Eggplant Hummus

serving size

Makes about 2 cups.

ingredients

1 large eggplant (about 1 1/4 pounds)
3 tablespoons olive oil, divided
1/2 cup drained canned garbanzo beans (chickpeas)
1 1/2 tablespoons fresh lemon juice
2 teaspoons (generous) tahini (sesame seed paste)*
1 garlic clove, minced
2 teaspoons chopped fresh parsley

*Available at some supermarkets and at natural foods stores and Middle Eastern markets.

preparation

Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.

Bon Appétit, August 2007

Smokey Corn and Tomato Bruschetta

Serves 8

ingredients

On the grill
1 large ear of yellow corn, husked
1 small red onion (about 6 ounces), peeled, halved through root end
Olive oil (for grilling)
1 1/2 pounds medium tomatoes (such as cluster or vine-ripened; do not use heirloom; about 5)
1 small country bread, sliced

For the dish
1 garlic clove, minced
1 tablespoon fresh lime juice
1/8 teaspoon hot smoked Spanish paprika*
1 tablespoon olive oil

*Spicy smoked paprika, sometimes labeled hot Pimentón or hot Pimentón de La Vera; available at specialty foods stores and from tienda.com.

preparation

Prepare barbecue (medium heat). Brush corn and onion with oil; sprinkle lightly with salt and pepper. Place corn, onion halves, and tomatoes on grill. Cook until corn is charred, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion. Transfer to foil-lined baking sheet and cool. Brush bread with oil; sprinkle with salt and pepper. Grill until crisp, about 2 minutes per side. Core tomatoes and cut in half horizontally. Gently squeeze out or spoon out juices and seeds. Coarsely dice tomato flesh and place in medium bowl. Cut corn kernels from cob; add kernels to tomatoes. Chop onion; add to tomatoes. Mix in garlic, lime juice, paprika, and 1 tablespoon oil. Season to taste with salt and pepper. DO AHEAD Can be made 3 hours ahead. Cover; let stand at room temperature. Serve with grilled bread.

Bon Appétit, July 2007

Black Bean Burgers

INGREDIENTS:

• 1/2 onion, diced
• 1 can black beans
• 1/2 cup flour
• 2 slices bread, crumbled
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp seasoned salt
• salt and pepper to taste
• oil for frying

PREPARATION:

Sautee the onions till soft, about 3-5 minutes.

In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well.

Mixture will be thick.

Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!

Tofu Oat Veggie Burgers

INGREDIENTS:

• 1 container firm or extra firm tofu, pressed
• 1/2 cup oats
• 1 carrot, grated
• 2 tbsp instant potato flakes
• 1 tsp soy sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and pepper to taste
• oil for frying

PREPARATION:

Mash together all ingredients until well combined. Form into patties. Fry in oil on both sides until lightly browned.

Potato Veggie Burgers

INGREDIENTS:

• 1 cup canned black beans
• 1 carrot, grated
• 1/2 onion, diced
• 3 potatoes, grated
• 4 scallions, chopped
• 1 cup corn
• salt and pepper to taste
• oil for frying

PREPARATION:

Mash the beans with a fork or a potato masher. Add the remaining ingredients, except the oil and mix until well combined.

Shape the mixture into patties. Heat about two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.

Lentil Carrot Veggie Burgers

INGREDIENTS:

• 1/4 cup finely chopped onion
• 1/4 cup grated carrots
• 1/4 cup water
• 3 cups cooked lentils, mashed
• 2 tbsp fresh parsley, chopped
• 3 tbsp tomato paste
• 3/4 cup bread crumbs
• salt to taste
• oil for frying

PREPARATION:

Cook the onion and carrot in the water until tender, about ten minutes.

Drain off excess water, then combine the onion and carrot with the remaining ingredients except oil.

Form into patties and fry in a lightly oiled frying pan until browned on both sides and heated through, about ten minutes.

Creole Flavored Black Bean Burger Patties

INGREDIENTS:

• 2 15 ounce cans black beans
• 2 tbsp margarine
• 1 tbsp chopped fresh cilantro
• 3 cloves garlic, minced
• 1/2 onion, minced
• 2 tsp Creole seasoning
• 1/4 cup bread crumbs
• dash salt and pepper
• dash hot sauce, to taste (optional)
• oil for frying (optional)

PREPARATION:

In a food processor or blender, process the all ingredients (except oil) until smooth. Or, mash together with a large fork or potato masher until beans are well mashed. Refrigerate mixture for at least 2 hours.

Form into patties and lightly fry in oil for a few minutes on each side, or, fire up the grill and barbecue your black bean veggie burger patties.

Vegetable Veggie Burgers

INGREDIENTS:

• 3 tbsp olive oil
• 1/2 cup corn kernels
• 7 mushrooms, diced
• 3 scallions (green onions) diced
• 1/2 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 carrot, grated
• 1 small potato, grated
• 1/4 cup silken (soft) tofu
• salt and pepper to taste
• 1/2 cup bread crumbs

PREPARATION:

In a blender or food processor, process tofu until creamy and set aside.

Sautee the corn, mushrooms, scallions and bell pepper in one tablespoon of oil for 3 to 5 minutes. Add the garlic and cumin and cook for one more minute.

Remove from heat and add the carrot, potato, tofu, salt and pepper.

Add bread crumbs until the mixture holds together. You may need a little bit more or less than a half a cup.

Shape the mixture into patties and refrigerate for at least one hour.

Heat remaining two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.

Chilled Melon, Cucumber and Coconut Milk Soup

Serves 4 - 6

This soup works perfectly as a cooling appetizer or intermezzo to spicy or curried main dishes. If melons are out of season, or if you buy one that isn't at its peak ripeness, add 1 to 2 tablespoons sugar to sweeten.

INGREDIENTS

• 1 honeydew, peeled, seeded and cut into large chunks
• 1 medium cucumber, peeled, seeded and cut into chunks
• 3/4 cup low-fat coconut milk
• 1/4 cup shaved unsweetened coconut, lightly toasted

In a blender or a food processor fitted with a knife blade, combine honeydew, cucumber and coconut milk; puree until smooth. Cover and refrigerate until chilled. Top with toasted coconut before serving.

Cantaloupe and Citrus Pops

makes 8 - 10 pops

INGREDIENTS

• 1 cantaloupe, peeled and seeded
• 1/2 cup sugar
• 1 1/2 cups fresh orange or tangerine juice
• 1/2 cup heavy cream

In a food processor fitted with a knife blade, combine cantaloupe and sugar. Pulse until pureed and sugar is dissolved. Strain pulp through a medium-mesh strainer set over a medium bowl; discard solids. (Alternatively, run cantaloupe through a juicer; add sugar and stir until dissolved.)

Add orange juice to cantaloupe juice. Add cream and stir until combined. Pour into ice pop molds, freezer-safe cups, or paper cups. Freeze about 1 hour.

Remove from freezer and with a small spoon, stir each pop. Insert ice pop sticks about 3/4 of the way into each mold. Freeze at least 4 more hours, or overnight. Unmold and serve at once.

Vanilla-Melon Smoothies

Freeze the bananas for a colder, thicker smoothie.

serves 4

INGREDIENTS

• 1 cantaloupe or honeydew, peeled, seeded, cut into chunks and chilled
• 1 whole banana, peeled
• 1/2 cups vanilla yogurt
• 1/2 tsp. vanilla extract

In a blender, combine melon, banana, yogurt and vanilla extract. Blend until smooth. (This may need to be done in batches.) Pour melon mixture into glasses. Serve immediately.

Thai Peanut Sauce/Dip

INGREDIENTS:

• 1 cup dry roasted peanuts
• 1/3 cup water
• 1 clove garlic, minced
• 1/2 tsp. dark soy sauce
• 2 tsp. sesame oil
• 2 Tbsp. brown sugar
• 2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
• 1/2 tsp. tamarind paste
• 1 tsp. red chilli sauce (more or less to taste)
• squeeze of fresh lime juice (about 1 tsp.)

PREPARATION:

Place all ingredients in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water.

Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chilli sauce if not spicy enough.

If too salty, add another squeeze of fresh lime juice.

Serve as a dip with fresh veggies, chicken or beef sate, fresh spring rolls, or mix with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Chicken Satay with Homemade Peanut Sauce

INGREDIENTS:

• 8-16 or more chicken thighs, cut into small pieces or strips, or the equivalent of beef (enough for your family/party)
• 1 package wooden skewers
• optional garnish: 1 red chilli, sliced thinly
• SATAY MARINADE:
• 1/4 cup minced lemongrass, fresh or frozen (if using fresh, see below for instructions)
• 1 small onion, quartered
• 2 cloves garlic
• 1 thumb-size piece galangal or ginger, peeled and sliced
• 1/4 of thumb-size piece fresh turmeric, OR 1/2 tsp. dried turmeric
• 2 Tbsp. coriander seeds, ground (grind them yourself with a coffee grinder)
• 2 tsp. cumin
• 3 Tbsp. dark soy sauce
• 4 Tbsp. fish sauce
• 5 Tbsp. brown sugar
• 1 Tbsp. fresh lime juice

PREPARATION:

1. For complete instructions on how to buy and cook with lemongrass, go to: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
   
   
2. Cut chicken or beef into small, thin pieces or strips (small enough to easily skewer). Place in a bowl.
3. Place all marinade ingredients in a food processor (discard the upper stalk of lemongrass). Process well.
4. Taste test the marinade - you will taste sweet, spicy, and salty. The strongest taste should be SALTY in order for the finished satay to taste its best. Add 1 - 2 Tbsp. more fish sauce if you feel it needs more.
5. Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour, or longer (e.g. overnight).
6. When ready to barbecue, slide the pieces of meat onto the wooden skewers. TIP: Fill only the upper half of the skewer, leaving the lower half empty so that the person barbecuing has a "handle". This makes it easier to turn the satay during cooking.
7. Barbecue the satay, OR grill in the oven on a broiling pan with the oven set to "broil". Place satay close beneath the heating element and turn the meat every 5 minutes). Depending on how thin your meat is, the satay will cook in 10 to 20 minutes. Garnish with slices of fresh red chilli, if desired.
8. Serve with my Homemade Thai Peanut Sauce for dipping.

More Serving Suggestions:

• For an extra special treat, serve with Thai Coconut Rice
• For a well-balanced meal, serve with my Green Papaya Salad
• For drinks, satay goes down best with a cold lager.

Thai Lettuce Wraps

INGREDIENTS:

• 1 head fresh iceburg lettuce (this type works best for this recipe)
• 3 cloves garlic, minced
• 1 thumb-size piece galangal (or ginger), grated
• 1 red chilli, de-seeded and finely sliced (omit altogether if you prefer very mild wraps)
• 2 shallots, sliced finely
• 1/2 cup firm tofu, cut into "matchsticks"; (OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp)
• 1 carrot, grated or cut into thin strips
• 4-5 shiitake mushrooms, thinly sliced
• 1 egg (optional if vegan)
• 1/2 cup shredded cabbage (red is very good, but any type will work)
• 3 spring onions, sliced lengthwise into matchstick-like pieces
• approx. 2 cups brean sprouts
• 2 Tbsp. lime juice
• 2 Tbsp. regular soy sauce
• 2 Tbsp. fish sauce (if vegetarian, use vegetarian fish sauce)
• 1 Tbsp. oyster sauce (if vegetarian, use vegetarian oyster sauce)
• TOPPING:
• 1 cup fresh basil, roughly chopped if leaves are large
• 1/2 cup dry roasted peanuts, roughly chopped
• OTHER:
• 2 Tbsp. oil for stir-frying

PREPARATION:

1. Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chilli, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a Tbsp. water whenever the wok/pan gets too dry instead of more oil.
2. Add tofu (or meat/shrimp), carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.
3. Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix in with the other ingredients.
4. Add the bean sprouts and stir-fry briefly (to mix). Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.
5. Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves. Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps.
6. To assemble wraps, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat. (For those who like it extra spicy, Thai chilli sauce can be added as another topping.)

Easy Garlic Shrimp Stir Fry

INGREDIENTS:

• 12-15 medium to large shrimp or prawns (if frozen, allow to thaw quickly in a bowl of cool water)
• 2 Tbsp. oyster sauce
• 2 Tbsp. soy sauce (or tamari)
• 1 Tbsp. fish sauce
• 1 Tbsp. brown sugar
• 4-6 cloves minced garlic (or 2 Tbsp. prepared minced garlic)
• 2-3 Tbsp. canola (or other oil) for stir-frying
• Optional: 1-2 fresh red chillies, minced and de-seeded
• GARNISH:
• lime or lemon wedges
• handful of fresh coriander

PREPARATION:

1. Make the marinade/sauce by combining in a mixing bowl: oyster sauce, soy sauce, fish sauce, brown sugar, garlic, and 1/2 the fresh chilli (if using). Stir well.
2. If your shrimp are shelled or raw, remove all of the shell up to the tail (leaving the tail on makes them easier to eat).
3. Devein the shrimp by running a sharp knife along the spine of the shrimp to remove the black "vein".
4. Optional: if you want "butterfly shrimp", make an inch-long cut into the end of each shrimp (through the spine where you removed the vein).
5. Place shrimp in the marinade and stir well to coat.
6. Heat some oil in a wok or frying pan.When hot, add the shrimp (with the marinade).
7. Stir-fry 2-3 minutes, or until shrimp are plump and pink (but also lightly browned from the sauce). Do not overcook, or shrimp will turn rubbery.
8. This dish can be served 2 ways: For a Dinner or Lunch Entree: Simply slide the shrimp with the sauce onto a serving platter. Sprinkle with coriander and the rest of the chilli (if using). Add lemon or lime wedges to the side, and serve with rice, naan, or crusty French loaf.
9. If Serving at a Party or as an Appetizer: Use tongs to pick shrimp out of the wok/pan, allowing most of the sauce to drip back into the pan. Arrange the shrimp on a serving platter, adding a sprinkling of fresh coriander and remaining chilli (if using). Add lime or lemon wedges on the side. Now pour the sauce from the wok/pan into a small bowl. Place the bowl next to the shrimp on the serving patter, and serve. Enjoy!

Thai Barbecue Shrimp

INGREDIENTS:

• SERVES 2-3 for main course, OR 3-4 as an entree (together with other side dishes)
• 12 jumbo tiger shrimp (prawns), OR 16-20 large shrimp (prawns), with shells still on (do not remove!)
• optional: if your shrimp are smaller, you may need some tin foil OR a piece of banana leaf for the grill
• garnish: handful of fresh coriander and wedges of fresh lime
• BARBECUE SAUCE:
• 4 Tbsp. soy sauce
• 4 Tbsp. oyster sauce
• 2 Tbsp. fish sauce (available by the bottle at all Asian/Chinese food stores)
• 2 Tbsp. loosely packed brown sugar
• 1 head of garlic (at least 8-10 cloves), minced OR 1 Tbsp. bottled minced or pureed garlic
• optional: 1 fresh red chili, de-seeded and minced, OR 1-2 tsp. chili sauce (or chili-garlic sauce)

PREPARATION:

1. Mix the barbecue sauce ingredients together in a bowl. Tip: Be sure to add enough garlic, as this is what gives this sauce its flavor (on its own the sauce will taste too strong, but once it's on the shrimp, the garlic will be just the right amount).In fact, I find chili isn't necessary in this recipe, as the garlic provides more than enough spice! Set sauce aside.
2. For this recipe, you will need to cut open the shrimp (prawns), so that they lie flat in their shells on the grill. To do this: Leaving the shell in place, hold the prawn in your hand, so that it is curled naturally into your palm. Or, if you're afraid of cutting yourself, hold the prawn (on its back) on a cutting board.
3. Using a sharp knife, make a cut from the start of the tail (leave tail on), through the middle of the "belly" (between the feet) down to the end of the prawn.
4. Now turn the prawn over on your cutting board (so that its back is facing up). Use your palm to flatten it out by pressing down (gently). When you're done, the prawn should lie fairly flat (don't worry if the shell loosens slightly). Do the same with the other prawns.
5. Now place the prawns in a flat-bottomed bowl or dish. Spoon over a little of the barbecue sauce - enough that the prawns have been "darkened" with the sauce. Set the rest of the sauce aside for use later (as a dipping sauce).
6. Allow prawns to marinate in the sauce while you warm up the barbecue (at least 5-10 minutes).

   Make-ahead Tip: If making ahead of time, flatten the prawns, spoon over the sauce, then cover and refrigerate the prawns overnight, or until you're ready to barbecue them.

7. If your prawns are jumbo, or large enough (when flattened) that they won't fall through the grill, simply place directly on the barbecue. However, if your prawns are smaller (or your grill is widely spaced), spread a piece of tin foil (or banana leaf) on the grill first, then place prawns on top. Allow to cook at least 3 minutes on each side (or longer). Prawns are done when the flesh turns from translucent to pinkish-white (the shells will also turn a very attractive bright pink!).
8. If desired, you can baste the prawns as you cook them with a little of the left-over barbecue sauce - simply brush on.
9. Serve immediately off the grill (the shell actually makes them easier to eat, and a nice finger food). Simply ask your guests to peel off the shell as they eat. OR plate up the prawns, adding fresh lime (or lemon) wedges on the side and a sprinkling of fresh coriander. Excellent on their own, or serve with rice.

To Use the Extra Barbecue Sauce as a Dip: Pour the remaining sauce into a sauce pan and heat over medium-high heat until the sauce comes to a boil. Turn down to minimum, allowing sauce to simmer while you add: 3-4 Tbsp. cooking sherry or white wine, 1-2 tsp. more brown sugar, a squeeze of fresh lime (or lemon) juice (about 1 tsp), and a little extra fresh or bottled garlic (the garlic is optional, depending on how spicy you like your sauce). Taste-test the dipping sauce. If too salty, add a little more lime juice. If too sour, add a little more sugar. Remember, the sauce should be quite strong-tasting - this is what gives the prawns their "kick" (!). ENJOY!!!

Easy Grilled Fish Recipe

INGREDIENTS:

• SERVES 2-4
• 4-6 fillets fresh fish, such as snapper, cod, salmon, etc...
• garnish: handful of fresh coriander and wedges of fresh lime
• MARINADE/SAUCE:
• 4 Tbsp. soy sauce
• 4 Tbsp. oyster sauce
• 2 Tbsp. fish sauce (available by the bottle at all Asian/Chinese food stores)
• 2 Tbsp. loosely packed brown sugar
• 1 generous Tbsp. bottled pureed garlic, OR 8-10 cloves garlic, minced

PREPARATION:

1. Stir all marinade/sauce ingredients together until sugar dissolves (if necessary, warm it a little on the stove to help sugar dissolve completely).
2. Place fish fillets in a flat-bottomed bowl and pour half the sauce over. Turn the fillets in the sauce. (Reserve the rest of the sauce for later.)
3. Allow fish is marinate for at least 10 minutes - while you warm up the grill - or up to 24 hours in advance (just cover and place in the refrigerator until ready to cook).
4. Grill the fish for 5-10 minutes per side, or until the fish flakes easily and the inner flesh is no longer translucent. Sprinkle with a little fresh coriander, and serve with rice and wedges of fresh lime on the side.
5. Heat up remaining sauce and use as a dip, a glaze, or to spoon over the fish as you eat it. This sauce is very strong-tasting, so you only need a little bit at a time. If you find it too strong, you can dilute it slightly with a dash of white wine and some fresh lime juice. If you find it too sour, add a little more sugar. ENJOY!
For grilling tips, keep reading...

Fish Grilling Tips:

There are a few different ways you can barbecue tender fish fillets:

• The easiest way is to use a "fish basket" made for barbecuing fish (available wherever you buy your barbecuing utensils). Use a brush to oil the basket before using, or spray it with non-stick spray, then place the marinated fish inside it. Close the "cage" and set on your barbecue grill. The advantage of using a cage is that you can turn the whole contraption instead of trying to flip each individual fillet (and losing much of the fish between the bars of your grill).
• You can also use a cedar plank placed on the barbecue grill (be sure to soak it in water first to avoid it catching fire).
• If you are cooking fish steaks, or your fillets are thick and dense/firm, you can try placing them directly on the barbecue grill. If you want to do this, I'd recommend placing another grill over your barbecue (if possible, place it so the "bars" of the grill are running in the opposite direction to your barbecue grill). Be sure to oil the grill first, or use a non-stick spray.
• Another method is to spread tin boil (or banana leaves) over the barbecue - again, oil the surface where the fish will be cooking to make turning easier.
ENJOY!

Thai Chicken Wings Recipe

INGREDIENTS:

• 12 to 24 whole chicken wings (or buy them chopped into wings and drumlets) - Note: double the recipe for larger groups
• CHICKEN WING MARINADE:
• 1/3 to 1/2 cup liquid honey (1/2 cup if you have more than 12 wings)
• 3 Tbsp. soy sauce or wheat-free tamari
• 2 tsp. dark soy sauce
• 3 Tbsp. fish sauce
• juice of 1 lime
• 1 Tbsp. chilli powder
• 1 thumb-size piece galangal or ginger, grated
• grated rind of 2 limes (limes are easier to grate when uncut - only grate the rind, not the white flesh underneath)
• 1-3 fresh red chillies, minced, OR 1-3 tsp. red chilli sauce (1=mild; 2=medium; 3 or more = hot wings)
• 2 cloves garlic, minced
• 1/2 Tbsp. coriander seeds, ground (you can grind them yourself in a coffee grinder, or buy already ground)
• GARNISH (optional):
• 1/2 cup fresh coriander, roughly chopped

PREPARATION:

1. Make the marinade by combining all marinade ingredients together in a large mixing bowl (one that can accomodate all the wings).
2. Mix the wings in with the marinade, stirring well to coat the meat.
3. Allow wings to marinate while you warm up the oven or BBQ. Be sure to stir the wings occasionally. Make-ahead Tip: For even better flavor, allow the wings to marinate for several hours or overnight.
4. If Baking in the Oven: Turn oven to the grill setting and place wings on a broiling pan (a grill with a pan underneath to catch drippings). Place oven rack on highest level, so that wings will be directly under the top heating element of your oven. Slide the broiling pan onto this rack. Watch the wings carefully as they cook, turning every 5 minutes or so to make sure they don't burn. As with barbecued wings, baste the wings once or twice on each side with remaining marinade from the bottom of the mixing bowl.
5. If Barbecuing: Place wings on a hot grill on your barbecue. Baste with a brush once or twice on each side (with remaining marinade from the bottom of the bowl), or until the wings appear nice and sticky.
6. Cook until well done (15 to 30 minutes, depending on how hot your barbecue or oven is).
7. Serve wings hot with a little fresh coriander sprinkled overtop. If desired, serve with "Thai Sweet Chilli Sauce", available at most grocery stores or your local Asian store. These wings are good eaten alone, or serve them with white or brown rice and a salad for a complete and nourishing meal. Enjoy!

Grilled Eggplant Parmigiana

cooking time

Active time: 30 min
Start to finish: 30 min

ingredients

1/4 cup olive oil
2 garlic cloves, finely chopped
1/4 teaspoon dried hot red-pepper flakes
1 (15-ounce) can crushed tomatoes
1/2 teaspoon salt
1/4 cup coarsely chopped fresh basil
1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
4 small Italian eggplants (1/2 pound each)
16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh)

preparation

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and parmesan.

Prepare a gas grill for direct-heat cooking over moderate heat.

Trim 1/4 inch off 2 opposite long sides of each eggplant. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons oil.

Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.

Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then restack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.

Cooks' note:
Eggplant (brushed with 1/4 cup oil) can be roasted on a foil-lined large baking sheet in middle of a 450°F oven, turning over once, 20 minutes. Top with sauce and cheese, then stack and bake 5 minutes more.

Serves 4

Gourmet, June 2007

Caramel Pumpkin Pie

ingredients

For pastry
1 1/2 cups all-purpose flour
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes 1/4 teaspoon salt
4 to 5 tablespoons ice water

For filling
1 cup sugar
1/3 cup water
2 cups heavy cream
1 (15-oz) can solid-pack pumpkin (not pie filling; a scant 2 cups)
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Scant 1/2 teaspoon salt
4 large eggs, lightly beaten

Special equipment: a pastry or bench scraper; a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; pie weights or raw rice

Accompaniment: lightly sweetened whipped cream

preparation

Make dough:
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork dough or pastry will be tough.)

Turn mixture out onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.

Put oven rack in middle position and preheat oven to 375°F.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into quiche pan and trim excess dough flush with rim of pan. Chill until firm, about 30 minutes.

Bake pie shell:
Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Put quiche pan on a baking sheet and bake pie shell until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove weights and foil and bake shell until bottom is golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes.

Make filling while shell cools:
Bring sugar and water to a boil in a 3- to 3 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup, washing down side of pan occasionally with a pastry brush dipped in cold water and gently swirling pan (do not stir), until mixture is a deep golden caramel, about 10 minutes.

Reduce heat to moderate and carefully add 1 cup cream (mixture will bubble vigorously), stirring until caramel is dissolved. Stir in remaining cup cream and bring just to a simmer.

Whisk together pumpkin purée, spices, and salt in a large bowl. Whisk in hot cream mixture, then add eggs, whisking until combined well. Pour filling into cooled crust and bake until puffed 1 1/2 inches from edge and center is just set, 55 to 60 minutes. Cool in pan on a rack, about 2 hours. (Pie will continue to set as it cools.) Remove side of pan before serving.

Cooks' notes:
• Dough can be chilled up to 1 day or frozen, wrapped well in foil, 1 month.
• Pie shell can be baked 1 day ahead and kept, wrapped in plastic wrap, at room temperature.
• Pie is best eaten the same day but can be baked 1 day ahead and cooled completely, then chilled, covered. Bring to room temperature before serving.

Gourmet, November 2006

Greek Style Lemon Roast Chicken

1 whole roasting chicken (3-1/2 lb.)

Salt and black pepper

1 medium lemon, washed, halved

1/2 cup KRAFT Greek Vinaigrette Dressing

PREHEAT oven to 350°F. Rinse chicken and pat dry with paper towel. Sprinkle inside and out with salt and pepper. Place in a 13x9-inch baking dish. SQUEEZE the juice from lemon and mix with dressing in a small bowl. Place the squeezed lemon halves inside the cavity of chicken. Drizzle dressing mixture over chicken. Insert meat thermometer into thickest part of one of the chicken's thighs. BAKE 1-1/2 hours or until chicken is cooked through (reaches an internal temperature of 180°F), basting occasionally.

Vegan Recipe - Chick Pea and Garlic Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable stock to saute (made with 1 stock cube or 1 tsp powder)
4 garlic cloves (4 - 6 tsp)
1 stick celery (3/4 - 1 cup)
1 red (bell) pepper (3/4 cup) -- (sweet)
1 small carrot -- 1/4 cup
1 can chickpeas (garbanzo beans) -- 15 oz
1 1/4 cups water
1 cup V8 juice (could substitute tomato juice)
freshly-ground black pepper
1/2 tsp dried basil (no more)

1. Finely chop the garlic, celery, red pepper and carrot. Saute in vegetable stock for about 7-8 minutes until celery is translucent and vegetables are soft.

2. Meanwhile, drain and rinse the chickpeas. Add to the saucepan with V8 juice and water. Season with black pepper and add the basil.

3. Bring to the boil, then cover, reduce heat and simmer for 20 minutes, stirring occasionally.

4. Purée (a hand blender works fine) and adjust consistency by adding more water if necessary. Check seasoning, reheat and serve.

Serves 3 for a light lunch when served with bread

Vegan Recipe - Spicy Peanut Noodles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces linguini or angel hair
1/3 cup hot water
1/3 cup smooth peanut butter
2 tsp soy sauce
2 tsp vinegar (preferably rice vinegar)
2 scallions -- finely chopped
2 cloves finely minced garlic
1 tsp sugar
1/4 tsp hot red pepper flakes -- to 1/2
1 tsp sesame seeds
1/4 chopped peanuts

1. Cook the pasta per box instructions. Drain. Set it aside (keep it warm).
2. Blend the water and peanut butter.
3. Stir in the soy sauce, vinegar, 1/2 of the scallions, garlic, sugar, and red pepper.
4. Stir the sauce into the pasta in a large bowl. Sprinkle with the rest of the scallions, sesame seeds, and chopped peanuts.

Roasted Potatoes with Sour Cream and Bacon

Serves 6

cooking time-

Active time: 15 min;
Start to finish: 1 1D4 hours

ingredients

6 bacon slices (6 ounces)
1/2 cup sliced white parts of scallions plus 1/3 cup thinly sliced scallion greens (from 1 bunch)
3/4 teaspoon salt
1/2 teaspoon black pepper
6 medium russet (baking) potatoes (2 1/2 pounds)
1 (8-ounce) container sour cream

Special equipment: 12-inch-wide heavy-duty foil

preparation

Cook bacon in a 12-inch heavy skillet over moderate heat, turning over occasionally, until browned and crisp, 6 to 8 minutes. Transfer bacon to paper towels to drain, then carefully transfer drippings from skillet to a small heatproof bowl and stir in white parts of scallions, salt, and pepper.

Put oven rack in middle position and preheat oven to 450°F. Tear off 6 (1-foot-long) sheets of heavy-duty foil.

Make deep crosswise cuts in potatoes 1/4 inch apart, leaving bottom 1/4 inch intact (do not cut all the way through). Place each potato on a sheet of foil and drizzle each with 1 tablespoon bacon-dripping mixture, separating slices to allow some to drip into cuts. Gather up foil around potatoes, crimping foil to tightly enclose.

Roast potatoes until tender, 45 to 50 minutes.

Just before serving, stir together sour cream and scallion greens and crumble bacon over mixture.

Carefully open foil packets and transfer packets to a platter. Serve potatoes with sour-cream topping.

Cooks' notes:
• Potatoes can be roasted on a grill prepared for indirect-heat cooking over medium-hot charcoal (moderate for gas).
• Sour-cream topping, without crumbled bacon, can be made 2 hours ahead and chilled, covered. Just before serving, crumble bacon over topping.

Gourmet, June 2007