Recently, during phone conversations with my father, I've been told of the morels he has found and the wonderful meals of these breaded and fried mushrooms he has eaten this past month.  This week I was the very lucky recipient of the morels pictured above when my neighbor Debbie gave me some of the mushrooms she had been given by another neighbor.  These are highly prized.  The last time I saw fresh morels in the grocery store, they were selling for about $33.00/lb....  I immediately soaked the mushrooms in salt water for about 15 minutes which helps to cleanse them.  I then rinsed and gently dried with paper towels, then did a very large dice and prepared them the way my neighbor Debbie suggested....

        CHICKEN WITH MORELS IN A WHITE WINE CREAM SAUCE

6 boneless, skinless chicken breasts
1/2 cup flour
salt and pepper to taste
equal amounts of olive oil and butter for the pan
1 cup white wine
2 tablespoons white wine vinegar
Morel mushrooms (as many as you can get your hands on!)
1 large shallot, finely chopped
1 cup cream
fresh tarragon, chopped, for garnish

Dust the chicken breasts with the flour that has been seasoned with salt and pepper.  Heat equal amounts of olive oil and butter in a large saucepan and brown chicken on both sides.  Remove chicken from the pan.  Add white wine and vinegar to the pan and over medium-high heat deglaze the pan drippings.  Add morels and shallots .  Saute' until tender and reduce the liquid.  Add cream and return chicken to the pan.  Warm through and sprinkle with fresh tarragon.

As of today's post, I guess I am officially a DARING BAKER, having taken on this month's challenge of the Opera Cake.  And a challenge it was!  As I've said before, I consider myself a rustic baker and an Opera Cake would not fall into the category of rustic baked goods.  There are many steps in making this cake -- jocande layers, sugar syrup, buttercream, mousse and glaze, but most of these components can be made several days ahead of assembly.  We were instructed to keep this Opera Cake "light in color", using white chocolate instead of the traditional darker chocolate.  But everything else was basically up to us. 

I chose to flavor the sugar syrup and the white chocolate buttercream with Liqueur Violette, a rather obscure French liqueur our friends in Germany bought for my sister after Susan found she needed it as an ingredient in a tiramisu recipe from a French cookbook.  The assembly involved baking the jocande (almond sponge cake), making a sugar syrup with the Liqueur Violette that would be brushed onto the cake layers, a white chocolate buttercream, also with the Liqueur Violette added, was spread between the cake layers.  A white chocolate mousse was spread atop the final layer and the last step was icing the top with a white chocolate glaze. 

My version was decorated with sugared violets from Laduree and Fachon in Paris.  Is there anything I would do differently if I were to make this cake again?  Yes... absolutely.  I would not color the buttercream that was spread between the jocande layers.  I feel the end result was too busy.  Because of the size, I had several seatings of friends over a couple of days to eat l' Opera Cake.  The first serving had been setting at room temperature the recommended amount of time, but this is Minnesota.  It was still a little too cold and I wasn't at all thrilled with it.  The second time, however, the cake was at room temp much longer and I thought it was very, very good.  It was extremely rich, but that's o.k.  You don't eat an Opera Cake every day.

In my on-going search to find new and interesting ways to use the rhubarb from my garden, I found this recipe in Sheila Lukin's All Around the World Cookbook.  The recipe is of Scandinavian origin and is recommended to be eaten with roasted pheasant, duck, or goose.  I'm going to serve it tonight alongside Iowa pork chops.

                               RHUBARB-BEET COMPOTE
                (adapted from All Around the World Cookbook)

12 ounces roasted beets, peeled and cut into 1/4-inch dice
1 1/2 pounds rhubarb, leaves removed, and cut into 1/2-inch pieces
3/4 cup sugar
1/2 cup fresh orange juice
Finely grated zest of 1 orange

1.  Place the beets, rhubarb, sugar, and orange juice in a large heavy pot.  Bring to a boil and cook over medium-high heat, occasionally skimming off any foam that rises to the top, until slightly thickened, 10-12 minutes.  Do not overcook.
2.  Stir in the orange zest and cool.  Serve at room temperature or refrigerate covered for up to 3 days.
SERVES 12

         BARBECUED SALMON WITH MIXED GREENS AND TOMATO
                                         VINAIGRETTE
For Spice Mix:  2 Tablespoons chili powder
                        1 Tablespoon salt
                        1 Tablespoon sugar
                        1 Tablespoon onion powder
                        1 Tablespoon garlic powder
                        1 teaspoon ground cumin
                        1/8 teaspoon cayenne

Six 6-ounce pieces salmon fillet
1/2 cup tomato juice
2 Tablespoons balsamic vinegar
1/4 cup olive oil
1/3 cup finely chopped vine-ripened tomato
1/2 pound mixed greens

Make Spice Mixture:  Stir together all spice mixture ingredients and reserve 1 1/2 teaspoon for vinaigrette.  Divide remaining spice mixture among salmon pieces, rubbing into fish and arrange fish in one layer in a shallow dish.  Chill fish, covered, 2 hours.

Prepare Grill.

In a bowl whisk together tomato juice, vinegar and reserved spice mixture and add oil in a stream, whisking until emulsified.

Grill fish until just cooked through, about 5 minutes on each side.

While fish is cooking, in a bowl toss tomato and greens with enough vinaigrette to coat lightly and divide among 6 plates.  Divide salmon pieces among plates and pour remaining vinaigrette over each serving.  Salmon above served with Melissa's Purple Potatoes.

The last thing I need to do at 4:00 p.m. is drink a cappuccino.  I do, however, have a lot to do and this will ensure that I'm still going strong late into the night.  And how could I resist?  I made cherry-almond biscotti this afternoon and biscotti begs to be dipped.  I have a fondness for any sweet made with olive oil.  This recipe originally featured dried cranberries and pistachios, but when I found my nuts to be less than desirable, I substituted my favorite -- dried sour cherries and almonds.

                         SOUR CHERRY-ALMOND BISCOTTI

1/4 cup mild olive oil
3/4 cup granulated sugar
2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 large eggs, at room temperature
1 3/4 cups unbleached flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
2/3 cup dried sour cherries
1 1/2 cups blanched almonds

1.  Preheat oven to 325 degrees.  Spray a cookie sheet with cooking spray and line with parchment paper.
2.  With an electric mixer, blend the olive oil and sugar together.  Add the vanilla and almond extracts and the eggs, beating until the mixture is totally blended.
3.  In another bowl, whisk together the flour, salt and baking powder.  On low speed, gradually add to the egg mixture.  Slowly beat in the cherries and almonds.
4.  Divide the dough in half.  On the baking sheet, form each half into a log about 12-inches long and 2-inches wide.  Space the logs about 4-inches apart.  When forming the logs, wet your hands with cold water.  This will help to keep the dough from sticking to your hands.
5.  Bake on a rack in the center of the oven about 30 minutes or until light brown.  Remove from the oven and immediately turn the heat down to 275 degrees.  Let the logs cool on the baking sheet for 10 minutes.
6.  Remove the logs to a cutting board, and using a serrated knife, cut each log on the diagonal into 3/4-inch slices.  Lay the biscotti on their sides on the cookie sheet and return to the oven for approximately 12 to 15 minutes.
7.  Cool on a rack and store in a tin or air-tight container.  Enjoy!

This spring I have a bumper crop of rhubarb.  In fact, throughout this week I hope to use rhubarb in both my sweet and savory dishes.  In previous years I've only made the rhubarb-custard tarts that I love so much and rhubarb compote, but two summers ago I moved my plants to a much sunnier location which has resulted in such an over-abundance of rhubarb that I have had the luxury of trying many recipes I've never made before.  This rhubarb upside-down cake is from Emily Luchetti's book Four-Star Desserts.

                          RHUBARB UPSIDE-DOWN CAKE
            adapted from Four-Star Desserts by Emily Luchetti

1 1/4 pounds rhubarb, cleaned and trimmed
1 cup granulated sugar
1 3/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ginger
1/8 teaspoon ground cloves
8 tablespoons unsalted butter, softened
3/4 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
3/4 cup milk
4 large egg whites

equipment:
A 9-inch round by 3-inch high cake pan, the bottom lined with parchment or waxed paper

Preheat the oven to 325 degrees.

Cut the rhubarb into 3/4-inch pieces.  In a medium-sized bowl combine the rubarb and 3/4 cup of the granulated sugar.  Spread the rhubarb in the bottom of the cake pan.  Set aside.

Sift together the cake flour, baking powder, salt, cinnamon, ginger, and cloves.  Set aside.

In the bowl of an electric mixer combine the butter and brown sugar.  Using the paddle attachment, beat on medium speed until light.  Add the vanilla extract to the milk.  Decrease to low speed and alternately add the dry ingredients and milk.  Once all the ingredients have been added, increase to medium speed and beat the mixture for 2 minutes.

In a clean bowl of an electric mixer using the whisk attachment, whip the egg whites on medium speed until frothy.  Increase to high speed, slowly add the remaining sugar and whisk until soft peaks form.  Gently fold the egg whites into the cake batter.  Spread the batter over the rhubarb. 

Bake until a skewer inserted in the middle comes out clean, about 1 hour and 10 minutes.  Let cool for 20 minutes.  Run a knife around the inside edge of the pan, invert the cake onto a serving platter, and remove the parchment paper. 

            Still working in the garden; still making pasta salads.

                     TURKEY DRIED-CHERRY PASTA SALAD

Poppy-seed dressing:
1 cup mayonnaise
1 tablespoon Dijon mustard
1/8 cup confectioners' sugar
1 tablespoon champagne vinegar
1 tablespoon water
1/4 teaspoon finely ground black pepper
1/4 teaspoon poppy seeds
1 teaspoon kosher salt
Salad:
3/4 pound rotelle pasta
1 tablespoon olive oil
8 ounces diced cooked turkey breast
4 ounces dried cherries
1/2 cup finely-diced yellow onions
1/2 cup finely-diced celery
1/2 cup toasted sliced almonds
To make the dressing:  Mix together mayonnaise, Dijon mustard, confectioners' sugar, champagne vinegar, water, black pepper, poppy seeds and kosher salt.
To make the salad:  Cook pasta.  Drain.  Toss in olive oil.  Cool completely.  In a large bowl, combine the pasta, turkey, cherries, onions and 1/4 cup almonds.  Mix in dressing to desired consistency.  Taste for salt and adjust as needed.  Top with remaining almonds. 

I haven't been in my kitchen baking lately.  The weather is slowly starting to cooperate and I've been spending my time outdoors planting my vegetable and flower gardens. 

After being outside, bending, lifting and hauling, I'm ready for a simple dinner; something that can just be pulled from the refrigerator, or prepared and left at room temperature.  I make pasta salads a lot this time of year.  All you need to add is a good bread and a glass of wine. 

              PESTO GREEN BEANS and PASTA CHICKEN SALAD

salad:  salt
            1/2 pound Penne pasta
            1 pound green beans (haricot verts, if possible)
            3 cups cooked chicken, cubed
            2 tablespoons toasted pine nuts
                                
dressing:  25 basil leaves
                 15 parsley leaves
                 1/4 cup mayonnaise
                 3 tablespoons pine nuts
                 1/2 cup extra virgin olive oil
                 2 garlic cloves
                 salt & freshly ground black pepper
1.  Bring a large pot of water to a boil.  Add a pinch of salt and the pasta and stir.  When pasta is cooked within 2 to 4 minutes of doneness (you will need to determine this by the size of your green beans), drop in the beans.  Cook just until the green beans are tender.  Drain; refresh immediately with cold water.
2.  Turn the pasta and beans into a large serving dish.  Add the chicken, reserving the 2 tablespoons pine nuts for garnish.
3.  For the dressing:  Place basil, parsley, mayonnaise and 3 tablespoons pine nuts in the bowl of a food processor and process until creamy.  With machine running, pour in oil; blend well.  Drop in the garlic and blend briefly.  Season with salt and pepper.
4.  Pour dressing over ingredients in bowl.  Toss to combine.  Sprinkle with reserved pine nuts.

During the warmer months in Minnesota I will make pizza outdoors on the grill often. 

The pizza dough comes together quickly and can then be kept in the refrigerator, wrapped in plastic, for up to two days.  The recipe can easily be doubled, in case you're expecting a crowd for dinner.

I used to roll each piece of dough, but now I just take the ball in my hands and start turning and stretching, letting the weight of the dough form each pizza.  I then lay it on a hot grill, cover with the lid, and let the bottom brown.  I use low to moderate heat; brush the top with olive oil and flip.  Spread with a good  homemade tomato sauce and cover with your choice of toppings.  Cover the grill again and finish grilling the pizza.  I usually end with a scattering of fresh basil, but since there isn't any in my garden yet, I generously added my preserved basil to the sauce.

                                         PIZZA DOUGH
              (recipe from Pizza, Pasta & More by Wolfgang Puck)

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

In a mixer fitted with a dough hook, combine the  flour and the salt.  Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook.

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.  The dough should be smooth and firm.  Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours.  (When ready, the dough will stretch as it is slightly pulled).

Divide the dough into 4 balls, about 6 ounces each.  Work each ball by pulling down the sides and tucking under the bottom of the ball.  Repeat 4 or 5 times.  Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.  Cover the dough with a damp towel and let rest 1 hour.  At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. 

Makes dough for 4 small pizzas.  Recipe can be doubled.

Lydie Marshall considers this the easiest recipe she knows.  It's extremely easy and delicious!

                     CHICKEN WITH YOGURT AND MUSTARD
                  (adapted from Chez Nous by Lydie Marshall)

1 1/2 cups plain yogurt
1/3 cup strong Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon fresh thyme leaves
2- to 3-pound free-range chicken, trimmed of all fat and cut into 8 parts each or 4 pound chicken parts, trimmed of all fat

   In a large baking dish, mix the yogurt and mustard.  Season with salt, pepper, and thyme.
   Dunk the chicken parts in the mixture.  If prepared several hours ahead, cover the dish and refrigerate.
   Preheat the oven to 400 degrees.
   Bake the chicken uncovered in the middle of the oven for 45 minutes or until golden brown.
   Transfer the chicken parts to a serving platter.
   Process the curdled yogurt sauce in a food processor or blender to smooth out the sauce.  Serve immediately with egg noodles.