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    26 Recipes

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    Rub from Etta's restaurant in Seattle.

    Recipe #68812

    Easy. Use low fat mayo for low fat salad. Add anything that takes your fancy - grapes, chiles, peppers etc. Prep time does not include cooking the chicken. Buy the cooked BBQ chicken from the store if you don't want to cook.

    Recipe #67797

    A simple and delicious dessert from Jacques Pepin. You can double the recipe easily.

    Recipe #64130

    This has to be the most requested recipe in my way-too-vast collection. It comes from Chiffonade Chef on the FC site, and she submitted it to Gourmet magazine some years ago. It was accepted and printed almost immediately. It's so easy, and so tasty, you will see why.

    Recipe #63639

    This comes from a wonderful cook and writer, Jill Dupleix. This is a pretty simple dish of green beans tossed in a wok with salted black beans and chile for a very quick vegetable side dish. It looks beautiful with the red and green. Salted black beans are preserved, fermented soy beans, available in bags or tins from Chinese food stores. They are quite pungent. If you make this without them, add 2 T oyster sauce instead.

    Recipe #63637

    Delicious and bit different way of cooking onions. The smoked paprika gives it a special pizzaz, but sub ordinary paprika if you don't have any.

    Recipe #63636

    This comes from an astonishingly talented chef, Pablo Jacinto, who is from the Oaxaca region of Mexico. He calls this MOLE DE LA SUEGRA , Mother-In-Law's Mole. The recipe is in two parts, but you could easily separate them. They are fabulous as regular tostadas, or miniature ones for appetizers, tostaditas. They can be made ahead, and assembled just before guests arrive. To get the deep and complex flavour, there are no shortcuts. You can, however, get good results starting with a supermarket roasted chicken, since most of the good flavour is in the sauce. Apparently you can make it with leftover dark meat turkey too, but I haven't done that.

    Recipe #62084

    This is the classic, simple, sweetened whipped cream. I think it's the first thing I ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy dessert. Recipe can be doubled, tripled, quadrupled - just however much you need -keep the proportions of sugar and vanilla. You can use a liqueur instead of vanilla. It is easiest to make when the cream is very, very cold.

    Recipe #61471

    This is a fixture on the Cafe menu at Chez Panisse. It has such great proportions, that I never change anything when making it. When you break the top of the calzone after it comes out of the oven, the aroma is dazzling. If you don't have Bucheron cheese, or prosciutto, or thyme and marjoram, wait until you do to make it. There are no substitutes for how good all these things go together.

    Recipe #61470

    This is guacamole with a difference. It comes from Dean Fearing of Mansion on Turtle Creek in Dallas, Texas. The important part which you must promise not to take any short cuts over, is the marinading of the onion first. Also, the toasting and grinding of the cumin seed from scratch is like night and day in this recipe. The prep time includes the marinading. Other than that it's as fast as normal guacamole.

    Recipe #59648

    Don't be scared off by the ginger juice - if you don't have it, just add some more minced ginger.

    Recipe #58806

    This is one easy, zesty dip. You can also add some to bread dough, or add it to a pasta sauce or add some to a stuffing inside a chicken. If you are feeling creative, add a little lemon zest, or a chopped up small shallot.

    Recipe #58159

    This is a delicious little garnish, if you don't eat them all first. It's great on salads and appetizers. You can try it out with any quantity of capers if you have any left over oil. Just make sure they are as dry as you can get them, otherwise they won't be crispy.

    Recipe #58076

    These are small, delicate little cookies which look like tiles, hence the name "tuiles". They take a little practice to get just right, but are really worth the effort. They are great with sorbets, glacees, fruit salads, or just on their own with tea. Prep time does NOT includes cool down time in fridge. I leave the cookie dough chilling overnight . I've described how to get the shape for the curly tile, but you can leave them flat, or drape over a glass for additional shapes. This is not a large amount of batter - you can always double or triple the amount.

    Recipe #57986

    This is a very traditional fresh egg pasta dough. It does not contain olive oil or water. When you cook it, it will be very light. In the cook time I said 2 minutes, but it really depends on what you are going to do with the dough. You could make lasagne sheets, or you could make fettucini, so these cooking times will be different.

    Recipe #56598

    A hot, spicy barbecue chicken adapted from Ming Tsai. This is a recipe that you need to start the night before with the marinade. The Sambal Olek is a ground chili paste and gives it the zing. I buy the brand with the red rooster on the label with the green lid. Reduce the quantity if you want it less spicy, but it does mellow overnight. This also adapts well for a delicious chicken wing appetizer.

    Recipe #52096

    These are wonderful sandwiches to make for a special occasion lunch. The fresh watercress just turns it from an ordinary smoked salmon sandwich to something really memorable. These go well with a fruit salad and champagne.

    Recipe #51750

    Make these when you have some beautiful fresh herbs. This is different and delicious because of the fresh herbs, garlic and pepperoni in the mayo mix. It makes a very special sandwich. If you like, you can also use this as a filling for lavosh wrapped sandwiches. Roll them up, chill them for an hour, and cut on the diagonal for a very nice lunch presentation.

    Recipe #51747

    This is our traditional family snack, much beloved even by people who don't normally like cereal. I have taught this one in numerous cooking classes for teenagers, and none have experienced any "failures", so I think it's fairly easy as long as you don't substitute and mix the honey/butter into the cornflakes well.

    Recipe #51435

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