Ingredients

• 1/4 c. champagne vinegar
• 1/4 vanilla bean
• 1/4 c. honey
• 1 c. blueberries
• 2 tbsp. freshly squeezed lemon juice
• 1 medium shallot, diced
• 2 1/2 tsp. kosher salt
• 1 1/2 tsp. Dijon mustard
• 1/2 tsp. lemon zest
• 1/4 tsp. black pepper
• 1 c. olive oil
• 1 c. corn oil
• 1 tbsp. shredded fresh mint

Preparation

Pour vinegar into a small saucepan over medium heat. Split vanilla bean. Scrape seeds into vinegar and add vanilla bean to vinegar. Bring to a boil.

Reduce heat to low and reduce vinegar/vanilla mixture by half. Remove (and discard) bean, cool mixture and reserve.

In a blender, combine vinegar, honey, blueberries, lemon juice, shallot, salt, mustard, lemon zest and black pepper and blend until smooth. In a small bowl, whisk together olive oil and corn oil.

With blender on low speed, slowly drizzle oils into blender until smooth. Stir in mint. Transfer vinaigrette to an airtight jar and refrigerate at least 2 hours before using. Vinaigrette may be refrigerated for up to 2 weeks; shake before using.

Mike Grossmann

Ingredients

• 2-3 dried chipotle peppers
• 3 tbl black pepper
• 2 tbl dried oregano
• 1 tbl dried cilantro
• 1 bay leaf
• 1 tsp cumin
• 1 tsp onion
• 1 tsp dry orange peel

Preparation

Combine all ingredients in a spice mill or blender and grind until even and finely ground. Store in an airtight jar. Will store for about 6 months in the freezer.

Ingredients

• 1 large red grapefruit
• Four 6-ounce skinless trout fillets
• Salt and freshly ground pepper
• All-purpose flour, for dusting
• 1 large egg beaten with 1 tablespoon water
• Yellow cornmeal, for dredging
• 3 tablespoons unsalted butter, chilled
• 8 large sage leaves
• Vegetable oil, for frying
• 1/4 cup water

Preparation

Using a sharp knife, remove the peel and bitter white pith from the grapefruit. Working over a medium bowl, carefully cut in between the membranes to release the sections into the bowl. Squeeze the remaining grapefruit juice into a separate bowl. [CP: If you do this, the grapefruit will fall apart when it’s cooking in the butter sauce. I haven’t figured out how to stop that yet.]

Put the flour, egg and cornmeal in 3 shallow bowls. Season the trout fillets with salt and pepper and lightly dust them with flour, tapping off the excess. Dip the fillets in the beaten egg, then dredge them in the cornmeal.

In a large skillet, melt 1 tablespoon of the butter. Add the sage leaves and cook over moderate heat, turning once, until crisp, about 2 minutes per side. Transfer the sage leaves to a plate lined with paper towels to drain. Add 1/4 inch of the vegetable oil to the skillet and heat until shimmering. Carefully add the trout fillets and fry over moderately high heat until golden brown and just cooked through, about 3 minutes per side. Divide the fillets among 4 plates.

Discard the oil and wipe out the skillet with paper towels. Add the fresh grapefruit juice and water to the skillet and bring to a boil; cook for 1 minute. Reduce the heat to moderate, add the grapefruit sections and simmer the sauce for 1 minute. Remove the skillet from the heat and swirl in the remaining 2 tablespoons of butter, 1 tablespoon at a time. Season with salt and pepper and spoon the sauce and grapefruit sections over the trout. Garnish each fillet with 2 sage leaves and serve immediately.

Pumpkin Seed Crust: In a food processor pluse 1/2 c of raw, unsalted pumpkin seeds until coarsely ground. After dusting the fish filets with flour and dipping them in the beaten egg, dredge them in the ground pumpkin seeds instead of cornmeal and fry as directed.

Marcia Kiesel, Food and Wine April 2008

Ingredients

• 2 lb boneless stewing beef, cut into 1 in cubes
• 2 tbl olive oil
• 1 lg onion, finely chopped
• 1 med carrot, finely chopped
• 1 med celery rib with leaves, finely chopped
• 4 garlic cloves, chopped
• 1 c dry red wine
• 28 oz can crushed tomatoes in juice
• 28 oz can crushed tomatoes in puree
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• salt and pepper to taste
• pasta for serving

Preparation

Heat oil in a large skillet over medium-high heat. Add the meat in batches and brown on all sides, being careful not to crowd the pan. With a slotted spoon, transfer to crockpot.

Pour off all but 2 tbl fat from the pan or add more if needed. Add the onion, carrot, celery and garlic, and cook, stirring occasionally until the vegetables soften, about 5 min. Add wine and bring to a boil, stirring to release the browned bits in the skillet. Pour into crock pot. Add the tomatoes and spices.

Cover and turn on to low setting. Cook without removing lid for 6 to 7 hours until meat is tender. Season to taste with salt and pepper and serve over pasta.

Joy of Cooking

Ingredients

• Mediterranean pie dough
• 2 tbl olive oil
• 1 onion, finely chopped
• 1 lb ground or minced lamb shoulder
• 1/2 c chopped fresh Italian parsley
• 1/4 c pine nuts, toasted
• 1/4 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• yogurt for serving

Preparation

Make the dough as directed. Preheat oven to 400 F. Lightly oil a baking sheet.

To make the filling, in saute pan over medium heat warm the oil. Add the onion and saute until tender, about 5 min. Transfer to a bowl. Add the lamb, parsley, nuts, spices and seasonings and mix well.

Divide the dough into 12 portions and roll out in 3 in rounds. Top each round with a heaping spoonful of the filling, then bring up the three edges of the round to meet in the center and press together to seal. The pasties will be triangular.

Place on the prepared baking sheet. Brush the pastries with oil. Bake until golden, 15-20 min. Serve warm with yogurt.

Ingredients

• 1 tbl active dry yeast
• 3/4 c warm water
• 2 1/2 c (390 g) all-purpose flour
• 1 1/2 tsp salt
• 1 tbl olive oil

Preparation

In a small bowl dissolve the yeast in warm water and let stand until bubbly, about 5 min.

In a large bowl stir together the flour and salt. Add the yeast mixture and oil, mix well and knead briefly on a lightly floured work surface until smooth and elastic.

Shape the dough into a ball and place in an oiled bowl. Turn the ball to coat all surfaces with oil. Cover the bowl with a damp kitchen towel and or plastic wrap and let rise in a warm place until almost double in bulk, about 1 1/2 hours. Punch down the dough before use.

Use dough for spinach pies or meat pies.

Ingredients

• Mediterranean pie dough
• 1 lb spinach
• 1 tsp salt
• 2 tbl olive oil
• 1 c finely chopped onion
• 1 tsp ground allspice
• 6 tbl pine nuts, toasted
• 1/4 c fresh lemon juice
• 3 tbl chopped fresh mint
• 1/2 tsp freshly ground black pepper

Preparation

Prepare the dough according to directions.

Preheat the oven to 400 F. Lightly oil a baking sheet.

Stem the spinach, chop coarsely, and wash well to remove traces of sand. Drain well, place in a colander and sprinkle with 1 tsp of salt. Let stand 1 h. Squeeze all moisture out of the spinach and then chop coarsely.

In a large saute pan over medium heat warm the oil. Add the onion and saute until tender and translucent, 8-10 min. Add the allspice, stir well and cook for 1 min longer. Stir in the chopped spinach and cook, stirring occasionally, until the spinach wilts, a few minutes. Stir in the pine nuts, lemon juice, mint, pepper, and salt to taste. Remove from heat.

Divide dough into 12 equal portions and roll out each portion into a 6 in round. Spoon about 1/3 c of the spinach mixture into the center of each round. Bring up the three edges of the round to meet in the center and press together to seal. The pastries will be triangular.

Place on the prepared baking sheet. Brush pastries with oil. Bake until golden, 15-20 min. Remove from the oven and brush the tops with olive oil. Serve warm.

Ingredients

• 4 c. white flour
• 1 tbsp. baking powder
• 1 tsp. salt
• 1 1/2 c. warm water
• 1 c. oil, preferably lard

Preparation

Mix dry ingredients. Add water. Knead until soft and elastic and doesn’t stick to bowl (add more water or flour if necessary). Shape into balls about the size of a small peach. Let sit for 15 minutes. Flatten a little bit, pinch the dough all around the edge, and then pat back and forth between your hands until the dough is round and about 1/2 to 3/4" thick. Make a hole in the center. Melt lard in heavy frying pan. Cook rounds one at a time - they will expand to almost the circumference of the pan! Drain on paper towel and serve hot topped with refried beans, hamburger, salsa or green chili stew, and assorted taco toppings.

Ingredients

• 2 medium dried ancho chiles, wiped clean
• 1 dried chipotle chile, wiped clean
• 1 teaspoon cumin seeds, toasted and cooled
• 1 teaspoon dried oregano, crumbled
• Rounded 1/8 teaspoon cinnamon
• 2 medium onions, chopped
• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 3 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces
• 3/4 pound kale, stems and center ribs discarded and leaves coarsely chopped
• 1 teaspoon grated orange zest
• 1/8 teaspoon sugar
• 1 ounce unsweetened chocolate, finely chopped (3 tablespoons)
• 1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
• 1 1/4 cups water
• 3 (15-ounce) cans pinto beans, drained and rinsed
• Accompaniments: rice; chopped cilantro; chopped scallions; sour cream

Preparation

Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.

Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.

Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.

Stir in beans and simmer 5 minutes. Season with salt.

Gourmet, November 2007

Ingredients

• cubed pork (country spare ribs)
• 2 qts. chicken broth
• 2 lg. onion, sliced
• canned hominy, drained and rinsed, or dried hominy
• red pepper flakes
• green chiles (1/2 to 1 doz., depending on heat)
• 3 cloves garlic

Preparation

Boil the pork in the chicken broth with one of the onions, salt, and pepper until almost tender. Add hominy, a couple dashes of red pepper flakes, green chiles, garlic, and the other onion. Simmer slowly until thickened.

If using dried hominy: rinse and soak overnight. Cook meat as above, then remove it from the broth. Add the hominy, and cook until tender. Then return the meat to the pot and proceed as above.