an adapted Martha Stewart recipe

1.  QUICK SOAK BEANS:  Rinse beans, drain, and place in a medium saucepan.  Cover with cold water and bring to a gentle boil; boil for 2 minutes.  Remove from heat, cover pan, and let beans rest for 1 hour.  Drain beans and return to pan.  Cover beans with cold water and bring to a boil; reduce heat and simmer, covered, until tender, about 1 hour.  When beans are tender, add salt to taste and cook an additional few minutes.  Drain beans and set aside.
2.  Preheat oven to 350˚F.  Cut goat cheese into 8 equal rounds (I use a piece of sewing thread to slice through the goat cheese log, which causes less breakage than a knife).  Coat the rounds lightly with olive oil and refrigerate until needed. 
3.  Tear the bread slices into small pieces and process in a food processor until the bread becomes fine crumbs.  Transfer bread crumbs to a rimmed baking sheet and place in the oven.  Toast crumbs until evenly browned, stirring occasionally; let cool, then coat the goat cheese rounds with the crumbs.  Place the cheese rounds on a baking sheet and bake until soft, but still holding their shape, about 20 minutes.
4.  Meanwhile, cut the radicchio into fine shreds.  Set aside.  In a small sauté pan, heat 1/4 cup olive oil over low heat.  Add the sliced olives and cook for about 5 minutes.  Turn off the heat and add the beans; stir gently to combine.  Season with salt and pepper.
5.  Toss the radicchio, just to coat, with equal amounts of balsamic vinegar and olive oil; add salt and pepper to taste.  Divide the the radicchio between 4 plates.  Top with warmed beans and baked goat cheese.  SERVES 4

  
     I am fairly new to Quinoa (pronounced "keen-wah").  I began using it not quite a year ago; after my daughter was diagnosed with a gluten intolerance. Originating thousands of years ago in the South American countries of Ecuador, Bolivia, Columbia, and Peru, Quinoa is actually a seed, even though it is referred to as an "ancient grain".

                 adapted recipe from COOKING by Kim Johnson Gross and Jeff Stone

   January.  The new year.  After the busyness of the holidays, everything suddenly becomes quiet and time, very briefly, seems to slow down for me.  Many hours are spent contemplating what's ahead.  Is this the spring that I will finally change out my brick-edged vegetable plots for raised beds with new soil?  Will my hand-drawn Cochon on the kitchen blackboard be erased and replaced with a Bouledogue Francaise perhaps?

                                         (notice any similarities?)

Serves 4 as a side portion

• 1 cup black rice
• 1/4 teaspoon kosher salt
• 1 garlic clove, minced
• 1/4 cup orange juice
• 2 tablespoons olive oil
• 1/8 teaspoon red pepper flakes
• 1 tablespoon rice wine vinegar
• 1 grapefruit, peeled and quartered and chopped into 1/2-inch pieces
• 1 avocado, peeled and diced
• 2 green onions, chopped
• Salt and pepper, to taste

1.  Rinse the rice.  In a small, lidded saucepan bring to a boil 1 3/4 cups of cold water and 1/4 teaspoon salt.  Add the black rice, return to a boil, cover, and reduce the heat to low.  Cook for about 40 minutes or until the water has been absorbed (check the rice after 30 minutes).  Once cooked, uncover and allow to rest for about 10 minutes.
2.  While the rice is cooking, make the vinaigrette.  In a small bowl, whisk together the minced garlic, orange juice, olive oil, red pepper flakes, and rice wine vinegar.  Season to taste with salt and pepper.
3.  Place the rice in a serving bowl and add the vinaigrette and remaining ingredients.  Gently stir to combine and adjust seasonings.  Salad may be refrigerated for up to two days.

  
   Each and every spring when I plant my vegetable garden, I place red cabbages at the corners of my "formal" garden beds. 

SERVES 4
• 8 slices Prosciutto di Parma
• 8 fresh Black Mission Figs
• 3 large eggs
• 3/4 cup Half & Half (light cream)
• 1/2 teaspoon salt
• 1/4 teaspoon coarse cracked pepper
• 1/3 cup grated Parmigiano Reggiano
• 1/2 teaspoon fresh thyme leaves
• 2 tablespoons balsamic reduction (also called balsamic glaze)
• 6 tablespoons extra-virgin olive oil
• salt & pepper, to taste
• 4 ounces arugula

PREHEAT OVEN to 375˚F
1.  Take the slices of Prosciutto di Parma and wrap each piece around a wooden or metal skewer, partially over-lapping the Prosciutto while you wrap.  It should look like a long cigarette.  Place the skewers on a parchment-lined baking sheet and bake on the middle rack of the oven for 10 minutes.  Remove from oven and set aside.
2.  While the Prosciutto is in the oven, rub four 3/4 cup ramekins with olive oil.  Line the base of the ramekins with a disk of waxed paper. 
3.  Quarter the figs and using two figs per ramekin, line the bottom of the ramekins with the quartered figs.  In a medium bowl, whisk together the eggs, Half & Half, salt, cracked pepper, Parmigiano Reggiano, and fresh thyme.  Pour and divide the custard evenly over the figs.  Place the ramekins in a baking pan and make a bain-marie (water bath) by pouring hot water in the pan to reach about halfway up the sides of the ramekins.
4.  Gently slide the baking pan onto the middle rack of the oven and bake the custards for 30 minutes, or until set.  When finished baking, remove from the oven and then remove the ramekins from the bain-marie.  Cool for 10 minutes.
5.  While the custards are cooling, make a vinaigrette by whisking together the balsamic vinegar reduction and olive oil.  Season with salt and pepper.  Take about 4 ounces of arugula and toss with the balsamic vinaigrette.
6.  Divide arugula between four plates.  Using a sharp knife, run the blade around the edge of the custards and unmold.  Place custard on top of the arugula and top with two Prosciutto Spirals.

                                                 Buon Appetito!