PASTA SALAD WITH CHICKEN ARTICHOKES AND SUN DRIED TOMATO

Pasta Salad with Chicken, Artichokes and Sun-Dried Tomato

From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 158.
Prep Time1 hr
Total Time1 hr
Course: Main Course - Chicken, Main Course - Pasta, Salads - Main Course
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • 1/2 pound penne or spiral- shaped pasta approximately 4 cups when cooked
  • 1/2 cup ready-to-eat sun dried tomatoes julienned
  • olive oil
  • 1 pound boneless, skinless chicken breasts 2, butterflied
  • salt and pepper
  • 2 cups frozen quartered artichoke hearts (14 ounce canned if unavailable)
  • 1 endive cored and cut into thin strips, or 1 cup micro greens or frisee
  • ¼ cup Greek or French olives pitted and chopped
  • ¼ cup lightly packed minced parsley

Dressing

  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1 clove garlic finely minced
  • 1 teaspoon dried oregano
  • 6 tablespoons olive oil
  • salt and pepper

Instructions

  • Use a 6-quart pot to boil water and cook pasta until al dente. Drain in colander; add splash of olive oil and stir to keep from sticking.
  • If using dry sun-dried tomatoes, place in small bowl and cover with some boiling pasta water to rehydrate. After 10 - 15 minutes, when soft, julienne.
  • If using frozen artichokes, cook according to package directions. Drain, pat dry and cool. If using canned artichokes, rinse well, pat dry.
  • Season chicken with salt and pepper. Heat heavy skillet over medium-high heat until hot. Coat pan with olive oil. Place cutlets in pan, cook without moving, until lightly browned, about 3 - 5 minutes. Turn and cook until second side is lightly browned, and center is cooked, another 3 - 4 minutes. Remove to plate to cool; dice 1/2 inch.
  • In large serving bowl, combine pasta, chicken, artichokes, endive or greens, sun-dried tomatoes, olives, and parsley.
  • In a small bowl, whisk together dressing ingredients, adding salt and pepper to taste. Toss with pasta salad.

EDAMAME SNOW PEA AND SHRIMP PASTA SALAD

Edamame, Shrimp, and Snow Pea Pasta Salad

Simply a great salad for picnics or any occasion. The wasabi in the dressing is key. If you can't find Japanese udon noodles, brown rice fettucine, or other pasta can be substituted.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 161.
Total Time1 hr
Course: Main Course - Seafood, Salads - Main Course
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • 8 ounce package dried udon noodles brown rice fettucine works too
  • 1 tablespoon toasted sesame oil
  • 1 cup edamame beans fresh or frozen
  • 1 cup snow peas strings removed
  • 2 teaspoons olive oil
  • 1 pound small to medium shrimp peeled and deveined
  • pepper
  • 1 large clove garlic finely minced
  • 1 red bell pepper cored and cut into thin strips
  • 1/4 cup thinly sliced scallion greens
  • 1/2 cup unsalted dry roasted peanuts

Wasabi - Soy Vinaigrette

  • 4 teaspoons wasabi powder or 2 teaspoons premixed - prepared wasabi
  • 1/4 cup fresh lemon juice
  • 2 tablespoons soy sauce
  • 5 tablespoons canola oil

Instructions

  • Use a 6-quart pot to boil water. Break the udon noodles in half and cook according to package instructions until al dente. Drain noodles well in colander, drizzle with sesame oil and stir to evenly coat and release steam. Let cool.
  • In a 2 quart pot, boil water. Add edamame beans, cooks for 3 minutes, add snow peas, cook 1 minute more. Drain and run under cold water to stop cooking.
  • Heat a 12 inch skilled over medium-high heat. Coat with a little oil, add shrimp, season with pepper, cook 3 minutes. Add minced garlic, continue cooking until shrimp are cooked and pink, 1 - 2 minutes more, turning shrimp once.
  • In large serving bowl, combine shrimp, noodles, snow peas, edamame, red pepper, and scallions.
  • In a small bowl make vinaigrette by adding either wasabi paste or wasabi powder and 2 teaspoons water to form a paste. Stir in remaining ingredients. Just before serving, add dressing, toss to combine, and garnish with peanuts.

TORTELLINI, CHICKEN AND BABY SPINACH SALAD

Tortellini, Chicken and Baby Spinach Pasta Salad

A colorful dish with a roasted red pepper and olive vinaigrette that makes for a colorful dish. This is a salad that can be made ahead and works well for potlucks and buffets.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 150..
Total Time55 mins
Course: Main Course - Chicken, Main Course - Pasta, Salads - Main Course
Servings: 5 servings
Author: Catherine Christiano

Ingredients

  • 1 pound fresh or frozen cheese tortellini
  • 6 ounces baby spinach roughly chopped
  • 2 cups diced cooked chicken
  • Parmigiano Reggiano cheese for garnish

Roasted Red Pepper - Olive Vinaigrette

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon minced garlic
  • 2/3 cup olive oil
  • 1/2 cup roasted red peppers 1/4 inch dice
  • 3 tablespoons chopped kalamata olives
  • 1 tablespoons minced fresh parsley
  • salt and pepper

Instructions

  • Use a 6-quart pot to boil water and cook tortellini according to package instructions. Drain pasta, return to pot and immediately combine with spinach. Cover pot until spinach wilts.
  • In a medium bowl, make vinaigrette by combining vinegar, lemon juice, and garlic. Slowly whisk in oil. Stir in diced roasted red peppers, olives, and parsley; season to taste with salt and pepper. 
  • To pasta and spinach, add chicken and 1/2 cup of dressing with lots of red peppers and olives. Stir well to combine, add additional dressing if necessary. Transfer to serving bowl or platter. Garnish with shaved Parmesan cheese.

Notes

Tomatoes can be substituted for the roasted red peppers.

COUSCOUS SALAD WITH ROASTED VEGETABLES

Couscous Salad with Roasted Vegetables

The diced roasted vegetables are like colorful jewels in this salad made with a large couscous and a lemon dressing. Pairs well with grilled meat and fish. 
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 151.
Total Time1 hr
Course: Side Dishes - Pasta, Side Dishes - Vegetables
Servings: 4 servings
Author: Catherine Christiano

Ingredients

  • 1 medium zucchini 1/2 inch diced
  • 1 medium yellow squash 1/2 inch diced
  • 1 red bell pepper cored and 1/2 inch diced
  • 1 yellow bell pepper cored and 1/2 inch diced
  • 1/2 red onion 1/2 inch diced
  • 2 cloves garlic halved lengthwise, do not peel
  • 3 tablepoons olive oil
  • salt and pepper
  • 1 1/2 cups Italian or Israeli couscous 1/2 pound
  • 2 tablespoons minced parsley

Dressing

  • grated zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • salt and pepper

Instructions

  • Place racks in oven to divide into thirds; preheat to 375 degrees F. 
  • In a 6-quart pot, add zucchini, yellow squash, red and yellow peppers, red onion, garlic, and 2 tablespoons olive oil. Toss to evenly coat; divide between two baking sheets making a single layer. Season with salt. Bake until vegetables are tender and just beginning to brown, about 25 - 30 minutes.
  • Use the 6-quart pot to cook the couscous, according to package instructions. Drain in colander. Add one tablespoon olive oil, stir to incorporate oil, let cool.
  • Remove roasted garlic from baking sheet. Remove skins, place in small bowl and mash with fork. Add remaining dressing ingredients and stir to combine.
  • Transfer pasta to large serving bowl, add dressing and mix. Stir in vegetables and parsley, adjust seasonings. 

PROVENCALE CHICKEN SALAD WITH ROASTED PEPPERS AND ARTICHOKES

Provencal Chicken Salad with Roasted Peppers and Artichokes

This is a great recipe for entertaining for lunch. Serve with a loaf of good crusty Italian or French bread and a nice cheese like Gruyere. If entertaining for dinner, a nice soup served as an appetizer works well.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 115.
Total Time1 hr 10 mins
Course: Main Course - Chicken, Salads - Main Course
Servings: 4 servings
Author: Catherine Christiano

Ingredients

  • 1/2 cup ready to eat julienned sun-dried tomatoes 1 1/2 ounce package
  • 2 cups quartered artichoke hearts frozen are best, 14 ounce if using canned
  • 2 cups cooked diced boneless chicken breast
  • 1 roasted red bell pepper cut into strips
  • 1/2 cup pitted French green olives (optional) sliced lengthwise into quarters
  • 3 tablepoons minced parsley
  • 4 cups mixed baby lettuce greens washed and dried

Dijon-Herb Vinaigrette

  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon minced garlic
  • 6 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • pepper

Instructions

  • If sun-dried tomatoes, are dry and not ready-to-eat, place in small bowl and cover with boiling water. Allow to sit 10 - 15 minutes until soft, drain and julienne.
  • If artichokes hearts are frozen cook according to package instructions, drain, pat dry, and allow to cool. If artichokes hearts are canned, rinse, and pat dry.
  • Chicken breast can be pan fried or grilled ahead of time but should still be warm.
  • In a large serving bowl, sun-dried tomatoes, artichokes, chicken, roasted red pepper, olives, and parsley.
  • Make the vinaigrette in a small bowl by whisking all ingredients together. Season to taste with pepper. Combine with chicken and vegetable mixture.
  • To serve, pass baby greens first or place on platter, then pass the chicken mixture or pile on top of greens. The vinaigrette will flavor the greens below.

Notes

This recipe is fine made without olives. Kalamata olives also work well.

SEARED SCALLOPS WITH WATERCRESS AND WARM ORANGE DRESSING

Seared Scallops with Watercress and Warm Orange Dressing

This is a nice combination of peppery leafy greens, sweet pineapple, seared tender sea scallops with a warm orange vinaigrette. It is best served as a small plate or appetizer with three scallops per person. If made with ordinary oranges in place of blood oranges, the dressing will be a golden orange instead of red.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 115.
Total Time1 hr
Course: Appetizers, Side Dishes - Salads
Servings: 2
Author: Catherine Christiano

Ingredients

  • 1 large bunch watercress 1 - 1 1/2 cups per person
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 teaspoon light vinegar Champagne, rice, Moscatel
  • 1/2 cup diced fresh pineapple
  • 2 radishes trimmed and very thinly sliced
  • 3/4 pound sea scallops 3 per person, membranes removes, rinsed and patted dry
  • 2 lemon wedges

Warm Orange Dressing

  • 1/2 cup blood orange, tangerine, or orange juice
  • 1 tablespoon light vinegar Champagne, rice, Moscatel
  • 1 teaspoon maple syrup or pinch of sugar

Instructions

  • Remove any thick stems from watercress and roughly chop. Place in medium bowl, toss with 1 tablespoon olive oil and a pinch of salt. Sprinkle with 1 teaspoon of vinegar. Place on serving platter or individual plates. Top with pineapple and radishes.
  • Heat heavy skillet, large enough for scallops, over medium-high heat; when hot add remaining tablespoon of oil. Sear scallops 2 - 3 minutes on each side to brown but not overcook. Arrange scallops on salad. 
  • In pan used for scallops, add juice, remaining tablespoon of vinegar, and maple syrup. Set on high and bring to boil; cook 3 - 4 minutes until slightly reduced.
  • Grind some fresh pepper and squeeze some lemon juice over the salad. Drizzle warm orange dressing over and around scallops. Serve while scallops are still hot.

Notes

Other salad greens can be substituted for watercress. Try brushing scallops with oil, they stick to pan.

HERBED NEW POTATO SALAD

Herbed New Potato Salad

This easy recipe is best served when the potatoes are still warm.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 143.
Total Time35 mins
Course: Side Dishes - Potatoes
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • 2 pounds new potatoes, such as fingerling, red, or purple

Dijon Vinaigrette

  • 2 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard
  • salt and pepper
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill

Instructions

  • Fill a 6-quart pot with cold water, add potatoes, bring to a boil. Reduce heat to medium, cook, uncovered, 10 - 15 minutes, depending on size of potatoes, until tender when pierced with knife. Drain in colander. Allow to cool until they can be handled, about 5 minutes. 
  • Make vinaigrette by whisking together cider vinegar, olive oil, and mustard in a small bowl. Add salt and pepper to taste, then whisk in chopped herbs.
  • Slice potatoes in half and place in serving bowl. Gently toss with vinaigrette before serving.

Notes

1 pound of potatoes is sufficient for 4 people when served as a side dish.

GRILLED CHICKEN SALAD WITH RED AND YELLOW PEPPERS AND HONEY-DIJON VINAIGRETTE

Grilled Chicken Salad with Red and Yellow Peppers and Honey-Dijon Vinaigrette

This salad makes a great summer meal. The chicken needs to be marinated earlier in the day.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 83.
Total Time55 mins
Course: Main Course - Chicken, Salads - Main Course
Servings: 5 servings
Author: Catherine Christiano

Ingredients

Chicken

  • juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh herbs, such as parsley, dill, tarragon, chives, or thyme
  • 4 boneless skinless chicken breast halves

Salad

  • 1 head lettuce washed and dried
  • 2 celery stalks peeled, halved lengthwise and very thinly sliced
  • 1 red bell pepper cored and cut into thin strips
  • 1 yellow pepper cored and cut into thin strips
  • 1/4 cup scallions 1" sliced on a diagonal

Honey-Dijon Vinaigrette

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 5 teaspoons honey
  • 1 clove garlic minced
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • ground black pepper

Instructions

Chicken

  • In a glass or ceramic dish, prepare marinade by combining lemon juice, olive oil, and fresh herbs. 
  • Remove tenderloin from chicken and reserve for another use. Pound or slice horizontally to an even thickness. Place in marinade, turning to coat chicken evenly. Marinate at least 30 minutes or up to a few hours in the refrigerator.

Salad

  • While chicken is marinating prepare lettuce, vegetables, and vinaigrette.
  • Preheat stove-top grill pan or outdoor grill. Remove chicken from marinade, season with salt and pepper on both sides. Grill 4 to 6 minutes on each side, until grill marks form and chicken is just cooked, 160 degrees on instant-read thermometer. When cool enough to handle, thinly slice.
  • Prepare vinaigrette by combining all ingredients in small bowl; whisk until creamy.
  • When ready to serve, place lettuce on large serving platter, add just enough dressing to coat leaves. Top with celery, peppers, scallion, and sliced chicken. Drizzle additional dressing over the chicken and vegetables. Store any leftover dressing in the refrigerator.

Notes

Pairs well with Herbed New Pototo Salad.
Vinaigrette takes 15 minutes to prepare. Cooking time does not include preparing the chicken.

BANANA CAKE

Banana Cake

This cake is neither overly moist or too dry. Whipped cream or a vanilla butter cream frosting pair well.
Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p 388.
Prep Time30 mins
Cook Time25 mins
Cooling time10 mins
Total Time55 mins
Course: Desserts - Cakes
Servings: 8 servings
Author: Catherine Christiano

Ingredients

  • 2 1/4 cups cake flour
  • 1 1/4 cups sugar
  • 1 1/2 cups pureed ripe bananas 3 - 4 bananas
  • 1/2 cup shortening
  • 2 large eggs
  • 2 1/2 teaspoons double-acting baking powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Frosting

  • Whipped Cream or Vanilla Buttercream

Garnish options

  • sliced bananas tossed with some lemon juice
  • sliced fruit
  • grated dark chocolate

Instructions

  • Place rack in center of oven and preheat to 375 degrees F. Grease and flour two 8-inch cake pans.
  • In large bowl of stand mixer, add all ingredients. With mixer at low speed, beat until well mixed, scraping bowl as needed; then beat at high speed about 5 minutes. Over beating will cause tunnels to form in cake.
  • Distribute batter evenly into pans. Bake 25 minutes or until toothpick inserted into center comes out clean. Cool for 10 minutes on wire racks, then remove from pans onto racks. Cool completely before frosting. Decorate and garnish as desired.

Notes

Doubling the recipe will work for a large 12 x 18" sheet cake that bakes in 20 minutes. Baking single batch in an oblong cake pan takes approximately the same time to bake or slightly less.

PORK CHOPS WITH MUSTARD-SAGE-CIDER SAUCE

Pork Chops with Mustard-Sage-Cider Sauce

Based on a recipe by Andrew Janjigian, Cook Illustrated, May & June 2010, p 11.
Total Time1 hr
Course: Main Course - Pork
Servings: 4 servings
Author: Catherine Christiano

Ingredients

  • 4 bone-in pork center rib chop about 7 ounces each and 1/2" - 3/4 " thick, patted dry with paper towels, cut 2 slits about 2 " apart through fat and connective tissue
  • 1 teaspoon vegetable oil
  • salt and ground black pepper
  • 1/2 teaspoon sugar

SAUCE

  • 1 tablespoon unsalted butter
  • 2 tablespoons minced shallot about 1 small shallot
  • 1 teaspoon unbleached flour
  • 1 teaspoon dry mustard
  • 1/2 cup low-sodium chicken broth heated
  • 1/4 cup apple cider heated
  • 1/2 teaspoon minced fresh sage leaves
  • 2 teaspoons whole-grain Dijon mustard
  • salt and ground black pepper

Instructions

  • If using an electric burner, begin heating burner before seasoning pork chops. When cooking the first side of pork chops, use color as an indicator of when to flip them; use an instant-read thermometer to determine when cooked - do not rely on cooking times.
  • If using electric stove, turn burner to medium heat. Rub each side of pork chops with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each pork chop evenly with 1/8 teaspoon sugar, avoiding bone.
  • Place a 12-inch nonstick skillet on stove. Arrange pork chops, sugared-side down, with bone pointing toward center of pan. Use hands to press meat of each chop into pan. Cook until lightly browned, 4 to 9 minutes (chops should be sizzling after 2 minutes; (if not, raise the heat to medium-high to cook the pork chops uncovered, then reduce the heat to medium-low instead of low, cover the pork chops, and continue as directed). Using tongs, flip chops, positioning them in same manner. Cover skillet, reduce heat to low, and cook until center of each chop registers 140 degrees on instant read thermometer, 3 to 6 minutes. (Begin checking temperature after 2 minutes); chops will barely brown on second side. Transfer chops to platter, tent with foil, and let rest 5 minutes; pour liquid in skillet into small bowl.
  • While chops are resting, add 1/2 tablespoon butter to skillet over medium hear; add shallot and  cook; stirring frequently, until softened, about 1 1/2 minutes. Add flour and dry mustard; cook, stirring constantly, 30 seconds. Slowly add broth, whisking constantly to avoid forming lumps. Add cider, reserved liquid from meat, and sage and bring to boil. Reduce heat to low and simmer 5 minutes. Remove pan from heat, whisk in whole-grain mustard and remaining 1/2 tablespoon butter; season with salt and pepper to taste. Spoon sauce over pork and serve immediately.

CHOCOLATE DATE-NUT BREAD

Chocolate Date-Nut Bread

Dates soaked in dark rum, chocolate chips, and nuts in a dense cake make this an interesting dessert.
Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980.
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Breads, Desserts - Cakes
Servings: 8 servings
Author: Catherine Christiano

Ingredients

  • 3/4 cup dark rum
  • 1 cup sliced dried pitted dates
  • 1 cup bittersweet chocolate chips
  • 1/4 cup canola oil
  • 2 1/2 cups unbleached flour reduce to 2 1/4 cups?
  • 1/3 cup sugar
  • 3/4 teaspoons salt
  • 1 teaspoon double-acting baking powder
  • 1 teaspoon baking soda
  • 1 large egg
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped walnuts or pecans
  • 3/4 cup semisweet or bittersweet chocolate chips

Instructions

  • Place rack in center of oven and preheat to 350 degrees F. Grease 9" by 5" loaf pan. 
  • Heat rum in microwave until very hot. Place dates in small bowl and pour in rum. 
  • In double boiler, over hot, not boiling, water, melt chocolate with canola oil. 
  • In large bowl use fork to combine flour, sugar, salt, baking powder, and baking soda. 
  • In large bowl of stand mixer using whisk attachment, beat egg, milk, and vanilla just until mixed. Add flour mixture, dates with rum, and melted chocolate. Stir until uniformly combined, scraping down sides of bowl as necessary. Stir in nuts and chocolate chips. Pour into prepared loaf pan.
  • Bake 1 hour 15 minutes, until a wooden toothpick inserted in center comes out clean. Remove from pan onto cooling rack. 

ORANGE-CINNAMON SWIRL BREAD

Orange-Cinnamon Swirl Bread

The sweet orange glaze on this yeast bread made with an egg pairs well with the cinnamon sugar swirl.
Based on a recipe from Bernard Clayton's New Complete Book of Breads, Bernard Clayton, Jr, Simon & Shuster, New York, 1987, p 462.
Total Time3 hrs 30 mins
Course: Breads
Servings: 2 loaves
Author: Catherine Christiano

Ingredients

  • 6 cups bread or all-purpose flour approximately
  • 2 packages fast rising dry yeast
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/4 cups milk heated to 120 - 130 degrees F
  • 1/4 cup unsalted butter room temperature
  • 1 tablespoon grated orange peel
  • 3/4 cup orange juice room temperature
  • 1 large egg room temperature

Cinnamon Sugar

  • 1 tablespoon ground cinnamon
  • 1/2 cup granulated sugar

Glaze

  • 1 cup confectioners' sugar
  • 1 teaspoon grated orange peel
  • 2 1/2 teaspoons orange juice approximately

Instructions

  • Gather two 9" loaf pans; grease.
  • Into large bowl of stand mixer, measure 2 cups flour. Add yeast, 1/2 cup sugar, and salt. Pour in warm milk and mix until it is a thin batter. Add butter, grated orange peel, orange juice, and egg.
  • Add flour, 1/4 cup at a time, stirring after each addition. Dough will become a rough shaggy mass. Use a dough hook when dough becomes thick.
  • Knead for 8 minutes. Add a small amount of additional flour if dough becomes sticky.
  • Spray a large bowl with canola oil. Turn dough into bowl and rotate so grease covers all sides. Cover tightly with plastic wrap and set aside to rise until doubled, about 1/2 hour.
  • Punch down dough. Turn onto floured work surface and divide into 2 even balls. Cover with wax paper; let rest 10 minutes.
  • Roll each ball into a 15" x 7" rectangle, approximately 1/2" thick. Combine the cinnamon and sugar; spread evenly over dough. Roll from narrow side. Seal edges by pinching along seams. Tuck in ends and place seam-side down in pans.
  • Place oven rack in center and preheat oven to 375 degrees F.
  • Cover pans with wax paper, let stand until doubled, about 25 minutes.
  • Place pans in oven; bake for 10 minutes. Reduce heat to 325 degrees F; bake 30 minutes more, until loaves are nicely browned. Remove from oven, turn onto cooling rack.
  • Blend glaze ingredients together, adding enough orange juice so mixture spreads easily. When the loaves have cooled, spread over the top of the bread.

MANHATTAN CLAM CHOWDER

Manhattan Clam Chowder

This is a hearty tomato based soup that is loaded with vegetables and clams.
Based on a recipe from the New York Times Magazine, which in turn was adapted from "The Grand Central Oyster Bar and Restaurant Complete Seafood Cookbook", Stewart, Tabori & Chang, 1996.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Soups - Main Course
Servings: 6
Author: Catherine Christiano

Ingredients

  • 2 medium leeks, white and light green parts chopped, approximately 2 cups
  • 1 teaspoon cider vinegar
  • 2 ounces slab bacon or Canadian diced
  • 3 sprigs parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 large potatoes peeled and diced 1/2", approximately 1 1/2 cups
  • 1/2 cup water
  • 8 ounces bottled clam juice
  • juice from fresh or canned clams
  • 1 green bell pepper seeded and diced 1/2"
  • 1 large celery stalk diced 1/4", approximately 1/2 cup
  • 1 large carrot peeled and diced 1/4", approximately 1/2 cup
  • 2 1/2 pounds tomatoes about 6 large, peeled and chopped
  • OR
  • 42 ounces canned diced unsalted tomatoes with liquid
  • 1/4 cup tomato paste
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon black pepper
  • 1 pint clams fresh shelled, chopped
  • OR
  • 2 6.5 ounce canned clams with juice
  • 1 tablespoon fresh parsley minced

Instructions

  • Clean leeks well and soak in cold water with 1 teaspoon cider vinegar, while preparing other vegetables. Then roughly chop.
  • Place a 6-quart stock pot over medium heat. If using Canadian bacon, add 1 teaspoon canola oil. Fry the bacon until brown. Discard any fat.
  • Using a small piece of kitchen string, tie parsley sprigs, thyme sprigs, and bay leaf together. Add to stock pot along with all of remaining ingredients, except minced clams and minced parsley. Place pot over high heat and bring to a boil. Reduce heat to simmer, covered for 1 hour, stirring occasionally. Stir in clams, heat until cooked, approximately 3 minutes. 
  • Remove from the heat and discard the tied herbs. Adjust the seasonings, stir in the minced parsley, and serve.

Notes

Makes 2 1/2 quarts.The small amount of baking soda is added to counter the acidity of the tomatoes.

LEMON CHIFFON PIE

Lemon Chiffon Pie With Gingersnap Crust

Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p 352.
Course: Desserts - Pies
Servings: 8
Author: Catherine Christiano

Ingredients

  • 9 inch baked Gingersnap Cookie Crust

Lemon Filling

  • 1 envelope unflavored gelatin
  • 1/3 cup granulated sugar
  • 4 eggs separated
  • 1/3 cup water
  • 1 tablespoon grated lemon peel
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup granulated sugar

Garnishes

  • Whipped Cream made from 1/2 cup heavy cream
  • shredded lemon peel

Instructions

  • In 1-quart saucepan, combine gelatin and 1/3 cup sugar.
  • In small bowl with whisk, beat egg yolks, water, lemon peel and lemon juice. Stir into gelatin mixture.
  • Cook over medium-low heat; stirring constantly, until mixture thickens and coats spoon. Remove saucepan from heat.
  • In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup sugar, beating until sugar is completely dissolved.
  • Used whisk to gently fold lemon mixture into egg whites just until blended.
  • Pour into piecrust; use rubber spatula to even out surface. Refrigerate pie until lemon chiffon filling is set.
  • To serve, spoon whipped cream in mounds around pie edge and sprinkle with shredded lemon peel.

Notes

Best when served the same day it is made. Make early in the day to allow time for the filling to set.
 

COOKIE CRUST

Cookie Crust - Ginger Snap, Vanilla or Chocolate Wafer

Makes a single 9" baked pie shell.
Course: Desserts - Pies
Author: Catherine Christiano

Ingredients

  • 1/4 cup plus 2 teaspoons margarine or butter melted
  • 1.75 cups cookie crumbs

Instructions

  • Preheat oven to 350 degrees F.
  • In bowl of food processor, or small bowl, combine melted butter and crumbs. Use back of spoon to press evenly into 9" pie plate. Do not overlap pie plate rim. 
  • Bake for 10 minutes.

SHRIMP AND CRAB GUMBO

Shrimp and Crab Gumbo

Loaded with shrimp, lump crab, green peppers, and okra in a tomato based broth spiked with hot pepper, this gumbo topped with a scoop of rice makes a great meal.
Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p 136.
Total Time1 hr
Course: Main Course - Seafood, Soups - Main Course
Servings: 8
Author: Catherine Christiano

Ingredients

  • 1/4 cup canola oil
  • 1/4 cup all-purpose flour
  • 1 cup onion diced (approximately 1 large onion)
  • 1 large green pepper diced 1/2"
  • 1 clove garlic minced
  • 1 teaspoons salt
  • 1/2 teaspoon thyme leaves
  • 28 ounces canned unsalted diced tomatoes
  • 10 ounces frozen okra sliced (approximately 2 1/3 cups)
  • 3 cups water
  • 1 1/2 pounds raw medium shrimp shelled and deveined
  • 6 ounces can lump crabmeat
  • 1/4 teaspoon hot pepper sauce
  • hot cooked rice approximately 1/3 cooked rice per person

Instructions

  • Place 5-quart stock pot on stove. Add oil; heat over medium-high heat, until very hot. To make a dark brown roux, add flour and cook, whisking constantly, until dark brown but not burned, about 1 minute. Stir in onion, green pepper, garlic, salt, and thyme leaves; cook until onion and green pepper are tender, about 8 minutes, stirring occasionally.
  • Add tomatoes with liquid, okra, and water; heat to boiling. Reduce heat to low; cover and simmer about 30 minutes, until mixture thickens slightly.
  • Add shrimp, crab and hot pepper sauce; cook 10 minutes, stirring occasionally, until shrimp turn pink and opaque.
  • Ladle into soup bowls, add a generous spoonful of rice, and serve.

CHOCOLATE CHIP COOKIES

Chocolate Chip Cookies

This is the classic chocolate chip cookie.
Based on a recipe from Betty Crocker's Cookbook, New and Revised Edition, Golden Press, NY, 1983, p 266.
Course: Desserts - Cookies
Author: Catherine Christiano

Ingredients

  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 cup margarine softened
  • 1/3 cup shortening
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups flour
  • 1 cup chopped nuts (optional) walnuts, pecans, or hazelnuts
  • 2 cups semisweet chocolate chips 12 ounce package

Instructions

  • Position oven racks so top rack is one-third from the top and bottom rack is one-third up from the bottom. Preheat oven to 375 degrees F. Gather two baking sheets and cooling racks.
  • In the large bowl of a stand mixer, mix sugars, margarine, shortening, eggs, and vanilla until uniform. Stir in remaining ingredients.
  • Place rounded teaspoonfuls of dough approximately 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes, until light brown. If baking two sheets at once, rotate halfway through. Remove from oven. Allow to cool one minute before using spatula to transfer cookies to cooling rack.

STRAWBERRIES AND PINEAPPLE

Strawberries and Pineapple

A nice combination of fruits.
Prep Time30 mins
Course: <= 30 Min Prep, Fruit
Author: Catherine Christiano

Ingredients

  • strawberries
  • pineapple

Instructions

  • Hull strawberries and cut into bite sized pieces. Cut pineapple into bite sized pieces. Combine just before serving.

PAPAYA WITH LIME

Papaya with Lime

This is a great combination and as simple as it can get.
Prep Time20 mins
Course: <= 30 Min Prep, Fruit
Servings: 4 servings
Author: Catherine Christiano

Ingredients

  • 1 ripe papaya
  • 2 limes

Instructions

  • Cut papaya in half lengthwise. Scoop out seeds and pulp. Cut into serving size wedges. Remove skin by cutting horizontally between fruit and skin. Arrange on plates and serve with wedges of lime.
  • Squeeze lime juice over fruit while eating.