SEVEN FLAVOR PRECIOUS CHICKEN
                                     a recipe by Leann Chin

• 4 tablespoons soy sauce, divided
• 2 tablespoons sesame oil, divided
• 1 tablespoon cornstarch
• 2 boneless, skinless chicken breast halves, cut into strips
• 8 ounces uncooked vermicelli
• 1 tablespoon sugar
• 2 tablespoons distilled white vinegar
• 2 tablespoons vegetable oil, divided
• 1 medium carrot, julienned
• 1/4 pound fresh snow peas, trimmed and julienned
• 1/2 cup chopped green onions
• 1 tablespoon minced fresh ginger root
• 1/2 to 3/4 teaspoon crushed red pepper

TO MARINADE CHICKEN:  Blend 1 tablespoon soy sauce and 1 tablespoon sesame oil with cornstarch.  Stir in chicken.  Let stand for 10 minutes.
TO COOK NOODLES:  Break vermicelli in half.  Cook according to package directions, omitting salt.  Drain.  Keep warm in a large mixing bowl.
TO MAKE VINEGAR:  Dissolve sugar in remaining soy sauce, sesame oil and vinegar.  Set aside.
TO STIR-FRY CHICKEN and VEGETABLES:  In hot wok, heat 1 tablespoon vegetable oil over high heat; add chicken.  Stir-fry for about 3 minutes; remove and heat remaining oil.  Add carrot and snow peas.  Stir-fry about 1 minute.  Add green onions, ginger and red pepper; stir-fry 1 minute longer.  Remove from heat.  Stir in chicken and vinegar sauce.  Pour over vermicelli.  Toss to combine.  Serve immediately.

   I made Warm Pear Cake last week for the first time.  I passed over the recipe many times while going through my extensive file of desserts.  It always sounded good to me; still, I never got around to making it... until last week.  And since then, I've made it again.  It was good last week, but I knew it hadn't achieved its full potential.  When I was caramelizing the sugar, my father called.  I knew when I saw his name on the callerID I shouldn't pick up.  I was, after all, right in the middle of caramelizing sugar.  But how can you not talk to your dad when he's on the phone?  The caramel ended up being darker than I prefer.  I also did not use all four pears.  I sliced my pears very thin (see past post on brussels sprouts for explanation), and when I had covered the dark, bitter caramel with only two pears, I didn't see any reason to slice into more.

   Yesterday however, when I made the cake again, I didn't allow any distractions.  The caramel was perfectly golden and I used all four pears, slicing them a fraction thicker and tightly spiraled them throughout the bottom of the pan.  This resulted in the most delicious pear cake that I plan to make again very soon.

                   Gâteau Tiede Aux Poires Mas De Cure Bourse
                                     WARM PEAR CAKE
                           adapted from Gourmet magazine

• 1 cup sugar
• 4 large firm-ripe Anjou pears, peeled, cored, and sliced thin
• 1/3 cup all-purpose flour
• 1 1/4 teaspoon active dry yeast, sprinkled over 1 tablespoon    
   lukewarm water
• 4 large eggs, room temperature, lightly beaten
• 7 tablespoons unsalted butter, softened and beaten until smooth

   In a large skillet cook 3/4 cup of the sugar over moderate heat until it begins to melt and continue cooking it, swirling the skillet, until it is a golden caramel.  Pour the hot caramel into a buttered 9-inch round cake pan, rotating it so the caramel coats the bottom, and arrange the pears, overlapping them as much as necessary to get them all in there, over the caramel.  In a bowl, whisk together the flour, the yeast mixture, the remaining 1/4 cup sugar, and the eggs until the mixture is smooth; whisk in the butter, whisking until the mixture is combined well (it can appear slightly curdled), and pour the mixture slowly over the pears.  Bake the cake in a preheated 300˚F oven for approximately 60 minutes ( I baked mine a little longer, by 5-10 minutes), and while it is still hot unmold it carefully onto a platter.  Serve the cake warm or cold.  I garnished each serving with sweetened sour cream (1 cup sour cream with 2 tablespoons sugar).

   Many years ago I clipped a recipe for Pistachio-Dried Cranberry biscotti from Metropolitan Home magazine.  What I like so much about this biscotti is, it is made with olive oil instead of butter.  I often bake this cookie during the holiday season, not only because of its wonderful taste, but the green of the nuts and the red of the cranberries seem so festive.  Pistachio-Dried Cranberry Biscotti  It's not too late to make this part of your holiday cookie repertoire.

I found this recipe for Potato, Green Onion and Bacon Tart in the Williams-Sonoma kitchenware catalog that was delivered to my mailbox last week.  I made it for dinner, and we finished it off as leftovers the next morning.  It was good hot from the oven and at room temperature the next day.  This tart would be perfect as part of a holiday brunch menu!

                         POTATO, GREEN ONION & BACON TART
                        adapted from a Williams-Sonoma recipe

•  tart pastry dough (recipe follows)
• 1 pound Yukon Gold potatoes, peeled and sliced 1/8-inch thick
• 6 ounces Reblochon cheese, sliced 1/8-inch thick
• 1/2 pound bacon, diced and fried
• 1 cup thinly sliced green onions, white and pale green portions
• Salt and freshly ground pepper, to taste
• 1/4 cup heavy cream
1.  On floured surface, roll out tart dough into an 8-inch-by-16-inch rectangle, about 1/8-inch thick.  Place dough on a rectangular tart pan and gently press it into the bottom and sides of the pan.  Using a rolling pin, roll over the top of the pan to cut off excess dough.  Freeze for 30 minutes.
2.  Preheat oven to 425˚F.
3.  Line tart shell with foil; fill with pie weights, dried beans or rice.  Bake 10 minutes.  Remove weights and foil and continue to bake until golden.  Cool for 5 to 10 minutes.
4.  Bring saucepan of salted water to a boil.  Simmer potatoes until just tender.  Drain in colander.
5.  Place half of cheese slices on bottom of crust.  Layer half of potato slices on cheese in over-lapping pattern.  Sprinkle half of bacon and green onions on top; lightly season with salt and pepper.  Repeat layering with remaining potatoes, bacon and green onions; top with remaining cheese.  Pour cream evenly over the tart.  Bake approximately 25 minutes.  Let rest for 5 minutes before removing from pan. 

                                             TART DOUGH

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 cup cold, unsalted butter, 1/2-inch dice
• 4 tablespoons ice water

In a food processor, combine flour and salt; process briefly.  Add diced butter and pulse until the size of peas.  Add ice water and process until dough just barely starts to come together.  Do not over-process!  Gather dough into a ball, flatten and wrap in plastic wrap.  Chill for 2 hours before rolling out dough. 

Didn't everyone grow up eating chocolate cookies rolled in confectioners' sugar?  I certainly remember them from my childhood.  But the ones my mother made were nothing like these.  This chocolate cookie earned the top tier of the old, French cooling rack on my holiday table. 

                              CHOCOLATE ALMOND COOKIES
       adapted from the Chez Panisse Café Cookbook by Alice Waters

• 12 ounces bittersweet chocolate
• 1/4 cup unsalted butter
• 1/4 cup brandy
• 1 cup ground almonds
• 1/2 cup plus 2 tablespoons cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs
• 1/2 cup sugar, plus extra for rolling
• Powdered sugar

1.  Melt chocolate and butter together.  Stir in brandy.
2.  In another bowl, mix together almonds, cake flour, baking powder and salt.
3.  In a third bowl, beat the eggs together with 1/2 cup sugar until just mixed.  Fold in flour mixture.  Chill dough.
4.  When ready to bake, roll dough into 1-inch balls.  Roll them first in sugar, then in powdered sugar.  Bake on a parchment-paper-lined baking sheet at 325˚F until the tops are cracked, about 10 minutes.  When cool, the cookies should be slightly chewy.  Do Not Overbake!

   Yesterday was a great day to be indoors.  Rain in the morning was followed by falling temps and a coating of snow.  I spent my time in the kitchen doing a little more baking, and preparing dinner.  We've gotten into the habit of taking our food into the sunroom Sunday evenings to watch the program On The Road Again in Spain with Mario Battali and Gwyneth Paltrow on PBS.  Our dinner of roast salmon, mashed potatoes and seared green beans was followed by an assortment of cookies and this holiday drink.

                                    PEPPERMINT-EGGNOG PUNCH

• 1 quart peppermint ice cream, softened
• 1 quart eggnog
• 4 (12 ounce) bottles Ginger Ale, chilled
• peppermint candy canes

Combine all ingredients and serve with candy canes.

Imagine my Delight (and that's Delight with a capital "D"!) when I found this photo that I took last December of my gingerbread snowflakes.  I don't know why this photo did not make the cut last year during my holiday baking, but it certainly will come in handy now.  I did just roll and bake gingerbread cookies today, but with a list of other obligations I will not get around to decorating them until the weekend.  So many recipes that I have seen for gingerbread cookies result in rather thick, cakey cookies, but this dough can be rolled quite thin and will give you a cookie with a nice little snap when you bite into it... just the way I like it.  These cookies were iced with Confectioner's sugar that I thin with just half & half, but they're also extremely good when dipped in melted chocolate.  Really, really good!

                                  GINGERBREAD COOKIES

•  1/2 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup molasses
• 1 1/2 teaspoon vinegar
• 1 egg, beaten
• 3 cups unbleached flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon salt

   In a large, heavy saucepan, mix together butter, sugar and molasses with the vinegar.  Bring to a boil.  Cool.  Add the egg.  Sift together the flour, baking soda, cinnamon and ginger.  Add the salt.  Add dry ingredients to the molasses mixture.  Mix well and chill.  Roll out to 1/8-inch thickness and cut out shapes.  Bake on a parchment-lined baking sheet in a preheated 375˚ F oven for 8-12 minutes.

   Here I am, Susan to the rescue.  While Eileen is down with a broken finger, I graciously offered to help out and do a "Friday Night Dinner" post.  You can tell just how desperate she is, as she agreed without hesitation.  I must admit, I see the kitchen a little less often than she does (is that Eileen I hear doubled up with laughter?), but when push comes to shove I can perform.
   I invited a small group of veteran antiques collectors to an early dinner Sunday evening.  Their collections are truly amazing with emphasis on fine early American pieces.  We will be taking a road trip together in January to visit a dear friend and antiques dealer who has moved to New Hampshire.  As I am the designated driver (in my Jeep in January) I can stop anytime I want in New England when I pass an antiques shop, but with this group of ladies I won't hear any objections.  In fact, we'll all be clamoring to be the first out of the car.
   Dinner was chicken patties on croissants with tarragon sauce, Napa cabbage in cream sauce with bacon, and sea salt potato chips.  Dessert was our mother's apple crisp with cinnamon whipped cream, which you can find here under the Desserts and Sweets category.  The ladies gave me countless compliments, but I was certain they'd enjoy the chicken on croissants.  The tarragon sauce, which I served in little ramekins, turns this meal into something very special.  If you mix the sauce several hours ahead of time, the taste of the shallots and tarragon becomes even more flavorful.  It's the perfect family meal, but can also be the star at a luncheon as well.

                                      CHICKEN PATTY CROISSANTS

• 1 egg, beaten
• 1/2 cup finely chopped celery
• 1/3 cup fine, dry seasoned bread crumbs
• 2 tablespoons fine chopped onions
• 1 tablespoon snipped parsley
• 1 teaspoon Worchestershire sauce
• 1/4 teaspoon salt
• 1 pound raw, ground chicken
• 2 tablespoons cooking oil
• 4 croissants, split lengthwise
• Creamy Tarragon Sauce
1.  In a medium mixing bowl combine egg, celery, bread crumbs, onion, parsley, Worchestershire sauce, and salt.  Add chicken, mix lightly, but well.  Shape into four 4-inch oval patties.
2.  In a large skillet, cook chicken patties in hot oil over medium heat for 10 to 12 minutes or until no longer pink, turning once.  Spread each cut side of croissants with some of the Creamy Tarragon Sauce.
CREAMY TARRAGON SAUCE:  In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon finely chopped shallot, 1 teaspoon snipped parsley, 1/8 teaspoon dried tarragon that has been crushed, and a dash of pepper.  Stir to mix.  Cover and chill until serving time. 

   With the plasterer still in my kitchen I've been unable to accomplish any of my holiday baking.  I did, however, get some muffins made for breakfast this morning.  They're tasty and healthy!

                      BANANA-OATMEAL-PINEAPPLE MUFFINS

• 1 1/2 cups whole wheat flour
• 1 1/2 cups quick-cooking oats
• 1 cup flour
• 1 cup sugar
• 1/3 cup wheat germ
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 eggs, lightly beaten
• 1 (8-ounce) can crushed pineapple, undrained
• 2 cups mashed bananas
• 1/2 cup canola oil

   Combine the first 8 ingredients in a large bowl.  Combine the eggs, pineapple, banana and oil in another bowl and add to the dry ingredients, stirring just until moistened.  Spoon mixture into lined muffin tins, filling 2/3 full.  Bake at 400˚ for 20-25 minutes.
                                     MAKES 18 MUFFINS

      Just what I need, a quick bread when everything is taking longer.

                                        DATE-WALNUT LOAF

• 2 cups chopped dates
• 1 cup chopped walnuts
• 1/3 cup shortening (non-hydrogenated)
• 1 cup boiling water
• 1/3 cup cold water
• 3/4 cup firmly packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 cups unbleached flour
• 1 teaspoon baking powder
• 1 teaspoon soda
• 3/4 teaspoon salt

1.  Combine dates, walnuts, and shortening in a large mixing bowl.  Add boiling water, stirring just until shortening melts.  Stir in cold water.  Add sugar, egg, and vanilla, mixing well.
2.  Combine dry ingredients, and add gradually to the date mixture, beating well.  Pour mixture into a greased loaf pan.  Bake at 350˚ F for 1 hour and 15 minutes.  Cool in pan for 10 minutes before removing from pan and then finish cooling on a wire rack.