Farfalle With Salmon In A Very Light Cream Sauce

              Farfalle With Salmon In A Very Light Cream Sauce

Meet the cutest, quickest little pasta dish with salmon, tomatoes, and a touch of cream, tastes great with only a few ingredients in the house! (I used water as my liquid for deglazing and adding a little bit of liquid to form a sauce.) Prep your ingredients and get ready to enjoy an amazing dish! Serves 2 people.

Ingredients:

For 2 people: 

4-6 oz. dried farfalle or penne pasta

2 Tbsp olive oil

Kosher salt 

1/2 red onion, finely diced

1 cup cherry tomatoes, halved

1/4 cup of water (to use sparingly) 

6 oz. diced salmon

a squeeze of lemon juice

1/4 cup cream

1/4 cup torn basil

Directions: 

Cook the pasta in salted water. 

While pasta is cooking,  saute the onion over medium heat in the olive oil with a pinch of salt until soft. 

Add tomatoes and a splash of water. Smush ‘em up a bit. 

Add the salmon and a pinch of salt and a little more olive oil, stir: 

Add a little more water when or if the bottom of the pan has browned too much. Scrape up brown part. Cook until salmon has cooked through-about 2-3 minutes. Add a squeeze of lemon. 

Reduce to low. Stir in cream and basil. Add the drained pasta. Add a splash of pasta water. Taste, Add salt!    Two Servings!

Rahmschnitzel ~ German Cream Sauce

Rahmschnitzel ~ German Cream Sauce

Rahmschnitzel is a German Word and translated it means Cream Sauce. As in the kitchen of cooks, each tweaks the sauce to their own preference or taste. Sauces set apart European dishes apart from American preparations.
Ingredients:
Meat
1 to 2 pounds lean pork, veal, or poultry breasts (see notes for options)
salt
1 cup flour, for dredging
1/4 cup lard, butter, or oil, divided
Sauce
1/2 cup minced shallot or onion
1 cup chopped fresh mushrooms (optional)
1/4 cup white wine
1/2 cup chicken, vegetable, or pork stock
1/2 teaspoon white pepper
1 tablespoon capers (optional)
1 teaspoon Dijon mustard
1/2 cup heavy cream, or half and half
1/4 cup sour cream
1/4 cup minced chives or parsley

Directions:
Slice the pork or veal into cutlets about 1/4 to 1/2 inch thick. Keep poultry breasts whole. Put one in the freezer bag and pound it very thin, about 1/8 inch thick. You will need to use moderate force here to not pulverize the meat, tearing it. Periodically flip the meat to pound both sides, and use your palm to determine if the cutlet is evenly thin. Set aside and do this for the remaining cutlets.

You can trim off stray edges and bits on the cutlets, or just leave them as is. Salt both sides and prep your other ingredients.

Dredge your cutlets in flour, pressing it in well. Heat 3 tablespoons of lard or butter in a pan over medium-high heat, then fry the cutlets in batches, making sure they don't touch each other. If you have a bacon press, use it to press the cutlets down so they don't curl. Brown on both sides and set the meat on a plate as they're ready.

When the meat has all been cooked, wipe out the pan and add the remaining lard or butter. You might need an extra tablespoon. Cook the onion or shallot over medium-low heat. You want it soft and translucent, but not browned. This usually takes about 6 to 8 minutes. If you are using mushrooms, they go in here.

Add the white wine and use a wooden spoon to scrape up any browned bits. Turn the heat to high. Let the wine almost completely boil away, then add the mustard and stock. Mix well and add the white pepper.

Let this boil down by half. If you are using capers, they go in here.
Turn off the heat, and stir in the heavy cream. Then whisk in the sour cream, and taste the sauce for salt and temperature. If it cooled down too much, warm it gently. Don't let it even simmer again or it can break.

Coat the cutlets in the sauce, then serve with more sauce, topped with the chives or chopped parsley.

Mediterranean Strata

Mediterranean Strata

• By Heather Hardcastle
• | Photography by Stacy Ventura
• | December 1, 2015

Mediterranean Strata

Strata is the perfect dish for sharing. It’s comforting, endlessly adaptable and festive all in one! Use whatever cheese and vegetables you have on hand or add a handful of diced rotisserie chicken or smoked ham. This dish is equally at home on a brunch buffet or for a casual dinner with friends. Make sure your bread is a day old so it holds together better once soaked in the custard. I use the gluten-free country white sandwich bread that we make at Flour Craft Bakery, but any crusty white bread will work just fine. Enjoy!
Ingredients:
1 large loaf of day-old gluten free white bread, cut into 1-inch cubes
12 eggs
2 cups cream
2 cups whole milk
1 tablespoon salt
2 teaspoons black pepper
1 tablespoon fresh oregano, chopped
1 cup sundried tomatoes in oil, drained and chopped
¼ cup kalamata olives, pitted and sliced
1 cup marinated artichoke hearts, drained and chopped
1 cup Comte or young Manchego cheese, grated
Directions:
Preheat the oven to 350°.                                                                  

Whisk together eggs, milk, cream, salt, pepper and oregano until well combined. 

Add cubed bread, cover and let soak at least 30 minutes, or until it has soaked up about ½ of the liquid.
While bread is soaking, prepare your vegetables and grate the cheese. Set aside.

After the bread has soaked, stir in the prepared vegetables and ¾ of the cheese. Pour entire mixture into an oiled 9- by 13-inch casserole dish. Top with remaining cheese. Cover with parchment paper and then cover tightly with foil.

Bake covered for 25 minutes. Remove cover, rotate casserole and bake another 15–20 minutes until the custard in the middle has set and the top is golden brown. Allow to stand at least 10 minutes before serving. Serve warm or at room temperature. Serves 12

 

Chicken Fricassee or German Huhnerfrikassee

Chicken Fricassee

Creamy, comforting, and filled with tender chicken and vegetables—this German fricassee is a cozy classic.  A recipe from Germany!

Ingredients
2 cups cooked chicken, shredded
1 cup chicken broth
1 tablespoon butter
1 tablespoon flour
½ cup cream
½ cup peas
½ cup diced carrots
Salt, pepper,  

Lemon juice

Directions:
Melt butter in a saucepan, mix in flour to make a roux.

Gradually whisk in broth, then the cream.

Add vegetables and simmer 10 minutes.

Stir in chicken and heat through.

Season with salt & pepper and a splash of lemon juice.

1. 
   

Homesteaders Apple Pie

 Homesteaders Apple Pie

This is the original Homesteader Apple Pie recipe.  The Big Sur River Inn on Highway CA 1 and 25 miles south of Carmel was built in 1935.  This is the apple pie recipe served at that time and still is in operation.  Reservation can be made online.

Ingredients:

 For the filling
¼ cup sugar
½ teaspoon cinnamon
½ teaspoon kosher salt
2 teaspoons nutmeg
¼ cup butter
2 ounces lemon juice
2 pounds apples, peeled and quartered
2 tablespoons all-purpose flour
¼ cup cream

For the trusty pie crust
1 cup all-purpose flour
1 teaspoon baking powder
1 pinch of kosher salt
¼ cup softened butter
1 tablespoon oil of your choice*
1 splash of apple cider vinegar 

For the crumb topping
1½ cups quick oats
¼ cup brown sugar
¼ cup white sugar
1 tablespoon softened butter
1/3 cup all-purpose flour
1 pinch of kosher salt

Directions

Mix pie crust ingredients together until dough forms a ball. Roll it out in a circle and ease into 11-inch pie plate.
Preheat oven to 300º F. Mix together filling ingredients in a bowl and mix topping ingredients together in a separate bowl.
Mound apple mixture into the pie crust, filling 2–3 inches above the pie pan. Add crumb topping. Bake for 1 hour. Makes 1 pie.

Notes 
River Inn makes at least 5 pies at a time and adds 1 whole egg to the dough for the crust. For making 1 pie, replace egg with 1 tablespoon oil of your choice

Dumplings In Hunter's Sauce ~ Knodel mit JagersoBe

Knödel mit Jägersoße (Dumplings in a hunter's sauce)

It's still potato season and I still have a lot to work through! Germans have a lot of varieties of dumplings that go by many names depending on the region. These are made with mashed potatoes and a mushroom cream sauce. Simple but filling.

Ingredients:

Dumplings:

2 1/2 pounds starchy potatoes (Russet or white potatoes)

4 slices of stale crusty bread

2 tablespoons butter (more in needed)

1 tablespoon starch

2 eggs

1 teaspoon salt and pepper.

JagersoBe:

2 pounds mushrooms

1 shallot

2 cloves garlic

Salt and Pepper to taste

Thyme, 

Balsamic Vinegar to taste

Tablespoon tomato paste

1 to 2 Tablespoons flour 

Stock or water

Cream

Directions:

Boil 2.5 lbs of starchy potatoes until fork tender. Peel the skins off and put through a potato ricer (or mash until smooth) and cool completely. 

Cut 4 slices crusty, stale bread into cubes and fry in a little butter to make croutons. 

Mix into the potatoes 1 Tablespoon corn/potato starch, 2 eggs, 1 tsp salt and pepper. 

Form into a small tennis ball, add a crouton into the middle, boil 15-20 minutes. 

Remove and serve with Jägersoße.

Jägersoße.

Dice 2lbs mushrooms, 1 shallot, and 2 cloves of garlic. Cook in butter for 10 minutes. 

Add salt, pepper, thyme, and balsamic vinegar to taste. May add tbsp of tomato paste as well. 

Add 1-2 tbsp flour and cook for a few minutes. 

Add stock or water and cook until sauce forms. May add a bit of cream as well.

Reformationsbrotchen Recipe - Luther Rose Reformation Rolls

 

Reformationsbrötchen Recipe- 

Luther Rose Reformation Rolls

These 5 petaled rolls with jam in the center are said to represent the Luther Rose, are traditionally served October 31, Reformation Day. Made from an enriched dough, studded with raisins/cranberries, nuts, and lemon peel, these tasty rolls are a nice addition to breakfast or an afternoon coffee break.  Martin Luther, a german monk was defrocked because of his acts of reformation.

Ingredients:

starter

3 1/4 cup Flour 500 gram
2/3 cup lukewarm CREAM 150 ml
1 ¼ Tablespoon Dry Yeast 40 grams Fresh Yeast
¼ cup + 1 Tablespoon Sugar 50 gram
fruit
3/4 cup Cranberries or Raisins 100 gram
enough Orange Juice/ warm water to cover raisins/cranberries
1/4 cup Almonds- chopped (try sweetened almonds if you have them) 50 gram
2 tablespoons Candied Lemon - chopped
dough
1-2 teaspoons Lemon Zest I'm usually generous with this.
5 tablespoons Unsalted Butter- softened 50 gram
1/4 teaspoon Salt
1 Egg
2/3 cup Cream 150 ml (yes, you add cream twice.)
additionally
8 Teaspoons Cherry or Berry Jam
1- 1½ cup Powdered Sugar
few teaspoons lemon juice

Directions
Fruit

Put the raisins/cranberries into a small bowl. Pour warm water or Orange juice over them... just enough to cover... and set aside.
Note, if your candied peel is "hard", let it soak too. No need to soak the nuts.

Starter

Put all of the flour in a mixing bowl. Make a depression in the center.
Combine warm cream with yeast and sugar. Stir to dissolve sugar. Pour the liquid into the depression in the flour. Cover lightly with some of the flour from the edge of the bowl. Cover and set aside in a warm place for 30 minutes.

Dough

The flour/yeast mixture should be look a bit bubbly by now. Set the bowl into the mixer stand, and turn it on low.
With the mixer on, add the lemon zest, salt, and the egg. Add butter one tablespoon at a time. Then add the rest of the cream. Mix on low until a dough comes together.

Now the fun part.... kneading.
The dough should be kneaded for 10 minutes. I find this works well in my machine with a dough hook, but it can be done by hand.
Butter a bowl, drop the kneaded dough into it, cover with a cloth, then set into a warm place to rise for 45 minutes. (At least). You want it to double.

While this is happening, drain the fruit.
Once the dough had doubled, pull it out of the bowl, and set onto a lightly floured surface. Press it a little flat, and sprinkle the fruit and nuts on the dough. Carefully fold and refold the dough to distribute the fruit/nuts. Don't overwork it!

Divide the dough into 8 pieces. Roll each piece into a ball. Flatten it a bit with your hand.

Make 5 cuts fairly equidistant around the edge, without cutting to the center. These are your petals. (Go ahead and cut 4 if you like) 

Place cut rolls on a parchment covered baking sheet. (You probably will need 2). Then set aside to rise for 40 minutes. (I find the oven to be a good place for this. I have a "proof" setting, but alternatively turn it on for 30 seconds to warm things up, then shut it off to let the rolls have a warm place to rise)

When the rolls have risen. Press an indentation into the center of each roll. Use your finger or the handle of a wooden spoon. (don't press all the way through, but do press deep.)

Use a spoon to add one teaspoon of jam to the indentation.
Make sure the oven is at 350°F 

Bake the rolls for 20 minutes.

Because I have 2 pans, I rotated top to bottom half way through baking. You can also bake one at a time.

Remove the rolls from the oven when browned, and set on a cooling rack to cool for a few minutes.

Combine the powdered sugar and lemon juice. You want a thin glaze that will just leave a shine on the roll. While the rolls are still warm, brush the glaze on. Then let cool completely.

Alternatively, sprinkle the rolls with powdered sugar.

Salted Caramel Pudding

 

Salted Caramel Pudding

Ingredients:

¼ cup (60 mL) cornstarch
7 tbsp (105 mL) water
4 egg yolks
1 cup (250 mL) 10% cream
2 tbsp (30 mL) maple syrup
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) salt
3 cups (750 mL) 35% whipping cream
4 tbsp (60 mL) dark rum
1 tbsp (15 mL) butter
Maldon or pink Himalayan salt, to finish

Directions
Mix cornstarch with 3 tbsp (45 mL) water, and reserve. Whisk together egg yolks and 10% cream, and reserve.

Combine maple syrup, brown sugar, salt and remaining 4 tbsp (60 mL) water in a heavy pot over high heat. Stir until sugar has dissolved. Let mixture boil, swirling the pan occasionally, until it reaches 270°F (132°C) on a sugar thermometer, about 3 minutes. Mixture will be very thick.

Remove from heat and whisk in ½ cup (125 mL) whipping cream until smooth. Return to a medium heat and gradually whisk in remaining whipping cream. There may be some lumps. Bring to a simmer, stirring constantly. Add cornstarch mixture and rum and continue whisking until mixture thickens, about 1 minute. Reduce heat to low. Mix ¼ cup (60 mL) hot mixture into egg yolks and add egg yolk to pot.

Cook the custard, whisking constantly, until yolks thicken the mixture a little more, 3 to 4 minutes. Remove from heat and whisk in butter.Strain the pudding and pour into 6 serving dishes. Top each with a sprinkle of finishing salt. Serve with a biscotti cookie if desired.   Serves 6

Nectarine, Frangipane, With Cardamom Tart

Nectarine, Frangipane With Cardamon Tart

Almonds are a great pairing with all kinds of summer stone fruit, whether it is nectarines, cherries, peaches or plums.  Cardamom adds a wonderful fragrant note taking things in a subtly different direction.

Ingredients;

1/2 cup sugar

1/4 cup butter

pinch of salt

1 egg beaten

1/2 cup ground almonds

1 tablespoon flour

15 cardamom pods, seeds coarsely ground

3 ripe nectarines 

1/2 lemon, juice

11 ounces or 12 ounces all butter puff pastry sheet

Cream, creme fraiche or vanilla ice cream, to serve.

Directions:

Preheat oven to 400*F.  Put your baking sheet in the oven to warm up.

Mix the sugar, butter, and a pinch of salt until pale and fluffy.  Gradually beat in half of the egg until well combined, then mix in the ground almonds, flour, and half of the cardamom, set aside.

Cut the nectarines in half and remove the stone.  Cut each half into another half .  With each quarter now cut into four or six slices.  Place slices in a bowl and toss with lemon juice and 1 1/2 tablespoons sugar.

set aside, (reserving 1 teaspoon sugar)

Cut a circle of about 9 inches of puff pastry.  Lift the pastry onto a square of parchment paper cut to fit your baking sheet.  (chill or freeze the trimmings for another time.

Spread the almond mixture evenly over the center of the pastry, leaving a border of about 3/4 inch.  Arrange the nectarine slices on top in concentric circles.  Fold the edges of the pastry around the edge of the fruit pushing it in around the contours.

Brush the pastry with the  remaining egg and sprinkle both the pastry and the fruit with the remaining 1/8+ tsp sugar.  Scatter the fruit with the remaining cardamom. 

Lift the tart on its square of parchment paper onto the baking sheet.  Bake for 35 or 40 minutes until the frangipani is just set and the pastry is golden brown.  Leave to cool before slicing to serve.

Serve with cream, creme fraiche or vanilla ice cream. Serves 6 or 8.

 

Bacon And Cheddar Soup With Crushed Pretzels

Bacon And Cheddar Soup

With Crushed Pretzels

This soup will quickly become a Sunday lunch favourite. A crisp green salad with apples and walnuts is a great accompaniment.

Ingredients:

2 tbsp (30 mL) unsalted butter
5 strips bacon
1 1/2 cups (375 mL) onion, finely diced
2 tbsp (30 mL) garlic, coarsely chopped
2 tbsp (30 mL) all-purpose flour
4 cups (1 L) warm chicken or vegetable stock
2 tsp (10 mL) Dijon-style mustard
2 cups (500 mL) yellow-skinned potato,
peeled and finely diced
2 cups (500 mL) grated aged cheddar, divided
1 cup (250 mL) 35% cream
Salt and white pepper (optional)
1/4 cup (60 mL) coarsely chopped pretzels
1 tbsp (15 mL) fresh chives, finely chopped

Directions:
In a large pot, heat butter over medium heat until melted. Add bacon strips and cook until fat has rendered and strips are cooked and nicely crisped. Remove from pan and let cool, then coarsely chop and set aside.

Add onion and garlic to bacon fat, and cook until onions are translucent about 20 minutes.

Stir flour into the pot until well combined. Slowly whisk in all the stock and scrape up browned bits from the bottom of the pot.

Add Dijon-style mustard and potatoes, bring to a boil then lower the heat and simmer for 30 minutes or until potatoes are very tender.

Let cool slightly, then blend until very smooth in a standard blender or by using an immersion blender.

Return soup to the pot, add 1 1/2 cups (375 mL) cheese and cream. Simmer gently to melt the cheese. Season with salt and white pepper if needed.

Divide soup between four bowls and garnish equally with chopped bacon, pretzels, chives and remaining 1/2 cup (125 mL) cheese.
Serves 4

 

Mushroom And Sweet Onion Gnocchi Casserole

Puffy gnocchi in a savoury, creamy sauce laden with mushrooms and sweet onions makes for a nice change from tomato-pasta casseroles and is far better than takeout (which can be tempting on a rushed day). Having a few dishes of this comfort-food meal tucked in the freezer for a simple reheat can save the day when the holiday preparations are in full swing. If you prefer to use one larger casserole dish, use an 8-cup (2-L) shallow dish and allow 24 to 36 hours to thaw (or defrost in the microwave); the reheating time will be the same. You can also double the recipe easily: just sauté the mushrooms in two separate batches. Serve a crispy, vinaigrette-dressed green salad on the side.

Ingredients

3 tbsp (45 mL) olive oil, divided
2 tbsp (30 mL) butter, divided
1 lb (455 g) cremini mushrooms, sliced
Salt and freshly ground pepper
1 sweet onion, thinly sliced
1 tsp (5 mL) dried rosemary, crumbled
1 lb (455 g) gnocchi
3 cloves garlic, minced
½ cup (125 mL) dry white wine
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) 10% cream, heated
2 tbsp (30 mL) chopped fresh parsley
Additional 10% cream or milk, warmed
Freshly grated Parmesan cheese

Directions:
Heat 2 tbsp (30 mL) of the oil and 1 tbsp (15 mL) of the butter in a large skillet over medium-high heat until sizzling. Add mushrooms, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper; sauté for about 10 minutes or until mushrooms have released their liquid and are lightly browned. Transfer to a large bowl.

Add remaining butter to skillet and melt over medium heat. Add onion, rosemary and ¼ tsp (1 mL) salt. Cook, stirring often, for about 5 minutes or until softened. Reduce heat to medium- low and cook, stirring often, for about 20 minutes or until soft and golden.

Meanwhile, cook gnocchi in a large pot of boiling salted water, stirring often, for about 3 to 4 minutes or just until they rise to the surface (do not overcook). Using a metal sieve, scoop gnocchi out of water, draining well, and transfer to a large bowl, reserving cooking water. Add remaining 1 tbsp (15 mL) oil to gnocchi and stir gently to coat. Set aside to cool.

Add garlic to onion and cook, stirring, for 3 minutes or until fragrant. Increase heat to medium-high and pour in wine. Bring to a boil, scraping up any brown bits in pan. Boil for 2 minutes or until reduced by about half.

Whisk flour into cream and gradually pour into skillet, while stirring. Cook, stirring, for about 5 minutes or until slightly thickened. Season to taste with salt and pepper. Pour into bowl with mushrooms and let cool.

Pour mushroom sauce over gnocchi in bowl and stir gently to coat. Add reserved cooking water, a little at a time, to moisten as desired. You want the gnocchi to be quite saucy as the liquid will be absorbed upon baking. Stir in parsley.

Spoon gnocchi into three or four 2- to 4-cup (500-mL to 1-L) shallow baking dishes. Cover tightly with plastic wrap then place dishes in freezer bags or cover with foil. Freeze for up to 1 month.

To serve, let gnocchi thaw in refrigerator for at least 12 hours or for up to 2 days (alternatively, microwave baking dishes, one at a time, loosely covered with plastic wrap, on defrost/ 50% power, stirring every 2 minutes, until thawed, being careful not to let them heat).

Preheat oven to 350°F (180°C).

Remove plastic wrap and cover baking dishes with foil. Bake gnocchi for about 45 minutes or until hot and bubbling around the edges. Uncover and bake for 10 to 15 minutes to brown top lightly.

Serve with a little warm cream to stir in and thin sauce, as desired, then sprinkle with Parmesan.

Serves 4

Easy Creamy Mushroom Chicken

Easy Creamy Mushroom Chicken

This recipe is great for nights when you need dinner on the table fast.   Serve over rice, pasta or with crusty bread to mop up the sauce, this recipe is what easy dinner dreams are made of.

Ingredients

4 chicken breasts Halved into two thin cutlets each
1-2 tbsp olive oil
2 tbsp butter
2 cups portabellini/Cremini mushrooms Sliced (approximately 250g or 1 lb.)
2-3 garlic cloves crushed
1 tsp dried oregano
½ tsp dried thyme
juice of ½-1 lemon to taste
1½ cups cream (heavy/whipping)
salt and pepper to taste

Instructions
Heat olive oil in a large frying pan.

Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden on sides and Cooked . Remove from the pan and set aside.

Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.

Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.

Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.

Sprinkle over chopped parsley (optional) and serve. 

Salmon And Asparagus Fusillli

SALMON And ASPARAGUS FUSILLI

Fresh asparagus and dill are classic matches for salmon. A light white wine cream sauce lets the salmon shine in this simple yet elegant pasta. If you don’t have left over grilled lemons, squeeze fresh lemon overtop.
Ingredients:
10 oz fusilli or other pasta
1 tbsp olive oil
1 tbsp butter
2 large shallots or 1 onion, thinly sliced
1 lb asparagus, trimmed and cut into 2-inch lengths
3 cloves garlic, minced
Salt and freshly ground pepper
½ cup dry white wine
1 cup 35% cream
⅓ of the recipe Maple Lemon Grilled Salmon, broken 
   broken into chunks  Posted 8/11/2019
2 tbs chopped fresh dill, divided, approx.
4 leftover grilled lemon wedges

Directions:

1. Cook pasta in a large pot of boiling salted water until al dente.

2. Meanwhile, heat oil and butter over medium heat in a large skillet. Add shallot and cook, stirring, for about 3 minutes or until so . Add asparagus, garlic, ½ tsp salt and pepper to taste. Sauté for about 2 minutes or until asparagus is bright green.

3. Add wine and bring to a boil, stirring. Pour in cream and return to a boil. Reduce heat and boil gently, stirring often, for about 3 minutes or until sauce is slightly reduced and asparagus is tender-crisp. Reduce heat to low.

4. Drain pasta and add to skillet, stirring gently to coat. Add salmon and 1 tbsp dill and fold gently just to coat with sauce and slightly warm salmon (trying not to break up pieces of fish too much). Season to taste with salt and pepper.

5. Serve in warmed bowls, sprinkled with more dill, to taste, and with grilled lemon wedges to squeeze overtop.

Serves 4

Stanford Hospital Prune Cake

Stanford Hospital Prune Cake

Although details are lost of the origin of this recipe which first appeared in the Sunset Magazine in the 1940's. The hospital is located  in Palo Alto, California.  The cake continues as a favorite. It makes a good coffee cake as well as a dessert.

Ingredients:

1/2 cup butter

2 cups sugar

6 eggs, separated

3 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon salt

1/2 teaspoon nutmeg

2 1/4 cup finely chopped moist-pack pitted prunes

1/2 cup chopped nuts

1/2 cup buttermilk (or regular milk mixed with 

    1 1/2 teaspoons vinegar)

1 tablespoon lemon juice

Sweetened whipped cream

Directions:

Cream the butter and sugar well.  Add the egg yolks, and beat smooth.  Sift the flour, measure, then sift with the baking powder, soda, salt and spices.  Coat the prunes and nuts with some of the flour mixture, reserve.

Add remaining flour mixture a little at a time, alternately with the milk, to the butter mixture, beating smooth.  Then mix in the lemon juice, prunes, and nuts.  Beat egg whites stiff and fold into batter.

Pour into three greased and floured 9" round cake pans.  Bake in a 375^F oven about 30 minutes, or until a toothpick inserted comes out clean.  Serve warm in wedges, with sweetened whipped cream on top; or put layers together with whipped cream.

Serves 12 to 16

Bacon Cheddar and Mushroom Squares

Bacon Cheddar and Mushroom Squares

***

Ingredients:

Crust:

1 cup all-purpose flour

2 teaspoons sugar

1/4 cup unsalted butter, room temperature

1/2 cup coarsely grated medium cheddar cheese

*

Filling:

2 tablespoons olive oil

3 tablespoons minced shallot

3/4 lb fresh button mushrooms, sliced

1 clove garlic, minced

1 teaspoon finely chopped fresh thyme

Salt and freshly ground black pepper

3 large eggs

3/4 cup half and half cream

6 sliced cooked bacon, coarsely chopped

2 cups coarsely grated medium-cheddar cheese

***

Directions:

Preheat oven to 350.F.

*

Lightly grease and line an 8 inch square pan with parchment paper.

*

For crust, stir flour and sugar to combine. Cut in butter with fingers or a pastry cutter until coarse and crumbly (dough will appear dry). Stir in cheddar cheese and press into prepared pan. Bake for 12 minutes and cool to room temperature.

*

For filling, Keep oven at 350.F. In a large saute pan over medium heat add oil, shallots and mushrooms. Saute until all liquid has evaporated from mushrooms, about 6 minutes, then stir in garlic and thyme and season lightly with salt and pepper. Remove pan from heat to cool.

*

In a large bowl, whisk eggs and cream. Stir in cooled mushroom mixture, chopped cooked bacon and cheddar cheese. Pour filling onto cooled crust and bake for about 30 minutes, until center of filling no longer jiggles. Cool squares to room temperature, then chill for at least 4 hours before slicing,

*

Squares can be served at room temperature or warmed for 10 minutes at 350F. in a baking tray.

Yield: Makes one 8-inch square pan or 25 squares.