Balsamic-Shallot Butter
with Asparagus or Green Beans

3/5/03 Inspired by gorgeous Weaver Street Market asparagus, I found this easy recipe in this year's "The Best of Cooking Light" magazine. It was so delicious I'll be trying the sauce on other veggies, and fish. It should be sensational on grilled salmon.

2 Tbs, butter, melted
3 Tbs. finely chopped shallots
2 Tbs. balsamic vinegar
1/2 tsp. grated lemon rind
1 tsp. chopped fresh thyme, (or 1/2 tsp.dried thyme leaves)
1/2-3/4 tsp. salt

2 lb. asparagus or 2 lb. green beans

Melt the butter in a saucepan.Add shallots, vinegar, rind, thyme, and salt. Whisk to blend. Steam or roast asparagus, or, if using green beans, cook in boiling salted water until tender. Drain and serve tossed with the sauce.

ROSEMARY MASHED POTATOES

2/05/03 From Fred's Valentine dinner, recommended to serve with grilled filet mignon.
Place Red Bliss potatoes in cold water. Add rosemary to taste and one bay leaf. Salt water then bring to boil, reduce to low and allow to cook, covered, until potatoes are cooked through (test with fork). Drain. Mash potatoes with masher (skin still on). Add more rosemary if desired, some heavy cream, a bit of Dijon mustard, lots of butter (don't skimp) and a drop or two of hot sauce. Blend well. Serve immediately.

ASPARAGUS WITH CASHEW NUT BUTTER

2/05/03 This is the side dish Fred recommends to accompany his steak and rosemary mashed potatoes for Valentine Dinner.
Sort through bundle of fresh asparagus and remove tough part of stem. Bring water to boil in a large skillet. Add asparagus and allow to blanch for 1 minute (or longer is stems are thick and woody). Remove from heat and spread aspragus on a baking sheet to cool. When ready to serve, heat butter over medium heat and large skillet; add asparagus to crushed cashew nuts. Sautee until asparagus and nuts are warm. Serve immediately, pouring butter and nuts over each serving of asparagus

Creamy Macaroni and Cheese

9/9/02 In honor of "National Eat Dinner Together Week," our guest from the Southeast United Dairy Association, Inc. gave us this very rich recipe for one of America's favorite comfort foods.

½ cup butter
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground red pepper
¼ teaspoon garlic powder
2 cups half-and-half
2 cups milk
2 (10-ounce) blocks sharp Cheddar cheese,
shredded and divided
1 (10-ounce) block extra-sharp Cheddar cheese,
shredded
1 (16-ounce) package elbow macaroni, cooked

1. Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened.
2. Stir in half of sharp Cheddar cheese. Stir in extra-sharp Cheddar cheese until smooth. Remove from heat.
3. Combine pasta and cheese mixture, and pour into a lightly greased 13-x 9-inch baking dish. Sprinkle with remaining sharp Cheddar cheese.
4. Bake at 350o for 20 minutes (bake 15 minutes longer for a crusty top). Yield: 6 to 8 servings.
(Note: This recipe was reprinted with permission from Secrets from the Southern Living Test Kitchens, 2002)

Asian Slaw

8/29/02 Here's a good side dish to serve with an entree with Asian flavors. It comes from "The Last Touch" in this month's Gourmet Magazine.

5 T. rice vinegar
1 T. sugar
1/2 tsp. salt
2 tsp. finely minced serrano or jalapeno pepper
1 tsp. or more grated fresh ginger
1 T. Asian sesame oil
6 c. thinly sliced Savoy cabbage
1 c. snow peas, thinly sliced
1/4 c. red pepper, thinly sliced
Stur together the first 6 ingredients, then mix in the vegetables. Let sit for about 30 minutes at room temperature, tossing occasionally, before serving.

Caraway Slaw

This is nice with ham or grilled bratwurst.

1/4 c. cider vinegar
1 T. sugar
1 tsp. salt
2 T. olive oil
3/4 tsp. caraway seeds, coarsely crushed
black pepper
8 cups mixed red and green cabbage, thinly sliced
1 tart apple, cut into matchsticks

Mix first 6 ingredients. Mix in the cabbages. Let stand an hour. Just before serving, toss in the apple.

Green Beans with Lemon and Mint

6/26/02 Here is just one of 175 tangy recipes by today's guest Lori Longbotham from her new book, Lemon Zest.

1 lb. green beans
1/4 c. flat-leafed parsley
1/4 c. fresh mint leaves
1 tsp. finely grated lemon zest
2 T. lemon juice
2 T. olive oil
1 tsp. salt
1/4 tsp. black pepper

Cook the beans in salted boiling water until soft but still bright green, about 5 minutes or so. Drain, refresh with cold water, and drain again. Dry with paper towels.
Chop together parsley, mint, and lemon zest. Transfer to a serving bowl and stir in the other ingredients.
Add green beans, toss. Serve at room temperature.

Carrot Slaw

1/2-1 tsp. ground cumin
salt and pepper to taste
1 large fresh garlic clove, minced
2 T. lemon juice
1 1/2 T. balsamic vinegar
2/3 c. olive oil

4 cups grated carrots

Make a dressing by stirring together all ingredients except for carrots. Stir the dressing into the carrots. Serve chilled.

Fennel and Tomato Sauce

La Residence served this sauce on chilled steamed artichokes during the eighties. I serve it on asparagus and boneless chicken breasts as well-any excuse will do! It's good cold, hot or in-between.

3 T. olive oil
10 cloves garlic, minced
1 fennel bulb, finely chopped
1 28 oz. can crushed tomatoes
1 T. fennel seeds
4 bay leaves
3 T. capers, drained
salt and pepper to taste

Saute the onion, garlic, and fennel in olive oil until soft but not browned. Add tomatoes, fennel seeds, and bay leaves. Simmer 5-10 minutes. Remove from heat and add capers and seasonings before serving on vegetables, chicken, seafood, or pasta. Keeps well in the refridgerator.

Emyl's Curried Fruit

2/4/02
From Emyl Jenkin's From Storebought to Homemade, this dish reminds me of the fruit casserole served with cheese grits and baked ham at brunch parties when I was a child. Comfort food!

1 15-oz. can sliced peaches
1 15-oz. can sliced pears
1 8 1/2-oz. can apricot halves
1 16 oz. cans dark cherries
1 15-oz. cans diced pineapple
1/2 c. light or dark raisins

Reserve the peach and pear juices in a bowl. Drain the remaining fruit, and pour the fruit at random into a large, heavy saucepan or pot.

To the reserved juice add:

1/2 c. brown sugar
1 T. cinnamon
1/4 tsp. nutmeg
2 T. curry powder
2 T. butter

Whisk to blend and pour the juice mixture over the fruit. Simmer about 25 minutes, stirring occasionally.

La Residence Potatoes (a la Dauphinoise)

These potatoes were served at La Residence in Chapel Hill until 1992 when a lighter menu replaced the old French classics. I'm still asked for the recipe frequently . This is a family favorite. We serve with roast beef on Christmas Day, but it makes a wonderful accompaniment to any kind of simple meat or grilled fish dish.

Please forgive the lack of precise measurements. This is how we made it every day for 18 years at the restaurant. MN 12/27/01

Russet potatoes-enough to fill your pan-peeled and sliced thinly
several (at least 6) garlic cloves, peeled and chopped
butter
kosher salt and freshly ground black pepper
half and half
heavy cream

In the bottom of a heavy baking pan melt the butter by placing the pan on a stovetop burner set at low heat. When butter is melted, place garlic in the pan. Stir around to distribute. Add potatoes until pan is almost full. Sprinkle liberally with salt and pepper as you layer the potatoes. Pour in enough half and half to cover 2/3 of potatoes. Bring to boil on top of the stove. Pour in enough heavy cream to cover. Bake at 375 degrees, basting every 10-15 minutes with heavy cream until potatoes are soft.

Fred's Eggplant Parmesan

Slice one eggplant into 1/2 inch rounds. Salt the rounds and drain on paper towels for 30 minutes. Spread each round with good quality mayonnaise. Sprinkle with your favorite Parmesan cheese. Bake in 500 degree oven for about ten minutes until puffed and brown.

Zucchini Gratin

This dish was a standout at dinner at a friend's house last weekend. She directed me to "From Julia Child's Kitchen" where I found it and can't wait to try it again. Since good zucchini is available all year, this dish would be wonderful any season, but in summer, vary it with a blend of zucchini and fresh summer squash.

1 lb. zucchini
1/2 tsp. salt
1 medium onion, sliced
4 T. butter or olive oil
3 T. flour
1/3-1/3 c. milk or cream
salt and pepper
1/2 c. grated Swiss cheese
1-3 T. bread crumbs

Wash, dry, and grate the zuccini onto a clean dishtowel. Add the 1/2 tsp. salt and let sit while you slice and saute the onion in 3 tablespoons of the butter-about ten minutes. Wrap the zucchini in the dish towel and squeeze the juice out into a bowl. Add the drained zucchini to the onions and saute until soft.
Add a tablespoon more butter to the zuchini in the pan and add the flour. Cook, stirring, for 2 minutes. Remove from heat and add the zucchini juices, blending thoroughly, then return to heat. Bring back to simmer, adding milk or cream to thin out the mixture-it should be thick, but not stiff. Season with salt and pepper to taste, stir in 1/3 cup of cheese and spread in a buttered 4 cup baking dish.
Sprinkle a mixture of bread crumbs and remaining cheese on top of casserole. Drizzle with remaining melted butter. When ready to serve, heat at 425 degrees for about 15 minutes or until bubbling. This dish can be made a day ahead of time, then baked right before serving.
Serves four.

Spicy Macaroni

3/4 c.chopped onions
1 fresh jalapeno pepper, seeded and diced
6 T. butter
5 T. flour
4 c. milk
salt, black pepper, and cayenne pepper to taste
pinch of cumin
1 14 oz. can diced tomatoes, well drained
1 1/2 c. sharp cheddar cheese, grated
1 1/2 c monterey jack cheese, grated
1/2 c. Parmesan cheese, grated
1 lb. macaroni noodles, cooked and drained
1 c. fresh breadcrumbs mixed with 1/2 c. Parmesan cheese

Saute the onions and jalapeno pepper in butter until soft. Add the flour and seasonings and cook a few minutes more-long enough for the flour to turn golden. Gradually pour in the milk while stirring the vegetables. Simmer and stir until sauce thickens. Add seasonings and tomatoes and simmer about five more minutes.
Stir in cheeses, then macaroni. Pour into a large buttered casserole dish, sprinkle with the breadcrumb mixture and bake at 350 for 30 minutes, or until golden and bubbly.

Spicy Black Beans with Avocado Aioli

La Residence Chef Graham Heaton gave us this recipe for a tasty bite to serve with cocktails. Terrific with a Margarita!

2 cups cooked dried black beans, or canned of black beans
8 oz. chopped Tasso (Louisiana country ham) or substitute country style sausage, cooked and crumbled
1 red onion, finely chopped
1 red pepper, finely chopped
4 cloves minced garlic
1 fresh jalapeno pepper, minced
1 tsp. ground cumin
3/4 tsp. ground cardamom
3/4 c. orange juice
1/4 c. dry sherry
salt and pepper

Crush beans. Add rest of ingredients and mix well. Form bean mixture into 1 1/2 oz. cakes, dredge in flour seasoned with salt and pepper. Sauté in olive oil until browned on each side. Serve with Avocado Aioli.

Avocado Aioli

2 tsp. lime juice
2 egg yolks
1 ripe avocado
1/4 tsp. salt
pinch white pepper
1 T. chopped cilantro
1 c. olive oil

Served with a simple roasted pork loin, chicken, or duck, this easy side dish will transform an ordinary meal into a fall feast.

4 sweet potatoes
4 oz. butter (salted)
2 T. freshly ground cardamom
11/2 tsp. chil powder

Melt butter with spices. Cool to congeal slightly. Prick potatoes and brush them with half the butter mixture. Wrap with foil and bake for one hour. Split open, brush with remaining butter and serve warm.

After a long trip down South for my grandmother's funeral, Drake and I arrived home finding my children in the kitchen cooking supper for us weary travelers. Madeline was baffled when the refrigerator yielded no readymade salad dressing. Here is the easy vinaigrette I've made all her twenty years without her paying a bit of attention to how I did it!

1 large fresh garlic clove, minced
1 T. Dijon mustard such as Grey Poupon or Maille
1/4 cup Balsamic vinegar
2/3 cup extra virgin olive oil
salt and pepper to taste

Basically, the simplest technique is this: put all ingredients in a jar or cuvinet and shake! There is so much mustard in this recipe that it usually emulsifies in a flash.

For beginners: squash the garlic clove with a knife, peel and chop finely. Add to mustard in a wide mouthed jar or bowl. With a fork, stir in the vinegar, Then gradually pour in the oil, stirring constantly with the fork. Add salt and pepper to taste. White or red wine vinegar may be substituted for Balsamic, in which case add a pinch of sugar to compensate for the
sweeter Balsamic.

1 small package lentils
1 clove garlic, minced
2 cups beef broth
1 slice raw bacon
1 small package frozen white sweet corn
1/2 large jar El Paso Salsa, medium spicy
1 small can diced tomatoes, drained
Lowry's Seasoned Salt
ground black pepper
3 ribs chopped celery

Cook the lentils in a pot with garlic, broth, and bacon for twenty minutes, adding liquid if necessary. Drain. In a bowl pour hot lentils, adding raw frozen corn. Let cool. Add remaining ingredients. Adjust seasonings and serve cold or room temperature.

Our Fourth of July celebration included good friends decked out in red, white and blue, a body of water, fried chicken, and potluck side dishes. My contribution to the buffet fits all my requirements for picnic friendly food: it's easy and can be made ahead, it needs neither refrigeration nor heat on site, it won't break while eating it with a flimsy plastic fork, and it's unusual enough not to suffer by comparison to another good cook's version of the same dish (my coleslaw never tastes as good as Fred's). This salad keeps well for days and is delicious with just about any grilled meat or fish.

Salad :
3-4 cups cooked couscous (follow the directions on the box)
1 can drained black beans
4-5 ears corn, cooked
1-2 bell peppers, chopped (preferably 1 green and 1 red pepper)
1 large or 2 medium Vidalia onions, chopped
½ cup cilantro, chopped
Salt and pepper to taste
optional: 1-2 tsp. pickled jalapeno peppers, chopped finely

Vinaigrette:
2 cloves garlic, minced
¼ cup lime juice
¼ cup rice wine or white vinegar
½ cup olive oil
2 tsp. ground cumin
1 tsp. chili powder
salt and pepper to taste

Slice the corn off the cob and mix with the other salad ingredients. Mix together vinaigrette ingredients and stir into salad mixture. Chill for an hour or more. Before serving, stir again to distribute the vinaigrette evenly and garnish with more chopped cilantro

Zucchini and Tomato Strata

This casserole makes a nice accompaniment for ham, or serve it with green salad for a light meatless meal. Add chopped black olives for a gutsier flavor.

10-12 slices of French bread
5 eggs
2 c. milk
dash of tobasco sauce
salt and pepper
2 T. olive oil
1 c. onion, chopped
2 cloves garlic, minced
2-3 zucchinis, chopped
1 14.5 oz. can diced tomatoes, drained
1/2 c. fresh basil, chopped
1/3 c. parmesan or romano cheese, grated
2/3 c. Fontina or Havarti cheese, grated

Beat the eggs lightly and mix in the milk, tobasco, salt and pepper. Lay the slices of bread on the bottom of a buttered casserole dish. Sprinkle with half the cheese.
Saute the onions in olive oil for five minutes, then add zucchini and garlic. Brown the vegetables (about five minutes longer).Stir in tomatoes and basil, and heat for a minute more.
Spread the vegetable mixture on the bread slices. Sprinkle with remaining cheese and pour the egg mixture into the dish. Bake at 350 degrees for about 40 minutes, or until set.

Anne's Roasted Root Vegetables

Preheat oven to 400 degees.

Cut into a 1/2 inch dice 2 lbs of your favorite root vegetables: Sweet Potatoes, Parsnips, Rutabagas, Turnips or New Potatoes.
Toss with olive oil or canola oil and sprinkle with salt and dried herbs of your choice (Oregano, Rosemary, Herbs de Province or your favorite).
Roast in the oven for 20-30 minutes then remove and toss with a spatula for even browning. Return to the oven and continue roasting for 10-20 minutes more or until vegetables crisp to your liking. Serve and enjoy

Graham's Bread Pudding with Corn

2/02/03 Graham Heaton, chef of La Residence, brought us braised quail last week with this bread pudding on the side. Fred and I couldn't stop eating it. I'll try this at home with roast chicken and pan juices, or roast pork.

1 qt. half and half ( I use whole milk)
¼ cup roasted garlic
6 eggs
1½ cups roasted shoepeg corn
1tsp butter
1tsp chopped fresh rosemary
1 medium red onion, sautéed
2 baguettes, cubed 1"
1 Tbsp salt
½ tsp black pepper
¼ tsp ground juniper berries
1½ cups grated Manchego cheese

Preheat oven to 350°
Scald cream with roasted garlic, salt, black pepper and juniper berries, and allow to cool some what. Cut two baguettes in 1" cubes. Dice and sauté 1 medium red onion and roast 1½ cups shoe peg corn in broiler with a little butter and a pinch of the salt. Combine bread, corn, and onions. Break 6 eggs in a bowl, and whisk in the scalded cream mixture.
Grease a 9x13 casserole pan and mix bread mixture and cream/egg mixture together.
Pour into greased casserole, top with grated Manchego cheese, cover with aluminum foil and bake covered for 40 minutes at 350°. Check to see if custard is set. If not set, bake covered for 5-10 more minutes. When custard is set, remove foil and allow top to brown. This will take about 8 more minutes. Remove pudding from oven and allow to cool before serving.

Jalapeno Cranberry Salsa

11/22/02 We tried this Thanksgiving 2002 and loved it. Surprisingly good with turkey and dressing.

1 cup dried cranberries
1/2 cup orange juice
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1 teaspoon minced garlic
1 jalapeno pepper, seeded and minced
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt

In a mixing bowl, combine all ingredients. Stir and chill before serving.

German Potato Salad

From my husband, Drake's personal cookbook. Everyone in our family loves this. It should be served immediately after making, which is a problem when you have guests, but I made it ahead of time recently and it didn't suffer.

4 cups small Red Bliss or Yukon Gold potatoes
4-5 pieces bacon
1 large onion, chopped
1/4 c. cider vinegar
3 T. sugar
salt and pepper to taste
1 tsp. paprika
fresh parsley, chopped

Place whole unpeeled potatoes in cold salted water in a saucepan. Heat until boiling, the simmer the potatoes until tender. Cool and cut into fairly large chunks. Meanwhile fry bacon until crisp. Cool bacon on paper towels, then break into small pieces. Pour off all but 1-2 T. bacon grease in the frying pan. Cook the chopped onion in the reserved fat.
Add vinegar, sugar, salt and pepper to the onions. Bring to the boiling point. Pour this hot dressing over the potatoes, toss carefully. Add paprika and serve, sprinkled with parsley.

Northern Indian Eggplant with Onions

8/28/02 Home from the farmer's market with a beautiful fat fresh eggplant, I browsed my cookbooks searching for an intersting way to cook it. I stumbled onto an old favorite cookbook: "World of the East Vegetarian Cooking" by Madhur Jaffrey. Madhur offers several wonderful eggplant recipes. This easy low-calorie dish is one of her best. Because of its spiciness and silky texture, it tastes much richer than it is.
If you don't have fenugreek, increase the fennel by 1/4 teaspoon.

1 large eggplant
1 tsp. salt
2 T.vegetable oil
1/4 tsp. whole fenugreek seeds
1/2 tsp. whole fennel seeds
1 onion, chopped
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 tsp lemon juice
pinch of cayenne

Mahhur instructs, "Peel the eggplant and cut them into one onch cubes. Sprinkle with salt and set aside for an hour. Squeeze out as much liquid as possible from the cubes and pat dry with paper towels." I skipped this step and the recipe worked just fine.

Heat oil in a skillet. When hot, put in the fennel and fenugreek seeds.As soon as they turn dark (just a few seconds), add the onions and eggplant. Lower the heat, stir and fry the vegetables for twenty minutes. Add remaining seasonings with one cup water. Simmer for another fifteen minutes or until eggplant is completely cooked. Correct seasonings. Serve warm, room temperature or cold.

Asparagus Roasted with Shallots and Oranges

Asparagus is most Americans' favorite veggie, according to a survey in Bon Appetit. It is ours, too! Here's another fast, delicious way to serve this popular veggie as either side dish or first course.

1 lb. asparagus
2 T. olive oil
coarse salt and freshly ground pepper
1 large shallot, thinly sliced
1/4 tsp.orange zest, grated
4 thin orange slices, quartered

Toss the asparagus spears, broken off at the tough ends, in a bowl with olive oil, salt and pepper. In a flat baking pan, arrange the asparagus on top of the shallot slices. Toss the orange slices in the same bowl with remaining oil. Place the orange slices on the pan alongside the asparagus. Broil on high heat for about five minutes, or until the asparagus begin to char. Remove from heat, sprinkle with the zest, and arrange on a plate with orange slices on top.
The orange slices are edible. For a tarter effect, try lemon slices.

Cheese Grits Souffle

This recipe minus the garlic was a staple of my childhood. I've eaten it with ham at brunch buffets countless times along with another ubiquitous deep South favorite, curried fruit (see Emyl's Curried Fruit below). Most Mississippi small town cookbooks list this dish twice-one using whole eggs, the other with whites beaten separately. I make the latter version, preferring the fluffy texture.I make it for Christmas breakfast and Easter lunch, and serve it, of course, with ham. This Easter I was surprised to find out the North Carolinians at the table never had it growing up-what deprivation!

These grits are just as good, though a little less fluffy, the next day, reheated in the microwave.

1 c. grits (plain or, even better, stone-ground)
2 1/2 c. milk
1 tsp. salt
2 cloves garlic, mashed through a press
3 T. butter
2 c. sharp cheddar cheese
3 drops tobasco
pinch nutmeg
5-6 eggs, separated

Cook grits according to package instructions, substituting milk for water, and adding garlic to liquid along with the grits. If the grits become too thick (almost solid) while cooking, add a little water to thin. Take off heat and blend in butter and cheese. Add seasonings and cool to lukewarm. Meanwhile beat egg whites to stiff peaks. Beat yolks until well blended. Fold in yolks, then whites. Bake in a buttered souffle dish or casserole for 30-40 minutes, or until set. Serve warm.

Asparagus Risotto

3-4 servings

3/4 lb. asparagus
2 1/2 cups (or a little more) chicken broth
1/2 c. water
1 T. butter
1 cup chopped onion or leek
1 cup arborio rice
1/4 c. white wine or dry vermouth
1 tsp. fresh rosemay, chopped
1/4 c. Parmesan cheese, grated
2 T. heavy cream (optional)
salt and pepper to taste

Break off aspargus at the ends and discard. Cut the asparagus into 1 inch pieces. In a blender place half of the pieces, 1 cup water and 1 cup chicken broth. Puree until smooth. Set aside.
Melt butter in a heavy saucepan. Saute the onion until soft but not brown. Add rice and stir 1 minute. Add wine and cook until absorbed, stirring often. Add 1/2 cup broth and rosemary. Simmer until liquid is absorbed. Repeat this process until last 1/2 cup broth is left. Add asparagus with the last of the broth and cook for about ten minutes longer. Add the pureed asparagus and continue cooking and stirring until the green liquid is absorbed, about 3 minutes. Season, fold in Parmesan, and add cream if desired, or a little water if more liquid is needed. Garnish with rosemary sprigs and serve with extra Parmesan on the side.

Carrots Provencal

I've been preparing myself for a trip to St. Remy by browsing through my collection of Provencal cookbooks. This recipe comes from one of my favorites, "Patricia Wells at Home in Provence."

2 T. good olive oil
2 lb. carrots, peeled and sliced diagonally
1 whole head of garlic, the cloves peeled and halved
30 black Nicoise or other Mediterranean olives, pitted and halved
salt to taste

Heat the oil in a large skillet and add carrots. Stir until carrots are coated with oil. Cover and braise over low heat for 20 minutes, stirring regularly and adding a little water if necessary to keep from burning. Add the garlic, season with salt and stir. Continue cooking over low heat until carrots are almost caramelized and garlic is soft and tender-about 15 minutes more. Sprinkle with the olives, adjust seasonings. Serve hot or room temperature. Substitute 4 T. fresh tarragon for the olives for a delicious variation.

Florida Celery Bake

1/23/02
This recipe comes from one of our friend Jean Voltz's many wonderful books, The Florida Cookbook. A frequent guest on this show, Jean, who died last week, will be sorely missed by her many friends and readers.

1 medium bunch celery
salt to taste
1 T. butter
1 T. almond oil (or more butter)
2 T. flour
1/2 c.light cream or milk
1/2 c. plus 2 T. celery broth
i T. cornstarch
2-3 T. grated Parmesan cheese
3/4 c. sliced unblanched almonds
white pepper to taste

Cut the celery in 1/2 inch slices, reserving the leaves for garnish. Pu the celery in a saucepan with water hald as deep as the celery. Salt,cover, and simmer until celery is tender but not mushy.Drain the celery, reserving the broth.
Preheat the oven to 350 degrees. Heat the butter and oil in a large saucepan. Stir in the flour. Add the cream, whisking until smooth. Add the 1/2 c. broth, whisking until smooth. Blend cornstarch with the remaining broth and stir into the hot sauce. Cook and stir until smooth and thickened. Add salt, pepper, and 1 T. of cheese, stirring until blended.
Put half the celery in a shallow baking dish. Sproinkle with half the almonds. Add half the sauce and mix. Repeat for the top layer. Top the casserole with remining almonds and cheese. Bake about 35 minutes or until bubbly and top is lightly browned.

Cranberry Conserve

From An Appetite for Art: Recipes and Art from the North Carolina Museum of Art, this is one of editor Elizabeth Norfleet's favorites. It was contributed by NCMA's director Larry Wheeler who serves it with turkey every Thanksgiving.

3/4 c. sugar
3/4 c. water
grated rind of half an orange
3 pieces of crystallised ginger, chopped
1 lb. fresh cranberries
1/2 c. chopped walnuts

In a large heavy saucepan bring sugar,water, rind and ginger to a boil. Simmer ten minutes. Add cranberries and nuts . Simmer2-3 minutes until cranberries burst. Add brandy. Serve with turkey, roast chicken or duck.

Green Bean Salad
with Kalamata Vinaigrette

This make-ahead dish, inspired by our guest Rick Rodgers, author of Barbeque 101, was a big hit at one of our recent cookouts.

1/2 c. pitted Kalamata olives
2 shallots
2 T. lemon juice
1 T. Dijon mustard
2 anchovies
2 1/2 T. grated lemon peel
1 Tsp. fresh thyme
1/2 tsp. crushed red pepper
2/3 c. olive oil

1 1/2 lb. green beans, blanched about five minutes
2 large tomatoes, wedged or chopped

Put first 8 ingredients in a blender and blend for a few seconds until finely chopped. Gradually add oil, with machine running, until blended.
Dry and chill blanched beans. Toss with dressing (you may have some left over-save it to use for green salad later) and garnish with tomatoes. Season with salt and pepper.

Fred's Hot Dog Chili

Brown 1 lb. GROUND ROUND.Then add 1 SMALL CAN TOMATO SAUCE, one-half PACKAGE TACO SEASONING (available in most grocery stores) and some extra---a good dash or two---of CHILI POWDER. Simmer, stirring occasionally, for 1/2-3/4 hour, adding a little water if necessary.

Corn and Orzo Salad

My husband no longer will touch the couscous salad I usually make for potluck barbecues, to my mind an interesting multi-cultural departure from potato salad. Apparently I'm the only one. We customarily haul back gallons of the stuff. On this Memorial Day, I changed directions, introducing this unusual corn salad into our pig pickin' side-dish repertoire. The traditionalists, as always, went for the potato salad, and we still have lots leftover. But this salad is so good, we can hardly wait to finish it off.

4-5 ears fresh corn, cut off the cob
1 lb. package orzo
1/3 c. olive oil
3 medium cucumbers
1 cup feta cheese
1 tsp. lemon juice
1/4 cup green onions, chopped
1/4 cup chives, chopped
salt and pepper to taste

In a large pot of salted boiling water, cook orzo according to package directions. Two minutes before orzo is done, add corn kernels to the same pot. After cooking corn and orzo together for two minutes, drain and cool.
Peel and seed cucumbers, then chop into small pieces. Set aside half the half cucumber to add to the salad.
Make dressing by pureeing together the remaining cucumber, the olive oil, lemon juice, and half the crumbled feta cheese. Set aside.
Mix together the corn, orzo, remaining cucumber, onions, crumbled feta, salt and pepper. Stir in dressing. Chill and garnish with chives before serving.

Mashed Butternut Squash and Potatoes

This was a big hit at our Thanksgiving dinner, a pleasant change from traditional mashed white potatoes. MN

1 large butternut squash, peeled and chopped into cubes
1 1/2 lb. or 3 large potatoes, peeled and chopped into cubes
3 cloves garlic, peeled
2 T. butter
2 T. cream
3 T. gruyere or emmenthaler cheese, grated

Roast squash in the oven (350 degrees for 20 minutes, or until soft). Boil the potatoes with the garlic until soft. Drain. Mash the squash and potatoes adding the butter, cream, and cheese until blended. Serve immediately or reheat in a buttered casserole in the oven.

Boil 6 unpeeled large sweet potatoes until tender. As potatoes approach tenderness, in a deep saucepan bring to boil 1 stick butter, one-half cup orange-scented honey, one-half cup light brown sugar (packe), one teaspoon powdered ginger, one-fourth teaspoon salt and one-third cup dry sherry.
Let sauce simmer until sugar is completely dissolved.

When potatoes are cooked, drain and peel. Place potatoes in large non-aluminum bowl, then douse with hot honey sauce. Chop potatoes coarsely with knife so potatoes are very chunky. Let cool completely, then cover and allow potatoes to marinate in sauce overnight in refrigerator. Simply heat
and serve.

4 bags fresh cranberries
1 lemon
2 large navel oranges
6 cups sugar

De-seed lemon and chop oranges. Put thru processor. Combine and cook til thick and bubbles are tight over high heat with 6 cups sugar.
Add cranberries and stir constantly until berries are cooked but haven't burst. A really BEAUTIFUL cranberry sauce. Chill and serve.

This is the notorious couscous I always make for our fall pig pickin' despite protests from the children who prefer potato salad. It's tasty, healthy and easy to make, a Southwestern cousin of tabouleh.

1 pkg. couscous, cooked according to package directions
2 cans black beans, drained thoroughly
1 package frozen corn, cooked, or 2 cups cooked fresh corn
1 cup green or red bell pepper, chopped
1/2 cup fresh cilantro, chopped
1 chopped jalapeno pepper (optional)
1 cup green onions, chopped
salt and pepper to taste

Dressing:
4 T. olive oil
1 tsp. ground cuminseed
4 T. lime juice

In a bowl, mix together all solid ingredients. Add dressing made from oil, cumin and lime juice. Serve cold or at room temperature.

small redskinned potatoes
Duke's mayonnaise
garlic granules
sour cream
fresh dill, chopped
salt and pepper

Boil unpeeled potatoes until soft. Cool. Cut into bite-sized pieces. Mix together sour cream, dill, mayonnaise, garlic, salt and pepper. Stir into potatoes and chill. Right before serving, add chopped raw zucchini.

This recipe works well with any kind of fresh mushroom: plain, fancy, domestic, or wild. Delicious leftover-just reheat on the stove or in a microwave, adding a little liquid if needed.

1/2-3/4 lbs. sliced mushrooms
3 T. butter or olive oil, or both
1/3 c. onion, chopped finely
salt and pepper to taste
1 T. lemon juice

Saute mushrooms and onions in olive oil or butter until soft. Season with salt, pepper and lemon juice. Put aside while cooking the following rice mixture:

1 1/2 c. Arborio rice
1/2 c. onion, shallots or a mixture of both, chopped
1 clove garlic, minced
2 T. butter
1/2 c. Marsala or white vermouth
6 cups chicken stock, more if needed
good imported Parmesan cheese

Heat stock on the stove or microwave until steaming. In a wide pan, saute the onion and garlic in butter until soft. Add the rice and cook for a minute or so until coated with butter. Add the wine and stir until it is absorbed. Pour 2 cups of the hot stock into the pot, cover and cook on low heat until the liquid is absorbed. Add the reserved mushroom mixture. Add
the remaining stock, 1/2 cup at a time, until all the liquid is absorbed and the rice is tender. Season with Parmesan cheese, salt and pepper, to taste. MN

Sauteed Asparagus

According to Tom Jackson of Jackson Farms, asparagus season starts in North Carolina on the day you see the first dogwood blossom. Fred gives us the following ways to cook this delicious spring vegetable.

Rinse and pat dry asparagus spears then toss them lightly with olive oil or melted butter or combination of both. Place in heavy saute pan, about two layers high, set over medium heat. Cook for about 20 minutes with cover set askew to release extra steam and stirring occasionally. For more information on slow saute get the May edition of FINE COOKING Magazine

Asparagus with Butter and Nuts

Melt butter and stir in toasted chopped nuts (choice of pecans, cashews, peanuts, macadamia nuts or almonds). Serve sauce over warm asparagus.

Artichokes Basquaise

An old La Residence recipe from the days when we always offered artichokes on the appetizer menu.

1/2 lb. bacon
2 ribs celery, chopped finely
1 small green pepper, chopped finely
1/2 yellow pepper, chopped finely
1/2 red pepper, chopped finely
2 cloves garlic, minced
6 scallions, diced
grated zest and juice of 1 lemon
1/2 c olive oil
salt and pepper to taste
2 T. chopped parsely
4 cooked artichokes, halved with chokes removed

Cook bacon until crisp and brown. Remove from heat, drain, and chop into very small pieces. Keep 2 tablespoons bacon grease in the pan, add 2 T. olive oil and saute the celery, peppers, scallions, and garlic on medium heat until soft but not browned. Cool. Add lemon zest and juice, seasonings, bacon, and the remaing olive oil. Serve as dressing over cold asparagus or artichokes.