Passion for Peaches

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Peach Chicken

Ingredients

4 chicken thighs

Marinade Ingredients

2 skinned fresh peaches or 4 pieces tinned peach halves
1 inch knob ginger
4 cloves garlic
1 tsp chili powder (or more)
1 tsp mustard
1 tbsp tomato paste
1 tbsp honey (omit if using tinned peaches)
1/2 tbsp light soya sauce
salt


Wash and pat dry the chicken thighs with paper towels. Make 2 or 3 slits lengthwise on them. Place the thighs in a zip-loc bag.

In a food processor, process all the marinade ingredients until fine. Pour marinade into the zip-loc bag, over the chicken. Shake well to coat the chicken. Refrigerate for several hours or preferably overnight.

Line a baking tray with aluminium foil to ease washing process. Arrange the chicken thighs on it. Roast in preheated oven at 250°C for 30 minutes. Turn the chicken over halfway through the cooking time and baste with some marinade. Turn the chicken back to its original position, baste again with some marinade if necessary and continue to bake for another 5 minutes or until evenly browned.

Serve immediately while it is still hot.




Snapper with Fresh Peach and Red Onion Chutney

3 medium yellow peaches, cut into 1/4-inch dice
2 tablespoons white balsamic or white wine vinegar
1 clove garlic, thinly sliced
2 tablespoons minced red onion
1 tablespoon honey
1/2 cup flour
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 to 3 tablespoons olive oil
4 snapper, grouper, cod or sole fillets, about 4 to 5 ounces each
2 cups baby spinach
4 lemon wedges

In a medium bowl, combine the first 5 ingredients. Let sit at room temperature for 30 minutes to an hour.

Meanwhile, on a large plate combine the flour, salt and pepper. Coat both sides of the fish with the flour, shaking off the excess. In a large skillet over medium-high heat, add 2 tablespoons of the olive oil. When the oil is hot, add the coated fish. Don't crowd the fish in the pan; cook it in 2 batches if necessary. Cook the fish until golden brown, about 4 minutes, then turn and continue cooking for 2 more minutes on the other side. Remove and keep warm while cooking the second batch, if there is one.

Place about 1/2 cup of the spinach on each of 4 individual plates, or place all of the spinach on a large platter. Top with the fish and drizzle the peach chutney over. Serve at once with lemon wedges.


Grilled Peach and Goat Cheese Crostini



3 tablespoons olive oil
8 slices French bread, 1/2 inch thick
2 large ripe yellow peaches, each sliced into 6 wedges
1 teaspoon fresh lemon juice
Salt and pepper to taste
1 small shallot, thinly sliced
2 ounces goat cheese
8 sprigs marjoram


Preheat the oven or grill to 400 degrees F (oven) or medium heat (grill).

Brush 2 tablespoons of the olive oil on the bread slices and toast or grill until golden brown, about 4 minutes per side.

Toss the remaining tablespoon of olive oil with the peach slices, the lemon juice and a pinch of salt and pepper. String the slices on 2 or 3 skewers. Grill the peaches over a medium flame until slightly charred. Remove from the skewers and toss with the shallots. Spread the goat cheese on the toasted bread and top with 2 to 3 peach slices and a marjoram sprig. Serve warm.

Peach Upside Down Cake

Ingredients

3 cups thinly sliced peeled peaches (about 1 1/2 pounds)
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
Cooking spray
2/3 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2 1/4 cups vanilla fat-free frozen yogurt
6 tablespoons fat-free caramel sundae syrup, warmed


Preparation

Preheat oven to 350°.
Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.

Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.

Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.



Blueberry-Peach Galettes


Ingredients

1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
6 cups fresh or frozen peeled and sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/4 cup sugar
2 tablespoons apricot preserves, melted and divided
1 tablespoon turbinado or granulated sugar


Preparation

Preheat oven to 425°.
Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, and 1/4 cup sugar. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of melted preserves over peach mixture and edges of dough.

Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove galette from oven); bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.




Peach and Raspberry Pavlova Parfaits

Ingredients

1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup sugar, divided
1 cup vanilla fat-free yogurt
2 cups sliced peeled peaches (about 6 to 7 peaches)
1 cup raspberries
1 cup vanilla meringue cookie crumbs (such as Miss Meringue Minis; about 12 mini cookies, coarsely crushed)
12 vanilla meringue mini cookies


Preparation

Place cream cheese and 3 tablespoons sugar in a medium bowl; beat with a mixer at high speed for 2 minutes or until smooth. Beat in yogurt until blended.
Combine 1 tablespoon sugar, peaches, and raspberries in a large bowl, tossing to coat. Let stand 5 minutes.

Spoon 2 tablespoons cheese mixture into each of 6 (8-ounce) glasses; top each with 1/4 cup peach mixture and 2 1/2 tablespoons cookie crumbs. Repeat layers once with remaining cheese mixture and remaining peach mixture; top each with 2 whole cookies. Cover and chill until ready to serve.




Easy Peach Cobbler (from Gourmet magazine August 2004 issue)

1 1/4 pound firm to ripe peaches
1 tablespoon fresh lemon juice
1 2/3 cup sugar
1 stick (1/2 cup) unsalted butter, melted
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk
Cinnamon or nutmeg for sprinkling (Optional - I don't do this. I like the pure flavor of the peaches.)

1. Preheat to 375 with rack in middle position.
2. Score peaches by cutting an X on the bottom of each. Blanch in boiling water 10 seconds, then transfer with slotted spoon to bowl filled with ice and cold water. Once cool enough to handle, peel off skin, starting from X and discard. (If the peaches are fairly ripe, the skins will just slip right off. If they're closer to firm, you'll have to get out your paring knife.) Halve peaches, pit and then cut into real thin slices. (Note from foodmomiac: this is supremely messy. Be prepared for peach juice EVERYWHERE.)
3. Transfer peaches to heavy saucepan and add lemon juice and 2/3 cup sugar. Bring to a boil over high heat, stirring constantly, then boil, stirring occasionally, 4 minutes. Remove from heat.
4. Pour melted butter into 13x9 glass baking dish. Whisk flour, baking powder, salt and remaining cup sugar in a bowl, then whisk in milk until combined. Pour batter over butter -- DO NOT STIR! -- and then pour peaches over batter -- DO NOT STIR AGAIN! Sprinkle lightly with cinnamon or nutmeg if desired, and bake till cobbler is bubbling and top is golden brown, about 40-45 minutes. Cool in pan unil warm.

Serve with Vanilla Ice Cream




Source: Cooking Light
Gourmet Magazine
Food Network

Tuesday's Summer Special

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Chicken Scaloppine over Broccoli Rabe

Ingredients

1 tablespoon olive oil
1/3 cup Italian-seasoned breadcrumbs
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast cutlets
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
1 teaspoon butter
1 pound broccoli rabe (rapini), cut into 3-inch pieces
2 tablespoons chopped fresh parsley
2 tablespoons capers, rinsed and drained
4 lemon slices (optional)

Preparation

Heat oil in a large nonstick skillet over medium-high heat.
Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.

Oven-roasted Potatoes and Carrots with Thyme

Ingredients

2 pounds baby Yukon Gold potatoes (Fingerlings are a good substitute if you can't find Yukon Gold), scrubbed and halved lengthwise
2 pounds carrots, peeled, halved lengthwise, then halved crosswise
2 tablespoons olive oil
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh thyme
1/2 tablespoon butter

Preparation

1. Preheat oven to 400°. Bring a large pot of water to a boil over high heat and add potatoes. Boil potatoes until barely tender when pricked with a fork, about 5 minutes, then drain them completely and spread in a single layer on a large rimmed baking sheet. Add carrots, drizzle vegetables with olive oil, season generously with salt and pepper, and gently toss to coat evenly. Bake, stirring occasionally, until potatoes are golden brown, about 20 minutes.
2. Transfer vegetables to a large bowl and add thyme and butter; gently toss to coat evenly. Serve warm or at room temperature.


Easy Caramel-Banana Galette

Note: The only trick to making this simple dessert is leaving the caramel unstirred for 8 minutes; stirring can cause it to harden. To simplify the topping, substitute bottled fat-free caramel sauce for the sugar and water. Heat the sauce in the microwave for 1 minute, then stir in the raisin mixture. The raisins should sit in the rum for at least 30 minutes - the longer the better. Slice the banana immediately before arranging them on the tart so they don't discolor. To dress it up even more, serve warm with vanilla frozen yogurt.

Ingredients

1/4 cup golden raisins
2 tablespoons dark rum
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
3 cups (1/4-inch-thick) diagonally sliced ripe banana (about 1 1/2 pounds)
1/2 cup sugar
2 tablespoons water


Preparation

Combine raisins and rum in a small bowl; set aside.
Preheat oven to 425°.

Roll dough into a 10 1/2-inch circle, and place on a foil-lined baking sheet coated with cooking spray. Arrange the banana slices in concentric circles on crust, leaving a 1-inch border. Fold a 2-inch dough border over banana slices, pressing gently to seal (dough will partially cover slices). Bake at 425° for 30 minutes.

Combine sugar and water in a small saucepan; cook over medium heat until golden (about 8 minutes). Remove from heat; carefully stir in raisin mixture until combined. Cool slightly. Pour over banana slices. Cut into 6 wedges.


Source: Cooking Light

Zucchini - Dump Your Extra Zucchini On Your Neighbor's Doorstep Day

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If you have any friends who have a home vegetable garden then most likely you are hearing this right now "We had a big crop of zucchini this year.Would you like some?"
and they show up at your house with literally a bushel load of zucchini. Now I don't mind because I love the stuff. And I get to cook zucchini in a myriad of ways
so as to satisfy my culinary imagination. Is it a fruit??? Is it a vegetable? Is it a doorstop? Is it something for the dog to play with? Well in my house it is all of the above and more...


Braised Zucchini with Mint and Lemon
Serves 4 to 6

2 pounds zucchini
2 tablespoons olive oil
1 cup finely diced onion
2 cloves garlic, thinly sliced
Zest of 1/2 lemon
Salt
1 tablespoon chopped mint, divided
2 tablespoons lemon juice
2 tablespoons toasted pine nuts

1. Cut the ends from each zucchini, slice the zucchini in quarters lengthwise and then cut the quarters in half crosswise. You'll have large pieces of zucchini about 2 to 3 inches long.

2. In a heavy-bottomed skillet, warm the olive oil and the onion over medium-low heat until the onion softens and becomes fragrant, 3 to 4 minutes. Add the zucchini, the garlic, lemon zest, 1 teaspoon salt, 1 teaspoon mint and 2 tablespoons of water and stir well to combine. Reduce heat to low and cover. Cook, stirring occasionally, until the zucchini is extremely tender and almost translucent, about 25 minutes. There should be some liquid still in the bottom of the pan.

3. Remove the lid, add the lemon juice and increase heat to high. When the liquid begins to bubble, remove from heat and set aside uncovered. When the zucchini is at warm room temperature, stir in the remaining 2 teaspoons mint and the pine nuts, then taste and add more salt and lemon juice if necessary. Serve warm or at room temperature.

Parmesan Encrusted Zucchini

(Makes about 4 servings)

4 medium zucchini
salt, for cooking zucchini
1 T butter, melted (optional, see notes above, recipe called for 2 T)
2/3 cup coarsely grated parmesan cheese, more or less to taste

Fill a medium pot with water, add a generous amount of salt and bring to a boil.

Wash zucchini skins and cut zucchini into strips about 3 inches long and 1/2 inches thick. You will probably need to cut away some of the white inside part of the zucchini to get strips this thin.

Add zucchini to water and cook until barely tender, about 3-4 minutes. Drain well and plunge into ice water to stop the cooking, then drain in colander for 2-3 minutes. Remove from colander and place in single layer on cutting board and pat dry with paper towels.

While zucchini cooks, preheat broiler and adjust the rack so it is six inches away from the heat. Spray a broiling pan with non-stick spray.

Arrange zucchini on broiler pan in rows, close together, skin side down. (Try to leave just a crack between each piece so the cheese can run down a tiny bit.) Brush zucchini with melted butter if using. Sprinkle parmesan cheese over zucchini, trying to get most of the zucchini covered.

Put zucchini under broiler and cook until cheese is completely melted and well-browned, about 15 minutes, or perhaps a little more, depending on how hot your broiler is and how close the pan is to the heat source. Serve hot or warm. There will not be any leftovers, so you don't need to worry about whether this will keep in the refrigerator.



Zucchini Ricotta Frittata

Ingredients
6 large eggs
1/2 cup ricotta cheese
1/3 cup freshly grated Parmesan cheese
1/4 teaspoon salt
Freshly ground black pepper to taste
1 Tbsp chopped fresh basil
1/2 teaspoon chopped fresh thyme
1/4 cup extra virgin olive oil
2 small zucchini, or one larger one, washed and sliced into thin rounds (about 3/4 pound)

Method

1 Beat the eggs in a medium bowl. Add the ricotta and Parmesan and beat to combine. Add the salt, freshly ground black pepper, basil and thyme and beat to combine. Set aside.

2 Heat the olive oil in a 10-inch oven-proof stick-free skillet on medium high. When the oil is hot and begins to shimmer, add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil. Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5-6 minutes. Remove from heat. Remove zucchini slices from the pan with tongs or a slotted spoon to a bowl. Let cool for 30 seconds or so, and then stir the zucchini slices to the egg mixture.

3 Reheat the skillet. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg mixture into the pan. Do not stir it. Reduce the heat to medium. Let the egg mixture cook. Run a spatula along the edge of the frittata, separating the cooked edges from the pan. Let the egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes.

4 Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven. With the broiler on, the door of the oven needs to be open. You can let the pan's handle stick out from the oven through the open door. Cook under the broiler until the top starts to become lightly browned, about 2 minutes.

Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Then slide the frittata from the plate back on to the skillet. Let cook for a couple of minutes more until the bottom side gets browned.

5 Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and serve.

Serves 2-3.





Zucchini Bread

Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray


Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.

Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Yield
2 loaves, 12 servings per loaf (serving size: 1 slice)


Crispy Zucchini Sticks with Olive Dip

1 1/2 cups all-purpose flour
1 cup beer, plus more as needed for thinning
1 cup mayonnaise
1/2 cup chopped pitted kalamata olives
1 tablespoon fresh lemon juice
2 medium zucchini, about 1 pound, washed
Vegetable oil, for frying
Kosher salt and freshly ground black pepper

Whisk 1 cup of the flour with the beer in a large bowl until smooth. Pour through a strainer into another bowl and let stand for 1 hour. Thin with additional beer just before frying, if necessary. It should be the consistency of pancake batter.
Meanwhile, mix the mayonnaise with the olives and lemon juice in a small bowl. Thin with 1 to 2 tablespoons water, if you like. Keep covered in the refrigerator until ready to serve the zucchini. Makes about 1 1 4/ cup.
Cut the zucchini into sticks that measure 3/4-inch wide and 4 inches long. Heat 3 to 4 inches of oil in a large deep saucepan until a deep-fat frying thermometer reaches 360 degrees F. Combine the remaining 1/2 cup flour with salt and pepper in a shallow bowl or pie plate. Add the zucchini and toss to cover in flour. Transfer to a sieve and shake to remove excess flour. Working in batches, dip in the batter, letting the excess drip off. Fry until golden brown and crisp, about 3 minutes. Drain on paper towels and sprinkle with salt. Serve the olive mayonnaise on the side for dipping.

Stuffed Zucchini: Zucchini Ripieni (from Mario Batali)

Ingredients

4 medium zucchini
4 tablespoons extra virgin olive oil
1 medium Spanish onion, finely chopped
4 cloves garlic, thinly sliced
1 pound ground lamb, crumbled
2 eggs
1 bunch fresh mint leaves, picked but left whole
1 cup basic tomato sauce, recipe follows
1/2 cup fresh bread crumbs

Preparation

Preheat oven to 450 degrees F.
Trim the zucchini and cut in half lengthwise. Using a spoon or melon baller, remove the flesh making a canal down the center of each zucchini half, leaving 1/4-inch all around and the ends closed. Roughly chop the excess zucchini flesh and set aside.

In a 10 to 12-inch saute pan, heat the olive oil until just smoking. Add the onion and garlic and cook over medium-high heat until softened, about 6 to 7 minutes. Add the zucchini pieces and crumbled lamb and cook until the lamb is cooked through, about 10 minutes. Drain the fat from the lamb mixture and place in a large mixing bowl. Add the eggs, half of the mint leaves and the tomato sauce and mix well. Season both the mixture and the zucchini boats with salt and pepper. Stuff the lamb mixture into the zucchini boats and pile it high. Place in an oven-proof baking dish just large enough to hold all the zucchini and sprinkle with bread crumbs. Bake for 20 to 25 minutes, until crisp on top, and remove. Serve warm or at room temperature and sprinkle with remaining mint leaves.


Basic Tomato Sauce:
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups


Zucchini Grinders

INGREDIENTS
1 tablespoon butter
2 medium zucchini, cubed
1 pinch red pepper flakes

salt and pepper to taste
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese
Parmesan cheese
4 (6 inch) French or Italian sub rolls, split

DIRECTIONS

Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.
Place a handful of mozzarella cheese in the sub rolls, then add the zucchini mixture. Top with a sprinkle of Parmesan cheese.

Turkish Zucchini Pancakes

About 10 pancakes

1/2 pound zucchini (I used one medium-large specimen), coarsely grated
1 cup finely chopped onion
2 eggs, beaten
1/4 cup all-purpose flour
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh tarragon, finely chopped
2 tablespoons fresh chives, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup crumbled goat cheese
1/3 cup chopped pecans
Olive oil for frying

Place the grated zucchini in colander, sprinkle with salt, and let stand for 30 minutes. After 30 minutes, squeeze the zucchini with your hands to remove the excess liquid.

While the zucchini is draining, you can assemble the rest of the ingredients in a medium-sized bowl. When the zucchini is ready, stir it in.

Heat a small amount of olive oil in a large skillet (nonstick would help) over medium-high heat. Working in batches, drop the zucchini mixture into the skillet by heaping tablespoons, a pat to flatten a bit. Fry until pancakes are golden brown and cooked through, about 2 to 3 minutes per side.

If you need to keep these warm while you're cooking the batches, transfer each batch to a baking sheet in a 300 °F oven.

Serve warm, with fresh lemon juice and/or sour cream.
. . . . . . . . .



Also you can take two pancakes and put a layer of goat cheese between, warm in oven or under broiler until cheese is all melty and you have a Zucchini Pancake Sandwich with Goat Cheese Filling.

Source: Cooking Light
foodnetwork.com
elise.com

Fashion designer moves into N.Y. club CBGB's space

Above: A store employee walks past a drum display inside a John Varvatos store that has been built inside the space once occupied by the music club CBGB in New York
REUTERS/Lucas Jackson
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The punk spirit of CBGB lives on, but it has cleaned up its act.

Menswear fashion designer John Varvatos has opened his newest boutique in the space that once housed the famed underground music club CBGB, where popular acts such as Blondie, Television, The Ramones and Patti Smith played.

Varvatos has preserved much of CBGB's poster- and graffiti-covered walls and recreated some of its gritty mood with dark wood, Victorian-style crystal chandeliers, velvet curtains and a black ceiling.

The much heralded CBGB, born in 1973, closed its doors in October 2006 after a rent dispute.

CBGB's stage is gone, as is its distinctive original door. But the space still has a slightly cavernous feel, and the decor of guitars, drums, vintage hi-fi equipment and classic album covers evoke its history. Plans call for an in-house disc jockey and concerts by up-and-coming artists.

"We're not trying to reinvent CBGB's," said Varvatos in an interview this week. "We're just trying to respect the past and let people have an opportunity to enjoy what was there.

"It sounds kind of hokey, but the walls kind of talk in that place," he added.

But the floors are no longer sticky, the air is clear and the bathroom is clean.

"It's the most popular question -- what did you do with the bathroom," said Dace-Allen Morris, a spokesman for Varvatos, recalling the club's notoriously dirty facilities.

Next door, the Morrison Hotel Gallery, which sells prints of photographs of rock 'n' roll stars, has taken over the space that once was a gallery connected to the club.

Preserving the essence of CBGB comes as a relief to club veterans such as Roberta Bayley, who worked at CBGB's front door in the 1970s and also photographed many musicians who gave the club its distinctive sound and character.

Living nearby for more than 30 years, she has watched Greenwich Village, where the store is located, evolve from hip and edgy to commercial and expensive.

"I think everyone was really worried, thinking it would be trendy and upscale, but it looks really cool," she said.

Varvatos, a Detroit native, launched his menswear line in 2000. Twice named Menswear Designer of the Year by the Council of Fashion Designers of America, he has six boutiques in the United States and also sells his designs in stores worldwide.


Varvatos' designs pick up the vintage punk theme, with distressed leather jackets, worn boots, beat-up jeans and T-shirts. But the prices are not for punks: a leather jacket is $2,500, while a pair of vintage boots is $400 and jeans can run as much as $285.

Longtime resident Bayley takes the price of the clothing in stride. "It's for people who don't have time to wear out their clothes," she reasons. "They're too busy
making money."


Above: Club veteran of CBGB Roberta Bayley points to a chandelier hanging inside a John Varvatos store that has been built inside the space once occupied by the music club CBGB

REUTERS/Lucas Jackson


Above: Pedestrians walk past a John Varvatos store that has been built inside the space once occupied by the music club CBGB in New York

REUTERS/Lucas Jackson


Above:Clothes can be seen hanging on racks in front of music themed posters

REUTERS/Lucas Jackson


Above: Clothes can be seen folded on racks in front of leftover stickers and posters

REUTERS/Lucas Jackson


Above: Clothes can be seen hanging on racks in front of music paraphernalia

REUTERS/Lucas Jackson


Above: Clothes can be seen hanging on racks in front of leftover stickers and posters

REUTERS/Lucas Jackson


Above:Shoes are seen on racks in front of music paraphernalia

REUTERS/Lucas Jackson


Source: Reuters

Fashion's generation gap on show in Paris

Above: German designer Karl Lagerfeld (C) appears with models at the end of his Fall/Winter 2008/09 women's ready-to-wear fashion show in Paris

REUTERS/Pascal Rossignol
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The generation gap was on show at Paris Fashion Week on Wednesday with collections from Esteban Cortazar, the 23-year-old new designer at Emanuel Ungaro, and Karl Lagerfeld, the 74-year-old maestro of French fashion.

Lagerfeld, presenting his own name collection ahead of showing his Chanel creations on Friday, unveiled a show of mannish tailoring and lots of black, two styles emerging as strong trends for next fall.

But he maintained the aloofness that has helped Lagerfeld's career outlive his rivals and kept him at the top of his profession for decades.

Quizzed by reporters after the show whether he ever paid attention to fashion critics, Lagerfeld replied: "I don't read them," and remained ever impenetrable in his dark sunglasses.

At Ungaro, the body language of Cortazar, the youngest designer to lead a fashion house, could not have been more different.

Before rapper Eve in the front row, the Bogota-born, Miami-raised son of an artist and a jazz singer ran a lap around the arena-shaped catwalk at the end of the show, signaling to the audience he was wiping his brow with relief.

"It was amazing. I just want to run around and hug all my friends," Cortazar told Reuters backstage, still mopping sweat away from his face.

To Lagerfeld's directional show of darks suits and long, structured skirts, Cortazar -- who was also scheduled against top fashion names Givenchy and Christian Lacroix -- offered an alternative as far apart as their birth dates.

"LOVELY INTERPRETATION"

His show underlined the adjustment houses face with new talent when their established designer moves on.

While not revolutionary in fashion terms, his collection was classically attractive featuring soft feminine draping in a palette of a milky grey punctuated by splashes of fuchsia.

Material, whether wool or silk, was piled into sumptuous folds around models' necks or gathered up at the hemlines.

Motifs of exotics plants or pebbles patterned flimsy, barely there dresses aimed at the winter cruise crowd or those in warmer party climes such as his native Florida.

"For a first collection it was a lovely interpretation of the house of Ungaro," Ken Downing, the fashion director of U.S. department store group Neiman Marcus told Reuters. "Congratulations to him."

History has shown it is not easy for unknowns to take over from the "greats" and new faces at old houses have been a feature -- and a difficulty -- of this fashion season, reaching its end in Paris this Sunday after New York, London and Milan.

Cortazar's entry at Ungaro comes after the house burned through four designers since its founder left in 2005.

Gianfranco Ferre, whose eponymous designer died suddenly last year, presented an uneven collection in Milan last week after the designer assigned to take over quit a month before the shows because of "creative differences" with management.

Valentino, the most closely watched show in Paris this week, is another transition story. Alessandra Facchinetti will on Thursday parade her first designs since replacing Valentino Garavani who retired in January.

Facchinetti already knows too well the humiliation that can come with taking over from a maestro. She was ejected from the top creative job at Gucci after only two seasons when she failed to fill the shoes of Tom Ford.








Above: Models present creations by German designer Karl Lagerfeld as part of his Fall/Winter 2008/09 women's ready-to-wear fashion show in Paris

REUTERS/Pascal Rossignol

Clinton takes spotlight at convention

Above: A supporter of the presidential candidacy of Senator Hillary Clinton looks out at the convention floor during the first session of the 2008 Democratic National Convention in Denver, Colorado, August 25, 2008.

REUTERS/Shannon Stapleton
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Hillary Clinton will address the Democratic convention on Tuesday in a speech designed to mend a lingering party rift and persuade her die-hard supporters to get behind Barack Obama's White House bid.

Obama hopes her high-profile appearance can begin to heal the wounds of a bruising nominating battle and win over intransigent Clinton supporters still angry over his triumph and his choice of Joe Biden over her for his running mate.

The drama cast a shadow over Monday's opening day of the convention to crown Obama, 47, a first-term Illinois senator, as the party's leader and presidential candidate in the November 4 election battle with Republican John McCain.

Obama had tried to ease the tension by giving Clinton, a New York senator, and her husband, former President Bill Clinton, major roles at the convention. Bill Clinton will address the Democrats on Wednesday.

"There are going to be some of Senator Clinton's supporters who we're going to have to work hard to persuade to come on board. That's not surprising," Obama told reporters on Monday.

"But if you take a look, I think, at this week, I am absolutely convinced that both Hillary Clinton and Bill Clinton understand the stakes."

Clinton will be symbolically nominated for president on Wednesday, although she is expected to release her delegates to Obama after a roll call vote is called and Obama would be nominated by acclamation under a deal between the two camps.

An opinion poll showed how much work remains for Obama. A CNN/Opinion Research Corp. poll said he and McCain were running even at 47 percent -- but only 66 percent of Clinton supporters backed Obama, down from 75 percent at the end of June.

Twenty-seven percent of Clinton supporters said they would support McCain, up from 16 percent in late June.

On opening day, convention speakers sought to introduce Obama to Americans and familiarize them with his life story as the son of a black father from Kenya and a white mother from Kansas. He was raised in Hawaii and Indonesia and worked after college as a community organizer in Chicago.

"He was raised by grandparents who were working class folks just like my parents, and by a single mother who struggled to pay the bills just like we did," said Obama's wife, Michelle, who closed the opening night session.

"HE WILL BE EXTRAORDINARY"

"I come here as a wife who loves my husband and believes he will be an extraordinary president. I come here as a mom whose girls are the heart of my heart and the center of my world," she said.

The emotional highlight of the night was an appearance by ailing party legend Sen. Edward Kennedy, diagnosed with brain cancer in May, who spoke to the convention after a video tribute.

"This November the torch will be passed again to a new generation of Americans," Kennedy said, borrowing from the 1961 presidential inaugural speech of his slain brother John Kennedy.

"The work begins anew. The hope rises again and the dream lives on," Kennedy said, echoing his famous 1980 convention speech after losing to Jimmy Carter. At that time he said: "The dream shall never die."

The second night of the convention will focus on economic themes and begin to lay out some of Obama's proposals to aid lower- and middle-class voters suffering in a faltering U.S. economy, which polls show is the top issue.

The convention's keynote speaker, filling the role that shot Obama to political fame at the Democratic convention in Boston in 2004, will be former Virginia Gov. Mark Warner.

Warner, favored to win his race for the U.S. Senate this year, plans to highlight economic initiatives in Virginia that helped him win over rural voters in normally Republican areas.

Clinton, who is expected to urge her delegates to back Obama, will be introduced by her daughter Chelsea. She got an early start on pushing party unity at an appearance before New York delegates on Monday -- although she acknowledged the difficulty in bringing everyone in line.

"We are after all Democrats, so it may take a while," she said. "We're not the fall-in-line party. We are diverse. But make no mistake, we are unified."




Source: Reuters

Michelle's turn in the spotlight

Above: Michelle Obama, wife of Senator Barack Obama, with daughters Malia (L) and Sasha (R) bask onstage after Michelle Obama addressed the opening session of the 2008 Democratic National Convention in Denver, Colorado, August 25, 2008. U.S. Senator Barack Obama (D-IL) is expected to accept the Democratic presidential nomination at the convention on August 28. REUTERS/Mike Segar (UNITED STATES) US PRESIDENTIAL ELECTION CAMPAIGN 2008 (USA)

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Michelle Obama, wife of Democratic presidential candidate Barack Obama, was the featured speaker at the opening night of the party's nominating convention on Monday.

In front of a huge crowd waving "Michelle" signs, she said her husband represented typical American values, rejecting Republican charges that Obama is an aloof celebrity.

Michelle Obama -who would be the first African-American first lady if her husband is elected on November 4--also put a gloss on her own assertive personality. She has drawn fire from Republicans for saying she only recently became proud of her country.



Source: Reuters

Edward Kennedy appearance has Democrats near tears

Above: Senator Ted Kennedy gestures on stage at the 2008 Democratic National Convention in Denver, August 25, 2008.

REUTERS/Rick Wilking
----------------------------------------------

Ailing Sen. Edward Kennedy, head of America's most fabled political family, offered a rousing tribute to Barack Obama on Monday in an emotional appearance that had many fellow Democrats near tears.

Diagnosed in May with brain cancer, Kennedy, 76, walked unaided to the podium of the Democratic convention to address a roaring crowd holding a sea of blue "Kennedy" signs and chanting his name.

"This November the torch will be passed again to a new generation of Americans," Kennedy said, borrowing from the 1961 inaugural speech of his slain brother John Kennedy.

"The work begins anew. The hope rises again and the dream lives on," Kennedy said, echoing his famous 1980 convention speech after losing to Jimmy Carter. At that time he said: "The dream shall never die."

Kennedy, who endorsed Obama earlier this year at a pivotal moment in the Illinois senator's presidential nominating duel with Hillary Clinton, was diagnosed on May 17 with a malignant brain tumor called a glioma, which usually kills within three years.

But after a day of speculation about whether he would feel like speaking to the convention, Kennedy addressed the convention forcefully.

"It is so wonderful to be here, and nothing is going to keep me away from this special gathering tonight," said Kennedy, who was joined on the podium by his family after his speech.

The appearance was his first public foray since he returned to Capitol Hill on July 9 to cast a tie-breaking Senate vote on a Medicare health bill. Long a champion of expanding public health care, Kennedy seized the moment to address the issue, dear to his heart. He said Obama offered the promise of breaking the political stalemate in Washington.

BREAK GRIDLOCK

"This is the cause of my life -- new hope that we will break the old gridlock and guarantee that every American -- north, south, east, west, young, old -- will have decent, quality health care as a fundamental right and not a privilege," he said.

"We can meet these challenges with Barack Obama. Yes, we can, and finally, yes, we will."

Since the cancer diagnosis in May and surgery in June, Kennedy has spent most of his time at home at the Kennedy compound on Cape Cod in Massachusetts, where he has been photographed sailing but rarely appears in public.

The liberal giant was introduced by his niece, Caroline Kennedy, daughter of President John Kennedy, who was assassinated in Texas in 1963. Their brother Robert was assassinated in California during his 1968 presidential campaign.

"In our family he's known as Uncle Teddy," said Caroline Kennedy. "He is a man who always insists that America live up to its highest ideals, who always fights for what he knows is right and who is always there for others."

The convention featured a video tribute directed by acclaimed documentary filmmaker Ken Burns. It featured photos and footage of Kennedy with his brothers and testimonials from fellow Massachusetts Sen. John Kerry, civil rights leader and Georgia Rep. John Lewis and Obama.

Kennedy ran unsuccessfully for the White House in 1980 against the incumbent Carter, falling short in his bid for the nomination in a campaign that split Democrats much like this year's battle between Obama and Sen. Hillary Clinton has split the party.

On the campaign trail, Obama told reporters Kennedy was someone who "I love to death, he's just a good man and obviously he is going through a tough time."

"He is being honored tonight because he is a giant not only to the Democratic Party but in the American political landscape," Obama said. "There are very few people who can point to more concrete accomplishments that have made a real difference in the lives of ordinary folks than Ted Kennedy."


Above: Vicki Kennedy (R), wife of Sen. Ted Kennedy, hugs Caroline Kennedy Schlossberg as Senator Kennedy prepares to speak from the podium at the 2008 Democratic National Convention in Denver, August 25, 2008.

REUTERS/Larry Downing



Above: Senator Ted Kennedy gestures as he addresses the convention after a tribute to his life and career was presented at the 2008 Democratic National Convention in Denver, August 25, 2008.

REUTERS/Mike Segar



Above: Senator Edward Kennedy and his wife Vicki wave to the crowd at the 2008 Democratic National Convention in Denver, August 25, 2008.

REUTERS/Chris Wattie



Source: Reuters

Buddhist Thought for the Day

True affluence is not needing anything.
--Gary Snyder

French Country Dinner

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Mouclade (Steamed Mussels with Lemon-Saffron Sauce)
Ingredients

1/2 cup crème fraîche*
2 large egg yolks
1 1/2 tablespoons butter
2 large shallots, finely chopped
2 tablespoons Cognac or brandy
3 tablespoons fresh lemon juice
1 generous pinch of saffron threads
40 mussels, scrubbed, debearded
1 cup dry white wine

Fresh chives

Preparation

Whisk crème fraîche and egg yolks in medium bowl to blend. Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until soft, about 3 minutes. Remove skillet from heat. Add Cognac and ignite with match. Let flames burn out; whisk in lemon juice and saffron. Set both mixtures aside.
Place mussels in heavy large pot; pour in wine. Bring to boil over medium-high heat. Cover pot and cook until mussels open, about 6 minutes. Remove from heat. Using tongs, transfer mussels to baking sheet (discard any mussels that do not open). Remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls. Tent with foil.

Strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture. Boil over medium-high heat until reduced to 1 cup, about 3 minutes. Very slowly whisk hot liquid into crème fraîche mixture; return to same skillet. Stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes. Remove from heat; season sauce with salt and pepper. Spoon sauce over mussels. Garnish with chives.

* Sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.

Wine to serve with Mussels: Baron Philippe de Rothschild 2000 Mouton Cadet Blanc.


Beef Tenderloin Steak with Mustard-Cognac Sauce

Ingredients

6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick)
Coarse kosher salt
Cracked black pepper
3 tablespoons canola oil
6 tablespoons (3/4 stick) chilled unsalted butter, divided
4 garlic cloves, peeled, smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 cup finely chopped shallots
1/2 cup Cognac or brandy
2 tablespoons tawny Port
3 cups low-salt chicken broth
2 tablespoons Dijon mustard

Preparation

Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
Transfer steaks to small rimmed baking sheet and keep warm in oven.
Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.

Sauteed Mushrooms with Smoked Ham (makes 4 servings)

Ingredients

1 ounce dried porcini mushrooms*
4 tablespoons extra-virgin olive oil
1 1/4 pounds large button mushrooms, halved

1/2 cup finely chopped shallots
1/2 cup chopped fresh chives
1/3 cup finely chopped smoked ham (such as Black Forest)
2 large garlic cloves, minced
3 tablespoons fresh lemon juice

Fresh parsley sprigs

Preparation

Place dried mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve mushroom soaking liquid. Chop mushrooms.
Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add button mushrooms. Sauté until mushrooms are brown and juices evaporate, about 12 minutes. Add porcini mushrooms; stir 1 minute. Transfer mushroom mixture to medium bowl.

Add remaining 2 tablespoons oil to same skillet over medium heat. Add shallots and next 3 ingredients. Sauté until shallots are tender, about 2 minutes. Add mushroom mixture and 1/2 cup mushroom soaking liquid, leaving behind any sediment. Cover and simmer until mushrooms are tender, stirring occasionally and adding more soaking liquid if mixture is dry, about 20 minutes. Add lemon juice; season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

Transfer mushroom mixture to serving bowl. Garnish with parsley sprigs.

* Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

Creamy Potatoes and Onions

Ingredients

2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
6 white boiling onions (about 9 ounces total), thinly sliced
2 pounds Yukon Gold potatoes, peeled, cut into 1/2- to 3/4-inch cubes
2 cups water
1/4 cup crème fraîche or whipping cream
Chopped fresh parsley

Preparation

Melt 1 tablespoon butter with oil in heavy large pot over medium heat. Add onions and sauté until soft, about 5 minutes. Add potatoes and 2 cups water; bring to boil. Cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes. Uncover and simmer until almost all water evaporates, about 5 minutes. Remove from heat. Add crème fraîche and 1 tablespoon butter. Stir gently to blend, being careful not to break up potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.) Sprinkle with parsley.


Puff Pastry Apple Tarts Glazed with Honey

Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 7- to 8-ounce Golden Delicious apples, peeled, halved, cored, each half very thinly sliced
3 tablespoons sugar
3 tablespoons unsalted butter, melted
4 teaspoons honey

Preparation

Line 2 baking sheets with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18x14-inch rectangle. Using small plate as guide, cut out four 7-inch rounds. Transfer 2 rounds to each prepared sheet; cover and refrigerate at least 30 minutes and up to 1 day.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Overlap slices from 1/2 apple on each pastry round, leaving 1/4-inch plain border. Sprinkle apple on each tart with 2 1/4 teaspoons sugar, then drizzle with 2 1/4 teaspoons butter.

Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.

Serve with vanilla ice cream.


What to drink with Apple Tart: Barton & Guestier 1999 Sauternes "Tradition."


Source: Bon Appetit

Italian Comfort Food Night

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Stuffed Peppers

1/2 cup rice
1 1/2 cups water
1/4 cup olive oil
1 large onion, peeled and finely chopped
6 ounces ground beef
1 clove garlic, finely chopped
2 cups crushed tomatoes
Salt and pepper
1 teaspoon thyme
1 teaspoon oregano
4 red or green bell peppers

In a 2 cup measuring cup combine rice and water and cover tightly with plastic wrap. Cook at 100 percent power for 4 minutes. Heat oil in 2 quart casserole dish uncovered for 2 minutes. Stir in onions and crumbled beef and cook uncovered for 5 minutes stirring once. Drain off most of fat, leaving 2 to 3 tablespoons in dish. Add 1 1/2 cups tomatoes, garlic, thyme and oregano and drained rice and stir to combine. Slice off tops of 4 green or red bell peppers and remove seeds. Divide stuffing among the peppers and replace tops of peppers. Place peppers in baking dish. Combine 1/2 cup crushed tomatoes, 1/4 cup white wine and 1/4 cup water and pour into bottom of dish. Cover tightly with heavy duty plastic wrap and cook for 20 minutes. Poke through wrap with knife after 10 minutes of cooking to let steam escape. Let stuffed peppers stand for about 5 minutes after cooking .


Braised Lamb Shanks

Ingredients

2 cups hot water
1/2 cup dried porcini mushrooms*

2 large oranges
4 Turkish bay leaves
2 large fresh rosemary sprigs
4 whole cloves

6 tablespoons extra-virgin olive oil
2 cups finely chopped onions
6 1-pound lamb shanks
1 cup dry red wine (such as Barolo)
1/4 cup tomato paste

8 cups low-sodium chicken broth

Preparation

Combine 2 cups hot water and mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes.
Using vegetable peeler, remove peel (orange part only) from oranges in long strips. Squeeze juice from oranges; reserve peel and juice. Tie bay leaves, rosemary sprigs, and cloves in square of moistened cheesecloth.

Heat 4 tablespoons olive oil in wide pot over medium-high heat. Add onions; sauté until golden, about 12 minutes. Using slotted spoon, transfer onions to small bowl. Add 2 tablespoons oil to pot. Sprinkle lamb with salt and pepper. Add 3 lamb shanks to pot. Sauté until brown on all sides, about 10 minutes. Transfer to plate. Repeat with remaining shanks. Return onions to pot. Using slotted spoon, add mushrooms, then mushroom soaking liquid, leaving any sediment in bowl. Add orange peel and juice, herb bundle, wine, and tomato paste. Boil 5 minutes, scraping up browned bits.

Return lamb to pot, arranging in single layer. Add broth; bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes. Partially uncover pot. Simmer until lamb is tender, turning every 15 minutes, about 1 1/2 hours longer.

Transfer lamb to bowl. Tilt pot and spoon fat off top of sauce. Boil until sauce is thick enough to coat spoon lightly and is reduced to 5 cups, about 35 minutes. Discard herb bundle and orange peel. Season sauce to taste with salt and pepper. Return lamb to pot, spooning sauce over to coat. (Can be made 1 day ahead. Refrigerate lamb, uncovered, until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)

Serve over Creamy Polenta


Creamy Polenta
makes 2 large side portions

2 cups water
1/2 cup medium grain yellow corn meal
2 tablespoons butter
1/2 cup cream cheese (I used low-fat)
salt & pepper
olive oil & basil to garnish

Step 1: Bring the water to a boil in a medium sauce pan, add some salt, and quickly whisk in the corn meal. Step 2: Reduce heat to a simmer, add the butter, and stir the polenta until it begins to thicken. Mine was thick in less than 10 minutes. Step 3: When you are happy with the consistency, stir in the cream cheese, and season to taste. Step 4: Serve drizzled with olive oil.





Garlic Bread

4 ounces (1 stick) unsalted butter, at room temperature
2 teaspoons chopped garlic
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 teaspoon freshly ground black pepper
1 large loaf French bread, halved lengthwise

Preheat oven to 350 degrees F. (Bread can also be done on the grill or in a barbeque pit.)
Combine the butter, garlic, lemon juice, parsley, and black pepper in a small mixing bowl. Stir to blend well. Spread both halves of the bread with the mixture. Put the halves together, wrap in a sheet of aluminum foil, and place in the oven or on the grill until bread is heated through, about 15 minutes. Serve warm.

Reserve leftover bread for croutons.




Wedgie Salad

8 ounces blue cheese, crumbled
3 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
3 tablespoons olive oil
3/4 cup sour cream
6 tablespoons buttermilk
1 large head iceberg lettuce, cored, washed, and patted dry
8 slices cooked bacon
Leftover Garlic Croutons

Combine half of the blue cheese, the lemon juice, Worcestershire, hot sauce, salt and black pepper in a medium mixing bowl. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. Add the sour cream and buttermilk and mix well. Cover and refrigerate for 1 hour. Adjust seasonings with salt and pepper, if needed.
Cut the lettuce into 4 wedges and place each wedge on a salad plate. Spoon about 1/4 cup of the dressing over each wedge. Crumble remaining cheese over each wedge and arrange 2 slices of bacon around each plate. Place croutons around each salad wedge. Garnish with additional cracked black pepper and fresh chives and serve immediately.


Leftover Garlic Bread Croutons:
2 cups leftover garlic bread, cut into 1-inch cubes
2 tablespoons olive oil

Preheat oven to 350 degrees F. Toss garlic bread with the olive oil in a large bowl. Season lightly with black pepper and salt if desired and spread bread onto a baking sheet. Bake until golden brown and crisped through, 10 to 15 minutes.




Zabaglione coi Frutti

Ingredients

2 oranges
2 tablespoons amaretti cookie crumbs
4 egg yolks
2 tablespoons confictioner (powdered) sugar
2 tablespoons Grand Marnier
1/4 cup Marsala
fresh berries for garnish
fresh mint for garnish

Preparation
Peel the oranges and cut into 1/2-inch cubes. Divide the orange pieces and amaretti crumbs into 4 goblets. Set aside.
In a double boiler over low heat, whisk the egg yolks and sugar until frothy. Add the Grand Marnier and Marsala and continue to whisk constantly until the mixture is light and creamy. Spoon the mixture over the oranges and amaretti crumbs. Top with fresh berries and mint. Serve immediately.

And of course there are these which you should pick up at your local Italian Pastry Shop



"Leave the Gun, Take the Cannolis" Peter Clemenza

For the Cannolis, try Venieros's Pastry Shop and Caffee at 342 East 11th Street (btwn 1st & 2nd Ave) New York


or

Caffe Palermo
148 Mulberry Street
New York, New York







Source: Food Network
Bon Appetit
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