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Archive for September, 2005

Libros que recomiendo

Thursday, September 29th, 2005

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Estudios culinarios

Friday, September 23rd, 2005
Listado de instituciones y universidades donde puedes estudiar artes culinarias en Venezuela:

Centro de Capacitación Profesional de Alta Cocina: Av. Bogotá, Res. Stolmar II, Los Caobos. Caracas.
Telf: (0212) 793-9278
altacocina@cantv.net


Centro de Estudios Gastronómicos (CEGA): Entre av. Este 2 y Plaza Morelos, Qta. Herminia. Los Caobos. Caracas.

Telf: (0212) 571-3354
cegaelbudare@hotmail.com


Centro Venezolano de Capacitación Gastronómica (CVCG): Entre Calles Glorieta y Sta CruzQta Pesper, Urb. ChuaoCaracas
Telf: (0212) 992-2227
cvcg@telcel.net.ve


High Training Educational Institute: Quinta Astrea, calle Pedro Emilio Coll, Urbanización Santa Mónica, Caracas.
Telf: (0212) 690-1195 /661-7449
info@htei.info


Instituto Culinario de Caracas : Calle Choroní, Quinta La Guarimba, Chuao. Caracas.
Telf: (0212) 992-2429
infoicc@cantv.net


Instituto Europeo del Pan: Av. Buenos Aires, Edf. Contiki, PB, Los Caobos. Caracas.
Telf: (0212) 7941558
instituto_europeo_del_pan@yahoo.com


La casserole du chef: Av. Ppal. de Maripérez, entre 1ª y 2ª transversal, Qta. Cristina. Caracas.
Telf: (0212) 781-1918
lacasseroleduchef@cantv.net


Studio Gaga: Av. Orinoco, Centro Empresarial Roca, PB, local 3, Las Mercedes. Caracas.
Telf: (0212) 991-3285
info@studiogaga.com

(Esta lista continuará actualizándose)


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Pasantías

Thursday, September 15th, 2005
Información sobre restaurantes donde puedes hacer pasantías:

Café Atlantique: (0212) 287-0223
Dirección: Av Andrés Bello de los Palos Grandes, Edf. Atlantique, PB.Dirigirse con currículum al restaurant. Preguntar por el chef Laurant Cantinoux o e Sous Chef Luis Daniel Rojas.
Turnos:mañana: 8 am- 6 pmtarde: 3 pm al cierre (lunes, martes y miércoles: 11 pm; jueves, viernes y sábados: 12 pm, domingos: día libre/cerrado)
Requisitos: Curso básico o completo de escuela de cocina.Las pasantías cubren todas las estaciones de cocina (dos semanas en cada una es lo ideal)
Posibilidades de contratación.


El Laurel: Mérida restaurante_ellaurel@hotmail.com
Condiciones y requisitos:
1. Ganas de aprender la cocina y la diciplina. (no importa mucho el estudio de la escuela de cocina ni experiencia de trabajo)
2. Tiempo mínimo un mes
3. Normalmente se aceptan pasantes en la temporada alta, enero, carnaval, semana santa, julio, agosto, septiembre y diciembre
4. Turnos: 8:00am-7:00pm y 10:00am-9:00pm
5. De momento hay pocas posibilidades de ser contratado porque hay suficiente gente en la cocina.
6. Comida personal y transporte desde Mérida hasta Mérida

Mokambo: (0212) 991-2577
Dirección: Calle Madrid con Monterrey, diagonal a Casa Urrutia. Las Mercedes.Dirigirse con curriculum al restaurant. Preguntar por el chef Juan Luis Ricauter o el Sous Chef Jorge Udelman
Turnos:Mañana: 8 am a 4 pmTarde: 4 pm al cierre. Un día libre a la semana.
Requisitos: 3 meses mínimo de disponibilidad para la pasantía, se realizan todas las labores básicas del cocinero por todas las estaciones.
Posibilidades de contratación al culminar el mínimo de 3 meses de la pasantía.
(esta información se continuará completando)

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Recetas…

Tuesday, September 13th, 2005
Alioli
Asado "criollo"
Bizcocho para rellenar
Duraznos flambeados con dátiles y helado con dulce de leche
Empanadas Argentinas
Empanadas Argentinas II
Ensalada con queso de cabra, almendras y supremas de naranja
Fondant de chocolate
Galletas de jengibre y de mantequilla
Galletas de maní y chocolate
Mousse de chocolate chantilly
Mousse de guanábana rellena de fresas
Mousse de mango
Mousse de requesón y fresas
Muffins de queso azul y peras rostizadas
Muffins salados
Pan (aprovechando las sobras)...
Pan de afrecho
Pan de hongos sheetakes
Pan de tomate
Pastel de calabaza
Polvorosas
Ponquecitos de chocolate
Ponquecitos de jojoto
Puré de batatas rosadas
Quesillo
Quesillo de plátano
Rollitos de papel de arroz
Salteado de calamares y vainitas chinas
Soufflé de bajo índice glicémico
Suspiros
Tartaleta de manzana
Tarte tatin
Tequeños
Torta de chocolate sin azúcar ni harina
Torta de chocolate sin harina
Torta de cumpleaños para niños
Torta de frutas
Torta rellena de manzanas y pasitas rubias flambeadas en ron
Tulipas


















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gathering harvest from the kitchen table

Friday, September 9th, 2005

fava beans, originally uploaded by shaunaforce.


Sometimes, inspiration arrives in the form of an overloaded kitchen table, laden with vegetables about to go bad.

I returned home from school meetings yesterday, drained and a little bit sad that the long days of writing and wandering through the kitchen have come to a halt. The night before, I was too tired (and too busy writing that long post) to make anything new. Granted, I had the leftovers of the red beans and rice still waiting for me, so I didn’t suffer in the eating. But it was the first day in which I didn’t cook something new in quite a long time. I missed it.

So when I returned home tonight, I set everything else aside and decided to cook. But what to cook? I have a hundred recipes I want to try, a pile of cookbooks from the library stacked on my living room floor, and there is always the inspiration from my fellow food bloggers. However, tonight, I looked at the mound of leftover vegetables from the Farmers’ Market I hadn’t used yet, and I knew I had to do what I haven’t done in awhile: make something up.

DSCN2832quinoa

First of all, a bag of quinoa from the bulk section I had picked up at PCC last week. I’ve been wanting to put up a quinoa recipe here for awhile, but for some reason I haven’t cooked any lately. Thinking of this blog, I grabbed the bag and decided to use it as the base for something, just so I could tell all of you about it.

Quinoa is another in the line of “unusual” grains I’ve come to love after I found I needed to go gluten-free. “Unusual” only means relatively unknown in the US, because quinoa, like amaranth, has been grown for thousands of years across the world. The staple grain of the Incas in Bolivia and Peru, quinoa is so densely packed with nutrition and protein that it allowed those people to survive life at those high atltitudes. For the people of the Andes, quinoa was considered one of the trinity of most important foods, along with corn and potatoes. There are stories of the Incan emperor planting the first quinoa seeds of the season with a golden spade, in front of a gathered crowd. In that culture, for a time, quinoa seeds were more valuable than gold. And, just as with amaranth, the growing of this gorgeous grain was abolished by the Conquistadores in the seventeenth century. Some sources claim that this was because the Spaniards insisted that barley be grown instead, so they could have their familiar beer. (Ack! for those of us with celiac.) And thus, over time, quinoa became illicitly grown, or only grown in remote places where people didn’t have access to the bounties of the cities. This is why, in most of the world, quinoa is now seen as the grain of the poor.

Some part of me really loves eating the grain of the poor, the grain of the dispossed, the mistreated, the ones who aren’t given enough dignity by their society.

And I’m not the only one. Quinoa was first brought into the US in 1982, by the Quinoa Corporation, who bought a 50-pound bag from South America and tried growing it. Again, as with amaranth, this was part of the natural-foods movement to bring into greater growing existence a series of grains from around the world. Now, quinoa is being grown throughout the United States, including my own western Washington state, since it needs cool summer nights for ideal growing. Commercially, it’s available in its raw form, as well as quinoa flour and pasta.

I first learned about quinoa a few years ago from a personal trainer with whom I briefly worked at a gym. Enlightened about nutrition and eager for everyone to learn, Joe advised me to try quinoa for breakfast, instead of other cereals. It’s packed with protein and no fat, and Joe thought I would do better with that than standard wheat. He was right, it turns out, and so I’ve returned to making what he suggested long ago.

I want to quote The Splendid Grain here again, not only because Rebecca Wood is such an expert on quinoa that she wrote an entire book about it, but also because I want all of you to buy her books:

“A careful look at a single grain of quinoa quickly reveals its nutritional superiority to other grains. The germ, equivalent to the yolk of an egg, is the most power-packed part of any seed. In most grains it is little more than a speck, but quinoa’s germ completely surrounds the rest of the seed. This helps explain why quinoa contains up to 20 percent high-quality protein. Hard spring wheat, the next highest common grain in protein, contains only 14 percent by comparison. The United Nations World Health Organization observes that quinoa is closer to the ideal protein balance than any other grain, being at least equal to milk in protein quality. This dynamic grain is high in B vitamins, iron, zinc, potassium, calcium, and vitamin E.”

—The Splendid Grain, p. 79

Doesn’t that make you want to try some? If not, then know that the taste of quinoa is light to the taste and soft in the mouth. I had some quinoa tabouleh last week that restored my faith, since I thought I would never be able to eat tabouleh again (it’s normally made with bulgur wheat). Quinoa soaks up the taste of whatever it’s paired with, while it still maintains its own texture and grainy qualities. I’ll never grow tired of it. And I think you’ll like it too.

DSCN2862quinoa tabouleh

Oh, and if you're wondering, it's pronounced KEEN-WA. I'm always amused by people's faltering attempts to pronounce the name of this lovely grain.

So I boiled one cup of quinoa in two cups of the chicken stock I made early this week, the recipe from The Zuni Cafe Cookbook. If you haven’t made your own chicken stock, you should. It’s fairly easy and doesn’t require you to be at the stove all day. And the taste? Tremendous. Densely layered. A distillation of the hours of simmering into one, perfect sip. No canned or boxed stock will ever taste the same. Everything I make from scratch, even the simplest foods, tastes infinitely better than what is available in a package. Always.

fava bean

Next, I had fava beans. This is one of those vegetables I’ve never known how to cook. I know they’re often used in Italian and South American cuisine, and we’ve all heard that reference in Silence of the Lambs. But for some reason, I just used to believe they were beyond my ken. Funny me—it turns out they’re so easy to cook. So, after looking up some ideas online (my favorite communal cookbook), I shucked the beans from the soft, pliable shells. The insides are downy, like finely spun dryer lint. And the beans are broad and spongy, like edamame on steroids. And all it took was five minutes of boiling. And again, I used the chicken stock, for a really rich taste. After four minutes of boiling, I threw in the handful of green beans I had left over and cooked it all for a minute.

(Just so you know, there is a rare, little-known disease called Favism, in which a few people are horribly allergic to raw fava beans. It really is a small amount of people, but you never know who you are serving. Take a look at this if you want to know more.)

In the sautee pan, I mixed up some olive oil, a chopped orange tomato, kernels of corn I had shaved off the last cob on the table, and the last bit of garlic-herb tofu I had in the refrigerator. When it had browned, I threw in a little chicken stock and let it simmer.

And then I put it all together. Slap-dash, no recipe, spontaneous and trusting my instinct. And boy, was it worth it. I slurped up this dish faster than I want to say. Thank goodness I saved just a touch overnight so I could take a picture of it.

When I recounted the spontaneous dish to my friend Meri, who has spent some signifigant time in South America, she said, "Oh, that sounds really authentic. Fava beans are essential." So who knew? I'll definitely make it again, and I'd love to hear about it if you make it too. But more than that, trust your instincts. Take a look at your kitchen table. What new favorite dish is lurking there, disguised as vegetables about to go bad?

quinoa salad

SHAUNA’S SPONTANEOUS QUINOA DISH

2 cups of homemade chicken stock
1 cup of quinoa
3 cloves of garlic

1/2 cup of fava beans, removed from their husks
1/2 cup of green beans
1 cup of homemade chicken stock

1 orange tomato (any flavorful tomato will do)
1 cup of freshly shaved corn kernels
1/2 cup of garlic-herb tofu
splash of good olive oil
sea salt and pepper to taste

Boil two cups of homemade chicken stock. Store-bought will do, if you must, but remember that nothing matches the flavor of homemade. I used the recipe from the Zuni Cafe Cookbook (post to follow soon), but you can use any recipe you like. Make it on a weekend and use it all week long. Also, a highly flavored vegetable stock would do well here too.

When the chicken stock is boiling, throw in one cup of quinoa, already rinsed. When it has come to a full boil, reduce the heat to a healthy simmer and let the mixture steam for twelve to fifteen minutes. When nearly all the liquid has evaporated (but not so long as to let the quinoa grow dry), take the pan off heat. Save for a few moments.

Shuck the fava beans by ripping the top, grabbing the thread, and pulling down. Each bean pod yields about eight beans. Throw them in the boiling chicken stock. Boil for four minutes.

Cut off the ends of the green beans and cut in half. When the fava beans have boiled for four minutes, throw in the green beans too. Cook for only one minute. (You don’t want the green beans to grow soggy.) Take off the burner and strain the beans from the liquid, reserving the stock for later.

While the beans are boiling, heat a saucepan to high. Throw in the olive oil, then add the chopped tomato, the kernels of corn, and the tofu. Add sea salt and pepper to taste. Stir until they are starting to brown. Throw in some chicken stock (enough to make a skim of stock on the surface of the food) and continue cooking until that stock has simmered down.

Throw all of it together in your favorite bowl. Add just enough of the hot chicken stock with which you cooked the beans to make this a little soupy. Gobble it up.

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red beans and rice

Monday, September 5th, 2005

red beans and rice, originally uploaded by shaunaforce.

I couldn’t just keep feeling furious at incompetent officials, walking around broken-hearted about people starving on the streets, or watching the television for hours at a time while pacing the living room. Mostly, I had to stop watching the television. It’s bad for the psyche. I knew what I had to do, the only activity that would occupy my mind, my heart, and my hands.

I had to cook.

I’ve been wanting to make food from New Orleans for days. I can’t fly back there and put my hands in the water to lift people out. I feel a little helpless about my inability to help. And I’ve never been to New Orleans. I’ve always wanted to visit—for the jazz, the history, the people, and mostly the food—but I’ve never made it down there. And now, I don’t know if it will ever be the same. Will I ever be able to visit the New Orleans it once was? I don’t know.

But at least I can make some food.

Luckily, the latest Paper Chef competition(to coincide with the new re-design of Is My Blog Burning?) called for a recipe of our own devising, in the spirit of Louisiana, with four ingredients: beer; sausage; shrimp; and tomatoes. Well, the beer, of course, I can’t do. I’ve heard tell of gluten-free beer in the US, including the intriguingly named Bard’s Beer, but it’s only available in New York. Not in Seattle. So beer was right out. But luckily, Own at Tomatillo allowed us to use any alcoholic beverage of our choice. I’m on.

But what to make? I thought of jambalaya, but it felt a little too complicated. Anything with a roux was out, since it relies on flour so much. Of course, I could use gluten-free flour, and sometime I will. But not today. I’m working on a flourless chocolate torte for tomorrow, so I was in a flourless mood. Gumbo? Doing a little research online, I ran across a site called Gumbopages. You’ve got to love that name. And I ran across an entry for red beans and rice. “This is New Orleans. This is it,” he wrote. And I was ready.

creole seasoning

CREOLE SEASONING

As with all cooking, New Orelans cuisine is the source of much dispute. Everyone has a red beans and rice recipe, and each one claims that his is the best. And everyone has a slightly different mixture of spices to make Creole seasoning. But since I’m a West Coast girl, who has sadly never been to the South, I decided to pick one and follow it exactly:

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tablespoon celery seed
5 tablespoons sweet paprika

I’m so lucky to have a PCC near me. Seattle is filled with interesting grocery stores and co-ops, with natural foods and organic fruits. And the Fremont PCC has an enormous organic spice section, where I can buy fresh spices in bulk. This is, by far, the best way to buy spices. In small doses, frequenly, only as I need them, and for cheap. Each of these spices cost me about 67 cents. I like that.

When I returned home, just a bit sunburned from the last warmth of the summer sun, I started mixing. The colors alone were enough to captivate me. It all smelled fanstastic together. Except for the white pepper. I know that white pepper is necessary, and I could taste it later in the finished mix, but god lord, white pepper smells like the devil’s fart.

Still, I was inordinately excited to have a new mix of spices. There’s nothing like experimenting in the kitchen.

green pepper

THE TRINITY

According to the reading I did about New Orleans cooking, there’s a holy trinity in the kitchen: onions, celery, and green pepper. I’d attend that church.

Sauteeing the onions, then adding the celery, I could suddenly smell the holidays. My mother has always made pure, uncorrupted stuffing for Thanksgiving: butter, onions, celery, pepper, and crusty bread. Nothing more. Nothing less. This afternoon, watching the onions starting to turn translucent, I remembered this in my body, and suddenly, the end of summer didn’t seem so bad.

Oh, after the onions, celery, and pepper were soft, I added about seven cloves of garlic. I’m a garlic girl.

andouille sausage

SAUSAGES

Andouille sausage seems to be the sausage of New Orleans. Spicier than any other sausage, and stuffed full of smoky flavor, this is great stuff. (If you like meat, of course.) Now, I could have gone crazy and made my own sausage, but the recipes I saw seemed to call for pork butt. I think I can safely say that’s never going to happen. If I had been organized, I would have gone down to one of the butchers in the Market, or up here on Queen Anne hill, and bought fresh-made andouille. But life’s imperfect, and so am I. I thought of this project only this afternoon, so I just bought some packaged andouille sausage at PCC. Wellshire Farms makes sausages without using antibiotics, nitrates, additives, or artifical fillers. And they’re gluten-free.

They also taste really, really good.

After I had boiled the beans, with bay leaves, dashes of creole seasoning, garlic cloves, and healthy splashes of sherry (there’s my alcohol, which seemed sort of weenie at first, but it tasted fairly exquisite, actually, and I’d use it again), I shoveled in the trinity and threw in the sausages. And then some little shrimp, already cooked, which I knew would shrivel in the simmering, but they’d soak up all the tastes around them.

And then I put it on the burner to boil, and simmer, and bubble, and start to create something new. It smelled good already. The recipe called for two hours, preferably three, of simmering and stirring. But the light was fading, and I wanted to move. So I threw it all into the crock pot and turned it on high.

When I returned from my bike ride, I swear, I could smell it from the street. It made me think of this quote I had read about red beans and rice:

I guess it's appropriate in a way that Buster Holmes died on a Monday. Monday is red beans and rice day in New Orleans, and that is the dish that Chef Buster was most famous for. Buster Holmes' Bar and Restaurant, which was located on the corner of Orleans and Burgundy in the Quarter was a classic Creole/soul food place -- turnip greens, pork chops, roast garlic chicken, and of course, red beans and rice.

Most lunch counters in New Orleans still serve red beans and rice on Mondays. This tradition goes back a long way. Red beans take a long time to prepare, so many families ate them on Monday so that mom could start them on Sunday and do them right. The smell of red beans cooking would completely permeate neighborhoods. Our instant-food culture has changed this in terms of home cooking habits, but we New Orleanians still love our red beans.

And it made me proud, to make something as a protest against our instant culutre. As an homage to New Orleans. And for myself, because I just couldn’t wait to eat.

red beans and rice in the sunlight

Oh gosh it tasted good. Smoky from the sausage and the seasonings, chewy from the soft vegetables and beans, deeply flavored from the complex seasoning mixture—this meal just made me sigh with pleasure. Before I had left for the bike ride, I’d thrown in four, chopped-up San Marzano tomatoes, because I wanted them to still have some shape in the dish. (But I took pictures of the dish before the tomatoes, because the light was fading, and cooked food just doesn’t look good under electric light.) And I was flexible with the wrist when I dashed in the hot sauce, so this red beans and rice made me open my mouth after every bite to ameliorate the heat. Yes.

This was my first time making red beans, the first time in my life. But I think I’ll be making it often. Traditionally, families in New Orleans ate red beans and rice on Mondays, because that was wash day, and mother could set a pot of beans cooking and stir it throughout the day between loads of laundry. I wouldn’t be surprised if I end up, some Sunday afternoons, with a clean set of sheets and a pot of red beans.

I’m sure this wasn’t real, authentic New Orleans red beans and rice. I wanted to throw some bourbon in there, but I didn’t have any. I couldn’t drink it with a tall, cold beer. I needed to avoid the pork butt. I didn’t have any white rice in the house, so I had to serve it over brown.

But in the end, I let all those imperfections go. Recipes are meant to be changed, constantly adapted. And besides, far more importantly, I know there are thousands of New Orleans families that would have given a lot of money to have their own kitchen and hours in it to make red beans and rice.

I’m blessed. And I won’t soon forget it.

RED BEANS AND RICE, from the Gumbopages, with a few changes from me

* 1 pound red kidney beans, dry
* 1 large onion, chopped
* 1 bell pepper, chopped
* 5 ribs celery, chopped
* As much garlic as you like, minced (I like lots, 5 or 6 cloves)
* 1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
* 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
* 1/2 to 1 tsp. dried thyme leaves, crushed
* 1 or 2 bay leaves
* As many dashes Crystal hot sauce or Tabasco as you like, to taste
* Creole seasoning blend, to taste; OR,
* red pepper and black pepper to taste
* Salt to taste


Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

[Not having planned ahead, I only had canned beans. I used three cans of red kidney beans, drained and rinsed them, then threw them in a big stockpot with some water, sherry, creole seasoning, bay leaves, and garlic cloves. I let them boil away for about half an hour.]

While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.

[I'm pretty much thinking that the more garlic, the better.]

After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.

[I skipped the ham hock, which I'm sure was a travesty. Intead, I just threw in the sausages, seasonings, a little water, more sherry, and the shrimp.]

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)

[As I wrote, when the concoction had boiled down to as much liquid as I wanted, I threw it into the crockpot and let it bubble on high for nearly three hours.]

If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.

Serve generous ladles-ful over hot white long-grain rice.

[And I'll be serving more tomorrow. I can't wait for the leftovers.]

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The Recipe Files

Thursday, September 1st, 2005
This is my attempt to jump on the archival bandwagon and give you all a place to quickly sort through and get the recipes from my blog that you would like to try. I'll try to update it at least once a month. Please let me know if any of the links don't work!

**Updated: 5/29/06**

Breakfast

Baked Eggs with Tarragon
Homemade Granola
Sage Breakfast Sausage

Appetizers

Pkhali (Roasted Beet Dip)
Prosciutto-wrapped asparagus with truffle butter

Salads

Warm Salmon Salad
Curried Chicken Apple Salad
Roasted Duck Salad with Pears and Gorgonzola (Paper Chef #11)
Salmon and Barley Salad

Soups and Chilis

Golden Potato Leek Soup with Cheddar Toasts
Mexican Black Bean Sausage Chili
Roasted Butternut Squash Soup with Toasted Walnuts
Truffle-scented White Bean Soup
Venison Chili

Main Courses

Broiled Salmon with Huckleberry Sauce
Blue Cheese, Red Onion and Pine Nut Pizza
Caramelized Onion and Basalmic Vegetable Pizza
Chicken Palliards with Grape Sauce
Golden Halibut Pie
Grilled Radicchio and Basalmic Risotto
Lasagna Rolls
Lentil Enchiladas
Loving Boyfriend's "Off the Cuff" Stir-fry
Mushroom and Pancetta Pizzas
New Year's Eve Dinner (prime rib, carmelized pearl onions with sherry vinegar, wild rice with scallions and truffle oil, simple green salad with homemade croutons)
Parmesan Chicken with Lemony Greens and Roasted Fennel
Potato-encrusted Halibut with Fennel and Roasted Onions
Pumpkin Tortellini with Sage Brown Butter
Quiche, a basic recipe
Risotto with Morel and Petite Pea Ragout
Sauteed salmon with Cucumber
Seared Yellowfin Tuna
Spicy Parmesan, Broccoli and Pine Nut Risotto
Spicy Individual Seafood Potpies
Smoky-Flavored Crockpot Ribs
Squid Ink Pasta with Zucchini
Sushi Rolled at Home (How-to)
Sweet Vermouth Chicken


Side Dishes

Basil Chive Red Potato Hash
Peter's Beer Beans
Rustic Porcini and Onion Stuffing
Yellow Squash Ribbons with Red Onion and Parmesan

Desserts

Azuki Bean Mousse
Caramel Hazelnut Sticky Buns
Chocolate Brandy Bundt Cake
Coconut Cupcakes filled with Meyer Lemon Curd
Double Chocolate Coconut Cookies
Earl Grey Tea Cookies
Meyer Lemon Cake
Orange-Cardamom Madelines
Pistachio Financiers
Pumpkin Custard-filled Pastry with Maple Caramel Syrup
Raspberry Linzer Windowpane Cookies
Raspberry Meringue Gateau
Roasted Bosc Pears with Pomegranate Glaze
Rosemary-Infused Chocolate Fudge Cake with Chocolate-Tofu Frosting
Ultimate Soft and Chewy Chocolate Chunk Cookies
Vanilla Cake with Minted Strawberry Sauce and Tofu Cream (Vegan)

Beverages

Quince Brandy
Rhubarb Schnapps (In the Pink)

Extras

Butter Rum Caramels
Elderberry Tincture
Harissa
Hanukka Noshers (Dog biscuits; for dogs. Really.)
Pink Christmas Marshmallows
Rum Preserved Figs

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