Ginger Crinkles

1 1/2 c. butter, softened
2 c. granulated sugar

2 eggs
1/2 tsp. vanilla

2/3 c. molasses

4 c. unbleached flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
2 tsp. ground ginger
1/2 tsp. ground cloves

3/4 c. granulated sugar for rolling (spread in glass pie plate)


Preheat oven to 350.

In small bowl, combine flour, baking soda, ginger, cinnamon & cloves; blend well; set aside.

Cream butter in large mixing bowl at medium speed. Add sugar slowly, cream until light. Add eggs & vanilla; cream until light & fluffy.

Pour in molasses, beat until well incorporated.

Add dry ingredients in three batches, blending well each time.

Form dough into 1 inch balls; roll in sugar & place on ungreased baking pan. Bake for 10-12 minutes, until light golden. Let cool on pan for 2 minutes; remove to rack to cool completely.

Store tightly covered. The cookies freeze well too.

Moroccan Chicken Lentil Stew

A new twist on a centuries old traditional dish.

2 TBS olive oil
1.25 lb boneless, skinless chicken breasts, cut into 1 inch cubes

2 medium onions, quartered & thinly sliced
3 cloves garlic, minced
3/4 c. thinly sliced baby carrots

4 c. warm chicken broth
3/4 c. brown lentils
1 can fava beans, rinsed & drained (Great Northern or Cannelini may be substituted)

1/2 tsp ground ginger
3/4 tsp cinnamon
1 bay leaf
generous pinch of saffron threads

1/4 tsp ginger
1/4 tsp freshly ground red peppercorns
1/2 tsp tumeric

In a large skillet or Dutch oven, heat olive oil for 2 minutes. Add chicken & cook until no longer pink. Add onion, garlic & carrots, saute until onion is translucent.

Pour in warm chicken broth; bring to a simmer. Stir in lentils, beans, ginger, cinnamon, bay leaf & saffron. Cover & simmer for 45 minutes, stirring occasionally.

Stir in additional 1/4 tsp of ginger, pepper & tumeric; simmer an additional 5 minutes.

To serve, place a piece of flatbread (or substitute a whole wheat tortilla) in shallow bowl, ladle stew over.

Island Creme Brulee

2 c. chilled whipping cream
1/2 c. sugar
2 TBS fresh ginger, peeled & chopped
1 vanilla bean, split lengthwise

5 large egg yolks

granulated sugar

Preheat oven to 325°F.

Place four 3/4-cup ramekins (or 4-inch-diameter fluted flan dishes) in a 9x13 cake pan.

Mix cream, sugar & ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Heat on medium setting until sugar dissolves and mixture comes to simmer, stirring constantly. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors, stirring often. Strain into large measuring cup or a gravy separator (works great for pouring later) to remove ginger & vanilla pieces. The vanilla beans are very small & will remain in the custard.

Whisk egg yolks in a small non-metal mixing bowl until well blended. Gradually whisk in 1/2 of hot cream mixture just to blend. Return egg/cream blend to remaining cream in measuring cup; pour evenly among ramekins.

Pour enough hot water into cake pan to come halfway up sides of ramekins. Carefully transfer pan to oven.

Bake custards until almost set in center when pans are gently shaken, about 30 minutes. Remove custards from water bath to wire racks; cool 30 minutes. Chill at least 3 hours or up to 2 days.

To serve: Sprinkle 2 tsp granulated sugar evenly over each custard top. Working with 1 custard at a time, hold creme brulee torch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns evenly, about 2 minutes.

Refrigerate, if desired, until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften.

Black Bean Burritos

2 TBS olive oil

2 cans reduced sodium black beans, rinsed & drained
2 cloves garlic, minced
1/8 c. fresh cilantro, chopped
1 tsp fresh lime juice

shredded mozzarella
tortillas

Fresh Pico de Gallo

Heat oil in large, heavy saucepan over medium heat. Add black beans & cook, stirring often, until thoroughly warmed. Add garlic, stirring to combine, & continue heating for 5 minutes. Stir in cilantro & lime juice & cook until just well combined.

Serve with warmed tortillas, top with mozzarella & fresh Pico de Gallo.

Red Potatoes Provencal

3 TBS olive oil
2 lbs. small red potatoes, scrubbed, cut into 1/2 inch pieces
1 medium onion, diced
1 clove garlic, minced
1 red bell pepper, cut into 1/2 inch pieces
fresh ground multi-colored peppercorns

1/2 c. fresh basil, shredded

Preheat oven to 350.

Pour olive oil into 3 qt. ceramic casserole dish. Grind in about 1/4-1/2 tsp. peppercorns. Add potatoes, onion, garlic & red pepper. Toss well to coat with oil. Cover & bake for 50 minutes, occasionally tossing for even cooking.

Remove from oven. Lightly toss in fresh basil to combine. Serve immediately.

Chocolate Volcano Cake

6 oz. Ghirardelli 60% cacao bittersweet chocolate baking chips
6 oz. butter (10 TBS), diced, room temperature
3 large eggs
1/2 c. granulated Sugar
1/3 c. flour

Citrus Creme Anglaise

fresh raspberries

Preheat oven to 350. Butter 4 individual 4-inch ramekins.

Melt chocolate in microwave in small mixing bowl, stirring until completely smooth. Stir in butter until it completely melted & combined. Allow to cool slightly.

In medium mixing bowl, beat eggs & sugar, until frothy & light. Stir in melted chocolate until thoroughly combined. Add the flour & mix in completely, leaving no lumps.

Pour chocolate batter into ramekins. Bake for 15 minutes. Prepare dessert plates by spooning 1/4 c. Citrus Creme Anglaise in center of plate, allow to spread.

Remove ramekins from oven, tip upside down onto dessert plates with Creme Anglaise Sauce, top with raspberries. Serve warm.

Citrus Creme Anglaise

1 c milk
1 strip fresh clementine (or lemon) peel, about 2 inches long x 1/2 inch wide
(optional: 1 inch slice fresh ginger, peeled & slivered)

1 large egg
2 TBS sugar
1 1/2 tsp all-purpose flour

In small saucepan, heat milk, citrus peel and ginger over medium heat until hot, stirring often. Remove from heat & let stand 30 minutes. Reheat until very warm.

In small bowl, whisk together egg, sugar & flour until smooth. Remove citrus peel & ginger pieces from milk & discard. Gradually whisk hot milk into egg mixture, then transfer back to saucepan.

Cook over slowly over low heat, stirring constantly until temperature reaches 170°, 5 to 10 minutes, and until thickened enough to coat the back of a wooden spoon. (Do not let boil.) Pour custard into a bowl and cover surface with plastic wrap. Chill until cold.

Strawberry Rhubarb Crumble Pie

Crust:
1 1/2 cups plus 1 TBS all purpose flour
2 1/2 TBS sugar
3/4 tsp cinnamon
2/3 c (10 2/3 TBS)unsalted butter, cut into 1/2-inch pieces
3/4 tsp vanilla extract
2 TBS ice water
1 egg, beaten
2 TBS oats

Filling:
4 c rhubarb, sliced 1/2 inch thick
2 pints strawberries, hulled, halved
1 c sugar
1/4 c cornstarch
3/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Crumble Topping:
3/4 c oats
1/2 c flour
1/2 c firmly packed brown sugar
1/2 tsp cinnamon
6 TBS butter, cut into 1/2-inch pieces

For crust:
In large bowl, combine all dry ingredients; stir gently to blend. Cut in butter with pastry blender or 2 forks until well blended. Make well in center of flour mixture. Mix in enough water by tablespoons to blend. Stir gently until well blended. You may need to abandon the forks & use your hands to mix it thoroughly. Flatten dough into a disc. Place on sheet of plastic wrap & refrigerate for at least 1 hour or overnight.

Preheat oven to 350. Spread a piece of wax paper on counter. Lightly flour. Turn out dough onto flour & coat evenly. Place another sheet of wax paper on top & roll to desired thickness. Keeping top sheet of wax paper in place, gently fold in half (lifting gently off bottom piece of wax paper), then in quarters. Place in center of 9 inch glass pie deep dish & unfold crust gently. Lift off wax paper. Trim to fit & pinch into shape.

Line crust with parchment or foil; fill with dried beans or pie weights. Bake until crust is set, about 15-20 minutes. Remove paper and weights. Brush crust bottom and sides (not edge) with beaten egg. Sprinkle with 2 tablespoons oats. Bake until light brown, about 20 minutes more. Cool completely on wire rack.

For filling:
Mix all filling ingredients in a heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, 3-5 minutes.

For crumble:
Prepare while filling stands prior to cooking. In small bowl, combine oats, flour, brown sugar & cinnamon. Cut in butter until mixture resembles coarse crumbs.

For pie:
Pour filling into cooled, prepared crust; sprinkle with topping. Bake 30-40 minutes until topping is lightly golden and juices bubble. Remove to wire rack. Serve warm with ice cream, or at room temperature.

Asian Beef Noodle Bowl

8 oz whole wheat linguine

1.25 lb sirloin sandwich steaks, cut into 1/4 inch strips

2 TBS olive oil

2 cloves garlic, minced
2 TBS fresh ginger, peeled & minced
1 TBS reduced sodium Soy Sauce
2 TBS sesame seeds

8 oz fresh snow peas
1 c. carrots cut into matchsticks
1 small red bell pepper, cut into 1/4 inch strips
1 medium onion, quartered & sliced thin

1 TBS reduced sodium Soy Sauce
1 TBS Toasted Sesame Oil
1 TBS Mirin (sweetened rice wine)
2/3 c. beef broth mixed with 1 TBS cornstarch

In large sauce pan, heat 3 quarts water to a gentle boil. As beef cooks, add pasta to boiling water & cook until al dente, about 10 minutes. Do not overcook. Drain well, rinse with cold water, & drain again.

In a large skillet or Dutch oven, heat olive oil for 2 minutes. Add steak strips & cook until no longer pink. Add garlic, ginger, 1 TBS Soy Sauce & sesame seeds, stirring to coat. Cook 3 minutes more, stirring often.

Add all vegetables to the beef mixture; stir fry until vegetable are crisp tender. Add remaining Soy Sauce, Toasted Sesame Oil, Mirin & broth/cornstarch mixture. Stir to combine. Cook an additional 5 minutes.

Gently stir in cooked, drained pasta. Cook an additional minute.

Serve in rice/noodle bowls.