DILLED LOBSTER, AVOCADO AND POTATO SALAD WITH HORSERADISH DRESSING

The first time I made this salad, I had serious doubts that the sweetness of lobster would go well with the bite of horseradish. Further, the recipe obviously took some time and as always with lobster, would be expensive to prepare. I didn't want a failure. Nonetheless, trusting Gourmet to be right about such things (as in my experience, they always have been; it's a shame they are no more), I decided to plow ahead. I'm so glad I did. My guests loved this combination and one of them asked me for the recipe. She later reported that she found it so good that she and her husband enjoyed it for two meals, and a week later, she served it to their own, honored guests. No better endorsement than that. She said she had used frozen lobster tails and I'm sure that works just fine, but if you have the time and energy (and the big bucks!) start with live lobsters. It will make a difference.

 

DILLED LOBSTEER, AVOCADO AND POTATO SALAD WITH HORSERADISH DRESSING

serves 6-8 as a main course

 

 

2 lb small white boiling potatoes (about 2" round, like golf balls)

1 medium onion

1 firm/ripe California avocado

1 bunch fresh dill

3 C cooked lobster meat (about 1 lb, from at least 2, 1 1/2 lb-2 lb lobsters)

3/4 C mayonnaise (homemade is best but Hellman's light will do)

1/2 C sour cream

2 T bottled horseradish, drained (or to taste; don't be afraid, use both T)

1 T red wine vinegar

1 bunch watercress

 

 

1. In a 5 quart kettle, cover potatoes (unpeeled) with salted cold water by 2 inches and simmer until just tender, 15-20 minutes (be careful not to overcook them or they'll become mushy in the salad; just pierce them with a fork and if it goes in easily, they're done). Drain potatoes in a colander and, while still warm, cut them into quarters. Transfer potatoes to a large bowl and cool.

 

2. Finely chop onion. Halve, pit and peel avocado and cut into 1/2" pieces. Chop enough dill leaves to measure 1/2 cup. cut lobster into 1/2 inch pieces and add to potatoes with onion, avocado and dill.

 

3. In a small bowl, whisk together mayonnaise, sour cream, horseradish, vinegar and salt and pepper to taste, and pour over salad. Gently toss salad until combined well and season with more salt and pepper if needed. Chill salad, covered, at least 1 hour and up to 1 day.

 

 

4. Just before serving, discard coarse stems from watercress. Line a large platter with watercress and mound salad in center. Serve salad chilled or at room temperature.

 



A PAUSE FOR HISTORY

The recipes I've been posting for the last few months have all come - well, mostly - from a cookbook in two volumes that I created many years ago for friends for Christmas. I had collected recipes for many years and they would no longer fit in my recipe box. So I started typing them, never believing that I would wind up with 15 3-ring-binder volumes. From that vast assortment of culinary information, I abstracted the recipes that I used the most often to create the two volumes, called Phil's Favorite Food. After some of my other friends discovered I had done this, they asked if they could be included so I created, from the old edition, four more copies. It was a lot of work but they were all good friends and I enjoyed working on the project.

Now that I have posted so much from those two volumes, I'm going back through them to see what I've left out here on my blog. So from now on, the recipes I post will be recipes from the original cookbooks that have so far not appeared here. I'm just going through the categories and posting what has not been posted so far. So the following posts may not be germane to the season and will be in sequence with the usual categories in cookbooks: soups, salads, meat, chicken, etc.

I hope you're enjoying reading my blog. Soon, a recipe for dilled lobster, avocado and potato salad with a horseradish dressing. Yum!

SPICED VINEGAR

With its complex flavoring, this vinegar is a wonderful alternative to the usual vinegar taste. I make it in large quantities, put it into fancy bottles, add a cork and give it away to my friends and nieghbors at Christmas. It keeps indefinitely. Use it wherever vinegar is called for except when your recipe requires vinegar that is flavored in some other, more specific way. While the recipe calls for adding garlic, I leave this out, knowing that I can always add the garlic when I use the vinegar in a salad dressing.

SPICED VINEGAR
makes a lot

1. Combine, stir and heat slowly until just under the boiling point:

1/4 C whole cloves

1/4 C allspice

2 T mace

3 T celery seed

1/4 C mustard seed

6 T whole black peppercorns

3 T turmeric

1/4 C white ginger root

1 1/2 gallons cider vinegar

2 C sugar

2. When cool, slice and add 4 or more cloves of garlic for 24 hours (optional). Remove garlic and pour vinegar into bottles, jugs or fruit jars. Allow vinegar to sit, undisturbed, while the sediment settles to the bottom. This is ready to use in about 3 weeks.

Note: I suggest using a bottle with a narrow neck, like a wine bottle. This way, when youre pouring out the vinegar, the sediment catches in the curve of the bottle itself, allowing you to use the vinegar to the very last drop.

INDIAN SALAD DRESSING

If you're looking for somethng a little different, try this curried salad dressing. Add the usual accompaniments for curry directly to your salad...raisins, chopped apples, spinach, peanuts ...or use your imagination. Use a sturdy lettuce as the base.

INDIAN SALAD DRESSING

8 T chutney, chopped

8 spring onions, chopped, including green tops

1 C  white wine vinegar

1 C neutral oil such as Canola

8 T sugar

2 t salt

6 t mild curry powder

4 t wet mustard (regular old ballpark mustard is fine)

1. Mix all the dry ingredients together in a big bowl until well combined.

2. Add mustard to vinegar and shake or stir until combined. Add dry ingredients to the mixture.

3. Add oil, all at once, in a stream, whisking constantly until well emulsified.

Note: this recipe will make more than you need for one occasion. It keeps indefinitely, bottled and corked, in the refrigerator. You can even give it away for a Christmas favor. Take the dressing out of the refrigerator and let ti come to room temperature before using it on the salad. If the mixture separates, not to worry. Just shake it up. It will go back together long enough to pour over you salad.

CUCUMBER SALAD

There have been a number of recipes for cucumber salad on Facebook recently and judging from the comments, they sound very popular. Here's another recipe from an aunt who started out being a nurse to my grandmother and married my grandmother's doctor-son. I remember this fondly from my childhood and often begged the nurse to make it. The quantities are lost to history; just use what seems good to you and fills up the bowl.

CUCUMBER SALAD

serves 4

1/3 C vinegar (any old vinegar will do; probably ordinary cider vinegar is best; I'm sure that's all she had)

3 T sugar

thinly sliced onions (use Vidalia or red onions if you prefer)

thinly sliced cucumbers, peeled but not seeded

shredded lettuce

1. Mix all ingredients well with salt and plenty of pepper and marinate for at least two hours. Holds for 2-3 days.

FRENCH MACARONS

I just posted a recipe for French macarons on July10 and find it interesting that today's NY Times food section talked about them and gave another recipe. So, here, straight from "Cuisinier Lorraine" is the "authentic" recipe, not the Martha Stewart one. (And they're pronounced ma-kah-RHONS, not like our coconut macaroons, which are an entirely different thing). You can use my chocolate ganach recipe (posted on July 10) for the filling, or you can use a filling of your own creativity. Try Nutella!

FRENCH MACARONS

3/4 C plus 2 T sugar

1 1/4 C almond flour or meal

2 egg whites (from large eggs at room temperature)

1. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

2. In a medium bowl, make a paste using 1/4 C plus 2 T sugar and 2 t water.

3. Add almond meal and unwhisked egg whites and mix. Add remaining 1/2 C sugar and mix until thoroughly combined.

4. Transfer batter to a pastry bag fitted with a smooth tip; pipe out circles about the size of quarters, spacing each disk at least an inch apart. Rap the pans on the counter a few times to even out batter and elminate air bubbles.

5. Bake for 15 to 20 minutes or until edges are golden but centers are still light and slightly soft .Let cookies cool on baking sheets for a few minutes to set.

6. When cool, fill the flat side of one cookie with filling and put another cookie, flat side down, on top of the filling.

If you try this, let me know how it goes.

CHIAPPERELLI'S ITALIAN SALAD

This salad, and its dressing, are supposedly a highly guarded secret of the well-known Italian restaurant in the Little Italy section of Baltimore. Or, at least, that's what my friend, Bill, who gave me the recipe, made me believe.

Start with plain ole' iceberg lettuce. Yes, Mary Louise, the common, ordinary hard stuff. Rip it apart and put it in a bowl. Add one (golf ball-sized) thinly sliced onion per person (I find this a lot, but if you and your guests like onions, go for it. Maybe use red onion, for a little color?), some quartered tomatoes (the riper the better), and lots of parmesan cheese.

For the dressing, keep these proportions: 3 T olive oil, 1 T red wine vinegar, 1/4 t mustard (I use Dijon; the mustard promotes the emulsion), 1 Tsugar, salt and freshly ground black pepper to taste and some dried oregano (crumble it in your hands before adding it; this releases the oils). Add 1 pressed garlic clove for each 3 servings. Toss this all together in a chilled bowl and serve.

Secret! And delicious!

VITELLO TONNATO

I've served this Italian favorite many times and it makes a perfect summer dish. I love being able to prepare something ahead, especially a whole day ahead, leaving the day of the dinner party available for creating other parts of the meal. This is a rich and somewhat complicated dish so make the rest of your meal simple and refreshing...perhaps some sliced tomatoes, a green salad, some dry white wine, fruit for dessert. I have quite a few recipes for Vitello Tonnato in my many cookbooks but this one is my favorite, from Marcella Hazan. Stay with it; it's worth it.

VITELLO TONNATO

serves 6-8

For the veal:

1 1/2 C dry white wine

1 stalk celery, roughly chopped

1 medium onion, peeld and cut into quarters

1 carrot, roughly chopped

1 leek, white part only, rinsed and chopped

4 sprigs fresh marjoram

4 sprigs fresh thyme

5 cloves garlic, peeled

2 to 2 1/2 lb veal roast, top round, trussed (it should be no thicker than 3" in diameter)

For the sauce:

2 egg yolks, at room temperature

sea salt

2 1/2 C extra virgin olive oil (extra here is important)

5 T freshly squeezed lemon juice (don't even think about using that bottled stuff)

1 7-oz can tuna, packed in oil

5 anchovy filets

3 T capers, drained

thin slices of lemon, pitted black olives, capers, chopped parsley and anchovy filets for garnish

1. In a pot just large enough to fit veal, put wine, celery, onion, carrot, leek, marjoram, thyme and garlic. Add 3-inches of water and bring to a boil. Add veal, and bring back to a boil. Immediately turn off heat, cover pot and let veal cool in its liquid 2-3 hours. When completely cool, slice veal thinly. Slices should be about 1/16 to 1/8 inches thick. Discard cooking liquid (or strain it and freeze it for veal stock, which is delicious in soup.)

2. While the veal cools, make the sauce. In a large bowl, whisk together egg yolks and 1/4 t salt until pale yellow and the consistency of cream. Beginning a drop at a time, add 1 1/4 C oil, whisking continually. As the mixture thickens, you can add oil more quickly. When it gets quite thick, whisk in 1 T lemon juice. Continue adding oil until all of it has been absorbed and mayonnaise is quite thick and shiny. Whisk in another 1 T lemon juice.

3. Drain tuna, and put it in a food processor with anchovies, remaining cup olive oil, remaining lemon juice and capers. Process until you get a creamy, uniformly blended sauce. Scrape sauce into bowl with mayonnaise and fold to combine. Taste. It should be quite tangy and highly seasoned. Refrigerate until needed.

4. To assemble: remove 3/4 C sauce, and reserve to serve alongside meal. Smear bottom of a large serving platter with some of the remaining tuna sauce. Place a layer of veal slices on top, meeting edge to edge without overlapping (you want all of the veal exposed to the sauce). Cover with sauce, then make another layer of meat and sauce. Repeat until all the meat is used. Leave yourself enough sauce to blanket the top.

5. Cover with plastic wrap, and refriegerat for at least 24 hours. Bring to room temperature before serving. Garnish with some or all suggested ingredients. Serve with reserved sauce on the side.

LOBSTER BISQUE

I will admit, right here at the beginning, that this is not a dish for Monday night, that lobster is expensive and that this recipe is lengthy and complicated. So it isn't for every-day dining. Still, when you have the energy, or the opportunity, to make it, this recipe for lobster bisque beats all I've ever had anywhere. That was ANYWHERE! So if you are out for lobster and you have some left over, save it and the shells, and try this. It's fantastic.

I first enjoyed this wonderful soup when visiting friends in Florida. Four of us had gone to a retaurant that was noted for lobster, which we all ordered. They were so big we couldn't finish them. One of my hosts asked to take all the shells and leftover meat home to make this delicious bisque. He worked on it almost all day and we enjoyed it that night. What a treat!

A year or so later, I had some special guests - one of them a vegan - coming for dinner and I served this bisque, to great reviews. The recipe takes some time and lobster is expensive so save this for very special occasions. A great deal of the richness comes from the shells so don't be afraid to throw all of them, including the body, into the pot. Be prepared for this to make a huge mess in your kitchen. But it's so worth it!

LOBSTER BISQUE

serves 6



2 fresh lobsters (1 1/2 lb each) split and cleaned

12 T unsalted butter (1 1/2 sticks)

1 C peeled and diced carrots

1 C onions, chopped

1/4 C coarsely chopped shallots

2 T chopped fresh Italian (flat leafed) parsley

1 t dried tarragon

6 T brandy

2 1/2 C chicken stock, preferably home-made, but boxed broth is okay (low sodium)

2/3 C dry white wine (a quality you would drink or serve, please)

3 T Madeira

1/2 C all purpose flour

3 C milk

3 C half and half

2 ripe plum tomatoes, coarsely chopped

pinch of cayenne (not too much)

salt to taste

1. Cut the lobster halves into three pieces each, and crack the claws.

2. Melt 6 tablespoons butter in a large saucepan over medium-low heat. Add carrots, onions, and shallots and cook until onions wilt, 5-7 minutes. Don't let them brown.

3. Add the lobster, parsley and tarragon to the saucepan. Toss well, and cook over medium heat until the lobster shells turn red 5-7 minutes.

4. Pour 4 tablespoons brandy over the lobsters and carefully ignite. When the flame goes out, add 1 cup of the chicken stock and the white wine. Simmer over low heat, partially covered, for 5 minutes. Remove from the heat.

5. Remove the lobster from the pan and allow to cool. Remove the meat from the shells and cut into 1/2 inch dice. Place the diced lobster in a small bowl and toss with the Madeira. Cover and reserve.

6. Coarsely crush the lobster shells and reserve. Reserve the broth in the saucepan.

7. In a separate saucepan, melt the remaining 6 tablespoons butter. Add the flour and blend with a wire whisk over low heat for 1 minute.

8. In yet another saucepan, bring the milk and half and half to a boil. Add this all at once to the flour mixture, and whisk constantly over low heat for 1 1/2 minutes. Add this to the reserved broth.

9. Stir in the tomatoes, cayenne and crushed lobster shells. Cover and simmer over low heat for 15 minutes. Add the remaining 1 1/2 cups chicken stock, cover and simmer for another 45 minutes. Season with salt if desired.

10.  Pour the soup through a very fine strainer, pressing down on the shells and vegetables with the back of a spoon.

The bisque can be made to this point ahead and kept, covered and chilled.

11. Return the soup to the saucepan and heat through. Stir in the remaining 2 tablespoons of brandy and the reserved lobster. Serve immediately.

PEANUT SAUCE

I first made this peanut sauce as a dip for coconut shrimp, served either as an hors d/oeuvre or a main course. It makes a great combination. Later, I tried it with cold poached chicken with angel hair pasta and sugar snap peas. That, too was really good. You can eliminate the garlic or use less of it but be sure to include the cayenne. The sauce needs that snap. Try it; you'll like it.

PEANUT SAUCE

makes about 2 cups

2/3 C crunchy peanut butter

1 1/2 C coconut milk (or use 1/3 can of Coco Lopez and 1 1/4 C water)

2 T soy sauce

1/4 C lemon juice

2 t brown sugar

4 cloves garlic, pressed

pinch of cayenne

1. Place these ingredients in a saucepan and heat over low heat, stirring occasionally, until thick. Puree in a blender or food processor. Then add:

1/4 C chicken stock

1/4 C heavy cream

2. Blend until smooth; then cover and set aside.



Note this suggestion: cook some angel hair pasta and drain well. Cool. Be sure to use some olive oil in the water so the pasta doesn't stick together. Poach boneless chicken breasts in some water and white wine and cool. Boil sugar snap peas only until tender, then shock in ice water to stop cooking. Assemble by placing a bed of sauce on a plate. Top with angel hair pasta and sliced chicken breast. Garnish with sugar snap peas. All cold. All easy. All good. As Ina Garten would say, "How bad can that be?"

CHILLLED CARROT AND ORANGE SOUP

This is an old recipe, first made famous in the 1970's at the old Boxtree Restaurant in New York. It's easy to make and the combination of the tastes of oranges and carrots is unusual and very refreshing. This soup contains neither cream nor chicken broth so it's fairly low in calories and fat. It's also a very pretty orange color, important if presentation is your fetish, as it is mine.

CHILLED CARROT AND ORANGE SOUP

makes about 6 cups



1 medium onion, finely chopped

3 T unsalted butter

1 1/2 lb carrots, sliced 1/8 inch thick (about 4 C)

4 C water

3/4 t salt

1/4 t black pepper

large pinch of ground cloves

1 C fresh orange juice, pulp removed

2 t fresh lemon juice

fresh mint for garnish

1. Cook onion in butter in a 3-4 quart heavy saucepan over moderagely high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper and cloves and simmer, covered, until carrots are very tender, about 15 minutes.

2. Puree soup, in batches if necessary, in a blender or food processor until very smooth, about 1 minute. Transfer to a bowl and stir in orange and lemon juices.

3. Chill soup, covered, until cold, at least 2 hours. Serve cold.

BASIC PESTO SAUCE/PASTA WITH PESTO

Many years ago, when my food processor was new and I didn't yet Know how to make the most of it, my friend Bill invited a good friend of  his who was a great cook to come to my house to show me how to use it. She asked that we buy the ingredients for a dinner and she would do the cooking. The list was somewhat foreign to me but I trusted her judgment. She arrived with a huge bunch of fresh basil and sarted by making a tangy pesto sauce. By the time the dinner was ready, the kitchen was a total wreck - she wasn't the kind of cook who cleans as she goes - but the food was great. This sauce keeps, its surface covered with plastic wrap, chilled, for a week. (Or more. I've kept a small covered jar filled with pesto sauce topped with olive oil in my refrigerator for months.)

BASIC PESTO SAUCE

3 large garlic cloves

1/2 C pine nuts (best toasted; it brings out the flavor)

2-oz parmesan cheese, coarsely grated (about 2/3 C)

1 t salt

1/2 t black pepper

3 C loosely packed fresh basil

2/3 C extra virgin olive oil

1. With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt and pepper and basil, then process until finely chopped. With motor running, add oil, blending until incorporated. The mixture should have the consistency of a thick sauce.

Note: for a different flavor, you can use walnuts instead of pine nuts and walnut oil instead of olive oil.

PASTA WITH PESTO

Put 2/3 C pesto in a large bowl and reserve. Cook 1 lb linguine or spaghetti until al dente, then whisk about 1/3 C pasta cooking water into reserved pesto. Add drained pasta to thinned pesto with salt and pepper to taste and toss well. Serve with additional parmesan. Seves 4-6

GREEN TOMATO MARMALADE

When tomato season is just beginning, about the middle of July, I like to go to the farmers' market, where I can usually find green tomatoes to make this tasty garnish for all kinds of meat. It only takes patience; the tomatoes have to cook down until they're caramelized, about 2 hours. And don't skip step one. The tomatoes need to steep in the sugar and lemon juice overnight.

GREEN TOMATO MARMALADE

makes about one cup



1 lb green tomatoes, cored and roughly chopped

1/2 heaping C sugar

juice of 1 lemon

1. Combine all ingredients, cover and refrigerate overnight.

2. Place in a heavy saucepan over medium high heat and bring to a boil. Adjust the heat so the mixture is simmering steadily, but not boiling furiously.

3. Cook, stirring occasionally to prevent burning - this is important; watch it -  until the tomatoes are tender and sweet, at least 2 hours. Cool and refrigerate in a covered container. Will keep for at least a week. Bring to room temperature before serving. Goes well with most meats, chicken and even fish.

ENTRY INDEX

Phil’s Favorite Food

Blog Entries

Index by Category (as of July 16, 2013)

This is a list of recipes posted on Phil’s blog, Phil’s Favorite Food. Each recipe shows the date of posting so it will be easier to find. These can all be accessed and downloaded at philsfavoritefood.blogspot.com

Drinks

Bloody Marys                                                              Feb 5

Creamsicles                                                               Feb 5

The Authentic, Traditional Mint Julep                          May 2

Champagne Cocktail                                                  Jun 27

Hors d’Oeuvres

Bar Nuts (Phil’s Nuts)                                                 Jan 16

Roasted Eggplant Dip (for Chicken Curry)                 Jan 30

Artichoke Squares                                                      Feb 1

Jim’s Olive Tapenade                                                 Feb 24

Curried Cheese Spread                                              Mar 3

Rice Krispie Squares                                                  Mar 5

Creamed Mushroom Bruschetta with Onions            May 10

Mexican Appetizer                                                       May 13

Cucumber Pickles with Cheese and Rye Bread        May 20

Marinated Olives                                                         May 21

Olive Tapenade                                                           May 22

Pate                                                                             May 23

Caviar with Cream Cheese                                        May 28

Gala Cocktail Dip                                                        Jun 9

David’s Artichokes                                                      Jun 13

Soup and First Courses

Cold Curried Apple Soup                                            Jan 17

Corn Chowder                                                                        Feb 3

Melon Carpaccio                                                         Mar 4

Tomato Aspic                                                              Mar 13

Cold Tomato Soup with Cucumber and Melon          Mar 15

Easy Oysters Rockefeller                                           Mar 20

Minted Pea Soup                                                         Mar 22

Nancy Hernke’s Onion Soup                                      Mar 24

Watermelon Salad                                                      May 24

Senegalese Soup                                                       Jun 8

Pasta e Fagioli                                                            Jun 11

Cold Asparagus, or Zucchini, Soup                            Jun 12

David’s Artichokes                                                      Jun 13

Red Pepper Soup                                                       Jun 14

Butternut Squash Soup with Star Anise and Shrimp Jun 16

Gazpacho (five recipes)                                             Jul 2

Salads and Dressings

Vinaigrette Dressing                                                   Jan 24

Ina Garten’s Green Salad Vinaigrette             Jan 24

Raita (for Chicken Curry Dinner)                                Jan 29

Sweetheart Salad                                                       Feb 14

The Best Caesar Salad Ever, No Kidding                  Mar 8

Chicken Salad Veronique                                           Mar 10

Aunt Nola’s Boiled Dressing                                       Mar 11

Chicken Salad a la Danny Kaye                                 Mar 12

Peggy’s Sweet and Sour Dressing                            Mar 16

Cobb Salad                                                                 Mar 28

Watermelon Salad                                                      May 24

Smoked Turkey and Wild Rice Salad                         Jun 17

Watermelon Salad                                                      Jul 7

Meat

Beef Stew                                                                   Jan 19

Bill Blass’s Meatloaf                                                    Jan 20

Meatloaf, Maple Glazed                                               Jan 21

Country Style Sausage and Fried Apples                   Feb 7

Moroccan Lamb Stew with Prunes                            Feb 11

Lemon and Ginger Pork Roast                                   Feb 12

Beef Bourguignon                                                       Feb 16

Sauteed Pork Chops                                                  Feb 21

Veal Marsala                                                               Feb 28

Saltimbocca                                                                Mar 1

Pineapple and Molasses Spareribs                            Mar 2

Roasted Pork Loin with Fig Sauce                             Mar 6

Choucroute a l’Alsacienne                                          Mar 23

Dinah Shore’s Meatloaf                                               Apr 2

Chili                                                                             Apr 7

Hot Dogs (with Pate)                                                  May 29

Zesty Pork Stir Fry                                                      Jul 11

Chicken and Turkey

Chicken Cutlets                                                          Jan 25

Chicken Curry                                                             Jan 26

Chicken Stew with Italian Sausage                            Feb 1

Chicken Cacciatore                                                    Feb 25

Chicken with White Wine and Tarragon                     Feb 25

Turkey Tetrazzini                                                        Feb 27

Chicken Marsala                                                         Feb 28

How to Cook Chicken, Roasting, Poaching               Mar 9

Chicken Marengo                                                        Mar 25

Curried Chicken and Shrimp                                      Mar 26

Grilled Chicken Breasts                                              Apr 9

Perfect Roast Chicken                                               May 11

Tropical Chicken Medley                                             Jul 12

Seafood

Curried Chicken and Shrimp                                      Mar 26

Salmon Mousse with Dill Sauce                                 Apr 9

Mussels with Parsley and Garlic                                Apr 13

Crab Imperial                                                              Apr 17

Tartar Sauce, or Remoulade                                      Apr 18

Scallops with Leeks and Pernod                                May 3

Eggs

M & J Egg Casserole                                                  Feb 6

Cheese Souffle                                                           May 8

Bacon and Egg Pie                                                     May 14

Sue Ray’s Breakfast Casserole                                 May 15

Breakfast Casserole                                                   May 16

Cowboy Christmas Breakfast                                                May 17

A Simple Frittata                                                         Jun 3

Side Dishes and Vegetables

Corn Pudding                                                              Jan 22

Asparagus                                                                   Jan 23

Hashed Browns                                                          Feb 8

Tomato Pudding                                                         Feb 13

Haricots Verts in Mustard Sauce                                Feb 14

A Riff on Side Dishes                                                  Mar 14

Scalloped Potatoes (Gratin)                                       Mar 19

Fennel Potato Gratin                                                   Mar 19

Chunky Applesauce                                                    Mar 21

Comfort Carrots                                                          Mar 29

Barb’s Baked Mushrooms                                          Mar 30

Succotash                                                                   Mar 31

Brussels Sprouts                                                        Apr  1

Another Corn Pudding                                                Apr 12

Broiled Tomatoes                                                       Apr 15

Peperoni                                                                      Apr 20

Sweet Potato Spears, Molasses and Horseradish    Apr 23

Cooking Sweet Corn                                                   Jun 7

Fresh Peas and New Potatoes                                  Jun 10

Creamed Corn with Onions                                        Jul 1

Tomato Basil Cheese Tart                                         Jul 8

Another Tomato Tart                                                   Jul 9

Baked Lima Beans with Pears                                   Jul 14

Haricots Vert (String Beans)                                       Jul 15

Bread, Rice and Pasta

Basmati Rice (for Chicken Curry)                              Jan 28

Nann (for Chicken Curry)                                            Jan 29

Classic Macaroni and Cheese                                   Feb 17

Barb’s Mac and Cheese                                             Feb 17

Ina Garten’s Mac and Cheese                                    Feb 17

Mark Bittman’s Mac and Cheese                                Feb 17

Giada de Laurentiis’s Mac and Cheese                      Feb 17

The Ultimate Mac and  Cheese                                  Feb 17

Lasagna with Sausage                                               Feb 18

Easy Cheese Lasagna (Weight Watchers)               Feb 19

Bert’s Vegetable Lasagna                                           Feb 19

Bert’s Tomato Basil Sauce                                         Feb 19

Nick and Tony’s Penne with Vodka                            Feb 22

Spaghetti Carbonara                                                   Feb 23

Noodles with Carrots and  Dill                                    Mar 27

Wild Mushroom Lasagna                                            Apr 3

Pasta with Four Cheeses                                           Apr 10

Jenny’s Keugel                                                            Apr 11

Baked Rice                                                                 May 4

Pan Bagnat (sandwich)                                              Jul 5

Dessert

Macaroons with Ice Cream                                         Jan 24

Cardamom Pound Cake (for Chicken Curry)             Jan 31

Fresh Fruit                                                                  Feb 9

Tiramisu                                                                      Feb 26

Pistachio-Crusted Cheesecake                                 Mar 18

Warm Fruit Compote                                                  Apr 4

Alexander’s Apple Cake                                              Apr 5

Apple Brown Betty                                                      Apr 6

Chocolate Amaretti Cake                                            Apr 8

Sweet Potato Pie                                                        Apr 12

Ginger Pound Cake                                                    Apr 14

Sableuse                                                                     Apr 16

Pie Crust, Foolproof                                                    Apr 21

Derby Pie                                                                    Apr 22

Grandmother’s Key Lime Pie                                     Apr 24

Pumpkin Banana Mousse Tart                                   Apr 25

Cherry Tortoni                                                             Apr 26

Chocolate Flan                                                            Apr 30

Pernod Flan                                                                May 1

Uncle Dutch’s Pineapple Pudding                              May 5

Katherine Hepburn’s Brownies                                   May 6

$1000 Peanut Brittle Cookies                                     May 7

Rum Raisin Rice Pudding                                          May 9

Strawberry Short Cake                                               May 12

Hummingbird Cake                                                     May 25

Chocolate Peanut Butter Cookies                              Jun 15

Oatmeal Pecan Cranberry Cookies                           Jun 18

Strawberries Romanoff                                              Jun 20

Summer Pudding                                                        Jun 26

Strawberries with Balsamic Vinegar                          Jun 28

Oranges in Marsala                                                    Jun 29

Lemon Poppy Seed Pound Cake                               Jul 3

Chocolate Macrons                                                     Jul 10

April Fool                                                                     Jul 16

Other

Condiments for Chicken Curry Dinner                       Jan 28

How to Hard Boil Eggs                                                Feb 6

How to Segment Fruit                                                 Feb 9

Hints for Making Brunch Easier                                  Feb 10

Giada’s Bechemal Sauce                                           Feb 17

To Do Ahead                                                               Mar 8

Mom’s Pancakes                                                        Apr 19

A Riff on a Dinner Party                                              May 24