Light Chicken Salad with Autumn Fruits & Nuts

While I enjoy your standard mayo-drenched chicken salad as much as the next person, I have a tendency not to prepare mine with mayo but with plain yogurt instead (or sometimes a combination of the two). This salad can easily be adapted to whatever fruits and nuts you have on hand.

• 6-8 oz leftover cooked chicken or turkey, diced or shredded
• 1 Fuyu persimmon, cored and chopped (substitute apple or pear)
• 1/2 cup cranberry relish/sauce (not the jellied kind, but with whole cranberries, or sub 1/3 cup dried cranberries soaked in 3 Tbs warm orange or apple juice until plumped)
• 1/4 cup lightly toasted almond slivers, pistachios or cashews
• 1 rib celery, chopped
• 1 scallion, chopped
• 1 cup plain yogurt
• 1 tsp fine prepared mustard
• 1 tsp fresh grated ginger or 1/4 tsp dried ground ginger
• 1/4 tsp ground coriander
• Salt and pepper to taste

Combine all ingredients and serve on rolls, sandwich bread or in butter lettuce leaves.

Persian-Style Jeweled Rice

The Persian way of cooking rice (Polow) differs fairly significantly from the standard American way (or any other way I'm familiar with), and as it turns out, there are variations among Persian cooks as to how to prepare the rice foundation. . It is a two-step process at a minimum, but the resulting texture and other attributes are worth the effortThis pretty variation of polow is a stunning addition to either a holiday table or humble dinner.

• 2 cups Basmati rice*
• 1 medium pomegranate (or substitute dried cranberries, soaked in the orange juice while the rice is cooking)
• 2 medium oranges
• 1/2 cup shelled pistachios
• Pinch saffron threads
• 1/4 tsp ground coriander
• 1/2 tsp dried parsley
• Dash turmeric powder
• Salt and pepper to taste
• 1 large-ish or 2 small-ish potatoes, peeled and thinly sliced (optional)

Section oranges, reserving any juices. Remove arils (seeds) from pomegranates, reserving any juices. Toast pistachios gently in a skillet over medium heat for 2-3 minutes until just fragrant. Combine orange sections, pomegranate arils, pistachios and any reserved fruit juices with a pinch of saffron threads. Add coriander, parsley, turmeric, salt and pepper and stir until combined. Set aside, but keep at room temperature.

Start the rice by rinsing until the water runs (mostly) clear; just pour the rice into the pot you will cook it in, draw enough water to cover, swish the rice around, drain and repeat 3-4 times. This process rinses the excess starch away from the rice which will make it fluffy instead of gluey. Next, cover the rice with 2 inches of water and add 1 Tbs. salt (yes, one TABLEspoon). Bring the rice to a boil, reduce heat to medium-low and cook 8-10 minutes; the center of the rice grains should still be a little crunchy as the rice is only partially cooked at this point. Remove from heat and drain rice. Rinse well to rinse the salt off and drain again. Wipe out the pot and pour enough olive or vegetable oil in the bottom of the pan to a depth of not quite 1/4-inch. Place the potato slices in a single layer across the bottom and pour the drained rice back into the pot (you can opt not to use the potatoes here and you will just end up with a layer of crispy rice). Cover and cook over medium-high heat for 5 minutes (it is often recommended to place a paper towel or dishtowel between the pot and the lid to prevent any water from dripping back into the pot); reduce the heat to low and continue cooking for 10-15 minutes, until rice is tender. Spoon the rice into a serving bowl or platter, trying to avoid the bottom layer of now-crispy potatoes and rice. This layer is the highly sought-after delicacy called 'tadiq' and should be served on a separate dish. Spoon the fruit-nut mixture onto the rice, adding a little juice as you go--you may not need to add it all--and stir gently to combine.

*Traditionally Persian polow is made with white Basmati rice. To substitute brown Basmati rice, extend first cooking time to 35 minutes and second cooking time to 20-25 minutes.

Eggplant Preserved in Oil

Eggplant ready to be preserved in olive oil and spices.

I have made this recipe several times and L-O-V-E it. It's a *bit* of trouble, but mostly passive waiting time, and is a great way to use up quite a bit of eggplant in one fell swoop (read: eggplants for $1 each at the farmer's market and I couldn't resist)...and you also get a bonus out of this recipe: flavored dipping oil (due to the large quantity of olive oil required). The finished product makes an excellent pizza topping, pasta or salad add-in, or can simply be placed on top of toasted bruschetta (with a little goat cheese, too). You can also mash or puree the eggplant and some of the oil and additional salt and pepper together to make a quick dip. I suggest dried herbs and garlic as fresh ones can often lead to premature spoilage; feel free to adjust the herbs/spices to suit your taste. It is also very important to make sure as much excess water is expressed from the eggplant (NOTE: if you decide to roast or broil the eggplant, don't let the "dry" appearance fool you...let cool and squeeze with a clean towel.) I have had jars of this last over a year, but I suggest 3-6 months in a cool, dark place for optimum quality.

• 4 lbs eggplant
• 6 Tbs cider, wine or balsamic vinegar*
• 2-4 tsp red pepper flakes
• 1 tsp granulated garlic
• 2 tsp dried rosemary
• 2 tsp dried thyme
• Salt
• Olive Oil (approx 4 cups)
  

Trim eggplant of stem and blossom end and rinse well; you can peel the skin off at this point, but the end product will be much softer and probably even disintegrate quite a bit--the skin actually becomes rather soft so I always leave it on. Slice or cube (I prefer slices as they can be left whole or chopped up later on). Layer in a large bowl or pan, and sprinkle layers liberally with salt. Let sit at least 2 hours or overnight. Blanch eggplant for 2-3 minutes in boiling water (alternatively, roast or broil at 450 deg. F for 6-8 minutes on each side, careful not to burn). Drain in colander and press or squeeze out as much excess moisture as possible. One good way to do this is set a plate on top of the eggplant and weight it down with something heavy, a stack of bowls, a jug of juice, but also press down on it; alternatively, squeeze COOLED eggplant pieces in a clean tea towel (not your nicest one, though, as it will stain).

*This is merely a flavor preference, although the balsamic will definitely darken the final product more than the other options.

In a large bowl, combine vinegar and spices. Toss drained eggplant pieces in vinegar mixture to coat. Spoon into sterilized jars (do not pack!), leaving 1/2-inch headspace (note: these do NOT have to be sealing canning jars). Pour olive oil over eggplant to cover by 1/4-inch. Carefully slide a butter knife along the edges of the jars, pressing inward gently, to release any air bubbles.
After eggplant has cooled, place lids on jars and leave jars in the sun for 10-12 days, shaking gently each day to distribute the flavorings.

Finished prodcut used as a pizza topping with artichoke hearts and onions.

Summer Tomato-Cucumber Salad with a Twist

This salad (or some incarnation of it) is pretty standard fare in the summer, what with our easy access to farm fresh heirloom tomatoes and cucumbers, not to mention local feta cheese. Sometimes it is as simple as this, other times fresh herbs (parsley, thyme), garlic or onions or shallots, olives, marinated peppers or artichoke hearts, slivered almonds or pistachios, orzo or quinoa or wheat berries accompany the vegetables. Add some salt and cracked black pepper, a splash of olive oil and balsamic or red wine vinegar and it's delicious. Sometimes I substitute lemon juice for the vinegar, but I've never tried it with lime juice until now. Let me tell you, it elevates this salad to a whole other level. The lime juice really brings out the sweetness of the tomatoes, not to mention the fact that lime juice is a pretty standard mate to cucumbers.

Since this recipe (like any salad recipe) is so open to interpretation, there is no recipe, only inspiration. Serve with crusty bread or pitas for a light summer meal.

Mother's Day Frangipane French Toast

OK, so this morning I didn't actually cook this for breakfast because my girls made me breakfast-in-bed! But this would be a great treat for Mother's Day (or any day)! I love stuffed french toast. Usually we use cream cheese mixed with a bit of orange marmalade or chopped apricots, cranberries, or something along those lines, but I also love frangipane--that luscious rich mixture of almond meal, butter, sugar and cream (although it can be made from other nuts as well). It suited the sweet Challah bread we used for the french toast amazingly well.

Frangipane:

• 1/2 cup finely ground almonds or almond meal
• 1/4 cup sugar
• 1/4 cup softened butter (please do not use margarine!)
• 2 Tbs. half and half or cream*

Note: you can substitute 6 oz. of sweetened almond paste for the almonds and sugar if desired. You can also use this recipe, plus one egg, for a filling for tarts, sweet rolls and other BAKED goods. I have left the egg out here due to the fact that the filling does not get cooked, only warmed through; plus it would be too runny for this purpose if it had the egg.

*If you don't have or don't want to open a whole container of cream for 2 Tbs. worth, you can substitute rum, brandy, cointreau, Gran Marnier, or other liquer of choice. You could probably even use a spoonful of yogurt or apple juice if liquer for breakfast isn't your thing...

For the French Toast Batter:

• 1 egg
• 1/2 cup milk
• 1/2 tsp vanilla or almond extract

Slice sweet Challah or Brioche bread into thick slices (1-inch PLUS). Slice each piece again as if making two thin slices from one thick one, but do not go all the way through the bread--leave about 1/2-inch from the bottom unsliced--you are essentially making a little pocket to fill with the frangipane (see below).

In a wide bowl, beat egg, milk and flavoring until uniform in color. Heat a skillet or griddle over medium-low heat. Butter or oil skillet/griddle if necessary. Dip stuffed french toast slices into egg mixture, coating both sides. Cook until browned on both sides, 3-4 minutes each (longer cooking time than regular french toast is needed so as to warm the filling). Remove to low oven to keep warm (if you can resist eating them out of hand!). Serve topped with desired fruit topping or syrup (our favorites: apple, pear, or blueberry) or simply dusted with powdered sugar.

Homemade Ricotta

This recipe/technique comes from Mollie Katzen's "Sunlight Cafe," and excellent book full of both unique and tried-and-true breakfast/brunch recipes. The recipe is very simple and an excellent way to use up an abundance of milk. It is a bit on the time-consuming side, but it is mostly all "passive" time, waiting for the milk to reach desired temperature, waiting for curds to separate, waiting for whey to drain off, etc. .

The final product was far different from other fresh cheese I have made (which tends to be more on the rubbery side), I think in part from the addition of yogurt. I also think using whole milk is important, both to the flavor and the texture. The end result is creamy and delicious, unlike any storebought ricotta I've ever tasted. There is a very subtle lemon taste to it from the lemon juice used to curdle the milk, but it is oh-so-slight and was not, in my opinion, undesireable. And, you can adjust the salt (and really any other seasoning you might want) to your tasteIt lasted in the fridge for several days (4 or 5?) without any problem.

Homemade Ricotta Cheese (Mollie Katzen):

• 1/2 gallon whole milk


• 1 cup yogurt


• 1/2 cup fresh lemon juice


• 1/2 tsp salt, or to taste

Pour milk and yogurt into a non-reactive pot and whisk until combined. Heat over medium heat until small bubbles form around the edges of the mixture, but do not boil. Remove pan from heat and pour in lemon juice without mixing. Let stand one hour to curdle.

Layer 4 layers of cheesecloth over a fine-mesh strainer (minimum 2-cup capacity) or colander over a large bowl (at least 2 quart capacity), allowing edges of cheesecloth to drape over the sides. Slowly pour the curdled milk mixture onto the cloth, allowing the whey to drain into the bowl and the solids (curds) to stay in the cloth. Katzen recommends NOT pressing or squeezing or hurrying the draining process along at all, which helps keep the texture of the cheese fluffier, and reduces the amount of solids that will make their way through the cloth. Allow the whey to drain off at its natural pace. After about an hour, lift the corners of the cloth gently coaxing the cheese into the middle a bit, and lay the corners over the top of the cheese. Let it stand and continue draining for up to 3 more hours, checking it every hour or so for desired consistency.

Remove the cheesecloth from the colander and carefully turn cheese into an airtight container. Stir in salt to taste and refrigerate.

Sweet Potato Latkes with Black Bean Caviar

Quite a fancy name for a truly simple dish. I modified a basic latke recipe substituting sweet potatoes for regular and made a simple "caviar" salad to top them off. Everything came together in less than 30 minutes, and if served with a good-sized salad, could be a main dish, but they work great as appetizers as well!

For the latkes:

• 1 large sweet potato, shredded
• 2-3 scallions, minced
• 1 tsp ground coriander seed
• 1 tsp salt
• 1 large egg
• 1/4 cup flour
• 1/2 tsp black pepper
• 1 tsp smoked paprika or chipotle powder

Using a standard cheese grater or food processor with a shredder attachment, grate the potatoes (not too finely!). Stir together with remaining ingredients (note: there is no need to squeeze the excess water out of the sweet potatoes as some latke recipes suggest as there really isn't much excess water--in fact, I had to add a Tbs. of water.) Spoon batter onto heated griddle with several Tablespoons oil and fry on both sides until golden and cooked through, about 5 minutes per side.

For the caviar:

• 1 cup black beans, cooked
• 1/2 cup corn kernels
• 3 Tbs. scallion greens
• 1/4 cup diced tomato
• 1/4 cup diced red bell pepper
• 1 minced jalapeno, seeds removed
• 2 Tbs. minced cilantro
• 1/4 tsp ground cumin
• 1 garlic clove, crushed
• 2 Tbs. lime or orange juice
• 1/2 tsp salt

Combine all ingredients and toss well. Adjust seasonings to your taste. Spoon mixture on top of latkes and serve with plain yogurt, sour cream or queso seco.