Review of last recipe - Strawberry Tart with Beurre Noisette (photo above) - Totally yummy!  My kind of dessert; not too sweet, with an egg-y type of filling, a shortbread crust and fruit!

TODAY'S RECIPE - LAMB KABOBS WITH VEGETABLES
Serves 6

1/2 cup vegetable oil
1/2 cup lemon juice
1 small onion, minced
1 tsp oregano, crumbled
2 tsp marjoram, crumbled
1/4 cup minced parsley
1 clove garlic, chopped
2 lbs lamb leg or shoulder; cut into 1 1/2" cubes
1 basket cherry tomatoes
2 medium green peppers, cut into squares (will substitute red, which I prefer)
1 lb large mushrooms, stems removed
2 summer squash, cut into chunks

Combine oil, lemon juice, onion, oregano, marjoram, parsley and garlic in a large deep bowl.  Stir in lamb, cover and let marinate overnight in the refrigerator.

Thread lamb on 6 metal skewers.  Grill or broil 6" from the heat, 15 minutes, turning and basting frequently with marinade.  Thread vegetables on separate skewers and continue grilling lamb and vegetables, turning and basting for about 15 minutes longer, or until meat is done as you like it and vegetables are tender.

Review of last recipe - Lamb Chops with Blue Cheese (photo above) - I love blue cheese and I love lamb chops; was curious as to whether they would play well together.  Not impressed; better as separate entities.

TODAY'S RECIPE - STRAWBERRY TART WITH BEURRE NOISETTE
Serves 6-8

Pate Sucree
1 1/2 cups flour
1/4 cup sugar
pinch of salt
10 tbsp (1 1/4 sticks) chilled unsalted butter, cut into 1/2" pieces
2 egg yolks

Beurre Noisette
2 eggs, room temperature
3/4 cup plus 2 tsp sugar
1/4 cup flour
1/4 cup (1/2 stick) butter, warmed until medium brown, then cooled
dash of vanilla

3 cups thinly sliced strawberries
1/2 cup strawberry preserves, melted and strained

For pate:  Combine flour, sugar and salt in large bowl.  Cut in butter until mixture resembles coarse meal.  Add yolks and mix until dough just holds together.  Flatten into disc.  Wrap tightly in plastic and refrigerate for at least 1 hour (or up to 3 days).

Butter 4 1/2: x 14" rectangular flan mold.  Roll dough out on lightly floured surface into 8" x 16" rectangle; 1/8" thick.  Fit dough into pan, pressing gently.  Trim and form edges.  Freeze until firm (or up to 1 month).

For beurre noisette:  Preheat oven to 450 degrees.  Whisk eggs, sugar and flour in medium bowl to blend.  Add butter and vanilla.  Pour into crust. Bake 5 minutes.  Reduce oven temperature to 325 degrees and bake until firm; 40-50 minutes.  Cool.

To assemble:  Arrange strawberry slices in overlapping rows atop tart. Brush with preserves.  Serve within 2 hours.

Review of last recipe  - Chocolate Chiffon Pie (no photo because it was a mess of  a pie!) - I loved the toasted coconut crust, but it was such a mess/tough to get out of the pan.  I wouldn't want to make it for guests.

TODAY'S RECIPE - LAMB CHOPS WITH BLUE CHEESE

Serves 1-2

2 loin lamb chops; 1 1/2" thick
1 oz blue cheese
2 tsp worcestershire sauce

Preheat broiler.  With small sharp knife, trim fat from chops.  Then make a deep slit in "fat side" of each chop to make pocket.  Use half of the blue cheese to stuff each chop.  Press to close pocket.

Place on broiler pan and lightly sprinkle with worcestershire sauce; using 1/2 tsp for each side.

Broil about 7 minutes, then turn and sprinkle with remaining worcestershire sauce and cook for 7 minutes more, or until pink.

Review of last recipe - Italian Sausage Provencale (photo above) - Certainly tasty enough, but nothing that I need a recipe to make.

TODAY'S RECIPE - CHOCOLATE CHIFFON PIE
From Family Circle Magazine, claiming that the cost is $.70 per serving. Back in when?

Serves 8

1/4 cup (1/2 stick) butter
7 oz flaked coconut, toasted
3 envelopes unflavored gelatin
2 cups sugar
1 tsp salt
2 2/3 cups water
4 oz unsweetened chocolate
6 eggs, separated
2 tsp vanilla
1/2 tsp cream of tartar
1 cup heavy cream, whipped

Melt butter in medium-sized saucepan.  Stir in coconut and remove from heat.  Press mixture against side and bottom of 9" pie plate.  Refrigerate.

Combine gelatin, 1 cup of the sugar, the salt, water and chocolate in saucepan.  Place over low heat until chocolate melts and sugar dissolves. Remove from heat.

Beat yolks slightly in medium-sized bowl.  Stir a little hot chocolate mixture into yolks; return to saucepan.  Heat, stirring occasionally, just until boiling.  Transfer to bowl; cool over ice water, stirring occasionally, until mixture mounds.  Add vanilla.

Beat egg whites and cream of tartar in large bowl until foamy.  Gradually beat in remaining 1 cup sugar until meringue forms stiff glossy peaks; do not under beat.  Fold meringue into chocolate mixture; chill briefly.  Mound into coconut shell.  Refrigerate until firm; about 4 hours.

Garnish with whipped cream.

Review of last recipe - Squash Biscuits (no photo!) - I guess I'm not much of a yeast-using baker, as the dough never rose, and the baked biscuits were what I would imagine hard tack is.

TODAY'S RECIPE - ITALIAN SAUSAGE PROVENCAL

Serves 4

1 lbs fresh italian sausage (will be substituting chicken sausage)
water
2 cloves garlic, minced
4 medium onions, quartered
4 green peppers, chopped into 1" pieces (will be substituting red peppers)
4 zucchini, cut into 1/2" slices
1 tsp italian seasoning
1 16 oz jar spaghetti sauce

Pierce sausages several times with fork, and place in saucepan with 1/3 cup water and cover pan.  Start on high heat, then when steaming turn to low heat for 20 minutes.  Remove sausage from pan and set aside. (Obviously, cooking chicken sausage is much simpler; just brown in a bit of olive oil, then turn down heat to warm throughout.)

Saute vegetables in some olive oil and season with italian seasoning.  Add spaghetti sauce and heat through.  Serve with pasta.  (I will be going virtually carb free by using tofu "spaghetti" noodles.)

Review of last recipe - Individual Beef Wellingtons (photo above) - An easy dish to make, but I guess I could have made it nicer looking. I was surprised that the meat wasn't overcooked; was a medium rare.

TODAY'S RECIPE - SQUASH BISCUITS
From The Boston Globe, October 26, 1983 ...

Makes 4 dozen - 400 degree oven

1 cup cooked, mashed butternut squash or pumpkin
2 cups milk
1/4 lb butter, at room temperature, and cut into tablespoon sized pieces
3/4 cup sugar
3/4 tsp salt
2 pkgs powdered yeast
1/2 cup warm water
6 1/2 cups flour

In a medium saucepan, combine mashed squash, 1 cup milk and butter. Heat mixture slowly; stirring constantly.  Add sugar, salt and remaining milk.  Continue heating until lukewarm.

Dissolve yeast in warm water and add to squash mixture.  Add 4 cups flour and mix it to a soft dough.  Continue adding flour, a little at a time, until the dough is soft, but not tacky.  Place in a greased bowl, cover, and let rise for 1 hour in a warm place free from drafts.

Cut the dough down with a knife, cover and let it rise another hour. Preheat oven oven to 400 degrees.  Cut dough down again and turn out onto a lightly floured board.  Knead lightly to remove any large air bubbles.  Roll out dough to a large rectangle about 1/2" thick.  Cut dough into rounds of 2-2 1/2" in diameter and arrange on a lightly greased baking sheet and let rise 1 hour.  Bake about 20 minutes.  Remove, cool and serve.

Review of last recipe - Chocolate Cheese Pie (photo above) - A good enough dessert, but nothing special.

TODAY'S RECIPE - INDIVIDUAL BEEF WELLINGTONS
Serves 2 - 400 degree oven

1 tbsp butter
2 filets mignons (8 oz each; 1 1/2" thick)
2 heaping tbsp liverwurst (Although I do like liverwurst, I think it may ruin the taste of the steak, so I will be substituting truffle mousse pate.)
1/2 sheet frozen puff pastry; thawed
1 egg beaten with 1 tbsp milk

In a small skillet in hot butter, brown filets well and drain on paper towel. Spread 1 heaping tbsp of the pate on top of each filet.  Cut thawed pastry sheet in two, and roll each piece to a 6 1/2" square.  Wrap each filet, pate side up, in square, brush edges with water, and press to seal.  Brush all over with the egg mixture, and prick well with a fork.  Decorate with additional pastry strips, if desired.  Place on an ungreased baking sheet, and bake in preheated 400 degree oven for 20 minutes, or until golden brown.