Recipe:Zucchini and Pesto Puff Pastry Tart

Today is the beginning of my official return to blogging! Really, I promise this time.  With that in mind, it is also the beginning of summer, fresh vegetables are aplenty and I have a plethora of posts in my head.   I made this zucchini tart so I could experiment with store bought puff pastry.  And let me tell you, there is a significant difference between ordinary not all butter puff pastry and Dufour puff pastry.  I've made puff pastry from scratch, roll, add more butter, fold, roll and repeat- about a hundred times. I did not have my home-made version next to it, but truly- once baked I could not have told the difference.  What I figured out was that some of the other brands have additives and are not 100 percent butter, Dufour is nothing but flour, water, butter. I never said it was low fat- but if you're going to make puff pastry, lets do it right please.  To make this lower in fat, the zucchini can be placed directly on a lightly greased glass pie pan, layered with the mozzarella and then more zucchini with pesto and herbs on top.  Maybe I'll make that another day, (like right before having to hop into my bathing suit!).  As for today though, we're going with the yummy all butter version.

Defrost the puff pastry in the refrigerator, its best to keep it somewhat cool at all times.  If you want it a little more golden brown, you can add an egg wash right before baking.  I used zucchini because it's what's in season, but I think some beautiful heirloom tomatoes or asparagus would work nicely as well.
If I was using tomatoes, I would just slice them thickly and not saute them.  For asparagus, I would lightly blanch them if they are thick or saute just a little if pencil thin.

Zucchini and Pesto Puff Pastry Tart

1/2 cup homemade pesto (recipe in index)
2 small zucchini or summer squash, sliced
1 package Dufour puff pastry, defrosted (I found it at Whole Foods)
Olive oil
coarse sea salt
Freshly ground black pepper
Assorted Herbs (I used thyme, basil, oregano and parsley)
2-3 large balls freshwater mozzarella


Preheat oven to 400 degrees

1. Roll out puff pastry on a parchment covered baking sheet.  With a sharp knife or pastry cutter, score all around the sides of the rectangle, one inch from the edge.  This will make the sides puff up higher and give the appearance of a crust.

2. In a large saute pan over medium high heat, heat olive oil until almost smoking, a couple of minutes.
Place zucchini in pan, season with a little salt and pepper and lightly brown on both sides.

3. Arrange zucchini evenly over pesto on puff pastry shell.  Bake for about 15 minutes or until shell is puffed ad very light brown.  Remove from the oven and top with freshwater mozzarella slices and about half of the fresh herbs.  Continue to bake until cheese has melted and crust is golden brown.  Remove from oven and top with additional fresh herb chiffonade and drizzle a little more pesto on top if desired. Serve hot or at room temperature.

Roast Pumpkin Soup

I used to not be very fond of pumpkin, specially in pies. For me, their purpose was mostly Jack o' lanterns and front porch decorations. But, a few years ago I discovered pumpkin soup and pumpkin risotto and pumpkin ravioli with burnt butter and I was hooked! I usually make Pumpkin soup after the first cold snap, but since it may be January before that happens and the weather is somewhat crisp I have made it now. Really tasty, easy to make, and best of all, makes the whole house smell like fall. (and yes, if you're wondering, that is what 'fall' smells like!)

Any type of pumpkin will work, I usually purchase one of the smaller ones as I think they are a little bit tastier than just a regular field pumpkin. I garnished the soup with a few roasted pumpkin seeds. I get the type that are already shelled and saute them with a little olive oil, salt and pepper.


Roasted Pumpkin Soup

4 cups peeled cubed pumpkin
1 large yellow onion, minced
6 cups chicken broth
2 cups heavy cream
4 Tablespoons butter
1 Tablespoon fresh Thyme
salt and freshly ground pepper
1/2 teaspoon mace
1/4 teaspoon cayenne pepper
1 Tablespoon minced garlic
1 bay leaf
2 Tablespoons olive oil

1. Preheat oven to 350 F. In a medium bowl toss pumpkin with olive oil and and salt and pepper. Cook for 45 minutes until soft, and set aside.

2. In a large heavy-bottomed stock pot melt butter and saute over medium heat for 5 minutes. Add garlic, thyme, bay leaf and spices and cook for an additional 15 minutes. Add 4 cups of the chicken stock and 2 cups of cream. Simmer over low heat.

3. Place cooled pumpkin in food processor with reserved chicken stock (2 cups) and puree until smooth.

4. Add pureed pumpkin to the soup, bring to a boil over medium heat. Reduce heat to low and simmer for 1 hour.

Serves 8-10

Recipe: Marinated Grilled Asparagus

This is my photographer friend Arthur's asparagus recipe. The recipe is very simple to make, easy clean up and super tasty. I actually cooked them in the oven, but they can easily be cooked on the grill.

Wrapping the asparagus in foil keeps them from falling between the grill grates and makes clean up easy. Cooking time will vary based on the thickness of the asparagus. Pencil thin asparagus are my favorite, but they are not always available. This time around they were rather thick so they took a little longer to cook. I usually trim asparagus about 2" or a little less, depending on how fresh they are, basically you want to go as high on the stalk to the point that you could snap off with your hands- cutting off the dry area. From start to finish the recipe can be prepared in about 25 minutes.

Marinated Grilled Asparagus:

2 bunches fresh asparagus

1/4 cup chopped red onion

2 tablespoons minced garlic

salt and pepper to taste

1/4 cup olive oil

juice of 1 lemon

1 lemon, sliced

1/2 teaspoon cayenne pepper

1 tablespoon chopped fresh rosemary

1. Trim and wash asparagus and lay on two pieces of overlapped foil (see photo). Pull up the sides of the foil to keep the liquids from running out and sprinkle asparagus with remaining ingredients.

2. Enclose asparagus is foil making sure to seal edges well. Bake in preheated 350 degree oven for 20-25 minutes or place package on medium hot grill for the same amount of time.

Recipe: Corn and Potato Chowder with Gorgonzola Dolce

I'm back. I took a little hiatus- life was overwhelming me. I'll leave it at that. Amazingly enough though, readership has gone up while I've been gone. I wont read too much into that.

My absence makes me a little sad- I've missed most summer foods, which are actually my favorite. Nothing is as good as cooking with freshly picked ruby red tomatoes, but corn will have to do for today. This is one of my favorite soups, specially in the summer when corn is sweet and not so starchy, frozen corn is not a good choice here- it's just never the same. The soup comes together quickly and is composed of pretty basic ingredients I am likely to have in the pantry at any given time. I like Gorgonzola Dolce crumbles as a topping, it melts beautifully and takes the flavor of the soup to a whole other level- if you are not a fan of blue cheeses, substitute a sharp white cheddar.

Corn Chowder with Gorgonzola Dolce

4 strips bacon, chopped
1 cup chopped yellow onion
3 tablespoons olive oil
3 tablespoons unsalted butter
1/3 cup flour
1-2 teaspoons coarse sea salt (depending on the saltiness of your chicken stock)
1 teaspoon freshly cracked black pepper
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
6 cups chicken stock
2 yukon gold potatoes, cubed- unpeeled
4 ears fresh corn
2 cups milk, cream, or half and half (I use whatever I have- obviously cream is best!)
1 tablespoon fresh thyme leaves
1/4 pound Gorgonzola Dolce

1. In a large heavy stock pot over medium heat, cook bacon with olive oil until crispy- about 5 minutes. Remove bacon with a slotted spoon and set aside for topping.

2. Add onions and butter and cook until translucent, they should just be beginning to brown around the edges- about 10-15 minutes. Add flour, salt, pepper, turmeric and cayenne pepper. Stir to combine and cook an additional 5 minutes, stiring to make sure mixture does not stick to the sides of the pot.

3. Add chicken stock a little at a time while whisking flour and onion mixture into stock. Add potatoes, bring to a boil over medium heat and cook until potaoes are almost all the way cooked- about 10 minutes. Add corn and fresh thyme and cook 5 minutes, add cream, half and half or milk- whichever you are using and bring back to a boil. Simmer for about 5 minutes, check seasonings then serve hot with gorgonzola dolce and bacon crumbles.

Creole Polenta with Fresh Corn

Yes, I know...2 weeks since my last post, lets just say things have been a little crazy. But, I think I will amply make-up for it with this little treat. When I make Shrimp creole, I always double the recipe for the sauce and freeze half of it before adding the shrimp. I do this because it freezes beautifully and I have found many ways to use it. Sometimes I heat the sauce and just add fresh shrimp, but this dish is one of my favorites- and oh so very comforting. I am not usually a casserole making type of girl, mostly I think they taste like mush- but this is my one true exception. If you must- it could be made in a casserole dish. I use a springform pan so it's easy to unmold and I get prettier looking pieces. An 8 inch pan will make a taller torte while a 9 inch pan will be just a little flatter- both work well, use what you have.

When adding the second layer of polenta to the pan, be sure to spoon it lightly and evenly so it does not get all mixed into the sauce. If it does- it's OK, it just looks better the other way.

1 ear fresh corn
1/2 cup chopped shallots
2 cups polenta
4 cups chicken stock
2 cups heavy whipping cream
1 tablespoon fresh thyme
2 t butter
1 1/2 cups grated Parmesan cheese
2 1/2 cups Creole sauce- recipe found here

1. In a large dutch oven or stock pot melt butter over medium heat. Add shallots and cook until they start to brown. Add fresh corn and dry polenta and cook while stirring for about 20 minutes or until the polenta is toasted.

2. Add chicken stock, fresh thyme and continue to cook while stirring for 20 minutes longer. Add whipping cream and cook 10 minutes longer until bubbly and thick. Season with salt and pepper to taste. Remove from heat and continue to stir for an additional 5 minutes until slightly cooled and thickened.

3. Grease 8" or 9" springform pan and pour half of the polenta into the pan and spread evenly. Add 2-1/2 cups Creole sauce to the polenta in the pan and spread evenly. Cover with remaining polenta by spooning it evenly over sauce.

4. Sprinkle 1 1/2cups grated parmesan cheese over polenta and bake for 1 hour at 350 degrees. Cool for 30 minutes before unmolding. Serve warm or at room temperature.

Tabouleh Stuffed Tomatoes

Tabouleh is one of my favorite salads, specially when tomatoes are ripe, fresh and ruby red. I like my tabouleh with a generous amount of flat leaf parsley and fresh mint. Now that the weather has warmed up, the herbs in my garden have just taken off, becoming so robust they provide a generous harvest. The Italian flat-leaf parsley specially, since it did not die down over the winter is bigger than I have ever seen it and I was able to cut off at two big bundles this morning. The bulgur is a great alternative to rice and feels a lot healthier to me when I eat it. Note that the salt quantity is for coarse sea salt, if you are using table salt use half the amount called for; Kosher salt would remain the same.



I prepare tabouleh with a little extra spice, I recently discovered Cavender's all purpose Greek seasoning. I buy the kind without MSG, be sure to read the label...there is just no need to add extra chemicals to a dish like this, but the seasoning blend is flavorful and unique. I went to the Farmer's market this weekend and found the most beautiful tomatoes which I stuffed with the tabouleh, they made a great little lunch along side some pieces of Greek feta with a little olive oil and Kalamata olives. The tabouleh is best after it marinates for a while, but I m not usually that organized to make things very far ahead or most of all patient enough to wait after preparing it. It's great as a side dish with grilled shrimp and chicken, or stuffed into a fresh piece of pita bread with a little Feta cheese.



Tabouleh Stuffed Tomatoes

1 cup bulgur (cracked wheat)
1-1/2 cups boiling water
3 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
1 tablespoon coarse sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon Cavender's all purpose Greek seasoning
1/4 teaspoon ground Cumin
1 medium cucumber
1 cup cherry or grape tomatoes, quartered
1 cup chopped Italian flat-leaf parsley
1/2 cup chopped fresh mint
1 garlic clove, minced
1 mounded tablespoon minced shallot

6 medium tomatoes for stuffing


1. In a large bowl, combine bulgur, lemon juice, about 1/2 tablespoon salt, olive oil and boiling water and stir to combine. Allow mixture to rest at room temperature for about an hour or until all liquid is absorbed.

2. Peel cucumber and slice in half (longways), then quarter. You should now have 4 triangle looking pieces with the seeds at the points. Slice seeds off then chop into 1/4" thick pieces. Add cucumbers, tomatoes, and all remaining ingredients to bowl with bulgur. Adjust seasoning to taste, sometimes I add a little extra lemon juice to make the flavors pop.

3. Slice tops off tomatoes and scoop out flesh, then lay on a towel to drain a few minutes. Fill with tabouleh and serve.

Asian Noodle Salad with Spicy Peanut Sauce

I have been craving this salad for some time now. I have seen various versions of it in cookbooks, but the peanut dressing recipes I have seen have not appealed to me. I finally got my peanut sauce down and could not wait to make the noodle salad. I like linguini for this recipe, but regular spaghetti or fettuccini noodles would work fine as well. In the summer, I would probably replace the baby corn with fresh corn, but canned baby corn works fine in the winter. I made a generous chiffonade of mint and cilantro and basil, I needed lots of green in my salad. To make a chiffonade, roll your herbs as if you were rolling a cigar then with a sharp knife slice the "cigar".

Toss a little sesame or vegetable oil (a teaspoon or less), into the noodles after they drain, it will keep them from clumping together. Shredded rotisserie chicken would be a great addition to add some protein. I also seasoned them at the table with Siracha sauce- I like spicy. When thinning the peanut sauce for the noodles, add the water a little at a time until it's the consistency of honey.

This past weekend I went to the farmers market and found the most beautiful purple carrots, I used them here. Almost any vegetable will work well in this salad, other good additions are celery, zuchinni, squash, broccoli and spinach. I like slicing the vegetables in different shapes to add texture.

Asian Noodle Salad with Spicy peanut Sauce

1 lb. linguini, cooked al dente in salted water
1 red bell pepper, sliced thinly
2 carrots (I used orange and purple), julienned
1 can water chestnuts, sliced
1 cup canned baby corn
1/2 teaspoon minced garlic
1 cup mixed herbs (basil, cilantro, and mint) chopped (read about chiffonade above)
1 teaspoon fresh ginger, minced
1 recipe peanut sauce found here
1/4 cup chopped salted peanuts for sprinkling on top

1. Place all ingredients in a large bowl. Whisk 2 cups peanut sauce with up to 3 tablespoons of water to thin it out a little bit. Add peanut sauce to noodles and vegetables and toss together until evenly coated. Garnish with chopped peanuts and herbs. Serve warm, cold or at room temperature.

Caribbean Black Bean and Rice Salad

I am not a very big meat eater, if you have browsed the list of recipes here you may have noticed meat is not one of my main ingredients. I am not a vegetarian, but I would rather eat vegetables, fruits, and grains more so than a big steak. I make this dish fairly regularly, specially on the nights I am cooking for myself. I love to eat this over some crisp greens while still warm or chilled as a salad, specially in the summer time.

The color and flavor the Saffron imparts on the rice is wonderful. The longer the beans and peppers marinate in the dressing, the more flavorful they will become. The dish comes together in under 30 minutes.

Caribbean Black Bean and Rice Salad

1 cup uncooked jasmine rice
2 cups water (to cook the rice)
2 pinches saffron threads, about 1/8 teaspoon

1 can black beans, drained and rinsed
1/2 yellow bell pepper, diced
1/2 red or orange bell pepper, diced
1 small tomato, seeded and diced
1/4 -1/2 jalapeno pepper (depending on how spicy you like it)
1/4 cup chopped fresh cilantro
salt and pepper to taste
1 avocado, sliced for garnish
additional cilantro leaves for garnish

Vinaigrette

1/3 cup olive oil
1/4 cup white vinegar
1 teaspoon coarse sea salt
1 1/2 teaspoons cumin
1/2 teaspoon chili powder blend
1 teaspoon Dijon mustard
freshly ground black pepper
1 garlic clove, minced

1. In a small sauce-pan over medium heat, bring water to a boil. Add saffron and rice, stir well place lid on pot and reduce heat to simmer. Cook until water has absorbed and rice is tender, about 20 minutes. Or, alternatively cook in a rice maker according to directions.

2. Make the vinaigrette by combining vinaigrette ingredients in a small bowl with a whisk until emulsified, set aside. While rice is cooking chop and combine peppers, tomatoes, cilantro, and black beans. Add half of the vinaigrette and toss to combine, season with salt and pepper to taste and set aside.

3. When the rice is cooked, place in a medium bowl and toss with the other half of the vinaigrette while rice is still warm. Season with salt and pepper to taste.

4. Combine rice and bean mixture and serve garnishing with avocado and additional cilantro.

Pappardelle with Baby Cauliflower, Pine Nuts, Bacon and Parmesan

This is what comfort food is all about for me. This dish was born out of my craving for these beautiful little baby cauliflower. I spotted them at the market about a week ago and because I was rushed they didn't make it into my cart. I had been thinking about them for a week (yes, I know... it's a sickness), so when I went back to do my shopping today the baby cauliflower quickly made it into my cart. The challenge now was to prepare a dish in which they would not get lost- or mushy. I used dry Pappardelle pasta, but any shape would work fine. I could have left the bacon out, but the thought of frying the pine nuts and cauliflower in the bacon fat was too good to pass up- gotta love that bacon! baby cauliflower are a bit milder and more tender than the mature variety, but those could be easily substituted instead.

I finished the dish off with a nice nutty Parmegiano-Regianno, I love good cheese. This is my favorite kind of food, simple, quick and satisfying, you can prepare this dish in under 30 minutes. For the bread crumbs, make your own by chopping some day old French bread, place on a cookie sheet and bake in a 400 degree oven for about 10 minutes. After the bread toasts I crush it up with my hands, but you could also give it a quick run through the food processor. The recipe is cooked in parts, I keep the cookie sheet used to bake the bread out and put my cooked ingredients on it while they wait to go back in the pan. When everything is cooked I place the pasta in a large heavy pot, combine all ingredients, shave the parmesan with a vegetable peeler and top the dish with the reserved bread crumbs and cheese. I use a large pot instead of the skillet because I like to have plenty off room to toss the ingredients together.


Pappardelle with Baby Cauliflower, Pine Nuts and Bacon

1/2 lb. dry pappardelle pasta
8 baby cauliflower
1/4 cup pine nuts
4 strips of bacon, chopped
2 cups fresh bread crumbs
2 tablespoons olive oil, plus extra for drizzling over pasta
2 teaspoons chopped garlic
1/4 cup chopped yellow onion
1 teaspoon fresh Thyme leaves
2 tablespoons chopped flat-leaf parsley
1/2 cup grated parmesan, plus extra for sprinkling on top
salt and freshly ground pepper to taste



1. Bring a large pot of salted boiling water to a boil. Drop the cauliflower in and cook for 2 minutes, pull them out with a slotted spoon and set aside. Bring the water back to a boil and drop the pasta in, cook until al dente, drain and set aside.

2. In a large skillet, over medium heat, heat olive oil until hot but not smoking. Add breadcrumbs and cook, stirring occasionally for a few minutes or until lightly browned.
Remove from heat and set aside.

3. In the same skillet, over medium high heat fry bacon until crispy. Remove bacon and set aside. Add onions, season with salt and pepper and saute until they begin to caramelize. Reduce heat to medium, add pine nuts, cauliflower, thyme and garlic to skillet and cook until golden about 5-8 minutes. Place the cooked pasta in a large heavy pot, drizzle a little olive oil over the pasta, just enough to coat it and add half of the bread crumbs, chopped parsley, 1/2 cup grated cheese and bacon and saute over medium-low heat until everything is heated through. Check for seasoning and serve hot, topping with reserved bread crumbs and shaved parmesan cheese.

One last note, this is my favorite Le Creuset pot- I use it almost daily!

Garbanzo Bean Soup with Israeli Cous Cous

This a light vegetarian soup with lots of vegetables and a nice broth. The weather here has been quite unpredictable, but mostly rainy damp and cold. I was craving a flavorful vegetable soup so I made Garbanzo (chickpeas) bean soup and served it with Israeli cous cous. Israeli cous cous is larger than traditional cous cous and is sometimes also called Marmaon. This soup is an easy weekday meal, it comes together in about 45 min from start to finish.

If you are using dry Garbanzo beans, soak them overnight, drain and cook them for about 45 minutes covered with water. After cooking, drain and rinse the beans and proceed with the recipe as written. I have found the only brand of canned Garbanzo beans I like is Progreso, they can sometimes be found in the Latin American section of the grocery store. The others I have tried, including the organic variety tend to be undercooked and a bit crunchy. If you want to add some meat, shredded chicken or smoked sausage would make a nice combination, you could also substitute chicken broth for the vegetable broth.

When making any soup, it is important all of the dry seasonings go in the pot early in the cooking stage. This allows the onions and other vegetables to absorb the spices, if they are added at the end they will end up just floating around the pot and the soup will not be as flavorful.

This is also my entry in the vegetarian blogging event called No Croutons Required, held by Lisa's Kitchen, you may look at the round-up here.

Garbanzo Bean Soup with Israeli Cous Cous

2 tablespoons olive oil
1/2 cup chopped onion (I used Vidalia Onions)
1 cup chopped carrots
1 cup chopped zucchini
2 cloves minced garlic
2 cans Chickpeas (garbanzo Beans) well rinsed and drained or cooked dry garbanzos (see note)
1 14 oz. can Italian tomatoes, chopped
1 tablespoon lemon juice
1/4 to 1/2 teaspoon chili powder (depending on how spicy you like your soup)
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh oregano
6 cups vegetable broth
1/4 cup chopped flat leaf parsley
1 teaspoon red pepper flakes
1 teaspoon cumin
sea salt to taste

Cous cous:

3 1/2 cups vegetable broth
2 cups Israeli cous cous
1 tablespoon butter
1 tablespoon chopped fresh mint


1. In a large soup pot over medium-high heat, heat olive oil. Add onions, carrots, and dry spices and saute until onions are a bit caramelized, about 10 minutes. Add zucchini, tomatoes(with juice), lemon juice, garlic and fresh herbs and continue to cook for about 5 minutes longer. Cut the tomatoes in half with a wooden spoon while the soup continues to cook. If you are adding meat, add it now.

2. Add vegetable broth and Garbanzo beans, bring to a boil then reduce heat and simmer for 30 minutes.

3. While the soup is cooking, make cous cous. In a medium sauce pan with a lid, melt 1 tablespoon butter over medium heat, add cous cous and lightly brown (about 5 minutes). Add 3 1/2 cups vegetable broth and bring to a boil. Reduce heat to simmer, cover and cook for approximately 20 minutes or until most of the stock has been absorbed. Fluff cous cous up with a fark and add chopped mint right before serving. Serve soup with a scoop of cous cous, garnish with additional herbs if desired.

Lentil Salad with Goat Cheese and French Vinaigrette

It seems like every year after Christmas, I am ready for winter to be over and Spring to begin. Unfortunately, that isn't the way it works and even though it's not exactly freezing outside, it is chilly and damp enough enough to remind me it is still December and we at least have 3 more months of this. This is also the time of year I get more than a little restless and come down with a massive case of wanderlust- the root of this is that I really wish I was at the beach right now. So of course I am craving the foods I eat at the beach- my corn and tomato salad, but neither of the main ingredients is at it's prime right now so I will have to wait not only for the salad, but for the beach as well.

Last night I was looking through all the magazines I haven't had a chance to go through for the last month. My favorite is Australian, Donna Hay, which really isn't helping matters at all since it is Summer in Australia and the magazine reflects it. So, this morning I compromised and decided to make a lentil salad which I drizzled with a French Vinaigrette. After all the rich holiday foods I have been eating and making, this is a nice fresh change. This Lentil salad is also very versatile, I have made chicken to go with it as it is good cold, hot and at room temperature. The vinaigrette is also really tasty on it's own, but the vinegar and oil separate very quickly so I found the best method to make it is by mixing it in a little jar. I saved a pretty little recycled jelly jar for this purpose, I put all the ingredients in, put the lid on and shake away which keeps me from endlessly whisking. I store it in the jar, and just shake it up when I need more. The vinaigrette will keep in the refrigerator for about a week.

I love lentils, my favorite are French Puy Lentils, they cook very quickly and have a very earthy flavor. I find that when making salads that is the best variety, although for soup I like green lentils as they are a little creamier when cooked. You may use either variety, the French ones will cook in about 25 minutes while green lentils will cook in about 45 minutes. Check them often while they simmer to make sure they do not overcook.

Lentil Salad
8 oz French Puy Lentils
2 Tablespoons olive oil
2 Bay leaves
1 sprig fresh Thyme
1/2 bell pepper, finely chopped
1 celery stalk, finely chopped
2 teaspoons minced shallots
1 teaspoon minced garlic
1 small tomato, seeded and diced
1/4 cup chopped fresh herbs- parsley, thyme, oregano
salt and freshly ground black pepper
4 cups chicken stock
4 oz crumbled goat cheese

French Vinaigrette
1/3 cup red wine vinegar
1 tablespoon minced shallot
3 teaspoons Dijon mustard
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
1/2 cup vegetable oil
1/2 cup olive oil

1. In a medium saucepan over medium heat combine olive oil, lentils, celery, bell pepper, shallots, garlic, bay leaves, and sprig of thyme, season with salt and pepper; cook until vegetables are tender, about 10 minutes.

2. Add enough chicken stock to cover lentils by a couple of inches, the amount will depend on the size of your pot. Bring to a boil, then reduce heat and simmer for 25-45 minutes depending on the type of lentils used, (see above). When lentils are tender, remove from heat, drain, discard bay leaves and thyme and set aside to cool.

3. Make vinaigrette by either shaking ingredients in a covered jar or by whisking together in a bowl.

4. In a serving bowl combine lentils, tomatoes, and fresh herbs. Drizzle with 1/2 cup vinaigrette and taste for salt and pepper. Add goat cheese and garnish with extra herbs, serve cold or at room temperature. If you are making the salad a day ahead add the herbs right before serving.

Potato Pancakes topped with Apple-Thyme Sauce

I love pancakes of any kind (as evident here), but these potato pancakes are at the top of the list, (yes, in my head there is a list). I top these with apple-thyme sauce and creme fraiche- a very tasty combination- if I do say so myself! I set my oven at 200 F and place the pancakes on a greased cookie sheet to keep them warm while I make the whole batch.

NOTES: Most of the time I use Granny Smith apples, but this time I combined them with Honeycrisp apples and the sauce came out better than ever and the texture improved because not all the apples turned into mush. If you don't have creme fraiche, use sour cream instead. Generously season the potatoes- the sauce is rather sweet, so the salt and pepper will balance everything out. The applesauce will keep in the refrigerator, covered, up to one month.

Potato Pancakes

1 medium onion, chopped
4 cups grated baking potatoes (peeled)
2 large eggs
2 Tablespoons all-purpose flour
sea salt and pepper
1/2 teaspoon Creole seasoning
2 Tablespoons chopped flat leaf parsley
6 Tablespoons vegetable oil
6 Tablespoons butter
Apple-Thyme sauce (recipe follows)
Creme Fraiche

1. Peel and grate potatoes with box grater or food processor. Place grated potatoes in a colander and rinse with cool water. Add onions to colander and set aside to drain.

2. In a large mixing bowl lightly beat the eggs, then whisk in the flour until mixed well.

3. With a paper towel pat the potatoes and onions until fairly dry. Add Creole seasoning and parsley, then season generously with salt and pepper.

4. Combine potato mixture with the beaten eggs and mix with your hands until incorporated, (do not over-work).

5. In a large heavy bottomed skillet, heat 1 tablespoon butter and 1 tablespoon vegetable oil over moderately high heat until butter melts. Drop 1/4 cup portions of potato mixture into pan and flatten with spatula to form 3 inch pancakes. Cook for 4-5 minutes on each side until golden brown. Place in the oven to keep warm. (I fry 3 pancakes at a time).

6. Using paper towels, carefully wipe out pan. Heat 1 tablespoon butter and oil and repeat.


Apple-thyme Sauce

4 cups chopped tart apples (see notes above)
1 1/4 cup sugar
1/4 cup apple juice
1 large Cinnamon stick
2 teaspoons fresh Thyme

1. Peel, core and roughly chop apples. In a medium stainless steel (or other non-reactive) sauce pan combine apples, sugar, Cinnamon stick and apple juice. Simmer for ten minutes stirring every now and then to make sure sugar dissolves. Cook for 10 minutes over medium heat.

2. Add 1 teaspoon Thyme and simmer for 5 minutes longer. The applesauce may appear to not be all the way done, but it continues to cook while cooling. I like the sauce to have a chunky consistency. Just before serving add the remaining 1 teaspoon thyme.

Crab Stuffed Mirlitons

When I was a little girl, my grandmother used to make Pipianes Fritos, which are sliced mirlitons filled with cheese, coated in an egg batter, and then pan fried. They were unbelievably good, but not having the same type of cheese or that particular variety of mirliton available here, makes them very difficult to replicate. (and with me, it's either perfect- or not at all!) So, when I learned how to make Louisiana style stuffed mirlitons-- I was hooked. They involve a bit of labor, but I promise, they are very well worth the effort. If you were on the lookout for another vegetable recipe for Thanksgiving, look no further- this is it!

NOTES: This is a great recipe to freeze. You can substitute a pound of shrimp for the crab meat and cook it with the stuffing. You can also substitute evaporated milk for the cream.

Crab Stuffed Mirlitons

4 mirlitons

2 tablespoons vegetable oil

2 cups chopped yellow onion

1 cup chopped red bell pepper

1 tablespoon chopped garlic

1 tablespoon fresh Thyme

1 tablespoon Tony's Creole seasoning

1 cup heavy whipping cream

1 lb. fresh lump crab meat

1/3 cup fine bread crumbs for filling plus extra to coat tops

1. In a large stock pot bring water and whole mirlitons to a boil. Cook over medium heat for 45 minutes. Drain and set aside to cool. When cool, slice in half and scoop out flesh with melon- baller. Set mirliton flesh aside.

2. In a large skillet heat oil over medium heat. Add onion and bell pepper and saute until lightly caramelized. Add garlic, reserved mirliton flesh, and herbs and spices and cook for 20 minutes.

3. Add cream to mirliton mixture and continue to cook for an additional 20 minutes or until it starts to thicken. Add crab meat and 1/3 cup bread crumbs and toss lightly.

4. Place mirliton shells on a greased baking sheet. Fill shells with stuffing, mounding tops, then lightly cover with bread crumbs.

5. Preheat oven to 350F and bake mirlitons until lightly browned, about 30 minutes.