THANKSGIVING SAMPLER

It's been a while since my last post. I think my pregnancy has temporarily stumped my creativity in the kitchen. I expect that along with the arrival of my little one, will also come the inspiration to try out some new and tasty recipes.

However, as Thanksgiving is here, I couldn't let it pass me by without spending some time in the kitchen working on a few dishes of my own. While I won't be going to the full extent of my usual turkey day spread, I did nominate myself to be in charge of desserts. My Thanksgiving dessert sampler includes Pumpkin Souffle Bread Pudding, Chocolate Pecan Pie and Cinnamon Rum Ice Cream.

I hope you enjoy these recipes and wishing you and your families a Happy Thanksgiving!

PUMPKIN SOUFFLE BREAD PUDDING

I was told that where I was headed for Thanksgiving this year, there was a chance there might not be any pumpkin pie. If there is one thing I have to have on Thanksgiving, it's pumpkin. Since I had already decided on bringing a dessert sampler, that included cinnamon rum ice cream and chocolate pecan pie, I thought that another pie may be redundant. So I started my search for an alternative pumpkin recipe. I came across the following recipe from Charles Phan of the famed Slanted Door restaurant here in San Francisco and thought it would be a good balance to my other two desserts. It could also be made ahead and seemed quite simple to put together.

Pumpkin Souffle Bread Pudding

1 cup whole milk
1 cup heavy cream
9 ounces brioche cubes, crusts removed and cut into 1/2-inch cubes
3 1/2 ounces (7 T) butter
1/4 cup brown sugar
1/4 t cinnamon
Pinch of nutmeg
4 egg yolks
1 cup pumpkin purée, at room temperature
2 egg whites
1 T sugar
1/2 t salt

Preheat oven to 375°F.

In a small saucepan, bring milk and cream to a simmer over low heat. Place brioche cubes in bowl. Remove milk mixture from heat and pour half of the liquid over the brioche.

In a mixer, cream butter and sugar until light and fluffy. Add cinnamon, nutmeg, and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk.

Fold the soaked brioche into the pumpkin mixture. Beat the egg whites and sugar until they form stiff peaks and gently fold into the batter. Butter and sugar 8 three-inch ramekins, then divide batter evenly among ramekins. Bake for 25 minutes, or until knife comes out clean. Baked brioches can be wrapped and kept in the refrigerator for up to 3 days, then heated in the oven wrapped in foil or microwaved until warm.

CINNAMON RUM ICE CREAM

I was torn between a cinnamon or rum raisin ice cream to top off my Thanksgiving desserts. Cinnamon could be too sweet for my already rich desserts and rum raisin can be hit or miss with a crowd. I combined the two recipes, with the thought that the rum would give some bite to the cinnamon, reducing the sweetness and omitted the raisins in an effort to please most tastes.

I researched a lot of recipes and reviews and became concerned that the large quantity of cinnamon can sometimes create a granular texture. I therefore reduced the amount of ground cinnamon in my recipe and steeped a few whole cinnamon sticks in the cream mixture to create an intense cinnamon flavor.

Cinnamon Rum Ice Cream

6 large egg yolks
1 1/2 cups heavy whipping cream, divided
1 1/2 cups whole milk
3/4 cup sugar
Pinch of salt
2 T dark rum
1 t ground cinnamon
2 whole cinnamon sticks

Whisk egg yolks to blend in medium metal bowl. Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream. Whisk milk, sugar, pinch of salt, 1/2 cup cream and cinnamon sticks in heavy medium saucepan; bring to simmer, stirring until sugar dissolves. Remove from heat and let cinnamon sticks steep 30 minutes to 1 hour.

Return pan to heat and bring to a simmer. Gradually whisk hot milk mixture into egg yolks. Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into custard registers 160°F to 170°F (do not boil), about 5 minutes. Remove cinnamon sticks from pan and place into bowl with cold cream. Pour custard through strainer set over bowl with cream. Whisk mixture to blend; then whisk in rum and ground cinnamon. Chill custard until cold, about 2 hours or overnight.

Remove custard from refrigerator and discard cinnamon sticks. Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover; freeze until firm, at least 4 hours or overnight.

CHOCOLATE PECAN PIE

With the growing popularity of southern, home style restaurants opening up, I've noticed a lot of dessert menus offering Pecan Pie. I have only tried it a few times, but it is a southern classic and thought it would be something new to add to my Thanksgiving menu and collection of sweets.

Considering my lack of exposure to Pecan Pie, the one thing I do know from the few times I tried it, is that it is extremely sweet. If I was going to attempt this dessert, I was determined to find a recipe that had a balance of nutty and sweet flavor. I searched high and low. I found some that incorporated chocolate in the crust and my first hypothesis to balance the sweetness was to use a good quality bittersweet chocolate to line the shell. I also did a lot of research on light versus dark corn syrup, chopping or not chopping and toasting or not toasting the nuts. I combined several different recipes into one and think I came up with quite a successful pecan pie.

Now, I just have to figure out the correct pronunciation before I serve it. I have always referred to these delicate nuts as puh-cahns, but with this recipe I'm going with the good ol' South and calling this my Chocolate PEE-CAN Pie.

Chocolate Pecan Pie

1 (3 1/2- to 4-ounces) fine-quality bittersweet chocolate bar, finely chopped
2 cups pecan halves, roughly chopped*
3 large eggs
1/3 cup packed light brown sugar
2 T melted butter
1 T all purpose flour
1 t pure vanilla extract
1/4 t salt
3/4 cup dark corn syrup
Pastry Dough (see below)

*Optional-Reserve about 1/2 cup pecan halves (do not chop) and use to decorate the top layer of the pie, after the filling is poured into the pie shell. See photo.

Preheat oven to 375°F with rack in middle.

Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.

Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.

Spread chocolate in bottom of pie shell with back of spoon and let it set.

Whisk together eggs, brown sugar, melted butter, flour, vanilla, and salt in a bowl. Whisk in corn syrup. Add chopped pecans. Pour filling into pie crust. Decorate with reserved pecan halves if desired.

Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature.

Pastry Dough

1 1/2 cups all-purpose flour
Rounded teaspoon salt
1 t sugar
1 stick cold unsalted butter, cut into 1/2-inch cubes
3 to 5 T ice water

Blend together flour, salt, sugar, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle with 3 tablespoons ice water and gently stir with a fork until incorporated.

Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Don't overwork, or pastry will be tough.)

Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to distribute fat. Gather dough together, with a pastry or bench scraper if you have one, and form into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

PEANUT BUTTER AND CHOCOLATE TART

My husband's favorite sweet combination is chocolate and peanut butter. To celeberate his 'birthday week' I thought I would make him a dessert that combined these two rich ingredients. There's always chocolate and peanut butter ice cream, but I wanted to make something a little more decadent. I found a recipe from Fine Cooking magazine that was exactly what I was looking for. A chocolate cookie crust, with a creamy peanut butter filling toppped with a rich bittersweet chocolate glaze.

I recommend using a natural creamy peanut butter and a good quality bittersweet chocolate for the glaze.

Happy Birthday Michael!

Peanut Butter and Chocolate Tart

For the filling
1-1/2 cups whole milk
1/4 t table salt
3 large egg yolks
1/3 cup very firmly packed light brown sugar
4 t all-purpose flour
1/2 cup creamy peanut butter (preferably natural, made with only peanuts and salt)
1/2 t pure vanilla extract

For the crust
1 cup finely ground chocolate cookie crumbs, about 25 chocolate wafers*
2 T granulated sugar
3 T unsalted butter, melted

*I like the Nabisco brand chocolate wafers. If you don't have a food processor to make the cookie crumbs, put the cookies in a plastic resealable bag and crush them with a rolling pin.
For the glaze
3 oz. bittersweet chocolate, finely chopped
4 T unsalted butter, cut into 6 pieces
1 T light corn syrup


To make the crust
Position a rack in the center of the oven and heat the oven to 350°F. Have ready an ungreased 9-1/2-inch fluted tart pan with a removable bottom.

In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened. Put the crumbs in the tart pan and use your hands to spread the crumbs so that they coat the bottom of the pan and start to climb the sides. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer. (I used a metal measuring cup with straight sides and a flat base to press .)

Bake the crust until it smells nutty and fragrant, about 10 min. Set the baked crust on a rack and let cool. The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.

To make the filling
In a medium saucepan, bring the milk and salt to a simmer over medium heat, stirring occasionally. Meanwhile, in a small bowl, whisk the egg yolks, brown sugar, and flour until well blended. Slowly add the hot milk, whisking constantly. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and comes to a full boil, about 3 min. Continue to cook, whisking constantly, for 1 min. Remove the pan from the heat and add the peanut butter and vanilla; whisk until well blended.

Pour the hot peanut butter mixture into the crust and spread evenly with a rubber or offset spatula. Gently press a piece of plastic wrap directly on the filling’s surface to prevent a skin from forming. Refrigerate the tart until cold, about 2 hours, before proceeding with the recipe.

To make the glaze
Melt the chocolate in a small bowl in a microwave or in a double boiler over medium heat (see How to melt chocolate). Add the butter and corn syrup and whisk until the butter is melted and the mixture is smooth, about 1 minute. Carefully remove the plastic wrap from the top of the chilled filling. Drizzle the glaze over the filling and spread it evenly to cover the tart completely. Refrigerate the tart in the pan until the glaze sets, about 30 minutes or up to 12 hours.

GRILLED PEACH PANZANELLA SALAD

My SF Chronicle e-newsletter hit my inbox just in time last week, as I needed a dish to bring to a summer picnic. The recipe for Grilled Peach Panzanella Salad was perfect because it included summer peaches, which are in abundance right now and I was going to have access to a grill.

One important ingredient in this recipe is the herb bread. The herbs are enhanced when grilled and add great flavor to the salad. If you can’t find the Acme herb slab, you can use a rosemary bread or any other herb bread.

GRILLED PEACH PANZANELLA SALAD

4 peaches, halved and pitted
1/2 loaf Acme Bakery herb slab, halved lengthwise
About 1/2 cup extra virgin olive oil
Sea salt to taste
1 shallot, minced (root end reserved)
2 T white balsamic vinegar
2 to 3 T minced basil
Freshly ground black pepper to taste
1 bunch arugula
1 large ball fresh mozzarella, cut into 1/2-inch dice

Prepare grill. Lightly brush peaches and bread with about 1/3 of the olive oil and season with sea salt. Over a light to medium fire, grill peaches and bread. Look for peaches to loosen from their skins, about 30 minutes. Remove the bread as soon as it is just toasted, about 3 minutes per side. Rub the reserved root end of the shallot on warm bread.

Cut bread into 1-inch cubes and allow to cool slightly. Cut 4 of the peach halves into 1/2-inch pieces. Mince the other 4 halves quite finely.

Pour remaining olive oil into a large salad bowl, add minced shallot, vinegar, basil and fine chopped peaches. Stir to form a vinaigrette. Season with salt and pepper. Toss with arugula, bread, peaches and mozzarella. Serve family style.

ALL AMERICAN APPLE PIE

I made my Plum Galette last week and re-discovered what a great, fool-proof crust was used in that recipe. I wanted to try using the crust in a pie and apple is the first one that came to mind. With the 4th of July just a few days away, this was quite an appropriate recipe.

In order to achieve a flaky pie crust, it is important to use cold butter and ice water. This recipe does not require refrigerating the dough prior to rolling out, but you can refrigerate it if you want to prepare the crust ahead of time or if your dough is too sticky.

APPLE PIE

Filling
3 lbs golden delicious apples, (about 7 large), cut into 1/2" slices
1/2 cup granulated sugar
1 t ground cinnamon
1/4 t fresh ground nutmeg
Juice of 1/2 a lemon

Crust
2 -1/4 cups all purpose flour
1-1/2 sticks cold unsalted butter, cut into 1/2" cubes
2 t sugar
2-1/2 t salt
1/3-1/2 cup ice water, or more as needed

Preheat oven to 400 degrees.

In a bowl combine all filling ingredients. Stir well to coat all apples with sugar/spice mixture. Let sit while you prepare the crust.

To make the crust, stir together the flour, salt and sugar in a large bowl. Add the cubed butter. With your fingertips, two knives or a pastry blender, incorporate the butter and flour mixture together just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add 1/3 cup ice water and stir dough with a fork. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until just incorporated, then test again. (Don't overwork, or pastry will be tough).

Turn out dough onto a lightly floured surface and divide into 2 portions. With heel of your hand, knead each portion once or twice in a forward motion to distribute the butter. Place one half in the refrigerator.

Roll out half of the dough, into a 12-inch round about 1/8 inch thick. Transfer it to a 9-inch pie dish. (To easily transfer your dough, roll it up on your rolling pin and then unroll it over your pie dish). Press into the bottom and sides of the dish. Trim the edges even with the rim. Roll out the remaining dough into a 10-inch round about 1/8 inch thick.

Pour the apples into the pastry-lined pan, mounding them slightly in the center. Brush the edges of the dough with water. Place the second round of dough on top of the apples. Press together the top and bottom crusts to seal, then trim the edges flush with the rim of the dish and crimp to form an attractive edge.

Bake for 25 minutes. Reduce the oven temperature to 350°F and continue to bake until the the top is golden brown, 20-30 minutes more. Transfer the dish to a wire rack and let the pie cool for at least 20 minutes before serving.

STROGANOFF

I had some sour cream left over in the fridge that I wanted to utilize in a savory dish. I thought of Swedish Meatballs. After looking up a few meatball recipes, I realized it wasn't Swedish Meatballs that had sour cream, but Beef Stroganoff. I still liked the idea of meatballs, so I made my own variation of this dish, using ground meat instead of the commonly used sirloin strips.

I used ground turkey in my recipe because it was what I had on hand. While I liked the turkey, I think next time I will try ground beef. The richer flavor of the beef would pair well with the tangy and creamy sauce.

Serve the stroganoff over noodles or pasta.

MEATBALL STROGANOFF

1lb ground beef
1/2 yellow onion, diced
1 clove garlic, minced
1-1/2 cups sliced button mushrooms (about 10-12 medium mushrooms)
3/4 cup sour cream
1/2 - 3/4 cup beef broth
3 T olive oil
1 T butter
1 T flour
1 t smoked paprika
1 t kosher salt
1 t black pepper
1/4 t ground nutmeg
Noodles or Pasta

Bring water to a boil in a saucepan and cook noodles or pasta according to package directions.

In a bowl, combine the ground beef, garlic, salt, pepper and smoked paprika. Stir all ingredients until well combined. Form meat into 1-1/2 inch balls to make meatballs.

In a skillet, heat the olive oil over medium-high heat. Add the meatballs in a single layer. Brown meatballs on one side 3-4 minutes. Turn meatballs to brown other side. Once browned on the other side, gently push the meatballs to one side of the pan and add the onions to the other half of the pan. Cook the onions until translucent and slightly browned, about 5 minutes. Stir the meatballs and onions to combine. Season with salt and pepper to taste. Pour mixture into a bowl or plate and set aside.

Add the mushrooms to the same skillet and cook over medium heat about 7-8 minutes or until tender. Add mushrooms to meatballs that have been set aside.

To make the roux, add butter to the same skillet and heat over medium high heat until melted. Add the flour and stir continuously to make a paste. Let the paste cook about 2 minutes. Slowly add 1/2 cup beef broth, whisking constantly, while bringing to a boil. (If you have any lumps, use the back of a wooden spoon to smooth them out). You should now have a thick, creamy, bubbly sauce. If the mixture is too thick add more broth as needed. Stir in the ground nutmeg. Reduce heat to low and stir in sour cream. Add meatballs, onions and mushrooms to sauce. Cook mixture over medium heat about 5 minutes to heat. Do not allow the mixture to boil as this may cause the sour cream to curdle.

Serve over noodles or pasta.

TAMALE PIE

Many words come to mind when I think of comfort foods: hot and spicy, meaty, creamy and cheesy. My tamale pie recipe falls into all of these categories. It's a casserole with a spicy and meaty filling, layered between a cheesy cornmeal crust. The lower crust retains a creamy polenta-like texture, while the top becomes crispy and crumbly like cornbread.

The recipe is quite flexible, in that you can add a variety of vegetables and spices to the meat mixture. I highly recommend topping with all of the optional ingredients below, to truly bring out the flavors in this dish.

TAMALE PIE

Filling
1 lb ground turkey or beef
1/2 yellow onion, diced
1 clove garlic, minced
1 7oz. can green chiles, diced
1 15 oz can diced tomatoes
2/3 cup fresh or frozen corn kernels
1 t chili powder
1 t cumin
1 t oregano
1 T olive oil
Salt and Pepper

Cornmeal Crust
3/4 cup yellow cornmeal
3 cups milk
1/2 t salt
1/2 T butter
2 eggs
1 cup sharp cheddar cheese, grated

Optional Toppings
Sour Cream
Black Olives
Avocado
Salsa

Preheat over to 350 degrees. Grease a 2 quart casserole dish.

Heat olive oil in skillet over medium heat. Add turkey or beef and cook until browned on outside about 5 minutes. Add onion and garlic and continue to cook until meat is cooked through and onions are translucent, another 5-7 minutes. Add green chiles, chili powder, cumin and oregano and stir to combine. Add diced tomatoes. Season with salt and pepper.

To make the cornmeal crust: In a bowl, combine the cornmeal with 1 cup of the milk. Stir to combine.

In a saucepan, combine the remaining 2 cups milk, salt and butter Bring to a simmer over medium-high heat. Gradually add the cornmeal mixture, whisking constantly. Reduce heat to very low, cover and simmer for 5 minutes. Remove from heat.

Beat the eggs in a bowl. Stir a little of the hot mixture into the eggs and stir quickly, then stir this back in the cornmeal mixture. (This technique is 'tempering' and prevents the eggs from scrambling). Stir in the corn kernels and 1/2 cup of the cheese.

Spread half the cornmeal mixture on the bottom of the prepared casserole. Spoon in all the filling, then spread the remaining cornmeal on the top, entirely covering the filling. Sprinkle with remaining 1/2 cup cheese.

Bake for 50 minutes. Remove from the oven and let sit about 15 minutes before cutting. Cut into slices and add toppings as desired.

CINNAMON ROLLS

When most people think of cinnamon rolls, it's the famous shopping mall chain bakery that pops into their head. You always knew where one was because of the intense cinnamony sweet aroma wafting from their ovens.

Despite the luring smell, I was probably one of the few people who was not enticed by the commercial cinnamon rolls. It wasn't until my recent quest to find new breakfast and brunch ideas, that a cinnamon roll, a homemade one, interested me. I came across several recipes; some required letting the dough rise overnight, and others were 'quick' recipes that could be prepared in 90 minutes or less. I created a hybrid of both of these recipes, assembling and refrigerating them the night before, so they were risen and puffy and ready to pop into the oven in the morning.

I think cinnamon rolls, like other bread, is one of those foods that creates an entirely different experience when home made. While I'm sure there are many great corner bakeries that have delicious cinnamon rolls, I still like the idea of making them myself with just the right amount of cinnamon, sugar and best of all, cream cheese icing.

I have included the 'actual' recipe below, but when I made these, I tried to make them a little healthier and reduced the butter in the filling by about half. I like to bake them so they are bit crusty on the outside but still soft and chewy on the inside.


CINNAMON ROLLS

3/4 cup milk
1/4 cup butter, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 t salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 T ground cinnamon
1/2 cup butter, softened

CREAM CHEESE ICING

2 cups confectioner's (powdered) sugar
3 oz. cream cheese, softened
1 T butter, softened
1/2 t vanilla
3 T milk

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar and cinnamon.

Roll out dough into a 12x9 inch rectangle. Spread dough with butter. Sprinkle with cinnamon sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise 30 minutes or refrigerate overnight.

Preheat oven to 375.

Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups. Spread with icing while warm and serve.

To make the icing
Cream butter and cream cheese together in a bowl. Add powdered sugar, milk and vanilla and beat until icing is smooth and spreading consistency. Add more milk if necessary.

CHICKEN TAGINE

I had my first introduction to Moroccan food a few months ago. I didn't know much about it up until then, except that it was associated with the word 'tagine'.

Growing up eating my parents Indian cooking, I was exposed to a variety of bold and exotic spices from a young age, that I feel my palette is seasoned to many different types of international cuisine. However, my experience with Moroccan food left me very intrigued by the combination of spices and flavors. When I started researching different tagine recipes, I was surprised to find that many of the spices called for, were already stocked in my pantry. What I discovered is that the unique flavors are created by the blend of sweet and savory spices. Many of the dishes have cinnamon, which I primarily use in sweet dishes.

My experiment with tagine was a very pleasant one. In fact, I think it is possibly one of my best creations yet. I combined several different recipes and added in a few of my own twists. I slow cooked it in a dutch oven for about 2 hours and served it alongside couscous and topped with toasted slivered almonds. The recipe is relatively easy to prepare and best of all delicious and healthy.

CHICKEN TAGINE (serves 8-10)

2 1/2-3 lbs chicken breast, on the bone, skin removed (you can also use thighs or legs)
3 T olive oil
1 yellow onion diced
2 yukon gold potatoes, diced into 1 inch pieces
1 sweet potato, peeled and diced into 1 inch pieces
2 cloves garlic, minced
1 15 oz can diced tomatoes
1 15 oz can garbanzo beans/chickpeas
1 cup chicken broth
1/4 cup white wine
1-1/2 t cinnamon
1 t cumin
1/2 t turmeric
1/2 t paprika
1/4 t ground ginger
1/4 cup dried apricots, halved
1/4 cup prunes, halved
1/4 cup kalamata olives, pitted
1-2 cinnamon sticks
1/2 cup slivered almonds, toasted (optional)

Heat 3 T olive oil in a dutch oven or heavy stockpot, over medium high heat. Add chicken and cook about 4 minutes per side, until browned. Remove chicken from pot.

To the same pot, add onion and garlic and saute about 5 minutes until softened. Add potato and sweet potato and cook for about 5 more minutes. Add the white wine, chicken broth, tomatoes, garbanzo beans, spices and cinnamon sticks. Return the chicken to the pan.

Cook about 1-1/2 to 2 hours until the chicken is cooked through and tender, stirring occasionally. (Meat should fall off the bone easily). Ten minutes before the chicken is done, add the apricots, prunes and olives. Stir to combine and cook for those last 10 minutes. When done remove the cinnamon sticks and discard.

Serve the tagine alongside couscous or rice and sprinkle with the toasted almonds.

SUNDAY BRUNCH

What better way to end a weekend than getting together with friends and trying out some new recipes. I was excited to host a brunch at my house, but didn't want to wake up at the crack of dawn to execute my menu. I wanted to keep things simple and light, which became the theme for my Sunday brunch.

Over the holidays I had the pleasure of trying a delicious Egg Souffle my sister made for Christmas breakfast. After seeing and tasting her perfectly risen airy delight, I decided I would deviate from my standby strata recipe and make one of my own. I had never before entertained the idea of making a souffle, because from what I had read and heard, it seemed that the planets and stars had to align in order to achieve a successful one. Having just witnessed my sister's achievement, I now felt confident I could pull it off.

One of the key tools for a successful souffle, is a good oven light; as opening the oven door may cause your souffle to fall. Also note that once you remove the souffle from the oven, it will slowly begin to collapse. If your plan is to impress your guests with a picturesque presentation, I recommend timing it accurately and serving it immediately.

While my egg souffle represented the 'light' part of my menu, my Mixed Berry Tartine represented the 'simple'. I was inspired by a breakfast pizza recipe I found that included a mascarpone cheese spread topped with berries. I made my own variation using a wheat peasant bread, topped with a mixture of creamy cheeses flavored with lemon zest and topped with fresh mixed berries and honey.

Following are my recipes for Egg Souffle and Mixed Berry Tartine.


EGG SOUFFLE

The following recipe serves 2 people. Rule of thumb is 1 egg per person. If you are cooking for 3 people you will use 3 eggs, 3/4 cup milk, 3T flour, 3T butter, 3/8 cup cheese.

2 eggs (white and yolks separated)
1/2 cup milk
2 T flour
2 T butter
1/4 cup cheese (I used a blend of 1 part pecorino romano to 2 parts Monterey Jack)

Pre-heat oven to 350°.

Butter and flour a large souffle or baking dish.

With a mixer, beat egg whites on medium/high speed until they form soft peaks. They should be stiff but not dry. Do not over beat.

In a saucepan, melt butter. Add flour and cook whisking constantly, until it just begins to turn a light brown color. (This is a roux). In another saucepan, heat milk until hot but not boiling. Add a small amount of roux into the milk and mix, then add the milk mixture back into the roux. Reduce heat.

Whisk a small amount of this hot sauce mixture into the egg yolks, then add the yolks back into the sauce, whisking well. Slowly add cheese and mix until it is melted into the sauce.

Add 1/4 of the egg white to the sauce and mix. Gently fold the sauce into the remaining egg whites. You will see streaks of white throughout which is okay.

Place mixture in baking dish and bake for 35-40 minutes. Souffle should be puffy and golden brown.

Serve Immediately.


MIXED BERRY TARTINE (serves 6-8)

8-10 slices of peasant or walnut bread, sliced 1/2" thick
4 oz mascarpone cheese
8 oz ricotta cheese*
2 T honey plus more for drizzling
1/2 t vanilla extract
Zest from 1 lemon
1 pint mixed berries ( I used raspberries and blueberries)

*I recommend buying the ricotta cheese at an Italian deli or Trader Joe's has a good whole milk variety.

Preheat oven to 325.

Arrange bread on a baking sheet. Bake 7-9 minutes until lightly toasted. (The bread should have a slight crunch, but not too crispy that it is difficult to cut or bite through). Remove from oven and let cool.

In a bowl, combine the mascarpone and ricotta cheeses. Add the 2 T honey, vanilla and lemon zest and stir to combine.

Spread cooled bread with about 1-2 tablespoons of the cheese mixture. Arrange berries on top. Drizzle with honey. Serve at room temperature.