STUFFED PEPPERS

• 2 pounds fresh spinach
• 1/4 cup olive oil
• 1 pound sweet Italian sausage
• 2 cups minced onion
• 2 teaspoons minced garlic
• 1  15-ounce carton ricotta cheese
• 3 eggs
• 1/2 cup fresh parsley, chopped
• 1/4 cup chopped fresh basil
• 1/4 teaspoon freshly grated nutmeg
• 1 cup fresh bread crumbs
• 1 cup freshly grated Parmesan cheese
Salt and Pepper
• 6 large red or green peppers
1.  Cook spinach in boiling salted water until wilted.  Drain well and chop.
2.  Preheat oven to 350˚F.  In a large skillet, heat the olive oil.  Add the sausage and cook, breaking up the sausage with a wooden spoon.  When fully cooked, remove sausage and set aside.  Sauté onion and garlic in fat remaining in the skillet and, when onion is soft, add the spinach.  Cook 2 to 3 minutes.
3.  Return sausage to skillet and add ricotta, eggs, parsley, basil, nutmeg and 3/4 cup each of the bread crumbs and Parmesan.  Season with salt and pepper.
4.  Spoon filling into whole cored, seeded peppers.  Brush outer skin of peppers with oil.  Transfer the peppers to an oiled baking dish and sprinkle with the remaining bread crumbs and Parmesan.
5.  Bake 50 to 60 minutes until peppers are tender and tops browned. 

                  Couscous Salad with White Beans and Asparagus

• 1 1/2 teaspoons salt
• 1 1/3 cups couscous
• 1 1/2 tablespoons lemon juice
• Ground black pepper
• 4 tablespoons extra-virgin olive oil
• 3/4 pound asparagus, cut on the bias into 1 1/2-inch lengths
• 1  15-ounce can cannellini beans, drained and rinsed
• 1 medium cucumber, peeled, seeded, and diced
• 2 tablespoons minced fresh basil
1.  Bring 2 cups of water to a boil in medium saucepan.  Stir in 1 teaspoon salt and then add the couscous.  Remove pan from heat, cover, and set aside to 5 minutes.
2.  In the meantime, whisk lemon juice, 1/2 teaspoon salt, and the pepper together in a large bowl.  Whisk in the olive oil until smooth.  Remove cover from saucepan, fluff the couscous with a fork, and turn it into a bowl with the dressing.  Mix gently and evenly, then set aside to cool.
3.  Bring 1 quart of water to a boil in a medium saucepan.  Add the asparagus and cook until crisp-tender, about 3 minutes.  Drain, rinse asparagus under cold running water, and drain thoroughly.
4.  Add asparagus, beans, cucumbers and basil to the couscous.  Mix well and add more salt or pepper if necessary.  Serve at room temperature or chilled.

  I'd call this Sweet Onion and Roquefort Tart a perfect appetizer.  With the richness of the Roquefort, a little slice goes a long way.  But we decided to indulge in its richness and have this for dinner; a big wedge of the tart and greens drizzled with my favorite bacon-sherry vinaigrette.  The tart is delicious with layers of wonderful things.  The crust contains walnuts and black peppercorns.  After baking, it is covered in a layer of sweet, caramelized onions; then eight ounces of blue cheese.  I sprinkled walnuts over the top before sliding it into the oven to bake until melting. Had I thought about it earlier, I would have also added some apple-smoked bacon.  I'll try to remember to do that the next time I make this.

                                SWEET ONION and ROQUEFORT TART

CRUST:
• 1 3/4 cake flour
• 1/2 cup walnut pieces
• 1/2 teaspoon cracked black peppercorns
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter, cut into 1/2-inch dice and frozen
• 5-6 tablespoons ice
ONIONS:
• 2 medium Spanish onions
• 1 cup waterTOPPING:
• 8 ounces Roquefort or other blue cheese (I used Wisconsin Amish Blue)
• 1/4 cup heavy cream
• 1 teaspoon thyme

TO MAKE CRUST:
Place flour, walnut pieces, black peppercorns, sugar and salt in the bowl of a food processor.  Process until walnuts are finely ground.  Add the butter and pulse until you have a coarse meal.  Drizzle in the water slowly, pulsing just until the mixture begins to come together.  Gather into a ball and place on a sheet of plastic wrap.  Flatten into a disc, wrap and refrigerate for 2 hours.  Roll dough to a 1/8-inch thickness and line a 9-inch tart pan. Prick the crust with a fork. Place in freezer until ready to bake.
TO PREPARE ONIONS:
Peel, halve and thinly slice onions.  Place onions in a large saucepan with water over medium heat.  Cover and cook, stirring occasionally, about 15 minutes or until onions wilt slightly.  Remove cover, reduce heat to low and cook onions, stirring occasionally until all of the liquid has evaporated.  Onions should be tender and lightly caramelized.  Set the onions aside.
TO PREPARE THE TARTS:
Preheat the oven to 375˚F.  Press a large sheet of aluminum foil into the tart shell.  Place in the oven and bake 15 minutes.  Remove the foil and continue to bake until golden.  Remove from the oven and spread the onions evenly over the crust.  Crumble the cheese over the onions and then drizzle with the 1/4 cup heavy cream.  Scatter the walnuts over the top and place in the oven.  Bake 12 to 15 minutes or until the cheese is melted.  Remove from the oven and sprinkle with the thyme. 

  There's been talk recently in several of the food blogs about "Breakfast" cookies.  Basically, the cookies were oatmeal-raisin (and all sounded yummy), but when I think of a "Breakfast Cookie" this is the cookie that comes to mind.  At first glance, you think you will be biting into a carrot cookie with pecans, but after taking that first bite and then a closer look, you realize it isn't any such thing.  The "orange" color in this cookie comes from the grated Cheddar cheese.  In addition to the cheese, there is crisp bacon, wheat germ, and yes, oatmeal.  This is one cookie I don't feel guilty about shoving into my daughter's hand as she heads out the door to school in the morning.

                                     BREAKFAST COOKIES

• 3/4 cup all-purpose unbleached flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup unsalted butter, room temperature
• 2/3 cup sugar
• 1 organic egg
• 1 teaspoon vanilla
• 1 1/2 cups old-fashion oats
• 4 ounces (approximately 1 cup) grated Cheddar cheese
• 1/2 cup wheat germ
• 6 slices bacon, diced, cooked and drained well

1.  Combine the flour, soda, and salt in a bowl.
2.  In the bowl of a stand mixer, cream the butter and sugar until light and fluffy; beat in the egg and vanilla.  Slowly add the flour mixture, mixing just until combined.  Add the oats, cheese, wheat germ and bacon and slowly mix, again just until combined. 
3.  Scoop about 1 tablespoon of the dough and roll into a ball.  Place onto cookie sheets lined with parchment paper.  Bake at 350˚F for 16 minutes.  Transfer to a rack to cool.

I can't imagine starting my day without a cappuccino.  Two years ago I invested in a Pasquini Livia, an Italian espresso machine.  It is a purchase I thought long and hard about, and one I have never regretted.  The preferred way to drink my cappuccino is alone with the newspaper.  Occasionally I break down and make myself one while I am still running around the house in the morning, making sure the "Frenchie" is fed and my daughter has everything she needs before leaving for school.  That is a mistake.  The cappuccino is gone and I have little memory of it.  I sampled and researched for months and have finally come up with a blend of beans I consider perfect.  I am fortunate to live close to DUNN BROS COFFEE, a local roaster, in St. Paul.  I initially went there for their "espresso" blend, but for me it was too strong and burnt-tasting.  A young man was working the bean counter one day when I mentioned this and he suggested I try combining the same beans he does for his espresso -- half Kenya and half Sumatra.  The Kenyan bean flavor is described as "rich with black currant, licorice, and ripe apricot tartness; the Sumatran, "rich deep and lasting, slight sweetness and warm earthiness complete the finish".  I haven't changed this combo in over a year, and unfortunately, I have never seen the young man again to let him know how much I liked his suggestion.  In my mind, it's the perfect mix.

                                MEDITERRANEAN TUNA TART
                   adapted from French Tarts by Linda Dannenberg

• 1  9-inch tart shell, full baked
• 4 - 5 ounce can white albacore tuna, packed in olive oil
• 1/2 cup, plus 2 tablespoons extra-virgin olive oil
• 1 large pearl onion, thinly sliced
• 6 large shallots, thinly sliced
• 1 large clove garlic, finely chopped
• 1 sprig fresh thyme or 1/4 teaspoon dried
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup chopped fresh chives
• 3/4 cup chopped fresh cilantro
• 4 large basil leaves, finely chopped
• 10 Nicoise olives

1.  Heat 3 tablespoons olive oil in a skillet over medium heat.  Add the onion, shallots, garlic, thyme, bay leaves, salt and pepper.  Stir to combine with the oil, then reduce the heat to medium low and cook just until the onions and shallots become translucent.  DO NOT let them brown.  Remove from heat and take out the bay leaves and thyme sprig, if using fresh.  Set aside to cool.
2.  Drain the tuna.  In the bowl of an electric mixer, flake the tuna with a fork, then add the onion mixture, the chives, the cilantro and the basil.  Mix on low speed and drizzle in the remaining olive oil.  Mix, scraping the sides of the bowl, until well blended.  Spread the mixture over the bottom of the tart shell.  Scatter the olives evenly over the top of the tart.  Serve at room temperature or slightly chilled. 

    I was introduced to no-knead bread about 10 years ago.  A friend gave me the recipe after I raved about it at a luncheon she hosted.  In addition to the great taste, it was just so impressive to see the stack of baguettes in her kitchen, making it look as though I had just entered a French boulangerie… and then to be told that this bread couldn't be any easier to make, I knew I had to start baking these baguettes myself.  As the story goes, an elderly neighbor of my friend gave her the recipe insisting that it be shared with absolutely no one--supposedly their little secret.  Fortunately for me, my friend thought this was nonsense.  I've been baking baguettes about once a week ever since.  With the black, embossed aluminum Matfer French bread pans I use, (non-perforated--it's a very wet dough) I get 5 baguettes from the recipe.  I wrap them up, toss them into the freezer and after rewarming in a 350˚F oven for about 20 minutes, I have homemade bread every night with dinner.
    I have limited myself to making baguettes, but if you are really ambitious the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois, will give you nearly 100 recipes using the no-knead method.

                                    NO-KNEAD BAGUETTES

• 1 tablespoon yeast
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 7 cups King Arthur (no substitution here!) all-purpose unbleached flour

    Dissolve the yeast and sugar in 2 cups warm water and let it proof about 5 minutes.  Combine the salt and flour in a very large mixing bowl.  When the yeast/water mixture is ready, pour that onto the flour and mix with a wooden spoon.  Add another 1 to 1 1/2 cups warm water.  The amount you use will depend on the dryness of the air.  I do not like my dough really wet and add just enough water so that I can combine the ingredients.  I try to stick to the 1 cup additional.  At this point, cover the bowl with plastic wrap and let the dough rise for 2 hours.  Have waiting the French bread pans, oiled (I spray mine with PAM).  I use Matfers, narrow double-channel, black steel pans with NO perforations.  Dipping your fingers into water so the dough is less likely to stick to your hands, evenly distribute dough into 5 channels.  Let rest another 30 minutes.  In the meantime, preheat the oven to 425˚F (450˚F if not using blackened aluminum).  Place the pans onto a rack set in the middle of the oven and bake for 25 minutes.  Remove bread from pans and place onto a cooling rack.  When cool, the baguettes can be wrapped and placed in the freezer.  Whether frozen or not, the bread should always be warmed in the oven (never wrapped in foil) to remove moisture in the bread.
√ DO NOT substitute any other flour for the King Arthur.  You will be sorry... I tried it once and the difference in taste was astonishing.
 

Need a dessert that is easy, delicious, fun to make, and French?  That would be Entremets Aux Trois Chocolats; a baked meringue disc layered with milk, white and dark chocolates.

                           ENTREMETS AUX TROIS CHOCOLATS
                      from Auberge Des Peupliers, Quebec Canada

• 2 large egg whites
• 1/4 cup sugar
• 1/4 pound fine-quality milk chocolate, chopped
• 1/4 pound fine-quality white chocolate, chopped
• 1/4 pound fine-quality bittersweet chocolate, chopped
• 3 cups well-chilled heavy cream

1.  Preheat the oven to 250˚F.  Line a buttered baking sheet with parchment paper and on it, trace an 8-inch circle.
2.  In a bowl with an electric mixer, beat the egg whites with a pinch of salt until they hold soft peaks, then add the sugar gradually, beating, and beat the whites until they hold stiff glossy peaks.  Transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip and, starting in the center of the parchment circle, pipe it in a tight spiral to fill in the circle.  Bake the meringue in the middle of the oven for approximately   1 1/2 hours, or until firm when touched.  Turn off the oven and leave the meringue inside the oven for another hour.  Take meringue from the oven, remove the meringue on the parchment from the baking sheet, let it cool, and peel off the parchment carefully.  Cut the meringue to fit in the bottom of an 8 1/2-inch springform pan and put it in the bottom.
3.  Put the 3 chocolates in separate metal bowls, melt them, 1 at a time, over a suacepan of barely simmering water, stirring until they are smooth, and let them cool to room temperature.  In another metal bowl beat 1 cup of the cream until it just holds stiff peaks, stir half of the whipped cream into the milk chocolate, and fold in the remaining whipped cream gently but thoroughly.  Spoon the milk chocolate mixture over the meringue, spreading it evenly.  Place in the refrigerator while you repeat this step with the white chocolate and then the bittersweet chocolate.  Chill the dessert, its surface covered with plastic wrap, for 6 hours.  Unmold and cut the dessert into wedges with a serrated knife.

  This is it.  This is absolutely one of my favorite meals.  I found this recipe in the book Charlie Trotter Cooks at Home.  Pork tenderloins are covered with fresh herbs, seared and baked along with Yukon Gold potatoes (oops! only had red-skinned the day I made this).  A bacon-sherry vinaigrette is drizzled over the the meat and potatoes when pulled from the oven.  This bacon-sherry vinaigrette, made with finely diced shallots, is the same vinaigrette that I use to make my French Bistro Salad (greens, homemade croutons and a poached egg) and it is was makes this pork tenderloin taste so absolutely delicious.  I have, on occasion, sliced open the pork and filled it with spinach, sautéed mushrooms, mustard and more bacon before searing and baking, but truly, it's not necessary to embellish this recipe at all.  I promise you, it's fabulous just the way it is.

         HERB-CRUSTED PORK TENDERLOIN with ROASTED YUKON GOLD
                       POTATOES and BACON-SHERRY VINAIGRETTE
                 from Charlie Trotter Cooks at Home (November 2000)
Vinaigrette:
• 4 ounces bacon, julienned
• 1/2 cup extra-virgin olive oil
• 1/4 cup sherry wine vinegar
• 1 small shallot, finely diced
• salt & freshly ground pepper to taste

• 1 1/2 pounds pork tenderloin
• 6 tablespoons extra-virgin olive oil
• salt & freshly ground black pepper
• 1/4 cup chopped fresh thyme
• 1/4 cup chopped fresh rosemary
• 1/2 cup chopped fresh flat leaf parsley
• 2 tablespoon canola oil
• 2 pounds small Yukon Gold potatoes, quartered

To prepare the vinaigrette:  Cook the bacon until crispy.  Place bacon and 1/4 cup of the rendered bacon fat in a small bowl.  Whisk in the olive oil, vinegar and shallot and season to taste with salt and pepper.

To prepare the pork:  Preheat the oven to 375˚F.  Rub the pork with 3 tablespoons of the olive oil and season with salt and pepper.  Coat the pork with the thyme, rosemary and 1/4 cup of the parsley.  Place in a hot sauté pan with the canola oil and sear for 5 minutes on each side.  Roast in the oven for 25-30 minutes, or until internal temperature of 155˚.

Meanwhile, prepare the potatoes:  Place the potatoes on a baking sheet and toss with the remaining 3 tablespoons olive oil.  Sprinkle the remaining 1/4 cup parsley over the potatoes, season with salt and pepper, and roast alongside the tenderloin for 20 minutes or until tender.

Remove the tenderloin from the oven, let it rest for 10 minutes, and then cut the meat into 1/4-inch thick slices.  Drizzle the vinaigrette over the meat and potatoes and top with freshly ground pepper. 

              It's not too late…there's still time for Valentine Day treats.

                       CHOCOLATE-DRIED CHERRY MUFFINS
               adapted from Wild about Muffins by Angela Clubb

• 2 eggs
• 1/2 cup canola oil
• 1 cup whole milk
• 1 teaspoon vanilla
• 1 3/4 cup unbleached flour
• 1/2 cup sugar
• 1/4 cup cocoa
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup mini semisweet chocolate chips
• 1/2 cup dried sour cherries

  In a large bowl combine the eggs, oil, milk and vanilla.  In a smaller bowl combine flour, sugar, cocoa, baking powder, salt, chocolate chips, and dried cherries.  Combine wet and dry mixtures and fold together gently until just mixed.  Spoon into lined or greased muffin pan.  Bake at 400˚F for 20 minutes or until done.  Remove muffins from pan and cool on rack.  Makes 10 muffins.