What's Cooking at the Library:

Serves 6-8 guests

Ingredients:
1 (5 oz) pkg of MIxed Greens
10-12 oz of Bleu Cheese (crumbled or whole) - Danish works great or something domestic, the more expensive end up being too creamy and too hard to work with.
4 oz Dried Cherries
4 oz Cinnamon pecans
12 oz Pineapple & Mango Vinaigrette

Method:
If the greens are not pre-washed then wash and spin dry.

Mix all of the ingredients together in a large bowl and then if make sure that whether plating the salads individually or family style that you show some off some of the cheese, nuts and cherries on the top of the salad.

Serve immediately to retain freshness. Amounts are approximate and you can always add more if you like of hold back according to your taste.

Pineapple and Mango Vinaigrette
Yields about 2 cups

Ingredients:
1/2 cup of Raspberry Vinegar
6 oz of Pineapple Juice
6 oz of Mango Juice or nectar (usually found in a can or box in the Latine foods aisle)
2 1/2 tbsp of Honey
2 1/2 tbsp of Hazelnut Oil
1/2 tsp. Kosher Salt
1/2 tsp. Black Pepper

Method:
Whisk all ingredients together in a bowl.

Be sure that honey is well incorporated and not sticking to the bottom of the mixing bowl.

Use to dress Simple Salad. Taste should be sweet yet tangy.

Yields 4/8 oz portions

Ingredients:
4 filet mignon, 8 ounces each
Smokey rub
Cool Gorgonzola Sauce

Method:
Heat your grill to high or heavy duty pan on stove top.

Place the steaks on the grill and cook until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over and grill for 2 to 3 minutes longer for medium-rare.

Remove the steaks from the grill or stove top and let rest for 5 minutes. Do not slice right off the heat or all of the juices will run out of the meat and you will have a dry piece of meat.

Smokey Rub
Yields 5 cups of rub

Ingredients:
1 cup smoked paprika
1 cup kosher salt
1 1/2 cups sugar
1 1/2 cups brown sugar
2/3 cup cumin
2 tbsp Ancho Chile poweder, you can use regular Chile powder if you can't find Ancho
1/2 cup black pepper
2 tbsp ground oregano

Method:
Mix all ingredients together in a bowl and break up clumps of sugar or spices by hand and use to rub onto the pieces of meat before searing and braising. Then store in cool, dry place for using on your other favorite meats or fish.

Cool Gorgonzola Sauce
Yields about 3 cups

Ingredients:
1 lb Gorgonzola or your other domestic Bleu
1/2 cup of buttermilk
1/2 cup of heavy cream
2 tbsp. black pepper
1/4 cup of sugar

1 tbsp. of Chipotle Tabasco or regular
1 tbsp. of fresh lemon juice

Method:
Place all ingredients into food processeor and blend until smooth and creamy or keep it as chunky as you like. Taste for proper seasining which should be creamy but sweet. Adjust as needed.

This sauce can also be used with your favorite salad, wings, veggies or just by the spoonful!

Yields about 4 servings.

Ingredients:
16-20 oz of Hanger Steak, cleaned and cut into small bite size pieces
kosher salt and black pepper
Carrot Mashers (click to view)
Asian Ginger Sauce (click to view)
4 Martini glasses
Olive oil for cooking tenderloin

Method:
Heat skillet to high and place a little bit of oil. Take the bits of steak and season them on all sides with kosher salt and black pepper.

Place bits in heated pan and they will cook quickly to medium rare in about 3-5 minutes. You can let them rest in the pan to cook further based on how you like your meat prepared.

Set up your martini glasses with about 6-8 oz of Carrot Mashers in the bottom of the glass. Carefully top off with your hanger steak and then drizzle with warm or room temperature Asian Ginger Sauce and service immediately.

Carrot Mashers
Yields about 8/6 ounce portions

Ingredients:
1 1/2 lbs Russet or Yukon Gold potatoes, peeled and cut into 2 inch cubes
1 1/2 lbs carrots, peeled and cut into 1/2 inch rounds
Kosher salt for cooking water
Kosher salt and White pepper to taste

Method:
Wash, peel and cut potatoes and carrots. The two are cooked separately because they cook finish at different times. The salted water is key to the cooking process because it breaks down the starch so that it takes less salt to season at the end.

In a large pot add 1 gallon cold water and 1/4 cup kosher salt. Add potatoes and bring to a boil. Lower the heat to maintain a simmer and cook until fork tender, about 15 to 20 minutes. Then remove from heat and drain all liquid, set aside.

In a separate pot, add 1 gallon cold water, 1/4 kosher salt and carrots. Bring to boil. Lower the heat to maintain a simmer and cook until fork tender, about 20 to 25 minutes. Then remove from heat and drain all liquid. Set aside.

In a pot, heat heavy cream and sweet butter, heat until incorporated and then add to the cooked carrots and potatoes. Place all ingredients in a mixer with whisk attachment. Mix at medium speed until smooth or you can use a heavy duty whisk and hand mash them with the cream and butter. Check for seasoning and then add kosher salt and white pepper to taste. You may need little to nosalt and be careful using the white pepper as a little bit goes a long way. If you have no white pepper, feel free to use ground black pepper.

Asian Ginger Sauce
Yields about 1 cup

Ingredients:
1 cup soy sauce
1 cup sugar
1/2 cup sherry wine
1 tbsp. Ginger powder or fresh ginger if around
1 tsp. black pepper

Method:
Place all ingredients in deep sauce pan and heat until boiling. Cook at high heat for 5 minutes or more and watch so that pot does not boil over. Liquid will be extremely hot due to sugar content. Test for flavor with a spoon (not finger!) and sauce will thicken as it cools.

Yields about 4 dozen

Ingredients:
1 lb unsalted butter, room temperature
1 1/4 cups granulated sugar
1 1/4 tsp vanilla extract
4 1/4 cups all purpose flour, sifted
2 tsp kosher salt

Method:
In stand mixer, add butter and sugar and blend using your paddle attachment or with electric beaters until mixture is light yellow in color. Add vanilla and sift in the flour and salt. Continue blending until everything is incorporated/blended in. Remove the dough and then use a little bit of flour and work it into a roll (like a Pilsbury cookie dough size). Then wrap in plastic and chill for about 30-45 minutes so that the butter sets, otherwise if you bake right away the cookies will flatten out.

Pre-heat oven to 350 degrees. Remove from fridge and slice into 1/2 inch circles and place onto ungreased baking sheet and bake for about 20 minutes or until slightly browned. Remove from oven and cool, cookies will harden a bit more as they cool.

You can also sprinkle with a blend of sugar and cinnamon before you bake of let them cool and frost them with your favorite frosting. These cookies are great served with the panna cotta or creme brulee, it's always nice to have a crunch with a creamy dessert.

Nutty Rice Pilaf

½ tablespoon olive oil

¼ cup almonds, left whole

1 clove garlic, minced

2 green onions, chopped

Fine zest of ½ lemon

1 teaspoon chopped fresh cilantro leaves

1 cup long-grain brown rice

2 ¼ cups water

Sea salt to taste

Black pepper to taste

1. In a medium saucepan, heat the oil over medium heat. Add the nuts and garlic and saute for about 1 minute. Add the onion, lemon zest, and cilantro. Stir to combine. Add the rice, stir well, and cook for about 1 minute. Add the water, stir, and bring to a boil.

2. Cover and reduce heat. Let simmer until the rice is cooked, about 40 minutes. When the rice is done, season with salt and pepper to taste. Serve in ½ cup portions.

Serves 4. Serving size: ½ cup. Calories per serving: Original recipe: 333. SYS recipe: 189. Nutritional Breakdown: Fat 3g; Carbohydrates 36g; Protein 4g; Sodium 3mg.

Wild About Berries Cheesecake

8 crushed ginger snaps

2 (8 ounce) packages nonfat cream cheese, softened

½ cup granulated sugar

2 tablespoons plain flour

1 teaspoon vanilla extract

Fine zest of ½ lemon

2 eggs

¼ cup nonfat milk

½ cup nonfat sour cream

1 cup fresh wild berries such as raspberries, blackberries, and blueberries, lightly crushed

1. Preheat over to 350 degrees F. Make the crust by sprinkling crushed ginger snaps into the bottom of an 8-inch springform pan. Set aside.

2. For the filling, combine the cream cheese, sugar, flour, vanilla, and lemon zest. Mix together well using a wooden spoon or electric mixer on medium speed. Once combined, mix in the eggs. Combine well. Add the milk and mix well. Pour into the prepared pan.

3. Bake for 40 to 50 minutes or until the center is nearly set when shaken.

4. Cool in the pan on a wire rack for about 15 minutes. Use a thin knife to loosen the cake from the sides of the pan. Remove the pan sides and let cool for 1 hour.

5. In a small mixing bowl, combine the sour cream and berries. Spread over the cheesecake. Loosely cover and chill for about 4 hours, or overnight.

Serves 10. Serving size: 1/10 of cake. Calories per serving: Original recipe: 490. SYS recipe: 105. Nutritional Breakdown:  Fat 2g; Carbohydrates 12g; Protein 9g; Sodium 315mg.

Ingredients

1 cup unbleached all-purpose flour

1/2 teaspoon salt

Pinch of freshly ground pepper

3 tablespoons of fresh chopped herbs such as thyme, sage, chive, rosemary or dried Herbs de Provence

4 tablespoons chilled butter, cut into small pieces

1/4 cup non-fat plain yogurt

1 tablespoon ice water

Procedure

In a stand mixer such as a Kitchen Aid fitted with the paddle attachment, add the flour, salt, pepper and the cold butter. Mix until the texture of cornmeal. Add the yogurt, ice water and herbs. Dough can be chilled overnight, or a least one hour. Preheat oven to 350@. Roll dough into a thin sheet. Cut into small square crackers using a paring knife or cut into shapes using a cookie cutter of your choice. Place on a cookie sheet lined with parchment at least 2 inches apart. Pierce each cracker once or twice with the tines from a fork. Sprinkle with coarse salt and bake 12-15 minutes or until golden brown and crispy. These crackers freeze very well raw. They will need about 30 minutes to defrost if frozen.

Yield: Makes about 1 1/4 cups

1 cup mayonnaise or 1/2 cup crème fraiche (available at Whole Foods or Bristol Farms)

1 chopped scallion

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1 tablespoon tarragon vinegar

1 teaspoon chopped fresh tarragon

Salt and Pepper to taste

Procedure

Puree all ingredients in a food processor until smooth. Adjust seasoning.

Yield: 10 servings

Ingredients

2 medium yellow onions, finely chopped (about 2 cups)
2 tablespoons unsalted butter
2 large garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/4 cup red curry paste
2 15 ounce cans solid Libby Pumpkin puree
2 cups cubed fresh acorn squash or pumpkin, skinned
3 cups organic low salt chicken stock
1 14 ounce can unsweetened coconut milk
Garnish with cilantro leaves if desired
Salt to taste

Procedure

Cook onions in butter in a 6 quart heavy stock pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in pumpkin, chicken stock, coconut milk and cubed pumpkin and simmer, uncovered, stirring occasionally, about 30 minutes. Puree soup in batches in a blender until smooth (use caution when blending hot liquids). Salt to taste and add cooked chicken or shrimp if desired. Can be held in a crockpot. Also stunning served in a large hollowed out Cinderella pumpkin. Garnish with cilantro

Yield: 6 servings

8 ounces orzo (rice-shaped pasta)
1 teaspoon salt
1 teaspoon extra-virgin olive oil
2 medium yellow crookneck squash, trimmed, diced
2 medium zucchini squash, trimmed, diced
1/2 large red onion, finely diced
1 red bell pepper, cored, seeded, diced
1 cup grape tomatoes or cherry, halved lengthwise
Minced zest of 1 lemon (colored portion of peel)
2 tablespoons freshly-squeezed lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoons salt
Freshly ground black pepper to taste
1 tablespoon chopped Italian parsley
4 cups washed baby spinach or mixed baby greens
1 ounce salami, cut into 1/8-inch dice, see meatless tip
1/2 cup crumbled feta
1/2 cup drained olives, such as kalamata or Niçoise
Optional garnish: microgreens

1. Bring large pot of water to boil on high heat. Add 1 teaspoon salt and orzo; cook until al dente. Drain, refresh with cold water. Drain and toss with 1 teaspoon extra-virgin olive oil. Set aside.

2. Place squash, red onion, bell pepper and tomatoes in large bowl. Gently toss. In small bowl or 4-cup measuring cup with handle, combine zest, juice, 3 tablespoons olive oil, 2 teaspoons salt, pepper and parsley. Stir to thoroughly combine. Pour on vegetables and toss. Add orzo and toss. Taste and adjust seasoning.

3. Divide spinach between 6 small plates. Top with vegetable-orzo mixture. Sprinkle each serving with diced salami and crumble feta on top. Place a small pile of olives off to the side of each salad. If desired, scatter some microgreens (tiny immature greens) on top of salad.

Meatless tip: Omit salami. If desired, use 1 cup of olives instead of 1/2 cup.

Yield: 8 tall glasses

1 1/2 cups sugar
1 1/2 cups water
2 1/2 cups freshly squeezed lemon juice
1 cup pomegranate juice
Ice
8 thin lemon slices
4 cups organic sparkling water
Optional garnish: 8 small sprigs of fresh mint

1. Prepare simple syrup: In medium saucepan, place 1 1/2 cups water and sugar. Dissolve mixture over medium heat. Set aside to cool.
2. In large pitcher, combine cooled syrup, lemon juice and pomegranate juice; stir to combine. Add sparkling water and stir. Fill 8 tall glasses with ice. Pour lemonade mixture into glasses. Garnish with mint sprigs and lemon slices. Serve immediately.

Servings: 20

11/2 sticks butter, room temp.
1/3 teaspoon oil
2 cups sugar
2 eggs, room temp.
1 cup buttermilk, room temp.
1/3 tablespoon vanilla
2 5/8 cups of cake flour
21/4 teaspoons baking powder
1/2 teaspoon salt

Cream butter, oil, sugar to light and fluffy.
Add eggs one at a time, beating well after each.
Alternate sifted dry ings. with buttermilk and vanilla, starting with dry ingredients and
ending with dry ingredients.
Bake at 350 degrees for approx. 30min.
To make orange or lemon add zest of orange or lemon and a half capful of oil if
needed.

Per Serving (excluding unknown Items): 203 Calories; 89 Fat (33.5% calories from fat): 29 Protein; 329
Carbohydrate; trace Dietary Fiber; 3amg Cholesterol; 197mg Sodium. Exchanges: 1 Grain(Slarch); 0 lean Meat; 0 Non-Fal Milk; 1 112 Fat; 1 112 Other Carbohydrates.

Servings: 12

1 cup unsalted butter
2 cups powdered sugar
1 cup cream
1 teaspoon vanilla

Beat sugar and butter in mixer until light and fluffy. approx 5 minutes
Add in cream and vanilla slowly in small amounts till smooth and satiny

Per serving (excluding unknown items): 263 Calories; 209 Fat (68.2% calories from fat); 19 Protein; 21g
Carbohydrate; 09 Dietary Fiber; 59mg Cholesterol: 1Omg Sodium. Exchanges: 4 Fat; 1 1/2 Other Carbohydrates.

Servings: 30

12 ounces butter, room temperature
1/2 cup oil
1/2 cup brown sugar packed
2 cups sugar
3 eggs
1/4 cup red food coloring
1 1/2 teaspoons vanilla
1 tablespoon cocoa
1 1/2 cups buttermilk
15 ounces cake flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons white vinegar

Cream butter and sugar and oil
Add eggs one at a time
sift flour, salt and baking soda together, set aside
place buttermilk, food coloring, vinegar, cocoa powder and vanilla in large
measuring cup
keep mixer running, and add flour mixture. alternating with wet ings. about 3
additions of each
bake at 325 for approx. 30 min or until toothpick test works

Per Serving (excluding unknown items): 229 Calories; 149 Fat (52.6% calories from fall; 29 Protein; 259
Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 282mg Sodium. Exchanges: 1 Grain{Starch); 0 Lean Meal; 0 Non-Fat Milk; 2 112 Fat; 1 Other Carbohydrates.

Servings: 60

3 cups cream
2 cups powdered sugar
1 teaspoon vanilla
2 cups marscapone cheese

Beat cream, sugar & vanilla to soft foam
Add marscapone and beat till stiff and fluffy

Per Serving (excluding unknown items): 80 Calories; 79 Fat (73.4% calories from fat); 19 Protein; 5g
Carbohydrate; Og Dietary Fiber; 21mg Cholesterol; 9mg Sodium. Exchanges: 0 Lean Meat; 11/2 Fat; 1/2 Other Carbohydrates.

Zonin’s Prosecco Brut

Sonoma Vineyards, Sauvignon Blanc  (2007)

Ingredients:

Instructions:

1. In a stainless steel bowl, combine the first six ingredients and mash with a wooden spoon or potato masher.

2. Transfer the mash to a serving bowl, drizzle with olive oil, sprinkle with chives and a liberal sprinkling of black salt.

Ingredients:

Instructions:

1. In a stainless steel bowl, combine the first six ingredients and stir with a wire whip to dissolve the salt.

2. Add the extra virgin olive oil in a stream, whisking all the while. Transfer to a lidded container and shake well prior to dispensing.

Notes on cooking beets:

Trim tops from beets and rinse them. Arrange the beet roots loosely in a shallow casserole that can be lidded or covered with foil.  Drizzle with a small amount of olive oil, season with sea salt and add several sprigs of thyme, bay leaf, a few peppercorns, a single stem of cloves and a quarter inch of water.  Cover the pan and roast in a 350° oven for 1 ½ to 2 hours, “jiggling” the pan gently once or twice (total time will vary on the size of the beets) until the beets are done and a paring knife will pierce the beet without resistance.  Allow the beets to stand until just cool enough to handle and slip the skins off with a kitchen (or paper) towel.  While still warm, slice and gently season before placing them in the refrigerator.

Ingredients:

Instructions:

1. In a heavy-bottomed sauce pot, combine all of the ingredients and whisk to combine.

2. Place over low to medium heat and slowly bring to a boil without stirring, then reduce heat and simmer for 2 minutes.
3. Pur the contents of the pot into a cheesecloth-lined strainer and allow to drain for 15-20 minutes.
4. Store in a non-reactive container.