The Mediterranean Diet

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Baba Ghanoush

This creamy mixture is made with smoky, fire-roasted eggplant, tahini (sesame-seed paste), lemon juice and plenty of minced garlic. Serve with warmed pita wedges or crackers.

Ingredients:

1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
Large pinch of ground cumin
Salt, to taste
1 Tbs. extra-virgin olive oil
1 Tbs. chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as Kalamata

Directions:
Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F.

Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.

Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature. Serves 6.

Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998).


Balsamic Tomato Salad

This simple salad of tomatoes, garlic, balsamic vinegar and olive oil absolutely bursts with flavor. It's a good way to rescue lackluster supermarket tomatoes, though it's best when made with succulent vine-ripe summer tomatoes.

Serves 4 to 6.

Prep Time: 8 minutes
Ingredients:
8 plum tomatoes, cored and cut into chunks
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 large garlic cloves, smashed and finely chopped
1 teaspoon fresh or 1/2 teaspoon dried oregano (optional)
1 teaspoon fresh chopped or 1/2 teaspoon dried basil (optional)
Freshly ground black pepper to taste
Preparation:
Place the tomatoes in a large bowl. Add the olive oil, vinegar, garlic, and herbs (if using). Toss well.

Transfer to a serving dish and finish with freshly ground black pepper to taste.


Sicilian Calamari Salad

Ingredients:

2 lb squid cleaned
1/4 cup dry white wine
Salt to taste
Freshly-ground black pepper to taste
2 garlic cloves peeled, whole
1/4 tsp dried hot red pepper flakes
1 bay leaf
4 sprigs fresh parsley

Vinaigrette Dressing:
2 tsp finely-minced garlic
3 tbsp finely-chopped fresh parsley
2 tbsp lemon juice
1 tbsp red wine vinegar
1/2 cup finely-chopped red onion
1/2 cup extra virgin olive oil

Directions:

Prepare squid by cutting the tube into strips about 1/2-inch wide and tentacles into bite-sized pieces. There should be about 3 1/2 cups.

Put the squid into a saucepan or small kettle and add the wine, salt, pepper, garlic cloves, red pepper flakes, bay leaf and parsley sprigs and enough water to cover the squid.

Bring to a boil and reduce heat, cover and let the squid cook about 1 minute or just until the squid gets firm.

Mix vinaigrette ingredients in a bowl and toss the cooked squid with the vinaigrette.

Serve warm or cold. Serves 4.

If you don't want to go to the trouble of making the calamari buy already prepared squid or octopus salad from the deli.

Check out Sahadi's in Brooklyn for prepared foods, dried fruits and nuts, olives, hummus, coffee, etc.

Here's Sahadi's olive bar:



Some of the finds at Sahadi's:

Moroccan oil-cured olives, camembert, pita bread, hummus, greek yogurt with garlic, candied kiwi, turkish apricots, figs. Not to mention the Bulgarian Feta Cheese.



Oh yeah, Sahadi's has a really good Seafood Salad too (made with calamari and octopus).


Arnabeet Mekleh (Lebanese Fried Cauliflower)

Arnabeet mekleh is fried cauliflower. The deep frying really brings out the flavor of the vegetable. Arnabeet mekleh can be served as a side dish or alone with pita for a snack or appetizer.

Prep Time: 4 minutes
Cook Time: 10 minutes

Ingredients:

One head of caulifower cut into florets
oil for deep frying

Preparation:

Deep fry cauliflower florets in oil for 7-8 minutes, or until brown.

Serve warm, with cumin, salt, pepper and lemon juice. If desired serve with tahini sauce, lettuce, parsley and tomatoes, on pita bread or sliced bread.


Phyllo Custard Pie

Ingredients
1 3/4 cups sugar
2/3 cups water
2 cinnamon sticks, broken in half
1 teaspoon grated orange peel
1/2 cup semolina flour*
3 cups whole milk
11 tablespoons (about) unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract

10 fresh phyllo pastry sheets or frozen, thawed

*Available at specialty foods stores, Italian markets and some supermarkets.

PHYLLO CUSTARD PIE:

Stir 1 1/4 cups sugar and 2/3 cup water in heavy medium saucepan over medium heat until sugar dissolves. Add cinnamon sticks and 1/2 teaspoon orange peel and simmer 2 minutes. Set syrup aside to cool.
Preheat oven to 350�F. Mix semolina and 1/2 cup sugar in heavy medium saucepan. Whisk in milk and 4 tablespoons melted butter; bring to boil, whisking occasionally. Boil until mixture is thick and creamy, whisking constantly, about 3 minutes. Remove from heat. Whisk eggs and 1/2 teaspoon orange peel in medium bowl to blend. Gradually whisk in semolina mixture. Mix in vanilla. Cool filling completely.

Lightly butter 10-inch glass pie dish. Place 1 phyllo sheet in bottom of dish. Brush with melted butter. Top with second sheet. Continue layering with 3 more sheets, brushing each with butter. Spoon filling into dish. Top with 5 more phyllo sheets, brushing each with butter. Using scissors, trim excess phyllo from sides of dish. With very sharp knife, score tip of phyllo sheets, forming diamond pattern.

Bake pie until phyllo is golden brown and filling is set, about 45 minutes. Transfer pie to rack. Immediately strain 1 cup cooled syrup over pastry. Cool completely. Cut into wedges and serve.

Sahadi's is located at:
187 Atlantic Ave
Brooklyn, NY
Shopping Hours
Mon - Saturday
9:00 am to 7:00 pm
Closed Sundays
718-624-4550
Fax 718-643-4415
http://www.sahadis.com/

Honeyed Sake Salmon with Bok Choy

Honeyed Sake Salmon with Bok Choy

2 fillets of fresh salmon, skin on, if possible
1 TB honey
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 TB fresh ginger, grated
2 cloves minced garlic
1/4 cup sake
1 large head of bok choy, white and green parts, sliced into 1 inch slices

sesame oil
soy sauce
1 tsp fresh ginger, grated
1 clove minced garlic
1 TB black sesame seeds

1 cup short grain brown rice
2 cups water

1 minced green onion, white and green parts
black sesame seeds

Marinate salmon in honey, tamari, vinegar, ginger and garlic for about 40 minutes. Remove salmon from marinade and reserve marinade.

Rinse the rice. Place rice and water in a heavy 2 quart saucepan with a well-fitting lid. Heat on high, uncovered, until it comes to a rolling boil. Reduce heat to very low, and cover with lid. Cook for 40 minutes or until water is absorbed. Keep warm, with lid on, until serving.

Spray a nonstick pan with a mist of olive oil. Heat pan over medium high heat until quite hot. Place salmon, skin side up, in pan and sear until nicely brown, about 4 minutes. Flip salmon so the skin side is down, and pour in the marinade. Once it starts to simmering, cover the pan and lower the heat to medium. Cook until the sauce is reduced by ½. Add sake and cover again. Simmer for about 3 minute to cook off the alcohol and reduce to a glaze. You want to have a few tablespoons of a nice thick sauce in the pan when you’re done. Don’t overcook it.

Meanwhile, heat a wok over medium high heat with a drizzle of sesame oil. Add the sliced white parts of the bok choi fresh grated ginger, and a clove of minced garlic. When they start to cook, add the leafy green bits and a little tamari. Saute till the green just wilt, and sprinkle with the sesame seeds. Remove from heat.

Flip the salmon skin side up and peel off the skin before serving.
To serve, place ½ cup brown rice in center of plate. (I like to serve this with Pineapple Rice, the recipe for that follows this one). Top with half of the bok choy, and top that with one serving of salmon. Pour half of the sauce from the salmon pan over the salmon, and sprinkle with sesame seeds and garnish with green onion.
It’s all about mouthfeel on this dish. The bok choy is nicely crunchy, the rice is nutty and chewy, and the salmon practically melts in your mouth. The sauce brings it all together in a way that is balanced and exciting, and gives it a rich flavor without being overly fatty.


Pineapple Rice

You'll need:

2 cups day-old rice, or cook a batch of fresh rice (you can use white or brown rice, jasmine or basamati, your choice)and decrease the water by about half a cup
About 1/4 to 1/2 fresh pineapple, or canned, cut into chunks
About 1 cup Spam or char siu (Chinese barbecued pork), diced
About a dozen shrimp or more, peeled and deveined
About 1 bunch green onions and/or cilantro, chopped
3 eggs, scrambled
Soy sauce or oyster sauce to taste

Optional: Add cashews or curry powder to taste.

Turn the heat on to high because everything will cook very quickly in the wok. Drizzle a bit of oil, scramble three eggs and set aside. Then add a little more oil again and saute the Spam or char siu and shrimp until the shrimp turns pink.

Add the rice and green onions or cilantro and mix thoroughly until slightly softened. At this point, you can add soy or oyster sauces if you wish. I think the Spam or char siu already has plenty of flavor so I generally don't add too much oyster sauce. Add the pineapple chunks at this point too.

Then add the eggs back in and mix again.

Add the cashews and/or curry powder, if so desired.

And you've now got a very pretty batch of pineapple fried rice. Red from the meat, pink from the shrimp, yellow from the pineapple, and green from the cilantro and green onions.


Maui Onion Straws

Ingredients

2 large Maui or Vidalia onions
2 cups buttermilk
2 cups flour
1 tablespoon salt (a little less than a full tablespoon)
lots black pepper, to taste
1/4-1/2 teaspoon cayenne pepper
1-2 quart canola oil (you can use peanut oil)

Directions

With a mandolin, good slicer or a very sharp knife, slice the onions very thin. If you use a knife, you should be able to see it through the onion slice. Place in a baking dish and cover with buttermilk for at least one hour.

Combine dry ingredients and set aside. Heat oil to 375 degrees F. in a deep fryer. If you don't have a deep fryer, use a Dutch oven or deep pot; add oil and heat to 375using a candy thermometer to determine the temperature of the oil. Remove the thermometer when the temp reaches 375.

When ready to cook, grab a handful of onions, cover well with the flour mixture, shake off the excess, and plunge the onions into the hot oil. Fry the onions in batches so the oil will stay hot. Fry for a few minutes and remove them when they turn golden brown. Drain on paper towels.

Repeat until all the onions are cooked. Serve immediately or store in a plastic container to add to other dishes when needed.

Chinese New Year: Year of the Ox

Another New Year's Eve is here. Although it is always in January or February, the Chinese New Year does not fall on the same date each year. This year Chinese New Year is on January 26, 2009. It is the year of the OX.

Here are some of the festivities being held in NYC this year:

Firecracker Ceremony & Cultural Festival
Date: Monday, January 26, 2009
Where: from 11:30 a.m. - 2:30 p.m. in Chatham Square (Intersection of Bowery, Mott & East Broadway)
The firecracker detonation, with expected attendance by local politicians and community leaders, is intended to ward off evil spirits. From 11:30 am to 2:30 pm, a large stage will feature all-day cultural performances by traditional and contemporary Asian-American singers and dancers. Plus, a dozen lion, dragon and unicorn dance troupes will march through Chinatown’s main streets, including Mott Street, the Bowery, East Broadway, Bayard Street, Elizabeth Street and Pell Street.

10th Annual Chinatown Lunar New Year Parade & Festival
The parade usually winds throughout Chinatown along Mott, Canal, and Bayard streets, and along East Broadway.
Time: noon - 3 pm, Sunday, February 1, 2009
Place: Canal Street South
The spectacle features elaborate floats, marching bands, lion and dragon dances galore, Asian musicians, magicians, acrobats and procession by local organizations. Over 5,000 people are expected to march in the parade, which will start at Mott Street and promenade through practically every street in of Chinatown, finally dispersing at Worth Street. The parade is expected to conclude at 3:00 pm, at which time an outdoor cultural festival will take place on Bayard Street featuring more performances by musicians, dancers and martial artists.

2009 Chinese New Year Splendor
Where: Radio City Music Hall
When:January 24-25, 2009
Cost: $48-$128
World-class performers will be featured in this showcase of the rich cultural heritage of the Chinese people, plus some of the best artistic traditions of the West.

Year of the Ox Dumpling Making Workshop at the China Institute For Families!
Where: China Institute, 125 East 65th Street, 212-744-8181
When: Sunday, February 1, 2009
Cost: $35 member/$40 non-member for one child and one adult
On Sunday the China Institute will host two dumpling making workshops for families.

Preparing for the New Year: Walking Tour
Saturdays January 17, 24, 31, 2009; 1:00 pm – 2:30 pm
Where: Begins @ MoCA, 70 Mulberry Street, 2nd Floor. Please call (212)619-4785 for more information.
Fee: $12-15/person; advance registration required. Space is limited.
Lunar New Year is the liveliest and most important celebration in Chinese culture and Chinatown is the place to experience it. MoCA's walking tour takes guests through New York Chinatown to learn about holiday traditions and customs; discover the area's history; and sample a few New Year's treats. Tours are conducted in English and are led by MoCA docents with personal or family roots in the neighborhood. In case of inclement weather, tours will be held in the galleries. For information and reservations please call (212)619-4785.

China Institute Lion Dance
Where: China Institute, 125 East 65th Street, 212-744-8181
When:Sunday, February 1, 2009 11 AM–12 PM
Cost: FREE!
Greet the Year of the Pig with a Lion Dance. This folk tradition is performed by acrobats and martial artists dressed in colorful costumes and accompanied by drums and gongs. This event is very popular and only early arrival can guarantee a good view of the performance. The Lion Dance is held on East 65th Street outside China Institute so prepare for cold weather.

Year of the Ox
Chinese astrology is portrayed by 12 auspicious animal signs, each with its own symbolism and characteristics. Every New Year ushers in a new sign. Unlike the traditional January 1st New Year in the West, the start of Chinese New Year changes depending on the Chinese lunar calendar. In 2009, the Year of the Ox -begins on January 26, and people born under this sign are said to be honest, reliable, hardworking, pragmatic, and tolerant, with sound financial judgment.

A platter of succulent stir-fried orange-pink shrimp symbolizes gold coins (wealth) and good fortune for the coming year. Order fresh shrimp from the fishmonger; have it peeled and deveined while you shop for the rest of the menu.

Stir-Fried Shrimp with Garlic and Chile Sauce

Yield
8 servings (serving size: 1/2 cup)

Ingredients
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons Shaoxing (Chinese rice wine) or dry sherry
2 teaspoons low-sodium soy sauce
1/4 teaspoon white pepper
1 tablespoon canola oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons minced garlic
1 1/2 teaspoons minced peeled fresh ginger
1 jalapeño pepper, seeded and finely chopped
1/2 cup (1-inch) slices green onions
1/2 teaspoon dark sesame oil
Cilantro sprigs (optional)
Preparation

1. Combine first 6 ingredients in a small bowl, stirring with a whisk.

2. Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink. Add garlic, ginger, and jalapeño; stir-fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.

Any type of noodle—thin chow mein noodles to broad rice noodles to the thicker Shanghai wheat noodles—is a must at Chinese New Year's. However, long noodles represent a long unbroken life (so cutting them into shorter strands would symbolically shorten your life). Pull out your largest skillet or wok because this recipe creates a full pan.

Long Life Noodles

Yield
8 servings (serving size: about 3/4 cup)

Ingredients
1 pound fresh Asian-style wheat noodles
1 1/2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
1 1/2 teaspoons hoisin sauce
1/2 teaspoon cornstarch
6 ounces boneless pork tenderloin cut into 2 x 1/4–inch julienne strips
3 tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1/2 teaspoon sugar
2 tablespoons canola oil, divided
3 cups chopped napa (Chinese) cabbage
1/2 teaspoon minced garlic
1 1/4 cups (1-inch) slices green onions
Preparation

1. Cook noodles according to package directions, omitting fat and salt. Drain and rinse with cold water; drain. Set aside.

2. Combine wine, hoisin sauce, and cornstarch in a small bowl, stirring with a whisk. Add pork; stir to coat. Cover and let stand 10 minutes.

3. Combine dark soy sauce, oyster sauce, low-sodium soy sauce, and sugar in a small bowl, stirring with a whisk; set mixture aside.

4. Heat 1 teaspoon oil in a wok or large skillet over high heat. Add cabbage to pan; stir-fry 2 minutes. Transfer cabbage to a bowl.

5. Heat 2 teaspoons oil in pan. Add garlic; stir-fry 10 seconds or until fragrant. Add pork mixture; stir-fry 3 minutes or until done. Add pork mixture to bowl with cabbage.

6. Wipe pan clean with paper towels; return to heat. Heat remaining 1 tablespoon oil. Add reserved noodles; stir-fry 1 minute. Add onions and soy sauce mixture to pan; stir-fry 1 minute. Add pork mixture; stir to combine. Cook 1 minute or until hot.


The lettuce represents growing wealth for the coming year, as the Cantonese word for lettuce is saang choy, which sounds like "increasing fortune."

Stir-Fried Bok Choy and Lettuce with Mushrooms

Yield
8 servings (serving size: about 2/3 cup)

Ingredients
1 cup boiling water
8 dried shiitake mushrooms (about 2 ounces)
2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing (Chinese rice wine) or dry sherry
1/2 teaspoon sugar
4 teaspoons canola oil, divided
1 teaspoon minced peeled ginger
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1/2 teaspoon cornstarch
2 medium garlic cloves, thinly sliced
8 heads baby bok choy, halved lengthwise
1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)
Preparation

1. Combine 1 cup boiling water and shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems; cut each cap into quarters. Set aside.

2. Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.

3. Heat a small saucepan over medium-high heat. Add 1 teaspoon oil and ginger to pan; sauté 30 seconds. Add reserved mushrooms; sauté 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

4. Combine oyster sauce and cornstarch in a small bowl, stirring with a whisk; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook 1 minute or until thickened. Remove from heat; keep warm.

5. Heat a wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan. Add garlic; stir-fry 10 seconds. Add bok choy; stir-fry 2 minutes or until bok choy begins to soften. Add lettuce; stir-fry 2 minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture; cook 3 minutes or until bok choy is tender.


Chinese Pot Stickers

Variations of these little dumplings are popular throughout China. They symbolize abundance and wealth for the coming year, as they are made in large amounts and, when fried golden, represent coins. In northern China they are served in the hours between the old and new year. These may take some time to prepare, but gather a few friends to help assemble the potstickers. Cook two dozen for your party, and freeze the extras for future snacks or meals. Simply pop the extra, uncooked dumplings in a heavy-duty zip-top plastic bag.

Yield
16 servings (serving size: 3 dumplings and about 1 tablespoon sauce)

Ingredients
Dumplings:
3 cups chopped napa (Chinese) cabbage (about 4 ounces)
4 dried shiitake mushrooms (about 1 1/2 ounces)
1/4 cup finely chopped green onions
2 tablespoons plus 1 teaspoon cornstarch, divided
1 1/2 teaspoons minced peeled fresh ginger
1 teaspoon sugar
1 1/2 teaspoons oyster sauce
1/8 teaspoon white pepper
5 ounces lean ground pork
5 ounces ground chicken breast
1 large egg white
48 gyoza skins
1/4 cup canola oil, divided
1 1/3 cups water, divided

Sauce:
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons minced green onions
3 tablespoons dark soy sauce
6 tablespoons low-sodium soy sauce
3 tablespoons Chinese black vinegar or balsamic vinegar
2 tablespoons Shaoxing (Chinese cooking wine) or dry sherry
2 teaspoons chile puree with garlic sauce
2 teaspoons dark sesame oil

Preparation

1. To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water; drain. Cool; chop.

2. Place mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms; chop.

3. Combine cabbage, mushrooms, 1/4 cup green onions, 2 tablespoons cornstarch, and next 7 ingredients (through egg white) in a large bowl. Cover and refrigerate 4 hours.

4. Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 teaspoons pork mixture into center of each skin. Moisten edges of gyoza skin with water. Fold in half, pinching edges together to seal. Place dumpling, seam side up, on a baking sheet sprinkled with remaining 1 teaspoon cornstarch (cover loosely with a towel to prevent drying). Repeat procedure with remaining gyoza skins and filling.

5. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings to pan; cook 3 minutes. Add 1/3 cup water. Reduce heat, and simmer 3 minutes or until water evaporates. Repeat procedure with remaining canola oil, dumplings, and water.

6. To prepare the sauce, combine 3 tablespoons chopped ginger and remaining ingredients in a small bowl. Serve sauce with dumplings.


Spicy Sweet and Sour Chicken

This home-style sweet-and-sour chicken has a lighter, fresher-tasting sauce than typical restaurant versions. And because the color red is considered lucky, the dish's crimson hue will bring good fortune for the Year of the Ox.

Yield
8 servings (serving size: about 2/3 cup)

Ingredients
4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1 teaspoon dark soy sauce
1 teaspoon Shaoxing (Chinese rice wine) or dry sherry
1/8 teaspoon white pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 2 x 1/2–inch-thick pieces
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
3 tablespoons ketchup
2 1/2 tablespoons rice vinegar
2 teaspoons chile paste
1 teaspoon dark sesame oil
1 tablespoon canola oil, divided
1 cup (1/2-inch) diced onion
1 cup (1/2-inch) diced green bell pepper
1 cup (1/2-inch) diced medium red bell pepper
1/2 cup (1-inch) slices green onions
1 cup (1/2-inch) diced fresh pineapple
Preparation

1. Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.

2. Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil.

3. Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan; sauté 4 minutes or until crisp-tender. Transfer to a bowl.

4. Heat remaining 2 1/2 teaspoons canola oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Sauté an additional 3 minutes or until chicken is done.

5. Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil; cook 1 minute or until thickened, stirring constantly.


Salt Baked Chicken

Traditionally, this recipe uses a whole chicken, marinated, wrapped in lotus leaves, immersed in a bed of hot rock salt in a wok, and cooked on a stovetop. The modern convenience of an oven makes it much easier to control the cooking temperature. Allowing the chicken to stand at room temperature for an hour before cooking creates succulent results. The golden color of the roasted bird also represents wealth, and serving a whole chicken is thought to ensure good luck for the coming year. Garlic chives make a memorable garnish.

Yield
8 servings (serving size: 3 ounces)

Ingredients
2 1/2 cups boiling water
1 (1 x 2–inch) strip dried tangerine peel
1 (4.5- to 5-pound) roasting chicken
5 1/2 teaspoons coarse sea salt, divided
1/4 cup finely chopped shallots
2 tablespoons minced ginger
2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons sesame oil
1 teaspoon honey
2 green onions, cut into 1-inch pieces
Cooking spray
Preparation

1. Combine 2 1/2 cups boiling water and tangerine peel in a bowl; cover and let stand 30 minutes. Drain in a colander over a bowl, reserving liquid.

2. Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1 tablespoon salt under skin; let stand 5 minutes. Rinse chicken under cold water; pat dry with paper towels. Place chicken on the rack of a roasting pan; let stand 1 hour at room temperature.

3. Preheat oven to 425°.

4. Transfer chicken to a work surface. Combine remaining 2 1/2 teaspoons salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.

5. Place chicken, breast side up, on the rack of a roasting pan coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan; place rack in pan. Bake at 425° for 1 hour or until a meat thermometer registers 165° and skin has turned a dark golden brown color. Let stand 15 minutes. Discard skin, and slice.


Double Mango Pudding

Orange mangoes symbolize gold and riches. Prepare and chill pudding the night before. Whip the cream just before serving, and allow guests to dollop some on their own desserts.

Yield
8 servings (serving size: 1 ramekin and 1 tablespoon whipped cream)

Ingredients
3 mangoes, peeled and divided
2 1/4 cups water, divided
1/2 cup sugar
1 tablespoon unflavored gelatin
1/4 cup whipping cream
Preparation

1. Coarsely chop 2 mangoes. Dice the remaining mango.

2. Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree through a fine sieve over a bowl; discard solids.

3. Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6-ounce) ramekins or custard cups. Cover and chill overnight or until set. Top evenly with diced mango.

4. Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding.

Smoked Salmon and Scrambled Eggs

There's nothing better than a nice bit of smoked salmon and scrambled eggs. The best thing is if someone else makes it for you, so drop some hints!

Smoked Salmon and Scrambled Eggs - Recipe by Jamie Oliver - Serves 2

30g butter (2 tablespoons); plus a little extra for spreading
6 large-free range eggs
2 slices of crusty bread per person
sea salt and freshly ground black pepper
4 slices of smoked salmon
1 lemon, quartered

Melt the butter in small saucepan over a moderate heat until it's foaming. Whist the eggs in a bowl and add to the saucepan. Stir the eggs continuously with something flexible like a spatula to get right into the corners, and cook until little pieces of cooked egg are surrounded by soft, smooth and still quite runny egg. The egg will continue to cook even when the heat is turned off, so undercook them slightly and leave them in the pan while you butter your toast. Season the eggs to taste and pour over the toast. Drape the salmon over the eggs and serve it with lemon wedges. Add plenty of black pepper and serve immediately.


Source: http://www.jamieoliver.com/

Homemade Snow Ice Cream

Homemade Snow Ice Cream

INGREDIENTS:

2 qt.clean snow (4 cups)
1/2 C whole milk
1/4 C sugar
1 tsp vanilla

DIRECTIONS

Mix together well and enjoy. Here's a little tip: to make chocolate snow ice cream use chocolate milk. You can also use chcolate or vanilla flavored soy milk instead of plain whole milk with good results. Enjoy!!

Gratuitous Chocolate Moment

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Ok, I wasn't going to do any Chocolate Moments for awhile, but I found these two recipes and could resist. I guess that is why I call them "Gratuitous" Chocolate Moments ;)


French Chocolate Bark

Ingredients

9 1/2 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup chopped dried apricots
1/2 cup dried cranberries

Directions

Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.

Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.

Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.


Amaretto Chocolate Brownies with Walnuts

Ingredients

2 sticks unsalted butter, plus more for pan
8 ounces bittersweet chocolate chips
1 1/4 cups all-purpose flour
1 teaspoon baking powder
Pinch salt
4 large eggs
2 cups sugar
2 tablespoons amaretto liqueur
1 1/2 cups walnuts
Powdered sugar, for garnish

Directions

Preheat oven to 350 degrees F.

Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges. Grease paper with butter so the brownies don't stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly.

Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and amaretto in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Gradually add flour mixture, then add walnuts and incorporate with a wooden spoon. Transfer batter to baking pan and bake for 40 to 45 minutes or until a cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board, remove paper and cut into squares. Garnish with powdered sugar and serve.


Brownie Sundaes

Ingredients

3/4 cups heavy cream
12 ounces semisweet chocolate chips
1 1/2 teaspoons instant coffee or espresso powder
6 brownies (see Amaretto Chocolate Brownie recipe above)
1 quart vanilla ice cream

Directions

Melt the heavy cream, chocolate chips, and instant coffee in a bowl over simmering water until smooth, stirring occasionally. Place a brownie on each plate, top with a scoop of ice cream, and serve with warm chocolate sauce.


Source: Ina Garten/The Barefoot Contessa/Tyler Florence/The Food Network

On His First Full Day in Office, Obama Tackles a List of Sobering Challenges

Above: President Obama in the Oval Office on Wednesday.Photo Credit: Pete Souza/The White House
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WASHINGTON — President Obama moved quickly on Wednesday to lay some touchstones for the “more responsible, more accountable government” he has promised, ordering a salary freeze for senior White House staff, tightening rules on lobbyists and establishing what he said was a new standard of greater government openness.

“However long we are keepers of the public trust, we should never forget that we are here as public servants,” Mr. Obama said at a swearing-in ceremony for staff members in the Eisenhower Executive Office Building. He then shook each of their hands.

Just hours after a long day of inaugural ceremony and celebration ended late Tuesday, Mr. Obama took up a pressing schedule on Wednesday, his first full day in office, aimed at grappling with the daunting foreign and domestic challenges facing his administration.

One of the pressing issues confronting Mr. Obama is the conflict in Gaza, and his press spokesman said the president called four Middle East leaders — President Hosni Mubarak of Egypt, Prime Minister Ehud Olmert of Israel, King Abdullah of Jordan, and President Mahmoud Abbas of the Palestinian Authority — in a renewed pursuit of peace.

On Tuesday night, he took an initial step to realize a promise to close the detention center in Guantánamo Bay, Cuba, by ordering an immediate halt to all pending military war crimes trials for 120 days as he reviews the handling of terror suspects.

The president also planned to meet with top military advisers to chart a rapid troop drawdown from Iraq and a way forward in Afghanistan, and with his economic team regarding the grave financial crisis preoccupying Americans.

“Fortunately, we’ve seen Congress immediately start working on the economic recovery package,” he told ABC News on Tuesday night. “Getting that passed and putting people back to work, that’s going to be the thing that were most focused on.”

In announcing the steps aimed at greater government openness and accountability, he said the pay freeze was only fair at a time of economic pain. “Families are tightening their belts, and so should Washington,” he said.

Mr. Obama said no one would be given a job in any area where he or she had lobbied within the two preceding years, and if they left the White House before he did, they would have to agree not to work on those issues “as long as I am president.”

He said that “for a long time, there’s been too much secrecy in this city.”

Every governmental agency or department should know, Mr. Obama said, that his administration stands not “on the side of those who want to withhold information but those who seek to make it known.”

Some of the changes he discussed will be made through executive order, and others by changes in regulations.

During a busy day in Washington for the new administration, some of Mr. Obama’s most important nominees for his cabinet — Timothy F. Geithner for Treasury secretary, Eric H. Holder Jr. as attorney general and Hillary Rodham Clinton for secretary of state — faced Senate action on their nominations.

An “open house” was also planned at the White House, though it was not truly open, but for a few hundred people fortunate enough to win a lottery. Mr. Obama also planned to preside over the swearing-in of seven members of his cabinet who were confirmed on Tuesday by the Senate.

But first, Mr. Obama traveled to the National Cathedral for an interfaith prayer service that was also attended by Vice President Joseph R. Biden Jr. and former President Bill Clinton and Mrs. Clinton, who all shared a front pew.

The tradition of a national prayer service dates to George Washington. Since Franklin D. Roosevelt’s inauguration in 1933, it has generally been held at the National Cathedral, an imposing Gothic sanctuary that sits on a hill overlooking the city.

Some new traditions were also being made. The service featured no fewer than 20 interfaith clergy, including woman leaders of the Muslim and Hindu faiths. And for the first time, the preacher was a woman, the Rev. Dr. Sharon E. Watkins, general minister and president of the Christian Church (Disciples of Christ), a mainline Protestant denomination.

The service featured a gospel choir of African American children in crisp white shirts and black pants and dresses, many of whom broke into smiles as they filed in on glimpsing the new president. They sang a rocking rendition of “He’s Got the Whole World in His Hands.”

The new president was operating on relatively little rest. Tuesday saw him in the public eye for more than 15 hours, from a prayer service at St. John’s Church near the White House early in the morning to the inauguration and subsequent parade in blisteringly cold weather, and then his attendance at all 10 official inaugural balls. He and Mrs. Obama danced their last dance just before midnight.

But even at the balls, his mind was not entirely on celebration.

“We’re going to have a lot of work,” he said in an interview with ABC News at the Neighborhood Ball, which was designed to include Washington residents who might otherwise have been excluded from the sleek post-inaugural ball scene.

“Starting tomorrow, we’ll be making a series of announcements both on domestic and on foreign policy that I think will be critical for us to act swiftly on,” Mr. Obama said. “Were not going to be able to delay — there have been a lot of things that have been pressing.”

Mr. Obama had said that on his first day in office he planned to summon the nation’s military leaders and ask them to draw up a plan to withdraw all combat troops from Iraq within 16 months.

He is to meet with those leaders at 4 p.m. Those present will include Defense Secretary Robert M. Gates; Gen. David Petraeus, the top American commander in the Middle East, who flew overnight to Washington from Afghanistan; and, by way of secure video hookup from Iraq, Gen. Raymond Odierno, who commands American troops in that country. Mr. Biden was to take part as well.

It was not certain what precise instructions the new president would issue regarding Iraq, but some military officials have expressed unease about a 16-month timetable.

Gen. Peter W. Chiarelli, the Army vice chief of staff, on Wednesday sidestepped a question on whether that time frame seemed practical.

“That’s a hard question for me to answer,” General Chiarelli said, though he cautioned against haste. “You can pick up and leave anything very quickly, but if you do, you’ll leave it in a certain condition that won’t be as good as if you went through a certain deliberative process.

“And there’s a lot of logistical issues that have to be worked through, and I think everybody has to understand that,” he added.

In his phone calls to the Middle East leaders, Mr. Obama’s spokesman Robert Gibbs, said the president vowed “his commitment to active engagement in pursuit of Arab-Israeli peace from the beginning of his term, and to express his hope for their continued cooperation and leadership.”

“In the aftermath of the Gaza conflict, he emphasized his determination to work to help consolidate the ceasefire by establishing an effective anti-smuggling regime to prevent Hamas from rearming, and facilitating in partnership with the Palestinian Authority a major reconstruction effort for Palestinians in Gaza,” Mr. Gibbs said. “He pledged that the United States would do its part to make these efforts successful, working closely with the international community and these partners as they fulfill their responsibilities as well. The President appreciated the spirit of partnership and warm nature of these calls."

At Guantánamo Bay, one of the military judges, Col. Patrick Parrish of the Army, issued a written order for the requested continuance in the case of Omar Khadr, a Canadian accused of killing an American soldier with a grenade in Afghanistan in 2002. Another judge was expected to rule shortly on the order issued by Mr. Gates, “by order of the president.”

Mr. Obama’s order “has the practical effect of stopping the process, probably forever," said Lt. Commander William Kuebler of the Army, Mr. Khadr’s defense lawyer.

Later this week, the new administration is expected to issue an executive order that is to start what could be a long process of closing the detention camp, where about 245 detainees remain.

In the meantime, members of the new administration were arriving at the White House with boxes, finding their new offices marked by pieces of paper taped to doors, exploring their new surroundings, and planning their days.

Mr. Obama made his way to the Oval Office at 8:35 a.m., where he found a message left by President Bush. He spent a few quiet moments there, something he may find hard to come by in the coming four years.

Source: The New York Times

China Censors Obama's Inaugural Address

… BEIJING – China censored its translation of President Barack Obama's inauguration speech, removing references to communism and dissent, and quickly halted state television's live broadcast of the address when Cold War-era animosities were mentioned.

One television official tried to downplay the cutaway as a normal break in programming while an editor with the China Daily newspaper's Web site said staff who censored online versions of the speech likely did so because they were "duty-bound to protect the country's interests."

The news channel of state broadcaster China Central Television broadcast the speech live early Wednesday local time, but appeared caught off-guard by Obama's reference to how earlier generations of Americans had "faced down fascism and communism."

The audio quickly faded out from Obama's speech and cameras cut back to the studio anchor, who seemed flustered for a second before turning to ask a U.S.-based CCTV reporter what challenges the president faces in turning around the economy.

China's ruling Communist Party maintains a tight grip over its entirely state-run media. Beijing tolerates little dissent and frequently decries foreign interference in its internal affairs.

Wang Jianhong, deputy director of the CCTV general editing department, said he did not stay up to watch the inauguration broadcast but suggested the transition was a normal part of the program.

"There are breakaways even when broadcasting China's own meetings," he said. "Americans might care a lot about the presidential inauguration, but Chinese may not be very interested."

The China Daily Web site, the official Xinhua News Agency and popular online portals Sina and Sohu all used a translation of the speech that omitted the word "communism" from the same sentence that tripped up the news anchor.

The translation was also missing Obama's remarks on free speech when he said "those who cling to power through corruption and deceit and the silencing of dissent — know that you are on the wrong side of history."

An editor at the China Daily Web site said managers did not order the censorship.

"Our translators and editors on the evening shift would make those decisions independently," said the editor, who refused to give his name as is common in China. "As Chinese, we are duty-bound to protect the country's interests."

Another popular online portal, Netease, carried a translation that was missing the paragraph mentioning communism, though it retained the part about dissent.

Rebecca MacKinnon, a journalism professor who teaches about media and the Internet at the University of Hong Kong, said this kind of censorship was common in China, though she could not say why the government would want to do so.

"I can't attribute motives to it, I can't get inside their head and explain what they're thinking. But this is standard practice," she said.

The full translation of Obama's speech could be viewed on the Web site of Hong Kong-based broadcaster Phoenix Satellite Television, which has a reputation as a more independent news source. The China Daily Web site posted Obama's full remarks in English only.

China has previously altered the words of U.S. officials. A 2004 speech in Shanghai by former Vice President Dick Cheney was broadcast live on state-run television at the insistence of U.S. officials, but the Chinese transcript of the remarks deleted references to political freedom.

In 2003, the memoirs of Hillary Rodham Clinton, Obama's nominee for secretary of state, were pulled from publication in China after the government-backed publisher removed references to the 1989 Tiananmen Square democracy protests and altered Clinton's comments about human rights activist Harry Wu.

___

Barack Obama taking the presidential oath of office and the complete inaugural address below:



source: Associated Press

Ho Una Fame di Lupa

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The appetizer is a blend of oven-baked smoked mozzarella, provolone, Parmesan and Romano cheeses, and is served with fresh Tuscan bread.


Sullivan Street Bakery makes a really fine bread which you can buy at Whole Foods, Zabar's, Dean & DeLuca and Murray's on Bleecker Street and at their location at 533 West 47th Street (bet 10th and 11th Aves). Visit the Hell's Kitchen location at 47th street and you can also get great pizza (try the pizza bianca), sandwiches (try the panino cubano) and dolci (sweets)(try the ossi di morti or "bones of the dead" - a light meringue-like cookie with almonds or the biscotti partesi - anise flavored biscotti with almonds).


Smoked Mozzarella Fonduta

Ingredients:


1 loaf Italian bread, such as ciabatta or semolina, sliced into 1/4-inch slices
1 c. sour cream
1 tsp. thyme
1/2 tsp. crushed red pepper
1/4 tsp. cayenne pepper
3 c. shredded mozzarella or smoked mozzarella cheese*
3 c. shredded smoked provolone or provolone cheese*
3 Tbsp. grated Parmesan cheese
3 Tbsp. grated Romano cheese
8 tsp. fresh diced tomatoes
Fresh chopped parsley
Directions:


(*This recipe calls for one of these two cheeses to be smoked and one to be regular)

Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.

Preheat oven to 450 F.

Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.

If serving family style, spray an 8" x 10" casserole dish with pan spray, then use a spatula to transfer the mixture. For individual servings, spray eight individual heat-resistant serving bowls, such as souffle cups, with pan spray and fill each with 1/2 c. of mixture. Place individual bowls on a baking sheet.

Using a large spoon, spread cheese mixture to create an even surface.

Place casserole dish or baking sheet with individual bowls on center rack in oven.

After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes.

Remove bread and fonduta from oven.

Garnish casserole dish with diced tomatoes and parsley in center of fonduta or divide evenly among smaller bowls.

Arrange bread slices around bowl(s) and serve immediately.


Whole Lotta Meat Lasagna

Ingredients

1 1/2 pounds ground chuck
1 pound ground Italian sausage
1 onion
2 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon ground basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 1/2 cups small curd cottage cheese
1 (5-ounce) package grated Parmigianno-Reggiano
2 tablespoons freshly chopped parsley leaves
2 large eggs, lightly beaten
9 oven-ready lasagna noodles
2 (8-ounce) packages shredded mozzarella

Directions

Preheat oven to 350 degrees F.

In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.


Chicken Piccata

Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.


Broccoli and Green Beans


Ingredients
8 cups broccoli florets (about 1 1/2 pounds)
1/2 pound green beans
2 tablespoons cup extra-virgin olive oil
2 cloves garlic, sliced thin
1/2 teaspoon crushed red pepper flakes, plus more if desired
Sea salt and freshly ground black pepper

Directions

In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.

In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.


Chocolate Covered Strawberries

Ingredients
6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well
Directions
Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Presidential Profferings

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Pay tribute to Obama's island heritage with this festive cocktail. The fruity drink boasts a blue hue and tons of citrus flavor. Go patriotic and garnish with a single red cherry in place of the orange wedge.

Blue Hawaiian

Yield
1 serving

Ingredients
1 ounce Smirnoff Orange Vodka
1 ounce blue curacao
2 ounces orange juice
1 ounce pineapple juice
1 slice orange
Preparation

Fill glass with ice.

Add Smirnoff Orange Vodka, blue curacao, orange juice, and pineapple juice.

Stir well.

Garnish with orange slice


Cheese Fondue
Celebrate the event with a tasty homage to the "melting pot" status of America with a dip-it-yourself appetizer of rich, nutty, and slightly sweet cheese fondue. This recipe holds a secret ingredient shortcut–Alfredo sauce–which offers the same thickening qualities and flavor as traditional cheese fondue, but saves you loads of time.

The perfect cheese fondue is unctuously rich, nutty yet sweet, and as fun to eat as s'mores. Traditional recipes call for two or three kinds of cheese, such as Gruyère and Emmentaler, slowly and carefully melted together and thickened with cornstarch. This 21st-century recipe starts with shredded Swiss cheese and ready-to-eat Alfredo pasta sauce, eliminating the need to grate additional cheeses and whisk in cornstarch. And if you serve sliced fruit in addition to the cubes of bread, your fondue will not only be more up-to-date; it will be healthier too.

Yield
Makes 4 servings

Ingredients
1 garlic clove, halved (optional)
1/2 cup dry white wine
1 10-ounce tub refrigerated Alfredo sauce
1 8-ounce bag shredded Swiss cheese (2 cups)
1/8 teaspoon ground nutmeg
1 tablespoon kirsch or brandy (optional)

Preparation

Rub the garlic clove (if using) around the inside of a fondue pot or nonaluminum saucepan, then discard. Add the wine and heat to boiling. Reduce flame (or stovetop) to low and add the Alfredo sauce, Swiss cheese, and nutmeg. Stir constantly until the cheese is melted and very hot. Add the kirsch or brandy (if using).

Serve with cubes of bread, sliced pears, and sliced apples.


African Peanut Soup
Honor Obama's family roots from Africa. This creamy, rich soup is a vibrant update of the classic tomato soup, taking bold flavor from cayenne pepper, peanut oil, and peanut butter. It takes only 20 minutes and is sure to get the night off to a festive start. Keep the culture road trip going by offering partygoers a cup of coffee featuring beans from Kenya. (Try Kenya Coffee by Starbucks Coffee
1-lb for $10.65 @ starbucksstore.com.)

Yield
Makes 4 to 6 servings

Ingredients

1 tablespoon peanut oil
1 clove garlic, minced
1 28-ounce can chopped tomatoes, undrained
1 6-ounce can tomato paste
1/2 cup creamy peanut butter
4 cups chicken broth
1 tablespoon balsamic vinegar
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
1 cup white rice
6 scallions, chopped
1/4 cup salted peanuts, roughly chopped
Preparation

In a medium saucepan, over medium heat, heat the oil and garlic for 1 minute. Add the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, and salt and whisk to combine. Bring to a boil. Add the rice, reduce heat to low, cover, and cook for 20 minutes. Ladle into individual bowls and garnish with the scallions and peanuts.

Tip: For a more substantial soup, add an additional spoonful of cooked rice to the bowl with the scallions and peanuts.


Smoky Beef-and-Bacon Chili
It's been reported that President-elect Obama's favorite dish to whip up in the kitchen is a hot bowl of chili. Feed your guests a heaping helping of this meaty top-rated recipe. Bacon, fire-roasted tomatoes, and spicy smoked paprika add a deep, complex flavor to this easy-to-make chili. Brown the meat, add vegetables and spices, and let the flavors meld. Serve chili-bar style with sour cream, scallions, and grated cheese and let your guests add their own toppings. (It is, after all, a free country.)

Bacon, fire-roasted tomatoes, and spicy smoked paprika give this easy-to-make chili a deep, complex flavor. While it's great right after you make it, it's even better the next day. Serve with warm cornbread for a complete meal. Prep and Cook Time: 1 hour, 10 minutes. Notes: Smoked paprika from Spain's La Vera area (pimentón de la Vera) and fire-roasted tomatoes are sold at gourmet, specialty, and Whole Foods stores.

Yield
Makes 6 servings

Ingredients
2 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1 1/2 pounds lean ground beef
1 tablespoon plus 1 1/2 tsp. chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked Spanish paprika (see Notes)
1/2 teaspoon to 1 1/2 tsp. cayenne pepper
About 1 tsp. salt
1 can (14.5 oz.) crushed fire-roasted tomatoes (see Notes) or regular crushed tomatoes
1 can (8 oz.) tomato sauce
1 cup beer (India Pale Ale or pilsner)
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained
Sour cream, sliced scallions, and/or grated cheddar for topping
Preparation

1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.

2. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.

3. Add beans and cook 10 minutes, uncovered. Season to taste with additional salt. Serve warm, with toppings on the side.


Chicago-Style Pizza
While you can't bring the exact flavor of classic deep-dish Chicago-style pizza to your party, you can offer a pie packed with the telltale toppings of the Windy City. Top refrigerated dough with spicy pizza sausage, diced tomatoes, fresh Parmesan, mozzarella, and basil. The pie cooks quickly and takes only a few minutes to prepare, so it's easy to make while you enjoy the party with your guests.

Yield
8 servings (serving size: 1 piece)

Ingredients
2 (10-ounce) cans refrigerated pizza crust dough
Cooking spray
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 1/4 cups cooked Atsa Spicy Pizza Sausage (recipe follows) or use hot italian sausage meat
3 tablespoons thinly sliced fresh basil
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/8 teaspoon black pepper
Preparation

Preheat oven to 450°.

Unroll dough portions onto a large baking sheet coated with cooking spray, slightly overlapping the edges. Pinch edges together to seal. Pat the dough into a 15 x 12-inch rectangle. Sprinkle mozzarella cheese over dough, leaving a 1/2-inch border, and top with sausage, basil, and tomatoes. Sprinkle with Parmesan cheese and pepper. Bake at 450° for 2 minutes. Reduce oven temperature to 425° (do not remove pizza from oven), and bake an additional 12 minutes or until cheese melts.


Atsa Spicy Pizza Sausage

It's as bold as the name implies. Use some now and freeze the rest for a quick pizza later.

This recipe goes with Chicago-Style Pizza

Yield
5 cups (serving size: 1/2 cup)

Ingredients
1 pound ground turkey
1 pound ground pork
1/2 cup dry red wine
1/3 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon fennel seeds
1 1/2 teaspoons crushed red pepper
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 garlic cloves, crushed
Preparation

Combine all ingredients in a large bowl. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

Note: The sausage can be frozen in zip-top plastic bags for up to 3 months.


Inaugural Cupcakes With Cream Cheese Frosting
End the night with a sweet spot of flavor. Make cupcakes from a simple, moist sheet cake recipe and top with cream cheese frosting and red, white, and blue decorations. If your guests are already stuffed, package them in individual bags and send the treats home with partygoers as favors.

Yield
Makes 24 cupcakes

Ingredients
24 paper baking cups
Yellow Cake Batter (recipe follows)
Cream Cheese Frosting (recipe follows)
Preparation

1. Place 24 paper baking cups in muffin pans. Prepare Cake batter as directed, and spoon into baking cups, filling two-thirds full.

2. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center of cupcake comes out clean. Cool in pans on a wire rack 10 minutes. Remove cupcakes from pans to wire rack, and cool 45 minutes or until completely cool.

3. Place all of Cream Cheese Frosting in a zip-top plastic freezer bag. Cut off 1 corner of bag to make a hole (about 1 inch in diameter). Squeeze a small amount of frosting on top of each cupcake. Sprinkle each frosted cupcake with red-, white-, and blue-colored sprinkles, or top each with 1 red, 1 white, and 1 blue jelly bean.

Note: To make ahead, bake and cool cake layers or cupcakes as directed. Do not frost and decorate. Double wrap in plastic wrap and heavy-duty aluminum foil or place in airtight containers, and freeze up to 1 month.

Yellow Cake Batter
Yield
Makes 24 servings

Ingredients
2 cups sugar
1 cup butter
2 large eggs
2 teaspoons fresh lemon juice
1 teaspoon vanilla
2 1/2 cups cake flour
1/2 teaspoon baking soda
1 cup buttermilk

Preparation

1. Beat sugar and butter at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in lemon juice and vanilla.

2. Combine flour and baking soda in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium speed just until blended after each addition. Proceed to fill baking cups as directed above.

Cream Cheese Frosting

Yield
Makes 3 1/2 cups

Ingredients
1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (3-oz.) package cream cheese, softened
1 (16-oz.) box powdered sugar
2 teaspoons fresh lemon juice
Preparation

1. Beat all ingredients at medium speed with an electric mixer until fluffy.

Winter Warmer

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Roasted Butternut Squash Dip

Terrific with toasted baguette slices or pita chips, this creamy, sweet-savory dip can be prepared up to three days in advance. Refrigerate in a microwave-safe container, then reheat in a microwave on HIGH for one to two minutes or just until warmed.
Yield

4 cups (serving size: 1/4 cup)
Ingredients

* 1 (2-pound) butternut squash
* 1 small Walla Walla or other sweet onion, trimmed and quartered
* 4 garlic cloves, unpeeled
* 1 1/2 teaspoons olive oil
* 2 tablespoons crème fraîche or whole sour cream
* 3/4 teaspoon salt
* 1/8 teaspoon ground red pepper
* 1/8 teaspoon ground nutmeg
* 1/8 teaspoon freshly ground black pepper

Preparation

Preheat oven to 350°.

Cut squash in half lengthwise; discard seeds and membrane. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and garlic cloves on pan. Bake at 350° for 45 minutes or until tender. Cool slightly. Peel squash. Squeeze garlic cloves to extract pulp.

Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine. Serve warm.


Spinach-Pear Salad with Mustard Vinaigrette



A fresh salad featuring ripe fall pears is a welcome addition table. Save time by using packaged, prewashed spinach. Prepare and refrigerate the vinaigrette up to two days ahead, and shave and refrigerate the cheese up to one day ahead.
Yield

12 servings (serving size: 2/3 cup salad and about 1 teaspoon cheese)
Ingredients

* 2 Bosc pears, cored and thinly sliced
* 1 (6-ounce) package fresh baby spinach
* 3 tablespoons water
* 2 tablespoons balsamic vinegar
* 1 teaspoon sugar
* 5 teaspoons extravirgin olive oil
* 1 1/2 teaspoons stone-ground mustard
* 3/4 teaspoon salt
* 1/2 teaspoon coarsely ground black pepper
* 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Preparation

Combine pear slices and spinach in a large bowl. Combine water and the next 6 ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.



Apple Cider-Brined Turkey with Savory Herb Gravy



This turkey is a pleasure to offer on your table. It's incredibly moist and flavorful. Brining is an overnight process, so if you're using a frozen turkey, be sure to thaw it well in advance. Choose turkey-sized plastic oven bags for brining the turkey. Use two bags to prevent brine from leaking, and place the turkey in a large stockpot as another precaution.
Yield

12 servings (serving size: 6 ounces turkey and 3 tablespoons gravy)
Ingredients

* Brine:
* 8 cups apple cider
* 2/3 cup kosher salt
* 2/3 cup sugar
* 1 tablespoon black peppercorns, coarsely crushed
* 1 tablespoon whole allspice, coarsely crushed
* 8 (1/8-inch-thick) slices peeled fresh ginger
* 6 whole cloves
* 2 bay leaves
* 1 (12-pound) fresh or frozen turkey, thawed
* 2 oranges, quartered
* 6 cups ice
*

Remaining ingredients:
* 4 garlic cloves
* 4 sage leaves
* 4 thyme sprigs
* 4 parsley sprigs
* 1 onion, quartered
* 1 (14-ounce) can fat-free, less-sodium chicken broth
* 2 tablespoons unsalted butter, melted and divided
* 1 teaspoon freshly ground black pepper, divided
* 1/2 teaspoon salt, divided
* Savory Herb Gravy

Preparation

To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.

Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.

Preheat oven to 500º.

Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.

Reduce oven temperature to 350º.

Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.


Herbed Bread Stuffing with Mushrooms and Sausage



Making your own bread cubes is easy and yields delicious results. You can prepare the toasted bread cubes two to three days before ; store at room temperature in a zip-top plastic bag. If there's space in the oven, bake the stuffing while the turkey roasts. Otherwise, bake it in the morning, and reheat it while the turkey stands.
Yield

12 servings (serving size: about 1 cup)
Ingredients

* 1 1/2 pounds peasant-style white bread
* 4 (4-ounce) links sweet turkey Italian sausage
* 2 teaspoons butter
* 1 pound cremini mushrooms, quartered
* Cooking spray
* 2 cups chopped onion
* 1 1/4 cups chopped carrot
* 1 1/4 cups chopped celery
* 1/2 cup minced fresh parsley
* 1 tablespoon fresh thyme leaves
* 1 tablespoon minced fresh sage
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 large eggs
* 1 (14-ounce) can fat-free, less-sodium chicken broth

Preparation

Preheat oven to 400°.

Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400° for 10 minutes or until toasted.

Reduce oven temperature to 350°.

Cook sausage in a large nonstick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch-thick slices.

Melt butter in skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl.

Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; sauté 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes or until browned.



Brown Sugar-Glazed Sweet Potato Wedges



Make this tasty side dish up to two days ahead, and store, covered, in the refrigerator. Reheat at 350°, covered, for 20 minutes or until heated through; if desired, finish the dish under the broiler to recrisp the edges of the potato.
Yield

12 servings (serving size: 2/3 cup)
Ingredients

* 1/4 cup unsalted butter
* 3/4 cup packed dark brown sugar
* 1/4 cup water
* 1 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1 (3-inch) cinnamon stick
* 4 pounds sweet potatoes, peeled, cut in half crosswise, and cut into 1/2-inch wedges
* Cooking spray

Preparation

Preheat oven to 400°.

Melt butter in a medium saucepan over medium heat. Add sugar, water, salt, nutmeg, ginger, and cinnamon; bring to a simmer. Cook 5 minutes, stirring frequently. Discard cinnamon stick. Combine sugar mixture and potato wedges in a large bowl; toss well to coat. Arrange potato mixture on a large jelly-roll pan coated with cooking spray. Bake at 400° for 40 minutes or until tender, stirring after 20 minutes.



Pecan Pie with Spiked Cream



Brown rice syrup is a sweetener with a soft, delicate flavor. It is sold in jars in the baking section of large supermarkets or health-food stores. You can substitute dark corn syrup in its place. You can make and freeze the unbaked crust up to a week ahead; bake the pie up to a day in advance, and refrigerate. Remove it from the refrigerator about an hour before you plan to serve it.
Yield

10 servings (serving size: 1 wedge and about 1 tablespoon topping)
Ingredients

* Crust:
* 1 cup all-purpose flour, divided
* 3 tablespoons ice water
* 1 teaspoon fresh lemon juice
* 2 tablespoons powdered sugar
* 1/4 teaspoon salt
* 3 tablespoons vegetable shortening
*

Filling:
* 1 cup brown rice syrup or dark corn syrup
* 1/4 cup maple syrup
* 2 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 2 large eggs
* 1 large egg white
* 1/2 cup pecan halves
* 1 teaspoon vanilla extract
*

Topping:
* 2/3 cup frozen fat-free whipped topping, thawed
* 1 tablespoon bourbon

Preparation

Preheat oven to 350°.

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Combine 1/4 cup flour, ice water, and lemon juice, stirring with a whisk until well blended to form a slurry. Combine remaining 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.

Gently press mixture into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze dough 10 minutes or until plastic wrap can easily be removed.

Remove dough from freezer. Remove top 2 sheets of plastic wrap; let the dough stand 1 minute or until pliable. Fit dough, plastic wrap side up, into a 9-inch pie plate, allowing dough to extend over edge. Remove remaining plastic wrap. Press dough into bottom and up sides of pie plate. Fold edges under; flute. Bake at 350° for 8 minutes. Cool on a wire rack.

To prepare filling, place syrup and next 5 ingredients (through egg white) in a large bowl; beat with a mixer at medium speed until well blended. Stir in pecans and vanilla. Pour filling into prepared crust. Bake at 350° for 50 minutes or until edges puff and center is set (shield edges of piecrust with foil if crust gets too brown). Cool on a wire rack.

To prepare the topping, combine the whipped topping and bourbon until blended. Serve with pie.