If you have never had quiche fresh out of the oven, you are in for a real treat. It is never quite the same after it has cooled off and been reheated.

As Julia would say, “Bon appetit!”

• 12 6-inch corn tortillas
• 1/2 cup vegetable oil, plus additional for frying tortillas
• 1/4 cups leeks, chopped
• 1 tbsp. cumin, ground
• 1 tbsp. paprika
• 1 tsp. New Mexico chili powder
• 1/2 tsp. cayenne
• 1/2 tsp. coriander ground
• 1/2 c. white wine
• 2 c. onions, chopped
• 1/4 c. celery, chopped
• 6 cloves garlic, chopped
• 3 lbs. vine-ripened tomatoes, chopped
• 1/4 c. tomato puree
• 2 tbsp. fresh cilantro, chopped
• 3 bay leaves
• 8 c. chicken stock

• Diced cooked chicken
• Diced avocado
• Grated cheddar cheese
• Chopped cilantro

1. Cut tortillas into 2- by 1/4-inch strips. Fry in 4 batches until golden and crisp, about 1 minute. Drain.
2. In large heavy kettle cook three fourths tortilla strips with cumin, paprika, chili powder, cayenne, and ground coriander in 1/2 cup oil over moderate heat stirring frequently, 2 minutes. Add leek, onion, celery, and garlic and cook, stirring frequently, 3 minutes. Stir in tomatoes, tomato puree, chopped coriander, bay leaves, and stock. Bring soup to a boil and simmer, covered, 1 hour.
3. Cool soup 10 minutes and in a food processor puree in batches until smooth, transferring to a bowl. Force soup through a fine sieve into cleaned kettle, pressing hard on solids and discarding them. Season with salt.
4. Serve garnished with chicken, avocado, cheddar, and cilantro

• 24 large, mushrooms, stems removed
• 1/4 c. olive oil
• 1 tsp. lemon juice
• Salt
• Pepper
• 1 recipe stuffing (see below)
• 1 recipe topping (see below)

1. Heat oven to 450 degrees. Set a wire rack inside a baking sheet. Toss mushrooms with oil, lemon juice, 1/4 tsp. salt, and 1/8 tsp. pepper. Arrange mushrooms, gill side up, on rack and roast about 20 minutes. Turn caps over and roast about 10 more minutes.
2. Cool and fill with stuffing. ( I use a spoon for this.) You can refrigerate them at this point on a paper towel-lined plate. Just before serving, press each cap into the topping mixture and bake until hot and slightly browned. Maybe 10 minutes or so.

• 1/4 lb. cooked, peeled shrimp
• 1/2 c. shredded cheddar cheese
• 2 oz. cream cheese
• 2 tbsp. jarred roasted red peppers
• 3 scallions, sliced
• 1 clove garlic, minced or pressed
• 1 tbsp. lemon juice
• 1/2 tsp. Old Bay seasoning
• 1/4 tsp. salt
• 1/8 tsp. pepper

Process all ingredients in food processor until smooth.

Topping

• 3/4 c. bread crumbs (I used Panko)
• 1 tbsp. fresh parsley, chopped
• 2 cloves garlic, minced or pressed
• 2 tbsp. olive oil

Mix together

• 1/4 c. butter
• 2/3 c. finely chopped onion
• 1/2 c. finely chopped celery
• 1/2 c. finely chopped carrots
• 1 T. minced shallot
• 3 1/2 c. pumpkin puree
• 2 c. chicken or vegetable broth
• 1 1/2 c. water
• Thyme leaves (about 1T. fresh or less dried)
• 1/2 c. cream
• Salt and pepper
• French bread
• Blue cheese

1. In large saucepan, melt butter. Add onions, celery, celery, carrots and shallot. Saute until onions are soft.
2. Add pumpkin, broth and water. Cook until vegetables are tender.
3. Puree in a blender or processor. Return to pan and add thyme, cream, salt and pepper. Reheat without boiling
4. Slice French bread and broil until golden and crisped. Sprinkle with blue cheese. Serve soup with toasts floating on top.

Serves 6

• 1 med. onion, halved and sliced
• 4 cloves garlic, chopped
• 1 T. curry powder
• 2 big tomatoes, chopped
• 1 1/2 T. peanut butter
• Salt
• Pepper

(The recipe says to peel the tomatoes and use smooth peanut butter. I did not do either and it worked out just fine! By the way, I believe Whole Foods has the world’s best peanut butter.)

1. Soak the beans overnight in plenty of water. Drain.
2. Put beans in a pot with 3 1/2 cups water. Bring to a boil and simmer gently, partially covered, for 40 to 60 minutes or until just tender.
3. While the beans are cooking, heat the oil in a flame- and ovenproof-casserole. Add the onion and stir and cook for a couple of minutes. Add the garlic, then the curry powder and tomatoes. Cook 7 to 10 minutes.
4. Heat the oven to 325 degrees.
5. Put the peanut butter in a small bowl. When the beans have finished cooking, remove about 6 T. of their liquid and add the to peanut butter. Empty the beans and their remianing liquid into the casserole with the onion garlic, and tomatoes. Stir in the peanut butter mixture, salt, and lots of pepper. Bake, uncovered, for 2 hours, until very tender.

• 1 onion, sliced
• 1/2 lb. mushrooms, sliced
• 1 green pepper, julienned
• 2 carrots, thinly sliced
• 4 zucchini, 1/2″ slices
• 2 tomatoes, peeled and wedged
• 2 T. salad oil
• 2 cloves garlic, mashed
• 1 7 oz. can diced chiles
• 2 oz. sliced olives
• 1/2 tsp. cumin
• 1/2 tsp. oregano
• 6 oz. jack cheese (with jalapeños if you want)
• 6 oz. cheddar cheese
• 10-12 flour tortillas

Condiments (optional)

• Taco sauce
• Guacamole
• Sour cream
• Sliced scallions
• Sunflower seeds

1. In 12″ skillet, saute onion and garlic until limp. Add veggies and spices. Simmer covered until vegetables are barely tender, about 10-12 minutes.
2. Shred cheeses, and when vegetables are done, stir in half of both cheeses. Turn into a shallow casserole and sprinkle with remaining cheese. Broil until cheese is melted and bubbly, about 3 minutes.
3. Heat tortillas wrapped in foil in the oven for about 20 minutes, or wrap in plastic and microwave about 2 minutes. Spoon veggie mixure in tortilla and roll up. Serve with condiments.

At the restaurant we filled the tortillas and then put the cheese on them and put them under the broiler.

The recipe called for 5 cups of shredded roast chicken. I poached a chicken breast the Chinese way instead by covering it with cold water, bringing it to a boil, turning off the heat, covering it, and letting it sit for about 20 minutes. I wish I had also thrown in the some of the beautiful red bell pepper we had in the frig.

A vegetarian version of this using tofu instead of chicken would also be very tasty with the tofu soaking up the piquant flavors of the dressing.

• 1/2 c. canola oil
• 3 T. peanut butter (calls for smooth but I used crunchy)
• 1/2 c. lime juice (3 or 4)
• 2 T. water
• Salt
• 3 cloves garlic, minced
• 2 t. grated fresh ginger
• 2 T. brown sugar
• 1 1/2 t. hot pepper flakes
• 1/2 cucumber, seeded and cut in matchsticks
• 1 carrot, peeled and grated
• 4 scallions, sliced thin
• 3 T. cilantro, minced
• 5 c. shredded chicken
• 1/2 c. roasted peanuts, chopped

1. Puree oil, peanut butter, lime juice, water, salt, garlic, ginger, brown sugar and pepper flakes in a blender.
2. Add cucumber, carrot, scallions and cilantro to vinaigrette; toss. Add chicken and toss. Let stand at room temperature 15 minutes. Serve over salad greens sprinkled with peanuts

I was prompted to buy The Greens Cookbook by Deborah Madison when it first came out and still look to it when I want to prepare something that I am certain will delight and please all palates. I recently tried this Summer Roulade and found it to do exactly that.

Soufflé Base

• 5 eggs
• 1 1/2 cups milk
• 4 T. butter
• 5 T flour
• Salt
• Pinch cayenne pepper
• 1/2 c. Parmesan, freshly grated

1. Preheat oven to 400 degrees. Line a 10×15-inch baking sheet with waxed paper. Anchor with a few dabs of butter and lightly butter and flour the paper.
2. Separate eggs. Lightly beat the yolks and set aside. Heat milk (microwave works well). Melt butter on stove; add flour; whisk in geated mild and cook, stirring, for a couple of minutes until thickened. Remove from heat and add salt and cayenne. Gradually whisk a little of this mixture into egg yolks to warm them. Then finish combining in the pan.
3. Beat egg whites, with a pinch of salt, until the form firm peaks. Stir in half the grated cheese and about a quarter of the milk-egg yolk mixture; then gently fold in the rest of the whites. Pour the soufflé mixture onto the baking sheet, spread it to fill all the corners, and sprinkle the rest of the cheese over the surface. Bake until the top is nicely browned and puffed, about 15 minutes.
4. Remove from oven and cool. Carefully turn it out onto a counter by turning over the pan. Coax the paper off. It is now ready to be filled and rolled.

Filling and Assembling

• 1 recipe Soufflé Base
• 2 lbs. ripe tomatoes
• 3 T. virgin olive oil
• Sugar, if necessary
• Salt
• Pepper
• Balsamic vinegar
• 8 oz. cream cheese
• 2 to 4 T. milk
• 1 bunch scallions, white parts only, finely chopped
• 1/2 c. mixed herbs: parsley, chervil, basil or tarragon, dill, oregano, finely chopped*

1. Drop tomatoes into boiling water for 20 sec. and peel, seed and chop into pieces no larger than 1/2-inch square. Heat oil in wide pan, add tomatoes, and cook briskly to evaporate juices, stirring frequently for about 5 minutes. Add sugar if the tomatoes are especially tart. Remove from heat and season with salt, pepper, and vinegar to taste. Cool.
2. Thin cream cheese with enough milk to makespread it soft and pliable. Carefully spread it over entire surface of soufflé. Cover with scallions and chopped herbs and lastly cooked tomatoes. Roll the soufflé tightly, starting at the short end. Slice thinly and serve or wrap well in plastic wrap and refrigerate until needed.

* I think I used basil, parsley, tarragon and oregano from the garden.

Delicioso!

The world’s best! Featured at Annie’s. Pumpkin by Theresa, streusel by Anne.

Any pumpkin will do, but Sugar Pie pumpkins are best. One pumpkin usually makes two pies. To prepare, cut pumpkin in half at its equator, scoop out seeds, and bake about an hour at 350F. Then remove cooked pumpkin meat and process to smooth.

• 1 c sugar
• 1 tbsp flour
• 1/2 tsp salt
• 1 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 3 eggs
• 1 1/2 c pumpkin
• 1 c half and half
• 1 9″ pie shell, uncooked
• 1/2 c butter
• 1 c brown sugar
• 1 c pecans, crushed

1. Mix together sugar through allspice. Beat in eggs. Stir in pumpkin and cream. Pour into pie shell. Bake 50 minutes at 400F, or until done.
2. Mix softened butter, chopped pecans, and brown sugar. Spread on baked pie and broil until caramelized. WATCH CAREFULLY! IT BURNS VERY EASILY!

Yield: 1 9″ pie

• 1/4 c. chopped onion
• 5 T. butter (I used a little less)
• 1 1/2 c. butternut squash puree (use what you will)
• 2 1/2 c. water
• 2 c. milk
• 1 1/4 t. salt
• Pepper
• 3/4 c. polenta (again, use what you will)
• 1 oz. grated Parmesan

1. Cook onion in 3 T. butter about 8 min. Stir in squash and cook a couple more minutes.
2. Bring water, milk, salt and pepper to a boil. Add polenta stirring constantly. Turn down heat and cook about 5 minutes.
3. Stir in squash mixture. Cook about 3 or 4 minutes. Remove from heat and stir in cheese (and rosemary or whatever). Add a little butter if you feel you must.

• 2 large eggs.
• 4 tsp. Dijon mustard
• 3 garlic cloves, minced
• 2 tsp. dried tarragon
• Salt and pepper
• 4 boneless, skinless chicken breasts
• 2 c. pecans
• 2 slices sandwich bread, torn in half
• 4 tsp. cornstarch
• 1 T. dark brown sugar
• 1/8 tsp. cinnamon
• 1 c. vegetable oil
• Serves 4

1. Pulse pecans in food processor until finely chopped. Transfer to a pie plate. Pulse bread until finely ground. Add to nuts and stir in cornstarch, brown sugar, 1/2 tsp. pepper, 1/4 tsp. salt, and cinnamon.
2. Whisk eggs, mustard, garlic, tarragon, 1/2 tsp. salt, and 1/2 tsp. pepper in large bowl. Halve breasts horizontally. Add chicken; coat well.
3. Remove cutlets, one at a time, and thoroughly coat with nut mixture.
4. Heat 1/2 c. oil and brown cutlets 3 to 4 minutes per side until golden brown. Keep warm and repeat with remaining cutlets adding more oil if necessary.

• 2 T. butter
• 1/3 c. water
• 3/4 c. brown sugar
• 1 c. sugar
• 3 med. peaches
• 1 t. vanilla
• 1 c. cake flour
• 1 t. baking powder

1. Preheat oven to 350 degrees.
2. Melt butter in a 10″ frying pan. Add water and brown sugar and simmer for one minute. Set aside.
3. Separate eggs. Whip egg whites and sugar until you have a thick, glossy meringue.
4. Cut each peach into 8 wedges and lay the slices onto the brown sugar.
5. Whip egg yolds and vanilla together. Sift flour and baking powder together. Add whipped egg yolks and sifted flour mixture to egg whites. Fold together and pour batter over the peaches.
6. Bake for 35-40 minutes. Remove from oven and run a knife around the edge of the pan. Cover pan with cake platter and invert.

• 4 green onions, sliced
• 1/4 t. salt
• Juice of 1 lemon
• 1 lg. cucumber, peeled and thinly sliced
• 1 bunch red radishes, thinly sliced
• 1/2 c. sour cream
• Garnish:
• 1 T. chopped chives

• Some leftover chicken (see above)
• 1/2 onion, chopped
• 1 can of black beans (any size will do)
• 1/4 c. cilantro
• Spoonful of canned chipotles in adobo, more or less
• 3 T.olive oil
• 3 T. lime juice
• Salt
• Pepper
• 1 avocado, halved, pitted, an left unpeeled
• Some corn chips
• Romaine leaves or other greens

1. Remove chicken from bones and cut into bite-sized chunks. Toss with onions and black beans.
2. Puree cilantro, chipotles, oil, lime juice, salt and pepper in a blender and add to chicken mixture.
3. Cut avocado into 1/2-inch cubes, without cutting through peel.
4. Toss chicken with some chips. Scoop avocado into chicken mixture with a spoon. Serve on greens.