Abgusht (Ox Tail Stew)

1½ cups garbanzo beans (chick peas)

3 cups white beans

1½ lbs. ox tails (or fatty lamb/beef, cut into medium size chunks)

5 medium onions, chopped fine

5 dried lemons or 4 tablespoons powdered dried lemons

6 heaping tablespoons tomato paste

5 tomatoes, chopped (optional)

5 medium potatoes, peeled and quartered

4 teaspoons turmeric

salt, black pepper, sumac (season to taste)

See NOTE 1 and 2.

Clean and wash the beans. Boil them until they are tender, about 2 hours.

While the beans are cooking, place the meat, bones, fat, chopped onions, dried lemons, turmeric and 1 teaspoon black pepper in a large pot. Add enough water to fill the pot three-quarters full. Bring this to a boil then cover the pot and lower the fire enough so that the abgusht steadily simmers but doesn't boil.

Whenever the beans are tender, add them to the abgusht and continue to simmer. Stir the abgusht once in a while and check that there is enough water. When the abgusht has cooked about a total of 4 hours, add the tomato paste and the fresh tomatoes if you are using them. Continue simmering another hour. The meat should be beginning to fall apart and the fat should be so soft that you can mash it. Remove all fat and mash it by gently beating it with the back of a cooking spoon. (If you are not gentle, both you and the kitchen will end up covered in fat.) Return the fat to the Abgusht. If you used whole dried lemons, cut into the dried lemons with your spoon. Add the potatoes and salt (to taste) and continue cooking about a half hour more until the potatoes are tender. Adjust seasonings and serve with crusty bread, quartered raw onions, sumac and Torshe Bademjan.

Kubideh: Using a slotted spoon, scoop out 4 spoonfuls of the Abgusht and place in a large bowl. Add 2 cups of French bread that has been torn into small pieces. Pour 1 cooking spoonful of the soup water over all and mash it into a paste. Serve as a side dish with the abgusht.

NOTE 1: The secret to a good Abgusht is plenty of onions and long cooking. It should cook long enough that the onions dissolve.

NOTE 2: When the Abgusht is to be served at noontime, it should be started and cooked for about 2 hours the night before. Then continue cooking early the next morning. If using a slow cooker, let it cook all night on the low setting.

Mast-e-Khiar (Yogurt and Cucumbers)

2 medium cucumbers

4 cloves garlic, large

2 1/2 cups yogurt

1/4 cup walnuts, finely chopped

1 1/2 teaspoons powdered mint

2 tablespoons dried rose petals (red, aromatic)

salt, black pepper (season to taste)

Peel the garlic and place in mortar. Sprinkle with ⅛ teaspoon salt and pound it until it forms a paste.

Peel the cucumbers and coarsely grate into a large bowl. Add garlic, walnuts and yogurt and mix well. Add to this mixture salt and pepper to taste, the mint and 1½ tablespoons of the rose petals, which have been powdered by rubbing it between two hands, and again mix well. Keep in refrigerator until ready to serve. To decorate, sprinkle a little mint in a design over the top and scatter the remaining ½ tablespoon of rose petals in the center.

VARIATION: Use ½ cup chopped green onions in place of garlic puree.

Kaushk-e-Bademjan (Eggplant & Whey Dip)

2 eggplants

1 bulb garlic, peeled

2 tablespoons butter

1/8 cup dried mint

1 cup kaushk (dried whey)*

Peel the eggplants and slice lengthwise into 4 pieces each. Fry them on both sides until they are golden brown. Finely mince the fried eggplant and put aside.

Mash the garlic with a mortar and pestle and then sauté it in the butter with the dried mint for about 6 to 7 minutes. Lower the fire and add the minced eggplant and the kaushk. Stir it all together for about 2 to 3 minutes, then remove from the fire. Spoon it onto a small serving platter. To decorate -- add 1 tablespoon water to 1 tablespoon kaushk, mix well and pour this over the top in whatever design you wish. Sprinkle dried mint over the kaushk.

*NOTE: If you buy kaushk as a dried powder, mix it with enough water so that it has the consistency of thick cream. Let sit in the refrigerator overnight, then use.

Mast-e-Espinach (Spinach & Yogurt Dip)

1 lb. fresh spinach or 2 10 oz. boxes frozen chopped spinach

1 small onion, grated

3 tablespoons butter

2 cups plain yogurt

salt, black pepper (season to taste)

Clean the spinach by removing the leaf and discarding the stem. Wash well and drain.

Fill a large pot half-full with water. Add 2 teaspoons of salt and bring to a rolling boil.

Add the spinach and cook 10 minutes. Drain well.

Fry the grated onion in the butter. When the onion is soft and golden in color, add the spinach and let them fry together until the water completely fries out. While the spinach is frying chop it with your cooking spoon so that there are no large pieces left. You'll know that the water is gone when the spinach starts to stick to the pan.

Put the spinach and ½ cup of yogurt in a medium-size bowl. Mix well together. Then add the rest of the yogurt to the bowl and salt and pepper to taste. Mix well and refrigerate until ready to use. Serve with potato chips.

Chocolate Raspberry Cake

For Cake Layers:

3 ounces fine-quality semisweet chocolate

1 1/2 cups hot brewed coffee

3 cups sugar

2 1/2 cups all-purpose flour

1 1/2 cups unsweetened cocoa powder (not Dutch process)

2 teaspoons baking soda

3/4 teaspoon baking powder

1 1/4 teaspoons salt

3 large eggs

3/4 cup vegetable oil

1 1/4 cups well-shaken buttermilk

1/4 cup Kahlúa (coffee- based liqueur)

3/4 teaspoon vanilla

For the Raspberry Filling:

1 quart fresh or frozen red raspberries

1 cup Chambord (French black raspberry liqueur)

3 tablespoons lemon juice

For the Syrup:

2 cups sugar

1 cup water

1 cup of juice from raspberry filling

3 tablespoons lemon juice

1/2 teaspoon cream of tartar

For the Ganache:

5 tablespoons Kahlúa (coffee- based liqueur)

6 ounces heavy cream

12 ounces dark chocolate, chopped into small pieces

1/2 teaspoon vanilla extract

Make Cake Layers:

Preheat oven to 300°F. and grease pans. Line bottoms with rounds of parchment paper and grease sides of pans.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make Raspberry Filling:

Place raspberries in a small sauce pot and add Chambord and lemon juice, stirring to coat raspberries.Heat over medium low heat until most of liquid evaporates, then remove from heat and let cool. Drain the berries in a fine mesh strainer and retrieve approximately 1 cup of juice to be used when making the syrup.

Make Raspberry Syrup:

Combine the sugar, raspberry juice, Chambord, lemon juice and cream of tartar in a small saucepan. Cook over low heat stirring only until the sugar is dissolved and the syrup is hot. Cover and simmer gently for 2 minutes. Remove from heat, uncover and let cool.

Make Ganache:

In a small saucepan combine the Kahlúa (coffee- based liqueur) and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract.

Assembly:

Begin to assemble the cakes by placing the two layers on a wire rack with a baking pan positioned underneath and pouring about 1/2 cup of syrup over each of the layers of the cake and allowing it to absorb in to the cake. Next, evenly spread the raspberry filling on top of the bottom layer. Place the top layer on and make sure that the filling is not spilling out of the sides or is too sparsely applied (filing and cake should be leveled with one another). Pour the chocolate ganache over the top of the cake slowly, making sure that it is spilling down the sides of the cake evenly and is covering all of the cake evenly. Finally, garnish with fresh raspberries and chocolate shavings.

Serves 10-12.

12/2008 - Christmas Dinner

Maque Choux

8 medium ears of fresh corn ( or 1 lb frozen kernel corn ~ 4 cups)

1 lb tasso, andouiille or spicy smoked sausage (use your favorite brand) chopped into bite sized pieces

1 medium onion, chopped (1/2 cup)

1 small green bell pepper, chopped (1/2 cup)

2 tablespoons margarine or butter

1 medium tomato, cut up

1/4 teaspoon salt

1/4 teaspoon ground black pepper (or to taste)

1/4 teaspoon ground red pepper (or to taste)

Remove the husks from corn; scrub with a stiff brush to remove silks. Rinse.Use a sharp knife to remove corn from cobs, cutting two-thirds of the way to the cob. Scrape the cobs with a dull edge of a knife (this should be about 4 cups or corn).

Brown tasso or sausage in a 3-quart saucepan. Remove and drain on paper towels. Add margarine or butter to the now empty pan and cook onion and green pepper about 5 minutes or until tender. Stir in corn, tomato, salt, black pepper, and red pepper. Cover and cook over low heat about 15 minutes or until corn is tender. Add tasso/sausage back to pan and cook approximately another 5 minutes. Season to taste.

Makes about 6 side dish servings.

11/2008 - Jessica Diez

Homemade Chicken Stock

3 (5-pound) chickens

3 large onions, unpeeled and quartered

6 carrots, unpeeled and halved

4 celery stalks with leaves, cut in thirds

4 parsnips, unpeeled and cut in 1/2, optional

20 sprigs fresh flat-leaf parsley

15 sprigs fresh thyme

20 sprigs fresh dill

1 head garlic, unpeeled and cut in 1/2 crosswise

2 tablespoons kosher salt

2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Yield: 6 quarts

12/2008 - Ina Garten

Lentil Sausage Soup

1 pound French green lentils (recommended: du Puy)

1/4 cup olive oil, plus extra for serving

4 cups diced yellow onions (3 large)

4 cups chopped leeks, white and light green parts only (2 leeks)

1 tablespoon minced garlic (2 large cloves)

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon minced fresh thyme leaves

1 teaspoon ground cumin

3 cups medium diced celery (8 stalks)

3 cups medium diced carrots (4 to 6 carrots)

3 quarts Homemade Chicken Stock, see recipe here, or canned broth

1/4 cup tomato paste

1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick

2 tablespoons dry red wine or red wine vinegar

Freshly grated Parmesan, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

12/2008 - Ina Garten

Grown Up Mac and Cheese

4 ounces thick-sliced bacon

Vegetable oil

Kosher salt

2 cups elbow macaroni or cavatappi

1 1/2 cups milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 ounces Gruyere cheese, grated

3 ounces extra-sharp Cheddar, grated

2 ounces blue cheese, such as Roquefort, crumbled **

1/4 teaspoon freshly ground black pepper

Pinch nutmeg

2 slices white sandwich bread, crusts removed

2 tablespoons freshly chopped basil leaves

** The blue cheese can be rather strong for some palates and can be omitted from the recipe depending on the audience. Alternatively, you can substitute fontina cheese, which is a mild cow's milk Italian cheese.

Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

12/2008 - Ina Garten

Roasted Tomato Basil Soup

3 pounds ripe plum tomatoes, cut in half

1/4 cup plus 2 tablespoons good olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 tablespoons unsalted butter

1/4 teaspoon crushed red pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice

4 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

11/2008 - Ina Garten

Nacho Turkey Casserole

5 cups slightly crushed tortilla chips

4 cups cubed cooked turkey or chicken

2 16-ounce jars salsa

1 10-ounce package frozen whole kernel corn

1/2 cup dairy sour cream

2 tablespoons all-purpose flour

1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers or mozzarella cheese

Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through.

Makes 8 servings.

To Tote: Cover tightly. Transport in an insulated carrier.

For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.

11/2008 - Thanksgiving Leftovers