2 lbs onions, peeled and sliced very thin 1 whole clove garlic, peeled 1 tablespoon unsalted butter 1 tablespoon olive oil 3 egg whites 1/4 cup heavy cream 1/2 teaspoon ground nutmeg 1 pinch ground cloves 2 tablespoons chopped fresh chives 1 teaspoon freshly ground black pepper 1/2 teaspoon salt, or to taste 1/4 cup dates pitted and diced 6 oz mild goat cheese, crumbled 1 prepared 10-inch tart or pie shell
1. Preheat oven to 350 degrees.
2. In a large heavy skillet, melt butter and add olive oil. Saute onions and garlic for about 15 minutes, stirring occasionally, until carmelized and golden. Discard garlic and set onions aside to cool.
3. Place crust in an oven-proof dish. With a fork, prick the bottom of the crust several times and bake for 5-7 minutes, until very lightly toasted, and let cool.
4. Combine egg whites, cream, nutmeg, cloves, chives, salt and pepper with a wire whisk.
5. Add onions to pie shell, pour in egg mixture, and scatter with goat cheese and dates.
6. Bake for about 45 minutes, until mixture has set in the center.
2 pounds cubed boneless pork loin (beef or lamb may be substituted) 1 medium onion chopped 1/2 cup dry sherry 1/2 pound dried apricots 4 tablespoons apricot jam 1 tablespoon tamarind paste (available in most Asian or Latin markets or substitute guava paste) 1 garlic clove peeled 1 tablespoon curry powder 2 tablespoons corn starch dissolved in 2 tablespoons red wine (preferably a South African Pinotage) 4 tablespoons olive oil 2 cups white vinegar salt and pepper to taste
(1 day before serving)
1. Rub a large bowl with garlic clove. place the cubed pork in the bowl. Add salt and pepper and toss.
2. In a heavy sauce pan over medium heat add oil. Add onions and saute for 5 minutes. Add minced garlic and curry and saute for one more minute. Add sugar, tamarind paste, vinegar and apricot jam. Stir well.
3. Add corn starch / red wine paste to onion mixture, stirring constantly until thickened, about 3 minutes. Allow to cool. Add to the pork and toss well.
4. Marinate in refrigerator, tightly sealed, for 24 hours.
5. Combine the dried apricots and sherry in a small bowl and marinate overnight.
(day of serving)
Drain the pork. Thread the pork on skewers alternating with apricots. Grill over hot coals until browned on all sides. Serve hot.
2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts
preheat oven to 375° F.
1. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
2. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
3. Pan cookie variation: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
Slice and bake cookie variation: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
1 pound linguini Salt 1/4 cup extra-virgin olive oil, 4 turns of the pan 6 fillets flat anchovies, chopped 4 cloves garlic, chopped 1 teaspoon dried thyme leaves 1/2 to 1 teaspoon crushed red pepper flakes 1/2 cup dry white wine, 2 turns of pan 1 (15-ounce) can whole baby clams, with their juice Handful flat-leaf parsley, chopped
1. Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later.
2. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.