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Add apples, cover and cook until soft and mushy,Jabout 12 minutes, stirring occasionally. Transfer apples to processor. AddCsweet potatoes, lemon juiceweet potato 1 1/2 lb. pippin apple8Tbs.butter1Tbs.fresh lemon juice1 1/2tsp.salt2-3pieces preservedginger 1/2!tsp.#cinnamonK Preheat oven to 375 deg. Bake potatoes until tender, about 50 minutes.Discard skin; reserve n cooking. Transfer scallops to individual plates. Reduce Jany pan juices until thick. Spoon juices evenly over scallops with severaltablespoons of sauce.) (Bill Hughes)APPLE-SWEET POTATO PUREE6Bistro Dinner for 6 Vegetable Side Dish1 lb. sg of scallops. J (Scallops can also be sauteed. Heat about 2 tablespoons olive oil in Elarge skillet over medium-high heat. Pat scallops dry. Add to pan, in Ibatches if necessary, and saute until just firm, about 1 minute, stirring Kfrequently for evere barbecueKgrill. Thread scallops onto skewers, spacing evenly. Lightly brush scallopsEwith oil. Grill until just firm, about 1 minute. Transfer scallops toGindividual plates (remove skewers if desired). Spoon 2 to 3 tablespoons$sauce over each servinut chili into thin rings. Peel, seed and dice cucumber.BCombine vinegar, shallot, chili, cucumber and cilantro in jar withAtight-fitting lid and shake well. Let stand for at least 2 hours.K Soak 6 bamboo skewers in water 15 minutes. Meanwhile, prepa)SCALLOPS W/VINEGAR SAUCE6Bistro Dinner for 6 AppetizerBarbecue Shellfish1/2 fresh green chili 1/2cucumber1/2cup rice winevinegar1dicedshallot2Tbs.chopped leavescilantro2lb.scallops# olive oilH For sauce: C. Stir about 1/4Hof whites into yolk mixture to lighten. Gently fold in remaining whites.KPour batter into prepared dish. Bake until puffed and cooked through, 30 toI35 minutes. Serve souffle immediately. Pass mixed fruit sauce separately. (Bill Hugheshisk 2 to 3Fminutes; do not let flour brown. Blend in milk mixture, stirring untilHsmooth and thick. Remove from heat. Whisk in yolks 2 at a time, blending%after each addition. Stir in liqueur.J Beat egg whites in large bowl until stiff but not dryure collar with stringor straight pins.I Finely mince hazelnuts. Scald milk with sugar and hazelnuts in largeKsaucepan over medium-high heat, 4 to 5 minutes, stirring to dissolve sugar.HMelt butter in medium saucepan over low heat. Add flour and wer or aluminum foil to fit around dish, allowing 1-inch Foverlap. Cut paper about 7 inches wide. Fold paper in half lengthwise. HButter and sugar 1 side of paper, shaking off excess. Surround dish with Kpaper, folded side up and sugared side facing in. Sec to 1 cup, 2 to 3Fminutes. Add cream and liqueur and stir constantly 1 minute. Set sauceaside.G For souffle: Preheat oven to 400 deg. Butter 2-quart souffle dish. ESprinkle with sugar, shaking out excess. To form collar, cut piece of Dparchment papook until very soft but not mushy, 45 to 60 minutes. AddJstrawberries and simmer 2 to 3 minutes, stirring and mashing fruit as muchFas possible. Press fruit mixture through sieve set over bowl. TransferCpuree to saucepan. Place over high heat and reducehusked'hazelnut(1 1/2)cups+milk,1/2-cup/sugar01/41cup3unsalted butter41/45cup7all purpose flour86:separated, room temp;egg<2=Tbs.?hazelnut liqueurE For sauce: Combine pineapple and wine in large saucepan over lowIheat. Cover and c, salt, ginger, cinnamon and remaining 7Htablespoons butter and mix, using on/off turns, until smooth. Serve hot. $*Can substitute Granny Smith apples. (Bill Hughes)PASTA RAMEKINS W/ CHEESE6Bistro Dinner for 6Pasta Side DishCheese1 1/2 cups all purpose flour 2 ex-largeroom temperatureegg1lb. goat cheese1/2cupwhipping cream2egg3dicedsun-dried tomato 4!Tbs."melted#butter$1/2%cup&grated'Parmesan cheese(12)slices*1/2-inch-thick+ French bread,6-Tbs./ oliv. Refrigerate until well chilled, at least 1 hour. TransferBmixture to ice cream maker and process according to manufacturer'sKinstructions.* Turn into plastic container. Cover and freeze until ready toIuse. Let soften slightly before serving. Garnish wn juicegarnishfinely slivered lime peelgarnishsprigsmint(Makes 1 quart.)J Combine sugar and water in large saucepan over low heat and swirl panJgently until sugar is dissolved. Cool syrup completely. Blend in tangerineKand lemon juicesin preheated broiler 6 inches from heat source about 15 to 20minutes, turning frequently. (Bill Hughes) TANGERINE ICEBistro Dinner for 6 Iced DessertDo-Ahead3/4 cup sugar 1/2 cupwater3cupsfresh tangerine juice1-2Tbs.fresh lemoedallions. Serve with Apple-Sweet Potato Puree. 1Spoon puree onto plates. Top with pork and serve. D*Pork can also be broiled. Tie two 1/8-inch-thick slices of pancetta Jlengthwise onto tenderloins and marinate according to recipe instructions. GCook pork Set pork aside at room temperature to marinate for"1 1/2 hours, turning occasionally.E Prepare barbecue grill. Transfer pork to grill and cook, bastingEoccasionally with remaining marinade, about 12 to 15 minutes, turningHfrequently.* Slice into migsrosemary21-lb. tenderloinpork%(See also: Apple-Sweet Potato Puree.)H Combine olive oil and garlic in jar. Cover and let stand overnight.J Pour olive oil into baking dish. Add rosemary. Place pork in dish andJturn to coat all sides.oIindividual plates. Unmold if desired. Garnish each with 2 croutons. Serve immediately.*Use narrow baguettes.% (Bill Hughes)GRILLED PORK TENDERLOIN6Bistro Dinner for 6EntreePorkBarbecue1/2 cup olive oil 1 clovegarlic3 fresh sprmekins with larger pasta circles. AddIcheese mixture, filling molds 3/4 full. Set smaller circles on top. BrushHwell with butter and sprinkle with Parmesan. Bake until molds are puffedEand tops are brown and slightly crusty, 20 to 25 minutes. Transfer t 5-ounce ramekins. Dust with Parmesan, shaking out excess. BringIlarge amount of salted water to rapid boil. Add pasta and cook until justKtender to the bite (al dente), about 2 minutes (cooking time will depend onKdryness of pasta). Drain well. Line raes* with oil. Transfer to baking sheet. Bake until evenly browned,Jabout 10 minutes per side. Very gently rub top of crouton with cut side ofgarlic to flavor lightly.I To assemble: Position rack in center of oven and preheat to 350 deg.JButter sixrcles. Set aside. C For filling: Combine cheese and cream in large bowl until well Eblended; cheese should retain some texture. Mix in remaining eggs andtomatoes (optional).E For croutons: Preheat oven to 400 deg. Brush both sides of breadFslic5 minutes.J Adjust machine to next narrower setting. Run dough repeatedly through Hmachine (do not fold), adjusting to next narrower setting after each run Kuntil dough is about 1/16 inch thick. Cut pasta into six 5-inch circles and "six 3 1/2-inch ciKflatten slightly. Adjust pasta machine to widest setting. Run dough throughGmachine 5 or 6 times to knead, folding dough in thirds (as for businessFletter) after each run. Wrap tightly in plastic. Repeat with remaining*piece of dough. Let dough rest 1e oil011clove2halved3garlicH For pasta: Mix flour and 2 eggs in processor 30 seconds; do not letKdough form ball (dough should appear moist and hold together when pinched).GDivide dough in half. Knead 1 piece slightly in hand to form even ball;ith lime peel and mint. E*If ice cream freezer is unavailable, freeze mixture in shallow metal Ktrays. Break tangerine ice into pieces, then mix in processor until smooth. @Refreeze in metal trays until firm. Store in airtight container. (Bill Hughes)ROASTEDHERBS" "6Bistro Dinner for 6Barbecue Vegetable Side Dish6 heads garlic 30peeledshallot12Tbs. olive oil6w/2 inches of greenleek olive oilsaltH Prepare barbecue grill.* Remove excess skin on garlic heads. ombine vinegar, sugar and soy sauce in shallow baking dish. ArrangeIchicken in dish in single layer, turning to coat well. Cover and marinateovernight in refrigerator.I Transfer chicken and marinade to heavy large skillet. Add garlic andFginger anSTICKY CHICKEN8Chinese Dinner for 8EntreePoultry1/2 cup vinegar 1/2 cupsugar1/2cup soy sauce4 1/4lb.pieceschicken2clovesmincedgarlic1Tbs. minced freshginger!garnish# cherry tomato%garnish' watercressI C (in batches if necessary; do not crowd) andCfry until lightly browned on all sides, 2 to 3 minutes. Remove withJslotted spoon and drain on paper towels. Cut each roll into 1/2-inch-thick1slices. Serve immediately. Pass sauce separately. (Bill Hughes) steamer rack,Bspacing evenly. Cover and steam 1 minute. Discard string or floss.DImmediately dredge rolls in flour mixture. Cool to room temperature.H Pour oil into heavy-bottomed large skillet to depth of 2 inches andHheat to 360 deg. Add chickenken breast half; secure with unwaxed dentalKfloss or string. Place water in steamer or in large saucepan to 1 inch fromKrack. Add sage to water. Place over high heat and bring to boil. Meanwhile,Gmix flour and cornstarch on large plate. Arrange rolls on Lightly coat 2 sheets of waxed paper with melted butter or oil. PlaceIchicken breast halves between oiled sides of paper and pound gently untilJalmost transparent (about 1/16-inch thick). Season with salt. Roll 2 beansJand 1 carrot stick in each chicroom temperature. F Cut carrots into 2 1/2x1/4-inch julienne. Trim and cut beans into J2 1/2-inch lengths. Blanch carrot and green beans in boiling salted water, Iabout 1 minute. Plunge into cold water to stop cooking process. Drain and set aside. J sing with back of spoon to extract all pulp. Return to saucepan. AddKginger and simmer gently over low heat until thickened and reduced to aboutH1 1/3 cups. Blend in 1/2 teaspoon salt and sesame oil. Adjust seasoning.4Discard ginger pieces. Let cool to in large saucepan over lowDheat. Cover and cook, stirring and mashing with back of spoon, untilKtomatoes are very soft and liquid is almost completely evaporated, about 40Kminutes. Remove ginger and set aside. Puree tomatoes in food mill or sieve,Hpres1largecarrot12 green bean"melted#butter$6%half&boned/skinned breast'chicken+salt,1-Tbs..crumbled dried/sage01/21cup3all purpose flour41/25cup7 cornstarch:for deep frying; vegetable oilF For sauce: Combine tomatoes and ginger t 20 minutes. Broil leeks for about 5 minutes on each side. (Bill Hughes)VEGETABLE CHICKEN ROLLS6Bistro Dinner for 6 AppetizerPoultryHot2 1/2 lb. quartered tomato 2 slices1/4-inch-thickginger1/2tsp.salt1/4tsp. sesame oiland serve hot. J*Garlic and shallots can also be baked; leeks can be broiled. Trim and oil Kleeks and prepare foil packages for garlic and shallots according to recipe Jinstructions. Bake garlic and shallot packages in 500 deg. oven until veryEsoft, abougarlic and shallots. Halve and rinse leeks;Gpat dry and rub with olive oil. Grill garlic and shallot packages untilJpulp is very soft, turning frequently, about 30 minutes. Grill leeks untilGtender, turning once, about 5 minutes. Season leeks with salt GentlyDopen garlic heads, being careful not to break off individual cloves.ECombine 1 garlic head and 5 shallots on square of aluminum foil largeIenough to cover completely. Sprinkle with 2 tablespoons oil. Wrap tightlyKand seal. Repeat with remaining d bring to boil over medium-high heat. Reduce heat, cover andGsimmer 15 minutes, turning occasionally. Uncover and continue simmeringJuntil chicken is tender and juices run clear when pricked with fork, aboutH15 minutes. Transfer chicken to heated platter. Cover with foil and keep Kwarm in very low oven. Increase heat to medium and cook sauce until reduced Fand caramelized, about 25 minutes; watch carefully to prevent burning. KReturn chicken to skillet and coat with sauce. Garnish with cherry tomatoes cks from oven and spread some Hof sauce over backs. Roast 15 minutes. Turn ducks breast side up, spread Hsauce over and roast another 30 minutes, basting occasionally. Let ducks !cool, then refrigerate overnight. H Using kitchen or poultry shears, cut oast, pricking skinJfrequently, 20 minutes. Remove from oven and carefully pour ice water overEducks. Return to oven and roast, pricking skin frequently, 20 minutes*longer. Turn and roast another 20 minutes. I Combine plum and bean sauces. Remove dungs.)I Preheat oven to 400 deg. Pat ducks inside and out with paper towels.IRub skin and cavity with salt, pepper, garlic and ginger; then stuff with+garlic and ginger pieces, onion and celery.I Place breast side up on rack in shallow pan and rt ducksaltfreshly groundpepper2clovegarlic2 sm. piecesginger1cupcut into chunksonion 2# celery stalk$1%cup&ice-cold'water(1 1/3)cups+ plum sauce,2/3-cup/ bean sauce1 additional3 plum sauce#(See also: Pancakes w/ 3 Fillit. Cover and chill overnight.I Preheat oven to 350 deg. Set pork on rack over shallow pan and roast.45 minutes, brushing several times with sauce. (Terry Bell)DUCK W/ PLUM SAUCE8Chinese Dinner for 8PoultryEntree2 4-5 lb. trimmed of farloin pork 2 Tbs. hoisin sauce1 1/2Tbs.catsup1clovemashedgarlic1Tbs.dark soy sauce2tsp. dry Sherry 1 1/2!tsp."light# soy sauce$1/2%tsp.'sugarG Place pork on plate. Combine remaining ingredients and spread over meaegg mixture. Spoon into pan Galternately with ginger. Sprinkle with reserved crumbs and freeze until :ready to serve. (Can be made up to 1 week before serving.) (Terry Bell)BARBECUED PORKChinese Dinner for 8PorkEntree1 12-15 oz. trimmed tendeto large bowl0and let cool 5 minutes, then beat 1 more minute.F Beat egg whites until foamy. Gradually add 1/4 cup sugar and beatIuntil stiff. Fold into yolks. Whip cream in another bowl until thickened. GAdd liqueur and beat until stiff. Fold into amount andHpat remainder on bottom and slightly up sides of 8- or 9-inch springform pan. Chill while making filling.K For filling: Beat egg yolks with 3/4 cup sugar in top of double boilerHover warm water until thick, about 6 to 10 minutes. Turn in 2 Tbs.meltedbutter6 yolks onlyegg3/4cupsugar4 whites onlyegg1/4cupsugar 1!cup#whipping cream$1/4%cup' Grand Marnier(1/2)cup*chopped crystallized+gingerJ For crust: Combine cookie crumbs and butter. Reserve small mixture and bring to boil. Pour'over fish and garnish with green onion.G Sauce can also be served as an accompaniment to roasted or steamed pork. (Terry Bell)FROZEN GINGER CREAM8Chinese Dinner for 8 Iced Dessert2 1/2 cups cookie crumbssh. Steam fish until done (allow 10 minutes for each 1-inchCthickness, measuring at thickest part of body). Transfer to servingplatter.I Combine next 10 ingredients in small mixing bowl. Heat oil in wok orIsaucepan over medium-high heat. Add brothinced# green onion$1%Tbs.& finely grated'ginger(1)Tbs.+ bean sauce,1-Tbs./ hoisin sauce011tsp.3sugar415Tbs.7 vegetable oil81/49cup:slivered; green onionJ Clean fish, leaving head and tail on. Make 3 diagonal slashes on eachEside of fiand watercress. (Aiko Lee)STEAMED FISH W/ SAUCE8Chinese Dinner for 8EntreeFish1 1 1/2-3 lb whole fish 3 Tbs. chicken broth2Tbs. steak sauce2Tbs.light soy sauce2Tbs. oyster sauce2Tbs. minced freshgarlic 2!Tbs."mducks in half lengthwise. WithKboning knife, cut around joints and remove legs. Cut away at joints; removeGmeat and discard bones. Cut away carcass; discard bones. Lay boned duck(flat and slice thinly. Leave legs whole.K To serve: Brush duck with additional sauce and reheat to warm through.3Serve with dish of plum sauce and Chinese pancakes. (Terry Bell)PANCAKES W/ 3 FILLINGS8Chinese Dinner for 8 Appetizer1 1/2 cups all purpose flour 1/4 tsp.salt2beatenegg1 1/2cupsmilkntil seafood is cooked, 2 to 39minutes. Add bean sprouts; toss lightly. Remove from wok.K Cut rice noodles into 1/4-inch-wide strips. Heat remaining oil in wok.DAdd noodles and stir-fry until very hot, 2 to 3 minutes. Add soy andHoyster sauces and onion9(See also: Barbecued Pork; use 1/2 pound, thinly sliced.)J Heat 2 tablespoons oil in wok over medium heat. Add onion, garlic andIchilies and stir-fry until tender. Add barbecued pork, shrimp, squid* andCsausage and stir-fry over high heat ueveinedshrimp1/2lb.squid 3-4"steamed, thin-sliced#Chinese pork sausage$1%cup&trimmed, fresh' bean sprout(2)lb.+fresh rice noodle,2-Tbs..dark/ soy sauce021Tbs.2light3 soy sauce415Tbs.7 oyster sauce83:beaten;egg<4>chopped? greented for broccoli. (Terry Bell)RICE NOODLES W/ BBQ PORK8Chinese Dinner for 8Pork ShellfishEntree4 Tbs. vegetable oil 4 small thinly slicedonion2 lge. clovemincedgarlic2seeded & choppedfresh red chili1/2lb.shelled & dtir-fry 1 minute. Add broccoli stems and florets and stir-fry 2 minutes.EAdd oyster sauce, sugar and 1/2 cup broth and stir-fry 2 minutes. ForIthicker sauce, stir in cornstarch dissolved in 2 teaspoons broth and cook briefly. +*Asparagus can be substitund cut into 1-inch pieces.IBring 3/4 cup broth to boil in medium saucepan. Add broccoli stems, coverEand cook until crisp-tender, 3 to 4 minutes. Drain, reserving 1/2 cupbroth.G Heat oil in wok or large skillet. Add ginger, onion and garlic andIsken broth2Tbs. peanut oil1Tbs.finely sliveredginger1shredded green onion1clovemincedgarlic 1 1/2!Tbs.# oyster sauce$1/2%tsp.'sugar(1)tsp.+ cornstarch,2-tsp./ chicken brothI Break broccoli* into florets; peel stems acakes. Roll each into#cylinder and place in serving dish.F Let guests fill pancakes with desired fillings and some of sauce. (Terry Bell)BROCCOLI IN OYSTER SAUCE6Chinese Dinner for 8 Vegetable Side Dish1 1/2 lb. broccoli 3/4 cup chicce over low heat. Stir batter; add about 1/4 cup toIskillet and rotate to spread evenly. Cook until set but not browned; turnHand cook on second side. Remove and let cool. Continue until all panckesKare cooked, brushing skillet with oil every 3 or 4 panini and cook until tender. Season with salt to taste. Transfer to serving bowl.H For sauce: Mix soy sauce, vinegar, sesame seed and onion in servingbowl.C To cook pancakes: Lightly oil 10-inch skillet (preferably withKnonstick finish) and plag bowl. C For onion filling: Heat 1 tablespoon oil in large skillet over Fmedium-high heat. Add onion and stir-fry until crisp-tender. Turn into bowl. F For zucchini filling: Heat 1 tablespoon oil in large skiller over Imedium-high heat. Add zucchJ For egg filling: Beat eggs. Lightly oil large omelet pan and set overDmedium heat. Add half of eggs and cook lightly on both sides (do notIbrown); remove. Cook remaining eggs. When omelets are cool, cut into fine)shreds and place in another servinfinely chopped? green onion(Makes 12 to 14 pancakes.)G For pancakes: Sift flour and salt into mixing bowl. Combine beatenIeggs, milk and water. Add to dry ingredients and beat until smooth. Cover1lightly and let stand at room temperature 1 hour.1cupwater3egg 1!Tbs.# vegetable oil$12&cut into matchstick' green onion(1)Tbs.+ vegetable oil,1/2-lb..cut into matchstick/zucchini03/41cup3 soy sauce435Tbs.6distilled white7vinegar839Tbs.:crushed, toasted; sesame seed<2=Tbs.>mix well. Stirring constantly, add beaten egg and cook Funtil set. Return first mixture to wok and toss to mix well. Taste and Gseason with salt and pepper. Turn onto platter and garnish with chopped green onion. 9*Optional; use additional 1/2 pound shrimp, if preferred. (Terry Bell) FRIED WALNUTSChinese Dinner for 8Do-Ahead Appetizer2 cups boiling water 1 1/2 cupshalvedwalnut1/2cupsugar1cup vegetable oil(Makes 1 1/2 cups.)K Pour boiling water over nuts and let stand 2ls.J For batter: Sift flour with baking powder into mixing bowl. Add beer,Jegg yolks, oil and lemon juice and beat well. (Can be prepared 1 day ahead and chilled.)A Beat egg whites until peaks form. Fold into batter, blending thoroughly.I ly, chilledegg1tsp. vegetable oil!dash#fresh lemon juice$3&whites, room temp.'egg*for deep frying+cottonseed oil-garnish.sprigs/parsley(See also: Red Onion Relish.)I Peel eggplants* and slice 1/8-inch thick; pat dry with paper toweto serve. (Pommes can be cooked 45 minutes ahead.)(Sally Jordan)EGGPLANT TEMPURA-STYLE8Elegant French Dinner Appetizer VegetableHot2 1-2 lb. eggplant 1 cupall purpose flour1tsp. baking powder2/3cupchilledbeer2yolks onnches in deep fryer or pot and heat to 375 deg.KAdd potato mixture by small rounded tablespoons and fry until golden brown. GRemove with slotted spoon and drain on paper towels. Keep warm on paper Jtowel-lined platter (do not let sides touch) until ready econds. Add eggsH2 at a time and beat on high speed of electric mixer. Season with nutmegGto taste. Measure 2 1/2 cups potatoes and add to mixture, beating well.=(Can be prepared 1 day ahead to this point and refrigerated.)K Add oil to depth of 3 ied'potato*for deep frying+ vegetable oilJ Combine butter, water and salt in large saucepan. Place over low heatKand stir until butter is melted. Remove from heat and stir in flour. ReturnJto heat and stir constantly to let mixture dry, about 20 sts. (Terry Bell)POMMES DAUPHINE8Elegant French Dinner Vegetable Side Dish1/2 cup unsalted butter 1 Tbs.unsalted butter1cupcoldwater2tsp.salt1cupall purpose flour4egg"freshly grated#nutmeg$2%large&cooked & mashskillet and cook until %browned. Crush in mortar with pestle. I Heat oil in wok or deep fryer to 375 deg. Add slices a few at a timeKand fry until crisp. Drain on paper towels. Serve hot with peppercorn salt, if desired.*Available at Oriental markeeal. Repeat to make three more rolls.CCut each into slices 1 1/2 inches thick; dip each end in additional Icornstarch to seal filling. (Can be done 3 to 4 hours ahead to this point and refrigerated.) K For salt: Combine salt and peppercorns in small l. Combine remaining 1 tablespoon$cornstarch with water in small bowl.I Moisten 1 bean curd sheet under running water. Place on work surfaceGand spread with 1/4 of meat mixture. Roll as for jelly roll; brush longHedge with dissolved cornstarch to s sheet1 additional3 cornstarch41/45cup7salt829Tbs.:Szechwan *; peppercorns<2-4=cups? vegetable oil(Makes about 40 to 45.)E Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1Jtablespoon cornstarch in bowl and mix welfor 8 Appetizer1 pound ground pork 2finely chopped green onion1slicemincedginger3Tbs. chicken broth1Tbs.dark soy sauce1Tbs. dry Sherry 1#egg$2%Tbs.' cornstarch(3)Tbs.+water,4. */dried bean curdinutes; watch carefully because theyFcan burn quickly. Drain on rack. Store in tightly covered container incool, dry place. G (Oil can be strained and used several more times for this recipe.) (Terry Bell)FRIED FRAGRANT BELLS8Chinese Dinner to 3 minutes. Drain well.ETransfer to baking sheet. Sprinkle with sugar and mix well. Spread in,single layer and let stand overnight to dry.I Heat oil in wok or skillet until very hot. Add nuts in small batchesHand fry until golden brown, 1 to 2 m Heat oil in skillet or deep fryer to 375 deg. Dip eggplant in batter Gand add to oil. Fry about 3 at a time, turning once, until light golden Dbrown. Remove with slotted spoon or tongs and drain on paper towels. GIncrease oil temperature to 450 deg. Return eggplant in batches and fry Huntil deep golden brown. Drain on paper towels. Serve hot with Red Onion IRelish and parsley. (Eggplant can be fried up to 2 hours ahead; keep warmin low oven with door ajar.)0*Can substitute 6 to 8 small Japanese eggplantshallot1/4cupfresh lemon juicesaltfreshly groundpepper 8!small#Belgian endive$4% sm. bunch&tender top part only' watercress(1)cup*chopped & toasted+walnutH For dressing: Combine first 6 ingredients in jar with tight-fitting,li. Melt butter in large skillet over medium-high heat. Add leeks and)saute until golden, about 5 to 8 minutes. (Sally Jordan)ENDIVE-CRESS SALAD8Elegant French DinnerSaladDo-Ahead1 cup walnut oil 1/2 cupred winevinegar6Tbs.minceder boiling water. CoverJand steam until tender when pierced with tip of sharp knife, about 7 to 10Kminutes. Remove from heat and immediately plunge leeks into ice-cold water.G When ready to serve, drain leeks thoroughly and pat dry with paperHtowelre. (Sally Jordan) SAUTEED LEEKS8Elegant French Dinner Side Dish Vegetable16 sm.-med. leek 2-4 Tbs.unsalted butterG Rinse leeks thoroughly and cut into 1/2-inch slices (discard toughHgreen stalks). Arrange leeks in steamer basket ov dice. Cut onion into 1/8-inch dice. Combine tomato,Gpepper and onion in bowl. Add vinegar just to cover and salt and pepper/to taste. Chill. (Can be prepared 1 day ahead.)E A few hours before serving, drain well. Serve chilled or at room temperatuondimentDo-Ahead3 large tomato 1 largegreen bell pepper1/2large red onioncidervinegarsaltfreshly groundpepper(Makes about 2 cups.)H Peel and seed tomato and cut into 1/8-inch dice. Seed green pepperIand cut into 1/8-inchortion. Reassemble slices, wrap with foil and keep warm butKserve as soon as possible. Garnish each serving with shallots and accompany9with Sauce Moutarde-Batarde or Red Pepper Jelly, or both.(Sally Jordan)RED ONION RELISHElegant French Dinner Ceat to platter. JCut strings holding meat. Let rest 5 minutes before carving; do not remove Jstrings around meat until after it has been carved. Slice thinly, allowing G2 or 3 slices per serving, or cut into 8 thicker slices. Save juices to Imoisten each p Tie meat to handles, suspending as closely as possible to brothAwithout actually touching. Cover tightly and let steam until meat>thermometer registers 120 deg. (rare), about 18 to 20 minutes. I Slip large fork under wrapping strings, then remove m Jelly.)D Securely tie beef both lengthwise and crosswise with string. If2chilled, bring to room temperature before cooking.G Combine broth, onion, carrot, celery and turnip in large stockpot.with side handles. Boil vigorously 30 minutes.D French DinnerEntreeBeef1 3 1/4-lb. well-trimmed filet beef 3 quarts beef broth4 quarteredonion4slicedcarrot4sliced celery stalk2 quarteredturnip 8!small"minced#shallot8(See also: Sauce Moutarde-Batarde and Red Pepperd lemon juices to syrup. Process in ice cream maker.J Arrange kiwi fruit and scoops of sorbet on individual dessert plates.%Best made within 24 hours of serving. &*Can substitute green seedless grapes.(Sally Jordan)BOEUF A LA FICELLE8Elegantiwi(Makes about 1 quart.)D Combine sugar, wine and water in saucepan and simmer 5 minutes,)stirring until sugar is dissolved. Chill.K Crush grapes* in processor, then squeeze through cheesecloth to obtain2 1/2 cups juice.E Add grape ans.(Sally Jordan)SORBET AU CABERNETElegant French DinnerDo-Ahead Iced Dessert1 1/2 cups sugar 1 1/4 cupsCabernet Sauvignon1cupwater2lb.red seedless grapes1cupchilledfresh lemon juice4garnishpeeled & sliced thinkd and shake well. (Can be prepared ahead.)J Slice endive crosswise 1/4 inch thick. Combine endive, watercress andCwalnuts and toss lightly. Cover and chill. Just before serving, add1dressing to taste and toss gently but thoroughly. (Sally Jordan).SAUCE MOUTARDE-BATARDE8Elegant French DinnerSauceDo-Ahead1 1/4 cups cut into sm. pieces unsalted butter 6 yolks onlyegg1/4cupfresh lemon juicesaltfreshly ground white pepper6-8Tbs. Dijon mustard!garnish"pink# peppercornly. Remove parchment. (Can be prepared 1 day ahead. Store in!airtight container in dry place.) F Using electric mixer, beat cream with liqueur and coffee to stiff peaks. G Melt chocolate in double boiler over gently simmering water. Using Kspatula time and beat until stiff andFshiny. Spoon meringue into pastry bag fitted with no. 5 star tip. PipeIrosettes or stars around circles, leaving space in center. Bake until dryBand slightly colored, about 45 minutes. Remove from sheet and coolDcompletersely chopped'semisweet chocolate(24+chocolate coffee beanG Preheat oven to 275 deg. Line 2 baking sheets with parchment. DrawJeight 3-inch circles on each. Beat whites with lemon juice* and salt untilJsoft peaks form. Add sugar 1 tablespoon at MOCHA MERINGUES W/ CHOC.8Elegant Spring DinnerDessert5 large whites only egg 1/2 tsp.fresh lemon juicepinchsalt1cupsuperfine sugar1 1/2cupswhipping cream3Tbs.coffee liqueur 1!Tbs.#instant coffee powder$6%oz.&coaeheat to boil, stirring frequently. Add lemon juiceDand return to boil for 1 minute, stirring. Add pectin and let boil 3 Gminutes, skimming off foam as it accumulates. Pour into jars. Seal with paraffin. This recipe cannot be doubled.(Sally Jordan) ling lightly. Measure 2 full cups and 1/4 cup pepper juice. Discardremaining juice.E Combine ground peppers, pepper juice, sugar and vinegar in 3- orJ4-quart saucepan. Bring to boil, stirring frequently. Remove from heat andJlet stand 15 minutes. Rded red bell pepper 5 1/2 cupssugar3/4cupdistilled whitevinegar1/3cupfresh lemon juice1bottle liquid pectin for sealingparaffin(Makes 7 half-pints.)E Finely chop peppers in processor or run through grinder. Strain,Gpress skillet over medium-high heat. Add pine nuts and%saute until golden. Remove from heat.H Arrange cheese on individual plates and top with sauteed pine nuts. (Sally Jordan)RED PEPPER JELLYElegant French Dinner CondimentDo-Ahead4 large seeil edges of cookies are lightly browned, about 5 to 8 minutes.(Sally Jordan)GOURMANDISE W/ PINE NUTS8Elegant French DinnerCheese Appetizer1/4 cup butter 2 cupsshelledpine nut8wedgesgourmandise cheeseJ Melt butter in largevanilla and salt and beat well. Beat in egg whites one at a time. Mix inflour.J Spoon mixture into pastry bag fitted with 1/2-inch plain tip. HoldingJbag straight up, pipe flat strips onto sheet(s) in 3-inch lengths, spacing K1 inch apart. Bake unttes onlyegg1cupsiftedall purpose flour(Makes about 60 cookies.)IPreheat oven to 400 deg. Lightly butter baking sheet(s). Dust with flour,shaking off excess. Set aside.E Cream butter and sugar in large bowl until light and fluffy. AddHcorns. Serve as an Baccompaniment to Boeuf a la Ficelle. Pass separately in sauceboat.(Sally Jordan)LANGUES DES CHATSElegant French DinnerDessertCookiesDo-Ahead1/2 cup unsalted butter 1/2 cupsugar1tsp.vanillapinchsalt2 whiigerated, or up to 2 hours before serving and kept warm in doubleCboiler. Cover tightly and stir occasionally with wooden spoon.) IfFchilled, bring to room temperature and warm in double boiler, whiskingBconstantly. If desired, garnish with pink peppers(See also: Boeuf a la Ficelle.)G Combine butter, egg yolks, lemon juice, salt and white pepper withJmustard to taste in top of double boiler. Whisk over simmering water until@well blended and sauce is warm. (Can be prepared 1 day ahead andErefra, spread thin layer of chocolate on baking sheet, smoothing back and Iforth to even. Refrigerate 10 minutes. Using paint scraper or putty knifeGheld at slight angle, push chocolate away from you quickly so chocolateHfolds into ~ruffles.~ Repeat for a total of 8 ruffles. Refrigerate until ready to use.E Set 1 meringue on dessert plate. Top with another meringue. FillKcenter with cream. Repeat with remaining meringues. Refrigerate 30 minutes.GGarnish each with chocolate ruffle and 3 chocolate coffeAdd shallotsHand cook until softened, stirring occasionally, about 5 minutes. CombineArice, shallots and hazelnuts in bowl. Garnish with parsley. Serve immediately. (Mary Green)OYSTER CROQUETTESElegant Spring Dinner Appetizer ShellfishHot1/4J Bring broth to boil in saucepan. Stir in rice. Reduce heat, cover andKsimmer 20 minutes. Uncover and simmer until liquid has evaporated, 20 to 25%minutes. Season with salt and pepper.J Melt butter in heavy small skillet over medium-low heat. WILD RICE W/HAZELNUTS8Elegant Spring DinnerGrains Side Dish4 cups chicken broth 2 cupsrinsed wild ricesaltfreshly groundpepper3Tbs.butter4mincedshallot 1!cup"toasted & husked#hazelnut%garnish& minced fresh'parsleyer. Drain beans well.I Melt butter in heavy large skillet over medium heat. Add beans, bellDpeppers and vinegar and cook until vegetables are heated through andGvinegar has evaporated. Season with salt and pepper. Serve immediately. (Mary Green)ictrimmed green bean 3 Tbs.butter2largecut julienne red bell pepper3Tbs.balsamicvinegarsaltfreshly groundpepperK Blanch green beans in boiling salted water until crisp-tender, about 3=minutes. Rinse thoroughly under cold wat130 deg. (for rare), about 15 minutes. G Reheat sauce. Fold in whipped cream. Slice meat thinly. Pass sauce separately. #*Can substitute 1 tablespoon dried. (Mary Green)GREEN BEANS BALSAMICO8Elegant Spring Dinner Vegetable Side Dish2 lb. g occasionally, about 5 minutes. Add stock, vermouth, lemon juiceGand tarragon* and boil until reduced to 1 cup. Add 1 cup cream and boil,until reduced to 1 cup. Add salt and pepper.D Preheat oven to 450 deg. Roast veal until thermometer registers &Season with pepper. Melt butter with oil in heavy largeDskillet over medium-high heat. Add veal and brown well on all sides..Transfer to roasting pan; do not wash skillet.H Add shallots to same skillet and cook over low heat until softened,Hstirrinutter2Tbs. vegetable oil3/4cupmincedshallot1cup chicken broth 1!cup#dry white vermouth$2%Tbs.'fresh lemon juice(2)Tbs.* chopped fresh+tarragon,1-cup/whipping cream3salt41/25cup6whipped7whipping creamJ Pat veal dry. d refrigerate.) @ To serve, gently reheat soup. Ladle into bowls. Swirl 1 1/2 !tablespoons pesto into each bowl. (Mary Green)ROAST VEAL TENDERLOIN8Elegant Spring DinnerEntreeVeal1 4-lb. tenderloin veal fresh groundpepper2Tbs.btatoJand thinly slice. Combine vegetables and broth in large saucepan and bringAto boil. Reduce heat and simmer until vegetables are tender. CoolKslightly. Puree in blender. Season with salt and pepper. (Can be prepared 2-days ahead. Cool completely anreshly groundC white pepperI For pesto: Puree basil, pine nuts and garlic with olive oil and saltFin blender or processor. Transfer to bowl. Beat in cheeses, butter andpepper.J For soup: Slice leeks. Separate cauliflower into florets. Peel pos.gratedParmesan cheese 3!Tbs."grated# Romano cheese$3%Tbs.&room temperature'butter(1/2)tsp.*freshly ground+pepper,3.white part only/leek011large3 cauliflower415medium7boiling potato869cups:(pref. homemade); chicken broth?saltBfe bean candies.(*Can substitute distilled white vinegar. (Mary Green)CAULIFLOWER SOUP W/PESTO8Elegant Spring DinnerSoupDo-AheadHot2 cups packed fresh basil 2 Tbs.pine nut2clovesgarlic1/2cup olive oil1tsp.salt3Tb cup butter 1/4 cupall purpose flour1cupmilksaltfreshly groundpepper3Tbs.butter 4"minced#shallot$1%lb.&minced'mushroom(24*shucked & patted dry+oyster.(for deep frying)/ vegetable oil033egg7all purpose flour849cups:fresh; breadcrumbs=garnish? watercressAgarnishBwedgesClemon (Makes 24.)I Melt 1/4 cup butter in heavy medium saucepan over low heat. Whisk inI1/4 cup flour and stir 3 minutes. Whisk in milk and bring to boil. ReduceFheat and simmer 5 minutes, ssalt1cup olive oil4 lge. cloveslicedgarlic4bay leaf1/3cupred winevinegar 1!tsp.#sugar%garnish&sliced'lemonG Cut zucchini in half legthwise and cut into 2 1/2x1/2-inch pieces.8Place in colander and toss with salt. Let s juices. Arrange veal Fin skillet, covering completely with juices, and heat through, turning )once, 5 to 10 minutes. Serve immediately.(Paola Bagnatori)SWEET & SOUR ZUCCHINI8Festa Italiana for 8 AppetizerDo-Ahead18 small zucchini 2 tsp.ed with fork, turningoccasionally, 1 to 1 1/4 hours.I Remove veal from skillet. Degrease pan juices. Cool veal completely. FWrap in foil and refrigerate overnight. Reserve pan juices in skillet. J Cut meat into 1/2-inch slices. Gently reheat panBeginning at 1 long edge, roll up. Tie to secure.J Melt butter in heavy large skillet over high heat. Pat veal roll dry.IAdd to skillet and brown well on all sides, 20 to 25 minutes. Reduce heatKto low. Cover and cook until veal is tender when pierc breastveal2 lge. clovepressedgarlic14chopped leavessage1/2cupunsalted butterH Unroll pancetta slices and cut into thin strips. Set veal skin sideEdown on work surface. Rub with garlic. Sprinkle with sage. Cover with;pancetta. HBrush over bread knots. Bake until golden, 30 to 35 minutes. Serve bread)knots either warm or at room temperature. (Mary Green)STUFFED VEAL ROLL8Festa Italiana for 8EntreeVealDo-Ahead30 thin slice pancetta 1 5 1/2-6-lbboned/trimmedll each piece into cylinder. Tie Jinto knot. Arrange on prepared sheets, spacing 1 inch apart. Cover and let Gstand in warm draft-free area until starting to rise, 20 to 30 minutes. I Preheat oven to 300 deg. Beat egg with 1 tablespoon water for glaze.maining 1/2 cup flour on work surface. Turn dough out andKknead until springy and flour is absorbed, about 3 minutes. Cover dough and Klet stand 5 minutes. Shape dough into 20-inch cylinder. Cut into 20 pieces. KLet stand 4 minutes. Using palm of hand, rol foamy, about 5Iminutes. Add oil and beat 2 minutes, using wooden spoon. Stir in salt andJ1/2 cup warm water. Alternately stir in 3 cups flour (1 cup at a time) andEremaining 3/4 cup warm water, beating until dough is soft and sticky.I Sprinkle re05-115 deg.)water1/4cup olive oil2tsp.salt3 1/2cupsall purpose flour 1#egg$1%Tbs.'water (Makes 20.)J Lightly oil baking sheets. Sprinkle yeast and sugar over 1/4 cup warmEwater in large bowl. Stir to dissolve. Let stand untiutes. Remove using slotted spoon and drain on paper towels. Arrange9croquettes on platter. Garnish with watercress and lemon. (Mary Green)ONTARIO BREAD KNOTSElegant Spring DinnerBread2 envelopes dry yeast 1 Tbs.sugar1 1/2cupswarm (1r heavy large saucepan. Beat eggsHto blend with 1 tablespoon vegetable oil. Pack sauce around each oyster,Dforming cigar shape. Dredge in flour, shaking off excess. Dip in eggHmixture. Roll in breadcrumbs. Fry in batches until golden brown, about 4Fminl liquid evaporates, Jstirring occasionally, about 10 minutes. Season with salt and pepper. Stir "mushroom mixture into sauce. Cool. H Heat skillet over medium-high heat. Add oysters and toss 2 minutes. Cool. J Heat oil to 425 deg. in deep fryer otirring occasionally. Season with salt andpepper.F Melt 3 tablespoons butter in heavy medium skillet over medium-lowJheat. Add shallots and cook until softened, stirring occasionally, about 5Kminutes. Add mushrooms, increase heat and cook until altand 2 hours.G Pat zucchini dry. Heat oil in heavy large skillet over medium-highKheat. Add zucchini in batches and cook until crisp-tender, about 3 minutes.KTransfer zucchini to bowl. Pour off all but 2 tablespoons oil from skillet.DAdd garlic and bay leaves to skillet and stir over medium heat untilJlightly browned. Stir in vinegar and sugar and cook until sugar dissolves,Aabout 2 minutes. Pour mixture over zucchini and toss gently. Cool )completely. Cover and refrigerate 2 days. H Transfer temperature. (Paola Bagnatori)GNOCCHI W/ PORCINI SAUCE8Festa Italiana for 8 Vegetable Side Dish6 large baking potato 2egg2 1/2cupsall purpose flour9quartswater3Tbs. kosher salt2Tbs.butter"freshly grated#Parmesan c cold water; pat dry. Arrange on platter. CombineE1/4 cup parsley and garlic in small bowl. Whisk in enough oil in slowJstream just to coat mixture. Drizzle over anchovies. Garnish with tomatoesGand parsley. (Can be prepared 3 days ahead.) Serve at roomRS. SAUCE8Festa Italiana for 8 AppetizerColdDo-Ahead18 canned Italian salted anchovy 1/4 cup minced freshparsley1clovemincedgarlic1/3cup olive oilgarnish cherry tomatogarnishItalian parsleyK Rinse anchovies underSprinkle top with breadcrumbs if Fdesired. Bake 20 minutes. Increase oven temperature to 500 deg. Bake 5#minutes. Serve gnocchi immediately.>*Available at Italian markets, specialty foods stores and some supermarkets.(Paola Bagnatori)ANCHOVIES W/PAroof glass baking dish. Arrange gnocchi in single layer in prepared Idish. Drizzle with some of melted butter. Sprinkle with some of Parmesan. FRepeat with remaining ingredients, staggering each layer (do not stack Hgnocchi directly on top of each other). dKpepper. Spread evenly on prepared sheet. Refrigerate until no longer stickyto touch, about 2 hours.G Preheat oven to 450 deg. Cut dough into 2-inch rounds or irregularFdiamond-shaped strips. Melt remaining butter. Lightly butter 8x13-inch Hovenp, shaking off excess. Bring milkJto boil in heavy large saucepan over medium heat. Gradually whisk in flourJand cook 20 minutes, stirring constantly. Remove from heat. Beat in yolks,G1/4 cup butter, 3 tablespoons Parmesan and nutmeg. Season with salt ansemolina flour3yolks only-room tempegg3/4cupbutter9Tbs.freshly gratedParmesan cheese 1/4!tsp." fresh grated#nutmeg'salt*freshly ground+ white pepper,1-Tbs..(optional) dry/ breadcrumbsJ Rinse jelly roll pan under cold water Cool completely,5cover and refrigerate. Reheat gently before serving.)(Paola Bagnatori)SEMOLINA GNOCCHI8Festa Italiana for 8 Side DishPasta4 1/2 cups milk 1 1/2 cups *semolina flour6Tbs. *ni soaking liquid, tomatoes, tomato liquid and Jpaste. Season with salt and pepper. Cover and simmer until sauce is thick, Kstirring occasionally and adding hot water if necessary, about 1 1/2 hours. HServe immediately. (Can be prepared several days ahead.edium-low heat.JAdd onion, celery, carrot, parsley and garlic and cook until onion is softCand golden brown, stirring occasionally, about 20 minutes. Seed and Ecoarsely chop tomatoes, reserving liquid. Strain reserved liquid. Add Eporcini, strained porcips.)I Soak porcini in hot water to cover until softened, about 30 minutes.KPour liquid through several layers of dampened cheesecloth. Squeeze porcini)dry; chop coarsely, discarding hard core.F Melt butter with oil in heavy large skillet over mhchopped celery stalk1smallchoppedcarrot 2/3!cup" minced fresh#parsley$2% lge. clove&minced'garlic(1) 28-oz. can+ plum tomato,1/3-cup/ tomato paste3salt6freshly ground7pepper%(See also: Gnocchi w/ Porcini Sauce.)(Makes about 4 cuto platter. Garnish with lemon. Serve at room temperature.(Paola Bagnatori)TOMATO-PORCINI SAUCEFesta Italiana for 8Do-AheadSauce1 oz. dried porcini mushroom 1/4 cupunsalted butter1/4cup olive oil1largechoppedonion15-incheese!(See also: Tomato-Porcini Sauce.)K Bake potatoes until tender. While hot, cut in half and scoop out pulp.IWork pulp through ricer into large bowl (or mash using up-and-down motionGonly). Using fork, stir in eggs. Blend in 1/2 cup flour. Turn dough outKonto work surface. Gradually knead in 2 cups flour. Continue kneading untilIsmooth and elastic, about 10 minutes. Shape dough into 6x4-inch loaf. CutIloaf into 1-inch strips. Roll strips into cylinders 1/2 inch in diameter.ECut cylinders inting pan occasionally. Bring to boil,Gstirring constantly. Reduce heat and simmer very gently until thick andEsyrupy, adjusting heat so liquid is barely shaking, about 10 minutes.IRemove from heat. Add chocolate and stir until smooth. Stir in butter andtter. Immediately spread with 1/3 cup zabaglione. RepeatIlayering with remaining cake and zabaglione, pressing down gently, ending with cake.H For frosting: Heat cream and remaining 1/2 cup sugar in heavy smallIsaucepan until sugar dissolves, swirlcepan. Gradually addF3/4 cup sugar and whisk until thick and pale. Whisk in Marsala in slowJstream. Set over medium heat and beat until slowly dissolving ribbon formsHwhen whisk is lifted; do not overcook or custard will curdle. Set 1 cakeDlayer on plaol completely. K Remove cake from pan. Using long serrated knife, cut cake in half down #center. Wrap in foil. Freeze 1 day. F Cut each half horizontally into 3 layers. Set all 6 layers aside.J For zabaglione: Place 6 yolks in heavy medium sauently fold yolk mixture into whites. Combine flour and remaining 1/3 ofJsugar. Gently fold flour mixture into egg mixture. Turn into prepared pan. KBake until cake springs back when lightly touched, about 30 minutes. Invert ,cake in pan onto 2 cans and coick and pale and ribbon forms whenIbeaters are lifted. Blend in 1 teaspoon vanilla. Using clean dry beaters,Dbeat 8 whites with cream of tartar and salt until stiff but not dry.HGradually add 1/3 of sugar, beating until whites cling to sides of bowl.HGroom temperature;unsalted butter<1/2=tsp.?vanillaAgarnishC strawberryB For cake: Preheat oven to 350 deg. Grease and flour 9x13-inchIovenproof glass pan. Using electric mixer, beat 8 yolks with 1/3 of sugarE(1 cup plus 2 tablespoons) until thTbs.sugar1tsp.vanilla1tsp.cream of tartarpinchsalt 1!cup"sifted (3 times)#all purpose flour$6&yolks only-room temp'egg(1 1/4)cup+sugar,1-cup/ dry Marsala01/21cup3whipping cream42 1/25oz.7unsweetened chocolate81/49cup:refrigerate mixture for 2days.B Transfer to platter. Garnish with basil leaves. Serve at room temperature.(Paola Bagnatori)ZABAGLIONE CAKE W/ CHOC.Festa Italiana for 8DessertCakeDo-Ahead8 separated, room temp egg 1 cupsugar2rown), adding more oil as necessary, about 2 minutes;Jdo not turn. Remove using slotted spatula and drain on paper towels. LayerKeggplant, garlic and chopped basil in large baking dish or bowl, sprinklingIwith vinegar and salt between layers. Cover and chcoarsely choppedbasil2Tbs.red winevinegarsalt!garnish"leaves#basilK Peel, halve and slice eggplant 1/8-inch thick. Heat 1 cup oil in heavyClarge skillet over medium-high heat. Cook eggplant in batches untilKcrisp-tender (do not bPlaceKon platter. Spoon Tomato-Porcini Sauce over. Dot with butter. Sprinkle with Parmesan.(Paola Bagnatori)EGGPLANT LAURA8Festa Italiana for 8Do-Ahead Appetizer2 large eggplant 1 cup olive oil6clovesslicedgarlic1/2 lge. bun layer without Gtouching on generously floured towel. Let gnocchi stand 3 to 4 hours at room temperature to dry.G Bring water and salt to boil. Add gnocchi. Stir gently with woodenIspoon. When gnocchi come to surface let cook 2 minutes. Drain well. o 1 1/4-inch pieces. Boil 1 piece 2 to 3 minutes. If Ipiece falls apart, add more flour to dough 1/4 cup at a time until pieces Hhold together when boiled. Using floured fork, press tines downward into Ceach piece so it curls around fork. Arrange in single vanilla. Chill until spreadable.G Spread top and sides of cake with frosting. Refrigerate overnight.DBring to room temperature before serving. Garnish with strawberries.$(Paola Bagnatori)NUT-STUFFED MUSHROOMS8Italian Heritage Dinner AppetizerHot2 2/3 cups fresh breadcrumbs 3 Tbs.butter3Tbs.mincedshallot16mediummushroomsaltfreshly groundpepper 3!Tbs."chopped toasted#pine nut$1 1/2%tsp.&chopped toasted'pine nut*freshly grated+nutmeg,1/3-cup. minced frwith Kstring at 4-inch intervals. Remove from horn and tie knot in end of casing. ICut sausage into links. (Can be prepared ahead and refrigerated 2 days or-frozen 1 month. Thaw sausage before cooking.)I Prepare hot fire in barbecue or preheat indoor push casing onto horn, leaving 1-inch Hoverhang. Tie knot in end with fine string. With right hand feed sausage Emixture through meat grinder while anchoring casing to horn with left Kthumb, allowing casing to unroll as mixture is extruded. Twist and tie redients.DRinse casings. Slip one end of casing over faucet and run cold waterDthrough. Clip out or tie any sections with holes. Blot dry. Fit meatIgrinder with coarse blade. Attach stuffing horn to grinder. Place one endDof casing over horn. Graduallymincedgarlic3 1/2tsp.salt 1 1/8!tsp."freshly ground#pepper(Makes about 18.)G Rinse casing under cold water. Soak in cold water to cover 1 hour,changing water occasionally.D Cut pork into 1 1/2-inch cubes. Mix with remaining ing rosemary or basil.(Arlene & Lou Sarappo)RED WINE SAUSAGES8Italian Heritage DinnerEntreeDo-AheadPork9 feet  * sausage casings 3 lb.buttpork3/4cup dry red wine3Tbs. minced freshItalian parsley4tsp.utes. (Can be prepared 6 hours ahead.) J Heat oil in deep fryer to 360 deg. Fry eggs in batches (do not crowd) Huntil golden brown, turning occasionally, 3 to 4 minutes. Drain on paper %towels. Sprinkle with salt and serve..*Combine parsley with sage, and generous amount of pepper. Spoon herbed yolk mixtureinto egg whites.J Combine breadcrumbs and Parmesan in shallow bowl. Dip stuffed eggs in @flour, then beaten egg; roll in breadcrumbs, coating thoroughly. KRefrigerate uncovered at least 20 min 10 minutes to dry.J Peel eggs, halve and separate yolks from whites. Melt butter in heavyEsmall skillet over low heat. Add herbs and stir until wilted, about 1Fminute. Cool slightly. Mash yolks in small bowl. Stir in herb mixture.ISeason with salt* fresh herbssaltfreshly groundpepper 2/3!cup"grated#Parmesan cheese$2/3%cup'all purpose flour(2*beaten to blend+egg.for deep frying/ vegetable oilF Preheat oven to 300 deg. Spread breadcrumbs on baking sheet. Bake#crumbs for abouton paper%towels. Sprinkle with salt and serve.(Arlene & Lou Sarappo)HERBED STUFFED EGGS8Italian Heritage DinnerItalian AppetizerEgg1 1/3 cups fresh breadcrumbs 8 medium hard-cookedegg3Tbs.butter1/4cupminced oll in breadcrumbs, coating thoroughly. Refrigerate ?uncovered at least 20 minutes. (Can be prepared 6 hours ahead.) H Heat oil in deep fryer to 360 deg. Fry mushrooms in batches (do notHcrowd) until brown, turning occasionally, 3 to 4 minutes. Drain t 8 minutes. Add pine nuts (3 tablespoons plus 1 1/2 teaspoons) andEstir 1 minute. Add nutmeg. Cool slightly. Press filling into mushroom caps, leveling tops. J Combine breadcrumbs and parsley in shallow bowl. Dip each mushroom in Eflour, then egg; rt over low heat. Add shallot andHcook until soft, stirring occasionally, about 6 minutes. Remove mushroomEstems and finely chop. Add to shallots with salt and pepper. IncreaseGheat to medium and cook until mushrooms are brown, stirring frequently,Gabouesh/Italian parsley02/31cup3all purpose flour426beaten to blend7egg:for deep frying; vegetable oilF Preheat oven to 300 deg. Spread breadcrumbs on baking sheet. Bake#crumbs for about 10 minutes to dry.F Melt butter in heavy small skille grill to high. PierceJsausage with fork. Grill until cooked through, turning occasionally, aboutH10 minutes. Serve sausages hot. (Suggested accompaniment: freshly cooked&pasta with a light tomato-herb sauce.):*Available at specialty markets and butcher supply stores.(Arlene & Lou Sarappo)PUMPKIN SOUP W/MARSALA8Italian Heritage DinnerHotSoup1 2-lb. pumpkin 8 8-oz. baking potato1mediumcoarsely choppedonion3cups chicken broth1cupwater1sprigrosemary!to taste#swn. Knead in cheese Hand pepper on lightly floured surface. Divide dough into 3 equal pieces. FRoll between hands and surface into 14-inch ropes. Working on prepared Gsheet, braid ropes together beginning in center and working toward eachHend. Tuck ends ure flour if dough isEsticky. Grease large bowl. Add dough, turning to coat entire surface.ECover bowl with plastic. Let dough rise in warm draft-free area until %doubled in volume, about 1 1/2 hours. H Line baking sheet with parchment. Punch dough doto soften. Let stand!until dissolved, about 5 minutes.I Combine 2 cups all purpose flour, cake flour and salt in large bowl.HStir in yeast mixture and oil. Knead on floured surface until smooth andFresilient dough forms, about 10 minutes, adding mo cupwarm (105-115 deg.)water2cupsall purpose flour1cup cake flour1tsp.salt2Tbs. olive oil 1/2!cup"grated#Parmesan cheese$1%tsp.&coarsely ground'pepper(Makes 1 loaf.)G Sprinkle yeast over water in small bowl; stir erving, cut each roll into 3/4-inch-thick slices.J*Sour cherry, fig, strawberry, quince or apricot. Or fill each roll with adifferent type of jam.(Arlene & Lou Sarappo)PEPPERY CHEESE BREADItalian Heritage DinnerBread1 envelope dry yeast 1xture over rolls. BakeD15 minutes. Rotate sheets and continue baking until rolls are goldenFbrown, about 15 minutes; rolls will spread. Transfer to racks and coolHcompletely. (Can be prepared 3 days ahead. Store in airtight container.)AShortly before s-inch Kborder. Roll up jelly roll fashion, starting at one short side. Pinch seams Hto seal; fold ends under. Place on prepared sheet. Repeat with remaining,dough and jam, spacing rolls 5 inches apart.J Beat egg yolk with milk to make glaze. Brush miugh with flour. Roll out between Ksheets of waxed paper to 10x6-inch rectangle. Free top sheet of waxed paper Ifrom dough and then replace lightly. Turn dough over and remove top sheet Kof paper. Spread scant 1/4 cup jam* over surface of dough, leaving 1/2. Wrap in waxed paper and&flatten into disc. Refrigerate 1 hour.D Position racks in center and upper third of oven and preheat toJ375 deg. Line 2 baking sheets with parchment. Cut off 1/4 of dough; returnKremainder to refrigerator. Dust piece of doit jam$1& yolk only'egg(2)tsp.+milk(Makes about 40.)H Using electric mixer, cream butter with sugar until fluffy. Beat inIeggs 1 at a time. Sift in flour, baking powder and salt. Mix on low speedFuntil just incorporated. Form dough into ballu Sarappo)BOLOGNESE PINWHEELSItalian Heritage DinnerDessertCookiesDo-Ahead1 cup room temperature unsalted butter 18 Tbs.sugar2ex-largeegg2 1/2cupsall purpose flour2 1/2tsp. baking powderpinchsalt 1!cup"thick# frur until smooth. (Can be prepared 1 day ahead and refrigerated.)I Return soup to saucepan. Bring to simmer. Stir in Parmesan, Marsala,Cpepper and nutmeg. Adjust seasoning. Ladle into bowls. Garnish with!prosciutto and parsley and serve.(Arlene & Loo; cut both into 1/2-inch pieces.HBring pumpkin, potato, onion, broth, water, rosemary and salt to boil inEheavy large saucepan. Reduce heat, cover and simmer until pumpkin andDpotato are tender, about 30 minutes. Discard rosemary. Puree soup inEblendealt$6%Tbs.&freshly grated'Parmesan cheese(3)Tbs.+ dry Marsala,1/4-tsp..freshly ground/ white pepper01/41tsp.2freshly grated3nutmeg425 thin slice6slivered7 prosciutto9garnish: minced fresh;parsleyJ Peel and seed pumpkin and peel potatnder and pinch to seal. Cover with towel. Let dough riseEin warm draft-free area until almost doubled in volume, about 1 hour.F Position rack in lower third of oven and line with baking tiles.*JPreheat oven to 400 deg. for 30 minutes. Brush loaf with cold water. SlideJloaf and parchment onto baking tiles. Bake 10 minutes. Mist oven with coldGwater, using spray bottle. Bake 10 minutes longer. Mist again. ContinueJbaking until loaf is golden brown and sounds hollow when tapped on bottom,Iabout 25 metti)IRISH LOIN OF PORK6St. Patrick's Day DinnerEntreePork1 5-6 lb. boneless loin pork 1/2 cup chopped freshparsley1/4cupmincedonion1/4cup finely grated lemon peel1Tbs. chopped freshbasil3 med. clovecrushedgll bowl. Blend in half ofKGorgonzola, mashing with fork. Whisk in oil 1 drop at a time. Toss dressingIwith spinach and hazelnuts. Arrange salad on plates. Cut remaining cheese>into cubes and sprinkle evenly over salads. Serve immediately. (Sharon Guizzt1/4lb.Gorgonzola cheese1/4cup olive oil"freshly ground#pepperJ Stem spinach and tear into bite-size pieces; set aside in salad bowl.;Toast, husk and coarsely chop hazelnuts. Add to salad bowl.B Mix vinegar and salt to taste in smaon slices and spread evenly. Form each slice into)cornucopia. Arrange on platter and serve. (Sharon Guizzetti)GREEN SALAD W/GORGONZOLA8St. Patrick's Day DinnerSalad1 1/2 lb. fresh spinach 1/4 cuphazelnut1Tbs.red winevinegarsalDinner AppetizerFishCold3 oz. room temperature cream cheese 2-3 tsp. horseradish1Tbs. snipped freshchive1/4lb. thinly sliced smoked salmonE Blend cream cheese, horseradish and chives in small bowl. DivideCmixture among salmrapes in egg white, then sugar, coating well. Let dry 30 minutes.I If semifreddo is frozen solid, let soften in refrigerator 30 minutes-before serving. Garnish with grapes and mint.(Arlene & Lou Sarappo)SALMON CORNUCOPIAS8St. Patrick's Day bowl until pale yellow and slowly Gdissolving ribbon forms when beaters are lifted. Gently fold in whipped Hcream and 1/3 cup praline. Spoon into serving glasses. Freeze at least 2 %hours. (Can be prepared 1 day ahead.) J Beat egg white to blend. Dip g,Espreading thinly. Cool completely. Pulverize in processor or blender.H For semifreddo: Beat cream in large chilled bowl until beginning toGthicken. Add liqueur and beat just until peaks form. Beat yolks with 10Dtablespoons sugar in another large Heat 1/2 cup sugar and 2 tablespoonsGwater in heavy small saucepan over low heat, swirling pan occasionally,Huntil sugar dissolves. Increase heat and boil until light brown. Stir inHhazelnuts. Return mixture to boil. Immediately pour onto prepared sheet huskedhazelnut2 2/3cups well-chilledwhipping cream8tsp.amaretto liqueur8yolks only-room tempegg 10!Tbs.#sugar%garnish'red seedless grapes(1* white only+egg/sugar1garnish2sprigs3mintK For praline: Grease baking sheet. pers and fennel with oil, parsley, salt and generous amount of(pepper in large bowl. Serve immediately.(Arlene & Lou Sarappo)HAZELNUT SEMIFREDDO8Italian Heritage DinnerDo-Ahead Iced Dessert1/2 cup sugar 2 Tbs.water1/2cuptoasted &r bag and let stand 10 minutes to steam. Peel and seed.)Rinse; pat dry. Cut into 1/2-inch strips.G Discard tops and tough outer layer of fennel bulbs, core and trim.DCut fennel lengthwise into 1/2-inch thick strips. Rinse and pat dry.K Toss pepepper 4 largeyellow bell pepper2 1 1/4 lb. fennel bulb1/3cup extra-virgin olive oil2Tbs. minced freshparsleysalt"freshly ground#pepperH Char peppers over gas flame or under broiler until blackened on allJsides. Wrap in papeinutes. Cool on rack. This bread is best served the same day it is baked.B*If unavailable, bake bread on parchment paper-lined baking sheet.(Arlene & Lou Sarappo)INSALATA TRICOLORE8Italian Heritage DinnerSalad Side Dish4 large red bell parlic 1/2!cup# olive oil$3%Tbs.' olive oil(3/4)cup+ dry Sherry-garnish. fresh sprigs/parsley1garnish2sliced3lemonG Pat pork dry. Score well with sharp knife. Combine parsley, onion,Jpeel, basil and garlic in small bowl. Whisk in 1/2 cup oil. Rub into pork.'Wrap in foil and refrigerate overnight.G Let pork stand at room temperature 1 hour before roasting. PreheatJoven to 350 deg. Brush pork with remaining 3 tablespoons olive oil. Set onKrack in shallow pan. Roast until meat thermomen onJpaper towels. Arrange on top of dough and bake. (This bread is best servedthe day it is baked.)(Sharon Guizzetti) COLCANNON8St. Patrick's Day Dinner Side Dish Vegetable3 lb. peeled boiling potato 18 oz.freshkale2smallchopchopped onions for cheese. Wrap Jonions in paper towels and squeeze, then set out on dry paper towels untilJno more moisture is exuded. For topping, melt 1 tablespoon butter in heavyKsmall skillet. Saute 3 onion slices until tender, about 3 minutes. Drai Cut K1/4-inch-deep cross in center of dough. Brush with reserved egg. Bake until Jtester inserted in center of bread comes out clean, about 75 minutes. Cool 5in pan on rack 15 minutes. Invert onto rack and cool. I For variation, substitute 1 1/2 cups m bowl; reserve 1 tablespoon for glazingHbread. Blend buttermilk into beaten eggs. Stir into flour mixture; doughEwill be sticky. Turn out onto lightly floured surface and knead untilIblended, 2 to 3 minutes. Shape into round and fit into prepared dish. Preheat oven to 350 deg. Grease 1 1/2-quart, 3-inch-deep round bakingJdish. Mix flour, baking powder, salt and baking soda in large bowl. Cut inJbutter until mixture resembles coarse meal. Stir in grated cheddar cheese.H Beat eggs to blend in mediuetti)CHEESE SODA BREADSt. Patrick's Day DinnerBread4 cups all purpose flour 1 Tbs. baking powder1tsp.salt3/4tsp. baking soda6Tbs.butter2cupsgratedcheddar cheese 2#egg$1 1/2%cups' buttermilk(Makes 1 loaf.)J creamE Place 1 1/2 teaspoons sugar in each warmed glass or mug. Stir inKenough coffee to dissolve sugar. Add 1/4 cup whiskey. Fill to within 1 inchGof rim with more coffee. Top with whipped cream (do not stir) and serve immediately. (Sharon Guizzserved tails.HLine platter with watercress. Top with lobster tails. Serve immediately.(Sharon Guizzetti) IRISH COFFEE8St. Patrick's Day DinnerBeverageHot1/4 cup sugar hot blackcoffee2cups Irish whiskey1/2cupwhippedwhipping ium skillet over medium heat. Add lobster andIsaute 2 minutes. Season with salt and pepper. Pour whiskey into corner ofFpan, heat briefly and ignite, shaking pan gently until flame subsides.KBlend in creme fraiche and warm through. Spoon mixture into reessH Steam lobsters in covered steamer (or cook in large saucepan with 2Kinches boiling water) 8 minutes. Remove meat from tails. Break off tails inD1 piece, rinse thoroughly and reserve. Cut lobster meat into chunks.J Melt butter in heavy med with orange peel. (Sharon Guizzetti) DUBLIN LAWYER6St. Patrick's Day Dinner Appetizer ShellfishHot6 1/2-3/4 lb lobster tail 1/4 cupbuttersaltfreshly groundpepper1/3cup Irish whiskey3/4cup creme fraiche!garnish# watercrliqueurgarnishstrips orange peelH Beat whipping cream in medium bowl until stiff. Blend juice, sugar,Kpeel and liqueur in small bowl. Fold mixture into whipped cream. Spoon intoFparfait glasses. Refrigerate 2 to 3 hours before serving. Garnishlemon slices. Pass sauce separately.(Sharon Guizzetti)ORANGE SYLLABUB8St. Patrick's Day DinnerDessert2 cups whipping cream 1/2 cupfresh orange juice1/2cupsuperfine sugar2Tbs.grated, squeezed dry orange peel2Tbs.orange ter inserted in thickest partKof meat registers 170 deg., about 2 1/2 hours. Set meat aside. Degrease panHjuices. Blend Sherry into pan juices. Cook over low heat 2 minutes. Pour Hinto sauceboat. Transfer pork to platter. Garnish with fresh parsley and $pedleek1cupwhipping cream1Tbs. minced freshparsleysalt"freshly ground#pepper$1/2%cup&melted'butterJ Cook potatoes in large saucepan of boiling salted water until tender,>about 30 minutes. Drain well; return potatoes to pan and mash.D Core and trim veins from fresh kale.* Cook in large saucepan ofEboiling salted water until soft but not mushy, about 20 minutes. (For*frozen, follow package directions.) Drain.D Combine chopped leeks and enough cream to cover in heavy m. Gradually beat in sugar. Blend ingrated orange peel and vanilla.I Sift flour, baking powder and salt together. Gradually add to cheeseImixture at low speed. Stir in pecans. Form dough into ball. Wrap in waxed&paper or plastic and chill 30 minutella1 1/2cupsall purpose flour 2!tsp.# baking powder%pinch'salt(1/2)cup*chopped+pecan/powdered sugar(Makes about 5 dozen.)K Combine cheese and butter in large bowl of electric mixer and cream atIhigh speed until very light and fluffyinutes before serving.(Sharon Guizzetti)CREAM CHEESE COOKIESSuperbowl LunchDessertCookies8 oz. room temperature cream cheese 1/2 cuproom temperatureunsalted butter3/4cupsugar1-2Tbs. finely grated orange peel1tsp.vanig cream inJlarge bowl of electric mixer until soft peaks form. Beat in powdered sugarDand liqueur. Spoon whipped cream onto top of cake and smooth evenly.KSprinkle with chocolate curls if desired. Refrigerate 6 hours. Let stand at+room temperature 30 moven for 30 minutes with door ajar. K Remove cake from oven. Dampen paper towel and place on top of cake forG5 minutes; remove towel (top of cake will crack and fall). Cool cake inpan.H Remove springform. Transfer cake to platter. Beat whippindry. Gently fold 1/4 of whites into chocolate mixture, then fold Jchocolate mixture back into remaining whites. Pour into prepared pan. Bake F30 minutes. Reduce oven temperature to 275 deg. and continue baking 30 Gminutes. Turn off oven; let cake stand in cup sugar 1 tablespoon at a time. Stir>in melted chocolate, pecans, 1 tablespoon liqueur and vanilla.F Beat whites with cream of tartar in another large bowl until softJpeaks form. Gradually add remaining 1/2 cup sugar and beat until stiff butDnot K Preheat oven to 350 deg. Grease and flour 10-inch springform pan. MeltDchocolate chips and butter in top of double boiler over hot, but notEboiling, water. Beat yolks in large bowl of electric mixer until veryJthick, about 5 minutes. Beat in 1/2 room tempegg1cupsugar1/2cupfinely choppedpecan1Tbs.Irish cream liqueur 1/2!tsp.#vanilla%pinch'cream of tartar(2)cups+whipping cream,1/4-cup/powdered sugar021Tbs.3Irish cream liqueur425oz.6 (optional)7chocolate curlstinue cooking until carrots are crisp-tender, 5 to 8minutes. Serve immediately. (Sharon Guizzetti)CHOCOLATE CREAM CAKE12St. Patrick's Day DinnerDessertCakeDo-Ahead12 oz. semisweet chocolate chip 1/2 cupunsalted butter6separated,esmintJ Peel carrots and trim into ovals. Steam 12 minutes; they should stillHbe quite firm. Melt butter in heavy large skillet over low heat. Stir inIsugar. Add carrots and cook until well glazed, turning occasionally. StirHin chopped mint. Con chilled pilsner-type glasses. Slowly(add 1/4 cup Champagne to each and serve.(Sharon Guizzetti)MINT-GLAZED CARROTS8St. Patrick's Day Dinner Vegetable Side Dish32-40 baby carrot 1/4 cupbutter2Tbs.sugar1-2Tbs.fine-chopped leavll with melted butter. Serve immediately. (*Can substitute 10-ounce package frozen.(Sharon Guizzetti) BLACK VELVET8St. Patrick's Day DinnerBeverageCold32 oz. chilled stout 16 oz.(dry) ChampagneK Pour 1/2 cup stout into each of 8ediumAskillet and simmer over medium heat until soft, about 15 minutes.I Set potatoes over very low heat. Stir in leek mixture. Blend in kale Iand parsley. Season with salt and pepper. Mound potato mixture in serving Ibowl. Make well in center and fis.J Position rack in upper third of oven and preheat to 400 deg. Grease 2 Ilarge baking sheets. Pinch off small walnut-size pieces of dough and roll Kinto balls. Arrange on prepared baking sheets. Dip fork into powdered sugar Iand press into each cookie twice to form crosshatch design, flattening to K1/4- to 3/8-inch thickness. Bake until cookies are just lightly browned and Jstarting to set around edges, about 7 to 8 minutes (centers will be soft).5Transfer to racks and cool completely before servingd salt and mix well. Cool to lukewarm. Dissolve yeastKin warm water and blend into mixture with beaten eggs. Slowly mix in flour.IKnead until smooth, about 12 minutes. Pinch off 1 1/2- to 2-inch diameterKballs of dough and arrange on prepared sheets. Lewarm#water$2&beaten'egg(6)cups+all purpose flour(Makes about 32 rolls.)K Grease baking sheets. Combine milk and cornmeal in large saucepan overJlow heat and cook, stirring frequently, until thick, about 15 minutes. AddIsugar, shortening anasionally. Serveat room temperature. (Wendy Silverman)STONE-GROUND CORN ROLLSSuperbowl LunchBread2 cups milk 3/4 cup stone-groundcornmeal1/2cupsugar1/2cupsolid shortening1 1/2tsp.salt1packagedryyeast 1/4!cup"cchini and cucumber in large bowl. Separate onionErings and add to bowl with olives and feta cheese. Top with artichokeKhearts and marinade. Pour red wine vinegar over salad, sprinkle with pepperIand toss well. Chill several hours or overnight; toss occzucchini1slicedcucumber1cuppitted black olive1medium thinly sliced red onion1/2lb.cubed feta cheese 1! 6-oz. jar"(with marinade)#artichoke heart$1/4%cup&red wine'vinegar*freshly ground+pepperJ Combine tomatoes, zu pepper and cayenneDpepper, if desired. Ladle into bowls. Garnish with cheese, onion andavocado, if desired. (Larry & Vicki Cansler)FETA GARDEN SALAD6Superbowl LunchSalad2 medium cored, cut in wedges tomato 1 mediummatchstick julienne-quart saucepan. Add ground beef, onions and garlic andIsaute until meat is browned. Stir in next 7 ingredients and bring to boilGover medium-high heat. Reduce heat to medium-low and simmer, uncovered,Fabout 45 to 55 minutes. Taste and season with salt,. canbeer 5!Tbs.# chili powder$2&seeded & chopped'jalapeno chili(1)Tbs.+cumin,2-tsp./paprika011tsp.3sugar6 (optional)7cayenne pepper:shredded;cheddar cheese>chopped? red onionBslicedCavocado(Makes about 8 cups.)I Heat oil in 6 garnish with fresh strawberries.(Rodney Eubanks)TRUE TEXAS CHILI6Superbowl LunchEntreeBeef2 Tbs. vegetable oil 2 lb. lean groundbeef2mediumchoppedonion2clovesfinely choppedgarlic1 28-oz canwholetomato1 12-ozveral hours or overnight. C Strain custard, discarding cinnamon and vanilla bean. Whisk inIwhipping cream. Transfer to ice cream maker (in batches if necessary) andKfreeze according to manufacturer's instructions. To serve, spoon into large)bowl andning half and Jhalf. Cook over low heat, stirring constantly, until thermometer registers B180 deg. and custard coats back of spoon; do not boil. Immediately Itransfer custard to large bowl. Cool at least 2 hours. If possible, cover /and refrigerate for seolks in large bowl of electric mixer and beatGat high speed until mixture forms slowly dissolving ribbon when beatersJare lifted. Reheat half and half over low heat. Gradually beat 2 cups halfIand half into egg yolk mixture. Stir yolk mixture into remairesh# strawberry(Makes 1 gallon.)K Combine half and half, cinnamon sticks and vanilla bean in heavy largeIsaucepan. Scald over very low heat. Remove from heat, cover and let stand$at room temperature at least 1 hour.I Combine sugar and egg y.(Rodney Eubanks)CINNAMON ICE CREAMSuperbowl Lunch Iced DessertDo-Ahead6 cups half and half 1 oz.small pieces stickcinnamon1split lengthwise vanilla bean2 1/2cupssugar12 yolks onlyegg4cupswhipping cream!garnish"ft rise in warm, draft-free+area until doubled, about 1 1/2 to 2 hours. G Preheat oven to 375 deg. Bake rolls 15 minutes. Serve immediately.(Henry Miller)HERBED CHICKEN PATE8Welcome-Home Dinner AppetizerPoultryDo-Ahead2 lb. skinned/boned breast chicken 2/3 cupwhite part onlyleek1/4cupshallot3/4cupunsalted butter3 whites onlyegg1 1/2tsp.salt 1/4!tsp."freshly ground#pepper$1/8%tsp.&freshly grated'nutmeg(2 1/4)cups* well-chilled+whipping cream,1/2st 30 minutes.F Cut hay pasta dough into 4 pieces. Flatten 1 piece of dough (keepGremainder covered), then fold in thirds and dust with flour. Turn pasta Imachine to widest setting and run dough through until smooth and velvety, Jfolding before each d 1/2 teaspoon salt. Process until ball forms. Wrap in plastic and letrest at least 30 minutes.J For straw pasta: Blend 1 1/2 cups flour, 2 eggs, curry powder and 1/2Iteaspoon salt in processor until ball forms. Wrap in plastic and let restat leater,3-cloves.minced/garlic0221x1/4-in. strips red3 bell pepper415lb.6sliced7mushroom81/29cup; beef broth<3/4=cup?whipping creamBfreshly gratedCParmesan cheeseJ For hay pasta: Puree watercress in processor. Add 2 cups flour, 2 eggsHanHAY & STRAW FETTUCCINE8Welcome-Home DinnerPasta Side Dish6 cups loose-packed leaves watercress 2 cupsall purpose flour2egg1/2tsp.salt1 1/2cupsall purpose flour2egg 1!Tbs.# curry powder$1/2%tsp.'salt(1/2)cup+butable oil1/4cup walnut oil Makes 1 cupGCombine vinegar, mustard, salt and pepper in blender or processor. With**Choose a mild cheese such as Montrachet or Rondin de Poitou.(Diane Ward & Jim Kronman)CUCUMBERS IN YOGURT8Wine-Tastinwn sides of workHbowl. Blend in cream cheese and butter until smooth. Add ricotta cheese,Fcreme fraiche, flour, eggs, salt and pepper and mix until smooth. PourJmixture into crust, smoothing surface. Bake until puffed and golden, aboutA30 minutes. Cool2)jumbo*room temperature+egg/salt2freshly ground3pepper;(See also: Special Pie Crust; use one 9-inch crust, baked.)F Preheat oven to 375 deg. Blend goat cheese,** herbs and garlic inJprocessor until smooth, stopping occasionally to scrape do * fresh herbs1 sm. clovemashedgarlic4oz.room temperature cream cheese1/4cuproom temperatureunsalted butter1/2cuproom temperaturericotta cheese 1/3!cup"room temperature# creme fraiche$2%Tbs.'all purpose flour(re serving, drain off liquid fromsauce. Stir in olive oil. (Cathy & Don Hagen)(Pat & Steve Pepe) (Joanne O'Donnell & Jerry Slaby)GOAT CHEESE TART8Wine-Tasting Dinner Side DishCheese6 oz. room temperature goat cheese 1/2 cupminced ne-yellow part lemon peelsaltfreshly groundpepper 2!Tbs.# olive oil (See also: Herbed Chicken Pate.)(Makes about 1 1/2 cups.)H Peel, seed and chop tomatoes. Combine all ingredients except oil inKmedium bowl. Refrigerate 1 hour. Just befoh candied violets and serve.(Cathy & Don Hagen)(Pat & Steve Pepe) (Joanne O'Donnell & Jerry Slaby)TOMATO & GARLIC SAUCEWelcome-Home Dinner AppetizerSauce3 1/2 lb. tomato 1/4 cupthicksalsa4clovesmincedgarlic1/2tsp.julienrup. Pour over pears. Cool completely. (Can be 'prepared 1 day ahead and refrigerated.) J Drain pears. Slice each half lengthwise several times without cutting Fthrough narrow end. Spoon Raspberry Coulis onto plates. Fan pears atop/coulis. Garnish wittender, turning occasionally, 4 to 10 minutes depending on ripeness andFvariety of pears. Transfer poached pears to medium bowl, using slottedspoon. J Boil syrup until reduced to 1 cup, about 10 minutes. Cool to lukewarm. IStir poire Williams into syan in heavy large saucepan over lowIheat, swirling pan occasionally, until sugar dissolves. Increase heat andIboil 5 minutes. Peel, halve and core pears and add to mixture. Cover pan,Cadjust heat so liquid barely shimmers and cook until pears are justGRS8Welcome-Home DinnerDessertFruitDo-Ahead2 cups water 1 cupsugar14-inchsplit vanilla bean4 firm, ripepear2Tbs.poire Williamsgarnishcandied violet(See also: Raspberry Coulis.)G Heat water, sugar and vanilla beeconds. Strain sauce through fine sieve, pressing to extract asKmuch pulp as possible. Cool. Mix in framboise. (Can be prepared 1 day aheadand refrigerated.) (Cathy & Don Hagen)(Pat & Steve Pepe)(Joanne O'Donnel & Jerry Slaby)VANILLA POACHED PEAs.)(Makes about 2 cups.)@ Simmer raspberries with sugar in heavy small saucepan untilJsoftened, stirring occasionally, about 2 minutes. Dissolve cornstarch in 2Jtablespoons cold water. Add cornstarch mixture and stir until translucent,Iabout 30 sr into 1/8-inch-slices, place in colander and sprinkle withsalt. Drain 30 minutes.G Rinse cucumber and pat dry. Combine yogurt, basil, mint, onion andIgarlic in medium bowl. Blend in cucumber, salt and pepper. Refrigerate at,least 1 hour. (Can be prepared 1 day ahead.) (Diane Ward & Jim Kronman) LAMB TARTARE8Wine-Tasting Dinner AppetizerLambCold18 oz. well-trimmed lamb from loin chop 12 tsp.medium ground * cracked wheat12tsp.water1/4cupminced green onion1/4ron; return to Eskillet and set aside. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)G Remove tendon from underside of each chicken breast. Lightly poundDbreasts between 2 pieces of waxed paper so small fillet on undersideKadheres andlic between skillets. Cover and cook 7Fminutes, stirring occasionally. Divide tomatoes, broth, wine and curry Kpowder between skillets and boil until reduced to 3 1/4 cups each, 30 to 45 minutes. G Pour mixtures into 1 skillet. Stir 1/4 cup into saffe strings, core and cut into(1/4-inch-thick slices, reserving fronds.H Coarsely chop tomatoes in processor in batches, using on/off turns.IDivide 1/4 cup oil between 2 heavy large skillets and warm over low heat.IDivide leeks, sliced fennel and gar2)tsp.*crushed+saffron thread,8-halves. skinned/boned/chicken01/31cup3 creme fraiche7salt819Tbs.; olive oil(See also: Saffron Pasta.)G Halve leeks lengthwise and cut into 1/4-inch-thick slices. Discard>outer stalks of fennel bulb, removPoultryPasta4 large white part only leek 1 1-lb. fennel bulb7lb.peeled and seededtomato1/4cup olive oil1 lge. clovemincedgarlic2cupsrich chicken broth 2!cups"preferably dry# Gewurtraminer$2%tsp.' curry powder(1/ Fill with dried beans or rice. Bake until pastry is Iset, about 8 minutes. Remove beans and foil. Continue baking until pastry(is brown, about 7 minutes. Cool on rack.(Diane Ward & Jim Kronman)CHICKEN W/ SAFFRON PASTA8Wine-Tasting DinnerEntreeo 11-inchHround. (Freeze remaining dough for future use.) Roll dough up on rolling Gpin. Unroll into 9-inch tart pan. Trim and finish edges. Refrigerate 30 minutes. C Preheat oven to 450 deg. Line pastry shell with buttered foil, Gbuttered side down.til mixtureIresembles coarse meal. Add egg mixture and mix until just blended. GatherGdough into ball. Cut in half. Wrap and refrigerate at least 10 minutes.(Can be prepared 1 day ahead.)H Roll one piece of dough out on lightly floured surface int3cupsall purpose flour1/2tsp.salt2/3cup well-chilledsolid shortening(Makes two 9-inch crusts.)J Combine egg, water and vinegar in small bowl. Refrigerate 15 minutes.K Combine flour and salt in medium bowl. Cut in shortening und 2garnish with basil sprig. Serve with garlic toast. #*Available at natural foods stores.(Diane Ward & Jim Kronman)SPECIAL PIE CRUSTWine-Tasting DinnerPastry1 jumbo beaten to blend egg 1 Tbs.ice coldwater2tsp.cidervinegar1 2/stic. Fill with lamb, smoothing top. Cover?tightly with plastic. Refrigerate up to 3 hours before serving. G Unmold lamb in center of platter. Sprinkle with additional minced, Kfresh herbs and green onion. Surround with tomatoes, cucumber and lemon an, punching downFwith fist and turning. Repeat with remaining wheat and water in 5 moreFadditions, kneading in green onion, parsley, basil, oregano, marjoram,Asalt, pepper and red pepper flakes with last addition. Line smallFround-bottomed bowl with planish>sliced?lemonAgarnishB fresh sprigsCbasilH Cut lamb into 1-inch cubes and grind in processor to consistency ofEhamburger using on/off turns. Transfer to large bowl. Sprinkle with 2Jteaspoons wheat and then 2 teaspoons water; knead into meatcup minced freshparsley2Tbs. minced freshbasil 1!Tbs." minced fresh#oregano$1%Tbs.& minced fresh'marjoram(1/2)tsp.+salt,1/4-tsp..freshly ground/pepper1pinch3red pepper flake5garnish7 cherry tomato9garnish:sliced;cucumber=gar breasts are of uniform thickness. Stir creme fraiche into sauceDand bring to boil. Season with salt and adjust other seasonings. PatJchicken dry and push down into sauce. Immediately reduce heat so liquid isKbarely shaking. Cook chicken 4 minutes. Turn and cook until opaque and just&firm to touch, about 3 minutes longer.G Meanwhile, cook pasta in large pot of rapidly boiling salted waterIuntil al dente (firm to the bite), 3 to 4 minutes. Drain well. Toss pastaIwith remaining 1 tablespoon oil and puffed and golden, about<30 minutes. Cool on rack. Serve warm or at room temperature. I*Any combination of parsley, basil, marjoram, oregano, tarragon or thyme. G**Available at Italian markets, cheese stores and specialty foods shops shops.(Diane Wardoth, stopping occasionally to scrape down sides of work bowl.EBlend in cream cheese and St. Andre cheese. Add ricotta cheese, cremeHfraiche, eggs, flour, salt and pepper and mix until smooth. Pour mixtureIinto prepared pan, smoothing surface. Bake untile(2)jumbo*room temperature+egg,2-Tbs./all purpose flour3salt6freshly ground7pepperJ Preheat oven to 375 deg. Generously butter 9-inch tart pan. Coat withJbreadcrumbs. Blend mascarpone,** garlic-herb cheese and herbs in processorFuntil smooz.room temperaturegarlic-herb cheese1/2cupminced * fresh herbs4oz.room temperature cream cheese4oz.room temperatureSt. Andre cheese 1/2!cup"room temperature#ricotta cheese$1/3%cup&room temperature' creme fraichdollop Eof creme fraiche and fresh tarragon sprig. Garnish with fresh peas ifdesired.(Diane Ward & Jim Kronman)BASIL MASCARPONE TART8Wine-Tasting Dinner Side DishCheese dry breadcrumbs 3 oz.room temperaturebasil mascarpone cheese3eason with salt, pepper and sugar or lemon juice if desired. K Cool to room temperature. Cover and refrigerate until well chilled, at -least 4 hours. (Can be prepared 1 day ahead.) K Just before serving, ladle soup into individual bowls. Top with ng to boil. Reduce heat and simmer 15 minutes. Mix inromaine and simmer 5 minutes.J Puree soup as finely as possible in batches in processor using on/offHturns, about 5 minutes. Strain through fine sieve into bowl. Stir in 1/2Gcup creme fraiche. Srragon=garnish>steamed?fresh green pea0 Snap ends and remove strings from pea pods.I Melt butter in heavy large saucepan over medium heat. Saute pods andEonions until onions are tender, about 5 minutes. Add broth and mincedEtarragon and brionion2quarts(pref. homemade) chicken broth2Tbs. minced freshtarragon16leavesromaine lettuce 1/2!cup# creme fraiche'salt*freshly ground+pepper-pinch. (optional)/sugar2 (optional)3fresh lemon juice7 creme fraiche: fresh sprigs;taSift powdered sugar 3over. Cool completely. Store in airtight container.(Diane Ward & Jim Kronman)CHILLED PEA POD SOUP8Wine-Tasting DinnerSoupDo-AheadCold2 lb. in pods fresh green pea 1/2 cupunsalted butter8 thinly sliced green l. Place on prepared sheet and flatten to 4-inch round. GDecorate edges by pressing with back of fork. Cut into 4 wedges; do not Hseparate. Repeat with remaining dough. Bake until medium brown, about 20 Gminutes. Recut cookies to separate. Place on racks. e 1/2Hcup at a time until firm dough forms. Cover with plastic and refrigerate 30 minutes.H Preheat oven to 350 deg. Grease baking sheets. Divide dough into 10Ipieces. Knead 1 piece briefly in palm until smooth and slightly softened.DForm into balgroundwalnut1cuproom temperatureunsalted butter1/2cuppowdered sugarpowdered sugar (Makes 40.)G Combine flour and walnuts in small bowl. Cream butter with 1/2 cupHsugar in bowl of electric mixer until fluffy. Blend in flour mixtur season with salt. Divide among heatedKplates. Top with chicken and sauce. Garnish with reserved fennel fronds andserve.(Diane Ward & Jim Kronman)WALNUT COOKIESWine-Tasting DinnerCookiesDessertDo-Ahead2 cups all purpose flour 2/3 cup & Jim Kronman) SAFFRON PASTAWine-Tasting DinnerEntreePasta1 tsp. crushed to powder saffron thread 1 Tbs.warmwater3 3/4cupsall purpose flour1/2tsp.salt4jumboegg additionalall purpose flour%(See also: Chicken w/ Saf oons Elemon juice in processor using on/off turns, stopping occasionally to Gscrape down sides of work bowl. Mix 2 cups puree into custard. Blend in Hremaining 2 cups cream. Refrigerate mixture at least 2 hours, preferably overnight.A Transfer mixturoKdouble boiler and cook, stirring occasionally, until custard leaves path onIback of spoon when finger is drawn across, about 10 minutes. Cool to room !temperature. Remove vanilla bean. F Peel bananas and cut into 1-inch chunks. Puree with 6 tablespnd let mixture steep 20 minutes.K Reheat mixture until bubbles form. Meanwhile, beat yolks with sugar inKbowl of electric mixer until pale yellow and slowly dissolving ribbon formsEwhen beaters are lifted. Slowly beat in 1 cup milk mixture. Return t./fresh lemon juice081whole3 strawberry485small6 fresh sprigs7mintI Heat 1 cup cream, milk and vanilla bean in top of double boiler overBbarely simmering water until tiny bubbles form around edge of pan,Fstirring occasionally. Turn off heat ace CreamDessertDo-Ahead3 cups whipping cream 1 cupmilk1split vanilla bean4yolks at room temp.egg1cupsuperfine sugar1 1/2lb.banana 6!Tbs."strained#fresh lemon juice$3%cups&hulled' strawberry(1/2)cup+sugar,1-Tbsccine blades of pasta machine (or cut byIhand into 1/4-inch-wide strips). Arrange on kitchen towel or drying rack,Aoverlapping as little as possible. Set aside until ready to cook.(Diane Ward & Jim Kronman)BANANA ICE CREAM8Wine-Tasting Dinner Iemaining dough. Set aside untilJsheets look firm and leathery and edges begin to curl but are not brittle,C10 to 30 minutes, depending on dampness of dough and temperature of)kitchen. Pasta must be cut at this point.K Run dough sheets through fettu). Adjust pasta machine to next narrower setting. Run dough throughKmachine, dusting with flour if sticky. Repeat, narrowing rollers after eachFrun until pasta is 1/16 inch thick. Hang dough sheet on drying rack orEplace on kitchen towels. Repeat with rough (keep remainder Kcovered) with heel of hand, then fold in half or thirds. Turn pasta machine Jto widest setting and run dough through about 10 times or until smooth and Kvelvety (number of times will depend on how vigorously dough was kneaded by Ghandl intoFcenter until all flour is incorporated. Knead dough on lightly flouredFsurface until smooth, about 5 minutes, kneading in additional flour if4necessary. Cover with towel and let rest 30 minutes. F Cut dough into 5 pieces. Flatten 1 piece of dfron Pasta.)(Makes about 1 1/4 pounds.)I Dissolve crushed saffron in warm water. Combine 3 3/4 cups flour andHsalt in large bowl and make well in center. Add eggs and saffron to wellFand blend with fork. Gradually draw flour from inner edge of wel e to ice cream maker and process according toImanufacturer's instructions. Freeze ice cream in covered container for atleast 3 hours.K For sauce: Puree 3 cups strawberries in processor until smooth. StrainJthrough fine sieve into small bowl. Mix in 1/2 cup sugar with 1 tablespoonBlemon juice. Cover and refrigerate. (Can be prepared 1 day ahead.)H Spoon sauce into goblets. Top each with 3 scoops ice cream. Garnish%with strawberries and mint and serve.(Diane Ward & Jim Kronman) ROASTED HERday ahead.)H Spoon sauce into goblets. Top each with 3 scoops ice cream. Garnish%with strawberries and mint and serve.(Diane Ward & Jim Kronman)erIuntil al dente (firm to the bite), 3 to 4 minutes. Drain well. Toss pastaIwith remaining 1 tablespam in covered container for atleast 3 hours.K For sauce: Puree 3 cups strawberries in processor until smooth. StrainJthrough fine sieve into small bowl. Mix in 1/2 cup sugar with 1 tablespoonBlemon juice. Cover and refrigerate. (Can be prepared 1 ides of work bowl. Mix 2 cups puree into custard. Blend in Hremaining 2 cups cream. Refrigerate mixture at least 2 hours, preferably overnight.A Transfer mixture to ice cream maker and process according toImanufacturer's instructions. Freeze ice creoon when finger is drawn across, about 10 minutes. Cool to room !temperature. Remove vanilla bean. F Peel bananas and cut into 1-inch chunks. Puree with 6 tablespoons Elemon juice in processor using on/off turns, stopping occasionally to Gscrape down syolks with sugar inKbowl of electric mixer until pale yellow and slowly dissolving ribbon formsEwhen beaters are lifted. Slowly beat in 1 cup milk mixture. Return toKdouble boiler and cook, stirring occasionally, until custard leaves path onIback of sp prepare foil packages for garlic and shallots according to recipe Jinstructions. Bake garlic and shallot packages in 500 deg. oven until veryEsoft, about 20 minutes. Broil leeks for about 5 minutes on each side. (Bill Hughes)ads. GentlyDopen garlic hepackages untilJpulp is very soft, turning frequently, about 30 minutes. Grill leeks untilGtender, turning once, about 5 minutes. Season leeks with salt and serve hot. J*Garlic and shallots can also be baked; leeks can be broiled. Trim and oil Kleeks andd 5 shallots on square of aluminum foil largeIenough to cover completely. Sprinkle with 2 tablespoons oil. Wrap tightlyKand seal. Repeat with remaining garlic and shallots. Halve and rinse leeks;Gpat dry and rub with olive oil. Grill garlic and shallot peeledshallot12Tbs. olive oil6w/2 inches of greenleek olive oilsaltH Prepare barbecue grill.* Remove excess skin on garlic heads. GentlyDopen garlic heads, being careful not to break off individual cloves.ECombine 1 garlic head ands, being careful not to break off individual cloves.LCombine 1 garlic head and 5 shallots on square of aluminum foil large enoughinum foil largeIenough to cove ROASTED HERBS6Bistro Dinner for 6 VegetableBarbecue Side Dish6 heads garlic 30BS6Bistro Dinner for 6 VegetableBarbecue Side Dish6 heads garlic 30peeledshallot12Tbs. olive oil6w/2 inches of greenleek olive oilsaltH Prepare barbecue grill.* Remove excess skin on garlic heads. GentlyCoen garlic hea