Grilled Salmon with Thai Curry Sauce and Basmati Rice

Recipe from Gourmet Magazine, July 1997 and tested in Alice Wootton's kitchen.

The sauce for this is really, really, really good! You could serve it with chicken, shrimp, tilapia if you wish. The rice soaks up the sauce nicely. You can get the rice and spices from the bulk section of the Lost River Market & Deli. The salmon can be found in the frozen food section.

For rice:
1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter

For sauce:
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar

For vegetables:
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander (cilantro)
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)

four 6-ounce pieces salmon fillet
olive oil for brushing salmon

1/4 cup roasted peanuts

Make rice:

Preheat oven to 400°F.
In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.

Make sauce:

In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.

Prepare vegetables:

In a bowl toss together all vegetable ingredients.
Prepare grill.
Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

Red Lentil and Carrot Soup

I copied this recipe from a magazine I checked out of the library years ago so I'm afraid I can't give credit for the source. This soup was tested in Alice's kitchen.

This is a quick soup to make using the pretty red lentils you'll find in the bulk section of the Lost River Market & Deli. The spices can be found in the bulk spice section too. The soup is low fat and so it would make a fine light lunch to take to work.

¾ lbs. of red lentils, picked over
7 cups water
1 cup chopped onion
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon turmeric
5 carrots (10 oz.) halved lengthwise and thinly sliced crosswise
1 cup finely chopped red bell pepper
¼ cup fresh cilantro, finely chopped
¼ cup chopped scallion greens
Cayenne pepper, Kosher salt and freshly ground pepper, to taste

Garnish: fresh cilantro sprigs

Bring lentils and water to a boil in a 4 quart saucepan and skim out the froth. Stir in onion, garlic, coriander, cumin, and turmeric. Simmer, partially covered for 15 minutes. Stir in carrots and bell pepper. Simmer until carrots are tender, about 10 minutes more. Stir in cilantro, scallion, and cayenne. Add Kosher salt and freshly ground pepper to taste.

Each serving is about 339 calories and less than 1 gram of fat.

Grandma's French Toast

Husband-Tested Recipe from Alice’s Grandma Bost

This is not a health food and I wouldn't recommend eating this everyday! But it's soooooooooooo good! When my son comes home to visit, I always include this for a special breakfast for him. If you have some of Vance's maple syrup in your cupboard, be sure to open it up to pour over the top! I would suggest using the lovely challah bread available at the Lost River Market & Deli for this dish.

In a large bowl, whisk together 6 large eggs, 1 cup milk, 1 cup (or less) sugar, and 1 teaspoon vanilla. Place 8 thick slices of bread in the egg mixture to coat both sides of the bread. While the bread soaks, heat vegetable oil in a large skillet. Fry bread in oil on both sides until golden brown. Serve immediately with warm maple syrup and a sprinkling of powdered sugar.

Notes:
Sautéed apples or fresh berries would be a nice addition. This dish makes a great dessert or a nice brunch with crispy bacon, sausage or kielbasa and a fresh fruit salad. 

Orange-Almond Lace Cookies

Recipe from Epicurious Bon Appetit/December 1999, tested in Jean's Kitchen and tasted by Alice's husband.

My good buddy, Jean, made these for the Lost River Market & Deli Open House. They were delicious. Many people, including my husband, asked me to get the recipe. Jean and I often use the same recipe resources and so I wasn't surprised when she told me she got it from Epicurious. (The link is on this blog.) So here it is! Parchment paper can be found at the Lost River Market & Deli. You can find almonds in the bulk section there as well. Be sure to use fresh oranges for the peel and only use the orange part, not the bitter white pith beneath.

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups finely chopped almonds
3/4 cup sugar
1 tablespoon all purpose flour
2 teaspoons grated orange peel
1/2 teaspoon salt
1 large egg, beaten to blend

Preheat oven to 325°F. Line large baking sheet with parchment paper. Stir 3/4 cup butter in heavy medium saucepan over medium-low heat until melted. Remove from heat. Stir in nuts, sugar, flour, orange peel and salt; then stir in egg. Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).
Bake cookies until lacy and golden brown, about 15 minutes. Gently slide parchment paper with cookies onto rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch. (Can be made ahead. Store between sheets of waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.)
Makes about 24.

Suggestions for variations that worked from the reviewers at Epicurious:
Dipping or drizzling these with melted dark chocolate takes them up a big notch, but they're great either way.
Replace the orange peel with a couple of teaspoons of Grand Marnier.

Hearty Vegetable Stew

Recipe from Cook's Illustrated The Best Light Recipe and tested in Alice Wootton's Kitchen.
Serves 8

I served this stew at a party. My vegan/vegetarian buddies really liked this and said that it was chunky and "meaty" tasting. I agree. It's also low calorie, low-fat and high in fiber, but it has great flavor and is very satisfying. (Per Serving: 180 calories; 1 gram fat; 0 grams saturated fat; 0 mg cholesterol; 34 carbohydrates; 7 grams protein; 5 grams fiber) You can get portobello mushrooms and lovely organic veggies at the Lost River Market & Deli.

Ingredients
2 medium onions
1 medium celery rib, minced
1 medium carrot, minced
4 large carrots, halved lengthwise and cut into 1 inch lengths
1 teaspoon olive oil
Kosher salt
9 medium portobello mushrooms (stems discarded, gills removed, caps halved and tehn sliced 1/2 inch thick)
10 oz. white mushrooms, stems trimmed and mushrooms halved
2 cloves garlic, minced
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 cup dry white wine
4 cups low-sodium vegetable broth
1 1/2 to 2 cups water
1 (14.5 oz.) can diced tomatoes (I used "Muir Glen Organic Fire Roasted Tomatoes" available at the Lost River Market & Deli.)
2 bay leaves
1 1/2 lbs. red potatoes, peeled and cut into 1 inch pieces
1 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
1 Tablespoon balsamic vinegar
freshly ground black pepper

Procedure
1. Combine the onions, celery, carrots, oil and 1/2 teaspoon salt in a large pot. Cover and cook over medium-low heat, stirring often, until the vegetables are softened, 8 to 10 minutes.
2. Add the portobello and white mushrooms. Increase the heat to medium-high and cook until all the liquid they release has evaporated, about 10 minutes. Stir in the garlic, rosemary and thyme and cook until fragrant, about 30 seconds. Stir in the wine, scraping up any browned bits; cook until the wine has reduced by half, about 2 minutes.
3. Add the broth, 1 1/2 cups of the water, tomatoes with their juices, bay leaves, and potatoes. Bring to a boil over medium-high heat; partially cover, reduce the heat to medium-low, and simmer until the stew is thickened and flavorful, about 1 hour. If the stew seems too thick, add the remaining 1/2 cup water.
4. Off the heat, stir in the peas; cover and let stand until the peas are hot, about 4 minutes. Stir in the parsley and vinegar, and discard the bay leaf. Season with salt and pepper, to taste.

Serve with a nice crusty bread to soak up the flavorful broth!

Pear Crumble with Crystallized Ginger

Recipe from Bon Appetit and Tested in Alice Wootton's Kitchen

Perfect at the end of a fall meal. Top the dessert with sweetened whipped cream, or team it with scoops of Cinnamon Clove Ice Cream. (Recipe provided on this blog.) Crystallized ginger and lovely pears can be found at Lost River Market & Deli.

Servings: Serves 6 to 8.

For topping:
1 cup unbleached all purpose flour
2/3 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

For filling:
3 pounds firm but ripe pears, peeled, cored, cut into 1/4-inch-thick slices
2 tablespoons fresh lemon juice
1/3 cup sugar
2 tablespoons minced crystallized ginger
1 1/2 tablespoons unbleached all purpose flour

Make topping:
Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 5 ingredients in medium bowl. Add butter and rub in with fingertips until moist clumps form.

Make filling:
Combine pear slices and lemon juice in large bowl. Add remaining ingredients and toss to blend.
Transfer filling to prepared dish. Sprinkle topping over. Bake crumble until pears are tender and topping is golden brown and crisp, about 45 minutes. Cool at least 20 minutes. Serve warm or at room temperature.

Cinnamon Clove Ice Cream

Recipe from Bon Appetit and Tested in Alice Wootton's Kitchen

You know a dessert is good when it stuns guests into silence after the first bite. I served this recipe with a rustic apple pie. I've also served it with Pear Crumble with Crystallized Ginger . (The recipe for this yummy dessert is also on this blog.) The ice cream is a great dessert even on its own. It can be made ahead which makes it especially handy for parties. Try this. It's a keeper! The spices and the vanilla beans can be found in the bulk spice section of the Lost River Market & Deli.

2 cups whole milk
2 cups whipping cream
1 cup sugar
6 whole cinnamon sticks
16 whole cloves, slightly crushed
1 vanilla bean (optional)

8 large egg yolks

Combine milk, cream, 1/2 cup sugar, cinnamon and cloves in heavy medium saucepan. (If using vanilla bean, split bean in half lengthwise. Scrape the tiny black seeds with a knife. Place the seeds and the vanilla bean pod in the saucepan along with the cinnamon clove mixture.) Bring to boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Cover; steep 1 hour.
Whisk yolks and 1/2 cup sugar in bowl until well blended. Bring milk mixture to simmer. Gradually whisk hot milk mixture into yolk mixture; return to same pan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil). Strain into another medium bowl; chill uncovered until cold, stirring occasionally, about 2 hours.
Process chilled custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container; cover and freeze. (Can be prepared 3 days ahead. Keep frozen.)

Roasted Salmon with Lemon Relish

Here's a very quick healthy way to fix salmon. Wild caught salmon can be found in the frozen food section of the Lost River Market & Deli. The pine nuts can be found in the bulk section. This relish would also be good on roast chicken, or pork, or even as a topping for steamed broccoli.

1/4 cup pine nuts
1/4 cup raisins
Slivered zest and juice of 1 lemon
4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
1/4 cup chopped fresh parsley
3 tablespoons olive oil
5 ounces baby spinach (about 5 cups), loosely packed


Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
Dividing evenly, make a bed of spinach on each of four plates, place salmon fillet on spinach; spoon lemon relish over the top.

Manhattan Fish Chowder

This soup makes a very satisfying dinner. Tilapia can be found in the frozen section of the Lost River Market & Deli. The clam juice can be found in bottles near the vinegars and salad dressings. Try this soup with a slice of some of the wonderful breads the store offers. Chunks of tilapia are added to this traditional tomato-based soup in the final minutes of simmering. The fish cooks quickly, without breaking apart. Note: Tilapia fillets have one thick side and one thinner side. To cut tilapia, halve the fillets along the center line before cutting them into chunks.

4 slices bacon, cut crosswise into 1/2-inch pieces
1 large onion, finely chopped
2 medium carrots, halved lengthwise and thinly sliced crosswise (1 cup)
1 can (28 ounces) plum tomatoes in juice
2 bottles (8 ounces each) clam juice
2 medium baking potatoes (about 1 1/2 pounds), peeled and cut into 2-inch chunks
1/2 teaspoon dried thyme
1 pound skinless tilapia fillets, cut into 2-inch chunks
Coarse salt and ground pepper


In a large 5-quart pot or Dutch oven, cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Spoon off and discard all but 1 tablespoon fat. Add onion and carrots; cook, stirring occasionally, until softened, about 10 minutes. Add tomatoes and their juice (breaking tomatoes up with a spoon), clam juice, and 1 1/2 cups water; bring to a boil.
Add potatoes and thyme; reduce heat to simmer. Cook until potatoes are tender, but not falling apart, 15 to 20 minutes.
Add tilapia; cover, and cook until opaque and flaky, about 3 minutes. Season with salt and pepper. With a ladle, spoon solids and liquid into six soup bowls; serve immediately.

Oat Bran Pancakes

My hubby loves pancakes. We tried the Arrowhead Mills Organic Oat Bran Pancake & Waffle Mix that's located in the baking supply aisle of the Lost River Market & Deli. They were delicious. Here's the recipe:

Makes 6 pancakes.

1 cup Arrowhead Mills Organic Oat Bran Pancake & Waffle Mix
1 egg, beaten or egg substitute
1 Tablespoon Canola oil
1 Tablespoon honey (we used the local honey from the store)
2/3 cup milk (soy milk will work too. we used skim milk.)
1/4 teaspoon sea salt or Kosher salt
1/2 teaspoon cinnamon

Stir all ingredients only until lumps disappear.
Let batter sit for one minute.
Cook on preheated (375 to 400 degrees) lightly oiled griddle or pan (I used an electric skillet.)
When bubbles from on the surface and the edges begin to dry, turn pancakes over and continue to cook.

Serve with butter and syrup (optional)

Next time, I'll add chopped nuts to the mix.

Toasted Orzo with Olives and Lemon

This is a yummy side dish that is quick to make. I like it with fish or chicken. Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color. Orzo can be found in the bulk section of the Lost River Market & Deli.

4 tablespoons olive oil
1 pound (2 1/2 cups) orzo
1 teaspoon grated lemon zest
Coarse salt and ground pepper
1/2 cup slivered black olives
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice


Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add orzo; cook, stirring, until golden, 5 to 7 minutes. Add 4 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente (al dente [al-DEN-tay] is an Italian phrase meaning "to the tooth," used to describe pasta or other food that is cooked only until it offers a slight resistance when bitten into, but which is not soft or overdone.) and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate).
Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.

Black Bean Soup with Cilantro-Lime Sour Cream

Bon Appétit March 1997 and tested in Alice Wootton's Kitchen

This is a great soup to have in your repertoire. The dried black beans can be found in the bulk section of the Lost River Market & Deli. To make this soup vegetarian, just replace the bacon with some olive oil and use vegetable broth instead of chicken broth. This soup freezes well.
This would be a great soup to make on a cold winter day. You might consider doubling the recipe since it does take awhile to make, but your efforts will be worth it!

Serves 8
16-ounces (about 2 1/2 cups) dried black beans
6 bacon slices, chopped
3/4 cup finely chopped celery
3/4 cup finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped leeks
10 cups canned low-salt chicken broth
1 large tomato, chopped
1 cup (packed) chopped fresh cilantro
1/3 cup (packed) chopped fresh parsley
1 1/2 tablespoons minced garlic
1 jalapeño chili, minced
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
Additional chopped fresh cilantro
Additional chopped tomato

Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.
Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.
Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.

Pomegranate-Glazed Chicken

Pomegranate-Glazed Chicken

Recipe from Martha Stewart Everyday Food
Tested in Alice Wootton's Kitchen

My hubby really loved this dish. The chicken, when glazed with the pomegranate juice mixture, takes on a lovely rich color. Once the pomegranate mixture is thick enough to coat the back of a spoon, cool it for a moment, then run your finger through it to make a line. The glaze is ready when the line doesn't fill in and has the consistency of thin syrup. Pomegranate juice is available at Lost River Market & Deli. It comes in a large jar, so it's great to have on hand in your pantry. Once it's opened, it will need to be refrigerated.

2 cups pomegranate juice
1 cup fresh orange juice
1 teaspoon dried rosemary
3 garlic cloves, smashed
coarse salt and ground pepper
2 teaspoons red-wine vinegar
4 bone-in chicken breast halves (12 to 14 ounces each)

Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes(when I made it the sauce took a bit longer than this to reduce) stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze.

Salmon (Two Ways) with Mustard Dill Sauce

Salmon Fillet grilled with Sweet Chili Sauce served with Mustard Dill Sauce.

Serves 4

Here's an easy way to fix salmon in the microwave or on the grill. The mustard dill sauce is really, really delicious too. The salmon can also be prepared without the sauce and used on a salad for a healthy meal.  Use the microwave instructions when the weather is too hot to grill.  Fire up the grill and follow the grill instructions when the weather is fine.  Either way, you'll end up with a great dinner!

Wild salmon fillets can be found in the freezer section at the Lost River Market & Deli. Fresh locally grown dill can be found in the produce section and at the Orange County HomeGrown Farmers Market when in season.

Microwave Instructions:

2 pounds salmon fillets (about 4)

¼ teaspoon kosher salt

4 sprigs fresh dill or 2 teaspoons of dried dill weed

4 slices fresh lemon

5 black peppercorns

¼ cup white wine or water

Arrange fillets (thickest parts to outside edge) in a rectangular microwavable dish, 11” x 7” x 1 ½.” Sprinkle fillets with salt. Place a dill sprig and a lemon slice on each fillet. Pour in wine and add peppercorns.

Cover tightly with plastic wrap, then poke a few holes in the plastic wrap to vent. Microwave on high for 8-10 minutes, rotating dish ½ turn after 4 minutes, until fillets flake easily with a fork. Let stand covered 3 minutes. Remove fillets from dish and serve with the Mustard Dill Sauce. (Recipe below.)

Grill Instructions:

Drizzle salmon fillets with a little olive oil.  Sprinkle with Kosher salt and freshly ground pepper.  Place on the grill.  Flip over halfway through cooking time.  Spread each fillet with Sweet Chili Sauce. Sweet Chili Sauce can be found in a bottle in the Asian section of the store. (Don't put the chili sauce on the fillets at the beginning because the grill will produce flare-ups.)  Continue to cook until salmon fillets are cooked through and can be flaked with a fork.  

MUSTARD-DILL SAUCE

1 Tablespoon sugar

1 Tablespoon chopped fresh dill or 2 teaspoons dried dill

2 Tablespoons Dijon mustard

2 Tablespoons vegetable oil

1 Tablespoon vinegar

Mix all ingredients well. Serve with warm poached salmon. (It tastes great with cold salmon too. I usually double this sauce recipe because it’s so yummy.)

Rolled Flank Steak

Rolled Flank Steak

Everyday Food Magazine and Tested in Alice Wootton's Kitchen

Flank steak is very lean, so it requires tenderizing; marinate before cooking, and thinly slice against the grain before serving. Lost River Market & Deli has flank steak from a local beef farmer. Roasted red peppers can be found in jars near the salad dressings.

Serves 4

1 1/2 pounds flank steak
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
2 ounces shredded mozzarella cheese, (1/2 cup)
4 scallions, sliced (1/3 cup)
2 ounces (1/4 cup) roasted red peppers, cut into thin strips
Coarse salt and freshly ground pepper


Preheat oven to 450 degrees with rack in center. Between two sheets of plastic wrap, pound steak to 1/2-inch thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Marinate at least 20 minutes or up to overnight.
Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving 1/2-inch border on the long sides and 2-inch border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitchen twine, tie steak crosswise. Season with salt and pepper.
Place, seam side down in a baking dish or on a rimmed baking sheet, and roast until juices run clear, 35 to 40 minutes for medium rare. Let rest 10 minutes, and remove string before slicing.

Chocolate-Orange Espresso Thins

Chocolate-Orange Espresso Thins
This is an easy cookie to make. It calls for grated orange rind from a fresh orange. Be sure to use a fresh one from the Lost River Market & Deli. The dried just won't do in this recipe. The dough smells heavenly and it'll be hard to resist waiting until the cookies finish baking. Parchment paper makes clean up a breeze.

1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoon Kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup powdered (confectioners') sugar
1 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
Coarse sanding sugar, for sprinkling

Sift together flour, cocoa poweder, espresso powder and salt into a medium bowl; set aside.
Put butter, powdered sugar, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low and gradually add flour mixture until just combined.
Transfer dough to a 12 x 16 inch piece of parchment; shape into a log. Roll in parchment to 1 1/2 inch diameter, pressing a ruler along edge of the paper at each trun to narrow the log and force out air. Chill at least 2 hours or overnight.
Preheat oven to 350 degrees. Cut log into 1/4 inch thick slices; transfer to baking sheets lined with parchment paper. Brush tops with water; sprinkle with the sanding sugar. Bake until set, 15-17 minutes. Cool on sheets on wire racks. Store in aritight containers at room temperature up to 1 week.

Makes about 4 dozen.

Egg Noodles with Poppy Seeds, Yogurt & Mushrooms

From the kitchen of Alice Wootton

Serves 8

This may sound like an odd combination, but it's just delicious. I could eat it every day. This would be a wonderful side to beef or pork.

Poppy seeds can be found in the bulk spice section of the Lost River Market & Deli.

8 oz. medium egg noodles (I use whole-wheat egg noodles.)

¼ cup sour cream

½ cup plain yogurt

1 Tablespoon poppy seeds

¼ teaspoon cayenne pepper

2 Tablespoons extra virgin olive oil (divided)

½ pound mushrooms, sliced (about 3 cups)

1 onion, chopped

¼ teaspoon Kosher salt

½ cup dry white wine

In a small bowl, combine sour cream, yogurt, poppy seeds, cayenne pepper and 1 Tablespoon of the olive oil. (This can be done ahead and refrigerated.)

In a large pot, cook the egg noodles according to the package direction with 1 ½ teaspoons salt until they are al dente (about 9 minutes.)

While the noodles are cooking, heat the remaining Tablespoon of oil in a large skillet. Add the mushrooms and onions and sprinkle them with the salt. Cook, stirring frequently, until the mushrooms and onions are browned all over, about 5 to 7 minutes.

Add the wine to the skillet and continue cooking and stirring until almost all the liquid has been absorbed.

When the noodles are done, drain them and add them to the skillet. Add the yogurt mixture. Toss well and serve.

Butternut Squash Soup with Cider Cream

BUTTERNUT SQUASH SOUP WITH CIDER CREAM
From Bon Appetit and Tested in Alice Wootton’s Kitchen

Apples and apple cider lend a pleasant sweetness to this beautiful soup. The Lost River Market & Deli's produce department is brimming with lovely produce. Save this soup for a special occasion. It's the best butternut squash soup you'll ever taste! It can be made in advance too.

5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned chicken or vegetable broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives

Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)

Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives. Serves 10.

Medallions of Pork with Dried Cherry Sauce

Medallions of Pork with Dried Cherry Sauce

Oooeee! Is this yummy! The sauce is just delicious. This recipe goes really well with the Butternut Squash Sage Orzo recipe. Lost River Market & Deli has pork that is locally produced by Stanley Hall. Our bulk section has plump dried cherries too.

Bon Appétit March 1998 Tested in Alice Wootton’s Kitchen
Serves 4

4 (8-ounce) pork loin chops with bone, trimmed of excess fat (about 1 inch thick) or 1 pkg. of pork neck bones and 1 pork tenderloin, sliced crossway in ¼ inch slices. This is easiest done when the tenderloin is partially frozen.

2 tablespoons olive oil
2 ½ cups low-salt chicken broth
1/3 cup dried cherries
1/3 cup balsamic vinegar

Using sharp knife, cut bones from pork chops. (Or just use the neck bones for this step.) Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with Kosher salt and freshly ground pepper. Spoon the sauce over pork.

Spicy Sweet Potatoes

Spicy Sweet Potatoes

Here's an extraordinary sweet potato recipe that doesn't call for the usual marshmallows, butter and brown sugar. This one is much more healthful and will wake up your taste buds! My husband LOVES these. The Lost River Market & Deli has nice plump sweet potatoes in its produce section and the seeds called for in this recipe can be found in the bulk spice section. You can grind the seeds up in a spice grinder which can be found for less than $20 at any department store. (Just be sure to use a separate grinder for your coffee beans!)

Recipe from Gourmet Magazine January 2002 Issue
Adapted and tested in Alice Wootton's Kitchen

1 teaspoon coriander seeds
½ teaspoon fennel seeds
½ teaspoon dried oregano
½ teaspoon red pepper flakes
1 teaspoon Kosher salt
2 pounds medium sweet potatoes
3 Tablespoons vegetable oil

Preheat oven to 425° F. Coarsely grind coriander, fennel, oregano and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
Wash and peel sweet potatoes. Slice crosswise into ¼ inch thick disks.
Toss potatoes with oil and spice mixture until well coated. Place the potatoes onto a baking sheet. Roast for about 10-15 minutes. Remove from the oven and turn the potatoes over with tongs or a spatula. Continue baking for another 10-15 minutes or until tender.
Makes 4-6 servings.

Chocolate-Black Pepper Cookies

Chocolate-Black Pepper Cookies

I know the black pepper sounds like a strange ingredient in a cookie, but believe me, this recipe is a winner! Just this past week, I was invited to a cookie making party and all of the ladies agreed that this recipe was a real keeper!

Martha Stewart Holiday Cookies, Tested in Alice Wootton's Kitchen

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon coarse salt
1/4 teaspoon finely ground pepper, plus more for sprinkling
1 tablespoon plus 1 teaspoon good-quality instant espresso powder
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter , softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
Coarse sanding sugar, for rolling

Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside.
Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight.
Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper.
Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

Spinach Gratin

Spinach Gratin

This is a delicious make-ahead dish for the holidays. Save this one for a special occasion party or for when you need to take a "covered dish" to a gathering. You can find Gruyere cheese and Parmesan cheese in the Lost River Market & Deli's dairy section.

Serves 8

Copyright, 2001, Barefoot Contessa Parties! Tested in Alice Wootton's Kitchen

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. (If making ahead, cover the dish with plastic wrap and chill up to a day. Be sure to remove the plastic wrap before baking!) Bake for 20 minutes until hot and bubbly. Serve hot.

Butternut Squash and Sage Orzo (or Brown Rice)

Here we have this dish made with brown rice and it's served along side a
crisp green salad and Fried Bluegill.)

Recipe from Bon Appetit 
Husband-Tested in Alice's Kitchen

This is a perfect dish to serve during the holiday season. Orzo is a rice shaped pasta and can be found in the bulk section of the Lost River Market & Deli. Be sure not to overcook orzo! You can also use brown rice.

3 Tablespoons unsalted butter
1 cup chopped onion
1 garlic clove, minced
1 2-pound butternut squash, peeled, seeded and cut into ½ -inch pieces (about 4 cups)
4 cups low-salt chicken broth or vegetable broth, divided
½ cup dry white wine
1 cup orzo (rice-shaped pasta) or 1 cup brown rice (basmati, long grain or short grain)
½ cup freshly grated Parmesan cheese
2 Tablespoons chopped fresh sage

Melt butter in a heavy large skillet over medium heat. Add onion and sauté until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add ½ cup chicken broth and wine. Simmer until squash is almost tender and liquid is absorbed, about 10 minutes. Meanwhile, bring 3 ½ cups broth to boil in heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary. (If using brown rice, cook according to package directions….yield about 3 cups cooked.  You can make this recipe for brown rice and use what you need for this recipe.)
Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.

Spicy Pecans

Here's an addictive make-ahead treat for your holiday parties. These pecans will make a very nice gift for a hostess, a good friend or your child's teacher! Parchment paper is available at the Lost River Market & Deli.

SPICY PECANS

From the kitchen of Martha Stewart and tested in the kitchen of Alice Wootton

1 T. Kosher salt

2 T. cayenne pepper

1 ½ t. paprika

½ cup sugar

2 large egg whites

5 cups pecan halves

Heat oven to 300° F. Line 2 baking sheets with parchment paper. In a small bowl, combine the salt, cayenne pepper, paprika and sugar. Set aside. In a medium bowl, whisk egg whites until foamy. Whisk in the spice mixture. Stir in the pecans. Spread the coated pecans in a single layer onto the baking sheets. Bake for about 15 minutes. Reduce heat to 250° F. Rotate the pans in the oven and cook for 10 minutes more. IMMEDIATELY, spread the pecans in a single layer on parchment paper. Set aside to cool. Pecans may be kept in an airtight container at room temperature up to 1 week