Copyright©1987byMoosewood,Inc.

Allrightsreserved.PublishedintheUnitedStatesbyTenSpeedPress,animprintoftheCrownPublishingGroup,adivisionofRandomHouse,Inc.,NewYork.www.crownpublishing.comwww.tenspeed.com

TenSpeedPressandtheTenSpeedPresscolophonareregisteredtrademarksofRandomHouse,Inc.

Appearinginthehandtintedphotographsonthebackcoverofthisbookareworkers,families,andfriendsofMoosewood.ThephotosaretheworkofAlKarevyandPattiHarville.

TheLibraryofCongresshasassignedthisandthepreviouseditionsthefollowingcatalogcardnumber:87-050179

eISBN:978-0-307-82932-0

v3.1

ACKNOWLEDGMENTS

Besidesthe17presentmembersoftheMoosewoodCollectivewhohavemadethiscookbookpossible,thereisahostofothersupportersbehind-the-pagesandbetween-the-lines.Withouttheastuteadvice,encouragement,andexcellenthelpof these friends and professionals, our book could not have taken shapewithnearly the ease or careful consideration that was possible, thanks to theirwillingnesstoaddtheirskillstoours.First we must thank many of the “ex-Moosers,” former members of the

collective,andotherswhocontributedtimeandenergytoourrestaurantorthisbook.Manyhavetraveledtodistantplaces,havehitchedtheirwagonstootherstars, but we still remember them fondly and recognize their valuablecontributions.Helloout there,JudyBarringer,JonathanKline,JulieKnie,KrisMiller,JoriRoss,YvonneFisher,AndiGladstone,CaryJoseph,JimLegott,TomMank,andShevekHertzendorf.And of course the world-at-large knows Moosewood because of the

MoosewoodCookbook compiledbyMollieKatzen from the first fouryearsoftherestaurant.Tenyears later,overamillioncopieshavebeensold,andmanymillionsmorepeoplehavejoinedineatingfoodpreparedfromthoserecipes.Wewould like tomention Ithaca’sSomadharaBakery,a localbusinesswith

whichwe’vehadastrongrelationship.Theyhavesupplieduswithfresh-baked,wholegrainbreadsforovertenyearsnow.Theyaregoodneighbors.Fortheirbeautifulworkandadmirablepatienceduringthehecticscheduling

of people and places, our photographersAlKarevy andPattiHarville deservethehighestpraise.Foreditingwithafine-toothcomb,AndreaClardycannotbethankedenough.

Shecorrectedmistakesandinconsistenciesandprovidedobjectivecritiques.Shealso offered us zest and structure at critical stages of this manuscript’sdevelopment.Herspecialblendofgoodhumorandseriousworkhasendearedhertous.We also appreciate the generous cooperation of Susan J. Brown and Holly

Carlson-Lau in sharing office space. Carl Lagoze, thanks for your technicaladvice.MichaelAman,ourtypesetter,wethankforhoursandhoursatthekeyboard,

typinganddecipheringour scribbles.His careful, attentive eyecaughtmanya

discrepancy,andhisadviceandorganizationwerehelpfulfarbeyondthecallofduty.For long-term friendship and creative advice, we would like to thank Jeff

FurmanandFredRolfe.Ouragents,ArnoldandEliseGoodman,havegivenussupport,consideration,

and excellent advice from start to finish. Their clear-sighted direction andimpeccablejudgmentwereinfluencesthathelpedtorevitalizeoureffortsduringthe course of ourwork on this cookbook.They have been strong and flexiblethroughout,andweadmiretheirprofessionalexpertise.Theyhavemadeusfeelwelltakencareof.Thankyou.Greetings toour restaurant“regulars,” fansofMoosewoodwhocome toeat

several times a week (some come every day!) and have favorite tables andfavoritedishes.Theirhonestfeedbackandlong-lasting,loyalsupportenrichourdaysandcontributetothefamilyfeelingofMoosewoodRestaurant.

Row1(top1tor):DavidHirsch,TonyDelPlato

Row2:BobLove,LauraBranca,LisaWichmann

Row3:NedAsta,ElianaParra,NancyLazarus,LindaDickinson,MaureenVivino

Row4:TomWalls,MaggiePitkin,SusanHarville,WynelleStein

TheMoosewoodCollective

All of these people, past and presentmembers of theMoosewoodCollective,havecreatedthisbookbytheirvariouseffortsindevelopingandtestingrecipesandinresearch,writing,editingandgeneralsupport.

JoanAdlerNedAstaLauraBrancaLindaBrecht-TornCarolCedarholmSusanJaneCheneyLindaDearstyneTonyDelPlatoLindaDickinsonSusanHarvilleDavidHirschRoseannIacovazziNancyHarvilleLazarusBobLoveFloraMarrancaCelesteTischlerMateriFouadMakkiAshleyMillerElianaParraMaggiePitkinIraRaboisSaraRobbinsWynelleStein

ThereseTischlerMaureenVivinoTomWallsAllanWarshawskyMitchWeissLisaWichman

CONTENTS

CoverTitlePageCopyright

ACKNOWLEDGEMENTSTHEMOOSEWOODCOLLECTIVE

INTRODUCTION

SOUPSChilledSoupsChilledCantaloupe-AmarettoSoupChilledAvocado-GrapefruitSoupChilledCrèmedeCrécyChilledSpinach-YogurtSoupScandinavianAppleSoup,HotorCold

HotSoupsMisoBrothTomato-GarlicSoupMaureen’sTomatoSoupHungarianVegetableSoupYogurt-BarleySoupSpicyPeanutSoupPistouMushroom-Sesame-TofuSoupMediterraneanWhiteBeanSoupPotagePlaisanceCoconut-BeanSoupArmenianLentilSoupEgg-LemonSoupwithSpinachPotageSt.Cloud

PotageàlaBretonneCreamySquashSoupCreamyOnionSoupVeryCreamyPotato-CheeseSoupPotageJacquelineCrèmeAndalouseVegetableStock

SALADSTossedGreenSaladFrenchRiceSaladSalatTangiersTuscanPotatoSaladMiddleEasternCarrotSaladArtichokeHeartandTomatoSaladPeppersandCapersPastaPrimaveraPastaSaladwithBroccoliandCashewsPrincessSummer-Fall-Winter-SpringPastaSaladsSpicySzechuanNoodlesGoiGa–VietnameseSaladBroccoli-Mushroom-TofuSaladAsianAsparagusSalad

SaladDressingsL.D.’sCreamyGreenDressingVinaigretteSaladDressingYogurt-TahiniDressingFlora’sTartandTangyDressingBlueCheeseDressingMiso-GingerDressingAvocadoDressingVegetableMarinadeMayonnaiseTofuGreenDressingTahini-GarlicDressing

SANDWICHESANDDIPSTempehReubenThirteenPitaSandwichesBlueMaxMexicanVegetablesonCornBreadHerbedCreamCheeseNuttyButterSpreadFeta-RicottaSpreadBabaGanoujHummuswithTahiniMediterraneanEggplantCaviarGuacamoleMushroomPâté

MAINDISHESBuddha’sJewelsSara’sPiroshkiBurritosCheeseEmpanadasCheeseandAlmondStuffedZucchiniArmenianStuffedCabbageStuffedZucchiniBretonneEggplantProvençaleJapaneseBraisedEggplantNorthIndianStuffedEggplantHungarianStuffedPeppersMexicanBeanStuffedPeppersMexicanCornandCheeseStuffedPeppersMushroom-Tofu-PecanStuffedSquashCaserolaMilaneseChilaquilesCornandCheeseCasseroleCountryStyleMoussakaMushroom-LeekFrittataPotatoKugelNewWorldMatzohBrie

TortinodiVerdureZucchini-FetaCasseroleSzechuanSautéGardenVegetableandTempehSauté“Barbecued”TempehorTofu“Mapo”TofuSweetandSourVegetablesandTofuVegetableRagoûtMoroccanStewWestAfricanGroundnutStewWinterVegetableStewMixedVegetableCurryZucchiniAnkaraCubanBlackBeansandRiceCreoleBeansandRiceHabasVerdesconQuesoBostonBlack-eyedPeasCheeseTartPissaladièreTofuBurgersand“Meatballs”SoyfalafelStrudels

CheeseBörekCabbageStrudelKolokithopitaMushroom,SpinachandCheeseTortaRussianVegetableStrudel

PastasRamatuellePastaSauceFreshPeaandMushroomSauceforPastaPastaVerdePesto

PestoGenovesePestodiNocceTofuPestoWinterPesto

FettucineSanPolo

SpinachLasagnaBéchamelBakedPastawithCauliflowerandCheeseFiveEasyPastasSummerSauceforPasta

FishCreamyFishChowderCreoleFishStewJapaneseFishStewTunisianFishSoupFishàlaGrecqueFishwithItalianArtichokeSauceFlounderRollatiniFlounderFlorentineFishwithTeriyakiSauceFishwithCantoneseBlackBeanSauceIkanPercekFishThebaudiennePescadoVeracruzFishDijonFishLucerneFishwithFrenchMushroomSauceFishwithBouillabaisseSauceFishBasilicoSpicyCaribbeanFishMalayFriedNoodleswithShrimp

SAUCES,SIDEDISHES,ANDCONDIMENTS

SaucesSourCream-PaprikaSauceSpicyPeanutSauceLightandTangyOrangeSauceHotSauce

SalsaCrudaSkordalia

SideDishesStuffedSpicedArtichokesArrozVerdeLemonyRiceCoconutRiceItalianRiceBallsNoriRollsJonathan’sTofuDumplingsGreekPotatoesArmenianGreenBeansTzatzikiRefriedBeansSweetandSourRedCabbageMarinatedTofuChineseGreensKoreanGreensItalianGreens

CondimentsDate-LemonChutneyPeachChutneyDhallTwoIndianRaitas

BREADSWholeWheatBreadCrackedWheatBreadFrenchBreadSpicyCornellBreadPotato-Onion-RyeBreadRussianVegetableBreadCottageLoafSquashRolls

PitaBreadSteamedBrownBreadCornBreadMuffinsPineapple-CornmealMuffinsZucchini-NutBreadApplesauce-RaisinBread

DESSERTSWine-PoachedPearsApricotBaklavaFruitCobblerItalianPuddingChocolateRicotta“Moose”PotsdeCrèmeauChocolatCreamyRicePuddingCustardsPieCrustSouthernNutPieEudoraAppleandCheddarCheesePieFreshPearTartTartLemonTartSpeckledCheeseTartHazelnutCheesecakeJewishHoneyCakeGingerCakesAuntMinnie’sFreshAppleCakeSpiceCakewithPrunesandPecansCarrotApplesauceCakeCarobCakePerfectChocolateCakeRussianChocolateTorteMississippiMudCakeAmarettoCakeOurFavoritePoundCakeLemonCustardSauceCarobSauce

GrapesinLemonYogurtFreshFruitTrifleVanillaCustardSauce

APPENDIXIfyouneedtoknowmore…WHENWESAYONEMEDIUMONION

INTRODUCTION

Eatingisoneoflife’ssweetpleasures–soiscookingandservinggoodfoodtoothers. And that’s what we’ve been doing at Moosewood since 1973. TheMoosewoodcuisineiscontinuallyevolving.Inthisnewcookbook,weintroducethelatestandthegreatest, theleanestandthegreenest, thebestandtherestoftherecipesfromMoosewoodRestaurant.PeoplefromallcornersoftheworldhavemadetheirwaytoMoosewood,and

what theyusuallyexpect isamuchbigger restaurantwithmuch tallerwaiters.Moosewood is a small place, and our kitchen, in particular, is tiny with nospecialequipment:nomicrowave,nohigh-speedoven,nogrinder,nogriddle,nodeep-fatfryer.Ourmenuisdifferentateverymeal,andwedoalotofcookinginashorttimeinthissmallspacewithnolast-minutemadness.Thehappyresultoftheselimitationsisthatourrecipesarestraightforwardandeasytoprepare.Overtime each dish has been tested and refined so that these recipes should notintimidateabeginningcookandyetwillinterestthemoreexperiencedchef.More than a decade ago, we were just discovering how to be vegetarians.

Soybeans and brown rice were a challenge. Yogurt was a little exotic,remember?Well,sincethenwe’vefoundtheworldfulloffoodsandflavorstotaste and savor. And you know, this vegetarian food is not just loved byvegetarians.Many of us are not strict vegetarians and neither aremost of ourcustomers,whocometoMoosewoodforthegoodfood.We’reexcited tobepartof thedevelopingAmericanvegetariancuisine.We

think that the real inspiration for our cooking is an openness to ethnic andregionalfoods–andareadinesstomixandmatchintheAmericanmelting-pottradition, taking the best andmost interesting and throwing it together in newwaystocreatesomethinguniqueandwonderful.TakethecaseofJapaneseBraisedEggplant.LindaandJoanreturnedfroma

local Japanese restaurant swooning over a gingery eggplant appetizer calledNasu No Ok Yaki. They wanted to find a way to bring the essence of thissweetlyrichdelicacytoaheartiermaindish.Intheend,ourcookscameupwitha succulent braising marinade that crosses the culinary borders of Japan,Polynesia,andAmericanbarbeque,andarichtempehfillingthatborrowsfromIndonesia–andBulgaria!Weknewwe’dhappenedonsomethingterrificwhenwediscoveredwhatbraisingcandoforeggplant.Weexperimentedwiththatasa

firststepinsomeofourclassiceggplantdishesandnowit’sstandardprocedure.Moosewood,therestaurant,hasdrawnmuchofitscharacterfromthetownin

whichithasgrownup.Ithaca,NewYork,isperhapsthemostcosmopolitanlittlecity on the continent. Nestled at the foot of Cayuga Lake between CornellUniversityandIthacaCollege,itmorecloselyresemblesacleaned-up,stripped-downversion ofManhattan’sUpperWestSide than other sleepy towns in theFingerLakesregion.Inthelate’60s,Ithacawashometoanumberofcounter-cultural communes; today a network of collectives, cooperatives, andcommunityactiongroupsinfluencesthepoliticalandeconomicalclimate.Our restaurant is a worker-owned, worker-operated business. Management

decisionsaremadebygroupconsensuswhichattimesmayseemlaborious,butis actually surprisingly effective. Fourteen years of continuous operation haveworkedmanyof thebugsoutof thesystemandseveral fourteen-yearveteransarestillaroundtolendtheirexpertise.Each owner (and that’s all 17 of us) is also aworkerwhomay be a cook,

waiter,menuplanner,ordishwasher.Our salariesarebasedonanequalwage,andwehaveaflexibleschedulewithoptionstoworkavarietyofjobsortolearnnewskills.Inaddition,thereareapprenticesandsubstituteswhofrequentlyjointhe collective when there are openings. There’s no one boss, much to thewondermentofthosewhocomeinaskingtoseethemanagerandareshownintotheofficesofthedishwasher.We’reinterestedinhelpingeachother,soifyourwaiter’sverybusy,thecookmayserveyourdinner.Moosewood workers are very active outside the restaurant. Among us are

artists, dancers, farmers, musicians, writers, political activists, architects,anthropologists, storytellers, students, teachers, and parents. Collectively,through benefit brunches and direct contributions, we are able to further ourcontributionstothecommunity.Nowto therecipes: they’reorganized inanobvious,common-senseway,so

that if you have a yen for pasta, you can flip through that section and findsomething thatwillsatisfy.Followrecipesclosely thefirst timeandread themoveratleasttwicebeforestarting.Beforeyouputthebookaway,makenotesonthemeal–youmayhavewishedforahintofdilltobemoredominant,oryoumightpreferlemonjuicetovinegar.That’showweworkwithourownrecipes,whicharecoveredina thicketofscribblesfromthecooks.Thenplaywith therecipe a bit next time – follow your intuitions and whims. Recipes are to betamperedwith,andweallcanbecomemorethantenaciousrecipefollowers.Mostofall, tasteasyougoalong.Addalittleofaparticularingredienttoa

smallportionbeforeyou’regenerouswithit.Agoodhandwiththeherbs,spicesandsaltandpepper isanacquired thing,and itmakesall thedifference in the

finalsparkleofyourfood.You’ll find a few familiar recipeshere–goodoldguacamole andgoodold

hummus, for instance–but theyare requestedsooftenat therestaurant that itwasunthinkabletoleavethemoutofthisbook.Andthereareafewattheotherextreme; if wasabi, wakame, nori, annato, kuzu, and tamarind aren’t in yourkitchenrepertoire,checkthemoutintheappendixandgivethematry.AtMoosewood,we’realwayscreatingnewdisheswhilekeepingtheoldones

alive and well on the main menu. If someone asks what keeps us going, theansweris,firstofall,welovefood.Butalso,overtheyears,we’velearnedthatsharingwonderfulfoodwithfriendsandfamilyisonlythetangiblereward.It’sthe care and imagination we give daily to our food that yields a sustainingnourishment for thespirit. Ifwehaveasecret, that’s it–and it’salsowhyweworkgladly.Forus,goodfoodandgoodspiritsareinseparable.

SOUPS

Soups

Souphasmanynostalgicassociationsforus–historical,cultural,andliterary.Wethinkofgrandma’skitchen,OldWorldpeasants’harvest,newagecommunalmeals, after-the-opera supper at midnight, stone soup, and all those fairytalecottages in thewoodswith a cauldron of soup on the fire and a generous oldcoupleatthedoorbiddingwelcometothewearywanderer.Becauseitisbasic,inexpensive,nutritious,andalmostinfinitelyflexible,soup

isametaphorforallfood.Soupcanbeheartyordelicate,simpleorextravagant,hotorcold,soothingorspicy,serioussustenanceorlightdivertissement.Somesoupsarealmostinstant,andmostcanbeconvenientlypreparedaheadoftime.The aroma of soup simmering in the kitchen evokes the spirit of caring – ofhomeandhearth.Youcanconfidentlycreateagoodsoupwithalmostanything,withorwithout

a recipe, if you follow certain guidelines and procedures. Begin by sautéingonionsandothervegetablesinoilorbutter.Mostdriedherbs,suchasbayleaf,thyme,oregano,andbasil,shouldbegentlysautéedwith thevegetablesbeforeliquid is added.But the essential oils of fresh herbs and of some dried herbs,such as dill, tarragon, and chervil, aremore fragile andmay easily be cookedaway;addtheseherbstowardtheendofsoupmaking.Add liquid and simmer the soup until the vegetables are tender. We

recommend vegetable stock as the liquid base, although water may be used.Simmersoupsgently.Don’tboila souporyoumayalter thecolorand flavor,destroy vitamins and nutrients, and lose the fragrance of the herbs. If you’reusing milk or tahini, overheating the soup will make them curdle. Dairyproducts,suchasmilk,yogurt,andsourcream,shouldbeaddedgraduallywhenthesoupisofftheheat.Anysoupshouldbereheatedslowly.Thereare severalways to thicken soup.Youcanmixa roux–amixtureof

butterandflour–withsomehotstockormilkandblenditintothesoup.Creamcheese and sour cream are good ingredients tomellow the flavor and thickencreamsoups.Youcanuseleftovercreamandcheesesaucesasabaseformanysoups.Or, toavoidbutterfat,youcanpuréeaportionof thesoupwithcookedpotatoesandthencombinethepuréedandchunkypartsofthesoupforathick,richtexture.One of the most obvious and economical rewards for maintaining a whole

foodskitchenisthatmostofthesnippingsandpeelingsandunusedpartsofrawvegetables can be used tomake a good stockwith little effort. Thewater leftoverwhenvegetablesaresteamedisnotonlytastybutfullofvitamins.Andinmany leftovers you have the beginnings of soup. You can use leftover SpicyPeanut Sauce in Mushroom-Sesame-Tofu Soup or leftover filling from NorthIndianStuffedEggplantasabaseforPotageSt.Cloud.Wethoughtwehadlearnedtocookwhenwemadesoupinkindergartenclass.

And on a basic level we had. All artistry in cooking is using techniques andingredients to create a new blend, just as instruments combine their differentvoices to make music together. The principle is the same whether we’recontemplatingamixtureofvegetablesandbarley,aswholesomeandsimpleas“Good Morning to You” played on kazoos, or the sophisticated ChilledCantaloupe-AmarettoSoup,asrefinedandratifiedasaMilesDaviscombo.

ChilledCantaloupe-AmarettoSoup

Serves4to6

Thissoupisjustshortofdivineecstasy–butonlyifthecantaloupeandpeachesareinseason,fragrantandripe.

1fresh,ripecantaloupe,peeled,seeded,andcubed2fresh,ripepeaches,peeled,pitted,andchopped1teaspoonpurealmondextract2cupsheavycream(ormilkorhalf-and-half)¼cupamarettoliqueur2tablespoonsfreshlemonjuicepinchofgroundnutmegorcinnamon(optional)

In a blender, purée small amounts of the fruit with the liquids until all theingredients are used. The soup should be very smooth. Stir in the nutmeg orcinnamon.Chillseveralhoursbeforeserving.Here’sapleasantsummermeal:

ChilledCantaloupe-AmarettoSoupAnantipastoplatter

FettucinewithpestosauceCrustyItalianbreadAlightwhitewine

ChilledAvocado-GrapefruitSoup

Serves6

Aslightly sweet andunusual soup that shouldbe served in small bowls as anappetizerorpossiblyfordessert.

3smalltomediumripeavocados2cupsgrapefruitjuice½teaspoonsalt¼teaspoongroundallspice¼teaspooncinnamon1¼cupswater¼cupapplejuiceorapple-apricotjuicemaplesyruporothersweetenertotaste

In a blender or food processor, purée the avocado pulp with the grapefruitjuice until very smooth. Pour the purée into a bowl and stir in the rest of theingredients.Chillforseveralhours.Servecold.Serve with French Rice Salad (this page) or Mexican Corn and Cheese

StuffedPeppers(thispage).

ChilledCrèmeDeCrécy

Serves4to6

Abrilliantlyorangefirstcourseorsummerluncheonsoup.

2tablespoonsbutter⅓cupchoppedscallionbulbs(whitepartonly)1teaspoongratedfreshgingerroot(½teaspoonpowderedginger)½teaspoongroundcinnamon4mediumcarrots,peeledandsliced3tablespoonsgratedorangepeel3cupswatersaltandblackpeppertotaste1½cupsorangejuice½cupheavycream2teaspoonsfreshlemonjuice

Gentlysautéthescallions,ginger,andcinnamoninbutterforseveralminutes.Stirinthecarrotsandorangepeelandsauté3or4minutesmore.Addthewater,salt,andpepper.Bringtoaboil,thenreducetheheatandsimmercovereduntilthecarrotsarejusttender.Puréethecarrotmixturewiththeorangejuice,cream,andlemonjuice.Adjust

saltandpeppertotaste.Chillseveralhoursbeforeserving.This soup is an appropriate introduction toVegetableRagoût (thispage) or

GardenVegetableandTempehSauté(thispage).

ChilledSpinach-YogurtSoup

Serves4to6

Asmooth,greensoupwithabright,tart-edgedtaste.

2tablespoonsvegetableoil1½cupschoppedonions1mediumpotato,chopped1teaspoonsaltdashofblackpepper1½to2cupsVegetableStock(thispage)orwater10ouncesspinach,washedandstemmed2cupsmilk2to3teaspoonschoppedfreshdill(1teaspoondried)1cupplainyogurt

nutmeg,preferablyfreshlygrated

Sauté the onions in the oil on low heat. After about 10 minutes, add thepotatoes, salt,pepper,andstockorwater.Bring toaboil, then reduce theheatandcover.Simmeruntilthepotatoesaretender,about10to15minutes.Addthespinach.When the spinach is wilted but still bright green (2 or 3minutes), remove

fromtheheatandstirinthemilkanddill.Blendinafoodprocessororblender,inbatches,untilitisverysmooth.Whiskintheyogurt.Chill for about 4 hours.The soupwill thicken as it cools. If it is too thick,

whisk in somemilk, stock, orwater.Adjust the seasoning after it has chilled.Servegarnishedwithapinchofnutmeg.AccompanywithArmenianStuffedCabbage(thispage),MoroccanStew(this

page),orKolokithopita(thispage).

ScandinavianAppleSoup,HotorCold

Serves4to6

Asimple soup thatworks for any season– cold in summer, hot inwinter. It’sparticularlygoodforbrunch.Thedisarmingsimplicityofthissoupwilldelightyourfamilyorguestsatanytimeofyear.Thisisapopularsouponourbrunchmenus.

2tablespoonsbutter¾cupchoppedonions10tarteatingorsauceapples,about3pounds3½cupsVegetableStock(thispage)orwater½teaspooncinnamon⅛teaspoongroundclovespinchofnutmeg,preferablyfreshlygrated1cupheavycreamormilkhoney(optional)freshlemonjuice(optional)

unsweetenedheavycream,whippedgroundcinnamon

Melt the butter in a small skillet and slowly sauté the onions, stirringoccasionally,untiltheyaretranslucent.Meanwhile,coreandseedtheapplesandcut themunpeeled intobite-size chunks.Place the apple chunks in a souppotwiththestockorwaterandsimmercoveredonmediumheatuntiltheapplesaresoft,about15minutes.

Usingablenderorfoodprocessor,puréetheonions,apples,andstock.Returnthemixturetothesouppotandaddthespicesandcream.Theamountofcreamuseddeterminestherichnessofthesoup.Toservehot,reheatthesoup,keepingitunderaboiltoavoidcurdling.Justbeforeserving,removethesoupfromtheheatandadjustthesweet-tartratiowithhoneyand/orlemonjuice.To serve cold, taste after the cream is added, and adjust sweetness-tartness

withhoneyand/orlemonjuice.Chillatleast2hours.Ladle the soup, hot or cold, into cups or bowls and topwith a spoonful of

unsweetenedwhippedcreamandadustingofgroundcinnamon.ServeforbrunchwithMushroom-LeekFrittata(thispage)orasapreludeto

Mushroom-Tofu-PecanStuffedSquash(thispage).

MisoBroth

Serves4to6

Thisrecipeisforabasicmisobroth,astapleofJapanesecuisine.MisoSoupissimple and nutritious and is especially satisfying during the depths of winter,whenitcanwarmyoufromtheinsideout.Moveover,chickensoup!Moosewood’sAndiGladstone,who alsoproduces films andquiz shows for

Japanesemedia, hasmiso soup for breakfast everymorning, as per custom inJapan.

6cupswater2tablespoonstamarisoysauce1mediumcarrot,julienned(seeAppendix)1cupthinlyslicedonions1teaspoongratedfreshgingerroot2tablespoonsmiso(seeAppendix)

choppedscallionstoastedsesameseedsdarksesameoil(seeAppendix)

15×2-inchstripofwakame(seeAppendix)

Placethewakameinabowl,coveritwithhotwater,andsetitasidetosoak.Bring the 6 cups of water and the soy sauce to a gentle simmer. Add the

carrots, onions, andginger and simmer covered for severalminutes.Drain thewakame,chop it, andadd it to the soup.Simmer thebrothon lowheat for30minutes.Addasmallamountofthevegetablebrothtothemisoandstiritintoapaste.

Then add themisopaste to the soup, stirringuntil it is dissolved.Simmer the

soupgentlyjustafewminuteslonger,takingcarethatitdoesnotcometoaboil.Forvariation,tryaddingbroccolispears,choppedcabbage,slicedmushrooms,

tofu,ortofukan(seeAppendix).Youmayprefertosautéthevegetableslightlyin a spoonful of vegetable oil before adding them to the broth. For a heartiersoup,add½cupofcookedriceorsobanoodles(seeAppendix).Garnish each servingwith chopped scallions and toasted sesame seeds and

addafewdropsofdarksesameoilforitswonderfulfragrance.WeconsiderthissouptheperfectpreludetoJapaneseBraisedEggplant(this

page)orSweetandSourVegetablesandTofu(thispage).

Tomato-GarlicSoup

Serves6

Thissimplesoupcanbemade in tenminutesandyet italwaysreceivesraves.Servedwithplentyofwarmbreadandfreshsalad,itmakesalovelydinnerforunexpectedcompany.

3tablespoonsoliveoil3to6largegarliccloves,mincedorpressed8cupstomatojuiceorundrainedcannedtomatoespuréedinablender1tablespoonHungariansweetpaprika(seeAppendix)¼to½cupredwineordrysherry(optional)

croutonsfreshlygratedParmesancheesechoppedfreshparsley

Sautéthegarlicintheoliveoilverybriefly,takingcarenottobrownit.Stirinthepaprikaandsautéforanotherminute,stirringcontinuously,andtakingcarethatitdoesn’tscorch.Stirinthetomatojuiceandheat.Addthewine.Simmer5to10minutes.Garnish with croutons, freshly grated Parmesan cheese, and chopped fresh

parsley.

Variations:•Mediterranean:Add cooked garbanzo beans and garnishwith shreddedfetacheeseandchoppedfreshparsley.•Mexican:AddTabascosauceandgarnishwithshreddedcheddarcheeseandtortillachips.

Maureen’sTomatoSoup

Serves4to6

ThisisourownMaureenVivino’sfavoritetomatosoup.Itisespeciallynicewithsummer-fresh,ripetomatoesjustoffthevine.Theadditionofeggs,cream,andcheesecreatesarichfirstcourse.

3tablespoonsoliveoil1cupchoppedonions8garliccloves,minced7mediumfreshtomatoes,quartered,or5cupscannedtomatoes2cupsVegetableStock(thispage)orwater1to2teaspoonsfreshbasil(½teaspoondried)1teaspoonvinegar¼cupdryredwine1to2tablespoonsdrysherry(optional)saltandblackpeppertotaste

2eggyolks½cupheavycreamormilk⅓cupfreshlygratedParmesancheese(1ounce)

Sautétheonionsandgarlicintheoliveoil,stirringoften,untiltheonionsaretranslucent.Inablenderorfoodprocessor,puréethesautéedonionsandgarlicandthetomatoeswiththestock.Heatthepuréeinasouppotandsimmerfor10minutes.Stirinthebasil,vinegar,wine,sherry,andsaltandpepper.Simmerfor15minutesmore.Removefromtheheat.InabowlbeattheeggyolkswiththecreamandParmesancheese.Stir in½

cupofthehotsoup,mixingwell.Graduallypourthismixturebackintothesoup,

whiskingorstirringconstantly.Heatcarefullyforafewminutesandserve.Serve with Eggplant Provençale (this page). Or for a light luncheon soup,

omittheeggyolksandcreamandservewithHerbedCreamCheesesandwiches(thispage)orsalad.

HungarianVegetableSoup

Serves6to8

Asappropriateforlunchwiththekidsasforlatenightsuppers.Addingacupofcookedeggnoodleswillcreateanevenheartiersoup.

3tablespoonsvegetableoilorbutter2cupschoppedonions2garliccloves,mincedorpressed2tablespoonsHungariansweetpaprika(seeAppendix)½teaspoonHungarianhotpaprika(optional)¼teaspoondriedmarjoram2smallcarrots,cutinto½-inchrounds2cupsthinlyslicedcabbage1cupcutgreenbeans2greenpeppers,chopped1smallzucchini,cutinhalflengthwiseandslicedinhalf-moons2cupsslicedmushrooms(8ounces)2largetomatoes,choppedsalttotaste5cupsVegetableStock(thispage)orwater2cupstomatojuice½cupdryredwine2tablespoonstamarisoysauce1tablespoondrieddill

sourcreamoryogurt

In a large soup pot, sauté the onions and garlic in oil until the onions aretranslucent. Add the paprika, marjoram, carrots, and cabbage and cook onmediumheat for5minutes.Add the remainingvegetablesandsalt, reduce theheat,cover,andcookfor5moreminutes.Finally,addtheliquidsandseasoningsandsimmeruntilallthevegetablesaretender,about25minutes.Servewithadollopofsourcreamoryogurtandacrustyblackbread.

Yogurt-BarleySoup

Serves4to6

This appealing Middle Eastern soup is a little tart and brightened with freshmint.

⅔cupuncookedbarley*

5cupsVegetableStock(thispage)orwater

2tablespoonsbutter2cupschoppedonions1mediumcarrot,diced1tablespoonchoppedfreshmint(½teaspoondried)1½teaspoonssaltblackpeppertotaste2cupsplainyogurt2tablespoonsmincedfreshparsley

Combine the barley and stock or water in a soup pot and bring to a boil.Simmerthebarley,covered,whilepreparingthevegetablesinaseparatepan.Sautétheonionsinthebutteruntiltranslucent.Addthecarrotsandcontinueto

cook, stirring frequently, until the carrots are tender. Add a little water ifnecessarytopreventthevegetablesfromsticking.When the barley is tender, add the vegetables, mint, and seasonings to the

soup pot. Simmer for an additional 10 minutes, then stir in the yogurt andparsley. Carefully warm the soup on low heat, addingmore stock if it is toothick.This soup tastes evenbetter thenext day, but reheat it gently, or theyogurt

will curdle.As the barley cooks and later as it cools, it releases starchwhich

thickensthesoup.Ifthesoupbecomestoothick,addmorestockorwatertothinit.Yogurt Barley Soup works well as part of a Middle Eastern-style array of

foods–olives,tomatoes,hard-boiledeggs,andpitawithspreads.

*2½cupsofcookedbarleyand3cupsofstockorwatermaybesubstitutedfortheuncookedbarley.

SpicyPeanutSoup

Serves4to6

An exceptional soup that transports peanut butter from themundaneworld ofschoollunchestothehighlyseasonedcuisineofSoutheastAsia.

2tablespoonsvegetableoil2garliccloves,mincedorpressed1tablespoongratedfreshgingerroot2cupsdicedonions2greenpeppers,diced2cupscoconutmilk(seeAppendix)3½cupsVegetableStock(thispage)orwater1cuppeanutbutter¾teaspoongroundcorianderpinchofcayenne¾teaspoonfreshlygroundlemongrass,ifavailable(seeAppendix)½teaspoonsalt1to2tablespoonsfreshlemonorlimejuice

Heattheoilinasouppot.Carefullysautéthegarlicandginger,stirringuntilthegarlicistender.Addtheonionsandpeppersandsauté,stirringoccasionally,for5minutes,untilthepeppersarebrightlycolored.Addthecoconutmilkand2½cupsofstockorwaterandbringtoaboil.Lower theheatandsimmercoveredfor20minutes.Blend thepeanutbutter

andremainingcupofstockintoasmoothpasteandwhiskitintothesoupwiththe spicesand salt.Simmerabout15minutes longer,whiskingoccasionally toavoid lumpingor sticking. Just before serving, remove the soup from theheat

andstirinthelemonjuiceorlimejuice.An excellent Spicy Peanut Soup can be made with leftover Spicy Peanut

Sauce(thispage),thinnedwithstockorwater.ServewithanyPitaSandwich(thispage),AsianAsparagusSalad(thispage),

orBroccoli-Mushroom-TofuSalad(thispage).

Pistou

Serves4

Pistou is the Frenchword for pesto. This soup is amust for pesto lovers andstonesoupaficionados.

2tablespoonsoliveoil¾cupdicedonions1mediumcarrot,sliced1smallgreenpepper,chopped1mediumpotato,diced1½cupscutstringbeans1cupslicedzucchini4cupsVegetableStock(thispage)orwater1cupcooked,drainednavybeans(seeAppendix)½to¾cupPestoGenovese(thispage),WinterPesto(thispage),orTofuPesto(thispage)saltandblackpeppertotaste

Sauté the onions and carrots in olive oil for 3 or 4minutes.Add the greenpeppers, potatoes, and string beans and sauté for another 4 minutes. Add thezucchiniandstockorwater,cover,andbringtoaboil.Addthenavybeansandlowertheheat.Simmer thesoupforabout15minutesoruntil thevegetablesare tenderbut

notovercooked.Stirinthepesto.Addsaltandpeppertotaste.TrythissoupwithCheeseTart(thispage)orpastaandalightsaucesuchas

Ramatuelle (thispage). Thismeal can be appropriately topped offwithWine-PoachedPears(thispage)andyourbestMauriceChevalierimitation.

Mushroom-Sesame-TofuSoup

Serves6

A classic of eclectic post-hippie cuisine, this chunky protein-rich soup is acompletemealwith bread and a crisp salad.This is one of our favorite soups(andnon-dairy,toboot!).

2tablespoonspeanutoilorvegetableoil1½cupschoppedonions1teaspoongratedfreshgingerroot3celerystalks,sliced2cupsslicedmushrooms(8ounces)⅛teaspooncayenne½teaspoonsalt2or3bayleaves4cupsundrainedwholetomatoes,chopped1cupVegetableStock(thispage)orwater2tablespoonstahini(seeAppendix)3tablespoonspeanutbutter1cakeoftofu,pressed(seeAppendix)andcutinto¾-inchcubes

Sautétheonionsandgingerintheoilforabout4minutes.Addtheceleryandcontinuetosautéforabout5minutes.Stirinthemushrooms,cover,andcookonlowheatforabout10minutes.Stirinthecayenne,salt,andbayleaves.Addthetomatoes,theirjuice,andthestockorwater.Simmer covered for about 20 minutes. Add the tahini and peanut butter,

stirringbrisklytodissolve.Finally,addthecubesoftofu.Continuetosimmeronverylowheatfor20minutes,stirringoccasionallytopreventscorching.

MediterraneanWhiteBeanSoup

Serves6

Becauseof theirdelicateflavorandsmoothtexture,whitebeansarewonderfulsoupbeans,combinedherewithMediterraneanseasonings.

1cupdriednavybeans,soaked(seeAppendix)VegetableStock(thispage)orwater2tablespoonsoliveoil2bayleaves4wholegarliccloves3sprigsfreshthyme(½teaspoondriedthyme)¼teaspoonfennelseeds

2tablespoonsoliveoil2cupschoppedonions2largecarrots,chopped2greenpeppers,chopped½cupwater

½teaspoondriedmint¼cupchoppedfreshparsley1to2tablespoonsfreshlemonjuicesalttotaste

Putthedrainedbeansintoa4-quartpotandaddstockorwateruntilitreachesa point an inch above the level of the beans. Add the oil, bay leaves, garlic,thyme,andfennelseedsandsimmercovereduntilthebeansaretender,about1hour.Replenishtheliquidoccasionally,keepingthebeanscoveredwithaninch

of liquid.Whenthebeansare tender,discardthebayleaves,garliccloves,andthymetwigs,ifyou’reusingfreshthyme.Meanwhile,sautétheonionsin2tablespoonsofoliveoilfor5minutes.Add

thecarrotsandsautéanother5minutes.Stirinthepeppersandsauté5minutesmore.Add½cupwaterandcookthevegetablescovereduntilthecarrotsarejusttender.Stirthevegetablesintothepotofcookedbeansandsimmer15to20minutes

to blend the flavors.Add themint, parsley, and lemon juice. Salt to taste andserve.In theMediterraneanmode: servewithPissaladière (thispage) orZucchini-

fetaCasserole(thispage).

PotagePlaisance

Serves4to6

Ajudiciouspinchofsaffronenlivensthisinterestingtomatosoup.

3tablespoonsoliveoil¾cupfinelychoppedleeks(seeAppendix)⅓cupchoppedonions4smallgarliccloves,mincedorpressed1bayleaf¼teaspoongroundfennelseeds¼teaspoondriedthyme(1scantteaspoonfresh)½teaspoondriedbasil(1tablespoonfresh)

3cupschoppedfreshorundrainedcannedtomatoes3cupsVegetableStock(thispage)orwater⅔cupcookedrice(seeAppendix)¼cupchoppedfreshparsleysmallpinchofsaffron(seeAppendix)saltandblackpeppertotaste

Sautétheleeks,onions,garlic,bayleaf,fennel,thyme,andbasilintheoliveoil. (If fresh basil and thyme are used, they should be added later with theliquids.)Whentheonionsaretranslucent,addthetomatoestothepotalongwiththestockorwater.Cookcoveredonlowheatforabout15minutes.Addtherice,parsley,freshherbsifused,saffron,salt,andpepper.Reheatandserve.Saffron is an essential ingredient in this soup, but be careful not to add too

muchoritwilloverwhelmtheotherflavors.

ServewithStuffedZucchiniBretonne(thispage)orMushroom-LeekFrittata(thispage).

Coconut-BeanSoup

Serves6

A hybrid of Southeast Asian and Moosewood cuisine. Coconut milk addssweetnessandtexturetothisdelicatelyseasonedsoup.

1cupdriednavybeans,soaked(seeAppendix)VegetableStock(thispage)orwater2bayleaves2largewholegarliccloves1tablespoonvegetableoil

3tablespoonsvegetableoil1½cupschoppedonions2garliccloves,minced2teaspoonscurrypowder(seeAppendix)¼teaspooncayenne(optional,dependingonhotnessofcurrypowder)1mediumgreenorredbellpepper,chopped2mediumtomatoes,chopped1teaspoonsalt(ortotaste)1tablespoonbrownsugar3tablespoonsfreshlemonjuice1¼cupsunsweetenedcoconutmilk(seeAppendix)½cupcookedrice(seeAppendix)

toastedcoconut

Putthedrainedbeansintoa4-quartpotandaddstockorwateruntilitreaches

apointan inchabove the levelof thebeans.Add thebay leaves,garlic,and1tablespoonofoilandsimmercovereduntil thebeansare tender,about1hour.Replenish the liquid occasionally, keeping the beans covered with an inch ofliquid.Whenthebeansaretender,discardthebayleavesandgarliccloves.Whilethebeansarecooking,sautétheonions,mincedgarlic,andspicesin3

tablespoonsofoilonlowheatuntiltheonionsaretranslucent.Addthepeppers,tomatoes,salt,sugar,andlemonjuiceandsimmerfor5to10minutesuntilthepeppers are tender. Stir in the coconutmilk and rice and set aside.When thebeansaretender,stir inthevegetable-spicemixtureandmorestockorwaterifthesoupseemstoothick.Heatgentlyfor10to15minutestoblendtheflavors.Adjustthesaltandspices.Servegarnishedwithtoastedcoconut.WonderfulwithMixedVegetableCurry (thispage) orNorth Indian Stuffed

Eggplant(thispage).

ArmenianLentilSoup

Serves6

Most lentil soupsarehealthful,butcanbea littleboring.Thisone ishealthfuland exotic. The addition of aromatic herbs, spices, and – surprise! – apricotstransformsahomeyclassicintosomethingexcitinglyeccentric.

1½cupsdriedlentils6cupsVegetableStock(thispage)orwater½cupchoppeddriedapricots(4ounces)

3to4tablespoonsvegetableoil1cupchoppedonions2to3cupscubedeggplant1½cupschoppedtomatoes,freshorcanned1greenpepper,chopped¼teaspooncinnamon¼ teaspoon ground allspice (or another ¼ teaspoon cinnamon, ifpreferred)¼teaspooncayenneorcrushedredpepper1tablespoonpaprika1½teaspoonssalt3tablespoonschoppedfreshparsley1tablespoonchoppedfreshmint

Rinsethelentils,andthenbringthemtoaboilinthestockorwater.Reducethe heat and simmer covered for 20 minutes. Add the chopped apricots andsimmercoveredforanother20minutes.

Meanwhile,sautétheonionsintheoiluntiltranslucent,thenaddtheeggplantand 4 or 5 tablespoons of water. Cook covered on medium heat, stirringoccasionally,untiltheeggplantisalmosttender.Addtheremainingvegetables,driedspices,andsalt.Coverandcookuntiltender,about10minutes.Stirthesautéedvegetablesintothecookedlentil-apricotmixtureandsimmer

for15minutes.Addtheparsleyandmintandserve.ArmenianLentil Soup is perfectwith dark bread, sharp cheese, and a crisp

salad.

Egg-LemonSoupwithSpinach

Serves6

Inspiredby theclassicGreekavgolemonosoup,ourvariation includesspinachandgarbanzobeansforaddedcolor,nutrition,andtaste.

2tablespoonsvegetableoil2cupsfinelychoppedonions1largegarlicclove,mincedorpressed2mediumcarrots,finelychopped½teaspoondrieddill5cupsVegetableStock(thispage)orwater3eggs4tablespoonsfreshlemonjuice1cupcookedbrownrice(seeAppendix)1½cupsstemmedandchoppedfreshspinach½cupcookedgarbanzobeans(seeAppendix)saltandblackpeppertotaste

In a soup pot, sauté the onions and garlic in oil until the onions aretranslucent,about10minutes.Add thecarrots,dill,and4cupsof thestockorwater,cover,andbringtoaboil.Reducetoasimmerandcookuntilthecarrotsaretender,about10minutes.Whilethecarrotsarecooking,whisktogethertheeggs,lemonjuice,andremainingonecupofliquid.Remove the pot from the heat and whisk in the egg mixture. Then reheat

gently, stirring continuously, until the eggmixture thickens. Do not allow thesoup toboilor itwillcurdle.Stir in therice,spinach,andgarbanzobeansandseasontotastewithsaltandpepper.Whenthesoupishot,serveatonce.Thespinachshouldstillbebrightgreen,

contrastingnicelywiththebitsoforangecarrot.WesuggestservingwithZucchini-fetaCasserole(thispage)orCheeseBörek

(thispage)orasalovelyfirstcourseforFishàlaGrecque(thispage).

PotageSt.Cloud

Serves6to8

A vivid chartreuse-colored soup. The sweet pea potage provides a perfectbackdropforthelightcurry.

3tablespoonsbutter1½cupschoppedonions1garlicclove,mincedorpressed3mediumpotatoes,sliced1mediumparsnip,sliced(optional)1largecarrot,sliced2teaspoonsturmeric½to1tablespooncurrypowder(seeAppendix)5cupsVegetableStock(thispage)orwater6cupsgreenpeas,freshorfrozen2cupshalf-and-halformilksaltandblackpeppertotaste

Sautétheonionsandgarlicinbutteruntilgolden.Addthepotatoes,parsnips,carrots, turmeric, curry powder, and stock or water and simmer until thevegetablesare tender,about20minutes.Reserve1cupof thepeas forgarnishandadd the rest to thepot.Cook frozenpeas for10minutes, freshones for5minutes.Inablenderorfoodprocessor,puréethehotsoupwiththehalf-and-halfuntilverysmooth.Addsaltandpeppertotaste.Cookthereservedpeasuntiljusttendertogarnishindividualservings.LeftoverfillingfromNorthIndianStuffedEggplant(thispage)istheperfect

“scratch” from which to start this soup (replacing the first eight ingredients).Purée the filling inablenderor foodprocessorwith thepeasandhot stockor

waterandthehalf-and-half.Finishthesoupasdirected.Serve with Corn Bread (this page) and Artichoke Heart and Tomato Salad

(thispage).

PotageàlaBretonne

Serves6

Acomforting,homeysoupfromBrittany.

1¼cupsnavybeans,soaked(seeAppendix)

¼cupbutter2garliccloves,pressedorminced3 leek bulbs (white parts only),well rinsed (see Appendix)and thinlysliced2cupsdicedonions2bayleaves¾teaspoondriedthyme¾teaspoonsalt⅛teaspoonblackpepper3mediumtomatoes,chopped⅓cupfreshlemonjuice1cupheavycreamorhalf-and-half3to4cupsVegetableStock(thispage),beanstock,orwater

Cookthebeansinwatertocover(addingmorewaterasneeded)untiltheyaretender.Sauté the garlic, leeks, and onions in the butter until the onions are

translucent. Add the herbs and seasonings and continue to sauté for 5 to 10minutesmore,untiltheonionsbegintobrown.Addthetomatoesandhalfofthelemonjuiceandsimmercoveredfor10minutes.Stirinthebeansandtheirjuiceand cook for another 10 minutes on low heat. Stir occasionally to preventsticking.Removethebayleaves.

Puréethesoupinablenderorfoodprocessoraddingthecreamandstockorwaterasyoublend.Stirintheremaininglemonjuice.Addmorestockorwaterifthesoupneedstobethinned.Adjusttheseasonings.Gentlyreheatonverylowheat.WeliketoservethissoupwithFrenchRiceSalad thispageandawedgeof

Brie.

CreamySquashSoup

Serves4to6

A lovely, slightly sweet soup, theessenceof autumn.This soupcanbecomeanon-dairyonebyusingoilormargarineinsteadofbutterandapplejuiceinsteadofcream.

1acornsquashorasmallbuttercuporbutternutsquash(about2cups,cooked)3tablespoonsbutter,vegetableoil,ormargarine2cupschoppedonions1smallcarrot,diced1mediumpotato,diced2cookingapples,peeled,cored,andchopped3½cupswater1½cupsmilkorapplejuiceor1cupheavycream⅛teaspooncinnamonsaltandblackpeppertotaste

Clean the squash, cut it in half, and scoop out the seeds. Place it, cut sidedown, on a lightly oiled baking pan, cover, and bake at 350° about one hour,untilsoft.Butternutsquashmaybepeeled,cubed,andboiledratherthanbaked,ifyouprefer,butbakingiseasiestandheightenstheflavor.Meanwhile sauté theonions in thebutteruntil theyare translucent.Add the

carrots, potatoes, apples, and water. Bring the vegetables to a boil, lower theheat,andsimmerabout20minutes,untilallthevegetablesaretender.Whenthebakedsquashhascooled,scoopoutthesoftinsidesanddiscardthe

skins.Combinethesquash,vegetables,andstockwiththemilk,cream,orapplejuice in ablenderor foodprocessor andpurée in severalbatches to a smooth,

creamyconsistency.Heatthesouponlowheatuntilitishot,butnotboiling.Addthecinnamon.

Seasontotastewithsaltandblackpepper.Serve this soup with a hearty dark bread and a soufflé. If you have baked

squashleftover,youmightuseitinSquashRolls(thispage).

CreamyOnionSoup

Serves4

A smooth and rich soup enhanced by the sweetness characteristic of gentlysautéedonions.

2smallpotatoes,sliced3cupspotatowaterand/orVegetableStock(thispage)1tablespoonvegetableoil2tablespoonsbutter3½cupschoppedonions⅓cupdrywhitewine6ouncescreamcheeseatroomtemperature,cubed1cupmilk1teaspoonsalt¼teaspoonblackpepper

choppedfreshparsleycroutons(seeAppendix)gratedcheddarcheese

Boilthepotatoesinthestockorwateruntilsoft.Reservetheliquid.Sautétheonions in the butter and oil on low heat for 10 minutes. Add the wine andsimmer for 5minutes. In a blender (a food processor does notworkwell forthis),puréethecreamcheesecubes,sautéedonions,andcookedpotatoeswithacuportwooftheliquidinwhichthepotatoeswerecooked.Pourthepuréeintoasouppotandstirintherestofthepotatoliquid,thecupofmilk,salt,andpepper.Heatcarefully,stirringoccasionally.Garnishwithchoppedparsley,croutons,orgratedcheddarcheese.

This soup is an ideal first course for an elegant dinner. Its pleasing lighttexturewillnotupstageanelaborateentrée.

VeryCreamyPotato-CheeseSoup

Serves4to6

This isourcustomers’all-time favorite soupandprobably the richest soupweoffer.Creamcheeseisoursecretforgivingitavelvetytexture.

3to4tablespoonsbutter2cupschoppedonions1largegarlicclove,mincedorpressed2largepotatoes,unpeeledandcoarselychopped1largecarrot,unpeeledandcoarselychopped3cupsVegetableStock(thispage)orwater1teaspoondrieddill(2tablespoonsoffreshdill)4ouncescreamcheese1½cupsmilk(orpartcream)1cupgratedsharpcheddarcheese(3ounces)saltandblackpeppertotaste

choppedfreshparsley

Ina largesouppot,sautétheonionsandgarlic in thebutteruntil theonionsare translucent. Add the potatoes and carrots and sauté for 5 to 10 minuteslonger.Add thestockorwateranddillandsimmeruntilall thevegetablesaretender.Purée the vegetables with the cream cheese and milk in a blender or food

processor.Returnthesouptothesouppot.Seasonwithsaltandpepper.Stirinthecheddarcheeseandreheatgently.Serveeachcuporbowlgarnishedwithchoppedfreshparsley.Asimplegreen

saladistheperfectcomplementbecauseoppositesattract.

PotageJacqueline

Serves4to6

A soothing soup, gently seasoned to emphasize the innate goodness of sweetpotatoes.ThisrecipewascreatedbyourownJacquelineLisaWichman.

2tablespoonsbutter2cupschoppedonions1celerystalk,chopped1teaspoongratedfreshgingerroot3mediumsweetpotatoes,peeledandthinlysliced4cupswater1bayleaf½teaspoonsaltblackpeppertotaste1cupmilk½cupheavycream

Melt the butter in a heavy saucepan and sauté the onions until translucent,stirringoccasionally.Add theceleryandgingerandcontinue tocookuntil theonions begin to brown. Add the sweet potatoes, water, bay leaf, and salt andpepperandbring toa rapidboil.Reduce theheat,cover,andsimmer15 to20minutes,untilthesweetpotatoesaretender.Removeanddiscard thebay leaf.Purée thesoupmixturewith themilkand

heavycreaminsmallbatchesinablenderorfoodprocessor.Adjustthesaltandpeppertotasteandreheatgently.Takecarenottoboilthesoup.Garnish Potage Jacqueline by floating a thin lemon round on each serving.

OffsetthesweetnessofthissoupwiththetartzingofAntipastoPita(thispage).

CrèmeAndalouse

Serves6

Leeks,tarragon,andcreamaddaFrenchtouchtothissophisticatedversionofaSpanishsoup.

2tablespoonsbutter3leekbulbs(whitepartonly),rinsed(seeAppendix)andchopped6freshtomatoes,chopped,or4cupsundrainedcannedtomatoes7clupsVegetableStock(thispage)orwater4mediumpotatoes,cubed1teaspoonsalt½teaspoondriedtarragon⅛to¼teaspooncayenne1teaspoonfreshlemonjuice½cupheavycream

herbedcroutons(seeAppendix)¼cupchoppedfreshparsley

Sauté the leeks in thebutteruntil soft.Add the tomatoesandsimmerfor10minutes. Add the remaining ingredients, except the lemon juice and cream.Simmeruntilthepotatoesarethoroughlycooked.Puréethecookedvegetablesinablender,addingthelemonjuiceandcream.

Gentlyreheat,takingcarenottoboilwhichcouldcauseittocurdle.Garnish with croutons and parsley. This pretty pastel soup is nicely

accompanied by Salat Tangiers (thispage) orMushroom Pâté (this page) andcrackers.

VegetableStock

Yields2quarts

VegetableStockisabrothmadebysimmeringvegetablesinwateruntiltheyaresoftandtheirflavorsandnutrientshavebeenreleasedintotheliquid.Thenthestockispouredthroughastrainerandthevegetablesareeitherdiscardedorused,puréed,tothickenasoup.Thebestvegetablestouseinstockarecarrots,peeledonions,celery,zucchini,

potatoes, parsley, parsnips, sweet potatoes, and squash. We often throw inchunksofapplesorpearstosweetenthestockalittle–especiallyifthecarrotswe’reusingaren’tverysweet.It’swisetoavoidthestronglyflavoredvegetablesofthecabbagefamily,suchasbroccoliandcauliflower,andturnips,rutabagas,andkohlrabi–andvegetableswithbleedingcolors,suchasbeets,redcabbage,andgreens(unlessyouintendtomakeaborschtorcreamofgreensoup).Greenpeppersandeggplantwillmakethestockbitter.Becautiousaboutaddinglotsoftomatoes or other acidic fruits or vegetables to the stock, because they maycurdlethesoupifyouaddmilkorotherdairyproductslateron.Wash all vegetables thoroughly, especially root vegetables.Making stock is

the perfect solution for vegetables that are too unattractive cosmetically to beusedinotherways.Leftovercarrotsticks,parsleystems,andunusedhalvesofonioncanallbetossedintothepot.

2largeunpeeledpotatoes,quartered2largecarrots,peeledandslicedthickly1largeonion,peeledandquartered1celerystalk,chopped1appleorpear,seededandquartered1bayleaf12peppercorns

10cupswater(2½quarts)

Putalloftheingredientsintoalargepot,bringtoaboil,andsimmerfor45minutestoanhour.Strainanduse.For a spicier stock throw in some garlic cloves, skins and all, and a small

amount of tomato. For a specifically Asian broth, add ginger, scallions, andshiitake mushrooms (see Appendix). Or, make it sweet for a carrot purée orScandinavianfruitsoupwiththeadditionofsweetpotatoorwintersquash.

SALADS

Salads

SaladsatMoosewoodaremuchmore thanamerehealthyappetizer for“realfood.”Theymayserveasafirstcourse,asthemainmealitself,asasidedish,orevenasdessert.Salad making lends itself to creative experimentation. You don’t have to

considertheformulasnecessaryforbakingorworryaboutsomesmalloversightcausing an eleventh hour failure. There are only a couple of common-senseprinciplesforsaladmakingsuchasusingonlythefinest,freshestvegetablesyoucanfind,cuttingthemtoanagreeablysimilarsize,andneveroverwhelmingthesaladwithtoomuchmarinadeoranincautiousdressing.Withinthatframeworkyoucandreamup intriguing innovations,mixing tastes, textures,andcolors tocreateanappealingdish,differentevery time.Werecommend thatyoukeepasaladstrongbutsimple,controllingtheimpulsetocrameverysinglegoodthingtoeatintothesaladbowlatonce.Butevenifyoulosecontrol,youcan’tgotoofarwrongwithfreshsalads.Goodsaladsdirectlyreflect theseasonssincetheyrelyontheavailabilityof

fruits andvegetables at their prime. In fall andwinter, salads can serve as theraw,crunchy,andrefreshingaccompaniment tosoupsandmaindishes.MiddleEastern Carrot Salad is a welcome sidekick for Yogurt-Barley Soup orKolokithopita.Oralternatively,saladsthemselvesmaybecomeheavierandmorecomplex – we start adding more cooked vegetables, grains, and beans as theweather turns cold.ConsiderMisoBrothwithBroccoli-Mushroom-TofuSaladandSpicySzechuanNoodles.Whenspringcomes,aquicktriptothegardenorproducestandwillsatisfya

winter’s longing for the singular keen flavors of young lettuces, chives,asparagus,peas,andwatercress.Insummer,asthedaysbecomesolongandlazythatnoonewants tospendmuch timecooking,salads reallyshine.A lunch to

eatwhilewearingabathingsuitmightbeSalatTangierswithfreshfruit.Ifyoumarinate vegetables early in the day to serve later with a chilled soup and acrustybread,thenwhenthesunissettingoutonthepatioyoucanopenachilledbottle ofwine and savor the full-blown flavors of summer in ameal of salad.Andyou’llhaveplentyoftimetochaserabbitsoutofthegarden.

TossedGreenSalad

WearegreatsaladeatersatMoosewood.Nomatterwhattheseason,thekitchenishotandtheworkisvigorous,leavingusattheendofalongworkshiftwithayenforsomethingcleanandcrisp.Themanytossedsaladsrecommendedwithourrecipesthroughoutthisbookareaclearindicationofourbiasforgreens.Ourbest-tastingsaladsfollowthesegeneralrules.

ChoosingtheGreensUseaselectionofgreensforarangeofsweetnessandpungency,tendernessandcrunch.Ourfavoritesincludesmall-leafedromaine,escarole,freshspinach,buttercrunchlettuce,andrubyandgreenleaflettuce.

PreparingtheGreensWashanddrythelettucewell.Immersingthegreensincoldwaterisagentlerprocessthandirectingaharshstreamattheindividualleaves.Then,athoroughdryingwillkeepthelettucefrombecominglimpandwillallowthedressingtocoatthesaladevenly.Whenitcomestodrying,ingenuityiseverything.Wehavepattedourgreens

withpapertowelsandspuntheminspinners.Wehavehungwireorclothmeshbasketsfilledwithgreensoverbathtubsandsinks.Wehavestuffedapillowcasewithlettuceandsteppedoutsidetospinitoverourheads.Wehavealsolightlywrappedourwell-drainedgreensinaclothandletthemrest,peacefully,intherefrigerator.Whenthelettucehasdried,tearorcutitinto2-to3-inchpieces.

DressingUptheGreensTossthegreenswithsomeorallofthefollowing:finelyshreddedredcabbage,gratedcarrotsorbeets,greenorredpepperrings,tomatowedges,cucumberslices,ripeolives,alfalfasprouts,marinatednavyorgarbanzobeans,marinatedartichokehearts,pepperoncini,capers,feta,Parmesan,orcheddarcheese,tofukan(seeAppendix),orhard-boiledeggs,choppedorinwedges.Finally,findthedressingthatsuitsthesaladandtheoccasion.Make the salad a complete meal or just an accompaniment, but make it

beautiful!

FrenchRiceSalad

Serves6

Here’s a creative way of dealing with leftover rice – the result is a cool andcrunchy,multicoloreddish. Itkeepswell, tastingevenbetter thenextday, andit’seasytoeatwhenyou’reontheroad.Themarinadeinthisrecipehasmanyotherusesaswell.Tryusingittomarinatesteamedartichokesorasparagus.

3cupscookedrice(seeAppendix)1cupdicedcarrots1cupdicedgreenorredbellpeppers1cupslicedmushrooms(4ounces)1cupgreenpeas,freshorfrozen1smallcelerystalk,finelychopped2tablespoonschoppedfreshparsley

MARINADE¼cupoliveoil¼cupvegetableoil¼to⅓cupfreshlemonjuice1garlicclove,pressedone or two of these herbs: 1 tablespoon fresh or 1 teaspoon driedtarragon,basil,dill,marjoram

tomatowedgesandgreenolives

Placethecookedriceinalargebowl.Steamthecarrots,peppers,mushrooms,and peas separately until tender but still firm. Add the steamed vegetables,celery,andparsleytotherice.Whiskthemarinadeingredientstogether.Pourthe

marinadeoverthevegetable-ricemixtureandtossgently.Refrigerateuntilwellchilled,stirringoccasionally,sothemarinadewillflavor

therice.Whenreadytoserve,garnishwithtomatowedgesandgreenolives.

Otherservingoptionsandaccompaniments:•AsprinkleoffreshlygratedParmesanorfetacheeseonthetop•Adddriedcurrants,toastedpinenuts,oralmonds•AwedgeofBrie,fontina,Jarlsberg,oranyothergoodflavorfulcheese•Steamedandmarinatedvegetables•Stuffatomatoshellorgreenpepperhalfwithricesaladandbakeitforawintertimelunch

SalatTangiers

Serves4to6,moreifusedasasidedishAconfetti-likeMoroccanpasticheofcolorsandflavors.

1½cupsdrycouscous½teaspoonsaltpinchofsaffron(optional)1¼cupsboilingwater1cupdicedcarrots1largepepper,diced1cupcutgreenorwaxbeans⅓cupfinelychoppedslicedredonions⅓cupcurrants½cupalmonds,toastedandchopped

MARINADE½cupvegetableoil4tablespoonsfreshlemonjuice½teaspoonsalt,ormoretotaste¼teaspooncinnamon3tablespoonsorangejuice(orapplecider)4tablespoonschoppedfreshparsley1tablespoonfreshspearmint(1teaspoondried)pinchofcayenne

Putthecouscous,salt,andsaffron,ifyou’reusingit,inalargebowl,andstirintheboilingwater.Coverandletsitfor10to15minutes,stirringoccasionallytofluff.

Meanwhile,steamthecarrots,greenpeppers,andbeansseparately.Assoonaseach vegetable is barely tender, add it to the couscous. Stir in the red onions,currants,andalmonds.Whisk together the marinade ingredients, leaving out the mint if you used

saffron in the couscous. Toss the couscous and vegetable mixture with themarinadeandchillatleastanhourtoallowtheflavorstomarry.ServewithBabaGanouj(thispage)orTzatziki(thispage)foralightlunchor

withArmenianLentilSoup(thispage)tocreateaperfectprotein.

TuscanPotatoSalad

Serves8

The addition of the creamy ricotta cheese and robust Parmesan cheesemakesthis an unusual potato salad. Substantial enough for a salad-dinner, it’s a finesidedishaswell.

3pounds(about12cups)peeled,cubedredornewwhitepotatoes⅔cupfreshlygratedParmesancheese(2ounces)1cupricottacheese(9ounces)4garliccloves,pressed½redonion,verythinlysliced½cupoliveoil6tablespoonscidervinegarsaltandblackpeppertotaste

½cupchoppedfreshparsley

Cookthepotatoesinboilingsaltedwateruntiljusttender.Drainthepotatoes.While theyarestillhot, stir in the restof the ingredients.TuscanPotatoSaladcanbeservedwarmbutimproveswithchilling.Garnishwithparsleyjustbeforeserving.TuscanPotatoSaladiswellcomplementedbyCrèmedeCrécy(thispage)or

Tomato-GarlicSoup(thispage).

MiddleEasternCarrotSalad

Serves4to6Aneasy,light,andrefreshingsalad,sparklingwithlemonandmint.Maplesyrupgivesitaninterestingtwist.

4cupsgratedcarrots3tablespoonsfreshlemonjuice3tablespoonsvegetableoil½teaspoongroundcorianderseeds¼teaspoonsalt2teaspoonschoppedfreshmint(½teaspoondried)1tablespoonchoppedfreshparsley1to2teaspoonshoney,sugar,ormaplesyrup(optional)

Mixalltheingredientstogetherandchillatleastonehourbeforeserving.Inthesummertime,whenweserveourcustomersonthepatio,wefrequently

offer a colorful Middle Eastern salad plate: a cup of Chilled Spinach-YogurtSoup (this page), a square of Kolokithopita (this page), and side dishes ofTzatziki (this page), a marinated artichoke half, and Middle Eastern CarrotSalad.

ArtichokeHeartandTomatoSalad

Serves4

Artichokeheartsareoneofthefewcannedfoodsthatwerecommendanddousein our kitchen. Here they are combined with fresh, ripe tomatoes in a lightmarinade.

4ripe,mediumtomatoes8cannedartichokehearts(notmarinated)

½cupvegetableoil⅛cupwinevinegarorwhitevinegar1garlicclove,pressed1tablespoonfreshtarragon(¼teaspoondried)1tablespoonfreshbasil(¼teaspoondried)saltandblackpeppertotaste

Cuteachtomatointo6wedgesandeachartichokeheartintohalves.Blendtherestoftheingredients,pouroverthevegetables,andtoss.Chillfor20minutes.Serve on a bed of greens with fish or a cheese-filled strudel, such as

Kolokithopita (this page) or Cheese Börek (this page). Or fill a pita withArtichokeHeartandTomatoSalad,greens,andgratedfetaorParmesancheese.

PeppersandCapers

Serves4to6

WeusePeppersandCapersasaninterestingsaladservedonlettuce,asasharpandassertivesidedish,asagarnishfortossedsalad,asatoppingforbakedfish,andasastuffingforpitabreadwithgreensandfetaorParmesancheese.

½cupvegetableoil5or6largegreenand/orredpeppers,slicedinlong,widestrips1tablespooncapers(seeAppendix)1smallredonion,thinlysliced2tablespoonsoliveoil2tablespoonsredwinevinegar1garlicclove,pressedormincedsalttotaste

Heattheoilinalarge,heavyskilletuntilquitehot.Frythepepperstrips.Itisbest todothis intwobatches, turningthepeppersoftenforevenandthoroughcooking.Theyshouldbewellfried–evenalittlebrowningdoesn’thurt.Drainthepeppersonpapertowelstoabsorbasmuchexcessoilaspossible.Placethefriedpeppers,redonions,andcapersinabowlanddressthemwith

theoliveoil,vinegar,garlic,andsalt.Tosswellandchill.

PastaPrimavera

Serves6to8

Thisisoneofourfavoritepastasalads.Makeitinthewinterusingfrozenbasilorpesto.

1poundpasta(shellsorshorttubes)

2tablespoonsoliveoil3garliccloves,minced3cupsslicedmushrooms(12ounces)2cupsasparagus,cutinto1-inchpieces1cupgreenpeas5mediumtomatoes,chopped

3 tablespoons chopped fresh basil and 1 tablespoon olive oil or 4tablespoonsPestoGenovese(thispage)2tablespoonsfreshlemonjuice½cupfreshlygratedParmesancheese(1½ounces)½cupchoppedfreshparsley½cupthinlyslicedsun-driedtomatoes(optional)saltandblackpeppertotaste

Cook the pasta al dente (see thispage). Drain it and rinsewith coldwater.Sauté the garlic in olive oil for 1 minute. Add the mushrooms and cook onmediumheatuntil just tender.Removefromtheheat.Steamtheasparagusandpeasuntiltender.Tossallthevegetableswiththepasta.Addtherestoftheingredientsandtoss

well.

Serveatroomtemperatureonlettuce,withextraParmesan.

PastaSaladwithBroccoliandCashews

Serves6to8

Apopulardishforpotlucksorsummerluncheons.

1poundmediumpastashells,wholewheatorwhite

¼cupvegetableoil6cupsbroccolifloretsandpeeledandslicedstems2cupsslicedmushrooms(8ounces)1½cupschoppedfreshparsley2cupschoppedscallionsor½cupchoppedredonion

¼to½cupwhitevinegar1cupMayonnaise(thispage)1teaspoonDijonmustard1cuptoasted,unsaltedcashews

Cookthepastaaldente(seethispage),rinsewithcoldwater,drain,tosswithalittleoil,andsetaside.Sautéthebroccoliintheoilforabout10minutesoruntilitstartstobecome

tender.Stirfrequently.Addthemushroomsandsautéfor5minutesmore.Stirintheparsleyand scallionsoronionsand sauté for anotherminute.Thebroccolishouldbebrightgreen,yeteasilypiercedwithafork.Inalargemixingbowl,whisktogetherthevinegar,mayonnaise,andmustard.

Stir in the sautéed vegetables and the pasta. Just before serving, stir in thecashews.Servecoldoratroomtemperatureasasummersaladwiththicktomatoslices

sprinkledwithfreshbasilandawedgeofmelon.

PrincessSummer-Fall-Winter-SpringPastaSalads

PastasaladsprovideagoodopportunityforusatMoosewoodtoimprovisewithseasonalvegetablesandherbs.Suggestionslistedbelowcanbeusedasastartingpoint for developing your own innovative salads. Choices of vegetables,dressings, and pasta should take into consideration shape, color, and texture.Pastashapesthatarehollow(penne,rigatoni)orcurved(shells,spirals)aregoodfor salads because other ingredients adhere well to them. Color can becontrastingandfestive(asinoursummerandfallvariations)orshadesandtonesof one color (as in our spring variation). Textures provide added interest: softpasta,tenderyetcrispvegetables,andcrunchytoastednuts.

•Spring:Steamedpeasor snowpeasand1-inchasparaguspieces, tossedwithspinachshellsandpastelgreenHerbedMayonnaise(thispage).•Summer:Steamedspearsofbroccoliandroundsofsummersquashtossedwithcherrytomatoes,penne(orothertubularpasta),andVinaigretteSaladDressing(thispage)withfreshtarragonasthedominantherb.•Fall:Steamedcauliflowerfloretsandjuliennedredpepperandzucchini,tossedwithshells,sun-driedtomatoes(seeAppendix),VegetableMarinade(thispage),andtoastedpinenutsoralmonds.• Winter: Steamed carrot sticks and green beans tossed with artichokehearts, the Aïoli Sauce variation of Mayonnaise (this page), andmulticoloredspiralpasta.

GarnishesforAllSeasons:•freshlygratedParmesancheese•choppedparsleyand/orchives•pimientostrips•blackolives

SpicySzechuanNoodles

Serves4to6

Some years ago, Ashley Miller and Bob Love, both Moosewood cooks,introducedthispopulardishtotherestofus.TheyhaddiscovereditinChinesecooking classes with Stella Fessler, one of our Ithaca mentors. We’ve beengratefulforiteversince.Today, similar spicy noodle salads seem to be on themenus ofmostAsian

restaurantsandeveryslightlytrendycafé,butitisstillafavoritewithus,andwethinkyou’llbegladtolearnhoweasyitistomakeathome.

½poundwholewheatspaghettiorsobanoodles(seeAppendix)

¼cuppeanutbutter(oramixtureofpeanutbutterandtahini)¼cupwarmwater3tablespoonstamarisoysauce2tablespoonswinevinegar(preferablyricewinevinegar)1tablespoondarksesameoil(seeAppendix)1teaspoonhotchilioil(seeAppendix)2cupsfreshmungbeansprouts1cucumber,peeled,cutlengthwise,seeded,andcutintocrescentslices

choppedscallionstoastedsesameseeds

Cookthepastaaldenteinsaltedwater.Drainitandrinsewithcoldwater.Mixthe peanut butter, warmwater, soy sauce, vinegar, and oils. Toss the noodleswiththebeansprouts,cucumbers,andsauce.Topwithchoppedscallionsand/ortoasted sesame seeds, if desired. This dish is most flavorful served at room

temperature.Spicy Szechuan Noodles are attractive served on crisp leaves of romaine.

CreateanAsianensemblewithKoreanGreens(thispage),Broccoli-Mushroom-TofuSalad(thispage),orAsianAsparagusSalad(thispage).

GoiGa–VietnameseSalad

Serves4to6Thisisadishforpeoplewhoenjoyhotandspicyfood.Differentelementsofthesaladarepreparedseparatelyandassembledontheservingtable.It’sasaladthatisamealinitself,aspiritedblendofingredientswithaddedvisualappeal.

1cupcookedrice(seeAppendix)perserving

½smallredonion,verythinlysliced1mediumcarrot,cutintothinstrips1greenpepper,cutintothinstrips10ouncesfreshspinach,cleaned,stemmed,anddried1 small cucumber, peeled, cut in half lengthwise, seeded, and sliceddiagonallyotherrawvegetables,suchasturnipsandwhiteradishes,cutintothinstripssomeleafy lettuces(buttercrunch,ruby,Boston,curly), tornintobite-sizepieces

VIETNAMESESAUCE3tablespoonswhitevinegar3tablespoonsThaiorotherAsianfishsauce(seeAppendix)*

2smalldriedhotpeppers,soakedin½cupboilingwateruntilsoftandthenminced2tablespoonsfreshlemonjuice

2cupsunsaltedroastedpeanuts,coarselychopped1cupmungbeansprouts

Cooktherice,placeinabowl,andsetaside.Preparethevegetables,tossthemtogetherinabowl,andsetaside.Mixtogetherthesauceingredientsinabowl.Putthepeanutsandthemungbeansproutsinbowls.To serve the salad, simply take everything to the table. Pass the bowls.On

individual plates each personwill pile salad vegetables on rice, pour on somesauce,andtopwithpeanutsandsprouts.

*Foravegetarianversionofthissauce,substitutetamarisoysaucefortheAsianfishsauce.

Broccoli-Mushroom-TofuSalad

Serves6

Asaladofcontrastingtastesandtextures:crisp-tenderbroccoli,mushrooms,andsmoothtofuinagingermarinade.

3cakesoftofu,pressed(seeAppendix)andcubed1largebunchbroccoli3cupsslicedmushrooms(12ounces)4scallions,sliceddiagonally

MARINADE3garliccloves,pressed1tablespoongratedfreshgingerroot3tablespoonsdarksesameoil(seeAppendix)6tablespoonstamarisoysauce6tablespoonsChinesericewine(seeAppendix)ordrysherry¼teaspoongroundfennelseeds⅛teaspooncayenne

Pressthetofuwhilepreparingthevegetables.Rinsethebroccoli.Discardthewoodybottomsofthestems.Cutofftheflorets

on1-inchstems.Peelthethicklowerstalks,cutthemintolengthwisestrips,andthen again, diagonally, into 1-inch pieces. Steam the broccoli until just tenderand still brightgreen.Rinse immediatelywith coldwater (to stop the cookingandpreservecrispness)anddrain.Steamtheslicedmushroomsbriefly,aminuteor two.Rinsewithcoldwater

anddrain.Combinethebroccoli,mushrooms,andscallionsinalargebowl.In a small bowl whisk together the marinade ingredients. Pour half the

marinadeoverthevegetables.Pourtherestofthemarinadeoverthecubedtofuin a separate bowl.Allow tomarinate for anhour ormore, gently turning thevegetablesandthetofuseveraltimeswithawoodenspoon.Tosseverythingtogetherjustbeforeserving.ThissaladgoeswellwithSpicySzechuanNoodles(thispage)orbrownrice

tossedwith toasted sesame seeds.We often serve it on a bed of salad greens,topped with toasted walnuts or almonds, and garnished with a wedge ofcantaloupe.

AsianAsparagusSalad

Serves4to6

Whenyouhearthefirstspringpeepersandthebreezefeelsgentle,celebratetheendofwinterwithasparaguspreparedinanAsianwaythat isaselegant initssimplicity as a spring haiku. Sometimes steamed green vegetables lose theircolor,evenwhenyouarecarefulnottoovercookthem.Followourdirectionsforkeepingthosegreensgreen.Broccoliandgreenbeansarealsodeliciouswiththismarinade.

1½poundsfreshasparagus

MARINADE2tablespoonstamarisoysauce1½teaspoonssugar1tablespoondarksesameoil(seeAppendix)1tablespoonwhitevinegar1tablespoonChinesericewine(seeAppendix)ordrysherry½teaspoongratedfreshgingerroot½teaspoonChinesechilipaste(optional)(seeAppendix)

lightlytoastedsesameseeds

Whisktogetherthemarinadeingredientsandsetaside.Washtheasparagusandremovethetoughends.Easetheasparagusspearsinto

boiling water to cover. The water will stop boiling with the addition of theasparagus. Keep covered on high heat until the water returns to a rapid boil.Cookoneor twominutes longer, until the asparagus are tender but still crisp.Plunge the cooked asparagus immediately into coldwater to stop the cookingand set the color. Drain well, place in a shallow bowl, and cover with the

marinade.Chillat least30minutes,butdonotwait longerthan2hoursbeforeserving.Garnishwithasprinkleoftoastedsesameseeds.Thisdishisalsoverygoodservedhot.Justdrainthehot,cookedvegetables,

tossthemwiththemarinade,garnish,andserve.Asian Asparagus Salad is well paired with Spicy Szechuan Noodles (this

page),SpicyPeanutSoup(thispage),orFishwithTeriyakiSauce(thispage).

L.D.’sCreamyGreenDressing

Yields2cups

This is one of ourmost frequently requested and admired recipes – our dailyhousedressing.L.D.(LindaDickinson)hasbeenworkingatMoosewoodsince1973andsohashadplentyoftimetoperfectthisrecipe.

1cupvegetableoil2tablespoonscidervinegarorfreshlemonjuice1teaspoonhoneyor2tablespoonsapplejuice5or6spinachleaves2tablespoonschoppedfreshparsley1teaspoonfreshbasil(¼teaspoondried)1teaspoonfreshmarjoram(¼teaspoondried)½teaspoonsalt1garlicclove,pressed1cupbuttermilk

Blendalloftheingredients,exceptthebuttermilk,foroneminute.Whiletheblender is running, slowly pour in the buttermilk. As soon as the dressingthickens,turnofftheblenderorthedressingwillseparateandbecomerunny.Itshould be thick and creamy. Chill at least 30 minutes so the flavors have achancetomeld.Otherherbscanbeusedtovarythisdressing.Dill,tarragon,oregano,adabof

Dijon mustard, and freshly ground black pepper are all possible additions orsubstitutions. Fresh herbs in season are always our choice when available.Yogurtorsourcreammaybesubstitutedforthebuttermilk.However,buttermilkmakesthemostcreamyandstable(non-separating)dressing.Refrigerated and tightly covered, it will stay fresh for up to aweek. If the

dressingseparates,reblend.

VinaigretteSaladDressing

Yields1¼cups

Thisdressingwillenhance,withoutupstaging,awidevarietyofsalads.Createabasic vinaigrette by omitting the herbs or choose just one or two as a moredominantnote.Thiswillkeepindefinitelyifrefrigerated.

½cupvegetableoil¼cupoliveoil⅓cupcidervinegarorredwinevinegar2garliccloves,pressed¼teaspoonsalt1tablespoonDijonmustard⅛teaspoonblackpepper1tablespoonchoppedfreshparsley2 tablespoonschopped freshbasil,marjoram,dill, chives, tarragon inanycombination(2teaspoonsdried)

Whisktogetherallingredients.

Yogurt-TahiniDressing

Yields2cups

Aquickdressing,popularinMiddleEasterncountries,Yogurt-Tahinihasitsowndistinctivetangandfullness.

¾cupplainyogurt⅓cuptahini(seeAppendix)3to6tablespoonsfreshlemonjuice2garliccloves,pressed½teaspoonsalt¼cupmilkorwaterpinchofgroundcumin(optional)1tablespoonchoppedfreshparsley(optional)

Inamediumbowl,whisk togetherall ingredientsuntil smoothlyblended. Ifthedressingisthickerthanyoulike,addmoremilkorwater.This dressing is versatile. It’s good with salads, pitas, Tofu Burgers (this

page),Soyfalafel(thispage),ordippingvegetables.Refrigeratedandtightlycovered,itwillkeepforuptoaweek.

Flora’sTartandTangyDressing

Yields2cups

Flora Marranca has contributed much to the original style of Moosewood’scuisine.Thisisavibrant,herb-filleddressing,goodforcuttingtherichnessofanItalianmeal,yetheartyenoughtoenhanceachef’ssaladorCaesarsalad.

1largetomato,chopped,or1cupcleaned,choppedspinach1largelemon,peeled,seeded,andcutintosmallpieces2garliccloves,pressed2tablespoonstamarisoysauce1tablespoonfreshoregano(1teaspoondried)1tablespoonfreshbasil(1teaspoondried)1cupvegetableoil½cupoliveoilsalttotaste

Placealltheingredientsinablenderorfoodprocessorandblenduntiltheyarethoroughlycombined.Refrigeratedandcovered,thiswillkeepforuptotendays

BlueCheeseDressing

Yieldsagenerous2½cupsAlustydressingforardentloversofblue(nomatterhowyouspellit)cheese.

1garlicclove,mincedorpressed6ouncesbluecheese1½cupssourcream½teaspoonsalt¼teaspoonblackpepper2tablespoonsfreshlemonjuice½cupmilk

Putall the ingredientsexcepta thirdof thebluecheese inablenderorfoodprocessor.Blendtoasmooth,creamyconsistency.Crumbletheremainingbluecheeseandstiritintothedressing.Refrigeratedandtightlycovered,BlueCheeseDressingwillstayfreshfor4or

5days.Tryitasadip,aswellasonsalads.

Miso-GingerDressing

Yields2½cups

Averypopularandlivelynon-dairydressingwhichhasintroducedmanyofourcustomers to the use ofmiso as a delicious, nutritious seasoning.Perfect on afresh spinach salad with grated carrot. Excellent as a marinade for steamedbroccoliandtofu.

3to4tablespoonslightmiso(seeAppendix)2tablespoonsgratedfreshgingerroot¼cupcidervinegaror⅓cupfreshlemonjuice2tablespoonsdarksesameoil(seeAppendix)1cupvegetableoil½cupwater

Inablenderonlowspeed,combine3tablespoonsmiso,theginger,vinegarorlemon juice, and sesame oil.Gradually add the vegetable oil in a thin, steadystreamuntilthoroughlymixed.Thenveryslowlyaddthewateruntilthedressingisthickandcreamy.Taste.Ifaricherflavorispreferred,blendinanadditionaltablespoonofmiso.Miso-GingerDressingwill keep almost forever stored in the refrigerator. If

thedressingseparates,reblend.

AvocadoDressing

Yields3cups

Avocadoslendatropicalflavortothispasteldressing.

1largeor2smallripeavocados,peeled,pitted,andchopped¼cupvegetableoroliveoil⅓cupfreshlemonjuiceorcidervinegarpinchofcayennesalttotaste1garlicclove,pressed½teaspoongroundcumin(optional)¾cupwater

Inablenderorfoodprocessor,blendalltheingredients,exceptthewater,untilsmooth. Slowly add the water, blending, until the dressing has a softmayonnaise-likeconsistency.Chill20minutesbeforeserving.Store refrigerated, using a covered container to minimize discoloration.

AvocadoDressingwillremainfreshfortwotothreedays.

VegetableMarinade

Yields1cup

Thisunobtrusivemarinadehighlightsthenaturalflavorsoffreshvegetablessuchasbroccoli,greenbeans,zucchini,cauliflower,carrots,mushrooms,redorgreenpeppers,asparagus,artichokes,tomatoes,andsnoworsnappeas.

½cupvegetableoil½cupoliveoil5tablespoonsfreshlemonjuice2garliccloves,pressed¾teaspoonsalt¼teaspoongroundfennelseed(optional)½teaspoondriedmarjoram(optional)dashofblackpepper1tablespoonchoppedfreshparsley

Whiskallingredientstogether.Steamorparboilthevegetablestobemarinated.Drainthevegetableswelland

pourthemarinadeoverthemwhilethey’restillhot.Marinateforatleastanhour,spooningthemarinadeoverthemoccasionally.Leftovermarinadewillkeepindefinitelyifrefrigerated.

Mayonnaise

Yields1generouscupWithafoodprocessororblender,youcaneasilyprepareahomemademayonnaisethatisdramaticallysuperiortostore-boughtmayonnaise.

1egg5teaspoonsvinegarorfreshlemonjuice½teaspoonsalt2teaspoonsDijonmustarddashofTabascosauceorcayenne1cupvegetableoil1tablespoonhotwater

Place the egg, vinegar or lemon juice, and seasonings in a blender or foodprocessor.Turnontheblenderandbeginaddingtheoil,dropbydrop.Graduallyincreasetheflowofoiltoathinstream.Continueuntilalloftheoilisusedoruntilthemayonnaiseistherightconsistency.Blendinatablespoonofhotwatertostabilizethemayonnaise.Mayonnaisewillstayfreshrefrigeratedforuptoaweek.

Variations•HerbedMayonnaise:Addchoppedscallionsorchivesandfinelychoppedfreshbasil,tarragon,and/ordill.•AïoliSauce:Startbyaddingonepressedgarlicclove.Addmoregarlictotaste. Aïoli Sauce is delicious on steamed vegetables and chilled fish.Optional:replacehalfofthevegetableoilwitholiveoil.•RussianDressing: Peel a tomato and squeeze out the juice and seeds.Mince the pulp and add to the mayonnaise with chopped scallions andhorseradishtotaste.Thecolorwillbepale,butthetasteofeachingredientwillbefreshanddistinct.

TofuGreenDressing

Yields3cups

Tofu issuchaversatile food!Thisappealingdressing isnon-dairyandhigh inprotein.

½cakeoftofu,blanchedandcrumbled(seeAppendix)6freshspinachleaves1scallion,chopped¼greenpepper,chopped3tablespoonscidervinegar1tablespoonfreshbasil(1teaspoondried)¾teaspoonsalt¼teaspoonblackpepper½cupwater1cupvegetableoil

Place all the ingredients except the oil in a blender or food processor andblend themuntil liquefied.With theblenderor foodprocessor running, slowlydrizzleinasteadystreamofoiluntilthedressingthickens.Refrigerated and covered, Tofu Green Dressing will stay fresh for up to a

week.

Tahini-GarlicDressing

Yields1½cups

A robust garlic dressing with a nutty, sesame taste. This strongly-flavoreddressingisatitsbestonaverysimplesaladofonelettuce,suchasromaineorbuttercrunch.

½cuptahini(seeAppendix)2tablespoonsvegetableoil¼cupfreshlemonjuice½cupwater1teaspooncidervinegar2teaspoonstamarisoysauce1or2garliccloves,pressed⅛teaspoonblackpepper

Placealltheingredientsinablenderorfoodprocessorandblendthoroughly.Refrigerated,thisdressingwillkeepindefinitely.

SANDWICHESANDDIPS

SandwichesandDips

Eatingsomethingtastybetweentwopiecesofbreadisanage-oldcustomandarisesfromtheneedforasatisfyingmealthatcanbeconsumedanywhereandinashorttime.Weimaginetheancientsrubbingacrustofbreadwithoilandgarlicand eating itwith cheese during a break from tilling the soil. Formost of us,though,thiskindofsimpleandfittingrepasthasfallenonhardtimes.Recentlysandwicheshavebecomethestapleofthefastfoodphenomenoninourculture,whichissynonymouswithjunkfood,andthat’stoobad.At Moosewood, we value the quick, portable, and casual qualities of

sandwiches,butwethinktheyshouldbepreparedwiththesameimaginationwegivetotherestofourcuisine.Sometimesasandwichisjustwhatwewantandall that we want, even when we’re not in a hurry, not on the move, and notwearingjeans.These sandwich recipes and suggestions are consistent with our ideas of a

classic sandwich, an easy-goingmeal. Some, such as theB.L. Tease, TempehReuben,andNuttyButterSpread,arevariationsofoldstandbys.Othersare inthetraditionoftheDagwoodsandwich,glorifyingunusualcombinations.Manyof our salads, dressings, dips, and even main dishes make suitable sandwichfillings.Whenwethinkofmakingasandwichusingpitabread,wefirsttipourhatto

theMiddleEastwithHummuswithTahini,BabaGanouj, and feta cheese forethnicconsistency.Butthen,consideringthatpitabreadisnowverymuchapartof our crazy-quilt food culture, we like to mix things up a bit with Danish,Jakarta,andCaliforniaPitas.Inaone-worldsandwich,anythinggoes.Wethinkpitabreadisatitsbestwarmedortoasted.Weservepitasandwiches

uprightinabowl,sothepocketbreadwon’tspillitscontents.Ifit’sgottobeamovablefeast,wesuggestthatyoukeepthefillingandthebreadseparateuntil

serving time, lest the moist dressing cause the bottom to drop out of yoursandwich.Wehavenousefultipsonhowtomanagetotransportabrimfulpitafrom hand to mouth, while in a public place and/or polite company. Justpersevereandpropupyourdignitywiththethoughtthatatleastyoursandwichdidn’tcomeinastyrofoambox.

TempehReuben

Serves4

Getoutthedillpickles!Thisisawonderfulsandwich.ThisisoneofourfavoritesandwichesatMoosewood.Whenitisonthelunch

menu,theworkershavetobechasedoutofthekitchentoensurethattherewillbeenoughforthecustomers.

¼cupvegetableoil2cupschoppedonions2garliccloves,mincedorpressed8ouncestempeh(seeAppendix),thinlyslicedorcubed2teaspoonstamarisoysauce

4slicesofbread,preferablyrye,toasted1½cupsRussianDressing(thispage)1½cupssauerkraut,warmed1½to2cupsgratedSwisscheese(5to7ounces)

Sautétheonionsandgarlicinoilfor2or3minutesuntiltheonionsbegintosoften.Addthetempehandcontinuetosautéonlowheat,stirringfrequently,forabout20minutes.Whilethetempehisbrowning,gettheremainingingredientsready.Whenthetempehiscrispandlightlybrowned,addthesoysauce.Build the sandwiches on the toast by layering the tempehmixture, Russian

Dressing,sauerkraut,andSwisscheese.Broilthesandwichesuntilthecheeseismelted.Servepipinghot.

ThirteenPitaSandwiches

Herearesomeofourmostpopularpitasandwichfillings.Cutvegetablessuchastomatoesandcucumbersintobite-sizepiecesandshredortearspinach,iceberg,romaine,andlooseleaflettucesforthegreens.Weusewholewheatpitabreadbecausewepreferitstasteandtexture.

•AntipastoPita:Anyofthezestyingredientsyouwouldputonanantipastoplatter are appropriate here.Trypepperoncini (seeAppendix), hard-boiledeggs,choppedsun-driedtomatoes(seeAppendix),provolonecheesecubes,cucumbers,greenpeppers,freshtomatoes,greens,garbanzobeans,bite-sizepiecesofmarinatedvegetables,andVinaigretteSaladDressing(thispage).•CaliforniaPita:Cubesofavocado,ripeolives,andMontereyJackcheeseplace this pitawest of the SierraNevadas. Add tomatoes, greens, alfalfasprouts,cucumbers,andVinaigretteSaladDressing(thispage).•DanishPita:TheDaneshavebeeneatingsandwichesforaverylongtime.Herewefillapita,insteadoftoppingasliceofbread,withgreens,Jarlsbergcheese slices, cucumbers, tomatoes, paper-thin slices of red onion, andMayonnaise(thispage).•JakartaPita:MarinatedTofu(thispage),freshspinachleaves,andgratedcarrots topped with Spicy Peanut Sauce (this page) and mung bean oralfalfasproutscreateaSoutheastAsia-inspiredcombo.•PitaRefrita:ThepromiseofPitaRefrita for lunch is a good reason forplanning to have Refried Beans left over from dinner. Fill the pita withgreens, Refried Beans (this page), Hot Sauce (this page), and gratedcheddarcheese.•PestoPita:PestoGenovese(thispage),TofuPesto(thispage),andWinterPesto (thispage) allmake delicious sandwich fillings.Add crispy greensand juicy tomato chunks and topwith freshly grated Parmesan cheese, ifdesired.• Spinach-Mushroom Pita: Fresh crispy leaves of spinach, sliced raw

mushrooms,gratedcarrots, andchopped tomatoeswithanydressing.Theadditionofslicedhard-boiledeggsandjuliennedcheesecouldmakethisaChef’sSaladPita.• Garden Vegetable-Feta Pita: Tangy feta cheese and Yogurt-TahiniDressing (this page) together with crunchy green peppers, cucumbers,gratedcarrots,andtomatoescreateaMoosewoodstandby.• Baba Ganouj or Hummus Pita: Combine greens, tomatoes, andcucumbers with Baba Ganouj (this page) or Hummus with Tahini (thispage),twospreadswhichhavebeenfillingpitabreadsforperhapsmillenia.Foranupdate,addsomecrispyalfalfasprouts.•B.L.Tease:GratesomesmokedSwisscheeseandtofukan(seeAppendix)toprovide thebacony flavor,andaccompanywith–whatelse?– lettuce,tomatoes,andMayonnaise(thispage).•PitaKan: Sliced tofukan (seeAppendix), tomatoes, cucumbers, greens,and Yogurt-Tahini Dressing (this page) or Miso-Ginger Dressing (thispage),toppedwithsauerkraut,makeaperkypita.• 2nd Avenue Pita: Sliced tofu kan (see Appendix), sauerkraut, slicedtomatoes,andRussianDressing(thispage).•Dixie Pita: Line the pita with leafy greens and fill with “Barbecued”Tempeh or Tofu (this page) and, possibly, a gratedmild cheese or tangycoleslaw.

What is Moosewood? A moosewood is a tenacious littlemaple tree that grows in the understory of moist, shadywoodland in Ithaca and elsewhere. It’s also the name of acaninecharacterinabookbyHughPrather.

BlueMax

Serves4

Thick Blue Cheese Dressing covers lightly sautéed vegetables to create asatisfyinghotopen-facedsandwichtobeeatenwithafork,napkinattheready.

2tablespoonsvegetableoil1mediumonion,chopped1largecarrot,inthindiagonalslices3cupschoppedwhitecabbagesaltandpeppertotaste2cupsslicedmushrooms(8ounces)1½teaspoonsfreshdill(½teaspoondried)

4thickslicesofwholewheatbreadBlueCheeseDressing(thispage)

Sautétheonionsinoilfor1minuteonhighheat.Addthecarrotsandcookfor2minutes,stirringfrequently.Addthecabbage,salt,andpepperandcookfor2moreminutes, stirring often. Stir in themushrooms and dill.Cover, lower theheattomedium,andcookuntilthevegetablesaretender.Toast thewholewheatbread.Onindividualplates, ladle thevegetablesover

toast,topwithBlueCheeseDressing,andserve.•WhiteRussian:PreparevegetablesasforBlueMaxexceptsauté1garlicclove,minced,with theonions.Whenvegetablesare tenderadd6ouncescreamcheese and stir until the cheesemelts.Serveonwholewheat toastand,iffeelingindulgent,topwithBlueCheeseDressingorcrumbledbluecheese.

MexicanVegetablesonCornBread

Serves4to6

Thisisafillingopen-facedsandwichtobeeatenwithaforkforacasual,heartylunch.Washitdownwithlemonadeorabeer.

2tablespoonsvegetableoil2cupschoppedonions2garliccloves,minced3carrots,cutintohalf-moons1mediumzucchini,cutintohalf-moons1greenpepper,diced2cupscorn,freshorfrozen2cupsundrainedcannedtomatoes,chopped1teaspoongroundcumin1teaspoongroundcoriander1tablespoonchoppedfreshcilantro(optional)saltandcayennetotasteadditionaltomatojuice,ifneeded

CornBread(thispage)1cupsourcreamor1cupgratedMontereyJackorcheddarcheese(3ounces)

Inalargeskillet,sautétheonionsandgarlicintheoilfor5minutes.Addthecarrots,coverthepan,andsautéforanother5minutes,stirringoccasionally.Stirin the remaining vegetables and seasonings and cook on low heat until thevegetablesarejusttender.Themixtureshouldbesaucy;addmoretomatojuiceif

necessary.ServeoverhotCornBreadand topwithsourcreamorcheese.Forahearty

variation,tryaddingsomesautéedtempehcubes.

HerbedCreamCheese

Yields1¼cups

Forbreakfast,serveHerbedCreamCheeseontoastedbagelsorasafillingforomelettes. For lunch, serve it on toast toppedwith tomato slices and sprouts.Whipped until it’s light and frothy and served with whole grain crackers orcrudités,itmakesanicechangefromthattiredoldoniondip.Shouldyouhaveanyleftover,itcanbewarmedtouseinacheesestrudelfillingorinacreamysouptothickenandenhancetheflavor.

8ouncescreamcheese,atroomtemperature1tablespoonfinelychoppedfreshdill(1teaspoondried)1tablespoonfinelychoppedfreshparsley1tablespoonfinelychoppedfreshbasil(1teaspoondried)2tablespoonsfinelychoppedfreshchivesorscalliongreensblackpeppertotaste

Blend the herbs into the softened cream cheese using a food processor orelectricmixerorbyhandwithafork.Coverandchill.

Otherpossibleadditions:•Choppedsun-driedtomatoes(seeAppendix)•Finelychoppedjalapeñopeppers•Hotredpeppersauce•Pimientoslivers•Pressedgarlic•Toastedgroundnuts•Freshtarragon,chervil,ormarjoram

NuttyButterSpread

Yields about 4 cups, enough for 8 generous sandwiches Nutty Butter is goodspreadonbreadandthentoppedwithslicesoffruit.Someofourchildrenandtheirfriendsliketodipcelerysticksorchunksofappleandpearintoit.

⅓cupsunflowerseeds¼cupsesameseeds½cupcashews2 cups smooth or chunky peanut butter (see Appendix), at roomtemperature1cuptahini(seeAppendix)1teaspoonhoney(optional)

Lightly toast the sunflower and sesame seeds. Chop the cashews and toastlightly. Thoroughly mix all ingredients. This spread lasts a long time whenrefrigerated.

Feta-RicottaSpread

Serves6asasandwichspread,manymoreasadipThis isaversatile spread,wonderfulondarkryebreadwith tomatoslicesandalfalfasprouts.OrserveitalongsideHummuswithTahini (this page) andBabaGanouj (this page) withvegetablesandpitabreadfordippingandyou’vecreatedaMoosewoodspecialknownasCasablancaCombo.

2cupsricottacheese(1pound)1½to2cupsgratedfetacheese(7to10ounces)1tablespoonoliveoil¼to½cupchoppedfreshparsley1tablespoonchoppedfreshchivesorscallions1teaspoonfreshdill(¼teaspoondried)

Mixalltheingredientstogetherwithaforkandchillfor30minutessothattheflavorsmingle.Foracreamierconsistency,mixalltheingredientsinthebowlofafoodprocessor.Leftover spreadmay be used in the filling forCheeseBörek (this page) or

Kolokithopita (this page) or in the topping of Zucchini-Feta Casserole (thispage).

BabaGanouj(MiddleEasternEggplantPurée)

Yields 3 cups; serves 4 to 6 as a sandwich spread and more as a dip Thetantalizingtasteandtextureofroastedeggplantiseternallyappealing.

2poundseggplant,preferablythin,smallonesifroastingoveraflame6tablespoonsfreshlemonjuice4tablespoonstahini(seeAppendix)1to4garliccloves,pressedorminced2tablespoonsfinelychoppedfreshparsleysalttotaste

choppedscallionsoliveoil

Piercetheskinsoftheeggplantsseveraltimeswithaforkandplacethemonabaking sheet. Bake the whole eggplants at 400° until they are crinkly on theoutsideandverysoftinside,about40minutesto1hour,dependingontheirsize.Or, for an authentically smoky flavor, skewer the whole eggplants and roastthemdirectlyovera flameuntil theyarewellcharredon theoutside. Ineithercase,whentheeggplantsarecoolenoughtohandle,scoopouttheinsides.Puréethe eggplant pulp and the remaining ingredients in a food processor untilsmooth. Or mash the eggplant with a fork until smooth and then stir in theremainingingredients.Cooltoroomtemperature.Topwith chopped scallions and a little olive oil and serve as a dip for raw

vegetableswith toasted pita bread on the side.Decoratewith cherry tomatoesandGreekolives.BabaGanoujalsomakesagoodPitaSandwich(thispage).

HummuswithTahini

Serves 6 to 8 as a sandwich spread or enoughdip for a partyHummus is anauthentic and appealing staple food of Middle Eastern cuisine. It’s a perfectbalance:themildandnuttyflavorofgarbanzobeansisenhancedbyzestylemonandrobustgarlic.

3cupswell-cookedgarbanzobeans(seeAppendix)1cupgarbanzobeancookingliquidorwater4to5tablespoonsfreshlemonjuice½cuptahini(seeAppendix)3garliccloves,pressed1teaspoonsalt⅛teaspooncayenne(optional)¼cupchoppedfreshparsley

Hummusismosteasilymadeinafoodprocessor.However,ablenderorevenapotatomashermaybeusedifthegarbanzobeansareverytender.Ifusingafoodprocessor,processthegarbanzobeanswith½cupofthebean

liquid and the lemon juice. Then add the tahini, garlic, and seasonings, beingcareful not to overblend. The texture of hummus should be both rough andcreamyatthesametime.Addasmuchofthereservedcupofliquidasyouneedtogettheconsistencyyouwant.Stirinthechoppedparsley.Ifusingablender,thehummusshouldbemadein2or3batcheswithfrequent

stopstostirthecontentsupfromthebottomoftheblenderusingasmuchofthereservedbeanliquidorwaterasneeded.Ifdonebyhand,mashthegarbanzobeanswithabitoftheirliquidinaflat-

bottomed bowl with a potato masher or large pestle. Add the rest of theingredientsandmixwell.Serveasadipwithrawvegetablesticksortoastedpitabread.TryitinaPita

Sandwich(thispage).ThisisalsoafinesidedishwithaMediterraneanmenu.Hummuswillkeepforseveraldaysrefrigerated.Itfreezesverywell.

MediterraneanEggplantCaviar

Serves4to6

Moosewood’sWynelle Stein has vividmemories from her childhood ofmanychilly, drizzling Philadelphia days made warm and sunny as her mother andgrandmotherpreparedthisspecialdishtoconjureuptheoldcountry.

2mediumeggplants2peppers(1redand1greenisnice)

1celerystalk,finelychopped1largetomato,chopped1tablespooncapers(seeAppendix),chopped2tablespoonschoppedfreshparsley2tablespoonsoliveoil2½teaspoonsciderorwinevinegar2garliccloves,pressedsaltandcayennetotaste

Preheatoven to400°.Pierce the skinsof theeggplants several timeswithafork.Placethewholepeppersandtheeggplantsrightontheovenrackandlinethebottomof theovenwithaluminumfoil tocatchany juices.Done thisway,theeggplantsandpepperswillroastevenlywithoutbeingturned.While the eggplants and peppers are roasting, combine everything else in a

largebowl.Whenthepeppersblisterinabout25minutes,removethemfromtheovenand

coolfor5minutes.Thenpeel,seed,andchopthepeppersandaddthemtothebowl.Theeggplantswill takeabout50minutes.Remove themfrom theoven,scoopout thepulp,chopit finely,andaddit to thebowl.Discardtheeggplantskins.Addsaltandcayennetotaste.

Marinatethe“caviar”intherefrigeratorforatleast2hoursbeforeserving,orbetteryetovernight.This eggplant salad is great with Greek olives, crackers, crudités, and pita

bread and harmonizes well with other Middle Eastern appetizers, such asHummuswithTahini(thispage),Feta-RicottaSpread (thispage),andTzatziki(thispage).

Guacamole

Yields at least 2 cups It’s difficult to improve upon the taste of fresh, ripeavocado.Mixedwithabitofgarlicandlemonjuice,you’vegotthemakingsofadip,appetizer,orsandwichfilling.

2ripeavocados1to3garliccloves,pressedfreshlemonorlimejuicetotastesaltandredpeppertotaste

Slice the avocados inhalf.Remove thepit and scoopout the avocado fleshwith a spoon. If you’re using smooth, green-skinned large Florida avocados,whicharelessrichthanthesmaller,bumpy,darker-skinnedCaliforniaavocados,youmaywishtoaddateaspoonofvegetableoil.Inafoodprocessororamixingbowl,combinetheavocado,garlic,andlemon

orlimejuicetotaste.Stir insaltandredpeppertotaste.Serveimmediatelyorchillcovered.Afterchilling,tasteagainforlemonjuice.

MushroomPâté

Serves6

TheVegetarianEpicurebyAnnaThomasisoneofourfavoritecookbooks.Hermushroompâtéinspiredustodevelopthisrecipe.MushroomPâtécanbeservedasasnack,appetizer,sidedish,orpicnicfare.

1tablespoonvegetableoil⅔cupchoppedscallions1celerystalk,chopped5cupsslicedmushrooms(1pound,4ounces)½teaspoondriedbasil¼teaspoondriedthyme

1cupwholewheatbreadcrumbs½cupwalnuts,chopped¼cuptahini(seeAppendix)2tablespoonstamarisoysauce1cakeoftofu,blanched(seeAppendix)andcrumbled⅛teaspoonblackpepper⅛teaspooncayenne

Sauté the scallions and celery in the oil until the scallion whites aretranslucent.Addthemushrooms,basil,andthymeandcontinuetocookonlowheatuntilthemushroomshavesoftened.Combinethesautéedvegetableswiththerestoftheingredientsandblendina

foodprocessoror,insmallquantities,inablender.Oilamediumloafpanandlineitwithwaxedpaper,allowingseveralinches

ofwaxedpapertohangoverthesidesofthepan.Oilthewaxedpaper.Spooninthepâté.Fold thewaxedpaper across the top andbake for about1½hours at

400°.Thepâtéisdonewhenatoothpickinsertedinthecentercomesoutclean.Whenthepâtéiscool,foldbackthewaxedpaperontop.Invertthepâtéontoa

platterandcarefullypeelawaythepaper.Arrangethinslicesofthepâtéwithgreensonaplatterandservewithvarious

breads,crackers,dips,andcruditésforanopulentdisplay.

MAINDISHES

MainDishes

What do vegetarians eat? If you’re a vegetarian, perhaps you’ve had theexperienceofgoingtoarestaurantanddiscoveringthattherewasnothingonthemenu for you. So you settled for a scoop of instantwhite rice surrounded byovercooked,nakedvegetables.Ormaybeyouwerepresentedwithamoundofcottagecheeseseatedoniceberglettuceandsurroundedbycannedpeachhalves.Thecook’screativitywaslimitedbytheassumptionthatsomethingmustbeputontheplatewherethemeatloafusedtobe.And what happened in restaurants was paralleled at home. Some of us at

Moosewoodhavebeenvegetariansfor20yearsnow,andwerememberwhenweweretroubledbythesamequestion.Themostdifficulthurdletoovercomeaswetried todevelopnewentréeswas finding substitutes formeat.We found somewonderfuldishes in theprocess,suchas tofuburgersandquiches,butwealsolearnedthatwehadtostopthinkingintermsofreplacingmeat.Therewardsbegantocomewhenwerealizedthatournewdietwasfarmore

variedandinterestingthantheoldone.Wediscoveredawholeworldofexcitingdishesthatarebasedonvegetables,dairyproducts,andvegetableproteinssuchaswholegrains,beans,tofu,tempeh,seeds,andnuts.Forinspiration,weturnedto the elaborate cuisines of other cultureswhich are created around vegetableanddairyproteins.Asa result, someofour recipesarequite traditional,whileothersareeclecticandratherunorthodoxblendsoftechniquesandingredients.Successfulcookingwithvegetablesrequireshighqualityingredients.Weuse

fresh herbs, freshly ground spices, and locally grown organic produce whenpossible.But inwinterwhenhothouse tomatoesarepale,bland,androck-hardand fresh peas and corn are simply not available, we use canned or frozenvegetables for satisfying, if somewhat different, results. Some dishes, though,simply must be made with fresh ingredients. Our Summer Pasta Sauce, for

example, would be a travesty without lush, ripe tomatoes and fresh, pungentbasil.Time is a consideration in choosing entrées. If you are pressed for time, a

pastadishorChinese-stylesautéisagoodchoice.Butifyouhavetheafternoonfree and are glad to be in the kitchen, try hearty, cold-weather dishes such asMushroom-Tofu-Pecan Stuffed Squash orWinter Vegetable Stew. For specialoccasions, serve elegant and impressive Spinach Lasagna Béchamel or Sara’sPiroshki.A little advance planning can save time spent in the kitchen. If you are

cooking garbanzo beans for Hummus, plan for leftover beans to be used inMoroccanStewor as salad topping.Cookmorebrown rice than isneeded forone meal. The extra rice can be added to Cabbage Strudel or Zucchini-FetaCasserole.You may choose to entertain with an ethnic food theme as we do at

Moosewood on Sunday evenings. A Greek meal featuring Egg-Lemon Soupwith Spinach, Kolokithopita, Tzatziki, and Apricot Baklava is sure to delightyourfriends.Forfansofspicyfoods,tryanIndianfeastofNorthIndianStuffedEggplantorVegetableCurrywithsidesofCoconutRice,Date-LemonChutney,andSpinachRaita.Whetheryou are entertainingor just having a cozydinner at home, take an

extramomenttogarnishtheentrée.Itdoesn’tneedtobefancybutthatsprigofparsley,sliceofmelonororange,sprinklingofsesameseeds,ordollopofsourcreamcantransformthesimplestdish.

Buddha’sJewels

Serves4to6

JoanAdler is a longtimeMoosewoodmember. Inher continuingquest for thenew and exotic menu feature, Joan discovered this delicious, healthful dish.Goldentofudumplingsfilledwithcrunchybitsofvegetableandtoppedwithashimmering,pungentsauce.Asanappetizerthisrecipewillserve8to10people.

DUMPLINGS3cakesoftofupressedandmashed(seeAppendix)2tablespoonspeanutbutter(seeAppendix)3tablespoonstamarisoysauce8scallions,chopped1greenpepper,diced1½cupschoppedmushrooms(6ounces)¼cupchoppedfreshparsley½cupdicedwaterchestnuts

SAUCE1½cupspineapple,orange,and/orapplejuice¼cupmaplesyrup,honey,orbrownsugar⅓to½cupcidervinegar¼cuptamarisoysauce1garlicclove,mincedorpressed2tablespoonscornstarchdissolvedin2tablespoonscoldwater

Inalargebowl,mixtogetheralltheingredientsforthetofudumplings.Shapeintoapproximately2dozen2-inchballsandplaceonanoiledbakingsheet.Bake

at375°for45minutes,untilgoldenandfirm.Combineallthesauceingredientsexceptthecornstarchinastainlesssteelor

enamel saucepan.Bring toaboil.Stir in thedissolvedcornstarchandsimmer,stirringcontinuously,untilthesauceisclearandthickened.Pourthesauceoverthedumplingsandserveimmediately.ServeBuddha’sJewelswithriceandsteamedvegetables.

Sara’sPiroshki(Potato-cabbage-cheeseturnover)

Yields 6 large pastries Traditional piroshki are bite-sized savory pastries. Asdeveloped by Sara Robbins they are large, entrée-sized turnovers, which arealways very popular at Moosewood. The ingredients are inexpensive andpreparationisnotdifficult.Thepastryissimplyarichpiedough.

PASTRYDOUGH1½cupsunbleachedwhiteflour¼teaspoonsalt¼poundbutter3to5tablespoonsicewater

FILLING2cupsslicedpotatoes3tablespoonsbutter2cupsfinelychoppedcabbage1cupfinelychoppedonions1cupcottagecheese1cupgratedsharpcheddarcheese(3ounces)1egg½teaspoonsalt2tablespoonschoppedfreshdill(2teaspoonsdried)2tablespoonschoppedfreshparsley2tablespoonschoppedfreshchivesorscallions¼teaspoongroundcarawayseeds¼teaspoonwhitepepper(orblackpepper)

1egg,beatenwith1tablespoonwatersesameseedsorpoppyseedsfortopping(optional)

1cupsourcream

Mix the flour and salt thoroughly.Cut in the butterwith knives or a pastrycutter until the mixture resembles coarse cornmeal. Using a fork and as fewstrokesaspossible,mixintheicewateruntilthemixturecanbeformedintoaball.Chillthedoughfor15minutes.Boilthepotatoesuntiltender,thendrainandmashtheminalargebowl.Sauté

the cabbage and onions in butter in a covered skillet until tender, about 15minutes.Addthemtothepotatoesandstirinalltheremainingingredients.Preheattheovento400°.Divide the dough into six equal balls. Roll each ball into a thin circle,

approximately6 inches indiameter.Place twoor threeheaping tablespoonsofthe filling in the center of each circle, brush the edges with the beaten eggmixture,andfoldovertoformahalf-moon.Presstheedgeswithyourfingersoraforktoseal.Carefullylifteachpiroshkiwithaspatulaandplaceitonanoiledbaking sheet. Brush the top of each pastry with the egg-water mixture andsprinklewithseeds.Bakefor25to35minutesoruntilgoldenbrown.TopwithsourcreamandservewithSweetandSourRedCabbage(thispage)

andapplesauce.

When we learned Isaac Bashevis Singer was coming todinner,ourresidentYiddishgrammarian,AllanWarshawsky,translated the evening’s menu into Yiddish. Allan was notoriginallyscheduledtowork,butputinaguestappearanceinordertowaitontheNobelPrize-winningauthor.

Burritos

Serves4to6

Thesesavorylittlepackagesareaheartyandspicypairingofapopular,perfectproteincombination:beansandcorn.

5cupscookedpintoorkidneybeans(seeAppendix)

¼cupvegetableoil4to5garliccloves,minced4cupschoppedonions3mediumgreenpeppers,chopped1½tablespoonsgroundcumin¼teaspooncayenne,ortotaste(optional)1tablespoongroundcorianderseeds

1cupcorn½cupchoppedblackolives1⅓cupsgratedsharpcheddarcheese(4ounces)salttotaste

12wheattortillasvegetableoil

1cupgratedcheddarcheese(3ounces)(optional)3cupsHotSauce(thispage)1cupsourcream

Drainthecookedbeansandreservetheliquid.

Sauté the garlic and onions in oil for several minutes until the onions aretranslucent.Addthepeppersandallofthespicesandcontinuetosautéuntilthepeppers are tender, stirring occasionally. Cover the vegetables, remove themfromtheheat,andsetthemaside.Mash the beans with a potato masher or wooden pestle and add enough

reservedbeanliquidtoobtaintheconsistencyofstiffmashedpotatoes.Mixthemashedbeans,sautéedvegetables,corn,olives,andcheese.Salttotaste.Preheattheovento400°.Placeeachtortillaflatonthecounter.Spoon½to¾cupofthebeanmixture

ontothehalfofthetortillaclosesttoyou.Rollthetortillasfromthebottomup,puttingpressureonthefillingsothatitwillbeevenlydistributedandwillreachtheopenedgesoftherolledtortilla.Placetheburritos,rollededgedown, inanoiledbakingpan.Brushthemwithoil,coverwithadampcottoncloth,andbake,tightlycoveredwithfoil,for15minutes.Uncoverthepan,removethecloth,andserve immediately,or sprinkle theburritoswith the additionalgratedcheese ifdesired,andbakeabout5minutesmore.Servetheburritosonheatedplates.TopwithHotSauceandsourcream.

Ourwholetelevisioncrewenjoyedeatinginyourrestaurant.ItwouldbeabeautifuldayinourneighborhoodifyouwouldopenaMoosewoodinPittsburgh.

—Mr.RogersFredRogersfromMr.RogersNeighborhood

CheeseEmpanadas

Yields6pastriesCrispywitharichandspicyfilling,empanadasareawonderfulhors d’oeuvre or companion piece for a festive meal or party. In fact,Moosewood’s Eliana Parra, from Chile, often makes a party out of makingempanadas, troopinginto thekitchenatmidnightwithlivelysalsamusicandagenialgroupoffriendsandfamilytoformanempanadaassemblylinethatturns

outhundreds.

FILLING9ouncesMontereyJackcheese,cutin½-inchcubes¾cupfinelychoppedpepperoncini(seeAppendix)3hard-boiledeggs,chopped½cupchoppedSpanisholives

DOUGH3cupsunbleachedwhiteflour1teaspoonsalt6tablespoonsmeltedbutter½cupyogurtcoldwateroilforfrying

Mixtogetherallthefillingingredients.Sifttheflourandsalt.Addthemeltedbutter,theyogurt,andenoughwaterto

makea firmdough.Knead thedoughona flouredsurfaceuntil smooth.Pinchoffdoughtomake6balls.Rolleachoneintoa5-inchcircle.Placeabout½cupoffillinginthecenterofeachcircle,wettheedges,foldthedoughoverintoahalf-circle,andcrimptheedgewiththetinesofafork.Storeonalightlyflouredtray.Deep fryeachpastryuntilgolden in2 to3 inchesofoilheated to360°. (or

untilasmallpieceofbreadsizzleswhendroppedintheoil).Thesepastriesareattheir best when fried, but they may also be brushed with oil and baked in apreheated375°ovenforabout20to30minutesoruntilthecrustisgolden.ServewithGuacamole(thispage)andRetriedBeans(thispage).

CheeseandAlmondStuffedZucchini

Serves6

Acreamy,rich,verysatisfyingdishbasedonanoldFrenchprovincialrecipe.

3mediumzucchini

2tablespoonsoliveoilorbutter1cupfinelychoppedonions1teaspoonsalt6ouncescreamcheese,cutintosmallcubes1½cupalmonds,finelychopped½cupwholegrainbreadcrumbs2cupsgratedSwisscheese(7ounces)½teaspoonnutmeg,preferablyfreshlygrated¼teaspoongroundallspice

Cut the zucchini in half lengthwise and, using a soup spoon, scoop out theinsides of the zucchini to leave a fillable outer shell. Save the inner pulp andchopit.Sautétheonionsintheoiluntiltranslucent.Addthesaltandchoppedzucchini

pulp and continue to cook onmediumheat until the zucchini is soft.Removefrom the heat. Stir the cream cheese cubes into the vegetables and cover forseveralminutes.Meanwhile, in a large bowlmix together the almonds, breadcrumbs,gratedSwisscheese,nutmeg,andallspice.Whenthecreamcheesehassoftened,thoroughlycombinealltheingredients.Fill the zucchini shells and place them in an oiled 9 × 14-inch baking pan.

Addwatertocoverthebottomofthepanabout¼-inchdeep.Tightlycoverthepansothatthezucchinishellswillsteam.Bakecoveredat350°for30minutes.

Uncoverandbake for another5 to10minutes,until the fillinghasbrownedalittle.ServeonabedofricewithasideofArtichokeHeartandTomatoSalad(this

page).

ArmenianStuffedCabbage

Serves6

Drawing from her Armenian heritage, Laura Branca created this vegetarianversionofaclassicfavoriterichwithnuts,aromaticmint,andtangylemon.

2cupsuncookedbrownrice1tablespoonoliveoil2bayleaves½teaspoonsalt1tablespoontomatopaste3½cupswater

1largegreencabbage*

1cupwalnuts,finelychopped1cupalmonds,finelychopped¼cupchoppedfreshspearmint(1tablespoondried)½cupchoppedfreshparsley⅓cupoliveoil3garliccloves,pressedorminced⅓cupfreshlemonjuice3cupscannedtomatoessaltandblackpeppertotaste

yogurtchoppedfreshparsley

Sauté the rice in a tablespoon of olive oil, stirring continuously, for 3 to 4

minutes.Thericewillbegintosmell“nutty,”somewhatreminiscentofpopcorn.Addthebayleaves,salt,tomatopaste,andwaterandstiruntilthetomatopasteisdissolved.Coverandcookuntiltender(seeAppendix).Immersethecoredheadofcabbageinboilingwater.Afterseveralminutes,as

eachleafbeginstoseparatefromthehead,gentlybutnimblypullitcompletelyoffthecabbageandsetasidetocool.Continueuntilthereare12goodleavestostuff.Combinethenuts,mint,andparsleyinamixingbowl.Whenthericeisready,

removethebayleavesandaddthericetothenuts.Mixin2to3tablespoonsofoliveoil,thegarlic,andhalfthelemonjuice.Makeathinsaucebycrushingthetomatoesintheirjuiceandthenmixingin

thesaltandpepper,lemonjuice,andtheremainingoliveoil.Thinthesaucewithwaterifnecessary.Ladlesomeofthesauceintoalargeskilletorsouppot.Put⅓to½cupof therice-nutfillingonthethickendofeachcabbageleaf.

Foldthesidesoverthemixtureandthenrolluptowardthethinedgeoftheleaf.Arrangethecabbagerollsontopofthesauce,seamsidedown.Pourtherestofthe sauce over the rolls, cover, and simmer for 30 to 45 minutes. Test thecabbagefortendernessbypiercingwithafork.Topwithadollopofyogurtandmorechoppedparsleyifdesired.Servewith

steamed,freshgreenbeansandjuliennedcarrots.

*SuzieTuch,acousinofMoosewood’sAllanWarshawsky,hasstuffedmanyacabbageleafinherdayandgaveusthisveryusefultip.Freezeaheadofcabbageafewdaysbeforeyouintendtomakestuffedcabbage.Thaw it thedaybeforeand thecabbage leaveswill easilypeeloff thehead.Blanch the leaves fora fewminutesinboilingwater.Thisisaloteasierthantheboil-and-retrievemethodofpeelingcabbageleaves.

StuffedZucchiniBretonne

Serves4to6

Flavorful and aromatic. Don’t spare the garlic – if sautéed gently, it gives apungent accent to the dish. This is one of many recipes developed by AlanWarshawsky.

3cupscookedanddrainednavybeans(seeAppendix)½ cup liquid from cooking the beans Vegetable Stock (this page) orwater

2tablespoonsoliveoil2cupschoppedonions1cupdicedcarrots2celerystalks,diced½teaspoonsaltpinchofblackpepper1½teaspoonsdriedtarragon1teaspoondrieddill2bayleaves1greenpepper,diced

2tablespoonsbutter3garliccloves,mincedorpressed4ouncescreamcheese,cubed1teaspoonfreshlemonjuice¼teaspoonhotredpeppersauce

4mediumor6smallzucchini

choppedfreshparsley

Sautétheonionsintheoliveoilfor5minutes.Stirinthecarrots,celery,salt,pepper, tarragon, dill, and bay leaves and sauté another 5minutes. Stir in thegreenpeppers and simmer covereduntil thevegetables are tender.Discard thebayleaves.Sautéthegarlicinthebutter, takingcarenottoburnit.Inablenderorfood

processor,purée1cupofthecookedbeanswith½cupliquid.In a large bowl, gently stir the cream cheese cubes, lemon juice, and red

pepper sauce into the sautéed vegetables. Stir in the sautéed garlic and thepuréedandwholebeans.Tastethefillingandadjusttheseasonings.Slicethezucchiniinhalflengthwise.Carefullyscoopoutthemiddleofeach

zucchinihalfwithoutbreakingtheskin.Spoonthefillingintoeachzucchiniboatandpackthelittleboatsintoabakingpan,proppingthemagainsteachotherandthe sides of the pan, so theywon’t capsize.Add half an inch ofwater to thebottomofthepan,covertightly,andbakeat350°for45minutes.Top with chopped parsley and serve with Potage Plaisance (this page) and

FrenchBread(thispage).

Today far too many restaurants serve tiny over-decoratedportions of exotic food in an atmosphere of expensivepretentiousness. Moosewood remains untouched by thistrend.ItisfamousallthroughtheFingerLakesregionforitsinventive combination of fresh local ingredients, generoushelpings,andfriendly,casualambiance.

—AlisonLurieauthorofForeignAffairs

EggplantProvençale

Serves6

Saffronprovidesthedistinctiveflavor,color,andambienceinthisMediterraneanstuffedeggplant.Thepilaffillingcouldalsobeusedtostuffzucchini,peppers,ortomatoes,orasanaccompanimenttofish.

1½cupsuncookedbrownrice1tablespoonoliveoilgenerouspinchofsaffron3cupswater1½teaspoonssalt

2tablespoonsoliveoil3mediumeggplants¼cupwater¼cupsherry

2tablespoonsoliveoil3cupsmincedonions1largeredorgreenpepper,minced1tablespoonsherry½teaspooncayenne(optional)2mediumtomatoes,chopped½cupdriedcurrants½cupchoppedfreshparsley¼teaspoonblackpepper

½cuptomatojuiceorwater

½cuptoasted,sliveredalmondschoppedfreshparsley

Cooktherice(seeAppendix),sautéingitinoliveoilandcrumblingthesaffronintothepanbeforeaddingthewaterandsalt.Brush a large baking pan with olive oil. Leaving the stems on, slice the

eggplants inhalf lengthwiseandplace themin thepan,cutsidedown.Add¼cupwaterand¼cupsherry.Covertightlywithaluminumfoilandbakeat375°untiltender,about45minutes.

Meanwhile, sauté theonions in2 tablespoonsoliveoil for10minutes.Addthepeppers,1tablespoonsherry,andthecayenne.Sautécoveredfor5minutes.Stir in the tomatoes, currants, parsley, and pepper. Simmer covered a fewminutes,untilthevegetablesbegintoreleasetheirjuices.Combinethericeandthevegetablemixture.When thebakedeggplantsarecoolenough tohandle, turn themover in the

bakingpanandgentlymashandpushtothesidethesoftmiddle.Moundthericepilafoneacheggplanthalf.Pour½cupoftomatojuiceorwaterintothebakingpan.Coverthepantightlyandreturnittotheoventobakeabout30minutes.Servegarnishedwithsliveredalmondsandparsley.

OneisneverboredbytheMoosewoodmenu.Itchangeswithevery meal. Where else would one find a menu offeringMexican, Middle Eastern, and Italian food one day andFrench, American, and Chinese on another? The food isalwaysgood,frequentlyinspired!Ifvegetariancookingwerealwayslikethis,morepeoplewouldeatvegetarian.

—MaryE.Nygaardlibrarian,TompkinsCountyLibrary

JapaneseBraisedEggplant

Serves4

Eggplants braised in a Japanesemanner in a sweetened sherry sauce are thenstuffedwitharich,eclecticfilling.

2mediumeggplants½cupdrysherry⅓cuptamarisoysauce

1tablespoonmolasses

¼cupvegetableoil8ouncestempeh(seeAppendix),cubed2½cupschoppedonions2teaspoonsgroundfennelseeds¼teaspooncayenne1teaspoongroundcorianderseeds1mediumgreenpepper,diced4cupsslicedmushrooms(1pound)3tablespoonstomatopastesalttotaste

brownricechoppedscallionstoastedsesameseeds

Leavingthestemson,cut theeggplants inhalf lengthwise.Mixtogether thesherry,soysauce,andmolasses.Oilabakingpan.Pourthesherrymixtureintothepan,placetheeggplanthalves,cutsidedown,inthepan,coverittightly,andbakeat350°for45minutes,untiltender.Brownthecubedtempeh,½cupoftheonions,1teaspoonofthefennel,and¼

teaspooncayenneinoilfor20minutes,stirringfrequentlytoavoidburning.Inaseparatepan,sautétheremaining2cupsonions,thecoriander,andtheremainingteaspoon of fennel until the onions are translucent. Add the peppers and themushroomsandsautéanother15to20minutes,untiltender.Withaslottedspoon,liftthetempehandonionsfromtheoilandstirtheminto

thesautéedvegetables.Stirinthetomatopasteand2tablespoonsofthebraisingliquidfromtheeggplantbakingpan.Saltthefillingtotaste.Turn the eggplant halves over in the baking pan. With a fork or spoon,

carefullymashthepulpalittleandthenpushittothesidesmakingahollowineachhalfandtakingcarenottobreaktheskins.Filleachhollowwithone-fourthofthefilling.Coverthepantightlyandbakeat350°for20minutes,untilpipinghot.Serveonabedofrice,poursomejuicefromthepanovertheeggplant,and

sprinklewithchoppedscallionsandtoastedsesameseeds.

To my mind Moosewood can only be described withsuperlatives. The most careful planning, imagination, andattention to details, as well as attractive presentations, allcontributetoextremelytastefulandwell-balancedmeals.Inthe many years I have enjoyed Moosewood, I have onlyobserved improvement. Whether it be a Mexican, Italian,French, Chilean, Middle Eastern, Hungarian, or even anAmericanmeal,itisunquestionablymyfavoriterestaurant.

—GeorgeA.Everettbiochemist

NorthIndianStuffedEggplant

Serves4

Ifyou’reafanofIndianfoodandwouldliketopreparesomethingotherthanacurry,trythiscreamyyetspicyeggplantdish.

2mediumeggplants

4cupscubedpotatoes8ouncescreamcheese,atroomtemperature

2tablespoonsvegetableoil2cupschoppedonions2teaspoonsgroundcumin1tablespoongroundcoriander1teaspoonturmeric½teaspoonhotredpepper(or2smallfreshhotpeppers,minced)¼teaspoongroundcloves1tablespoonmincedfreshgingerroot

2garliccloves,mincedorpressed2mediumcarrots,diced1largegreenpepper,diced1cupgreenpeas,freshorfrozen1tomato,diced(optional)2tablespoonsfreshlemonjuice

sesameseeds(optional)

Leavingthestemson,slicetheeggplantsinhalflengthwiseandplacecutsidedownonanoiledbakingsheet.Coverandbakeat375°untiltender,about30to40minutes.While the eggplant is baking, boil the potatoes until tender and then drain.

Mash the drained, hot potatoes with the cream cheese in a large bowl.Meanwhile, sauté theonionsand thedriedspices inoil for1minute, thenaddthegingerandgarlicandcontinuetosautéuntiltheonionsaretranslucent.Addthe carrots and cook5minutes.Add the peppers andpeas and cookuntil justtender.Stirinthetomatoesandlemonjuice.Combinethesautéedvegetablesandthepotato-creamcheesemixture.Turnbakedeggplanthalvesoverinthebakingpan.Withaforkorspoonmash

thepulpalittle,takingcarenottobreaktheskin.Pushasidesomeofthepulp,making a hollow in each half. Mound a quarter of the filling on each half.Sprinklethetopwithsesameseeds,ifdesired,andbakecoveredat375°for15minutes,thenuncoveredforanadditional15to20minutes.ServewithRaita (thispage) andperhapsPeachChutney (thispage). If you

havemore filling thanneeded for theeggplants, try stuffingagreenpepperortomatoaswell.This isalso theperfect leftover touseasabaseforPotageSt.Cloud(thispage).

SpiritssometimesrunhighatMoosewood,especiallyafteralongIthacawinter.OneparticularlyfineJunefirstevening,the entire kitchen staff wasmoved to burst into the diningroom,woodenspoonswaving,toperformarousingrenditionof “June Is Bustin’ Out All Over” to the surprise andamusementofthecustomers.

HungarianStuffedPeppers

Serves4to6

ThisisasortofHungariangoulashinapeppershell,slightlysweetwithpaprika.Wedon’tknowifthey’vediscoveredtempehinBudapestyet,butiftheyhave,itmaygosomethinglikethis.…

4tablespoonsvegetableoil3garliccloves,mincedorpressed2cupschoppedonions8ouncestempeh(seeAppendix),cutin½-inchcubes2tomatoes,chopped3mediumcelerystalks,diced1cupdicedcarrots1½cupsdicedpotatoes2tablespoonsdryredwine1tablespoonsweetHungarianpaprika(seeAppendix)1tablespoondrieddill2teaspoonssalt½teaspoonblackpepper½teaspoonDijonmustard

6redorgreenpeppers¾to1cuptomatojuiceorwater

1cupsourcream

Sautéthegarlicandonionsintheoiluntiltheonionsbegintosoften.Addthe

tempeh and cook until it begins to brown, stirring often. Add the tomatoes,celery, carrots, potatoes,wine, and seasonings and cook covered on low heat,until the vegetables are tender. Itmay be necessary to add a small amount ofstockorwatertopreventthemixturefromsticking.Cutthepeppersinhalflengthwiseandremovetheseed.Leavethestemsonif

you can, because then the pepper halves will hold their shape better duringbaking.Filleachpepperhalfwithstuffingandplaceinanoiledbakingpan.Addabout½ inch of tomato juice orwater to the bottom of the pan. Bake tightlycoveredat375°for40minutes.Serveonabedofriceornoodles.Spoonsomeofthebakingliquidoverthe

stuffedpeppersandtopwithadollopofsourcream.

MexicanBeanStuffedPeppers

Serves4to6

Apiquantfillingforpeppersthatfeaturesthehighproteinandappealingtextureoftempeh.

4tablespoonsvegetableoil2cupschoppedonions4garliccloves,mincedorpressed8ouncestempeh*(seeAppendix),in½-inchcubes3tomatoes,chopped2cupscorn1teaspoongroundcumin2teaspoonsgroundcorianderseeds3cupscookedkidneyorpintobeans(seeAppendix),slightlymashed½cupchoppedSpanisholives(optional)2tablespoonstamarisoysaucesaltandblackpeppertotaste

6redorgreenpeppers¾to1cuptomatojuiceorwater

HotSauce(thispage)1cupsourcreamorgratedcheddarorMontereyJackcheese

In a heavy skillet, cook the onions and garlic in the oil until they begin tosoften.Add the tempeh and sauté, stirring often, until it is browned.Add thetomatoes, corn, and seasonings.Cookcovereduntil thoroughlyheated.Mix inthecookedbeans,olives,andsoysauce.Adjustthesaltandpeppertotaste.

Cutthepeppersinhalflengthwiseandremovetheseeds.Leavethestemsonif you can, because then the pepper halveswill hold their shape better duringbaking. Fill each pepper half with vegetable-tempeh mixture and place in anoiled pan with ½ inch of tomato juice or water in the bottom. Bake tightlycoveredat375°for30to40minutes.Serve on a bed of rice toppedwithHot Sauce.Garnishwith sour creamor

gratedcheese.

*Ifyouhavetroublefindingtempeh,useanadditionalcupofcookedbeansinitsplace.

MexicanCornandCheeseStuffedPeppers

Serves4to6

Each of these tasty little peppers works as its own casserole covered with adelicioussauce.Andhowwonderfullythecheeseandpepperscomplementeachother,especiallysouthoftheborderstyle!

2tablespoonsvegetableoilorbutter1cupchoppedonions3garliccloves,mincedorpressed1½teaspoonsgroundcumin1teaspoongroundcorianderseeds¼teaspooncayenne1mediumtomato,chopped2cupscorn,freshorfrozensalttotaste

3eggs1cupgratedcheddarcheese(3ounces)¼cupmilkorhalf-and-half¼cupchoppedSpanisholives

6mediumgreenand/orredpeppers¼cuptomatojuiceorwater

SalsaCruda(thispage)orHotSauce(thispage)

Sauté the onions, garlic, cumin, coriander, and cayenne in the oil or butteruntil the onions are translucent. Be careful not to burn the spices. Add thetomatoes,corn,andsalt.Simmeruntilthecornisbarelytender.

Lightly beat the eggs in a large bowl. Add the cheese, milk, olives, andsautéedvegetables.Cutthepeppersinhalflengthwiseandremovetheseeds.Leavethestemson

if you can, because then the pepper halveswill hold their shape better duringbaking.Stuffthepepperhalveswiththeegg-vegetablemixtureandplacetheminanoiledbakingdish.Pourthetomatojuiceorwaterintothebottomofthedish.Bake tightly covered at 375° for 30 minutes. Uncover and bake 10 minutesmore.ServeonabedofricetoppedwithHotSauceorSalsaCruda.

Mushroom-Tofu-PecanStuffedSquash

Serves6to8

Thisisafestiveandheartydish,appropriateforaholidaydinner.ItisaperfectThanksgiving alternative to turkey, served with steamed Brussels sprouts andcranberrysauce,naturally.

3 or 4 smallwinter squash (such as acorn or buttercup), halved andseeded1cakeoftofu,pressed(seeAppendix)andcutintosmallcubes3tablespoonstamarisoysauce3tablespoonsdrysherry4cupssmallbreadcubes

2tablespoonsvegetableoil3cupschoppedonions3celerystalks,chopped4cupsslicedmushrooms(1pound)½teaspoondriedmarjoram¼teaspoondriedthyme½cupVegetableStock(thispage)orwater1cuppecans,toastedandchopped1tablespoonfreshlemonjuice

Placethesquashhalves,cutsidedown,inanoiledbakingpan.Addabout½inchofwatertothepanandbakeat350°forabout40minutes,untilthesquashisjusttender.Meanwhile,marinatethetofuinthesoysauceandsherry.Toastthebreadcubesonabakingsheetfor5minutes.

Sautétheonionsandceleryin2tablespoonsoil,usingapotlargeenoughforall the remaining ingredients. When the onions are translucent, add themushrooms,marjoram,thyme,andstockorwater.Cookcoveredfor10minutes,then add the tofu with itsmarinade and the bread cubes. Sauté for another 5minutes. Adjust the seasoning. Remove from the heat. Stir in the pecans andlemonjuice.Moundthefillinginthebakedsquashhalvesandbakecoveredat350°for20

minutes.This coldweather dish is nicely accompanied by ScandinavianApple Soup

(thispage)andSquashRolls(thispage). It isevenmoredelicious toppedwithLightandTangyOrangeSauce(thispage).

CaserolaMilanese

Serves6

Although cornmeal mush doesn’t stir many in America, its Italian cousin,polenta (see Appendix) has won the hearts of the cooks and customers atMoosewood.Here it forms thebaseofacasserole filledwithspicyvegetablesandtoppedwithmozzarella.

POLENTA2cupscornmeal6cupswater¼cupbuttersalttotaste⅛teaspoonblackpepper¾cupfreshlygratedParmesancheese(2ounces)

3tablespoonsoliveoil3garliccloves,mincedorpressed4cupschoppedonions2mediumcarrots,diced3celerystalks,diced⅓cupfreshbasil(3tablespoonsdried)2teaspoonsdriedoregano1teaspoonsaltblackpeppertotaste3cupscubedeggplant1greenpepper,chopped

1½cupscubedzucchini1½cupsdrainedcannedtomatoes3tablespoonstomatopaste½cupredwine(optional)½cupfreshlygratedParmesancheese(1½ounces)

3cupsgratedmozzarellacheese(12ounces)

Bringthewatertoarapidboil.Graduallyaddthecornmealinathinstream,stirringrapidly.Whilecontinuingtostir,addthebutter,salt,andpepper.Simmeronlowheatforabout20minutes.Stiroften,especiallyatthebottomofthepot,toavoidsticking.Whenthepolentahasthickened,removeitfromtheheatandstir in ¾ cup of Parmesan. Pour the polenta into a well-buttered 12-inchcasseroledishandletitcoolforseveralminutes.Thenrefrigerateituntilyouarereadytoassemblethecasserole.Sauté the garlic and onions in oil until the onions are translucent. Add the

carrots, celery, herbs, and spices, and continue to cook on medium heat forseveral minutes. When the carrots are bright in color, add the eggplant andcontinue to sauté for 5minutes.Stir frequently.Add thepeppers and zucchiniandcookuntiltender.Addthetomatoes,tomatopaste,andredwine,ifdesired,andsimmer5minutes longer.Removethevegetablesfromtheheatandstir inthe½cupofParmesan.Take the chilled polenta from the refrigerator and spoon on the vegetable

sauce.Topwiththegratedmozzarella.Bakeuncoveredat350°for45minutesto1hour,untilthecheesebeginstobrownattheedges.Allowtorest15minutesbeforeserving Ifyouhave too little time tobake thecasserole, tryserving thevegetablesoverhotpolentatoppedwiththemozzarella.Wepreferthecasserole,butwhentimeisoftheessence,itpaystobeflexible.Servewith a crisp green salad dressedwith L.D.’sCreamyGreenDressing

(thispage).

Musiciansontheroad,whotravelthesmallclubcircuit,aregenerallyunabletofindgoodvegetarianmealswithintheirlimitationsof timeandmoney.WithMoosewoodjustblocksawayfrommyclub,Ioftentakeentirebandsoverfordinnerafter sound check and before the show. Jamaican reggae

bands,Texasrockers,andChicagoblues-menhaveallravedabout the virtues of eatingatMoosewoodbefore the show.I’ve seenandheard it often enough to saywith confidencethatamealatMoosewoodmakesforabetterperformance.

—JohnPetersonculturalinstigator,localclubownerandproducer

Chilaquiles

Serves4to6

ThisistheperfectdishtopreparewithleftoverRetriedBeansandHotSauceorspicychili.Infact,thisdishissuchafinetastingcasserolethatyoumaywanttomake it from scratch, which will be time-consuming at first, but worthconsumingintheend!

2tablespoonsvegetableoil2cupschoppedonions2mediumgreenpeppers,chopped

8 corn tortillas,brushedwithoil andbakeduntil crisp, or1mediumbagoftortillachips4cupsRefriedBeans(thispage)⅓cupchoppedSpanisholives(optional)2cupsHotSauce(thispage)1cupgratedsharpcheddarcheese(3ounces)

Sauté the onions in the oil until they are translucent. Add the peppers andcontinue to sauté until the peppers soften. Stir occasionally. To assemble thecasserole, line the bottom of a well-oiled 12 × 12-inch casserole dish withbrokentortillasortortillachips.ThenspreadonathicklayerofRefriedBeans.

Cover the bean layer with the sautéed onions and peppers. Sprinkle on thechoppedolives,ifdesired.LadleontheHotSauce.Topwiththegratedcheddar.Bakecoveredat375°for30 to35minutes,until thecheese isbubbly.Then

uncoverthecasseroleandallowittobake5to10minutesmoreuntiltheedgesbegintobrown.ServewithChilledAvocado-Grapefruit Soup (this page), Arroz Verde (this

page),orGuacamole(thispage).

CornandCheeseCasserole

Serves4to6

Easy to prepare and easy to like.This humble dishmakes a gratifying schoolnightsupperenfamille.

3eggs3tablespoonsunbleachedwhiteflour½cupheavycreamorhalf-and-half1cupmilk1tablespoonhoney(optional)½teaspoonsaltdashofblackpepper1teaspoondrieddill2tablespoonschoppedfreshparsley2cupscorn,freshorfrozen

2tablespoonsbutter2cupsdicedonions1largecarrot,grated1smallgreenpepper,chopped,1cupgratedsharpcheddarcheese(3ounces)

2cupsSalsaCruda(thispage)orHotSaucethispage(optional)

Combine the eggs and flour in a blender.Add the cream,milk, honey, salt,pepper,dill,parsley,andhalfofthecornandblend.Ifyoudonothaveablender,whisktogetheralltheaboveingredientsexceptthecorn.

Preheattheovento350°Sautétheonionsin thebutteruntil translucent.Addthecarrotsandpeppers.

Sauté until tender, about 5 minutes. Stir in the remaining corn and then theblendedingredientsandthecheddarcheese.Pour into a buttered 9 × 13-inch baking pan and bake uncovered about 35

minutes, until golden. Test the custard by inserting a knife in the center. If itcomesoutclean,thecasseroleisready.Serveinsquares,toppedwithHotSauceorSalsaCrudaifdesired.

CountryStyleMoussaka

Serves6

When you have the time for preparing a special dinner, this hearty Greekcasserolemakesanimpressivemaincourse.

SAUCE3tablespoonsoliveoil2cupschoppedonions,about2mediumonions2garliccloves,mincedorpressed4or5largetomatoes,chopped1largegreenpepper,chopped1½teaspoonfreshdill(½teaspoondried)¼teaspooncinnamon3tablespoonschoppedfreshparsleysaltandblackpeppertotaste

1largeeggplant,slicedin½-inchthickcirclesoliveoilforsautéing1largezucchini,slicedin½-inchthickcircles

CUSTARD⅓cupbutter⅓cupunbleachedwhiteflour2cupsmilk,heated2eggyolks,beatenpinchofnutmeg,preferablyfreshlygrated

1cupgratedfetacheese(5ounces)¾cupbreadcrumbsfreshlygratedParmesancheesefreshchoppedparsley

Tomakethetomatosauce,sautétheonionsandgarlicintheoliveoiluntiltheonionsaretranslucent.Addtheremainingingredientsandsimmeruncoveredforabout30minutes.Place the eggplant slices on an oiled baking sheet, salt lightly, cover with

aluminumfoil,andbakeat375°until tender,about½hour.Sauté thezucchinislices,inenoughoiltocoverthebottomofthepanorskillet,untiltheyarejusttender.Nextmakethecustard.Heatthemilk.Inaseparatesaucepan,meltthebutter

onmediumheat.Stirintheflourandcookfor3minutes,whiskingsothatitwillnot scorch. Gradually pour in the hot milk, whisking it into a smooth, thicksauce.Removefromtheheatandallowtocoolabout10minutes.Whiskintheeggyolksandnutmeg.Nowassemble themoussaka.Oil a deep baking dish at least 9× 13× 2½-

inches.Spreadhalf thesauceon thebottomand layer theeggplantslices, thenhalfofthefetacheeseandhalfofthebreadcrumbs.Addtherestofthesauce,thezucchinislices,theremainingfetacheeseandbreadcrumbs.TopallofthiswiththecustardandasprinklingofParmesancheeseandparsley.Bakeuncoveredat375°for45minutesto1houroruntilbubblyandgolden.

Allowthecasseroletositfor15minutesatroomtemperaturebeforeserving.ServewithEgg-LemönSoupwithSpinach(thispage)andacrispgreensalad.

Ihaveenjoyedover3,000mealsatMoosewoodoverthepast12years.NeedIsaymore?

—TimTeitelbaumassociateprofessorofcomputerscience,CornellUniversity(Ourmostregular,

regularcustomer)

Mushroom-LeekFrittata

Serves6

Lessexacting thana soufflébut lighter in texture thanacasserole.Thisbakedfrittata is a nice brunch alternative to omelettes or crěpes.AtMoosewoodourcustomersoftenenjoythisforlunchwithoneofoursoups.

1½cupswholewheatbreadcubes3tablespoonsbutter3tablespoonsoliveoil2mediumgarliccloves,mincedorpressed1cupchoppedleeks(seeAppendix)3cupsslicedmushrooms(12ounces)1tablespoonfreshdillormarjoram(1teaspoondried)saltandblackpeppertotaste

4ouncescreamcheese,in½-inchcubes1¼cupsgratedsharpcheddarcheese(4ounces)4eggs1¼cupsmilk

Toastthebreadcubesonatrayina375°oven.Meanwhile,lightlysautéthegarlic in 2 tablespoons each of the butter and the olive oil until the garlic isgolden.Whenthebreadcubesarecrispy,removethemfromtheoven,tosswiththegarlicbutter,andsetaside.Next,sautétheleeksintheremaining1tablespooneachofbutterandoilfora

minute or two. Add the mushrooms, herbs, salt, and pepper and continue tocook,stirringoccasionally.Coverthepantoretainthejuices.Thevegetablesarereadywhentheyarejusttender.Preheattheovento375°.Butter a9×9-inchpan.Layer ingredients as follows: first thebreadcubes,

next the cream cheese, then the vegetables, and finally the grated cheddarcheese.Beattogethertheeggsandmilkwithsomesaltandpepperandpourthis

overtheotheringredientsinthepan.Bakeuntilthefrittataispuffyandgolden,about30minutes.Serveimmediately.Othervegetablecombinationsworkequallywellinthisdish.Trybroccoliand

onions, asparagus and scallions, or anything that appeals to you. The cheddarmaybereplacedbyamoreexoticcheesesuchasGruyèreorfontina.Servewitha tangy tomato soup, suchasPotagePlaisance (thispage) and a

crispgreensalad.

PotatoKugel

Serves4to6

David Hirsch’s childhood featured holidays at Aunt Clara’s in Borough Park,Brooklyn.Oneofthebestpartsofhisvisitwasthepromiseoftastingagainthiscrispypotatodish.

5mediumpotatoes(2½pounds),peeledifdesired2mediumonions4eggs1teaspoonsaltblackpeppertotaste¼cupmatzohmeal(seeAppendix)orbreadcrumbs¼cupvegetableoil

Coarselygratethepotatoesusingthelargestsideofahandgraterorthelarge-holedgraterbladeofa foodprocessor.Remove thepotatoes toacolanderandsqueezeoutasmuchwateraspossible.Preheattheovento350°.Grate the onions on the finer side of the grater or with the appropriate

processorblade.Beat the eggs in a largebowl.Add thepotatoes, onions, salt,pepper,andmatzohmealorbreadcrumbs.Mixwell.Puttheoilina12×12-inchor9×13-inchbakingpanandplaceitinthehot

ovenfor5minutes.Pourthehotoilintothebatter,stirringjustalittle,andthenpourthebatterintothehotpan.Thisproceduremakesthekugelcrusty.Bakefor1houroruntillightlybrowned.PotatoKugelisagoodsidedishforlargeholidaymealsorforsupperathome.

Ineitherinstanceserveit(howelse?)withsourcreamandapplesauce.

NewWorldMatzohBrie

Serves2

No fancy-schmancyBrie in this classic, simple Jewish breakfast dish.MatzohBrie (rhymes with fry) is a hearty pancake traditionally eaten during thePassoverholiday.Becausematzohisavailableallyearlong,youcanenjoythisanytime.Ourversionisupdatedwithcheeseforamoresubstantialentrée.

3piecesofmatzoh(seeAppendix)2tablespoonsbutter½cupchoppedonions2eggs⅓cupmilk1½ouncescreamcheese,cutinto½-inchcubes1 cupgrated cheese – cheddar, Swiss,MontereyJack, or one of yourchoice(3to4ounces)saltandblackpepper

Soften the matzohs by holding them under gently running water for a fewsecondsperside.Setthemasideonaplate.Inaheavyskillet,sautétheonionsin1tablespoonofbutteruntiltranslucent.

Inabowl,beattogethertheeggsandthemilk.Crumbleinthesoftenedmatzohs,addthecreamcheese,andstir.Pour thematzohmixture over the onions and cook on low tomediumheat

untilthebottomisdryandgoldenbrown.Usingaspatula,removethepancaketoaplate.Meltanothertablespoonofbutterinthepan,andthenflipthepancakeoverontothefreshlybutteredsurfacetobrowntheotherside.Sprinklethepancakewithgratedcheese,cover,andcookuntilthecheesehas

meltedandthematzohbeginstocrisponthebottom.

Serve immediately. Some people like thiswith a drizzle of honey ormaplesyrup,otherswithasplashofsoysauce.

TortinoDiVerdure(AnItalianVegetableCasserole)

Serves4to6

Layered vegetables and cheese baked together create a lavish and colorfulproduction,likealustyItalianopera.

1mediumeggplant1largepotato1mediumzucchini4freshtomatoes

1cupbreadcrumbs2tablespoonschoppedfreshbasil(2teaspoonsdried)3tablespoonschoppedfreshparsley

3eggs1teaspoonsaltblackpeppertotaste

½cupoliveoil1½cupsgratedmozzarellacheese(6ounces)1cupfreshlygratedParmesancheese(2½ounces)

Slicetheeggplantcrosswiseinto½-inchrounds.Placetheeggplantroundsonalightlyoiledbakingsheet.Bakecoveredwithfoilat400°untiltheyaretender,about45minutes.Slicethepotatoandboiluntiljusttender.Thendrainandsetaside. Slice the zucchini into ¼-inch rounds, slice the tomatoes about ½-inchthick,andsetaside.

Mixtogetherthebreadcrumbs,basil,andparsley.Inaseparatebowl,lightlybeattheeggswiththesaltandpepper.Oila9×13-inchbakingpanandcoat thebottomandsidesof thepanwith

aboutaquarterofthebreadcrumbmixture.Tolayerthecasserole,beginwithalltheeggplantslices.Drizzle2tablespoons

of olive oil over them and sprinkle on a quarter of the bread crumbs and aquarter of themozzarella and Parmesan cheeses. Pour a quarter of the beateneggsontopofthecheese.Nextlayerallthepotatoslices.Repeatalayerofoil,crumbs, cheeses, and eggs. Layer all the zucchini, followed by oil, crumbs,cheeses,andeggs.Finally,layerthetomatoslicestoppedwiththeremainingoil,crumbs,cheeses,andeggs.Bakecoveredat375°for45minutes.Allowthecasseroletositforabout10

minutesbeforeserving.

Zucchini-FetaCasserole

Serves4to6

Oneofourfavorites,adishthatexemplifiesthegoodflavorsofBalkancuisine:tangyfetacheese,nuttybulgur,andherbedzucchini.WeaddafewtastesforeigntotheBalkans,too:tamariandcheddarcheese.

¾cupbulgur(seeAppendix)¾cupboilingwater

2½tablespoonsvegetableoil2cupsslicedonions4garliccloves,mincedorpressed6cupsthinlyslicedzucchinirounds½teaspoondriedoregano½teaspoondriedbasil½teaspoondriedmarjoram⅛teaspoonblackpepper

2eggs1cupgratedfetacheese(5ounces)1cupcottagecheese

½to1cupchoppedfreshparsley2tablespoonstomatopaste1tablespoontamarisoysauce

1cupgratedcheddarcheese(3ounces)

2mediumtomatoes,thinlysliced1½tablespoonssesameseeds(optional)

Placethebulgurinabowlandpourtheboilingwateroverit.Coverandsetitasideuntilithasabsorbedthewaterandbecomesoftandchewable.Sautétheonionsandgarlicintheoiluntiltheonionsarejusttranslucent.Add

thezucchini,driedherbs,andblackpepperandcontinuetosautéonmediumtolowheatuntilthezucchiniistender,butnotfallingapart.Inabowl,lightlybeattheeggs.Mixinthefetaandcottagecheese.Addthe

choppedparsley,tomatopaste,andsoysaucetothebulgurandmixwell.Assemble thecasserole inanoiled9×9-inchcasseroledish.Layer first the

bulgurmixture,next thesautéedvegetables,andthenthefetamixture.Topthecasserole with grated cheddar cheese, tomato slices, and a light sprinkling ofsesameseeds.Bake covered at 350° for 45 minutes. For crustier cheese, uncover the

casserolefor thefinal15minutesofbaking.Thiscasserolecanbemoreeasilyservedafteritsitsfor5or10minutes.ServethiswithatossedsaladandFlora’sTartandTangyDressing(thispage).

SzechuanSauté

Serves4to6

This is abasicAsian sautéwith theadditional zingoforange juice.TheaniseandSzechuanpeppercornsaddanauthenticspicyflavor.

2cakesoftofu,pressed(seeAppendix)andcubed

SAUCE⅓cuptamarisoysauce½cupdrysherry½cuporangejuice½teaspoongroundaniseorfennelseeds½teaspoonSzechuanpeppercorns,roastedandground(seeAppendix)1tablespoongratedfreshgingerroot1teaspoondarksesameoil(seeAppendix)

2tablespoonscornstarch,dissolvedin½cupcoldwater

¼cupvegetableoil1tablespoongratedfreshgingerroot1poundsnowpeas,stemmedor1largebunchbroccoli,cutintofloretsandstempieces1cuptoastedpeanutshotchilioil(seeAppendix),(optional)

2scallions,chopped

Combineallthesauceingredientsexceptthecornstarch.Pourthesauceover

thepressedandcubedtofuandallowittomarinateatleast15minutes.Drainthemarinatedtofu,reservingthesauce.Stirthedissolvedcornstarchintothesauce.Heat the oil in a wok or large skillet. Add the grated ginger and stir for a

minute.Add thesnowpeasandstir-fry themfor justaminute. Ifyou’reusingbroccoli,stir-fryituntilcrisp,buttender,about5minutes.Stirinthemarinatedtofu.Slowlypourthesauceintothewok,stirringandsimmeringgentlyuntilitthickens, about 5 minutes. Stir in the peanuts. Sprinkle the sauté with a fewdropsofchilioilforahotterdish.Serveimmediately.Serveonrice,garnishedwithchoppedscallions.

GardenVegetableandTempehSauté

Serves4to6

Aniceintroductiontotempeh,whichisastapleofIndonesiancuisine.Thissautéisaperfectselectionforlatesummerwhenzucchini,peppers,andtomatoesareplentiful.

8ouncestempeh(seeAppendix),cutinto½-inchcubes½cupburgundyordryredwine¼cuptamarisoysauce

3tablespoonsvegetableoil2cupschoppedonions3garliccloves,mincedorpressed4cupsslicedzucchini(half-moonsarenice)1mediumredorgreenpepper,chopped(redpreferred)4mediumtomatoes,chopped,or3cupscannedtomatoes,drainedandchopped1tablespoonfreshdill(¾teaspoondried)3tablespoonschoppedfreshparsleysaltandblackpeppertotaste

choppedscallions

Mixtogetherthewineandsoysauce,pouritoverthetempehcubes,andallowittomarinatewhilepreparingthevegetables.Inawokoralargeskilletorsaucepan,sautétheonionsandgarlicintheoil

untiltranslucent.Drainthetempeh,reservinganyremainingmarinade.Addthetempehtotheonionsandgarlicandcookonmediumheatfor5to10minutesor

until the tempeh starts to brown. The tempeh should be stirred frequently toavoidsticking.Addthezucchinislices,saltlightly,andcoverthepot.Cookforanother 5 minutes, then add the peppers and sauté 5 minutes more. Add thetomatoes and seasonings. Taste. Add the reserved marinade, to taste, beingcarefulthatthesautédoesn’tbecometoosalty.Cookuntilthetomatoesbegintobreakdownintoasauce,about10minutes.Serveonriceandgarnishwithchoppedscallions.

“Barbecued”TempehorTofu

Serves4to6

NottheclassicBBQ,butspicyanddeliciousinitsownright.

1poundtempeh,cubed,or3cakesoftofu,pressed(seeAppendix)andcubed

3tablespoonsvegetableoil1cupfinelychoppedonions2largegarliccloves,mincedorpressed1teaspoongroundfennelseeds1teaspoonchilipowder1teaspoongroundcoriander1teaspoongroundcumin⅛teaspooncayenne1greenorredbellpepper,chopped

SAUCE2tablespoonstamarisoysauce2tablespoonsfreshlemonjuice3tablespoonsmolassesorbrownsugar2tablespoonscidervinegar1tablespoonpreparedmustard6tablespoonstomatopaste(7-ouncecan)1cupwater4to5dashesTabascoorotherhotredpeppersauce

Fortempeh:

Sautétheonions,garlic,andspicesuntil theonionsbegintosoften.Addthepeppers and tempeh and continue sautéing until the peppers brighten and thetempehbrowns.Transferthismixturetoashallowbakingpan.Whisk together the sauce ingredients and pour them over the vegetable-

tempehmixture.Bakecoveredat350°for½houranduncoveredforanother½hour,stirringfrequentlythroughout.

Fortofu:Sauté the vegetables and spices. Whisk together the sauce ingredients.

Combinethesautéedvegetablesandthesauceandpouroverthetofucubesinashallowbakingpan.Bakeasdirected for tempeh, stirringverygently toavoidbreakingthetofucubes.Serve on ricewith a side dish of coleslawor ItalianGreens (thispage). Or

packitintoapitatomakeaDixiePitaSandwich(thispage).

“Mapo”Tofu

Serves4to6

Inspired by the cuisine of Szechuan, this spicy dish is substantial and full offlavor. Our meatless variation of this classic has become a favorite at therestaurantamongour“hot”foodlovers.

2cakesoftofu

SAUCE¼cuptamarisoysauce¼cupdrysherry2tablespoonswhiteorcidervinegar1½tablespoonsgratedfreshgingerroot3tablespoonstomatopaste1cupwater1tablespoondarksesameoil(seeAppendix)1 to 2 tablespoons chili paste with garlic (see Appendix) or 3 garliccloves,pressed,andcayennetotaste¼cupvegetableoil2cupsthinlyslicedonions1largebunchbroccoli,cutinto3-inchspears4cupsslicedmushrooms(1pound)2tablespoonscornstarchdissolvedin2tablespoonscoldwater

toastedwalnuts3scallions,diagonallysliced

Pressthetofu(seeAppendix)andthencut it into1-inchcubesandsetaside.Whisktogetherthesauceingredientsandsetaside.Heat the oil in awok onmedium to high heat. Sauté the onions for 3 to 4

minutes, stirring often. Then add the broccoli and sauté for an additional 4minutes.Next add themushrooms and cook for about 3minutes, still stirringoften. Pour in the sauce and add the tofu. Lower the heat, cover, and simmeruntil the tofu is thoroughly heated. Finally, add the dissolved cornstarch andbringbacktoasimmer,stirringoccasionallyuntilthesaucethickens.Serveonrice,garnishedwithwalnutsandscallions.

SweetandSourVegetablesandTofu

Serves4to6

Sweet-and-sour combinations are always a favorite at Moosewood, and thisparticularonefeaturestender-crispvegetableswithazestysauce.

2cakesoftofu,pressed(seeAppendix)andcubed

SAUCE1½teaspoonsgratedfreshgingerroot4tablespoonsbrownsugarorhoney6tablespoonswhitevinegar3tablespoonstamarisoysauce¼cuptomatopasteorcatsup

3tablespoonsvegetableoil3cupsthinlyslicedonions1tablespoongratedfreshgingerroot2mediumcarrots,diagonallysliced½poundstringbeans,whole,ifsmall,orcutinto3-inchpieces1largeredorgreenpepper,inlongslices4cupsslicedmushrooms(1pound)4cupszucchinirounds¾cupfreshorcannedpineapple,inchunks(optional)1 tablespooncornstarchdissolved in½cupcoldVegetableStock (thispage),pineapplejuice,orwater

hotchilioil(optional)

2scallions,chopped

Stir together the sauce ingredients and set aside, and prepare the tofu andvegetablesbeforeyoubegintostir-fry.Heattheoilinawokorapotlargeenoughforalltheingredients.Stir-frythe

onionsandginger.Whentheonionsaretranslucent,addthecarrotsandcontinuecookingfor3to4minutesbeforeaddingthebeans(2moreminutes),thepepper(2moreminutes),andthenthemushroomsandzucchini.Turndown theheat, cover thewokorpot, andcook, stirringonceor twice,

until thevegetablesare tenderbutstillcrisp.Stir in thepineapple, tofu, sauce,anddissolvedcornstarchandbringtoaboil.Simmer,stirringgently,for3or4minutes.Ifahotandspicydishisdesired,addafewdashesofhotchilioil.Serveatonceoverriceornoodles.Topwithslicedscallions.

VegetableRagoût

Serves4to6

A crusty loaf of French bread is de rigueur along with a hearty burgundy, awedge ofBrie, andEdith Piaf.Or, for the peasant in you, serve over noodleswithsourcreamandRachmaninoff.

2tablespoonsvegetableoil2garliccloves,mincedorpressed2cupschoppedonions2mediumcarrots,slicedin½-inchpieces4mediumcelerystalks,chopped1½cupscutgreenbeans2bayleavespinchofdriedthyme1½cupsdryredwine1½cupsslicedzucchini4cupsslicedmushrooms(1pound)

SAUCE2tablespoonstamarisoysauce½teaspoonsalt1cupVegetableStock(thispage)orwater3tablespoonstomatopaste1teaspoonDijonmustard1tablespoonvinegar1tablespoonmolasses

pinchofblackpepper1teaspoondriedbasil(optional)

2mediumpotatoes,cutinchunks

Heattheoilinaheavystewpotorkettle(notaluminumorcastironbecausetomato andwine react chemicallywith thesemetals).Sauté thegarlic, onions,carrots,celery,andgreenbeansfor3to4minutes.Addthebayleaves, thyme,andredwineandboil,uncovered,for3minutes.Reduceheat,cover,andsimmerfor5minutes.Addthezucchiniandmushrooms.Combinethesauceingredientsand then stir the sauce into thevegetables.Simmerapproximately30minutes,untilthevegetablesaretenderandtheflavorswellblended.While the vegetables are stewing, cook the potatoes separately in salted,

boiling water until they are tender. Drain and add them to the ragoût a fewminutesbeforeserving.

MoroccanStew

Serves4to6

Theexoticfragranceofthisdishasit’scookingisalmostreasonenoughtomakeit.This vegetable stewmakes a substantialmeal, especiallywhen servedwithhard-boiledeggs,almonds,andcouscousorpitabread,whichishowwealwaysserveitattherestaurant.

⅓cupoliveoil3cupscoarselychoppedonions2garliccloves,mincedorpressed1teaspoongroundcumin1teaspoonturmeric½teaspooncinnamon¼to1teaspooncayenne½teaspoonpaprika

1cupslicedcarrots4cupscubedsweetpotatoesorbutternutsquash3cupscubedeggplant1greenpepper,slicedinstrips4cupsslicedzucchiniorsummersquash2largetomatoes,chopped1½cupscookedgarbanzobeans(seeAppendix),liquidreservedpinchofsaffron¾cupdriedcurrantsor½cupraisins

¼cupchoppedfreshparsley

Inastewpot,heattheoliveoilandsautétheonionsfor2or3minutes.Addthegarlicandspices,stirringcontinuously.Addthevegetablesintheordergivenabove, so that the starchier vegetables will cook the longest. Sauté after theadditionofeachvegetableuntilitscolordeepens.Stirinthegarbanzobeans,thesaffron,andthecurrantsorraisins.Thereshouldbesomeliquidatthebottomofthepotfromthecookingvegetables.However,ifthestewisdry,add½cupoftomatojuice,liquidfromthegarbanzobeans,orwater.Cover the stew and simmer on low heat until all the vegetables are tender.

Addthechoppedparsleyjustbeforeserving.

WestAfricanGroundnutStew

Serves4to6

Therecipefor thisstewcamefromSierraLeone,Africaandthenunderwentafew changes in theMoosewood kitchen. To be authentic, the dish would usepalmoil,tomatopaste,andfewervegetables,butwithallduerespect,wepreferourversion.

2sweetpotatoes,peeledandcubed

2tablespoonsvegetableoil3garliccloves,mincedorpressed3tablespoonsgratedfreshgingerroot2tablespoonsgroundcoriander½teaspooncayenne(ortotaste)4cupschoppedonions2tomatoes,chopped4cupspeeledandcubedeggplant¼to½cupVegetableStock(thispage)orwater1cupchoppedzucchinioryellowsummersquash2greenpeppers,coarselychopped

2cupstomatojuice½cuppeanutbutter(seeAppendix)

Steamorboilthesweetpotatocubesuntiljusttender.Meanwhile,sautéthegarlic,ginger,andspicesinoilforoneminute.Addthe

onions andcookuntil theybegin to soften.Add the tomatoes, eggplant, andasmallamountofvegetablestockorwaterandsimmerfor10minutes.Addthe

zucchini and peppers and continue to simmer until all of the vegetables aretender,about20minutes.Drainthesweetpotatoesandaddthemtothestewalongwiththetomatojuice

and peanut butter. Stir well. Simmer on very low heat for 5 to 10 minutes,stirringoccasionallytopreventsticking.Serveonrice,couscous,ormillet.AtMoosewoodwegarnishthisstewwith

hard-boiledegghalvesandpineappleandbananaslices.

WinterVegetableStew

Serves6to8

Anutty,warming,stewbasedonrootvegetablesenrichedwithmisoandtahini.

2cakesoftofu,pressed(seeAppendix)andcubed

3tablespoonsvegetableorpeanutoil2cupschoppedonions3garliccloves,mincedorpressed¼teaspooncayenne3cupsquarteredmushrooms(12ounces)3cupsVegetableStock(thispage)orwater2cupscubedsweetpotatoes2cupschoppedcarrots1cuppeeled,cubedparsnips2cupspeeled,cubedturnips

¼cupmiso(seeAppendix)⅔cuptahini(seeAppendix)¼cuppeanutbutter(seeAppendix)4teaspoonstamarisoysauce2tablespoonscidervinegarsalttotaste1 tablespoon kuzu (see Appendix) or cornstarch dissolved in 1tablespoonwater(optional)

¼cupchoppedfreshparsley

½cupchoppedscallions

Preparethetofu.Heattheoilinalargestewpot.Sautétheonions,garlic,andcayenneuntilthe

onionsaretranslucent.Addthemushroomsandcontinuetosautéfor5minutesmore, stirringoccasionally.Add the stockorwater, cover, andbring to aboil.Add the remaining vegetables and simmer for 15 minutes. Add the tofu andcontinuesimmeringforanother5minutes,untilthevegetablesaretender.Ladle1cupofhotbrothintoamixingbowl.Addthemisoandmashituntilit

dissolves.Stirinthetahiniandpeanutbutterandmixuntilsmooth.Addthesoysauce and vinegar. Pour this mixture into the pot of simmering vegetables,stirringgently.Adjusttheseasoningswithmoresoysauceorsalttotaste.Forathickersauce,stirinthekuzuorcornstarchdissolvedinwater.Serveonriceorcouscous.Garnishwithchoppedparsleyandscallions.

MixedVegetableCurry

Serves4to6

Cinnamon,cardamom,turmeric,cumin…thebeginningofcurry.Traditionally,curries are served with a variety of condiments and side dishes. See oursuggestionsattheendoftherecipe.

2tablespoonsvegetableoil3tablespoonsbutter½teaspoonblackmustardseeds(optional)3mediumgarliccloves,mincedorpressed1teaspooncinnamon½teaspoongroundcardamom1½teaspoonsgroundcumin1½teaspoonsgroundcorianderseeds½teaspoonsgroundfennelseeds1teaspoonturmeric2teaspoonsgratedfreshgingerroot½teaspooncayenne(ormoretotaste)1teaspoonsalt2cupschoppedonions(optional)2mediumcarrots,slicedintohalf-moons3cupscubedsweetpotatoesorwhitepotatoes1mediumheadofcauliflower,cutintoflorets¾cupwater2mediumtomatoes,chopped2cupsgreenpeasor2mediumgreenpeppers,chopped

2cupsplainyogurt½cupcashews,lightlytoasted½cupraisinsorcurrants1banana

Melt the butter andoil in a skillet orwok.Add themustard seeds andheatuntil theybegin topop.Add the remaining spices andcookon lowheat for acouple ofminutes to enhance the flavors of the spices.Be very careful not toburnthem.Addthechoppedonionsandsautéuntiltranslucent.Add thecarrotsandcookseveralminutes.Add thepotatoesandcooka few

minutesmore.Addthecauliflowerandstirwell tocoatall thevegetableswiththespicemixture.Addthewater,coverthepan,andsimmerabout20minutes,stirringoccasionally.When thepotatoesare tenderbutnotcompletelycooked,add the tomatoes and peas or green peppers. Simmer covered for 10 to 15minutes longer.Thevegetables should retain their bright color, and if youusesweetpotatoes,theywillsoftenandbecomepartofthesaucemakingitthickerandmoreinteresting.Serve on plain or Coconut Rice (this page). Garnish with yogurt, cashews,

raisins or currants, and banana slices. AccompanywithDhall (this page) andDate-LemonChutney(thispage)orPeachChutney(thispage).

Moosewoodismorethanarestaurant;itisanenhancementof our civilization. And, of course, as a gardener, I rushhome to try to apply the principles of both restaurant andbooktomyownproduce.

—PeterHedrickbaroqueoboistandIthacaCollegeprofessor

ZucchiniAnkara

Serves4to6

AnunusualMediterranean-styledishwithabrightlemonyflavor.

¼cupoliveoil2cupschoppedonions3to4garliccloves,mincedorpressed3 zucchini and/or yellow squash, cut into half-moons about ½-inchthick(about6cupstotal)1teaspoondriedmarjoram1cupcookeddrainedgarbanzobeans(seeAppendix)½cupsliced,pittedblackolives(preferablysaltyGreekones)

1tablespoongroundcuminor2teaspoonsdriedmint3to6tablespoonsfreshlemonjuicesaltandblackpeppertotastepinchofcayenne

1cupgratedfetacheese(5ounces)

Sautétheonionsandgarlicuntiltheonionistranslucent.Addthesquashandmarjoramandcookonmediumheat,stirringoften,untilthesquashisjusttender.If the squashhasn’t released enough liquid to simmer in, add¼cupofwater.This should be a juicy dish.Add the garbanzos, olives, cumin ormint, lemonjuice, and seasonings.Remember that if the feta thatwill be sprinkled on toplaterisquitesalty,littleornosaltwillbeneededinthevegetablesthemselves.Continuecookinguntileverythingisthoroughlyheated.Thesquashshouldnotbecomeoverlysoft.Adjustthelemonandherbstotasteandladlethevegetablesoverthericeor

couscous.Topwithfetacheeseandserveimmediately.

CubanBlackBeansandRice

Serves6

Oh,Ricky,playBabaloo!Here’sawellspiced,wholesomemealofcontrastingtastes and textures.Rejoice over leftovers, because blackbeans taste great thesecond day and can be made into black bean soup simply by adding moretomatoesandorangejuice.

7cupscookedblackbeans(seeAppendix)

3tablespoonsoliveoilorbutter2garliccloves,mincedorpressed1cupchoppedonions1teaspoongroundcumin1teaspoongroundcorianderseeds1teaspoonpaprika1cupchoppedcarrots

1mediumgreenpepper,choppedsaltandblackpeppertotaste¼cupchoppedfreshparsley1cuptomatojuiceororangejuice2mediumtomatoes,chopped6cupscookedbrownrice(seeAppendix)2cupsHotSauce(thispage)1cupsourcream

Drainthecookedbeansandreservetheliquid.Inalargeskilletorsturdysaucepan,sautétheonions,garlic,andspicesinthe

oilorbutteruntiltheonionsaretranslucent.Addthecarrotsandsautéfor3or4minutes.Add thegreenpeppersandsauté for5minutesmore.Addsalt,blackpepper,parsley,juice,andtomatoesandsimmeruntilthevegetablesaretender.Combine the drained black beanswith the vegetablemixture. Purée 2 to 3

cupsof thebean-vegetablemixture in theblenderwithenough reserved liquid(or stockorwater) tomake a smoothpurée.Stir the purée into the beans andsimmerfor10minutes.Tasteforsalt.Serve the beans on hot rice and top with Hot Sauce and a dollop of sour

cream.

CreoleBeansandRice

Serves6

OurversionofaNewOrleansclassic.TraditionallypreparedonMondays,whenthewashingcouldbedonewhilethebeanssimmeredawayonabackburner.

3cupsdriedkidneybeans½teaspooncayenne⅛teaspoongroundallspice

SALSA3scallions,diced1cucumber,peeled,seeded,anddice2tomatoes,diced¾cupchoppedfreshparsley¼cupvegetableoil3½tablespoonscidervinegarsalttotasteTabascoorotherhotpeppersaucetotaste

3tablespoonsvegetableoil3cupschoppedonions6garliccloves,mincedorpressed3mediumcelerystalks,diced1cupdicedcarrots2to3greenpeppers,chopped⅓cuptomatopaste¼cupredwine1teaspoonapplecidervinegar

1½teaspoonsbrownsugar1teaspoonDijonmustard1¼teaspoonsalt½teaspoondriedoregano⅛teaspooncayenne½teaspoongroundallspice

2½cupsuncookedbrownricesourcream

Cook the beans (see Appendix) with ½ teaspoon cayenne and ⅛ teaspoongroundallspice.Combine all the salsa ingredients and set aside.After half anhour taste the

salsaandaddmorehotpeppersauceifyou’dlikeit“hotter.”Sauté the onions and garlic in oil on medium heat until the onions are

translucent. Add the celery and carrots and continue to cook several minuteslonger.Stiroccasionally.Addthegreenpepperandsautéuntilallthevegetablesarejusttender.Whisktogetherthetomatopaste,redwine,vinegar,brownsugar,mustard, herbs, and spices. Add this to the sautéed vegetables. In a large potcombinethedrainedbeansandthesautéedvegetablemixtureandstirthemuntilthoroughlymixed.Simmercoveredfor30minutes,stirringfrequently.Cooktherice(seeAppendix).Whenboth thebeansand the rice are ready,prepareeachplate individually

with a layer of rice and then beans, topped with a spoonful or two of salsa.Finishwithadollopofsourcream,andgetreadytowarmyourinnards.

Moosewood Restaurant is nationally renowned for itsrecipes,whichonlypartlyreflectitsstyle.Whatmanydonotknow is that therestaurantalsoprovidesan important rolemodel for other worker-owned and worker-managedenterprises.Besidesprovidinganexcellent exampleofhowwe can feed ourselveswell, the collective also provides anexampleofhowwecantreateachotherwell.

—KirbyEdmondshumanrelationsconsultant

HabasVerdesConQueso(LimaBeanswithCheese)

Serves4to6

This spicy, creamy limabean andvegetable casserole alsomakes an excellentdipforchipsandvegetablesticks.

6cupscookedlimabeans(seeAppendix)8ouncescreamcheese

2tablespoonsvegetableoil2cupschoppedonions2largegarliccloves,mincedorpressed3greenand/orredbellpeppers,chopped2mediumcarrots,diced2cupschoppedfreshtomatoesordrainedcannedtomatoes2teaspoonshotchilipowder½teaspoondrymustard1teaspoongroundcumin1teaspoonSpanishpaprikasalttotaste

tortillachipstomatowedgeschoppedfreshparsley

Inalargebowladdthecreamcheesetothehot,drainedlimabeansandmixwelltomeltthecreamcheese.Coverandsetaside.Sautétheonionsandgarlicintheoiluntiltheonionsaretranslucent.Addthe

peppersandcarrotsandcontinuetosautéfor5minutes.Thenaddthetomatoesandspices,reducetheheat,andsimmerabout15minutes,until thecarrotsaretender.Stirthesautéedvegetablesintothebeanmixture.Pourthemixtureintoawell-

oiledcasseroledishandbakeat350°for25minutes.TopHabasVerdesConQuesowithparsleyandservewith tortillachipsand

tomatowedges.

BostonBlack-EyedPeas

Serves4

Southerners have a special fondness for black-eyedpeas.This treatment has adecidedlyNewEngland twist,but thedistinctive flavorof theblack-eyedpeasstillcomesthrough.Black-eyedpeasaretraditionallyservedonNewYear’sDaytoensuregoodluck,andweain’tjustwhistlin’Dixie.

4cupsfreshblack-eyedpeas(or210-ouncepackagesfrozen)3cupswater1teaspoonsalt

1tablespoonbutterorvegetableoil2garliccloves,mincedorpressed1cupchoppedonions1cupchoppedfreshbeetgreens,collards,chard,orspinach(optional)¼cuptamarisoysauce⅓cupmolasses1teaspoondriedmustardoragoodqualitypreparedmustard

Bringthesaltedwatertoaboilinasaucepan.Addtheblack-eyedpeas.Coverandreturntoaboil, thenlowertheheatandsimmeruntil just tender,about15minutes.Sauté the garlic and onions in the butter or oil until the onions are just

translucent.Ifyouchoosetoaddgreens,mixthemintotheonionsandcontinuetosautéuntilthegreenswilt.Mixtogetherthesoysauce,molasses,andmustardandsetaside.Draintheblack-eyedpeas,savingacupoftheliquid.Inthesaucepan,stirtogetherthedrainedpeas,thesautéedonionmixtureand

the molasses-soy sauce. Cover and simmer on very low heat for 10 to 15

minutes,stirringfrequently.Duringthissimmerthereissomedangerofstickingorscorching,soeitherusea“waffle”(seeAppendix)orwatchclosely,addingalittleofthepeastockifthesaucebecomestoothick.We like Boston Black-Eyed Peas served with tart coleslaw and Cornbread

(thispage)orSteamedBrownBread(thispage).

CheeseTart

Serves6

If you’re a confirmed vegetarian with a nostalgic yearning for the distinctiveflavorandaromaofbacon,here’s thedishforyou!The trick is in thesmokedSwisscheese.

pastrydoughforone10-inchpie(thispage)

1½cupsgratedsharpcheddarcheese,firmlypacked(5ounces)1cupgratedJarlsberg,Swiss,ormildGruyèrecheese,firmlypacked(4ounces)¾cupgratedsmokedSwisscheese(3ounces)6eggs2½tablespoonsunbleachedwhiteflour½teaspoonsalt¼teaspoonblackpepper1cupmilk1cuphalf-and-half

Rolloutthedoughandlinea10-inchpiepanwithit.Preheattheovento375°.Sprinklethecheesesevenlyintothepreparedpieshell.Blendtheeggs,flour,

salt,andpepperinablenderorfoodprocessororwithawhisk.Addthemilkandhalf-and-halfandblendthoroughly.Pourthismixtureintothepieshell,overthecheese.Bakeforabout45minutes,untilaknifeinsertedinthecentercomesoutclean.Serve for brunch, lunch, or a light supperwith a tomato half brushedwith

oliveoil,sprinkledwithbasil,andbroiled.

Pissaladière

Serves4to6

ThisProvençalequichereflectstheMediterraneanfondnessforbasil,tomatoes,andolives.

pastrydoughforone9-inchpie(thispage)

2tablespoonsoliveoil2cupschoppedonions1garlicclove,mincedorpressed¼teaspoonsalt3tablespoonschoppedfreshbasil(1tablespoondried)4eggs,lightlybeaten1cupmilk¼teaspoondrymustard1tablespoonunbleachedwhiteflour⅓cupfreshlygratedParmesancheese(1ounce)¾cupgratedmozzarellacheese,packed(4ounces)⅓cupsliced,pittedblackolives

1mediumtomato,thinlysliced

Rolloutthepastrydoughandlinea9-inchpiepanwithit.Sautétheonionsandgarlicinoliveoiluntiltenderandlightlygolden.Addthe

basilandsalt.Preheattheovento375°.Thoroughlymixtheeggs,milk,mustard,andflourandsetaside.Combinethe

two cheeses.Sprinkle half of the cheese into the pie shell. Spread the sautéed

onionsover thecheese.Scatterontheslicedolives.Pour theegg-milkmixtureinto the pie. Cover with the remaining cheese and arrange the tomato slicesattractivelyontop.Bake40to45minutesoruntilthecustardisset.Now, get out your red-checked tablecloth, open a bottle of wine, light the

candles,imagineasoftMediterraneanbreeze,and.…

TofuBurgersand“Meatballs”

Yields 6 large burgers Tofu burgers may sound like the early days of ’60svegetarian cooking, when imitation meat was all the rage. But in fact, theseburgersareabsolutelydeliciousandareoneofourmostpopularstandardlunchitems.Weknowlotsofkidswhogladlydevourtofuburgersand“meatballs.”

3tablespoonsvegetableoil1largeonion,finelychopped1largecarrot,grated1greenpepper,finelychopped1½teaspoonsdriedbasil

2largeeggs*

1cupbreadcrumbs¾cupwalnuts,groundorfinelychopped¼cupchoppedfreshparsley1tablespoonDijonmustard1½tablespoonsdarksesameoil(seeAppendix)3tablespoonstamarisoysauceblackpeppertotaste

3cakesoftofu,pressed(seeAppendix)

Sautéthevegetablesandbasilinoiluntiltender,about10minutes.Inalargebowl,lightlybeattheeggs,thenaddthebreadcrumbs,walnuts,andremainingingredients.Mashthepressedtofueitherwithapotatomasheroryourhandsandadd it to the bowl, along with the sautéed vegetables. Stir well; the mixtureshouldbefirmenoughtoformintopatties.

Patthemixtureinto6large“burgers.”Bakeonanoiledbakingsheetat375°untilgoldenbrownontheoutside,butstillmoistinside,about30minutes.Serve with Russian Dressing (this page) or ketchup, tomato slices, lettuce,

pickles,chips,andsproutsonwholewheatorryetoast.•Tofu“Meatballs”:Forabout3dozenballs,addthefollowingingredientstothebasicburgermix:3garliccloves,minced,1teaspoongroundfennelseed, ¾ teaspoon dried oregano, and an additional 1½ teaspoons Dijonmustard.Form1½-inchballsandbakeat350°onanoiledbakingsheetfor20to30minutes.

Whenthaturgeforasubmarinesandwichhits,stuffsomepitaorItalianbreadwithlettuce,bermudaonions,andTofu“Meatballs”dousedwithtomatosauce.OrusethemtotopoffspaghettiwithtomatosauceandgratedParmesancheese.

*Foranegglessversion,omit theeggsandadd the juiceof1 lemonand¼cup tahini (seeAppendix).Reducethetamarisoysauceto2tablespoonsandincreasethebreadcrumbsto1¼cups.

I likeMoosewood’s foodbecause it’s freshandhomemade-tasting.Iliketheirchocolatecake.But,myeyeswaterwhenIcomeintothekitchenbecauseofalltheonions.

—AaronSteinMank,age7Moosewoodkid,sonofWynelleStein

Soyfalafel

Yieldsapproximately36smallballsFalafelarethehotdogsoftheMiddleEast.Stuffed into pita bread, Soyfalafel is street food, something to eat on the go.Whenmade the traditionalwaywith cooked garbanzo beans, preparation is along process. Our version, using tofu, is much faster, equally delectable, andlighterandhigherinprotein.

3cakesoftofu,pressed(seeAppendix)andmashed1cupfinelychoppedonions3tablespoonsvegetableoil1cupbreadcrumbs¼cupchoppedfreshparsley1½tablespoonsdarksesameoil(seeAppendix)3tablespoonstamarisoysauceblackpeppertotaste3garliccloves,minced½cuptoastedsesameseeds1tablespoongroundcumin1tablespoonturmeric4tablespoonstahini(seeAppendix)4tablespoonsfreshlemonjuice¼to½teaspooncayenne

Ina largebowl,mix togetherall the ingredients.Forminto1-inchballsandbakeat350°onanoiledbakingsheetforabout30minutes.Theballsshouldbegoldenandalittlecrustyontheoutside,butstillmoistinside.Serve with Tahini-Garlic Dressing (this page). Soyfalafels make excellent

appetizers and are also delicious stuffed into toasted pita breadwith shreddedlettuce,choppedtomatoes,cucumbers,anddressing.

STRUDELS

Golden strudels and individual turnovers made with phyllo dough lookprofessionallyfinishedandimpressive.Manyhomecooksareintimidatedbythethoughtofmakingastrudel;theyexpectthatitwillbedifficult,time-consuming,andtedious.Butit’snot!PleasereadaboutitintheAppendixandgiveitatry.Withenoughworkingspaceandnobreezestodryoutthedough,youwon’thaveanytrouble.Wepromise.Herearefivesavorystrudelsrepresentingthemanydifferentstrudelsweserve

at Moosewood. Any number of vegetable, cheese, and herb combinations ispossible in a strudel. Sometimes we make an onion and cauliflower strudel,using sharp cheese.Another possibility is broccoli-onion-mushroom,using thesamecheeseslistedinRussianVegetableStrudel(thispage)andseasonedwithmarjoram,freshparsley,andtarragon.Experiment!Theonlywayyoucangowrongisifyourmixtureistoobland

(add some Dijon mustard) or too wet (crack in an egg or two or add breadcrumbsorflour.)

CheeseBörek

Serves6to8

Goldenphyllopastryfilledwithalushvarietyofcheesesandherbs.

1pound8ouncescreamcheese,atroomtemperature1½cupsgratedfetacheese(8ounces)3cupscottagecheese6eggs,beaten3cupschoppedfreshparsley⅓cupchoppedfreshdill(1tablespoondried)

¼poundmeltedbutter½poundphyllodough(seeAppendix)

wholefennelseedsfortopping(optional)

Combinethefirstsixingredientsinalargemixingbowl.Preheattheovento375°.Assemble the strudel (see Appendix), sprinkling the top with whole fennel

seeds.Bake for about 45 minutes, or until the top layer of phyllo is puffed and

goldenandthefillingisset.Allowtorest tenminutesafterremovingfromtheoven.SliceintosquaresortrianglesandservewithsteamedasparagusinVinaigrette

SaladDressing(thispage)andplumpripetomatowedges.

CabbageStrudel

Serves6

Cabbage has an undeserved dreary reputation.Whenyou serve this delectablestrudel,allgoldenandpuffed fromtheoven,youwillquiet fears, renewfaith,andwarmhearts.

1½cupscookedbrownrice(seeAppendix)

2tablespoonsveetableoil3cupschoppedonions7to8cupsshreddedcabbage2teaspoonscarawayseeds2teaspoonsdrieddill1teaspoonsaltblackpeppertotaste8ouncescreamcheese,cubed½cupgratedSwisscheese(1¾ounces)1cupgratedcheddarcheese(3ounces)2eggs

½poundphyllodough(seeAppendix)¼poundmeltedbutter

carawayseedsfortopping(optional)

Sautétheonionsinoiluntiltranslucent.Addthecabbage,carawayseeds,dill,salt, and pepper. Cook covered stirring frequently, until the cabbage softens.Uncover andcontinuecookinguntil the cabbage is limpandboth thecabbage

and onions are beginning to brown. Light browning gives a sweeter, richerflavor.Removefromtheheatanddraintheexcessliquid.In a large bowl,mix the cooked ricewith the cream cheese and the grated

cheeses.Addtheeggsandsautéedvegetables.Mixwell.Preheattheovento350°.Assemblethestrudel(seeAppendix)andsprinklethetopwithcarawayseeds.Bake for about45minutesoruntil goldenbrown.Allow to rest 10minutes

beforeslicing.Servewithpickledbeetsandapplesauce.

Kolokithopita(Azucchini-fetacheesestrudel)

Serves6

Strudelisasnazzycenterpieceforanymeal.Thisonehastheaddedadvantageof using up some of themountains of zucchini that even the smallest gardenseemstoproduce.

4cupsgratedzucchini,about2mediumzucchini

¼cupoliveoil1½cupschoppedonions2garliccloves,mincedorpressed2cupsgratedfetacheese(10ounces)2cupscottagecheese4eggs,lightlybeaten3tablespoonsunbleachedwhiteflour1tablespoonchoppedfreshparsley1tablespoonfreshmint(1teaspoondried)2tablespoonsfreshdill(1½teaspoonsdried)½teaspoonblackpepper

½poundphyllodough(seeAppendix)¼poundmeltedbutter

Placethegratedzucchiniinacolander,saltitlightly,andcoveritwithaplatethatisweighteddownwithaheavycan.Allowthezucchinitodrainforatleast20minutes.

Sauté theonionsandgarlic inoliveoiluntil theonionsare translucent.Mixthecheeses,eggs,andflourinalargebowl.Return to the zucchini. Take a handful at a time and squeeze out asmuch

additionaljuiceaspossible.Addthezucchini,herbs,andspicestothepanwiththeonionsandsautégentlyfor10minutes.Combinethesautéedvegetablesandcheesemixture.Preheattheovento350°.Assemblethestrudel(seeAppendix).Bakefor45minutesoruntilpuffyand

golden.Allowtorest10minutesbeforeslicing.ServeKolokithopitawith Tzatziki (this page),Middle Eastern Carrot Salad

(thispage),andglossykalamataolives.

Mushroom,Spinach,andCheeseTorta

Serves6

AnItalianstrudelrichwithmellowandsharpcheeses.

¼cupoliveoil2cupschoppedonions4garliccloves,mincedorpressed6cupsslicedfreshmushrooms(1pound8ounces)10ouncesfreshspinach1½cupsricottacheese1½cupsfreshlygratedParmesancheese(4ounces)1cupsourcream3eggs,beaten½cupbreadcrumbs¼cupchoppedfreshparsley

½poundphyllodough(seeAppendix)¼poundmeltedbutter

2teaspoonssesameseedsfortopping(optional)

Sauté theonionsandgarlic inoliveoiluntil theonionsare translucent.Addthe mushrooms and spinach and continue sautéing until the mushrooms havereleasedtheirjuicesandthespinachhaswilted.Removefromtheheat.In a large bowl, combine the cheeses, sour cream, eggs, bread crumbs, and

parsley. Stir in themushroommixture. If the vegetables are very juicy, drainsomeoftheexcessliquidbeforeaddingthemtothecheeses.Preheattheovento375°.

Assemblethestrudel(seeAppendix).Scatterthesesameseedsacrossthetoplayerofbutteredphyllo.Bake for50minutesoruntil the filling is setand thephylloiscrispandgolden.Allowtorest10minutesbeforeslicing.AccompanywithPeppersandCapers(thispage).

RussianVegetableStrudel

Serves8

Even if you have no Russian ancestors, these strong flavors seem to stirmemories of a warm, steamy kitchen, safe from the bitter cold winds of thesnowysteppes.

1tablespoonbutter1tablespoonvegetableoil2cupschoppedonions1½cupsthinlyslicedcarrots3cupschoppedcabbage1teaspoonsalt1½teaspoonsdrieddill1teaspooncarawayseeds3cupsslicedmushrooms(12ounces)½teaspoonblackpepper

8ouncescreamcheese,atroomtemperature2cupscottagecheese1cupgratedsharpcheddarcheese(3ounces)4eggs

½poundphyllodough(seeAppendix)¼poundmeltedbutter

Inalargeskilletorsaucepan,sautétheonionsinthebutterandoiluntiltheyaretranslucent.Addthecarrotsandsautéfor5minutes.Addthecabbagetothe

pan and sauté covered for another 5 minutes. Season with the salt, dill, andcaraway seeds and cook for 5 minutes more. Add the mushrooms and blackpepperandsautéforafinal5minutes.Ina largemixingbowl,combinethesoftenedcreamcheesewiththecottage

cheese,gratedcheddar,andeggs.Drainthesautéedvegetablesandstirthemintothecheesemixture.Preheattheovento375°.Assemblethestrudel(seeAppendix).Bakeforabout40minutes,untilgolden

brown.Allowthestrudeltositfor10minutesbeforecutting.Servewithcucumbers inVinaigretteSaladDressing(thispage)andabaked

apple,andsighforMotherRussia.

MAINDISHES:Pastas

Pastas

What would life be without pasta? What other foodstuff is available in somany shapes, sizes, and colors?Orhas an affinity for such adiverse rangeofsaucesandseasonings?Orissoquicklypreparedandsosoothingtoeat?Allpastabeginswithadoughmadeofflourandliquid,butfromthatpointthe

variationsareseeminglyendless.The flourmaybewheat, rice,orothergrain;theliquidwater,eggs,orvegetablejuice.Thebestpastasaremadewithdurumwheat, a hardwheat, high in gluten.Our favorite brand isDeCecco, importedfromItaly.Thiscompanyproducesmanydifferentvarieties, including thebestwholewheatspaghettiweknowof.However,therearemanyfinebrandsonthemarket–justchecktheingredients toseethat theyaremadewithdurum(alsocalled semolina) flour. And don’t forget about fresh pasta, which cooks inminutes.In some of the recipeswhich follow,we have specified a certain variety of

pasta.Oftenwehavenot.Choose thepastawhichyou likebest.As a generalrule,long,thinpastacuts(spaghetti,linguine,fettucine)arebestwithasmooth,light sauce,andsmallercuts (shellsorziti) aremore suited toa thick,chunkysauce.Butyoudecide.Andpleasenoticeourdiscoveryaboutusinguncookedlasagnanoodles(thispage)–itreallydoeswork!A pound of dried pasta generally serves 5 or 6, and a pound of fresh pasta

serves 3 or 4.Cooking times vary according to the thickness of the pasta andwhetheritisfreshordriedandwhiteorwholewheat.Freshpastacooksinjustaminuteortwo,driedpastausuallytakes5to10minutes,andwholewheatpastamaytakeupto15minutes.Wepreferpastacookedaldente,tenderbutfirm.Tocookpasta,usealargepotandatleast1gallonofwaterforeachpoundof

dried or 2 pounds of fresh pasta. Bring the water to a rolling boil and add atablespoonofoiltopreventthepastafromstickingtogether.Addatablespoonofsalt,andthenaddthepastaslowly,maintainingasteadyboil.Stirfrequentlyandtestoftenfordoneness.Whencookedtoyourtaste,drainthepastaimmediately.If you’re using it for a pasta salad, rinsewith coldwater.Otherwise, toss the

drained pastawith a little butter or oil or some sauce and serve immediately.Warmingtheservingbowlanddinnerplatesisagracioustouch.Experiment.Trynewvarietiesanduseoldfavoritesinnewways.Addpastato

soups.Use it in casseroles. Fill your breakfast omelettewith a leftover bit ofspaghetti and sauce. Have fun with pasta – it’s easy to cook, inexpensive,versatile,anddelicious.

RamatuellePastaSauce

Serves4

Thisexuberantsauceisaseasonalfavoritewhenhonesttomatoesandfreshbasilareavailable.Thepreparationissospeedythatyoucanputthewaterontoboilandthenstrollouttopickthefattest,ripesttomatoes,stillwarmfromthesun.

3largegarliccloves,minced⅓cupcoarselychoppedonions1cupfreshbasilleaves,packed5or6large,ripetomatoes,quartered½cupoliveoilsalttotaste¼teaspoonblackpepper

1poundpasta

½cupfreshlygratedParmesancheese

Putthegarlic,onions,basil,andtomatoesinablenderorfoodprocessor.Addtheoliveoil, salt, andpepper andblenduntil smooth.Set aside.This sauce isservedatroomtemperature.Heat the serving bowl and plates. Cook and drain the pasta. In the serving

bowl,tossthehotpastawithsomeofthesauce.ServetherestofthesauceandthegratedParmesancheeseatthetable.

FreshPeaandMushroomSauceforPasta

Serves4

Thissauceisdelectablewithsautéedvegetablesandherbs.Youcanbeflexibleabouttheamountofvegetablesandherbs,andthegarlicisoptional.Ifyouareluckyenoughtohavefreshtarragonordill,byallmeans,seizetheopportunity!

3cupsmilk6tablespoonsbutter6tablespoonsunbleachedwhitefloursalttotaste

3tablespoonsbutter½cupchoppedonions1garlicclove,minced(optional)2cupsslicedmushrooms(8ounces)1½cupspeas,freshorfrozen½cupchoppedfreshparsley2 tablespoons finely chopped fresh basil, tarragon, and/or dill (2teaspoonsdried)saltandblackpeppertotaste

1poundspinachfettucineorotherpasta

½cupfreshlygratedParmesancheese

Heat the milk on low heat until very warm, but do not bring it to a boil.Meanwhile, in a separate pan melt 6 tablespoons of butter on medium heat.Whenit’sbubbling,whiskintheflour.Cook,whiskingconstantly,foratleast3minutes.Graduallypour in thehotmilkandcontinuewhiskinguntil thewhite

saucethickens.Sautétheonionsandgarlicinbutteruntiltheonionsaretranslucent.Addthe

mushroomsandcontinuesautéingonmediumheatuntiltheyarejuicy.Addthepeas,halfthechoppedparsley,andtheherbs,makingsurethere’senoughliquidto steam the peas. Add a little water if necessary. Cover tightly and steam 5minutesoruntil thepeasare just tender.Stir theundrainedvegetables into thewhitesauceandseasonwithsaltandpepper.Serveoverhotpasta,withlotsoffreshlygratedParmesancheeseandgarnish

withmoreparsley.ThisdishisnicelyoffsetbyasaladofrubyleaflettuceandtomatoeswithVinaigretteSaladDressing(thispage).

PastaVerde

Serves4

A bright green, protein-rich pasta sauce, a fine alternative to tomato sauce.Especiallygoodwithfettucine,spaghetti,oreggnoodles.

2tablespoonsoliveoil¾cupchoppedonion1garlicclove,minced3cupscoarselychoppedrawspinach1cupricottacheese(9ounces)1teaspoonfreshlemonjuice1tablespoonfreshbasil(1teaspoondried)½cupchoppedfreshparsley¼teaspoonnutmeg,preferablyfreshlygrated¼teaspoonblackpepper½teaspoonsalt

1to1½poundspasta

freshlygratedParmesancheesetoastedandchoppedalmonds(optional)choppedfreshtomatoes(optional)

Sautétheonionsandgarlicintheoiluntiltheonionsaretranslucent.Rinsethewashed,choppedspinachinacolanderandthenaddit,stilldamp,totheonions.Coverthepan.Whenthespinachiswiltedandstillverybrightgreen,puréethesautéedvegetableswiththeothersauceingredientsatmediumspeedinablender

orfoodprocessor.Ifyouneedtokeepthesaucewarmuntilthepastaisreadyorifyoureheatitlater,useadoubleboilertopreventcurdling.Cookanddrainthepasta.Tossthesaucewiththehot,drainedpastainawarmbowl.Serveimmediately,

garnished with grated Parmesan cheese and chopped tomatoes or almonds, ifdesired.

PESTO

Twentyyearsago therewerevery fewrestaurants thatoffereddishes featuringpesto. Many of us remember our first intoxicating bite of a then new andmysteriouslypungentsauce.Aswithotherdelightful,sensualexperiences,onceyoudevelopataste,there’snoturningback.WhichisprobablywhythepeopleofGenoa,thebirthplaceofpesto,growtheirbasilingreenhousesallyearlong.Noneedtosufferevenonedayofunnecessarydeprivation.The Italian word “pesto” translates as “pounded” and refers to the age-old

methodofpreparingapastebypoundingandgrindingtheingredients togetherwithamortarandpestle.Atonetimeoranother,mostofusatMoosewoodhavetriedthis,buteventhemostpersistentromanticsamongusconcedethatsimilarorevensuperiorresultscanbeachievedusingablenderorfoodprocessorandwith far less timeandeffort.So,givingup thearomatic immediacyof theoldmethod,werecommendthenew.Isn’titwonderfulthatsomethingsofastcanbesodelicious?Some of us consider basil our most important garden crop. Two of our

members, David Hirsch and Linda Dickinson, have lovely herb and flowergardens.Inthesummertimetheyprovideourkitchenwithfreshherbs,andtheirflowers grace the tables in the restaurant. Sprigs of fresh basil are often afragrant and beautiful addition to their bouquets. You might find fragrantbunchesoffreshbasilatyourfarmers’marketinthesummer.Whenbasilisatitspeakyoumaywanttoblendupseveralbatchesofpestoto

freeze. If so, leave out the cheese,which you can add laterwhen youuse thesauce.Freezesomeofyourpestoinanicecubetrayandpopthefrozensquaresintoaplasticbaginthefreezer.Thisisaconvenientwaytohavejusttherightamount for flavoring soups and stews. Freezing works for all pestos, exceptPestodiNocce(thispage).Whenyouservepestoonpastauseadollop,notaladleful.Alittlegoesalong

way.Serveeachofthefollowingpestosatroomtemperatureonpipinghotpasta.Garnish with chopped fresh parsley, chopped tomatoes, and/or extra freshlygrated Parmesan cheese. Steamed vegetables or a simple green saladcomplementpastawithpesto.

PestoGenovese

Serves6

Thisistheclassicpestomadewithfreshbasil.Whenwesay,“Let’shavepestoforsuppertonight,”thisisthepestowe’retalkingabout.Itshauntingflavorandheadyaromaaretheessenceofsummer’sripeness.

2½cupsfirmlypackedfreshbasilleaves,chopped2largegarliccloves,pressed½cupchoppedwalnutsoralmondsorpinenuts½cupfreshlygratedParmesancheese(1ounce)½cupoliveoilsalttotaste

Whirlthebasil,garlic,nuts,andParmesaninablenderorfoodprocessoruntilwellmixed.Thenaddtheoliveoilinaslow,steadystreamuntilasmoothpasteisformed.DropadollopofPestoGenoveseoneachservingofhotpastaand topwith

choppedtomatoesandextragratedParmesan.Tryitspreadonasliceofbreadorinapitawithlettuceandtomatoes.PestoGenovesemaybekeptrefrigeratedforseveralweeksinanairtightjar.

Coverthesaucewithathinlayerofoliveoiltopreventitfromdiscoloring.It’sreassuring to have a jar of pesto ready andwaiting for any time you need animpromptubutexcitingmeal.

PestoDiNocce

Serves4to6

A quick and easy pasta sauce that requires no cooking. Just blend and serve.Pesto diNocce (diNoccemeans “with nuts”) is particularly good on spinachpasta.

1½cupswalnutsorhazelnuts,chopped*

1cupfreshlygratedParmesancheese(2½ounces)½cupmilk1cupheavycreampinchofdrymustardsaltandblackpeppertotastepinchoffreshlygratednutmeg

Blendthechoppednutsinafoodprocessororonthehigh-speedsettingofablenderuntil theyare fairly smooth,butnotapaste.Add thegratedParmesanand continue to blend. Pouring in a continuous, gradual stream, add themilk,then the heavy cream. Add the mustard, salt, pepper, and nutmeg and blendbriefly.Whenyou servePestodiNocce, toss someof the saucewithhot pasta and

garnishwithfreshparsley.ServetherestofthesauceandextragratedParmesanseparately.

*Hazelnutswillhaveafinerflavorifskinned.Spreadthehazelnutsonabakingsheetandbakeat325°forabout10minutes.Coolforafewminutesandthenrubwithasmalltoweltoremovemostoftheskins.

TofuPesto

Serves8to10generouslyThisunconventionalpestoishighinproteinandisanon-dairyversionthatiscreamyanddelicious.

2mediumtomatoes,chopped6garliccloves,pressed4cupsfirmlypackedfreshbasilleaves,chopped1cupoliveoil1½cakesoftofu,pressed,cubed,andblanched(seeAppendix)1teaspoonsalt1tablespoonmiso(seeAppendix)1tablespoonfreshlemonjuice1½cupsalmonds,chopped

This sauce can be made either in a food processor or blender. Purée thetomatoesandgarlicuntilsmooth.Addthebasilandoliveoilandblend.Addalloftheremainingingredientsandpuréeuntilthesauceissmoothandcreamy.

WinterPesto

Serves6to8

Sincefreshbasilisnotgenerallyavailableyearround,thispestousesdriedbasil–adistinctadvantageforsatisfyingcravingsforpestoatanyseason.Theflavoris somewhat different from the classic fresh basil PestoGenovese, but it doestasteremarkablygood.

4cupsfirmlypackedfreshspinach(about5ounces)⅓to½cupfreshlemonjuice½cupoliveoil½cupvegetableoil⅓cuppinenutsorchoppedalmondsorwalnuts¾cupcoarselygratedParmesancheese(2ounces)½cupchoppedfreshparsley⅓cupdriedbasil2garliccloves,minced

If you have time, soak the basil in the olive oil½ hour before starting therecipe.Washanddrainthespinach.Removeonlythelargestems.Inablenderorfood

processor,blendhalfof thespinachwithallof the lemon juiceandhalfof theoil.Addtherestoftheingredientsandblenduntilsmooth.

FettucineSanPolo

Serves4to6

NedAstawasserved thisdishon the terraceofherfriendLuna’shouse in thevillage of San Polo in the Tuscan hills. Pastawith a smooth spinach sauce isbrightandattractivetoppedwithfloretsofcauliflower.

2tablespoonsbutter2cupschoppedonions½teaspoonthyme⅛teaspooncayenne1bayleaf10ouncesfreshspinach,cleanedandstemmed2tablespoonsfreshlemonjuice

⅓cupbutter⅓cupflour2cupswarmmilksaltandblackpepperpinchofnutmeg,preferablyfreshlygrated

1mediumheadofcauliflower,cutinflorets1poundfettucineorotherpasta

1cupfreshlygratedParmesancheese(2½ounces)¼cupchoppedfreshparsley

Sauté theonions in thebutter inaskilletwith theherbsandspicesuntil the

onionsaretranslucent.Placethespinachontopoftheonions,cover,andsteamgentlyonlowheatuntilthespinachiswilted.Removefromtheheat.Discardthebayleafandstirinthelemonjuice.Inasaucepan,melt⅓cupofbutteronlowheat.Stirintheflourandcookfor

3 to 4 minutes, taking care not to scorch. Whisk in the warm milk, stirringsteadilyuntilthesaucethickens.Removefromtheheat.Purée the spinach-onion mixture in a blender or food processor. Stir the

spinachpuréeintothesauce.Addthesalt,pepper,andnutmegandcookonlowheatuntilthesauceisfullyheated.Steamthecauliflowerfloretsandcookthepasta.Drainboth.Serve thesauce ladledover thepasta.Topwith thesteamedcauliflowerand

garnish with freshly grated Parmesan and chopped parsley. This sauce alsoworkswellspoonedoverbakedfish.

SpinachLasagnaBéchamel

Serves6to8

Almost an embarrassment of riches. Impressive dinner party fare. Notice oursuggestionaboutusinguncookednoodles–itworksforalllasagnas!

BÉCHAMELSAUCE6cupsmilk1cupbutter1cupunbleachedwhitefloursaltandblackpeppertotaste⅛teaspoonnutmeg,preferablyfreshlygrated(optional)

¼cupvegetableoilorbutter2garliccloves,mincedorpressed2cupschoppedonions2poundsspinach,rinsed,stemmed,andchopped¾cupchoppedfreshparsley1poundricottacheese2eggs2cupsfreshlygratedParmesancheese(5ounces)2cupsgratedmozzarellacheese(8ounces)1packagelasagnanoodles

TopreparetheBéchamelsauce,heatthemilkuntilverywarmbutnotboiling.Inanotherpanmeltthebutteronmediumheat.Donotletitbrown.Whiskintheflourandcookfor3to4minutes,stirringconstantly.Graduallyaddthehotmilkandcontinuewhiskinguntilthesaucethickens.Sauté the garlic and onions in the oil or butter. When the onions are

translucent,stirinthespinachand½cupoftheparsley.Ifthespinachisdry,addalittlewater.Whenthespinachhaswilted,removeitfromtheheatandsetaside.Mixtogethertheremainingparsley,thericottacheese,eggs,and¾cupofthe

Parmesancheese.Atthispointeithercookthelasagnanoodlesaldentethispage,ordoaswe

do, anddon’t cook themat all.Thismethodhasworked for us time and timeagain.Justlayertherawnoodlesinthepanasyouwouldiftheywerecooked.Goon,simplifyyourlife!Oilalargecasseroleorlasagnapanandlayertheingredientsinthefollowing

order.First,1½to2cupsofBéchamelsauce,athirdofthenoodles,halfofthespinachmixture,allofthemozzarella.Next,1½to2cupsofsauce,athirdofthenoodles,allofthericottamixture,therestofthespinachmixture.Finally,1½to2cupssauce,theremainingnoodles,therestofthesauce.Sprinkle1⅓cupsParmesanonthetop.Bakecoveredat350°for45minutesandthenuncoveredforanother10to15

minutes.Removefromtheovenandallow10to15minutesforthelasagnatosetupbeforeserving.Servewithasimplesaladorasidedishofsteamedormarinatedvegetables.

American Indian Movement leader Dennis Banks calledfrom sanctuary on the Onondaga Nation to thank us forsponsoringabenefitbrunchinhisbehalf.Sorryhecouldn’tattend.

BakedPastawithCauliflowerandCheese

Serves6to8

Averysophisticatedversionofmacaroniandcheese,with the samegratifyinggolden,crustygoodness.Wehavecustomerswhoseethisdishonthemenu,notethat Tony Del Plato is cooking, and then, without even looking at the otherchoices,orderthebakedpasta(theirmouthswateringinanticipation).

BÉCHAMELSAUCE½cupbutter½cupunbleachedwhiteflour1quartmilk,heated1½ tablespoons Dijon mustard pinch of nutmeg, preferably freshlygratedsaltandblackpeppertotaste

¼cupvegetableoil4cupschoppedonions3garliccloves,mincedorpressed½cupfreshbasil,chopped(2teaspoonsdried)1largeheadofcauliflower,cutinflorets6 ripe tomatoes, chopped or 3 cups canned tomatoes, drained andchopped3tablespoonsfreshlemonjuice

1poundmediumpastashells

1cupfreshlygratedParmesancheese(2½ounces)

1½cupsshreddedmozzarellaormildprovolonecheese(6ounces)seasonedbreadcrumbs

To prepare the Béchamel sauce, melt the butter in a heavy sauce pan onmedium heat. Sprinkle in the flour, whisking or stirring constantly, until asmoothpasteisformed.Addtheheatedmilkslowly,acupatatime,continuingtowhiskuntil the saucebegins to thicken.Add themustard,nutmeg, salt, andpepper and let the sauce thicken further on low heat. Remove from heat andcover.Sautétheonions,garlic,andbasilinoil.Whentheonionsaretranslucent,add

thecauliflowerandsautéfor5minutesmore.Addthetomatoesandsimmeruntilthecaulifloweristender.Cookthepastaaldente(thispage)andthendrain.In a large bowl, combine the cooked pasta, the sautéed vegetables, and the

lemonjuice.MixintheBéchamelsauce.Puthalfofthepastamixtureinanoiledbakingdish.Sprinkleonhalfofeachof thecheeses.Add the restof thepastamixture and then the rest of the cheese. Topwith seasoned bread crumbs andbake covered at 375° for about 30 minutes and then uncovered for about 15minutesoruntilbubblingandgoldenontop.ServewithItalianGreens(thispage).

Fiveyearsago,whenImovedmystudiooutofmyhouseandinto town, I included eating at Moosewood as part of thebudget. I figure I’veeaten there, say,250 times since then,which must be close to a full day’s output for the entirerestaurant.ThatmeansImayhaveeatenawholerestaurantbymyself.Frankly, I’m glad I did it in installments, but what I’ve

noticed over the years is that they have lots of steadycustomerslikeme.AndIhavetosaythey’reahealthy,goodlookin’bunchofeaters.

—TomParkerfromacrossthestreet,authorofInOneDay

FiveEasyPastas

Afteralongdayatwork,whenyoufeeltiredanduninspiredandthethoughtofstopping at the grocery store makes you groan, but there are probably a fewediblesleftintherefrigerator,fallbackontheeaseofasimple,improvisedpastadish.Herearefivesuggestionsfor tasty,nourishingmeals thatcanreviveyourspirits inalmostno time.Amountsandproportionsarevariableandare left toyourjudgment.Justcookthepastawhileyoupreparetheotheringredients.Tossthedrained

pastawitheverythingelse,andit’sready!

#1linguineorspaghettioliveoilgarliccloves,mincedandsautéedinoliveoilfreshlygratedParmesancheesechoppedfreshparsleyblackpepper#2anypastaoliveoilSwisschard,choppedandsteamedorsautéedinoliveoilchoppedfreshtomatoesgratedsmokedSwisscheeseblackpepper#3anypastabutterredpeppers,sautéedorsteamedslicedmushrooms,raworlightlysteamedorsautéedgreenpeas,lightlysteamedfreshlygratedParmesancheese

#4spaghettibutterasparagus,cutinto1-inchpiecesandsteamedheavycreamfreshlygratedParmesancheeseblackpepper#5sobanoodles(seeAppendix)broccolifloretsandslicedstems,steamedslicedwaterchestnutsthinlyslicedcarrotsorcelery,steamedorsautéedcubesoftofu,blanched(seeAppendix)darksesameoil(seeAppendix)tamarisoysaucegratedfreshgingerrootmincedgarliccloveschoppedscallions

Use leftover pasta to make a “spaghetti pancake.” Just toss the pasta withlightly beaten eggs, pour it into an oiled skillet, and gently fry until lightlybrowned.Flipit likeapancakeandfrytheotherside.Saltandpeppertotaste,sprinkleonsomegratedcheese,andyou’vegotaquicklittlefeast.

AsaMoosewoodcustomer forover13years, Ihave foundMoosewood cooking to be always satisfying, ofteninnovative, and at times, inspiring. Moosewood deservescreditforitsfusionofarestaurantbusinesswithcommunitypoliticsandflat-outgoodfood.

—AbbyNashownerandchef,Abby’sRestaurantandCatering

SummerSauceforPasta

Serves4

On thosehot, lazy, sultry summerdays,when, like a character in aTennesseeWilliamsplay,youhaven’tgottheenergytodomuchmorethanliearoundthehouse in an old tattered slip, try this quick, uncooked sauce. It’s fragrant,refreshing,andlight.

6ripetomatoes,chopped2cupsslicedmushrooms(8ounces)6to8ouncesmozzareilacheese,gratedorcutintothinstrips½cupchoppedfreshbasil2garliccloves,minced½cupoliveoil1teaspoonsalt

1poundspaghettiorlinguine

½cupfreshlygratedParmesancheese(1ounce)

Mixall thesauce ingredients togetherand letsitat roomtemperature foranhourorso,fortheflavorstomingle.Cook and drain the pasta. While the pasta is piping hot, serve it in well-

warmed bowls, topped with a ladleful of sauce and garnished with Parmesancheese.

MAINDISHES:Fish

Fish

Many of us never include fish in our diets.Butwe are a diverse group andthose of us who do, recognize fish as a low-fat, high-protein food. AtMoosewoodwe serve fishon theweekends, and it is an importantpartofourSunday ethnic menus. On ethnic nights we explore the cuisines of differentculturesandtryideasfromourtravelsandvariedbackgrounds.Sotheserecipesforfishreflectaglobalarrayofpossibilities.You’llfindthemeasytoprepare.Afewwill send you to a specialty shopwhere you can enjoy searching for theexotic.We usually use flounder, scrod, sole, bluefish, cod, or haddock, all easily

availablefreshfromAtlanticCoastmarkets.Allow¼to⅓poundoffilletedfishperperson.Filletsshouldberinsedbeforecooking.Whenfishistobebaked,itshouldbeplacedinthebakingpanskinnedsidedown.The“skinnedside”isthesmoother,outersideofthefilletwherethescaleswere.Ifbakedwiththeskinnedside up, the fillets sometimes curl, because the skinned side shrinks. Whenrollingfillets,theskinnedsideshouldbetotheinsideoftheroll.Baking time is a variable of the thickness of the fillets and the amount and

densityofthesauceorvegetablescoveringit.Fishisdonewhenfilletshavelosttheir translucency (and any hint of pinkness) and can be easily flakedwith afork.Thisisusuallybetween20to30minuteswhenbakedcoveredat350°.

CreamyFishChowder

Serves6to8

AnAmericanclassicthatisrich,thick,andchunky.ThischowderwillwarmyouupforaneveningofScrabbleorTrivialPursuit.

3tablespoonsbutterorvegetableoil1cupchoppedonions1garlicclove,mincedorpressed2mediumcarrots,chopped2celerystalks,chopped2largepotatoes,cubed2smallzucchini,chopped1greenpepper,chopped3cupsVegetableStock(thispage)orwater1bayleaf1½teaspoonsfreshdill(½teaspoondried)½teaspoonmarjoramsaltandpeppertotaste1½poundsfirm,whitefishfillets,cutintobite-sizedpieces1cuphalf-and-halformilk

choppedfreshparsleylemonwedges

Sautétheonionsandgarlicinthebutteruntiltheonionsaretranslucent.Addthecarrots,celery,andpotatoesandsautégentlyfor5minutes.Addthezucchini,greenpepper,stock,andherbsandsimmeruntilthevegetablesaretender,about

15minutes.Addthesalt,pepper,andcubedfishandsimmeruntilthefishisjustcooked, about 5 to 10 minutes. Stir in the half-and-half and adjust theseasonings.GarnishwithparsleyandlemonwedgesandservewithfreshlybakedSquash

Rolls(thispage).

CreoleFishStew

Serves6to8

ThisrobuststewfromLouisianaisanimatedbytheTabascoandlemon.

3tablespoonsbutterorvegetableoil1cupchoppedonions1garlicclove,mincedorpressed2mediumcarrots,chopped3celerystalks,chopped2largepotatoes,cubed2smallzucchini,chopped1greenpepper,chopped1bayleafpinchofthyme1cupchoppedtomatoes1cuptomatojuice3cupsVegetableStock(thispage)orwater

Tabascoorotherhotpeppersaucetotastesaltandblackpeppertotastejuiceof1lemon1½poundsfirm,whitefish,cutintobite-sizedpieces½poundpeeledanddeveinedshrimp

choppedfreshparsleylemonwedges

Sautétheonionsandgarlicinthebutteruntiltheonionsaretranslucent.Addthecarrots,celery,andpotatoesandsautégentlyfor5minutes.Addthezucchiniandgreenpepper and sauté for5minutes.Add thebay leaf, thyme, tomatoes,tomatojuice,andstockorwater.Simmer15to20minutes,untilthevegetablesaretender.Addhotpeppersauce,salt,andblackpeppertotaste.Stirinthelemonjuice,

fish,andshrimp.Simmerabout5minutesuntilthefishisjustcookedandflakeseasilywithaforkbutdoesnotfallapart.Serve with chopped fresh parsley, lemon wedges, and hot pepper sauce.

WonderfulwithwarmCornBread(thispage).

JapaneseFishStew

Serves8

Thisisasoothing,humbleEastAsiansoupoffishwithcarrots,whitecabbage,and shiitake mushrooms. Add green snow peas to the clear broth at the lastminuteandtheywillhavecookedbythetimeyoureachthetable.

8driedshiitakemushrooms(seeAppendix)2cupswater

¼cupvegetableoil1mediumonion,thinlysliced1largecarrot,julienned2celerystalks,diagonallysliced¼ofaheadofwhitecabbage,thinlysliced½teaspoonsalt8cupsVegetableStock(thispage)1½poundsbluefishorscrodfillets,cutinbite-sizedcubes

4tablespoonstamarisoysauce2tablespoonsdrysherry,Chinesericewine,ormirin(seeAppendix)1tablespoondarksesameoil(seeAppendix)½poundsnowpeas,stemsremoved3scallions,diagonallysliced

Simmertheshiitakemushroomsinthewaterfor15minutes.Drain,reservingthecookingliquid.Removeanddiscardthemushroomstems.Sliceandsavethemushroomcaps.

In a large soup pot, sauté the onions in the oil until translucent. Add thecarrotsandsautéforafewminutes.Thenaddthecelery,cabbage,andsaltandsauté for a few minutes more. Add the vegetable stock and the reservedmushroom liquidandsimmeruntil thevegetablesare just tender.Add the fishcubesandtheslicedshiitakemushroomsandsimmer5to7minutes.Combinethesoysauce,thewineormirin,andthesesameoilandaddtothe

stew when the fish is done. Add the snow peas and scallions and serveimmediately.Forahotter,spiciersoupsautésomecayennepepperwiththevegetablesand

addsomewhitevinegarandfreshlygratedgingerroot.

TunisianFishSoup

Serves6to8

Moosewood’sNancyHarvilleLazarus,inspiredbydreamsofNorthAfricaandthe fishsoupservedbyour friendsatCafédesAmis in Ithaca,developed thisrecipe,amixofvegetables,spices,andfish.

¼cupvegetableoil3garliccloves,mincedorpressed2cupschoppedonions1carrot,chopped1greenpepper,chopped4cupsfinelyslicedcabbage1tablespoongroundcoriander½teaspoongroundcumin3cupsfinelychoppedorcrushedtomatoes,freshorcanned1cuptomatojuice2cupsVegetableStock(thispage)orwater⅓cupfreshlemonjuice1cupcookeddrainedgarbanzobeans(seeAppendix)

1½poundsfirm,whitefishfilletsTabascoorotherhotpeppersaucetotastesalttotaste

1lemon,cutintowedges

Heattheoilinalargesouppot.Sautétheonionsandgarlicfor5minutes.Addthecarrrotsandsautéanother5minutes.Addthepeppersandthecabbageandstirthevegetablestocoatthemwithoil.Sprinkleinthecorianderandcuminandstiragain.Coverandcookfor10minutes.Add the tomatoes, tomato juice,VegetableStockorwater, lemon juice, and

garbanzo beans.Cover and heat to a simmer. Simmer until the vegetables aretender.Cut the fish into 1-inch chunks and add it to the simmering soup.Add hot

pepper sauce and salt to taste. Simmer gently, just until the fish is white andflaky.Servewithlemonwedgesandtoastedpitabread.

FishàlaGrecque

Serves4to6

Thisisazesty,light,easilyprepareddish.It’soneofourfavoritewaystobakefish because the flavors of the herbs, lemon, tomato, and feta harmonizeremarkablywell.

2poundsfishfillets

1mediumredonion,thinlyslicedinrounds1tablespoonfreshdill(1teaspoondried)blackpeppertotaste1tablespoonchoppedfreshparsley¼cupfreshlemonjuice1tomato,chopped½cupgratedfetacheese(2½ounces)

Placethefishinanoiledcasseroledish.Topthefilletswiththeonionroundsand sprinkle themwith the dill, pepper, parsley, lemon juice, chopped tomato,andfetacheese.Bakeat350°about30minutes,untilthefishflakeswithafork.Serveunder an imaginarygrapearborwith real riceorGreekPotatoes (this

page),creamyTzatziki(thispage),andabottleofRetsina.

FishwithItalianArtichokeSauce

Serves4to6This herbed sauce, crammed with artichokes, is a lively topping for fish.Weoftenmake this recipewithout themushrooms,giving theartichokeheartsourundividedattention.

¼cupoliveoil2cupschoppedonions2garliccloves,mincedorpressed3cupsthicklyslicedmushrooms(12ounces)1½teaspoonsfreshbasil(½teaspoondried)1½teaspoonsfreshoregano(½teaspoondried)2tablespoonsfreshlemonjuice¼cupdrywhitewine1teaspoonsalt

2poundsfirm,whitefishfillets118-ouncecanofartichokehearts,drainedandhalved

Sautétheonionsandgarlicintheoliveoil.Aftertheonionsbegintosoften,addthemushroomsandherbs.Sautéuntilthemushroomsbegintobrown,thenaddthelemonjuice,wine,andsalt.Simmerbrisklysothatthesaucewillthickenalittle.Placethefilletsinanoiledbakingpan.Arrangethehalvedartichokeheartson

topofthefishandthentopwiththesauce.Bakecoveredat375°for15minutesandthenuncoveredforafewmoreminutes,untilthefishisflakybutstillmoist.Serve on rice andwithArmenianGreenBeans (p.206) for a cross-cultural

touch.

FlounderRollatini

Serves4to6

Our customers adore these succulent flounder rolls. At the center of eachrollatiniisarichnuggetofcrunchynutsandmeltedParmesan.

½cupfreshlygratedParmesancheese(1ounce)½cupchoppedfreshparsley½cupchopped,toastedalmonds1tablespoonfreshbasil(1teaspoondried)

2poundsflounderfillets

3tablespoonsfreshlemonjuice3tablespoonsmeltedbutter

MixtogethertheParmesancheese,parsley,toastedalmonds,andbasil.Rinse the flounder. Place each fillet, skinned side up (this page), flat on a

board.Spoonsomefillingontooneendofeachfillet,andthenrollitup.Placetherolledfishintoabutteredbakingpan.Pourthelemonjuiceandmeltedbutteroverthefishandsprinkleanyremainingfillingontop.Bakecoveredat375°forabout30minutes,untilthefishflakesandtherollsarecookedthrough.Serveonricewithsteamedasparagusspears.

FlounderFlorentine

Serves4to6

Spinach,dill andalmondsare thegracenotes to the flounderhere,oneofourmostpopulardishes.

2tablespoonsvegetableoilorbutter¼cupfinelychoppedonions10ouncesfreshspinach,stemmedandchopped1tablespoonfreshdill(1teaspoondried)¼to½cuptoastedalmonds,finelychopped1tablespoonfreshlemonjuice

2poundsflounderfillets

Sautétheonionsinthebutteroroiluntiltranslucent.Addthechoppedspinachandthedillandcookcovereduntilthespinachiswilted.Removefromtheheat,addthealmondsandlemonjuice,andallowtocool.Rinse the flounder. Place each fillet, skinned side up (this page), flat on a

board.Spoonasmallamountofthespinachfillingontoeachfilletandthenrollitup.Placetherolledfishinanoiledbakingpanandbakecoveredat375°for20to25minutes,untilthefishistenderandflaky.Rounder Florentine is delicious served with Lemony Rice (this page) and

ArtichokeHeartandTomatoSalad(thispage).

FishwithTeriyakiSauce

Serves4to6

Savory and slightly sweet, this sauce is highly recommended for grilled orbroiledfish.

2poundsfishfillets

MARINADE⅓cupvegetableoil⅓cuptamarisoysauce2garliccloves,mincedorpressed1tablespoongratedfreshgingerroot½cupmirin*(seeAppendix)

choppedscallions

Combine themarinade ingredients.Rinse thefishfilletsandplace theminadeepbowl.Pourthemarinadeoverthefishandchillfor½to1hour.Placethefishwiththemarinadeinanoiledpan.Coverandbakeat350°for

about 20minutes or until the fish flakes easily with a fork. Or grill the fish,bastingitoccasionallywiththeleftovermarinade.Garnish the fish with chopped scallions and serve it on rice with steamed

broccoli,andpaper-thinradishslicesfreshenedinchilledricevinegarorwhitevinegar.

*Ifmirinisunavailable,substitute¼cupdrysherry,sakeorChinesericewine,2teaspoonssugar,and4tablespoonswhiteorricevinegarorfreshlemonjuice.

FishwithCantoneseBlackBeanSauce

Serves4to6

Traditionally this dish is prepared in a bamboo steamer over a wok. Thedistinctive,pronouncedflavorofChinesefermentedblackbeansisdeliciousinouroven-bakedversion,also,andrequiresonlyabakingpan.

1½to2poundsfishfillets

1tablespoonChinesefermentedblackbeans(seeAppendix)½cupwater1garlicclove,pressedorminced2tablespoonstamarisoysauce2teaspoonsdarksesameoil(seeAppendix)1tablespoongratedfreshgingerroot2teaspoonsChinesericevinegar(optional)2scallions,diagonallysliced

Soak the fermented black beans in the water for several minutes and thendrain.In a small bowl, mix together all the ingredients, except the scallions, and

mashwell.Placetherinsedfishfilletsinanoiledbakingpan.Spreadthepasteoverthefillets,sprinklewiththechoppedscallions,andbakecoveredat350°for20to30minutes.ServeonricewithAsianAsparagusSalad(thispage)orChineseGreens(this

page)andawedgeofmelon.

IkanPercek*(BakedFish,MalayStyle)

Serves6

Thisdishreallydependsuponthetamarindforitsauthentictartflavor.TamarindisavailableinAsianfoodstoresandsomespecialtygroceries.

3poundsfishfillets

¾cupmincedonions1largegarlicclove,mincedorpressed2teaspoonsgratedfreshgingerrootsalttotaste

1to1½teaspoonsdried,hotchilipeppers½cupcoconutmilk(seeAppendix)¼cuptamarind(seeAppendix)

Combinetheonions,garlic,andfreshginger.Rubthefilletswithsaltandhalfoftheonions-garlic-gingermixture.Placethefishinanoiledbakingpan.Coverandchillfor30minutes.Combine the rest of theonions-garlic-gingermixturewith the chili peppers,

coconut milk, and tamarind. Spread this sauce over the chilled fish and bakeuncoveredat400°for20minutesoruntilthefishflakeseasilywithafork.Or,grillovercharcoal,bastingwiththecoconutmilk-spicesauce.ServethisjuicydishonricewithSpinachRaita(thispage).

*pronouncedE-kahnPrr-chek

FishThebaudienne

Serves4to6

AWestAfrican-stylebakedfishthatwasdevelopedbyCelesteTischlerforoneof our Sunday Ethnic Nights. The unusual blend of sweet potato, cabbage,tomato,andlemonissurprisinglydelicious.

2tablespoonsvegetableoil1cupchoppedonions1greenpepper,chopped⅓cuptomatojuice⅓cuptomatopaste

1largesweetpotato,peeledandslicedintorounds1cupshreddedcabbage¼cuppimientoslices

2pounds firm fish fillets (the flavorand textureof toodelicatea fishwouldbelostunderthissauce)saltandblackpeppertotastejuiceof1lemon

Browntheonionsin1tablespoonofoil,thenaddthechoppedpepper.Sautéuntiltender.Puréethesautéinafoodprocessororblenderwiththetomatojuiceandtomatopastetomakeasmooth,thicksauce.Sauté the sweet potato in 1 tablespoon of oil for 5 minutes, then add the

cabbage.Cover and cookon lowheat.Cookuntil just tender, thenmix in thepimiento,tomatosauce,salt,andpepper.Place the fish in an oiled baking pan. Sprinklewith salt, black pepper, and

lemonjuice.Spoonthesweetpotato-tomatosauceoverthefish.Bakecoveredat350°forabout30minutes.Serveonriceorcouscouswithfreshcornonthecob.

PescadoVeracruz

Serves4to6

ThislivelyandaromaticfishdishisfromsteamyVeracruz.Listenforthehornsofamariachibandwhenyouopentheoven.

2poundsfishfillets¼cupfreshlemonjuice

3tablespoonsoliveoil1cupchoppedonions1largegarlicclove,mincedorpressed1tablespoonchilipowder¼teaspoongroundcloves¼teaspoongroundcumin¼teaspoongroundcoriander3cupscannedwholetomatoes,drainedandroughlychopped1tablespoonhoney1cuppittedblackolives,choppedsaltandblackpeppertotaste

choppedfreshparsley

Arrangethefishinanoiledbakingdish.Saltitlightlyandsprinklewithafewteaspoonsofthelemonjuice.Chill.Sautétheonions,garlic,chilipowder,groundcloves,cumin,andcorianderin

theoliveoiluntiltheonionsaretranslucent,takingcarenottoburnthespices.Addthetomatoes,honey,olives,andtheremaininglemonjuiceandsimmerfor15to20minutes.

Pour the sauce over the fish, top itwith chopped parsley, and bake at 350°untilitistender,20to30minutesdependingonthethicknessofthefillets.ServewithArrozVerde(thispage)andachilledsaladofsteamedcauliflower

withredpepperstripsandAvocadoDressing(thispage).

FishDijon

Serves4to6

Acreamysauce,fragrantwithdill.

4tablespoonsbutter1cupmincedonions1tablespoonfreshdill(1teaspoondried)3tablespoonsunbleachedwhiteflour1cupmilk,atroomtemperature½cupsourcream1to2tablespoonsDijonmustard2teaspoonsfreshlemonjuicesaltandblackpeppertotaste

2poundsfishfillets

Sautétheonionsanddillinthebutteruntiltheonionsaretranslucent.Addtheflourtothebutterandonionmixtureandstirrapidlyonlowheat,takingcarenotto scorch the flour. Stir in the milk. The sauce should thicken quickly andbecome smooth after severalmoreminutes of stirring. Remove from the heatandwhiskinthesourcream,mustard,lemonjuice,andsaltandpepper.Whisksmooth.Ifthesaucewillnotbeservedimmediately,keepitwarmonverylowheatorinadoubleboiler.Addthelemonjuicejustbeforeserving.Meanwhile, bake or broil the fish.As soon as the fish is tender and flakes

easily,ladlethesauceoveritandserve.FishDijon is delicious served on a bed of noodles accompanied by lightly

steamedbroccoliandchilledorangewedges.

FishLucerne

Serves4to6

Seasoned fillets baked with the richness of a Swiss cheese and sour creamtopping.

2poundsfishfillets¼cupfreshlemonjuice1tablespoonchoppedfreshdill(1teaspoondried)saltandblackpepper

2tablespoonsvegetableoilorbutter2cupsthinlyslicedonions

2eggs1cupsourcream¼cupfreshlygratedParmesancheese(½ounce)⅓cupgratedSwisscheese(1ounce)saltandblackpeppertotastenutmeg,preferablyfreshlygrated

Place the fillets inanoiledbakingpan.Sprinklewith lemon juice,dill, salt,andpepper.Sautétheonionsintheoilorbutteruntiljusttender.Inamixingbowlbeattheeggsandblendwiththesourcreamandcheesesand

adashofsalt,pepper,andnutmeg.Top the filletswith thesautéedonionsandthenwiththeeggandcheesesauce.Bakeuncoveredat350°forabout30minutes,untilthefishistenderandthe

sauceissetandslightlybrowned.

Servewithparsleypotatoesandasimplegreensalad.

FishwithFrenchMushroomSauce

Serves6to8

Thecombinationofmushrooms,tarragon,andwinegivesthissaucearichanddistinctiveflavorandfragrance.

3to4tablespoonsbutterorvegetableoil2cupsdicedonions1bayleaf1largecarrot,dicedorjulienned2celerystalks,chopped3cupsslicedmushrooms(12ounces)1tablespoonchoppedfreshtarragon(1teaspoondried)½teaspoonsalt¼cupdrywhiteorredwine¼cupfreshlemonjuice

½cupVegetableStock(thispage)orwater1tablespoontomatopaste2tablespoonsbutter2tablespoonsunbleachedwhiteflour

½cupchoppedfreshparsley

3poundsfishfillets

Sauté the onions and bay leaf in the butter or oil until the onions aretranslucent.Addthecarrotsandceleryandcontinuetosautéforafewminutes

before adding the mushrooms, tarragon, and salt. Stir in the wine and lemonjuice.Bringtoaboil,cover,andsimmeronlowheatuntilthevegetablesarejusttender.Ina smallpan, combine the stockorwater and the tomatopasteandgently

heat.Inaseparatepanonmediumheat,bringthebuttertoabubble,takingcarenot to burn. Gradually sprinkle the flour into the hot butter while stirring orwhiskingvigorously.Stironmediumheat for2or3minutes, and thenslowlypour in the warm tomato liquid, stirring until thick and smooth. Stir thisthickeningsauceintothehot,cookedvegetables.Addthechoppedparsley.Place the fish fillets in anoiledbakingpan.Spread the sauceon the fillets.

Thesaucewillbethick,butthefishjuiceswillthinitasitbakes.Bakecoveredat350°for20to30minutes,untilthefishistender.Serveonricewithatossedsalad.

FishwithBouillabaisseSauce

Serves6to8

Classicbouillabaisseisastewoffishandshellfish.Thissauceincorporatesthesamecomplexblendofherbs,saffron,wine,andvegetables,butinasimplerandlessexpensivefashion.

2tablespoonsoliveoil1½cupschoppedleeks(seeAppendix)oronions2greenpeppers,chopped¼teaspoondriedthyme2teaspoonsgroundfennelseeds1teaspoonsalt3garliccloves,mincedorpressed3largetomatoes,chopped1cupundrainedcannedtomatoes,chopped1tablespoongratedorangerind1cupdryredwine1cupVegetableStock(thispage)1tablespoonfreshtarragon(1teaspoondried)2tablespoonsfreshbasil(2teaspoonsdried)juiceof½lemonpinchofcayennepinchofsaffron¼cupchoppedfreshparsley

3poundsfishfillets

lemonwedges

Heat the olive oil in a 2-quart sauce pan. Sauté the leeks or onions for 5minutes.Addthepeppersandsautéanother5minutes.Addthe thyme,fennel,salt,garlic,andtomatoesandsimmercoveredfor10minutes.Addtheremainingingredients,reserving2tablespoonsofchoppedparsley.Simmeruncoveredfor15minutes.Placethefishinanoiledbakingpan.Pouronthesauceandbakecoveredat

375°forapproximately20minutes,untilthefishflakeseasilywithafork.Serve on rice or couscous. Garnish with lemon wedges and the remaining

choppedparsley.

FishBasilico

Serves4

Acrispy toppingsavorywithParmesancheese,garlic,andbasilcontrastswiththetender,juicyfishbeneath.

½lemon,peeledandseeded½cupoliveoil2largegarliccloves,mincedorpressed3tablespoonsfreshbasil(1tablespoondried)2cupswholewheatbreadcrumbs¾cupfreshlygratedParmesancheese(2ounces)⅛teaspoonblackpepper

2poundsfishfillets

Puréethelemoninablenderwiththeoliveoil.Pourthelemonmixtureintoaheated skillet, sizzle for a minute or two, and then add the garlic and basil,sautéinguntilanaromarisesfromthepan.Mixin thebreadcrumbsuntil theyarethoroughlycoatedwithoil.Sautéthebreadcrumbs,stirringoften,untiltheyaredry.RemovethemixturetoabowlandstirintheParmesancheeseandblackpepper.Place the fish in an oiled baking pan and spoon on the topping.Cover and

bake for 20minutes at 350° or until the fishwhitens and flakes easilywith afork.ServewithArtichokeHeart andTomatoSalad (thispage) or Tuscan Potato

Salad(thispage),orboth!

SpicyCaribbeanFish

Serves4to6

Annateseedsgivebothawarmflavorandagoldenhuetothisexciting,highly-seasoneddish.

2poundsfishfillets

MARINADE⅓cupfreshlimejuice⅔cupwater1teaspoonsalt

SAUCE2tablespoonsvegetableoil1teaspoonwholeannato(achiote)seeds(seeAppendix)⅓cupchoppedonions¾cupchoppedscallions3garliccloves,mincedorpressed1freshhotpepper,minced(or½teaspooncayenne)3tomatoes,chopped(or2cupscanned,drained)⅓cupchoppedfreshparsley½teaspoondriedthymesaltandblackpeppertotaste

limewedgeschoppedfreshparsley

Placethefishfilletsinalightlyoiled,flatbakingpan.Pourthemarinadeover

them,cover,andchillfor½hour.Sauté the annato seeds in the oil for a fewminutes, stirring constantly and

making sure they do not brown. Remove the annato seeds from the reddish-orangeoilandthenaddtheonions,scallions,garlic,andhotpepper.Sautéforaminuteortwobeforeaddingthetomatoes,herbs,andseasonings.Simmerfor5minutes.Pouroff themarinadeandcover the fishwith the sauce.Bakeat350°until

flaky.Thiswilltakeabout20minutesforsmallorthinfilletsand30minutesforthicker,largerones.Spicy Caribbean Fish is good served on Coconut Rice (this page) and

garnishedwithlimewedgesandparsley.Sweetpotatoesorfriedplantainsareanicesidedish,anddon’tforgetatall,cooldrink.

MalayFriedNoodleswithShrimp

Serves4to6

Amealinitself.Accompanythesefriednoodleswithsharp-tastingcoldbeer.

THEGARNISHES¼cupvegetableoil2largegarliccloves,thinlysliced1mediumonion,thinlyslicedlengthwise2scallionsafewfreshordriedchilipeppers

THENOODLES1poundChinesewheatnoodlesorvermicelliorspaghettini1tablespoondarksesameoil(seeAppendix)2garliccloves,pressedorminced½poundshrimp,shelledanddeveined¼ofasmallheadofwhitecabbage,shredded2cupssnowpeas,stemmed½cupwaterchestnuts,sliced¼-inchthick1mediumcucumber,peeled,cutinhalflengthwise,seeded,andslicedtamarisoysaucetotasteblackpeppertotaste

limewedges

Firstprepare thegarnishes. In awokorheavy skillet, heat theoiluntil it isvery hot and stir-fry (see Appendix) the garlic for a few seconds until it is

golden.Removetoapapertowelwithaslottedspoon.Thenstir-frytheonionsintwobatchesuntilbrown.Removewithaslottedspoontopapertowels.Slicethescallionsdiagonally in 1-inchpieces and set aside.Cut the fresh chili peppersintosmallcircles,orifyou’reusingdriedchilipeppers,simmertheminasmallamountofwaterfor10minutesandthenchop.Cookthenoodlesorpasta inboiling,saltedwateruntil justdone.Drainand

stirinthesesameoiltopreventthenoodlesfromstickingtogether.Reheat the oil in the wok. Add the garlic when the oil is very hot. A few

seconds later add the shrimp. Stir-fry until the shrimp turn pink. Add thecabbage,snowpeas,andwaterchestnutsandstir-fryfor2minutes.Finally,addthecucumberslicesandthecookednoodlesandstirwell.Removefromtheheatandseasontotastewithsoysauceandblackpepper.Transfertoawarmplatterandsprinklewiththegarnishesorputeachgarnish

in its own tinybowl andpasswith thenoodles.Decoratewith limewedges ifdesired.

SAUCES,SIDEDISHES,ANDCONDIMENTS

Sauces,SideDishes,andCondiments

Inthischapteryou’llfindrecipesfordisheswecouldn’teasilycategorize.Theyare sauces, side dishes, and embellishments, special extras to go on top,underneathorsidebysidewithotherfoods.Mostofoursaladsandmanyofoursandwichfillingsanddipscanactasextrasalso,withsomeimaginativemixingand matching. In a vegetarian cuisine, dishes can move in and out of thespotlight or can join forces to create a lavish meal out of equally importantcomponents.Foodsenhanceeachotherbyprovidingcontrastorharmonyintaste,color,or

texture.Aspicyvegetablecurrycouldstandalone,butaccompaniedbythecoolastringency of Spinach Raita, the richness of Dhall, and maybe the tangysweetnessofPeachChutney,youhavecreatedamemorablefeast.Thefreshbiteof Sweet and Sour Red Cabbage offsets a smooth cheesy strudel. Jonathan’sTofuDumplingsmakeamisosoupsitupandtakenoticeandItalianGreensarewelcomewithmanypastas.GreekPotatoesmightbethejust-rightcompletiontoalemonyfishdish.Mushroom-Tofu-PecanStuffedSquashisenhancedbyLightandTangyOrangeSauce.Thesedishesprovideanembellishmentthatexpressyourcaringandattention

andcanelevateamodestmealintoanartfulperformance.Foradevotedcook,thereissatisfactioninplanningtheinterplayoffoodstonourishanddelight.

SourCream-PaprikaSauce

Serves4to6

Amellowandrosy-huedversatilesauee.

2tablespoonsbutterorvegetableoil1cupdicedonions2garliccloves,mincedorpressed1largegreenpepper,diced½cupchoppedfreshorcannedtomatoes1tablespoonsweetHungarianpaprika(seeAppendix)½cupchoppedfreshparsley2tablespoonsunbleachedwhiteflour1cupVegetableStock(thispage)1½cupssourcream1tablespoonfreshdill(1teaspoondried)saltandblackpeppertotaste

Sauté the onions and garlic in the oil or butter. When the onions aretranslucent, add the green peppers and tomatoes and simmer until the peppersbegintosoften.Stirinthepaprika,thenaddtheparsley.Sprinkleintheflourandstir until it coats everything. Add the stock, pouring slowly and stirringvigorouslywithawhisk.Simmeraminuteortwo.Removefromtheheatandstirinthesourcreamanddill.Gentlyreheat.This sauce is delicious with steamed vegetables and egg noodles, over

HungarianStuffedPeppers(thispage),orwithfish.Leftover, itmakesagoodbaseforCreamyFishChowder(thispage),oraddittoyourfavoritestroganoff.

SpicyPeanutSauce

Serves4to6

Can’tgettoJavathisJanuary?Here’sasaucethatwillwarmyouwhereveryouareinthewesternworld.

2tablespoonsvegetableoil,preferablypeanutoil2cupschoppedonions1bayleaf1teaspooncayenneortotaste1teaspoongroundcorianderseeds2to3cupsVegetableStock(thispage),coconutmilk(seeAppendix),orwater2 tablespoons fresh lemon juice or white vinegar, or 1 tablespoontamarind(seeAppendix)2cupspeanutbuttersalttotaste1to2tablespoonshoneyorbrownsugar(optional)

In amedium saucepan, brown the onions in oilwith the bay leaf.Add thecayenneandcorianderandsautéforafewminutes,stirringcontinuously.Add2cupsofstock,coconutmilk,orwaterandthelemonjuice,vinegar,ortamarind.Simmerfor5minutes.Addthepeanutbutterandsalt,ifneeded,andsimmerforanother15minutes,stirringfrequentlytoguardagainststicking.Checktheseasonings.Ifyouwantasweeterflavor,addthehoneyorbrown

sugar.Ifthesaucebecomestoothick,addmoreliquidwhileitsimmers.This sauce has amultiplicity of uses. It is delicious over steamed broccoli,

rice, and tofu or in Jakarta Pita (this page). Leftovers can be cunninglyincorporated into West African Groundnut Stew (this page) or Mushroom-

Sesame-TofuSoup(thispage).

LightandTangyOrangeSauce

Yields2cups

Thisgoldensaucecanbeused101ways–it’salsoquickandeasy.

2cupsorangejuice1tablespoonfreshlygratedgingerroot1tablespoonvegetableoilpinchofthyme1teaspoontamarisoysauce4teaspoonscornstarch,dissolvedin2tablespoonscoldwater

Inasmallsaucepan,heatall theingredientsexcept thedissolvedcornstarch.Bringtoaboilandthenwhiskinthecornstarch.Cookforanotherminute.Servehot.Mushroom-Tofu-Pecan Stuffed Squash (this page) is even more delicious

toppedwith thisorange sauce.LightandTangyOrangeSauce isdelightfulonsautéedorsteamedvegetablesandsimplybakedfish.TryaddingalittletoAsiansautésandsoupsforanextra,interestingflavor.

HotSauce

Yieldsabout3½cupsThis isourbasichotsauce.Adjust thehotseasonings tosuit your taste and temperament. If you like the distinctive flavor of freshcilantro,usealittlehere.

7freshtomatoes,chopped,or3cupsundrainedcannedtomatoes3to4garliccloves,chopped2cupscoarselychoppedonions2mediumgreenpeppers,choppedcayennetotaste*

2teaspoonsgroundcumin2teaspoonsgroundcoriandersalttotaste1to2tablespoonschoppedfreshcilantro(optional)2tablespoonstomatopaste(optional)

Placealltheingredientsinablenderorfoodprocessorandpuréeuntilsmooth.Simmercoveredonlowheatfor1to2hours,stirringoccasionally.Ifyou’dlikeathicker,darkerhotsauce,stirinsometomatopaste.Servehot,atroomtemperature,orcold.HotSaucecanbestoredinajarfor

weeksintherefrigerator.

*If you’d like to use fresh hot peppers, replace the green peppers and cayennewith 2 to 4 seeded andchoppedhotpeppers.

SalsaCruda

Yields about 3 cups An uncooked, speedily prepared tomato hot saucewith aclean,freshtasteandmanyuses.Dependingontheamountandkindofpeppersor chilies used, the intensity of hotness can range from mildly piquant tovolcanic.

3ripetomatoes,chopped¾cupchoppedSpanisholives¼to½cupmincedhotpeppers(freshorcanned)Tabascoorotherhotpeppersaucetotaste

Combinealltheingredientsandrefrigerateatleast1hourtoallowtheflavorstomingle.SalsaCrudaismostflavorfulatroomtemperatureandshouldbetakenfrom

the refrigerator anhourbefore serving time.UseSalsaCrudaas a topping forfrittatasorasacondimentforanyMexicanentrée.Storeintherefrigeratorupto1week.

Skordalia

Yields3to4cupsFromtheGreek“skorda”forgarlic,SkordaliaisaMacedoniansauce that is appropriately served over baked fish or fried zucchini rounds. Italsomakesapleasantdipforrawvegetablesticks.

4mediumpotatoes,cubed1½cupsplainyogurt6garliccloves,pressed½teaspoonsalt½cupchoppedfreshparsley3to6tablespoonsfreshlemonjuice(optional)¼cupfinelychoppedalmonds,walnuts,orpinenuts(optional)

Boil the potatoes in salted water and drain. With a potato-masher, electricmixer, or food processor, blend the yogurt and drained potatoes until smooth.Stirinthegarlic,salt,andparsley.Addlemonjuiceforamoretangysauce,andalmondsfortextureandflavor.ServeSkordalia at room temperature as adipandhot as a sauce for fishor

vegetables.

StuffedSpicedArtichokes

Serves6

Because artichokes are only seasonally available here in Ithaca, it’s always atreat to see them back in the markets. Stuffed artichokes are an elegant firstcourseorsidedish.We’refondofbothfillings.Gingergivesanicekicktotheshrimp filling. The pairing of hazelnuts and feta or chèvre cheese is rich anddelightful.

3artichokes1quartwater2teaspoonssalt4tablespoonsvinegar1tablespoonoliveoil2bayleaves3wholegarliccloves6wholepeppercornsor¼teaspoonblackpepper½teaspoonfennelseeds(optional)

Preparetheartichokesforcookingbycuttingthestemevenwiththebaseandbyclippingthebarbedtopofeachleafwithkitchenshears.Cuttheartichokesinhalflengthwise.Placetheartichokehalvesandalltheremainingingredientsinastainlesssteelorenamelpanandbringtheliquidtoaboil.Reducetheheatandsimmeruntiltender,about20minutes.Drain the artichokes and discard the cooking liquid. Remove the feathery

chokewithaspoon.Spicedartichokesaredeliciouseatenhotwithmeltedbutter,or theymaybe

cooledandstuffedwithoneofthefollowingfillings.

FETA-CREAMCHEESEFILLING½cupcrumbledfetacheeseorchèvrecheese(3ounces)½cupcreamcheese,atroomtemperature2teaspoonsfreshlemonjuice2tablespoonschoppedsweetredpepper2tablespoonschoppedscallions¼cuphazelnuts,toastedandchopped

With a food processor or by hand, blend the cheeses and lemon juice untillight,fluffy,andcreamy.Thenstirintheremainingingredients.Stuffthecenterofeachartichokehalfwitharoundedspoonfuloffilling.

SPICYSHRIMPFILLING1½cupssmallshrimp,shelled,deveined,andcooked3tablespoonsMayonnaise(thispage)3tablespoonsfinelychoppedredonion1½tablespoonshorseradish,ortotaste2tablespoonsfreshlimejuice1½teaspoonsfreshlygratedgingerrootsalttotastecayennetotaste

Combine the shrimpwith the other ingredients and set aside for at least 15minutes to allow the flavors tomarry. Then taste and addmore seasonings ifnecessary. Stuff the center of each artichoke half with a rounded spoonful offilling.

I feel very fortunate to be one ofMoosewoodRestaurant’ssuppliers.Itallowsmetobreakarule:mixingpleasurewithbusiness. The pleasure of meeting a wide variety of greatpeople whose friendship and mutual respect overflow andare contagious is mixed with the business of selling themqualityproducethattheyappreciate.

—BrunoBonierbaleMilestoneFarm,Genoa,N.Y.

ArrozVerde

Serves6

ArrozVerde,greenrice,complementsawidevarietyoffoods.ForaLatinflavoradd1teaspoongroundcuminseeds.ForaMediterraneantouchtry1tablespooncapers(seeAppendix)with1tablespooneitherdillorbasil.

2mediumgreenpeppers,chopped½cupchoppedfreshparsley1mediumonion,chopped2garliccloves½cupwater

2cupsuncookedbrownrice3tablespoonsvegetableoil3cupswater1teaspoonsalt

Puréethevegetablesinablenderwith½cupofwateruntilsmooth.Sauté the rice in theoil for2or3minutes, stirring toprevent the rice from

scorching.Addthevegetablepuréeandcookfor5moreminutes,stirringoften.Add3cupsofwaterandthesaltandbringtoaboil.Reducetheheat,cover,andcookuntiltheliquidisabsorbed,30to45minutes.

LemonyRice

Serves6

A rich and tangy rice dish, delicious with simple, baked fish and steamedvegetables.

2cupsuncookedbrownrice2tablespoonsbutter4½cupswater1½teaspoonssalt

4eggyolks⅓cupfreshlemonjuice3tablespoonschoppedfreshparsley¾cupfreshlygratedParmesancheese(2ounces)

Sautéthericebrieflyinthebutter.Addthewaterandsalt,cover,andbringtoaboil.Lowertheheatandsimmeruntildone,30to45minutes.Beat together the egg yolks, lemon juice, parsley, and half of theParmesan

cheese.Pour thismixtureover thehot cooked rice, stirring tocoat eachgrain.Topwiththeremainingcheeseandserveatonce.

CoconutRice

Serves4to6

Thisfragrantdishisricedressedupinyellowwithahintofsweetness.

2½tablespoonsvegetableoil2cupsuncookedbrownrice1½teaspoonsturmeric½cupunsweetenedcoconutflakes4cupswater½stickcinnamon

Sautétherice,turmeric,andcoconutinoilfor2to3minutes.Stirconstantlytocoateverythingwiththeoil.Addthewaterandthecinnamonstick.Coverthepot and increase the heat to bring the water to a rapid boil. It is best not toremove the lidwhile the rice iscooking, sowhensteamescapes from thepot,thatisthesignaltoreducetheheatandsimmerabout40minutes.CoconutRiceisespeciallyhandsomewithcurriesandisanaturalwithSpicy

CaribbeanFish(thispage)orFishThebaudienne(thispage).

Arancini(ItalianRiceBalls)

Serves4

This is the way Tony Del Plato’s mama, Pina, makes ordinary rice not soordinary.AranciniarethefavoritestreetfoodinItaly.

3cupscookedbrownrice(seeAppendix)1cupfreshlygratedParmesancheese(2½ounces)4eggs,lightlybeaten2tablespoonschoppedfreshparsleysaltandblackpeppertotaste1cupbreadcrumbsvegetableoil

Mixtogetherthecookedrice,Parmesancheese,eggs,parsley,seasonings,and½cupofbreadcrumbs.Formthericeballsbyhand,usingabout½cupforeachone.Ifthemixturefailstosticktogether,mashittobreakdownthericekernels.Rolleachriceballinbreadcrumbstocoatitthoroughly.Heat½inchofoilinaheavyskillet.Frythericeballs,rollingthemoftenso

thattheywillbrownevenly.Whentheyaregoldenbrown,crispy,andthoroughlyheated, remove themfrom theskilletand roll themgentlyonapaper towel toremoveexcessoil.Riceballscanalsobefilled.Formthericeballsaroundacubeofmozzarella

cheeseormakeanindentation,fillitwithtomatosauce,andthenpinchitclosedandcookasabove.Riceballsaredeliciousplainortoppedwithcheeseortomatosauce.

NoriRolls

Serves6to8asanappetizerRoseannIacovazzi,ourresidentmacrobioticexpertand teacher, showed us how tomake nori rolls, those beautiful little seaweedrollswith amosaic of vegetables in the center.Andonceyou’vegathered themoreexoticingredientsandhavemasteredtherollingtechnique,NoriRollswillbecomeaneasy,buteversoimpressive,partofyourrepertoire,too.Nori,wasabi,andbamboorollingmatsareallavailableatAsianfoodstores

andmanynaturalfoodstores.

4or5sheetsofnori(seeAppendix)2cupsuncookedbrownrice4tablespoonsricevinegar(seeAppendix)1teaspoonsalt2teaspoonssugarvegetablestripsforfilling*

wasabi(seeAppendix)tamarisoysaucespecialequipment:abamboorollingmat,calledasudore

Cooktherice,usingslightlymorewaterthanusual.TheJapanesetraditionallyuseashort-grainedwhiterice,butwepreferbrownrice.Leftoverrice thathasbeenreheatedmayalsobeused;coldricewillnotrollproperly.Whilethericeiscooking,preparetheotheringredients.Somenorisheetsare

sold pre-toasted and should indicate this on the package. If yours aren’t, toastthembypassingeachsheetlightlyoveranopenflame.Mixabout1teaspoonofthewasabipowderwithwatertoformasmoothpaste.Coverandsetasideforafewminutestoallowtheflavortofullydevelop.Combinethevinegar,salt,andsugarandheatbrieflytodissolvethesugar.Setasidetocool.Placethecookedriceinalargebowl,pourthevinegarmixtureoverit,andtoss,usingawooden

spoon or rice paddle, until the rice has cooled to approximately bodytemperature.Placeanorisheetonthebamboorollingmat.Moistenyourhandsandspread

¾to1cupofriceevenlyoverthenori,leavinga1½-inchstripatthetopedgeuncovered.About2inchesupfromthebottom,makeahorizontalgrooveacrossthericeandspreadwithathinlayerofwasabi.Placevegetablestripsontopofthewasabi, in3lines,eachlineextendingfromedgetoedgeof thenorisheet.Forexample,ifusingavocados,carrots,andscallions,makeonehorizontallineofeachvegetable.Ifusingonlyonevegetable,stilllaydownjustthreelinestoavoidcreatingafat,unwieldyroll.Now,pickupthebottomedgeofthematandstartrollingtowardthetopusing

firmandsteadypressuretoshapetheroll.Somericemaybesqueezedoutatthesides.Thiscanbecorrectedlater,butdonotallowthebarestripofnoriatthetopto be covered by rice or the rollwon’t seal properly.Most nori rolls are self-sealing,butifyoursisbeingdifficult,moistenthetopedgeofthenorisheetwithalittlewater.Adjusttheshapeoftherollbysqueezinggentlyonthemat.Setthenorirollaside.Repeatthisprocedurewiththeremainingsheetsofnori,varyingthefillingsforinterest.With a sharp, wet knife trim off the ragged end pieces of the rolls, if

necessary,andthencuteachrollinto1-inchslices.Arrange the slices cut side up on a platter and serve with small bowls of

tamarisoysauceandadditionalwasabifordipping.

*One or more of the following vegetables, all cut in thin strips: raw cucumber, avocado or scallions;lightly steamedgreenbeans,carrots, redorgreenpeppers; softenedshiitakemushrooms (seeAppendix).Foranattractivefilling,choosevegetablesofcontrastingcolors,thoughyoucanusejustonekind.Smallamountsareadequate-1carrot,cucumber,orpepper,6to8greenbeans,3or4scallions.

Jonathan’sTofuDumplings

Serves4

Jonathan Kline worked at Moosewood for many years and then went on tobecomeanIthacatofumaker.TofuDumplingsmakeasimplemisosouphearty.Usetheminanysouporstewasyouwouldotherdumplings.

1cakeoftofu,pressed(seeAppendix)1tablespoonlightmiso(seeAppendix)1tablespoonunbleachedwhiteflour1teaspoonkuzu (seeAppendix)orcornstarch,dissolved in1 teaspooncoldwater½teaspoondarksesameoil(seeAppendix)

Mash the pressed tofu. Squeeze out any excess water through a sieve orcheesecloth.Mixthetofu,miso,flour,anddissolvedkuzuorcornstarch.Addthesesameoil.Shapeintosmallballs,about1½-inchesindiameter.Dropthedumplingsintosimmeringsouporstewandgentlysimmerfor10to

15minutes.Stiroccasionally.

GreekPotatoes

Serves6

We cajoled the owner of the bestGreek restaurant in town into giving us thebasics of this recipe. Potatoes are baked with a lemon and garlic flavoredmarinade.Thearomaaloneisenoughtosetyoudancing!

6mediumpotatoes,cubed(3pounds)½cupfreshlemonjuice,about2½lemons⅓cupvegetableoil1tablespoonoliveoil2teaspoonssalt½teaspoonblackpepper1½teaspoondriedoregano2garliccloves,mincedorpressed3cupshotwater

choppedfreshparsley

Tosstogetherthepotatoes,lemonjuice,oils,spices,andgarlicinadeep,flatpanabout8×12-inches.Addthewater.Bakeuncoveredforabout1½hoursat475°.Stirevery20minutesaddingmorewaterifnecessarytopreventsticking.Beverycarefulnottoburnthepotatoesduringthelast30minutes.Duringthefinal15to20minutes,allowthewatertoevaporateuntilonlytheoilisleft.Garnishwithfreshparsleyandserve.GreekPotatoes aredelicious aloneor canbe sprinkledwith feta cheeseand

servedwithEgg-LemonSoupwithSpinach(thispage),roastedredbellpeppers,andagreensalad.

ArmenianGreenBeans

Serves4to6

A simple time-honored family recipe for preparing fresh green beans. Lemonandanassortmentofherbsprovideabriskaccent.

2tablespoonsvegetableoilorbutter2cupschoppedonions3cupsgreenbeans,wholeorcutinhalf4 medium fresh tomatoes, chopped or 1½ cups undrained cannedtomatoes,crushed3tablespoonsfreshlemonjuice⅛teaspoondriedthyme¼teaspoondriedmarjoram¼teaspoondriedbasilsaltandblackpeppertotaste

Sautétheonionsintheoilorbutteruntiltranslucent.Addthebeansandcookabout5minutes,stirringfrequently,untiltheyturnabright,shinygreen.Stirinthe tomatoes, lemon juice, herbs, and spices. Lower the heat and simmer,covered, 10 to 15 minutes, until the beans are tender and the flavors havemarried.Stiroccasionallytopreventsticking.

Tzatziki

Serves4to6

Yogurt,cucumber,andmintallcoolandrefreshthepalate.

2largecucumbers,peeledandgrated2garliccloves,pressedorminced2cupsplainyogurt1tablespoonfreshmint(¾teaspoondried)saltandblackpeppertotaste

Lightlysaltthegratedcucumbers,placeinacolanderorstrainer,andsetasidetodrainforabouthalfanhour.In a bowl, combine the drained cucumberswith the rest of the ingredients.

Chillfor30minutesbeforeserving.ServewithBabaGanouj (this page), Hummuswith Tahini (this page), and

pitabread.TzatzikiisarefreshingsidedishwithFishàlaGrecque(thispage).

RefriedBeans

Serves 4 to 6 as a side dish Pinto or kidney beans that are cooked, spiced,mashed, and friedareoneof the tastiest sidedishes to sparkaMexicanmeal.Theycan alsobeused to fill aPitaRefrita (thispage) or tomakeChilaquiles(thispage).

5cupscookedanddrainedpintoorkidneybeans(seeAppendix)2to3cupsreservedbeanliquid3to4tablespoonsoliveorvegetableoil2cupschoppedonions3garliccloves,mincedorpressed2teaspoonsgroundcumin1teaspoongroundcoriander1½teaspoonssaltor1tablespoontamarisoysauce¼teaspoonblackpepper½cuptomatojuiceororangejuice(optional)

In a sturdy bowlmash the cooked beanswith enough of the reserved beanliquidtoobtaintheconsistencyofstiffmashedpotatoes.Useapotatomasherorwoodenpestleandavigorousarm.Ifyouusethebowlofafoodprocessor,becarefulnottoover-process.Inaheavyironskilletsautétheonionsandgarlicintheoiluntiltheonionsare

translucent.Add the spices and seasonings and sauté 3 or 4minutes.Add themashedbeansandcontinuetocookonmediumheatforabout15minutes.Stirconstantly,addingthetomatoororangejuice,ifdesired,toenhancetheflavorsand to help prevent sticking.When the beans arewell-mixed and bubbly hot,theyarereadytoserve.Adjustthesalttotaste.VerygoodbasicRefriedBeanscanbemadewithoutthespices–justuseoil,

onions,blackpepper,andsaltortamarisoysaucewiththebeans.

SweetandSourRedCabbage

Serves4to6

Anattractiveandinexpensivesidedish.Youreallydon’tneedmuchsweetener,becausewell-cookedcabbagehasawonderfulsweetnessallitsown.

2tablespoonsbutterorvegetableoil¾cupchoppedonions6cupsthinlyslicedredcabbage¾cupapplejuiceorcider½teaspoonsaltblackpeppertotaste1tablespoonfreshdill(1teaspoondried)1teaspoonwholefennelseeds¼cupraisins(optional)3tablespoonscidervinegar(moretotaste)1tablespoonhoney(optional)

Sauté theonions in theoilorbutteruntil lightlybrowned.Add thecabbageandcontinue tosauté for5 to10minutes.Thenadd therestof the ingredientsexcept the honey. Cook on low heat, covered, for about 30 minutes, stirringoccasionally. The cabbage will be greatly reduced in volume. Cabbage andonions are sweeter the longer they simmer, so taste first and then add morevinegarandthehoneyifneeded.We often serve this at the restaurant with its ethnic relatives Piroshki (this

page) or RussianVegetable Strudel (this page). If you serve it with a strudelalreadyfilledwithflavorfulherbs,youmightchoosetoomitthedillandfennelandenjoyasimplertastingsweetandsourcabbage.

MarinatedTofu

Serves4to6

Tofuflavoredwithaversatilemarinadethat’sabitmoreChinesethanJapanese,butusefulinanyEastAsiancuisine.

2cakesoftofu,pressed(seeAppendix)andcutinto½-inchcubes

MARINADE1tablespoonfreshgratedgingerroot2tablespoonsdrysherry,sake,orChinesericewine(seeAppendix)¼cuptamarisoysauce¼cupwater1tablespoondarksesameoil1tablespoonrice,white,orcidervinegar

OPTIONALINGREDIENTS2tablespoonsmincedscallions½teaspoonsugarorhoney½ teaspoon Szechuan hot bean paste or Chinese hot chili oil (seeAppendix)pinchofcayenne1teaspoontoastedsesameseeds

Placethetofucubesinastrainer.Eitherpourboilingwateroverthetofuordipthestrainerintoapotofsimmeringwaterfor1or2minutes.Setasidetodrainthoroughly.Whisk together all the marinade ingredients and add any of the optional

ingredientsthatappealtoyou.Pourthemarinadeoverthetofucubesinalargebowlandtossgentlywithaspatula.Chillatleast20minutesbeforeserving.A

longermarinatingtimeisfine,butwerecommendthatthetofubeservedwithinadayforthetexturetobeatitsbest.ServeMarinatedTofuasasidedishwithanyAsianmealormixitatthelast

minuteintostir-friedvegetables.MarinatedTofuisgoodasatoppingfortossedor grain salads or an addition to Miso Broth (this page). Try frying it withleftoverriceornoodles.OrstuffitintoapitaandtopwithSpicyPeanutSauce(thispage).Use thismarinade alsowith foods other than tofu.Vegetablesmarinated in

thissaucearegoodskeweredandroastedonagrill.Dothesamewithfirm,oilyfish,suchasmonkfishorbluefish.Orbakefishfilletsmarinatedinthissauce.

ChineseGreens

Serves4to6

This recipe and the two that follow areways to prepare greens quicklywhenyour garden is overflowing or you want a fast side dish. Use any greens –spinach,beetgreens,kale,chard,rapini,cabbage,orbokchoy.*

3tablespoonsvegetableoil1largegarlicclove,mincedorpressed½teaspoongratedfreshgingerroot6to8cupswashed,stemmed,andchoppedbulkygreens(cabbage,bokchoy, or celery cabbage) or 12 to 14 cups washed, stemmed, andchoppeddelicategreens(spinachorbeetgreens)¼cupdrysherryorChinesericewine(seeAppendix)1tablespoonvinegarorfreshlemonjuice(optional)1teaspoonsugarorhoney(optional)2tablespoonsfishsauce(seeAppendix)ortamarisoysauce

Heat theoil inawokandadd thegarlicandginger root.Sautéverybriefly.Add the greens and toss to coat with oil. Add the sherry or wine, vinegar orlemonjuice,honeyorsugar,fishsauce,andasplashofwater.Continuesautéing.Delicategreenswilltakeabout1minute.Sautébulkygreens5to10minutes,oruntiltender.Ifyouusetamarisoysauceinsteadoffishsauce,additjustbeforeserving.

*Rememberthatfreshgreens“cookdown”alot.It’sdifficulttogiveyouspecificamountsofgreenstousebecausetherearesomanyvariables–howbulkyordelicate,howtightlypackedintoameasuringcup–sooursuggestionsforamountsofgreensareaguideonly.

KoreanGreens

Serves6

KoreanSpinachiswhatPopeyeeatswhenheisvisitingSeoul.

2pounds fresh spinach, stemmedandcoarselychopped (othergreensmaybesubstituted)3tablespoonsvegetableoil

2tablespoonsdarksesameoil(seeAppendix)3tablespoonswhitevinegar3tablespoonstamarisoysauceapinchofsugar(optional)1tablespoonsesameseeds,toasted

Preparethesaucebymixingtogetherthesesameoil,vinegar,soysauce,andsugar.Heatthevegetableoilinawokoralargeskillet.Addthegreensandstir-fry

untiljusttender,butnotovercooked.Pouroffanyexcessoilorliquid.Tossthegreens with the sauce in a serving bowl. Sprinkle the sesame seeds over thegreensandserve.We like this dish best stir-fried, but if you wish to reduce your oil

consumption, itmaybepreparedby cooking the spinach in½cupwater untillimp,drainingit,andthenproceedingasabove.TrythisasasidedishwithanAsian-stylefishandrice.

ItalianGreens

Serves4to6

TheItalianstraditionallypreparechardthisway,andonceyouhaveexperiencedthesimplicityandfullflavorofthisdish,sowillyou.

¼cupoliveoil6largegarliccloves,mincedorpressed12to14largechardleavesandstalks,coarselychopped(othergreensmaybesubstituted)salttotaste

Heattheoliveoilinawokorheavyskilletandsautéthegarlicuntilgolden.Remove thegarlicwitha slotted spoonand reserve.Add thegreensand sautéuntil tender.Add thesalt. Justbeforeserving,sprinkle thereservedgarlicoverthechard.ServewithMushroom-LeekFrittata (thispage), pasta, or anymild-flavored

entrée.

Date-LemonChutney

Yields1½cupsAspicy,sweet-and-soursidekickforhotcurries.

9ouncespitteddates3tablespoonsdried,unsweetenedcoconut4tablespoonsfreshlemonjuice2tablespoonsgratedfreshgingerroot½teaspoongroundfennelseeds½teaspoongroundcoriander¼cupchoppedfreshparsley½teaspoonsalt¼teaspooncayenne(optional)

Chop the dates.Very dry dates should be steeped in boilingwater, drained,andthenchopped.Mixalltheingredientsinabowl.Ifthereistime,letthechutneysitforhalfan

hour,allowingtheflavorstoblend.Iftheconsistencyistoothick,moistenwithmorelemonjuiceorwater.Refrigerated,thischutneywillkeepforatleasttwoweeks.TrychutneywithNorthIndianStuffedEggplant(thispage).

PeachChutney

Serves6to8

Madewithfresh,ripepeaches,thisisasweet-tart,spice-scentedaccessorytoacurrydinner.

2tablespoonsvegetableoil1cupfinelychoppedonions2garliccloves,mincedorpressed(optional)10ripepeaches,peeled,pittedandsliced2to4tablespoonscidervinegar,dependingonsweetnessofpeaches¼cuphoney¼teaspooncinnamon⅛teaspoonnutmeg,preferablyfreshlygrated⅛teaspoongroundcardamom⅛teaspooncayenne1teaspoongratedfreshgingerroot

In a saucepan, sauté the onions and garlic in the oil until the onions aregolden. Add the peaches and vinegar and continue to cook covered, stirringfrequently, until the peaches begin to soften. Add the honey and spices andsimmerthechutneygentlyonlowheatfor20to30minutesmore,untilachunkysauceconsistencyisreached.Serve hot, or cool the chutney to room temperature before serving.

Refrigerated,chutneywillkeepforatleasttwoweeks.

Dhall

Serves4to6

AflavorfulsidedishwithanycurryoranexcellentadditiontoanarrayofIndiandishes.Servedwithriceandyogurt,dhallcanbeamealinitself.

1½cupsdriedlentilsorsplitpeas4½cupsVegetableStock(thispage)orwater1teaspoonturmeric1teaspoonsalt

2tablespoonsvegetableoil2cupsdicedonions1garlicclove,mincedorpressed½teaspoongroundcumin1teaspoonturmeric½teaspoonblackpepper,coarselyground¼teaspoonhotchilipepperflakesorcayenneor1smallfreshhotchilipepper,minced1cupcoconutmilk(seeAppendix)

Inalargepot,cookthelentilsorpeasinthestockorwateralongwiththesaltandturmeric.Drain,butreservetheliquid.Sautétheonions,garlic,andtherestofthespicesintheoiluntiltheonionsare

goldenbrown,stirringcontinuously.Mix the drained lentils or peas with the sautéed spices and reheat gently.

Whenhot,stirinthecoconutmilk.Ifthedhallistoodryorthick,addsomeofthereservedliquid.For a lighter, less sweet version of this dish, substitute 1 cup chopped

tomatoesforthecoconutmilk.

TwoIndianRaitas

Serves 6 as a side dish These raitas are refreshing counterpoints to curries,piquant fish entrées, and spicy grain salads. Roasting the spices enhances theflavoroftheraitasandlendsanauthentictouch.

SPINACHRAITA¾teaspoonwholecuminseeds10ouncesfreshspinach,stemmed,finelychopped,andsteamed(about1cupwhencooked)3cupsplainyogurt¼teaspoongroundcoriandersaltandblackpeppertotaste

Roastthewholecuminseedsinasmall,drycastironskilletuntiltheybegintosmoke. Grind them with a mortar and pestle. If whole cumin seeds are notavailableyoucansubstitute¾teaspoongroundcumin.Combinethegroundcuminwiththeotheringredientsandchill.Servecold.

CUCUMBERRAITA1largecucumber,peeled,seeded,anddiced2cupsplainyogurt1tablespoonbutter¾teaspoonblackmustardseeds¼teaspoongroundcardamomsaltandcayennetotaste

Combinethedicedcucumberandyogurt.Inaverysmallpan,heatthebutterandthenaddthemustardseedsandcardamom.Whenthemustardseedsstarttopop,removethepanfromtheheatandaddthespicestotheyogurtmixture.Addsaltandcayennetotaste.Chillforatleast1hourbeforeserving.

BREADS

Breads

Mostofusgrewupinanageofmeat-and-potatoesdietsandvitamin-enrichedprocessed foods. This era of mass-produced convenience went a long waytowardendinghouseholddrudgery,andwedon’tproposetoturnbacktheclock.Butsomethingwaslacking.Severalofuscanrememberhaving thesamefifthgradereaderwhich,upon

reflection,musthavebeenwrittenjustafterthedepressionandwasstillinuseinourschools in the ’50s.Thestoryconcernedaneccentric family (Papawasanartist!)travelingfromMainetoOregoninsearchofwork.Throughouttheirlongjourneypeopleshowedthemkindness,usuallybygivingthemgenerous,quirkymeals.Thiswashighromancetoaten-year-oldwhoatehamburgersandcannedgreenbeansintheschoolcafeteria.Thefirstlovinglydetailedmealinthebookwas Boston baked beans and steamed brown bread. We didn’t know whatsteamed brown bread was, but it certainly seemed more glamorous thanpackaged, commercial white breadwithmargarine. As adults now,we’re stillsentimentalenoughtoaspiretothatmemorable,evocative,appreciativeromancewithfood,whichseemstobeginwithrealbread,madebyhand.Inournewspeeded-up,specialized, technocraticworld,werecommendtime

outforthisage-oldprocess.Evenifyoufindopportunityforitonlyafewtimesa year, your childrenwill remember baking bread at home. If you don’t havekids,makeanoccasionforyourselfbecausebread-bakingisnourishmentforthesoul.Ah, the infinite variety of breads – crusty, crunchy, chewy, sour, delicate,

sweet, savory, soft,warm, buttery, soothing, sustaining staff of life!You can’trunto themarket tobuybreadlike this.Youhavetomakeityourself,andit’sreallynothardtodo.Allquickbreadssuchascornbreadandmuffinstrulyarequickandeasy.The

fastactionofbakingsodaorbakingpowderasleaveningmeansthatthere’snodelayed gratification. You simplymix up the ingredients and put them in theoventobake.Yeasted breads, in the opinion of this grateful group, are one of the proud

discoveriesofhumancivilization.Perhapssomeoneonceletthegrainfermentalittle bit and tried to make bread from it anyway and then had the genius torealize what that wonderful difference was. Yeasted breads do require moreknow-howandyoucanfindinstructionsforthebasicprocedureintheappendixofthisbookifyouareawarynovice.Theactualhands-ontimespentpreparingayeastedbreadforbaking isusuallynotmore thanhalfanhour.Therestof thetimethebreadisworkingonitsown.Bread will be a little different every time you make it, depending on

differences in flour, temperature, kneading, and the inexplicable. That’s whybread-bakingretainsapleasurableelementofmagicandmystery.It’salwaysanadventure.

WholeWheatBread

Yields3loaves

Someofusmake thisbasic, rich,andmoistbreadeveryweekforourfamilieswithreassuringlyconsistentgoodresults.

2tablespoons(or2packages)dryyeast½cupwarmwater

3cupsmilk,scalded(seeAppendix)½cuphoney½cupmeltedbutterorvegetableoil1tablespoonsalt10to12cupswholewheatbreadflour

Readaboutbreadmaking(seeAppendix).Generouslybutterthree5×9-inchloafpans.Prooftheyeastinthewarmwater.Inalargebowl,mixtogetherthescaldedmilk,honey,meltedbutteroroil,and

salt.Whenthismixtureislukewarm,stirintheyeast.Add4½cupsoftheflourandbeat300strokes.Graduallyaddmoreflour,stirringwellbetweenadditions,untilthedoughisstiff.Turnthedoughoutontoaflouredboard.Kneadfor10minutes,addingmore

flourasneededtopreventitfromsticking.Placethedoughinalargeoiledbowl,turningitsothatallsidesareoiled.Coverthebowlwithacloth.Letthedoughriseuntildoubled,about1½hours.Punchitdownandletitriseagain,about1hour.Punchdownthedoughoncemore,divideitin3equalparts,andshapeitintothreeloaves.Placetheloavesinthebreadpans.Allowthedoughtoriseathirdtime,for30to45minutes,oruntilalmostdoubled.Bakeinapreheatedovenat375°forabout40minutes.

CrackedWheatBread

Yields2loaves

Acrunchy-texturedchange-of-pacebreadwithawarmgrainyflavor.

½cupcrackedwheatorbulgur1½cupswater¼cupbutter4teaspoonssalt¼cupmolassesorhoney

1tablespoon(or1package)dryyeast⅓cupwarmwater

1cupmilk2cupswholewheatbreadflour3½to4cupsunbleachedwhiteflour

Readaboutbreadmaking(seeAppendix).Generouslybuttertwo5×9-inchloafpans.Inasaucepan,cookthecrackedwheatorbulgurinthewaterabout10minutes

untilwater is absorbedand thewheathasagummycereal consistency.Stir asneededtopreventsticking.Addthebutter,salt,andmolassesorhoney.Prooftheyeastinthewarmwater.Placethewheatmixtureinalargemixingbowlandaddthemilk.Whenthis

mixtureislukewarm,addtheyeastandstir.Addthewholewheatflourandbeatwell.Stirinwhiteflouruntilthedoughisstiffenoughtoknead.On a floured board, knead the dough for 10 to 15minutes, adding flour as

necessarytopreventthedoughfromsticking.Thiswillremainaverysoftdoughandshouldfeelslightlytacky.Placethedoughinabutteredbowl,turningtocoatwithbutter.Coverandletriseuntildoubled,about1½hours.Coveryourhands

withflourandpunchdown.Kneadthedoughfor1minuteinthebowlandshapeinto2loaves.Placetheloavesinthebutteredloafpans.Coverandletriseuntildoubled,about30minutes.Bakeinapreheatedovenat375°for30to35minutes.

FrenchBread

Yields2long,thinloavesAnaccommodatingclassicthatcomplementsanyfood–andcertainlythebestpossiblebreadfordunkinginhotchocolate.Traditional ovens in France heat from the top, bottom, and sides. Placing a

panofboilingwateronthefloorofyourovenwillhelptocreateasimilarbakingcondition.

1tablespoon(or1package)dryyeast1½cupslukewarmwater1tablespoonsugar2teaspoonssalt3 to 4 cups unbleached white flour (whole wheat flour may besubstitutedforupto2cups)

cornmeal1eggwhite

Readaboutbreadmaking(seeAppendix).In a large bowl, dissolve the yeast in thewater. Stir sugar and salt into the

yeastmixtureandthen2cupsofflour.Workingthedoughwithyourhands,addmoreflouruntilitwillabsorbnomore.Kneadthedoughonaflouredboarduntilit is no longer sticky, but very smooth and elastic. Cover and let rise untildoubled,about1hour.Punch down the dough, divide it in half, and form each piece into a long

narrow loaf, about2 inches indiameter.Place the loavesonabutteredbakingsheetsprinkledwithcornmeal.Coverandletriseagain,30to45minutes.Lightlybeat1eggwhitewith1tablespoonwater.Brushthetopsoftheloaves

with the egg white glaze and bake in a preheated oven at 400° for 40 to 45minutes. Ifyouprefer a crustierbread,omit theglazeandbrush the topswithcoldwateroncebeforebakingandthentwiceduringbaking.

SpicyCornellBread

Yields2loaves

CornellbreadsweredevelopedinIthacaattheMarthaVanRensselaerSchoolofHome Economics at Cornell University in the ’40s during the beginnings ofmodern nutritional science. It was claimed that man could indeed live by(Cornell)breadalone.AnybreadbecomesanutritiousCornellbreadwiththeadditionofpowdered

milk, wheat germ, and soy flour. This particular recipe makes a spicy, densebread,atitsbesttoastedandbuttered.

2tablespoons(or2packages)dryyeast⅓cupwarmwater

2cupsmilk,scalded(seeAppendix)1teaspoonsalt¼cupbrownsugar¼cuphoney⅓cupbutter⅓cuporangejuiceconcentrate3eggs,beaten1tablespoongroundcumindashofgroundcardamomand/orgroundcorianderseeds½cupdrymilk1cupsoyflour1cupwheatgerm3cupswholewheatflour3to4cupsunbleachedwhiteflour

Readaboutbreadmaking(seeAppendix).Generouslybuttertwo5×9-inchloafpans.Prooftheyeastinthewarmwater.Pourthehotmilkoverthesalt,sugar,honey,andbutter.Cool.Addtheorange

juice concentrate.Add the yeast and the eggs to themilkmixture. Stir in thespices, dry milk, soy flour, and wheat germ. Add the whole wheat flour andblendwell.Stirinthewhiteflour,turnoutontoaflouredsurface,andknead10to15minutes.Placethedoughinabutteredbowl,turningittocoatitwithbutteronallsides.

Coverandleaveinawarmspotfor45minutesto1hour,oruntilitdoublesinbulk.Punchdown thedoughandknead it again foraminute.Coverand let itrise for 30minutes. Punch the dough down, shape into two loaves, and placetheminbutteredbreadpans.Coverthepanswithatowelandletthedoughriseuntildoubled,about30minutes.Bakeinapreheatedovenat425°for10minutesandthenat350°for25to30

minutesmore.Brushthetopsoftheloaveswithmeltedbutteroroil.

Drawingfromthecuisinesofmanycultures,theMoosewoodpeopleservedelightful,tasty,andhealthymeals.Atthesametime they provide support, benefit brunches, and energy tocausesneartotheirhearts.Moosewood is a great example of people working

collectively together to the benefit of their patrons,themselves and their community. In a world of change,whereconstancyandconsistencyarenotalwaysappreciatedor possible,Moosewood has been a small oasis helping tosustainusfor14years.Andweappreciatethat.

—PeterSayetpartner,SomadharaBakeryandNaturalFoods

Potato-Onion-RyeBread

Yields2loaves

This bread smells so good while it’s baking that people will line up in thekitchen for the first slices. It keeps verywell andmakes toast that gives newmeaningto“goodmorning.”

2tablespoons(or2packages)dryyeast½cupwarmwater

2cupsfinelychoppedonions3tablespoonsmolasses1tablespoonsalt3tablespoonsvegetableoil1tablespooncarawayseeds2cupsboilingwater1cuppotatoflour(seeAppendix)4to5cupsunbleachedwhiteflour4cupsryeflour

Readaboutbreadmaking(seeAppendix).Oiltwo5×9-inchloafpans.Prooftheyeastinthewarmwater.Inalargemixingbowl,combinetheonions,molasses,salt,oil,andcaraway

seeds.Pour theboilingwaterover themixtureand let it cool tobetween105°and115°.Add theyeast, potato flour, and2cupsof thewhite flour.Beat300strokes.Add the rye flour and enoughof the remainingwhite flour tomake astiffdough.Kneadthedoughonaflouredsurfacefor10to15minutes.Theryeflourwill

makethedoughsticky,sousemorewhiteflourifnecessarytokeepthedoughfromstickingtoyourhands.Placethedoughinanoiledbowl,turnittocoatallsideswell, coverwith a cloth, and let it rise in awarmplaceuntil doubled insize,about1hour.Punchdownthedoughandletitriseforanotherhour.Punchitdownagainand shape thedough into two loaves.Place them inoiledbreadpansforthefinal30-minuterising.Bakeinapreheatedovenat375°for40to45minutes.ThisbreadisaperfectcompanionforHungarianVegetableSoup(thispage).

RussianVegetableBread

Yields2loaves

Arathersolid,interestingbread.Thisbreadpresentsarareopportunitytocreatearosy-huedloaf,sobesuretoincludesomebeets.

1tablespoon(or1package)dryyeast½cupwarmwater

1½cupshotwater3tablespoonsmolasses3tablespoonsvegetableoil1tablespoonsalt3tablespoonschoppedfreshdill(1½tablespoonsdried)2teaspoonscarawayseeds2cupspeeledgratedrawvegetables(beets,potatoes,carrots,parsnips)2cupswholewheatflour3to4cupsunbleachedwhiteflour2cupsryeflour

Readaboutbreadmaking(seeAppendix).Oiltwo5×9-inchloafpans.Prooftheyeastinthewarmwater.Inalargebowlcombine1½cupsofhotwaterwiththemolasses,oil,salt,dill,

carawayseeds,andgratedvegetables.Cooltolukewarm.Addtheyeasttothebowlalongwiththewholewheatflourand1cupofthe

whiteflour.Beatthebatterfor300strokes.Addtheryeflourandenoughoftheremaining white flour to make a stiff dough. Turn the dough onto a flouredsurfaceandkneaditfor10to15minutes.

Placethedoughinanoiledbowl,turnittocoatallsideswithoil,coveritwithacloth,andallowittoriseforabout1½hours.Punchdownthedoughandletitriseagainforabout1hour.Shapethedoughintotwoloavesandplacetheminoiledbreadpans.Covertheloavesandallowthemtoriseforabout45minutes.Bakeinapreheatedovenat375°for35to40minutes.Theavailabilityofrootvegetablesinfallandwintermakesthisanaturalfor

servingwithcoolweathersoupsandstews.

CottageLoaf

Yields1loaf

This dill-cottage cheese bread is different and delicious. The cottage cheesegivesitasmooth,cake-liketexturethat’sveryappealing.

1tablespoon(or1package)dryyeast¼cupwarmwater

1cupcottagecheese2tablespoonshoney2tablespoonsmincedonion2tablespoonsmeltedbutter2tablespoonsfreshdill(1tablespoondried)1teaspoonsalt1egg1cupwholewheatflour1½to2cupsunbleachedwhiteflour

Readaboutbreadmaking(seeAppendix).Oila2-quartcasseroledish.Prooftheyeastinthewarmwater.Heatthecottagecheesetolukewarm.Mixtogetherthecottagecheese,honey,

onions,butter,dill,salt,andegg.Stirintheyeast.Stirinthewholewheatflour.Graduallyaddwhiteflouruntilthedoughisstiffenoughtoknead.Kneadforafewminutesonaflouredsurface.Thedoughwillbeverysticky,

andifit’simpossibletoknead,addalittlemoreflour.Placethedoughinawell-oiledbowl,turntocoatallsideswithoil,andcoveritwithacloth.Letthedoughrisefor1hour.Punchthedoughdown,shapeitintoaroundball,andplaceitin

theoiledcasseroledish.Letthedoughriseanotherhour.Bakeinapreheatedovenat350°forabout40minutes.Brushthetoplightly

withmeltedbutteroroiljustafterremovingitfromtheoven.This bread complements light soups and salads. It goes equally well with

Tomato-GarlicSoup(thispage)orsweetScandinavianAppleSoup(thispage).

SquashRolls

Yieldsabout15rollsSpecialfallandwinterdinnersdeservethesetreats.Squashrollsareattheirbeststillwarmfrombaking,butweoftendoublethisrecipesowe’ll have enough rolls to send homewith dinner guests and because they’realsoachewy,deliciousbreakfast.We call them “squash” rolls, but pumpkin or carrot will provide the same

color andgentle sweetness. If youuse freshvegetables, boil or bake and thenpurée them. If you use frozen squash, thaw the squash and squeeze out anyexcessmoisture.Cannedcarrotsshouldbemashed,butcannedpumpkinneedsnopreparation.

1tablespoon(or1package)dryyeast¼cupwarmwater

⅔cupmilk,scalded(seeAppendix)1cupcookedandpuréedwintersquash,pumpkin,orcarrot⅓cupbrownsugar½teaspoonsalt⅓cupmeltedbutter2cupswholewheatflour2to3cupsunbleachedwhiteflour

Readaboutbreadmaking(seeAppendix).Generouslybutteralargebakingsheet.Prooftheyeastinthewarmwater.Combine the scaldedmilk, squash, sugar, salt, andmeltedbutter.When this

mixturehascooledtolukewarm,addtheyeastandwholewheatflour.Beatwell.Gradually stir in the unbleachedwhite flour until the dough is stiff enough toknead. Turn onto a lightly floured surface and knead well, adding flour as

necessarytopreventsticking.This isasoft,elasticdoughandverypleasant toworkwith.Place thedough ina largebutteredbowl,and turn thedough tocoat itwith

butter.Coverand let riseuntildoubled,about1hour.Punchdown.Shape intotangerine-sizedrollsandplacethemonthebutteredbakingsheet.Coverwithatowelandletriseuntildoubled,about30to45minutes.Bakeinapreheatedovenat400°for20minutes.Brushthetopsofthesquash

rollswithmeltedbutterafterremovingthemfromtheoven.

PitaBread

Yields1dozen8-inchpitasFinecommercialpitabreadscanbepurchasedalmosteverywherenow,andsometimestheyareevenlocallyproduced.Butthey’renotquiteasgoodasthoseyoumakeyourself.Besides,it’sfuntoseethempuffupintheoven.

2tablespoons(or2packages)dryyeast½cupwarmwater1teaspoonhoney

2cupswarmwater⅓cupoliveoil1tablespoonsalt3cupswholewheatflour5cupsunbleachedwhiteflour

cornmeal

Readaboutbreadmaking(seeAppendix).Prooftheyeastin½cupwarmwaterwiththehoney.Ina largebowlcombine theproofedyeast,2morecupsofwarmwater, the

oil,salt,andwholewheatflourandmixwell.Stirin4cupsofthewhiteflour,one cup at a time. Turn the dough out onto a floured board and knead untilsmoothandelastic,addingmoreflourasnecessary.Placetheballofdoughinanoiledmixingbowlandturntocoatthetopwithoil.Coverandletriseinawarmplaceuntilthedoughhasdoubledinsize,about1to1½hours.Punchthedoughdownandturnoutontoaflouredboard.Letitrestfor10to

15minutes.Cutthedoughinto12equalpiecesandshapeeachpieceintoaball.Covertheballswithaclothandletthemsitfor30minutes.Preheattheovento500°.Withaflouredrollingpin,rolleachballintoacircle

about⅛-to¼-inch thickand8 inches indiameter.Sprinklebakingsheetswithcornmealandplace thecircleson them, takingcare that they touchneither thesides of the pans nor each other. Cover and let rest another 30minutes. Anyroundsthatwillnotfitonthesheetsshouldbeleftonalightlyflouredsurfaceandcoveredwithacloth.Place the first baking sheet (or two if your oven is large enough) on the

bottomof theoven. It isadvisable to remove the lowestoven rack togive thepitasroomtopuff.Bakefor5minuteswithoutopeningtheoven,thenmovethefirst sheet(s)up toamiddle rackandplaceanother sheeton thebottom.Bakeanother5minutes, remove the first sheet from theoven,move the secondup,and so forth.After10minutes in theoven thepitas shouldbepuffed and justlightlybrown.Removethepitasfromthesheets immediatelyandcoverwithacloth.Bakingsheetsmaybereusedbybrushingofftheoldcornmealanddustingwithfreshcornmeal.Pitabreadswillsoftenanddeflateastheysit.Assoonasthepitascool,wrap

theminfoilorplastictopreventthemfrombecomingcrisp.Youwantthemtostaysoftandpliable.Pitascanbefrozenforlateruse.Reheatfrozenpitasintheovenfor10to15minutes.

•Onion Board Variation: Sauté 3 cups chopped onions in butter untiltranslucent,add¼teaspoonthyme,salttotaste,andletcool.Proceedasforpitasuntildividingthedoughintoballs.Hereyoumaywishtomakeeither12individualballsor3largeones.Letthedoughrest30minutes,thenrollitout into½-inch thickrounds,brush the topswithbeatenegg,spreadontheonionmixture,andsprinklewithpoppyorsesameseeds,ifdesired.Letsitforanother30minutes,thenbakeontheovenracksfor25to35minutesat 425°. These savory pitas also freeze well, if you can restrain thehouseholdandyourselffromeatingthemallthefirstday.

SteamedBrownBread

Yields2loaves

Traditionally servedwithNewEngland suppers, steamed brown bread is alsoterrifictoastedandbutteredforbreakfastorwithcreamcheeseasasandwichforlunch.

1cupyellowcornmeal1cupryeflour1cupwholewheatflour1teaspoonsalt1teaspoonbakingsoda1teaspoonbakingpowder1cupraisins

2cupsbuttermilk¾cupmolasses

Generouslybuttertwo1-poundcoffeecans.Siftthedryingredientsintoalargebowl.Stirintheraisins.Inasmallerbowl

blendthebuttermilkandmolassesandpourintothedryingredients,stirringjustenoughtomoisten.Filleachcoffeecanabout two-thirds full.Cover tightlywithaluminumfoil.

Place the canson a rack in a deepkettle andpour in enoughboilingwater tocomehalfwayup the sidesof thecans.Cover thekettleandboilgently for3hours,addingmorewaterasnecessary.Removethecansfromthewaterandremovethefoil.Iftheloavesdonotslide

easilyfromthecans,placethecansinahotoven(450°)for5minutes.Thehotoventreatmentshouldcausethebreadtoshrinkawayfromthesidesofthecans

andthensliprightout.KeepSteamedBrownBreadrefrigeratedeitherinitscansortightlywrappedinfoil.Serve SteamedBrownBread for supperwith Boston Black-eyed Peas (this

page)andapplesauce.

CornBread

Yields12pieces

Fastanddelicious.

1½cupsyellowcornmeal1cupwholewheatpastryflour1cupunbleachedwhiteflour1tablespoonbakingpowder1teaspoonbakingsoda1teaspoonsalt

2cupsbuttermilkorplainyogurt½cupmilk¼cupmaplesyruporbrownsugar2eggs,beaten¼cupmeltedbutter,cooled

Preheattheovento350°.Generouslybuttera9×13-inchbakingpanora12-inchcastironskillet.Sift thedry ingredients intoa largebowl. Inanotherbowl,combine thewet

ingredientsandstiruntilmixed.Foldthewetingredientsintothedryingredients.Smooththebatterintothebakingpanorskilletandbakefor25to30minutes,oruntil aknife inserted into thecenter comesout clean.Allow thecornbread tocoolforatleast10minutesbeforeserving.

Muffins

Yields 1 dozenmuffins It’s earlymorning.You stumble into the kitchen.Yoursignificantotherhasleftabasketofwarmmuffinsonthetable.Lovetriumphs.

1¾cupswholewheatpastryflour2½teaspoonsbakingpowder¾teaspoonsalt

1egg¾cupmilk⅓cupvegetableoil¼cuphoneyorsugar

Preheattheovento400°.Generouslybuttera12-cupmuffintin.In a medium bowl thoroughly mix the dry ingredients. In a smaller bowl

lightly beat the eggwith themilk, oil, andhoneyor sugar and add to the dryingredients all at once, stirringuntil thebatter is just barelymixed.Spoon thebatterintothemuffintin.Bakefor20to25minutesoruntilatoothpickinsertedinthecenterofamuffincomesoutclean.

Variations• Blueberry Muffins: Fold 1 cup drained blueberries (fresh, frozen, orcanned)intothebatter.•CheeseMuffins: Add ¾ cup grated sharp cheddar cheese and omit thehoneyorsugar.

Pineapple-CornmealMuffins

Yields1dozenmuffinsThetart-sweetflavorsofpineappleandraspberrylivenupabasiccornmealmuffin.

1cupwholewheatpastryflour2tablespoonssugar1tablespoonbakingpowder¾teaspoonsalt¾cupyellowcornmeal

2eggs¼cupvegetableoilormeltedbutter½cupdrained,crushedpineapple1cuppineapplejuiceand/ormilk

2tablespoonsraspberryjamorraspberrybutter

Preheattheovento425°.Generouslybuttera12-cupmuffintin.In a medium bowl thoroughly mix the dry ingredients. In a smaller bowl

lightlybeat theeggs.Stir in theoilorbutter,crushedpineapple,andpineapplejuiceormilkandaddtothedryingredientsallatonce,stirringuntiljustbarelymixed.Spoonthebatterintothemuffintin.Putabout½teaspoonofjamontopof eachmuffin.Bake for 15 to 20minutes or until a toothpick inserted in thecenterofamuffincomesoutclean.

Zucchini-NutBread

Yields2loaves

This sweet bread ismoist and nuttywhen oven-fresh. Later try it toasted andspreadwithcreamcheese.

1cupvegetableoil1cupbrownsugar3eggs1tablespoonpurevanillaextract2cupsgratedzucchini

1½cupswholewheatpastryflour1½cupsunbleachedwhiteflour1teaspooncinnamon1teaspoonsalt1teaspoonbakingpowder½teaspoonbakingsoda

1cupcoarselychoppedwalnuts1cupraisins

Preheattheovento325°.Oiltwo5×9-inchloafpans.Inalargemixingbowl,combinetheoilandbrownsugar.Addtheeggs,oneat

atime,beatingaftereachaddition.Stirinthevanillaandzucchini.Inasmallerbowl,sifttogethertheflours,cinnamon,salt,bakingpowder,and

soda.Stir thedry ingredients into theoilandeggmixtureuntil justmoistened.Foldintheraisinsandwalnuts.

Spoonthebatterintothepreparedloafpans.Bakeforabout1hour,untilaknifeinsertedintothecentercomesoutclean.

Applesauce-RaisinBread

Yields1loaf

Aquintessentialteapartyloaf.Worthmakingjustforthesweetspicyaromathatfillsthekitchenduringbaking.

1egg,beaten1cupunsweetenedapplesauce¼cupmeltedbutter½cupsugar¼cupbrownsugar

2cupswholewheatpastryflour2teaspoonsbakingpowder¾teaspoonsalt½teaspoonbakingsoda½teaspooncinnamon1teaspoonnutmeg

½cupraisins1cupcoarselychoppedwalnuts

Preheattheovento350°.Generouslybuttera5×9-inchloafpan.Mixtogetherthefirstfiveingredients.Sifttogetherthedryingredientsandstir

themintotheapplesaucemixtureuntiljustsmooth.Foldintheraisinsandnuts.Pour the batter into the loaf pan. Bake for about 1 hour or until a knife

insertedinthecentercomesoutclean.

DESSERTS

Desserts

Many of our desserts at Moosewood are light and fruity or protein-rich ormadewithoutsugar,andwevaluethemhighlybecauseofthesequalities.Yettheappealofsomeofourdessertsisnotthattheyarehealthfulbutsimplythattheyindulgethesensessolavishly.Manypeopleseemtothinkthatwhentheygiveintothesetemptationstheyarebeingalittlewicked.One of our dessert cooks was jogging through Ithaca’s beautiful and hilly

streets,tryingtoburnoffthelusciouschocolatecakeshehadenjoyedthenightbefore.Shepaused to catchherbreath at a favorite shadyoverlookwhere shenoticedthisquotefromShakespeare:

Theysaybestmenaremoldedoutoffaults,And,forthemost,becomemuchmorethebetterForbeingalittlebad…

Sheranon,herstepalittlespringierafterreflectingonthesewords.Theconclusionwehavereachedisthatitiswisetostrikeabalance,allthings

measureformeasure,andnotdenyourbodies thatwhichalsofeedsoursouls.Sometimeswemust feedour loves aswell as our reason.Wevalue chocolatecake not because it’s necessary but because it’s delightful and our love of thedelightfulisoneofthefinestattributesofusmeremortals.When there is a variety of interesting taste sensations throughout a meal,

dessert needn’t carry the burden of being the hard-won reward at the end.Dessertsaremostenjoyablewhencoordinatedwiththerestofthemeal.Amealwithanemphasisonvegetablesisnutritionallybalancedbyaprotein-richsweetsuchasItalianPuddingorCreamyRicePudding.Afteraheaviermealofpasta,

eggs, or cheeses, a light fruity dessert such as Wine-Poached Pears or TartLemonTartmaybemorepleasing.Mealswithstrongethnicorseasonalthemesarebestfinishedwithadessertinthesamemode.ApricotBaklavacomplementsamealwithaMiddleEasternflavor.Afterafallharvestsupper,thinkofAppleandCheddarCheesePieorFreshPearTart.Ifyou’vebeencravingaparticularlyindulgentdessertsuchasMississippiMudCakeorFreshFruitTrifle,usethatasthegiveninyourmealplanandserveitwithabrothysoupandagreensalad.Afewdesserts,suchasCarobSauceonicecreamorGrapesinLemonYogurt,

arenearlyinstantandcanaddaneasyfinishingtouchtoamealthatwastime-consumingtoprepare.AdessertlikeRussianChocolateTorteisunapologeticallya production number, but it can single-handedly turn any meal into a proudevent.How agreeable to mark festive holidays and special occasions with the

splendor of a glorious confection.All cooking and eating need not bemerelyroutinenecessity,butratheradailyritualincelebrationofthegoodthingsinlife.

Wine-PoachedPears

Serves6

Thiselegant, lightdesserthas itsorigins inclassicFrenchandItaliancuisines.It’sperfectafteramealofrichpasta.Goodpearsforpoachingshouldbelargeandbeautifullyshaped.Virtuallyanyvarietywilldo,andthepearsdon’tneedtobeperfectly ripe– in fact, they’lldisintegrateabit as theycook if they’renotjustalittlefirm.

6wholepears,peeled,withstemsintact5 to 6 cups poaching liquid: red wine and fruit juice (pear, apple,apricot,orother)inanyproportion1orange,sliced1cinnamonstickafewwholeclovesseveralwholeallspice

heavycream,whippedwithalittlevanillaandmaplesyrup

Put thepears intoastainlesssteelpot largeenoughforanuncrowdedsinglelayerofpears.Addenoughpoachingliquidtocoverthepearssothattheyfloatandbobaroundabit.Add the slicedorangeand the spices.Putting the spicesinto a tea ball or a piece of cheesecloth helpswith clean-up later. Simmer onmedium heat. Roll the pears over once or twice so that they poach evenly.Poachingtimewillvarydependingonthevariety,size,andripenessofthepears,butwillprobablynottakemorethanhalfanhour.When the pears are tender and rosy-tinted, carefully remove them from the

pot.Arrangethemuprightinabowl.Addpoachingliquidtoabout1inchdeepand refrigerate.The remainingpoaching liquidmaybe refrigerated for severalweeksforaheadstartonthenextbatch.Ortobeextrathriftyandefficient,use

the leftover liquid to cook a selection of dried fruits for a succulent fruitcompote.Whipthecreamwithalittlepurevanillaextractandsweeteninguntilit’sstiff.Serveeachpearontopofagenerousscoopofwhippedcreamandspoonona

little of the poaching liquid. The stiffly whipped cream will hold the pearsupright,glisteningandproud.

ApricotBaklava

Yields24pieces

Sweetandbuttery,thistraditionalpastryoftheMiddleEastisalwaysmadewithhoney and nuts. In our version, the unorthodox apricot custard layer in themiddlecomesasawelcomesurprise.

2cupsdriedapricots2cupsappleorapricotjuiceorwater4eggs

3cupsalmonds,toastedandfinelychopped½cupmeltedbutter1poundphyllodough(seeAppendix)

1cuphoney

Simmerthedriedapricotsinthejuiceorwaterforabout1hour.Removefromtheheatandallowtocool.Puréethecooled,cookedapricotswiththeeggsinafoodprocessororintwobatchesinablender.Usingapastrybrushorasmallpaintbrush,butterabakingsheet.Unrollthe

phyllo dough.Carefully place two leaves of phyllo on the baking sheet. Theyshould be flat and unwrinkled. Brush the top with butter and sprinkle withchoppedalmonds.Workquicklyorkeeptheremainingunbutteredphyllodoughcovered or it will dry and crack and become difficult to use. Continue thisprocedureuntilabouthalfof thephyllo isused.Thenspread theapricotpuréeevenlyonthetoplayerofphyllo.Continuelayeringphyllo,butter,andalmonds,endingwithabutteredleafofphyllosprinkledwithchoppedalmonds.Beforebakingthebaklava,scoreitwithasharpknife,cuttingthroughthetop

fewlayers,butnotasdeepasthecustardlayer,toformadiamondorrectangular

pattern,eachpieceaservingsize,about3inchesacross.Bakeat350°forabout30minutes,untilthetopisgolden.When it has cooled about 20 minutes but is still warm, cut it all the way

throughthescoringandthendrizzlethehoneyevenlyovertheentirebaklava.Servewithanapéritiforacupofyourfavoritecoffeeortea.Storerefrigeratedandwellcovered.

FruitCobbler

Thisverysimpleandquickrecipeisabout100yearsold.Mostcobblershaveabiscuittopping,whichbecomeshardovernight.Thistoppingismorelikecake,soitstaysmoist.Thecobblershouldbemadewithsoftfruits,suchaspeaches,berries,nectarines,orplums,whichmaybefresh,canned,orfrozen.

FRUITFILLING5cupssoftfruit¼cupmaplesyruporhoney1tablespoonfreshlemonjuice½teaspooncinnamon2tablespoonscornstarch,dissolvedin¼cupwaterorfruitjuice

BATTER½cupmeltedbutter½cupmaplesyruporhoney3eggs½cupmilk1teaspoonpurevanillaextract1½cupsunbleachedwhiteflour1tablespoonbakingpowder

freshlywhippedcream

Preheattheovento350°.Preparethefruit.Washwholeberries;wash,pitandslicefreshfruits;drainthe

juice from canned or defrosted frozen fruit and reserve it to mix with thecornstarch.Prepare the filling by mixing sliced fruit or whole berries with the maple

syruporhoney,lemonjuice,cinnamon,andcornstarchmixture.Setaside.Tomakethebatter,addthemaplesyruporhoneytothemeltedbutter.Beatin

theeggs,milk,andvanilla.Addthedryingredientsandmixuntiljustblended.Buttera9×13-inchpanandpourinhalfthebatter.Spooninthefruitfilling

and then topwith the remainingbatter.Bake for30 to35minutesoruntil thecakeisgoldenbrownandspringytothetouch.

ItalianPudding

Serves6

This smooth, rich, high-protein pudding, studded with multicolored jewels offruit,canbedessert,asatisfyingsaladforluncheon,oraspecialbreakfast.

¼cupdriedapricots1poundricottacheese½teaspoonpurevanillaextract¼to½cupraspberrybutterorpreserves2to3cupsfreshfruit*

¼cupraisinsordriedcurrants¼cupalmonds,toasted

1cupheavycream,whipped

Slice the dried apricots. If you’re using unsulfured apricots, soak them inwarmwaterfor20minutestoplumpbeforeslicing.Using an electric beater or a food processor, whip the ricotta cheese until

smooth.Mixinthevanillaandraspberrybutterorpreserves(makethepuddingas sweet as you like by addingmore or less). Fold in the fruits and nuts. Toinsure fluffiness, add thewhipped creamnotmore than two hours before youintendtoservethepudding.Foldinthewhippedcreamand–voila!Servethepuddinginabeautifulbowlanddecoratethetopwithmorefruit.We

alsolikeItalianPuddingpiledonmelonwedgesforbrunch.

*The fresh fruit for Italian Puddingmay be any combination of blueberries, raspberries, strawberries,grapes,slicedpeaches,cubedapples,orcantaloupe.It’samatterofavailabilityandpersonalchoice,butwedonotrecommendusingcitrusfruitsorpineapplebecausetheymaycurdletheItalianPudding.

ChocolateRicotta“Moose”

Serves6

This is one of ourmost often requested recipes. Itmakes a foolproof, almostinstant,richandvelvetydessert.

3ouncesunsweetenedchocolate,melted1poundricottacheese1teaspoonpurevanillaextracthoneytotaste(about⅓cup)

1cupheavycream,whippedwithalittlevanillaandmaplesyrupfreshfruitorshavedchocolate

Blendthemeltedchocolate,ricottacheese,vanilla,andhoneyinablenderorfoodprocessoruntilverysmooth.Pourintodessertcupsandchill.To serve, mound whipped cream on top and garnish with a fresh, ripe

strawberry,afewraspberries,anorangeorkiwifruitslice,orshavedchocolate.

PotsDeCrèmeAuChocolat

Serves6to8

ThisimpressivechocolatecustardmayseemtobelongsolelytotheprovinceoffancyFrenchrestaurants.Infact,thisisaveryquickandeasydesserttomake.You can vary the richness by the proportion of cream you use;madewith allcream,it’sveryrich,indeed,andasmallportionsatisfies.

2cupsmilk,heavycream,orhalf-and-half8ouncessweetchocolate6eggyolks1teaspoonpurevanillaextract

heavycream,whippedwithvanillaandsweetening

Inadoubleboileror(carefully) inaheavypan,heat themilkandchocolateuntil thechocolatehasmeltedand themixture isasmoothuniformcolor. Inablender,whip the eggs and then pour the hotmilk-chocolate into thewhirlingblenderuntilsmoothandthick.Ifitdoesn’tthickenenough,pourthemixturebackintothesaucepanandcook

itonlowheat,stirringuntilthick.Ifitiscookedtoolongortoorapidly,itwillbecomeslightlycurdled.Thenanotherquickwhirlintheblenderwillsmoothit.Addthevanillaandstir.Pour intodessertcups, fillingabouthalf full.Chill.

Servewithplentyofthefreshlywhippedcream.

CreamyRicePudding

Serves6to8

Thissuperbricepuddinghasanumberofvirtuesoveritscousins:itusesleftoverrice, itbakes in theoven,and it’sunusuallywholesomeanddelicious. In fact,this dessertmay become so popular in your household that you find yourselfcookingriceespeciallytomakericepudding.It’sbeenknowntohappen.

3cupscookedbrownrice(seeAppendix)2¼cupshalf-and-halformilk5eggs1teaspoonpurevanillaextract½teaspooncinnamon¼teaspoongroundnutmeg½cuphoneyormaplesyrup2tablespoonsgratedorangepeel(thepeelof1orange)⅔cupraisins2mediumapples,coredandfinelychopped(optional)

freshlywhippedcream

Butteradeepcasseroledishandsetaside.Preheattheovento325°.Inablenderormixingbowlcombinethehalf-and-half,eggs,vanilla,spices,

andhoney.Inalargebowlthoroughlymixtherice,eggmixture,gratedorangepeel,raisins,andchoppedapples.Pourthepuddingintothecasseroledishandbakeuncoveredforanhour,until

thecustardissetandthepuddingbeginstobrownlightlyattheedges.Stirthepudding thoroughly at 20-minute intervals while it is baking and add a smallamountofmilkifitbecomestoodry.

ServeCreamyRice Pudding hot from the oven or chill it and serve it coldlater.Adollopoffreshwhippedcreamaddstheperfectfinishingtouchtoeachserving.

Custards

Serves8

It’snotroubleatalltohavesomeofthesesmoothandwholesomehigh-proteintreatsintherefrigeratorforafter-schoolsnacks,dessert,oraquickbreakfast.

8eggs4cupsmilk½cuphoneyormaplesyrup2teaspoonspurevanillaextractnutmeg,preferablyfreshlygrated

Preheattheovento350°.Blend the first four ingredients together in a blender. Pour into oven-proof

dessertcups.Placethecupsinashallowpanandpourboilingwaterintothepanto a level about half way up the sides of the cups. Sprinkle the tops of thecustardswithgratednutmeg.Bakeforabout½houroruntilthecustardsarefirmandlightlygolden.Chillseveralhoursbeforeserving.

Variations•CashewCustard: Reduce themilk to 3 cups and add 1 cup of cashewbutter.•PeachCustard:Reducethemilkto3cups.Addabouthalfafreshpeach,peeledandsliced,toeachdessertcup,beforepouringinthecustard.• Coconut Custard: Use coconut milk (see Appendix) instead of milk.Beforeyouaddanyhoneyormaplesyrup,taste–thecoconutmilkmaybesweetenough.Sprinklegratedcoconutontopinsteadofnutmeg.•Banana-Coconut Custard:MakeCoconut Custard, adding 2 bananas totheblender.

PieCrust

Thisrecipeforaneasy-to-handlepastrydoughwhichweuseforbothdinneranddessert pies is from TomWalls, our resident pastry-maker, who rolls out thetenderest,flakycrusts.

9-INCHSINGLEPIECRUST1cupunbleachedwhite flour(upto½cupwholewheat flourmaybesubstituted)⅓cupchilledbutter2tablespoonsicewater½teaspoonsalt(ifunsaltedbutterisused)10-INCHSINGLEPIECRUST1½cupsunbleachedwhiteflour(upto¾cupwholewheatflourmaybesubstituted)½cupchilledbutter3tablespoonsicewater½teaspoonsalt(ifunsaltedbutterisused)

Sifttheflourintoamixingbowl.Cutthebutterintosmallpiecesandsprinkleontotheflour.Workingquickly

so that the butter will remain cold, use a pastry cutter, two knives, or yourfingertipstocutthebutterintotheflouruntilthebutterpiecesarepea-sized.Sprinkletheicewaterovertheflour,alittleatatime,asyouturnthedough

withawoodenspoon.As thewater is incorporated,aballofdoughwill form.Addalittlemoreicewaterifthedoughfailstocometogether.Rolloutthedoughimmediatelyonalightlyflouredboard,orchilluntilfirm,

30to60minutes,beforerolling.

SouthernNutPieEudora

Our dessert chef, SusanHarville,was excitedwhen she heard that one of herfavoritewriters,EudoraWelty,wascomingtoIthacatogiveareadingfromherwork. Susan made this pie to present to Miss Welty as a token of herappreciation. Miss Welty very graciously accepted the pie and said, “… thepleasureyou’vehadfromreadingmywork?Why,surelyitcouldn’tadduptoawholepecanpie!”Maplesyrup,oneofourfavoriteharvestsfromIthaca’ssurroundinghillsides,

givesaNortherntwisttoourversionofaSouthernclassic.

1unbaked9-inchpieshell(thispage)

1½cupspecanorwalnuthalves¼cupmeltedbutter1teaspoonpurevanillaextract2tablespoonsunbleachedwhiteflour½teaspoonsalt3eggs,wellbeaten1cupmaplesyrup1cupheavycreamorhalf-and-half

appleslicesfreshlywhippedcreamoricecream

Preheattheovento375°.Spreadthenutsevenlyacrossthebottomoftheunbakedpieshell.Setaside.

In a large bowl,mix themelted butter, vanilla, and flour. Add the salt, eggs,maple syrup, and creamandmix thoroughly. Pour the liquidmixture over thenutsinthepieshell.Thenutswillfloat.Pushthemdownintotheliquidwiththe

backofaspoontowetthem,sotheywon’tburnduringbaking.Bakeat375°for50to60minutesoruntilaknifeinsertedinthecentercomes

outclean.Letthepiecoolatleast15minutesbeforeslicing.Serveplainorwithafewcrispappleslicesandadollopofwhippedcreamor

ascoopoficecream.

AppleandCheddarCheesePie

Applepiewithoutcheeseislikeakisswithoutahugandasqueeze.Thisapplepiehasthecheeserightinthepie,withasweetcrumblystreuseltopping.

1unbaked10-inchpieshell(thispage)

8tartapples,peeledandthinlysliced¼cupsugar¼cupunbleachedwhiteflour2tablespoonsfreshlemonjuice

STREUSELTOPPING¼cupunbleachedwhiteflour½cupsugar⅓cupbutter

2cupsgratedsharpcheddarcheese(6ounces)

In a large bowl, dust the apple sliceswith the flour and sugar, then drizzlethemwiththelemonjuice.Givethemixtureafewturnswithabigspoon.Preheattheovento425°.Prepare the streusel topping in a food processor or by hand with a pastry

cutter.Mix the flourandsugarandcut in thebutteruntil the toppingbecomescrumbly.Ifitseemstoosticky,addalittlemoreflour.Fill the pie crust with the apple slices, sprinkle the grated cheese over the

apples,andcoverthecheesewiththestreusel.Thestreuselpreventsthecheesefromburning.Bake for30 to40minutes,until thepie isbubblingandgoldenbrown.

FreshPearTart

Serves4to6

Alushdessert,fragrantwithvanilla,nutmeg,andfreshfruit.

1unbaked10-inchpieshell(thispage)

CUSTARD6tablespoonsunbleachedwhiteflour½teaspoonnutmeg,preferablyfreshlygrated3/4cupbutter⅔cupsugar3eggs1teaspoonpurevanillaoralmondextract

3mediumpears,*peeled

Sift together theflourandnutmeg.Melt thebutter.Remove it fromtheheatandaddthesugar.Whiskintheflour-nutmegmixture.Stirintheeggs,oneatatime,thentheextract.Atthispointthecustardshouldbethickandsmooth.Cutthepearsintoeighths,lengthwise.Coretheslicesandarrangetheminthe

pie shell.Coverwith the custard.Bake at 350° for 45 to 50minutes until thecustardisfirmandgolden.

*WepreferAnjoupearsforthistart.

TartLemonTart

Averytarttartwithacookiecrust,thisisarefreshing,sophisticatedfinaleforarichmeal,especiallywelcomeonsultrysummerevenings.Weliketoservethisbrightlemontartonacobaltblueplate.

TARTPASTRY1⅓cupsunbleachedwhiteflour7tablespoonsbutterpinchofsalt¼teaspoonpurevanillaextract¼cupsugar3to4tablespoonsicewater

FILLING4lemons5tablespoonsbutter½cupsugar5eggs,wellbeaten¼teaspoonpurevanillaextract

1lemon,slicedinverythinrounds

Cutthebutterintosmallpiecesandworkitintotheflourwithapastrycutter,twoknives,oryourfingertips.Mixinthesalt,vanilla,andsugar,andthenjustenoughicewatertobind.Pressthedoughwithyourfingersintoa9-or10-inchdrop-bottomtartpan.Chillthecrust1hourorovernight.Preheattheovento425°.Line the chilled crustwithwaxed paper and fillwith dried beans or rice to

prevent the crust from buckling during baking. Bake at 425° for 15 to 20

minutes.Carefullyremovethebeansandwaxedpaper.Lowertheoventemperatureto350°.Mixtogetherthejuiceof4lemons,thebutter,andthesugarandheatuntilthe

buttermeltsandthemixtureisjustwarm.Pourthebeateneggsslowlyintothismixture in a steady stream,whisking constantly. Continue to stir on low heatuntilthemixturethickensintoacustard.Stirinthevanilla.Pourintothebakedcrustandbakefor35to50minutesoruntilthecustardsetsandthetopbecomesgolden.Servechilledandgarnishedwiththinlyslicedroundsoflemon.

SpeckledCheeseTart

Thistartfeaturesarichcookie-likecrustwithacreamychocolate-fleckedfilling.

CRUST½cupbutter½cupsugar1egg¼cupsourcream½teaspoonpurevanillaextract2cupsunbleachedwhiteflour½teaspoonbakingsoda½teaspoonsalt

FILLING1½poundsricottacheese½cupsugar2eggs½teaspoonpurevanillaextract2ouncessweetorsemi-sweetchocolate,grated

Creamtogetherthebutterandsugar.Mixintheegg,sourcream,andvanilla.Sifttheflour,soda,andsaltintothebowlwiththecreamedmixture.Formintoasoftdough.Refrigerateforanhour.Preheattheovento350°.Beatthericottacheeseuntilsmooth.Stirinthesugar,eggs,vanilla,andgrated

chocolate.Withflouredhands,pat thechilleddoughintothebottomandsidesofa10-

inchpieplate.Itwillbethin,butwillriseduringbaking.Pourinthefillingand

bake about 40minutes, until the filling is set and bounces backwhen lightlytapped.Coolandthenrefrigerateforatleast2hoursbeforeserving.

HazelnutCheesecake

Americanshaveonly latelybegun to appreciate thegloriesof thehazelnut, sobelovedthroughoutEurope.Onceyou’vetastedHazelnutCheesecake,youwillhaveexperiencedoneofthegreatearthlyjoys.

CRUST1cupgrahamcrackercrumbs¼cupsugar½cupmeltedbutter

FILLING2poundscreamcheese,atroomtemperature5eggs1½cupssugar1teaspoonfinelygratedlemonpeel1cuphazelnuts,toastedandfinelyground*

TUPPING1cupsourcream1tablespoonpowderedsugar1teaspoonpurevanillaextract

12wholehazelnuts

Butterthesidesofa9-inchspringformpan.Makegrahamcrackercrumbsbyrollingthecrackersbetweentwosheetsofwaxedpaperwitharollingpinorbygrindingtheminablenderorfoodprocessor.Lightlyblendthecrumbs,butter,andsugarwithaforkandpress thismixture into thebottomof thespringformpan.

Preheattheovento350°.Usingafoodprocessororanelectricbeater,whipthecreamcheese,andadd

the eggs one at a time, until the batter is thin and smooth.Add the sugar andwhip againuntil smooth.Add the lemonpeel andgroundhazelnuts andblendwell.Pourthebatterontothecrust.Bakefor1to1½hoursuntilgoldenbrownandfirm.Allowthecheesecaketocoolinthepanforatleastonehour.Whenthecakeiscompletelycool,removeitfromthepantoaservingplate.

Combinethesourcream,powderedsugar,andvanillaandspreadontopofthecheesecake.Decoratetheouteredgeofthecaketopwiththewholehazelnuts.

*Hazelnutswillhaveafinerflavorifskinned.Spreadthehazelnutsonabakingsheetandbakeat325°forabout10minutes.Coolforafewminutesandthenrubwithasmalltoweltoremovemostoftheskins.

JewishHoneyCake

This is the traditionalJewishhoneycakeor lekach eatenat thebeginningofanewyear toensurea sweetyear.Onceyou try it,you’llwant tohave itmuchmorethanjustonceayear.

3eggs,beaten1cupsugar2tablespoonsvegetableoil

3½cupswholewheatpastryflour2teaspoonsbakingpowder1teaspoonbakingsoda½teaspoonsalt½teaspoongroundginger½teaspoonnutmeg1teaspooncinnamonpinchofgroundcloves

1cuphoney1cupwarm,strong,freshlybrewedcoffee

½cupalmondsorwalnuts,chopped

powderedsugar

Preheattheovento325°.Butterandfloura5×9-inchloafpanandsetaside.Beat theeggsandsugaruntilwellmixed.Addtheoil,stirringuntilsmooth.

Sifttogetherallthedryingredientsandspicesandsetaside.Dissolvethehoney

in thecoffee.Add thedry ingredientsand thecoffeemixturealternately to theeggmixture,abouthalfofeachata time.Stiruntil thebatter is smooth.Thenaddthenuts.Pourthebatterintotheloafpanandbakefor50to60minutesoruntilaknife

insertedinthecentercomesoutclean.Coolfor15minutesandremovefromthepan.Dustwithpowderedsugar.Thiscakekeepsverywelliftightlywrappedorcoveredandoftentasteseven

better one or twodays later.We like itwith a “shmear” of creamcheese or ascoopoficecream.

GingerCakes

Yields 1 cake or 12 muffins Maureen Vivino was given this old Irish familyrecipebyStellaMalloy,hergrandmother.Welikeitbecauseithasall thedarkspicinessofgingerbreadwiththebouyantspringofacake.

½cupbutter½cupsugar1egg1cupmolasses

2½cupsunbleachedwhiteflour1teaspooncinnamonscant½teaspoongroundcloves½teaspoongroundginger½teaspoonsalt

1½teaspoonsbakingsoda1cuphotwaterorhotstrongfreshlybrewedcoffee

Butteran8×8-inchcakepanoramuffintinandsetaside.Creamtogetherthebutterandsugaruntilsmooth.Inalargebowl,beattheegg

intothemolassesandaddthecreamedmixture.Sifttogetherthedryingredients,exceptthebakingsoda.Foldthedryingredientsintothewetingredients.Preheattheovento350°.Dissolvethebakingsodainthewaterorcoffeeandaddittothebatter,beating

vigorouslyforseveralminutes.Spoonthebatterintothecakepanormuffintin.Bake thecake for45minutes toanhouroruntilaknife inserted in thecentercomesoutclean.Bakemuffinsabout30minutes.TopGingerCakeswithLemonCustardSauce(thispage)forarealtreat.

AuntMinnie’sFreshAppleCake

OurSaraRobbins’AuntMinniewasa renownedSoutherncook.Thiseasy-to-make,homey,andmoistcakeisonereasonwhy.

1½cupsvegetableoil2cupsbrownsugar3eggs

3cupssiftedflour(halfwholewheatpastryflourandhalfunbleachedwhiteflourworkswell)1teaspoonbakingsoda1teaspoonbakingpowder¼teaspoongroundcardamom1teaspooncinnamon

2teaspoonspurevanillaextract3tablespoonsapplejuice,milk,orwater3cupschoppedapples1cupchoppednuts(pecans,walnuts,oralmonds)

3tablespoonssesameseedspowderedsugar

Buttera10-inchbundtpan, two9-inchroundcakepans,orone9×13-inchsheetpan.Sprinklethebottomandsidesofthepanwiththesesameseeds.Preheattheovento350°.Beattheoilandsugaruntilcreamy.Addtheeggsoneatatime,beatingwell

after each addition. In a separate bowl, sift together the flour, leavenings, andspices.Addthedryingredientstotheeggmixturealongwiththeapplejuiceand

vanilla, beating with a wooden spoon until the batter is smooth. Fold in thechoppedapplesandnuts.Pourthebatterintothepanandbakefor30to45minutes,dependinguponthe

sizeofthepan,untilaknifeinsertedinthecentercomesoutclean.Sprinklethetopwithsiftedpowderedsugarwhenthecakeiscool.

SpiceCakewithPrunesandPecans

Arich,dark,nuttycakethatwillstaymoistalmostforever.It’sparticularlygoodfortheholidays,withallitsspicesandnuts.Withthiscakeyouneverknow…isonesliceenough?Arethreetoomany?

1cupprunepurée*

1cupvegetableoil2cupssugar1tablespoonpurevanillaextract3eggs,beaten1cupbuttermilk

2 cups flour (a mixture of unbleached white flour and whole wheatpastryflourisgood)2teaspoonscinnamon1teaspoongroundallspice1teaspoongroundcloves1teaspoonnutmeg½teaspoonsalt1teaspoonbakingsoda

1½cupspecans,chopped

Preheattheovento350°.Butter and flour a 10-inch bundt pan or a 9 × 13-inch baking pan and set

aside.In a large bowl, beat together the oil, sugar, vanilla, eggs, buttermilk, and

prunepurée.Sift together theflour,spices,salt,andbakingsodaandstir these

intothewetingredients.Mixwell,thenfoldinthepecans.Pourthebatterintothepan.Bakefor30to45minutes,dependingonthesize

ofthepan,untilaknifeinsertedinthecenterofthecakecomesoutclean.

*Ifnotusingcommerciallypreparedprunepurée,cook1½cupsofprunesinabout¾cupofwateruntilsoft.Pittheprunesifnecessaryandpuréetheminablenderwithanyremainingcookingwater.

CarrotApplesauceCake

Thiscakehasthemoistnessandspiceofafruitcake,butyouwon’thavetowaitamonthtoeatit.

2 cupsunbleachedwhite flour (up to1 cupwholewheatpastry flourmaybesubstituted)½cuprolledoats1½teaspoonsbakingpowder1½teaspoonsbakingsoda1tablespooncinnamon1teaspoonnutmeg1teaspoonsalt1cupraisinsordriedcurrants

4eggs1¾cupvegetableoil1¼cupsbrownsugar,honeyand/ormaplesyrup1teaspoonpurevanillaextract1⅔cupsunsweetenedappplesauce3cupsfinelygratedcarrots

sesameseedspowderedsugar(optional)

Preheattheovento350°.Oil a 10-inch bundt or tube pan or a 9 × 13-inch baking pan. Sprinkle the

sesameseedson thebottomandpartwayup thesidesof theoiledpan.Set thepanaside.

Inalargebowl,mixtogetherthedryingredients.Whisktheeggsinaseparatebowl.Stirintheoil,sweetener(s),vanilla,applesauce,andcarrotsandmixwell.Addthewetingredientstothedry,stiruntiljustmixed,andpourthebatterintothepan.Bakefor65to70minutes,untilatoothpickinsertedinthecenterofthecake

comes out clean.When done, allow the cake to sit in the pan for at least 15minutes.Theninvertitontoaplateanddustitlightlywithpowderedsugar.

CarobCake

Lightly textured, yetmoist and rich, this cake is delicious eitherunadornedorfrostedwithyourfavoritecreamcheesefrosting.

2cupsunbleachedwhiteflour1cupcarobpowder2tablespoonsinstantcoffee1teaspoonbakingsoda1teaspoonbakingpowder

3eggs1¾cupshoney¾cupmeltedbutter1½teaspoonspurevanillaextract

1½cupsicewater1cupchoppednuts(optional)

Preheattheovento350°.Oila9×13-inchbakingpanandsetaside.Sifttogetherthedryingredients.Beattheeggsinaseparatebowl.Blendinthe

honey,meltedbutter,andvanillaandbeat thoroughly.Add thewet ingredientsalternately with the ice water to the dry ingredients. Beat until smooth. Thebatterwillbequitethin.Foldinthenuts,ifdesired.Pourthebatterintothepanandbake30to40minutes,untilaknifeinsertedin

themiddlecomesoutclean.

PerfectChocolateCake

Yieldsa3-layer9-inchcakeThiscakeisafantasyfulfilledofthatperfect,one-cherry-on-the-top cartoon cake served by Minnie Mouse at Pluto’s birthdayparty.Wehaveonoccasiondoubledthisrecipe(bakingitin13-inchroundcakepans)andsatisfiedmassesofchocolatelovers.

CAKE1cupcocoa(unsweetened)2cupsboilingwater2¾cupsunbleachedwhiteflour2teaspoonsbakingsoda½teaspoonsalt½teaspoonbakingpowder1cupbutter2½cupssugar4eggs1½teaspoonspurevanillaextract

BUTTERCREAMFROSTING6ouncesunsweetenedbakingchocolate1cupbutter½cupheavycream2½cupspowderedsugar,sifted

FILLING1cupheavycream¼cuppowderedsugar1tablespoonpurevanillaextract

Preheattheovento350°.Butterandflourthree9-inchroundcakepans.Combine thecocoawith2cupsofboilingwater,stirringuntil smooth.Cool

completely.Sift together thedry ingredients. Ina largebowl,beat together thebutter, sugar, eggs, and vanilla. Add the dry ingredients alternately with thecocoamixture to the creamedmixture.Do not overmix.Blend just enough tomoistenthedryingredients.Pourthebatterintothecakepans.Bakefor25to30minutes.Coolinthepans

for 10 minutes and then remove the cake from the pans to cool completelybeforefrosting.While thecake iscooling,prepare the frosting. Inamediumsaucepan,melt

thechocolateandbutter.Stir in thecreamuntil smooth.Remove thepan fromthestoveandplace it ina largebowlfilledwith ice.Usingawhiskorelectricmixer,beatinthepowderedsugaruntilthefrostingholdsastiffshape.Chill.Whipallthefillingingredientstogetheruntilstiff.Chill.Constructthecakewhenallthepartsarecool.Spreadthefillingbetweenthe

layersandthefrostingonthetopandsides.Plan toserve thecakesoonaftercompletionorprovidea largespace in the

refrigeratortokeepitcooluntilitisserved.

The late novelist John Gardner and his son arrived “enmotocyclette”foralunchdatewithIthacaresidentnovelistAlison Lurie. Gardner, apparently not expecting to berecognized,timidlyaskedifwewouldaccepthischeck.Littledid he realize that wed save his spoon as a cherishedmemento.

RussianChocolateTorte

Dense and moist with potatoes, crunchy with almonds, frosted with mocha,flavoredwithrum,oozingwithpreserves,thisisarich,rich,rich,Russiansweet.

CAKE1cupsoftenedbutter2cupssugar4eggs,separated½cupheavycream1cupmashedpotatoes1cupgroundalmonds4ouncesunsweetenedchocolate,melted1teaspoonpurevanillaextract2teaspoonsrum

1teaspooncinnamon1½cupsunbleachedwhiteflour2teaspoonsbakingpowder

FROSTING3tablespoonsbutter,softened1½cupspowderedsugar,sifted2tablespoonsstrong,warmfreshlybrewedcoffee1ounceunsweetenedchocolate,melted1tablespoonstrong,darkrum½teaspoonpurevanillaextract

FILLING

½cupraspberrybutterorjamor½cupsteweddriedapricots,puréed

16wholealmondsor½cupsliveredalmonds

Preheattheovento325°.Generouslybutterandfloura10-inchspringformpan.Creamtogetherthebutterandsugar.Beatintheeggyolks,oneatatime,and

thenaddthenextfouringredients,beatinguntilsmooth.Mixinthevanillaandrum.Sifttogetherthecinnamon,flour,andbakingpowderandaddtothebatter,mixingwell.Beattheeggwhitesuntilstiff,butnotdry,andfoldthemintothebatter.Pourthebatterintothepanandbakefor1½hoursoruntilaknifeinsertedin thecentercomesoutclean.Allow thecake tocoolabout15minutes in thepan,thenslideaknifebetweenthesidesofthecakeandthedetachablesideofthespringformpan.Removethepan.Whilethecakeiscooling,preparethefrosting.Creamtogetherthebutterand

powderedsugar.Addtherestoftheingredientsandbeatuntilsmooth.Whenthecakeiscool,carefullysliceitinhalfhorizontallyandspreadthejam

or cooked apricots between the layers. Reassemble the cake and spread thefrostingonthetopandsides.Decoratewithalmonds,ifyouwish.RussianChocolateTorteisappropriateforhighteaoralatenightindulgence.

Ifyouhaveasamovar,you’reallset.Ifyouserveitasdessert,waitacoupleofhours after themeal to offer itwith tea or coffee.Whatever the occasion,wesuggestservingthistortewithalittlelaceandlinen.

When it leaked out that an entourage from the Sovietembassy was on its way to Moosewood, we avoidedinternational incident by changing the ice cream listing onourmenufrom“WhiteRussian”to“KahluaandCream.”

MississippiMudCake

Thisisaverydark,moist,adultchocolatecake.Itkeepswellandtravelswell.TherecipeisfromSarahBegus,afamousBaltimorehostess.

2cupsunbleachedwhiteflour1teaspoonbakingsoda¼teaspoonsalt

1¾cupsstrongfreshlybrewedcoffee¼cupbourbon,brandy,oracoffee,chocolate,ormochaliqueur5ouncesunsweetenedchocolate1cupbutter2cupssugar

2eggs,lightlybeaten1teaspoonpurevanillaextract

Preheat theoven to275°. (Yes, that really is275°.)Generouslybuttera10-inchbundtpananddustitwithcocoa.Sift together the flour,bakingsoda,andsalt.Heat thecoffeeand liqueuron

lowheatforabout5minutes.Addthechocolateandbutterandstiruntilmelted.When this mixture is smooth, add the sugar and stir until dissolved. Let themixturecoolforseveralminutesandthentransferittoalargemixingbowl.Addthe flourmixture to the chocolatemixture about a half-cup at a time, beatingaftereachadditionuntilsmooth.Thenaddtheeggsandvanilla.Beatforanotherminute.Pourthebatterintothebundtpanandbakeforabout1½hours,untilthecake

pulls away from the sides of the pan and springs back when touched in themiddle.Removethecakefromtheovenandallowit tocoolfor10minutes in

thepan.Theninvertthecakeontoaplate.Removethebundtpanwhenthecakeiscompletelycool.Thiscake isgoodplainorwithwhippedcream.Orbrush thesurfaceof the

cakewith2or3ouncesofsemi-sweetchocolate,meltedandmixedwith1or2tablespoonsofcreamorcoffee.

AmarettoCake

Ifyoulovethefragranceofalmonds,thiscakewilldriveyouwildwithitsheadytriplealmondwhammy–essence,nuts,and liqueur.Acupofcapuccino is theperfectpartner.

1poundbutter,softened3cupssugar6eggs,wellbeaten2teaspoonspurealmondextract4cupsunbleachedwhiteflour¾cupmilk1cupamaretto(almondliqueur)2teaspoonsbakingpowder,siftedtoremovethelumps2cupstoastedalmonds,ground

Preheattheovento350°.Generouslybutterandfloura10-inchbundtpanandsetaside.Creamtogetherthebutterandsugar.Thebuttershouldbesoft,butnotmelted.

Addthebeateneggsandalmondextractandmixwell.Blendintwocupsoftheflour. Combine the milk and ¼ cup of the amaretto and stir into the batter,mixingwell.Addtheremainingflourandthebakingpowder,mixingwell.Foldinthegroundalmondsandpourthebatterintothebundtpan.Bakeforonehouroruntilatoothpicktestsclean.Coolthecakeinthepanfor15minutesandthenpourtheremaining¾cupof

amarettooverthewarmcake.Lettheamarettosoakinandtheninvertthecakeontoaplate.Removethepanfromthecakewhenthoroughlycool.

OurFavoritePoundCake

Moist,dense,andbutterypoundcakeisourstandardforcakeatMoosewood–perfectunadorned,orservedwithfreshfruitandwhippedcream,orfrosted,orinatrifle.Onceyou’vemasteredthebasiccake,tryoneofourvariationsandthenmakeupyourown.

1poundbutter,softened3cupssugar6eggs4cupsunbleachedwhiteflour1cupmilk2teaspoonspurevanilla,almond,orlemonextract2teaspoonsbakingpowder

Preheattheovento350°.Generouslybutterandfloura10-inchbundtpanandsetaside.Creamthebutterandsugar.Beatintheeggs.Addtwocupsofflourandbeat

well.Mixinthemilkandextract.Combinethebakingpowderandtheremaining2cupsofflourandthenaddtothebatter.Beatwell.Pour the batter into the bundt pan. Bake about 1 hour, until the cake pulls

away from the sides of the pan and a knife inserted in the center comes outclean.When the cake is done, turn it upside down on a plate to cool, leaving the

bundt pan on top of the cake for about 20minutes, so the cakewill hold itsshape.

Variations• Butterscotch Pecan Pound Cake: Use pure vanilla extract, replace thewhitesugarwithbrownsugar,andadd2cupsoftoastedpecanhalves.

•OasisCake:Useapricot juiceorcoconutmilk(seeAppendix) insteadofmilkandadd½cupeachofshreddedcoconut,choppeddriedapricots,andchoppeddates.•Cashew or Peanut Cake: Use pure vanilla extract, replace half of thebutterwith cashew butter or peanut butter, and add 1 cup of cashews ortoastedpeanuts.•Cherry-AlmondCake:Usepurealmondextract,reducethemilkto½cup,add1cupgroundtoastedalmondswiththeflour,andatthelastminutefold1½cupsoffresh,pittedwholecherriesintothebatter.Thefruitaddsalotofliquidtothecakeduringbaking,sothisbatterisstifferthanusual.•WhiskeyCake:Replaceallorpartofthemilkwithwhiskey.ThisisgoodservedwithVanillaCustardSauce(thispage)andpeaches.•ChocolateYogurtPoundCake:Replacethemilkwithplainyogurt,reducetheflourto3½cups,andadd1cupcocoa.Ifyouwish,brushmeltedsweetchocolateonthecooledcake.•MarsalaWalnutPoundCake:Usepurevanillaextract,replacethewhitesugar with brown sugar, replace the milk with marsala, and add 1 cupchoppedtoastedwalnuts.•LayeredPoundCake:Carefully cut the cooled basic pound cake into 5layerswithalong,serratedbreadknife.Spreadraspberrybutterorconservebetween the layers as you rebuild the cake. Frost with chocolate buttercreamfrosting(thispage).

LemonCustardSauce

Yields3cups

Aversatile, sweet-tart sauce that canbe the finishing touch toginger cakesorpoundcake.Foldedintowhippedcream,itbecomesaninstantmoussetoservewithfreshberries.

1cupsugar3tablespoonscornstarch⅛teaspoonnutmeg,preferablyfreshlygratedpinchofsalt2cupswarmwater

4eggyolks,beaten4tablespoonsmeltedbutter¼cuplemonjuice

In a stainless steel or enamel saucepan (aluminum will give the custard ametallic taste), mix the first four ingredients. Slowly stir in the water. Heat,stirringconstantly,onmedium-highheatuntilthesaucethickens.Whiskacupofthehotsauceintothebeateneggyolks.Stirthewarmedyolk

mixturebackintothesaucepanandcookforoneminutemore,continuingtostir.Remove from the heat and blend in the butter and lemon juice. Or use theblendermethoddescribedinVanillaCustardSauce(thispage).Chill.

CarobSauce

Yields2cups

CarobSauceisawarmandfudgytoppingforicecreamorcakes.

½cupcarobpowder½cupbutter,melted3eggs½cuphoney1teaspoonpurevanillaextract¼cupmilkorhalf-and-half

Ifthecarobpowderislumpy,whirlitforseveralsecondsinadryblender.Mixthecarobpowderandmeltedbutteruntiltheyaresmooth.Blendtheeggs,honey,and vanilla in a food processor or blender on low speed. Slowly pour in thecarob-buttermixture.Finally,addmilkorhalf-and-halfandblenduntilthesauceissmoothandthedesiredconsistencyisreached.Takingcarenottoletitboil,heatthesauceonlowheatforabout5minutes,

stirringfrequently.If you make the sauce ahead, keep it refrigerated. Then slowly reheat the

sauceinadoubleboilerbeforeservingit.

GrapesinLemonYogurt

GrapesinLemonYogurtcanbeservedasasalad,dessert,orsnack.It’smadeinsecondsandiscoolandrefreshing.It’sespeciallywelcomeafterarichorspicymeal.Serveitinstemmedglasses.

wholeseedlesswhiteorredgrapeslemonflavoredyogurt(1cupforeachpoundofgrapes)

Stir the yogurt into the grapes – they should be coated with yogurt. Serveimmediatelyorchill.AsasaladthisdishisacoolaccompanimenttoMiddleEasterncasserolesand

stews,suchasMoroccanStew(thispage),Kolokithopita(p.140),orZucchini-FetaCasserole(thispage).

FreshFruitTrifle

Englishtrifleistraditionallyassembledinalargeclearglassbowl,sothatallthelayerscanbeseen.Weprefer tousefreshfruit,rather thanthecustomaryjam,butourtriflestillconjuresupimagesofVictorianEnglishholidays.Thisdesserthas a place in Italian cuisine also, where it is called Zuppa Inglese (EnglishSoup).Thevariationsareendless.

5to6cups leftoverpoundcake,broken intoslightly larger thanbite-sizedchunks1cupliqueur(brandy,sherry,rum)2cupsVanillaCustardSauce(thispage)2cupsfreshfruit(peaches,oranges,cherries,berries)2cupsheavycream,whippedwith½teaspoonpurevanillaextractandmaplesyrup,honey,orpowderedsugartotaste

Prepare the fresh fruit. Peel, pit, and slice peaches. Peel, seed, and sectionoranges.Pitcherries.Gazefondlyuponlabor-freeberries.Usingalargebowlorindividualdessertcups,arrangealayerofpoundcake

chunkson the bottom.Pour someof the liqueur over the cake and allow it tosoakin.Spoonthecustardoverthatandthensprinkleonthefreshfruit.Layereverythingagainusingalltheingredients.Topwithwhippedcreamanddecoratewithmorefruit.Chill.

Suggestedcombinations:• Sherry or brandy over vanilla pound cakewith peaches or strawberriesandVanillaCustardSauce.• Cherry brandy or amaretto over almond or chocolate pound cake withfreshpittedcherriesandVanillaCustardSauce.•Rumoverlemonorvanillapoundcakewithseedlessorangesectionsand

VanillaCustardSauce.•LemonCustardSauce(thispage)overlemonorvanillapoundcakewithblueberries.•Tryraspberries,mangoesorkiwifruit.•Tryfruitjuiceinsteadofliqueur.

VanillaCustardSauce

Yields2½cups

Ahomeyandversatiledessertsauce that isspeedilypreparedwithourblendermethod.

2cupsmilk¼cupsugar4eggs1teaspoonpurevanillaextract

Inaheavysaucepan,heatthemilkandsugaralmosttoaboil.Breaktheeggsintoablender.Whiletheeggswhirl,slowlyaddthehotmilktocooktheeggs.Addthevanilla.Oftenthecustardisreadyatthisstage,butifitdoesn’tthickenenoughtocoat

a spoon, pour themixture back into the pan and cook gently, stirring, until itthickens.Ifthecustardshouldthenovercookandbecomelumpy,whirlitintheblenderoncemore.This sauce is so quickly prepared that you’ll often want to serve it

immediately, warm and fragrant, but it can also be kept, well covered andrefrigerated,forseveraldays,anditisequallydeliciouscold.ServewithWinePoachedPears(thispage),inyourfavoriteTrifle(thispage),

or poured over slices of Our Favorite Pound Cake (this page) topped withstrawberriesorpeaches.

APPENDIX

AppendixIfyouneedtoknowmore…

Annato(AchioteSeed):AhardredseedusedinLatinAmericancookingwhichimparts a subtle flavor and a beautiful yellow-orange coloring to dishes. Bestresultsareobtainedbyusingtheoilinwhichtheseedshavebeenheated.Place1tablespoonwhole achiote seeds and3 to4 tablespoonsvegetableoil in a verysmallpotorskillet.Maintainamediumheatuntiltheoilturnsabrightreddish-orange, approximately 3 to 4minutes. Strain and discard the seeds.Annato isavailable in stores that carry foods widely used by the Latin Americancommunity.

ArrowrootPowder:SeeKuzu.

Artichokes:Lookforartichokesthatarebrightgreenwithfirm,tightlypackedleaves.Artichokeswithbrownstreaksorspotsareeitheroldorfrost-bitten,butstillmaybegoodtoeatiftheinnerpartsoftheleavesaregreenandtender.Toprepare:Placetheartichokeonitssideandcutthestemoffevenlysothat

theartichokewillstandonitsbase.Cutoff½to¾inchfromthetopofthecone.Peelawayanysmall leavesat thebottom,andwithkitchenscissors trimawaythe barbed tops on the rest of the leaves. This trimming isn’t absolutelynecessary because the prickles soften when cooked. Artichokes should bethoroughlywashed in runningwateror soaked in saltwaterbefore cooking todrawoutanybugslurkinginside.To cook: Place the artichokes in a deep pot large enough to hold them all

standingupright.Addwatertoalittlemorethanhalftheheightoftheartichokes.Salt, a splash of vinegar,whole cloves of garlic,whole fennel seeds, and/or atablespoonofoilmaybeaddedtothepot.Cover,bringtoarapidboil,reducetoasimmer.Cookingtakesfrom30to45minutes.Checkthewaterlevelevery10

minutes,addingboilingwaterwhenneeded.Theartichokesaredonewhentheirbasesaretenderwhentestedwithafork.Theleavesshouldpulloffeasily,butiftheyfalloff,theartichokesareoverdone.Drain theartichokesupsidedown.Serveuprighton individualplateswitha

bowlof lemon-butterorother sauce foreachperson.Remember toprovideanemptybowlforthediscardedouterleavesandthechokes.Toeatawholeartichoke:Pullofftheleavesoneatatime,dipthebottomedge

ofeach leaf into thesauce,and thenscrapeoff thefleshypartwithyour teeth.Discardtherestoftheleaf.Afteryou’veeatentheouterleaves,you’llcometosmaller inner leaveswhicharevery tender.Under thevery small leaves is thefeathery,inediblechoke.Withaspoon,gentlyscrapeoffthechoke,downtothehollowed,firmsurfaceofthemostdeliciouspartoftheartichoke,theheart.Cuttheheartintobite-sizepieces,dipintothesauce,andeat.

ArtichokeHearts:Therich,succulentcentersofartichokes.Cannedartichokehearts are available in most supermarkets. They are packed in brine or amarinade.Whenourrecipescallforartichokehearts,usethosepackedinbrine.

Asparagus: Fresh asparagus is available from February until early summer.Lookforyounggreenspearsthatareuniforminsize.Theyshouldbefirm,andthe tips should be tightly budded. Avoid asparagus that appears dried orshriveled.Short,thickstalksandlong,thinonesmaybeequallytender.Removeanysand thatclings to thestalksby rubbinggentlyundercool, runningwater.Removethetough,whitebaseofeachstalkbeforecooking.

Barley:Barleyisasweet,low-starchgrain.Thebarleyseeditselfisquitedense,requiringmorewaterandgreatercookingtimethanmostgrains.Tocook:Bringonecupofbarleyand5to6cupsofwatertoaboil.Reduceto

asimmerandcookaboutanhourandfifteenminutes.Drainexcesswater.Onecupofrawbarleyyields3¾cupsofcookedbarley.

Basil:Basil,eitherthefamiliargreenordarkpurple,iseasytogrow.Freshlycutbasilkeepsintherefrigeratorforseveraldays.Thewholeleavescanbewrappedinplasticandfrozenforupto6months.Driedbasilisdifferentfromfresh.Itsaromadoesnotcompareanditsflavorisdiminishedanddifferent,butitisstillavaluableherb,andweuseitfrequentlyinwinter.

Beans:Mostdriedbeansandpeasmustbesoftenedbysoakinginwaterbeforethey are cooked.No soaking is necessary for lentils or for beans cooked in a

pressure cooker.When a recipe calls for cooked beans, canned beansmay besubstituted;drainandrinsethembeforeusing.Cooking beans: Use the chart below for the correct amount of water and

cooking time for specific beans. Before soaking, remove any shriveled ordiscoloredbeansandcheckforpebbles.

Soakthebeansbyoneofthesetwomethods:1.Addthewatertothebeansinasaucepan,cover,andsoakovernightorforaminimumof4hours.2.Addthewatertothebeansinasaucepan,cover,andbringtoarapidboil.

Removethepanfromtheheatandsoakfor2hours.After the beans have soaked, drain them, add fresh water, and simmer on

mediumheatuntiltender.Checkthewaterleveloccasionallytoavoidscorching.Saltjustbeforeserving,orthebeanswilltoughen.

Black Mustard Seeds: These seeds are widely used in Indian cooking,particularly incurries.Whenadded tohotoil, theymakeapoppingsoundandrelease their flavor into the oil. Goldenmustard seedsmay be substituted buttheir flavor is somewhat stronger. Blackmustard seeds are available inAsianmarketsandwillkeepindefinitelyintherefrigerator.

Bread Crumbs: We call for bread crumbs in several of our recipes. Breadcrumbsareeasytomake.Justcrushcubesofstaleortoastedbreadwitharollingpinorwhirltheminablenderorfoodprocessor.Useahandgraterforchunksofstalebread.

Breadmaking:Yeast:Onetablespoonofdryyeastequals1cakeofcompressedyeastor1packageofdryyeast.Onepackageofdryyeastwillraiseasmuchas8cupsofflour.Forfasterrising,asmuchas1packageofdryyeasttoeach3cupsofflourmaybeused.Thisbreadwilltaste“yeastier.”

It is important thatyeastbefresh. If it isn’t freshandalive, thebreadwon’trise.Keepyeastrefrigeratedbetweenbakings.Yeastcanalsobefrozen.Proofingyeast:Toactivatedryyeastinpreparationforbreadmaking,sprinkle

theyeastoverwarmwater.Thetemperatureofthewatershouldbebetween100°and115°,atemperaturethatfeelscomfortablywarmontheinsideofyourwrist.Adda littlehoneyor sugar (½ teaspoon)whichwill nourish theyeast cells asthey divide and grow.After about 5minutes, the yeast should begin to foam.Compressedyeast takesa little longer. If theyeastdoesn’t foam, itwon’t raisebread,sostartagainwithnewyeast.Preparingthedough:Addtheotherliquidingredientstotheproofedyeastand

then stir in the flour gradually until the dough is of a consistency that can bekneaded,dryenoughthatitdoesn’tsticktoyourfingersorthebowl.Gluten:Essentialtoallyeastbreadsistheglutenfoundinwheatflours.Gluten

isaproteinwhichmakesbreaddoughstrongandelastic.Asyeast releases thegases of its respiration, the gluten allows the dough to stretch and formthousandsofair-trappingpockets.Kneading: Kneading the dough distributes the yeast evenly and gives the

dougha smooth texture.Knead thedoughbypushing theheelsofyourhandsintothedoughandthenfoldingitover,occasionallysprinklingmoreflouronthesurfaceofthedoughandtheboardtopreventsticking.Givethedoughaquarter-turnand repeat.Continue repeating thisprocedure forabout10minutes.Fullykneadeddoughissatinyandshouldspringbackwhenpressedwithafinger.Thetexture has been described as being as soft and smooth as a baby’s bottom,althoughofcourseyoucan’texpectthisresultifyouaremakingcrackedwheatbread.Rising:Placethedoughinalarge,butteredbowlandbrushthetoplightlywith

oilormeltedbuttertokeepacrustfromforming.Coverwithaclothandplaceinawarm,draft-freespottorise.Risingtimeswillvaryfromrecipetorecipe.Butageneral rule is that the dough should be allowed to rise until it is doubled involumewhichusuallytakesanhourortwo.Asatest,makeasmallindentationin the dough. If the indentation fills back in within a fewminutes, allow thedough to continue rising. If the indentation does not disappear, the dough hasfinishedrising.Nowcomesoneofthemostsatisfyingmomentsinbreadmaking–punching

down the dough.After punching it down, knead the dough until it is smooth.Formthedeflateddoughintoloavesorrollsandallowthemtoriseuntilalmostfull-sized.Thesecondrisingwilltakelesstimethanthefirst.Thefinalfullnesswillbeachievedduringbaking.Baking:Baketheloavesforthefulltimerecommended.Totestfordoneness,

tipaloafoutofitsbakingpanandlightlytapthebottomoftheloaf.Ifthebreadisdone,therewillbeadistinctlyhollowsound.Ifitdoesn’tsoundhollow,turnthebreadbackintothepanandbakeashorttimelonger.

BrownRice:SeeRice.

Bulgur: A quick-cooking form of wheat widely used in Balkan and MiddleEasterncountries.Bulguris theendresultofwheatberriesthathavebeenpre-cooked,dried,andcracked.Itisavailableatnaturalfoodstores,MiddleEasterngroceries, and often in the international or gourmet food sections ofsupermarkets.Itcomesintwotextures,fineandcoarse.Tocook:Placethebulgurinabowlwithanequalamountofboilingwaterand

adashofsalt.Coverandletsitfor20to30minutes.Stirtofluff.Ifthebulgurisstill too chewy, add another ¼ cup of boiling water, cover, and let sit for 10minutesmore.Onecupofdrybulguryields2½cupsofcookedbulgur.

Bundt Pan: A round, deep, heavy baking pan with a central tube and flutedsides.Thestandardbundtpansizeis12cups.

Capers: The small, green, pickled buds of a Mediterranean flowering plant.Theycomepackedinbrineandarestronglyflavored.Capersareusedmainlyasapiquantcondimentorgarnish for soups, stews, sauces, andvegetabledishes.Capersareusuallyavailableinthegourmetfoodsectionsofsupermarkets.

Cardamom:Alsospelledcardamon.Cardamomisasweetlypungent,aromaticspicepopularinIndian,Indonesian,Scandinavian,German,andMiddleEasterncooking.Wholeandgroundcardamomisavailableinthespicesectionsofmostsupermarkets.

Cayenne: Ground, red chili peppers generally used to add “hot” to savorydishes. The name derives from Cayenne Island, capital of French Guiana.Cayennesvarygreatlyinhotness.Theamountofcayenneneededdependsuponthe intensity of the particular cayenne used and upon personal taste. Somecayenneisharshifaddedtofoodsattheveryendofcooking,sowhenyouwantadded“hot”aftertasting,sautéthecayennebrieflyinalittleoilbeforeaddingittothefood.

ChiliOil:Aredoilinwhichchileshavereleasedtheirflavor.ChilioilisusedasaspiceinAsiancooking–sparingly!AvailableatAsianfoodstores,chilioilisalsoeasilymadeathome.Justheat1cupofpeanutorvegetableoiluntilhotbut

not smoking. Stir in about 2 dozen small dried red chiles, 3 tablespoons redpepperflakes,or1tablespooncayenne.Cover,cool,andstrain.

Chili PastewithGarlic, or SzechuanChili Paste: A spicy condimentmadewithchilipeppers,salt,andgarlic,chilipasteisavailableinAsianfoodstores.Itwillkeepalmostindefinitelywhenrefrigerated.

ChineseFermentedBlackBeans:Thesearepreservedblack soybeanswithapungent, salty taste, used as a seasoning rather than as a main ingredient.Generallytheyareeitherrinsedunderrunningwaterorsoakedforashorttimeinwater to soften them and remove some of their saltiness before being used incooking. Fermented black beans are sold in Chinese or Asian food stores,usually packed in small plastic bags. They will keep indefinitely in therefrigeratorifstoredinatightlysealedcontainer.

ChineseRiceWineorShaoxing:AtraditionalChinesecookingwinenamedforitsplaceoforigin.Shaoxing,likesake,ismadefromrice,butismaturedmuchlongerandhasasmoothertaste.Shaoxingissimilartoadrysherry,butcookingsherry,whichissweet,shouldnotbesubstituted.AvailableinsomeliquorstoresandmostAsianfoodstores.

Chutney: An East Indian condiment made of cool fruits, hot spices, sweetvegetables, and tart flavorings. Small batches of this sweet-and-sour side dishcanbeeasilymade.Or it canbeprepared in largebatchesandcanned forusethroughouttheyear.Leftoverchutneykeepsforatleasttwoweeksifwellsealedandrefrigerated.

Cilantro: The fresh green leaves of coriander, called cilantro (sometimesSpanishorChineseparsley),areusedinmanycuisines,particularlyEastIndian,Asian,andCentralandSouthAmerican.

CoconutMilk:Coconutmilkisrichlyflavored,slightlysweet,andsmooth.Itisused in Southeast Asian and Pacific cuisines in sauces, soups, curries, anddesserts.Coconutmilk canbemade from freshordried coconutorpurchasedcannedorbottled.Commercialcoconutmilkvariesgreatlyinsweetness,flavor,andingredients,sowhenusingitinarecipe,beawarethattheresultsmayvary.CoconutmilkisavailableinAsianandnaturalfoodstores.Thecoconut“milk”or“mix”whichis intendedforuse inmixeddrinks isverysweetanddifferentandshouldnotbeusedasasubstitute.

Tomakecoconutmilk:Ifusingfreshcoconut,cutthecoconutmeatinto1-inchpiecesandplaceequalamountsofcoconutandhotwaterintheblender.Puréeathigh speed for a couple of minutes. Let steep for 30minutes. Then pour thepuréeintoastrainersetoverabowl.Pressonthepulptosqueezeoutasmuchmilkaspossible.Squeezebythehandfultoextractanyremainingmilk.Pourthemilkthroughafine-meshstrainer.Onecupofcoconutmeatcombinedwithonecupofhotwateryieldsaboutonecupofcoconutmilk.If using dried coconut, combine one cup of unsweetened, dried, shredded

coconutwith1½cupsofhottapwater.Allowtostandfor5minutes.Puréefor1minuteandproceedasabove.Thisyieldsalittlemorethanonecupofcoconutmilk.Coveredandrefrigerated,coconutmilkwillkeepforupto3days.Frozenitwillkeepindefinitely.

Coriander:When we call for coriander in this book, we are referring to thedriedseeds,aspice.Freshcilantro,which isverypungentandaromaticand isusually an acquired taste, is very different fromdried, ground coriander seedsand cannot beused interchangeably.Coriander imparts a delightful aroma andsweet flavor and is best when freshly ground. Coriander is available in mostsupermarketsandhealthandspecialtyfoodstores.

Couscous: A staple food of NorthAfrica, couscous is finelymilled semolinawheat,essentiallytinypearlsofpasta.Weusethequick-cookingvariety.Ifyouwant to use the longer-cooking traditional variety, refer to a good Moroccancookbook or the package directions. Couscous is available inMiddle Eastern,Greek, and natural food stores and in the international foods sections ofsupermarkets.To cook: The traditional North African method of cooking couscous is to

steamitoverasimmeringsteworsoup.Weusebothofthefollowingmethodstocook couscous. One cup of dry couscous yields about 2½ cups of cookedcouscous.Steepingmethod:Placeequalamountsofdrycouscousandboilingwaterwith

alittlesaltandbutteroroilinabowl.Coverandletsit10to15minutes,stirringfrequently to fluff. If it is still a little crunchy, add another ¼ cup of boilingwater,stir,cover,andletsitanother5minutes.Steamingmethod: Place the couscous in a fine-meshed sieve or a colander

linedwithcheesecloth.Restthesieveontherimofadeeppotsothatthebottomof the sieve is a couple of inches above the pot bottom. Pour several cups ofboilingwateroverthecouscous,makingsuretodampenallofthegrains.Usingfoil,tightlycoverthepottosealinthesteam.After5minutes,stirthecouscous

tofluff.Ifthecouscousisstillcrunchy,pourinsomemoreboilingwater,takingcarethatthewaterdoesn’treachhighenoughtotouchthesieve.Coverthepotagainandcheckthecouscousafter5minutes.Stirtofluffwhenthecouscousisready.Placeitinaservingbowlandstirinsalttotasteandsomebutteroralittleoil.Usethesteamingmethodtoreheatleftovercouscous.

Croutons:Croutonsareeasilymadefrombreadpastitspeakoffreshness.Cubethe bread. Spread the cubes on a baking sheet and place in a preheated 350°oven,stirringoccasionally,untilcrispy,about10to15minutes.Meanwhilemeltsomebutter.Sautémincedorpressedgarlicinthebutteruntilitisgolden.Addapinchofherbs,suchasthyme,summersavory,oregano,ormarjoram.Tossthebreadcubesandgarlic-butterwell in abowl.Servecroutonswarmor at roomtemperature.Croutonswillkeepupto2weeksinanairtightcontainer.

Cumin:Cuminisstronglyaromatic.Itsseedsarewidelyused,wholeorground,inthecookingofLatinAmerica,NorthAfrica,theMiddleEast,Asia,andSpain.Thewhole seeds can be roasted briefly in an iron skillet to release flavor andthenusedwholeorground.Cuminpowderisalwaysbestfreshlyground.

CurryPowder:CurrypowdersboughtinspiceshopsorIndianfoodstoresvarygreatly in flavor, aroma, and “hotness.” Standard commercial curry powdersbought in supermarkets are fairly consistent, but considered uninteresting bymanycooks.Currypowdermayalsobemixedathome.AtMoosewoodweuseasmallcoffeegrindertogrindwholecurryspices.Thefollowingisasuggestionformixingcurrypowder;experimenttofindacombinationyoufindpleasing:

2teaspoonsgroundcumin2teaspoonsgroundcoriander2teaspoonsturmeric½teaspoongroundcinnamon¼teaspoongroundnutmeg¼teaspoongroundcayennepepper¼teaspoongroundblackpepper¼teaspoongroundcloves¼teaspoongroundcardamom

Unless you’ve roasted the spices before grinding, curry powder should becookedbrieflyinalittlebutteroroiltobringoutitsfullflavorbeforeitisaddedtofoods.

Dhall(orDal):AnEast Indiansidedishusuallymadeof lentils, splitpeas,orsproutedbeanswithonions,garlic,andspices.

Dill:Freshdillisoftenavailableinsupermarketsthroughouttheyear.Drieddillweedisavailableinthespicesectionsofsupermarketsandshouldbeusedwhenfreshisnotavailable.Freshanddrieddillshouldbeaddedattheendofcooking,becauseitsflavorisquicklylostwithovercooking.Dillseedsareaspiceandnotasubstitutefortheherb.

EggWhites:Tobeateggwhites,separatethewhitesfromtheyolksbycrackingtheeggoverabowlandgentlybreakingintwo,keepingtheyolkinonehalfoftheshell.Letthewhitedrainoffintothebowlbyslippingtheyolkfromonehalfshelltotheother.Reservetheyolkforothercookingpurposes.Usingeitheranelectricmixerorawhisk,beatthewhitesatasteady,highspeed.Thewhiteswillfroth and gradually thicken. A pinch of salt or cream of tartar will hurry theprocess along. The whites are stiff when peaks form that will stand bythemselves.

FennelSeed:Licorice-flavoredfennelseedsaresimilartoanise,butaremilder,sweeter-flavoredandplumper.FennelisthedistinctiveflavorinItaliansausage,andwhenweuseitinlasagnaorstrudels,that:flavoroftenpromptstheremark,“Thisisvegetarian?”Fennelseedsareusedwholeorground.

FermentedBlackBeans:SeeChineseFermentedBlackBeans.

FetaCheese:Asoft,whiteGreekcheeseusuallypackedinbrine.Somebrandsare very salty. It can be found in cheese shops, Middle Eastern and Greekgroceries,andmostsupermarkets.

FishSauce:FishsauceisanextractoffermentedfishwhichisusedasabasicflavoringinthecuisinesofThailand,Vietnam,thePhilippines,andChina.Ithasadistinctiveflavorandanodorwhichdisappearswhenthefishsauceiscooked.ItisavailableinAsianfoodstores.

Garlic:Theentiregarlicbulbiscalleda“head”andeachsectionofthebulbisa“clove.”Whenbuyinggarlic,lookforheadsthatfeelfirmandhavegood-sized

cloves.Headsofgarlicvarygreatly in intensityof flavor and sizeof cloves, so the

amountofgarliccalledforinrecipesshouldbeadjustedforthosetwofactorsaswellasforpersonaltaste.Thewaygarliciscookedalsodeterminesitsstrengthofflavor.Wholegarlicclovessimmeredinsoupsorsauceslendamildfragranceand flavor. The flavor imparted by minced garlic is half as strong as that ofpressed garlic. Raw garlic is very strong. Take care when sautéing garlic byitself, because it burns quickly and then becomes bitter. The flavor of driedgarlicinallitsformscannotbecomparedtotherealthing,andweneveruseit.To peel garlic easily, lay each clove on its side on a chopping board and

whack itwith thesideofabroadbladedknife.Thepaperyskinwill slip rightoff.Topreparegarlic ahead,peel awholeheadofgarlic andmince it in a food

processororbyhand.Stiritintoasmallamountofvegetableoilandstoreinacoveredjar.Itwillkeepintherefrigeratorformonths.Use¼teaspoonforeachgarlicclovecalledfor.

Ginger: Fresh ginger is a knobby root with light-brown papery skin whichshould be firm and unblemished. When cut, the inside should be juicy andyellow with a clear fresh scent and a hot spicy taste. Ginger root is usuallyprepared by grating on the finest surface of a hand-held grater or bymincingfinely. Fresh ginger root is available in the produce sections of manysupermarketsandinAsianfoodstores.Itwillkeepstoredinaplasticbagintherefrigeratorforabout2weeks.Forlongerstorage,peelthegingerrootandkeepitinajarofsherryintherefrigerator.Theginger-flavoredsherrycanbeusedforcookingalso.Powderedordriedgingerhasaverydifferentflavorandcannotbesubstitutedforfresh.

HungarianPaprika:SeePaprika.

KuzuandArrowrootPowder:Kuzuisastarchextractedfromtherootofthekudzuvine.Arrowroot isa tuberusually importedfromtheWest Indies.Kuzuand arrowroot are light, colorless, flavorless thickeners used in sauces, soups,puddings, and pie fillings. Either can be substituted for cornstarch. Whensubstitutingarrowrootforcornstarch,usetwo-thirdstheamountcalledfor,andwhenusingkuzu,one-thirdtheamountcalledfor.Siftkuzutoremovethelumps.Alwaysdissolvethesethickenersinasmallamountofcoldwaterbeforeaddingtosauces.Somepeoplepreferarrowrootbecauseitistheeasiesttodigest–ithaslongbeenused in cooking for infants and invalids.Kuzu and arrowrootmake

beautiful, translucent, glossy sauces and glazes. Kuzu and arrowroot areavailableinAsianandnaturalfoodstores.

Leeks: A relative of the lily, milder in flavor and strength than onions, leekshave cylindrical white bulbs and long, strap-shaped green leaves. To prepareleeks,cutofftherootsandtops,leaving8to10inchesofbulbandlowerleaf.Thetopsoftheleekleavesaretoughandshouldbediscardedorusedinstock.Leeks are grown in sandy soil and should bewashed carefully. Slice the leekdown the middle almost to the root and, holding it under running water orimmersedinabasinofwater,pulleachlayerawayfromthebulb,rinsingwell.Drainorshakedry.Sliceorchopaccordingtorecipedirections.

LemonGrass:A citrus-flavoredherb used inSoutheastAsian cooking.Grinddriedlemongrasstoapowderbeforeusing.Onceit’sground,itquicklylosesitsflavor.Grated lemonpeel, substituted in the samequantity, provides piquancybutadifferentflavor.LemongrassisavailableinAsianfoodstores.

Marjoram:Marjoramisadelicateherb,bestaddedtowardtheendofcooking.Marjoram is frequently confused with its cousin, oregano, but is sweeter andmilder.

Matzoh:Square,unleavenedwheatcrackersavailableinthekosherfoodsectionof thesupermarket.FinelygroundmatzohisreferredtoasmatzohmealandisusedinJewishcookinginplaceofbreadcrumbs.

Mirin:Agolden,sweetcookingwinemadefromsake,sweetrice,andricemalt.Mirin’salcoholcontentevaporatesinthecookingprocess, leavingasubtleanduniquesweetness.Ifmirinisnotavailable,substitutesugaroranothersweetenerinone-thirdtheamountofmirincalledfor.MirincanbefoundinAsianmarketsandnaturalfoodstores.

Miso:MisoisafermentedsoybeanpastewhichoriginatedinChinaover2,000yearsago.Itissalty,high-protein,andgoodforthedigestion.Itimpartsarich,fullflavortofood.Itrangesincolorfromdarkbrowntolightlygoldenandhasaconsistency similar to peanut butter. There are many different kinds of miso,eachwith itsownaroma, flavor, color, and texture.Miso ismadebycrushingboiledsoybeans,addingbarley,rice,orwheat,injectingthemasswithaculture,andallowingittomatureforafewmonthstothreeyears.IntheUnitedStates,thethreebestknownvarietiesofmisoarericemiso,barleymiso,andsoymiso.

Rice miso, also called light miso, is yellow to amber in color and relativelysweet.Barleymiso,alsocalledredmiso,isdarkercoloredandverysavory.Soymisoisusuallythickestandstrongestinflavor.Withinthesethreevarietiestherearecountlessoffshootsofflavorfromsaltytosweet–amisoforeverycookingneed.AtMoosewoodweprimarilyuseamisocalledOnozaki,anunpasteurizedrice

misomadebytheOnozakifamilyontheirfarminJapan.Ithasafull,slightlysweetflavor.Weuseitinsoups,stews,spreads,andsaladdressing.Miso should not be boiled. Boiling destroys the digestion-aiding enzymes

createdinthefermentationprocess.Misoshouldbestored refrigerated. It isavailableat somesupermarketsand

mostAsianandnaturalfoodstores.

MustardSeeds:SeeBlackMustardSeeds.

Nori:Alsocalledlaver.DarkgreenorpurplishseaweedsolddriedinthinsheetspackagedincellophaneorincansandavailableingourmetorAsianfoodstores.Noriisusedtowrapfillingsor,crumbled,asaseasoning.Theflavorofnoriisenhanced ifyou“toast” it justbeforeusebyverybrieflypassing itoveragasflameuntil itbecomesgreenishandcrisp.It isbeststoredtightlywrappedandfrozen.

Paprika:We recommend using sweetHungarian paprikawhich ismade fromdried,ground sweet redpeppers.To insure retaining thedelicate flavorof thisspice,avoidscorching.Hotpaprikaispungentandfieryandcanbeusedinplaceofcayenne.

Parsley:Whenwecallforparsley,we’rereferringtocurlyparsley,thoughsomepeoplemaypreferthestronger-flavoredflat-leafItalianvariety.Driedparsleyissofadedinflavorandcolorthatweneveruseit.Bunchesoffreshparsleysprigscanbekeptforaweekintherefrigerator,orplacethestemendsinatumblerofwaterandenjoyitasanediblebouquetonthekitchencounter.

Peanut Butter: We use unhomogenized peanut butter with no sweeteners,preservatives, or stabilizers and have found that it works best for cooking.Refrigerationpreservesfreshnessandkeepstheoildistributedevenly.Foreasierhandling, bring to room temperature before using. If the oil separates, stir thepeanutbutter.Unhomogenizedpeanutbutter is available innatural food storesandmostsupermarkets.

Pepperoncini:Small,Italian-stylehot,pickledpeppersavailableinjarsorcans.

Phyllo PastryDough: Also spelled filo. These very thin sheets of dough areused to make flaky, crispy pastries and strudels. Packaged phyllo dough isavailable refrigeratedor frozen inmanysupermarketsand inMediterraneanorMiddleEasternfoodstores.Strudelsmaybeassembledinmanydifferentshapes.Afterusingphylloafew

times and becoming familiar with how it works, experiment with differentstrudelassemblies.Tryrolledstrudelsorindividualtartlikestrudels.Strudelassembly:Find aworking surface large enough to accommodate the

unfolded stack of phyllo leaves and the baking sheet, side by side. Melt aquarter-poundofbutter.Usingapastrybrushorasmallpaintbrush,butter thebaking sheet. Unwrap and unfold the phyllo leaves. Each leaf of phyllo is solightanddelicatethatitdriesoutquicklyandthencrumbleseasily,soworkingquicklywithphyllofromaflatpileandoutofdraftswillpreventwastedleaves.Basicrectangle:Atacornerofthestackofphyllo,countout6to8leavesand

carefully,inonesmoothmovement,liftthemupandlaythemflatonthebakingsheet.If thebakingsheetissmallerthanthephyllo, let theedgesofthephyllodrapeoverthesides.Spreadthefillingoverthemiddleoftheleaves,leaving3-inch edges all around.Brush the edgeswithbutter.For the top, laydown twoleaves at a time, buttering the top leaf each time.After 4 or 5 pairs, fold thecornersofallthephylloleavesupoverthefilling,butter,thenneatlyfoldeachsideupoverthefillingandbutter.Laydowntwomorepairsofleaves,butteringthetopleafofeachpair.Thentuckthenewedgesunderthestrudel,cornersfirst,thensides.Sprinklethetopwithfennel,poppy,orsesameseedsandbakeastherecipedirects,45minutestoanhour,dependinguponthethicknessofthefilling.Triangles:Tomakeindividualservingtriangles,brush2sheetsofphyllowith

butter,placeoneontopoftheother,thenfoldtheminhalflengthwise.Butterthetopsurfaceandthenplace½to2⅔cupoffillingslightlyupfromthebottomandtowardtherightedgeofthephyllorectangle.Foldtheleftcornerofthephylloupandoverthefillingsothatthebottomedgeisnowalignedwiththerightside.Next fold the strip straight up and then to the left so that the filled triangle isalignedwiththeleftedgeofthephyllo.Continuefoldinginthismanneruntilthetopedgeofthephylloisreached.Brushthefinishedtrianglewithbutter,sprinklewith appropriate seeds, and set aside on a baking sheet while you assemblemore.Bakeat375°for20to25minutes.Apply this same technique tomaking bite-sized appetizers by buttering and

cutting each sheet of phyllo into 4 to 6 narrow strips. Place 1 tablespoon offillingatthebottomofeachstripandproceedasabove.Bakeforonly10to15

minutes.

Polenta: A staple of Northern Italian cooking, this is a cereal made fromcornmealandwater,andoftenenrichedwithbutterandgratedcheese.Polentacanbeusedasa substitute for ricewithvegetable stews, abase for

casseroles,andforpolentapizzadough.Itisalsogoodcookedaccordingtothedirectionsbelow,pouredintoabutteredbakingdishtoabout1inchdeeptocool,andthencutintosquaresandfried.Tocook:Foreachcupofcornmeal,use3cupsofwater.Useaheavypotora

“waffle”(thispage)duringthesimmertopreventsticking.Bringthewatertoaboil.Sprinkleinthecornmealwhilewhiskingbriskly.Simmeronlowheatabout20minutes,stirringoccasionally.Stirinsaltandbutterand/orcheesetotaste.

PotatoFlour:Averyfineflourmadefromcooked,dried,andgroundpotatoes.Potato flourmakes a good coating for crispy, deep-fried tofu. It can often befoundinthekosherfoodsectionsofsupermarkets.

Purée:Thisprocessismosteasilydoneinablenderorfoodprocessorbutcanalso be accomplished with a sieve.When using a blender or food processor,whirl thevegetables,beans, fruit, etc.,witha liquiduntil smooth. If a sieve isused,placethecookedfoodinthesieveoverabowlorpotandpushitthroughthemeshwiththebackofalargespoonorpotatomasher.Mixintheliquidlast.

Raita:Arefreshingsidedishofyogurtandvegetablesor fruits, seasonedwithspices or herbs. Traditionally served as a cooling accompaniment to spicycurries.

Rice:Afteryearsofexperienceandexperimentation,we’vefoundbrownricetobe the grain that pleases most of the people most of the time.When cookedcorrectly, it strikes a near perfect balance between sweetness, lightness,moistness,andheartiness.Manyofourcustomershavebeenconvertedtobrownor“unpolished”riceoncewe’vesharedourcookingmethodwiththem.Tocookbrownrice:Aheavysaucepanorpotwithatight-fittinglidisbestfor

cookingrice,becauseitretainsmoremoistureandislessapttoscorchtherice.Good rice can be made in a lighter pot with the use of a flame spreader or“waffle”(thispage).When uncooked rice is sautéed briefly in oil before the water is added, it

yields non-gummy, clearly separated grains of cooked rice. Before adding thewater,sautéthericeinalittleoilforaminuteortwo,stirringbriskly.

We’ve learneda foolproofway todetermineagoodwater-to-rice ratio fromtheSoutheastAsians.Afterthericehasbeenmeasuredintothepot(butbeforeithasbeensautéed)pushyour indexfinger through therice to thebottomof thepot and note, or mark with your thumbnail, how far up your finger the ricereaches.Sautéthericeandturnofftheheat.Thentouchthetopofthericewiththetipofyourfingerandaddcoolwatertothepotuntil itmeetsthatpointonyourfingerwherethericeoriginallyreached.Thedepthofthewater(fromthebottomofthepottothesurfaceofthewater)shouldbedoublethedepthofthericealone,unlessthericeisdeeperthanoneinch.Inthatcase,besurethatyouhavenomore thanone inchofwaterabove the levelof the rice.We’ve foundthistoworkindifferentsizedpotswithvaryingamountsofrice.Addapinchof salt, ifyouwish.Cover thepotandbring the rice toaboil.

Whenyouseesteamescapingfromthelid, turntheheatofffor5minutesandthen simmer the rice on very low heat for 25minutes.Use a “waffle” at thispoint ifyourpot is lightor if theheatwon’tgoverylow.Honoranother time-testedAsianpractice:resistlookingintothericeonceithascometoaboil.Riceisalwaysbettersteamed,andliftingthelidwillspoilthat.After the simmer, let the rice stand off the heat for 10minutes, then stir it

well.

RiceVinegar: There are many varieties of vinegar made from different ricewines–clear,golden,red,orblack,andChineseorJapanese–butallaremoredelicately flavored than the cider, wine, or white vinegars that we mostcommonlyuse.TheredandblackvarietiesareoftenusedbytheChineseastablecondiments,

while themellow flavor of the clear and golden typesmakes them especiallysuitedtomarinadesandlightsaladdressings.Foruseinrecipesinthisbook,buyaclearorgoldenvariety,eitherChineseor

Japanese.Avoidbrandsthatcontainaddedsugar,salt,ormonosodiumglutamate(MSG).Ricevinegar isavailable inAsianfoodstores,natural foodstores,andmanysupermarkets.

RiceWine:SeeChineseRiceWine.

Roux:Amixture of butter or oil and flour used to thicken sauces, soups, andstews. Sprinkle flour into the melted, bubbling butter, whisking constantly tomakeasmoothpaste.Simmerforafewminutes.Slowlypourheatedliquidintothe roux, whisking or stirring vigorously until it thickens. Using hot liquidspeedsupthethickening.

Saffron:Thisstronglyaromaticspiceimpartsabrightyellowcolorandauniqueflavor. Saffron threads are dried stamens of the saffron crocus of SouthernEurope.Ittakes70,000to80,000crocusflowerstoyieldonepoundofsaffron,making it a very expensive spice. Purchase saffron in strand form instead ofpowderedtoinsureitspurity.Itlastsvirtuallyforever.“Mexicansaffron,”soldinsomeLatinAmericanmarkets,isactuallysafflowerandshouldnotbeconfusedwithsaffron.

Sake:InJapan“sake”referstoallliquors,butintheUnitedStatesitrefersonlytoricewine.Sakeisusedasaseasoningincookingandshouldbeaddedintimetosimmerforatleastafewminutes.SakeisavailableinmostliquorstoresandAsianfoodstores.

ScaldedMilk:Milkthathasbeenheatedtojustbelowtheboilingpoint.

SesameOil:Thick, amber-colored, andwonderfully aromatic, thisoil ismadefrom roasted sesame seeds. We specify “dark” sesame oil so it will not beconfused with paler cold-pressed sesame oil. “Dark” sesame oil is used forseasoning,notforcooking.Itburnseasilyandlosesitsdistinctive,nuttyflavorwhenoverheated. It is available in bottles and cans in natural andAsian foodstores.

Shaoxing:SeeChineseRiceWine.

ShiitakeMushrooms:Adistinctively flavored Japanesemushroom, sold freshordried.Theyareexpensive–butaveryfewwillrichlyflavoradish.Tosoftenthedriedmushrooms,submergeinboilingwater,cover,andsoakforatleastanhour.After soaking, cut the caps from the stems, slice caps thinly, and add tosautés,stews,orsoups.Thesoakingliquidisanexcellentadditiontostocksorsauces.ShiitakesareavailableatmanyAsianandnaturalfoodstores.

Soba:Widelyknownas“Japanesepasta,”thesenoodlesaremadeofeither100percent buckwheat flour (good for thosewithwheat allergies) orwith varyingpercentagesofbuckwheatflourandwholewheatflour(orwhiteflour).Sobaarebrownish-grey,usuallyflatandthin,andtheyvaryintextureanddensity.Sobaareusedtraditionallyinmisobrothsbutadaptwelltochilled,Asianpastasalads.TheycanbefoundatAsianfoodstoresandmanynaturalfoodstores.

Soy Flour:Made from ground soy beans. Used primarily in bread baking toboosttheproteincontent.

StarAnise: A strong-flavored, aromatic spice used in Chinese and SoutheastAsian cooking. Star anise comes from brown pods in 8-pointed star-shapedclusters.Touse, breakoff “points” (1or2 areusually ample) from thewholeclusterandtieincheeseclothorplaceina“spicebob”tosimmerinthecookingfood.ChineseFiveSpicePowder,which is sold inAsian food stores, has staraniseasaningredientandistheonlysubstituteweknowforstaranisethatwillgiveasimilarflavor.

Steaming:Steamersaremadespecificallyforthispurpose,butyoucanalsouseacolander ina tightly-coveredpotofwater.Thewater level shouldalwaysbebelowthebottomofthesteamerbasketorcolandertoavoidsogginess.Bringthewatertoaboil,addthefoodtobesteamed,andmaintainheatatamediumboil.Vegetablescanalsobegentlysteamedinasmallamountofwater,usingaheavypotwithatightlid.Ifvegetablesarebeingsteamedpriortoadditiontoasalad,brieflyplungethecookedvegetables in icewater.Thisstopstheircookingandhelpstomaintaintheirbrightcolors.

Stir-Fry:Amethodofcookingslicedordicedingredientsquicklyoverhighheatusingonlyasmallamountofoil.Vegetablescookedinthismannerretaintheircolor,texture,andnutritionalvalue.Stir-fryingisbestdoneinawok(thispage),but a largeheavy skilletmay alsobeused.Because the cookingprocess is sobrief,allingredientsmustbepreparedinadvance.Chopthevegetables,measureseasonings,prepareanysaucesneeded,andassembleeverythingintheorderinwhichitwillbeused,andyouarereadytostartstir-frying.Preheatthewokforafewmomentsandthenaddtheoil,swirlingitaroundto

coatthewok’ssurface.Whentheoilishot,addtheseasonings,suchasginger,garlic,orchilipeppers.Thensprinkleinthevegetablesthatwilltakethelongestto cookwhileusing awok shovel (a broad-bladedmetal spatula) to toss themandcoatthemwithhotoil.Ingredientsshouldnotbeaddedsoquicklythatthetemperatureofthewokislowered.Searingthevegetablesinhotoilisessentialtosealinnaturalflavorsandjuices.Addanyremainingvegetablesandcontinuetotosstoensurethatthefoodis

cookedevenlyanddoesn’tburnorstick.Whenthevegetablesreachthepointofbeingcrisp-tender,addanysaucesorthickenersandcookforjustaminutemore.Remove from the heat and add a few drops of sesame oil or chili oil foradditionalflavor,ifdesired,andserveimmediately.

StrudelAssembly:SeePhylloPastryDough.

Summer Savory: Summer savory is an herb whose flavor is similar to butmilderthanthyme,anditisoftenpreferabletothymeforthatreason.Itisusedinstuffings,croutons,stewsandsoups,andbeansandlentils.Itisavailabledriedinnaturalfoodstoresandsupermarkets.

Sun-driedTomatoes:Sun-driedtomatoes,packedinoliveoil,addapiquantandconcentrated tomato flavor to salads, sandwiches, and pasta dishes. Dice thetomatoesorcutintothinslices.Savethepackingoil toenlivensaladdressingsandmarinades.AvailableinItaliangroceriesandsomesupermarkets.

SzechuanChiliPaste:SeeChiliPastewithGarlic.

SzechuanPeppercorns:Nutty,spicy,small,reddish-brownpeppercornsusedinChinese cooking.Briefly toast peppercorns in a hot skillet until they begin tosmoke.Removeandpulverizeinaspicegrinderorwithamortarandpestle.

Tahini:Sesamepastemadeofhulledandtoastedsesameseeds,tahiniisbeigeincolor and creamy in texture. Tahini is not to be confusedwith sesame butter,whichisdenser,stronger-tasting,andmadefromroastedandpressed,unhulledsesame seeds.Tahini iswidely used inMiddleEastern cooking and is usuallyavailableinnaturalfoodstoresandMiddleEasternandGreekgroceries.

TamariSoySauce: Soy sauce is traditionallymadewith fermented soybeans,wheat,water,andseasalt.Thenaturalfoodsindustryhasrecentlybegunlabelingtheirproducts“tamarisoysauce”todistinguishthemfromchemicallyprocessedsoy sauces which often contain sugar, food coloring, and chemical additives.Although the terms “soy sauce” and “tamari” are often used interchangeably,tamari,aby-productofthemiso-makingprocess,isanentirelydifferentproduct.Tamari is the liquid that rises to the top of themiso-making tubs and is thendrawnoffforuseasacondiment. It isstronger in tasteandmustbeusedwithcare as a replacement for soy sauce. It is also wheat-free, a blessing for theallergic.Tamari soy sauce and tamari canbe found inmostAsian andnaturalfoodstores.

Tamarind:Thelargebrownpodofthetamarindtreecontainsseedsandaverysour-tasting pulp. The pulp is used in Indian, Indonesian, and Thai cooking.Tamarindpulp is sold inconcentrated form in jarsordried inbrick form.Thepodsarealsoavailable.Driedtamarindmustbesoftenedbeforeuse:breakoffapiece, pourboilingwater over it, and let it sit for about 30minutesuntil soft.

Mash and then strain out the seeds and fibers. Tamarind is acidic and is usedmuch like lemon juice.Although lemon juice has a different flavor, it can besubstitutedfortamarindataratioof2to1.TamarindisavailableinIndianandAsianfoodstores.

Tempeh:AstaplefoodofIndonesia,tempehismadeofculturedsoybeans.Thebeansarehulled,split,andpressedintothinamber-coloredsquares.Tempehisaunique “meaty” product which facilitates the digestibility of the soybeans.Tempeh can also be made of seeds, grains, and other beans. If you’re lucky,you’ll findfresh tempehinyourarea,but it isavailablefrozen inmostnaturalfoodstores.Thawtempehbeforeusinginarecipe.Sliceorcubetempehwhenitispartiallythawedtoavoidthecrumblingwhichsometimesoccurswhenslicingfullythawedtempeh.

Tofu:Tofu is fresh soybean curd, a highlyversatile andprotein-rich food thathasbeenastapleofChineseandJapanesecookingforcenturies.Itiswhite,hasthe consistency of a firm custard, and is pressed into cakes. Plain tofu tastesbland,butabsorbsflavorsreadily.Smoothandsofttextured,itcanbesimmered,blanched,steamed,marinated,fried,deep-fried,baked,mashed,orpuréed.Tofu provides complete protein and is a source of iron, phosphorus,

potassium, andotherminerals andvitamins.Becauseof the solidifiers used inmakingit,tofuhas23percentmorecalciumbyweightthandairymilk.Itislowin calories (147 per 8 ounces) and unsaturated fats and is entirely free ofcholesterol.Itiseasilydigestible.Commercial cakes of tofu vary in size and firmness, making it difficult to

describeexact amounts in recipes,butgenerally smaller cakesof tofuarealsofirmerandsoaboutequivalenttothelarger,softercakes.Weuse12-ouncecakesofmedium-softtofu.Topress tofu:Most recipescall forpressed tofubecausepressingmakes the

tofufirmerandmoreabsorbent.Topress tofu,placethecakesof tofubetweentwoflatplatesorbakingsheets.Weightthetopwithabowlofwater,astackofplates,aheavycan,orwhateverishandy.Thesidesofthecakesoftofushouldbulge out a little, but not split. Let stand for at least 30minutes, remove thepress,andpouroffthewater.Toblanchtofu:Whenusingtofuuncooked(marinated,mashed,puréed,etc.),

blanchitafterpressingandbeforegoingonwiththerecipe.Toblanchtofu,dropwholecakesorcubedtofu intoboilingwater.Simmerforabout5minutesandremove from thewater.Blanching firms tofu,keeps it fromdilutingwhat it isaddedto,andmakesitmoreabsorbent.

Thetextureoftofubecomeschewyandspongelikewhenfrozenandthawed.Freezethecakeswhole,thaw,squeezeoutthewater,crumble,anduseinfillingsforitschewiness.Tofu is available in Asian and natural food stores and most supermarkets.

Submergedinfrequentlychangedwater,tofuwillkeep,refrigerated,foraboutaweek.

TofuKan:Tofukanisfirmlypressedtofubakedorsimmeredwithspices,soysauce,andbarleymaltsyrup.Five-spicetofucanbesubstitutedfortofukaninequalquantity.BothareavailableinAsianandnaturalfoodstores.

Turmeric:Turmericisapowderedspicederivedfromtherhizomeofaplantofthegingerfamily.Itlendsitsbrightorange-yellowcolorandmild,slightlymustyflavorprimarilytoIndianandMiddleEasterncooking.

Vegetable Oil: We recommend that you use a light, “tasteless” variety ofpolyunsaturatedvegetableoilwithnopreservatives.Forgeneraluseweprefersoyandsaffloweroils.

Waffle:Alsoknownasa“flamespreader”or“flametamer,”awaffleisaroundmetalplatethatsitsbetweentheburnerandcookingpot.Itservestoreducetheheat and to distribute heat evenly. Waffles can be purchased at restaurant orkitchensupplystores.

Wakame: A mild-tasting seaweed especially rich in iodine. Dried wakameshouldbesoakedfor15minutesinwatertosoftenitandtoremoveexcesssalt.Discardthewater,cutoutthemidrib,andchopitintosmallpieces.Wakameisavailable inmanyAsian food stores and in a growingnumber of natural foodstores.

Wasabi: A green Japanese radish with the assertive flavor and sinus-clearingeffectyoumayhaveenjoyedinsushi.WasabiisgenerallyavailableinpowderedforminsupermarketsandAsianfoodstores.Mixthepowderwithwatertoformasmoothpaste,cover,andsetasideforafewminuteswhiletheflavordevelopsfully. Wasabi is very pungent and should be used very sparingly, but adds awonderfulbite toNoriRolls (thispage) and isan interesting flavoring for soysauceanddippingsauces.

Wok: A steel skillet with rounded sides used primarily in Asian cooking. Itscontour and thinwalls allow a large surface area to heat quickly, evenly, and

intensely. This enables rapid yet thorough “stir-frying,” a method whichmaintainsthecolorandintegrityofthefoodbeautifully.OnceonlyavailableinAsian food and hardware stores, woks can now be found in the housewaressectionofmostdepartmentstores.

WhenWeSayOneMediumOnion…

Item Amount,Raw&Prepared ApproximateWeight Vegetables&Fruit Apple(1medium) 1cup,chopped 4ouncesAvocado(1medium) 1cup,mashed 8ouncesBroccoli(1stalk) 2cupsflorets 6ouncesCabbage(1large) 10cups,minced 1pound,12ouncesCarrots(2medium) 1cup,diced 8ouncesCauliflower(1medium) 2½cupsflorets 1poundCelery(3stalks) 1cup,diced 8ouncesEggplant(1medium) 4cups,cubed 14ouncesGreenBeans 1cup 5ouncesGreenPeas 1cup 5ouncesGreenPepper ¾cup,diced 4½ouncesLeek(1medium) 3ounces Lemon(1medium) 2tablespoonsjuice 1tablespoongratedpeel Mushrooms 1cup,sliced 3to4ouncesOnion(1medium) 1cup,diced 4ouncesOrange(1medium) ½cupjuice 2tablespoonsgratedpeel Parsley(1bunch) 3½cups,chopped 4ouncesPotato(1medium) 2cups,diced 8ounces 1¼cups,mashed 8ouncesSpinach(fresh) 12cups,looselypacked 10ounces

1cup,cooked 10ounces(raw)Tomato(1medium) ¾cup,diced 4½ouncesCannedtomatoes 3cupswithjuice 28-ouncecan 1½cupsdrained 28-ouncecanWintersquash(1medium) 4cups,cubed 1pound,4ouncesZucchini(1medium) 2cups,diced 10ounces Nuts(whole) Almonds 1cup 8ouncesCashews 1cup 6ouncesWalnuts 1cup 6ounces Sprouts Alfalfa 1cup ¾ounceMungbean 1cup 5ounces Other Currants(dried) 1cup 5ouncesRaisins 1cup 5ouncesTofu(1cake) 2cups,¼inchcubes 12ounces