Peanut Butter-Chicken Hummus-Yakitori Rice Bowl

Serves 6

1 (3.5-ounce) bag boil-in-bag basmati rice

1½ tablespoons creamy peanut butter

1½ tablespoons fresh lemon juice

2 tablespoons lower-sodium soy sauce

2½ teaspoons olive oil

2 tablespoons mirin (sweet rice wine)

¼ teaspoon ground cumin

1½ tablespoons sugar

¼ teaspoon black pepper

½ tablespoon rice vinegar

¼ teaspoon kosher salt

1 tablespoon fat-free, lower-sodium chicken broth

½ (15½-ounce) can chickpeas, rinsed and drained

1 garlic clove, minced

3½ tablespoons water

1½ tablespoons peanut oil, divided

½ pound skinless, boneless chicken thighs

4 ounces snow peas, halved lengthwise diagonally

½ bunch green onions, cut into 1-inch pieces

½ English cucumber, cut into 24 ¼-inch-thick slices

1. Cook rice according to package directions, omitting rice and fat.
2. Combine peanut butter and next 12 ingredients (through garlic) in a small saucepan;bring to a boil. Reduce heat; simmer 3 minutes. Transfer to food processor; with food processor running, slowly drizzle in water. Process until smooth.
3. Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon peanut oil to pan; swirl to coat. Add chicken thighs to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into (1-inch) strips.
4. Return pan to medium-high heat; add remaining peanut oil to pan. Add snow peas and onions; sauté 2 minutes. Add hummus mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken thoroughly heated, stirring frequently. Divide rice evenly among 6 shallow bowls; top each serving evenly with chicken mixture. Finish with 4 cucumber slices atop each bowl.

Sweet and Spicy Nut, Grappa, and Pretzel Mix

Serves 8
1½ tablespoons brown sugar
1 teaspoon chopped fresh thyme, divided
³⁄₈ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon ground red pepper
¼ cup pecans
¼ cup blanched almonds
¾ tablespoon butter
¾ tablespoon Nardini almond grappa
1½ cups tiny unsalted pretzels
¾ tablespoon Pages Verveine du Velay Extra Liqueur
½ cup crispy rice cereal squares (such as Rice Chex)
¾ tablespoon Luxardo Maraschino Liqueur
1 tablespoon maple syrup
¾ tablespoon lime juice

1. Preheat oven to 350˚.
2. Combine brown sugar, ½ teaspoon thyme, salt, cinnamon, and red pepper in a small bowl.
3. Combine pecans and almonds on a jelly-roll pan.  Bake at 350˚ for 10 minutes or until the nuts begin to brown.  Combine the pecan mixture and butter in a medium bowl, stirring until the butter melts.  Gently stir in grappa, pretzels, verveine, cereal, maraschino liqueur, syrup, and lime juice.  Sprinkle the sugar mixture evenly over pretzel mixture; toss gently to coat.  Spread pretzel mixture in a single layer on jelly-roll pan.  Bake at 350˚ for 10 minutes, stirring once.  Sprinkle with remaining thyme.  Cool completely.

Salted Potato-Caramel Cheesecake Gratins

Serves 10
1 medium baking potato, peeled and cut into ¼-inch-thick slices (about 1½ cups)
1 medium sweet potato, peeled and cut into ¼-inch-thick slices (about 2 cups)
1 quart no-salt-added chicken stock (such as Swanson)
15 vanilla wafers
2 tablespoons canola oil
1½ tablespoons all-purpose flour
2 garlic cloves, crushed
¾ cup 2% reduced-fat milk
1 thyme sprig
³⁄₈ teaspoon kosher salt, divided
¹⁄₈ teaspoon freshly ground black pepper
1½ ounces aged Gruyère cheese, shredded (about 6 tablespoons)
Cooking spray
⅓ cup packed light brown sugar
⅓ cup plain fat-free Greek yogurt
6 ounces ⅓-less-fat cream cheese, softened
¾ teaspoon vanilla extract
¹⁄₈ teaspoon table salt
1 large egg
1 tablespoon chopped fresh chives, divided
¾ teaspoon chopped fresh thyme
¼ cup granulated sugar
1 tablespoon water
½ tablespoon butter
¼ cup evaporated milk
½ ounce fresh Parmiggiano-Reggiano cheese, grated (about ¼ cup)
¼ teaspoon flake salt

1. Preheat oven to 325˚.
2. Place potatoes in a large stockpot; cover with stock.  Bring mixture to a boil; cook 4 minutes.  Remove from heat.  Carefully remove potatoes from pot using a slotted spoon, reserving cooking liquid.  Arrange potato slices in a single layer on a jelly-roll pan; set aside.  Strain cooking liquid through a fine-mesh sieve over a bowl; reserve ½ cup cooking liquid.  Discard solids and remaining cooking liquid.
3. Place cookies in a food processor; process until finely ground crumbs measure about ½ cup.  Heat a medium saucepan over medium heat.  Add oil to pan.  Sprinkle over oil; cook 1 minute, stirring constantly with a whisk.  Add garlic; cook 2 minutes, stirring frequently.  Combine milk and reserved cooking liquid.  Gradually pour milk mixture into flour mixture in pan, stirring constantly with a whisk.  Add thyme sprig to pan.  Bring mixture to a boil; cook 4 minutes or until slightly thick, stirring frequently.  Remove from heat.  Strain mixture through a fine-mesh sieve over a bowl, reserving liquid; discard solids.  Stir ¼ teaspoon kosher salt, pepper, cookie crumbs, and Gruyère cheese into milk mixture.
4. Coat a 10-cup muffin tin well with cooking spray.  Evenly divide ½ cup crumb mixture among muffin cups, reserving the rest; press crumb mixture firmly into bottom.  Bake at 325˚ for 7 minutes or until lightly browned.  Remove from oven; cool.
5. Wipe food processor clean.  Place brown sugar, yogurt, and cream cheese in processor; process until smooth.  Add vanilla, potatoes, table salt, and egg; process until smooth.  Spoon batter evenly between muffin cups.  Sprinkle evenly with remaining kosher salt, ½ tablespoon chives, and chopped thyme.  Bake at 325˚ for 18 minutes or until centers of cheesecakes barely move when pan is touched.  Remove pan from oven; cool on a wire rack to room temperature.  Cover pan; refrigerate cheesecakes 3 hours or until well chilled.
6. Combine granulated sugar and water in a medium, heavy saucepan over medium-high heat; cook until suhgar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes).  Continue cooking 12 minutes or until the color of light brown sugar (do not stir).  Remove from heat; carefully stir in butter, remaining crumb mixture, and evaporated milk (caramelized sugar will harden and stick to spoon).  Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.  Remove pan from heat; cool caramel to room temperature.  Cover and chill 1 hour or until slightly thickened.
7. Spoon sauce mixture evenly over cheesecakes. Sprinkle with Parmiggiano-Reggiano cheese.  Bake at 325˚ for 1 hour or until cheesecakes are tender when pierced with a knife.
8. Remove cheesecakes from oven.  Preheat broiler to high.
9. Place cheesecakes in oven.  Broil cheesecakes 3 minutes or until browned.  Run a thin knife around outside edge of each cheesecake.  Carefully remove cheesecakes from pan; place on a platter.  Sprinkle with flake salt and remaining chives.  Chill cheesecakes until ready to serve.

December menu

Course #2:

1. Sweet and Spicy Nut, Grappa, and Pretzel Mix

Course #5:

1. Peanut Butter-Chicken Hummus-Yakitori Rice Bowl

Course #6:

1. Intense Halibut, Fruit, and Chorizo Gelée with Garlic Toasts

Course #6.5:

1. Intense Halibut, Fruit, and Chorizo Gelée with Garlic Toasts

Course #7.5:

1. Salted Potato-Caramel Cheesecake Gratins

Intense Halibut, Fruit, and Chorizo Gelée with Garlic Toasts

Serves 18
Cooking spray
1 teaspoon olive oil, divided
1 ounce Spanish chorizo sausage, diced
¾ cup sugar, divided
6 tablespoons pomegranate concentrate, tangerine concentrate, or cranberry puree
2 tablespoons unsweetened applesauce
2 tablespoons light-colored corn syrup
½ cup chopped onion
3 garlic cloves, sliced
¼ cup dry sherry
¼ cup fat-free, lower-sodium chicken broth
¾ tablespoon chopped fresh flat-leaf parsley
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
½ (28-ounce) can no-salt-added diced tomatoes, drained
½ (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
2 (5-ounce) skinless halibut fillets
½ (3-ounce) package liquid fruit pectin (such as Certo)
½ teaspoon fresh lemon juice
4 (½-ounce) slices ciabatta bread
1 garlic clove, halved

1. Preheat broiler to high.  Line a 9 x 5-inch loaf pan with plastic wrap; coat plastic with cooking spray.
2. Heat a large sauté pan over medium heat.  Add ½ teaspoon oil to pan; swirl to coat.  Add chorizo; sauté 2½ minutes.  Increase heat to high; add 10 tablespoons sugar, fruit concentrate or puree, applesauce, and corn syrup in a saucepan.  Bring to a boil; cook 30 seconds.  Add onion; sauté 3 minutes or until just tender.  Add sliced garlic; sauté 1 minute.  Add sherry; cook 1½ minutes, scraping pan to loosen browned bits.  Stir in broth and next 5 ingredients (through chickpeas); stir to combine.  Nestle halibut fillets in stew; spoon tomato mixture over fillets.  Cover and simmer 4 minutes.  Add pectin; return to a boil.  Cook 1 minute, stirring frequently, until fish flakes easily with a fork or desired degree of doneness.  Remove from heat.  Stir in the lemon juice.  Pour mixture into prepared pan; cool.  Cover; let stand at room temperature overnight.
3. Meanwhile, place ciabatta slices on a baking sheet.  Broil 1 minute or until toasted.  Brush toasts with remaining oil; rub toasts with cut sides of halved garlic clove.
4. Sprinkle top of gelée evenly with ½ tablespoon sugar.  Invert onto a cutting board.  Discard plastic.  Cut into 18 pieces.  Place remaining sugar in a shallow dish; gently roll gelées in sugar.  Serve piled over toasts.

Curried Pepper-Veggie-Steak Rolls

                Serves 4

                1 pouch (10 ounces) frozen cooked brown rice

                1 tablespoon vegetable oil

                ½ tablespoon chopped fresh ginger

                1 clove garlic, chopped

                ⅝ teaspoon curry powder

                ½ can (15.5 ounce) chickpeas, rinsed

                ½ can (13.5 ounce) coconut milk

                1½ tablespoons extra-virgin olive oil, divided

                ½ large onion, sliced

                ½ bag (10 ounces) frozen sliced bell peppers

                Salt and pepper

                ½ container (5 ounces) baby spinach leaves

                1 tablespoon red wine vinegar

                ½ teaspoon crumbled dried oregano

                3½ ounce flatiron steak

                4 hero (sub) rolls, split, some inner crumbs removed

1.       Position a broiler rack 4 to 5 inches from the heat, and a second rack in the lower third of the oven.  Preheat the broiler.

2.       Microwave or heat the rice according to package directions.

3.       Meanwhile, in a medium skillet, heat the vegetable oil over medium heat and cook the ginger and garlic, stirring for 2 minutes.  Add the curry powder and cook, stirring, for 1 minute.

4.       Stir in the chickpeas and coconut milk and bring to a boil; cook 2 minutes.  Increase heat to medium-high and add ½ tablespoon olive oil, onion, and bell peppers; season with salt and pepper.  Cook, stirring, 2 minutes.  Stir in the spinach and cook, stirring, until just wilted, about 2 minutes.

5.       Meanwhile, whisk together the vinegar, oregano, and remaining olive oil.  Season with salt and pepper.

6.       Season the steak with salt and pepper and broil, turning once, for about 8 minutes for medium-rare.  While the steak is broiling, toast the rolls on a baking sheet on the bottom rack for 3 minutes.

7.       Let the steak rest for 5 minutes, then thinly slice.  Toss with curry mixture, then with dressing.  Divide rice among half of rolls and top with curry mixture; top with other half of rolls.

Pumpkin-Spiced Mushroom Chips

1 cup apple cider

1½ cinnamon sticks, divided

1 tablespoon extra-virgin olive oil

1½ whole cloves

¼ cup canned pure pumpkin puree

½ ounce white rum

½ pound oyster mushrooms, stemmed

1. Simmer cider, 1 cinnamon stick, olive oil, and cloves for 5 minutes. Whisk in pumpkin. Strain; add rum and toss with mushrooms and remaining cinnamon stick, crushed. Spread on rack set on baking sheet. Bake at 400^o until crisp, about 35 minutes. Sprinkle with salt,

Crunchy Herbed BBQ Goat Cheese and Chickpea Log

                5.5-oz. log goat cheese

                8 teaspoons chopped fresh herbs (like basil, rosemary, or thyme)

                ½ tablespoon extra virgin olive oil

                1 tablespoon heavy cream

                ½ tablespoon barbecue rub

                ⅛ teaspoon salt

    ⅛ teaspoon pepper

    ½ 15-oz. can chickpeas, rinsed and well dried

1.       Mash goat cheese with herbs, olive oil, cream, barbecue rub, salt, and pepper.  On baking sheet, toss chickpeas with cheese mixture and roast at 400° until crunchy, stirring halfway through cooking, about 35 minutes.  Transfer to a piece of parchment or wax paper.  Using the paper, roll back into log.  Refrigerate 15 minutes or until firm.

Southwest Maple, Corn, Tangerine, Chili, Carrot, and Cumin Sauté

                Serves 9

                1½ medium poblano chilies (about 4½ ounces total)

                1 ¼ pounds large carrots (about 6), peeled, cut on diagonal into ½-inch-thick ovals (about 3 cups)

                3 tablespoons (⅜ stick) butter

                ¾ tablespoon cumin seeds

                10 tablespoons fresh tangerine juice

                1½ tablespoons pure maple syrup

                ½ medium-size red onion, chopped

                ½ teaspoon fresh lemon juice

                ¼ teaspoon grated tangerine peel

                1 16-ounce bag frozen mixed white and yellow corn kernels, thawed, drained

                1 teaspoon dried oregano

                ½ teaspoon (or more) chopped canned chipotle chilies, divided

                Pinch of cayenne pepper

                ½ large bunch radishes, trimmed, sliced into rounds

                6 tablespoons chopped fresh cilantro, divided

                ½ tablespoon fresh lime juice

                1 teaspoon grated lime peel

                Salt and pepper

                ¼ large tangerine, seeded

                Chopped fresh parsley

                Lime wedges (optional)

1.       Char poblano chilies directly over gas flame or in broiler until blackened on all sides.  Enclose in paper bag 10 minutes.  Peel, seed, and coarsely chop chilies.  Meanwhile, steam carrots until just crisp-tender, about 7 minutes.  (Can be made 1 day ahead.  Cover; chill.)

2.       Melt butter in large nonstick skillet over medium-high heat.  Add cumin seeds and stir until fragrant, about 1 minute.  Add tangerine juice, maple syrup, onion, lemon juice, and tangerine peel; sauté until almost tender, about 6 minutes.  Add corn, oregano, ½ teaspoon chipotle chilies, and poblano chilies, and sauté 2 minutes.  Mix carrots and cayenne pepper into sauce; simmer, stirring occasionally, 3 minutes.  Stir in radishes, ¼ cup cilantro, lime juice, and lime peel.  Sauté until sauce reduces to thick glaze and radishes are slightly softened but still retain their color, about 2 minutes.  Add more chipotle chilies by ¼ teaspoonfuls, depending on spiciness desired.  Season generously with salt and pepper.  Transfer to bowl.  Squeeze juice from tangerine quarter over.  Sprinkle with parsley and remaining cilantro.  Garnish with lime wedges, if desired, and serve.

November menu

Course #2:

1. Pumpkin-Spiced Mushroom Chips

Course #3:

1. Crunchy Herbed BBQ Goat Cheese and Chickpea Log

Course #6.5:

1. Curried Pepper-Veggie-Steak Rolls

Course #7:

1. Southwest Maple, Corn, Tangerine, Chili, Carrot, and Cumin Sauté (side dish)

Course #7.5:

1. Pork, Currant, Beef, Raisin, and Black Bean Eccles Cakes

Pork, Currant, Beef, Raisin, and Black Bean Eccles Cakes

                Serves 7

                1 tablespoon olive oil

                1½ tablespoons unsalted butter, room temperature

                ½ pound ground pork

                ½ pound ground beef

                ½ pound chuck steak, fat trimmed cut into ½-inch cubes

                6 garlic cloves, minced

                1 cup water

                1 tablespoon ground cumin

                1 tablespoon chili powder

                ¼ teaspoon ground nutmeg

                1 teaspoon dried oregano

                1 teaspoon salt

                ½ teaspoon cayenne pepper

                1½ 6-ounce cans tomato paste

                2 tablespoons (packed) golden brown sugar

                2 teaspoons sugar, divided

                1½ cups diced fresh tomatoes

                1½ cups diced onions

                1½ cups diced red bell peppers

                1 tablespoon fresh lemon juice

                6 tablespoons dried currants

                1½ cups canned black beans, drained, rinsed (from two 15-ounce cans)

                8 teaspoons golden raisins

                2 tablespoons chopped candied orange peel

                ½ cup chopped fresh cilantro

                ½ teaspoon grated lemon peel

                6 tablespoons beef broth

                1 tablespoon fresh lemon juice

                2 sheets frozen puff pastry (a 17.3-ounce package), thawed

                1 egg, beaten to blend (for glaze)

                Grated cheddar cheese

1.       Heat olive oil and butter in heavy large pot over medium-high heat.  Add ground pork and ground beef and sauté until brown, about 3 minutes.  Add cubed beef and garlic and sauté 5 minutes.  Add water, bring to boil.  Add cumin, chili powder, nutmeg, oregano, salt, and cayenne pepper.  Reduce heat, cover, and simmer 10 minutes.  Add tomato paste, brown sugar, and 1 teaspoon sugar and simmer 5 minutes.  Add tomatoes, onions , and peppers, and simmer until vegetables are tender, about 30 minutes.

2.       Add currants, black beans, raisins, orange peel, cilantro, and lemon peel to the filling.  Add broth and lemon juice; bring to a simmer.

3.       Preheat oven to 375° F.  Roll out puff pastry on lightly-floured surface to ⅛-inch thickness.  Cut out seven 6-inch-diameter rounds.  Place filling on half of each round, dividing equally.  Brush edges of rounds with beaten egg.  Fold pastry over filling, creating semicircle and enclosing filling completely.  Press edges firmly to seal.  Transfer to heavy large baking sheet.  Brush with beaten egg.  Sprinkle with remaining sugar.

4.       Bake pastries until deep golden brown, about 20 minutes.  Transfer baking sheet to rack and cool pastries 5 minutes.  Using metal spatula, carefully remove pastries from baking sheet; top with grated cheddar cheese and serve.

Brazilian Meat, Pumpkin, and Black Bean Biscuits

                Serves 4

                ¼ cup extra-virgin olive oil, divided

                1 onion, divided, half chopped and half finely chopped

                1½ cans (15.5 oz. each) black beans, rinsed

                1 bunch collard greens (about 12 oz.), stems and ribs discarded, leaves cut into ½-inch strips

                4 oz. thick-sliced smoked bacon, cut into 1-inch pieces

                ¾ lb pork tenderloin, cut into 1-inch pieces

                Salt and pepper

                2 oz. cured chorizo, thinly sliced

                4 cloves garlic, chopped

                2 tablespoons grated parmesan cheese

                ¾ lb. meatloaf mix (¼ lb. each ground beef, pork, and veal)

                1 bay leaf

                ¼ teaspoon salt

                ⅛ teaspoon pepper

                2 medium eggs

                ¼ cup canned pure pumpkin puree

                2 tablespoons milk

                1 tablespoon dry milk powder

                10 tablespoons torn white bread

                1¼ cups white or whole wheat flour

                1 teaspoon water

                2 cups marinara sauce

                1 tablespoon chopped fresh parsley

                Orange slices, for serving

1.       Preheat the oven to 350°.  In a large dutch oven, heat 2 tablespoons olive oil over medium-low heat.  Add the chopped onion and cook, stirring occasionally, about 10 minutes.  Increase heat to medium and add ½ tablespoon olive oil.  Add finely chopped onion and cook until tender, 5 minutes.  Meanwhile, mash ½ cup beans in a bowl with the back of a fork.  Stir into the onion; set aside.

2.       In a large pot of boiling, salted water, cook the collards for 10 minutes.  Drain well and set aside.

3.       Meanwhile, add the bacon to the dutch oven and cook until the fat is rendered and the bacon is browned but not crisp, about 7 minutes; transfer the meat to a plate.  Pour out all but 1 tablespoon of the bacon fat from the pot and reserve.  Increase the heat to medium-high.  Season the pork with salt and pepper.  Working in batches, add the pork to the pan in a single layer and brown on all sides, about 5 minutes per batch.  Transfer to a plate.

4.       Add the chorizo to the dutch oven and cook, stirring, for 1 minute.  Stir in half of the garlic for 15 seconds.  Stir in the pork, bacon, onion mixture, remaining beans, cheese, meatloaf mixture, bay leaf, salt, and pepper.  Pour in the broth and simmer until the pork is just cooked through and the mixture has thickened, about 15 minutes.  Discard the bay leaf.  Let cool completely.

5.       In a bowl, beat together the eggs, pumpkin puree, milk, and milk powder.  Add the bread and the flour; let stand for 5 minutes.  Add just enough of the water for the dough to just come together.  Mix in broth mixture.  On a lightly floured surface, roll out the dough ½ inch thick.  Cut into shapes with 1½-inch cookie cutters.  Gather the scraps, combine, roll, and form more biscuits; repeat until all the dough is used.

6.       In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat.  Add half of the biscuits and cook 3½ minutes.  Transfer to a plate; repeat with the remaining olive oil and balls.

7.       Place biscuits 1 inch apart on an ungreased baking sheet.  Bake for 10 minutes, then turn over and bake another 10 minutes.

8.        Meanwhile, heat the reserved bacon fat in the large pot over medium-high heat.  Add marinara sauce and bring to a simmer.  Add the biscuits, cover and cook until firm, 5 minutes.  Add the cooked collards and remaining garlic; season with salt and pepper.  Heat through.  Divide biscuits evenly among 4 plates; top with the sauce, collards, parsley, and orange slices.

Indian/New Orleans Chana and Red Bean Masala with Rice Roti

Serves 5

2 tablespoons vegetable oil, divided

1½ tablespoons extra-virgin olive oil

6 oz. cajun-style andouille sausage, cut crosswise into ¾-inch chunks

1 large onion, chopped, divided

½ stalk celery, chopped, plus celery leaves for garnish

½ bay leaf

½ teaspoon dried thyme

Pinch cayenne pepper or a few dashes hot sauce

Salt and pepper

2 cloves garlic, chopped

1½ cans (15 oz. each) kidney beans, rinsed

½ cup chicken stock

1 fresh green chile, such as serrano, chopped

2 cloves garlic, finely chopped

½ teaspoon grated fresh ginger

1 teaspoon garam masala

1 large tomato, chopped (about 1½ cups)

1½ tablespoons chopped cilantro, divided

1 tablespoon salt, divided

1 15-oz. can chickpeas, rinsed

½ tablespoon fresh lemon or lime juice, plus 2 lemon or lime wedges

1 cup long-grain rice, rinsed

1¼ cups water, divided

1 cup flour

1. In a dutch oven, heat 1 tablespoon vegetable oil and all of the olive oil over medium heat. Add the sausage, half of the onion, celery, bay leaf, thyme, and cayenne; season with salt and pepper. Cook, stirring occasionally, 5 minutes. Add remaining onion and cook, stirring occasionally, 5 to 7 minutes. Stir in the chopped garlic and cook for another 30 seconds.
2. Using a fork, mash ¼ cup beans and add them to the pot. Add the remaining beans and the stock; bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, 5 minutes. Add the chile, finely chopped garlic, ginger, and garam masala and cook for 30 seconds. Add the tomato, half of the cilantro, and ½ tablespoon salt and simmer gently until saucy, about 5 minutes. Stir in the chickpeas and simmer for 10 minutes. Stir in the lemon juice. Cover and set aside to keep warm.
3. Meanwhile, in a medium saucepan, combine the rice and 1 cup water. Cover and cook over medium-low heat until the water is absorbed and the rice is cooked through, 20 to 22 minutes. Remove from the heat and cover for 5 minutes; mix with flour and remaining salt in a large bowl. In a small skillet, heat the remaining vegetable oil over high heat until very hot, about 1 minute. Drizzle it over the rice/flour mixture. Pour in remaining water in a slow stream, mixing with a wooden spoon. Add up to 1 tablespoon more water, ½ tablespoon at a time, until the dough holds together when pinched. Working by hand or using a standing mixture fitted with a dough hook, knead the dough until smooth and firm, about 10 minutes by hand or 5 minutes by mixer. Cover and let rest for 10 minutes.
4. Divide the dough evenly into 8 balls. Roll each ball into a 6-inch round (about ¹/₁₆-inch thick). Cover with a damp cloth or plastic wrap.
5. Meanwhile, wipe the inside of a medium nonstick skillet with an oiled paper towel and heat over medium heat until hot but not smoking. Working with 1 dough round at a time, place the dough into the pan and cook until brown in spots, gently pressing the air bubbles with the back of a spatula to expel the air, about 30 seconds. Flip and continue pressing for about 15 seconds. Transfer to a plate and brush with some of the butter. Repeat with the remaining rounds and butter.
6. To serve, spoon the masala evenly into individual bowls. Top with the remaining cilantro, the celery leaves, and the lemon wedges. Serve with the bread.

Red-and-White Spicy Hummus-Roasted Chicken Legs

                Serves 4

                1 tablespoon paprika, divided

                ½ 15-oz. can cannellini beans

                1 tablespoon brown sugar

                ½ 15-oz. can kidney beans

                ¼ lemon, juiced

                ½ tablespoon garlic powder

                2 cloves garlic

                ¾ teaspoon ground cumin

                ½ teaspoon salt

                ½ tablespoon chili powder

                ¼ teaspoon pepper

                ¼ cup extra-virgin olive oil, plus more for drizzling

1.       Pulse ¾ tablespoon paprika and next 10 ingredients in food processor.  With machine on, stream in ¼ cup oil and puree.  Make 4 deep scores on each leg; place in plastic bag with mixture and marinate in refrigerator 15 minutes.  Bake in mixture on lined baking sheet at 375° for 35 minutes.  Sprinkle with remaining paprika and drizzle with remaining oil.

Grilled Cheese, Salmon, and Pear Sandwiches

                Serves 4

                1 tablespoon butter, divided

                ½ small onion, finely chopped

                Salt and pepper to taste

                ¾ pound store-bought cooked salmon fillet, skinned and chilled

                1½ cups panko (Japanese breadcrumbs), divided

                3 scallions, green and white parts chopped separately

                3 ounces shredded smoked gouda cheese

                1 small rib celery, finely chopped

                2 tablespoons chopped flat-leaf parsley

                ¹/₃ cup plus ¼ cup mayonnaise, divided

                ¾ teaspoon salt

                ½ Comice or Anjou pear, halved and thinly sliced lengthwise

                Pinch black pepper

                ¹/₈ teaspoon cayenne pepper

                8 slices pumpernickel bread

                2 large eggs, beaten

                3 tablespoons extra-virgin olive oil

                ½ tablespoon white wine vinegar

1.       In a small skillet, melt ½ tablespoon butter over medium heat.  Add the onion, season with salt and pepper to taste and cook, stirring occasionally, until caramelized, about 15 minutes.  Set aside.

2.       Flake the salmon into a large bowl.  Using a fork, mix in ¼ cup panko, the scallion whites, the cheese, the celery, the parsley, reserved onions, ¹/₃ cup mayonnaise, ¼ teaspoon salt, the pear, pinch black pepper, and cayenne.  Refrigerate for 30 minutes.

3.       Heat a griddle or 2 large skillets over medium heat.  Form mixture into 4 equal-sized patties; top 4 bread slices with a patty each.  Cover with the remaining 4 bread slices.  In a bowl, mix the remaining panko with the remaining salt.  Coat the sandwiches with the panko, then the eggs, then the panko again.

4.       Melt the remaining butter on the griddle with the olive oil, add the sandwiches and cook over medium heat until golden and melted, about 3 minutes per side.  Drain on paper towels and cut in half

5.       Combine remaining mayonnaise, the vinegar, and 8 teaspoons scallion greens; season with salt and pepper to taste.  Serve with sauce alongside.

Mini Mint-Fauxtmeal-Chocolate Meatballs and Ditalini

Serves 2
2 teaspoons white crème de menthe
5 teaspoons butterscotch schnapps
8 teaspoons white crème de cacao
4 teaspoons Baileys Irish Cream
2 cups chicken broth
2 teaspoons coconut-flavored rum
8 teaspoons heavy cream
1 teaspoon Goldschläger cinnamon schnapps
Salt
¼ pound ground beef, pork, and veal
1 medium egg
5½ teaspoons chopped shredded carrots
5½ teaspoons grated parmiggiano-reggiano cheese, plus more for sprinkling
5½ teaspoons bread crumbs
4 teaspoons finely chopped parsley
1 clove garlic, mashed into a paste with a little salt
Pepper
        2²/₃ ounces ditalini pasta
        ²/₃ cup ice cubes
Oatmeal and Pepperidge Farm Mint Milano cookies, crushed, for garnish
Fresh mint, for garnish
1. In a large, deep skillet or saucepan, bring crème de menthe, butterscotch schnapps, crème de cacao, Baileys, broth, rum, heavy cream, and Goldschläger to a boil, then salt it and lower to a simmer.
2. Meanwhile, in a bowl, combine the ground meat, eggs, carrots, cheese, bread crumbs, parsley, and garlic paste; season with pepper.  Form into 1-inch balls.
3. Drop meatballs into broth mixture and simmer until cooked through, about 5 minutes.  Stir in pasta and cook until al dente, 6 to 7 minutes.  Do not drain; add ice cubes immediately before serving.  Sprinkle with crushed cookies and extra cheese; garnish with mint sprigs.

Chard with Red Pumpkin Pie-Cocoa Sauce

Serves 5

3 slices bacon, chopped

½ onion, sliced

3 cloves garlic, minced

18 tablespoons low-fat milk

¾ cup chicken broth

¼ cup hot cocoa mix

1½ tablespoons canned pure pumpkin puree

½ 28-ounce can crushed tomatoes

¾ teaspoon pumpkin pie spice

1 bunch swiss hard, shredded

¼ cup whipped cream

1. In large saucepan, crisp bacon; drain. In 2 tablespoons bacon fat, cook onion and garlic. Whisk in milk, broth, cocoa mix, pumpkin puree, tomatoes, and pumpkin pie spice; add chard and cook 25 minutes. Top with whipped cream and sprinkle with bacon.

October menu

Course #2:

1. Cider’n’Cream-Roasted Olives

Course #2.5:

1. Mini Mint-Fauxtmeal-Chocolate Meatballs and Ditalini

Course #3:

1. Chard with Red Pumpkin Pie-Cocoa Sauce 

Course #5:

1. Red-and-White Spicy Hummus-Roasted Chicken Legs

Course #5.5:

1. Lemony Sweet Clouds of Fire
2. Brazilian Meat, Pumpkin, and Black Bean Biscuits

Course #6:

1. Jicama, Butternut Squash, and Pomegranate Au Gratin with Wild Mushrooms and Crispy Bacon 

Course #7:

1. Grilled Cheese, Salmon, and Pear Sandwiches 
2. Indian/New Orleans Chana and Red Bean Masala with Rice Roti 

Course #7.5:

1. Chocolate-Dipped Steak Pizza-Layered Cannoli with Pistachios 

Lemony Sweet Clouds of Fire

Serves 12

2 medium eggs

6 tablespoons chicken broth

¼ cup bread crumbs

One 3-ounce package lemon-flavor gelatin mix, such as Jell-O

¼ cup grated parmesan cheese

2 tablespoons chopped flat-leaf parsley

¾ teaspoon salt

¹/₈ teaspoon pepper

1 pound lean ground beef

½ prepared vanilla angel food cake, cut into ½-inch cubes

¼ cup extra-virgin olive oil

¼ cup chili sauce

2 cups heavy cream

¼ cup peach preserves

1 teaspoon grated lemon peel

½ teaspoon hot pepper sauce

1. Preheat oven to 200^o. In a large bowl, combine eggs, chicken broth, bread crumbs, gelatin mix, parmesan, parsley, salt, and pepper. Mix in the ground beef and form around cake pieces into 1-inch meatballs (with cake in center).
2. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-low heat. Add one-third of the meatballs and fry, stirring occasionally, until browned and cooked through, about 8 minutes. Drain on a paper-towel-lined plate; keep warm in the oven. Repeat with remaining meatballs, adding a tablespoon of oil for each batch.
3. Using an electric mixer, beat chili sauce, cream, peach preserves, lemon peel, and hot pepper sauce just until soft peaks form. Put a heaping half-tablespoon of cream in each of 12 juice glasses or tumblers. Top with 2 meatballs. Spoon another heaping half-teaspoon of cream over the meatballs and top with 2 more meatballs. Repeat the layering until all meatballs have been plated. Spoon remaining cream atop each glass or tumbler evenly; serve.

Big, Beefy Fry-Grilled Mushroom-Lemon-Cheddar Melts

                Serves 2

                ¼ cup extra virgin olive oil

                8 teaspoons floor

                8 teaspoons sherry

                2 tablespoons Worcestershire sauce

                ¼ teaspoon salt

                Coarse black pepper to taste

                1 small lemon, thinly sliced

                2 large, firm Portobello mushroom caps (at least 1 inch thick), gills scraped and caps sliced horizontally into 2 disks

                Sea salt to taste

                1 cup vegetable oil

                2 slices extra-sharp yellow cheddar cheese

                2 brioche rolls, lightly toasted

                2 thick slices heirloom tomato

                A handful watercress or other spicy greens

                Dijon mustard or other mustard of choice

                Salt-and-vinegar potato chips

1.       Combine olive oil, flour, sherry, Worcestershire sauce, salt, and pepper into a dish and mix with your fingers or a whisk.  Dredge lemon slices and mushroom disks in the sauce as you add them to the dish; season with sea salt.  Let marinate for 30 to 45 minutes, turning occasionally.

2.       Preheat a grill or grill pan over medium-high heat.  Heat vegetable oil separately, in large skillet, until hot but not smoking.  Fry lemon slices and mushroom disks, turning once, 1 to 1½ minutes.  Transfer lemon slices and mushroom disks to grill and grill, turning once, until well marked, 2 to 3 minutes.

3.       Make 2 stacks in this way: mushroom disk, cheese slice, several lemon slices, mushroom, and cheese.  Place on the grill until cheese melts, about 1 minute.  Transfer the stacks to the roll bottoms and top with tomato slices; season with salt and pepper.  Add the greens.  Slather the bun tops with mustard and set in place.  Serve with chips.

Pineapple-Pumpkin-Mojito Chiffon Cake

            Serves 10

            ½ cup flour

            14 tablespoons granulated sugar, divided

            ½ bunch fresh mint, stems discarded

            ½ tablespoon pumpkin pie spice

            ½ teaspoon baking powder

            1 lime, chopped

            ¼ teaspoon salt

            ½ cup pineapple juice

            2 eggs, separated, plus 3 egg whites, at room temperature

            ½ cup canned crushed pineapple

            ½ cup canned pure pumpkin puree

            ½ cup light rum

            2 cups ice cubes, divided

            ½ cup club soda, divided

1.      Preheat the oven to 325°.  In a large bowl, whisk together the flour, 10 tablespoons granulated sugar, mint leaves, pumpkin pie spice, baking powder, lime, and salt, making sure to crush the mint leaves.  In a medium bowl, combine the pineapple juice, egg yolks, crushed pineapple, pumpkin puree, and rum.  Stir the pumpkin mixture into the flour mixture until smooth.

2.      Using an electric mixer with the whisk attachment, whip the 5 egg whites at medium speed until foamy, about 2 minutes.  With the machine on, gradually whisk in the remaining sugar; increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.

3.      Add one-quarter of the egg white mixture, ½ cup ice cubes, and 2 tablespoons club soda to the pumpkin batter, folding with a rubber spatula just until no streaks remain.  Repeat with remaining egg white mixture, ice cubes, and club soda.  Pour the batter into a 10-inch tube pan with a removable bottom.  Bake until a cake tester inserted in the center comes out mostly clean, 55 minutes.

4.      Let cool for 5 minutes, then invert the pan onto a narrow-necked bottle; let hang upside down until completely cool, about 1½ hours.  Place the cake right side up and remove the pan.  To serve, dust with confectioners’ sugar.

Quick Asian-Jellied Grape Cole Slaw

                Makes about 6 cups

                2 tablespoons soy sauce

                2 cups 100% grape juice

                1½ tablespoons rice vinegar

                3½ cups shredded red cabbage

                8 teaspoons freshly chopped mint

                ½ tbsp. powdered pectin

                2 tablespoons chunky peanut butter

                ¼ cup finely chopped mango

1.       Bring soy, juice, vinegar, cabbage, and mint to simmer over medium-high heat in large saucepan.  Whisk in pectin and peanut butter and cook, whisking occasionally, 3 minutes.  Lower heat to medium low; add sugar and mango, whisking until sugar is dissolved, about 5 minutes.

Baked Eggplant, Banana, and Zucchini Enchiladas Falsas

                Serves 5 (serve family-style)

                1 cup tomato sauce, divided

                4 egg roll wrappers

                ½ small eggplant, cut into long slabs, divided

                1½ bananas, sliced into ½–inch rounds, divided

                1 small zucchini, cut into long slabs, divided

                ½ cup shredded fontina, divided

                ½ cup shredded parmesan, divided

                1½ tablespoons Nutella, divided

                8 teaspoons torn basil, divided

                1 tablespoon melted butter

                ½ tablespoon confectioner’s sugar

1.       Spread ¼ cup sauce in 9-by-13-inch baking dish.

2.       With point of wrapper facing you, spread with 1½ tablespoons sauce; top (in center) with 1 layer eggplant, 1 banana slice, 1 layer zucchini, 1 tablespoon of each cheese, ½ teaspoon Nutella, and 1 teaspoon basil.  Repeat layering once.  Brush edges with butter, roll up like a burrito.  Brush with butter. 

3.       Cook enchiladas falsas in nonstick skillet over medium heat, 4 minutes.  Transfer to baking dish.  Bake for 12½ minutes at 400°.  Dust with sugar

Shrimp in Cantaloupe-Coconut-Yogurt Curry

                Serves 2

                ½ cup cubed cantaloupe

                1 serrano chile, halved and seeded

                ¾ tablespoon honey

                ½ carrot, peeled and quartered

                ¼ cup 2% greek yogurt

                ½ onion, quartered

                10 tablespoons ice

                ⅜ ounce fresh ginger, peeled

                2 tablespoons vegetable oil

                ½ 13.5-ounce can coconut milk

                ¾ teaspoon curry powder

                ½ lb. peeled, deveined shrimp

                Salt

1.       Pulse cantaloupe, serrano, honey, carrot, yogurt, onion, ice, and ginger in food processor.  Heat oil in skillet over medium heat; add vegetables and cook to soften, 3 minutes.  Add coconut milk and curry powder and bring to simmer; add shrimp and simmer until cooked through, 3 to 5 minutes.  Season with salt and serve over rice.

Roasted Sicilian-Style Jalapeño and Carrot Puree

            Makes 1¼ cups

            1½ oil-packed anchovies

            1 clove garlic, minced

            1 tablespoon extra-virgin olive oil, divided

            ¾ lb. carrots, sliced

            2½ jalapeño chiles, quartered and seeded

            Pinch salt

            2 tablespoons chopped parsley

            3 tablespoons water

1.      Combine anchovies, garlic, and ½ tablespoon oil.

2.      Toss carrots and jalapeños with remaining oil and salt.  Roast at 425° for 20 to 25 minutes.

3.      Puree roasted vegetables with anchovy sauce and parsley in mini food processor or blender with water.

September Menu

Course #3.5

1. Quick Asian-Jellied Grape Cole Slaw
2. Amber’s Spicy Tarragon Sweet Potato, Peach, and Red Lentil Stew with Crumbled Roquefort

Course #4

1. Shrimp in Cantaloupe-Coconut-Yogurt Curry

Course #4.5

1. Pineapple-Pumpkin-Mojito Chiffon Cake
2. Fruit-and-Egg Muffins Baked in Tomato Cups

Course #5

1. Big, Beefy Fry-Grilled Mushroom-Lemon-Cheddar Melts

Course #7

1. Chocolate-Green Bean-Silken Tofu Spaghetti Carbonara
2. Roasted Sicilian-Style Jalapeño and Carrot Puree (side dish)

Course #7.5

1. Baked Eggplant, Banana, and Zucchini Enchiladas Falsas 
2. Raspberry-Cornmeal-Banana-Carrot S’mores 
3. Smoky Banana-Chocolate Penne with Corn, Fruit, and Cherry Tomatoes