Review of last recipe (photo above) - It looks like a mess, but it was so delicious!  The spiced cheese was such an excellent addition to that hot apple!

TODAY'S RECIPE - BURGERS WITH BASQUE VEGETABLES

Serves 4

3 medium onions, coarsely chopped (1 1/2 cups)
5 tbsp olive oil
2 medium sweet red peppers and green peppers; seeded and diced
1/4 lb cooked ham, diced
5 cloves garlic, minced
2 tbsp brandy
2 lbs medium ripe tomatoes, peeled, seeded and chopped OR
   2 cans (1 lb each) tomatoes, drained and chopped
1 tsp mixed leaf herbs (thyme, oregano, basil, rosemary), crumbled
8 tbsp (1/2 cup) white wine
1 tsp salt
5 tbsp chopped parsley
1/4 tsp pepper
1 1/2 lb ground round

Saute onions in 3 tbsp oil in a large skillet until tender; about 5 minutes.  Add red and green peppers and toss to coat with oil.  Cover and cook 5 minutes, then uncover and cook for another 4 minutes, stirring constantly.

Stir in ham and garlic, and saute 2 minutes.  Add brandy and bring to a boil, scraping up any browned bits from the skillet.  Cook for 1 minute, then add tomatoes, 1 tsp of the herbs, 3 tbsp of the wine and the salt; stirring often until the peppers are tender and the mixture has thickened; about 10 minutes.  Stir in 3 tbsp parsley and the pepper.  Add more salt if needed.  Keep warm over low heat.

Shape beef into 4 thick burgers.

Preheat oven to hot (425 degrees).  Heat the remaining 2 tbsp oil in a large skillet.  Sear burgers about 3 minutes on each side.  Spoon vegetable mixture into a shallow 8-cup baking dish.  Tuck burgers into vegetables.

Pour off fat from skillet.  Add the remaining 5 tbsp wine and bring to a boil, scraping up any browned bits from skillet.  Cook 1 minute and spoon sauce over burgers.

Bake in oven until the vegetables are bubbly and meat is medium rare, springy, but tender, about 10 minutes.  Sprinkle with remaining 2 tbsp parsley and serve over rice.

Review of last recipe (photo above) - It was quite delicious, but alot of prep work and not much could be done in advance... the reason I wouldn't make it again.

TODAY'S RECIPE - BAKED APPLES STUFFED WITH SPICED AND SPIKED
                                                      CREAM CHEESE

Serves 6

6 McIntosh apples, washed and cored
6 tsp sugar
8 oz. cream cheese, room temperature
5 tbsp firmly packed light brown sugar
1 1/2 tsp Triple Sec
1/2 tsp spice mixure

Spice mixture (makes 2 1/4 tsp):
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves

Preheat oven to 325 degrees.  Grease 12" baking dish.  Cut four 1" vertical slits around center of each apple to prevent bursting.  Arrange apples in prepared dish.  Sprinkle 1 tsp sugar over each apple.  Bake until tender, basting occasionally with juices in dish; about 1 hour.

Beat cream cheese, brown sugar, Triple Sec, and spice mixture in medium bowl until smooth.  Spoon evenly into the center of each baked apple and serve immediately.

Review of last recipe - For some reason, the photo didn't transfer onto my computer, but since it wasn't very visually appetizing, it was just as well.  The major problem I have with stuffed rolled meat is the inside layers of meat take longer to cook and the cheese just melts all over the place.  These were tasty enough, but nothing I would make again.  In fact, the veal was abit overpowered by the cheese and ham ... not how I like to eat veal (prefer lightly sauced; marsala or piccata).

TODAY'S RECIPE - FILLETS OF SOLE FLORENTINE
Talk about a blast from the past ... This recipe is from McCall's Magazine back in June 1977.  Interesting info about the history of that magazine on Wikipedia.  Growing up, I remember, the Betsy McCall cut-out paper dolls in the back of each issue.

Serves 6

Hollandaise Sauce:
3 egg yolks
1/2 cup (1 stick) butter, frozen
1 tbsp water
2 tbsp lemon juice
1/8 tsp salt

Wine Sauce:
3 tbsp butter
3 tbsp flour
1/2 tsp salt
1/8 tsp pepper
1 cup fish stock
1/3 cup light cream
1/2 cup heavy cream

6 fillets of sole (about 2 1/2 lbs)
1/4 cup lemon juice
2 tbsp finely chopped shallot
2 tsp dried tarragon
1 tsp salt
1 cup dry wine
2 pkg frozen chopped spinach (I will be using fresh)

Make hollandaise sauce.  Combine egg yolks, frozen butter, water, lemon juice and salt in a heavy saucepan.  Stir over medium heat with wire whisk until butter melts and sauce is smooth.  Remove from heat before it becomes too thick,  Cool completely.

Rinse fillets under cool water and pat dry with paper towels.  Brush both sides with lemon juice.  Fold into thirds, with dark side inside.  Arrange in single layer in large skillet.  Sprinkle with shallot, tarragon and 1 tsp salt.  Pour on the wine.  Bring just to a boil.  Reduce heat, simmer, covered for 5-10 minutes or until fish flakes easily when tested with a fork.  Do not overcook. 

Meanwhile cook the spinach, cover and keep hot. 

With slotted spatula, lift fillets to heated platter and keep warm.  Strain liquid from skillet into 2-cup measure.  There should be 1 cup of liquid; boil down if necessary. 

Make wine sauce by melting butter in saucepan, remove from heat and stir in flour, salt and pepper.  Gradually stir in fish stock and the light cream.  Over medium heat, bring mixture to a boil, stirring constantly until thickened. 

Remove from heat and stir in 1/3 cup wine sauce into spinach and toss. Place the spinach mixture on the bottom of  a 12" x 8" x 2" broiler proof pan and spread evenly.  Arrange fillets in a single layer on spinach.
Spoon remaining wine sauce over them.  Beat heavy cream until stiff.  Fold into hollandaise sauce and spoon over the wine sauce.  Place under broiler for 2-3 minutes or until the top turns golden brown.

Review of last recipe (photo above) - Yummy ... and I decided to only use one-half the glaze (to lower the caloric load), and I would advise you to do so too.  The rum flavor is intense, and I may just be a little bit drunk from this dessert.

TODAY'S RECIPE - BOCCONCINI

Serves 4

8 very thin escalopes of veal
salt and pepper
4 rashers of ham or bacon, cut the same size as the veal
4 slices gruyere cheese
2 eggs
breadcrumbs for coating
6 oz butter
8 slices of fried bread (croutes)

Beat veal until 1/8" thick, trim into neat shapes and sprinkle with salt and pepper.  On each piece of seasoned veal, place half a rasher of ham and half a slice of gruyere cheese.  Roll up veal and tie with string.  Coat with beaten egg and breadcrumbs and fry in butter until golden and cooked.  They are ready when the cheese is just melting.  Remove the string and serve hot on freshly made croutes.

Review of last recipe (photo above) - Don't know why one-half was crusty and the other not, but I baked it for 35 minutes for a firmer souffle and it made a great lunch with a salad on the side.

TODAY'S RECIPE - BACARDI RUM CAKE

Cake:
1 cup chopped pecans or walnuts
1 18 1/2 oz pkg yellow cake mix (with pudding in the mix)
3 eggs
1/2 cup cold water
1/3 cup oil
1/2 cup Bacardi dark rum

Glaze:
1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

Preheat oven to 325 degrees.  Grease and flour a 10" tube or 12 cup bundt pan. 

Sprinkle nuts over bottom of pan.  Mix all the cake ingredients together.  Pour batter over nuts.  Bake for 1 hour.  Cool.  Invert on serving plate.  Prick top.  Spoon and brush glaze evenly over the top and sides.  Allow cake to absorb glaze.  Repeat until all the glaze is used.

For the glaze, melt butter in saucepan, and stir in water and sugar.  Boil for 5 minutes, stirring constantly.  Remove from the heat and stir in rum.

Serve with whipped cream!

Review of last recipe (photo above) - I couldn't see myself making any kind of pot pie without adding carrots and peas.  Just onions and mushrooms would not cut it.  Overall, very tasty, although it needed extra salt and pepper.  The chicken was tender and the red wine sauce was very good.  The preparation was quite time consuming, however, which would probably make me shy away from making it again.

TODAY'S RECIPE - CRABMEAT SOUFFLE

Serves 4

1 cup chopped green onions
1/2 tsp tarragon
5 tbsp butter
5 tbsp flour
1 cup milk
1 tsp salt
1/2 tsp pepper
1 cup (4 oz) shredded cheddar or swiss cheese
2 tbsp tomato paste
6 eggs, separated
6 oz crabmeat
1/8 tsp cream of tartar

In a small skillet, saute onions with tarragon in butter until tender.

In a medium non-stick saucepan, stir flour with milk until blended.  Stir constantly over high heat until thickened and smooth for 1 minute.  Remove from heat and add salt, pepper, cheese and tomato paste, and stir until cheese is melted.  Beat in yolks one at a time, beating well after each one.  Stir in crabmeat and green onions.

In a large bowl, beat egg whites until foamy.  Add cream of tartar and continue beating until whites hold short, moist peaks.  Stir a quarter of the whites into sauce to lighten, then pour sauce over remaining whites.  Fold together until almost completely blended; the mixture may be slightly marbleized. 

Pour into well greased 1 1/2 quart souffle dish fitted with collar (I made a collar out of buttered parchment paper), and smooth top.  Bake in preheated 375 degree oven for 25-35 minutes, depending if you like it saucy or firm in the center.

Remove collar and serve immediately.

Nutritional Information - 425 calories, 29 G protein, 16 G carbohydrates, 27 G fat, 479 mg cholesterol, 2428 mg sodium

Review of last recipe (photo above) - I had such great hopes for the babas.  Not having made many yeast doughs in my life, I don't think the dough rose sufficiently, but I went onward anyhow.  After soaking up the maple syrup, they were soggy and I don't like soggy desserts ... Who knows, maybe the husband will like them with some whipped cream.

TODAY'S RECIPE - BISTRO CHICKEN POT PIE

Serves 6

2 oz slab bacon, diced
1 cup water
6 tbsp butter
2 whole chicken breasts, halved, skinned and boned; cut into 1" pieces
12 small white onions (1 lb), halved
12 mushrooms (3/4 lb), quartered
2 tbsp flour
1/4 tsp dried thyme
1/4 tsp dried basil
1 cup chicken broth
1 cup dry red wine
2 tsp tomato paste
1 clove garlic, minced
1/2 pkg pie crust mix (will be using already made Pillsbury pie crusts)

Simmer bacon for 10 minutes in the water in a small saucepan.  Drain and pat dry on paper toweling.

Saute bacon in 1 tbsp of the butter in a large skillet until lightly browned and fat is rendered.  Remove bacon with slotted spoon and place on paper towel to drain.  Add 1 tbsp butter to the drippings in the skillet.

Brown chicken pieces in skillet.  Remove with slotted spoon to bowl.  Add 2 tbsp butter to the skillet.

Brown onions in skillet, cover.  Simmer 10 minutes shaking pan occasionally.  Place onions in bowl with chicken.  Add remaining 2 tbsp butter to skillet.

Saute mushrooms in skillet just until golden.  Remove to small bowl.

Return chicken and onions to skillet.  Sprinkle flour, thyme and basil over, toss lightly to coat.  Gradually stir in chicken broth, wine, tomato paste and garlic.  Cook slowly over medium heat, stirring constantly, until mixture thickens; about 2 minutes.  Lower heat and cover.  Simmer for 15 minutes.  Turn into 2-quart casserole,  Stir in bacon and mushrooms.

Prepare pastry, and roll out to a piece slightly larger than top of casserole.  Fit over filling.  Trim overhang to 1/2",  fold edge under,  flush with the sides of baking dish (pastry should be inside dish).  Pinch to make stand-up edge; flute. Cut steam holes in top.  Place on cookie sheet or aluminum foil.

Bake in preheated 400 degree oven for 35 minutes, or until filling is bubbly and pastry is golden.

Review of last recipe (photo above) - I wasn't able to get any pre-shucked oysters today, and I decided to substitute canned oysters since the oyster was the center of a big crab fritter and maybe not such an important ingredient.  These were time consuming to make, and because of that (and the fact that they weren't totally outstanding), not something that I would make again.  I used panko for my breadcrumbs and the outside was very crunchy. 

TODAY'S RECIPE - BABAS

Makes 12 servings

1 pkg active dry yeast
2 tbsp sugar
1/2 tsp salt
2 cups flour
1/2 cup milk
6 tbsp butter
2 eggs
Maple sauce (recipe provided below)

Early in the day or up to 3 days ahead:
In a large bowl, combine yeast, sugar, salt and 1/2 cup flour.  In 1-quart saucepan over low heat, heat milk and butter until very warm (120-130 degrees).  With mixer at low speed, gradually beat liquid into dry ingredients.  increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula. Gradually beat in eggs and 1/2 cup flour to make a thick batter; continue beating 2 minutes, scraping the bowl.  With wooden spoon, stir in 1 cup flour to make a soft dough.

Cover bowl with towel and let dough rise in a warm place (80-85 degrees), away from draft, until doubled; about 1 hour.  Dough is doubled when it looks bubbly and moist, with an uneven, soft top.

Grease 12 4-oz baba molds or 2 1/2" muffin-pan cups.  With spoon, stir down dough.  Spoon dough into molds to come half way up side of mold.  Cover with towel, and let rise in a warm place until dough is doubled; about 30 minutes.  Dough will rise about 1/2" above top of molds.

Meanwhile prepare the Maple Sauce.  In a 2-quart saucepan over medium heat, heat 2 cups water, 1/2 cup maple syrup and 1/2 cup sugar to boiling.  Continue cooking until sugar is dissolved, stirring occasionally.  Remove saucepan from heat.

Preheat oven to 350 degrees.  Bake babas 20-25 minutes until golden and top sounds hollow when lightly tapped.  Cool babas in molds on wire racks for 15 minutes. 

Remove babas from molds to large baking dish.  With toothpick or skewer, prick babas in many places, then spoon sauce mixture over babas.  Baste frequently with sauce in dish.  When babas are cool, cover baking dish and refrigerate turning  babas occasionally to absorb sauce evenly.

Review of last recipe -  Toss the Beef Teriyaki recipe ... the marinade was really tasty but once cooked, nothing great..

TODAY'S RECIPE - CRABMEAT AND OYSTER FRITTERS

Serves 12

12 large oysters, shucked (liquor reserved)

1 tbsp cornstarch

1/2 cup whipping cream

2 egg yolks

2 tbsp unsalted butter

1 tbsp minced shallots

1 lb crabmeat

1/2 tsp salt

1/2 tsp pepper

1/8 tsp hot pepper sauce

1/4 cup minced parsley

1 tsp dried tarragon, crumbled

1 cup flour

2 eggs

4 cups fresh breadcrumbs

vegetable oil for deep frying

Poach oysters in their liquor in a small saucepan over medium-low heat until just firm.  Let mixture cool.

Mix cornstarch into cream in a small bowl.  Blend in yolks.  Melt butter in a heavy large skillet over low heat.  Add shallots, cover and cook until tender, about 5 minutes, stirring occasionally.  Mix in crabmeat, salt, pepper and hot pepper sauce.  Stir in cream mixture.  Increase heat to medium-high and bring to boil.  Blend in parsley and tarragon.  Cool, then cover and refrigerate until well chilled.

Measure 1 1/2 tbsp crabmeat mixture into palm, pressing to form well in center.  Place one oyster in well.  Top with 1 tbsp crabmeat mixture and press into oval shape, covering oyster completely.  Set on large waxed paper-lined plate.  Repeat with remaining crabmeat and oysters.  Freeze until fritters are firm but not frozen, about 20 minutes.

Place flour, eggs and breadcrumbs in separate bowls; beat eggs to blend.  Dip fritters in flour, then egg, then roll in breadcrumbs, coating thoroughly.  Return to plate.

Heat oil in large saucepan or deep fryer to 360 degrees.  Add fritters to oil in batches and fry, turning once, until golden brown, about 3 minutes.  Drain on paper towels and serve immediately.

Review of last recipe (photo above) - I made this in a 1-quart mold so just stuck a spoon in it to serve.  I like apricots, but I thought this dessert was too sweet and too sour at the same time.  I ate my serving, forced my husband to try it (even though he doesn't even like apricots) and dumped the rest.  What a waste of time and ingredients!

TODAY'S RECIPE - BEEF TERIYAKI
An old recipe since the paper is yellowed.

Serves 8

2 lbs round steak, cut into slices 1/4" thick
1/4 cup soy sauce
1/2 cup sake or dry sherry
2 tbsp sugar
3 tsp grated ginger
1 clove garlic, crushed
1/2 tsp grated lemon peel

Put slices of meat between 2 sheets of waxed paper and pound to flatten.  Mix all remaining ingredients for sauce, and pour over steak.  Marinate in refrigerator for 3 hours.

Remove meat from marinade and broil 1 minute on each side.  Heat marinade separately and serve with steak.

Review of last recipe (photo above) - I turned my eggs yolk-side up because they were abit undercooked, and wanted them to cook abit more under the broiler.  This turned into a delicious lunch for the husband and me ... we both really liked it.

TODAY'S RECIPE - APRICOT SOUFFLE
Serves 4 (either in 1 quart mold or 4 1-cup individual molds)

Oven 375 degrees

1 cup dried apricots (1/4 lb), firmly packed
1 1/4 cup water
1/2 cup sugar plus 4 tsp plus 1/4 cup
1 tbsp lemon juice
2 tsp butter
3 egg whites, room temperature
pinch of salt
whipped cream for garnish

Place the apricots in a small saucepan and soak in 3/4 cup water for one hour.  Add 1/2 cup more water and 1/2 cup sugar.  Bring mixture to a boil, cover and simmer over low heat for 20 minutes, or until the apricots are tender.  Transfer fruit and cooking liquid to a food processor.  Add the lemon juice and puree until smooth.

At least one hour before final preparation, but as much as 6 hours earlier, spread the softened butter evenly over the insides of the souffle mold(s).  Sprinkle with sugar and swirl mold(s) until insides are nicely dusted with sugar, shaking out any excess.  Refrigerate mold(s) until ready to use.

Set a large kettle of water to boil.  Beat the egg whites with a pinch of salt until soft peaks form.  Beat in the last 1/4 cup sugar gradually, and beat until stiff.  Stir 1/3 of the whites into the apricot puree to lighten it, then fold the mixture back into the egg whites.  Spoon into the mold(s), smooth sugar with spatula and place mold(s) into shallow baking pan adding enough boiling water to reach 1/3 of the way up. 

Bake for 30 minutes at 375 degrees.  Serve immediately with whipped cream.

Review of last recipe (photo above) - Sorry for the lackluster pic (the steam was rising, and I didn't feel like waiting for it to cool down) ... I have made Beef Stroganoff for years, but not with this recipe.  This doesn't have the shallots, the mustard, the worcestershire sauce, and I think this sauce is much better tasting than my usual standby; more subtle.

TODAY'S RECIPE - CRAB IN CREAM SAUCE AU GRATIN

Serves 4

1 lb crab meat
2 tbsp butter
2 tbsp flour
1 1/2 cup milk
pinch of cayenne pepper
1/8 tsp nutmeg
salt and pepper
1/4 cup heavy cream
4 tbsp dry sherry
1 egg yolk
2 tbsp finely chopped shallots
4 hard cooked eggs, cut into quarters
2 tbsp grated parmesan cheese

Preheat broiler to high.  Pick over crab meat to remove any bits of shell or cartilage.

Heat 1 tbsp butter in saucepan and add flour, stirring .  Add milk, stirring rapidly with a wire whisk.  When blended and smooth, add cayenne pepper, nutmeg, salt and pepper.

Add cream and bring to boil.  Let simmer briefly and add half of the sherry.  Beat in egg yolk and remove pan from heat.

Heat remaining butter in skillet and add shallots.  Cook briefly and add crab meat.  Cook just to heat through, stirring gently as to not break up the crab.  Sprinkle with remaining sherry.

Spoon crab into baking dish and smooth over.  Arrange egg quarters on top, cut side down.  Spoon on hot cream sauce and sprinkle with cheese.  Place dish under the broiler until golden brown and bubbling on top.

Review of last recipe (photo above) - A fantastic recipe, and one I'll probably more likely use for an appetizer.  The pecans ground up into almost a paste, and surprisingly, the onions added another layer of flavor.  A KEEPER!!!

TODAY'S RECIPE - BEEF STROGANOFF
Another oldie in my file ...

Serves 3-4

1 lb sirloin or porterhouse steak
1 tbsp butter
1 1/2 tbsp brandy
1/4 lb mushrooms, sliced
1/2 tsp crushed garlic
1 tbsp flour
1/2 tbsp meat glaze
1/2 tbsp tomato paste
1 cup beef stock
salt and pepper
1/2 cup sour cream
1 tbsp fresh dill

Cut fat trimmed meat into 1/2" thick strips.  Heat butter in deep pan.   Sear meat, a few pieces at a time, very quickly.  Meat should be very rare.  Remove and set aside.

Heat brandy, pour into pan and scrape sides for glaze.  Add mushrooms and garlic.  Cook over low heat for 2-3 minutes, then stir in flour and tomato paste.  When smooth, add stock.  Season with salt and pepper.  Stir until thickened, then cool.

Beat in sour cream, return meat to the sauce and reheat slowly.  Serve over noodles and sprinkle with parsley.

Review of last recipe (photo above) - A delicious and very easy dish to make.

TODAY'S RECIPE - APPLE WEDGES WITH BRANDIED CHEESE
Although this can be served as an appetizer, I found it in my dessert section (probably because I like savory desserts).

Serves 12

2 packages (3 oz each) cream cheese, softened
4 oz blue cheese
2 tbsp brandy
1/2 cup ground pecans
2 tbsp finely chopped green onions
3 (1-1.5 lbs) apples (McIntosh, Red or Golden delicious)
2 tbsp lemon juice
chopped pecans for garnish

Beat cream cheese, blue cheese and brandy in small bowl just until smooth.  Stir in ground pecans and green onions.  Cover and refrigerate for a few hours to mellow.

Halve, core and slice apples.  Toss with lemon juice to prevent discoloration.

Shape cheese mixture into a ball.  Surround with apple slices.  Garnish top of cheese ball with chopped pecans.

Nutritional Information:  148 calories, 4 G protein, 11 G fat, 174 mg sodium, 23 mg cholesterol

Review of last recipe (photo above) - It was billed as a quick and colorful dinner-in-a-skillet, and it was.  All the flavors came together nicely.

TODAY'S RECIPE - COQUILLES ST. JACQUES
Another recipe so old, it's handwritten on paper which has yellowed.

1 pint scallops
1 pint white wine
6-8 mushrooms
2 tbsp butter
2-3 finely chopped shallots
1 tbsp finely chopped parsley
salt and pepper
1 scant tbsp flour
1 tbsp cream
bread crumbs
butter

Boil scallops in white wine for 3-5 minutes, then cut them into quarters (I used bay scallops and left them whole.).

Slice mushrooms and saute them with 2 tbsp butter, adding shallots, parsley, salt and pepper.  Cook lightly and blend in flour.

Slowly add, stirring constantly, about 1 cup of the liquid in which the scallops were cooked, then add in cream.  Place this mixture in a baking dish and sprinkle with bread crumbs, dot with butter and broil until golden.

Review of last recipe (photo above) - After I finished making the crust, I realized I hadn't put in all the butter I should have (only half), but it still came out tasty.  I'm also not sure about the custard-y part either (it wasn't as custard-y as I imagined).   Something in my execution was off, but it tastes good, and sometimes that's all that matters.

TODAY'S RECIPE - BEEF CONTADINA
From an early Family Circle Magazine, which stopped publishing in 2006
     after 33 years.

Serves 6

1 1/2 lbs cube steak, cut into 1 1/2" pieces
1/2 tsp salt
1/4 tsp pepper
1/4 cup olive oil
8 small new potatoes (about 1 lb), unpeeled and cut into 1 1/2" cubes
2 medium sized garlic cloves, minced
1 large green pepper, cut into 1" pieces
1 large red pepper, cut into 1" pieces
1 large tomato, seeded and cut into 1" pieces
pinch of basil, marjoram and rosemary
2 tbsp chopped parsley

Season meat with salt and pepper and saute in oil in a large heavy skillet over high heat, turning often until brown on all sides.  Transfer meat with slotted spoon to bowl.

Add potatoes to skillet and saute 1 minute.  Lower heat to medium-low and saute, turning frequently, for 7 minutes, or until potatoes are browned.  Stir in garlic and saute 1 minute.  Add additional tablespoon of oil, if necessary.

Stir in green and red peppers and tomato chunks and saute 5 minutes longer, or until peppers are crisp-tender.

Return meat to the pan and sprinkle with the herbs (except parsley).  Toss to heat and then sprinkle with parsley before serving.

Review of last recipe (photo above) - With all that seafood, how could it not be delicious!  Serving it with grilled Tuscan bread on which I am going to smear garlic!!

TODAY'S RECIPE - APPLE CUSTARD TORTE
A delectable cake, with a sweet, biscuit-like bottom layer and custardy fruit topping.

Serves 8

1 3/4 cups flour
1 1/2 cups sugar
1 cup (2 sticks) butter, melted and slightly cooled
2 tsp baking powder
4 eggs, lightly beaten
3 medium-sized tart apples (about 1 lb.), pared, cored and sliced
      3/4" thick
1/2 tsp ground cinnamon

Preheat oven to 350 degrees.  Grease a 9" springform pan.

Beat flour, 1 cup of the sugar, 1/2 cup (1 stick) butter, baking powder and 2 of the eggs in a bowl to make a smooth dough.  Refrigerate until chilled.

Press dough evenly over bottom and 2" up side of prepared pan.  Flour fingers lightly if the dough is sticky.

Stand apple slices in the surface of the dough, rounded sides up.   Sprinkle with cinnamon.  Place pan on baking sheet and bake for 50 minutes, or until dough is lightly golden.  Leave oven on.

Stir together 2 eggs, 1/2 cup of the butter (1 stick), and 1/2 cup sugar.  Carefully pour over the torte.  Do not allow egg mixture to run over sides of dough.

Bake at 350 degrees for an additional 20 minutes or until custard sets.

Cool on rack, then remove sides of pan.  Serve slightly warm or at room temperature.

Review of last recipe (photo above) - WOW!  This really was delicious; the onions melting down to nothing-ness and the broth so rich in flavor.  Perfect for a winter's night dinner ... even though actually this winter has been quite spring-like and it was in the mid-40's today.


TODAY'S RECIPE - CIOPPINO
Serves 12

3 tbsp olive oil
2 lg onions, chopped
2 green peppers, chopped
3 lg garlic cloves, minced
1/2 cup minced parsley
1 6-oz can tomato paste
2 28-oz cans tomatoes
1 8-oz bottle clam juice
1 1/2 cup dry white wine
2 tsp salt
1 tbsp basil
2 bay leaves, crumbled
1/2 tsp crushed red pepper
1 lb cod
1 lb scallops
1 lb shrimp
2 doz littleneck clams
2 lbs Alaska King crab legs

In an 8-qt stock pot, heat oil.  Add onion, green pepper and garlic and saute 10 minutes until tender.  Add parsley and remaining ingredients except fish and shellfish.  Heat to boiling.

Reduce heat to low, cover and simmer 30 minutes, stirring occasionally.  Add cod and scallops and simmer 5 minutes.  Add shrimp and simmer 3 minutes more or until shrimp curl.  Add clams and crab and cook until clams open, about 2 minutes.

Approx. 230 calories per serving

Review of last recipe - Alas, no photo because it was a complete disaster.  First of all, though I don't know if this added to the poor outcome, I couldn't find amaretti cookies, so substituted graham crackers (10 of them thinking that 1/2 cookie was about the size of the amaretti).  There was a good deal of filling left over, so perhaps my graham cracker count was off, and my crust took too much space.  I had never made cheesecake before, and I kept it in for the full 90 minutes, and it appeared set.  I let it cool, but perhaps, not cool enough, and when I inverted it, the bottom cracked. After refrigerating it and trying to re-invert it upright, the top stuck to the platter.  Maybe I just didn't understand the directions, and in retrospect, would have just removed it from the pan using the parchment paper, and not flipped it over (twice).  It does taste good, so I salvaged what I could.  Unfortunately, none will accompany me to work tomorrow.

TODAY'S RECIPE - BEEF CARBONNADE WITH FRESH GINGER

Serves 4

6 medium onions
3 tbsp vegetable oil
1 tbsp sugar

2 1/2 tbsp flour
1 1/4 cups beer
1 cup beef broth
1 tsp dried thyme
bouquet garni (1 sprig parsley, leafy tops of 2 celery stalks and 1 bay leaf)
1 1/2" fresh ginger, peeled and finely minced
2 1/4 lbs boneless beef chuck/stew meat
1 tsp salt
freshly ground pepper

1 1/2 tbsp red wine vinegar
buttered noodles

Slice onions. Heat oil in heavy 3 qt saucepan over medium-low heat.  Add onions and cover; cooking until soft, stirring occasionally; about 15 minutes.  Stir in sugar.  Increase heat to medium and cook uncovered until onions are golden, stirring frequently, about 30 more minutes.

Add flour and stir 2 minutes.  Add beer, broth, thyme and bouquet garni.  Simmer until liquid thickens, stirring occasionally; 10 minutes.  Set aside.

Position rack in center of oven and then preheat to 350 degrees.

Add finely minced ginger to the onion mixture.  Season both sides of the meat with salt and pepper.  Spoon 1/3 of the onion mixture into 3 qt baking dish.  Add half of the meat, then continue layering, ending with onion mixture.  Cover and bake until tender; about 2 hours.

Discard bouquet garni.  Stir in vinegar.  Adjust seasoning. 

Serve carbonnade immediately with buttered noodles.

Review of last recipe (photo above) - Yum!

TODAY'S RECIPE - AMARETTO CHEESECAKE LOAF
This unique cake should be made the night before serving.

1 9" x 5" cheesecake

Amaretti crust:
20 amaretti (Italian macaroons)
3 oz toasted blanched almonds
3 tbsp unsalted butter, chilled

Filling:
3   8oz packages cream cheese, room temperature
1 1/2 cups sugar
4 eggs, room temperature
3 tbsp lemon juice
2 tbsp amaretto
1 tsp vanilla
1 tsp chopped candied orange peel
1/2 tsp grated lemon peel
1/2 cup whipping cream, room temperature
1/2 cup sour cream, room temperature

For crust: 
Line 9" x 5" loaf pan with parchment paper.  Mix amaretti and almonds in processor using on/off turns until finely ground.  Add butter and blend using on/off turns until crumbly.  Pat crust onto bottom and 1" up sides of pan.

For filling: 
Preheat oven to 325 degrees.

Beat cream cheese in large bowl of electric mixer on low speed until smooth; about 5 minutes.  Gradually beat in sugar.  Add eggs, one at a time, beating constantly on low speed.  Add lemon juice, amaretto, vanilla, orange and lemon peels and mix well.  Beat in whipping cream and sour cream. 

Pour filling into prepared crust. Set pan in larger baking pan and place in oven.  Add water to larger pan to come 1" up sides of loaf pan.  Bake until center is almost set; 75-90 minutes.

Remove cheesecake from water bath and cool completely on rack.  Invert onto platter and refrigerate overnight.

Review of last recipe (photo above) - First of all, I'm not that big of a fan of chicken, and my least favorite preparation would be something like this.  It was, however,  flavorful, but I peeled off the skin, since I like it super crispy, and the leftovers I may turn into a soup/stew.

TODAY'S RECIPE - CALAMARI VINAIGRETTE
Serves 6

1 1/2 lb squid
6 tbsp olive oil
2 tbsp wine vinegar
1 tbsp lemon juice
1 clove garlic, crushed
salt and pepper
chopped parsley
lemon slices for garnish

Clean squid, reserving the tentacles (actually I like them so will include them).  Cut body into rings.  Immerse squid in boiling water for 30 seconds.  Drain, cool and set aside.

Combine oil, vinegar, lemon juice, garlic, salt and pepper.  Let sit for several hours, then add squid and marinate one hour longer. 

Spoon onto serving platter, sprinkle with parsley and garnish with lemon slices.