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