About sweetbreads

Veal sweetbreads are those most favored.

Sweetbreads are highly perishable and should be prepared for use as soon as purchased.

First, soak them at least 1 hour in a large quantity of cold water to release any blood. You may change the water several times during this period.

Next, they must be blanched. This is done by putting them into cold acidulated water (1 quart water, add 1 tablespoon vinegar) to cover. Bring them slowly to a boil and simmer uncovered from 2 to 5 minutes depending on their size.

Drain. Firm them by plunging them at once into cold water. When they have cooled, drain again and trim them by removing cartilage, tubes, connective tissue and tougher membrane.

Weight them refrigerated for several hours if you plan using them whole.

If you are not using them in one piece, break them into smaller sections with your hands, being careful not to disturb the very fine membrane that surrounds the smaller units. Allow 1 pair for 2 servings.

After these preliminary processes, to which all sweetbreads must be subjected, you may poach, braise, broil or sauce them.

BON APPÉTIT

Bordelaise sauce

For sweetbreads, chops, steaks, grilled meats.

Cook together in a saucepan
- ½ cup dry red wine
- 4 or 5 crushed black peppercorn
Until reduced to ¾.

Then add
- 1 cup brown sauce or espagnole sauce
Simmer for 15 minutes

Add just before serving
- ¼ cup diced beef marrow, poached for a few minutes and drained
- ½ teaspoon chopped parsley

BON APPETIT

Sauce chasseur or hunter's sauce

About 2 cups
Sauté gently until very tender
- 2 tablespoons minced french shallots
- 2 tablespoons butter

Stir in and sauté gently for about 2 minutes
- 1 cup sliced mushrooms

Add
- ½ cup dry white wine
- 2 tablespoons brandy
Simmer until reduced by half

Add
- ½ cup tomato sauce or purée
- 1 cup sauce espagnole or brown sauce
Cook for 5 minutes

Correct the seasoning and add
- 1 teaspoon chopped parsley

BON APPETIT

Veal brown stock and sauce espagnole

The juices made and saved from meat and vegetable cookery are so important that in France they are called bases or "fonds".

Cut in pieces and brown in a 350F oven
- 6 pounds veal marrow bones

Place them in a large stock pot with
- 4 quarts water
- 8 black peppercorns
- 6 whole cloves
- 1 bay leaf
- 1 teaspoon thyme
- 3 sprigs parsley
- 1 large diced carrot
- 3 diced stalks celery
- 1 cup fresh tomatoes, chopped
- 1 medium diced onion

 Bring to a boil, reduce heat and simmer, uncovered, for 3 hours or until reduced by half.
Strain stock, cool uncovered and refrigerate.

Sauce espagnole (Brown sauce)

This is one of the "sauces mères" of the french cuisine, the basis for many other sauces and dishes.

Melt in a heavy sauce pan
- ½ cup beef or veal drippings

Add
- 1 cup mirepoix (Diced carrot, onion and celery mixed together)

When this begins to brown, add
- ½ cup flour
and stir until the flour is a good brown.

Then add
- 10 black peppercorns
- 2 cups tomato puree
- ½ cup coarsely chopped parsley
stir and mix well.

Then add
8 cups veal brown stock

Simmer on the stove for about 2 hours or until reduced by half.
Stir occasionally and skim off the fat as it rises to the top.
Strain the sauce and stir occasionally as it cools to prevent a skin forming.

The making of a good espagnole is a mark of an accomplished saucier.

BON APPETIT

Gingered chicken noodles

A blend of ginger, spices and coconut milk flavours this delicious supper dish, which is made in minutes.

Serves 4
- 350 gr/ 12 oz boneless, skinless chicken breasts
- 225 gr/ 8 oz courgettes (zuchinis)
- 275 gr/ 10 oz aubergines (eggplants)
- 30 ml/ 2 tablespoons vegetable oil
- 5 cm/ 2 in. piece fresh root ginger, peeled and finely chopped
- 6 spring onions, sliced
- 10 ml/ 2 teaspoons Thaï green curry paste
- 400 ml/ 14 fl oz coconut milk
- 475 ml/ 16 fl oz chicken stock
- 115 gr/ 4 oz medium egg noodles
- 45 ml/ 3 tablespoons chopped fresh coriander
- 15 ml/ 1 tablespoon lemon juice
- Salt and freshly ground black pepper
- Chopped fresh coriander, for garnish

Cut the chicken into bite-sized pieces.
Halve the zuchinis lengthways and roughly chop them.
Cut the eggplants into similarly sized pieces.
Heat the oil in a large saucepan and fry the chicken until golden, remove with a slotted spoon and drain.
Add a little more oil, if necessary, and stir-fry the ginger and spring onions for 3 minutes.
Add the zuchinis and cook for 2-3 minutes, or until beginning to turn golden.
Stir in the curry paste and cook for 1 minute.
Add the coconut milk, stock, eggplants and chicken and simmer for 10 minutes.
Add the noodles and cook until the chicken is cooked and the noodles is tender, about 5 minutes.
Stir in coriander and lemon juice and adjust the seasoning.
Serve garnished with chopped fresh coriander.

BON APPETIT

Spiced bread pudding with cranberry sauce

Nutmeg is a warm, aromatic spice and is particularly suited to old-fashioned puddings.

Serve 6-8
- 2 oz/ 50 gr butter, melted
- 3 cups/ 750 ml milk
- 3 eggs
- 3½ oz./ 90 gr sugar
- 1 teaspoon/ 5 ml vanilla
- 2 teaspoons/ 10 ml cinnamon
- ½ teaspoon/ 2.5 ml nutmeg
- 14 oz./ 400 gr cubed bread cut from a day-old french loaf
- 2 oz./ 50 gr chopped walnut
- 3 oz./ 75 gr sultanas raisins

For the cranberry sauce
- 12 oz./ 350 gr cranberries, fresh or frozen
- Finely grated peel and juice of 1 large orange
- 1 oz./ 25 gr sugar

Brush the butter generously into the bottom and sides of a medium-sized ovenproof dish.
Pour remaining butter into the milk.
Beat the eggs until light and frothy, then beat in the sugar, vanilla, cinnamon and nutmeg.
Stir in the milk and mix well.

Arrange the bread cubes in the prepared dish, scattering the walnuts and sultanas over the top.

Pour the custard over the bread, coating each piece thoroughly.
Leave to stand 45 minutes.

Bake the pudding in the oven 350F for 45 minutes.

Cranberry sauce

Put the berries in a sauce pan with the orange peel and juice and sugar.
Stir over low heat until the sugar dissolve, then cook until the berries pop and the mixture thickens and becomes syrupy.

Serve the sauce hot or cold.

BON APPETIT

Nachos with chili beef

Nachos are a favorite Mexican snack. Served here with spicy beef and topped with cheese, they make a satisfying , quick meal.

Serves 4
- 8 oz. minced beef   225 gr.
- 2 red chilies, seeded and chopped
- 3 spring onions, chopped
- 6 oz. nachos   175 gr.
- 1¼ cups sour cream   300 ml
- 2 oz. cheddar cheese, grated   50 gr.
- Salt and freshly ground black pepper

Dry-fry the minced beef and chilies in a large pan for 10 minutes, stiring all the time.
Add the spring onions, season and cook for a further 5 minutes.
Arrange the nachos in 4 individual flameproof dishes.
Preheat the grill.
Spoon on the beef mixture and top with sour cream and grated cheese.
Grill under a medium grill for 5 minutes.

BON APPETIT

New Orleans brunch eggs

- ½ cup finely chopped muchrooms
- ½ cup finely chopped fully cooked ham
- ½ cup finely chopped green onions
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Pinch of cayenne
- 1¼ cups beef broth
- 8 slices grilled ham
- 8 eggs, poached
- 4 english muffins, split and toasted

In a skillet, saute mushrooms, chopped ham, onions and garlic in butter until vegetables are tender.
Stir in flour and cayenne pepper.
Blend in beef broth; simmer, stirring occasionally, for 20 minutes.
To serve, place a slice of ham and an egg on each muffin half.
Spoon sauce over each.

BON APPETIT

Apple crumb dessert

The filling

-2½ pounds apples that are not too sweet

-2 teaspoons lemon juice

-2 tablespoons sugar

-1½ tablespoons cornstarch

-¼ teaspoon ground cinnamon

The crumb topping

-½ cup all-purpose flour

-¼ cup sugar

-¼ cup dark brown sugar firmly packed

-½ teaspoon grated lemon zest

-¼ teaspoon ground cinnamon

-¼ teaspoon ground ginger

-¼ teaspoon ground nutmeg

-Pinch of salt

-¼ cup cold unsalted butter,cut into ½-inch pieces

Grease an 8-inch square glass baking dish.

Prepare the filling

: Wash , cored , and cut each apple in 12 quarters.

In a small bowl,stir together the sugar,cornstarch and cinnamon.

In a large bowl,toss the apples with the lemon juice,add the sugar mixture and toss the aples until the quarters are evenly coated.

Prepare the topping

: In a food processor,combine the flour,both sugars,lemon zest,spices and salt.

Add the butter and process until the mixture forms fine crumbs.(can be prepared by hand).

Spoon the apples and any juice into the prepared baking dish and level the surface.

Sprinkle the crumb topping over the apples.

Bake in the oven 350*F for about 1 hour,until the juices are bubbling and the crumb topping is lightly browned.

Serve warm or chilled.

Bon Appétit

Shrimp de Jonghe

A highly seasoned garlickly shrimp dish, shrimp de Jonghe has been a Chicago specialty since the turn of the century, when it was invented by two Belgians named De Jonghe. It makes a great meal served with steamed rice. Served in smaller portions (3 to 4 shrimps per serving) it can also be an enticing first course.

6 servings
Savory garlic crumb topping
- 5 tablespoons unsalted butter
- 2 tablespoons minced garlic
- ¼ cup minced shallots
- ¼ cup dry white wine
- 3 cups fresh bread crumbs
- ¾ cup minced parsley leaves
- 1 teaspoon paprika
- Salt and cayenne pepper

Shrimp
- 36 uncooked shelled jumbo shrimp, back vein removed, washed
- ¾ cup each: lower-salt chicken broth, dry white wine
- 1 tablespoon olive oil

Lemon wedges, for serving

Generously butter 6 individual shallow baking dishes just large enough to hold 6 shrimps in a single layer, slightly overlapping.
For the crumb topping, heat the butter jn a 8-inch nonstick skillet over medium heat.
When hot, add garlic and shallots, cook until hot and fragrant but not browned.
Add the wine and simmer until the mixture is thick.
Transfer to a food processor, add the remaining topping ingredients and ajust the seasoning as necessary.
Arrange 6 shrimps, overlapping, in each prepared baking dish.
Combine the broth and the wine, spoon 4 teaspoons into each dish.
Sprinkle ¼ cup of crumbs over each dish, drizzle each with ½ teaspoon of oil.
The shrimps can be prepared to this point several hours ahead and refrigerated.
Bake the shrimps at 450F, about 12-14 minutes, until browned and sizzling.
Served hot, with lemon wedges.

BON APPETIT

Curried celery root and apple salad

This salad has a slightly sweet edge derived from the apple and currants. It goes well with cold grilled chicken, roast leg of lamb and baked ham. Celery root is a very firm vegetable; the shredding disk of the food processor does the best job of shredding it.

4 to 6 side dish serving
Dressing
- ½ cup light mayonnaise
- 2 tablespoons of each: water, fresh lemon juice
- 1 tablespoon plus 1 teaspoon curry powder (preferably Madras)

Salad
- 1 large celery root, peeled, shredded, about 2 cups
- 2 medium Granny Smith apples, unpeeled, cored, shredded, about 2 cups
- ½ cup dried currants

For the dressing, put all the ingredients in a large mixing bowl, whisk until combined.
For the salad, put the ingredients into the bowl with the dressing.
Toss well to coat the salad with the dressing.
The salad can be made two days ahead and refrigerated, covered airtight.

BON APPETIT

Oven "fried" chicken

This fried chicken has everything going for it: great garlic flavor, a lowfat oven-baked crispy crust without skin, and serving ease--it's great hot or cold. Cooking the garlic before adding it to the rest of the coating ingredients makes it less sharp. A food processor or blender makes fast work of this preparation.

4 servings
Bread crumb coating
- 5 large garlic cloves, minced
- 1 tablespoon olive oil
- 1½ cups fresh fine-textured bread crumbs
- 2 tablespoons yellow cornmeal
- 1 tablespoon grated lemon zest
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper

Chicken
- 2 tablespoons dijon mustard
- 1 tablespoon water
- 2 teaspoons honey
- 4 each: chicken thighs, drumsticks

Lightly grease a jelly roll pan (cookie sheet with sides).
Combine garlic and oil in a small skillet and heat the oil until the garlic is fragrant but not browned.
Combine the garlic and oil with the remaining coating ingredients, the crumb mixture should be a fine and uniform texture. Set aside.
Combine the mustard, water and honey in a bowl. Set aside.
Remove the skin from the chicken pieces.
Piece by piece, coat the chicken with the mustard mixture.
Dip the pieces in the crumb mixture to coat them evenly.
Arrange the chicken in the prepared pan, meatier side up.
Bake in the center of the oven 400F until crisp and browned about 45 minutes.
To serve, the chicken can be hot, at room temperature, or chilled.

BON APPETIT

Pumpkin pie

To make a pumpkin pie from either homegrown or canned pumpkin so the pie has the true pumpkin color, be sure to combine in the precise order in which they are listed in the recipe.

- 2 eggs
- 1x 16-ounce can pumpkin or 2 cups cooked pumpkin pulp
- ¾ cup sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1x 12-ounce can evaporated milk or 1-1/3 cups light cream
- Unbaked crust for a single-crust 9-inch pie

In a large bowl, beat eggs, add pumpkin and stir to blend well.
Add sugar, salt, cinnamon, ginger and cloves; blend thoroughly.
Add milk; blend thoroughly.
Pour filling into prepared crust.
Bake 15 minutes in an oven 425F, reduce heat to 350F and bake 45 minutes.

BON APPETIT

Louisiana banana cake (A New Orleans inspiration)

That features a praline pecan topping.

- ¾ cup firmly packed dark brown sugar
- ½ cup butter or margarine, softened
- 3 medium size ripe bananas, mashed
- ¼ cup buttermilk
- 2 tablespoons rum
- 1 egg
- 1¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½teaspoon cinnamon
- Pinch of cloves
- Pinch of nutmeg
- ¼ cup chopped toasted pecans

Pecan praline topping (recipe follows)

Cream sugar, butter and bananas until smooth and creamy.
Beat in buttermilk, rum and egg.
Blend in all remaining ingredients except topping.
Pour into greased and floured 9-inch square pan.
Bake 25-30 minutes in 350F oven.
Cool completely, then spread with topping.

Pecan praline topping
- ¼ cup butter or margarine
- ½ cup firmly packed dark brown sugar
- 5 tablespoons milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup toasted pecan halves, coarsely broken

Bring butter and sugar to a boil in a small saucepan.
Cook over medium heat, stirring, 1 minute or until slightly thickened.
Let cool 10 minutes.
Beat in milk, powdered sugar and milk.
Stir in nuts.

Good idea for a sunday brunch

BON APPETIT

Peanut butter cupcakes, another great american bakery

This batter is a snap: Just mix in a blender or food processor.

- 1¼ cups all purpose flour
- 1 cup firmly packed light brown sugar
- ¾ cup milk
- ¼ cup peanut butter
- 1 egg
- 1 tablespoon butter or margarine, softed
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup semisweet chocolate chips
- Peanut butter frosting (recipe follows)

Combine all ingredients except the frosting in blender or food processor.
Cover and blend at high speed about 45 seconds, stopping motor once or twice to scrape down sides.
Pour into muffin tins fitted with paper cupcake liners, filling each about 2/3 full.
Bake in oven 350F about 25-39 minutes, until toothpick inserted in center comes out clean.
Cool cupcakes completely.
Spread with frosting.
If desired, garnish with chopped honey-roasted peanuts.

Peanut butter frosting
- 3 cups powdered sugar
- ¼ cup butter or margarine, softened
- ¼ cup peanut butter
- 1 teaspoon vanilla extract
- 2 tablespoons milk

Combine all ingredients in a bowl and beat to a smooth, spreadable consistency.
 Variation: For peanut butter fudge frosting, add ¼ cup cocoa to frosting and 1 more tablesppon milk.

BON APPETIT

America's best brownie

- ½ cup butter or margarine
- 2 ounces unsweetened chocolate
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2/3 cup all-purpose flour
- ½ cup chopped toasted pecans

Preheat oven to 350F.
Grease and lightly floured bottom only of an 8-inch square pan.
In a large saucepan, melt butter and chocolate over low heat, stirring constantly.
Remove from heat and cool slightly.
Blend in sugar and vanilla.
Beat in eggs one at the time.
Stir in salt, baking powder, flour and pecans.
Spread in pan and bake 20-25 minutes until set in the center.
Cool completely, then cut into squares.

BON APPETIT

Dilled salmon rillettes

The bright yet delicate flavor of this preparation makes it an excellent choice to serve with spring and summertime flavors, such as fresh green salads, crisp cool beverages, and light crackers or toast points. When preparing the mixture, place it in beautiful molds for serving. Once the rillette mixture sets, it cannot be transferred to another container without destroying the smooth top and texture.

-1 cup butter

-1 pound skinless salmon fillet, cut into 1-in cubes

-¾ cup dry white wine

-¼ cup minced shallots

-2 teaspoon salt

-¼ teaspoon ground white pepper

-3 dill sprigs, minced

-1 teaspoon finely chopped lemon zest

Melt the butter in a sauce pan over low heat.

Add the salmon, wine shallots, salt, pepper, dill and lemon zest; simmer slowly over very low heat, until the salmon is fully cooked, 15-20 minutes.

Remove the pan from the heat and cool until the butter begins to solidify.

Transfer the mixture to a chilled mixer bowl. Mixed on medium speed with a paddle attachment until a smooth paste is formed.

Test for appropriate seasoning and consistency. Make any adjustments before placing in molds.

Fill desired molds, cover, and refrigerate until needed.

BON APPETIT

Banana oatmeal cookies

- 1½ cups sifted flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- ¾ teaspoon cinnamon
- ¾ cup butter or margarine
- 1 cup sugar
- 1 egg
- 1 cup mashed ripe banana, 3 medium bananas
- 1¾ cups quick-cook oatmeal
- ½ cup chopped walnuts

Sift flour, baking soda, salt, nutmeg and cinnamon.
In a large bowl, cream butter and sugar until light and fluffy.
Add egg, beat well.
Add mashed banana alternately with flour mixture; start and end with dry ingredients.
Beat well after each addition.
Stir in oatmeal and walnuts.
Blend well.
Drop by teaspoonfuls onto greased cookie sheets.
Bake 10 minutes or until cookies are lightly browned.
Makes 3 dozen.

BON APPETIT

Rustic chicken & corn soup

Ingredients
8 skinless, bone-in chicken thighs or 4 skinless, boneless chicken breasts
3 (10-oz/284-mL) cans undiluted chicken broth
1/2 tsp (2 mL) freshly ground black pepper
2 leeks
2 celery stalks
2 large carrots
1 green pepper
2 cups (500 mL) frozen corn
4 garlic cloves, coarsely chopped
4 green onions, coarsely chopped
1/2 cup (125 mL) coarsely chopped fresh cilantro
1/4 cup (50 mL) coarsely chopped shallots, about 1 to 2 shallots
4 tsp (20 mL) red wine vinegar
1/2 tsp (2 mL) salt
Trim any fat from chicken. Pour broth into a large saucepan or pasta pot and set over medium-high heat. Add 3 soup cans of water, chicken and black pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is cooked through, 20 min.
Meanwhile, slice off and discard root ends and dark-green tops of leeks. Slice leeks in half lengthwise. Separate outer leaves and rinse under running water to remove grit. Cut into thick pieces. Coarsely chop celery, carrots and green pepper.
After chicken has simmered 20 min., remove to a bowl. Add chopped vegetables and corn to broth. Bring to a boil, then reduce heat and simmer, uncovered, until carrots are fork-tender, from 15 to 20 more min.
Meanwhile, for salsa, pulse garlic, green onions, cilantro and shallots in a food processor until mixed. Add vinegar and salt. Pulse until finely chopped.
When chicken is cool enough to handle, remove meat from bones. Cut chicken into chunky pieces, then stir into soup. Ladle soup into bowls. Top each with a dollop of salsa and swirl in. Soup will keep well, covered and refrigerated, up to 3 days or frozen up to 3 months. Salsa tastes best same day it¿s made because the onion flavour becomes stronger as it sits.

BON APPETIT

Smoky corn chowder with bacon

Makes 4 Servings

Ingredients
6 slices bacon, chopped
1 leek (white part only), finely chopped
1 russet potato, finely chopped
2 cups frozen or canned corn kernels
1 1/2 cups chicken broth
1 1/2 cups milk
398 ml can creamed corn
1 sprig of thyme or 1/2 tsp dried thyme
1 bay leaf

Heat a large pot over medium. Add bacon and cook just until crisp, 4 min. Discard all but 1 tbsp of bacon fat. Add leek and sauté until tender, 1 min. Then add potato, corn, broth, milk, creamed corn, thyme and bay leaf. Bring to a boil, then reduce heat to mediumlow. Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 min. Remove thyme and bay leaf before serving. Season with fresh pepper. Soup will keep well in refrigerator up to 2 days, or in freezer, in a covered container, up to a month.

Ingredient Tip:Creamed corn adds richness to this soup without adding a lot of fat.

BON APPETIT

Tuna casserole (Diabetic cooking)

An old standby lightened up in calories and fat grams.

- 2 tablespoons finely chopped onion
- ½ cup chopped fresh mushrooms
- ½ cup diced red pepper
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- 2 cups skim milk
- ½ teaspoon seasoned salt
- 1 teaspoon no-salt herb seasoning (such as Mrs. Dash)
- Freshly ground pepper, generous sprinkle
- 1 cup frozen peas, thawed and drained
- 6 oz. can of white tuna, packed in water, drained and broken into chunks
- 3 cups medium no-yolk noodles
- 3 qts water
- 1 whole wheat bread slice, processed into crumbs
- ½ cup grated light sharp cheddar cheese
- Fresh dill, for garnish

Sauté onion, mushrooms and red pepper in canola oil.

Sprinkle with flour, stir well.

Slowly add milk, stiring constantly, until boiled and just thickened.

Stir in seasoned salt, herb seasoning and pepper.

Remove from heat, stir in peas and tuna.

Cook noodles in boiling water until tender but firm, drain well.

Pour into greased 2 quart casserole, gently fold in tuna mixture.

Combine bread crumbs and cheese, sprinkle over casserole, cover and bake in 350F oven for 30 minutes until bubbling.

Garnish with dill if desired. Serves 6

Nutrition information: 1 serving: 248 calories; 4.9 gr total fat (1.7 gr sat., 18.5 mg cholesterol); 400 mg sodium; 19 gr protein; 32 gr carbohydrate; 2 gr fietary fiber.

BON APPETIT



Bread pudding

The pudding can be made with store-bought bread but it's better if it's made with firm-textured, homemade bread that's two to three days old.

- 2 cups dark, seedless raisins
- 12 slices white bread, do not use fresh bread
- 6 eggs
- 1½ cups sugar
- ½ teaspoon salt
- 3 cups milk
- 1 teaspoon vanilla

Preheat oven at 359F.

Butter a 9x12-inch baking pan generously.

In a small bowl, plump raisins by covering with boiling water 10 minutes. Drain thoroughly on paper towels.

In a large bowl, beat eggs, sugar, salt, milk and vanilla.

Cut the bread into cubes and add to the milk mixture.

Add the raisins and mix together. Let the mixture rest for 30 minutes.

Pour the mixture into the baking pan and bake in the oven for about 45 minutes.

Until top of the pudding is lightly browned, the pudding is firm to the touch and a knife inserted halfway between the sides of the pan comes out clean.

Serve warm or cold and pass a pitcher of light cream.

Serves 12.

BON APPETIT

Beef coleslaw pitas (Diabetic cooking)

Dill pickles give these a bit of tang. Good and crunchy. Fill pita halves just before serving.

- 6 oz. deli roast beef slices, rolled and thinly sliced
- 2 tablespoons finely chopped red onion
- ¼ cup finely diced dill pickle
- 3 cups finely shredded cabbage
- ½ cup grated carrot

Dressing

- ¼ cup  non-fat plain yogurt
- ¼ cup non-fat salad dressing
- 1 teaspoon creamed horseradish
- Pinch of sugar
- Pinch of salt
- 1 tablespoon chopped fresh parsley

- 2 pita breads, cut in half

Toss first 5 ingredients in medium bowl

Dressing : Combine first 6 ingredients in a small bowl. Toss with cabbage mixture.

Makes 4 cups coleslaw.
Fill pita halves with 1 cup filling each. Makes 4 pita halves.

Nutrition information : 1 pita half : 203 calories; 2.8 gr total fat (0.9 gr sat., 28.3 mg cholesterol); 505 mg sodium; 17 gr protein; 26 gr carbohydrate; 2 gr dietary fiber.

BON APPETIT

Italian stuffed peppers (Diabetic cooking)

Wild rice and chicken in fleshy,sweet peppers. YUM!

- 6½ oz. package of long grain and wild rice mix
- ½ cup chopped onion
- 1 minced garlic clove
- 1½ cups chopped fresh mushrooms
- ¼ cup grated carrot
- 1 tablespoon canola oil
- 10 oz. ground chicken breast

- 7½ oz. can of tomato sauce
- 2 tablespoons chopped fresh sweet basil (1 teaspoon if dried)
- 2 tablespoons chopped fresh oregano leaves (½ teaspoon if dried)
- Salt and pepper to taste

- 4 medium green peppers, halved lengthwise
- ¼ cup water

- ½ cup grated part-skim mozzarella cheese

Prepare rice as directed on package but without margarine.

Sauté onion, garlic, mushrooms and carrot in canola oil until soft.
Add ground chicken. Scramble-fry until chicken is no longer pink.

Add cooked rice, tomato sauce, basil, oregano, salt and pepper.

Stuff each pepper half with ¾ cup filling. Place in 9x13 inch pan. Pour water into pan. Cover with foil.
Bake in 350F oven for 40 minutes until peppers are tender crisp.

Remove foil and top each pepper with mozzarella cheese.
Bake for 5 minutes until cheese is melted.
Makes 8 stuffed peppers.

Nutrition information : 1 stuffed pepper: 176 calories; 2.7 gr total fat(1 gr sat., 25.1 mg cholesterol); 477 mg sodium; 13 gr protein; 25 gr carbohydrate; 2 gr dietary fiber.

BON APPETIT

Chicken or turkey divan

Preheat the oven to 400F
Butter a 12x9-inch shallow heatproof dish.
Place on the dish :
-4 slices hot buttered toast or make a layer of butter crackers

Next, place a layer :
-Slices of cooked chicken or turkey

Lay on top of the meat :
-1 package frozen brocoli, cooked and well drained

Cover the whole with :
-2 cups mornay sauce

Sprinkle with :
-Grated parmesan cheese

And heat in the oven until the sauce is bubbling and browned.
Serve at once.

BON APPETIT

Morney sauce

Excellent for masking fish, egg and vegetable dishes.

Prepare :
-1 cup bechamel sauce

Then add :
-2 tablespoons grated parmesan cheese
-2 tablespoons grated gruyere cheese

Keep stirring with a small whisk to help melt the cheese and keep the sauce smooth while it thickens.
Correct the seasonning with salt and cayenne pepper.

BON APPETIT

Creamy rice pudding (Diabetic cooking)

Very creamy with minimal fat in the 2% milk. Using skim milk will produce a curdled pudding.

Combine in large uncovered pot :

-1 can 13¼oz of skim evaporated milk
-2 cups 2% milk
-2 cups cooked white rice
-¼ cup liquid honey
-¼ teaspoon cinnamon
-¼ teaspoon salt
-½ cup sultana raisins

Bring to a boil, reduce heat, simmer, uncovered, for 15 minutes, stirring frequently.

Into a small bowl, measure :

-½ cup frozen egg product, thawed or 3 large eggs

Add ½ cup hot mixture to eggs, mix well.
Stir into saucepan, heat, stirring constantly, until thickened.
Remove from heat, stir in :

-2 teaspoons vanilla

Serve warm or cooled to room temperature.
Makes 5¼ cups.

Nutrition information: ½ cup: 158 calories; 1.2 gr total fat (0.7 gr sat., 5.1 mg cholesterol); 160 mg sodium; 7 gr protein; 30 gr carbohydrate; 1 gr dietary fiber.

BON APPETIT

Orange date muffins (Diabetic cooking)

Great orange aroma and flavor. Bits of dates and raisins give sweetness.

Combine in medium bowl :
-1½ cups all-purpose flour
-2 tablespoons brown sugar, packed
-1 teaspoon baking soda
-1 teaspoon baking powder
-¼ teaspoon salt

Combine in blender :
-1 medium orange, with peel, cut into 8 wedges
-¼ cup raisins
-¼ cup chopped dates
-2/3 cup 1% buttermilk
-3 tablespoons canola oil
-6 tablespoons frozen egg product, thawed or 2 large eggs

Process until orange, dates and raisins are well-chopped.
Pour into the dry ingredients, stir just until moistened.
Spray muffin cups with no-stick spray.
Fill cups ¾ full.
Bake in 400*F oven for 18-20 minutes.
Cool in pan for 5 minutes before turning out.
Makes 12 muffins.

Nutrition information : 1 muffin: 135 calories; 3.9 gr total fat (0.4 gr sat., 0.5 mg cholesterol); 209 mg sodium; 4 gr protein; 23 gr carbohydrate; 2 gr dietary fiber.

BON APPETIT

Oatmeal apple muffins (Diabetic cooking)

Nice texture with bits of apple. A good breakfast or snack.

Combine in a large bowl :

-1¼ cups whole wheat flour
-1 cup quick-cooking rolled oats
-¼ cup packed, brown sugar
-2½ teaspoon baking powder
-¼ teaspoon baking soda
-¼ teaspoon of each, salt, nutmeg and cinnamon

Combine in a small bowl :

-1 cup 1% buttermilk
-1 large egg, fork-beaten
-2 tablespoons canola oil

Pour the liquid ingredients into the dry ingredients.
Add :

-1 apple peeled and diced

Stir just until moistened.
Spray muffin cups with no-stick cooking spray.
Measure about ¼ cup into each muffin cup.
Bake in 375*F oven for 15-18 minutes, cool in pan for 5 minutes before turning out.

Makes 12 muffins

Nutrition information : 1 muffin: 139 calories; 3.7 gr total fat (0.6 gr sat., 18.7 mg cholesterol); 119 mg sodium; 4 gr protein; 24 gr carbohydrate; 3 gr dietary fiber.

BON APPETIT

Remoulade sauce

For cold meat and poultry, also shellfish, with which it is especially good.
Serve with poached shrimps.

Combine
-1 cup mayonnaise
-1 tablespoon drained, finely chopped cucumber pickle
-1 tablespoon drained, chopped capers
-2 teaspoons french dijon mustard
-1 teaspoon chopped parsley
-½ teaspoon chopped fresh tarragon
-½ teaspoon chervil
-½ teaspoon anchovy paste

BON APPETIT

Poached shrimps

6 servings

Simmer for about 5 minutes
-8 cups water
-¼ cup sliced onion
-1 clove garlic
-1 bay leaf
-2 celery ribs with leaves
-1 tablespoon salt

Wash, drain and add :
-2 lbs green shrimps

Slice and add :
-½ lemon

Simmer the shrimps for about 5 minutes or till pink. Drain immediately and chill. Serve very cold in their shells, to be shelled at the table, with a bowl of Remoulade sauce

Or shelled them, remove the intestinal vein and used them as desired.
(New Orleans shrimps)

BON APPETIT

New Orleans Shrimps

4 to 6 servings
Poach :
-2 lbs fresh shrimps

Shell and clean them. Served well chilled on :
-Lettuce

Prepare the following sauce. Rub a bowl with :
-Garlic

Add :
-½ cup finely chopped celery
-1 stalk finely chopped green onion
-1 tablespoon chopped chives
-6 tablespoons olive oil
-3 tablespoons lemon juice
-¼ teaspoon hot pepper sauce
-5 tablespoons horseradish
-2 tablespoon prepared mustard
-¼ teaspoon paprika
-¾ teaspoon salt
-½ teaspoon white pepper

You may marinated the shrimps in this sauce for 12 hours, or the time may be much shorter. A clove of garlic may be added to the mixture for 2 hours.

Any questions or special request for a recipe, don't hesitate to contact me.

BON APPETIT

Bechamel sauce or cream sauce

This sauce, actually made with milk, is used for creaming foods like vegetables and fish and as a base for other sauces.

Melt over low heat
-2 tablespoons butter

Add and blend over low heat for 3 to 5 minutes
-2 tablespoon flour

Stir in slowly
-1 cup milk

Simmer for about 15 minutes stirring with a wire whisk or a wooden spoon until thickened and smooth.
Strain the sauce and correct the seasonning with salt and pepper. You may add a pinch of nutmeg.
For creamed dishes, used about ½ as much sauce as solids.

BON APPETIT

Vegetable chili (Diabetic cooking)

Tastes even better the next day or after being frozen. Keep small portions in the freezer to take for lunch.

-1 medium onion, chopped
-2 garlic cloves, minced
-1 cup chopped celery
-2 tablespoons vegetable oil
-½ large red pepper, chopped
-½ large yellow pepper, chopped
-2 medium carrots, diced
-2 cups sliced fresh mushrooms
-2 cups diced medium zuchinis, with peel
-1x 14 oz. can of diced tomatoes, with juice
-1x 19 oz. can of red kidney beans, drained
-1x 19 oz. can of chick peas, drained
-¼ cup chopped fresh parsley
-2 teaspoon chili powder
-½ teaspoon ground cumin
-½ teaspoon dried whole oregano
-1 bay leaf
-Salt and freshly ground pepper

Sauté onion, garlic and celery in oil stirring occasionally, until very soft.
Add the rest of the ingredients and simmer for 1½ hours until carrot is tender.
Stir occasionally to prevent scorching.
Remove and discard bay leaf.
Makes 10 cups.

Nutrition information: 1 cup: 179 calories; 2.2 gr total fat(0.2 gr sat., 0 mg cholesterol); 484 mg sodium; 9 gr protein; 34 gr carbohydrate; 9 gr dietary fiber.

Although there is no meat in vegetarian dishes, beans and chick peas provide lot of protein. Kidney beans contain more protein than meat and are very rich in vitamins.

BON APPETIT

Creamy pasta sauce (Diabetic cooking)

Serve this garlicy sauce on your favorite pasta.

-4 garlic cloves, minced
-2 tablespoon olive oil
-1 can 13½ oz. skim evaporated milk
-2 tablespoon all-purpose flour
-3 cups tomato vegetable sauce
-½ teaspoon sweet basil
-½ teaspoon oregano
-¼ teaspoon salt
¼ teaspoon pepper

Sauté garlic in olive oil in medium saucepan until soft.
Whisk skim milk into flour in small bowl.
Add to saucepan, heat, stirring constantly, until boiling and thickened.
Add tomato sauce, basil and oregano.
Heat and stir until heated through.
Add salt and pepper, stir.
Makes 4 cups.

Nutrition information : ½ cup : 95 calories; 2.1 gr total fat (0.3 gr sat, 1.9 mg cholesterol; 273 mg sodium; 6 gr protein; 15 gr carbohydrate; 2 gr dietary fiber.

For a smooth sauce, purée in blender to desired consistency.

BON APPETIT

Thousand island dressing

Serve over iceberg lettuce wedges, eggs, etc.

Combine :
1 cup mayonnaise
¼ cup chili sauce or catsup
2 tablespoons minced stuffed olives
1 tablespoon chopped green pepper
1 tablespoon minced onion
1 chopped hard-boiled egg
2 teaspoon chopped parsley

BON APPETIT

Tartare sauce

A good old stand-by for fried fish.

Combine :
1 cup firm mayonnaise
1 teaspoon dijon mustard
1 tablespoon finely chopped parsley
1 teaspoon minced shallots
1 tablespoon chopped, drained sweet pickle
1 finely chopped hard-boiled egg
1 tablespoon chopped, drained capers
Correct the seasoning

You may thin the sauce with lemon juice.

BON APPETIT

Chicken salad

A traditional party dish, chicken salad should taste of chicken, the other ingredients being present only to add variety of texture and to enhance the flavor. So always keep proportions of at least twice as much chicken as the total of your other ingredients. Since it is usually combined with mayonnaise, be careful to refrigerate it, particularly if you make it in advance.

8 servings

-2 cups cooked chicken
-1 cup celery
-¼ cup salted almonds

Chilled these ingredients.
When ready to serve, combine with
-1 cup mayonnaise

Season the salad, as required, with
-Salt and paprika

Serve it on
-Lettuce

Garnish with
-Pimiento and olives
-Sliced hard-cooked eggs and capers

You may substitute cooked duck or turkey.

BON APPETIT

Turkey vegetable meatloaf (Diabetic cooking)

Have you ever seen a pretty meatloaf? Now you have! Excellent cold in sandwich.

Serve 8

-1 medium carrot
-1 medium red pepper
-2 green onions
-1 celery rib
-1 garlic clove
-½ cup skim evaporated milk
-3 egg whites

Process the ingredients in food processor until finely chopped and pour into large bowl.
Add
-1½ cups fine dry whole wheat breadcrumbs
-1 teaspoon seasonned salt
-¼ teaspoon pepper
-1 teaspoon worcestershire sauce
-1¼ lean ground turkey breast

Mix very well.
Form into two 8x5inch loaves.
Place crosswise in greased 9x13inch pan.
Pour over meatloaves a 14oz. tomato sauce and cook uncovered in an oven 325*F for an 1½ hours.

Nutrition information : 1 serving: 204 calories; 1.6 gr total fat(0.4 g sat., 44.2 mg cholesterol); 554 mg sodium; 23 gr protein; 23 gr carbohydrate; 1 gr dietary fiber.
BON APPETIT

Sweet potato shepherd’s pie (Vegetarian dish)

Sweet potato shepherd’s pie

Ingredients

2 tsp virgin olive oil
1 garlic clove, peeled and crushed
1 onion, peeled and sliced
2 sticks celery, washed and sliced
1 bay leaf
1 small butternut squash, peeled, halved, deseeded, and cut into small pieces
15 oz vegetable stock (made with 1 vegetable stock cube or your own stock)
15 oz can of "no added salt" red kidney beans, rinsed in a colander under cold running water and drained
1 cauliflower, cut into slices or chopped
2 medium zucchini, sliced
1 broccoli head, finely chopped
3 medium carrots, sliced
2 tbsp finely chopped fresh parsley
1 tsp arrowroot
4 sweet potatoes, steamed for 15 minutes until soft, and mashed

Directions

1. Heat a little water and the olive oil in a large saucepan. Add the garlic, onion, celery, and bay leaf and simmer for approximately 3 minutes.
2. Add the squash and heat for a further 3 minutes, stirring. Pour in the stock and bring to a boil overmedium heat. Simmer gently for 10 minutes, stirring occasionally. Add the kidney beans, cauliflower, zucchini, broccoli, and carrots. Simmer for a further 5 minutes until the squash is just tender. Stir in the parsley. Add a little arrowroot to thicken.
3. Transfer into a baking dish, mix the mashed sweet potatoes with a little of the cooking water and a dash of tamari sauce. Add as a topping and bake for 15 minutes at 400 F. Just enough time to set.

BON APPÉTIT

Orange codfish (Diabetic cooking)

This will become your favorite way to do fish !

- 2 egg whites
- 3 tablespoons frozen concentrated unsweetened orange juice, thawed
- 2 tablespoon low-sodium soy sauce
- ½ cup dry bread crumbs
- 1 teaspoon parsley flakes
- ½ teaspoon seasoned salt
- ½ teaspoon lemon pepper
- 1 pound fresh cod fillets
- 1 tablespoon canola oil
- 1 teaspoon lemon juice

Beat egg whites, orange juice and soy sauce with fork in shallow bowl. Set aside.

Combine bread crumbs, parsley, salt and pepper.

Dip cod fillets into egg mixture. Coat completely in crumb mixture. Lay in single layer in greased shallow baking dish. Whisk canola oil and lemon juice together in small dish. Drizzle over fish fillets. Bake in 475*F oven for 15-20 minutes until fish flakes easily. Serve 4.

Nutrition information: 1 serving : 217 calories; 4.9 gr total fat (0.6 g sat., 49 mg cholesterol); 887 mg sodium; 25 g protein; 17 g carbohydrate; trace dietary fiber.

BON APPETIT

Dilled salmon rillettes

The bright yet delicate flavor of this preparation makes it an excellent choice to serve with spring and summertime flavors, such as fresh green salads, crisp cool beverages, and light crackers or toast points. When preparing the mixture, place it in beautiful molds for serving. Once the rillette mixture sets, it cannot be transferred to another container without destroying the smooth top and texture.

-1 cup butter
-1 pound skinless salmon fillet, cut into 1-in cubes
-¾ cup dry white wine
-¼ cup minced shallots
-2 teaspoon salt
-¼ teaspoon ground white pepper
-3 dill sprigs, minced
-1 teaspoon finely chopped lemon zest

Melt the butter in a sauce pan over low heat.
Add the salmon, wine shallots, salt, pepper, dill and lemon zest; simmer slowly over very low heat, until the salmon is fully cooked, 15-20 minutes.
Remove the pan from the heat and cool until the butter begins to solidify.
Transfer the mixture to a chilled mixer bowl. Mixed on medium speed with a paddle attachment until a smooth paste is formed.
Test for appropriate seasoning and consistency. Make any adjustments before placing in molds.
Fill desired molds, cover, and refrigerate until needed.

BON APPETIT

Hawaiien meatballs in sauce (Diabetic cooking)

Serve these with picks for easy handling as appetizers.

MEATBALLS
-1 pound lean ground chicken or turkey
-¾ cup fine fry bread crumbs
-1 oeufs
-2 teaspoon prepared mustard
-1 garlic clove, minced
-½ teaspoon ground ginger
-½ teaspoon salt
-½ teaspoon granulated sugar
-½ cup finely chopped green onion
-14 oz. can crushed pineapple, with juice

SAUCE
-3 tablespoon chili sauce
-2 tablespoon low-sodium soy sauce
-2 tablespoon brown sugar, packed or sugar substitute
-1 tablespoon cornstarch
-¼ cup water

Meatballs
Combine first 9 ingredients with ¼ cup undrained pineapple until mixed well and evenly moist. Reserve remaining pineapple and juice.
Form chicken mixture into forty 1-inch balls. Place on greased baking sheet.
Bake in 400*F oven for 12 minutes until meatballs are no longer pink inside.

Sauce
Combine chili sauce, soy sauce, brown sugar, cornstarch, water and remaining pineapple with juice in a small saucepan.
Heat and stir on medium until boiling and slightly thickened. Combine with meatballs.

Nutrition information: 1 meatballs with ½ tablespoon sauce; 34 calories; 0.4 g total fat (0.1 g sat., 12 mg cholesterol); 114 mg sodium; 3g protein; 4g carbohydrate; trace dietary fiber.

BON APPETIT

Fresh yogurt sauce (Diabetic recipe)

Great for a dip or to serve on baked potatoes.

-½ cup grated english cucumber, with peel
-¼ teaspoon salt
-1 cup low-fat plain yogurt
-1 garlic clove, minced
-2 tablespoons chopped fresh mint leaves

Combine cucumber and salt in small bowl. Let stand for 10 minutes. Pour into sieve.
Squeeze cucumber until most liquid is gone. Return to bowl.

Add remaining ingredients. Stir gently. Cover. Chill for 1 hour to blend flavors.
Makes 1½ cups.

Nutrition information: 1 tablespoon: 7 calories; 0.2 g total fat (0.1 g Sat, 0.7 mg Cholesterol); 35 mg sodium; 1 g protein; 1 g carbohydrate; trace dietary fiber.

BON APPETIT

Crab appetizers (Diabetic recipe)

These little morsels are good hot or cold. Serve with seafood dipping sauce.

-2 cups finely chopped imitation crabmeat
-¾ cup fine dry bread crumbs
-1 tablespoon creamed horseradish
-½ cup chopped green onion
-½ cup finely chopped red or yellow pepper
-1 tablespoon chopped fresh parsley
-1 teaspoon dry mustard
-Pinch of freshly ground pepper
-¼ teaspoon dried sweet basil, crushed
-Pinch dried whole oregano, crushed
-Pinch garlic powder
-½ cup frozen egg product, thawed (4 tablespoons= 1 large egg)

Combine all ingredients, cover with plastic wrap and chill for 1 hour for crumbs to moisten.
Squeeze rounded tablespoonfuls mixture into 34 balls 1½ inch in palm of hand.
Arrange on greased baking sheet.
Bake in 350*F oven for 10 minutes until firm and golden brown.

Nutrition information: 2 balls: 51 calories; 0.7 total fat (0.1 g. Sat, 4.2 mg Cholesterol); 296 mg Sodium; 5 g Protein; 7 g Carbohydrate; trace dietary fiber.

BON APPETIT

Spicy corn bread squares

Corn bread captures the fabulous flavor of home-made bread without the hassle of raising and kneading tne dough. Chili powder and red pepper flakes add zip to this hearty bread.

6 servings.

-1 cup all-purpose flour
-1 cup cornmeal
-¼ cup sugar
-2 teaspoons baking powder
-½ teaspoon baking soda
-½ teaspoon salt
-½ teaspoon chili powder
-1 egg
-1 cup buttermilk
-2 tablespoon vegetable oil
-½ teaspoon crushed red pepper flakes

In a large bowl, combine the first seven ingredients.
In an another bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened.
Pour into a greased 9-in square baking pan.
Sprinkle with pepper flakes.
Bake at 425*F for 14-16 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack for 5 minutes.
Cut into squares and serve warm.

BON APPETIT

Snail butter

Should any of this be left from stuffing the snails, freeze for a short period for use on steaks, fish or vegetables.

Cream until soft :
-¾ butter

Work into it :
-2 tablespoons minced shallots
-2 well-crushed cloves garlic
-1 tablespoon minced parsley
-Salt and freshly ground pepper

Use it on your charcoal steak

French dressing or sauce vinaigrette

This dressing is best made just before use and can become a part of the salad-making if you like. The classic proportions are 3 to 4 parts of oil to 1 part lemon juice, lime juice or vinegar, and salt and pepper to taste. Many other condiments may be added, including chili sauce, chutney, Roquefort cheese, spices and, of course, herbs and garlic.

The garlic clove should be removed after 24 hours if the dressing is to be stored refrigerated. Fresh herbs should be added only when the sauce is to be used at once, because they become strong and unpleasant if left in the oil for any length of time.

Combine in a small bowl :
-¼ teaspoon salt
-¼ teaspoon pepper
-1 tablespoon olive oil
-1 tablespoon red wine vinegar or lemon juice
-½ teaspoon dijon mustard

Beat these ingredients well with a wire whisk until they are smooth.
Add :
-2 tablespoon olive oil

Beat well again. Add :
-1 tablespoon red wine vinegar or lemon juice
-3 tablespoon olive oil

Peel and add :
-1 clove garlic

Place the dressing in a jar, cover it well.
Put it in a cold place ready for use.
Shake well before using.

BON APPÉTIT

Chocolate pie

Chocolate pie

(Make one 9-inch pie)

-1 cup sugar

-½ cup firmly packed light brown sugar

-¼ cup cocoa powder

-½ cup evaporated milk

-½ cup chopped toasted pecans

-½ cup shredded coconut

-2 eggs,beaten

-¼ cup melted butter

Blend all ingredients in a mixing bowl.

Pour into a 9-inch unbaked pie shell.

Bake 30-35 minutes ,until filling is set.

Let cool ,then chill several hours before cutting.

The dough

-2½ cups all-purpose flour

-1 tablespoon sugar

-1 teaspoon salt

-½ cup unsalted butter,chilled and cut into 1-inch pieces

-½ cup lard or vegetable shortening,chilled and cut into 1-inch pieces

-1 large eggs,beaten

-¼ cup very cold water

In a large bowl,stir together the flour,sugar and salt.

Add the butter and the lard.

Using your fingertips or a pastry blender,work the fat into the flour until the mixture forms pieces the size of peas(it is all right if there are a few larger or smaller pieces).

Combine the beaten egg and cold water.

While stirring lightly with a fork,add the egg and water to the flour mixture in a fast,steady stream.

Empty the dough onto a flat work surface,press and push the dough,with the heel of your hand, just until it holds together.

Shape the dough into a 6-inch disk,wrap the dough and refrigerate for at least 2 hours or overnight.

Bon Appétit

Brownie pudding

Brownie pudding

The pudding

-¼ cup all-purpose flour

-1/3 cup sugar

-2 tablesppons unsweetened Dutch process cocoa powder

-1 teaspoon baking powder

-¼ teaspoon salt

-¼ cup milk

-1 tablespoon unsalted butter,melted

-½ teaspoon pure vanilla extract

-¼ cup chopped walnuts

The sauce

-½ cup light brown sugar,firmly packed

-2 tablespoons unsweetened Dutch process cocoa powder

-¾ cup boiling water

Make the pudding

Butter a 1-quart casserole or baking dish.

In a medium bowl,stir together the flour,sugar,cocoa powder,baking powder,and salt.

Add the milk,melted butter,and vanilla.Stir to combine.

Stir in the nuts.

Scrape the batter into the prepared baking dish and smooth the top with a spatula.

Make the sauce

In a small bowl,combine the brown sugar and the cocoa powder.

Sprinkle the mixture over the batter.

Pour the boiling water over the top of the batter and bake 375*F the pudding for 35 minutes.

Let the pudding cool slightly before serving.

Bon Appétit