Savory Pies

Even though the Southern California weather might be calling for BBQ’s, my food clock is calling for savory pies! These pies are amazing and great with a salad and travel well for potlucks. They bring me such comfort and joy and kids love them as well as the adults. The caramelized onion tarts can be made as a show stopping large pie made in a 9-inch tart pan or minis as I have them in the recipe, served as an appetizer. Using the pastry recipe for the tart and doubling it for the Chicken Pot Pie. If you want a nice flaky crust don’t skip freezing the butter, using ice water and chilling the dough before rolling. You can even chill it over night. I don’t believe in violence in the kitchen so no need to whack the dough with a rolling pin. Many chefs say this is how to get a workable consistency, but gently rolling it using your body weight works better.


Mini Caramelized Onion and Goat Cheese Tarts

1 1/2 cups flour
1/2-teaspoon salt
1/2-cup butter (Grated and left frozen for 1/2 hour)
Up to 6 Tablespoons ice water
1 Large loaf goat’s cheese
Caramelized Onion Mixture

In a medium mixing bowl, stir together the flour and salt. Using a pastry blender cut the butter into the flour until the pieces are the size of rice. Sprinkle 2 tablespoons water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 2 tablespoons of water (up to6) until all the dough is moistened. Divide dough in half. Form each into a ball and press into a disk. Wrap in plastic and let stand in the refrigerator for one hour. Roll out on a floured cutting board about 1/4 inch thick. Using a small circular cookie cutter cut the dough and place in sprayed mini muffin tins pushing them up the side. Bake in a pre heated 350-degree oven for about 10 minutes until golden. Let cool. When ready to serve line mini tarts on a cookie sheet. Add about 1-teaspoon onion mixture and 1-teaspoon goats cheese to each tart and bake in a preheated 350 oven until cheese is melted. About 10 minutes.


Caramelized Onion Mixture
1 stick butter
2 tablespoons Sugar
2 Large Onions, thinly sliced

In a large skillet melt the butter. Add the onions and sauté until incorporated with the butter. Sprinkle sugar over them and continue caramelizing until brown and tender about 15 minutes.

Chicken Pot Pie

1 lb. Chicken breast, coarsely chopped
2 carrots, thinly sliced
1 rib celery, thinly sliced
1-cup peas
1/2-cup butter
1 onion - chopped
1/3-cup flour
2/3-cup milk
2 cups chicken stock
Salt and pepper to taste
Double Recipe of Onion Tart Pie Crust

Place chicken, carrots, and celery in a saucepan. Pour just enough water over to cover all. Bring to a boil over medium-high heat, reduce heat to medium, and simmer until meat is cooked through. Add peas to pot and simmer for 1 minute. Drain water from pan set aside meat and vegetables. In a saucepan over medium heat, cook onions in butter until soft; stir in flour; slowly whisk in stock and milk, salt, pepper. Bring to a rolling boil and then reduce to simmer until thick; remove from heat; set aside. Center one pie crust in a lightly greased 9" pie plate; spread cooked chicken and vegetables evenly into crust; pour prepared sauce into crust. Center second piecrust over pie; fold over edges and pinch with a fork to seal; and prick holes in top of crust. Bake in a 375 degree oven for 30 minutes or until crust is golden brown.


Shepard’s Pie

1 1/4 pound ground beef
1-tablespoon olive oil
3 carrots, diced
1-cup mushrooms, sliced
3 celery stalks, diced
1-cup peas
1 cup frozen corn
1 onion, diced
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup red wine
1/2-teaspoon allspice
1-tablespoon cornstarch
1 1/2 pound potatoes peeled and cubed
1/2-cup sour cream
1-cup cheddar cheese, shredded
Salt and pepper to taste

Add potatoes to boiling water. Cook 15 minutes or until tender. Drain. Mash potatoes with sour cream. Add olive oil to a skillet and heat. Cook beef, onions, mushrooms and garlic until no pink remains in beef and vegetables are softened. Add carrots, peas, celery and corn. Cook until vegetables are softened. Mix cornstarch and wine. Add to beef and vegetables. Add Dijon mustard,salt, pepper and allspice. Mix well and cook until gravy has thickened. Put meat and vegetable mixture in a 2-quart casserole. Cover with mashed potatoes. Bake uncovered at 350 for 30 minutes. Then sprinkle the cheese over the top and cook for 10minutes longer.

Mardi Gras

Thirteen Years ago on Fat Tuesday I went into labor after eating a massive Cajun meal! My daughter Emma Rose was born on Ash Wednesday at 4:44. A.m. This time of year I always crave red beans and rice! My friend Barry Cooper is one of the best Southern/Cajun chefs I know. His slow, sensuous approach to food is just how I think of cooking on the Bayou. His corn Maque Choux is one of the most amazing things I have ever tasted. I have learned so much about this type of cooking from him. If you are in the mood for something to do with the kids, making French Beignets can be a Mardi Gras blast! I usually make up to the point of rising, and when we are ready to go I roll out and let the kids have a blast. The traditional way is to cut out in ribbons and then to squares, but I let the kids use cookie cutters or cut out whatever fun shapes they like. I also keep the kids way away from the deep-frying. I think with all that is happened in New Orleans this year it is a great time to have a party and celebrate life and those you love.

Red Beans and Rice
1 pound red beans
4 tablespoons oil
2 Medium onions chopped fine
1 green bell pepper
2-teaspoon salt
1-teaspoon black pepper
1/2-teaspoon red pepper
1/2-teaspoon white pepper
2 cups chopped scallions
1 cup chopped parsley
2 smoked ham hocks (or salt pork)
2 pounds andouille sausages
3 garlic cloves
1-teaspoon sugar

Mahatma Brand Rice
3people per dry cup
Tabasco
3 bay leaves
Soak beans over night, and then drain saving the water. In a big pot over medium heat sauté’ onion, bell pepper, garlic and sausages. Then add beans, 1-cup scallions, and all seasonings and cover plus one inch with reserved bean water. Add ham hocks and bring to a hard boil. Lower to medium heat. Stir occasionally for 2 hours. (Add water if drying out) Take out 3 cups of beans and mash them up and put back into the pot. Garnish with scallions and parsley and serve over rice.


Shrimp Creole
3 pounds, peeled, deveined shrimp
1/4-cup butter
6 tablespoons flour
16 oz can of tomato sauce
1 chopped onion
3 stalks chopped celery
1 chopped bell pepper
8 cloves chopped garlic
1/2-cup hot water
Juice of one lemon
4 bay leaves
1/2-teaspoon sugar
Salt and cayenne pepper to taste
1/2 cup green onions

In a heavy pot melt butter. Sauté all seasonings until tender (about 5 minutes.) Add flour and blend well. Add tomato sauce, hot water and sugar. Cook over medium heat approximately 30 minutes. Season to taste. Add shrimp and cook 30 minutes longer.


Corn Maque Choux (otherwise known as Smothered corn ya dern fool)
. It is also a great side for Thanksgiving or Christmas dinner, …for that matter any time you want to be a darn fool. The keys to the dish are “spicy”, “sweet” and “rich.” So before serving, adjust all three of these elements if needed with additional cayenne pepper, sugar and butter. Some people make it even richer by adding a well-beaten raw egg and some evaporated milk. (Not sweetened, condensed milk.) Some people also combine this dish with boneless chunks of chicken, and serve over rice as a main dish.


7 cups fresh corn off the cob or frozen corn kernels (appox. 18 ears-More trouble than it is worth)
2 tablespoons cooking oil
1 onion, chopped very fine
1 green pepper chopped very fine
Salt and pepper to taste
2 cups pork or chicken stock
1/8 to 1/4 cup sugar (to taste)
1/2-teaspoon thyme
1/2-teaspoon basil or 2 bay leaves (you’re choice, but not both)
1/2-teaspoon paprika
1/2-teaspoon cayenne pepper
1/4-teaspoon black or white pepper
2 tablespoons cream
3 tomatoes, peeled and chopped
1 tablespoon minced parsley
4 tablespoons butter
Cut corn from cob by cutting down through the kernels, then scraping the pulp. Sauté’ the onion and pepper in oil over medium-high heat. Add the corn and seasonings. If using fresh corn wait until the bottom forms a crust before stirring. If it is sticking excessively, thin with stock. Add remaining ingredients, including 1 cup of the stock. Bring to a boil then reduce heat to a very low temperature. Simmer covered, 30-45 minutes, stirring to make the flavors blend.


Corn Bread
1-cup buttermilk
2 eggs, well beaten
1 stick butter, melted
1 cup yellow cornmeal
1-cup flour
1-teaspoon baking powder
1/2-teaspoon salt
3 tablespoons sugar.
Spray a 9-inch square pan with bakers joy. Combine buttermilk, eggs and butter. In a medium bowl mix cornmeal, flour baking powder, sugar and salt. Stir in the buttermilk mixture until just mixed. The batter may be a bit lumpy. Pour into the greased pan. Bake at 425 for 20 minutes until the top of the bread is golden brown.

Jalapeno Cornbread
Great flavor with a nice kick!!!
4 eggs
1-cup buttermilk
2 cups corn, fresh, frozen or canned
2 sticks melted butter
4 jalapeno peppers, finely chopped
2 cups cornmeal, blue, yellow or white
1 cup shredded sharp cheddar cheese
Mix in a large bowl. Spray a loaf pan with bakers joy. Bake at 350 for about one hour or until golden on top.



Rice Pudding
5 eggs beaten
3 cups sugar
6 cups milk
2 cups cooked rice
1-tablespoon vanilla
1-tablespoon nutmeg
1-cup raisins (optional)
In a double broiler, heat milk over medium heat until hot. (Do not boil.) Add eggs and sugar, stirring constantly until mixture thickens. Add vanilla, nutmeg and rice. Blend well. Remove from heat and refrigerate until cool.



Lemon Meringue Pie
1 1/2 cups sugar
Pinch of salt
1/12 cups water
1/3-cup cornstarch
6 tablespoons butter
5 eggs, separated
1/2 cup lemon juice
2 tablespoon grated lemon rind
1 baked 9- inch pie shell (page)

In a large saucepan, combine sugar and salt with butter, egg yolks and water. Heat over low heat until well dissolved. In small bowl blend cornstarch and 1/2 cup cold water. Add to hot mixture. Heat over low heat for five minutes. Remove from heat and add lemon juice and rind. Cool slightly and pour into baked pie shell.

Meringue
2/3-cup sugar
5 egg whites
1/4-teaspoon salt
1/4 teaspoon cream of tarter

In a separate bowl, beat egg whites until foamy. Add cream of tarter, constantly beating. Add salt and sugar, gradually until peaks form. Ice pie with meringue. Brown 10 minutes at 375.



French Beignets
5 cups all purpose flour
2 sticks butter
1 package yeast
1/2-cup sugar
1-cup milk
4 large eggs at room temperature

In a large bowl, put 5 cups of flour. In the middle of the flour, make a well. In the well, place the yeast and one teaspoon sugar. Dilute 2 sticks butter in 1-cup milk. Warm up and add to flour and yeast. Beat 4 eggs slightly and add to flour mixture. Work dough until smooth and elastic. More flour may be added to bring it to the right consistency. Work dough for 5-7 minutes. Make ball and place in a bowl. Cover with plastic wrap and place a towel over the bowl.
Let rise until it doubles in size. Roll out with a rolling pin to the thickness of pie dough in the shape of a rectangle. With a sharp knife or pizza cutter, cut ribbons about 2 inches thick, and then cut into squares. Fry in Crisco drain on a paper towel and sprinkle with powder sugar.

And the award for classiest party goes to…

This time of year we are inundated with award shows. What an amazing excuse to share an evening withy friends and family and celebrate creativity!
Over the years I have had many kinds of award show parties. When I was pregnant I had a pajama viewing party. For several years I created menus themed to the nominated films and songs. There are so many ways to have fun with the food and activities. I think that a pool is the key. Everyone kicks in an agreed amount. Even a couple of dollars is fun. It just makes the stakes a little more personal. Even doing fun activities like filming the party or burning a CD with each guest’s favorite songs. Mostly I look at it as a chance to dress up and have a high styling really good time. I have a TV in the kitchen and like to tray pass some hors d'oeuvers. If you want a party where everything is ready and you can just watch the show substitute the coconut shrimp with a shrimp cocktail. Play with cheeses, breads and dips. Be bold. I love to mix and match different flavors. Use some of your fun serving pieces that sit around collecting dust! Fill up on the festivities! What ever kind of party you have use your imagination to and allow all of you guests to be creative and celebrate life!

Zely’s Famous Hot Artichoke Dip

1 8 ounce package cream cheese
1 1/2 cup grated Parmesan
1 1/2 cup sour cream
1/2-cup mayo
1 can non-marinated artichokes (coarsely chopped)
4 Cloves garlic
2 Tablespoon chopped dill
Salt
Pepper
Few dashes Worchester sauce

Throw it all in a bowl mix it up. Put in baking dish and cook uncovered at 350 until it is bubbly and brown (about 35 minutes.) Serve with crackers, crusty bread or crudity. I must admit my favorite way to serve it is using a small round loaf of bread and turn it in to a bread bowl by cutting off the top of the loaf and scooping out the bread (save it for dipping.) Just pour the dip into the bread bowl and again bake until bubbly and golden brown. For larger gatherings (This is such a hit that I would do this for anything over 4!!!!!) double the recipe and use a large round loaf. I also buy a little extra bread and slice it as it goes fast.




Noni’s Olive Tapenade
4 Large Garlic Cloves
2 Cups pitted Kalamata olives or other brine-cured olives
4 anchovy fillets
2 tablespoons drained capers
1teaspoon each fresh chopped rosemary, thyme
3 tablespoons lemon juice
5 tablespoons olive oil
Rinse the olives in cold water. (this makes the tapenade less salty) Finely chop garlic cloves in food processor. Add 1/2 the olives, anchovies, capers, thyme and rosemary. Process until almost smooth. Add the lemon juice. With machine running gradually add olive oil. Blend mixture until smooth. Then coarsely chop the remaining cup of olives and mix in. Season tapenade to taste with pepper. Transfer to small bowl.
Serve with toasted French bread.


Roasted Eggplant and Garlic dip-
4 small heads of garlic
1 large eggplant
1/4-cup olive oil
1-teaspoon balsamic vinegar
Preheat oven to 450
Separate garlic cloves without peeling and tightly wrap together in foil. Prick eggplant with a fork. In a shallow baking dish, roast garlic and eggplant in middle of oven until very tender. About 45 minutes.
Unwrap the garlic and peel, transferring to a food processor. Scrape the flesh from eggplant into the food processor, discarding the skin. Purée mixture until smooth and with motor running, add oil and vinegar until combined. Season dip with salt and pepper and serve with pita bread.


Fresh Mozzarella Balls
16 Tiny Mozzarella balls (baconcini)
1/2-cup flour seasoned with dried thyme
1/2 cup dried breadcrumbs
1 egg
Canola or peanut oil for frying

Heat 2 inches of oil in deep fry pan or electric wok to 375. Dry off Mozzarella balls thoroughly using paper towels. Dip in the flour then the egg and then roll in the breadcrumbs. Deep-fry the balls for 1 minute or until golden brown. Remove with a slotted spoon and drain on paper towels. Serve immediately with spicy Marinara sauce.


Shrimp with Coconut

3 Pounds Shrimp
3 cups shredded coconut (on a plate)
2 cups pancake mix
1 cup orange juice
1/2-cup coconut milk (more to thin the batter)
2 eggs
1-teaspoon cayenne pepper

Peanut oil for frying
Set deep fryer or wok for 375. In a bowl mix pancake mix, eggs O.J. coconut milk and cayenne pepper. Holding by the tail dip each shrimp into the batter, roll in the coconut and drop into bubbling oil. Do not over crowed the fryer; cooking several batches as necessary. Fry until shrimp are golden brown; about 3 minutes. (Don’t over cook, as the shrimp gets tough). Drain on a brown bag. Serve hot.




Tiny crab cakes with Remoulade Sauce
1 pound lump crabmeat, picked over
2 eggs, lightly beaten
1 small red onion, minced
1 red bell pepper, minced
1 green bell pepper, minced
3/4-cup fine breadcrumbs
1/2-teaspoon salt
1 teaspoon dried mustard
1/4-teaspoon cayenne pepper
1 teaspoon Old Bay seasoning
Mix all above ingredients. Cover and refrigerate for 2 hours. Shape the crab mixture into 24 small cakes. In a heavy skillet, melt 4 tablespoons butter. Sauté the crab cakes for 5 minutes per side until golden brown.

1 egg
2 egg yolks
2 dill pickles, minced
3 cloves garlic, minced
3 tablespoons Dijon mustard
1 tablespoon dried thyme
3 tablespoons balsamic
3-tablespoon fresh lemon juice
2 cups olive oil
1/2 cup minced parsley
Fresh pepper

Place all ingredients in a food processor fitted with a steel blade. Process for 15 seconds. With it still running, pour the oil through the feed tube in a steady stream to make a thick sauce. Dollop over crab cakes.

Veggie moon rolls
This is a great addition to a party. I love the flavor and they are always a big hit. It is a great balance and is enjoyed by vegetarian friends as well as non-vegetarians. These are similar to traditional egg rolls, but so much less fussy. They were created by a major disaster when a tray of uncooked egg rolls dumped in my car on the way to a party in Malibu. We had noticed a Chinese restaurant so I sent someone to buy egg roll wrappers while I scraped the stuffing from the disinagrated and smashed wrappers. The restaurant was only willing to sell us the round pot sticker wrappers. We figured out how to stuff them and the guest just flipped. We have never made them the old way since then and they are always a big hit.
1-tablespoon olive oil
1-teaspoon sesame oil
Pinch of sea salt
1-cup carrots
1 each red and yellow bell peppers,
Halved and sliced
1 1/2 cups snow peas, thinly sliced
1 cup green cabbage, chopped
2 cloves garlic
1-teaspoon fresh ginger
1/4-cup fresh cilantro
2-teaspoon sake
2 teaspoons white wine vinegar
1/4-cup hosin sauce
1-tablespoon chili sauce
1-package pot sticker wrappers
1 egg, beaten

Heat wok over high heat until very hot. Add oil and salt, then garlic and ginger. Cook for a minute and then add the rest of the veggies and cook about 6 minutes, stirring frequently. Transfer to a bowl and add sake, vinega,hosing sauce, chili sauce and cilantro.
To make moon rolls, place 2 to 3 tablespoons of filling in the center of the wrapper. Using your fingers or a pastry brush spread egg all around the edges. Fold in half and pinch the edges tightly. The look like little half moons! Heat 3 cups of canola or peanut oil on high heat. Drop egg rolls in batches of 3 and cook for one minute.
.


Dipping Sauce

3 cloves garlic, finely minced
1 inch fresh ginger, finely minced
1/2 cup apricot preserves
1/2 cup orange marmalade
4 Tablespoon rice vinegar (and/or sake)
Using enough liquid to make a smooth, but not runny, consistency.
Serve with: Chinese hot mustard
And let everyone make their own dipping sauce by blending the two together.

Chicken Satay with peanut sauce
I created this sauce to go with chicken satay for cocktail parties. I am pretty adventurous when it comes to creating menus for parties. If a client says that they want something or if a certain combination of food sounds good to me, I’m always up for trying it. Most caterers would never sell something that they have never made before, but I so love the process of creating new things. It also keeps me on my toes! This sauce evolved through many parties. The thing was that people loved it, but it wasn’t quite right to me. There was even one party in Malibu (about one hour from my kitchen) Where I realized that I left the sauce in my fridge. On a wing and a prayer and a client’s well-stocked kitchen I whipped up a replacement sauce. It was a huge hit and to my surprise the hostess asked me to make it again for another event! Because I added a little of this and a little of that I knew that I could not replicate it! I was a little nervous considering I had never been completely happy with my sauce. I voiced my concern to my sous chef and she said not to worry that they would say, “I can’t believe that this sauce is even better than the wonderful last one.” It was in that moment that the thought of doing it a saucepan and not in the food processor was born. I realized that it was not the flavor of the sauce that I was not happy with, but the consistency. I thought that warming the peanut butter would open it up enough to meld with the rest of he flavors and be the perfect texture. The guests and the hostess flipped at the party and it has been loved by many ever since.
Makes 48 Skewers
2 pounds boneless, skinless chicken breasts
2-teaspoon curry powder
1/2-teaspoon salt
1-teaspoon cumin
1-teaspoon pepper
1/4-cup olive oil
Soak 48 6-inch bamboo skewers s in cold water for one hour. In a small bowl combine curry, salt cumin, pepper and olive oil. Place each breast in between plastic wrap and pound to 1/2 inch thick. Cut breasts into 48 3x1 inch strips. Thread one skewer into each chicken strip and place in a jellyroll pan. Spoon marinade over each skewer, turning to coat well. Place in the refrigerator for one hour. (You can do this the day ahead and cover with plastic. Using a stovetop grill, arrange skewers along each side of the grill making sure that the bare ends of the skewers do not get burnt by the flame. Grill on Medium-high heat until golden brown about 3 minutes per side.




Peanut sauce
2 cups peanut butter
1/2-cup fresh limejuice
1/2-cup fresh orange juice
1/4-cup soy sauce
1/4-cup rice vinegar
1/2-cup brown sugar
3 tablespoons crushed pepper
2 inches of fresh ginger, peeled and chopped
5 cloves garlic
1 cup coarsely chopped peanuts
1/2cup fresh cilantro

Mince the garlic and ginger. Coarsely chop the peanuts. In a medium sauce pan over low heat add the peanut butter, limejuice, soy sauce, vinegar, brown sugar, garlic, ginger, peanuts and red pepper. (You can add half first if you are shy about the kick.) Taste the sauce and add more soy and peppers to your taste. Remove from heat. Add the fresh cilantro just before serving. You can either serve it warm or at room tempture.


Beef Sate with Horse Radish Sauce
Makes 48 skewers
2 pounds New York or fillet Steak, trimmed
3/4cup olive oil
1 tablespoon dried thyme
1 tablespoon dried rosemary
Salt and pepper to taste

Soak 48 6-inch bamboo skewers in water for one hour. Cut the steak into 48 3inch x 1-inch strips. Stick a skewer into each strip lengthwise and arrange on a baking pan. Whisk together oil, thyme, rosemary, salt and pepper. Drizzle over the meat and refrigerate for at least one hour or overnight. Heat the grill or stovetop grill to medium high. Arrange the skewer of steak on the grill so that the sticks do not touch the flame. Grill until medium rare about one minute per side.




Horse Radish Dipping sauce
1 16-ounce tub sour cream
6 tablespoon prepared horseradish (or to taste)
3 cloves garlic
2 tablespoons Dijon mustard
Whisk together in a small bowl. Add pepper to taste.

Winter Sunshine

This time of year the citrus fruits are radiating brilliant colors. Not only the beauty and abundance but also they can be transformed into some amazing food. Mix and match the citrus in these recipes and enjoy this winter sunshine.


Blood Orange Salsa with Homemade tortilla Chips

For Salsa:
2 Blood oranges, peeled and diced
1 large tomato, seeded and diced
1 red onion, minced
1-teaspoon blood orange zest
1-teaspoon garlic, minced
1-inch ginger, minced
1⁄2 jalapeno, minced fine
1/4-teaspoon salt
1-tablespoon cilantro

In a bowl combine all ingredients and chill, until ready to serve.

For the chips:
12 count package of corn tortillas
Canola oil for frying
Kosher salt
Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.


Clementine Caesar Salad

1-teaspoon anchovy paste
2 tablespoons Dijon mustard
3 cloves garlic, finely chopped
1 cup Clementine juice
1-tablespoon zest
3/4-cup olive oil
2 heads romaine lettuce leaves, chopped
3 cups pumpkin seeds, toasted
2 cups blood orange sections
12 tablespoons Parmesan cheese, grated

Puree the anchovy paste, Dijon mustard, zest and garlic in a food processor until smooth. Add 1 cup orange juice and olive oil in a fine stream, processing constantly. Toss the romaine lettuce with the dressing in a large salad bowl. Divide among 6 salad plates, Arrange 1/2-cup pumpkin seeds and 1/3 cup orange sections on each plate. Sprinkle each with Parmesan cheese.


Swordfish with Red Grapefruit
2 Texas Red Grapefruit
2 tablespoons white wine
¼ cup vegetable oil
1 garlic clove, minced
¾ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
2 small jalapeno peppers
4 swordfish steaks, 6 ounces each
1-teaspoon butter
2 tablespoons chopped cilantro
Juice one grapefruit; measure ½ cup juice. Reserve other grapefruit for sections. In a medium bowl, combine juice, wine, oil, garlic, spices and salt; mix well. Set aside 3 tablespoons of marinade for basting during grilling of swordfish. Cut jalapenos into ½ inch pieces; add to remaining marinade. Place swordfish in a shallow dish. Pour marinade over swordfish. Cover and refrigerate at least one hour. Heat the grill or coals. Peel and section remaining grapefruit; set aside. Drain marinade from dish into a saucepan. Stir in cornstarch and butter stirring well. Bring mixture to a boil, and cook over medium heat 2 more minutes until thickened. Remove peppers. Stir in cilantro. Keep sauce warm. Grill swordfish about 10 minutes per inch of thickness or until done, basting occasionally. To serve, place swordfish on a platter or serving plates, spoon a few tablespoons sauce on swordfish and garnish with a few grapefruit sections.

Lemon Risotto
4 tablespoons unsalted butter
1 tablespoon olive oil

1 medium yellow onion, finely chopped

2 cups Arborio rice

6 cups chicken stock

3 teaspoons finely grated lemon zest

2/3 cup finely grated Ptarmigan cheese

Salt
 and pepper to taste

In a large saucepan or sauté pan, head 2 tablespoons of butter and 1 tablespoon olive oil over medium heat. When the butter foams, add the onion and cook for 5 to 7 minutes on medium heat until the onion is pale, soft and translucent. Place the stock in a separate saucepan and place over medium heat to warm it through. Once it has become hot, reduce the heat to keep the temperature but not to boil the stock. You simply want to keep it hot so that when you add it to the rice, the temperature doesn't drop. Add the rice and lemon rind to the onion mixture. Stir to combine and to coat all the grains in the hot butter and oil. Begin to add the hot stock, adding about 1 cup at a time and stirring continuously until each cup of stock is absorbed before adding the next. Continue to add the stock, a cup at a time, and continue to stir, until the rice is al dente. This will take about 20 minutes. Depending on your rice, you may not need all 6 cups of stock so start tasting your rice after you've added 5 cups. When the rice is al dente, remove from the heat and add the Ptarmigan and remaining 2 tablespoons of butter. Stir to combine.
Season with salt and freshly ground pepper and serve immediately.

Valentines Sweets for your Sweetie

Approach love and cooking with reckless abandon.
– The Dalai Lama



Valentine’s Day Sweets

Walking into any market or drug store this time of year I am always a little bit surprised at the amount of silly and over priced Valentine things there are. Being a hopeful romantic, I always leaned away from the forced sense of the day. It is however a great time to take a moment and acknowledge the loves in your life and as always create some fun and tasty treats for your beloved. It is also a great time to spend in the kitchen with your kids and teach them the power of unconditional love.




Chocolate Truffles

Truffles are so wonderfully rich, creamy and decadent! The flavors just roll over your tongue. Our best-kept secret is that they are so easy to make. They do need time to set so make sure that you plan it out. You can flavor them with all different kinds of chocolate, cognac, Grand Marnier, amaretto, sambucca, orange zest, nuts, espresso or what ever you like. I have been making them for many years and people always flip. You can start with a basic chocolate and make an assortment for your par amour. You can totally use your imagination to come up with romantic packaging.


Basic Chocolate Truffles

This is the first truffle that I ever made as a teen-ager. I couldn’t believe that something so simple could be so good. Growing up in the bay area, I always used Ghirardelli chocolate because it wasn’t until I was in college that I discovered all those amazing European Chocolates. This is really simple and fun to do with the kids.

12 ounces semi- sweet chocolate (chips or a bar broken into small pieces)
1 stick butter
1/2 cup ground chocolate

In a double broiler, melt the chocolate over simmering water, stirring constantly. (If you don’t have a double broiler you can use a smaller pan for the chocolate and a larger one to simmer the water. Just be careful especially with the kids, as it is slightly awkward.) Remove from heat. Add butter stirring until melted. Chill until firm enough to form into small round pieces. Roll in ground chocolate. Chill overnight in refrigerator. Makes about 40.

Assortment of Truffles

This is slightly more labor intensive, but not much, really. I’ve given some rolling suggestions as well as making half with vanilla and half with Grand Marnier. They all look really pretty together and give a nice, flavorful assortment.



2/3 cup whipping cream
1 12-ounce package (about 2 cups) semi-sweet chocolate chips
1 tablespoon corn syrup

1 teaspoon vanilla extract
2 teaspoons Grand Marnier

1/4 cup unsweetened cocoa powder
1 cup sweetened shredded coconut, toasted
1 cup finely chopped hazelnuts

Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth Add corn syrup. Divide in half. Whisk the vanilla to half and the Grand Marnier to the other. Pour into two medium bowls. Cover; chill until firm, overnight.
Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Refrigerate until firm, about three hours
Place cocoa, coconut and nuts in separate bowls. Roll truffles between hands into rounds. Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts. Cover with plastic; chill until ready to serve.




Green Tea and Chocolate truffles

Around mid-day I usually have a cup of green tea. It was one time when I was eating a piece of chocolate that I thought how amazing the two would be together. The subtle essence and healing power of green tea make these really special.

2/3 cup heavy cream
2 tablespoons unsalted butter, cut into 4 pieces and softened
2 teaspoons loose Green Tea leaves
8 ounces semi-sweet chocolate chips
1 cup cocoa powder


In a medium saucepan bring cream and butter to a boil and stir in tea leaves. Remove from heat and let steep 5 minutes.
Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tealeaves, then whisk until smooth. Chill mixture covered, until firm, overnight. Drop mixture by rounded teaspoons onto prepared baking sheet. . Refrigerate until firm, about three hours.
Place cocoa powder in a bowl. Roll truffles in mixture. Cover with plastic; chill until ready to serve.





Ginger and Orange Truffles
A favorite combo of mine!

2/3 cup whipping cream
1 12-ounce package semi-sweet chocolate chips
1 tablespoon corn syrup
2 tablespoons orange zest
1 cup powder sugar mixed with 2-tablespoons ground ginger


Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth Add corn syrup. Pour into a bowl. Cover; chill until firm, overnight.
Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Refrigerate until firm, about three hours
Place powder sugar and ginger in a bowl. Roll truffles in mixture. Cover with plastic; chill until ready to serve.


Shortbread Hearts

2 sticks butter, softened
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 cups all-purpose flour




In a medium bowl of an electric mixer beat the butter and sugar until light and fluffy. Add the vanilla. Mix the flour and salt by hand to the butter mixture until well mixed. Divide the mixture in half and wrap in plastic and chill for one hour. Roll each half on a floured board to 1/8-inch thickness. Using a 2 to 3 inch heart cookie cutter cut out cookies. Place on ungraesed cookie sheet and bake in a preheated 350 oven for about 12 minutes until pale golden. Cool on cookie rack.

* ******You can melt 1 bar of German baking chocolate in a double broiler and dip half of a heart in chocolate. It depends on your platter. If you are doing truffles this might be too much chocolate…well, I don’t know…is there such a thing a s too much chocolate? After all it is one of the most infamous aphrodisiacs!!!!




Fortune Cookies
This is a great kid or “grown up” project. One year I made very naughty fortunes and included them on a dessert platter with the above truffles and had a very happy Valentines Day. The next day not wanting all the sweets around for me to eat I offered some to my gardeners. When I realized what I had done I grabbed back all the fortune cookies, but my friends still tease me about how great my yard looked for weeks after! So make them with cute kid messages for their favorite teacher and friends or make seductive quotes for that romantic one in your life, but make sure they don’t get mixed up and be sure to be careful of who gets the leftovers!!!! Cut 20 1/2 inch by 3-inch papers and write messages with non-toxic ink. Because you have to work fast do only one per sheet, per oven rack at a time.

4 large egg whites
1 cup sugar
1 cup flour
Pinch of salt
2 tablespoons whipping cream
1 teaspoon almond extract
6 tablespoon butter, melted

Preheat oven to 400 and spray baking sheets liberally with bakers joy. In a medium bowl beat egg whites and sugar until just foamy. Add whipping cream, butter and almond extract and beat for 1 minute longer. Add flour and salt and beat until smooth. Pour 2 tablespoons batter on prepared baking sheet and with the back of a spoon spread evenly into a 3-inch diameter. Bake cookie in the middle of the oven until golden around the edge, but pale in center about 8 minutes. Working quickly, remove the cookie with a spatula and place onto a flat surface. Put a prepared fortune in the middle of the cookie and fold cookie in half. Bend pointed ends of cookie toward each other and hook them onto the rim of a bowl to cool completely. Makes about 20 cookies.

Chocolate Fondue

Last, but not least…. you can make a platter of cookies and truffles to end your romantic meal or give to loved ones. If you want to create a really special and intimate ending try feeding each other this chocolate fondue. You can use pound cake, walnut bread and any of your favorite fruits and berries. It is so simple and elegant and can be so much fun!!!!

Combine in a medium, heavy saucepan:
1 cup heavy cream
2 tablespoons sugar
2 tablespoons butter
Stirring constantly bring to a rolling boil. Remove the pan from the heat and immediately add:
12 ounces bittersweet chocolate, finely chopped
Let stand for one minute, then whisk until smooth. Whisk in:
2 teaspoons vanilla, or a splash of brandy or orange liqueur.
Pour into a fondue pot and serve with any combination of the following (or add your own!)

Zuppa di pesce or ciuppin

Awesome for an overcast day!

Fish Soup (Zuppa di pesce or ciuppin)
1 lb white fish fillets
1 lb salmon filets
1 lb mussels
1 lb little neck clams
1 lb cleaned squid, cut into rings
6 shallots, thinly sliced
6 cloves garlic, chopped
1 tablespoon crushed red pepper
4 tbsp olive oil
2 14-ounce cans imported Italian plum tomotes, diced
1 small can tomato purée
1 cup white wine
1 chunky sprig oregano
1 chunky sprig of thyme
4 cups fish stock
Salt and Pepper
Chopped Italian parsley, chopped foe garnish


Cut the fish fillets into chunky pieces. Scrub the mussels clean, pull away any beards and rinse thoroughly in cold water. Throw away any that have broken shells. (Mussels that are gaping open should be tapped firmly on the work surface. If they close up they are fine, but if they remain open discard them.) Rinse Clams thoroughly and discard any that do not close when tapped firmly.
Sautee the shallots, garlic and red pepper gently in the oil until the shallots are tender and translucent.
Add the chopped tomatoes, tomato purée, thyme, oregano and a little salt and pepper. Simmer down until thick. Stir in the fish stock and wine and bring to the boil. Simmer for two minutes, taste and adjust seasoning. The stew base is now ready. Shortly before you wish to eat, bring the base back to the boil. Add the mussels and clams cover and cook for about 5 minutes. Add the fish and the squid, cover again and simmer gently for another 5 minutes until the mussels and clams have all opened (discard any that stay firmly shut). Serve right away in large bowls sprinkle with Italian parsley.



Sourdough Starter

1 Package dry yeast
1-cup warm water
1 cup warn nonfat milk
2 cups flour
In a medium bowl mix yeast over water. Stir and let stand for 5 minutes. Mix in warm milk. Add flour; mix to blend then beat until smooth. Transfer to a large container. Cover tightly with plastic wrap and then with a towel and let stand at room temperature 24-48 hours… until mixture smells sour…. (YUMMY!O.K. it’s not a science project it’s well… it is sourdough!)
Stir down upon occasion. It will be quite active for several hours after it is prepared. Use starter or refrigerate in a tightly covered container until ready to use. Between uses, refrigerate and bring it to room temp between uses. Good idea is to leave it out overnight to bake in the A.m. (or you can make pancakes!!!!) Replenish by using equal parts of flour and nonfat milk. (For example, if you use one cup of starter, mix one cup each of warm milk and flour and let stand until bubbly and refrigerate, tightly covered, until ready to use again. Or until you clean out your fridge…then when you are in the mood…start again!!


Sourdough Bread
Traditionally…. (All these traditions…. we need to bust them and make up some of our own…OOPPS not spoken like a true Bay area chick!!!) Anyway…Traditionally, loaves of sourdough are large and round. (Like the kind you bake dip in) with the top crust scored with a Chris cross design. I like to make them in long loafs, French as well as baguettes, epi, rolls…the sky is the limit. Again “traditionally served with mustard, crab and jack cheese, well I can think of a million ways to serve it!!!!!

1 cup Starter
1 package dry yeast
2 cups warm water
2 teaspoons sugar
1-teaspoon salt
6-7 cups flour
Cornmeal
Let starter come to room temp. In the large bowl of an electric mixer, sprinkle yeast over 1/4 cup of warm water. Add sugar and let stand for about 5 minutes. Stir in the rest of the water and the starter. Add four cups of flour. Mix to blend then beat at medium speed until smooth and elastic about 5 minutes. Gradually beat in 2 cups more flour, then add up to 1 cup more to make a stiff dough. Turn dough out on to a board coated with remaining flour. Knead until dough is springy and small bubbles form just under the surface. (15-20 minutes) Or place in bowl of electric mixer fitted withy a dough hook and process for about 10 minutes.) Turn dough into a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk about one hour.
Punch dough down and let rest for a few minutes. Divide into 2 equal parts and shape each one into a ball and place on greased cookie sheets that have been lightly dusted with cornmeal. Cover lightly with a towel and let rise until doubled, about one hour. With a very sharp knife cut a Chris cross in each loaf about 1/4 inch deep.
Preheat oven to 400. Bake until golden brown and loaves sound hollow when tapped about 1/2 hour.

More Soups

I was hiking Fryman Canyon the other morning and wind was blowing and the overcast fog was peaking around the mountain. It finally feels like winter! Here are some really great soup recipes that are not only tasty, but also really quick and easy! Take out a big stockpot and serve for dinner and the freeze the leftovers in individual serving containers for the time when the winter days get cold and crazy.

Thai Chicken and Coconut Soup
2 tablespoons olive oil
1 red onion, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 small jalapeno, finely chopped
1 lemongrass stock, bruised
Juice of 3 limes
4 cups chicken stock
2 cups Coconut milk
1 pound boneless chicken breast, thinly sliced
Fresh cilantro for garnish

In a large soup pot sauté the onions, garlic, cumin and jalapeno for 10 minutes. Add the stock, limejuice coconut milk and lemon grass stalk and bring to a boil. Stir in the chicken and simmer uncovered for about 10 minutes until the chicken is tender. Serve at once with a cilantro garnish.

Pumpkin Soup
4 Tbsp unsalted butter

2 medium yellow onions, chopped

2 teaspoons minced garlic

1/8 to 1/4 teaspoon crushed red pepper

2 teaspoons curry powder

1/2-teaspoon ground coriander

Pinch ground cayenne pepper
3 (15 oz) cans 100 percent pumpkin or
6 cups of chopped roasted pumpkin

6 cups of chicken sock
2 cups of milk

1/2 cup brown sugar

1/2-cup heavy cream
Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste.

Avgolemono (Greek Lemon Soup)
4 eggs

1 cup orzo pasta
8 cups chicken stock
2 cups chicken breasts, cooked and chopped

1 c Fresh lemon juice
6 sprigs parsley, chopped
Zest of one lemon

Salt and pepper to taste

 Bring the stock to boil in a 4 qt. soup pot and add the orzo. Cook, covered, until the orzo is tender, about 15 minutes. Whisk together the eggs and lemon juice. Remove the soup form heat and add the egg mixture. Continue to cook for a moment until all thickens. Remove from the heat again and add chopped parsley, lemon zest lemon juice and chicken. Serve when it is all heated through.

Curried Red Pepper Soup

4 large red bell peppers, chopped
2 medium onion, chopped

4 tablespoons butter

6 cups vegetable stock

2 cups sour cream

1 teaspoon curry powder
Pepper to taste
Sauté onion and pepper in butter over medium heat 
When peppers are soft, add the curry powder and stock and cover 
Once the peppers are soft, add cream, and puree 
Return to low heat and simmer uncovered until a rich soupy consistency is attained 
Add freshly ground black pepper to taste.

Spicy Red Lentil Soup
1 tbsp olive oil

2 medium onions, chopped

3 cloves garlic, crushed

2 tsp ground cumin

2 tsp curry powder

¼- cup tomato paste

2 (15 ounce Can) crushed tomatoes

6 cups vegetable stock

½- cup red lentils

Heat oil in large pan, add onions, garlic and cook over medium heat, stirring, until onions are soft Add the rest of the ingredients and cook, uncovered, about 20 minutes or until lentils are tender.

Fisherman’s Soup
1 (2-21/2 pound) fish (red snapper or sea bass)
2 onions, sliced
1/3-cup olive oil
2 bay leaves
2 parsley sprigs
1 thyme sprig
1-teaspoon peppercorns
4 tomatoes, peeled and coarsely chopped
16 jumbo shrimp, raw
16 mussels, cleaned
Juice of one lemon
Chopped parsley for garnish
Skin and filet fish. In a soup pot put fish bones, onions olive oil, bay leaves, parsley, thyme, tomotes, peppercorns and a pinch of salt. Add 8 cups water and bring to a boil. Reduce heat and simmer for 45 minutes. Press through a strainer into a clean pot. Cut fish into 1-inch pieces. Bring stock to a simmer and add fish and shrimp. Simmer 5 minutes until fish and shrimp are nearly cooked. Do not over cook. Add mussels and cook for 1 minute more until they open. Add lemon juice. Garnish with parsley and serve with crusty bread.

Chicken Soup

This time of year as the rainy air moves through Southern California I see friends and family with sniffles and flues. Dr.Mom Chef Gwen says “Airborne and Chicken Soup!” I make pots this time of year and enjoy making a variety of this liquid penicillin. So try one of these even if just to warm your family up on a chilly night.

Basic Chicken stock
1 red onion, chopped
3 carrots, chopped
2 stalks celery
4 cloves garlic, chopped
2 cups white wine
1 Chicken carcass
10 cups water
Salt and pepper to taste

In a large soup pot combine all above ingredients and bring to a boil over medium heat. Reduce heat and cover and simmer for one hour. Strain the stock and toss the solids. (You should get about 10 cups) You can freeze half or you can freeze in ice cube trays and pop out single servings as needed for sauces.
Matzo Ball Soup
3 large eggs
3 tablespoons rendered chicken fat or Crisco
1 1/2 teaspoons salt
14 tablespoons matzo meal
10 cups chicken stock
3 carrots, sliced
2 medium parsnips, sliced
In a medium bowl, whisk together eggs and chicken fat until combined. Whisk in 1/2-cup water and salt. Add matzo meal, and whisk until combined. Cover and refrigerate batter until firm, 2 to 4 hours. Line a baking pan with parchment. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer. Slightly dampen your fingertips, and form 2 heaping tablespoons of batter into a 1 1/2-inch ball, being careful not to compress the mixture too much. Place ball on the prepared pan. Repeat process with remaining batter. Using a large spoon, slide the matzo balls into the simmering stock. Once all the balls have been added, cover and cook for 10 minutes. Add carrots and parsnips, cover, and continue cooking for 20 to 25 minutes, until the vegetables are tender and the matzo balls are cooked through. Garnish with fresh dill, and serve immediately

Thai Chicken and Coconut Soup
2 tablespoons olive oil
1 red onion, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 small jalapeno, finely chopped
1 lemongrass stock, bruised
Juice of 3 limes
4 cups chicken stock
2 cups Coconut milk
1 pound boneless chicken breast, thinly sliced
Fresh cilantro for garnish

In a large soup pot sauté the onions, garlic, cumin and jalapeno for 10 minutes. Add the stock, limejuice coconut milk and lemon grass stalk and bring to a boil. Stir in the chicken and simmer uncovered for about 10 minutes until the chicken is tender. Serve at once with a cilantro garnish.
Greek Lemon Soup
8 cups chicken broth

1/2-cup fresh lemon juice

1/2 cup shredded carrots

1/2 cup chopped onion

1/2 cup chopped celery
1 cup cooked orzo
1 cup chicken breast, cooked and diced
16 slices lemon

8 egg yolks
Salt & pepper to taste


In a large pot, combine the chicken broth, lemon juice, carrots, onions and celery. Bring to a boil on high on high and reduce to simmer for 20 minutes. Beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the orzo and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Spicy Tex-Mex Chicken Soup
1/4-cup olive oil
1 jalapeno pepper, seeded and chopped
1 red, green and yellow bell pepper, seeded and chopped
4 cloves garlic, finely chopped
1 Carrot, diced
1 red onion, chopped
2 teaspoons dried thyme
1 teaspoon each cumin and chili powder
1 can diced tomatoes with juice (I like to use yellow if you can find them.)
5 cups chicken stock
1-pound boneless skinless chicken breasts
1 can (15 ozs) black beans, rinsed
2 cups corn kernels
1/2-cup fresh cilantro (for garnish)
1 cup tortilla chips, crunched (for garnish)
Diced avocado
Cheddar cheese

In a large soup pot heat oil over medium heat. Add peppers, garlic, carrots, onion, thyme, cumin and chili powder. Sauté, stirring continually for about 10 minutes until the onion is translucent. Add the tomatoes, chicken and stock. Bring the soup to a boil and simmer for 1/2 hour. Remove the chicken breasts and let cool then dice into bite size peaces. Return to pot and add the black beans and corn and bring to another boil. To serve add a handful of chips to the bottom of each bowl add soup and garnish with fresh cilantro, cheddar cheese and avocado.