rices and transfer to a serving dish.

Serves 6-8

Ginger Vinaigrette for Fish (or Tofu)

Seeking an interesting way to perk up plain broiled fish? Try this vinaigrette; it packs a jolt. Although the idea of putting salad dressing on top of broiled fish sounded strange, I did what Pierre Franey suggested in his cookbook Pierre Franey Cooks with Friends. As always, he was right. Pierre used mahi mahi but most fish fillets or steaks would work well.

1 tbl. dijon mustard

1 tb. grated fresh ginger

2 tb. finely chopped shallots

1 tsp. finely chopped garlic

2 tbs. red wine vinegar

2 tbl. chopped fresh coriander

dash of Tabasco

salt and pepper to taste

1/4 cup olive oil

Place all ingredients except the oil in a small mixing bowl. Blend well with a wire whisk. Add oil slowly, whisking rapidly until well blended. check for seasoning. Pour over broiled fish.

Sufficient for 4 fillets or steaks

Note: Many herbs would work well so if you don't like (or don't have) coriander, try oregano, mint or whatever you fancy.

I used less oil than called for and the fish had plenty of flavor.

I have not tried this but imagine that the dressing would be great over sauteed tofu.

Megadarra-Brown Lentils and Rice

Lentils are comforting, homey, extraordinarily versatile and cheap. I first tasted them as a teenager when I was invited to a neighbor's house for dinner. The family's background was Middle Eastern and the food they ate was a world apart from my mother's Eastern European cooking style. The combination that I tasted that night: lentils, rice and fried onions topped with a dollop of cool, tangy yogurt was a revelation. Here is a version of that classic Middle Eastern dish. It is based on a recipe from Claudia Roden's extraordinary cookbook, The Book of Jewish Food. Ms. Roden explains that megadarra was regularly served on Thursday nights as part of a dairy meal. The recipe calls for lots of onions. Don't be alarmed. They cook up crisp, brown and heavenly.

3 large onions (about 1 1/2 lbs.), cut in half and sliced

1/4 cup olive oil

1 1/2 cups large brown lentils

1 1/4 cups long grain rice

Salt and pepper, to taste

Fry the onions in the oil, stirring often, until they turn golden brown.

Rinse the lentils and cook them in a large saucepan in 4 1/2 cups of water for 20 minutes. Add half of the fried onions and the rice. Season with salt and pepper and stir well. Put the lid on and cook on very low heat for another 20 minutes, or until the rice and lentils are tender, adding water if the mixture becomes too dry.

At the same time, put the remaining onions back on the fire and continue to fry them, stirring often, until they are a dark brown and almost caramelized.

Serve the megadarra hot or at room temperature with these onions sprinkled on top. I usually top with yogurt.

Serves 4-6

Notes: Ms. Roden's recipe calls for 1/2 cup of olive oil.

My neighbors served a chopped salad of lettuce, radishes and tomatoes dressed with olive oil and lemon juice along with the megadarra.

My neighbors served a chopped salad of lettuce, radishes and tomatoes, dressed with olive oil and lemon juice along with the megadarra.

Applesauce Snack Cake

I had a jar of applesauce that was nearing its use or lose date and was in the mood for a simple applesauce spice cake. While looking through a cookbook I hadn't opened in years, I found just the right recipe. All the ingredients were on hand and in no time I was snacking on my snack cake. The cake is perfect with afternoon coffee or tea and actually tastes better on the second and third day. Thanks to Dolores Casella's A World of Baking first printed in 1968.

2 cups sifted pastry or cake flour

1 cup sugar

1/4 tsp. salt

1 tsp. baking soda

1/2 tsp. allspice

2 tsp. cinnamon

1 cup applesauce

3/4 cup buttermilk

2 large eggs, separated

1/4 cup melted butter

1 tsp. vanilla extract

Preheat oven to 350 degrees. Butter and flour 2 8 inch round layer pans.

Sift together, into a mixing bowl, the flour, sugar, salt, baking soda and spices. Stir in the applesauce and then the buttermilk. Add the egg yolks, melted butter and vanilla extract and blend thoroughly. Beat the egg whites until stiff and fold into the batter. Turn batter into prepared pans. Bake for 30 to 35 minutes or until cake tests done. Cool in pans for 5 minutes before turning out onto racks.

Notes: Batter may be baked in prepared muffin tins for 20 minutes or until done. It can also be baked in 1 8 inch square baking pan for about 40 minutes.

I did not sift the cake flour before sifting it with the other dry ingredients.

I have a tin of powdered buttermilk which I keep in my refrigerator once opened. It keeps for a very long time allowing you to always have buttermilk on hand.

Braised Chuck Roast or Short Ribs

The temperature is in the seventies on this gorgeous, sunny day. So why am I writing about wintery braised short ribs? Because this is a delicious, comforting dish and even in early spring the days can be rainy and cold. Keep this recipe on hand for one of those days. Peggy sent it to me from Florida, where it has received lots of praise from happy dinner guests. Her recipes are not complicated but they always work.

Flour

salt and pepper to season flour

3 1/2 lbs. chuck roast or short ribs (6-9 short ribs)

Olive oil

1 tsp. minced garlic

1/8 tsp. red pepper flakes

2/3 cup red wine vinegar

2/3 cup white wine

1 1/2 lbs. carrots, cut into medium size chunks

Chicken stock

Preheat oven to 375 degrees.

Season flour with salt and pepper and coat the roast or ribs lightly with the flour. Heat oil, garlic and red pepper in a large frying pan that can be put in the oven with a cover. Brown meat in the oil.

Remove meat from the pan and add wine vinegar and wine, scraping and stirring the bottom of the pan as the mixture comes to a boil. Remove pan from the heat and return meat to the pan. Add carrots. Make sure there is enough liquid to just cover the meat and vegetables. If not, you can add some chicken stock. Cover pan with tight lid and put it in the oven for about 2 hours. the roast should break with a fork and the ribs should be falling off the bone. Potatoes may also be added. Peggy usually checks after about an hour and turns the veggies.

If you don't have a suitable frying pan with a cover, use a Dutch oven after browning the meat. Be sure to scrape all the stuff in the bottom of the frying pan into the Dutch oven.

Notes: If you did not add potatoes, mashed potatoes, smashed potatoes or polenta would be the perfect accompaniment to soak up all those fabulous juices.

Peggy said that the first time she made the short ribs she did not cook them long enough and they were kind of chewy. Be sure that they are meltingly tender.

Fish Chowder

I put together this lively, colorful soup in a flash. The diced tomatoes, corn and dark beans look dramatic and taste wonderful in the chowder. Great bread is a necessity. A tangy green salad would be terrific too. If you don't have the cumin and mustard seeds, add some herbs or spices that you have on hand (oregano and/or thyme would be good) or just eliminate them.

2 tbl. olive oil

2 tbl. cumin seeds

2 tbl. mustard seeds

salt and pepper to taste

1 medium onion, chopped

3 stalks celery, thinly sliced

1 carrot, sliced

1 28 oz. can diced tomatoes (I use Glen Muir)

1 lb. cod fillet, cut into chunks

1 package frozen corn

1 15 oz can black or azuki beans, drained

handful cilantro, chopped (optional)

In a large pot or dutch oven, heat olive oil and add cumin seeds, mustard seeds, salt and pepper. On medium heat, saute for a few minutes until the spices darken and become fragrant. Add onions and saute, stirring occasionally, until onions are translucent. Add celery and carrot and continue to saute for another 5 minutes.

Add diced tomatoes. Fill empty tomato can with cold water and add the water to the pot. Bring to a boil and then reduce heat and simmer for 30 minutes, stirring occasionally. Add cod and simmer gently until cod is almost cooked (a few minutes). Add frozen corn and drained beans. Continue to simmer for another 4 minutes. Add cilantro, if desired.

Notes:To make the chowder more substantial add 1/2 cup white rice after the tomatoes and water are added.

Country Captain Chicken

I own a well used copy of The New York Times Cookbook dated 1961. It includes a recipe for Country Captain, a vaguely Indian chicken preparation. The name and dish seemed very exotic at the time. The March issue of Bon Appetit includes an updated version. Instead of 1 1/2 teaspoons of curry powder, a mix of Indian spices is roasted and ground. I was eager to try it but changed the vegetables used to ones I had on hand. Shitake mushrooms may not be very Indian but they taste delicious. I also simplified things by reducing the number of browning steps and eliminating some ingredients. Even if you don't have all the spices called for or prefer spices that are already ground, please do try the dish. It keeps wonderfully, providing a few days of Country Captain eating. Brown basmati rice is a perfect accompaniment.

Spice Mixture:

1 1/2 tsp. coriander seeds

1 tsp. fennel seeds

1 tsp. cumin seeds

1/2 tsp. whole black peppercorns

3 whole cloves

1/4 tsp. cardamom seeds (from 3 whole green cardamom pods)

1 1/2 inch piece cinnamon stick

1/2 tsp. turmeric

1/4 tsp. cayenne pepper

Chicken:

2 tbl. peanut or vegetable oil

1 medium sweet onion, chopped

2 garlic cloves, minced

1 2 inch piece of fresh ginger, peeled and finely chopped

2 lbs. skinless, boneless chicken thighs, cut into 2 inch pieces

Salt, to taste

28 oz. can crushed tomatoes with added puree

1/3 cup dried cherries, finely chopped

1 tbl. smooth peanut butter

1 bunch carrots, scraped and sliced

1/2 lb. shitake mushrooms, stems removed and caps sliced

For spice mixture:

Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds and cinnamon stick in small dry skillet. Stir over medium heat until fragrant and slightly darker in color, about 3 minutes. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle. Transfer to small bowl and add turmeric and cayenne.

For chicken:

Heat oil in heavy large deep pot over medium high heat. Add onion, ginger and garlic and saute until fragrant, about 2 minutes. Add ground spice mixture and stir for 15 seconds. Add chicken pieces, sprinkle with salt and saute until chicken is lightly browned on all sides and coated with spice vegetable mixture. Add crushed tomatoes, bring to a boil and then reduce heat and simmer, covered for 5 minutes. Stir in dried cherries and peanut butter. Add carrots and mushrooms. Return pot to boiling, reduce heat and simmer, covered, until chicken is cooked through and vegetables are tender. Season with salt and pepper.

Serves 6

Turkey Chili Take Two

Here is another version of turkey chili (see 1/10/10 posting) that makes a warming winter meal. I adapted a recipe in Melissa Clark's New York Times column, A Good Appetite, which was too meaty for my taste. I used the same seasonings and basic ingredients but reduced the amount of turkey and added a variety of veggies. I loved the result. This recipe makes lots of chili. If you don't have 8-10 people coming over for dinner, the chili keeps and freezes well.

2 tbl. olive oil

1 lb. ground turkey

salt and pepper to taste

4 garlic cloves, chopped

2 tbl. chili powder

1 large Spanish onion, chopped

2 red peppers, chopped

2 carrots, chopped

3/4 lb. calabaza winter squash, peeled and cut into small chunks

1 jalapeno pepper, seeded and chopped (optional)

1 28 oz. can tomato puree

1 15 oz. can white hominy, drained

2 15 oz. cans pinto beans, drained

1 12 oz. bottle beer

2-3 chipotles in adobo sauce, to taste, minced

1 tsp. dried oregano

2 bay leaves

sour cream or non-fat Greek style yogurt, for serving

5 scallions, white and light green parts, sliced, for serving

1 bunch chopped cilantro, for serving

Lime wedges, for serving

In a large pot over medium-high heat, warm 1 tbl oil. Brown the ground turkey with salt and peer, stirring occasionally until golden, 6-8 minutes. Stir in the garlic and chili powder. Using a slotted spoon, transfer the turkey to a bowl.

Add remaining tbl. oil to pot and saute onions, peppers, carrots, calabaza and optional jalapeno with salt to taste. Cook, stirring, until onion is translucent, about 10 minutes.

Return turkey and any liquid in bowl to pot and add tomato puree, hominy, beans, beer, chipotles, oregano and bay leaves. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream or yogurt, scallions, cilantro and lime wedges.

Serves 8-10

Notes:I did not have scallions, cilantro or lime wedges. I'm sure that they would add more flavor but the chili was still terrific without these ingredients.

If you don't care for hominy, leave it out. If adding beer isn't appealing, don't add it.

I use canned chipotles packed in adobo sauce. I puree a whole can at a time in the food processor, put it in a small plastic container and refrigerate. It keeps for a very long time. I got this tip from Annie Somerville, author of Fields of Greens. For this recipe, I used 1 tsp. and could have doubled that amount to add more smoky flavor.

Oatmeal Coconut Raspberry Bars

I made these bar cookies as a way to use some of the coconut I inadvertently stockpiled in my kitchen. But the cookies are so delicious that I would go out and buy some more coconut to make them again. They are buttery, crumbly, addictive and easy to make. The recipe was published in the February 2002 issue of Gourmet magazine. Since I used strawberry jam instead of raspberry, I guess I should call them Oatmeal Coconut Strawberry bars. Whatever you call them, they are delicious.

1 1/2 cups sweetened flaked coconut

1 1/4 cups flour

3/4 cup packed light brown sugar

1/4 cup granulated sugar

1/2 tsp. salt

1 1/2 sticks (3/4 cup) cold, unsalted butter, cut into pieces

1 1/2 cups old-fashioned oats

3/4- 1 cup seedless raspberry jam

Preheat oven to 375 degrees.

Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.

Blend together flour, sugars, and salt in a food processor. then add butter and blend until dough begins to form. Transfer to a bowl and knead in oats and the 3/4 cup of toasted coconut until combined well.

Reserve 3/4 cup dough and press remainder evenly into bottom of a buttered 13 by 9 inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.

Bake in middle of oven until golden, 20-25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.

Cut into 24 bars.

The bars can be made 3 days ahead and kept in an airtight container. They can also be frozen.

Meyer Lemon Marmalade

I was introduced to Meyer lemons by my friend Barbara who lives in Berkeley. Barbara is fortunate to have a Meyer lemon tree in her backyard and she sent me some of her crop through the mail. The taste is like nothing you have ever experienced before. It is ethereal.

My local fancy food store, Union Market, now sells Meyer lemons at this time of the year. One of my favorite things to do with the lemons is to make marmalade. This is a two step process as the lemons soak for 24 hours before they are cooked. I follow the recipe in The Gourmet Cookbook. It may sound a little overwhelming but it is really not a difficult recipe. Just take things step by step and it will all work out. The pleasure of having this heavenly marmalade is worth the time and trouble. The recipe makes 6 1/2 pint jars of marmalade, for hoarding and/or giving away to special people.

1 1/2 pounds Meyer lemons

4 cups water

4 cups sugar

Halve lemons crosswise and remove seeds, reserving them (they provide pectin). Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice crosswise. Combine lemons with bag of seeds and water in pot and let stand, covered, at room temperature for 24 hours.

Sterilize jars and lids and wash screw bands.

Chill two small plates for testing the marmalade. Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to about 4 cups, about 45 minutes.

Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until marmalade tests done, about 15 minutes: Begin testing for doneness at 10 minutes; remove pot from heat while testing. Drop a spoonful of marmalade onto a chilled plate and refrigerate for one minute, then tilt plate; marmalade should remain in a mound and not run. If not ready, put pot back on heat and test again at 15 minutes.

Drain 1/2 pint jars on a clean kitchen towel for 1 minute, then invert. Ladle hot marmalade into jar, leaving 1/4 inch space at top, then run a thin knife between the marmalade and sides of jars to eliminate air bubbles; discard cheesecloth bag.

Seal, process jars for 10 minutes, remove them from water and cool filled jars. Let marmalade stand for at least one day to allow flavors to develop.

Notes: If you have never processed jams before, please consult a basic cookbook on how to sterilize jars and process the filled jars. If you have a jar that is partially full, do not process it. Cover it with the lid and screw band and refrigerate. Use this jar first.

Lee, who has been making jams for years, keeps her jars in the freezer until she is ready to use them. I have started to do this too so that I can stop worrying about whether I processed the jam successfully.

Wild Mushroom Soupy Stew

This Soupy Stew is the essence of mushrooms. Aside from the mushrooms, the ingredients are few but the taste is magnificently mushroomy. The idea came from a recipe in The Fig Table by Todd English and Sally Sampson called Wild Mushroom Ribollita. But that dish included bread cubes, parmesan and mozzarella cheese. For my taste, allowing those wonderful wild mushrooms to shine was the way to go.

There is not a lot of liquid in this recipe so I call it a soupy stew. If you wish, add more chicken broth. If you don't have all of the mushrooms listed, go ahead and make the dish with what you have on hand.

1 1/2 oz. dried porcini mushrooms, soaked in hot water for 20 minutes

21 tb. olive oil

3 garlic cloves, thinly sliced

2 onions, thinly sliced

1/2 pound button mushrooms, trimmed and sliced

3/4 pounds shitake mushrooms, trimmed and sliced

1/2 pound oyster mushrooms, trimmed and chopped

1/2 pound portobello mushrooms, including stems, chopped

1 Idaho potato, diced

1 tb. chopped fresh rosemary leaves

6 cups chicken broth or canned low sodium broth

Drain the dried mushrooms, retaining the soaking liquid. Strain the liquid through a coffee filter to remove any silt and set aside.

Place large pot over medium high heat and add the oil when hot. Add garlic and onions and cook until the garlic is toasted, about 3 minutes. Add mushrooms, mushroom soaking liquid, potato and rosemary and cook until mushrooms have softened, about 20 minutes. Add chicken broth and bring to a boil. Lower heat and cook for 1 hour, stirring occasionally.

Serves 6

Note: The dish can be made a few days in advance and reheated.

The additional steps in the original ribollita recipe are: After the mushrooms have cooked for 1 hour, add 3 cups bread cubes, 1/2 cup freshly grated parmesan cheese and 2 balls (4 ozs each) buffalo mozzarella cheese, chopped.

Stir to melt cheeses. Place in shallow bowl and serve immediately garnished with diced tomatoes and chopped fresh basil leaves.

Mrs. Kolbert's Coconut Bars

This recipe appeared in the Christmas issue of Gourmet Magazine in 1993. After holding on to the magazine for 16 years I finally found the time to make this very simple, homey bar cookie. The impetus was my discovery of bags of flaked coconut sitting in my cupboard. Has this ever happened to you? You see an item in the supermarket and think it would be a good idea to buy it in case you need it. You have a problem when you do exactly the same thing several times. Not only do I have sweetened coconut but I have three bags of unsweetened coconut in my freezer. What to do? Yes, these sweet, adorable cookies present a lovely way of reducing the coconut overstock in my kitchen. But there is no need to wait until you have a coconut glut. Make these and enjoy their old fashioned goodness any time.

1 1/2 cups firmly packed light brown sugar

1 cup plus 3 tbl. flour

1 stick (1/2 cup) unsalted butter, melted and cooled

1 1/2 cups sweetened flaked coconut

1 cup chopped blanched almonds

2 large eggs, beaten lightly

1 tsp. vanilla

1/2 tsp. salt

Preheat the oven to 350 degrees. In a bowl with a fork, stir together 1/2 cup of the brown sugar, 1 cup of the flour, and the butter until the mixture is combined well. Press the mixture evenly onto the bottom of a 13 by 9 inch baking pan (it may look as if there isn't enough dough but work on spreading it evenly and it will cover the bottom of the pan). Bake in the middle of the oven for 10 minutes.

In the bowl with the fork combine the remaining 1 cup brown sugar, the remaining 3 tbl. flour, the coconut, the almonds, the eggs, the vanilla, and the salt and blend the mixture well. Spread the coconut mixture evenly over the crust and bake for 20 minutes or until it is pale golden. Cut the mixture into 48 bars and let the bars cool completely in the pan on a rack.

Makes 48 small bar cookies

Notes: The next time I make these I will make 24 larger cookies. These were so small that I ate 6 of them in a flash. They can be frozen in airtight containers for 1 month. I froze half of my batch and Henry and I ate the rest very quickly.

Green Pea Soup

Hadassah invited us to her home for brunch yesterday afternoon. The meal she served was eclectic-herring, smoked salmon, pastrami, pate, chick pea salad, cheeses, stuffed eggs, potato salad and stuffed grape leaves. We were an international group and this was an international menu. Before the serious eating began, Hadassah served a delicious and delicate soup. We all asked for the recipe, which I just received.

3 cups chicken broth

1 tbl. flour

2 tbl. butter

2 cups green peas (Hadassah uses frozen peas)

1 small onion, cubed

1 cup cream or half and half

salt and pepper to taste

In the blender put 1 cup of broth, butter, peas and onion and blend til smooth and well blended (about 20 seconds). Turn into a pot and add the remaining broth.

Cover and bring to a boil. Simmer for 5 minutes. Add the cream (or half and half) and bring to a second boil, stirring constantly. Serve with croutons.

Notes: The soup can be made a day or two in advance and then reheated.

French Apple Tart

My niece Liz brought this apple tart to our last family gathering. It was an incredible hit. Not only is the tart beautiful and delicious but Liz insists that it is not at all difficult to prepare. Since the dough is not in a tart pan but rolled freehand, the tart has an appealingly rustic appearance. If you are one of those pastry dough phobics (as I am), this recipe would be a good one to start with. Thanks to Ina Garten's Barefoot Contessa Back to Basics cookbook for this one.

Pastry:

2 cups all purpose flour

1/2 tsp. kosher salt

1 tbl. sugar

12 tbl (1 1/2 sticks) cold unsalted butter, diced

1/2 cup ice water

Apples:

4 Granny Smith apples

1/2 cup sugar

4 tbl (1/2 stick) cold unsalted butter, small diced

1/2 cup apricot jelly or warm sieved apricot jam

2 tbl. Calvados, rum or water

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade. Pulse for a few seconds to combine. ad the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4 inch thick slices. Place the overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during the cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine. When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Serves 6

Notes: If the dough is a bit ragged, don't worry about.

The instructions re the apples sound more complicated than the reality. I'll try to get a photo to show you how to layer the apples or find the recipe on Foodchannel.com and see the photo. Or just do your own thing. The taste will still be wonderful.

This recipe got rave reviews on the foodchannel website. One reviewer cheated by buying prepared puff pastry and using that instead of making her own pastry. Whatever works is fine.

Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo

When I crave a break from the usual chicken or fish I think of pork tenderloin. It's very lean and cooks quickly. Does it taste great? Usually not. Pork tenderloin can be a little dry and boring. This dish is different. It has a bit of a spicy kick and the meat stays juicy and flavorful. The adobo rub is easy to put together and does wonders for the super lean pork. Black bean pico de gallo is a perfect partner. I served this with oven roasted sweet potatoes and asparagus. The sweet potatoes went into the oven first, followed by the asparagus and then the pork. The recipe makes extra adobo rub which you can try on, what else, chicken and fish of course. Thanks to Self magazine (4/03) for this excellent recipe which I changed slightly.

Pork

6 tbsp paprika

2 tbsp freshly ground pepper

2 tbsp coarse salt

1 tbsp chili powder

2 tbsp brown sugar

3 pinches cayenne pepper

24 oz. pork tenderloin, trimmed, cut into 3 to 4 ounce pieces

Pico de gallo

1 15 ounce can black beans

4 medium tomatoes, diced

1/2 cup diced red onion

1/2 cup chopped fresh cilantro

2 tbsp minced jalapeno pepper

2 tbsp fresh lemon or lime juice

salt to taste

For pork: Preheat oven to 350 degrees. In small bowl, mix paprika, black pepper, salt, chili powder, sugar and cayenne. Rub all sides of each tenderloin piece with spice mixture. Preheat oven safe skillet over medium high heat and pan sear pices until golden brown on all sides. Transfer to oven until done (about 12 minutes- check at 10 minutes).

To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin pieces and place the remaining pico de gallo on the table.

Serves 4

Notes: My daughter Rachel and her wife Lisa make a very delicious corn relish during the corn season and often send us a few jars of it. I added some relish to the pico de gallo. The bright yellow corn looks beautiful combined with black beans and the taste is wonderful. If you have some corn on hand, add it. Chopped avocado would also be a great addition.

Turkey and Bean Chili

Getting ground turkey to taste good is always a challenge. But I'm determined. Using spices and other assertive ingredients helps a lot. Here is a chili recipe that is easy to prepare and flavorful. We had it tonight for dinner and I'm looking forward to the leftovers tomorrow evening. Try this. If you wish, crank up the spice level higher and/ or add another can of beans.

1 tbl. olive oil

1 medium size onion, chopped

2 carrots, scraped and sliced

2 celery stalks, sliced

3 garlic cloves, chopped

1 pound ground turkey

3 (or more) tbl. chili powder

2 tsp. ground cumin

2 tsp. dried oregano

2 tsp. adobo chilis

1 15 ounce can beans, drained (pinto, navy or black beans all work well)

1 14 ounce can diced tomatoes with juice

1 1/2 cups low salt chicken broth

8 ounces brown mushrooms, trimmed and sliced thickly

Put olive oil in large, heavy pot. Add onions, carrots, celery and garlic and saute until vegetables are softened. Add turkey and saute until there is no pink meat visible, breaking up the large chunks of turkey with a large spoon or fork. Mix in chili powder, cumin, oregano and adobo, stir and cook for 1 minute. Add beans, tomatoes with juice and broth. Bring to a boil and reduce heat. Simmer, uncovered for 30 minutes, then add mushrooms. Continue simmering until the chili thickens, stirring occasionally, about 30 minutes more. Season with salt and pepper.

Serve with rice and yogurt(if desired).

Serves 4

Chicken Curry, Madras Style

This very flavorful chicken dish is simple to prepare and can be made in advance and reheated. Leftovers are so desirable that you should consider making extra for that purpose. The dish is based on a chicken curry recipe I found in Tangy Tart Hot and Sweet by the glamourous Padma Lakshmi. I didn't have the pipali peppercorns and tamarind pulp Ms. Lakshmi used so I made the dish without them. I also added a bunch of sliced carrots. Serve with plain basmati rice and a chutney. Spicy Apple-Pear Chutney (10/15/09 post) works well.

1/4 cup sesame oil

5 garlic cloves

2 cups sliced shallots

1 tablespoon pipali peppercorns or black peppercorns

3 black cardomom pods

2 1/2 tbl. minced fresh ginger

5 hot, dried chilis

1/2 cup shredded unsweetened coconut

1 chicken (3-4 pounds), cut up with giblets and skin removed or 3 pounds chicken parts, skin removed

2 russet potatoes, peeled and cut into large chunks

1 bunch carrots, scraped and cut into 1/2 inch slices

2 tsps. curry powder

10 plum tomatoes, quartered lengthwise

salt to taste

1 cup chopped cilantro leaves

2 to 3 tbl. fresh squeezed lemon or lime

Heat the oil on medium heat in a deep stew pot and add the garlic. After 1 minute, add the shallots and stir well for 3 minutes, until the shallots soften. Add the peppercorns, cardomom pods, ginger and dried red chilies. Cook until the onions are wilted. After about 8-10 minutes, add the coconut and stir for 2 minutes more, or until the coconut is toasted.

Add the chicken and stir well to brown all sides. After 4 minutes, add the potatoes, carrots and curry powder. Add 4 1/2 cups of warm water and stir. Cover and cook for 30 minutes, stirring occasionally.

Turn the heat down to low and add the tomatoes. Continue to stir and cook uncovered for 5 minutes and then let simmer, covered, for 10-15 minutes. The chicken should be falling off the bone. Adjust salt to taste. Before serving, stir in the cilantro leaves and lemon juice to awaken the flavors.

Serves 4-6

Notes: If you can get tamarind pulp, use it this way: Soak 1 ounce (golf ball size) knob of tamarind pulp in 1 cup of boiling water for 20 minutes. When adding the potatoes and curry powder, pour in the tamarind water, straining it through a fine-mesh sieve and pressing the tamarind with the back of a spoon to get out as much of the pulp water as possible. Add 4 cups of warm water through the sieve and stir. Do not add the additional 4 1/2 cups of water.

1 cup of canned tomatoes can replace the plum tomatoes.

If possible, remove the peppercorns before serving. My tasters did not enjoy eating them or picking them out of the plate at the table.