Creamy tarragon dressing

Makes 6 servings
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup milk
- 1 tablespoon tarragon vinegar
- ¼ teaspoon leaf tarragon, crumbled
- ¼ teaspoon coarse black pepper

Stir together all the ingredients in small bowl.

Creamy tarragon dressing is the ideal complement to the first of the spring asparagus.

BON APPETIT

Ginger dressing

Makes 4 servings
- 5 tablespoons vegetable oil
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon pepper

Combine all ingredients in screw-top jar and shake to blend.

You can prepare a combination of watercress, cucumber, red onion, orange and endive on a plate and drizzle 1 or 2 tablespoons of dressing.

You can make a main-dish by adding 3-4 ounces of cold, shelled and deveined medium-size to large shrimp.

BON APPETIT

Barbecue sauce

Doesn't take much time to make your own. Also delicious as a basting sauce or a dipping sauce. If used for the latter, be sure the sauce has not been used to marinate raw meat.

Makes about 3 cups
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 3 large cloves garlic, finely chopped
- 1 bottle (12 ounces) chili sauce
- 1½ cups catsup
- ¼ cup steak sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- ½ teaspoon tabasco sauce
- 2 tablespoons brown sugar
- 1 tablespoon dry mustard
- ½ teaspoon pepper

Heat oil in saucepan over medium heat.
Add onion and garlic, sauté for 2 minutes.
Stir in the remaining ingredients and simmer 15 minutes, stirring frequently.

Use as a marinade, marinated beef for 1 hour, or chicken for 30 minutes.

The sauce can be made up to 3 days ahead, and refrigerated, covered.

BON APPETIT

Baked cod with herbed crumb topping

Mild cod fillets benefit from the flavorful rosemary and mustard seasoning im this dish. Try the same topping with other thick fish fillets, such as tilefish or grouper.

Nutrient value per serving: 184 calories, 26 gr protein, 5 gr fat, 7 gr carbohydrate, 246 mg sodium, 61 mg cholesterol.

Makes 4 servings.
- 1 tablespoon Dijon-style mustard
- 1 tablespoon lemon juice
- 4 cod fillets (about 5 to 6 ounces each)
- 1 cup fresh dry bread crumbs
- 2 tablespoons chopped parsley
- 1 tablespoon finely cut chives or green onion tops
- 1½ teaspoons chopped fresh rosemary or ½ teaspoon dried
- 1 tablespoon olive oil

Lightly grease baking dish.

Stir together mustard and ¼ teaspoon lemon juice in a small bowl.
Spread the mustard mixture over tops of fish fillets.

Mix together crumbs, parsley, chives, oil and remaining lemon juice in a small bowl.
Press mixture firmly into mustard-covered tops of fillets.
Transfer to prepared baking dish.

Bake in hot oven 400F for about 17 minutes or until top is lightly browned and fish is cooked through.

BON APPETIT

Turkey sausage breakfast patties

Start the day with this leaner version of a breakfast favorite. Use also as a filling for stuffed vegetables.

Makes 12 patties (2 patties per serving)
- ½ cup old-fashioned oats
- 2 egg whites
- 2 tablespoons maple syrup
- ½ teaspoon tabasco sauce
- 1 teaspoon salt
- ¾ teaspoon rubbed sage
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1½ pounds ground turkey
- ½ Granny Smith apple, cored and shredded
- ½ cup finely chopped onion
- 3 tablespoon all-purpose flour
- Vegetable oil, for frying

Place oats in food processor and whirl until texture of coarse meal.

Stir together egg whites, maple syrup, tabasco, salt, sage, nutmeg and ginger in a large bowl.
Add turkey, apple, onion and oats.

Divide mixture into 12 equal portions and shape into patties.
Dredge lightly in flour.
Heat 1 teaspoon oil in large non-stick skillet.
Add patties; fry over medium-high heat for 6 minutes or until browned on both sides, turning over once.
Add more oil, as needed.

BON APPETIT

Spicy chicken legs with chick-peas

Chicken legs and thighs remain moist in this rich and flavorful stew. Serve with couscous, if you like. Other chicken parts and split Cornish hens would also work well in this recipe; just adjust the cooking time accordingly.

Makes 4 servings
- 1 tablespoon vegetable oil
- 2 teaspoons unsalted butter
- 1 teaspoon cumin
- ¼ teaspoon salt
- Pinch of cayenne pepper
- 4 whole chicken legs and thighs (about 2½ pounds), skinned and cut halfway through leg-thigh joint
- 1 large onion, cut into 1-inch chunks
- ¾ cup chicken broth
- ½ cup pitted green olives, halved
- ¾ cup drained and rinsed canned chick-peas
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley

Heat oil and butter in large skillet over moderate heat.
Rub cumin, salt and cayenne over chicken.
Add chicken to skillet; cook until browned, about 4 minutes per side.
Remove chicken.

Add onion to skillet; cook, stirring frequently, 4 minutes.
Return chicken to skillet along with broth and olives.
Bring to boiling, lower heat; cover and simmer 25 minutes or until chicken is cooked trhough.

Stir in chick-peas and lemon juice; cook 2 minutes, stir in parsley.
Serve.

BON APPETIT

Oyster Bienville

Serves 4

- 1 tablespoon oil
- 1 pound shredded crab
- 2 teaspoons minced fresh garlic
- 1 tablespoon Pernod
- ½ cup white wine
- 2 teaspoons all-purpose flour
- 1 cup fresh cream

In a skillet heat the oil and sauté the crab with the garlic over low heat for 1 minute.
Add the Pernod and the wine and reduce the liquid to about ¼ cup.
Add the flour, then the cream.
In a food processor blend the mixture until well mixed.

Shuck about 20 oysters and place on a flat pan.
Bake in a 375F oven for 4 minutes.
Spoon the crab mixture onto the oysters and broil until the top is golden brown.

BON APPETIT

How to roast peppers

To roast the peppers, preheat the oven to 500F, line a baking pan with foil, and place the whole peppers on the foil.

Bake for about 15 minutes, turning once, until the peppers are blistered.

Remove the peppers from the oven and place them in a brown paper bag, close the bag and allow to stand for 15 minutes.

Peel off the peppers skin, cut them in halves, and remove the seeds and stems.

Cut the peppers according to the recipes.

BON APPETIT

Tourtière

Tourtière is a traditional French Canadian meat pie served at the midnight meal following Christmas Eve mass. It is a great make-ahead dish for family or entertaining during the holiday season. Serve it hot, room temperature or cold with homemade ketchup.

Makes 8 servings
- 1 pound lean ground pork
- 1 pound lean ground beef
- 1 large onion, chopped
- 1 garlic clove, minced
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- 2 tablespoons chopped parsley
- 2 tablespoons chopped celery leaves
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1/3 cup fine crackers crumbs
- 1 recipe lemon pastry
- Milk, for brushing top

In a wide skillet, cook the ground meats, onion, garlic, spices, parsley, celery, salt and pepper, stirring, until the meat is cooked, about 20 minutes.
Taste and adjust the seasoning.
Add the cracker crumbs and cool slightly.

Divide the pastry into 2 parts.
Roll out one half to fit a 10-inch pie pan.
Spoon the meat mixture into the crust.
Roll out the remaining pastry and place over the filling, trim and seal the edges.
Brush the top of the pastry with milk.
Slash the top to make vents.

Cook in a oven 350F for about 45 minutes, until the crust is golden.
Cut into wedges, and serve hot, room temperature or cold.

BON APPETIT

Herbed leek and chèvre tart

Makes 6 servings

- ½ recipe lemon pastry
- ½ cup butter
- 6 medium leeks, white part and 2 inches of green, cleaned and sliced
- 2 tablespoons white wine vinegar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup heavy cream
- 7 ounces goat cheese (chèvre)
- 2 tablespoons minced fresh chives
- ½ cup fresh bread crumbs
- 2 tablespoons minced fresh chervil or parsley

Prebake the pastry shell in a 9-inch pie pan in a 425F oven for about 10 minutes.

In a large skillet, melt the butter , add the leeks and cook over medium heat for about 5 minutes by stirring it.
Add the vinegar, salt and pepper, reduce heat to low and cover; cook until the leeks are very soft and tender, about 35 minutes.
Increase the heat to high, add the cream and cook, stirring, until the cream is absorbed, about 1 minute.
Remove from heat and cool.

Crumble the cheese over the bottom of the cooled tart shell.
Top with the leek mixture, mounding it slightly in the center, sprinkle the mixture with the chives and bread crumbs.

Dot with 2 tablespoons of ¼-inch cubes butter.
Bake the tart in a oven 350F about 15 to 20 minutes, until golden brown and heated through.
Garnish with the chervil or parsley.

Serve warm or at room temperature.

BON APPETIT

Lemon pastry

This is one favorite pastries for pies. The combination of egg and lemon juice makes it tender and flaky.

Makes enough pastry for 1 double-crust pie.
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup chilled unsalted butter, in ½-inch slices
- 1 egg, lightly beaten
- 2 teaspoons fresh lemon juice
- 4 to 5 tablespoons ice water

Stir the flour and salt together. Cut the butter into the flour until the mixture resembles coarse crumbs.

With a fork, stir the egg, lemon juice and 2 tablespoons ice water.
Sprinkle the liquid over the flour mixture and mix just until the pastry holds together, adding more water if needed.
Knead the dough in the bowl for 2 or 3 strokes, just until the dough makes a smooth ball.

Cover and chill for 30 minutes or untilfirm, and use as directed in recipes.

BON APPETIT

Saffron seafood chowder

Serves 4 to 6
- 1 large onion, diced
- 4 stalks celery, diced
- 3 bay leaves
- 1 teaspoon thyme
- ¼ cup unsalted butter
- 1 pound Boston Bluefish fillets
- 12 jumbo shrimps
- 4 ounces salmon
- 8 ounces scallops
- 2 pinches saffron
- 2 quarts water
- Salt and pepper to taste

In a skillet sauté the onion, celery and spices in the butter until the vegetables are soft.
Add the seafood, saffron and water. Let simmer for 45 minutes and season to taste.

Add 2 to 3 cups of heavy cream after the chowder has simmered 45 minutes.
Don't boil it again.

BON APPETIT

Maple cheesecake

- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
*****
- 3x 8-ounce packages cream cheese
- 3 large eggs
- 1½ teaspoons vanilla
- ¼ teaspoon salt
- 1¼ cups pure maple syrup
*****
- 1 cup sour cream
- 2 tablespoons honey
- 1 teaspoon vanilla
*****
- 2 tablespoons maple syrup per serving


In a small bowl combine the crumbs and melted butter.
Lightly butter a 9-inch springform pan, dust the sides with crumbs, and press the remainder into the bottom of the pan. Chill.

In a large bowl beat the cream cheese well, adding the eggs one at the time and beating after each addition.
Add 1½ teaspoons of vanilla, salt, and maple syrup. Beat well.
Pour into the chilled crust. Bake in a 350F oven until firm, about 45 to 50 minutes.
Remove from the oven.

Combine the sour cream, honey and vanilla.
Pour over the top of the cheesecake.
Increase the oven temperature to 400F and bake 5 more minutes. Cool overnight.
Pour 2 tablespoons of syrup over each serving.

Serves 12

BON APPETIT