Oaktree Coffee & Bakery’s House-roasted Ahi Tuna Salad Sandwich

1 pound fresh, good quality Ahi tuna

Roast tuna on a bed of mire poix (1 cup onion, 1/2 cup carrot, 1/2 cup celery finely chopped) with a nice pinch of anise. Roast at 350 degrees until firm. Cool.

Chop cooled tuna and mix with:

1/4 onion, small dice
1 rib celery, small dice
1/4 cup of good quality mayo
1 tsp. fresh lemon juice
2 tsp. Dijon mustard
pinch of ground anise

Serve on nine-grain cereal loaf.

Keenan’s Real Bread That You Eat
(Adapted from a recipe by Mark Bittman as demonstrated by Jim Lahey)

3 cups (468 grams) bread flour or unbleached all-purpose flour, or a mixture
1/4 teaspoon (0.8 grams, more or less) instant yeast
1 and 1/4 teaspoons (7.5 grams) salt
1 and 1/2 cups (354 grams) water
Wheat bran or cornmeal, as needed
1 or 2 cotton kitchen towels (not terrycloth)
One 6- to 8-quart heavy, covered pot (cast iron and enamel both work great)

In a large mixing bowl, whisk together the flour, yeast and salt.

Stir in the water just until the flour is well moistened to form a soft, very shaggy dough.

Cover the bowl with plastic wrap and let rise at somewhere around 70 degrees for at least 15 and up to 24 hours. The surface will be covered with small bubbles.

Scrape dough onto a lightly floured surface, sprinkle with a little flour and fold over onto itself a couple of times. Cover loosely with plastic wrap and let rest 10-15 minutes.

Shape into a ball by first folding in thirds like a letter from left and right and then again from top and bottom. Turn the dough over and quickly shape into a ball. Place folded side down on a large, clean cloth dusted with wheat bran or corn meal. Dust the dough with more bran and then wrap loosely in the cloth.

Allow to rise about 2 hours or until about doubled in bulk. At this point, a hole made by pressing a finger into the dough will fill in very slowly.

Place a 6- to 8-quart enameled or cast iron heavy, covered pot in the lower third of the oven and preheat the oven to 450 degrees for 30 minutes.

Carefully, carefully remove the pot from the oven and take the cover off. Slide a hand under the towel and in one motion; turn dough over and into the pot. Use an oven mitt to shake the pot back and forth if the dough is too far to the side. It will look like a real mess but don’t worry.

Put the lid back on and bake 30 minutes and then remove the lid and continue baking an additional 15 to 25 minutes until nicely browned. An instant-read thermometer inserted into the center should read 205-210 degrees and the bottom should sound hollow when knuckle thumped.

Cool on a rack at least 30 minutes, or until you can’t stand waiting any longer.

Authors Note: I’ve baked KRBTYE over a dozen times now, sometimes substituting whole wheat for close to a third of the bread flour. The reason I’ve included metric weight in the ingredient list is because once you get the hang of scaling ingredients it is not only much faster but more accurate and more consistent. With that said, this recipe is pretty forgiving; I’ve neglected it, dropped it, added too much or too little water, but somehow it almost always bakes a more than respectable loaf. If you decide to give it a shot, have the kids help and then send Edible Ojai a picture of you or your family with the loaf … or a slice … or whatever’s left by the time you grab your camera.

GREEN SOUP WITH SWEET POTATOES AND SAGE

This is a soup of complex and subtle flavors. The potatoes and
caramelized onions give a layer of sweetness under the earthy
green taste of Russian kale and chard, and the perfume of sage
brings everything together beautifully. Serves 8.

2 medium sweet potatoes (1 1/2 lb.), peeled and cubed
1 quart water
2 tsp. sea salt
1 small handful of fresh sage leaves, or 1 Tbs. lightly crushed dry sage leaves
1 large bunch Russian kale (12 oz.)
1 large bunch green chard (8-12 oz.)
8 garlic cloves, peeled
3 cups light vegetable broth
3 large onions, chopped
2 Tbs. fruity olive oil, with additional oil for garnish
black pepper to taste
optional: a squeeze of fresh lemon juice

Combine in a soup pot the sweet potatoes, water, 1 1/2 teaspoons sea salt, and the sage, and bring to a boil. Lower the heat, and simmer about 10 minutes. Wash the kale and chard, slice the greens off the stems and chop them coarsely. Add the greens to the soup, along with the whole peeled garlic and the vegetable broth. Continue simmering for another 20 minutes.

Meanwhile, gently sauté the chopped onions in the olive oil, with a pinch of sea salt, until they are soft and golden brown, about 30 to 40 minutes. When the onions are ready, add them to the soup, and let it cool down slightly.

Puree the soup in a blender, in batches, and return to a clean pot. Add a bit more water or light vegetable broth if the soup seems too thick. Taste and correct the seasoning with a pinch more salt if needed, and fresh ground black pepper to taste. If you like, you can add a small amount of fresh lemon juice, but don’t overdo this.

When you serve the soup, drizzle a thread of fruity green olive oil on top of each steaming bowl—just a teaspoon or so. This last step is essential, as the taste of the fresh, unheated olive oil is entirely different from the cooked oil that is already in the soup, and it wakes all the flavors and makes them sing.

KABOCHA SQUASH AND CELERY ROOT SOUP
with Maple Syrup and Browned Butter

This is a rich and lovely soup for the harvest season. It gets its complex flavor from the subtle layering of celery root and rutabaga under the sweet, golden Kabocha squash, and the finishing touch of browned butter and maple syrup. Serves 8-10.

1 large Kabocha squash (about 3 lbs.)
3 rutabagas (1-1 1/2 lbs.)
2 Tbs. olive oil
2 tsp. sea salt, more to taste
1 medium celery root (1 lb.)
3 leeks, white and light green only (2 cups chopped)
1 large yellow onion
4-5 cups light vegetable broth
3 Tbs. fresh lemon juice, more to taste
pinch of hot paprika
3-4 Tbs. pure maple syrup
1/4 cup unsalted butter
3/4 cup chopped pecans, lightly toasted

Cut the Kabocha squash in half with a very sharp knife, scrape out the seeds and strings, and place the halves cut-side down on a nonstick baking sheet. Roast the squash in a 400-degree oven until it gives easily when poked with a wooden spoon, at least 50 minutes and probably longer.

Peel the rutabagas and cut them in 1-inch pieces. Toss the pieces in a bowl with about 2 teaspoons of the olive oil and a pinch of sea salt. Spread the rutabaga on another baking sheet and roast at 400 degrees along with the squash. The rutabaga is ready when the pieces are tender and flecked with dark brown.

Peel the celery root and dice into 1/2-inch pieces. Cut the leeks in half lengthwise, wash thoroughly and slice thinly, using only the white and very light green parts. Chop the onion and sauté it gently in the remaining olive oil, with a dash of salt, until it is soft and golden brown.

In a large soup pot, combine the celery root, leeks, 6 cups water, and a teaspoon of salt. Simmer the vegetables until they are quite tender, at least half an hour. As soon as the Kabocha squash is tender, scrape it out of its skin and add it to the soup. When the rutabaga is roasted and the onions are caramelized, add them as well. Continue simmering everything together for at least 20 minutes.

Add 3 tablespoons fresh lemon juice, a pinch of hot paprika, 3 tablespoons pure maple syrup, and a little more salt if it seems needed. Allow the soup to cool somewhat, then add the vegetable broth. Puree the soup in a blender, in batches, until it is perfectly smooth. You can add a little more vegetable broth if the soup seems too thick. Return the soup to a clean pot and bring it back to a simmer.

In a small saucepan, melt the butter. Lower the heat and keep cooking the butter, stirring with a whisk, until it is a light golden brown. Stir the browned butter into the soup.

Taste the soup, and correct the seasoning, whisking in more salt, lemon juice, or maple syrup as needed. This last step is essential, as Kabocha squashes can vary quite a lot in sweetness, and lemons certainly vary in acidity. And as always, when working on the sweet-sour balance you reach that point where only a good pinch of salt will make it right.

Sprinkle each serving of this soup with a spoonful of toasted, chopped pecans.

CAESAR SALAD

To make a true Caesar salad you need the best and freshest ingredients available. We use organic wherever possible.

3 heads of organic Romaine lettuce cored, cut, washed and dried
1/3 cup juice from a lemon or a bunch of Mexican limes
1 large garlic clove, pressed in a garlic press
5 anchovy filets, chopped and mashed
1/2 tsp. Colman’s dried mustard
3-4 drops of Lea & Perrins Worchester Sauce
5 grinds of salt from a mill
5 grinds of black pepper from a mill
1/2 cup virgin cold-press olive oil
1/4 cup freshly grated Parmigiano Reggiano cheese
   (not the dried-out plastic stuff in the green can from Kraft)

Most recipes suggest the use of a raw egg to help the dressing bind to the lettuce better, but it is not necessary. Taking into account the possibility of Salmonella bacteria and cholesterol to boot, you don’t really need a raw egg in your dressing.The first thing to do is to prepare the Romaine lettuce and put it in a big Ziploc bag or bowl in the refrigerator to keep it crisp until you’re ready to serve it. Then, in a medium bowl, using a fork and knife, cut up and mash the anchovy filets till they are almost a paste. Add the pressed garlic, 1/2 teaspoon of dried mustard, salt, pepper and Worchester Sauce. Mix well, then incorporate the lemon or Mexican lime juice. Add the olive oil and, last but not least, the freshly grated cheese. Mix well with a whisk.

Next you want to make your own croutons; this is like the icing on the cake. Get a loaf of freshly baked sourdough bread. Cut three slices 1/2 to 3/4 inches thick and into equal cubes. Place the cubes into a medium bowl; sprinkle some fresh virgin olive oil on the cubes, and some grinds of black pepper and salt. Toss the cubes and make sure that they are covered with the oil and spices. Place them on a cookie sheet and bake in the oven till they are golden, then remove and set aside to cool. If you love garlic, and who doesn’t, you can add some to the mixture before baking.

Remove the chilled lettuce from the fridge, place in a bowl, add the croutons, whisk the dressing to within an inch of its life and then pour it evenly over the lettuce and croutons. Toss very well, making sure that the lettuce is evenly coated. Serve and enjoy.

You can add grilled chicken, shrimp or salmon—there’s almost no limit to what you could add. This might sound like a lot of work but it’s so very easy and takes on the average no more that 15 minutes to prepare.

Oooops, totally forgot: A wonderful lightly chilled bottle of Chardonnay, Sauvignon Blanc, Pinot Grigio or Riesling goes extremely well. Don’t forget about the Rouge, a nice Pinot Noir or Syrah. All of the above wines are made here locally by three of the best wineries in California, Ojai Winery, Old Creek Winery and Casa Barranca.

SWEET BRAISED WINTER GREENS

2 lbs. collard or mustard greens or a mixture of both
1-2 Tbsp. olive oil
1 red onion, peeled, halved and thinly slivered lengthwise
2 cloves garlic, peeled and thinly sliced
3 Tbsp. balsamic vinegar
2 Tbsp. brown sugar
2 Tbsp. golden raisins
2 Tbsp. pine nuts
Salt and pepper to taste

Rinse collard greens and tear leaves from center ribs, discard stems.

Pour oil into a 12- to 14-inch frying pan over mediumhigh heat; when hot, add onion and garlic and stir frequently until onion is limp (5-8 minutes). Stir in balsamic vinegar, brown sugar, raisins, pine nuts and collard greens. Stir frequently until greens are slightly wilted (3-4 minutes). Reduce heat, cover and cook until greens are very wilted and tender to the bite, about 15 minutes. Add salt and pepper to taste, serve at once.

OVEN ROASTED WINTER VEGETABLES

1 1/2 lbs. rutabagas, peeled, cut into 1-inch cubes
1 lb. onion, cut into 1-inch chunks
1 lb. carrots, cut into 2-inch-long pieces
1 lb. parsnips, cut into 2-inch-long pieces
10-15 garlic cloves, unpeeled
7 fresh sage leaves or 1/2 Tbsp. dried, crumbled
Olive oil
Salt and pepper

Preheat oven to 450 degrees. Place a heavy roasting pan in the oven and heat for 15 minutes. Remove from oven and add 1 Tbsp. olive oil. Add vegetables, garlic and herbs; drizzle with olive oil. Season with salt and pepper. Roast until vegetables are tender when pierced with a fork, stirring occasionally (about 1 1/4 hours).

Pork Ribs and Rub

Update: In what the barbecue news blogs have called the Cinderella story of 2005, of the 18 countries and hundreds of teams competing, Barefoot in the Pork placed third for its rib entry.

Here is an adapted recipe for BITP's pork ribs and rub, letting your home grill serve as a slow smoker.

The Rub
1/3 cup sweet paprika
3 Tbsp. each: granulated sugar, brown sugar, onion salt, and garlic salt
2 Tbsp. each: ground chile powder, and fresh ground black pepper
1 Tbsp. each: finely grated lemon peel, fresh ground white pepper, and ground toasted coriander
1/2 tsp. each: ground allspice, ground thyme, ground ginger, cayenne pepper, and ground toasted cumin

The Ribs and Marinade
4 slabs Niman Ranch baby back ribs (they usually weigh about 1? pounds per slab)
1/2 cup of American yellow mustard combined with 1/4 cup each of apple cider and toasted peanut oil
The Smoke
3 cups of hickory chips, soaked in water and wrapped loosely in aluminum foil. (We use Georgia peach wood.)

1. Combine all rub ingredients in a large mixing bowl and stir together. Sift in batches to blend thoroughly and store in an airtight container until use.

2. Rinse the ribs and remove the thin membrane running along the bone. This is best achieved by sliding the tip of your knife under the membrane and gently pulling up.

3. Spread the ribs with mustard-cider mixture to coat lightly and sprinkle generously with dry rub-this actually works a little better than rubbing (maybe it should be called a dry-sprinkle). Wrap ribs with plastic or transfer to a food-grade plastic bag and refrigerate anywhere from 1 to 24 hours. A short marinade is better than nothing. Remove from the refrigerator 20 minutes prior to cooking.

4. If you are using a gas grill, ignite one side only. Otherwise, light about 20 briquettes and have plenty of extras to use as needed. Once the coals are fully ignited and cloaked in ash, push them to one side of the barbecue and place the foil-wrapped hickory chips either directly on top of the coals or over the gas grill's burners. If your barbecue is equipped with a thermometer, try to maintain a 200-225 F. heat. If not, just cross your fingers and try not to let it get too hot.

5. Place the ribs on the grill over a small pan of water, as far from the coals as possible. Cook for 3 to 4 hours, turning every 30 minutes or so and adding a little water to the pan to maintain a moist cooking environment. As the coals begin to burn out, add more pre-lit briquettes as needed. (Have some going in a bucket or a charcoal starter.) Alternatively, ribs may be wrapped in two layers of foil and transferred to a 225 F. oven. The meat is ready when a fork inserted between the ribs slides in easily and the bones begin to loosen up nicely. Wrap with foil and keep warm until serving. Be prepared for compliments.

Here, Taste This!
By Julie Logue-Riordan

Caldo Verde
Portuguese kale and sausage soup
Portuguese national dish.

Serves 6

1 onion, chopped
3 tablespoons extra virgin olive oil
1 1/2 pounds potatoes, peeled and diced
1/2 pound chouriço, sliced thin, and sauted to remove excess fat
1/2-1 pound kale, cut into chiffande
2 cloves of garlic, minced
8 cups of filtered or bottled water
kosher salt and black pepper freshly ground

In a large pot, heat the olive oil over medium heat. Add the onions and cook until translucent. Add the garlic cook for 2 minutes. Add the potatoes, cover everything with the water bring to a boil and lower the heat. Cook until the potatoes are soft. Season with salt and peper

Mash half or all of the potatoes. Depending you how you like it. Use a potato masher leaving the potatoes in the pot or you can remove some of the potatoes and use a food mill or potato ricer, return to the pot. Add the kale and chouriço and bring everything back to a boil and simmer for 2 minutes. Check the seasoning and adjust with and pepper.

To serve drizzle with olive oil.

Cooks Notes: Use fresh tasting water, the best potatoes (yellow fin, fingerlings or Yukon gold), and slice the kale thin. Do not over cook. Overcooking kale will make it too strong a flavor. You could substitute green cabbage.
Chouriço is a fermented sausage. It is dry, salty and well seasoned. Fermented sausages generally come from the Mediterranean region. Italian salami and Spanish and Portuguese chorizos are 25-35% water, contain more than 4% salt and can be stored at room temperature. They can be eaten uncooked. If you can not find chouriço the Portuguese sausage use chorizo or another well seasoned sausage.

Recipe adapted from The Food of Portugal by Jean Anderson. Background On Food and Cooking by Harold Mc Gee.

The Ultimate Fudge Chocolate Brownie v3

16 Brownie squares

The rich flavor of either Scharffen Berger gives an intense chocolate flavor, which leaves you craving for a glass of ice cold milk. The bittersweet chocolate adds lusciousness to the texture and the walnuts add crunch. The brown sugar keeps them moist and adds another dimension to the flavor.

1 stick (4 oz.) unsalted butter
1/2 cup (5.25 oz) brown sugar
6 ounces Scharffen Berger Bitter sweet 70% cocoa, chopped into small pieces
2 tablespoons cocoa powder Scharffen Berger, or Valrona
1/2 teaspoon vanilla extract
1/2 teaspoon table salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup chopped walnuts, lightly toasted
16 walnut halves
Pre-heat oven to 325 degrees.
Prepare a square 8x8x2 nonstick baking pan. Coat evenly with butter, then sprinkle cocoa powder to cover butter. Dispose of excess cocoa powder by tapping pan upside down over the sink.
In a heavy pan (cast iron coated with enamel) mix butter, brown sugar, bitter sweet chocolate, and cocoa over medium heat.
Stir continuously until the butter and chocolate has melted.
Remove pan from the heat and allow to cool for 2-3 minutes.
Mix in the vanilla and the salt.
Add eggs one at a time mixing well after each addition.
When the eggs are well incorporated. Add the flour all at once.
Mix with a wooden spoon until all the flour is incorporated.
Stir in the walnuts mixing well.
Place the walnut halves on top of the batter 4 rows of 4 each.
Bake at 325 for 30 minutes.
Remove and cool on a rack about 2 hours. Then refrigerate for an hour.
When cool cut into 16 brownies.
They keep for a week in the refrigerator.

Cooks Notes: Baking in the small cupcake papers: Makes about 24. Use a heaping tablespoon per cup. Bake for 10 minutes then turn in oven for even cooking. Bake another 7 minutes.

When a toothpick is inserted it should be a little moist with a few crumbs on the toothpick.

About Julie Logue-Riordan:
When needing a chocolate fix Julie heads to the kitchen to whip up a batch of brownies. No ordinary brownie, these are so good her friends refer to them as addictive brownies because you can never get enough of them. Starting to cook at the age of 6 Julie Logue-Riordan has not tired of her love. She is a graduate of L'Academie de Cuisine and the CIA-Greystone. She apprenticed with the former pastry chef of the White House, Roland Mesnier, has worked and studied in France and was a former director and teacher at L'Academie de Cuisine. After living many years abroad in Asia and Africa she now makes her home in Napa and is a regular visitor to Ojai where she forages in Marty Fujita's garden for something to cook.

PASTA WITH SCALLOPS IN LEMON-BUTTER SAUCE
By Sims Brannon

INGREDIENTS
1 lb. sea scallops
1 stick unsalted butter
2 shallots, peeled and finely chopped
juice of 2 lemons
1/2 cup heavy cream
2 oz. seaweed (reconstituted if dried) or sea vegetable, coarsely chopped
salt and freshly ground pepper to taste
1 lb. long pasta such as spaghetti or linguine (preferably Italian)

DIRECTIONS
Remove any tough muscle from scallops. If large, slice into bite-sized pieces. Melt butter in large sauté pan over medium heat. Add garlic and cook until garlic softens. Add scallops, lemon juice, cream, and seaweed or sea vegetable, and salt and pepper. Stir to combine and reduce heat, cook until scallops are firm, about 5-7 minutes. Cook pasta according to package directions (you may need to start the pasta before preparing the scallops). Drain pasta when done and toss with scallop mixture. Serve immediately. Do not add cheese.

LEMON TART
By Sims Brannon

INGREDIENTS

Filling
3 eggs
2 egg yolks
1 cup sugar
zest of 1 lemon, finely grated
5 Tbs. lemon juice
6 Tbs. unsalted butter

Pastry
1 cup flour
6 Tbs. sugar
pinch of salt
1 egg yolk
4 Tbs. unsalted butter, chilled
ice water

Garnish (optional)
meringue
fresh fruit such as raspberries or strawberries
sliced almonds
whipped cream

DIRECTIONS
In a double boiler, combine eggs, egg yolks, and sugar and stir until thoroughly mixed. Add lemon zest and juice and continue cooking until a thick mixture is formed. Remove from heat and stir in butter. Allow to rest in refrigerator at least 24 hours before using.

Combine first 5 pastry ingredients in food processor. Gradually add ice water 1 Tbs. at a time and pulse until just combined. Wrap in plastic and refrigerate for at least 1 hour. Preheat oven to 350?. Select an 8-inch. tart ring or pan. Roll out dough and line pan. Line dough with parchment paper and cover with pie weights or beans. Place in oven and bake for 20 minutes. Remove from oven and remove weights or beans. Cool on rack.

To assemble tart, pour filling into pastry crust. Set in 350? oven for 2 minutes to allow filling to set. Garnish as desired. Serve immediately or chill.

BASIL INFUSED OIL

It's easy to make herb infused olive oils at home. They make wonderful gifts for all occasions.

INSTRUCTIONS
Wash and dry your basil leaves and lightly bruise them to release flavor. Place them in a clean decorative glass container, cover with warmed oil, and seal tightly. Leave in a cool, dark place to infuse about two weeks. Taste. If not strong enough, add more fresh herbs and let stand another week. You can either strain the oil or leave the herbs in. If you do not strain the herbs out, the flavor will become stronger as it stands, so keep that in mind. Less strongly-flavored oils like sunflower oil and safflower oil work best to give a more prominent herb flavor. However, extra-virgin olive oil is also a good choice. If you begin with monounsaturated oil such as olive oil or peanut oil, the infused oils should be refrigerated. These are highly perishable and can turn rancid quickly. You can also add garlic, but remove the garlic cloves after a couple of days so as to not overpower the flavor of the herbs. If you choose to leave the garlic cloves in the oil, be sure to refrigerate the oil to avoid the threat of botulism. Use your favorite combinations. Use the oils within two months. Use infused oils in salad dressings and marinades to enjoy full flavor.

Alternative Herb suggestions: rosemary, thyme, basil, tarragon, summer savory, basil, oregano, cilantro, marjoram, chervil, chives, dill, mint, parsley, bay leaf.

COUSCOUS WITH SUN-DRIED TOMATOES AND BASIL

INGREDIENTS
1 package quick-cooking couscous
2 cups chicken broth
(low sodium preferred)
1/2 cup sun-dried, oil-packed
tomatoes, diced
1/4 cup chopped green onions
2 tablespoons chopped fresh basil
2 tablespoons Sun-Dried Tomato
Vinaigrette (recipe follow)

INSTRUCTIONS
Prepare couscous according to package directions, using chicken broth instead of water. After it has steamed, fluff with a fork and stir in sun-dried tomatoes, green onions and basil. Season with salt and pepper to taste. Drizzle with 2 tablespoons Sun-Dried Tomato Vinaigrette. Toss and combine.

Yield: 4 to 6 servings

SUN-DRIED TOMATO VINAIGRETTE

INGREDIENTS
2 sun-dried tomato halves
1-1/2 tbsp Balsamic vinegar
1-1/2 tbsp red wine vinegar
1/2 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup olive oil
1 tbsp fresh basil leaves, minced

INSTRUCTIONS
In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl whisk together the tomatoes, the vinegars, and the garlic paste. Add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.

Yield: about 2/3 cup

BASIL PESTO

INGREDIENTS
3 Tablespoons pine nuts or almonds, lightly toasted
1 Cup lightly packed basil leaves
2 Tablespoons Italian parsley leaves
1 lg. clove garlic, thinly sliced
1/3 Cup olive oil
parmesan cheese
salt

INSTRUCTIONS
In a food processor (or blender), combine nuts, basil, parsley, and garlic. Pulse, until well chopped. With motor running, add oil in a stream. Transfer mixture to a bowl and stir in cheese and salt to taste. Store with a thin layer of oil to keep fresh and green. (The parsley helps keep the bright green color too.)

THAI CHICKEN WITH BASIL

Chilies and basil add a piquant flavor to season the chicken

INGREDIENTS
3-4 TB finely chopped California green chilies, seeded
2 TB soy sauce
1 tsp sugar
1 tsp vinegar
1/2 cup chopped fresh basil leaves
1 tsp chopped fresh mint leaves
(or 1/2 tsp dried)
1/2 tsp cornstarch
3 TB vegetable oil
2 whole chicken breasts (1 lb each),
boned, skinned, cut into 1/4" strips,
2" long
2 cloves garlic, minced
1 large onion, halved then sliced
1/4" thick

INSTRUCTIONS
Mix together chilies, soy sauce, sugar, vinegar, basil, mint and cornstarch; set aside.

Heat 2 TB of the oil in a large frying pan or wok over high heat. When oil is hot add chicken and garlic. Cook, stirring constantly, until meat loses its pinkness, about 4 minutes; turn out of pan and keep warm.

Heat another TB of oil in pan, then add onion; cook stirring for 2 minutes. Add chile mixture and return chicken and juices to pan; cook, stirring until sauce thickens slightly. Transfer to a serving platter and keep warm. Serve with hot fluffy rice.

Serves 4-6.

BUTTERFLIED BASIL SHRIMP

INGREDIENTS
1 lb. large raw shrimp, shelled and deveined, leaving tails on. Butterfly shrimp by cutting along the inner curve.
1/3 to 1/2 cup olive oil
1 large clove garlic, finely chopped
3 TB dry vermouth
3 TB lemon juice
salt and pepper to taste
lemon slices and fresh basil leaves for garnish

INSTRUCTIONS
Heal oil over medium heat. Add garlic, minced basil, vermouth and lemon juice. Add shrimp and sauté, stirring for 2 to 4 minutes until they all turn pink. Salt and pepper to taste. Transfer to a bowl and chill to let flavors blend for an hour or two. Return to room temperature.

Serve as an appetizer to skewer with toothpicks or as salads by lining 4 individual dishes with soft lettuce leaves, arranging shrimps and sauce on top and garnishing with basil leaves and lemon slices.

ORANGE SALAD WITH CINNAMON BASIL

Peel 2 navel oranges and cut into a bowl. Cover with 4 TB olive oil. Mince 1/2 cup fresh cinnamon basil. Mix all together with salt and pepper. Set aside and let stand at least 30 minutes to marinate. Serve over leaf lettuce.

Serves 4.

BEEF BOURGIGNON, A PERFECT AUTUMN DISH
By Kathy Couturié

INGREDIENTS

3 pounds rib steak
1/4 cup butter
2 tablespoons brandy
1/2 pound mushrooms
1/2 pound baby onions
1/8 cup butter + extra
2 cups dry red wine
1 cup port
1 cup water
1/2 cup canned tomato paste
2 bay leaves
2 tablespoons flour

DIRECTIONS
Ask the Westridge Market butchers to cut steak into large cubes for you - it's much prettier! Brown steak cubes in 1/4 cup butter in batches. Pour off remaining butter. Add steak and brandy to pan. Flame. When flame dies, remove steak. Remove stalks from mushrooms and peel baby onions (or boil, cool & then squeeze skins off). Add mushrooms and peeled onions to pan with extra butter - brown & remove from pan. Return steak to pan, and add wine, port, 1/2 cup water, tomato paste & bay leaves. Bring to a boil, reduce heat and simmer one hour or until meat is tender. Add mushrooms & onions to pan - cook uncovered approximately 30 minutes. Stir in blended flour and remaining water - continue to stir until thick.

Serves 5-6

SIMS BRANNON'S APRICOT TART

INGREDIENTS

FILLING
2 lbs. apricots, ripe but firm
1/2 cup sugar
1/2 cup dry white wine

CRUST
2 oz. blanched almonds
1/2 cup sugar
6 oz. unsalted butter, frozen, cut into 12 pieces
2 cups flour
1/8 tsp. baking soda
1/8 tsp. salt
1 large egg, beaten
1 Tbs. vanilla extract
1 tsp. grated lemon zest
1 tsp. grated orange zest
additional flour for rolling process

DIRECTIONS
To prepare the filling, pit, peel, and coarsely chop apricots. Toss apricots with sugar and allow to sit for 1 hour. Add the apricots and wine to a saucepan over high heat. Once the mixture has come to a boil, reduce heat and allow mixture to simmer, stirring frequently. Cook until apricots are thoroughly softened and mixture has begun to thicken, about 1 hour. Allow to cool. May be made up to 1 day in advance.

To prepare the crust, place almonds and sugar in food processor and process until almonds are finely ground. Add butter and pulse until mixture resembles coarse meal. Add flour, baking soda, and salt in batches, about 1/3 at a time, processing until combined with butter mixture. Texture at this point will still be mealy. Mix egg, vanilla extract, and zests. Turn on food processor and add egg mixture through tube. Continue processing until ball of dough is formed. Divide the ball of dough into 2 parts, 2/3 in one part and 1/3 in the other. Wrap in plastic wrap and chill thoroughly, preferably overnight.

To prepare the tart for baking, pre-heat the oven to 400 degrees. Select a 10-inch, non-stick, false-bottomed fluted tart pan (if non-stick is not available, use a regular pan and rub the bottom with butter and dust with flour). Take 2 pieces of wax paper and dust with flour. Place the larger dough ball (2/3) between the pieces of wax paper and roll out until large enough to cover the bottom and sides of the tart pan. Remove top layer of wax paper and carefully flip dough into tart pan. Remove wax paper and press dough into fluted indentations. Spread filling evenly over dough. Take remaining piece of dough (1/3) and roll out between 2 additional pieces of floured wax paper into a rectangle 10 inches long. Remove top layer of wax paper. Cut dough into strips, 10 inches long by 1/2 inch wide. Arrange strips in lattice on top of tart pan.

Place tart on a baking sheet and place in center of oven. Reduce heat to 375 degrees. Bake for 30 minutes. Turn cookie sheet around in oven and bake until golden brown, about 30 minutes (total cooking time approximately 1 hour). Remove from oven and allow to cool before serving.

Serves 8.

BEAN SOUP

INGREDIENTS
1 lb. dried cannellini beans, or other white beans
1 medium onion, finely diced
3 medium carrots, finely diced
4 stalks celery, finely diced
1 clove garlic, finely diced
1 tsp. red pepper flakes
2 Tbs. olive oil
salt and white pepper to taste

DIRECTIONS

Soak the beans overnight in cold water. Drain and rinse. Select a tall stock pot. Place beans, onion, carrot, celery, garlic, red pepper flakes, and olive oil into stock pot and cover with water, at least 2 inches over the ingredients. Place pan over medium heat and bring to a boil. Reduce to a bare simmer and continue cooking until beans are tender, about 2 hours. Season to taste with salt and white pepper. Serve in wide bowls.

Optional garnishes include a drizzle of olive oil, a large toasted crouton, or freshly grated Parmigiano-Reggiano cheese.

In summer, the soup may be served cold.

SPRING VEGETABLE STEW

INGREDIENTS
6 small globe artichokes
juice of one lemon
2 lbs. fresh fava beans, shelled
2 lbs. fresh peas, shelled
1 large head Romaine lettuce, sliced into julienne
4 spring onions, thinly sliced
1 cup fennel tops, chopped (optional)
salt

DIRECTIONS
Trim the tough outer leaves and stems of the artichokes, then cut them into quarters. Place in a bowl of water to which the juice of one lemon has been added.

Choose a saucepan that can accommodate all the ingredients. Place the olive oil and the onions in the pan and sauté over medium heat until the onions are softened. Drain the artichokes and put them in the pan along with the fava beans, peas, lettuce, and fennel tops. Sprinkle liberally with salt, and turn the ingredients in the pan to coat with oil. Cover and reduce heat to low. Add water, 1/2 cup at a time, as needed to keep vegetables from sticking. Cook until favas, peas, and artichokes are tender. Cooking may take up to 2 hours depending on freshness of the vegetables. Taste and adjust salt as desired. Serve warm.

The dish may be cooked ahead and reheated.

Note: In Rome, this dish is known as vignarola. In Sicily, it is called frittedda. In both places, this is a traditional dish served at Easter dinner.

FAVA BEAN HUMMUS

INGREDIENTS
2 lbs. fava beans, shelled and boiled until tender
juice of one lemon
3 Tbs. Tahini paste
2 tbs. olive oil
2 cloves garlic, peeled
salt and pepper to taste

DIRECTIONS
Place all ingredients in bowl of food processor. Process until smooth. Serve with bread or crackers.
Recipe can be expanded and any extra can be frozen.

COOKING WITH WINTER SQUASHES
A Note on Cutting: Many of the winter squashes are quite hard. This is a good characteristic because it allows us to keep them in the root cellar through the winter. But it does make cooking more of a challenge. Generally, I cut winter squashes into large pieces and then roast them with the shell or skin still on. Once cooked, the pulp is easily scooped out and used in mashed or puréed applications.

In order to divide a hard squash (such as acorn or butternut), you will need a large knife or clever and a wooden mallet. Wash the squash and place it on a cutting board. Align the knife or clever length-wise along the squash. Using the mallet, hammer the knife or clever through the squash. Repeat the process until the desired size pieces are obtained. To cook, brush pieces with olive oil and roast in a 400 degree oven until soft, about 30 minutes. Scoop pulp out of shell with large spoon or ice cream scoop. Pumpkin or other winter squash can be substituted in the following recipes.

BUTTERNUT SQUASH SOUP
This is a wonderful starter for Thanksgiving or Christmas dinner.

4 strips thick bacon
1 large white onion
2 cloves garlic
4 cups puréed butternut squash pulp
3 cups chicken stock
1 cup heavy cream
1/2 cup dry sherry
Salt and pepper to taste

Sauté bacon in skillet until crisp. Remove bacon from skillet and reserve. Purée onion and garlic in food processor. Add all contents of food processor to skillet and heat over medium flame until onion and garlic mixture is golden. Scrape contents of skillet into stock pot. Add squash pulp and heat through. Add remaining ingredients and let simmer for at least 30 minutes. Crumble bacon. Serve soup in shallow bowls, with crumbled bacon as garnish. Serves 8. Note: fresh or canned unseasoned pumpkin can be substituted for butternut squash.

PASTA WITH ACORN SQUASH
This is a sophisticated alternative to macaroni and cheese that even the most finicky kid will enjoy.

1 Tbs. olive oil
4 thin slices proscuitto, diced
12 fresh sage leaves
3 cups puréed acorn squash pulp
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus additional for serving
1 lb. tubular pasta, such as penne or rigatoni

Place olive oil and proscuitto into a sauce pan and heat over medium flame. Cook until proscuitto begins to curl. Spread sage leaves over proscuitto and continue cooking until leaves are just crispy. Add squash pulp and 1/2 cup cheese and blend thoroughly. Cook pasta according to package directions. Before draining, reserve 1 cup pasta water. Drain pasta and toss with sauce. Add pasta water as necessary to smooth texture and distribute sauce evenly. Place in bowls and garnish with additional cheese. Serves 4 as a main course, 6 as an appetizer.

A PASTA DINNER FROM A SUMMER GARDEN
Original Recipe by Anna Thomas

This recipe courtesy of Anna Thomas, author of three fabulous vegetarian cookbooks, including The New Vegetarian Epicure.

This pasta dish is utter simplicity, formed around the fabulous vegetables that combine the harvest of your garden (or the farmers’ market) - eggplants, peppers, onions, basil, tomatoes, all full of the voluptuous flavors of midsummer.

A salad of your favorite greens can be served as a first course; add a good chewy country loaf, and that’s all that is needed for food. Open a bottle of Chianti or a spicy-fruity California Zinfandel, and relax with this simple meal in the lingering twilight of a hot summer day.
- Anna Thomas

SUMMER VEGETABLE PASTA

The delicious taste of this vegetable-rich dish comes from cooking the onions forever, the eggplant and peppers a few minutes, and the tomatoes not at all - they’re barely heated. Pungent olives and spicy red pepper flakes add a kick, and the result is just what you want on a summer evening with a bottle of red wine and a country loaf.

INGREDIENTS:
2 firm young eggplants (about 1/4 lbs.)
salt
2 large yellow onions
2 Tbs. olive oil
4-6 Italian red and green peppers (1 lb.)
6 cloves garlic
12 Kalamata olives
6-8 ripest red tomatoes (2 lbs.)
2-3 Tbs. coarsely chopped fresh basil
black pepper
1/2 tsp. hot red chili pepper flakes
1 lb. penné or ziti noodles

Optional: big shavings of Parmesan cheese

Wash, trim and cut the eggplant in 1/2-inch cubes. Sprinkle it with salt and leave it in a colander to drain for about 1/2 hour as you proceed with the rest.

Roughly chop the onions and cook them slowly in 1 tablespoon of the olive oil, with a dash of salt, stirring occasionally, until they are melted into a carmel-colored marmalade.

Meanwhile, trim and seed the peppers and cut them into thin, inch-long strips. Chop the garlic, and slice the olives off their pits. Cut the tomatoes into chunks, keeping all their juice.

Press the eggplant gently to release excess water. Then heat the remaining olive oil in your largest non-stick skillet and sauté the peppers, eggplant, and garlic in it, stirring frequently over high heat until the vegetables are just tender and beginning to spot, about 5-7 minutes. Add the caramelized onions and cook everything together for a couple more minutes. Stir in the olives, basil, additional salt if you need it, a few grinds of black pepper, and the chile flakes. Now remove the mixture from the heat.

Cook the pasta in several quarts of boiling salted water until it is al dente. About 2 minutes before the pasta is ready to drain, replace the skillet of vegetables on a high flame and stir in the chopped tomatoes and their juice. Stir over maximum heat just until everything is thoroughly hot. Drain the pasta, add it to the skillet, toss everything together, and serve at once (big shavings of Parmesan cheese could be passed at the table, but aren’t absolutely necessary).

Serves 4-6. If you are serving appetizers, or a substantial salad, you will probably have 6-8 servings.