VINAIGRETTE'S

An assortment of useful vinaigrette's!

WALNUT VINAIGRETTE

1/4 cup vegetable oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Combine the oils, vinegar, garlic, salt, and pepper. Mix well.

BASIL VINAIGRETTE

1/3 cup vegetable oil
2 tablespoons red, white or Raspberry Vinegar {recipe follows}
1 clove garlic, finely minced
1/3 cup freshly grated Parmesan cheese, tightly packed {about 1 ounce}
2 tablespoons finely minced parsley
1 tablespoon fresh basil leaves, minced {or 1 teaspoon dried}
1 teaspoon sugar
1 teaspoon salt Dash freshly ground pepper

Combine the oil, vinegar, garlic, Parmesan cheese, parsley, basil, sugar, salt, and pepper. Mix well.

RASPBERRY VINEGAR

2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen

Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.

SOY DRESSING

1/3 cup rice wine vinegar
1/3 cup vegetable oil
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root

Combine the above ingredients and mix well. Makes about 3/4 cup dressing.

CHEVRE TART

This tart makes a festive addition to a holiday gathering with its red sauce, white cheese and green garnish. All of the individual components can be prepared in advance and assembled just before popping into the oven.

1  10" or 11" tart pan with removable bottom
1 fully baked tart shell {see Plain Flaky Pastry}
1/3 pound Chevre {goat cheese}, in log form
1 tablespoon olive oil
1/4 cup finely minced onion
2 cloves garlic, finely minced
1 28-ounce can whole tomatoes {preferably Italian Plum}
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme
2-3 teaspoons sugar
Dash salt and pepper
1 tablespoon minced fresh parsley or green onion

Prepare the pastry and fully bake the tart shell according to the recipe instructions. Set aside to cool if the recipe is being prepared in advance. Using a piece of heavy thread, slice the goat cheese into 1/8" rounds. Place on saran wrap, one layer deep. Cover and refrigerate until ready to assemble.
Heat the oil. Add the onion and garlic, and saute until soft but not brown. Crush the tomatoes and add, along with any canned juices, to the sauteed onion and garlic. Add the basil and thyme. Simmer over medium-low heat, stirring occasionally, until thickened and reduced, about 30 minutes. {If there is too much excess liquid, it will cause the pastry to become soggy when assembled.} Add the sugar and a dash of salt and pepper. Set aside if being prepared in advance.

To assemble: Warm the sauce and spread over the cooked pastry. Cut the tart into 8 or 10 wedges and arrange one full round of goat cheese at the top of each wedge. Cut the remaining rounds in half and place one on each wedge just below the full round. If you have remaining cheese you may want to crumble and sprinkle it in the middle of the tart.
Bake in a preheated 375 degree oven until heated, about 8-10 minutes. Remove the tart from the oven and transfer onto a serving platter. Garnish with the parsley or green onion and serve immediately.
Serves 8-10.

PLAIN FLAKY PASTRY

This is a light and flaky pastry that works well for tarts and savory turnovers.

1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water

Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated for one hour. Roll out the pastry on a lightly floured board to 1/8" thick and slightly larger in diameter than the tart pan. Place the rolled out pastry in the tart pan and press to the sides. Do not stretch the dough to make it fit. Trim excess dough by pressing your thumb along the rim of the tart pan. Chill the pastry for at least 30 minutes before baking.
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.

For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.

For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.

ARTICHOKE-HAM TART

This is an excellent blend of marinated artichokes, ham, and cheese in a flaky pastry.
Need we say more!

1  11" tart pan with removable bottom
1 partially baked tart shell {see Plain Flaky Pastry}
1 6-ounce jar marinated artichoke hearts
2 cloves garlic, minced
1/2 cup finely chopped onion
1/2 cup finely minced ham
3/4 cup loosely packed grated Swiss cheese
1/2 cup loosely packed freshly grated Parmesan cheese
1 cup ricotta cheese
1/3 cup sour cream
3 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly ground nutmeg

Prepare the pastry and partially bake the tart shell according to the recipe instructions. Set aside to cool.
Reserving the marinade, drain and chop the artichoke hearts. Set aside. Heat the reserved marinade in a skillet and add the garlic and onion. Cook, stirring constantly, until the vegetables are limp but not brown and the liquid in the pan has concentrated. Add the chopped hearts and saute briefly. Set aside to cool.
Combine the ham, cheeses, sour cream, eggs, and seasonings. Add to the cooled artichoke mixture. Pour into the tart shell and bake in a preheated 375 degree oven 45 minutes until set. Remove from the oven and transfer to a serving platter. This tart may be served either warm or at room temperature.
Serves 8-10.

SHALLOT and SUN-DRIED TOMATO TART

A nice complement to the Chevre Tart on an hors d' oeuvre tray. The sweetness of the shallots and full flavor of the tomatoes make a wonderful combination. It seems a bit tedious to peel and mince a pound of shallots but try it! We think you will be pleased with the results!

1  11" tart pan with removable bottom
1 partially baked tart shell {see Plain Flaky Pastry}
2 tablespoons olive oil
1 pound shallots, peeled and minced
2 whole green onions, minced
3-4 tablespoons minced sun-dried tomatoes
1/4 teaspoon dried basil {or 2 teaspoons fresh}
2 eggs
1/4 cup whipping cream
2 tablespoons minced fresh parsley {for garnish}

Heat the olive oil over medium heat. Add the shallots and green onion. Reduce the heat and cook until the shallots are translucent but not brown. Add the basil and sun-dried tomato. Combine well. Set aside to cool.
Beat the eggs and cream, and add the cooled shallot mixture. Pour into the partially baked tart shell and bake in a preheated 400 degree oven 20-25 minutes. Sprinkle with the parsley.
Serves 8.

CHILLED WALNUT and CHEESE STUFFED MUSHROOMS

After the initial sampling, we were ready to discard this recipe. Instead, we refrigerated the remaining mushrooms and discovered the next day that they were very tasty-cold! This turns out to be a handy, do-ahead recipe.

4 slices thick bacon {or 5-6 thin slices, about 1/4 pound}
1 pound mushrooms {about 30-40 medium}
3 tablespoons butter
1/2 cup minced celery
1/4 cup minced whole green onion
2 tablespoons minced shallots
1 clove garlic, minced
2 ounces walnuts, toasted and chopped
2 teaspoons Worcestershire sauce
2 ounces cream cheese
5 tablespoons minced fresh parsley
3-4 tablespoons blue cheese
3/4-1 teaspoon dried rosemary

Cook bacon until crisp, drain on paper towels, and finely mince. Set aside.
Wash * and stem the mushrooms. Set the caps aside and mince the stems.
Melt the butter and add the mushroom stems, celery, green onion, shallots, and garlic. Saute 3-4 minutes until soft and most of the moisture has evaporated. Remove from the heat.
Set aside 2 tablespoons of parsley and 1/4 of the minced bacon. Add the remaining bacon and parsley, walnuts, Worcestershire sauce, cream cheese, blue cheese, and rosemary to the sauteed mixture and combine well. Taste and adjust the seasonings.
Fill the caps and place on an ungreased baking sheet. Mix the reserved parsley and bacon, and garnish the tops of the mushrooms. Bake in a 400 degree oven 10 minutes. Remove from the oven and cool to room temperature. Chill until ready to serve.
Serves 8-10.

* Washing Mushrooms: Many times mushrooms need a bit more than just wiping off. Our solution has been to place the mushrooms in a plastic bag, add water and shake gently several times, changing the water if necessary. Drain the mushrooms, lay out on a kitchen towel, and pat dry.

HAM STUFFED MUSHROOMS

Another mushroom variation that is always popular with our guests. This recipe can be prepared ahead of time and heated at the last minute.

1 pound mushrooms {30-40 medium}
2 tablespoons butter
4 ounces ham, minced
2 celery stalks, minced
3 whole green onions, minced
1 large clove garlic, minced
2 tablespoons minced fresh parsley
2 teaspoons soy sauce
1 teaspoon dried tarragon
1/8 teaspoon salt
Dash cayenne
4 tablespoons freshly grated Parmesan cheese

Wash and stem the mushrooms. Set the caps aside and mince the stems.
Melt the butter and add the mushroom stems, ham, celery, onion, and garlic. Saute 3-5 minutes until most of the moisture has evaporated. Remove from the heat.
Set aside 1 tablespoon of the parsley.
Add the remaining parsley, soy sauce, tarragon, salt, cayenne, and Parmesan cheese to the sauteed mixture and combine well. Taste and adjust seasonings.
Fill the caps, rounding the tops, and place on an ungreased baking sheet. Bake in a 400 degree oven for 10 minutes. Arrange on a serving platter, garnish with the reserved parsley, and serve.
Serves 8-10.

SPINACH and MUSHROOM FRITTATAS

Although we normally cook this in muffin tins, when we are looking for a different shape for the hors d' oeuvre tray, we will bake this recipe in a pie plate and cut it into thin wedges. In this shape it can also be served as a first course with a light garnish of hollandaise sauce.

10 tablespoons butter
3/4 pound mushrooms, cleaned and minced
5 medium shallots, minced
4 large cloves garlic, minced
20 ounces frozen spinach, thawed and squeezed dry
8 eggs, lightly beaten
1-1 1/4 teaspoons salt {amount depends on saltiness of the Parmesan cheese}
1/2 teaspoon pepper

Melt 6 tablespoons of the butter in a large skillet. Add the mushrooms, shallots, and garlic. Saute over medium-high heat until the liquid is nearly evaporated. Reduce the heat, add the spinach, and saute another 2 minutes, being careful not to let the spinach brown. Remove from the heat and set aside.
Combine the beaten eggs and 1 cup of the Parmesan cheese. Add the spinach mixture, salt, and pepper. Mix well.
Melt the remaining 4 tablespoons of butter and heavily coat muffin tins that have 1/4 cup capacity. Fill, using 2 tablespoons of filling for each frittata. Bake 15-20 minutes in a 400 degree oven. *
Makes 24-30 appetizers.

* When using a 10" pie plate, bake 30-35 minutes in a 375 degree oven. Cut in large wedges. Serves 6-8 as a first course.

SEASONED LAMB and FETA in PHYLLO

A crisp and flavorful beginning to a meal-not to mention the fact that we found yet another use for ground lamb, one our guests love!

1 pound ground lamb
2 tablespoons olive oil
1 medium onion, minced {about 1 cup}
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
3/4 teaspoon dried rosemary
1/4 teaspoon ground allspice
1/2 teaspoon salt
8 ounces feta cheese, crumbled
1/4 cup freshly grated Parmesan cheese
2 teaspoons lemon juice
2 eggs, lightly beaten
1/2 cup butter, melted
20-25 sheets phyllo dough

Brown lamb in a heavy skillet over medium heat. Remove lamb from skillet and discard all but 1 tablespoon of the pan juices. Add olive oil, onions, and garlic. Saute until soft. Return lamb to the pan. Add cumin, rosemary, allspice, salt, cheeses, and lemon juice. Season to taste. Cool. Add beaten eggs. Makes filling for 24 rolls.

To assemble and cook: Lay out one sheet of phyllo dough, brush with melted butter, and fold lengthwise. * Place two heaping tablespoons of filling along the short edge of the dough, leaving a small margin on either side. Roll once to cover filling. Fold in the edges, brush lightly with butter, and roll up. Brush the final seam to seal it and place roll on an ungreased baking sheet. Continue with the remaining filling and phyllo. Bake 20 minutes in a 400 degree oven or until golden brown. Remove from the oven, cut into thirds, and serve.

* Cover remaining dough with a piece of saran wrap and a towel to prevent the dough from drying out.

PETIT SHRIMP CREAM PUFFS

Our guests always enjoy the mystery of these bite-size cream puffs!

24-30 small cream puffs {see recipe for Jalapeno Ham Puffs}
1 pound cocktail shrimp
1/2 cup butter
1/2 pound mushrooms, stemmed and sliced {reserve the stems for another use}
6 tablespoons minced onion
3 tablespoons minced shallots
2 cloves garlic, minced
1/4 cup minced celery
1/2 teaspoon salt {amount depends on saltiness of Parmesan cheese}
Dash white pepper
1/4 cup flour
2 cups half-and-half {may use part fish stock}
2 tablespoons dry sherry
1 tablespoon Dijon mustard
1/4 cup freshly grated Parmesan cheese

Prepare the cream puffs per recipe instructions. When cool, slice off the tops and scoop out the interiors. Discard the interior dough and set aside the cream puffs and their tops.
Rinse the shrimp under cold water and drain on paper towels. Set aside.
Melt 1/4 cup butter and add the mushrooms, onion, shallots, garlic, and celery. Saute until soft and most of the moisture has evaporated. Set aside.
Melt the remaining 1/4 cup butter. Stir in the dry mustard, salt, pepper, and flour. Cook until bubbly and thickened. Slowly stir in the half-and-half and cook, stirring constantly, until smooth and thick. Add the dry sherry and continue to cook for an additional 1-2 minutes. Remove from heat. Add the shrimp, mushroom mixture, Dijon mustard, and the Parmesan cheese. Fill the reserved cream puffs, cover the filling with the tops, and place on an ungreased baking sheet. Heat in a 350 degree oven for 5-10 minutes until heated through.
Serves 6-8.

GINGERED SHRIMP TOASTS

This is especially well received when served on thinly sliced and toasted homemade bread. The Whole Wheat Dill, Walnut Onion or Sesame are our favorites. Just cut the thin slices into triangles, brush them with garlic butter, and toast them in a 375 degree oven until they are barely crisp.

1/2 pound cocktail shrimp
1 tablespoon sour cream
1 tablespoon cream cheese
1 teaspoon lemon juice
1 tablespoon chopped chives
2 tablespoons minced parsley
1 1/2 tablespoons finely minced, fresh ginger root
Dash white pepper and cayenne
Small amount of red ginger in brine for garnish *

Rinse the shrimp under cool water and drain on paper towels. Divide the shrimp into two equal portions. Mince one half of the shrimp and combine it with the sour cream, cream cheese, lemon juice, chives, parsley, minced ginger, pepper, and cayenne. Fold in the reserved whole shrimp. Mix well. Refrigerate until ready to use.
Just before serving, spread the shrimp mixture on the toast triangles and garnish with strips of the red ginger. Arrange on a serving platter and garnish with fresh fruit.
Serves 4-6.

* This may be found in an oriental market.

JALAPENO HAM PUFFS

Light and spicy! Add some fresh fruit and voila! Hors d' oeuvres!

1/2 cup chicken stock or water
3 tablespoons butter
1/2 cup flour
2 large eggs
1 medium jalapeno pepper, minced * {remove membrane and seeds before mincing}
1/2 cup grated Cheddar cheese, preferably sharp
2-3 tablespoons finely minced ham

Place water and butter in a saucepan over medium heat. Cook until the butter is melted. Add the flour all at once and stir well to combine. Cook until the mixture holds together and pulls away from the sides of the pan, stirring constantly. Remove from the heat and cool briefly.
Add the eggs, one at a time, beating well after each addition. Fold in the remaining ingredients.
Place small, walnut-sized mounds 2" apart on an ungreased cookie sheet that has been sprinkled with water. Bake in a preheated 400 degree oven 15-20 minutes.
Makes 20-24 small puffs.

* When working with the hot peppers, be sure to wear plastic gloves and keep your hands away from your eyes and face.

To use as regular cream puffs: increase the butter to 1/4 cup, add 1/8 teaspoon salt, and omit the peppers, cheese, and ham. Prepare and bake as stated above.

JALAPENO and DRY JACK WONTONS

These tasty wontons take a minimum amount of preparation time and are guaranteed to get rave reviews, especially when served with your favorite guacamole.

30 wonton wrappers *
1/4 pound dry Monterey Jack cheese, grated
2 medium jalapeno peppers, minced ** {remove membrane and seeds before mincing}
2 small whole green onions, minced
Oil for deep frying

Combine the cheese, peppers, and onions. Place 1 heaping teaspoon of filling in the middle of a wonton. Brush the edges with water, fold into a triangle and press the edges to seal. Set aside on a rack and continue with the remaining filling and wontons.
Using a heavy-bottomed saucepan, place 2" of oil in the bottom and heat to 350 degrees. Place a few wontons at a time in the hot oil and cook on both sides until crisp and brown. Remove and drain on paper towels. Continue with the remaining wontons and serve while still warm.
Serves 6.

* Wonton wrappers can usually be found in the produce section of your grocery store. They freeze well so it is easy to keep them on hand.

** When working with the hot peppers, be sure to wear plastic gloves and keep your hands away from your eyes and face.

CURRIED PORK TURNOVERS

Even though these start with "leftover" pork, it is a sure bet there will not be any leftover turnovers! Crisp, juicy apples are an excellent complement to the curry and pork in these tasty morsels.

1 recipe Plain Flaky Pastry {recipe follows}
1/2 pound cooked pork, ground
3 tablespoons olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 stalks celery, minced
1/4 pound mushrooms, cleaned and minced
2 teaspoons minced fresh ginger root
1 medium tomato, seeded and finely cubed
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon cumin
1/4 teaspoon white pepper
1/4 cup minced fresh parsley
2 tablespoons plain yogurt
1 egg, beaten with 1 tablespoon water {for egg wash}

Heat the olive oil in a skillet and add the onions and garlic. Saute 3-4 minutes until they start to soften. Add the celery, mushrooms, and ginger. Continue to cook until most of the liquid has evaporated and the vegetables are soft but not brown. Remove from the heat and add the pork, tomato, turmeric, salt, cumin, white pepper, parsley, and yogurt. Mix well. Set aside to cool.
Roll out the pastry and cut into 3-4" rounds. Place 2-3 teaspoons of filling in the center of the round. Brush the edges with the egg wash, fold over, and seal. Place on an ungreased baking sheet. Continue with the remaining filling and pastry. Brush the tops of the turnovers with the remaining egg wash and bake in a 375-400 degree oven 20-25 minutes. Makes about 36 turnovers. If you have more filling than you need, it freezes well.

PLAIN FLAKY PASTRY

This is a light and flaky pastry that works well for tarts and savory turnovers.

1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water

Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated

for one hour. Roll out the pastry on a lightly floured board to 1/8" thick and slightly larger in diameter than the tart pan. Place the rolled out pastry in the tart pan and press to the sides. Do not stretch the dough to make it fit. Trim excess dough by pressing your thumb along the rim of the tart pan. Chill the pastry for at least 30 minutes before baking.
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.
For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.
For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.

CHERRY TOMATOES and SNOW PEAS with SEASONED CHEESE

The cherry tomatoes and snow peas add a splash of color to any hors d' oeuvre tray.

1 dozen medium-size cherry tomatoes
1 dozen snow peas
4 ounces cream cheese
1/4 - 1/2 teaspoons finely minced garlic
1 tablespoon finely minced chives
2 teaspoons finely minced fresh parsley
2 tablespoons finely minced fresh spinach
1/2 teaspoon Worcestershire sauce
2 tablespoons finely minced ham or shrimp {optional}

Wash the tomatoes. Cut a thin slice off the top and seed. Place upside down on a rack to drain.
Remove the stem from the snow peas, string them, and blanch in a pot of boiling water for 30 seconds. Remove from the heat and immediately plunge into ice water to stop the cooking process. Lay out on paper towels to drain. With a sharp knife carefully open up the pods along their straight side.
Combine the cream cheese, garlic, chives, parsley, spinach, Worcestershire sauce, and minced ham or shrimp. Mix well. Taste and adjust, keeping in mind the fact that the longer this sets the stronger the flavors will be.

Using a pastry bag fitted with an open tip, pipe about 2 teaspoons of filling into each of the cherry tomatoes and snow peas.
Makes 24 appetizers.

SPICY CHICKEN WINGS

When finger foods are the order of the day, this is always a big winner with just the right amount of spice! The ingredients are inexpensive and easy to keep on hand. A garnish of crisp red apple and a bit of parsley add a nice finish to the platter.

10 whole chicken wings {about 1 3/4 pounds}
1/4 cup plus 1 tablespoon water
2 tablespoons light soy sauce
2 tablespoons honey
2 tablespoons hot sauce {we use Arizona Gunslinger}
1 teaspoon tomato paste
2 teaspoons cornstarch
1 tablespoon vegetable oil
2 teaspoons finely minced fresh ginger root
1 tablespoon minced fresh garlic
3 tablespoons cornstarch, for dusting the wings
Oil for deep frying

Cut the wings into three sections, reserving the small tips for another use. Set the two larger sections aside.
Combine the water, soy sauce, honey, hot sauce, and tomato paste. Mix well. Blend in the 2 teaspoons cornstarch and set aside.
Heat the 1 tablespoon of oil in a small, heavy-bottomed pan over high heat until hot. Add the ginger and garlic, and immediately reduce the heat so they sizzle but do not brown. Stir for less than one minute, then add the reserved liquid mixture. Let the pan ingredients come to a simmer. Continue to cook and stir until thickened and glossy. Set aside.
Using a heavy-bottomed saucepan, place 2" of oil in the bottom and heat to 350 degrees.
While the oil is heating, lightly dust the wing pieces with the remaining 3 tablespoons of cornstarch.
Deep fry the wings in small batches until golden brown. {Be careful-overcooking will dry them out.} Drain on several layers of paper towels. {They may be held in a low oven up to 30 minutes at this point.}
Just before serving, reheat the sauce and toss with the wings until they are well coated. Serve hot.
Makes 20 pieces or serves 4-6.

HERBED CHICKEN STRIPS

This is another recipe where the individual components can be assembled far in advance, then combined and finished off in a matter of minutes. The resulting appetizer is crisp and flavorful on the outside and tender and juicy on the inside.

1 whole chicken breast, boned and cut into 1/4" x 1" strips {about 10 ounces after boning}
1/4 cup flour
1/2 teaspoon onion salt
1/2 teaspoon paprika
1/8 teaspoon dried sage
1/8 teaspoon dried oregano
1 egg, lightly beaten
1/4 cup chicken stock or water
1/4 cup loosely packed, freshly grated Parmesan cheese
oil for deep frying

Combine the flour, onion salt, paprika, sage, and oregano. Mix well. Combine the egg, chicken stock, and Parmesan cheese, and add to the dry ingredients. Mix well.
Using a heavy-bottomed saucepan, place 2" of oil in the bottom and heat to 350 degrees. Dip the chicken pieces in the batter and fry in the hot oil until golden brown-about 3 minutes. Drain on paper towels, arrange on a serving platter, and serve hot.
Serves 4-6.

SESAME CHEESE WAFERS

These wafers will have several uses when you are planning appetizers. They are a flavorful, crisp addition to most light soups or an excellent contrast in texture to a soft appetizer such as stuffed mushrooms. You will see them disappear first if you include them in an assortment of crackers for spreads or pates.

6 ounces cheese, grated {about 1 1/2 cups *}
1/2 cup freshly grated Parmesan cheese
3/4 cup white flour
1/4 cup wheat germ
1/4 cup sesame seeds
1/4 teaspoon dry mustard
1/4 cup butter
1 tablespoon {or more} cold water
1 teaspoon Worcestershire sauce

Combine the cheeses, flour, wheat germ, sesame seeds, and mustard. Cut in butter. Mix one tablespoon of water with the Worcestershire sauce and add to the dough. {The dough may need a few more drops of water to bind it.} Form into a log 1 1/2" in diameter, wrap in saran, and refrigerate until firm.
Cut into 1/8" wafers and place on an ungreased baking sheet. Bake in a 400 degree oven 20-30 minutes.
Makes 24-30 wafers.

* We often use 1/2 Cheddar and 1/2 jalapeno jack cheese.

HERBED WALNUT SALAD

This often-requested salad lends itself to a multitude of variations and is an interesting use of walnuts. Try substituting Raspberry Vinegar for the white wine vinegar and adding fresh watercress and thinly sliced red onion. The Walnut Vinaigrette offers a nice finish to almost any salad.

2 small heads butter lettuce or 1 large head red or green leaf
1/4 cup freshly grated Parmesan cheese
1/2 cup walnuts, coarsely chopped
1 tablespoon walnut oil
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
Walnut Vinaigrette {recipe follows}

Wash the lettuce and refrigerate until ready to use.
Heat the walnut oil over low heat. Add the walnuts, basil, and rosemary. Saute, stirring constantly, until the nuts are lightly toasted. Be careful! The nut and herb combination burns easily. Set aside to cool.
Tear the washed lettuce into a serving bowl. Add 3/4 of the seasoned walnuts, all of the Parmesan cheese, and half of the vinaigrette. Toss to coat the greens, adding more vinaigrette as necessary. Arrange on plates and garnish with the reserved walnuts.
Serves 6-8.

WALNUT VINAIGRETTE

1/4 cup vegetable oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Combine the oils, vinegar, garlic, salt, and pepper. Mix well.

FRESH TOMATO and SPINACH SALAD with BASIL VINAIGRETTE

A refreshing summer salad! We only serve this when tomatoes are in season locally, as hothouse tomatoes do not have the same effect.

6 cups thinly sliced spinach
3-4 large, ripe, full-flavored tomatoes, cut in 1/4" slices
1/3 cup vegetable oil
2 tablespoons red, white or Raspberry Vinegar
1 clove garlic, finely minced
1/3 cup freshly grated Parmesan cheese, tightly packed {about 1 ounce}
2 tablespoons finely minced parsley
1 tablespoon fresh basil leaves, minced {or 1 teaspoon dried}
1 teaspoon sugar
1 teaspoon salt
Dash freshly ground pepper

Combine the oil, vinegar, garlic, Parmesan cheese, parsley, basil, sugar, salt, and pepper. Mix well.
Divide the spinach among 6 salad plates. Arrange 3 tomato slices on top of each plate of spinach. Drizzle the vinaigrette over the top of the tomatoes and serve.
Serves 6.

RASPBERRY VINEGAR

2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen

Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.

SPINACH SALAD

As pleasing to the eye as it is to the palate, this salad brings quizzical looks, as your guests try to place the flavorful blend of the fresh pear, blue cheese, and Raspberry Vinegar.

1 large bunch fresh spinach
1/3 cup sliced almonds, toasted
2 tablespoons crumbled blue cheese
1 whole green onion, thinly sliced
1 Red Delicious apple
1 small, ripe pear
6 tablespoons vegetable oil
3 tablespoons Raspberry Vinegar {recipe follows}
1/8 teaspoon salt
Dash freshly grated nutmeg

Wash the spinach and refrigerate until ready to use. Peel, core, and halve the pear. Place one pear half in a blender along with the oil, vinegar, salt, and nutmeg. Puree and set aside.
Thinly slice the remaining pear half and place in lemon water to prevent discoloration. Drain before using. Core the apple and cut into fourths. Cut 3/4 of the apple into chunks and thinly slice the remaining 1/4.
Tear the washed spinach into a serving bowl. Add the almonds, blue cheese, thinly sliced green onion, and the apple chunks. Add half of the dressing. Toss to coat the greens, adding more dressing as necessary. Arrange on serving plates and garnish the tops with the apple and pear slices.
Serves 6.

RASPBERRY VINEGAR

2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen

Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.

SPINACH, BACON and JICAMA SALAD

A crunchy, colorful, and satisfying salad. The ingredients, simple and easy to prepare, create a finished salad that will complement any menu.

1 large bunch fresh spinach
2 tablespoons vegetable oil
2 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/8 teaspoon salt
Dash freshly ground pepper
6 ounces {4-5 slices} thick bacon
6 ounces jicama, cut in 1" long julienne
2 ounces Swiss cheese, grated
1 cup thinly sliced red cabbage

Wash the spinach and refrigerate until ready to use.
Combine the vegetable oil, olive oil, vinegar, sugar, mustard, salt, and freshly ground pepper. Mix well. Chill until ready to use.
Slice the bacon into 1/4-inch pieces and cook until crisp but not overly brown. Drain on paper towels and set aside.
Tear the washed spinach into a serving bowl. Add the bacon, jicama, Swiss cheese, and red cabbage. Toss to combine. Stir the dressing and toss with the salad. Mix well. Arrange on serving plates and serve immediately.
Serves 6-8.

TORTELLINI and MIXED GREENS

A hearty salad often used to round out a menu that feels a bit light, or it may also be used as a main luncheon course.

1/2 cup vegetable oil
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1/3 cup freshly grated Parmesan cheese, tightly packed {about 1 ounce}
1 teaspoon dried basil
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon minced fresh parsley
1  9-ounce package fresh tortellini *
12 cups mixed greens {spinach, romaine, red and green leaf lettuce}

Combine the oils, vinegar's, garlic, Parmesan cheese, basil, sugar, salt, and pepper. Mix well.
Cook the tortellini per package instructions. Drain, place in a bowl, and toss with the minced parsley and 1/4-1/2 cup dressing. Set aside to cool.
Toss the greens with some of the dressing until coated and arrange on 6 serving plates. Top with the tortellini and serve.
Serves 6 as a first course or 4 as a main luncheon course.

* Fresh tortellini can usually be found in the cheese or produce department of your grocery store.

CARROT TART

A good friend introduced the idea of carrots being used in a tart a number of years ago. Our flaky pastry and added seasonings have produced a simple, do-ahead recipe-one that is an often-requested hit.

1  10"-11" tart pan with removable bottom
1 fully baked tart shell {recipe follows}
1 1/2 pounds carrots, peeled and cut in 1/4" slices
1 teaspoon sugar
2 tablespoons butter, room temperature
1 teaspoon lemon juice
1/4 teaspoon dill weed
1/4 teaspoon salt
2 dashes cayenne pepper
1 tablespoon chopped fresh chives or minced parsley, for garnish

Place the sliced carrots and sugar in a pot of boiling salted water. Cook 10-12 minutes until the carrots are tender but crisp. Drain. For garnish, select and set aside 8 slices each of small, medium, and large diameter slices.
Transfer the remaining carrots to the work bowl of a food processor and process until the carrots are a coarse puree. Add the butter, lemon juice, dill weed, salt, and cayenne. Combine with 2 pulses of the processor.
Transfer the mixture to the fully baked tart shell and spread in an even layer over the bottom of the shell. Cut the tart into 8 wedges. Garnish each wedge with 3 of the reserved carrot slices-starting with the largest at the outer edge, following with the medium, and ending up with the smallest slice at the apex of the wedge.
Bake in a preheated 400 degree oven for about 10 minutes, until heated through. Sprinkle the chives or parsley and transfer to individual serving plates.
Serve immediately. Serves 8.

PLAIN FLAKY PASTRY

This is a light and flaky pastry that works well for tarts and savory turnovers.

1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water

Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated

for one hour. Roll out the pastry on a lightly floured board to 1/8" thick and slightly larger in diameter than the tart pan. Place the rolled out pastry in the tart pan and press to the sides. Do not stretch the dough to make it fit. Trim excess dough by pressing your thumb along the rim of the tart pan. Chill the pastry for at least 30 minutes before baking.
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.
For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.
For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.

NAPA CABBAGE and FILBERT SALAD

This salad evolved one year when buying salad greens was comparable to buying gold! It was so well received that it has become one of our favorites. We frequently use it during the holidays, when its intense red garnish is especially appealing.

1 cup whole filberts, toasted, the skins rubbed off and then split in half
4 cups thinly sliced Napa cabbage
1 small raw beet, coarsely grated
4 ounces {1/4 pound} thinly sliced ham, cut in julienne
6 tablespoons white wine vinegar
3 tablespoons filbert oil *
3 tablespoons vegetable oil
1 tablespoon minced whole green onion
2 tablespoons minced fresh parsley
1 large or 2 small cloves garlic, minced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon sugar
1 bunch watercress {for garnish}

Combine the vinegar, oils, green onion, parsley, garlic, mustard, salt, and sugar. Mix well. Toss the grated beet with 2 tablespoons of the dressing. In a separate bowl, toss the ham with 2 tablespoons of the dressing. Add the filberts and thinly sliced Napa cabbage to the ham. Mix well. Add 1/4 cup of the dressing and toss to coat, adding more dressing as necessary. Arrange the watercress around the rim of 4 salad plates. Place 1/4 of the salad in the middle of each of the plates and top with the grated beets.
Serves 4.

* Filbert oil, labeled as hazelnut oil, may be found on the specialty aisle of your grocery store.

CARROT ALMOND SALAD

We serve this as a colorful topping to fresh greens or as an addition to a brunch or antipasto plate {with extra for the kitchen crew, of course!}.

1 pound carrots, cleaned and coarsely grated
2/3 cup sliced almonds, lightly toasted
1/4 cup Soy Dressing {recipe follows}

Combine the grated carrots and almonds. Add 1/4 cup Soy Dressing and mix well.
Serves 4-6 on an antipasto plate. Serves 8 when used as a topping for fresh greens.

SOY DRESSING

1/3 cup rice wine vinegar
1/3 cup vegetable oil
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root

Combine the above ingredients and mix well. Makes about 3/4 cup dressing.

RED CABBAGE with WALNUTS and BLUE CHEESE

This salad variation takes advantage of our Walnut Vinaigrette and the great blue cheese from the Rogue Valley Creamery.

3/4 pound red cabbage, thinly sliced
1-2 tablespoons blue cheese, crumbled
3 tablespoons toasted walnuts, coarsely chopped
6 tablespoons Walnut Vinaigrette {recipe follows}

Toss all the ingredients, mixing well.
Serve on an antipasto plate or as a topping for fresh greens.
Serves 4-6.

WALNUT VINAIGRETTE

1/4 cup vegetable oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Combine the oils, vinegar, garlic, salt, and pepper. Mix well.

SESAME ASPARAGUS

A colorful and tasty addition to an antipasto plate. Snow peas are an acceptable substitute when fresh asparagus is unavailable.

1 pound asparagus
3 tablespoons vegetable oil
3 tablespoons sesame oil
3 tablespoons white wine vinegar
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root
1/4 cup toasted sesame seeds

Lightly blanch the asparagus {or snow peas} in boiling water, leaving the vegetables very crisp. Drain and immerse in ice water to stop the cooking process. Chill until ready

to use.
Combine the oils, vinegar, soy sauce, garlic, and ginger. Mix well. Just before serving, toss the asparagus with enough dressing to coat and flavor it. Garnish with the sesame seeds.
Serves 4-6.

LEEK SALAD with HAM and CRANBERRIES

A couple of years ago a local organic gardener {who was also our flower gardener} supplied us with an overabundance of leeks, and the following recipe is the result of one of our many experiments.

12 small leeks
6 cups chicken stock
1/2 cup cranberries
2 ounces ham, chopped
1 tablespoon minced fresh parsley
1/4 cup olive oil
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2 - 1 teaspoon salt {start with the smaller amount and add more as necessary}
Freshly ground pepper

Wash and trim the leeks, using all the white portions and 4" of the green. Set aside. Bring the chicken stock to a boil and add the cranberries. Cook the berries just until they begin to pop. Remove with a slotted spoon and set aside.
Tie the leeks together in bunches of three and add to the stock. Reduce the heat to a simmer and cook 10 minutes until softened. Remove from the stock and cool. Set the stock aside for another use. {It will be a little cloudy but will have a wonderful flavor.}
Combine the parsley, the oils, lemon juice, Dijon mustard, garlic, salt, and pepper. Mix well. Combine the ham and cranberries and add 2 tablespoons of the dressing. Arrange 3 leeks on each of four salad plates and drizzle with a small amount of the dressing. Top with the ham/cranberry mixture.
Serves 4.

WARM CHICKEN LIVER and JULIENNE VEGETABLE SALAD

This recipe requires advanced planning but the extra preparation time is worth the effort! Make sure all the individual components are prepped before you begin the final assembly. This should be served immediately to receive the full effect of the seasonings, crisp vegetables, and warm chicken livers.

2 cups, thinly sliced, fresh spinach
5 ounces chicken livers {filament and fat removed}
4 ounces carrots, cut in 1" julienne
4 ounces zucchini, cut in 1" julienne {use only the firm outer layer}
3 ounces snow peas, julienne {using a diagonal cut}
4 tablespoons butter
2 tablespoons minced shallots
3 ounces stemmed mushrooms, sliced
1 whole green onion, minced
1/4 cup chicken stock
3 tablespoons Raspberry Vinegar {recipe follows}
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
Dash salt, pepper, and cayenne

Divide the spinach among 4 serving plates. Cut each of the chicken livers into 4 pieces. Blanch the carrots, zucchini, and snow peas-one vegetable at a time-in lightly salted water until tender but crisp. Drain and immerse in ice water to stop the cooking process. Drain and lay on a towel. Melt the butter and saute the shallots until they start to soften. Add the mushrooms and the chicken livers. Cook, stirring constantly, until the livers are heated through and lightly pink inside. Toss in the minced green onion and stir to combine. Using a slotted spoon, transfer the chicken liver mixture to a heated platter.
Deglaze the pan with the chicken stock and Raspberry Vinegar. Add the mustard, tarragon, salt, pepper, and cayenne. Cook until the mixture begins to thicken. Spoon 2 tablespoons of the pan juices over the chicken livers. Add the blanched vegetables to the remaining liquid in the pan and stir over medium heat just long enough to heat the vegetables.
Using a slotted spoon, transfer the vegetables to the individual serving plates, arranging them on top of the spinach. Return the chicken livers and any accumulated juices to the pan and stir until just heated through. Immediately arrange on top of the vegetables and serve.
Serves 4.

RASPBERRY VINEGAR

2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen

Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.

BROCCOLI and FLANK STEAK SALAD

This salad makes a hearty first course. It stands alone as a main luncheon course when served on a bed of fresh spinach or romaine. With the addition of a roll or slice of bread, you have a complete meal, offering a variety of texture and color.

1 pound broccoli, cut into spears and peeled {reserve stem ends for another use}
8 ounces {1/2 pound} cooked flank steak or beef tenderloin
1 cup thinly sliced red cabbage
1/2-3/4 cup Soy Dressing {recipe follows}
2 tablespoons toasted sesame seeds {optional}

Lightly blanch the broccoli in salted water. Drain and immerse in ice water to stop the cooking process. {The broccoli should be very green and crisp.} Drain, lay out on a towel, and set aside. Slice the cooked meat across the grain into 1/4" strips and cut the strips into 1 1/2" pieces. Toss with some of the dressing and set aside. In another bowl, toss the sliced cabbage with some of the dressing. Arrange the broccoli, marinated flank steak, and marinated cabbage in an interesting pattern on serving plates. Garnish with toasted sesame seeds if desired.
Makes 3-4 luncheon or 8 first course servings.

SOY DRESSING

1/3 cup rice wine vinegar
1/3 cup vegetable oil
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root

Combine the above ingredients and mix well. Makes about 3/4 cup dressing.

BAKED EGGPLANT with CURRIED TOMATO SAUCE

Over the years we have "won-over" many non-eggplant eaters with this recipe. It evolved from a festive evening of Afghan food prepared by a guest chef. We loved the flavors but found the food heavy with oil. We feel we have saved all the tantalizing flavors while eliminating the oily aftertaste.

1 large onion, minced
6 cloves garlic, minced
1/2 cup plus 1 tablespoon olive oil
1 3/4 cup chicken stock
6 ounces tomato paste
1/4 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon curry powder
1 teaspoon ground cumin
Freshly ground pepper
3/4 cup plain yogurt or sour cream
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
24  3/8" slices, peeled eggplant {about 3 pounds}
Coarse {sea} salt
1/2 cup minced fresh parsley

Saute the onion and half of the garlic in 1 tablespoon of olive oil until soft but not brown. Add the stock, tomato paste, chili powder, salt, curry, cumin, and freshly ground pepper. Simmer 1 hour until thickened. {This may be done ahead and reheated prior to serving.} Combine the yogurt, garlic powder, and garlic salt. Mix well. Set aside.
Sprinkle the eggplant rounds with the coarse salt and lay out on towels. After 30 minutes wipe off the salt and any accumulated moisture. Use an absorbent towel. If not done thoroughly you will have salty eggplant!
Combine the remaining olive oil and garlic, and brush both sides of the eggplant slices. Place on a baking sheet and bake 30 minutes in a preheated 350 degree oven. *
Depending on the size of the eggplant slices, use two or three per plate, overlapping them slightly. Top each slice with 1 heaping tablespoon of spicy red sauce, then 2 teaspoons seasoned yogurt, and a sprinkling of parsley. Serves 8-12 as a first course.

* Be prepared to assemble the plates as soon as the eggplant is removed from the oven.

BROCCOLI TIMBALES with CURRY BACON SAUCE

A rich first course that we have presented with a Curry Bacon Sauce.

6 individual molds, 3/4 cup capacity, buttered
1 tablespoon butter
2 tablespoons minced shallots
1 clove garlic, minced
1/2 cup whipping cream
1 cup rich chicken stock {preferably homemade}
4 eggs, beaten
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
Dash freshly grated nutmeg
Dash black pepper
1 1/2 cups finely chopped cooked broccoli
Dash lemon juice
Curry Bacon Sauce {recipe follows}

Melt the butter and briefly saute the shallots and garlic. Set aside.
Combine the cream, stock, beaten eggs, Parmesan cheese, salt, nutmeg, pepper, and lemon juice to taste. Add the broccoli, sauteed shallots, and garlic to the cream mixture. Pour into 6 individual buttered molds, and place the molds in a baking pan. Fill the pan with hot water to the level of the filling in the molds.
Bake in a preheated 325 degree oven until a knife inserted in the center of a timbale comes out clean, about 20-30 minutes. Invert onto a serving plate and cover with Curry Bacon Sauce.
Serves 6 as a first or luncheon course.

CURRY BACON SAUCE

1 teaspoon unsalted butter *
2 tablespoons minced whole green onions
1/2 teaspoon curry powder
Pinch of dried thyme
1/4 cup chicken stock
1/2 cup whipping cream
1 slice thick bacon, cooked crisp and minced

Melt the butter in a small saucepan over medium heat. Add the green onions and saute until they are soft. Reduce heat and add the curry and thyme. Cook, stirring constantly, for 5 minutes. Add the stock and cream. Continue to cook until reduced and slightly thickened. Remove from the heat and add the minced bacon. Serve warm over the broccoli timbales.

* If you are using canned stock the unsalted butter is important. Otherwise, you will end up with a salty sauce.

DESSERTS

APPLE-BLACKBERRY CRISP

This recipe is at its very best in early summer when the wild blackberries are in season. A good "second best" can be accomplished with boysenberries or marionberries.

1 pound apples, peeled, cored, and sliced
1 pound wild blackberries
1/2 cup sugar
3 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1/2 cup coarsely chopped walnuts
3/4 cup flour
3/4 cup packed dark brown sugar
1/4 cup rolled oats
1/4 teaspoon salt
1/2 cup cold butter, cut in chunks

Butter a 9" x 9" baking pan. Set aside. Combine the sliced apples, berries, sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Spoon into the buttered baking pan.
Combine the walnuts, flour, brown sugar, oats, salt, and the remaining 2 teaspoons vanilla, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Cut in the butter. Spread over the apples. Bake in a preheated 350 degree oven about 45-60 minutes until the top is crisp and brown.
Serves 6-8.

PEAR-CRANBERRY SORBET

This unique pear-cranberry combination is intriguing to our guests. It is well complemented by a crisp, not-too-sweet cookie.

3/4 pound ripe pears, pared and sliced
1/2 pound whole cranberries, fresh or frozen
1 cup water
1 cup sugar

Combine all the ingredients in a medium-size saucepan and cook until the cranberries have popped and the pears are soft. Transfer to a blender or food processor and process until smooth. Set aside to cool.
When cool, churn in an ice cream maker, following the manufacturer's instructions. When churned, transfer to an airtight container and freeze.
While the sorbet may be used in 3-4 hours, it has a better texture when it has had a day or two in the freezer.
Makes 4-5 cups sorbet.

GINGERBREAD CAKE with CARAMELIZED PEARS

This could also be named the "Goldilocks Cake." There were versions that were "too hard" and others that were "too soft" before we were happy with the final result-which is "just right"! It has a delicate texture and exactly the right amount of spice. The "gingered" whipping cream and the caramelized pears add the perfect finish.

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon powdered ginger
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup pear puree {about 1 small ripe pear}
1/2 cup buttermilk
1 cup butter, room temperature
1 cup packed brown sugar
3/4 cup molasses
3 large eggs
Caramelized Pears {recipe follows}
1/2 cup whipping cream
1 tablespoon sugar
2 teaspoons minced crystallized ginger

Grease and flour a 10" bundt pan. Set aside. Sift the flour, baking soda, cinnamon, powdered ginger, allspice, cloves, and salt. Set aside.
Combine the pear puree and buttermilk. Set aside.
Cream the butter and brown sugar. Add the molasses. Add the eggs one at a time, making sure the first is incorporated before adding the next {do not be alarmed if the batter looks curdled at this point}. Alternately add the sifted dry ingredients and the pear mixture to the batter, scraping down the sides of the mixing bowl to make sure everything is incorporated. Pour into the prepared bundt pan. Bake in the center of a preheated 350 degree oven about 50 minutes-until a toothpick inserted in the center comes out clean and the cake pulls away from the sides of the pan. {While the cake is baking, prepare the caramelized pears.} Remove the cake from the oven. Cool in the pan for 10 minutes. Remove from the bundt pan and set on a cooling rack. The cake may be served warm or at room temperature.
Whip the cream with the 1 tablespoon sugar, until soft peaks form. Fold in the crystallized ginger. Slice the cake and arrange on individual serving plates. Top each slice with whipped cream and caramelized pears.
Serves 12-14.

CARAMELIZED PEARS

3 tablespoons butter
4 ripe pears, peeled, cored, and cut into 1/4" slices
3/4 cup sugar

Melt the butter in a large, heavy-bottomed skillet. When the butter is sizzling, add the sliced pears. Toss the pears to coat them with the butter. Sprinkle the sugar over the pears and stir. Cook, stirring gently, over medium to medium-high heat until the pears are caramelized and tender, about 5 minutes. Remove from the heat and cool to room temperature.

TO BONE A CHICKEN YOURSELF

I posted two videos on how to bone a whole chicken and whole fish. Please watch how the procedure is completed. The videos will show up in the upper part of this blog-in the kitchen picture! I think its pretty awesome!

SPICY TERIYAKI CHICKEN

On occasion we have dinner guests with diverse tastes, and we serve Spicy Teriyaki Chicken as a second entree. It especially complements Grilled Salmon Fillets or Barbecued Spare Ribs.

6 pounds chicken thighs and legs, skinned, backbone removed and trimmed of any fat
1/2 cup soy sauce
1/4 cup honey
2 large garlic cloves, minced
2 teaspoons minced fresh ginger root
1-2 tablespoons hot chili oil*

Combine the marinade ingredients and pour over the chicken pieces. Marinate 2-3 hours, tossing occasionally.
Transfer the marinated chicken to a baking pan just large enough to hold it, allowing a small amount of space between the pieces to ensure even baking. Spoon any remaining marinade over the chicken and bake in a preheated 375 degree oven 45-60 minutes. Turn the chicken every 15 minutes and baste frequently. When finished, the chicken should be a dark honey color, and the juices should run clear when the chicken is pierced with a fork.
Serves 4-5.

* Hot chili oil may be found on the specialty aisle in some grocery stores or in an oriental market.

SEASONED LAMB in PHYLLO

We buy our lamb whole from a local rancher, rather than specific cuts from the butcher. As a result, we always have quite a quantity of ground lamb to work with. We have developed a number of recipes using ground lamb, but this one, reminiscent of the Middle East, is our favorite.

1 1/4 pounds ground lamb
1 egg
4 whole green onions, minced
1/2 cup minced fresh parsley
1 large garlic clove, minced
1 1/4 teaspoons ground cumin
1/2 teaspoon freshly ground pepper
Salt to taste
1 large carrot, cut in 1" julienne
1/2 cup butter
1 ounce pine nuts
8 small mushroom caps, sliced
1 10-ounce package frozen spinach, thawed and squeezed dry
2 ounces feta cheese, crumbled
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground pepper to taste
2 egg whites, lightly beaten
6 sheets phyllo dough

Combine the lamb, egg, onions, parsley, garlic, cumin, pepper, and a dash of salt. Mix well. Cook a small amount of this mixture in a skillet, taste, and adjust the seasonings. Shape the remaining ground lamb mixture into 3 equal, 3" x 4" x 1/2" thick patties. Saute in a hot skillet just long enough to sear both sides. Remove from the skillet and place on paper towels to drain and cool.
Lightly blanch the julienne carrot in boiling water until tender but crisp. Drain and immerse in ice water to stop the cooking process. Set aside on a towel to drain. Melt 1 tablespoon of the butter in a skillet and add the pine nuts. Toast lightly and remove. Melt an additional 2 tablespoons of butter and add the mushrooms. Saute 2-3 minutes. Remove from the stove and add the carrots, pine nuts, spinach, feta cheese, nutmeg, salt, and pepper. Mix well. Taste and adjust seasonings as necessary. Fold in the egg whites.
Melt the remaining 5 tablespoons of butter in a small pan and remove from the heat. Place one sheet of phyllo dough on a work surface, brush with butter, and top with a second sheet.* Working lengthwise with the dough, place a lamb patty 1/4 of the way down from the top edge. Top with 1/3 of the spinach mixture. Fold the top edge of the pastry over the filling and brush with butter. Fold the sides inward and roll up, brushing the final fold with butter to seal. Continue with the remaining phyllo, lamb, and spinach. Place on an ungreased sheet and brush the tops with butter. Bake in a preheated 400 degree oven 20 minutes, until golden brown. Remove from the oven, cut in half diagonally, and serve.
Serves 4-6.

Note: Cover remaining phyllo dough with a piece of saran wrap and a towel to prevent the dough from drying out. Any unused dough should be tightly wrapped and either refrigerated or frozen.

GARLIC BAKED LEG of LAMB

This combination of garlic, mustard, rosemary, peppery chili sauce, and lamb has become another favorite among our family and guests.

1 5-pound leg of lamb, boned and trimmed
3 large cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons soft butter
1 1/2 teaspoons chili garlic sauce*
1 teaspoon dried rosemary

Combine the garlic, mustard, butter, chili garlic sauce, and the rosemary. Rub the unrolled leg of lamb with the garlic mixture. Fold the leg in half and place, fat side up, on a rack set in a shallow baking pan.
Roast in a preheated 425 degree oven for 10 minutes. Reduce the heat to 375 degrees and continue to cook for 45 minutes. At this point, open up the leg and lay flat on the baking rack. Bake an additional 15 minutes to seal the interior meat {we allow 15 minutes per pound, total oven time, for a rare roast.}
Serves 6-8.

Note: We often pull our meat a little early and let it set 15-20 minutes before carving {it will continue to cook a bit due to residual heat}. This technique will produce a very moist, tender leg of lamb that is neither overdone on the outside nor too rare on the inside.

* Chili garlic sauce can be found on the specialty aisle in some grocery stores or in an oriental market.

BARBECUED LAMB CHOPS

A green salad, simple potato, and a bottle of good pinot noir, and you have dinner!

8-10 lamb chops, trimmed of ant fat
1/2 cup red wine
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon lemon juice
2 garlic cloves, minced
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon salt

Place the trimmed lamb chops in a non-corrosive baking dish. Combine the red wine, olive oil, soy sauce, lemon juice, garlic, rosemary, oregano, and salt. Pour over the lamb chops. Marinate 2-4 hours, turning the chops occasionally.
Prepare the barbecue. When the coals are ready, remove the lamb chops from the marinade and place on the barbecue grill. Cook 4 minutes per side for rare. While cooking, baste with remaining marinade.
Serves 4.

BARBECUED FLANK STEAK

This flank steak will melt in your mouth as long as it has adequate time in the marinade. For best results, we suggest placing the flank in the marinade first thing in the morning. We have marinated it for as little as 3 hours and have been successful.

1/4 cup soy sauce
1/4 cup vegetable oil
3 tablespoons vinegar
2 tablespoons honey
1 1/2 teaspoons garlic powder
1 1/2 teaspoons powdered ginger
1 whole green onion, finely minced
3 pounds flank steak, trimmed *

Combine the soy sauce, oil, vinegar, honey, garlic powder, ginger, and the green onion. Mix well. Place the trimmed flank steak in a large zip-lock bag and add the marinade. Seal, releasing any air and set the bag in a larger baking pan. Turn on occasion. If preparing early in the day, place in the refrigerator.
Prepare the barbecue  Remove the meat from the bag, reserving the marinade. Place the flank steak on the grill. Sear to seal the meat. Cook 8-10 minutes per side for rare, frequently turning and basting. Remove from the grill and slice thinly across the grain.
Serves 4-6.

* If you are trimming your own meat, you will want to remove all the fat and shiny membrane. Remove the fat first. Then, starting at the small end of the flank steak, slip the tip of the knife under the membrane and work it away from the meat.

BARBECUED BEEF TENDERLOIN

A long-standing tradition at our home, this recipe is, without question, the entree most often requested.

3-4 pounds trimmed beef tenderloin
2 cups 7 UP
10 tablespoons Worcestershire sauce
6 tablespoons soy sauce
1 large garlic clove, minced
1 teaspoon minced fresh ginger root
Salt and pepper

Place the trimmed tenderloin in a pan. Combine the 7 UP, Worcestershire sauce, soy sauce, garlic, and ginger. Pour over the beef tenderloin. Marinate 2-3 hours in a cool spot in the kitchen.
Prepare the barbecue. Remove the tenderloin from the pan, reserving the marinade, and place on the grill. Sear the tenderloin on all sides, and lightly salt and pepper the meat. For rare meat, continue cooking 20 minutes, frequently turning and basting the meat.
Serves 6-8.

* If you are trimming your own meat, you will want to remove all the fat and shiny membrane. Remove the fat first. Then, starting at the small end of the tenderloin, slip the tip of the knife under the membrane and work it away from the meat.

GRILLED SALMON FILLETS

Over the years we have presented salmon to our guests in many forms. We now feel marinating and barbecuing salmon is the best way to retain its fresh flavor. The marinade and barbecuing technique we have developed is a "never-fail" method. The fish remains moist, and the fresh salmon flavor is unencumbered by rich sauce.

1 4-5 pound whole, fresh salmon, filleted {With head and tail on, allow about 1 pound per person}
1/4 cup vegetable oil
2 tablespoons lemon juice
3 tablespoons soy sauce
1 large garlic clove, minced
1/2 teaspoon dried thyme

Place the salmon fillets in a glass or other non-corrosive baking pan. Combine the oil, lemon juice, soy sauce, garlic, and thyme. Pour over the salmon fillets. Marinate 1 hour, turning the fish occasionally.
Prepare the barbecue. Cover the barbecue grate with aluminum foil. Remove the fillets from the baking pan, reserving the marinade, and place skin side down on the foil. Basting with the reserved marinade, grill the fish over medium heat 20-25 minutes, until the fish flakes easily with a fork. Do not turn the fish.
When the fillets are cooked, you should be able to transfer them to a serving platter, leaving the skin behind on the foil!
Serves 4-5.

SCALLOPS in FETA CREAM SAUCE

The delicate sweetness of the scallops and the zesty flavor of the pasta are perfect partners in this entree.

1/2 cup flour
3/8 teaspoon cayenne
1/4 teaspoon dried cilantro
Pinch of salt and freshly ground pepper
1 pound bay scallops
6 tablespoons butter
2 garlic cloves, finely minced
1/2 cup fresh cilantro leaves, loosely packed
2 cups whipping cream
3 ounces feta cheese, crumbled
1 recipe Jalapeno Pasta, cooked

Combine the flour, cayenne, dried cilantro, salt, and pepper. Lightly dredge the scallops in the flour mixture, shaking off any excess. Melt 2 tablespoons of the butter in a heavy skillet over medium heat. Add 1/4 teaspoon of the garlic and 1/2 of the scallops to the melted butter. Saute 3 minutes. Remove to a heated platter. Add an additional 2 tablespoons butter, 1/4 teaspoon garlic, and the remaining scallops to the skillet and saute 3 minutes. Remove to the heated platter.
In the same skillet melt the remaining 2 tablespoons butter and add the remaining garlic. Cook 2 minutes, stirring constantly. Do not let the garlic brown. Add the fresh cilantro leaves and toss to coat. Add the whipping cream. Increase the heat. Reduce liquid until the cream starts to thicken. Add the feta cheese and stir until melted. Return the scallops and any accumulated juices to the skillet and cook just long enough to heat through.
Toss a small amount of the sauce with the cooked pasta. Arrange the pasta on 4 serving plates. Top each with an equal amount of the scallops and sauce.
Serves 4.

RED SNAPPER with JALAPENO LIME MARINADE

One evening, when preparing a red meat entree, we had a last-minute request for fresh fish. We had experimented with variations of this marinade on pork and realized the flavors would go well with red snapper. It was an unquestioned success!

2 fresh jalapeno peppers, seeded and chopped *
1/3 cup chopped yellow onion
1 heaping tablespoon minced fresh ginger root
1 teaspoon minced fresh rosemary
1 teaspoon salt
1/4 cup lime juice
1/4 cup water
1 1/2 pounds fresh red snapper fillets, bones removed and trimmed of any fat
1/2 cup Seasoned Flour {recipe follows}
2 teaspoons butter
2 teaspoons olive oil
Lime wedges {optional}

Puree the jalapeno peppers, onion, ginger, rosemary, salt, lime juice, and water to make a thick marinade. Place the trimmed fish in a non-corrosive baking pan, cover with the puree, and marinate 1-2 hours, turning occasionally.
Remove the fillets from the marinade and lightly dredge in the seasoned flour, shaking off any excess. Melt the butter and olive oil in a skillet over medium heat. Saute the fillets 3-4 minutes per side until the fish flakes easily with a fork. Arrange on a serving platter and garnish with lime wedges.
Serves 4.

* When working with hot peppers, be sure to wear plastic gloves and keep your hands away from your eyes and face.

SEASONED FLOUR

1/2 cup flour
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons dried marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

Combine all of the above ingredients, mixing well. This flour is easy to keep on hand as it holds well under refrigeration.
For a quick entree, add 1/3 cup freshly grated Parmesan to the above and coat either boned chicken breast or fresh fish fillets. Saute in butter or olive oil until done. The whole process should take less than 10-15 minutes!

VEGETABLES...

HERBED CARROT RING

This recipe is used as a replacement for a rice, pasta, or potato when the menu needs a lighter touch. The ring is an attractive presentation when filled with bright green, stir-fried vegetables.

2 pounds carrots, peeled and cut into 1/2" chunks
3 tablespoons butter
3 tablespoons flour
1/2 cup milk
3 eggs, separated
1/2 teaspoon salt
1/2 teaspoon tarragon
1 tablespoon minced fresh parsley
Pinch of garlic powder and white pepper
4-cup ring mold

Bring a 4-quart pot of water to a boil. Add a pinch of salt and the carrots. Cook until tender but not soft. Drain and let set 5 minutes. Transfer to the work bowl of a food processor and pulse until chopped but not pureed. {The carrots should still have some texture to them but should not be in large chunks.} Transfer to a mixing bowl and set aside.
Melt the butter in a small saucepan. Add the flour and cook until bubbly. Slowly stir in the milk and continue to cook until thickened. Add the salt, tarragon, parsley, garlic powder, and white pepper. Stir in the egg yolks, one at a time, making sure the first is incorporated before adding the next. Add to the carrots and mix well.
Beat the egg whites until stiff but not dry and stir 1/4 of them into the carrot mixture. Gently fold in the remaining whites and pour into a well-buttered ring mold. Bake in a boiling water bath in a preheated 350 degree oven for 40-50 minutes.
Serves 6.

GREEN CHILI and CORN SOUFFLE

We like this souffle in combination with the Red Snapper with Jalapeno Lime Marinade. It is also good with corned beef or a glazed ham.

2 tablespoons butter
1 tablespoon flour
1/4 cup cornmeal
1/2 cup chicken stock
4 egg yolks, room temperature
1/2 cup sour cream
1/4 pound jalapeno jack cheese, grated
10 ounces whole kernel corn, fresh or frozen *
2 tablespoons minced green chilies, drained on paper towels
1 tablespoon minced green onion
3/4 teaspoon salt
Dash cayenne
5 egg whites, room temperature
1/4 teaspoon cream of tarter

Melt the butter in a saucepan and stir in the flour and cornmeal. Cook until bubbly. To avoid any lumps, stir in the stock slowly. Cook, stirring constantly, until thickened. Remove from the heat and beat in the egg yolks, one at a time, making sure the first is incorporated before adding the next. Add the sour cream, grated cheese, whole corn, drained green chilies, green onion, salt, and cayenne. Mix thoroughly. Beat the egg whites with the cream of tarter until stiff but not dry. Stir 1/4 of the whites into the corn base. Gently fold in the remaining whites and pour into a buttered souffle dish. Place the dish in a preheated 400 degree oven. Immediately reduce the heat to 375 degrees and bake for 40-45 minutes until set. Remove from the oven and serve immediately.
Serves 4-6.

* If using frozen corn, lay out on a paper towel to absorb the ice crystals while you are preparing other ingredients.

MUSHROOM SOUFFLE

On occasion we use a souffle as a substitute for the starch course in our menus. We may be trying to lighten up a menu or to achieve a flavor or texture only a souffle can lend. This souffle is suited to heartier entrees such as Barbecued Beef Tenderloin.

1/2 pound mushrooms, finely minced
1 tablespoon minced shallots
6 tablespoons butter
3 tablespoons flour
1 cup milk
3/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne and freshly grated nutmeg
4 egg yolks, room temperature
5 egg whites, room temperature
1 cup coarsely grated Swiss cheese
2 tablespoons freshly grated Parmesan cheese

Place the mushrooms in a kitchen towel {not terry cloth} and twist it to remove any excess moisture. Melt 3 tablespoons of the butter. Add the mushrooms, shallots, and 1/4 teaspoon salt. Cook 5 minutes. Set aside.
Melt 3 tablespoons butter in a large saucepan and stir in the flour. Cook until thick and bubbly. Remove from the heat and slowly stir in the milk until well blended. Add the remaining 1/2 teaspoon salt, the pepper, cayenne, and nutmeg. Mix well. Return to the heat and bring to a boil and cook 1 minute, stirring constantly  Remove from the heat and beat in the egg yolks one at a time-making sure the first is incorporated before adding the next. Combine the egg yolk mixture with the mushrooms.
Beat the egg whites and a pinch of salt until stiff but not dry. Stir 1/4 of the whites and the Swiss cheese into the egg yolk sauce. Gently fold in the remaining egg whites. Pour into a souffle dish that has been buttered and dusted with 1 tablespoon of the Parmesan cheese. Top with the remaining Parmesan cheese. Place in a preheated 400 degree oven. Immediately reduce the heat to 375 degrees and bake 30-45 minutes. Remove from the oven and serve immediately.
Serves 6.

ROSEMARY-BLUE CHEESE POTATOES

This is a recipe we developed with lamb in mind and were very pleased with its pairing with the lamb. The sweet red potatoes gracefully take on the soft accent of the blue cheese.

1 1/2 pounds red potatoes, cut in 1/2" cubes
2 tablespoons butter
2 tablespoons blue cheese
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh parsley
Dash of salt, pepper, and cayenne

Cook the potatoes 10 minutes in a pot of rapidly boiling, salted water. Drain and set aside.
Melt the butter and blue cheese and add the rosemary. Combine the partially cooked potatoes and the butter mixture and place on an ungreased baking sheet. Bake in a preheated 375 degree oven 20-25 minutes. Remove from the oven and sprinkle with the parsley, salt, pepper, and cayenne. Mix well.
Serves 6.

HERBED PARMESAN POTATOES

A quick scan of this recipe's ingredients may not spawn the interest it deserves, but do not pass it by! The accent of the herbs and cheese on a lightly buttered potato is very pleasing.

6 tablespoons butter, melted
2 pounds red potatoes
2-3 teaspoons dried basil *
1/4 cup freshly grated Parmesan cheese

Cut the potatoes lengthwise into 1/2" thick slices.
Without crowding the slices, place on a buttered baking sheet. Brush the tops of the slices with melted butter and sprinkle with the basil. Top with Parmesan cheese and s drizzle of melted butter. Bake in a preheated 375 degree oven 45 minutes.
Serves 6.

* We often use rosemary or another herb, depending on what accompanies the potatoes.

SOY-SESAME POTATOES

Do not let the simplicity of this recipe mislead you! The finished dish is very full-flavored and an excellent addition to a menu featuring a barbecued entree.

2 pounds red potatoes *
1/2 cup butter, melted
1/4 cup soy sauce
3-4 tablespoons sesame seeds

Combine the butter and soy sauce. ** Brush a baking sheet with melted butter. Cut the potatoes lengthwise into 3/8" slices, and then cut those slices into 3/8" strips. Without crowding them together, place the potatoes on the buttered baking sheet. Brush with the soy butter and sprinkle with the sesame seeds. Bake in a preheated 375 degree oven 40 minutes.
Serves 4.

* If you do not have red potatoes on hand, white potatoes will work. We prefer the sweetness the red potatoes add to the finished dish.

** Any remaining soy butter will hold well when tightly covered and refrigerated.

POTATO and VEGETABLE PANCAKES

The vegetables and herbs in this recipe add additional flavors and texture to the classic French potato pancakes.

6 tablespoons butter
1 cup coarsely chopped mushrooms
 3 small leeks, use white part only, cut in 1/2" julienne
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon salt
Dash pepper
6 ounces cream cheese, room temperature
2 tablespoons flour
2 eggs, beaten
6 ounces dry Monterey Jack cheese, diced small
1/2 pound zucchini
1 1/2 pounds potatoes
2-4 tablespoons cream {optional}

Melt 3 tablespoons of the butter in a large skillet. Add the mushrooms, leeks, garlic, thyme, basil, salt, and pepper. Cook until all of the liquid has evaporated. Set aside to cool.
Combine the cream cheese, flour, beaten eggs, and diced dry Monterey Jack cheese.
Cut the zucchini in fourths lengthwise, remove and discard the pith, and grate coarsely. Squeeze in a towel to remove any excess moisture.
Peel the potatoes and grate coarsely. Squeeze in a towel to remove any excess moisture.
Combine the mushrooms and cheese mixtures with the zucchini and potatoes. If the mixture seems too thick, add a couple of tablespoons of the cream. Cook a small amount of the mixture to test the seasonings. Adjust as necessary. Using a 1/3-to 1/2-cup measure, ladle the pancakes onto a buttered grill or into a skillet with melted butter. Cook over medium heat for 2-3 minutes per side, until golden brown and the potatoes are cooked through.
Serves 6.

CHEESY GRATED POTATOES

The complementary flavors of the potato, cheese, bacon, and herbs make this recipe a hit with young and old. If you are lucky enough to have some left after dinner, it reheats easily and is tasty with breakfast or brunch.

3/4 pound bacon
3 pounds potatoes, peeled
1/2 pound Swiss cheese, grated
1/4 cup freshly grated Parmesan cheese
3 garlic cloves, minced
2-3 teaspoons dried basil
6 whole green onions, minced
1/4 cup minced fresh parsley
6-8 tablespoons butter, melted
1/4 pound Cheddar cheese, grated
3 small tomatoes, seeded and diced
Salt and pepper to taste

Chop the bacon and fry until crisp. Drain on paper towels and set aside.
Boil the potatoes until tender. Drain and chill. When the potatoes are cold, grate them and place in a large bowl. Add 1/2 of the Swiss cheese, the Parmesan cheese, minced garlic, basil, 1/2 of the green onions, 1 tablespoon parsley, and 1/4 cup melted butter. Mix well. If the mixture seems at all dry, add a little more butter. Lightly pat onto a buttered 12" x 18" baking sheet. Top with the bacon, remaining green onions, remaining parsley, tomatoes, Swiss and Cheddar cheese. Drizzle with 2-3 tablespoons melted butter. Bake in a preheated 350 degree oven 20 minutes, until the cheese is melted and the potatoes are heated through.
Serves 8-10.