Lobster a la Bretonne

by M. Benoit

Split a live lobster lengthwise. Squeeze a clove of garlic onto the lobster halves.

Now prepare the pan, preferably an old copper pan. Put in liberal chunks of unsalted butter, then add cognac to taste—don't overdo it. To this add a sprinkle of rosemary. Place the lobster halves in the pan and put the pan in a 400°F oven and cook for fifteen minutes. If you broil keep the pan four inches from the heat. Or, if you’re a barbecue fan, wrap the lobster in aluminum foil and place it over red coals for 20 minutes.

When cooked, baste the meat with the fragrant sauce from the pan. Serve and eat immediately. If you’re serving this for a party and you wish to give the plate a glamorous look, place a bowl of wild rice between the lobster halves on the plate. Flavor the rice with saffron, chives and port and, of course, lots of butter, for extra flavor — and this is a favorite trick of mine — serve as a vegetable with the grilled lobster one pound of thinly sliced raw mushrooms, pouring over them when ready to serve two cups of onions fried golden brown. The secret is to pour the red hot onions over the mushrooms. Add salt and pepper to taste. A dash or so of brandy never hurts!”

Bouillabaisse - Provençal Fish Stew

This is a robust, highly seasoned dish relying for its success on a mixture of different types of fish, all of them non-oily, half of them firm-fleshed, and half of them delicate. Shellfish may be added but are not essential. Also necessary are a good olive oil, and above all, saffron. Some of the fish traditionally used in Marseilles, home of the bouillabaisse, are not available outside Provence, but there are acceptable substitutes.

The delicate, non-oily fish such as lemon sole, red mullet, John Dory, or brill should each weigh less than 1 1b. Use them whole if they are small or halved if they are larger. For the firm-fleshed, non-oily fish, use fish such as monkfish, sea bass, sea bream, halibut, cod or conger eel, thickly sliced except the eel which should be cut into 1 1/2-inch slices. Ask your fish- monger to clean and prepare the fish.

For the fish stock
1 lb g fish heads, trimmings and carcasses
1 medium onion, peeled and coarsely chopped
6 parsley stalks
branch of fresh fennel, or ½ tsp fennel seeds
green part of leeks used in the bouillabaisse
1 x 2-inch strip of dried orange peel
1 sprig of thyme
1 bay leaf
salt and freshly ground black pepper
2-3 cloves garlic, peeled and minced
5 pints litres water

For the bouillabaisse
1 lb leeks
¾ cup olive oil
1 large or 2 medium onions, peeled and finely chopped
4 cloves garlic, peeled and chopped
1 1b tomatoes, peeled, seeded and chopped
1 tsp saffron threads
1 x 1-inch piece of dried orange peel
1 teaspoon dried mixed herbs
1 bay leaf
salt and freshly ground black pepper
4 fl oz (½ cup) Pastis
3 lbs delicate, non-oily fish
2 lbs firm-fleshed, non-oily fish
12 large prawns (shrimp) or langoustines
18-24 x ½-inch slices French bread
olive oil
garlic cloves for the bread

METHOD
To make the fish stock, combine all the stock ingredients in a large saucepan, bring to the boil, cover and simmer over moderate heat for 30 minutes. Strain through a fine sieve into a bowl, pressing down hard on the solids with the back of a large spoon to extract all the flavour possible.

Thoroughly wash the leeks and finely chop the white part. The green tops have been used in the fish stock. Pour the oil into a large, heavy saucepan. Add the onions and leeks and cook over moderate heat, stirring from time to time with a wooden spoon for about 5 minutes until the onions are soft. Add the garlic and cook for a minute longer. Add the tomatoes, saffron crumbled in the fingers, dried orange peel, herbs and bay leaf and cook for about 5 minutes longer until the mixture is well blended. Pour in the prepared fish stock, stir to mix a and season to taste with salt and pepper. Stir in the Pastis. Bring to the boil over a high heat. Add the firm-fleshed fish and cook, uncovered, at a rapid boil for 5 minutes. Add the delicate fish and cook for § minutes longer, or until all the fish is tender. In the last 3 minutes add the prawns. Meanwhile, sprinkle the bread with olive oil, rub it with garlic and arrange it on a baking tin. Bake it in a preheated slow oven, 250°F, until it is dried out but not toasted.

Carefully lift out the fish on to a heated serving dish, Moisten it with a ladleful or so of the broth. Pour the broth into a warmed tureen and send to the table with the garlic bread and the fish. Pat a couple of slices or more of garlic bread into the bottom of large soup plates and pour the broth over them. If liked, spread the bread with rouille (Garlic Hot Sauce) before putting it into the soup plates, or stir a spoonful into the broth. Serve the fish separately, accompanied by the rouille, or add it to the soup plate with the broth as preferred.

Iberian Ham & Artichoke Rice

This paella-like dish from chef Pablo Montero of Refectorio at Le Domaine in Ribera del Duero is full of intensely flavorful ingredients, like Ibérico ham. (You can substitute serrano ham, which is less expensive.) The hearty recipe is a great match for bold red wine.

1 lemon, halved
3 large artichokes
½ cup plus 1 tbsp extra-virgin olive oil
Kosher salt
2 tbsp hazelnuts
1 cup finely chopped onion
6 ounces very thinly sliced dry-cured ham, such as jamén Ibérico or serrano, finely chopped
2 medium tomatoes—halved, seeded and finely chopped
4 cups chicken stock or low-sodium broth
2 cups Bomba or Calasparra rice (see Note)
½ cup lightly packed parsley
1 small garlic clove

1. Preheat the oven to 400°F. Squeeze some of the juice from the lemon halves into a large bowl of water. Working with 1 artichoke at a time, snap off the dark green outer leaves. Holding the artichoke on its side, using a serrated knife, cut off all but 3/4 inch of the remaining leaves. Peel and trim the bottom and stem of the artichoke. Halve the artichoke and scoop out the furry choke with a spoon. Cut the artichoke hearts in half again, rub with the lemon and add to the bowl of lemon water. Repeat with the remaining artichokes. Drain the artichokes and pat dry.

2. In a large ovenproof skillet, heat 1 tablespoon of the olive oil. Add the artichokes and a generous pinch of salt. Cook over moderate heat, tossing occasionally, until just starting to brown, about 4 minutes. Add 1/2 cup of water, cover and steam the artichokes until just tender, about 12 minutes. Transfer the artichokes to a plate and wipe out the skillet.

3. Spread the hazelnuts in a pie plate and toast for about 7 minutes, until fragrant. Let cool slightly, transfer the nuts to a kitchen towel and rub off the skins.

4. In the large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until just softened, 5 minutes. Add the chopped ham and tomatoes and cook, stirring occasionally, until the tomatoes break down and the mixture thickens, 15 minutes. Meanwhile, in a medium saucepan, bring the chicken stock to a simmer; keep hot.

5. Add the rice to the skillet and stir to coat with the tomato mixture. Stir in the hot stock, spread the rice in an even layer and bring to a boil. Nestle the artichokes in the rice. Cover and bake for about 20 minutes, until most of the stock is absorbed. Uncover the skillet and bake for about 10 minutes longer, until the stock is completely absorbed and the rice is tender but moist. Remove the skillet from the oven, cover and let stand for 10 minutes.

6. Meanwhile, in a blender, combine the parsley, hazelnuts and garlic and pulse until finely chopped. Add the remaining 6 tablespoons of oil and puree until nearly smooth. Season the parsley sauce with salt. Serve the rice straight from the skillet, drizzled with the parsley sauce and topped with the sliced ham.

NOTE: Bomba and Calasparra rice are available at specialty food stores or tienda.com.

Senegalese-Style Seafood Gumbo

Two 1-pound red snappers—cleaned, filleted, skinned and coarsely chopped, heads and bones reserved
1 quart chicken stock or low-sodium broth
1 onion, chopped
¾ pound okra, thinly sliced and smashed in a mortar and pestle
Two 3-ounce cans smoked oysters
10 small dried shrimp (see Note)
6 garlic cloves, thinly sliced
3 dried cayenne or arbol chiles
3 tablespoons Asian fish sauce
18 large head-on shrimp (about 2 ¼ lbs)
½ lb jumbo lump crabmeat
Kosher salt
Steamed rice, for serving

1. Ina large pot, combine the fish heads and bones with the stock, onion and 8 cups of water and bring to a boil. Reduce the heat to low and simmer for 20 minutes, skimming off any foam from the surface. Strain the broth into a large bowl.

2. Wipe out the pot and return the broth to it. Add the okra, oysters, dried shrimp, garlic, chiles and fish sauce and bring to a simmer. Cook over moderately low heat for 10 minutes, stirring occasionally. Add the snapper fillets, shrimp and simmer until the fish and shrimp are just cooked through, about 4 minutes. Stir in the crab and cook for 1 minute, until heated through. Season with salt. Serve with rice.

NOTE: Dried shrimp are available at Asian markets.

Crock Pot Beef Stew

3 cups potato cut up
4 medium carrot cut up
3 onions cut up
½ lb button mushrooms
3 tbsp oil
2 lbs stewing beef, cut into 1" cube
3 tbsp vinegar
3 tbsp catsup
1½ tbsp horseradish
1½ tbsp mustard
1 tbsp sugar
2 tsp salt
2 beef bullion cubes
1½ cups boiling water
⅓ cup flour
1 pkg frozen peas

Place potatoes, carrots, onion and mushrooms in the bottom of the crockpot. Saute beef in oil in a saucepan to brown on all sides. Place on top of the vegetables.
Mix in the vinegar, mustard, catsup, horseradish, sugar, salt and bullion into the boiling water and pour over the vegetables and meat. Cook on low for 9 hours. Add peas and cook for 1 hour. Add flour mixed with a little water and mix into stew. Cook for 10-15 minutes on high.

Mom's Butterscotch Sauce

A great sauce for your Christmas pudding or pour over ice cream.

½ cup brown sugar
½ cup butter
1 tbp cornstarch
Vanilla extract
Pinch of salt

1. Mix together the first three ingredients and cook over high heat.
2. After small bubbles form and the sauce thickens, add approximately 1 cup of hot water and stir.
3. Add a few drops of vanilla extract and a pinch of salt.

Download PDF here.

Stilton Soup Ardsheal House

½ cup minced onion
1 garlic clove, minced
½ stick (¼ cup) unsalted butter
½ cup all-purpose flour
1 pound Stilton, crumbled fine
5½ cups chicken stock
½ cup dry white wine
1 bay leaf
1 cup heavy cream
snipped fresh chives for garnish

In a large saucepan cook the onion and the garlic in the butter over moderately low heat, stirring occasionally, until the onion is softened. Stir in the flour and cook the mixture, stirring, for 3 minutes. Stir in the Stilton and cook the mixture, stirring, for 2 minutes, or until the cheese is melted. Add the stock, heated, the wine, and the bay leaf, bring the liquid to a boil, whisking constantly, and simmer the mixture, stirring occasionally, for 15 minutes. Discard the bay leaf, stir in the cream and salt and pepper to taste, and cook the soup until it is heated through. Ladle the soup into individual heated bowls and garnish it with the chives if desired. Makes about 6 cups, serving 6 to 8.

Pork Medallions with Apple Cider

2 lbs pork tenderloin, sliced on diagonal ¼-inch thick
2 tbsp butter
1 tbsp olive oil
1 cup sliced portobello mushrooms
2 small shallots, finely chopped
1½ cups hard apple cider
1 tbsp brandy
½ cup 35% cream
2 tsp apple jelly
salt and freshly ground pepper
finely chopped fresh chives for garnish

1. Between sheets of waxed paper, flatten tenderloin slices with palm of hands until ⅛-inch thick. Season with salt and pepper and set aside.

2. In large skillet, over medium-high heat, combine butter and oil until hot. Add mushrooms, sautéing until just tender. Remove from skillet and set aside. Add shallots and sauté until soft. Remove from skillet and add to mushrooms.

3. Add tenderloin slices to skillet and sauté until browned. Add additional olive oil to skillet, if necessary. Remove tenderloin to warm dish and set aside.

4. Deglaze pan with ½ cup of the hard apple cider and simmer until reduced by half. Add brandy and the remaining 1 cup hard apple cider. Bring to boil and reduce by half. Reduce heat to medium and add cream and apple jelly, cooking until thickened. Add tenderloin slices, mushrooms and shallots to skillet, until warmed through and pork is completely coated with sauce.

5. Garnish with chopped fresh chives. Serve with boiled or roasted small potatoes, buttered noodles or rice. Serves 6.

"Greek Salad" Cherry Tomatoes

24 cherry tomatoes
10oz Feta cheese, crumbled finely
¼ cup black olives, minced
½ cup English cumcumber, minced
½ cup green onion, minced
¼ cup olive oil
1 tsp oregano
1 tbsp red wine vinegar
Salt & pepper

Hollow out the tomatoes and set aside. Mix the rest of the ingredients and stuff the tomatoes with the mixture. Chill for two hours before serving.

Pizza Casserole

4 cups cooked pasta, mini shells
1 jar spaghetti sauce
1 cup Parmesan cheese, grated
1 cup sliced pepperoni
1 cup sliced mushrooms
½ cup sliced green pepper
½ cup sliced red pepper
2 cups Mozzarella cheese, grated

Combine pasta, half of the sauce and Parmesan cheese in a 2 quart round casserole dish. Pour remaining sauce over pasta. Place pepperoni, mushroom and pepper strips over sauce. Top with Mozzarella cheese and bake at 350°F for about 35 minutes or until heated through. Serve immediately.

Gaspacho Andalouse Reid's Hotel

From Reid's Hotel in Funchal, Madeira, this gaspacho (the Portuguese spelling) is a Spanish classic with a Portuguese accent.

Gaspacho Andalouse Reid's Hotel
4 onions, chopped
2 garlic cloves, minced
½ cup olive oil
2 lbs tomatoes, chopped
3 cucumbers, peeled and chopped
3 green bell peppers, chopped
½ cup dry red wine
⅓ cup red-wine vinegar
5 pitted olives, chopped
¼ cup drained capers, chopped
⅔ cup chopped dill gherkins
1¼ tsp salt
croutons as an accompaniment

1. In a kettle cook the onions and the garlic in the oil over moderate heat, stirring, for 5 minutes. Stir in the tomatoes, the cucumbers, the green peppers, 2 cups water, the wine, and the vinegar, bring the liquid to a boil, and simmer the mixture for 30 minutes.
2. Purée the mixture through a food mill into a bowl, stir in the olives, the capers, the gherkins, and the salt, and chill the soup, covered loosely, for at least 3 hours or overnight.
3. Stir the soup to recombine it, ladle it into chilled bowls, and sprinkle it with the croutons. Makes about 10 cups, serving 8.

Delmonico Potatoes

From the landmark New York restaurant Delmonicos is one of their signature dishes.

2¼ lbs all-purpose potatoes
2 tbsps minced onion
5 tbsps unsalted butter
3 tbsps flour
1½ cups milk
½ cup heavy cream
⅓ cup freshly grated Romano
⅓ cup freshly grated Parmesan
3 hard-boiled large eggs, chopped coarse
1½ cups fresh bread crumbs

1. In a kettle, cover the potatoes with cold water, bring the water to a boil, and simmer the potatoes for 30 minutes, or until they are tender. Drain the potatoes, let them cool until they can be handled, and peel them. Cut the potatoes into ½-inch dice and in a bowl, chill them, covered.
2. In a saucepan cook the onion in 3 tbsps of the butter over moderate heat for 2 minutes, or until it is softened. Stir in the flour and cook the roux over moderately low heat, stirring, for 3 minutes. Remove the pan from the heat, add the milk, scalded, in a stream, stirring, and cook the sauce, stirring, for 2 minutes. Stir in the cream and salt and pepper to taste.
3. In a bowl combine the potatoes, the Romano, the Parmesan, the eggs, and salt and pepper to taste. Spread ¼ cup of the sauce in a buttered 10-inch round oven-proof serving dish, spread half the potato mixture over the sauce in the dish, and top the mixture with half the remaining sauce. Spread the remaining potato mixture in the dish and spoon the remaining sauce over it.
4. In a small bowl combine the bread crumbs and the remaining 2 tbsps butter, melted, sprinkle the crumbs over the sauce, and bake the potatoes in a preheated 350°F oven for 45 minutes, or until the top is golden.

Serves 6.

Boeuf Bourguignonne

This classic French dish is a favorite for dinner parties and buffets. And deservedly so! It can be made ahead—its flavor improves if it is—and needs only the simple accompaniment of French bread and a salad.
Be sure to use a very good quality Burgundy wine. You'll need two bottles: one for the dish and one to drink with it.

1 lb. salt pork, cubed
4 lbs. round or chuck, cut in 2-inch cubes
¼ cup Cognac
1 cup chopped onion
2 cloves of garlic, mashed
1 tsp. salt
1 bottle Burgundy
2 tsp. tomato paste
1 cup beef broth
2 bay leaves
1 tsp. leaf thyme
2 sprigs parsley
6 peppercorns
3 tbs. butter or margarine
1 lb. mushrooms, sliced
24 small white onions, peeled
4 tbs. flour
4 tbs. soft butter
1 tsp. grated lemon rind
2 tbs. chopped parsley

1. Put salt pork in small saucepan; cover with water. Bring to boiling and simmer 5 minutes. (This blanching removes much of the salt that might affect flavor.) Drain pork and pat dry. Cook pork in large kettle or Dutch oven until crisp and brown. Remove and reserve.
2. Brown beef well on all sides in the fat remaining in the kettle. Add only enough beef to the kettle to cover the bottom, or the beef might stew and not brown. Remove browned pieces before adding more beef. When beef is browned, pour off any remaining fat. Return beef to kettle.
3. Heat Cognac in small saucepan, pour over beef and ignite carefully. When flames have died, add onion, garlic, salt, wine, tomato paste, and ½ cup of beef broth.
4. Make a bouquet garni: put bay leaves, thyme, parsley, and peppercorns in small piece of clean cheesecloth and tie securely. Push down into liquid. Bring to boiling then lower heat. Cover and simmer 2 to 2½ hours or until beef is tender.*
5. Heat 3 tbsps butter or margarine in skillet. Sauté mushrooms quickly until just tender, remove and  reserve. Add onions to fat remaining in the skillet and brown well (browning will be spotty). Add the remaining beef broth. Bring to boiling, lower heat and cover. Simmer about 10 minutes or until onions are tender.
6. Make a beurre manie : blend 4 tbsps flour and 4 tbsps butter to form a smooth paste. This is the thickening for the bourguignonne. When beef is tender, remove from the liquid and keep warm. Remove bouquet garni and discard. Add beurre manie bit by bit to hot liquid until it has reached desired thickness.
7. Stir in lemon rind. Return beef to kettle, and add the onions and mushrooms. Add salt pork bits. Heat until bubbly and sprinkle on the parsley. Serve with small boiled potatoes or buttered noodles. Makes 6 servings.

* - Bourguignonne can be oven cooked in a large, covered casserole. Cook at 350° F for 2 to 2½ hours or until tender. Remove from oven and thicken the liquid over direct heat with the beurre manie.

Pan-seared Chops with Raisin-Madeira Sauce

This sweet-savoury sauce is a great complement to tender grilled pork or veal chops. The raisins are soaked in warmed Madeira so they become extremely tender and provide a great texture for the sauce. Serve this with sautéed greens and a roasted squash purée.

½ cup Madeira wine
¼ cup dark raisins
4 bone-in pork or veal chops
1 tbsp fresh chopped rosemary
½ tsp each coarse salt and freshly cracked pepper
2 tbsp olive oil
1 tbsp butter
2 tbsp minced shallots
1 clove garlic, minced
1 ½ cups veal or chicken stock
¼ cup heavy cream

1. In a small saucepan, bring Madeira to boil over medium heat and reduce slightly. Remove from heat and stir in raisins. Cover and let sit for 30 minutes.
2. Heat oven to 350°F.
3. Season pork or veal with rosemary, salt, pepper and 1 tbsp olive oil. Let sit for 10 minutes. In large skillet, melt butter and remaining olive oil over medium-high heat. Sear chops on each side until golden, about 3 minutes per side. Transfer to oven and cook until medium-well for pork, about 15 minutes, or medium-rare for veal, about 10 minutes. Transfer to platter to rest.
4. In the same skillet, remove all but 2 tbsp fat, add shallots and garlic and cook for 1 minute over medium-high heat. Stir in raisins with their liquid and stock. Cook until reduced by half, about 10 minutes. Whisk in cream and let thicken slightly, about 2 minutes. To serve, transfer to a pre-warmed sauce boat or spoon over the individually plated chops.

Serves 4

Shrimp Thai Risotto

Rich incredibly creamy coconut milk permeates every spoonful of this elegant party dish. Make ahead to the point of adding the shrimp, if you like, then refrigerate. Come party time, place on a burner and stir away just until the shrimp are perfect.

3 tbsp dark sesame oil
1 large onion, chopped
2 cups arborio rice
2 cans coconut milk
2 cups water
¼ cup fish sauce
Finely grated peel and juice of 1 lime
1 tsp salt
1 tsp dried chili flakes
14 oz fresh or frozen shelled shrimp
1 cup frozen green peas (optional)
1 ½ cups chopped fresh coriander or shredded fresh basil, preferably Thai basil
1 ½ cups water

1. Heat sesame oil in a large wide saucepan over medium heat. Add the onion and sauté until it begins to soften, about 4 minutes. If it starts to brown, reduce heat. Add rice and stir constantly for about 2 minutes. Stir in the coconut milk and 1 cup water. Then add the fish sauce, lime peel and juice, salt and chili flakes. As soon as it comes to the boil, reduce heat to low. Cover and simmer for 15 minutes. Adjust heat so bubbles just break on the surface. Stir often and if it starts to stick reduce heat. Uncover and stir in about ½ cup of remaining water. Stir slowly and frequently until most of the liquid is absorbed. Continue this process of adding water and stirring until the rice is almost tender to the bite, very creamy and still a little soupy. You may not need the last ½ cup of water.

2. If making ahead, as soon as the rice is almost done as you like, place it in a dish. Cover and refrigerate up to a day. When ready to finish refrigerated rice, defrost frozen shrimp following package directions and rinse frozen peas. Chop coriander. Heat 1 cup water in a large wide saucepan over medium heat. When boiling, add all the cold rice mixture. Stir frequently, breaking up the rice mixture, until warm and creamy. You may need to stir in another ¼ to ½ cup water, then go to point 4.

3. If not making ahead, during the time the rice is cooking, defrost the shrimp following package directions, rinse frozen peas with water and chop coriander.

4. As soon as the rice is al dente, add the peas and shrimp. Stir gently until they’re hot and the shrimp turn pink, about 4 minutes. Stir in about 1 cup chopped coriander. Taste and add a drizzle of lime juice and fish sauce if needed. Scatter with fresh coriander and/or basil.

Serves 6

Prosciutto Wrapped Monkfish with Tapenade

Monkfish has a rich flavour and firm texture that’s very much like lobster. The homemade tapenade and prosciutto wrapping add pizzazz to the fish, so keep things simple by serving it with mini potatoes roasted with olive oil and herbs de Provence and a juicy tomato salad.

½ cup oil-cured black olives, pitted
3 tbsp olive oil
2 tbsp drained and rinsed capers
2 tbsp lemon juice
1 tbsp coarsely chopped fresh rosemary leaves
1 clove garlic, coarsely chopped
¼ tsp freshly ground black pepper
6 small boneless monkfish tails, about 6 oz each
12 thin slices prosciutto, about 8 oz
Lemon wedges and rosemary sprigs for garnish

1. Preheat barbecue to medium.
2. In a mini-chopper, combine olives, 2 tbsp olive oil, capers, lemon juice, rose- mary, garlic and pepper. Pulse until finely minced and a fairly smooth paste forms, scraping down the sides of the chopper once or twice.
3. Spread tops of monkfish tails with olive mixture, dividing evenly. Wrap each monkfish tail in 2 slices of prosciutto, overlapping slices slightly. Brush prosciutto-wrapped monkfish with remaining olive oil.
4. Grill monkfish, with lid closed and turning monkfish once, until prosciutto is slightly crisp and monkfish is opaque throughout, 10 to 12 minutes.
5. Divide monkfish among 6 dinner plates and garnish with lemon wedges and rosemary sprigs.

Serves 6

Greek Meatball in Pita

These meatballs are the basis of a Mediterranean style sandwich. They can also be served as an appetizer with tzatziki.

1 lemon
¼ cup dried unseasoned bread crumbs
1 egg, lightly beaten
¾ lb ground veal
¼ cup finely grated peeled potato
1 green onion, finely minced
2 garlic cloves, minced
2 tbsp finely chopped fresh mint leaves
1 tsp dried oregano leaves
½ tsp salt
Generous grinding of black pepper
3 tbsp all-purpose flour
Olive oil
6 medium pita

FILLINGS
Tzatziki, crumbled feta, sliced tomatoes, red onion and cucumber, and shredded lettuce and olives.

1. Finely grate peel from lemon into a large bowl, then squeeze in about ¼ cup juice. Add bread crumbs and let stand 5 min- utes, so bread crumbs absorb the juice.

2. Stir in egg then veal, potato, onion, garlic, mint, oregano, salt and pepper. Mix gently just until combined. Form into 1-inch meatballs, then flatten slightly. Place flour on a plate. Lightly coat meatballs in flour, shaking off excess. Set meatballs on a baking sheet.

3. Coat a large frying pan with oil and set over medium heat. Add as many meatballs to pan as you can without crowding it. Turn gently until they’re golden on all sides and cooked through, 8 to 10 minutes. Repeat with remaining meatballs adding more oil if needed.

4. Slice off top third of pita and open up the pocket. Slather inside with tzatziki. Then fill with about 5 meatballs and filling ingredients. Sprinkle with a little mint if you wish.

Moroccan Lamb Tagine

In Morocco, tagines, or stews, are cooked in a pottery dish called a tagine slaoui, which has a conical lid that helps capture the steam to produce moist stews in rich sauces. Using a large Dutch oven produces similar results. Serve with steamed couscous or warm flatbread.

3 lbs boneless lamb shoulder
2 tbsp olive oil
2 onions, sliced
2 carrots, sliced
4 cloves of garlic, minced
1 tsp ground cumin
½ tsp all-spice
½ tsp ground cinnamon
1 tbsp tomato paste
¼ cup dry white wine
1 cup chicken stock
1 bay leaf
½ tsp each, salt and freshly cracked pepper
½ cup Jumbo Flame raisins
½ cup sliced, dried apricots
1 cup canned, drained and rinsed chickpeas
1 tsp orange zest
2 tbsp freshly squeezed orange juice
¼ cup pine nuts
¼ cup freshly chopped parsley
¼ cup freshly chopped mint

1. Trim lamb and cut into 1 inch cubes. In a saucepan, heat oil over medium-high heat. Brown lamb in batches. Transfer the lamb to a plate.
2. Heat oven to 350°F.
3. Drain any fat from pan and reduce heat to medium. Cook onions, carrots, garlic, cumin, all-spice and cinnamon, stirring until onions are softened, about 5 minutes. Add tomato paste and stir in for 30 seconds. Add wine, scraping any brown bits from the bottom of the pan, and cook, stirring for 1 minute. Add chicken stock, bay leaf, salt and pepper. Return lamb and any accumulated juices to pan; bring to a boil.
4. Place all the ingredients in a tagine and put it in the centre of oven for 1 hour.
5. Stir in raisins, apricots, chickpeas, orange zest and juice; cover and cook until lamb is tender and sauce is thickened, about 30 minutes. Discard bay leaf.
6. Meanwhile, in a small skillet, toast pine nuts over medium heat, shaking often, until golden, about 3 minutes; sprinkle over the stew. Sprinkle the parsley and mint over the dish and serve. Makes 6 to to 8 Servings.

Shrimp Vol-au-vent Appetizer

• 24 vol-au-vent shells
• 3 tbsp butter
• ⅓ cup minced shallots
• 3 oz fresh mushrooms, chopped
• 3 tbsp flour
• Salt & pepper to taste
• Pinch of nutmeg
• 1 cup whipping cream
• 1 lb peeled, cooked small shrimp
• 2 to 3 tbsp sherry
• 2 egg yolks
• Parsley, chopped

Melt butter and saute shallots. Add mushrooms and saute until soft. Add flour, salt, pepper and nutmeg and mix well. Slowly stir in the cream and cook for a few minutes. Add shrimp and sherry and stir until heated through. Add a little of the sauce from mixture to egg yolks and beat lightly, then stir into mixture.
In a 325°F oven, warm the vol-au-vent shells for 10 minutes. Spoon the mixture into shells and garnish with chopped parsley.

 

Tartar Sauce

This is a traditional tartar sauce. 

• 1 cup mayonnaise
• 2 tbsp minced dill pickle 
• 1-2 tbsp rinsed capers, minced 
• 1 tbsp chopped red onion 
• 2 tbsp lemon juice 
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley
• Dash of Tabasco sauce 

Mix all ingredients together.

Coq au Riesling

Active: 45 min; Total: 1 hr 30 min 4 to 6 servings

At GrUner in Portland, Oregon, chef Christopher Israel cooks dishes from central Europe, and beverage director Greg Cantu sources wines to match. This creamy braised chicken is fantastic with rich-but-dry Rieslings from Austria's Wachau, made with the harvest's ripest grapes. Try the Prager Achleiten or the Rudi Pichler Terrassen.

INGREDIENTS
4 pounds chicken legs, split
Kosher salt and freshly ground pepper
¼ cup canola oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 medium shallots, chopped
1 ½ cups dry Riesling
1 ½ cups chicken stock
4 thyme sprigs
2 tbsp unsalted butter
2 tbsp extra-virgin olive oil
1 lb mixed mushrooms, sliced
½ cup crème fraiche
2 tsp fresh lemon juice
Finely chopped tarragon, for garnish

1. Preheat the oven to 3000. Season the chicken with salt and pepper. In a large, enam-eled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate. Cook the remaining chicken, then pour off the fat and wipe out the casserole.
2. Heat the remaining 2 tablespoons of canola oil in the casserole. Add the onion, carrot, celery and shallots and cook over moderate heat, stirring, until the vegetables are soft-ened and lightly browned, 8 minutes. Add the wine and simmer for 1 minute, scraping up the browned bits from the pot. Add the chicken stock and thyme and bring to a boil.
3. Nestle the chicken in the casserole; cover and braise in the oven for 1 hour, until tender.
4. Meanwhile, in a very large skillet, melt the butter in the olive oil. Add the mushrooms and cook over high heat, without stirring, until well browned, 5 minutes. Season the mush-rooms with salt and pepper and cook, stirring, until tender, 3 to 5 minutes: transfer to a plate.
5. Transfer the chicken to a plate. Strain the braising liquid through a fine sieve into a heatproof bowl, pressing on the solids; skim off the fat. Return the braising liquid to the casserole and boil until reduced to 11/2 cups, 3 to 5 minutes. Whisk in the crème fraiche and lemon juice and season with salt and pepper. Add the mushrooms and chicken to the sauce and simmer for 3 minutes. Garnish with tarragon and serve.

Oranges in Lemongrass Syrup

• 4 large oranges
• 3/4 cup sugar
• 2/3 cup water
• 2 lemongrass, bruised and cut into 3" pieces
• 2 fresh ginger coins
• 1 Pomegranate or Passion fruit (optional)
• 1-4 Mangos (optional)
• Pinch of salt

1. Place the ingredients in a small pan. Heat gently until sugar is dissolved. Bring to a boil and cook 2 minutes uncovered. Refrigerate overnight.
2. Use a paring knife to peel oranges, removing the skin including the outer membrane of each segment. Use a larger knife to cut each segment away from the membrane separating the segments. Place in a serving dish.
3. Strain the syrup and pour over orange segments. Allow oranges to marinate for 30 minutes. Serve.
4. Optional: Sprinkle pomegranate or passion fruit seeds over the oranges. You could also replace the oranges with mango or use a combination of the two.

See How to Segment an Orange, including an instructional video.

Source: The Hungry Planet