As posted on L.A. Times website

Total time: 40 minutes

Servings: 6 to 8

Note: Rice vermicelli and rice paper wrappers are available in well-stocked Asian sections of most supermarkets. Don't substitute blue crab meat for the Dungeness -- it has a very different flavor and won't work nearly as well.

Ingredients:

• 1 head Belgian endive
• 1/4 pound Dungeness crab meat
• 3 tablespoons toasted slivered almonds
• 1/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 pound rice vermicelli
• Salt
• 1 package rice paper wrappers
• 1 bunch watercress, leaves only

1. Separate the Belgian endive into individual leaves, stack them into small bunches and slice them lengthwise into very thin slivers. Stir them together in a medium bowl with the crab meat and almonds.

2. In a small bowl, beat together the mayonnaise and mustard. Add enough to the crab meat and endive to bind them together lightly, about 3 tablespoons.

3. Cook the rice vermicelli in a large pot of rapidly boiling, salted water until tender, 2 to 3 minutes. Drain and place in a bowl filled with water to keep them pliable. When you're ready to work, drain them in a strainer, shaking off as much water as possible.

4. Fill a large dinner plate or pie plate with water. Slip in one of the rice paper wrappers and press down lightly to keep it submerged. Let it soak until the wrapper just becomes pliable (it may still feel a little stiff), about 30 seconds.

5. Here's where it gets a little tricky -- you need to keep the filling packed as tightly as possible to have a nicely formed roll, but you also need to work carefully to avoid tearing the wrapper or having it stick together. Remove the wrapper from the water and spread it on a work surface. Gently blot it dry with a paper towel. Arrange a row of half a dozen watercress leaves down the center of the wrapper about one-third of the length of the wrapper (this will show through as a decoration when the rolls are completed).

6. Using a slotted spoon and straining out any extra liquid, place 2 to 3 tablespoons of the crab-endive mixture on top. Top with one-fourth to one-third cup of the rice noodles.

7. Pull the far edge over the filling and roll once, pushing the mixture against the secure edge to seal tightly (here the rice paper's stickiness comes in handy). Fold the sides over like a burrito, compacting the filling in the center. Finish rolling, keeping the filling as tight and compact as possible. Transfer the finished roll to a plate and repeat with the remaining filling. (The spring rolls can be prepared to this point up to a day in advance and refrigerated, tightly covered with plastic wrap. Bring to room temperature before serving.)

8. To serve, cut the rolls in half on the diagonal.

Each of 8 servings: 192 calories; 5 grams protein; 28 grams carbohydrates; 2 grams fiber; 7 grams fat; 1 gram saturated fat; 15 mg. cholesterol; 143 mg. sodium.

Labels: Dungeness crab spring rolls with endive and almonds

By the Associated Press

Start to finish: 30 minutes

Makes 36 cookies

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups rolled oats
• 1 cup chocolate chips
• 1 cup mini-marshmallows
• 2 cups coarsely crushed graham crackers (about 8 crackers)

Heat the oven to 350 F. Line two baking sheets with parchment paper.
In a medium bow, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, use an electric mixer on medium to beat together the butter and both sugars until creamy, about four minutes.
With the mixer on low, one at a time add the eggs, beating gently until combined. Add the vanilla. Reduce the mixer to low, then add flour mixture. Mix in the oats, chocolate chips, marshmallows and graham crackers until just combined.
Evenly space six rounded tablespoons of dough per baking sheet, leaving plenty of room between them. Bake the cookies for 10-12 minutes, or until golden brown.
Cool for 15 minutes on the baking sheets, then use a spatula to transfer the cookies to a wire rack to cool completely.

Labels: S'mores Cookies recipe

As posted on Boston.com

You can find many versions of hummus, which is served all over the Middle East. This is a quick Syrian version, based on canned chick peas, which is especially creamy and lemony. Tahini is a puree of sesame seeds, with the consistency of thin peanut butter, available in the specialty section of most supermarkets.

• 1 can (15 ounces) chick peas
• 1/2 cup sesame tahini
• Juice of 1 lemon, or to taste
• 1/4 teaspoon salt, or to taste
• 1 tablespoon olive oil

1. Set a strainer over a bowl. Tip the chick peas into it; reserve the liquid.
2. In a food processor, combine the chick peas, 1 tablespoon of their liquid, tahini, lemon juice, salt, and oil. Pulse the mixture until it is smooth and creamy.
3. Taste for seasoning and add more lemon juice, if you like. Add enough of the remaining liquid from the can, 1 tablespoon at a time, to make a mixture that just holds its shape. Serve with pita bread or crackers. Emeline Aroush

Labels: Homemade hummus recipe

As posted on Boston.com

Ingredients:

• 4 hard-cooked eggs
• 3 tablespoons mayonnaise
• Salt and pepper, to taste
• 1 stalk celery, finely chopped
• 8 hard or soft dinner rolls
• Extra mayonnaise (for spreading)
• 1 cucumber, thinly sliced
• 3 stalks fresh parsley (leaves only)

1. In a bowl, mash the eggs, mayonnaise, salt, pepper, and celery.
2. Cut the rolls horizontally into thirds, keeping the layers of each roll together. Spread all the cut surfaces with mayonnaise. Spoon egg salad on the bottom of each roll. Add the middle layer. Arrange cucumbers and parsley leaves on top. Add the top of each roll.
Note: To keep the sandwiches for several hours, set them on a platter, wrap it tightly in plastic wrap, making sure no corners are exposed, and refrigerate.

Labels: Egg salad mini clubs

As posted on Boston.com

COOKIES

• 1 cup sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 pinch salt
• 1/2 teaspoon cinnamon
• 1/3 teaspoon nutmeg powder
• 1/4 teaspoon ground cloves
• 3/4 cup pumpkin puree
  

1. In a large bowl, blend the sugar and oil. Beat in the eggs, one at a time.
2. In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk to blend them. Add the flour mixture to the egg mixture. Stir in the pumpkin puree.
3. Cover the bowl and refrigerate for at least 1 hour.
4. Set the oven to 350 degrees. Line 2 baking sheets with parchment paper.
5. Spoon the dough onto the baking sheets, making either 24 or 40 mounds. Bake them for 5 to 8 minutes or until a toothpick inserted into the middle comes out clean.
6. Let the pies cool on the baking sheets for a few minutes, then transfer to a rack to cool.

FILLING

• 1/2 cup heavy cream
• 1 tablespoon confectioners' sugar
• 1/4 teaspoon ground cinnamon
  

1. In an electric mixer, beat the cream until it holds soft peaks. Add the sugar and cinnamon and continue beating until the cream forms stiff peaks.
2. When the cookies are cool, spoon the cream filling onto one cookie and top with another. Adapted from "Fresh & Honest"

Labels: Pumpkin whoopie pies

Ingredients:

• 2 cups sugar


• 4 tablespoons cocoa


• 1 stick butter


• 1/2 cup milk


• 1 cup peanut butter


• 1 tablespoon vanilla


• 3 cups oatmeal


• Waxed paper
  

In a medium saucepan, melt butter, add milk and sugar. Let boil for 1 minute. Add peanut butter, vanilla and oatmeal. Stir.

On waxed paper, drop cookies by tablespoon-full onto paper. Let harden. Then enjoy! NOTE: For variation, leave out the chocolate … and add raisins!

Labels: No Bake Oatmeal Cookies

By Dee Murray

6 large Oranges, halved and hollowed out
6 medium-sized sweet potatoes, peeled and sliced
1 can crushed pineapple
3/4 cup brown sugar
½ cup orange juice
1 Bag large marshmallows

Heat oven to 400 degrees.

Cook sweet potatoes in a saucepan filled with water until softened (as you would mashed potatoes). Remove from heat and drain.

In a large bowl, add potatoes, sugar, orange juice and pineapple with the juice. Mash as you would mashed potatoes, until smooth. If mixture is too thick, add more orange juice, little amounts at a time.

Heap scoops of the potato mixture into the hollowed-out oranges. Place the filled fruit in a muffin pan, sprayed with non-stick cooking spray (the oranges fit nicely into the cups and they won’t tip over!). Continue until all oranges are used. Cook in 400-degree oven for 15 minutes, than top with marshmallows. Cook an additional 5 mins. Or until marshmallows are slightly melted and browned.

Labels: Granny Leslie’s Orange Sweet Potatoes recipe

As posted on Dallas Morning News

Ingredients:
• ¼ cup best-quality olive oil, (divided use)
• ½ medium yellow onion, thinly sliced
• ¾ pound zucchini (about 1 large), shredded
• 8 eggs
• ¼ cup grated parmesan cheese
• ½ teaspoon salt
• 4 to 6 basil leaves, torn into pieces

Directions:

Heat the broiler. In a 10-inch oven-safe nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the zucchini and cook until it's no longer moist and begins to clump together, about 10 minutes. Remove from the heat. While the zucchini is cooking, beat the eggs with a fork until they are ropy and well-mixed but not foamy. (They should be somewhat light in color.) Stir the cheese, salt and basil leaves into the egg mixture and then add the cooked zucchini. Stir for a minute after you've added the zucchini in order to cool it slightly. Return the pan to the heat and add the remaining 2 tablespoons olive oil. When the oil is hot, pour in the egg mixture and immediately reduce the flame to medium-low. The bottom of the egg mixture should set very quickly. Gently lift the sides with a fork and pull them toward the center, allowing the loose egg mixture to run underneath. Cook this way until the eggs are almost set, about 5 minutes. The mixture should look like very loose scrambled eggs, with a little liquid remaining. Place the pan under the broiler until the eggs are puffed and lightly browned, about 45 seconds. Cool slightly before carefully sliding the frittata onto a serving plate. Serve warm or at room temperature. Makes 6 servings.

Labels: Zucchini-Basil Frittata

As posted on Boston.com

• 4 tablespoons butter
• 1 large onion, chopped
• 1 large carrot, chopped
• 2 ribs celery, chopped
• 1 butternut squash (1 3/4 to 2 pounds), peeled and cut into 1/2-inch dice
• 1 cup apple cider
• 1 cup chicken stock or water
• Salt and pepper, to taste
• 1 tablespoon pure maple syrup
• 2 tablespoons mascarpone cheese
• 1 tablespoon finely chopped fresh chives
• Fresh sage leaves (for garnish)

1. In a soup pot, melt the butter over low heat. Add the onion, carrot, and celery. Cook, stirring often, for 4 minutes. Add the squash. Cook, stirring occasionally, for 10 minutes.
2. Pour in the apple cider. Bring to a boil, lower the heat, and simmer for 10 minutes or until the liquid reduces slightly.
3. Add the chicken stock or water with plenty of salt and pepper. Return to a boil, and simmer for 20 to 25 minutes or until the vegetables soften. Remove the pot from the heat.
4. In a blender, puree the soup in batches until smooth. Return to the pot. Stir in the maple syrup.
5. Ladle into bowls, add a spoonful of mascarpone to each, sprinkle with chives, and garnish with sage leaves. Adapted from Evan Percoco

Labels: Butternut squash soup with apple cider and sage

As posted on LA Times

Note: Grade B maple syrup is recommended for this recipe; the syrup is less filtered so it has more pronounced flavor. The coffeecake can be made through Step 10 the night before serving; loosely cover and refrigerate the dough overnight, then warm at room temperature for 1 hour before baking.

Ingredients:

• 1/2 cup plus 2 tablespoons milk
• 1 package active dry yeast (2 1/2 teaspoons)
  1/3 cup sugar, divided
• 3 eggs, divided
• 10 tablespoons butter (1 1/4 sticks), at room temperature, cut into 1/2 -inch pieces
• 3 1/2 cups bread flour, divided1/2 teaspoon salt
• 1 1/2 pounds thick-cut bacon, preferably applewood-smoked, sliced crosswise into 1/4 -inch pieces
• 1 pound tart apples, such as Granny Smith (about 2 large)
• 1/8 teaspoon cinnamon
• 1/4 cup maple syrup, divided
• 2 tablespoons amaretto liqueur
• 1/3 cup sliced almonds2 tablespoons cream cheese
• 1/4 cup plus 1 tablespoon powdered sugar, sifted

1. In a small pan, heat the milk over medium heat just until warmed. Remove from heat and pour the milk into a small bowl or measuring cup. Stir in the yeast and 1 teaspoon sugar, then set aside until the yeast is activated and the milk is foamy, about 10 minutes.

2. Whisk two of the eggs in the bowl of a stand mixer with the whisk attachment (or in a large bowl with a hand mixer) until light and fluffy, about 1 minute. Stir in the yeast mixture and remaining sugar until fully incorporated.

Labels: Apple bacon coffeecake

Labels: Banana Crepes recipe

As posted on Boston.com

Ingredients:

• 6 tablespoons olive oil
• 4 ounces pancetta, half diced and half finely chopped
• 1 stalk celery, finely chopped
• 1 leek (light green and white parts only), finely chopped
• 1 small fennel (outer leaves pulled off), cored and finely chopped
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 cup vodka
• 1 cup water
• 1 cup clam juice
• 1/4 cup creme fraiche
• 1 1/4 pound bay scallops

1. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Cook the pancetta, stirring often, for 4 minutes. Transfer to a paper towel.
2. Add the celery, leek, fennel, bay leaf, and a pinch of salt and pepper. Cook over medium heat, stirring occasionally, for 5 minutes.
3. Remove 1/2 cup of the vegetables from the pan; set aside.
4. Add the vodka to the skillet and, let the vodka reduce until nearly evaporated. Add the water and clam juice. Boil gently to reduce the liquids by half.
5. Strain the sauce into a bowl; return it to the skillet. Stir in the creme fraiche and boil 2 minutes.
6. In another large skillet, heat 2 tablespoons of the olive oil over high heat. Season the scallops with salt and pepper. Sear half the scallops, without moving, until just opaque. Transfer to a plate and keep warm. Clean and dry the skillet. Repeat with remaining olive oil and scallops.
7. Divide the scallops among 4 plates, place 2 tablespoons of the reserved vegetables around each one, and top with pancetta and sauce.

Labels: Bay scallops with vodka cream sauce

• Butter (for the pan)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 2 1/2 cups sugar
• 1/2 cup water
• 1/3 cup light corn syrup
• 1/4 cup ( 1/2 stick) unsalted butter, cut up
• 2 cups (about 10 ounces) roasted unsalted peanuts

1. Lightly butter an 11-by-16-inch jelly roll pan.

2. In a bowl, combine the baking soda, salt, and vanilla; set aside.

3. In a heavy-based saucepan, combine the sugar, water, corn syrup, and butter. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the butter melts. Turn the heat up and let the mixture bubble steadily, stirring occasionally, for 10 to 15 minutes or until it turns a deep golden brown (335 to 340 on a candy thermometer). Remove the pan from the heat and carefully stir in the vanilla mixture and peanuts - it will bubble up.

4. Immediately pour the mixture into the jelly roll pan. If necessary, use the wooden spoon to spread the mixture and flatten it. Set aside for 1 hour or until cool and hard.

5. Bend the ends of the pan to release the brittle (if necessary, run a large metal spatula under it to release it). Break the brittle into chunks. Store in an airtight container. Adapted from "Brittles, Barks, & Bonbons"

Labels: Peanut brittle recipe