OMELETTE iLE DE FRANCE RECIPE

Assemble these supplies:

• 25 g (1 oz) butter
• 15 g ( 1/2 oz) plain flour
• 150 ml ( 1/4 pint) milk
• salt
• freshly ground black pepper
• 50 g (2 oz) button mushrooms, sliced
• 2 eggs, beaten
• 1 slice cooked ham
• 25 g (1 oz) Gruyere or Cheddar cheese, grated

Preparation time: 10 minutes
Cooking time: 10-12 minutes

Steps in preparation: 

1. Melt half the butter in a small pan, add the flour and cook for 1 minute. Add the milk, salt and pepper, bring to the boil and cook for 2 minutes. Remove half the sauce from the pan, add the mushrooms to the remaining sauce and cook for 1 minute. 
2. Melt the remaining butter in a small frying pan. Add the beaten eggs and cook gently over a low heat until the top of the mixture begins to set. 
3. Put the slice of ham on top of the eggs, then pour the mushroom sauce on one side of the ham. Fold the omelette. Spread the remaining sauce over the top of the omelette, sprinkle with the grated cheese, then place under a preheated grill until the cheese is bubbling and  browned. 
4. Serve immediately with a green salad.

 The sauce can be made 1 day in advance, if covered and chilled.

MEXICAN FIRE WITH TORTILLA CHIPS

Assemble these supplies:

• 2 teaspoons oil
• 1 small green chilli pepper, cored, seeded and chopped
• 1 garlic clove, peeled and crushed
• 1 x 150 ml ( 5 fl oz ) carton soured cream
• pinch of dried oregano
• 1 teaspoon ground cumin
• salt
• freshly ground black pepper

To serve:

• tortilla chips

Preparation time: 5 mhzutes, plus cooling
cooking time: 2-3 minutes

Steps in preparation: 

1. Heat the oil in a small pan, add the chilli and garlic and cook gently for 2-3 minutes. Leave to cool.
2. Put the soured cream into a bowl and add the oregano, cumin, salt and pepper, then add the cooled chilli, garlic and remaining oil. Mix well. 
3. Transfer to a small serving dish and sprinkle with paprika pepper. Serve with tortilla chips.

This clip is best made 2-3 hours in advance to allow the flavours to develop, but can be made 1 day in advance. Keep covered and chilled.

CROISSANTS WITH CREAMED MUSHROOMS

Assemble these supplies:

• 2 croissants
• 25 g (1 oz) butter
• 100 g (4 oz) mushrooms, peeled and sliced
• 15 g ( 1/2 oz ) flour
• 150 ml ( 1/4 pint) milk
• 1 tablespoon double or whipping cream
• salt
• freshly ground black pepper

To garnish:

• tomato wedges

Preparation time: 5 minutes
Cooking time: 10 minutes

Steps in preparation: 

1. Warm the croissants in a cool oven, while preparing the sauce.
2.  Melt the butter in a pan, add the mushrooms and cook for 3 minutes. 
3. Add the flour to the pan and cook for 1 minute, then add the milk. 
4. Bring to the boil and cook for 3 minutes, stirring all the time, to make a thick smooth sauce, then add the cream, salt and pepper.
5.  Cut each warmed croissant in half horizontally and put the bases on a warmed plate. 
6. Divide the mushroom sauce between them and replace the tops. Garnish and serve immediately.

BAKED POTATO STUFFED

Assemble these supplies: 

• 1 large baking potato
• 25 g (1 oz) butter
• 25 g (1 oz) snack salami, sliced
• 1/2 x 200 g (7 oz) can sweetcorn, drained
• salt
• freshly ground black pepper
• 15 g ( 1/2 oz) Cheddar cheese, grated

Preparation time: 5 minutes

Cooking time: 1 hour

Oven: 230°C, 450°F, Gas Mark 8

Steps in preparation: 

1. Scrub and prick the potato, rub with a little of the butter and cook in a preheated oven for about 55 minutes.
2. Remove the potato from the oven, cut in half, scoop out the flesh and put into a bowl. Mash the flesh well with the butter then add the salami, sweetcorn, salt and pepper.
3. Pile the mixture back into the potato cases and sprinkle with the grated cheese. Replace in the oven for about 5 minutes to heat through and brown the cheese.

Homemade Yema Recipe

Most Filipinos are fond of almost anything sweet, soft, and simple. Be it love, affection, or little sweetmeats called confection. So here, with just a few ingredients and a simple procedure you can already make your own yema at home.

 Assemble these supplies: 

• condensed milk 
• powdered milk any flavor of your choice (chocolate powder, a heap of coffee, finely grated cheese, or ground peanuts) white sugar (or confectioner's sugar) 

Utensils: 

• Bowl
• laddle 
• plate 
• cellophane 

 Steps in preparation: 

1. Put the condensed milk, powdered milk, and the flavor in the bowl.
2. Mix thoroughly until a thick mixture is achieved. Mould into small, ball-sized shapes. 
3. Roll on sugar. 
4. Wrap each piece with cellophane.

Spanish Caramel Custard Recipe(Flan al caramel)

Assemble these supplies:

• 2 cups sugar
• 1/2 cup water
• 1 quart milk 8 eggs 
• 1 teaspoon vanilla 
• 1/2 teaspoon salt

 Steps in preparation:

1. In a heavy saucepan or skillet over low heat, stir 1 cup of the sugar with the 1/2 cup of water until the sugar dissolves. Continue to cook without stirring until the sugar turns into a golden syrup. Pour into a flan pan or a round 2-quart baking dish. Tilt to coat bottom and sides; let cool for at least 30 minutes.
2. Heat the milk until lukewarm. In a large bowl beat the room-temperature eggs together with the remaining 1 cup of sugar, vanilla, salt, and 1 cup of the lukewarm milk. Blend wen; then add the remaining lukewaim milk and beat to blend. Pour through a sieve on top of the syrup.
3. In a 350° preheated oven place pan in a larger pan that contains 1 inch of hot water. Bake about 40 to 50 minutes, or until a silver knife inserted in the center comes out clean.
4. Cool; then cover and refrigerate about 8 hours. Un­mold by running a knife around the rim; place serving plate over pan. Turn pan over to serve.
5. SERVES 12.

Cream of Corn Soup Recipe

Assemble these supplies:

• 4 cups canned or fresh corn, grated
• 2 egg yolks
• 2 tablespoons butter
• 2 tablespoons flour
• 4 cups milk
• 1 teaspoon vetsin
• Salt to taste

 Steps in preparation:

Put the corn into double boiler in 3 cups milk and cook for 20 Minutes. Make a white sauce of after, flour, and the milk and corn mixture. Add salt to taste and cook T 5 more minutes. Beat the egg yolks well and add to the remain-g cup of cold milk. Stir this mixture into the soup. Cook for or 2 minutes, stirring constantly.  Serve.

Beef Sinigang

Now, your winning partner in cooking is here..MAGGI! With new, sizzling culinary ideas, zesty tips, and freshly concocted recipes, it guarantees to transform your dishes into flavorful creations that are sure to win the hearts of your loved ones. So put out the pan and start whipping up an exciting new cooking experience with MAGGI. With its wide range of products, MAGGI can help you come up with that winning dish effortlessly, like the one featured below. Cook it, serve it.... your family will love it. No doubt about it... 

Nutritious variety of vegetables made this sinigang flavorful and healthy as well

Assemble these supplies:

• 100g. beef round, sliced thinly
• 6 cups water
• 1/2 cup sliced kalabasa
• 1/2 cup sliced sigarillas
• 1/2 cup sitaw, cut into 2 inches long
• 1/2 cup sliced eggplant
• 127g. MAGGI Beef Sinigang Flavor Mix
• 1/2 cup saluyot

Steps in preparation:

1. Boil beef in water and cook until tender or about 20 minutes
2. Add vegetables one at a time giving 1 minute interval before adding the next kind.
3. Add MAGGI Beef Sinigang Flavor Mix and bring to a boil
4. Add saluyot and turn off the heat.

MAGGI Beef Sinigang makes your dish deliciousl] beefy even with less meat. Try it now!

Simple Homade Chocolate Ice Cream Recipe

Assemble these supplies:

• 4 egg yolks
•  6 tablespoons sugar 
•  1 teaspoon cornstarch 
• 1 1/4 cups fresh milk
•  200 grams dark and unsweetened chocolate, melted
•  1 1/4 cups whipping cream

Steps in preparation:

1. Whisk egg yolks, sugar, and cornstarch in a bowl until well combined. 
2.  Heat milk over medium fire until liquid nearly boils. 
3.  In a slow and steady stream, pour a portion of the milk into the egg mixture while whisking rapidly to temper the eggs. Continue doing so until about half of the milk has been added. Stir. 
4.  pour the egg-milk mixture back into the saucepan then cook over low heat, stirring continuously irrtil custard thickens slightly but remains smooth. (The mixture should coat the back of the spoon.) Remove from fire. 
5. Add the melted chocolate and mix until smooth. Set aside to cool. 
6. While mixture is cooling, whip the cream until thick but still soft. Fold it into the custard until well incorporated. Place in a tightly sealed container. 
7.  Freeze for 1 hour or until sides begin to solidify. Scrape down the sides and then beat by hand or mixer to break up the ice crystals. Do this until mixture is smooth again. 
8.  Do this about 5 times or until texture becomes creamy and smooth. Freeze overnight before serving.

FANCY ANOTHER FLAVOURED  Replace chocolate with 250 grams of strawberry purée or simply add mint or coffee when heating milk.

SAUSAGE LEEK

Assemble these supplies:

• 1 small onion, peeled and chopped
• 1/2 teaspoon mixed dried herbs
• salt
• freshly ground black pepper
• 100 g (4 oz) sausage meat
• 25 g (1 oz) butter
• 100 g (4 oz) leeks, washed and thinly sliced
• 1 medium potato, peeled

To garnish:

• 2 bay leaves
• sprig of rosemary

Preparation time: 10 minutes
Cooking time: 30 minutes
Oven: 190°C, 375°F, Gas Mark 5

Steps in preparation: 

1. In a bowl, work the chopped onion, mixed herbs, salt and pepper into the sausage meat. Press the mixture into the bottom of an ovenproof gratin dish.
2. Melt the butter in a pan, add the leeks and salt and pepper. Cook for 3 minutes. Grate the potato into the pan with the leeks and cook for a further 2 minutes. Mix the leeks and potatoes well together, then put on top of the sausage meat.
3. Cook in a preheated oven for 25 minutes. Garnish and serve immediately.

CHEESE MUFFINS(HOT PRAWN)

 Assemble these supplies:

• 50 g(2 oz ) peeled prawns
• 25 g (1 oz) Cheddar cheese, grated
• pinch of cayenne pepper
• 1 teaspoon grated onion
• 1 tablespoon mayonnaise
• salt
• freshly ground black pepper
• 1 muffin

To garnish:

• a few peeled prawns
• sprig of dill

Preparation time: 5 minutes
Cooking time: 5 minutes

Steps in preparation: 

In a bowl, mix together the prawns, cheese, cayenne, grated onion, mayonnaise, salt and pepper.
Split the muffin in half and divide the mixture beolveen the 2 halves: Place under a preheated grill and grill until bubbling. Garnish and serve hot.

Spanish Mayonnaise(Mayonesa espanola)

 Assemble these supplies:

• 2 egg yolks
• 1 teaspoon salt
• 1/2 teaspoon dry mustard 
• 1 cup olive oil
• 1 tablespoon vinegar (or
• 1/2 tablespoon lemon juice)

Steps in preparation: 
 

1. Mix the egg yolks, salt, and mustard in an electric mixer or blender at lowest speed.
2. Add olive oil according to the preceeding "Cocktail Dip" recipe. 
3. When smooth and creamy, blend in the vinegar or lemon juice. 
4. Refrigerate at least an hour before serving.
5. Use as a dip for chips or raw vegetables.
6. MAKES 1 1/2 CUPS.

Shrimp Toast Recipe (Tostado de gambas)

In recent years, a large Oriental influx to the Iberian Peninsula has influenced the cuisine. I have enjoyed these shrimp hors d'oeuvres many times in Spain and hope you will too.

Assemble these supplies:

• 1/2 pound uncooked shrimp
• 6 water chestnuts, finely chopped
• 1 egg, slightly beaten
• 1 teaspoon salt
• 1 teaspoon sherry
• 1/2 teaspoon ground ginger
• 1 tablespoon scallion or onion, chopped
• 1/2 tablespoon sugar
• 1 tablespoon cornstarch
• 8 slices white bread
• 2 cups olive oil

Steps in preparation:

Clean and chop shrimp. Mix with water chestnuts, egg, salt, sherry, ginger, scallion, sugar, and cornstarch. Trim crusts from bread. Cut each slice into quarters. Spread 1 heaping tablespoon of shrimp mixture over each quarter of bread. Heat oil to 3750 in small saucepan. Deep fry with shrimp side down for about 30 seconds. Turn over; fry for 5 seconds until the bread is slightly browned. Drain. MAKES 32 HORS D'OEUVRES.

Chicken Bites(Bocados de polio)

Assemble these supplies:

• 3 whole chicken breasts, split,
• boned and skinned
• 1 egg, beaten
• 1 teaspoon salt
• 1/4 teaspoon pepper 
• 1 cup seasoned bread crumbs 
• 1/2 cup olive oil

Steps in preparation: 

Cut chicken into about 35 bite-size pieces. Mix egg, salt, pepper. Dip chicken pieces into egg mixture. Coat with crumbs. Heat olive oil in large skillet; saute chicken until brown on both sides. Serve immediately on toothpicks.
MAKES 6 TO 8 SERVINGS.

Celery Stuffed with Roquefort(Apio con roquefort)

Steps in preparation:


Wash the celery stalks; drain on paper towels. Cut in 2-inch slices.
Mix equal parts of softened Roquefort cheese and butter. Fill the celery slices with this mixture. Refrigerate for several hours and serve cold.

Baked Cheese "Palitos" Recipe

Assemble these supplies:

• 1/2 cup butter 

• 3 tablespoons flour 

• 1/2 cup sharp Cheddar cheese, grated 

• salt to taste 

• 1 cup bread crumbs 

Steps in preparation: 

1. Melt the butter over very low heat being careful that it does not burn. 
2. Remove from the heat. 
3. Add the flour, then the cheese and salt. 
4. Mold the "palitos" into oblong shapes about 1/2 inch thick and 3 inches long. 
5. Put the bread crumbs on a plate and dip each "palito" in the crumbs; then place on a cookie sheet. 
6. Bake at 325° until the "palitos" are brown. 
7. Remove them from the pan very carefully, as they are fragile. 
8. Cool before serving. MAKES ABOUT 24 "PALITOS."

Fried Cheese "Palitos" (Palitos fritos de queso)

 
 Assemble these supplies:

• 1/2 cup parmesan cheese, grated
• 1/2 cup flour
• 1 tablespoon soft butter 
• 1 egg, separated
• 1/4 teaspoon salt
• olive oil

Steps in preparation:
 

1. Combine cheese, flour, butter, egg yolk and salt. 
2. Fold in the egg white, beaten to a peak.
3. Roll out on a lightly floured board until about 1/2 inch thick. 
4. Cut in strips about 2 inches long or shape into balls about 1 inch in diameter.
5. Deep fat fry in olive oil at 3750 until a golden brown. May be served hot or cold.
6. MAKES ABOUT 24 APPETIZERS.

White Cheese (bite-size) Sandwiches(Emparedados de queso blanco)

 

 Assemble these supplies:
 

• 1 cup Whey, Monterey Jack Cheddar cheese, grated
• 2 tablespoons evaporated milk, unsweetened
• 1 tablespoon onion, finely chopped 
• 6 slices dark rye bread

Steps in preparation:

1. The white cheese or "queso blanco" of Spain cannot be exactly duplicated in the United States.
2. Combine the grated cheese with the milk and onion. 
3. Add more milk if the mixture seems too thick to spread.
4. Remove the crusts from the bread and cut each slice in fourths. 
5. Spread the mixture and make the sandwiches. Refrigerate several hours before serving. 
6. MAKES 24 OPEN-FACED SANDWICHES.

Cheese and Paprika Canapes

1. Remove the crusts from day-old square bread, and cut each piece in fourths. 
2. Place a thick slice of Gruyere or Romano cheese on each piece. 
3. Sprinkle with a little salt and paprika.
4. Bake in a 3000 oven until the cheese begins to melt. 
5. Serve hot.

Cheese, Tomato, and Bacon Canapes

1. Remove the crusts from day-old bread; sliced in half. 
2. Spread the halves lightly with soft butter. 
3. On each piece of bread place a slice of sharp 
4. Cheddar cheese. 
5. Top the cheese with a very thin slice of a well-ripened tomato. 
6. Place a piece of bacon over the tomato. 
7. You may prefer to partially fry the bacon first.
8. Bake in a 325° oven until the cheese melts and the bacon is done. 
9. Serve hot.

Cheese Canapes

Assemble these supplies:

• 4 ounce package cream cheese, room temperature
• 1/2 cup thick mayonnaise
• 1/2 loaf day-old bread onion, small slices

Steps in preparation:

1. Thoroughly cream the cheese and mayonnaise to­gether. 
2. Cut the bread in round canapes about the size of half dollars.
3. Spread each with the cheese-mayonnaise mixture and top with a small slice of onion. 
4. Bake in a 325° oven until brown, being careful not to burn them. Serve hot.

Eggplant Caviar(Caviar de berenjena )

 
Assemble these supplies:

• 2 medium eggplants
• 1 cup water 
• 1 cup canned tomatoes, drained
• 1 tablespoon tomato paste
• 1 clove garlic, crushed
• 1 teaspoon lemon juice
• 1 teaspoon vinegar
• 1/4 cup olive oil
• 1 tablespoon capers
• Tabasco,few drops
• 1 tablespoon onion, minced
• 1 teaspoon sugar

Steps in preparation:
 
Peel and slice eggplant. Cook in 1 cup water until tender. Drain and mash. Add remaining ingredients and mix well. Chill several hours or overnight. Serve as spread for bread or crackers. MAKES 2 1/3 CUPS.

Bechamel Sauce Tarts(Tartaletas de Béchamel)

 
Assemble these supplies:

• 3 tablespoons butter
• 3 tablespoons flour 
• 1 cup milk
• 1/2 cup light cream nutmeg, few grains
• 1 teaspoon salt
• black pepper, few grains
• 1 egg yolk, beaten
• 1/2 cup sharp Cheddar cheese, grated

Steps in preparation:

Melt the butter over very low heat and stir in the flour until it begins to brown. Gradually stir in the milk with a wooden spoon. Be sure the sauce remains smooth. Gradually add the cream and seasoning, stirring until thick and smooth. Stir in the egg yolk and cheese. Fill the tarts and serve hot, or heat in a 325° oven for five minutes. MAKES 1 1/2 CUPS.

Mushroom Tarts(Tartaletas de champinion)

Assemble these supplies:

• 1/2 cup butter
• juice of 1/2 lemon
• 1/2 pound mushrooms, finely chopped

FOR THE SAUCE:

• 1/2 cup butter
• 1 tablespoon olive oil 
• 2 tablespoons flour 
• 1/2 teaspoon salt 
• 1 cup cold milk 
• 1/2 teaspoon curry powder
• parsley

Steps in preparation:
 
Melt the butter in a skillet with the lemon juice. Add the mushrooms and simmer about 5-8 minutes. In a separate small frying pan, prepare the sauce by melting the butter and oil. Add the flour and salt; stir with a wooden spoon until well blended. Remove from the heat and gradually stir in the milk until the mixture is smooth. Continue to stir over very low heat for some five minutes until smooth and thick. Add the curry powder and mix in the skillet with the mushrooms. Fill the tart shells, garnish with parsley and serve hot. MAKES 20 TARTS.

Shrimp Boats(Barquitas de gambas)

 
Assemble these supplies:
 

• 1/2 cup mayonnaise
• 3 tablespoons horseradish
• 1 teaspoon lemon juice
• 1/2 pound shrimp, cooked or canned
• parsley, for garnish 

 Steps in preparation:

Use the boat-shaped shells, if possible. Mix the mayonnaise, horseradish and lemon juice together. Spread each shell with this mixture; then fill the shells with several shrimp depending on their size. Garnish each with a small piece of parsley. Serve chilled. MAKES 20 TARTS.

Caviar Tarts(Tartaletas de caviar)

Assemble these supplies:

• 1/2 cup of caviar
• 4 hard-boiled eggs, finely chopped
• 1 lemon
•  butter
• pimiento, for garnish

Steps in preparation:
 
Mix the caviar with the eggs and the juice of 1 lemon. If the lemon is room temperature, it will yield more juice. Butter the tartaletas; fill; garnish with a small piece of pimiento and serve.
MAKES 1 CUP OF FILLING.

Smoked Salmon Tarts Recipe

  

Assemble these supplies:

• 200g (7oz) good-quality smoked salmon
• 375g pack all-butter shortcrust pastry
• 6 free-range egg yolks
• 300ml (½pt) double cream
• 2tbsp horseradish
• 75ml (3fl oz) whole milk

 Steps in preparation:

1. Combine the salmon with the lemon juice and onion. But­ salmon, ter the shells; fill with the salmon mixture and serve. MAKES 1 CUP OF FILLING.
2.  Preheat the oven over 190C, 170C fan, 375F, gas 5. To make the tart base, roll it out the pastry to the thickness of a £1 coin, and line the tart tin, then line with foil, fill with baking beans and blind bake for 15 to 20 minutes until completely sandy coloured with no grey patches. Turn the oven down to 150C, 130C fan, 300F, gas 2.
3. For filling, mix the egg yolks with the cream, milk and horseradish, and season well. Lay the salmon in strips over the base of the tart, then pour the cream mixture over the salmon. Bake for 50 minutes, until the filling is set and lightly golden. Serve immediately, or allow to cool to room temperature.

Tuna Tarts(Tartaletas de attin)

Assemble these supplies:

• 6 1/2 ounce can tuna, drained 
• 2 tablespoons mayonnaise 
• green pimiento-style olives, for garnish  

Steps in preparation:

Mix the tuna with the mayonnaise. Fill the shells and garnish with the olives sliced very thin with the pimiento in the center. MAKES 1 CUP OF FILLING.

FRITTATA OF COURGETTES

Assemble these supplies:

• 2 teaspoons oil
• 100 g (4 oz) small courgettes, sliced
• 75 g(3 oz) bacon, chopped
• 1 small onion, finely chopped
• salt
• freshly ground black pepper
• 1/2 teaspoon dried marjoram
• 2 eggs, beaten
• To garnish:
• bacon rolls
• cress

Preparation time: 5 minutes
Cooking time: 25 minutes
Oven: 180°C, 350°F, Gas Mark 4

Steps in preparation:

1. Heat the oil in a small pan and lightly fry the courgettes, bacon and onion for 2-3 minutes.
2. Transfer to a small ovenproof gratin dish and stir the mixture around a little to grease the dish. Season with salt and pepper and sprinkle with the dried marjoram. G31
3. Pour the eggs into the dish and cook in a preheated oven for 20 minutes until firm and lightly browned. Garnish and serve at once.
4. D The courgette and bacon mixture can be prepared 2-3 hours in advance, if covered and chilled.
5. A frittata is a flat, oven-baked omelette which can be made with a variety of fillings. Small amounts of vegetables can be used in it, particularly leftover cooked vegetables, as well as small quantities of meat such as ham and chicken. Following the basic recipe, try using chicken and sweetcorn or ham and peppers; to make the frittata even more substantial add a small cooked potato.

STUFFED GLOBE ARTICHOKE

Assemble these supplies:

• 1 globe artichoke
• 1 hard-boiled egg
• 25 g (1 oz) cooked ham 1 tablespoon mayonnaise
• 2 teaspoons chopped fresh parsley
• salt
• freshly ground black pepper
• To garnish:
• flat-leaved parsley sprig

Preparation time: 10 minutes, plus cooling
Cooking time: 35-40 minutes

Steps in preparation:

1. Cut the base of the artichoke Sc) that it will stand upright and trim the tips of the leaves with scissors.
2. Place in a pan of boiling, salted water and simmer for 35-40 minutes. Drain well, then leave to cool upside down.
3. Chop the egg and ham. Mix with remaining ingredients.
4. When the artichoke is cold, remove the centre leaves and the hairy "choke". Stuff the centre of the artichoke with the ham and egg mixture. Garnish and serve.

CHICKEN PILAF

Assemble these supplies:

• 1 x 150 g (5 oz) boned chicken breast, skinned
• 15 g( 1/2 oz) butter
• 1 small onion, peeled and chopped
• 1 garlic clove, peeled and chopped
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 50 g (2 oz) Basmati rice, well washed
• 150 ml ( V4pint) chicken stock
• 2 teaspoons lemon juice
• 1/2 teaspoon dried mint
• salt
• freshly ground black pepper
• To garnish:
• slices of lemon
• sprigs of fresh mint

Preparation time: 10 minutes
Cooking time: 15 minutes

Steps in preparation:

1. Cut the chicken breast into strips. Melt the butter in a pan and fry the onion, garlic and chicken together until lightly browned.
2. Add the turmeric and cumin to the pan and cook for a further 3 minutes, stirring frequently.
3. Place the rice in the pan, then add the chicken stock, lemon juice, dried mint, salt and pepper. Bring to the boil, reduce the heat to low, cover the pan and cook for 10-12 minutes, or until the rice is tender and has absorbed all the liquid. Garnish the pilaff with the lemon slices and fresh mint, and serve.

SAUSAGE AND SWEETCORN CHOWDER

Assemble these supplies:

• 2 teaspoons oil
• 100 g (4 oz) chipolata sausages
• 1 small onion, peeled and chopped
• 1 small potato, peeled and diced
• 1/2 x 198 g (7 oz) can sweetcorn
• 1 X 227 g (8 oz) can tomatoes, chopped
• and juice reserved
• 85 ml ( 3 fl oz) chicken stock
• 1/4 teaspoon dried basil
• salt
• freshly ground black pepper

Preparation time: 10 minutes
Cooking time: 30 minutes

Steps in preparation:

1. Heat the oil in a pan and cook the sausages until brown. Remove from the pan with a slotted spoon or tongs.
2. Add the onion to the pan and fry until softened, then add the potato, sweetcorn, tomatoes and juice, stock, basil, salt and pepper. Bring to the boil and simmer for 20 minutes.
3. Slice the sausages and return to the pan. Reheat until the sausages are heated through. Serve immediately.

JERUSALEM ARTICHOKE

The soup can be made 1 day in advance, if covered and chilled.

Freeze for up to 3 months. Defrost overnight in the refrigerator or for 4-6 hours at room temperature.

Assemble these supplies:

• 25 g (1 oz) butter
• 225 g(8 oz) Jerusalem artichokes, peeled and chopped
• 1 small bunch watercress, stalks removed
• 1 leek, washed and sliced
• 200 ml (7 fl oz) chicken stock
• 85 ml (3 fl oz) milk
• salt
• freshly ground black pepper
• To garnish:
• 1 sprig watercress

Preparation time: 15 minutes
Cooking time: 30 minutes

Steps in preparation:

1. Melt the butter in a medium pan and add the artichokes, watercress and sliced leek. 
2. Stir well, cover the pan and cook for 10 minutes.
3. Add the stock, .milk, salt and pepper, bring to the boil and simmer for 20 minutes.
4. Purée the mixture in a blender or pass through a sieve. 
5. Reheat gently and serve garnished with the water­cress sprig.

French Bread with Walnut-Garlic Butter

Assemble these supplies:

• 6 tablespoons unsalted butter
• 1 cup walnut halves or pieces
• Small clove garlic, peeled
• 1 long loaf French bread

Steps in preparation:

1. Cut 6 tablespoons butter into small pieces and set aside in small bowl to soften.
2. Coarsely chop walnuts in food processor fitted with steel blade or in blender.
3. Put garlic through press, stirring into softened butter to blend. Add walnuts and mix.
4. Cut bread in half lengthwise and spread each half with butter mixture. Place buttered halves together and wrap loaf in aluminum foil. Bake loaf in 350-degree oven about 20 minutes.
5. Just before serving, remove foil, cut bread crosswise into 4 pieces, and place in napkin-lined basket.
6. Preheat oven to 350 degrees.
7. Peel and finely chop enough onion to measure 1/2 cup. Tear bread into pieces and process in blender to make about 1 cup crumbs. Rinse, dry, and chop enough parsley to measure 1/4 cup, reserving 4 sprigs for garnish, if desired.
8. If using link sausages, remove from casings and cut into small pieces. In large skillet, cook sausage and pork over medium heat, stirring well with wooden spoon, 5 to 7 minutes, or until no trace of pink remains. With slotted spoon, transfer to large bowl.
9. Add onion to fat remaining in skillet and cook over medium heat, stirring until softened, about 3 minutes. Add onion to pork and sausage.
10. Wash and dry apples. Set aside red apple, if using, for garnish. With apple corer or paring knife, remove cores from whole yellow apples. Cut a thin slice from top of each apple. With paring knife and teaspoon, carefully hollow out apples, leaving 1/4-inch-thick shell. Reserve pulp for stuffing mixture. Brush inside of each shell with lemon juice to prevent discoloration. Place apples in baking dish, spacing evenly.
11. Coarsely chop reserved apple pulp. Reserving 1 tea-spoon, combine remaining lemon juice and pulp in small bowl. Add pulp mixture, bread crumbs, parsley, sage, salt, and pepper to taste, to skillet with pork and sausage and stir to combine.
12. Fill each apple with stuffing, mounding slightly. Place remaining stuffing around apples in baking dish; baste with a little apple cider.
13. Place apples in oven and bake 40 minutes, basting with cider about every 10 minutes.
14. Just before apples are done, halve red apple, if using, for garnish, reserving one half for another use. Core remaining half, cut into 4 thin wedges, and brush with reserved lemon juice.
15. Using spatula, carefully transfer apples from baking dish to 4 dinner plates and divide remaining stuffing among plates. Top each serving with a red apple wedge and parsley sprig, if desired. Serve immediately.

Pork-and-Sausage-Stuffed Golden Apples

Assemble these supplies:

• Small onion
• 2 slices home-style white bread
• Small bunch parsley
• 1/2 pound mild fresh pork sausage or link sausages 
• 1 pound lean ground fresh pork
• 4 Golden Delicious apples (each about 1/2 pound) Small red apple for garnish (optional)
• 1/4 cup lemon juice plus 1 teaspoon (optional) 1 teaspoon dried sage
• 1/2 teaspoon salt
• Freshly ground pepper
• 1 cup apple cider
• 3 tablespoons walnut or vegetable oil Small clove garlic, peeled
• 1 tablespoon lemon juice
• Freshly ground pepper

Steps in preparation:

1. If using dried shiitake, place in medium-size bowl with enough water to cover and set aside 20 to 30 minutes to soak.
2. In medium-size saucepan, bring 2 1/2 quarts water and 2 1/2 teaspoons salt to a boil over high heat.
3. Meanwhile, trim green beans and rinse in cold water. Place beans in boiling water and cook until crisp-tender, about 3 minutes.
4. Turn beans into colander, refresh under cold running water, and set aside to drain.
5. Remove mushroom stems, reserving for another use, and wipe caps with damp paper towels. Or, drain recon¬stituted shiitake and strain soaking liquid, reserving for another use; dry with paper towels and trim stems. Cut mushrooms into 'A-inch-thick slices.
6. In large skillet or wok, heat butter and oil over medium- high heat. When butter-oil mixture is hot, put garlic through press directly into pan. Add beans and mush¬rooms, and sauté, stirring, until mushrooms are limp and beans are hot and just tender, about 3 minutes.
7. Add lemon juice and salt and pepper to taste, tossing to combine.
8. Divide vegetable sauté among 4 dinner. plates.

Lemon Mousse with Tropical Fruits

You can use fresh raspberries rather than frozen ones for the sauce: Macerate 1 cup of fresh berries with 3 table­spoons of sugar and 1 tablespoon of Drambuie for an hour or two, then purée the berries and strain out the seeds.

Assemble these supplies:

• 3 lemons 1 orange
• 3 tablespoons Drambuie
• 1 package (1 tablespoon) unflavored gelatin
• 1 ripe mango
• 1 large kiwi, or 2 small
• 3 eggs
• 1/2 cup plus 3 tablespoons sugar
• 1 cup heavy cream
• 8-ounce package frozen raspberries, thawed

Steps in preparation:

1. Place large bowl and beaters in refrigerator to chill. Grate zest of 2 lemons and orange into small saucepan. Squeeze enough lemon juice to measure 1/2 cup and strain juice. If necessary to make 1/2 cup juice, squeeze orange and add to lemon juice. Add juice, Drambuie, and gelatin to pan and set aside to soften.
2. Peel mango and remove flesh. Chop fruit into small dice and set aside in strainer to drain. Peel kiwi, cut crosswise into 1/4-inch-thick slices, and set aside.
3. Bring juice mixture to a simmer over low heat until gelatin dissolves, 1 to 2 minutes. Pour mixture into me­dium-size bowl, cover, and refrigerate until cooled, about 10 minutes.
4. Meanwhile, separate eggs, placing yolks and whites in separate bowls.
5. With whisk, beat egg yolks with 1/2 cup sugar until thick and lemon colored. Wash and dry whisk.
6. Add remaining 3 tablespoons sugar to egg whites and whisk until stiff.
7. When gelatin mixture is cool but not set, add to yolks and stir to combine.
8. In large chilled bowl, beat heavy cream with electric mixer set at high speed until it holds a soft shape.
9. With rubber spatula, fold yolk mixture into whites. Gently fold this mixture into cream until no streaks show.
10. Divide mango among 4 stemmed glasses and top with spoonful of mousse. Cover with slices of kiwi and top with remaining mousse. Cover with plastic wrap and refriger­ate until chilled and set, at least 1 hour.
11. Just before serving, purée raspberries in blender or food processor and then strain them. Top each mousse with a spoonful of raspberry sauce.

Wild Rice with Sautéed Carrots and Celeriac

Assemble these supplies:

• 1 cup wild rice
• Medium-size onion
• 2 tablespoons tamari or soy sauce
• 1 orange
• Small bunch carrots (1 pound total weight)
• Small-size celeriac (about 1 pound)
• 2 tablespoons walnut oil or vegetable oil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon ground cumin seeds
• 1/4 cup veal or chicken stock, preferably homemade, or canned
• 3 tablespoons sugar
• 2 tablespoons unsalted butter
• Freshly ground black pepper

Steps in preparation:

1. In medium-size heavy-gauge saucepan, bring 5 cups water to a boil.
2. Meanwhile, place wild rice in strainer and rinse thor­oughly under cold running water. Peel onion.
3. Place rice, tamari, and whole onion in pan of water. When water returns to a boil, reduce heat to maintain a brisk simmer and cook rice 30 to 40 minutes, or until tender but slightly al dente.
4. While rice is cooking, cut orange in half, reserving one half for another use. Squeeze juice from half of orange and set aside. Peel carrots and cut crosswise on the diagonal into long flat slices. Scrub and peel celeriac. Halve celeriac lengthwise and cut each half into wedges. If center is hollow, trim away any discolored flesh. Cut wedges crosswise into 1/2-inch-thick slices.
5. In large sauté pan, heat walnut oil over medium heat. Add carrots and celeriac, and sauté, stirring, until color of vegetables begins to deepen, about 3 minutes.
6. Add marjoram, cumin, stock, and orange juice to pan; cover, and cook until vegetables are just tender, about 10 minutes.
7. Remove cover from pan and increase heat to medium- high. Sprinkle sugar over vegetables and stir with wooden spoon. Cook, stirring, about 5 minutes, or until liquid reduces to a glaze. Remove pan from heat and cover to keep warm.
8. Drain wild rice in strainer and discard onion. In me­dium-size bowl, combine rice with half of vegetables. Add butter and pepper to taste and toss rice mixture until butter melts. Add remaining vegetables to rice and serve.

Stir-Fried Celery

The knobby Jerusalem artichoke, or sunchoke, a native American vegetable, is the root of one type of sunflower. Available year-round at health food stores and many super­markets, Jerusalem artichokes are at their best in winter. Before using, scrub them with a brush under cold water.

Assemble these supplies:

• 6 to 8 large celery stalks
• 1/2 pound small white mushrooms
• 1/2 pound Jerusalem artichokes
• 2 large shallots
• 2 tablespoons peanut oil
• 1 tablespoon clarified butter
• 1/4 cup good-quality dry sherry
• Trim celery stalks; wash, and dry with paper towels. Cut stalks into crescents 1/2 inch wide and 2 inches long.

Steps in preparation:

1. Trim mushrooms and wipe clean with clamp paper towels.
2. Scrub artichokes well and cut into VI-inch-thick slices. Peel and chop shallots.
3. In wok or medium-size saute pan, heat peanut oil over high heat until smoking. Add clarified butter, celery. and mushrooms, and stir fry until mushrooms are golden and celery is bright green, 2 to 3 minutes.
4. Add shallots and sherry, and cook 1 minute. Add arti­chokes, toss briefly, and serve.

Black-Eyed Pea Salad

For this quick-to-assemble hearty salad, you can use canned black-eyed peas instead of frozen, but be sure to drain them well.

Assemble these supplies: 

• 10-ounce package frozen black-eyed peas
• Small head Boston or Bibb lettuce
• 2 medium-size tomatoes (about 1 pound total weight)
• 2 stalks celery
• Small red onion (optional)
• 1/3 cup corn oil
• 3 to 4 tablespoons red or white wine vinegar 
• 1/2 teaspoon dry mustard
• Salt
• Freshly ground pepper

Steps in preparation:

1. In medium-size saucepan, cook peas as directed on package. Drain, transfer to medium-size bowl, cover, and refrigerate until chilled.
2. Meanwhile, wash lettuce and dry in salad spinner or with paper towels. Wrap in paper towels and refrigerate.
3. Wash tomatoes and Celery, and dry with paper towels. Core, halve, and coarsely chop tomatoes; finely chop enough celery to measure 1 cup. Set aside.
4. If using red onion, peel and mince enough to measure 1 tablespoon; set aside.
5. In small bowl, whisk- corn oil, vinegar, dry mustard, and salt and pepper to taste until blended.
6. Add tomatoes, celery, and onion, if using, to peas and toss to combine. Add vinaigrette and toss until evenly coated.
7. Divide lettuce among salad plates, top with salad, and serve.

Cheddar Cheese Biscuits

Assemble these supplies:

• 3 tablespoons salted butter
• 2 ounces Cheddar cheese
• 1 cup all-purpose flour, approximately 
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 1 or 2 tablespoons milk (optional)

Steps in preparation:

1. Preheat oven to 425 degrees.
2. Melt butter over low heat in small skillet or butter warmer and set aside.
3. Grate enough cheese to measure about Y2 cup.
4. Combine grated cheese, 1 cup flour, baking powder, and salt in medium-size bowl. Stir in cream with fork, mixing just until moistened. Add 1 or 2 tablespoons milk to dough if too crumbly.
5. On lightly floured surface, knead dough 8 to 10 times. With fingers, press out to a scant 1/2-inch thickness. Cut dough into 11/2-inch rounds with biscuit cutter.
6. With tongs, dip biscuits in melted butter to coat and place on ungreased baking sheet. Transfer to oven and bake 12 to 15 minutes, or until biscuits are golden.
7. Remove baking sheet from oven and place on wire rack to cool slightly.
8. With spatula, transfer biscuits from baking sheet to napkin-lined basket.

Sauté of Smithfield Ham

Assemble these supplies:

• Large red bell pepper
• 3 medium-size zucchini (about 1 1/2 pounds total weight) 2 1/2 pounds jicama, or 2 1/2 pounds turnips
• 1/2- to 3/4-pound slice Smithfield ham, smoked country ham, or prosciutto
• Large lemon
• 1 stick unsalted butter
• Freshly ground pepper

Steps in preparation:

1. Rinse red bell pepper and zucchini; dry with paper towels. Halve, core, and seed pepper; trim zucchini. Peel jicama. Cut vegetables into 1/4-inch-thick julienne.
2. Trim fat from ham and discard. Cut enough ham into 1/4- inch-thick julienne to measure 2 cups; reserve remainder for another use.
3. Squeeze lemon and place juice in small heavy-gauge saucepan. Bring to a boil over medium heat, and reduce to about 1 tablespoon, 2 to 3 minutes. Remove pan from heat and allow to cool slightly.
4. Cut 6 tablespoons butter into small pieces. Add to lemon juice, piece by piece, beating after each addition until incorporated. It may be necessary to warm mixture briefly, over very low heat, but butter must soften, not melt, in juice. When thoroughly combined, set aside.
5. Melt remaining 2 tablespoons butter in large wok or sauté pan over medium heat. When butter foams, add red pepper, zucchini, jfcama, and ham, and sauté, stirring and tossing with wooden spoons, until vegetables are well coated with butter and starting to cook. Add 2 tablespoons water and continue to sauté, stirring and tossing until vegetables are crisp-tender, about 4 minutes.
6. If more than 2 or 3 tablespoons liquid remain in pan after vegetables are done, pour off.
7. Remove pan from heat, add lemon butter, and toss vegetables until evenly coated. Add pepper to taste and transfer to serving platter.

Walnut and Rum Croustade

Assemble these supplies:

• 1 1/4 cups freshly shelled walnut halves
• 1/2 cup dry, unflavored bread crumbs
• 1/2 teaspoon grated lemon rind
• 1/2 cup plus 1 tablespoon superfine sugar
• 8 tablespoons butter (1 stick), melted
• 1/4 cup dark rum
• 8 filo pastry leaves

Steps in preparation:

1. Grind walnuts in food processor. Add bread crumbs, lemon rind, and 1/2 cup of the sugar and process until well blended. Mix in 2 tablespoons of the melted butter and rum.
2. Preheat oven to 375 degrees.
3. Brush 8-inch round cake or pie tin with a bit of the remaining melted butter. Cover bottom of pan with 1 sheet of filo dough. Fit dough in pan and brush lightly with butter. Layer 5 more sheets of the dough on top, brushing each lightly with butter and scattering each with 1/5 of walnut mixture.
4. Cover with the 2 remaining sheets of dough, brushing each with butter. Tuck them in around edges. Brush top with butter and bake 35 to 45 minutes, or until golden in color and crisp.
5. Sprinkle the remaining 1 tablespoon of sugar on top and let stand on cake rack 15 minutes. Cut into wedges and serve warm.

Green Salad Vinaigrette

Assemble these supplies:

1 small head chicory

• 1 small head escarole
• 1 small head radicchio
• 2 1/4 teaspoons sherry wine vinegar or red wine vinegar
• 2 1/4 teaspoons lemon juice
• 1/4 teaspoon salt
• Freshly ground black pepper
• 6 tablespoons oil, preferably
• 2 tablespoons walnut oil and 4 tablespoons olive oil

Steps in preparation:

1. Wash and dry salad greens. Refrigerate.
2. Combine vinegar and lemon juice in small bowl. Add salt and pepper. Whisk in oil.
3. Just before serving, toss salad greens with vinaigrette.

Strawberries with Sabayon

Assemble these supplies:

• 1 pint fresh strawberries
• 4 eggs yolks
• 1/4 cup superfine sugar
• Juice of 1/2 orange
• 11/2 tablespoons Triple Sec or Grand Marnier
• 2 to 3 tablespoons heavy cream

Steps in preparation:

1. Wipe strawberries with damp paper towels. Hull and set side by side in heat-proof serving dish, pointed side up.
2. Beat yolks in double boiler over simmering water. Add sugar and whisk until smooth, continuing until mixture starts to thicken. Never let mixture reach a boil.
3. Add orange juice and whisk mixture until it thickens again. Repeat with Triple Sec and cream.
4. Cool sauce pot on bed of ice, stirring sauce to keep it from getting lumpy.
5. Coat berries with sauce and run serving dish wider broiler just to glaze sauce. Serve at once.

Grapefruit-Clove Ice Cream Recipe

For a dessert as elegant as the main dish, try this citrus ice.

Assemble these supplies:

4 pink grapefruits (about 1 pound each)
2 cups plus
2 tablespoons sugar
1 cup water
1/2 teaspoon ground cloves


Steps in preparation:

1. Roll grapefruits on hard surface to prepare for juicing.
2. Peel grapefruits without removing membranes or white bitter pith.
3. Slice peel of 1 grapefruit into four 3-inch-long strips, each about 1/4 inch wide. Reserve peel.
4. Slice grape­fruits in half and squeeze juice.
5. Bring water and 2 cups of the sugar to a boil, stirring constantly until sugar is completely dissolved and syrup is clear.
6. Remove from heat, cover, and cool to room tempera­ture. (Leftover syrup can be stored indefinitely in tightly sealed jar at room temperature.)
7. Mix grapefruit juice and 1/3 to Y2 cup of the sugar syrup, according to taste. Freeze in ice cream machine according to manufacturer's instructions, or place mixture in 9-inch square metal cake pan and freeze about 2 hours, stirring twice to distribute ice crystals evenly.
8. Bring water to a boil and blanch grapefruit peel 1 to 2 minutes to remove bitterness. Taste after 1 minute for desired flavor.
9. Drain peel under cold running water to stop cooking. Drain again on paper towels.
10. Combine grapefruit peel with 2 tablespoons of the sugar syrup.
11. Combine the remaining 2 tablespoons of the sugar and ground cloves. Remove peel from syrup with fork and coat it well on both sides with sugar-clove mixture. Transfer to cake rack and twist peel into curls. Let dry.
12. To serve, place twist of candied peel on top of each serving of ice.

Apricot Mousse Cake Recipes

Assemble these supplies:

• 6 ounces dried apricots
• 1 cup water
• 1 tablespoon sugar
• 1 teaspoon unflavored gelatin
• 2 teaspoons apricot brandy (or orange brandy, such as Cointreau, Triple Sec, or Grand Marnier)
• 3/4 cup heavy cream
• 2 teaspoons confectioners' sugar
• 1/2 teaspoon vanilla extract

Steps in preparation:

1. Combine apricots, water, and sugar in saucepan and simmer about 15 minutes, or until apricots are tender. Remove with slotted spoon. Reserve syrup. Cool apricots.
2. Puree apricots in food processor or blender.
3. Dissolve gelatin in 11/2 tablespoons of reserved apricot syrup. Add gelatin and apricot brandy to puree and mix well. Cool.
4. Whip cream until it forms soft peaks. Add con­fectioners' sugar and vanilla and whip until stiff peaks form.
5. Using wooden spatula, fold in whipped cream until well blended.
6. Spoon mousse into serving bowl or individual sherbet glasses and chill 2 to 24 hours.

Oriental Brown Rice

Assemble these supplies:

• 1 1/2 cups short-grain brown rice
• 3 tablespoons tamari or soy sauce
• 2 teaspoons sesame oil
• 1 bunch scallions

Steps in preparation:

1. Place rice in large sieve and rinse well under cold run­ning water.
2. In medium-size heavy-gauge saucepan, combine rice, 2% cups water, tamari, and sesame oil. Cover pan and bring to a boil over high heat. Reduce heat to medium-low so water maintains a brisk simmer and cook until rice is tender but not soft, about 35 minutes.
3. Trim scallions, wash, and dry with paper towels. Chop enough scallions to measure 1/2 cup.
4. Just before serving, toss rice with chopped scallions and divide among warm plates.

Braised Leeks, Corn, and Carrots with Green Peppercorn Sauce

Assemble these supplies:

• 8 medium-size leeks (about 2 pounds total weight)
• 2 carrots, scraped
• 2 lemons
• Medium-size clove garlic
• 1 ear of corn, or 10-ounce package frozen corn kernels, thawed
• 7 tablespoons unsalted butter
• 1/2 cup chicken or veal stock
• 2 tablespoons Madeira
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• 1 tablespoon green peppercorns, packed in brine
• 2 tablespoons honey

Steps in preparation:

1. Trim green stems from leeks and reserve for another use. Split white parts lengthwise, wash thoroughly in cold water, and dry with paper towels. Cut leeks into 3-inch sections, and cut each section into 1/4-inch-thick strips. Cut carrots into fine julienne. Remove zest from lemons and cut into thin strips. Juice lemons and strain juice. Peel and mince garlic.
2. If using fresh corn, remove husks and silk. Trim stem end so upended ear will rest flat on work surface. Holding ear upright, press base against surface and, with chefs knife, cut off kernels by pressing blade against cob and slicing downward. Turn corn and repeat process until all kernels are removed.
3. In medium-size sauté pan, heat 3 tablespoons butter over medium heat until sizzling, about 1 minute. Add leeks and sauté, shaking pan occasionally, until they begin to wilt and are cooked evenly, 3 to 4 minutes.
4. Add lemon juice and zest, stock, Madeira, tarragon, and thyme. Reduce heat to low, until liquid barely sim­mers, then add corn and carrots. Cover pan and braise vegetables just until tender, 4 to 5 minutes.
5. Meanwhile, place peppercorns in strainer and rinse under cold running water to remove brine.
6. Transfer leeks to warm plates. Remove any tough outer layers of leek strips. Add honey to pan, increase heat to medium-high, and boil 1 to 2 minutes, or until sauce begins to shine.
7. Remove pan from heat and add garlic and green pepper­corns. Still off heat, swirl in remaining butter, one table­spoon at a time. Spoon sauce over leeks and serve.

Pork with Orange Sauce,Mushrooms ,Carrot Recipe

Assemble these supplies:

• 6 medium-size oranges
• 1/4 pound cultivated mushrooms
• 1 carrot, scraped
• 1 celery stalk
• 2 large shallots
• Medium-size clove garlic
• Small bunch parsley for garnish (optional)
• 1 cup beef or veal stock
• 1 bay leaf
• 2 teaspoons ground coriander Dash of Cayenne
• 1 cup heavy cream
• 2 tablespoons clarified butter
• 2 pork tenderloins (4 to 5 pounds total weight), trimmed and cut into 1-inch-thick medallions
• 1/4 cup dry white wine

Steps in preparation:

1. Halve 5 oranges and squeeze enough juice to measure 2 cups. In medium-size heavy-gauge saucepan, boil orange juice over medium-high heat until reduced by half, about 10 minutes.
2. While orange juice is reducing, trim mushrooms, wipe clean with damp paper towels, and chop. Chop carrot. Trim celery, wash, dry with paper towels, and chop. Peel and finely chop shallots. Peel garlic and crush lightly under blade of chef's knife. Peel remaining orange and cut into segments. Wash parsley, if using for garnish, and dry with paper towels. Reserve 4 sprigs and refrigerate re­mainder for another use.
3. Add stock, mushrooms, celery, shallots, garlic, bay leaf, coriander, and Cayenne to orange juice and continue boiling over medium-high heat until liquid is reduced to about 1 cup, 10 to 15 minutes.
4. Preheat oven to 200 degrees.
5. Add cream, reduce heat to medium, and cook 5 to 7 minutes, or until sauce thickens slightly.
6. Strain sauce into large bowl, pressing on solids with back of spoon to extract as much liquid as possible; discard solids and reserve sauce.
7. Place 4 dinner plates in oven to warm.
8. In large heavy-gauge skillet or sauté pan, heat clarified butter over high heat just until it begins to smoke, about 1 minute. Add pork and brown quickly on all sides, turning with tongs, about 2 minutes. Reduce heat to medium and sauté, turning occasionally, until pork is cooked through, 8 to 10 minutes.
9. Transfer medallions to warm plates. Add white wine to pan and boil over medium-high heat, scraping up any browned bits clinging to bottom of pan, 3 to 4 minutes, or until reduced to about 2 tablespoons.
10. Add reserved sauce and orange segments to pan, and cook sauce over medium heat, stirring frequently, until slightly thickened. Spoon sauce over medallions and gar­nish each serving with orange segment and parsley sprig, if desired.

Stuffed Pork Rolls with Tomatoes and Okra

Assemble these supplies:

• 1 pound fresh okra, or two 10-ounce packages frozen, thawed
• 1/2 pound mushrooms
• 2 large shallots
• Medium-size clove garlic
• 1/4 pound Westphalian ham
• Medium-size onion
• 1 1/2 pounds firm Italian plum tomatoes, or 28-ounce can
• whole peeled tomatoes, drained
• 1/4 cup clarified unsalted butter, plus 
• 2 tablespoons unclarified
• 1 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 1/2 cup dry sherry
• 2/3 cup fresh or dried bread crumbs
• Eight 1-inch-thick center loin pork scallops (about 2 to 21/2 pounds total weight), pounded thin
• 1 bay leaf
• 1/4 cup chicken stock
• Freshly ground black pepper
• 2 tablespoons arrowroot or cornstarch (optional)

Steps in preparation:

1. Remove okra stems and cut crosswise into 1-inch-long pieces. In large saucepan, bring 1 quart water to a boil  over high heat. Blanch okra in boiling water 1 to 2 minutes. Turn into colander and set aside.
2. Trim mushrooms and wipe clean with damp paper tow­els. Peel shallots and garlic. Combine mushrooms, shal­lots, and garlic in food processor fitted with steel blade and process briefly until minced. Or, mince these ingredients with chef's knife.
3. Chop ham finely. Peel and chop onion. If using fresh tomatoes, rinse and pat dry. Core, halve, and chop tomatoes. If using canned tomatoes, drain and reserve liquid for another use.
4. In medium-size sauté pan, heat 2 tablespoons clarified butter over medium heat. Add mushroom mixture and sauté, stirring occasionally, until mushrooms are browned and most of liquid has evaporated, about 3 minutes. Add thyme, sage, and 1/4 cup sherry. Increase heat to high and cook 1 to 2 minutes, stirring until blended. Remove pan from heat and stir in bread crumbs and ham.
5. Mound about 1/4 cup of filling in center of each pork scallop. Fold in sides and roll pork into cylinder, totally enclosing filling. Secure rolls with kitchen string or wooden toothpicks.
6. In large heavy-gauge skillet or sauté pan, heat remain­ing 2 tablespoons clarified butter over medium-high heat. Add pork rolls and brown quickly on all sides, turning with tongs, about 5 minutes.
7. Stir in onion, tomatoes, 2 tablespoons sherry, bay leaf, and stock. Season with generous grinding of pepper and bring to a boil. Cover pan, reduce heat to low, and cook 5 minutes.
8. Add okra and cook another 10 minutes.
9. Transfer pork rolls to serving platter and remove strings or toothpicks. If cooking liquid is thin, blend 2 tablespoons arrowroot with remaining 2 tablespoons sherry in a cup and gradually stir mixture into sauce. If cooking liquid is sufficiently thick, add remaining 2 table­spoons sherry only and stir until blended.
10. Remove pan from heat and swirl in 2 tablespoons unclarified butter, one at a time. Spoon tomatoes, okra, and sauce over pork rolls.