1 medium eggplant, 1-1.5 lbs
3 tbsp olive oil
2 cloves garlic, popped from skin
A handful of chopped flat-leaf parsley
1 can (28 oz) crushed tomatoes
1 lb pasta, cooked until al dente

Directions:

1. Heat an oven to 450F. Cut several silts in the skin of one side of the eggplant. Place whole eggplant with slit side up directly on an oven rack on the middle shelf. Cook for 15 minutes. While eggplant is roasting, cook pasta. Remove eggplant and let stand on counter for 5 minutes.

2. Heat olive oil and garlic in a dish in the microwave on high for 20 minutes or warm in a small saucepan until garlic sizzles. Hold the whole eggplant over a food processor or blender. Peel the eggplant like a banana with the use of a paring knife by holding the stem in one head and sliding the knife under sections of the skin with the other. When you've peeled away the skin, cut the flesh of the eggplant loose from the stem and let it drop into the processor or blender. Dump in the garlic, oil, parsley, and salt and pepper, to taste. (If you stop here, this eggplant puree makes a wonderful dip for vegetables or spread for crackers.)

3. To prepare the sauce, combine eggplant puree with crushed tomatoes in a saucepan over medium heat until warmed through. Pour over your favorite pasta.

Yield: 4 servings
Source: Rachel Ray's 30-Minute Meals

2 tbsp unsalted butter
2 cloves garlic, pressed
2 medium onions, sliced
1 cup chicken or vegetable broth
10 small (6") or 6 medium yellow squash, sliced
1 cup half and half
1/2 cup whipping cream
2 tbsp chopped chives or
2 tbsp chopped basil leaves

Directions:

1. In bottom of a 3-qt saucepan, saute onions and garlic very gently for 5 minutes. Add broth and squash and simmer for 8-10 minutes until squash is tender and liquid is reduced.

2. Puree smooth in blender (or in pot using immersion blender). Add enough half and half to make a very thick soup and then add the cream.

3. If eating cold: chill and serve topped with chives. If eating hot: return to heat after adding cream, add the basil and bring just to a simmer.

Yield: 6 servings
Source: Barbara Dodge

13/4 cups all-purpose flour
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2/3 cup granulated sugar
1/2 cup dark brown sugar
2 eggs
1/2 cup vegetable oil
1 1/2 tsp pure vanilla extract
1 tsp grated lemon rind
1 1/2 cups grated zucchini (hand grated preferably - results from a food processor tend to be too wet)
1/4 cup chocolate chips
1/4 cup chopped pecans

Directions:

1. Preheat the oven to 350 oF. Grease 12 large or 18 smaller muffin cups, or line the cups with muffin papers.

2. In a medium bowl, sift the flour, salt, baking soda, baking powder and spices together.

3. In a large bowl, mix together the brown and white sugars and the eggs. Add in the vegetable oil, vanilla and lemon rind. Stir in the grated zucchini, chocolate chips and pecans. Add the flour mixture, combining everything but not overmixing.

4. Fill the muffin cups two-thirds full and bake about 25 minutes, until a straw or cake tester inserted in the center comes out clean or the muffin feels springy when gently pressed with your finger.

Yield: 12-18 muffins, depending on size
Source: Mostly The Cupcake Cafe Cookbook, with some inspiration from this recipe for Zucchini Pecan Muffins.

2 1/2 lb mixed greens such as mustard, collard, kale and fresh caraway
2 1/2 quarts chicken or vegetable broth
4 garlic cloves, minced
1 tbsp olive oil
1 tbsp caraway seeds (if fresh caraway is unavailable)
1 cup Chardonnay
1 cup ricotta cheese
1/2 cup sour cream
1/2 cup plain yogurt
salt and pepper to taste

Directions:

1. Trim greens, discarding coarse stems, then wash thoroughly and drain. Put greens in a big soup pot with broth, garlic, oil and caraway seeds (if using). Partially cover pot and bring liquid to a boil. Lower heat to a simmer and cook until greens are are tender, about 45 minutes.

2. Drain greens, reserving "pot likker" (the cooking liquid). Blend greens in a food processor until mostly smooth but not pureed.

3. In a large saucepan, combine 3 cups of reserved pot likker with wine. Whisk in ricotta, sour cream, yogurt, greens, and if necessary, more pot likker, to make a fairly thick soup. Simmer soup, stirring occasionally, 20 minutes and season with salt and pepper.

Yield: ~9 cups of soup
Source: O'Rourke's Diner in Middletown, CT via Gourmet? via mother-in-law

1 lb ground turkey
1 onion
garlic
1/2 red pepper
1 can black beans
1 can pinto beans
2-28 oz cans whole tomatoes
1 1/2 cup corn (frozen or fresh)
~ 1/2 tsp toasted cumin
2-3 tsp chili powder

Directions:

Brown the turkey, then add the onions, garlic and red pepper and cook a bit more until softened, then add the rest of the ingredients and simmer for an hour. Serve. Top with cilantro, jalapeños, red onion, cheddar cheese, yogurt or sour cream, or anything else you like.

3 c all-purpose flour
1/3 c granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 c cold unsalted butter, cut into small pieces
1 c buttermilk

Directions:

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or grease it lightly and set aside.

2. Into a large bowl, sift together the flour, sugar, baking powder, baking soda and salt, then lightly whisk. Use a pastry blender, 2 knives, or your fingers to cut or work the butter into the flour mixture until it resembles fine crumbs.

3. Make a well in the center of the flour-butter mixture and add the buttermilk all at once. Stir the mixture until the dough pulls away from the sides of the bowl. Using lightly floured hands, gather the dough into a soft ball and turn it out onto a lighltly floured work surface. Divide into 4 parts and pat each one into a 3/4 inch thick circle. Cut each circle into four wedges.

4. Transfer the wedges to the prepared baking sheet, and bake in the center of the oven until the scones rise and are golden brown, 12-15 minutes. Remove and cool for 5 minutes on the baking sheet, then transfer to a rack. Serve warm, split and spread with jam. The scones are best eaten within several hours of baking.

Notes: Sometimes I chop up dried currants or raisins and mix in the batter after the buttermilk. Sometimes I also sprinkle raw sugar on the top of the scones right before placing in the over.

Yield: 16 scones.
Source: Holiday Baking by Sara Perry

1 3/4 c sifted all-purpose flour
2 1/4 tsp double-acting baking powder
1/2 tsp salt
1/3 c shortening
2/3 c sugar
3/4 tsp grated lemon rind
1-2 beaten eggs
1-1 1/4 c ripe banana pulp
1/2 cup chopped nuts

Directions:

1. All ingredients should be at room temperature. Preheat oven to 350 degrees.

2. Sift together the flour, baking powder and salt.

3. Blend the shortening, sugar and lemon rind until creamy. Beat in the eggs and banana. Add the dry ingredients in three batches, beating after each addition. Fold in the nuts.

4. Pour batter into greased loaf pan. Bake bread about 1 hr or until done. Cool before slicing.

Yield: 1 loaf
Source: The Joy of Cooking

2 lbs very ripe tomatoes
1/2 lb mozzarella cheese, diced
5 tbsp olive oil
20 fresh basil leaves, chopped
1 tbsp chopped parsley
2 cloves garlic
1/8 tsp oregano
1/8 - 1/4 tsp fresh ground pepper
1 1/2 tsp salt (or less)
1 lb rotini pasta

Directions:

1. Bring a large pot of salted water to a boil. Drop the tomatoes in the boiling water for about 10 seconds or until the skins are loose. Peel the skin off the tomatoes, and then dice the tomatoes and place in a large pasta bowl, doing your best to preserve the juices.

2. Cook the pasta per the directions. Drain when cooked.

3. While the pasta cooks, add the remaining ingredients except the salt to the large pasta bowl. Mix all the ingredients together. At the last minute before adding the cooked pasta, add the salt. Add the pasta and mix all together.

Note: If you don't like your mozzarella cheese all goey, you can put the cheese in the freezer and add it to the pasta bowl at the same time as the pasta, The freezer will help prevent it from getting too clumpy when mixed with the hot pasta.

Yield: 4 servings.
Source: Marcia Naveh.

1 large eggplant
3 tbsp sunflower or vegetable oil
toasted sesame seeds

Directions:

1. To make the dengaku miso: In a small pan, combine the miso, sugar, mirin and sake. Place on medium heat and stir to combine. Once the mixture thickens, turn off the heat.

2. Cut the eggplant in half lengthwise, and then run a knife around the inside of the eggplant, loosening the skin from the flesh. Score the flat surface with a lattice pattern.

3. Heat the oil in a frying pan and add the eggplant, flesh side down, and brown. Then turn over, loosely cover with foil and continue cooking until almost cooked.

4. Spread two tablespoons of the dengaku miso on each half of the eggplant. Broil for about 5 minutes and sprinkle with toasted sesame seeds.

Author's note: Hatcho miso is a dark miso. If you can't find it, you can substitute with red miso paste.
My note: As noted above, the recipe makes a lot more sauce than the eggplant calls for. I was slightly suspicious of the serving size, so I made two eggplants and accidentally doubled the sauce recipe, of which there was no need. The two eggplants were good for two people, but if I had remembered to make rice, half an eggplant each with rice would have been plenty.

Yield: 2 servings.
Source: Harumi's Japanese Home Cooking

1/2 cup soy sauce
2 green onions, chopped (we had chives around so we used them instead)
6 tablespoons olive oil, divided
2 tablespoons unseasoned rice vinegar
2 tablespoons sake or dry Sherry (we used Marsala wine and it tasted great)
1 tablespoon golden brown sugar (out of brown sugar so I mixed raw sugar and dark corn syrup)
3 garlic cloves, chopped
24 deveined peeled uncooked large shrimp (about 1 1/2 pounds)
1 cup mayonnaise
1 tablespoon chopped peeled fresh ginger
Cooked white rice

Directions:

1. Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.

2. Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.

3. Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.

4. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.

Yield: 4 servings with extra aioli
Source: Bon Appetit, April 2005

Ingredients:

1 lb scallops (or any white fish)
1/2 cup finely chopped bell pepper
1/4 cup lime juice (1-2 limes)
salt to taste
cayenne pepper to taste
garnish w/ cilantro

Directions:

Mix everything together except the cilantro and sit at room temperature for 15 minutes or more. Toss with cilantro and serve.

Yield: 4 servings (as an appetizer)
Source: Mark Bittman's The Best Recipes in the World

5 c old fashioned rolled oats
2 c wheat bran cereal
1 c blanched whole or slivered almonds
1 c pecans (pieces)
1/2 c sunflower seeds
1 tsp cinnamon
1/2 c maple syrup
1/2 c sunflower or canola oil
1 c dark seedless raisins

Directions:

Heat oven to 300 degrees. Line large roasting pan (or broiling pan would work too) with aluminum foil.

In large bowl, combine oats, bran, nuts and cinnamon. In a quart saucepan, heat syrup and oil until bubbles appear around the side of the pan. Pour mixture over dry ingredients and toss to mix well. Spread over foil lined pan. Bake 30-40 minutes, stirring every 10 minutes, until crisp and golden. Don't let it get too dark.

Stir in raisins after cooled and store in an air-tight container.

From Marcia Naveh.

Yield: 2-3 quarts.

1 pound thin asparagus, tough ends snapped off and reserved, spears cut on bias into 1/2-inch lengths
2 medium leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved
6 tablespoons unsalted butter
Table salt
4 cups low-sodium chicken broth
3 cups water
Ground black pepper
1/2 cup frozen peas
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
1 1/2 cups Arborio rice
1 cup dry white wine
1 1/2 ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving
2 tablespoons minced fresh parsley or mint leaves
2 teaspoons juice from 1 lemon

Directions:

1. Pulse asparagus tough stems and leek greens in food processor until roughly chopped, about 10 one-second pulses. Heat 1 tablespoon butter in large saucepan over medium heat; when foaming subsides, add processed vegetables and pinch of salt. Cover and cook until vegetables release liquid and soften slightly, about 5 minutes. Stir in broth and water; increase heat to high and bring to boil. Reduce heat to medium-low, partially cover, and simmer for 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth warm.

2. Heat 1 tablespoon butter in large Dutch oven over medium heat; when foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp tender, 4 to 6 minutes. Add peas and continue to cook for 1 minute. Transfer to plate and set aside.

3. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat; when foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 6 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.

4. When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.

5. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, parsley, and lemon juice; gently fold in asparagus. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, passing grated Parmesan at table.

Yield: 4 servings as main course, 6 servings as first course
Source: Cooks Illustrated

Ingredients:

1 ½ pounds boneless lamb shoulder, cut into 1 1/2-inch pieces
1 ½-inch cube of peeled ginger, quartered
6 garlic cloves
20 peppercorns
12 cloves
10 cardamom pods worth of seeds
1 tsp cumin seed
¾ tsp coriander seed
¼ tsp mace
¼ whole nutmeg
1 ½-inch cinnamon stick
1 cup ghee or vegetable oil
1 ½ + ½ cups onion, thinly sliced
½ cup plain yogurt
½ cup sour cream
¼ tsp saffron threads
2 tbsp warm milk
1 ½ cup basmati rice
¼ cup shelled pistachio nuts
¼ cup sliced blanched almonds
¼ cup golden rasins
2 hard boiled large eggs, quartered

Directions:

1. Sprinkle lamb with salt, let it stand on paper towels for 30 minutes and pat it dry.

2. With the motor running in a food processor fitted with the steel blade or a blender add and mince fine the ginger and garlic. With the motor still running, add 1/3 cup water in a stream and blend the mixture until it is a thin paste.

3. In a spice or coffee grinder, pulverize the peppercorn, cloves, cardamom, cumin, coriander, mace, nutmeg and cinnamon.

4. In a large heavy skillet, brown the lamb in batches in ½ cup of ghee over moderately high heat and transfer it with tongs as it is browned to a bowl. Add 1 ½ cup onion to the skillet and cook it over moderate heat, stirring until it is golden brown. Add the garlic ginger paste and cook the mixture, stirring until the liquid is evaporated and the oil separates from the mixture. Add the spice mixture and cook the mixture, stirring constantly and being careful not to let the spices burn, for 2 minutes or until the spices turn several shades darker. If the mixture sticks to the bottom of the skillet, stir in 1-2 tbsp water. Add the yogurt and sour cream and bring the mixture to a boil, stirring. Add the lamb and any juices that have accumulated in the bowl, simmer the mixture, covered, stirring occasionally, for 45 minutes or until the lamb is just tender and transfer the lamb with tongs to a bowl. Reduce the sauce over moderately high heat, stirring constantly, to about 1 cup, add it to the lamb, and stir the mixture to coat the lamb with the sauce. (The lamb mixture can be made up to this point 24 hours in advance and kept in the bowl, covered and chilled.)

5. Toast saffron and combine them in a small dish with the milk and let the mixture stand for 30 minutes or until it is bright yellow.

6. In a large bowl, cover rice, well picked over, with cold water, stir the mixture, and pour off the water. Continue to wash the rice in the same manner until the water runs clear. Add enough water to cover the rice by 1 inch, let the rice stand for 30 minutes, and drain it well.

7. In a heatproof bowl, pour boiling water to cover over the pistachios, let the nuts stand for 1 minute, and drain them in a sieve. Turn the nuts out onto a tea towl and immediately rub off the skins.

8. Transfer the lamb mixture to a flame-proof casserole just large enough to hold it in one layer and heat it over low heat until it is hot. Sprinkle the rice into a kettle of boiling salted water, stirring and boil it for 5 minutes. Drain the rice, arrange it over the lamb in the casserole, and drizzle the saffron mixture in a zigzag over it. Immediately cover the casserole tightly with foil and the lid and bake the mixture in a preheated slow oven (300o F) for 30 minutes.

9. In a large heavy stainless steel or enameled skillet heat ½ cup ghee over moderately high heat until it is hot, add ½ cup onion, halved, and sauté them until they are golden brown. Transfer the onions with a slotted spoon to paper towels to drain. Add almonds to the skillet, sauté them until they are golden, and transfer them with the slotted spoon to paper towels to drain. Add the pistachios to the skillet, sauté them until they are lightly golden, and transfer them with the slotted spoon to paper towels to drain. Add raisins to the skillet, sauté them until they are plumped, and transfer them with the slotted spoon to paper towels to drain.

10. Transfer the rice to the center of a heated large platter, fluffing it with a fork. Arrange the lamb mixture around the rice and garnish the biryani with the hard boiled eggs, the almonds, the pistachio nuts, the raisins and the onions. Serve the biryani with raita, banana tamarind chutney and lime pickle.

Serves 4
Source Gourmet, February 1981

4 chicken breast halves (2 to 2 1/2 lb total), with skin and bone
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 garlic cloves, finely chopped
3/4 teaspoon paprika
1/3 cup Sherry vinegar
1/3 cup reduced-sodium chicken broth
2 teaspoons mild honey
2 tablespoons unsalted butter

Directions:

Put oven rack in upper third of oven and preheat oven to 450°F.
Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, skin side up, with tongs to a large shallow baking pan (reserve skillet) and roast until chicken is just cooked through, 20 to 25 minutes. Let chicken stand 5 minutes.

Meanwhile, cook garlic in reserved skillet over moderately high heat, stirring, until pale golden, 15 to 30 seconds. Add paprika, then immediately add vinegar, stirring and scraping up any brown bits, and boil 1 minute. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.

Notes:

I used boneless chicken breast, and as a result it was a bit overcooked, but the sauce was delicious. I would probably make a bit more sauce next time to have more to pour over the accompanying side (we used couscous).

Yield: 4 servings
Source: Gourmet 2006