Crab Louie

Servings: 4
Preheat: 0
Prep Time: 1 hour

The dressing is excellent.


1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sweet smoked paprika
1/4 teaspoon chili powder
Salt and freshly ground pepper

3/4 pound asparagus
Two 6-ounce romaine hearts, cut crosswise
1/2 inch thick
One 6-ounce seedless cucumber, thinly sliced or cut into spears
4 large radishes, thinly sliced
4 medium tomatoes, cut into wedges (optional)
4 hard-cooked eggs, cut into wedges
1 pound crabmeat, preferably Dungeness


In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes.

In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.

Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.

Cheesecake Brownies

Servings: one 9 inch or 8 inch square pan
Preheat: 350
Prep Time: 
Source: David Lebovitz – Adapted from Ready for Dessert. If you like higher brownies, use an 8 inch pan

Fabulous brownies – chocolate and cream cheese


For the brownies
6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder, natural or Dutch process
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips

For the cheesecake topping
8 ounces (225g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract


1. Line a 9-inch (23cm) or 8-inch (20cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
2. Preheat oven to 350 degrees (180C).
3. In a medium saucepan, to make the brownie batter, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
5. In a separate bowl for the cheesecake topping, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter. Rap the pan on a countertop a few times to let the batter and swirl settle together.
7. Bake until the batter in the center of the pan feels just set, 35 to 40 minutes.

Let cool, then lift the brownies out holding the foil and peel it away. Cut the brownies into squares.
Storage: These cheesecake brownies will keep in an airtight container for a couple of days. They also freeze well for up to two months. I recommend freezing them individually so you can remove them one at a time.

Persimmon Bread

Servings: Two 9-inch (23cm) Loaves
Preheat: 350
Prep Time: 
Source: David Lebovitz / James Beard

Using the higher amount of sugar will produce a moister and, of course, sweeter bread.Adapted from Beard on Bread by James Beard.

Fabulous around Thanksgiving with really soft persimmons


3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)


1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350ºF (180ºC) degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Cranberry Upside down Cake

Servings: 8
Preheat: 350
Prep Time: 1 hour
Source: Alice Waters

Fabulous cake for Thanksgiving. Bake 25 to 30 minutes.


For the topping:

4 tablespoons ( 1/2 stick) unsalted butter

3/4 cup brown sugar

9 ounces (2 2/3 cups) fresh cranberries

1/4 cup fresh orange juice

For the batter:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup sugar

1 teaspoon vanilla extract

2 eggs, separated

1/2 cup whole milk

1/4 teaspoon cream of tartar.


1. To prepare topping: In a 9-inch round cake pan over low heat, melt butter and add brown sugar. Stir sugar until it dissolves, swirling pan to coat bottom. When sugar starts to caramelize, remove pan from heat and allow to cool.

2. In a small bowl, combine cranberries and orange juice. Toss to coat berries well. Spread berries evenly in pan, and sprinkle with any juice remaining in bowl. Set pan aside, and prepare the cake batter.

3. To prepare batter: Preheat oven to 350 degrees. In a large mixing bowl, sift together flour, baking powder and salt. Set aside.

4. Using an electric mixer, cream butter with sugar until pale, light and fluffy. Add vanilla, and beat in egg yolks one at a time, scraping bowl once or twice. Add flour mixture alternately with milk, ending with dry ingredients. Set batter aside.

5. Using electric mixer, whisk egg whites with cream of tartar just until whites are stiff enough to hold a slight peak. Fold whites into batter 1/3 at a time. Spoon batter into prepared pan, and spread it evenly over cranberries. Bake until top is browned and cake pulls away slightly from edges of pan, 25 to 35 minutes. Let cake cool for 15 minutes before turning onto cake plate. Serve with slightly sweetened whipped cream, flavored, if desired, with orange liqueur.

Pasta Puttanesca

Servings: 3
Preheat: 0
Prep Time: 30 minutes

Use canned plum tomatoes if you can. Fresh tomatoes don’t lend the same flavor to this pasta. To get them to the right consistency for the tomato puree called for in the recipe, remove them from the can and crush them with a fork or by hand. Also note that the sliced garlic is added to the oil cold. If you add minced garlic to hot oil, it can burn very quickly.I always rinse capers, whether they are salt-packed or in brine. Then I squeeze them dry before using them. The brine has particular flavor that, to me, distracts from the capers. If using salt-packed anchovies, those should be rinsed as well. Anchovies packed in oil don’t need to be rinsed.You can start the pasta before you begin making the sauce, although if making this for the first time, it’s probably easier to make the sauce, set it aside, then rewarm it again before adding the warm pasta and a bit of the pasta water, until you get the rhythm down. Make sure to reserve some of the pasta water to finish the pasta in the tangy tomato sauce.


3 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and thinly sliced
3-4 anchovy filets, minced
2 tablespoons capers, coarsely chopped
1/4 teaspoon red pepper flakes
1/3 cup (40g) chopped, pitted black olives, preferably oil cured
1 3/4 cups (14oz can, 390g) tomato puree (see headnote)
1 1/2 tablespoons tomato paste
7 ounces (200g) dried pasta


1. Make the sauce by putting the olive oil, garlic, and minced anchovies in a large, wide skillet. Heat the pan over medium heat, cooking the garlic and anchovies, stirring frequently, until the garlic is lightly browned and the anchovies are very soft and almost melting, about 2 minutes.Meanwhile, heat a large pot of water to cook the pasta in.
2. Add the olives, capers, and red pepper flakes to the skillet, and stir for a minute, then add the tomatoes and tomato paste. Continue to cook, and stir, until the sauce is a deeper red color and the consistency of warm jam, which will take a couple of minutes. You want it wet and loose, but not watery. Remove from heat and set aside.
3. When the pasta water is boiling, add the pasta and cook it until it’s al dente. Just before the pasta is ready, rewarm the sauce. Drain the pasta, reserving some of the water, and add the pasta to the sauce warming in the pan, as well as 1 to 2 tablespoons of the reserved pasta water, stirring until the sauce coats the pasta and everything is heated through.

Serving: The pasta doesn’t really need any accompaniment so I don’t serve it with cheese or another else on top.

Storage: The sauce can be made 2-3 days in advance and refrigerated.

Variations: Some people add a bit of fresh, chopped parsley to the sauce, or dried oregano. I don’t, but you’re welcome to.

Chicken with Mustard

Servings: 4 to 6
Preheat: 0
Prep Time: 1 hour
Source: My Paris Kitchen by David Lebovitz

This one-pan meal is a perfect fit for your largest, most extravagant pot. This dish requires you to brown the thighs and legs. Unless you have a very large skillet or a Dutch oven, fry the chicken in batches—you want them to have room to brown, not steam, which overcrowding creates. This dish is best served with a tangle of Herbed fresh pasta, which is exactly the right vehicle for sopping up the delicious sauce, or celery root puree.


½ cup (135g), plus 3 tablespoons Dijon mustard
¼ teaspoon sweet or smoked paprika
Freshly ground black pepper
¾ teaspoon sea salt or kosher salt
4 chicken thighs and 4 legs (8 pieces, total)
1 cup (100g) diced smoked thick-cut bacon
1 small onion, peeled and finely diced
1 teaspoon fresh thyme leaves, or ½ teaspoon dried
1 cup (250ml) white wine
1 tablespoon whole mustard seeds or grainy mustard
2 to 3 tablespoons crème fraîche (page 327) or heavy cream
Warm water (optional)
Chopped fresh flat-leaf parsley or chives, for garnish


Mix ½ cup (135g) of the Dijon mustard in a bowl with the paprika, a few generous grinds of the pepper mill, and the salt. Toss the chicken pieces in the mustard mixture, lifting the skin and rubbing some of it underneath.

Heat a wide skillet with a cover or a Dutch oven over medium-high heat and add the bacon. Cook the bacon, stirring frequently, until it’s cooked through and just starting to brown. Remove the bacon from the pan and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pan, discarding the rest. Add the onion and cook for about 5 minutes, until soft and translucent. Stir in the thyme, and let cook for another few minutes, and then scrape the cooked onion into a bowl.

Add a little bit of olive oil to the pan, if necessary, and place the chicken pieces in the pan in a single layer. (If they don’t all fit, cook them in two batches.) Cook over medium-high heat, browning them well on one side, then flip them over and brown them on the other side. It’s important to get the chicken nicely colored as the coloring—as well as the darkened bits on the bottom of the pan, called the fond—will give the finished sauce its delicious flavor.

Remove the chicken pieces and put them in the bowl with the onions. Add the wine to the hot pan, scraping the darkened bits off the bottom with a sturdy flat utensil. Return the chicken pieces to the pan along with the bacon and onions. Cover and cook over low to medium heat, turning the chicken in the sauce a few times during cooking, until the chicken is cooked through, about 15 minutes. Check doneness by sticking a knife into the meat next to the thigh bone; if it’s red, continue cooking for a few more minutes.

Remove the pot from the heat and stir in the 3 tablespoons Dijon mustard, the mustard seeds, and the crème fraîche. If the sauce has reduced and is quite thick, you can thin it with a little warm water. Sprinkle chopped parsley over the top and serve.

Green Tomato Brownies

Servings: 2 dozen brownies
Preheat: 375
Prep Time: 45 min
Source: A Taste of Home

People will not believe how wonderful these bars are. They have a unique flavor which people will come back for more.


4 cups finely chopped green tomatoes
2 cups packed brown sugar, divided
2 tablespoons lemon juice
1 teaspoon lemon extract
3/4 cup butter, softened
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
1/2 cup chopped walnuts


Drain tomatoes on paper towels for 10 minutes. In a saucepan, combine tomatoes, 1 cup of brown sugar and lemon juice. Simmer, uncovered, for 20-25 minutes or until thickened. Remove from the heat and stir in extract; set aside.

In a bowl, cream the butter and remaining brown sugar. Add flour, baking soda and salt; mix well. Stir in oats and nuts. Press 2-1/2 cups on a greased 13-in. x 9-in. baking pan. Spread tomato mixture over crust. Crumble remaining oat mixture on top. Bake at 375° for 30-35 minutes or until golden brown. Cool.

Spicy Tomato and Squid Pasta

Servings: 2 (recipe says 4, but it probably isn’t enough for 1 lb pasta)
Preheat: 0
Prep Time: 45 min

I altered this recipe, and cooked the squid for 30 minutes *in the sauce*, so the flavor is preserved and it gets soft.

Note, there are variations on this at


3 Tbs. olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
1/4 tsp. red pepper flakes
2 Tbs. minced fresh flat-leaf parsley
1/4 tsp. anchovy paste or one filet
1 can (14.5 oz.) crushed tomatoes with juice
Salt, to taste, plus 2 Tbs.
Freshly ground black pepper, to taste
1 lb. gemelli, fusilli or other spiral-shaped pasta
1 lb. cleaned squid, bodies cut into strips or rings


In a large fry pan over medium-low heat, warm the oil. Add the onion and sauté for 2 minutes. Add the garlic, red pepper flakes and 1 Tbs. of the parsley, and cook, stirring frequently, until the onion starts to color but not brown, about 30 seconds. Stir in the anchovy paste or filet and tomatoes and sauté until slightly thickened, 2 to 3 minutes. Season the sauce with salt and black pepper. Add squid and simmer for 30 minutes.

Cherry Pie

Servings: 12
Preheat: 425
Prep Time: 4 hours

Killer cherry pie. I modified recipe slightly


4 lbs fresh cherries (a full tub from Costco)
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 teaspoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie (see Pate Brisee recipe)
1 1/2 tablespoons butter, to dot
1 tablespoon demera sugar, to sprinkle


This step can be done the day before. Pit cherries. Cut in half to ensure that no pits remain. Place cherry halves in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, drain cherries and cook juice further to reduce the liquid.

Preheat the oven to 425 degrees F.

Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust with milk. Place top crust on and flute the edge of the pie. Brush top with milk and sprinkle with sugar. Make a slit in the middle of the crust for steam to escape.

Bake for about 15 minutes, then reduce heat to 375. Bake another 35-50 minutes until crust is brown and filling starts to bubble. Remove from the oven and place on a rack to cool for 3 hours.

Gwyneth’s Chicken Burgers, Thai Style

Servings: 4
Preheat: 0
Prep Time: 15 minutes
Source: People Magazine, April 24, 2013


1 1b. ground chicken (preferably dark meat)
2 garlic cloves, very finely minced
½ cup cilantro, finely chopped
2 shallots, very finely minced
1 tsp. very finely minced red pepper, or red chili if you like it hot
2 tsp. fish sauce
½ tsp. coarse sea salt
1 tsp. freshly ground black pepper
2 tbsp. canola, grapeseed or safflower oil


1. Thoroughly mix the chicken with the garlic, cilantro, shallots, red chili, fish sauce, salt, and pepper. Form the mixture into 4 burgers, each about ¾-inch thick.

2. Heat a grill or grill pan over medium heat. Rub each burger on both sides with a bit of oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch.