Ingredients

• 1/2 cup bulgur
• 1 cup frozen, thawed cooked baby shrimp, well drained (about 4 ounces)
• 2 tablespoons sliced pitted green olives
• 4 large grape tomatoes, sliced
• 1 scallion, trimmed and chopped
• 2 tablespoons minced Italian parsley
• 2 teaspoons white wine vinegar
• 2 teaspoons olive oil
• 1/4 teaspoon ground cumin
• Salt and pepper to taste

Preparation

Bring 1/2 cup water to boiling in a small pot. Stir in bulgur. Cover, remove from heat and let stand 15 minutes or until water is absorbed and bulgur is chewy, not hard. Spoon into a large salad bowl and set aside to cool. Add shrimp, olives, tomatoes, scallion and parsley to bulgur. Stir well. Combine vinegar, oil and cumin in a small cup. Pour over salad. Toss gently but well. Season with salt and pepper. Set aside 10 minutes for flavors to blend.

Chicago Tribune

Ingredients

• 1 1/3 ounces unsweetened chocolate (37 grams)
• 1 tablespoon plus 2 teaspoon unsalted butter (20 grams)
• 2 tablespoons plus 2 teaspoons flour (21 grams)
• 2 teaspoons cocoa powder (4 grams)
• 1/8 teaspoon baking powder (.7 grams)
• 1/8 teaspoon salt (.75 grams)
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/3 cup granulated sugar (65 grams)
• 1/3 pound bittersweet chocolate (150 grams)

Preparation

In a bowl set over a saucepan of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.

Meanwhile, stir together the flour, cocoa powder, baking powder and salt. Set aside.

Combine the egg, vanilla and sugar in a bowl and mix with a fork. For puffier cookies, beat egg mixture with an electric mixer on high for 1 ½ minutes (until fluffy).

Add the melted chocolate to the egg mixture and mix just until combined. Stir in the dry ingredients and mix just until combined, then stir in the bittersweet chocolate. Chill batter for one hour.

Heat the oven to 350 degrees. Line a cookie sheet with parchment paper.

Divide the dough into 6 portions and shape the portions into balls. They should be about 1 ¼ inches each. Place the balls on cookie sheet and space about 2 inches apart. Bake for 10-12 minutes (I baked mine about 13) and rotate the pan halfway. Take them out before you think they’re done, or they’ll get overcooked.

Cool on cookie sheet for a few minutes, then transfer to a wire rack to cool completely.

Makes 6

L.A. Times, via Cookie Madness

Ingredients

• 1/3 cup sugar
• ¼ cup butter or margarine
• ¼ cup orange juice
• 1 ¼ teaspoons salt
• 1 ¼ tsp ground cinnamon
• ¼ to ½ tsp ground red pepper
• ¼ teaspoon mace
• 1 lb pecans

Preparation

Stir together first 7 ingredients in a heavy skillet over medium heat, stirring until butter melts and sugar dissolves. Remove skillet from heat; add nuts and toss to coat.

Place pecans mixture in a single layer in an aluminum foil-lined 15 x 10 –inch jellyroll pan.

Bake at 250 for 1 hour, stiring every 15 minutes. Cool in pan on a wire rack, separating pecans with a fork. Store in air tight container.

Ingredients

• 1 1/4 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 3/4 cup sugar
• 2 large eggs, beaten
• 1/2 c vegetable oil
• 1 tsp vanilla
• 1/2 tsp salt
• 2 cups grated zucchini, squeezed of excess moisture
• 1 1/2 cups ground pecans or walunts

Preparation

Preheat oven to 350. Grease a 9 x 5 inch loaf pan.

Whisk together first four ingredients. Blend the next 5 ingredients in a bowl. Stir in the dry ingredients. Blend in the zucchini and nuts with a few swift strokes. Scrape the batter into the greased pan. Bake until the bread pulls away from the sides of the pan, about 45 min. Cool in the pan on a rack for 10 minutes before unmolding to cool completely on the rack.

Joy of Cooking Calendar

Ingredients

• 1 big container of mascarpone cheese
• 3 eggs
• 24 Lady Fingers
• 2 c strong coffee
• 120 g sugar

Preparation

Beat the yolks of the eggs with the sugar

Fold in the mascarpone

Beat the whites to firm peaks

Add the whites to the yolks

In the serving dish add by alternating layers the lady fingers dunked in coffee and the egg mixture

Sprinkle coco powder on top

Translated from French by Jenny

IBA Standard Ingredients

• 2 meas. gin
• 1 meas. lemon juice [CP: better w/ lime juice]
• drizzle simple syrup
• soda to taste

Ingredients

• 1 cup white emergo beans
• 4 leeks, white part only, split, washed well and sliced
• 1 tbsp butter
• 1 medium onion, diced
• 4 cups cooked chicken broth
• 1 cup half and half
• sea salt and fresh black pepper to taste

Preparation

Rinse and pick over beans. Pour boiling water over beans to cover by 2 inches and leave for 1 hour. Drain, rinse, and add water to cover by 2 inches. Bring to a boil, let cook at slow boil until tender.

In a skillet, melt butter and lightly saute onions and leeks. Do not let them brown.

Drain beans, add chicken broth and vegetables. Heat over medium heat for 10 minutes. Remove from heat, add half and half. Puree in small batches in blender. Chill.

Serve chilled and garnished with fresh minced chives, salt and pepper to taste.