LEMON TARRAGON STUFFED EGGS

6 large hardboiled eggs

3 tablespoons mayonnaise

1/2 teaspoon finely minced shallot

1/2 teaspoon Dijon mustard

1/4 teaspoon lemon zest

3/4 teaspoon lemon juice

2 teaspoons minced fresh tarragon

salt & pepper

Slice eggs in half lengthwise.  Remove yolks and press through a sieve or mash with a fork.  Stir in remaining ingredients and salt and pepper to taste.  Spoon or pipe filling into egg halves.  Cover and refrigerate until served.

ROSEMARY POLENTA

(Barefoot Contessa Family Style Cookbook)

1/4 pound (1 stick) unsalted butter

1/4 cup olive oil

1 tablespoon minced garlic (3 cloves)

1 teaspoon crushed red pepper flakes

1 teaspoon minced fresh rosemary leaves

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 cups chicken stock (homemade or other good quality stock)

2 cups half-and-half

2 cups milk

2 cups yellow cornmeal

1/2 cup good grated Parmesan cheese

Flour, olive oil, and butter, for frying

Heat the butter and olive oil in a large saucepan.  Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute.  Add the chicken stock, half-and-half, and milk and bring to a boil.  Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.  Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.  Off the heat, stir in the Parmesan.  Pour into a 9 x 13 x 2-inch pan, smooth the top, and refrigerate until firm and cold. 

Cut the chilled polenta into 12 squares, as you would with brownies.  Lift each one out with a spatula and cut diagonally into triangles.  Dust each triangle lightly with flour.  Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside.  Add more butter and oil, as needed.  Serve immediately.

Note:  This is excellent served as a side dish, but can also be served with a complementary meat or vegetarian sauce as a main dish.

ASPARAGUS WITH SHERRY-HONEY VINAIGRETTE

1 lb. fresh asparagus

2 tbsp. sherry vinegar

1 1/2 tsp. fresh lemon juice

1 tsp. Dijon mustard

1 tbsp. local honey

1 tsp. finely minced fresh chives

Salt and freshly ground pepper

3/4 c. light olive oil

Trim and clean asparagus.  Roast asparagus with a little olive oil, salt and pepper in a 400 degree oven or steam until tender crisp, as desired.  Whisk together the vinegar, lemon, juice, mustard, honey, and chives in a bowl.  Season to taste with salt and pepper.  Slowly drizzle olive oil whisking it into the vinegar mixture until thoroughly blended.  Serve asparagus warm or chilled tossed with sherry-honey vinaigrette.

SALLY’S ROASTED RED PEPPER SOUP

4 red peppers, roasted

4 cups tomato juice

4 cups V-8 vegetable juice

pinch of sugar

2 tablespoons fresh herbs (any combination of

basil, thyme, oregano, parsley)

Roast the peppers and remove the skins, cores, and seeds.  Puree peppers in a blender with a little of the tomato juice.  Place pureed peppers and remaining ingredients in a saucepan and heat.  Serve with a garnish of fresh herbs.

MINT PEA SOUP

2 tablespoons unsalted butter

2 medium yellow onions

2 teaspoons honey

6 cups peas – fresh or frozen

1 teaspoon salt

2 cups chicken broth

20 large fresh mint leaves

1 cup crème fraiche (see below)

salt and pepper to taste

Peel and dice the onions.  Heat butter in a large saucepan; add onions and sauté for about 5 minutes, until golden and tender.  Add honey to onions and continue to cook until honey is bubbly, about 2-3 minutes.  Add the peas and stir for about 5 minutes, until they start to pop.  Add 1 teaspoon salt, chicken broth and enough water to cover the peas by 1 inch; bring to a boil.  Reduce heat and simmer the pea mixture for about 7-8 minutes. Turn off the heat and add the mint leaves.  Let the soup sit for several minutes to cool.  Process the soup in a blender or food processor, in small batches, being careful not to overfill.  Return the soup to the saucepan and add a bit more water if it is too thick.  Bring soup to a boil; remove from heat and whisk in the crème fraiche; season with salt and pepper.  Serve immediately.

Note:  Crème fraiche is available in some local stores.  To make your own, add 4 tablespoons of cultured buttermilk to 2 cups of heavy cream in a glass jar; cover tightly with plastic wrap and a rubber band and poke a few holes in the top.  Let mixture sit at room temperature overnight.  Place in an airtight container and refrigerate until ready to use.

SPINACH, RADISH AND MUSHROOM SALAD

2 tbsp. sherry vinegar

1 1/2 tsp. fresh lemon juice

1 tbsp. coarse-grain mustard

1 tbsp. local honey

1 tsp. finely minced fresh chives

3/4 c. light olive oil

1/2 c. thinly sliced radishes

1/2 c. thinly sliced button mushrooms

1 shallot, finely minced

Kosher salt and freshly ground pepper

4 cups baby spinach leaves, rinsed and dried

Whisk together the vinegar, lemon, juice, mustard, honey, and chives in a bowl.  Season to taste with salt and pepper.  Slowly drizzle olive oil whisking it into the vinegar mixture until thoroughly blended. Place the radishes, mushrooms and shallot in a small bowl and season with salt and pepper. Toss the radish and mushroom mixture with 1 tbsp. of the vinaigrette mixture; set aside about 10 minutes.  In a bowl, sprinkle spinach leaves with vinaigrette and toss to coat lightly.  Place a mound of spinach on individual plates; top with a spoonful of the radish and mushroom mixture and serve immediately.

HONEY BALSAMIC GLAZED SALMON

4 portions salmon filet, with skin on if possible

3 tbsp. balsamic vinegar

1/4 c. light olive oil

2 tbsp. brown sugar

1 tbsp. local honey

2 1/2 tbsp. soy sauce

Wash the salmon filets and pat dry.  In a bowl whisk together the balsamic vinegar, olive oil, brown sugar, honey and soy sauce until emulsified.  Place salmon filets in a large Ziploc bag and add the marinade.  Place bag in the refrigerator to marinate for 1-3 hours.  Preheat grill to medium-high and turn down to medium-low when salmon are added to cook.  Cover and cook for 7-9 minutes, or until fish is moist and flaky.  Do not over cook!

WATERMELON AGUA FRESCA

8 c. cubed seeded watermelon, divided

1 c. water, divided

1/3 c. granulated sugar, divided

1/4 c. fresh squeezed lime juice

1 liter seltzer water, pre-chilled

fresh lime slices

fresh mint leaves

Puree half of the cubed watermelon, half the water and half the sugar in a blender. Pour through a coarse strainer into a large container. Repeat with the remaining watermelon, water and sugar. Stir in lime juice. Refrigerate until very cold - at least 4 hours.  Before serving, stir in seltzer and garnish with lime slices and mint, if desired. Try serving this refreshing beverage in something special, like a martini or margarita glass.  Try it with other varieties of melons and cucumbers too!

CHILLED MINT TEA

2 cups water

3 family-size tea bags

10 fresh mint leaves

1/2 cup sugar

1  6-ounce can frozen lemonade concentrate

1  6-ounce can frozen orange juice concentrate

Bring the water to a boil in a large saucepan and add the tea bags and mint leaves.  Simmer for 10 minutes. Remove the tea bags.  Add the sugar to the hot tea and stir until dissolved.  Prepare the lemonade and orange juice according to package directions and stir into the sweetened mint tea.  Refrigerate the mixture overnight.  Makes 1/2 gallon.

LAVENDER SHORT BREAD

1 1/2 cups butter, at room temperature

2/3 cup sugar

2 tablespoons finely chopped lavender florets

1 tablespoon chopped fresh mint

2 1/3 cups flour

1/2 cup cornstarch

1/4 teaspoon salt

Preheat oven to 325 degrees.  Cover bottoms of two baking sheets with parchment or brown paper.  In a large bowl, cream together the butter, sugar, lavender, and mint with an electric mixer.  Mix until light and fluffy, about 3 minutes.  Add flour, cornstarch, and salt and beat until blended.  Divide dough in half.  Flatten into squares and wrap in plastic.  Chill until firm.  On a floured board, roll or pat out each square to a thickness of 1/2-inch.  Cut the dough into 1 1/2-inch squares or rounds,.  Transfer to baking sheets, spacing cookies about 1 inch apart.  Prick each cookie several times with the tines of a fork.  Bake 20 to 25 minutes until pale golden – do not brown.  Cool slightly, then transfer to a rack.  Store in sealed containers.

LAVENDER CRÈME BRULÉE

4 cups heavy cream

4 tablespoons dried lavender flowers (no pesticides or chemicals, please!)

8 egg yolks

1/2 cup granulated white sugar  

1/4 cup granulated white sugar – for the caramelized topping

Preheat oven to 300 degrees.  In a large, heavy-bottomed saucepan, bring the cream and lavender to a gentle boil.  Remove from heat and allow the lavender to infuse with the cream for about 3-4 minutes.  Meanwhile, whisk the egg yolks with 1/2 cup sugar until light and creamy.  Remove the lavender and discard.  Slowly pour the cream into the egg and sugar mixture, blending well.   Strain into a large bowl, skimming off any foam or bubbles.  

Divide the mixture among 6 ramekins or custard cups.  Place them in a water bath, and bake until set around the edges, but still loose in the center, about 40-50 minutes.  Remove from the oven and leave in the water bath until cooled.  Remove cups from water bath and chill for at least 2 hours, or up to 2 days before serving.

When ready to serve, sprinkle about 2 teaspoons of sugar evenly over each custard.  For best results, use a small, hand-held kitchen torch to melt sugar until golden brown.  If you don’t have a torch, place under the broiler until sugar melts.  Chill custards again before serving.

Serves 6

SWEET CORN BREAD

1 9-ounce box of cornbread mix (Jiffy)

1 9-ounce box yellow cake mix (or divide larger mix)

Preheat oven to 350 degrees.  In a bowl, prepare the corn muffin mix following directions on the box. In another bowl, make the cake mix following directions on the box. Combine the 2 mixes and mix well to blend. Pour batter into a 9-by-12-inch pan. Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.  Cut into squares and serve with Honey Butter.  This is like the sweet cake-like corn bread served at Marie Callendar’s in California.

HONEY BUTTER

1 cup softened butter or margarine

1/2 cup honey

Blend honey into softened butter.  Serve at room temperature with Sweet Corn Bread.

SOURDOUGH HERB BISCUITS

1/2 cup sourdough starter

1 cup milk

2 1/2 cups unsifted flour

1 tablespoon sugar

3/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon minced fresh herbs (or 1 teaspoon dried herbs)

butter

Mix starter, milk and 1 cup of flour in a large bowl (early in the morning if making for dinner.)  Cover the bowl and keep at room temperature to rise.  Turn the soft dough out onto a bread board with 1 cup of flour.  Combine sugar, salt, baking powder, soda and herbs with remaining 1/2 cup flour and sift over the top.  Mix dry ingredients by hands until it becomes a soft dough, kneading lightly to desired consistency.  Roll out to 1/2-inch thickness.  Pinch off bits of dough and roll to the size of walnuts.  Dip in melted butter and place close together in a cast iron frying pan.  Allow to rise for about 1/2 hour and bake at 350 degrees for about 30 minutes, or until golden.

FARMGIRL'S BEYOND EASY BEER AND CHEDDAR DILL BREAD

3 c. all-purpose flour

1 tbsp. granulated sugar

1 tsp. salt

1 tbsp. baking powder (make sure it's fresh!)

2 tbsp. chopped fresh dill (or 2 tsp. dried)

1 c. finely grated sharp cheddar cheese

12 oz. beer

Optional glaze: 1 egg & 2 tsp. water, beaten

Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.  Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

BOURSIN

4 ounces unsalted butter, softened

8 ounces cream cheese OR goat cheese, softened

1 clove garlic, mashed to a paste with a bit of salt

1/2 teaspoon dried oregano

1/8 teaspoon dried thyme

1/8 teaspoon dried marjoram

1/8 teaspoon dried dill

1/8 teaspoon dried basil

1/4 teaspoon freshly ground black pepper

Mix ingredients together with mixer, food processor (pulse) or by hand with fork. Spoon into a small bowl; cover tightly and refrigerate. Bring to room temperature and serve with crackers and sliced fresh fruit.

Makes a cute gift basket with crackers and a small spreader.

MEDITERRANEAN SPICED APRICOT ALMOND RICE

Spice Blend - equal parts of the following, or to taste:
     Cumin
     Cinnamon
     Cardamom
     Ginger
     Granulated Garlic
2 tablespoons salted butter
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup slivered or chopped almond
1 tablespoon Seasoning Spice Blend
1/2 cup diced dried apricots - if too dry, soften with hot water and drain before chopping
4 cups cooked jasmine rice, refrigerated overnight, broken up with a fork

Stir together Spice Blend and set aside. Press precooked and refrigerated rice with fork to separate grains. Heat butter and olive oil over medium heat. Add onions and sauté until translucent. Add almonds and Spice Blend; stir until everything is blended with seasonings. Stir in apricots and add rice; continue to stir over heat until well blended and heated through. Cover with tight-fitting lid to keep warm until ready to serve. Serves 4-6 as a side dish. 
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MAKE-AHEAD MASHED POTATOES WITH LEEKS AND THYME

adapted from Gourmet magazine
3 pounds russet (baking) potatoes (about 6) 

6 large leeks (white and pale green parts only), sliced and chopped, washed well, and drained
4-6 tablespoons unsalted butter
1 tablespoon fresh thyme leaves, minced (or 1- 1 1/2 teaspoons dried thyme) 
1 1/2 cups half-and-half (or combination of milk with half-and-half or heavy cream, as desired) 

In an large pot, combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35-45 minutes. While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons of butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste. Drain potatoes in a colander and return to pot. Dry potatoes over low heat, shaking kettle for 1 minute. Cool potatoes just until they can be handled and remove skins. While potatoes are still warm, mash by hand, until smooth, but with small chunks remaining. In a small saucepan, heat milk and cream until mixture just comes to a boil. Stir milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Cover and chill potato mixture for 1-2 days - improving flavor and saving time.  Preheat oven to 350° F. Dot potato mixture with more butter and bake, covered with foil, in middle of oven, until heated through and butter is melted, about 15 minutes.
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HUMMUS

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A deliciously light hummus with sour cream or yogurt plus lemon juice for a bright flavor balance. For a little more depth of flavor, feel free to adjust the proportions and make additions to suit your own tastes. So easy!

1 can (15 0z.) garbanzo beans (chickpeas) rinsed and drained

2 tablespoons sour cream or plain yogurt

2 tablespoons fresh lemon juice

2 tablespoon good extra virgin olive oil

1 tablespoon tahini

2 teaspoons minced garlic

½ teaspoon ground cumin

½ teaspoon toasted sesame oil

1-2 tablespoons water, if needed

Place all ingredients (except water) into a food processor. Pulse several times to chop garbanzos and mix ingredients and then process for several minutes for desired creamy texture. Stop processing a couple of times to scrape sides of bowl, as necessary. If mixture is too thick, drizzle in a little of the extra water, while continuing to process. Feel free to vary the proportions to accent your favorite flavor ingredients. Makes about 2 cups.

Dipping:

Serve with raw vegetables, grilled or toasted pita chips or my favorite -- Olive Oil & Rosemary Triscuits

Meal:

Spread a generous amount of hummus with back of spoon to cover a plate, top with sautéed or roasted vegetables.  Serve with grilled pita bread wedges. I use luncheon-size plates for individual servings.

Sandwich or Snack:

Spread a tortilla, flat pita or some other kind of wrap with a generous amount of hummus and then add your choice of meats and/or chopped vegetables, either fresh or cooked -- fold to eat and enjoy.

SALLY'S RICE SALAD

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Salad

6 cups cooked rice (white, brown or a mix of both)

2 cups finely chopped red, yellow or orange pepper
3/4 cup finely chopped red onion
1 cup chopped marinated artichoke hearts
1/4 cup small capers
1 cup golden raisins
1/2 cup chopped fresh dill - do not use dried!
1/3 cup minced fresh parsley
1 cup sliced Kalamata olives
1 cup fresh or frozen peas - do not cook

Mix all of the ingredients and toss with about 3/4 of the dressing -- add more dressing only if needed. Prepare several hours before serving. Serve at room temperature. Variation: add roasted chicken breast or grilled shrimp for a main dish.

Dressing
1 1/4 cups corn oil
1/2 cup white wine vinegar
1 3/4 teaspoons kosher salt
1 3/4 teaspoons freshly ground pepper
1 tablespoons minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup chopped fresh parsley

Whisk all ingredients together and toss with rice salad mixture. Reserve some of dressing to use only if needed*, so that salad is still fluffy and not soaked in dressing.

*Cora's Note - I like to use all of the dressing on the salad.

HOMEMADE CHEDDAR BAY BISCUITS

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon kosher salt
1 teaspoon granulated garlic (or powder)
4 ounces (1 cup) shredded sharp cheddar cheese
1 cup, minus 1 tablespoon, cold milk
1 tablespoon white vinegar
1/2 cup unsalted butter

Brush-on Topping:
2 1/2 tablespoons unsalted butter
2 teaspoon fresh Italian parsley, finely chopped (or 1/2 teaspoon dried)
1/2 teaspoon granulated garlic (or powder)

Preheat oven to 475 degrees. Line a baking sheet with parchment or a non-stick baking mat.

In a large bowl, measure the flour, baking powder, baking soda, sugar, kosher salt and granulated garlic. Stir in the shredded cheddar cheese.

Melt the 1/2 cup unsalted butter and cool for about 5 minutes. In a medium bowl, stir together the cold milk and vinegar. Add the melted butter and stir until the butter begins to form small clumps.

Pour the milk mixture into the flour mixture and blend with a rubber spatula until all the dry ingredients are completely incorporated and just until the mixture forms into dough.

Use cooking spray or cooking oil to grease a 1/4-cup measuring cup. Scoop the dough with the cup and drop onto the parchment-lined baking sheet, keeping about an inch between the balls of dough. Bake the biscuits about 12 minutes, or until golden brown on top.

While the biscuits are baking, melt the remaining 2 1/2 tablespoons of butter for the topping. Add the chopped parsley and granulated garlic; stir until well blended.

Remove the biscuits from the oven and brush the tops immediately with the butter mixture. Allow the biscuits to sit for about 5 minutes before serving. You can store leftovers in an airtight container of zip bag for 2-3 days -- if they last that long!

Makes 10 (7pt+) biscuits, but could make 12 (6pt+), if using a smaller scoop.