Soup and the City

1
Soup and the City
2
Table of Contents

• Appetizers..p. 3
• Soups..p. 4
• Entrées and Sides.p.12
• Salads.p.14
• Breads.p.16
• Desserts..p.20
• Drinks..p. 27

3

• ROASTED RED PEPPER HUMMUS
• 1 large roasted red bell pepper, seeded, and
  skinned
• 1 15 ounce can chick peas
• 1 garlic clove
• ¼ cup lemon juice
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro (or parsley)
• 1 tablespoon soy sauce
• 1 ½ teaspoons ground cumin
• ½ teaspoon ground red pepper
• 1/8 teaspoon salt
• Put all ingredients in a food processor and
  process until smooth, stopping to scrape the
  sides down.

4
CHEESE TORTELLINI SOUP WITH CANNELLINI, KIELBASA,
AND KALE

• For a change of pace, use purchased tortellini
  filled with pumpkin instead of cheese.
• 2 tablespoons olive oil12 ounces fully cooked
  smoked kielbasa sausage, thinly sliced1 onion,
  chopped1 cup chopped fresh fennel bulb4 garlic
  cloves, minced1 1/2 tablespoons chopped fresh
  thyme1/2 teaspoon dried crushed red pepper10
  cups canned low-salt chicken broth4 cups chopped
  kale (1/2 bunch) 1 15-ounce can cannellini
  (white kidney beans), rinsed, drained1 9-ounce
  package cheese tortellini
• 1 cup grated Asiago cheese or Parmesan cheese
• Heat oil in heavy large pot over medium-high
  heat. Add next 6 ingredients and sauté until
  vegetables are soft and kielbasa is brown, about
  12 minutes. Add broth and bring to boil. Stir in
  kale and cannellini. Reduce heat to low and
  simmer until kale is wilted, about 4 minutes.
  (Can be made 1 day ahead. Cool slightly cover
  and refrigerate. Bring to simmer before
  continuing.) Add tortellini to soup. Simmer until
  pasta is just tender but still firm to bite,
  about 5 minutes. Ladle soup into bowls. Serve,
  passing cheese separately. Available at Italian
  markets, specialty foods stores and some
  supermarkets. Serves 6.

"The only thing I've ever successfully made in
the kitchen is a mess. And several small fires."
- Carrie
5
MEXICAN MEATBALL SOUP WITH RICE AND CILANTRO

• Be sure to put out hot sauce for those who like
  extra heat.
• 2 tablespoons olive oil2 3/4 cups chopped
  onions4 garlic cloves, minced2 small bay
  leaves5 14 1/2-ounce cans beef broth1 28-ounce
  can diced tomatoes in juice1/2 cup chunky tomato
  salsa (medium-hot) 1/2 cup chopped fresh
  cilantro 1 pound lean ground beef1/4 pound bulk
  pork sausage6 tablespoons yellow cornmeal1/4
  cup whole milk 1 large egg1/2 teaspoon salt1/2
  teaspoon ground black pepper1/2 teaspoon ground
  cumin
• 1/2 cup long-grain white rice
• Heat oil in heavy large pot over medium-high
  heat. Add 1 3/4 cups onions, 2 garlic cloves and
  bay leaves sauté 5 minutes. Add broth, tomatoes
  with juices, salsa and 1/4 cup cilantro bring to
  boil. Cover and simmer 15 minutes. Meanwhile,
  combine ground beef, pork sausage, cornmeal,
  whole milk, egg, salt, pepper, cumin, then
  remaining 1 cup onions, 2 garlic cloves and 1/4
  cup cilantro in medium bowl. Mix well. Shape meat
  mixture by generous tablespoonfuls into 1- to 1
  1/4-inch balls. Add rice and meatballs to soup
  and bring to boil, stirring occasionally. Reduce
  heat, cover and simmer until rice and meatballs
  are tender, stirring occasionally, about 20
  minutes. Season to taste with salt and pepper.
  Ladle soup into bowls and serve. Makes 6 to 8
  (main-course) servings

Mr. Big. The name says it all.
6
Chinese Tomato Soup with Shrimp

• Serves 4
• 1 tablespoon chili oil
• 1 cup chopped onions
• 1 tablespoon minced garlic
• 1 10 ounce can Campbells tomato soup
• ¼ pound frozen, peeled, and deveined shrimp
• ¼ cup water chestnuts, drained
• 1 scallion, minced
• ½ teaspoon toasted sesame oil
• ¼ teaspoon ground white pepper
• ¼ cup frozen peas
• Salt, if needed
• ¼ cup minced fresh cilantro
• 1. Heat a medium saucepan over high heat. Add
  the chili oil and onions, and sauté, stirring,
  until the onion is translucent, about 5 minutes.
  Stir in the garlic and cook until the garlic
  begins to brown, about 3 minutes.
• 2. Pour the soup plus 1 can of water over the
  onion mixture. Add the shrimp, water chestnuts,
  scallion, sesame oil, and pepper, and boil gently
  just until the shrimp turn pink, 3 to 5 minutes.
  Stir in the frozen peas and heat through. Season
  to taste with the salt, if needed. Ladle into
  soup bowls, garnish with the cilantro, and serve.

"Do any of you have a completely unremarkable
friend or maybe a houseplant I could go to dinner
with on Saturday night?" - Miranda
7
THAI COCONUT MILK SOUP WITH CHICKEN, LEMONGRASS,
AND CILANTRO

• Makes 4 servings
• 2 cups cooked rice (minute rice works fine)
• 1 tablespoon Asian roasted sesame oil
• 1 tablespoon unsalted butter
• ½ cup chopped onion
• 1 stalk fresh lemongrass, trimmed and coarsely
  chopped (or 3 stalks dried lemongrass)
• 1 tablespoon minced fresh ginger
• ½ teaspoon red pepper flakes
• Two 14 ½ ounce cans chicken broth
• ½ cup vegetable broth
• 1 pound chicken cutlets (or breasts)
• 1 ¼ cups light Thai coconut milk
• 2 tablespoons Asian fish sauce
• 1 cup coarsely diced mushrooms
• ½ cup seeded and diced firm-ripe tomato
• 1 large scallion, trimmed and thinly sliced
  (include green tops)
• 3 tablespoons coarsely chopped fresh cilantro

8
CURRIED CARROT SOUP WITH SHRIMP

• Makes 4 to 6 servings
• 3 tablespoons extra-virgin olive oil
• One 1-pound package peeled baby-cut fresh carrots
• 4 medium-size leeks, trimmed, washed well, and
  thinly sliced
• 2 large garlic cloves
• One 3-inch sprig fresh rosemary or ½ teaspoon
  dried rosemary, crumbled
• Two 3-inch sprigs fresh lemon thyme or ½ teaspoon
  dried thyme, crumbled
• One 2-inch strip orange zest
• 2 to 4 teaspoons curry powder (depending on how
  hot you like things)
• 1 tablespoon minced mango chutney
• One 14 ½ ounce can each chicken broth and beef
  broth
• One 12 ounce can evaporated skim milk
• ¾ pound shelled and deveined small raw shrimp
• Salt and freshly ground black pepper
• ¼ cup coarsely chopped Italian (flat-leaf)
  parsley
• 1. Preheat oven to 450 degrees. Place oil,
  carrots, leeks, garlic rosemary, thyme, and
  orange zest in medium-size Dutch oven, turning
  vegetables to coat. Set uncovered in oven and
  roast 20 minutes, stirring twice.
• 2. Transfer to stovetop, set over moderate heat,
  and mix in curry powder. Add chutney, then
  chicken and beef broths bring to a boil, then
  cover and boil gently until vegetables are soft,
  about 20 minutes.

9
CREAMY EGGPLANT, CANNELLINI BEAN AND RICOTTA SOUP

• Serves 6
• 10 oz. cannellini beans, soaked overnight
• 4 large eggplants
• 1 tablespoon olive oil
• 2 cloves of garlic, finely chopped
• 1-2 small dried red chilies, crushed or chopped
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 2 cups chicken or vegetable stock
• 9 ounces fresh ricotta cheese
• salt and freshly ground pepper
• extra-virgin olive oil
• Rinse the soaked cannellini beans, put in a large
  pot. Cover with water, bring to a boil, and
  simmer for about 1 hour or until tender.
• Preheat the oven to 475 degrees. Prick the
  eggplants with a knife, lay them on a baking
  tray, and bake them whole for about 40 minutes.
• Heat the olive oil in a deep pan and cook the
  garlic, chilies, basil and parsley until the
  garlic is softened but not colored. Cut the
  baked eggplant in half and scrape all the
  sweet-smelling insides into the pan. Add the
  cooked beans and the stock. Bring to the boil
  and simmer for 20 minutes. Remove half the soup,
  puree it and return it to the pot. Stir it and
  season well. It should be creamy, gutsy and
  reasonable thick. Season the ricotta with salt
  and pepper, break it up and stir it into the sup.
• Drizzle each bowl with some really good peppery
  extra-virgin olive oil as you serve it, and eat
  with some warm fresh crusty bread.

10
SWEET POTATO SOUP

• 2 tablespoons unsalted butter
• 1 medium onion, coarsely cut
• 2 garlic cloves
• 3 medium sweet potatoes, peeled and quartered
• 4 cups chicken stock
• ½ cup plus 2 tablespoons honey
• ½ cup crème fraiche, or heavy cream
• 2 tablespoons pureed canned chipotles
• Salt and fresh ground pepper
• Garnish
• Two 6 blue corn tortillas, cut into ½ inch
  squares
• Two 6 yellow corn tortillas, cut into ½ inch
  squares
• 1. In a large saucepan over medium heat, melt
  the butter and sweat the onion and garlic for 5
  minutes, or until translucent. Raise the heat to
  high, add the sweet potatoes and stock, and bring
  to a boil. Lower the heat to medium and simmer
  for about 30 minutes.
• 2. Remove from the heat and add the honey, crème
  fraiche, pureed chipotles, and salt and pepper to
  taste. Puree in a food processor and set aside.
  May be made up to 2 days ahead to this point and
  refrigerated. Reheat before serving.
• 3. Fry or bake tortillas until crispy.
• Divide the soup among 8 bowls. Sprinkle each
  with a handful of tortilla squares and garnish
  the center of each with sour cream, to taste.
• Serve warm.

"Some people are settling down, some people are
settling and some people refuse to settle for
anything less than butterflies."  - Carrie
11
SOUP NAZIS INDIAN MULLIGATAWNY SOUP

• 12 cups water (approx.)
• 6 cups chicken stock2 potatoes, peeled
  sliced2 carrots, peeled sliced2 stalks
  celery, with tops2 cups peeled diced eggplant
  (about 1/2 of an eggplant)1 medium onion,
  chopped1 cup frozen yellow corn2/3 cup canned
  roasted red pepper, diced1/2 cup tomato
  sauce1/2 cup shelled pistachios1/2 cup roasted
  cashews1/2 cup chopped fresh Italian parsley1/4
  cup lemon juice1/4 cup butter3 tablespoons
  sugar1/2 teaspoon curry powder1/2 teaspoon
  pepper1/4 teaspoon thyme1 bay leafdash
  marjoramdash nutmeg1. Combine all ingredients
  in a large pot over high heat.2. Bring to a
  boil, then reduce heat and simmer for 4-5 hours
  or until soup has reduced by more than half, and
  is thick and brownish in color. It should have
  the consistency of chili. Stir occasionally for
  the first few hours, but stir often in the last
  hour. The edges of the potatoes should become
  more rounded, and the nuts will soften. Serve
  hot. Makes 4-6 servings.

"We were having one of those great first dates
you can only have when it's not an actual date." 
- Carrie
12
CARROT AND SPINACH LASAGNA WITH LEMON SAUCE

• 1 hour to assemble, 45 mins. To bake Lemon Sauce
• ½ cup dried apricots 1 tablespoon unsalted
  butter
• 1 lb. Spinach, washed and stemmed 1 tablespoon
  all-purpose flour
• 8 carrots, peeled and sliced v. thin 2 c.
  low-fat or nonfat milk
• ½ c. fresh OJ 1 teaspoon finely grated lemon
  zest
• 1 bay leaf Pinch ground nutmeg
• 2 cups part-skim ricotta cheese
• 1 ½ c. grated imported Parmesan or Gruyère
• Pinch ground nutmeg
• 1 tablespoon extra virgin olive oil
• 1 small white onion, minced
• 1 large egg, lightly beaten
• ½ lb.fresh lasagna noodles
• Put apricots in a saucepan and add enough water
  to cover by several inches. Simmer, cover, and
  continue to simmer, over medium-low heat, until
  apricots are v. soft, about 40 mins.
• Meanwhile, chop the spinach coarsely and place in
  a large saucepan with about 2 tablespoons of
  water. Cover and steam over low heat until its
  turned bright green, about 4 mins.
• In large saucepan combine carrots, OJ, and bay
  leaf. Add water to cover and bring to boil over
  high heat. Turn head down to medium and simmer
  until carrots are cooked through and v. soft, 15
  to 20 mins. Drain off remaining liquid, discard
  bay leaf, and puree carrots in a food processor
  or blender.
• In large mixing bowl, stir together carrot purée,
  half ricotta, half Parmesan or Gruyère, and pinch
  of nutmeg.
• Drain apricots and puree them in a food processor
  or blender. Stir them into carrot mixture and set
  aside

13
SWEET POTATO CASSEROLE (from Gretchens Aunt
Carol)

• 3 cups cooked, mashed sweet potatoes
• 1 cup sugar
• ½ cup melted butter or margarine
• 2 eggs, well beaten
• 1 teaspoon vanilla extract
• 1/3 cup milk
• (You can easily increase this recipe by a forth
  or a half or more)
• Topping
• 1 cup brown sugar, firmly packed
• ½ cup flour
• 5 tablespoons melted butter or margarine
• 1 cup chopped pecans
• (Topping has already been doubled for full
  coverage of casserole dish)
• Combine sweet potatoes, sugar, butter, eggs,
  vanilla and milk mix well. Spoon into 13x9
  casserole dish. Cover with topping. Bake at 350
  degrees for 25 minutes. To make topping, combine
  all ingredients, mixing well. Sprinkle on top of
  sweet potatoes.

"That's another reason I love New York. Just like
that, it can go from bad to cute."  -Carrie
14
MALAY RICE SALAD

• 4 cups water
• 1 ½ teaspoons salt
• 2 cups uncooked jasmine, basmati, or other
  long-grain white rice
• 12 cilantro stems
• 2 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 1 to 2 small hot red chile peppers, niced
• 2 dried or fresh kaffir lime leaves, ground in a
  mortar or spice mill, or ½ teaspoon grated lime
  rind
• 2 tablespoons canola or corn oil
• 2 to 3 tablespoons fish sauce, or 1 teaspoon salt
• 1/3 cup shredded coconut (fresh or dried, but not
  sweetened)
• 1/3 cup dry-roasted, unsalted cashews or peanuts
• 2 carrots, peeled and minced
• 1 ½ cups chopped fresh pineapple
• 1. In a large saucepan, bring the water and salt
  to a boil. Add the rice, and stir. Cover the
  pan, and bring the rice to a boil. Then turn the
  heat to the lowest setting, and cook the rice for
  20 minutes. Uncover the pan, and set it aside
  until youre ready to mix the salad.
• 2. While the rice is cooking, prepare the
  dressing Soak the cilantro stems in lukewarm
  water for 5 minutes, then drain and mince. In a
  bowl, combine the chopped cilantro, garlic,
  ginger, chiles, kaffir lime leaves or lime rind,
  oil, lemon juice, and the fish sauce or salt.
  Mix well.
• Transfer the warm rice to a large bowl. Add the
  shredded coconut, the nuts, the carrots, and the
  pineapple. Toss well, add the dressing and
  season with salt and pepper, if you like. Serves
  6.
• You can make the salad ahead and refrigerate it,
  but let it sit at room temperature 15-20 minutes
  before serving.

"Okay, so you're not Heidi Klum, but you're the
'modeliest' of the real people."  - Stanford
15
MEXICAN-STYLE CHICK-PEA SALAD

• 2 canned chipotle chiles in adobo3 fresh
  jalapeño chiles1 medium onion2 garlic cloves3
  medium vine-ripened tomatoes4 cups drained
  canned chick-peas (two 19-ounce cans)1/4 cup
  extra-virgin olive oil1/4 cup fresh lime juice
  plus additional to taste3 tablespoons chopped
  fresh cilantro leavesfreshly ground black pepper
  to taste available at some specialty foods
  shops. Rinse chipotles.
• Wearing rubber gloves, separately seed and mince
  chipotles and jalapeños. Mince onion and garlic.
  Peel, seed, and chop tomatoes. Rinse and drain
  chick-peas and in a large bowl stir together all
  ingredients except additional lime juice. Chill
  salad, covered, at least 2 hours and up to 1 day.
  Season salad with salt and add additional lime
  juice. Serve salad at cool room temperature.
  Serves 6 as a side dish

16
CORN MUFFINS WITH CHILE SPREAD

• Muffins
• 1 (6.5 to 8.5 oz.) package corn muffin mix (I
  like Jiffy best)
• Milk
• Egg, if required by mix
• Butter, if required by mix
• ½ cup shredded cheddar cheese
• 3 tablespoons finely chopped
• red bell pepper
• 1 can diced green chilies
• Chile Spread
• I make this by feel
• Butter
• 1 can diced green chilies
• 1 tablespoon Pampered Chef southwestern seasoning
  (you could use a dash of dried red pepper, chili
  powder, garlic powder, onion flakes and salt
  instead)
• Heat oven to 400 degrees. Spray muffin cups with
  nonstick cooking spray.

"You exchanged keys, that's big!"  - Charlotte
"No, that's the opposite of Big."  - Carrie
17
HOT AND SASSY CORN BREAD

• 1 cup stone-ground yellow cornmeal
• ¾ cup unbleached all-purpose flour
• ¼ cup whole-wheat flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ½ teaspoon baking soda
• Freshly ground black pepper, to taste
• 1 cup canned cream-style corn
• ½ cup fresh or frozen corn kernels, thawed if
  frozen
• ½ cup sour cream
• ½ cup milk
• 2 eggs, lightly beaten
• 2 tablespoons vegetable oil
• 1 tablespoon packed brown sugar
• 1 to 2 fresh jalapeno peppers, minced
• 1. Preheat the oven to 400 degrees. Butter an
  8-inch square baking pan.
• 2. Toss the dry ingredients together in a mixing
  bowl.
• 3. In another bowl, stir the cream-style corn
  and all the remaining ingredients together until
  smooth. Add half the liquid mixture to the dry
  mixture, stirring just until blended. Add the
  remaining liquid and again stir until just
  blended. Pour the batter into the prepared pan.

18
Naan (From Vegetarian Planetyummy veggie
cookbook!)

• 1 teaspoon dry yeast
• 1 ¼ c. warm water
• 3 c. unbleached white flour, plus a bit more for
  kneading
• 1 ½ teaspoons salt
• 1 tablespoon olive oil
• 1 ¼ c. minced scallions
• 1 egg beaten with 2 tablespoons water
• 1 teaspoon cumin seeds
• Dissolve yeast in the warm water and let mixture
  sit for 10 minutes. In a large bowl, combine 3
  cups flour and the salt.
• Add olive oil to the yeast water. Pour the yeast
  water over the flour, and stir well with a sturdy
  spoon. Once the dough comes together, spoon it
  out onto a floured surface.
• Knead the dough for 5 to 8 minutes, adding flour
  as needed to keep the dough from sticking. But
  be careful not to add to much flour the dough
  should remain quite soft and slightly tacky.
  Once the dough is smooth and supple, place it in
  a greased bowl and cover it with a damp towel.
  Let the dough rise in a warm place until it is
  doubled in bulk, which usually takes a little
  over an hour.
• Punch the dough down, and turn it out onto a
  lightly floured surface. Put the scallions on
  top, and knead the dough to incorporate them
  well. Cut the dough into 3 equal pieces. Form
  each piece into a ball, and let the balls of
  dough rest for 20 mins.
• Place a baking stone or 2 baking sheets in the
  oven. Preheat the oven to 500. Sprinkle the
  cumin seeds onto your work surface, and roll each
  ball of dough into the seeds so that they are
  transferred to the dough. With a rolling pin,
  flatten the balls into 9-inch rounds with the
  seeds all on one side. Place the rounds on
  well-floured baking sheets, seed side up. Let
  them rest for 10 minutes.
• Slide the dough onto the baking stone or heated
  baking sheets. Bake the rounds in the oven for 8
  to 10 mins, rotating them in the oven, if
  necessary, for even cooking. Eat the bread warm
  with olive oil, if you like.

19

• PESTO TWISTER BREAD
• Follow your favorite bread recipe, but do not
  bake it. Divide your dough into 2 equal parts.
  Roll or push out each piece of the dough into a
  squarish sheet ½ inch high and 12 inches long.
  Smear pesto generously over the dough and roll up
  like a jelly roll. Then with a really sharp
  knife cut across into 1 ½ inch slices. Place the
  slices close together on a greased baking tray,
  cut side upward. Preheat the oven to 425
  degrees. Bake for 15-20 minutes. Allow to cool
  30 minutes before eating.
• GARLIC PARMESAN POPOVERS 2 large eggs3/4 cup
  milk1/4 cup water1 cup minus 2 tablespoons
  all-purpose flour1/2 teaspoon salt 1 large
  garlic clove1/2 cup freshly grated Parmesan
  (about 1 1/2 ounces)
• Preheat oven to 375.F. Generously grease six
  2/3-cup popover tins or nine 1/2-cup muffin tins.
  In a bowl whisk together eggs, milk, and water.
  Add flour and whisk mixture until combined well
  but still slightly lumpy. Mince garlic and mash
  with salt. Whisk garlic paste into batter and
  divide half of batter among tins. Sprinkle 1/4
  cup Parmesan over batter in tins and divide
  remaining batter among tins. Sprinkle remaining
  1/4 cup Parmesan over popovers and bake in lower
  third of oven 45 minutes. Cut a slit about 1/2
  inch long on top of each popover with a small
  sharp knife and bake 10 minutes more. (Popovers
  will not rise much because of Parmesan). Makes 6
  large or 9 medium popovers.

20
SOUR CREAM CAKE WITH CARDAMOM AND PISTACHIOS

• Perfect with a cup of tea, especially a nicely
  spiced Indian chai.
• 2 cups all purpose flour1 1/8 teaspoons ground
  cardamom3/4 teaspoon baking soda1/2 teaspoon
  salt1/8 teaspoon ground cinnamon1 cup plus 2
  teaspoons sugar6 tablespoons (3/4 stick)
  unsalted butter, room temperature4 large eggs1
  teaspoon vanilla extract1 cup sour cream1/2 cup
  coarsely chopped roasted unsalted pistachios
  (about 3 ounces)
• Preheat oven to 350F. Butter 8-inch-diameter
  cake pan with 2-inch-high sides. Dust with flour
  tap out excess. Sift 2 cups flour, ground
  cardamom, baking soda, salt and ground cinnamon
  into medium bowl. Using electric mixer, beat 1
  cup sugar and 6 tablespoons butter in large bowl
  until well blended. Beat in eggs 1 at a time. Mix
  in vanilla extract. Fold in dry ingredients
  alternately with sour cream in 3 additions each.
  Transfer batter to prepared cake pan. Sprinkle
  with chopped pistachios, then remaining 2
  teaspoons sugar.
• Bake cake until top begins to crack and tester
  inserted into center comes out clean, about 1
  hour. Cool cake in pan on rack 30 minutes. Turn
  cake out onto rack and cool completely. (Can be
  made 1 day ahead. Cover and let stand at room
  temperature.) Cut cake into wedges and serve.
• Serves 8.

21

• JENNS WINE BISCUITS
• 1 cup sugar
• 4 ½ cups flour
• 3 tablespoons baking powder
• 1 cup oil
• 1 cup red wine
• 2 tablespoons vanilla
• 1 egg white, beaten
• Mix dry ingredients together, then add the wet
  ingredients and mix well. Using about 1
  tablespoon of dough, roll into a thin tube and
  then make into a pinwheel. Repeat with remaining
  dough. Place biscuits on an ungreased cookie
  sheet and brush with egg wash. Bake at 350
  degrees for 20 minutes.
• DATE NUT BARS (from Gretchens Mom)
• 1 egg
• ½ cup sugar
• ½ cup vegetable oil

22
IMPERIAL PEACH SUNDAES

• China is the original home of the peach (a
  favorite fruit of its emperors), and pine nuts
  are grown in China and are used to garnish sweet
  fruit soups. The ginger-spiced peach sauce for
  this dessert can be prepared one day before
  serving.
• 1 cup chopped dried pitted peaches 1 cup
  amaretto liqueur1/2 cup water1/4 cup sugar1
  1/2 tablespoons minced fresh ginger2 whole star
  anise
• 2 pints vanilla ice cream2 tablespoons pine
  nuts, toasted
• Combine first 6 ingredients in heavy medium
  saucepan. Bring to boil over high heat, stirring
  until sugar dissolves. Reduce heat to low, cover
  partially, and simmer gently until peaches are
  tender, about 15 minutes. Cool completely in
  saucepan. Discard star anise. (Sauce can be made
  1 day ahead. Cover and refrigerate. Bring to room
  temperature before using.) Scoop ice cream into
  dessert goblets. Spoon peach sauce over sprinkle
  with pine nuts and serve immediately. Brown
  star-shaped seedpods available at Asian markets
  and specialty foods stores and in the spice
  section of some supermarkets. Makes 6 servings.

23
GREEN APPLE QUESADILLAS

• 4 medium Granny Smith apples, peeled and sliced
• 1 tablespoon lemon juice
• ¼ cup sugar, divided
• Vegetable cooking spray
• 1 8 ounce package light cream cheese, softened
• 1 14 ounce can fat-free sweetened condensed milk
• 1 teaspoon vanilla extract
• 8 8 flour tortillas
• 2 ½ tablespoons chopped pecans, toasted½ teaspoon
  ground cinnamon
• 1. Toss together apple, lemon juice and 3
  tablespoons sugar.
• 2. Cook apple mixture in a large nonstick
  skillet coated with vegetable cooking spray over
  medium-high heart, stirring often, 5 minutes
  until tender and golden brown. Remove apple
  mixture from skillet, and set aside. Wipe
  skillet clean.
• 3. Beat cream cheese, condensed milk, and
  vanilla at medium speed with an electric mixer
  until smooth.
• 4. Place 1 tortilla in skillet coated with
  cooking spray over medium-high heat spread with
  about ¼ cup cream cheese mixture. Cook 1 minute
  or until filling bubbles. Spoon ¼ cup apple
  mixture on half of filling sprinkle with about 1
  teaspoon pecans. Fold tortilla in half cook 30
  seconds to 1 minute on each side until browned.
  Repeat procedure with remaining tortillas,
  fillings, and pecans.
• 5. Remove filed quesadilla from skillet and
  drizzle additional cream cheese filling on top.
  Combine remaining sugar and cinnamon sprinkle
  over quesadilla.

24
CHILLED BANANA AND PISTACHIO RICE PUDDING

• 1 cup long-grain basmati rice (preferably
  sweet)1/2 cup shelled natural pistachios1
  tablespoon unsalted butter1 teaspoon ground
  cardamom1/4 teaspoon cinnamon1/4 teaspoon
  freshly grated nutmeg3/4 cup sugar3 cups whole
  milk2 cups heavy cream2 bananas, cut into
  1/4-inch dice
• Garnish about 1/4 cup shelled natural
  pistachios
• Accompaniment melon compote
• available at East Indian markets
• In a bowl soak rice in cold water to cover 30
  minutes and drain in a sieve. Rinse rice under
  cold water and drain.
• In a small saucepan blanch pistachios in boiling
  water 3 minutes and drain in a sieve. Rinse
  pistachios under cold water and pat dry. Rub off
  pistachio skins and chop pistachios coarse.
• In a heavy 1-quart saucepan melt butter over low
  heat and cook cardamom, cinnamon, nutmeg, and
  sugar, stirring, 1 minute. Add rice, milk, and
  cream and simmer gently, uncovered, stirring
  occasionally, until rice is tender, about 18 to
  20 minutes.
• Cool pudding and transfer to a serving dish.
  Stir in pistachios and bananas. Chill pudding,
  covered, at least until cold, about 4 hours, and
  up to 2 days.
• Garnish pudding with pistachios and serve with
  compote.
• Serves 6.

25
COFFEE TART

• ½ cup slivered almonds, toasted
• 20 chocolate wafer cookies
• 1 cup sugar, divided
• 1/3 cup butter or margarine, melted
• ½ cup butter or margarine
• 2 tablespoons instant coffee granules
• 3 4 ounce bittersweet chocolate bars,
• coarsely chopped
• 6 egg yolks
• 2 cups whipping cream
• Garnishes chocolate covered coffee beans,
  whipped cream
• 1. Process almonds, cookies, and ¼ cup sugar in
  a food processor until ground stir in 1 cup
  melted butter. Press into a 10-inch tart pan.
  (I actually skipped this step and used Oreo crust
  mix)
• 2. Bake crust at 350 degrees for 10 minutes.
  Cool completely on wire rack.
• 3. Cook remaining ¾ cup sugar, ½ cup butter,
  coffee granules, and chocolate in a heavy
  saucepan over low heat, stirring mixture
  constantly until smooth.
• 4. Beat egg yolks until thick and pale.
  Gradually stir about 1/4th hot chocolate mixture
  into yolks add to remaining hot mixture,
  stirring constantly. Cook over medium heat,
  stirring constantly, 1 to 2 minutes or until
  mixture reaches 160 degrees. Remove from heat.
  Mixture will be very thick.
• 5. Spread two-thirds chocolate mixture into
  crust.
• 6. Cool remaining chocolate mixture 30 minutes
• 7. Beat whipping cream at high speed with an
  electric mixer until soft peaks form. Stir 1/3
  of whipped cream into remaining chocolate mixture
  until smooth. Fold in remaining whipped cream.
  Spread over chocolate layer. Cover and chill 2
  hours or until firm. Garnish if desired.

26
PUMPKIN BREAD PUDDING

• About ½ baguette, cut into 2 thick slices
• 3 extra-large eggs
• 3 ½ cups whole or low-fat milk
• ½ teaspoon freshly grated nutmeg
• 1 tablespoon minced fresh ginger, or 2 teaspoons
  ground ginger
• 1 teaspoon vanilla extract
• ½ cup white sugar
• 1 cup baked pumpkin flesh or canned pumpkin puree
• ¾ cup brown sugar.
• 1. Preheat oven to 350 degrees. Cover the bottom
  of a 10x13 baking dish with a single layer of
  the sliced bread. In a large bowl, whisk
  together the eggs, milk, nutmeg, ginger, vanilla,
  white sugar, and pumpkin. Pour this mixture over
  the bread slices. Push down on the bread slices
  so they soak up the liquid. Let them soak for 10
  minutes.
• 2. Bake the pudding in the lower third of the
  oven for 45 to 50 minutes, until a knife inserted
  into the pudding comes out clean. Let the
  pudding cool for 10 minutes.
• 3. Sprinkle the brown sugar evenly over the
  pudding. Place the pudding under the broiler,
  keeping the oven door slightly open. Keeping
  close watch, broil the sugar until it begins to
  bubble. Remove the pudding and let it cool
  slightly, unless you want to serve it at room
  temperature.

"I will literally be the old woman who lived in
her shoes."  - Carrie
27
Mango Lassi

• Recipe 1
• 9 fluid ounces (255 milliliters) plain yogurt 4
  1/2 fluid ounces (130 milliliters) milk 4 1/2
  fluid ounces (130 milliliters) canned mango pulp
  or 7 ounces (200 grams) from 3 fresh mango,
  stoned and sliced 4 teaspoons sugar, to taste,
  or feel free to try salt and cardamom seeds
• Put all the ingredients into a blender and blend
  for 2 minutes, then pour into individual glasses,
  and serve. Feel free to try salt and cardamom
  seeds. The lassi can be kept refrigerated for up
  to 24 hours
• Recipe 2
• 1 cup mango pulp
• 3 cups plain yogurt (can be lowfat)
• 1 cup milk (can be lowfat)
• ½ cup water
• ½ cup sugar sugar to taste
• 4-8 ice cubes
• Put all the ingredients in a food processor or
  blender and pulse. Makes 3 servings.

28
MENU IDEAS

• Dinner 1
• Carrot Lasagna
• Basic Greek Salad
• Red Pepper Hummus
• Dinner 2
• Tortellini, Kielbasa and Kale Soup
• Popovers
• Date Bars
• Dinner 3
• Shrimp and Carrot Soup
• Naan
• Banana and Pistachio Rice Pudding
• Dinner 4
• Roasted Eggplant Soup
• Bread with Pesto
• Wine Biscuits

29

• Dinner 5
• Mexican Meatball Soup
• Corn Muffins
• Pumpkin Bread Pudding
• Dinner 6
• Chicken and Lemongrass Soup
• Malay Rice Salad
• Imperial Peach Sunday
• Dinner 7
• Mulligatawny
• Pesto Yummy Bread
• Mango Lassi
• Cardamom Coffee Cake
• Dinner 8
• Sassy Tomato Soup
• Sassy Corn Bread