Ingredients

• 3 cups chicken broth
• 3 cups water
• 1/2 pound dried flageolets or Great Northern beans, picked over
• 3/4 cup wild rice (about 4 ounces)
• 2 large leeks, white and pale green parts only
• 2 tablespoons unsalted butter
• 1/4 pound fresh shiitake mushrooms, sliced thin
• 1/4 cup hazelnuts, toasted and skinned and chopped coarse
• 1/4 cup dried cranberries

Preparation

In a large saucepan simmer broth, water, and beans, covered, 45 minutes. Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender. Drain rice mixture and return to pan.

Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander. In a non-stick skillet sauté leeks in butter over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with salt to taste and cook, stirring occasionally, 2 minutes, or until vegetables are tender. Stir leek mixture into rice mixture. Rice mixture may be made up to this point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding.

Stir hazelnuts and cranberries into rice mixture and serve warm.

Gourmet, November 1994

Ingredients

• 1 1/2 c cooked corn kernels (you don’t need to cook frozen or canned corn in advance)
• 1/2 c coarsely chopped red or green bell pepper
• 1 to 2 tsp chili powder
• 1 tbsp butter
• 1 tbsp canola oil
• sea salt

Preparation

Saute all ingredients over medium-high heat until corn in lightly browned. Sprinkle with sea slat.

Ingredients

• 1 pound russet potatoes
• 2 10-ounce packages ready-to-use spinach leaves, stemmed
• 1 small egg, beaten to blend
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups (about) all purpose flour
• 1/4 cup (1/2 stick) butter, melted
• 5 ounces Fontina cheese, thinly sliced

Preparation

Steam potatoes until very tender, about 35 minutes. Cool potatoes slightly and peel. Mash potatoes in large bowl until smooth. Set aside.

Meanwhile, bring 2 inches of salted water to boil in large pot. Add spinach leaves to pot and cook until wilted, stirring occasionally, about 2 minutes. Drain spinach, reserving 1/4 cup cooking liquid. Squeeze out as much liquid as possible from spinach. Puree spinach in processor, adding reserved cooking liquid 1 tablespoon at a time if necessary to help puree and scraping down sides of processor bowl occasionally.

Transfer spinach mixture to bowl with potatoes. Mix in egg, ground nutmeg and enough flour until soft and slightly sticky dough forms. Season dough to taste with salt.

Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval ball. Lightly flour the wires of a whisk. Using thumb, gently roll each ball down length of wires, making ribbed impressions in gnocchi. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping of remaining dough.

Preheat oven to 400°F. Butter 13x9-inch baking dish. Working in batches, add gnocchi to large pot of boiling salted water and cook until gnocchi rise to surface of water, about 4 minutes. Using slotted spoon, remove gnocchi from water, draining off excess, and transfer to prepared baking dish. Pour 1/4 cup melted butter over gnocchi; toss thoroughly to coat. Top with Fontina cheese slices. (Gnocchi can be prepared 1 day ahead. Cover and refrigerate.) Bake until gnocchi are heated through and cheese bubbles, about 10 minutes.

Bon Appetit, May 1997

Ingredients

• 12 ounces sugar snap peas, trimmed (about 3 1/2 cups)
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon water
• 1 1/2 tablespoons thinly sliced fresh mint leaves
• 1/2 teaspoon finely grated orange peel

Preparation

Cook peas in large saucepan of boiling salted water for 2 minutes; drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

Bon Appetit, June 2008

Ingredients

• 1 cup extra-virgin olive oil
• 4 large cloves garlic, peeled, very thinly sliced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 8 medium carrots (about 1 1/4 pounds), peeled
• 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
• 1 small bunch flat-leaf parsley, leaves only
• 2 bunches arugula, trimmed, rinsed, dried
• 6 ounces Bucheron or similar goat cheese, sliced 1/2-inch thick

Preparation

Heat oil in a large cast-iron skillet over medium-high heat until hot. Add garlic; cook, stirring, until just crisp and barely golden, about 20 seconds. Immediately remove with a slotted spoon to a paper towel-lined plate. Let the oil cool; pour into a bowl. Wipe out skillet.

Put vinegar in small bowl; whisk in 5 tablespoons of the cooled garlic oil. Season with 1/4 teaspoon of the salt and pepper to taste. (JP: Save remaining garlic oil to use at a later time).

Cut carrots crosswise in half; cut the halves into thick, rough sticks. Toss in a bowl with 3 tablespoons of the garlic oil, thyme, remaining 1/4 teaspoon of the salt and pepper to taste.

Heat the same skillet over high heat. Add carrots in a single layer, working in batches if necessary. Cook until lightly charred (almost burnt) on one side, 3-5 minutes. Turn; cook other side, adjusting the heat as necessary, until lightly charred and tender within, 2-3 minutes. Transfer to a tray. Wipe out the skillet; set aside.

Toss parsley, arugula and half of the vinaigrette on large serving platter. Arrange carrots on top.

Reheat skillet to very high heat; coat with 1-2 tablespoons of the remaining oil. Immediately add goat cheese slices (be careful — oil may spatter). As soon as you see the cheese blacken on the bottom, remove the slices with a thin spatula; invert onto the carrots. Sprinkle the garlic chips over the salad; drizzle with vinaigrette to taste.

Jean Marie Brownson, Chicago Tribune

Ingredients

• 2 tbsp. vegetable oil
• 3 cloves garlic, halved
• 3/4 c chopped onion
• 1 1/2 c white rice
• 3 c water
• 2 sprigs parsley
• 2 whole serrano chiles
• 1 1/4 tsp salt

Preparation

Saute the garlic until deep brown, then discard. Add the onion and saute until tender. Add rice and stir 5 min. Add hot water, parsley, serrano chilis, and salt. Bring to a boil. Reduce heat to med-low, cover and simmer until all almost all liquid is absorbed (15 min). Stir, cover, and simmer 5 more minutes until all liquid is absorbed. Remove from heat, let stand 10 min. Discard parsley and serranos.

Ingredients

• 2 tbl olive oil
• 1 onion, finely chopped
• 1 lb fresh mushrooms, thickly sliced
• 2 garlic cloves, finely chopped
• 1 tsp chopped fresh rosemary or 1/4 tsp dried rosemary
• salt and pepper
• 1 tbl tomato paste
• 1 1/2 c chicken or vegetable stock or water
• 2 tbl butter, cut in pieces
• 1 1/2 tsp balsamic vinegar
• grated parmesan

Preparation

Heat 1 tbl of olive oil in a large saucepan. Add the onion and cook until golden, about 6 min. Remove the onion to a bowl. Add another tbl of oil to the same pan and heat. Add the mushrooms and cook until the begin to release their liquid. Add the onion along with the garlic, rosemary, and salt and pepper to taste. Cook until the mushrooms begin to brown, 3 to 4 min. Add tomato paste and cook on high for 1 to 2 min. Add broth and reduce heat and simmer for 10 min. Gradually stir in butter. Stir in vinegar and serve over pasta or polenta, garnished with parmesan cheese.

Joy of Cooking calendar

Ingredients

• 1 1/8 lb (500 g) quinoa
• 8 1/2 c boiling water
• 4 tbsp butter
• 1 onion, finely chopped
• 5 1/2 oz bacon, diced
• 5 cloves of garlic, finely chopped
• 9 oz mushrooms, sliced into strips
• 1 tsp saffron
• 1 c dry white wine
• 1 c cream
• 7 oz grated parmesan cheese
• salt
• pepper
• nutmeg
• 4 tbsp parsley, chopped

Optional Ingredients for shrimp quinotto:

• 1 3/4 c cream
• 3 dozen whole shrimp
• 4 tbsp butter
• 1 c water
• oil
• parsley, chopped
• 1 red pepper, chopped

Preparation

Wash the quinoa and drain well, until the water remains clear and free of dirt. Heat the water or broth (if making shrimp quinotto, cook the quinoa in seafood broth) and cook the quinoa until it is done. Drain and cool.

Put the butter in a large skillet and add the onion, garlic, and bacon. Let this cook for a few minutes over low heat. Add the saffron, the wine, the mushrooms, ground nutmeg, salt, pepper, and cream. Bring to a boil and incorporate the quinoa. Cook until it obtains a sticky texture. Add the parmesan cheese and the chopped parsley. Serve garnished with grated parmesan.

Optional Shrimp quinoa

If the quinotto will be prepared with shrimp, clean the shrimp, remove the shells and reserve them. Remove the bodies of the shrimp. Place the tails of the shrimp in a separate bowl. Saute the shells in butter approximately 5 min. Add the tail and water then bring to a boil. Remove from the heat, blend and strain. Return to the heat and add the cream. Reduce to medium heat and cook until it gets the texture of a sauce.

Just before you make the quinotto, heat 10 tbsp of oil in each of two frying pans and sautee the shrimp over high heat. Garnish with parsley and minced pepper.

Ingredients

• 2 Granny Smith apples
• 1/4 whole cabbage
• 1 orange bell pepper
• 1 red bell pepper
• 2 lemons
• 1/4 cup extra virgin olive oil
• 1 tablespoon poppy seeds
• 1 teaspoon sea salt

Preparation

Juice lemons. Peel apples.

Julienne the cabbage, the apples, and the peppers.

Add lemon juice, oil, salt, and poppies.

Mix. Chill. Eat!

Richard Kent

Ingredients

• 1 lb asparagus, trimmed
• 3 tbl orange juice
• 2 tsp lemon juice
• 2 tsp rice vinegar
• 1 tsp honey
• 1/2 tsp orange rind
• 1/2 tsp fish sauce

Preparation

Place about 1 in of water in a large 2-in or more deep skillet and bring to a boil. Add the asparagus and cook until bright green and crisp-tender, 4 to 7 min, depending on the thickness of the asparagus.

Meanwhile, whisk together the orange juice, lemon juice, rice vinegar, honey, orange rind, and fish sauce until the honey is completely dissolved. Pour over the warm asparagus and serve hot or cold.

Marge Perry