Macaroni and Cheese with Butternut Squash

Martha Stewart Living

Makes 6 servings

    1 pound butternut squash peel, seed, 1-in cube                 
    1 cup chicken broth                                            
    1 1/2 cups fat free milk                                       
    Pinch fresh grate nutmeg                                       
    Pinch cayenne pepper                                           
    3/4 teaspoon salt                                              
    Pepper                                                         
    1 pound elbow macaroni                                         
    4 ounces extra sharp cheddar cheese fine grate (1 c)           
    1/2 cup ricotta cheese                                         
    4 tablespoons fine grate parmesan cheese (1 oz)                
    2 tablespoons fine bread crumbs                                
    1 teaspoon olive oil                                           
    Cooking spray                                                  

Preheat oven to 375°- Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 2O minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.

Cover with foil and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 3O to 40 minutes mote. Serve immediately.

PER SERVING: 350 CALORIES; 6G FAT; 18MG CHOLESTEROL; 57G CARBOHYDRATE; 505MG SODIUM; 16G PROTEIN; 2G FIBER

Luscious Apricot Squares

Martha Stewart Living

Makes 16

    1/2 cup unsalted butter                                          
    2/3 cup dried apricots                                         
    1 1/3 cups flour                                               
    1/4 cup sugar                                                  
    1 cup firm pack light brown sugar                              
    2 eggs light beat                                              
    1/2 cup chop walnuts                                           
    1/2 teaspoon baking powder                                     
    1/2 teaspoon vanilla extract                                   
    1/4 teaspoon salt                                              
    Confectioners' sugar         
                                  
Heat oven to 350°. Butter an 8-by-8-by-2-inch baking pan; set aside. 
 
Place apricots in a small saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to simmer, and cook until plumped, about 15 minutes. Drain in a fine sieve, and finely chop. Set aside. 
 
Combine 1 cup flour, butter, and granulated sugar in a large bowl. Using a handheld electric mixer on medium speed, blend until crumbly and combined. Transfer mixture to prepared pan. Using your hands, pat evenly into pan. Bake until golden brown, about 25 minutes. Transfer to a rack to cool. 
 
Combine remaining 1/3 cup flour, chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, and salt. Using a handheld electric mixer on medium speed, beat until combined; scrape down sides of bowl twice. Pour mixture over crust, and return to oven. Bake until top is golden, about 20 minutes. 
 
Transfer to a wire rack to cool in the pan. Cut into 2-inch squares. Dust with confectioners’ sugar, and serve.

Limeade Pie

Martha Stewart Living

Makes 4 servings

    Graham Nut Crust                                               
    12 ounces cream cheese room temp                               
    1 cup sugar                                                    
    2 tablespoons lime zest (ab 4 limes)                           
    1/3 cup lime juice                                             
    1/2 cup confectioners' sugar                                   
    1 lime wash, thin slice                                        

Combine cream cheese and granulated sugar in the bowl of a food processor fitted with the metal blade; process until mixture is smooth. Add lime zest and juice; pulse several times to combine.

Transfer filling to prepared crust; cover with plasiic wrap, and refrigerate until it is set, at least 1 hour.

Preheat oven to 250". Line a baking sheet with parchment paper. Sprinkle confectioners' sugar on a small plate. Dredge each lime slice in the sugar, turning to coat both sides. Transfer slices to prepared baking sheet. Bake until slices are just stiff but not brown, about 40 minutes.Transfer to a wire rack to cool.

To serve, arrange lime slices around tart, or make a slit halfway through each slice, and tuck into slices.

Lemon Pound Cake

Martha Stewart Living

Makes one 9-inch cake

    1 cup unsalted butter room temp                                
    3 cups sifted flour                                            
    2 teaspoons baking powder                                      
    1/2 teaspoon salt                                              
    1/2 cup dried currants                                         
    2 tablespoons lemon juice                                      
    2 cups sugar                                                   
    5 eggs                                                         
    3/4 cup buttermilk                                             
    2 tablespoons lemon zest                                       

Heat oven to 325°. Butter a 9-by-4 1/2-inch Bundt pan; dust with flour. Sift together flour, baking powder, and salt; set aside. Place currants in a small bowl, cover with lemon juice, and set aside.

Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until soft, 2 to 3 minutes. Add sugar; beat until fluffy, 1 to 2 minutes. Add eggs, one at a time, beating until incorporated and scraping sides of bowl as necessary. Reduce speed to low; add one-third of flour mixture, beating just until incorporated. Add half the buttermilk, another third of flour mixture, and repeat. Stir in zest and currants and juice.

Pour batter into prepared pan; bake until a tester inserted in center comes out clean, 50 to 60 minutes. Unmold by inverting onto a wire rack; allow to cool.

MY NOTE: May want to glaze it for more oomph. A combo of lemon peel and juice with confectioner's sugar and a little water should do the trick.

Lemon Mint Julep

Martha Stewart Living

Makes 8-10 servings

    2 lemons                                                       
    1 cup sugar                                                    
    1 cup mint leaves +M4 garnish                                  
    18 ounces bourbon whiskey (2 1/4 c)                            

To hasten the cooling of the mint-lemon sugar syrup, pour into a bowl and place in an ice-water bath. Stir until cool, about five minutes.

Chill 8 to 10 small glasses or mint-julep cups. Using a sharp knife, remove all the peel from the lemons; set aside. Squeeze the juice of the lemons; set aside.

In a small saucepan, combine the sugar and 1 cup water, and bring to a boil. Add the lemon peels, and simmer for 2 minutes. Remove from heat, and let stand until cool, about 45 minutes.

Place the mint in a medium bowl, and, using a wooden spoon, press down on the mint to crush leaves. Pour the sugar syrup over the leaves, and let stand at room temperature for 1 to 2 hours. Strain; add the lemon juice, and mix to combine.

Fill chilled glasses with finely crushed ice to slightly over the tops of the glasses. Into each glass, pour 1 1/2 ounces (3 tablespoons) bourbon and 2 tablespoons syrup. Stir well, and garnish with a mint sprig. Serve immediately.

Latn Lover

Martha Stewart Living

Makes 2 servings

    4 tablespoons pineapple juice concentrate                      
    2 tablespoons orange juice concentrate                         
    2 tablespoons frozen cranberry juice concentrate               
    1 tablespoon lime juice                                        
    2 ounces malibu rum                                            
    1 1/2 cups small ice cubes                                     

Combine all ingredients in blender; process until smooth.

Key Lime Pie

Martha Stewart Living   

    1 1/4 cups graham cracker crumbs                               
    6 tablespoons unsalt butter melt, cool                         
    3 tablespoons sugar                                            
    Salt                                                           
    14 ounces sweetened condensed milk                             
    4 lg. egg yolk                                                 
    1/2 cup fresh key lime juice                                   
    1 tablespoon grated key lime rinds                             
    3/4 cup heavy cream   
                                         
Heat oven to 375°. Combine graham-cracker crumbs, butter, sugar, and salt in a medium bowl, and mix well. Press into a buttered 8-inch pie plate, and bake 15 minutes, until lightly browned. Let cool completely on a wire rack.

In a mixing bowl, combine condensed milk, egg yolks, lime juice, and rind. Pour into the prepared, cooled crust.

Lower oven to 325°. Return pie to oven, and bake approximately 15 to 17 minutes, until the center is set but still quivers when the pan is nudged.

Remove from oven, and let stand until cool.

Shortly before serving, whip cream until stiffened. Decorate pie with whipped cream, and serve at room temperature.

MY NOTE: 1/2 cup lime juice makes an extremely tart pie.  I would cut it down to between 1/3-1/2 cup.  Whipped cream is essential to cut the tartness.

MXF

Cold Noodles with Peanut Lime Chicken

Smitten Kitchen

Serves 4 generously, 6 moderately

DIPPING SAUCE
6 tablespoons Asian fish sauce
6 tablespoons brown sugar
12 tablespoons lime juice
2 garlic cloves, finely grated or minced
Small Thai or Serrano chiles, thinly sliced, to taste

PEANUT DRESSING
3 tablespoons Asian fish sauce
3 tablespoons rice vinegar
9 tablespoons lime juice
3 tablespoons soy sauce
1 one-and-a-half inch chunk ginger, peeled and sliced
6 tablespoons natural unsalted peanut butter
1 tablespoon toasted sesame oil
Pinch of cayenne

CHICKEN AND NOODLE SALAD
1 1/4 pounds boneless skinless chicken thighs (about 6)
8 ounces dried rice vermicelli or other rice noodles
2 small cucumbers, cut in 1/4-inch half moons
2 medium carrots, cut in thin julienne
Additional vegetables, as suggested above
Small handful basil or mint or cilantro sprigs, or your favorite of the three (torn or roughly chopped)
4 or more scallions, slivered
1/4 cup crushed or chopped roasted peanuts
Lime wedges (to serve)

Make the dipping sauce:
Whisk ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.

Make the peanut dressing:
In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.

Marinate the chicken:
Stir together 1/2 the dipping sauce and 1/3 the peanut dressing (you can eyeball this) in the bottom of a low-sided bowl or dish. Add the chicken to the mixture and toss to coat. Let marinate at least 15 minutes.

Cook the noodles:
Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting.) Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.

Cook the chicken:
Grill the chicken on an outdoor grill, a stove-top grill pan, or run under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.

To serve: At this point, you can place everything on a large serving platter, with piles or small bowls for noodles, vegetables, chicken, the dressing and marinade and toppings (peanuts, herbs) and let your family and friends put it together in their own bowls as they wish. Or, you can assemble it for everyone as suggested:

Toss vegetables with 1 tablespoon dipping sauce in a small bowl. Divide the cooked noodles among 4 to 6 bowls. Top each bowl equally with vegetable mixture and chopped chicken. Toss each bowl with 2 teaspoons of each the dipping sauce and dressing, or more to taste (we wanted more). Add the herbs, peanuts and scallions to each bowl and serve with additional dressing and dipping sauce on the side.

Individual Strawberry Jam Cakes

Martha Stewart Living

Makes 6 servings

    1/2 cup unsalted butter room temp                              
    3/4 cup sugar                                                  
    1 teaspoon orange zest                                         
    2 eggs separated                                               
    1 1/2 cups flour                                               
    1/2 teaspoon baking powder                                     
    1/4 teaspoon salt                                              
    1/4 cup milk                                                   
    6 tablespoons strawberry jam                                   
    1 1/2 cups confectioners' sugar                                
    1/4 cup orange juice                                           

PREP TIME: 10 MIN./TOTAL TIME: 60 MIN.

Preheat oven to 350°. Butter a standard 6-cup muffin tin; set aside. In a medium bowl, beat butter, granulated sugar, and zest until light and fluffy. Beat in egg yolks one at a time until creamy; set aside. Into a small bowl, sift together flour, baking powder, and salt. Add flour mixture and milk in alternating batches to butter mixture; set aside.

In a clean bowl, whisk egg whites to soft peaks; fold into batter. Divide half of batter among muffin cups. Make an indentation in the middle of each; fill with 1 tablespoon jam. Top with remaining batter.

Bake until a cake tester inserted in top cake layer comes out clean, about 30 minutes. Unmold cakes, and transfer them to a wire rack to cool. In a small bowl, whisk together confectioners' sugar and juice. Place rack over parchment paper; drizzle cakes with glaze.

Individual Apricot Tarts

Martha Stewart Living

Makes 4 servings

    1 1/4 cups flour                                               
    1/2 teaspoon salt                                              
    4 1/2 teaspoons sugar                                          
    1/2 cup chilled unsalted butter pieced                         
    1/4 pound apricots de-pit, 1/4-in wedges                       
    1/2 cup apricot preserves                                      

In bowl of a food processor, combine flour, salt, and 1/2 teaspoon sugar. Add butter; process until mixture resembles coarse rneal, 8 to 10 seconds. With machine running, add 1/4 cup ice water in a slow stream through feed tube. Pulse until dough holds together without being sticky; do not process more than 30 seconds. To test, squeeze a bit together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide pate brisee dough in half. Flatten halves, and wrap in plastic; chill at least 30 minutes.

On a lightly floured surface, roll out half the pate brisee to a 1/8-inch-thick rectangle, about 6 by 11 inches. Using a 5-inch round cutter or a bowl, cut out 2 circles; transfer to a parchment-lined baking sheet. Repeat with remaining dough. Using a fork, poke several holes around crusts. Chill dough on sheet for 15 minutes.

Heat oven to 400°. Bake until pale golden, about 10 minutes. Remove from oven; reduce temperature to 350°. Arrange apricots in a fan shape on tarts. Sprinkle 1 teaspoon sugar on each tart; bake until tarts are golden and apricots start to brown, 25 to 35 minutes. As tarts bake, warm jam in a saucepan. Remove tarts from oven; cool. Strain glaze into a bowl; discard solids. Brush glaze on tarts.

Hummingbird Cake

Martha Stewart Living

Makes 8 servings

    Cream Cheese Frosting                    
    Dried Pineapple Flowers
    Unsalted butter room temp. for pans and rack                   
    3 cups flour + more for pans                                   
    1 teaspoon baking soda                                         
    1 teaspoon ground cinnamon                                     
    1/2 teaspoon salt                                              
    1 cup vegetable oil                                            
    2 teaspoons vanilla extract                                    
    2 cups sugar                                                   
    3 large eggs                                                   
    2 cups mashed ripe bananas (about 3 large)                     
    8 ounces crushed pineapple xx drained                          
    1 cup chopped walnuts or pecans                                
    1 cup dessicated coconut (unsweetened)                         
                                       

Preheat oven to 35O°, with rack in the center.

Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess. Set aside.

In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.

In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.

In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.

Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.

Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze (thaw before using).

With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Using an offset spatula, spread top of layer with 1/4 inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature, (Cake can be refrigerated up to 3 days.)

Hollandaise Sauce (Blender Method)

Martha Stewart Living


Makes 1 cup

    3 lg. egg yolk                                                 
    2 tablespoons lemon juice                                      
    1/2 teaspoon salt                                              
    Pinch cayenne pepper                                           
    12 tablespoons unsalt butter melted                            

Place the egg yolks, lemon juice, salt, and cayenne pepper in the jar of a blender. With the blender's motor running, add the melted butter very slowly. Transfer sauce to a bowl. If sauce is too thick, thin by whisking in hot water a tablespoon at a time.

Gruyere Parmesan Scalloped Potatoes

Martha Stewart Living

Makes 12 servings

    7 baking potatoes peel (2 1/2-3 lb)                            
    1 1/2 cups grate gruyére cheese (1/4 lb)                       
    3 lg. shallots peel, chop                                      
    1/2 cup grate parmesan cheese                                  
    2 teaspoons dried thyme                                        
    Salt and pepper                                                
    2 tablespoons unsalt butter soft                               
    2 cups heavy cream                                             

In large pot of salted water boil potatoes until tender, about 15-30 min. Drain. Slice potatoes 1/4-in thick when cool enough to handle. Preheat oven to 350 F. In medium bowl combine Gruyere cheese, shallots, Parmesan cheese, thyme and salt and pepper to taste.

Rub the inside of a 4 qt. gratin dish with butter. Arrange the potatoes in layers, sprinkling each layer with cheese mixture. End with a layer of cheese on top. Pour heavy cream over potatoes. (Potatoes can be prepared up to this point and refrigerated; add an extra 10-15 minutes to baking time.)

Bake 50-60 min., until top is golden. (Potatoes can also be set aside at this point, for up to 1 hour. To reheat, bake 15 min.) Let sit 10 min. before serving.

MXF

Gratineed Pineapple

Martha Stewart Living

Makes 4 servings

    1/2 cup shredded sweet coconut                                 
    1/2 cup crushed gingersnaps                                    
    1/2 cup chop macadamia nuts                                    
    1/2 cup sweetened condensed milk                               
    2 tablespoons dark rum                                         
    1 lg. pineapple leaves intact, quartered lengthwise         

Preheat oven to 350°. Stir together coconut, cookie crumbs, and nuts; set aside. Whisk together sweetened condensed milk and rum; set aside.

Cut core from each pineapple quarter; discard. Cut between skin and flesh of each quarter to separate. Arrange, skin sides down, on a rimmed baking sheet. Drizzle with half of the sweetened con densed milk mixture. Sprinkle with coconut mixture; drizzle with the remaining sweetened-condensed-milk mixture. Bake until heated through and golden brown, 10 to 12 minutes. Serve warm.

MY NOTE: Tasty and easy. Best to serve with pound cake or ice cream.

MXF

Graham Crust

Martha Stewart Living

Makes one 8 or 9 inch crust

    3 cups granola cereal                                          
    3 tablespoons sugar                                            
    1 teaspoon ground cinnamon                                     
    6 tablespoons unsalted butter melted                           

Preheat oven to 350°. Combine 1 cup granola with the sugar and cinnamon in the bowl ol a food processor fined with the metal blade; process until fine crumbs form. Drizzle in butter, and process until it is combined. Add remaining cup granola. and process until combined but mixture is still crumbly.

Transfer to a pie plate, and press evenly on bottom and up sides. Bake until crust is golden and aromatic, about 10 minutes. Transfer to a wire rack to cool completely before filling.

Graham Nut Crust

Martha Stewart Living

Makes one 13.5 x 4.5 inch tart

    1/4 cup pecans                                                 
    10 graham crackers (5 oz)                                      
    3 tablespoons sugar                                            
    1/4 teaspoon salt                                              
    4 tablespoons unsalted butter melted                           

Preheat oven to 350". Place pecans in a single layer on a rimmed baking sheet, and toast until they are fragrant, about 8 minutes. Remove from oven; let cool.

Place graham crackers in the bowl of a food processor fitted with the metal blade; pulse until fine crumbs form. Add sugar, salt, and pecans; pulse to combine. Add butter; pulse until fine crumbs form.

Transfer to a 13.5 x 4.5-inch tart pan with a removable bottom, and pat evenly into bottom and up sides. Place pan on a baking sheet; bake until crust is golden and fragrant. 8 to 10 minutes.Transfer to a wire rack to cool. Crust may be made up to 1 day ahead and stored, covered vith plastic wrap, at room temperature.

MY NOTE: Find equivalent size for a tart pan or 9-inch pie plate.

Frozen Bloddy Mary

Martha Stewart Living

Makes 4 servings

    4 cups frozen cherry tomatoes (1 1/2 lb) +M4G                  
    3/4 cup vodka                                                  
    1/2 cup lime juice (ab 6 limes)                                
    1 tablespoon fresh grate horseradish                           
    1 teaspoon hot pepper sauce                                    
    Salt and pepper                                                
    Celery for garnish                                             

For best results, freeze tomatoes overnight.

Place frozen tomatoes, vodka, lime juice, horseradish, Tabasco sauce, salt and pepper in jar of a blender; puree until smooth, but still very thick.  Divide among chilled glasses, and garnish with celery stalk and tomatoes.  Serve immediately.

Fig, Ricotta, and Honey Open-faced Sandwiches

Martha Stewart Living

Makes 6 servings

    1 1/4 cups ricotta cheese                                      
    10 slices rustic bread                                         
    4 teaspoons fresh thyme                                        
    Salt and pepper                                                
    10 fresh green or red figs cut to 1/4-in slice    
    Lemon zest             
    Honey for drizzling                                            

Spread the ricotta over each bread slice. Sprinkle each with the thyme, and season with salt and pepper. Arrange the figs on top, dividing evenly among the slices. Drizzle the honey over the figs, and serve immediately.

My Notes: I love this sandwich. It's simple and really tasty. Pepper is key to the whole thing. I don't always add thyme, but I do like a little lemon zest on top. My own photo.

MXF

Vegan Mashed Potatoes

Post Punk Kitchen

3 pounds yukon gold potatoes
1/2 cup unsweetened almond milk at room temp
1/4 cup extra virgin olive oil
3/4 teaspoon salt (plus more for the water)
Several dashes fresh black pepper

Cut potatoes into about 1 1/2 inch chunks. Place in a pot and cover with cold water. Spinkle about a teaspoon of salt into the water. Cover and bring to a boil.

Once boiling lower heat to a simmer and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add milk, oil, salt and pepper and mash until fluffy. You may want to add a bit more milk, if needed. Taste for salt and pepper and serve!

My Notes: These are pretty good! The key is plenty of salt and pepper. It also helps if there is gravy/sauce, which masks the lack of dairy with other flavors.

MXF 

Eggplant Parmigiana

Martha Stewart Living

Makes 6 servings

    2 1/2 pounds very ripe or can tomatoes peel, fine chop         
    4-6 cloves garlic thin slice                                   
    2 cups evoo                                                    
    4 pounds long, thin eggplant cut crosswise 1/2-in slices       
    Fine salt                                                      
    1 bunch fresh basil wash and well dried                        
    10 ounces fresh mozzarella cheese thin slice                   
    7 ounces provola affumicata cheese, thin slice                 
    1 1/2 cups fresh grate parmesan cheese                         

Grease sometimes gives this dish a bad rap. The trick is to fry the breaded eggplant quickly over high heat, so it doesn't absorb too much oil, then drain on paper towels to remove any excess.

Preheat oven to 325°. In a medium bowl, combine the tomatoes and garlic, and set aside.

Heat oil in a large skillet over high heat. When oil begins to smoke, slowly add 4 to 5 slices of eggplant at a time. Cook until golden brown 4 to 5 minuies. If oil is deep enough to immerse the slices completely, you do not need to turnthem; otherwise, turn halfway through frying time. Drain each slice well on paper towels; season each side with salt. Be sure to keep them in a single layer.

Fill two 9-by-13-inch baking dishes as follows: Place enough tomato mixture in the bottom of each baking dish just to cover.  Add a single layer of eggplant, being sure not to let the slices overlap. Cover each layer of eggplant with more tomato mixture, then with basil, mozzarella. and provola slices. Sprinkle 3 to 4 tbsp. Parmesan over each baking dish. Repeat layering process with remaining ingredients. You should have enough to make at least three layers of eggplant and two of filling, finishing with an eggplant layer topped by tomatoes only.

Bake, uncovered, until the cheeses have melted and the eggplant is heated hrough, 25 to 30 minutes. Let cool slightly before cutting, and serve.

Earl Grey Pots de Creme

Martha Stewart Living

Makes 4 servings

    1 cup heavy cream                                              
    1 cup whole milk                                               
    2 tablespoons Earl Grey tea (or other kind)                    
    4 egg yolk                                                     
    1/2 cup sugar                                                  
    1/2 teaspoon fine grate lemon zest                             
    1/8 teaspoon salt                                              

If you don't have ovenproof cups, you can use ramekins or custard cups,

Preheat oven to 325° In a small saucepan, bring the cream, milk, and tea leaves just to a boil over medium heat. Turn off heat; let steep at least 30 minutes but no more than 2 hours.

In a medium bowl, whisk together egg yolks, sugar, lemon zest, and salt. Reheat infused cream over medium heat; slowly whisk into yolk mixture. Strain through a fine sieve into a bowl to extract as much liquid as possible without pressing on tea leaves. Discard leaves.

Working close to the oven to minimize risk of spilling water, arrange four 6-ounce ovenproof cups in a baking pan large enough to hold the cups without touching one another. Pour boiling water into pan, being careful not to splash any inside cups, until water comes halfway up sides of the cups.

Divide infused liquid among cups. Cover pan tightly with aluminum foil, poking a few holes to let steam escape. Bake until custards are set but still slightly wobbly in centers, about 30 minutes.

Carefully remove baking pan from oven; remove foil. Transfer cups from the hot water to a wire rack; let cool about 30 minutes. Cover cups with plastic wrap; chill in the refrigerator until custards are firm, at least 2 hours and up to 3 days. Serve with honey cookies on the side.

Dried Pineapple Flowers

Martha Stewart Living

Makes 18 servings

    2 large pineapple                                         

Preheat oven to 225°. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper.

Peel pineapples. Using a small melon bailer, remove and discard "eyes."

Slice pineapple very thinly; place slices on baking sheets. Cook until tops look dried, about 30 minutes. Flip slices; cook until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.

MY NOTE: Slice extremely thinly--as thin as possible.  If too thick (1/4 in. is way too thick) they will cook forever and never dry.

MXF

Dill-mairnated Salmon with Pickled Cucumbers

Martha Stewart Living

Makes 4 servings

    2 cucumbers                                                    
    3 tablespoons rice wine vinegar                                
    1/2 cup chop fresh dill weed                                   
    1 teaspoon sugar                                               
    1 teaspoon salt                                                
    4 salmon fillets, no skin (5 oz ea)                            
    1/4 teaspoon pepper                                            

Heat a grill or grill pan until very hot. Peel cucumbers in lengthwise strips, leaving thin strips of skin between peelings. Slice cucumbers into very thin rounds. Place cucumbers in a bowl with rice-wine vinegar, 3 tablespoons dill, sugar, and 3/4 teaspoon salt. Toss to combine, and set aside.

Place salmon on a tray, sprinkle with remaining 1/4 teaspoon salt and pepper, and coat with remaining dill. Transfer to hot grill, and cook several minutes, until nicely browned. Turn over, and continue grilling until just cooked through. Salmon will look flaky when done. Place pickled cucumbers on a serving platter, top with salmon fillets, and serve.

Per serving: 291 calories, 15 g fat, 94 mg cholesterol, 8 g carbohydrate, 863 mg sodium, 29 g protein, 1 g dietary fiber.

My Notes: Tasty and simple. I add some crushed red pepper to the cukes for color and taste. 3 tbsp of dill is a lot, so maybe a little less in the cukes next time.

MXF

Cucumber Sandiwches with Egg and Mint

Martha Stewart Living

Makes 6 finger sandwiches

    4 slices extra thin white bread                                
    1 tablespoon unsalt butter room temp                           
    2 lg. hard boiled egg peel, fine grate                         
    2 tablespoons creme fraiche                                    
    1/2 bunch fresh mint leaves leaves picked, fine chop           
    Salt and pepper                                                
    1/2 English cucumber peel, thin slice lengthwise               

Spread one side of each slice of bread with butter. Set aside. In a small bowl combine eggs, creme fraiche, and mint. Season with salt and pepper. Spread egg mixture 1/4 inch thick on 2 slices bread. Top with sliced cucumber, and cover wilh the remaining slices of bread. Remove crusts, and cut each sandwich into 3 equal fingers.

Creamy Roasted Potatoes, Garlic and Apples

Martha Stewart Living

Makes 6 servings

    3 heads garlic peeled                                          
    3 pounds Yukon gold potatoes (ab. 4) peel, cut to 1/2-in cube  
    3 Granny Smith apples peel, cut to 1/2-in cube                 
    1 1/2 tablespoons evoo                                         
    1 1/2 teaspoons salt                                           
    3/4 teaspoon pepper                                            
    3/4-1 cup milk                                                 
    Sour cream for garnish (opt)                                   

Heat oven to 425°. Toss the garlic, potatoes, and apples together with olive oil. salt, and pepper in a large nonstick roasting pan. Cook, stirring mixture occasionally for even browning, until golden brown and tender. 45 minutes to 1 hour.

Transfer the mixture to a medium bowl, and add the milk. Gently smash some of the mixture against the side of the bowl, leaving some whole pieces, until all of the milk is incorporated. Season with salt if needed. Serve immediately, topped with a dollop of low-fat sour cream, if desired.

Per serving: 232 calories; 4g fat; 1mg cholesterol; 47g carbs; 564mg sodium; 6g protein; 4g fiber

My Notes: Lay down tin foil to make clean up easier.  Start with 1/2 c milk at first when mashing.

MXF

Cream Cheese Pound Cake

Martha Stewart Living

Makes 2 loaves

    1 1/2 cups unsalt butter room temp                             
    8 ounces cream cheese room temp                                
    3 cups sugar                                                   
    6 eggs                                                         
    1 teaspoon vanilla extract                                     
    3 cups flour                                                   
    2 teaspoons salt                                               
    Cooking spray                                                  

Prep Time: 20 minutes/Total Time: 1 hour 45 minutes
  
Preheat oven to 350°. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined. 
 
Generously coat two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles. 
 
Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil). 
 
Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack. 
 
Per serving: 308 calories; 16.3 grams fat; 4 grams protein; 37.3 grams carbohydrates; 0.4 gram fiber

Corn Relish

Martha Stewart Living

Makes 2 quarts

    6 ears fresh corn shucked                                      
    1 1/2 cups cider vinegar                                       
    3 tablespoons sugar                                            
    1/2 teaspoon tumeric                                           
    3/4 teaspoon dry mustard                                       
    1 tablespoon mustard seeds                                     
    1 teaspoon salt                                                
    1 dried bay leaf                                               
    4 cups cabbage (ab. 1/2 lb.) chop into 1/2 in. pieces          
    2 red bell peppers fine dice                                   
    1 lg. red onion fine dice                                      

This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas or crab cakes.

Fill a medium pot with water and bring to a boil. Add corn; cook until kernels are tender, about 4 minutes. Use tongs, transfer corn to a platter; let cool.  Discard all but 3 cups cooking water. Use a sharp knife to shave kernels from cob (to yield about 3 cups); set aside.

Add vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay to pot. Bring to a simmer over medium high heat. Add cabbage, red peppers, onion, and corn kernels; stir to combine.  Bring to a boil; immediately remove from heat, and let stand 5 minutes.

Strain mixture, and let liquid and vegetables cool in separate bowls; discard bay leaf. When cool, strain liquid through a fine sieve into bowl with vegetables.

Serve relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.

Cold Sesame Noodle Salad

Martha Stewart Living

Makes 4 servings

    2 cloves garlic minced                                         
    1 tablespoon grated ginger                                     
    2 tablespoons dark sesame oil                                  
    1/4 cup soy sauce                                              
    1/4 cup rice vinegar                                           
    1/2 cup creamy peanut butter                                   
    1 tablespoon chili paste (opt.)                                
    2 scallion thin slice +m4 garnish                              
    2 tablespoons toasted sesame seeds +m4 garnish                 
    1 teaspoon salt                                                
    12 ounces udon noodles                                         
    2 tablespoons fine chop cilantro                               
    Any garnishes                                                  

This salad can be garnished with an assortment of ingredients, including enoki mushrooms, fresh bean sprouts, chopped cilantro, scallions, arid toasted sesame seeds.

Combine garlic, ginger, sesame oil, soy sauce, vinegar, peanut butter, chili paste (if using), scallions. sesame seeds, cilantro, and salt in a medium bowl. Siir until combined; set aside while cooking noodles,

Bring a large pot of water to a boil. Add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.

Transfer noodles to a bowl, pour dressing over, and toss to coat. Sprinkle with scallions, sesame seeds and cilantro.  Add garnishes if desired.

My Notes: I also added cucumber.  This was a little too vinegary for me.  I might cut back on the rice vinegar just a little bit.  I used chili paste and that added a nice spiciness.

MXF