We just returned from another amazing adventure in Italy, one of many since our first visit 40 years ago. This was a short trip to see the Christo art installation “The Floating Piers” on Lake Iseo in northern Italy. It also gave us an excuse to visit our friends in Tuscany and Lake Maggiore.

One of our special, innovative lunches was at Il Cavaliere Ristorante at the Gabbiano Winery, outside of Florence. We were joined by our dear friend Bettina Rogosky, owner of the Carnasciale Winery in Tuscany, who brought a magnum of her special wine, Caberlot, to enjoy with lunch.

Also at our table was chef Francesco Berardinelli, whom we have known for many years. He served us several dishes based on healthy, fresh ingredients and explained that they were originally part of Cucina Ebraica (“Jewish cooking” in Italian). He said the early Italian Jews adapted local produce and recipes to comply with dietary laws; for the same reason, vegetable dishes were developed to provide meatless meals.

Chef Francesco began our meal with fresh-picked string beans from his garden. The beans, chock full of fiber and vitamins that contribute to healthy eyes and bones, were lightly steamed and tossed with a yogurt-lemon sauce, then topped with chopped mint and roasted hazelnuts.

Then he served a cold, thick Tuscan  Tomato and Bread Soup called Panzanella. The ingredients feature cancer-fighting vitamins and also included cubes of fresh mozzarella, lots of shredded fresh basil leaves (a virtually calorie-free source of Vitamin A) and extra virgin olive oil.

My favorite was Farinata, a pizza-pancake recipe made with chickpea flour, which is sold in Italian specialty shops and health food stores. Ideally, the batter — rich in fiber, protein and iron — is prepared a day in advance so it can mature before baking.

It is interesting to note that chickpeas, also called garbanzo beans, were another food staple that the Italian Jews always served; the dishes reflected the poverty of the Jewish community, which included refugees from Sicily and Southern Italy.

Farinata is now available in downtown Los Angeles at a new restaurant, Officine Brera, where chef Angelo Auriana bakes it in his pizza oven. It is vegan, gluten-free — and delicious!

PANZANELLA (TUSCAN TOMATO AND BREAD SOUP)

• 1 cup dried bread
• 2 pounds ripe tomatoes, cut in cubes
• 1/4 cup olive oil
• 1/4 cup chopped fresh basil leaves
• Salt and freshly ground black pepper to taste
• 1 cup fresh mozzarella, cut in 1/2-inch cubes
• Basil leaves for garnish

Soak bread in warm water to soften and squeeze out excess water.

Place tomatoes in a food processor or blender and pulse to blend. Add bread, olive oil, chopped basil, salt and pepper and blend. Transfer to a bowl and mix well. Spoon onto bowls and top with mozzarella cubes and basil leaves.

Makes 6 to 8 servings.

GREEN BEANS WITH YOGURT-LEMON DRESSING

• 1 pound green beans, trimmed into 1 1/2-inch lengths
• 1/2 cup plain yogurt
• 2 teaspoons fresh lemon juice
• Salt and freshly ground black pepper to taste
• 1 teaspoon honey
• 2 teaspoons olive oil
• 1 tablespoon chopped fresh mint
• 1/2 cup roasted hazelnuts

Bring water to a boil in a saucepan. Drop in the beans. When the water returns to a boil, cook the beans for 4 to 5 minutes. Remove with a slotted spoon and drop into a bowl of ice water to stop the cooking.

In a large bowl, combine the yogurt, lemon juice, salt and pepper, honey and olive oil, and mix well.

Drain the beans and blot them dry on paper towels. Toss with yogurt dressing and top with mint and roasted hazelnuts.

Makes 4 to 6 servings.

FARINATA (CHICKPEA PIZZA)

• 2/3 cup chickpea flour
• 1/2 teaspoon salt
• 3/4 cup water
• 2 teaspoons finely chopped rosemary
• 3 tablespoons olive oil
• 1/2 teaspoon freshly ground black pepper

Sift the chickpea flour with the salt into a medium-size bowl. Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in remaining 1/2 cup of water and, if time permits, cover with plastic wrap and let the batter stand at room temperature for 30 minutes or overnight, then stir in the chopped rosemary.

Preheat the broiler.

Heat 1 1/2 tablespoons of olive oil in a 10- to 12-inch nonstick ovenproof skillet. Stir the batter once, and pour about 3/4 cup of it into the skillet. Cook the pancake over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. Burst any large air bubbles with the tip of a knife.

Sprinkle pepper over the top and place the skillet under the broiler and cook until the pancake is golden and crisp, 3 to 4 minutes. Slide onto a wooden board. Using a pizza cutter, cut into wedges and serve immediately. Repeat with the remaining batter.

Makes 2 Farinata.

Jay Farbstein holds a freshly picked squash blossom. Photos by Lynn Pelkey

When I think of the original baby boomer, I think of our friend Jay Farbstein. He is an architect specializing in the design of large government buildings, and he lives on his family’s original property off Sunset Boulevard, in a rural area of Pacific Palisades.

He grew up helping his father tend the family vegetable garden, and has maintained it for many years.

The first time we met was at a dinner where the subject was food and wine, and after meeting Jay and his wife, Bonnie, we realized that we all love to cook.

After talking about his garden that night, we were surprised when there was a knock on our door the next day, and he arrived with a care package of seasonal vegetables.

A few months later, we were invited to visit the couple and, as we drove down their driveway, the first thing we came to was the vegetable garden, which is about 2,400 square feet.

At the entrance of the garden, there is a cast aluminum memorial plaque dedicated to his father, Milton, that was installed in 2007. The area is surrounded by a fence covered with passion fruit vines, and when the first fruit is in season we often visit Jay and help with the harvest.

Nearby is an 8-by-12-foot greenhouse that was a birthday present from Bonnie. It is stocked with seedlings that mature much faster there than in the outside garden, and they are replanted as needed.

For example, the cucumbers mature a month ahead of those planted in the outside garden, and he picks the chili peppers year-round. In the greenhouse, parsley, chives and basil are available all winter, and early tomatoes are an extra bonus.

Recently, we were invited to Jay and Bonnie’s for a dinner. We dined on dishes that featured a variety of seasonal veggies from his garden: Fresh English Pea Soup, Beet and Burrata Salad, and Stuffed Squash Blossoms.

At the root of all of this is Jay’s fantastically green thumb, and he has a number of suggestions for fellow boomers who may want to join him in his hobby — starting with the tools of the trade. There is a special gardening stool that helps avoid bending over a lot. It can be adjusted to sit close to the ground or higher — either 4 inches or 1 1/2 feet off the ground — depending on what you are doing. It has handles and can easily be turned over to flip it upside down. In the future, Jay said he will put in raised beds, to make the work even easier.

He also keeps his garden packed with lots of compost. He uses the leaves that fall off the trees for compost and adds them to the soil.
If you have a gardener, be sure to let him do the digging — your back will thank you. Still, Jay insists on doing all the planting, weeding and picking himself.

Jay plants lettuces, carrots, beets and peas in the fall to harvest during the winter and spring. Then, in the spring, he puts in his summer veggies — tomatoes, cucumbers, zucchini, beans and peppers — which he harvests all summer and into the fall. Which means it’s always a good time for gardening!

FRESH ENGLISH PEA SOUP

• 1/4 cup unsalted butter or olive oil
• 1 onion, thinly sliced
• 3 cups vegetable stock
• 6 cups fresh peas, shelled
• Salt and pepper to taste
• Crème fraiche and chives for garnish

In a sauté pan, heat butter and sauté onion until soft. In a pot, heat vegetable stock and add peas and cook (do not overcook) until tender. Transfer to a blender and puree until smooth. Push through a sieve into pot and add salt and pepper to taste.

Chill before serving, ladle into bowls or stem glasses and garnish with crème fraiche and minced chives.

Makes 12 servings.

BEET AND BURRATA SALAD

• 6 fresh beets
• 12 lettuce leaves
• 1 pound burrata cheese
• 1/4 cup olive oil
• 2 to 3 tablespoons balsamic vinegar
• Salt and pepper to taste
• 1/2 cup pistachio nuts for garnish

Place beets in a pot, add water to cover and boil until beets are tender when pierced with a fork. Remove beets, peel and cool.

Slice beets into 1/4-inch slices. Arrange lettuce leaves on serving plates, top with a scoop of burrata cheese, arrange beet slices on top and sprinkle with olive oil, balsamic vinegar, salt and pepper, and garnish with pistachio nuts.

Makes 12 servings.

STUFFED SQUASH BLOSSOMS

• 12 squash blossoms with zucchini still attached
• 1 pound fresh ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• Salt and pepper to taste
• 1⁄4 cup olive oil

Preheat the oven to 375 F.

Carefully open blossoms wide; remove the pistils from inside the zucchini blossom and discard. (The pistil is the fuzzy, yellow floret found in the center of the squash blossom.) Set aside blossoms (keep zucchini attached throughout).

To prepare the stuffing: In a large bowl, beat the ricotta, Parmesan, eggs and salt and pepper until smooth. Taste the mixture; it should be highly seasoned. Cover with plastic wrap and refrigerate until ready to use.

To fill the blossoms, the easiest way is to spoon the filling into a large pastry bag, but a small spoon also will work. Fill the clean blossoms about three-quarters full,
and gently squeeze the petals together over the top of the filling to seal.

Brush a 10-by-14-inch baking dish with olive oil and arrange the stuffed zucchini flowers in the dish. Sprinkle the blossoms with salt, pepper and olive oil. Cover dish with aluminum foil and bake, in preheated oven, until the cheese is puffy and the juices that run from the blossoms begin to bubble.

Makes 12 servings. 

Passover is our favorite family holiday — last year we hosted nearly 40 people at our house. It’s also one of the most complicated.

The seder begins at sundown, but the formal dinner won’t begin until we finish reading the haggadah, which is usually late in the evening. Fortunately, small bites are served as part of the seder that help keep the guests from suffering too many hunger pangs. They include the ritual foods of charoset, the Hillel sandwich, matzo, greens and salted egg.

Although there is always someone who complains about how hungry they are, and can hardly wait until dinner is served, I think they secretly nibble on the matzo that is on the table. And even if they don’t, I rest easy knowing that they will soon overeat at a dinner of gefilte fish, chicken soup with matzo balls, lamb shanks and roast turkey with vegetable stuffing.

Then, of course, come the desserts. Because Passover desserts eliminate all leavened foods for the eight-day holiday, baking them has always been a challenge. I have been teaching cooking classes for many years, and the art of making Passover desserts has always been one of my favorite things to teach.

One important rule that’s useful for the holiday when baking cakes: egg whites should be beaten with a whisk until light peaks form, then folded gently into the batter and gently spooned into the cake pan. Treating egg whites this way is also important when making meringue cookies.

Our dessert table will have a few surprise desserts for our family this year. I know the children are going to love the charoset mini cupcakes and the platter of frozen chocolate-covered banana bites. For now, though, let’s keep that a secret between us!

PASSOVER LEMON CUPCAKES WITH CHAROSET TOPPING

• Central European Charoset (recipe follows)
• 5 eggs, separated
• 1 1/4 cups sugar
• 3/4 cup safflower oil
• Juice of 2 lemons (about 5 to 6 tablespoons)
• 1 1/4 cups matzo cake meal
• Grated zest of 2 lemons

Make Central European Charoset; set aside.

Preheat the oven to 350 F.

In the bowl of an electric mixer, mix egg yolks and sugar on high speed until light and fluffy.

In a medium-size bowl, combine oil and lemon juice.

Add matzo cake meal to yolk and sugar mixture, alternately with oil mixture.

In the large bowl of an electric mixer, using the wire whisk attachment, beat egg whites until light and fluffy soft peaks form.

Using a rubber spatula, fold 1/4 of the beaten egg whites into egg yolk mixture until well blended. Fold in remaining beaten egg whites and grated lemon zest. Fill cupcake liners about halfway with batter. Sprinkle a spoonful of Central European Charoset on top of the batter on each cupcake.

Bake in preheated oven for 30 minutes or until a toothpick comes out clean.

Makes about 16 cupcakes or 32 mini cupcakes.

CENTRAL EUROPEAN CHAROSET

• 2 medium (red delicious) apples, peeled, cored and coarsely chopped
• 1 cup walnuts, coarsely chopped
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1/4 cup sweet Passover wine

In a bowl, combine the apples, walnuts, honey, and cinnamon and mix well. Add wine and mix well. Cover with plastic wrap and refrigerate.

Makes about 2 cups.

PASSOVER BANANA NUT SPONGE CAKE

• 7 eggs, separated
• 1 cup sugar
• 3/4 cup matzo cake meal
• 1/4 cup potato starch
• 1 teaspoon salt
• 1 cup mashed bananas
• 1/2 cup walnuts or pecans, chopped

Preheat the oven to 325 F.

In a large mixing bowl, beat egg yolks and sugar until light in color and texture.

In a medium-size bowl, combine matzo cake meal, potato starch and salt. Add this a little at a time to the egg yolk mixture, alternately with the bananas, beating until smooth.

In a large mixing bowl, beat egg whites until soft peaks form. Gently fold beaten egg whites and nuts into egg yolk mixture.

Pour batter into an ungreased 10-inch tube pan. Bake for 45 minutes in the preheated oven, until a toothpick inserted in the cake comes out dry and the cake is springy to the touch. Invert the pan immediately onto a wire rack and cool. With a sharp knife loosen the cake from the sides and center of the pan and unmold onto a cake plate.

Makes 10 to 12 servings.

PASSOVER CHOCOLATE GLAZE

• 8 ounces semisweet chocolate
• 2 tablespoons marmalade
• 1 tablespoon strong brewed coffee

Melt the chocolate with the marmalade and coffee on top of a double boiler over simmering water or in the microwave, and blend until melted.

Makes about 1 1/4 cups.

PASSOVER MERINGUES

• 2 egg whites
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup nuts, finely chopped

Preheat oven to 250 F.

In the large bowl of an electric mixer, using the wire whisk attachment, beat egg whites until stiff. Gradually add salt and sugar. Fold in chopped nuts and mix with spatula.

Drop by the teaspoonful — about 1 inch high — onto a greased baking sheet or a baking sheet lined with a Silpat mat, spacing 1 inch apart. Or use a disposable pastry piping bag with a plain or star 1/2-inch tip to create dots of batter.

Bake in preheated oven for 50 to 60 minutes, until meringues remove easily with a spatula. Makes about 2 dozen cookies.

FROZEN CHOCOLATE BANANA BITES

• 4 bananas, peeled
• 1 (16-ounce) bar semisweet chocolate, cut into pieces

Cut bananas into 1-inch slices and push a wooden toothpick halfway into each. Place on a large piece of wax paper and wrap. Place in the freezer for at least 30 minutes, or until ready to coat with chocolate.

Place chocolate pieces in a 4-cup Pyrex (glass) measuring cup or bowl and place in the microwave, and cook until lumpy. (This also can be done in a double boiler over simmering water.) Remove from microwave and mix well with a spoon until the lumps are melted.

Remove the frozen bananas from the freezer and unwrap. Holding each banana by the toothpick, dip into the melted chocolate. Let chocolate drain a little and place on a large dish lined with wax paper. Repeat with remaining bananas and return to the freezer.

Makes about 24 banana bites.

Purim is the holiday that celebrates the liberation of the Persian Jewish community long, long ago. It is a happy time when families rejoice with eating, drinking, costume parties and singing in a carnival-type atmosphere.

The Purim story transpired in the ancient Persian Empire, with King Ahasuerus at the helm. It was a time when Queen Esther intervened to protect the Jewish people from the wicked prime minister, Haman, who encouraged the king to do away with them.

To remember the holiday, we traditionally invite our family to a dinner inspired by the elaborate banquets that were historically served in biblical days. A long table in our dining room is set, and our antique collection of Purim noisemakers (groggers) is arranged at each place setting for everyone to use during the retelling of the Purim story.

The menu follows the theme that many Persian homes observe: savory pastries filled with meat, whole chickens stuffed with dried fruit and nuts, and a variety of stew dishes. My favorite is a Lamb Stew, baked on a bed of onions and flavored with several exotic spices that include cinnamon, ginger and nutmeg.

The dessert at the end of our meal was inspired by an Iranian-American friend. She recently explained that during the holiday, the children in her family always look forward to halvah, their favorite sweet. I have included a variety of halvah desserts that are delicious, and can be made several days in advance. Before you start making noise with your grogger, how about making your own chocolate-covered halvah and surprising the kids with soft and chewy halvah cookies?

PERSIAN CHICKEN WITH DRIED FRUIT AND ALMOND STUFFING

This chicken is different from any I have ever tasted. The special flavor comes from the sweet, tart taste of the dried fruit, combined with the crunchy almonds. Stuff the chicken, and don’t worry about leftovers — it tastes just as good cold.

• 1 whole chicken, about 4 to 5 pounds
• 5 tablespoons unsalted margarine
• 2 onions, coarsely chopped
• 1/2 cup coarsely chopped dried apricots
• 1/2 cup coarsely chopped prunes
• 1/2 cup whole toasted almonds
• 1/4 cup golden raisins
• 1/4 teaspoon cinnamon
• 1 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste

Preheat the oven to 375 F.

Wash and dry the chicken. In a large skillet, heat 2 tablespoons of the margarine over medium heat and sauté the onions until transparent, about 5 minutes.

Sprinkle half of the onions onto a foil-lined, large, shallow roasting pan and set it aside. To the onions in the skillet, add the apricots, prunes, almonds, raisins, cinnamon, tarragon, thyme and salt and pepper. Sauté for 5 to 10 minutes, mixing well to blend all ingredients. Let cool.

Stuff the chicken with the onion mixture and then truss. Place the chicken breast-side down on the onions in the broiler pan. If any additional stuffing is left over, sprinkle it around the chicken. Rub the chicken with the remaining margarine. Roast for 30 minutes, until the skin is a light golden brown. Turn over the chicken and continue roasting for 30 minutes more or until well-browned and crisp. Serve immediately.

Makes 4 to 6 servings.

LAMB STEW

• 1/2 cup extra virgin olive oil
• 2 pounds onions, thinly sliced
• 3 pounds lamb shoulder, sliced
• 1 tablespoon sugar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1/2 cup golden raisins
• 1/2 cup pitted prunes
• 1/2 cup toasted almonds
• 2 tablespoons toasted sesame seeds

Preheat oven to 450 F.

Heat oil in a skillet, add onions and sauté. Place half of the onions in a roasting pan (roaster). Place meat on top. In a bowl, combine sugar, cinnamon, ginger, nutmeg turmeric and salt. Sprinkle over the meat. Add raisins and prunes. Top with remaining onions.

Bake in preheated oven for 20 minutes. Reduce heat to 350 F and bake 2 to 2 1/2 hours longer. Add toasted almonds during the last 15 minutes of cooking. Transfer to serving platter and sprinkle with sesame seeds.

Makes 6 to 8 servings.

CHOCOLATE-COVERED HALVAH

Like many other exotic foods, halvah is easy to prepare, once you know the secret, and it has lots of wholesome and nutritious ingredients.

• 1/2 cup tahini (sesame paste)
• 1/3 cup honey
• 1/2 cup unsweetened grated coconut
• 1/2 cup wheat germ
• 1/2 cup unsalted sunflower seeds
• 2 tablespoons cocoa
• 1/2 teaspoon cinnamon
• 1 pound semisweet chocolate, broken into small pieces

In the bowl of an electric mixer, stir together the tahini and honey.

In a food processor, combine the coconut, wheat germ and sunflower seeds, then process until finely chopped.

Add coconut mixture along with the cocoa and cinnamon into the tahini mixture and blend well until firm. With wet hands, shape the mixture into 1-inch balls.

Melt the chocolate in a double boiler over gently simmering water or in a microwave. With your hands, dip each halvah ball into the chocolate and place it on waxed paper. Refrigerate until the chocolate is set.

Makes 20 to 25 1-inch balls.

PERSIAN HALVAH

• 1/2 cup sugar
• 1/4 cup dark brown sugar, firmly packed
• 2 tablespoons honey
• 2 tablespoons cold water
• 1 cup plus 2 tablespoons tahini (sesame paste)
• 1 teaspoon vanilla
• Extra virgin olive oil
• 1 cup semisweet chocolate

In a small saucepan over medium-low heat, melt both sugars, honey and water until the liquid reaches a bubbling simmer, about 2 minutes (reaching the consistency of maple syrup). Stir occasionally to avoid burning.

Place tahini and vanilla in the bowl of an electric mixer and carefully pour in honey-sugar syrup. Beat until the mixture is well-blended and comes away from the bowl.

Transfer dough to an 8-inch loaf pan that has been well-coated with oil. Press down on the dough to fill the shape of the pan. Refrigerate uncovered to cool and harden, about 1 hour. Turn over loaf pan and flip halvah onto a plate.

Melt the chocolate in a double boiler over gently simmering water or in a microwave, and while still warm, pour over the top of the halvah, spreading with a knife or spatula to cover the top and all four sides. Place in the freezer and let harden, about 1 hour.

To serve, slice into 1/8- to 1/4-inch pieces and arrange on a serving plate. To store, wrap in plastic wrap and refrigerate.

Makes about 2 dozen pieces.

HALVAH COOKIES

• 3 eggs
• 3/4 cup unsalted margarine, softened
• 1/4 pound store-bought halvah
• 3 tablespoons tahini (sesame paste)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1 1/2 cups flour
• 3/4 cup chocolate chips (optional)

Preheat oven to 350 F.

In a large bowl, blend the eggs and softened margarine. Set aside.

In the bowl of an electric mixer, blend the halvah and tahini. Add the sugars, baking soda, baking powder and flour and mix until it becomes a workable dough. Add additional flour if needed. Mix in chocolate chips (optional).

Drop spoon-sized balls of dough onto a greased baking sheet or Silpat baking mat, 2 inches apart. Bake in preheated oven for 10 to 12 minutes.

Makes about 5 to 6 dozen cookies.

I have known Wolfgang Puck since he was about 19 or 20 years old and he was working as a chef at Ma Maison restaurant in West Hollywood. I met him at a cooking class, probably the first one he had ever taught.

I will never forget what happened when he rolled out the pastry dough for a raspberry tart. He confidently flattened the dough around a rolling pin and, in one fluid motion, watched it totally fall apart. Then he looked at us and said, calmly, “If this ever happens to you …” and he proceeded to just mold it by hand into the tart shell instead of starting over.

A longtime fan of Jewish cooking — Puck, a Catholic, has hosted sedersand was married to a Jewish woman for 20 years — he inspired me to teach cooking classes using the same method of honesty and creativity that has made him famous.

Puck went on to open his first restaurant, Spago, on Sunset Boulevard in 1982, and one of the dishes he specialized in was Smoked Salmon Pizza, my all-time favorite. Could a pizza be more Jewish? To make the pizza ahead, bake it for just 5 minutes, then, just before serving, complete the baking and top the pizza with smoked salmon.

The renowned chef has inspired me in other ways, too. Consider his most recent cookbook, “Wolfgang Puck Makes It Healthy,” which features the methods he uses to prepare nutritious foods. The book includes an inspiring exercise program to follow, and there are photos of Puck, now 66, exercising with his young sons, Oliver and Alexander.

When thinking of healthy cooking, I always include soups and salads that are easy to make. I have adapted several recipes from Puck’s book that can be made in advance, stored in the freezer and served when needed.

For example, a couple of months ago, my son-in-law, Jay, brought me a large bag of carrots from his garden, and I made a delicious carrot soup, which is similar to the recipe in Puck’s book. It contains only three ingredients — carrots, onions and garlic — and takes only 20 minutes to make.

His Griddled Potato Pancakes topped with sliced smoked fish are delicious, crispy and healthy. Created simply, the grated potato pancakes are cooked on a nonstick griddle, then topped with smoked fish and low-fat sour cream.

Finally, Puck’s recipe for Vegetable Pizza is really a salad on top of a pizza — a great concept and a meal in itself. What a great way to eat a lot of vegetables! Feel free to vary the vegetable toppings with whatever looks great at the farmers market.

SMOKED SALMON PIZZA

• Pizza Dough (recipe follows)
• 1/4 cup extra virgin olive oil
• 1/2 cup cornmeal
• 1/2 cup sour cream or creme fraiche
• 1/4 bunch fresh dill, minced
• 3 to 4 ounces smoked salmon
• 1/2 cup chopped chives
• Freshly ground pepper to taste
• 4 heaping tablespoons salmon roe (optional)

Prepare Pizza Dough and set aside.

Preheat oven to 450 F.

Divide dough into 4 balls and, on a lightly floured surface, roll out dough into a 9- or 10-inch circle, with the outer edge a little thicker than the inner circle. Brush a round 12- to 14-inch rimless pizza baking pan with oil and sprinkle with cornmeal. Carefully lift dough onto prepared pizza pan, poke holes in the dough with a fork to prevent bubbling, and bake in prepared oven until golden brown, 10 to 12 minutes.

Remove dough from oven and set it on a cutting board. Let dough cool, then use a knife or the back of a spoon to spread the sour cream, covering the inner circle, and sprinkle with dill. Arrange the slices of salmon so that they cover the entire pizza, slightly overlapping the raised rim. Sprinkle the chopped chives  and pepper over the salmon. Using a pizza cutter or a large sharp knife, cut the pizza into 8 or 10 slices. If you like, spoon a little salmon roe in the center of each slice. Serve immediately. Repeat with remaining dough.

Makes 4 pizzas.

PIZZA DOUGH

• 2 packages active dry yeast
• Pinch of sugar
• 1 1/4 cups warm water
• 1/4 cup olive oil
• 3 1/2 cups flour
• 1 teaspoon salt

Dissolve the yeast with the sugar in 1/2 cup of the water and set aside until foamy.

In a large mixing bowl, combine the remaining 3/4 cup water, the olive oil and yeast mixture. Stir in the flour and salt 1 cup at a time, until the dough begins to come together into a rough ball. Spoon onto a floured board and knead until smooth and elastic. Place the dough in an oiled bowl, oil its top, cover, and set in a warm place to rise for about 1 hour, until doubled in bulk. Or prepare pizza dough and cover with a towel until ready.

Makes 4 pizzas.

VEGETABLE SALAD ON A PIZZA

• Pizza Dough (see recipe above)
• 1 tablespoon extra virgin olive oil
• 1/2 cup eggplant, cut into 1/2-inch dice
• 1/2 cup zucchini, cut into 1/2-inch dice
• 1/2 cup yellow summer squash, cut  into 1/2-inch dice
• 1/2 cup each red and yellow peppers,  cut into 1/2-inch dice
• 1 cup halved cherry tomatoes
• 2 teaspoons sugar
• Salt and freshly ground pepper to taste

Prepare Pizza Dough and set aside.

Preheat oven to 450 F.

Heat a large heavy skillet over medium heat, add olive oil. Add eggplant, zucchini, summer squash, peppers, cherry tomatoes and sauté, stirring frequently until vegetables begin to turn tender, 5 to 7 minutes. Season with sugar, salt and pepper to taste. Continue to sauté until tomatoes soften. Transfer to a bowl and set aside to cool.

Roll out pizza, and poke holes in the dough with a fork to prevent bubbling. Top with sautéed vegetables and bake until pizza is nicely brown, about 10 to 12 minutes.

Makes 4 pizzas.

CARROT SOUP

• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted margarine, melted
• 1 large onion, chopped
• 2 1/2 pounds carrots, peeled and cut into 2-inch pieces (about 6 cups)
• 5 cups vegetable stock or broth
• 2 large garlic cloves, minced and
• mashed with 1/2 teaspoon salt (optional)
• 2 teaspoons fresh ginger, peeled and grated
• 1/3 cup fresh flat-leaf parsley, finely minced (optional)
• Salt and freshly ground black pepper to taste
• Garnish with grated Parmesan cheese, optional

In a small stockpot, mix oil and margarine. Add onion and cook until tender and translucent, about 10 minutes. Add carrots and stock. Bring the liquid to a boil, reduce heat and simmer until the carrots are tender when pierced with the tip of a small, sharp knife.

Transfer the cooked carrots and broth to a food processor or blender and puree in batches. Return the mixture to the pot and stir in the garlic paste and ginger. Simmer briefly and stir in parsley. Add salt and pepper to taste. Garnish with grated Parmesan.

Makes 8 to 10 servings.

GRIDDLED POTATO PANCAKE WITH SMOKED FISH

• 1 pound russet baking potatoes
• 1 small yellow onion
• 1 large egg, beaten
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt, add as needed
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1/4 cup low-fat sour cream
• 1 tablespoon chopped fresh dill
• 1 teaspoon fresh lemon juice
• 1/2 pound smoked sturgeon, trout or salmon, skin and bones removed, thinly sliced
• 1/4 cup salmon roe for garnish, optional
• 1 tablespoon finely chopped fresh chives for garnish
• 1 lemon cut into wedges

Preheat oven to 200 F, its lowest setting. Set a baking dish in the oven.

Line a large bowl with a clean kitchen towel.

Using the fine hole of a box grater, shredder or a food processer fitted with a grating disc, grate the potatoes. Transfer to the prepared bowl and grate in the onion. Twist the towel around the potato mixture and squeeze out as much liquid as possible.

Transfer the mixture to a clean bowl, add egg, baking powder, salt and pepper and stir with a fork to blend.

Heat a large nonstick griddle or skillet over medium-high heat. Brush with olive oil. Using a tablespoon, carefully place spoonfuls of the potato mixture on the griddle, spacing them about 1 inch apart and pressing down on the mixture to flatten to a thickness of no more than 1/4 inch. Cook pancakes until golden brown and crispy, 3 to 5 minutes per side. Transfer pancakes to the baking dish in the oven to keep them warm while you cook the remaining pancakes.

In a small bowl, stir together the sour cream, dill and lemon juice. Season to taste with salt and pepper. To serve, transfer potato pancakes to a warm platter or individual serving plate. Spoon a little sour cream mixture onto each pancake and top with smoked fish. Add salmon roe and garnish with chives. Serve immediately with lemon wedges.

Makes about 24 servings.

Tu B’Shevat, known as the Jewish celebration of trees, falls on Jan. 25 this year, in the middle of winter, and marks the time when barren fruit trees begin to spring back to life.

It is customary to eat several kinds of fruits and nuts during the holiday, and over the years it has become a custom to serve an assortment of mandelbread. A crisp, almond-flavored bread-type cookie, they reflect the history and heritage of what families serve during Jewish festivals.

Some recipes for the cookies include walnuts or pistachios as well as dried fruits such as cranberries, raisins, figs, apricots or orange peel, which are appropriate during this holiday.

My Classic Mandelbrot recipe was passed down to me by my mother-in-law, and is traditional in Eastern Europe. Using an electric mixer for this recipe is easier, but making it in a large bowl with a wooden spoon is the way our grandmothers did it in the old days.

Catalon Biscotti, a Sephardic style mandelbread flavored with anise and cinnamon, are a favorite in Spain. These biscotti have two unusual ingredients — powdered sugar and self-rising yeast — which results in very crunchy and shiny cookies.

Italian homes make a form of mandelbread, known as biscotti, filled with almonds and flavored with anise. If I had to choose a favorite, these biscotti would be the one. The recipe contains no oil, butter or margarine and therefore must be made on a wooden board and kneaded like a bread or pasta. The results are very authentic — just like the biscotti found in Italy. I love to pack them up and give them to family and friends or serve at our Tu B’Shevat holiday dinner along with ice cream or sorbet.

CLASSIC MANDELBROT

From “The Gourmet Jewish Cook” by Judy Zeidler

• 1 cup oil
• 1 cup plus 2 tablespoons sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 tablespoon grated orange peel
• 4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 1/2 teaspoons cinnamon
• 1 cup sliced almonds

Preheat the oven to 325 F.

In a large mixing bowl, blend the oil and 1 cup of sugar. Add the eggs, vanilla and almond extracts, and the orange peel. Blend thoroughly.

In a large bowl, combine the flour, salt, baking powder and 2 teaspoons of cinnamon. Blend the flour mixture into the oil mixture. Add the almonds and mix well.

Divide the dough into 4 or 5 portions. With lightly oiled hands, shape each portion into an oval loaf shape, 2 inches wide and 1 inch high. Place the loaves 2 inches apart on greased baking sheets. Sprinkle with the remaining sugar and cinnamon and bake for 45 minutes.

Remove the loaves from the oven and, using a spatula, transfer them to a cutting board and cut into 1-inch-thick slices. Place cut-side down on the same baking sheets, turn off the heat and return them to the oven. Leave the mandelbrot in the oven for 10 minutes per side or until crisp. Transfer to racks and cool.

Makes about 6 dozen cookies.

BISCOTTI (ITALIAN ALMOND MANDELBROT)

From “Italy Cooks” by Judy Zeidler

• 2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon fennel seeds
• 3/4 cup toasted, ground almonds
• 1/2 cup toasted, whole almonds
• 2 eggs
• 1/2 teaspoon anise or almond extract
• 1/4 teaspoon vanilla extract
• 1 cup sugar
• 1 egg white, lightly beaten

Preheat the oven to 350 F.

Place the flour, baking powder, baking soda, salt and fennel seeds in a mound on a floured board. Surround the outside of the mound with the ground and whole almonds. Make a well in the center. Place the eggs, anise (or almond) extract and vanilla extract in the well. Beat the sugar into the egg mixture, blending well. Quickly beat the egg mixture with a fork, gradually incorporating the flour and almonds to make a smooth dough.

Divide the dough into 3 to 4 portions. With lightly oiled hands, shape each portion into an oval loaf shape. Place the loaves 2 inches apart on greased and floured baking sheets. Brush with lightly beaten egg white and bake for 15 to 20 minutes or until lightly browned. Remove the loaves from the oven and, using a spatula, transfer them to a cutting board and cut into 1/2-inch-thick slices. Place them cut-side down on the same baking sheet and return them to the oven. Leave the mandelbrot in the oven for 5 to 10 minutes per side or until golden brown. Transfer to racks and cool.

Makes about 6 dozen cookies.

FRUIT-FILLED MANDELBROT

• 1/4 cup unsalted butter or margarine
• 1 cup sugar
• 3 eggs
• 1/2 teaspoon anise extract
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup lightly toasted whole almonds
• 1/2 cup candied, dried cranberries
• 1/3 cup candied orange peel, chopped
• 1 egg white, lightly beaten
• Sugar for dusting

Preheat the oven to 375 F.

In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. One at a time, thoroughly beat in the eggs. Beat in the anise extract.

In a medium bowl, combine the flour, baking powder and salt and gradually beat them into the butter mixture. With lightly-oiled hands, knead the dough into a ball, wrap it in plastic wrap and refrigerate for 1 hour.

In a small bowl, combine the almonds, cranberries and orange peel.

Transfer the dough to a floured board and, if it is sticky, knead in additional flour. Divide the dough in half and, with lightly oiled hands, roll it out on floured wax paper into an 8-by-12-inch rectangle. Sprinkle with the fruit-and-almond mixture and, starting at a long edge, roll up the dough like a jellyroll. Crimp the seam to seal it and place each roll seam side down on a greased baking sheet (or Silpat baking mat). Brush the rolls with lightly beaten egg white and sprinkle with sugar.

Bake for 20 to 25 minutes or until lightly browned. Remove the loaves from the oven and, using a spatula, transfer them to a cutting board and cut into 1/2-inch-thick slices. Place them, cut-side down, on the same baking sheets and return them to the oven. Bake for 5 to 10 minutes per side or until lightly browned. Transfer to racks and cool.

Makes about 4 dozen cookies.

CATALON BISCOTTI (SPANISH BISCOTTI)

• 3 eggs
• 1 cup confectioners’ sugar
• 1 cup flour
• 1 tablespoon ground anise (or whole seeds)
• 1 tablespoon ground cinnamon
• 1 1/4 teaspoons active dry yeast
• Zest of 1 lemon, ground
• 1 1/4 cups almonds, roasted

Preheat the oven to 375 F.

Line a cookie sheet with parchment paper or a Silpat baking mat and set aside. In a small bowl, beat one of the eggs and set aside.

In a large mixer, add sugar, flour, ground anise, ground cinnamon, yeast and lemon zest and mix well.

Beat in the remaining 2 eggs, one at a time at high speed, mixing well after each addition. Remove bowl from the mixer and stir in almonds. (The dough will be soft.)

Turn the dough out onto a well-floured surface and divide in half. Lightly flour your hands and shape the dough into 2 slightly flattened cylinders about 2 1/2 inches wide and 12 inches long. Brush off excess flour with a dry pastry brush. Carefully transfer dough cylinder to a prepared sheet pan about 3 to 4 inches apart. Brush with reserved beaten egg.

Bake until crust is shiny and dark brown, about 30 minutes. Remove from the oven and let cool slightly; slice on the diagonal into 1/2-inch-thick cookies. Transfer biscotti to a wire rack to let cool completely.

Makes 30 to 40 cookies.

Jewish cuisine has always gotten a bad rap, and very often I hear the expression that “heavy Jewish food” is not healthy, but we have been cooking nutritious Jewish food for our family for as long as I can remember.

Students in my cooking class always ask me for a healthy recipe for chicken soup that tastes really flavorful. My answer is: the more chicken, the more chicken flavor. Then add lots and lots of veggies and my light, soufflé-like matzah balls.

Chopped liver can be another rich dish because many people overload with lots of chicken fat (schmaltz). We use olive oil and combine the chicken livers with onions, apples and mushrooms to give it a wonderful flavor.

As a child, I used to watch my mother, sitting on the back porch steps, chopping away at beef liver, hard-cooked eggs and chicken schmaltz in a huge wooden bowl. It was really hard work. Now I can whip up a batch of chopped liver from scratch — enough to serve 20 — in less time.

I have preserved the integrity of Mom’s recipe, but enhanced it by using chicken livers and a little brandy for flavor. Use a meat grinder to get the old-fashioned coarse texture, but you can also make it in a food processor, resulting in a finer texture. Top with Concord Grape Wine Aspic to add a gala touch.

MOLDED CHOPPED LIVER

• Concord Grape Wine Aspic (recipe follows)
• 1/4 cup olive oil
• 2 medium onions, thinly sliced
• 1 pound chicken livers
• 4 large mushrooms, thinly sliced
• 1 medium apple, peeled, cored and thinly sliced
• 2 tablespoons brandy or cognac
• 2 hard-boiled eggs, peeled
• Salt and freshly ground black pepper to taste

In a large, heavy skillet, heat olive oil and sauté onions until lightly browned. Add the livers, mushrooms and apple. Sauté, turning the livers on both sides, until lightly browned. (Do not overcook.) Add the brandy and simmer 3 to 4 minutes.

Spoon the mixture into a meat grinder with the eggs and grind into a large bowl, making sure to add the juices from the skillet. Add salt and pepper to taste and stir well.

Cover and refrigerate, or line a mold with plastic wrap, spoon in the liver mixture, cover and refrigerate.

The plastic wrap enables you to invert and lift the molded chopped liver out of the bowl, and then it is peeled off.

Top with the Concord Grape Wine Aspic.

Makes 6 to 8 servings.

CONCORD GRAPE WINE ASPIC

• 1/2 cup sugar
• 1/3 cup water
• 1 1/2 cups kosher Concord grape wine
• 1/4 cup wine vinegar
• 1 1/2 ounces frozen orange juice concentrate
• 1 teaspoon (1 package) gelatin

In a small, heavy saucepan over moderate to high heat, simmer the sugar in the water, stirring until the sugar dissolves; continue simmering rapidly until the sugar reaches a caramel color.

In another small saucepan, heat 1 1/4 cups of the wine, the vinegar and the orange juice concentrate. Add the wine mixture to the sugar mixture and stir well. Simmer for 5 minutes.

Soften the gelatin in the remaining 1/4 cup wine.

Add to the hot mixture and stir until dissolved. Pour into an 8-by-8-inch baking dish and chill until set, about 2 hours.

Serve with the Molded Chopped Liver.

Makes about 2 1/2 to 3 cups

Celebrated close together, Rosh Hashanah and Yom Kippur are known as the High Holy Days, but each offers its own special food customs.

Rosh Hashanah, which begins at sundown Sept. 13, celebrates the Jewish New Year. It is a joyous occasion enlivened with a variety of delicious foods, symbolizing a bountiful year to follow. Many traditional dishes include honey and apples to assure “a sweet new year,” accompanied by a round challah, seen by some as representing the cycle of life.

Yom Kippur, on the other hand, is an austere fast day. Not a drop of water or a bite of food passes the lips of worshipers from sundown to sundown, beginning Sept. 22. The pre-fast dinner traditionally consists of bland foods, and after the fast the meal can consist of a light dairy repast or a full-course dinner, accented by the spicy and salty flavors that were absent during the fasting period.

It is an ancient custom to serve fish for both holidays. A symbol of fertility and immortality, the fish is traditionally cooked whole to express the wish for total success. A wonderful recipe that can be made without spending a lot of time in the kitchen is Baked Salmon, especially for the break-the-fast meal.

Chicken is a must in my family for the High Holy Days, and I have a few delicious recipes that are both traditional and modern, and which can be prepared in advance.

The Chicken Fricassee — halfway between a sauté and a stew — combines turkey meatballs with chicken pieces cooked in a tomato sauce until tender and delicious. For a sweet-and-sour taste, add equal parts of lemon and brown sugar. Another of my favorites is a classic Roast Chicken, almost like Grandma made, using lots of garlic, shallots and potatoes.

Serve a light dessert for Rosh Hashanah or Yom Kippur. The recipe for a Holiday Apple Cake combines apples and honey, symbolizing a sweet year, a tasty tradition that dates back centuries.

BAKED SALMON

• 1 (3-pound) salmon fillet, skin removed
• Salt and freshly ground black pepper to taste
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup thinly sliced green onions
• 1/2 cup thinly sliced red onions
• 1/2 cup minced basil
• 1/2 cup dry white wine

Preheat oven to 425 F.

Place the salmon in a glass or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together olive oil and lemon juice and drizzle evenly over the salmon. Cover and marinate for 20 minutes.

In a small bowl, stir together the onions and basil. Scatter the mixture over the salmon fillet. Pour the wine around the salmon.

Bake the salmon, uncovered, for 15 minutes until firm with just a strip of undercooked salmon in the center. Cover the dish with aluminum foil and allow to rest 10 minutes. Just before serving, cut salmon crosswise and serve hot or cold.

Makes 8 servings.

ROAST CHICKEN WITH GARLIC, SHALLOTS AND POTATOES

• 1 (3 1/2-pound) chicken, patted dry
• 1/2 cup olive oil
• Salt and freshly ground pepper to taste
• 8 large fresh thyme sprigs, plus extra for garnish
• 24 small red potatoes, unpeeled pricked
• 1 large onion, chopped
• 2 carrots, peeled and thinly sliced
• 2 large heads garlic, separated into unpeeled cloves
• 1/4 cup water

Preheat oven to 375 F.

Rub chicken with 1/4 cup olive oil and sprinkle with salt and pepper. Place 4 thyme sprigs in the cavity. Scatter the potatoes, onion, carrots, garlic and remaining 4 thyme sprigs on the bottom of a roasting pan. Sprinkle the water and remaining 1/4 cup oil over the vegetables and season with salt and pepper. Place the chicken, breast side down, on top of the vegetables. Bake for 1 hour or until tender.

Makes 8 servings.

CHICKEN FRICASSEE WITH TURKEY MEATBALLS

• 1 pound ground turkey
• 1 egg
• 1 small potato, peeled and grated
• 3 garlic cloves, minced
• 3 tablespoons breadcrumbs
• Salt and freshly ground pepper to taste
• 1/2 cup olive oil
• 2 onions, thinly sliced
• 1/2 green pepper, sliced
• 2 tablespoons paprika
• 1 (8-ounce) can tomato sauce
• 1 cup dry red wine
• 1 (3 1/2-pound) chicken, cut in pieces

In a large bowl, combine the ground turkey, egg, potato, 1 garlic clove, breadcrumbs and salt and pepper. Shape into balls and set aside.

In a large roaster, heat oil and sauté onions, green pepper and remaining garlic until transparent. Using a wooden spoon, stir in paprika and sauté for 2 minutes until paprika is well blended.  Add tomato sauce and wine, and season with salt and pepper. Simmer mixture over medium-low heat for 5 to 10 minutes.

Place meatballs and chicken into tomato sauce mixture, cover and simmer gently for 1 hour or until chicken and meatballs are tender. Shake pot every 15 minutes to prevent meat from sticking to the pot. Serve in shallow bowls.

Makes 8 to 10 servings. 

HOLIDAY APPLE CAKE

• Crumb Topping (recipe follows)
• 5 large tart apples, peeled, cored and diced (about 5 cups)
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 2 cups plus 2 tablespoons sugar
• 3 cups flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 cup unsalted nondairy margarine, melted and cooled
• 4 eggs, lightly beaten
• 2 teaspoons vanilla
• 1/4 cup fresh orange juice

Preheat oven to 350 F.

Prepare Crumb Topping, cover, and set aside.

In a large bowl, combine apples, lemon juice, honey, cinnamon and 2 tablespoons sugar; set aside for 20 minutes.

In a bowl, using an electric mixer, blend flour, remaining 2 cups sugar, salt and baking powder. In a medium bowl, whisk together margarine, eggs, vanilla and orange juice. Add to flour mixture and blend until smooth.

Brush a 9-by-13-inch baking dish with margarine, line with wax paper and brush wax paper with margarine. Spoon 1/3 of the batter into prepared baking dish and then spoon on half of the apple mixture. Pour half of the remaining batter over the apple mixture, cover with the remaining apple mixture and then remaining batter. Sprinkle Crumb Topping over batter. Bake for 45 minutes or until golden and toothpick inserted in center comes out dry.

Makes about 12 servings.   

CRUMB TOPPING

• 1/2 cup firmly packed light brown sugar
• 1/2 cup finely chopped walnuts
• 2 tablespoons honey
• 1/2 teaspoon cinnamon

In a food processor, blend brown sugar, walnuts, honey and cinnamon.

Makes about 1 cup.

Spending a lovely summer back home in the Los Angeles area, Morgan Lieberman was doing what she enjoys most: using her camera to shoot photos. From time to time during those warm days, she found her way into my kitchen — and my heart — shooting photos of food for the Journal and its monthly magazine, TRIBE.

When she returned to the University of Missouri this month, however, Morgan and her longtime friend Caroline moved into an apartment with a tiny kitchen. This is their junior year at the university, and it comes with the challenges of independent living. For one thing, it means an end to the in-house chef who cooked all their meals last year in a sorority house.

But inspired by the food photos Morgan took while working in L.A., she and her roommate are now planning to cook together. They have collected a selection of practical recipes and plan to publish a cookbook to share with their college friends that will focus on easy-to-make dishes.

Some of their ideas include bruschetta, paninis, salads and lots of veggie dishes, plus fun desserts. Who wouldn’t want to end a hard night of studying with a Chocolate-Covered Ice Cream Pop?

BRUSCHETTA (GARLIC BREAD WITH TOMATOES AND BASIL)

It is a perfect last-minute accompaniment to an appetizer tray — unbelievably easy to prepare with ingredients usually on hand.

• 1/2 cup olive oil
• 3 tablespoons minced garlic
• 12 slices (1/2 inch thick) crusty Italian bread
• 5 tomatoes, diced
• 2 tablespoons chopped fresh basil leaves
• Salt and freshly ground black pepper to taste
• 12 whole small basil leaves for garnish

In a large skillet, heat the olive oil and 1 tablespoon of the garlic over medium heat. Add the bread slices in a single layer and fry them on both sides until crisp.

Meanwhile, in a bowl, combine the tomatoes, the remaining 2 tablespoons garlic, the chopped basil leaves, and salt and pepper. Place the bread slices on a large serving platter and spoon the tomato mixture onto each slice. Garnish with whole basil leaves and serve immediately.

Makes 12 servings.

SMOKED SALMON AND CREAM CHEESE PANINI

This sandwich, cut into quarters, makes an elegant appetizer or a simple and delicious lunch.

• 12 slices sandwich bread or 6 rolls, cut in half horizontally
• 1/2 cup cream cheese
• 6 slices smoked salmon
• 6 slices Monterey Jack cheese

Place bread on a cutting board. Spread cream cheese on 6 slices of bread or bottom halves of rolls. Top each with a slice of smoked salmon and a slice of cheese. Top with remaining 6 slices of bread or tops of rolls.

Preheat panini press or grill to medium heat.

Place sandwiches in panini press and close the lid. Grill sandwich until the bread is golden brown and cheese is melted. Slice into halves or quarters and serve immediately.

Makes 6 paninis.

TOMATO, MOZZARELLA AND BASIL PANINI

• 12 slices sandwich bread or 6 rolls, cut in half horizontally
• 1/2 cup mayonnaise
• 6 slices tomatoes
• 6 slices mozzarella cheese
• 6 fresh basil leaves

Place bread on a cutting board. Spread mayonnaise on 6 slices of bread or bottom halves of rolls. Top each with a slice of tomato, a slice of mozzarella and a basil leaf. Top with remaining 6 slices of bread or tops of rolls.

Preheat panini press or grill to medium heat.

Place sandwiches in panini press and close the lid. Grill sandwich until bread is golden brown and cheese is melted. Slice into halves or quarters and serve immediately.

Makes 6 paninis.

CHOCOLATE-COVERED ICE CREAM POPS

• 1 pint ice cream (use your favorite flavor)
• 1 pound semisweet chocolate, melted
• Edible gold flecks or colored sprinkles (optional)

Line a tray with wax paper and place it in the freezer. Remove the ice cream and the chilled tray from the freezer. Using a small ice cream scoop, scoop out 12 bite-size balls of ice cream, insert a wooden stick in the center of each scoop, and place on chilled tray. Place in the freezer for at least 1 hour.

Remove one ice cream ball at a time and, holding the stick, quickly dip the ball in warm melted chocolate, covering the entire surface. Return the chocolate-coated ice cream balls to the tray and continue with the remaining ice cream balls. Sprinkle with edible gold flecks, if desired. Wrap in wax paper and return to the freezer for at least one hour until frozen solid.

Makes 12 servings.

When I think of baby boomers, I begin to realize how instrumental they are in the way people eat today. They have made us more aware of nutrition, healthful food and time-saving recipes. They are setting a trend of eating more organic foods and demanding products that support healthful eating and living. They are becoming much more disciplined in eating three balanced meals a day, and the ingredients they are being served at restaurants and incorporating at home are always a topic of discussion.

Recently, at our Sunday Brentwood Farmers Market, I noticed that at least 80 to 90 percent of the shoppers were boomers. Some were with grandbabies in strollers or walking with children carrying shopping bags and picking out fresh fruits and vegetables. At the cherry stand, a young boomer was selecting fruit while wearing plastic gloves to ward off germs. She told us how to carefully pick the best fruit and explained its relationship to a healthful diet. This was after she had asked the producer if he used a chemical spray on the cherries.

We have always enjoyed shopping at farmers markets, selecting fresh produce and adapting it into nutritious recipes. One of my favorites is a Caesar salad I developed; I remember the first restaurant that served it, and I’m still preparing it the same way. The only dressing I use is extra virgin olive oil, lemon juice and mashed anchovies.

Just toss romaine, radicchio or red leaf lettuce in a large bowl and add a generous amount of grated Parmesan cheese. Taste before adding salt because the cheese and anchovies can be salty.

When Chef Michel Richard had his restaurant Citrus in Los Angeles, one of the salads he created was awesome to look at as well as to eat. A large martini glass is filled with layers of finely diced cucumber, tomatoes, avocado and lettuce, and then sprinkled with chopped olives. It’s amazing how a long-stemmed glass can transform an everyday salad into gourmet greens.

We recently revisited Chef Cesare Giaccone’s trattoria in Piedmont, Italy, and enjoyed his creative peach salad; it was just as delicious as we remembered from years ago. It inspired me to create my own salad using the fresh ingredients we have in California, including peaches, avocado, red peppers and corn kernels that combine color, texture and flavor.

Here are some of my favorite recipes for healthful salads that are easy to prepare using veggies available at your local farmers market.

MICHEL RICHARD’S LAYERED SALAD (makes 4 servings)

• 1 large cucumber, peeled and cut into 1/4-inch cubes
• 2 large tomatoes, cut into 1/2-inch cubes
• 1 avocado, cut into 1/2-inch cubes
• 1 cup finely shredded lettuce
• 1/2 cup minced black olives
• 4 teaspoons extra virgin olive oil
• 8 teaspoons rice wine vinegar
• 4 basil leaves, for garnish

Place the prepared vegetables in separate bowls.

Just before serving, fill martini glasses by carefully spooning a 1/2-inch layer each of cucumber, tomatoes, avocado, lettuce and olives.

Drizzle 1 teaspoon olive oil and 2 teaspoons rice wine vinegar over the top of each serving and garnish with 1 basil leaf.
CELERIAC SLAW (makes 4 servings)

Celeriac, or celery root, is a much overlooked vegetable, although usually it can be found in the produce section of supermarkets or farmers markets. The popular way to prepare it is to make celery root slaw, like this, but it is also delicious boiled and mashed with potatoes.

• 1 small celeriac (about 2 pounds)
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons sugar
• 1/4 cup minced chives or scallions
• Salt and freshly ground black pepper to taste

Cut off the root of the celeriac and peel the thick outside layer; wash it and cut it into julienne strips (or use a food processor fitted with the grater blade). Transfer to a large glass bowl.

In a medium bowl, combine the mayonnaise, mustard, balsamic vinegar, lemon juice and sugar.

Add the chives, salt and pepper and mix well.

Add just enough of the mayonnaise mixture to coat the celeriac and toss.

Cover with plastic wrap and chill for at least 15 minutes before serving.

WARM MUSHROOM SALAD WITH WILD GREENS (makes 4 servings)

• 6 tablespoons olive oil
• 2 cups assorted mushrooms, cut in half
• Salt and freshly ground black pepper to taste
• 3 cups mixed greens (arugula, radicchio, loose-leaf) washed and torn into bite-size pieces
• 2 tablespoons balsamic vinegar

In a medium nonstick skillet, heat 2 tablespoons of the olive oil and sauté the mushrooms over medium heat until tender, about 5 minutes. Season with salt and pepper.

In a large bowl, toss the greens with the remaining olive oil and the vinegar. Season with salt and pepper to taste.

Arrange the greens on salad plates and spoon the warm mushrooms in the center.

PEACH SALAD (makes 6-8 servings)

• 1 avocado, peeled and diced
• 1 firm peach (preferably white), peeled and diced
• 1 cup corn kernels
• 1 red bell pepper, seeded and diced
• 4 cups arugula
• 1 tablespoon balsamic vinegar
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste

In a large bowl, combine the avocado, peach, corn, red bell pepper and toss. Add arugula and toss.

Combine the balsamic vinegar and olive oil and mix well.

Just before serving, add the dressing to the salad mixture and toss to coat. Season with salt and pepper to taste.

Arrange on salad plates and serve.

The holiday of Shavuot marks the receiving of the Ten Commandments by Moses, but it’s also a kind of Jewish Thanksgiving, when farm bounty and grains — “first fruits” — were brought to the temple. These often included wheat, barley, grapes, figs and dates.

In modern times, Shavuot is a holiday that inspires the preparation of many delicious and traditional recipes that usually feature a variety of vegetarian and dairy foods. Milk, eggs and cheeses of all kinds are used in abundance.

Blintzes are the most popular of the Shavuot foods. They may be served as a side dish, dessert or main course. They are thin pancakes or crepes that are filled with an assortment of dairy or vegetable mixtures. I have adapted a basic blintz recipe to include a spinach-ricotta combination; served with yogurt or sour cream, it adds a perfect dairy accent.

The Vegetarian Lentil Soup is a family favorite. All the ingredients can be sautéed, blended in a food processor and served immediately, or prepared and stored in the refrigerator for two to three days.

Stuffed Eggplant Rolls are another flexible choice for your Shavuot lunch, brunch or dinner. Thin slices of eggplant are rolled around a three-cheese filling that is combined with lightly beaten egg whites. The spicy, garlicky herbed tomato sauce is a perfect accompaniment.

And don’t forget about dessert. One of my special treats for the holiday is an Apricot Cheesecake, along with bowls of fruit, dates and nuts. Together, they are sure to please!

SHAVUOT BLINTZES

• Ricotta and Spinach Filling (recipe follows)
• 3 eggs
• 1 1/2 cups milk
• 3 tablespoons melted, unsalted margarine
• 1 cup flour
• 1 teaspoon salt
• Sour cream

Prepare Ricotta and Spinach Filling; refrigerate.

In a large bowl, blend the eggs, milk and 1 tablespoon margarine. Add flour and salt, blending until smooth. (If any lumps remain, pour through a fine strainer, pressing any lumps of flour through; mix well.) Cover and set aside for 1 hour.

Lightly grease a 6-inch nonstick skillet. Place over medium heat until hot. Pour in about 1/8 cup batter at a time, tilting pan and swirling to make a thin pancake. When lightly browned, gently loosen edges and turn out of pan onto towel or plate. Repeat with remaining batter. Cool.

Place 1 to 2 tablespoons of Ricotta and Spinach Filling in center of browned side of each blintz. Fold lower portion over filling. Tuck in ends then roll to form flat rectangle. Place on larger platter and cover with plastic wrap until ready to cook.

In a large skillet, place remaining 2 tablespoons melted margarine. Cook blintzes about 2 to 3 minutes on each side until lightly browned. Transfer to serving plates and serve with sour cream.

Makes about 20 blintzes.

RICOTTA AND SPINACH FILLING

• 2 bunches fresh spinach
• 2 cups ricotta cheese
• 2 cups freshly grated Parmesan cheese
• 3 egg yolks
• 2 tablespoons minced fresh parsley
• 1 tablespoon chopped fresh basil
• Salt and freshly ground black pepper to taste

Rinse spinach; remove and discard stems. Place leaves in boiling salted boiling water; boil 10 minutes. Drain and cool, then squeeze dry. Chop finely.

In the bowl of an electric mixer, combine spinach, ricotta, Parmesan cheese, egg yolks, parsley and basil. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate until needed.

Makes 5 to 6 cups.

VEGETARIAN LENTIL SOUP

• 1 1/2 cups dried lentils
• 2 1/2 cups warm vegetable broth or water
• 2 bay leaves, crushed
• 1/4 cup unsalted margarine
• 1 tablespoon olive oil
• 3 garlic cloves, peeled and minced
• 4 carrots, peeled and finely chopped
• 1 parsnip, peeled and finely chopped
• 2 onions, peeled and finely chopped
• 2 celery stalks, thinly sliced
• 1/2 cup minced fresh parsley
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 4 large tomatoes, finely chopped
• Salt and freshly ground pepper to taste
• Red wine vinegar to taste
• Plain yogurt or grated Parmesan cheese for garnish

Soak lentils in 4 cups of water 6 hours or overnight. Drain and place in a large, heavy pot with vegetable broth and bay leaves. Bring to a boil, skimming off any foam that forms. Reduce heat, cover partially, and simmer 15 to 20 minutes or until lentils are tender.

In a large skillet, heat margarine and olive oil. Add garlic, carrots, parsnips, onion, celery and parsley. Sauté 10 minutes or until vegetables are tender. Add rosemary and tomatoes, and simmer 10 minutes. Season to taste with salt, pepper and vinegar. Remove 2 cups of the cooked lentils and 1/2 cup of the liquid; puree in a processor or blender. Return the puree and sautéed vegetable mixture to the soup pot. Mix well. Bring to boil over medium heat, then reduce heat and simmer, covered, until thick, 30 to 40 minutes. Ladle soup into warm bowls and garnish with yogurt or grated cheese.

Makes 8 to 10 servings.

STUFFED EGGPLANT ROLLS

• Tomato-Basil Sauce (recipe follows)
• 1 pound ricotta or hoop cheese
• 1/2 cup grated Parmesan cheese
• 3 tablespoons minced fresh parsley
• 3 tablespoons minced fresh or dried basil
• 2 eggs, separated
• Salt and pepper to taste
• 8 ounces mozzarella cheese
• 2 medium eggplants
• Flour
• 3/4 cup olive oil
• Fresh basil leaves for garnish

Prepare Tomato-Basil Sauce; refrigerate.

In a bowl, combine ricotta, Parmesan, parsley, basil and egg yolks.

In a separate bowl, beat egg whites until stiff but not dry. Fold into cheese mixture. Season to taste with salt and pepper. Chill.

Slice mozzarella cheese into 2-inch-by-1/2-inch sticks. Set aside.

Trim stem end from eggplants and slice lengthwise 1/8 to 1/4 inch thick. Dredge in flour seasoned to taste with salt and pepper. Shake off excess.

In a large, heavy skillet, heat oil over medium heat. Add eggplant slices and sauté on both sides until soft and lightly browned. Drain on paper towels. Cool.

Place 2 tablespoons cheese filling across narrow end of each eggplant slice. Press stick of mozzarella into filling. Roll up eggplant tightly around filling. Place rolls, seam-side down, in greased baking dish. Cover with foil and refrigerate 1 to 2 hours. (Do not freeze.)

Preheat the oven to 350 F.

Spoon some of Tomato-Basil Sauce over each roll. Bake for 15 minutes or until hot and bubbling. With metal spatula, carefully place one or two eggplant rolls on each plate. Garnish with basil leaves. Serve immediately.

Makes about 16 rolls.

TOMATO-BASIL SAUCE

• 3 tablespoons olive oil
• 3 garlic cloves, peeled and minced
• 1 onion, peeled and finely chopped
• 1 (28-ounce) can crushed tomatoes with liquid
• 1 cup red wine
• 2 tablespoons minced fresh or dried basil
• 2 tablespoons minced fresh parsley
• 2 1/2 teaspoons sugar
• Salt and freshly ground black pepper to taste

In a skillet, heat oil. Add garlic and onion, and sauté until onions are transparent. Add tomatoes, wine, basil, parsley and sugar. Bring to a boil and simmer over medium heat, stirring occasionally, until thick, about 30 minutes. Season to taste with salt and pepper. Transfer to a food processor or blender and process until well blended. Transfer to bowl, cover with plastic wrap, and refrigerate.

Makes about 4 cups.

APRICOT CHEESECAKE

• 1 (6-ounce) package dried apricots
• 1 1/2 cups apple juice
• 1 1/2 cups sugar
• Crumbled Sugar-Cookie Crust (recipe follows)
• Sour Cream Topping (recipe follows)
• 3 (8-ounce) packages cream cheese
• 4 eggs
• 1 teaspoon vanilla

Preheat the oven to 350 F.

In a small saucepan, combine apricots, apple juice and 1/2 cup sugar. Bring to a boil, then reduce heat and simmer until tender, about 5 minutes. Cool. Transfer to a food processor or blender and process until pureed. Set aside. Reserve 1/2 cup apricot puree for cookie crust.

Prepare the Crumbled Sugar-Cookie Crust and Sour Cream Topping; set both aside.

In the bowl of an electric mixer, beat cream cheese and remaining 1 cup sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Blend in vanilla and 1/2 cup of the apricot puree. Beat 2 or 3 minutes until light. Pour into crust that has been spread with a thin layer of apricot puree.

Bake in preheated oven for 50 minutes or until center is set and top is golden. Remove from oven and spread with Sour Cream Topping. Return to oven 5 minutes. Cool. Remove from springform pan and garnish with remaining apricot puree. Chill before serving.

Makes 10 to 12 servings.

CRUMBLED SUGAR-COOKIE CRUST

• 1 1/2 cups crumbled sugar cookies
• 2 tablespoons unsalted margarine

In a large mixing bowl, food processor or blender, thoroughly blend the cookie crumbs and margarine. Spoon the mixture evenly into a 9-inch springform pan and press down firmly to make an even layer on bottom of pan. Spread with a thin layer of the apricot puree. Refrigerate at least 15 minutes.

SOUR CREAM TOPPING

• 1 pint sour cream
• 1 tablespoon sugar
• 1 teaspoon vanilla

In a small bowl, beat the sour cream, sugar and vanilla until well blended. Cover with plastic wrap and refrigerate.

Makes 2 cups.

This year, I gathered together all of the Passover dessert recipes I have made, dating back to our first seder in 1950 — more than 125. This was in anticipation of compiling them into my new project, a Passover dessert cookbook.

I thought it would be fun to share some of my favorites in advance of the book’s publication, with a focus on some individual desserts, as well as an assortment of cookies and candies.

Many people believe that Passover desserts are a challenge because many normal baking ingredients are forbidden, among them flour, grain, cornstarch, baking powder and baking soda. Remember, you can substitute matzah meal, potato starch and versatile fresh egg whites to make many of your traditional favorites. All of these carefully tested delicacies are fairly simple to prepare and will be a welcome addition to your seder dinner, and the family meals served during the rest of the holiday.

For all the chocolate lovers in your family, there are the Passover Brownies With Chocolate Glaze, everyone’s most requested dessert. For another sweet treat, pass a plate of Rocky Road Clusters. These tasty favorites are made with only three ingredients: chocolate, marshmallows and pecans. Simply melt the chocolate, add the marshmallows and nuts, and fill small colorful paper cups with the mixture. This is a great project to do with the children.

Our family loves my Matzah Farfel-Nut Thins, better known as Florentine Passover Wafers. You can mix the batter and keep it in a covered bowl in the refrigerator throughout the holiday. Then, whenever you want to make them, just spoon the batter onto a baking sheet lined with foil or a silicone baking mat and bake.

Cocoa-Pecan Cookies are another perfect project for the kids. Prepare the dough, and set up an area in the kitchen where they can help by dropping spoonsful of the dough onto baking sheets. If you have leftover dough, keep it in the fridge and a fresh batch of cookies can be baked when needed.

If you’re truly adventurous, try making chocolate-covered charoset. It’s easy to make — just double your favorite charoset recipe, roll into balls, dip them in melted chocolate, and store in the refrigerator until ready to serve.

Then there’s mandelbrot, the year-round favorite of Jewish families throughout the world. Over the years, I have developed a recipe that you can make during Passover. They are the perfect nosh, especially with coffee or tea, and take so little time to prepare. One recipe makes a large quantity — store them in a sealed container, and you will have them available for unexpected company during the holiday.

PASSOVER BROWNIES WITH CHOCOLATE GLAZE

• 3/4 cup oil
• 2 cups sugar
• 4 eggs, separated
• 1/2 cup unsweetened dry cocoa
• 1 cup matzah cake meal
• 2 tablespoons potato starch
• 1/2 cup strong brewed coffee
• 1 cup chopped walnuts or pecans
• 1/4 cup ground walnuts or pecans
• Passover Chocolate Glaze (recipe follows)

Preheat oven to 350 F.

In the large mixing bowl, blend oil and sugar. One at a time, add egg yolks, beating well after each addition. In a medium bowl, combine cocoa, matzah cake meal and potato starch. Beat this mixture into oil mixture alternately with the coffee.

Beat egg whites until stiff enough to hold a peak. Mix 1/4 of beaten egg whites into chocolate mixture to loosen the batter. Fold remaining whites gently, but thoroughly, into batter along with chopped nuts.

Lightly oil an 8-inch baking pan and dust with ground nuts. Pour in batter. Bake 1 hour or until a toothpick inserted in center comes out dry. Serve plain or glazed with Passover Chocolate Glaze.

Makes 16 servings. 

PASSOVER CHOCOLATE GLAZE

• 8 ounces Passover semisweet chocolate
• 2 tablespoons Passover preserves
• 2 tablespoons strong brewed coffee

Melt chocolate, preserves and coffee in microwave or on top of a double boiler over simmering water. Add additional coffee to make a smooth, thin glaze or frosting.

Makes about 1 1/2 cups.

ROCKY ROAD CLUSTERS

• 1 cup toasted pecans, coarsely chopped
• 1 cup Passover miniature marshmallows or large marshmallows cut in quarters
• 8 ounces Passover semisweet  chocolate, melted

Place small paper candy cups on top of a large tray; set aside.

In a large bowl, toss pecans and marshmallows together. Add melted chocolate and mix well. Spoon chocolate mixture into candy cups or directly onto a wax paper-lined platter; refrigerate for several hours until firm. Store in refrigerator.

Makes about 24 servings.

MATZAH FARFEL-NUT THINS

• 1 cup matzah farfel
• 1 tablespoon matzah cake meal
• 1 cup sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted margarine, melted
• 1 egg
• 1 teaspoon vanilla extract or 1 tablespoon orange juice
• 1/2 cup ground almonds

Preheat oven to 325 F.

In a large mixing bowl, combine matzah farfel, matzah cake meal, sugar and salt; mix well. Pour melted margarine over farfel mixture; blend until sugar dissolves. Add egg and vanilla; blend well. Stir in almonds. Cover and let rest for 20 minutes.

Line a baking sheet with foil or a silicone baking mat. Drop farfel mixture by teaspoonsful onto prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes or until golden brown. When cookies are cool, they will peel off foil or baking mat easily.

Makes about 8 dozen.

COCOA-PECAN COOKIES

• 1 1/2 cups toasted chopped pecans
• 2 cups sugar
• 1/2 cup unsweetened dry cocoa
• 1/4 cup matzah cake meal
• 1/4 cup potato starch
• 5 large egg whites
• 1 cup toasted pecans, coarsely chopped
• 1/2 cup chopped Passover semisweet chocolate

Preheat oven to 400 F.

Line two cookie sheets with parchment paper.

Combine chopped pecans, 1 1/2 cups sugar, cocoa, matzah cake meal and potato starch in a food processor; pulse on and off until nuts are finely ground. Add 1/2 cup egg whites; pulse to blend. Transfer batter to a large bowl; stir in coarsely chopped pecans and chocolate.

In a separate bowl or the bowl of an electric mixer, beat remaining egg whites until soft peaks form. Add remaining sugar and beat until a stiff meringue forms. Using a rubber spatula, mix half of meringue into pecan/chocolate mixture, then fold in the remaining meringue.

Drop batter by well-rounded teaspoonsful, 1 inch apart, onto prepared cookie sheets. Bake for 8 minutes. Cookies should be dull, but very soft. If not dull, bake 1 minute longer. Transfer parchment paper to a rack;  cool completely, then remove cookies from paper.

Makes about 2 or 3 dozen cookies.  

PASSOVER MANDELBROT

From “The Gourmet Jewish Cook” (1988) by Judy Zeidler

• 3/4 cup oil
• 3/4 cup plus 2 tablespoons sugar
• 3 eggs
• 3/4 cup matzah cake meal
• 1/4 cup matzah meal
• 2 tablespoons potato starch
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• Juice and grated peel of 1/2 lemon
• 1 cup sliced almonds

Preheat oven to 350 F.

In a large mixing bowl, blend oil and 3/4 cup of sugar until light. Add eggs; blend thoroughly.

In a large bowl, combine matzah cake meal, matzah meal, potato starch, salt and 1 teaspoon cinnamon; blend into oil mixture alternately with lemon juice and peel. Fold in almonds. Cover and refrigerate 1 hour for easier handling.

Divide dough into 3 or 4 portions. With lightly oiled hands, shape each portion into an oval loaf, 2 inches wide and 1 inch high. Place loaves 2 inches apart on greased baking sheets. Bake 30 minutes or until golden brown.

In a small bowl, combine the remaining 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon.

Remove loaves from oven; use a spatula to transfer them to a cutting board. Cut into 1/2-inch-thick slices. Place cut side up on the same baking sheets; sprinkle with the cinnamon-sugar mixture. Turn off oven heat, and return baking sheets to the oven. Leave mandelbrot in oven for 10 minutes per side or until lightly brown and crisp. Transfer to racks; cool completely.

Makes about 4 dozen.

I am always impressed by the fact that food plays such an important role during the holiest of Jewish holidays, and kreplach — dough wrapped around meat and boiled, fried or baked — is certainly one of these dishes. Traditionally, it is served between Rosh Hashanah, the Jewish New Year, and Yom Kippur, the Day of Atonement.

During this period, it is believed that the fate of each individual is decided, and then sealed in the Book of Life for the coming year. The custom of serving kreplach alludes to the hope that kindness will overrule any strict judgment we may deserve. There is also the concept that a person’s good deeds are also sealed in the same manner as these stuffed savories.

Kreplach are said to go back as far as the 12th century, and each country seems to have its own version of a filled, egg-noodle dough. It is recorded that meat-stuffed pasta, shaped like ravioli or tortelloni, were served by the Jews of Germany in the early 14th century. Later, a variety of fillings were developed including chicken, kasha, cabbage, cheese and even apples. European Jews also served kreplach stuffed with dried fruit and nuts for dessert.

In Italy, near Mantua, where many Jewish families once lived, they still serve tortelli di zucca. These pumpkin- or squash-filled ravioli are served with butter and Parmesan cheese and said to be one of the foods brought by Jews to the area.

My husband remembers when he was growing up in Boyle Heights, his bubbe (grandmother) made kreplach during the Jewish holidays, rolling out the dough on a wooden board and cutting each square by hand. He reminisced that Bubbe would serve these kasha- and roast meat-filled kreplach in a clear chicken soup.

There seems to be some controversy about the shape of kreplach. At a recent dinner with friends, we discussed the various shapes and sizes that each family made. Some use a 4-inch square of dough that they fill and fold into triangles resembling tortellini. Others begin with rounds of dough, resulting in a crescent shape resembling potstickers. And still others use two squares of dough that end up resembling ravioli.

Whatever the shape, everyone agreed on one thing: They are delicious.

BASIC KREPLACH

Ground Chicken Filling or Kasha Filling  (recipes follow)

3 cups flour plus additional for rolling out dough

1/2 teaspoon salt

4 large eggs

2 tablespoons olive oil

2 tablespoons water

Directions

Prepare Ground Chicken Filling or Kasha Filling; refrigerate until ready to use.

Place 3 cups flour and salt in food processor fitted with steel blade. Turn processor on and off once. Then, with processor running, drop in one egg and, the instant it is blended in, turn off processor. Repeat with remaining 3 eggs, one at a time, until the dough is crumbly or resembles a coarse meal. Add olive oil and water, processing just until dough begins to come away from side of bowl.

Remove dough to a floured wooden board; knead just until smooth. Divide dough into 3 or 4 pieces for easier handling. While rolling out first piece, cover remainder with an inverted large bowl so dough does not dry out.

Roll each piece out on a floured board into thin sheet. Use plenty of flour to avoid sticking. Cut into 3- to 4-inch squares or rounds. Place a teaspoon of filling on each square. Brush edges with water and fold the corners to meet and seal. Bring 2 corners together and seal like a kerchief. For rounds, fold over, brush edges with water, and pinch to seal. Place a kitchen towel on a baking sheet and dust with flour. Place each kreplach on towel and cover with another towel. Refrigerate or freeze if preparing in advance. Serve in soup or brown in oil.

Makes about 40 kreplach.

GROUND CHICKEN FILLING

3 tablespoons unsalted margarine

2 onions, chopped

1 garlic clove, minced

1/4 cup chopped green pepper (optional)

1 pound ground chicken, cooked (about 2 1/2 cups)

2 egg yolks

2 tablespoons minced fresh parsley

Salt and freshly ground black pepper to taste

Directions

In a skillet, melt margarine; sauté onions, garlic and green pepper. Add the chicken, egg yolks, parsley, and salt and pepper to taste. Cover with plastic wrap and refrigerate. Filling may be cooked and refrigerated, covered, up to 1 day before using.

Makes about 3 1/2 cups.

KASHA FILLING

4 tablespoons unsalted margarine

1 onion, minced

1 cup whole roasted kasha (buckwheat kernels)

1 egg

2 cups chicken stock

Salt and freshly ground black pepper to taste

Directions

In a skillet, melt margarine and sauté onion until tender. Combine kasha and 1 egg; add to onion mixture. Sauté until the grains become dry and crunchy, 3 to 4 minutes. Add chicken stock and cook, covered, for 15 minutes, or until kasha is soft and chicken stock is reduced. While cooking, uncover and stir to prevent kasha from sticking to bottom of pot. Add salt and pepper. Cool.

Makes about 3 cups.   

TRADITIONAL KREPLACH WITH WONTONS

2 onions, sliced

2 garlic cloves, minced

4 pounds chuck roast

Salt and freshly ground black pepper to taste

1/3 cup olive oil

2 eggs

48 (4-inch) wonton wrappers

Directions

Preheat oven to 350 F.

In a large roasting pot, place 1 sliced onion, garlic and chuck roast. Add salt and pepper. Bake, covered, 2 to 3 hours or until very tender. Sauté remaining sliced onion in 2 tablespoons olive oil until tender.

Remove fat from meat and grind meat with both onions; place in large bowl. Add 1 egg, and salt and pepper. Cover and refrigerate until ready to fill wrappers.

In a small bowl, lightly beat remaining 1 egg.

Arrange 6 wonton wrappers on work surface. Spoon a scant tablespoon of meat mixture in center of each. Brush two adjacent edges of the wrapper with lightly beaten egg. Fold dry opposite corner over to meet point to form a triangle. Press edges together, forcing air from center. Twist point at one end of fold to meet opposite point of fold, like a kerchief. Moisten point with beaten egg and press points together to stick. Repeat with remaining wrappers and meat mixture. (At this point, kreplach can be refrigerated or frozen until ready to use.)

Heat remaining olive oil in a non-stick skillet; fry kreplach on both sides until golden brown. Drain briefly on paper towels.

Makes about 48 kreplach.

APPLE KREPLACH

Apple Filling (recipe follows)

1 1/2 cups flour plus additional for rolling

1/2 teaspoon salt

1/3 cup powdered sugar

1/2 cup plus 2 tablespoons unsalted margarine

3 tablespoons water

1 egg, lightly beaten

2 tablespoons granulated sugar

1/2 cup honey

Directions

Preheat oven to 425 F.

Prepare Apple Filling; refrigerate, covered with plastic wrap.

In a large mixing bowl, combine 1 1/2 cups flour, salt and powdered sugar. Using a pastry cutter, or two knives, cut in 1/2 cup margarine until mixture is crumbly. Blend in water until dough begins to come together. Do not over-mix. Knead dough into a ball, wrap in waxed paper, and chill for 5 to 10 minutes in refrigerator.

While dough is chilling, line a baking sheet with foil. Melt remaining 2 tablespoons butter; use it to brush the foil.

Divide dough into 6 parts. Working with 1 part at a time, roll out on a large sheet of floured waxed paper, 1/4-inch thick and cut out a 6-inch circle, using a cake round or lid as a guide. Place 1/4 to 1/2 cup of the apple filling on half of the dough, leaving a 1-inch border. Carefully fold circle in half, pinching the edges together securely; press edges with tines of a fork to seal. Place filled kreplach on foil-lined baking sheet. Brush tops lightly with beaten egg and sprinkle with granulated sugar. Repeat with remaining dough. (If preparing kreplach ahead, they can be covered with foil and stored in refrigerator or freezer at this point.)

Bake in preheated oven for 15 to 20 minutes, until golden brown. Using a metal spatula, transfer to dessert plates. Drizzle honey over the top.

Makes 36 to 48  kreplach.

APPLE FILLING

5 Golden Delicious apples, peeled, cored and thinly sliced

1/3 cup brown sugar, packed

Juice of 1 lemon

2 tablespoons flour

1/2 teaspoon each ground nutmeg and ground cinnamon

Directions

In a large bowl, toss apple slices with brown sugar, lemon juice, flour, nutmeg and cinnamon. Refrigerate, covered with plastic wrap.

Makes about 4 cups. 

When you feel like you are always packing the children’s lunch boxes with the same old boring foods, it is time to branch out with new ideas and ingredients.

I am sure that school lunches can be more creative and exciting than when my kids went to school. In those days, it was peanut butter and jelly day after day.

To make the job easier, plan ahead. Make sure the things you put in your children’s lunch boxes are the things they like to eat at home. Ask them what they would like to have — and then ask them to help prepare it.

If soup sounds good, fill a thermos with hot soup for cold days, and cold soup for hot days, along with lots of their favorite crackers. If there is leftover fried chicken, by all means wrap it up and box it.

But don’t be afraid to try something totally new, like Easy Roll-up Wraps. They are delicious when filled with chicken or turkey and veggies — just wrap with wax paper, and they fit easily into a lunch box. I always include a potato salad or coleslaw, too — a perfect pairing.

Prepare a fruit salad by cutting up your kids’ favorite fruits, mixing them in a bowl and sprinkling it all with orange juice. Use apples, oranges, bananas, plums, peaches, grapes and berries.

And to keep things healthy, don’t forget to pack sliced carrots, celery, sweet peas or cucumbers — and a dip of some kind.

Here is another valuable tip during the warm seasons: To keep cold foods cold, partially freeze juice and boxed drinks; the drinks will thaw by lunchtime, and the foods will remain chilled. Alternatively, use miniature “blue ice” cold packs

As for dessert, a classic that everyone in our family loves are my jam-filled Linzer Sandwich Cookies. Square, round or diamond-shaped, these rich, crumbly nutty cookies are a treat. Put a few extra in the lunch box so your child can share with friends.

EASY ROLL-UP WRAPS

1/4 cup mayonnaise

6 (10-inch) flour tortillas

6 lettuce leaves

1 (8-ounce) package sliced deli-style chicken or turkey

1/2 cup shredded carrots

1 cup minced tomato

Spread mayonnaise evenly over the tortillas; top with lettuce leaves. Arrange chicken slices in even layers on top of the lettuce. Sprinkle the carrots and tomatoes over the chicken slices. Roll the tortillas into wraps. Cut the wraps diagonally into half portions. Secure with toothpicks.

Makes 12 roll-ups.

KIDS’ FAVORITE POTATO SALAD

I always prepare too much salad; cover  with plastic wrap and serve it the next day.

4 medium new potatoes, boiled and peeled

2 hard-boiled eggs, peeled, quartered and sliced

2 stalks celery, diced

1 red bell pepper, seeded and diced

2 green onions (scallions) finely sliced

1/2 to 1 cup mayonnaise

2 tablespoons minced fresh parsley

Salt and freshly ground black pepper

In a large bowl, combine the potatoes, eggs, celery, bell pepper and green onions. Add enough mayonnaise to moisten and toss gently. Add parsley and season to taste with salt and pepper; toss gently again. Cover with plastic wrap and refrigerate. Pack in small plastic containers in your child’s lunch box.

Makes 6 to 8 servings.

LINZER SANDWICH COOKIES

1/2 cup finely ground toasted almonds

1/4 cup finely ground toasted hazelnuts

1 1/2 cups all-purpose flour

1/2 cup finely ground semolina flour

1 teaspoon salt

1 teaspoon ground cinnamon

1 cup unsalted margarine

1/2 cup powdered sugar, plus additional for dusting

1/2 teaspoon vanilla

1 1/2 cups jam

Preheat oven to 350 F.

In a bowl, mix together almonds, hazelnuts, flours, salt and cinnamon.

In the bowl of a mixer, using the paddle attachment, beat margarine until creamy. Add 1/2 cup powdered sugar and vanilla; beat until fluffy. Stir in flour mixture until evenly combined.

Turn dough out onto floured surface. Knead to incorporate the ingredients. Shape the dough into a disc; divide in half. Roll each dough half between two pieces of parchment (baking) paper to 1/8-inch thickness. Place on baking sheet and chill until firm, about 30 minutes.

Remove dough from refrigerator one sheet a time to prevent dough from getting soft. Peel off top sheet of parchment paper and use it to line a cookie sheet. Cut the cookies into rounds, using a 3-inch cookie cutter; transfer them to the prepared cookie sheet, using a metal spatula. Using a round 1/2-inch cookie cutter, cut a hole in the center of half of the cookies — these will be the tops of the sandwich cookies. Repeat the process with the other half of the dough.

Bake for 12 to 15 minutes, until golden on the edges. Cool 5 minutes on baking sheet. Transfer tops to a wire rack. Turn bottoms over and spread each with 1 teaspoon of jam. Dust the tops with additional powdered sugar and gently sandwich with the bottoms. In an airtight container, layer cookies with parchment paper and store for up to 1 week.

Makes about 18 cookies.

The addition of wine to your favorite recipes can impart wonderful flavor, but too much or the wrong style can potentially ruin a delicious dish.

Example: Fish is usually better with the addition of white wine — except when using a pinot noir with a salmon recipe. Red wine can give meat a lot of extra flavor as well as color.

Poultry, meat and fish all are enhanced by a wine marinade, as the French and Italians know so well. It cuts down on cooking time and ensures a tender and juicy result. And because most of the alcohol disappears during cooking or baking, foods cooked with wine are not only delicious but practically non-alcoholic as well.

Begin the meal with a Turkey Terrine in Wine Aspic. The dish is simple, elegant and looks as though it took hours to prepare, although it can be assembled very quickly and then stored in the refrigerator to chill.

Seafood can go into the oven and be on the table in only 20 to 30 minutes, and fish fillets baked with dry white wine and delicate seasonings add a wonderful flavor to the dish.

Tzimmes is a great choice for the busy cook. Lean beef brisket, vegetables and dried fruit are baked in the oven with a full-body Zinfandel or Syrah wine to provide an all-in-one-pot festive meal.

End the meal with a Frozen Hazelnut Soufflé in individual ramekins and topped with a Champagne Sauce. For deeper flavors, experiment by using wines such as port, sherry, Madeira or Marsala in your dessert recipes.

TURKEY TERRINE IN WINE ASPIC

Chilled Tomato Sauce (recipe follows)

3 cups hot turkey or chicken stock

2 tablespoons white wine

2 tablespoons unflavored gelatin

1/4 cup minced fresh parsley

2 1/2 pounds cooked turkey or chicken breast

3 small potatoes, peeled, boiled and cut in  chunks

2 hard-cooked eggs, peeled and finely diced

1 tomato, peeled and finely diced

Salt and pepper to taste

Salad greens

Mustard

INSTRUCTIONS:

Prepare Chilled Tomato Sauce; refrigerate until ready to use.

Combine stock and wine in saucepan. Bring to a boil, reduce heat, and simmer 10 minutes. Dissolve gelatin in hot stock; cool.

Line a 1 1/2- to 2-quart loaf pan with plastic wrap. Sprinkle parsley over bottom. Cut turkey breast into strips about 4 inches long and 1 inch thick. Arrange in alternating layers the turkey strips, potato chunks, eggs, tomato, and salt and pepper to taste, until pan is filled.

Pour in gelatin mixture, completely covering ingredients. Cover with plastic wrap and chill until firmly set, about 6 hours. Invert loaf carefully onto platter and garnish with Chilled Tomato Sauce and greens. Serve with mustard.

Makes 6 to 8 servings.

CHILLED TOMATO SAUCE

2 pounds tomatoes, peeled, cored and quartered

1 clove garlic, minced

1 tablespoon minced fresh basil

2 tablespoons olive oil

Salt and pepper to taste

INSTRUCTIONS:

Place tomatoes in food processor and process until coarsely chopped. Add garlic, basil and olive oil, and salt and pepper to taste. Transfer to a bowl, cover with plastic wrap, and chill.

Makes about 2 cups.

QUICK BAKED HALIBUT WITH HERBED GARLIC SPREAD

Photo by Dan Kacvinski

Herbed Garlic Spread (recipe follows)

Juice of 1 lemon

1 cup water

3 to 4 pounds halibut fillets (1/2 pound each)

Salt and pepper to taste

1/2 cup finely sliced green onions

2 tablespoons minced parsley

1 cup Riesling or other dry white wine

1/2 cup vegetable stock

INSTRUCTIONS:

Preheat oven to 400 F.

Prepare Herbed Garlic Spread; set aside.

In a shallow bowl, combine lemon juice and water. Rinse halibut fillets with lemon-water. Sprinkle with salt and pepper.

In an ovenproof pan, combine green onions, parsley, wine and stock; heat to boiling. Arrange fish fillets on green onion mixture in pan; top each fillet with a small scoop or slice of Herbed Garlic Spread.

Bake in preheated oven for 20 minutes or until fish is cooked through. Spoon sauce over fillets and serve at once.

Makes 6 to 8 servings.

HERBED GARLIC SPREAD

3 garlic cloves, peeled

1/4 pound unsalted margarine

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh chervil or 1 teaspoon dried

1 tablespoon snipped fresh dill or 1 teaspoon dried

Salt to taste

INSTRUCTIONS:

In food processor or blender, drop garlic in and process until minced. Add margarine; blend. Add parsley, chervil and dill; pulse to puree. Season to taste with salt. Using a rubber spatula, transfer mixture to a bowl, then shape into a log or a cube; wrap with plastic wrap. Chill or freeze until ready to use, then let stand until slightly softened.

Makes about 3/4 cup.

TZIMMES WITH RED WINE

2 tablespoons olive oil

4 onions, sliced

4 garlic cloves, minced

3 cups dry red wine

1 tablespoon tomato paste

2 tablespoons brown sugar

6 pounds beef brisket, trimmed

5 carrots, peeled and thinly sliced

2 parsnips, peeled and thinly sliced

2 whole heads garlic, separated into cloves, unpeeled

1 cup dried pitted prunes

1 cup dried apricots

INSTRUCTIONS:

Preheat oven to 425 F.

Heat oil in a skillet; sauté onions and minced garlic until soft. Transfer to a large roasting pan. Add wine, tomato paste and brown sugar; mix well. Place brisket in pan, fat-side up. Surround with carrots, parsnips and whole, unpeeled garlic cloves.

Bake in preheated oven 30 minutes. Reduce heat to 325 F, cover, and bake 2 to 3 hours longer or until meat is tender. Add prunes and apricots; bake 30 minutes longer.

To serve, slice brisket against the grain, transfer to a platter, surround with vegetables and fruit, and spoon sauce over all.

Makes about 12 servings.

FROZEN HAZELNUT SOUFFLÉS WITH CHAMPAGNE SAUCE

Champagne Sauce (recipe follows)

4 eggs, separated

2/3 cup sugar

1 teaspoon fruit-flavored liqueur or vanilla extract

1 1/2 cups whipping cream

1 cup finely ground hazelnuts

1/2 cup whole hazelnuts for garnish

INSTRUCTIONS:

Prepare Champagne Sauce; refrigerate.

In a mixing bowl, beat egg yolks with sugar and liqueur until thick and lemon-colored.

In another bowl, whip the cream until stiff peaks form; fold the whipped cream and ground hazelnuts into egg yolk mixture. In separate bowl, beat egg whites until stiff peaks form; gently fold beaten egg whites into the whipped cream/egg yolk mixture.

Lightly oil six (6-ounce) ramekins. Tear off six sheets of foil. Fold each sheet in half lengthwise; wrap one around each ramekin so foil reaches 2 inches above top rim; tie foil in place with string.

Divide soufflé mixture into six equal portions, spooning into the ramekins to reach top of foil. Cover with plastic wrap; freeze for 6 hours.

Remove string and foil. Serve in ramekins, topped with whole hazelnuts, and Champagne Sauce on the side.

NOTE: If desired, souffle may be removed from ramekins and served on dessert plates. Dip bottom of each ramekin in hot water for 2 to 3 seconds; loosen by running sharp knife around inside. Invert onto chilled dessert plates.

Makes 6 servings.

CHAMPAGNE SAUCE

3 egg yolks

1/4 cup sugar

1/2 cup Champagne

INSTRUCTIONS:

In top of a double boiler, over simmering water, combine egg yolks and sugar; beat with whisk until thick and lemon-colored. Add Champagne and continue beating until mixture has thickened.

Makes about 2 cups.

WINNING WINES

Not sure which wine to pick? In Southern California, there are several wine-judging events throughout the year. Competitors come from all over the world, and qualified judges are composed of wine journalists, winemakers, restaurateurs and winery owners. Wines are given scores and awarded medals based on color, aroma and taste.

One of the largest such events is the Los Angeles International Wine Competition in Pomona. This year, there were more than 3,000 wines entered from almost 950 wineries, and during the Los Angeles County Fair, which this year takes place Aug. 29-Sept. 28, many of the gold-medal wines will be available to taste.

Baby boomers have childhood memories of eating all sorts of comfort foods: meatloaf, macaroni and cheese, Campbell’s Cream of Mushroom Soup, french toast and tuna sandwiches.

Over the years, though, Julia Child and the Food Network did a lot to change these food habits, and helped boomers appreciate new, more eclectic food dishes. Macaroni and cheese might still end up on the dinner table once in a while, but now it’s more likely to be made with Roquefort or local goat cheese. And remember Mom’s old-fashioned meatloaf? It’s now lighter and tastier using ground turkey.

The boomer generation has become more adventuresome, more willing to try new food combinations at home. They eat in the swanky new restaurants and, in fact, many young boomers have become creative, celebrity chefs.

Here are some recipes that provide an innovative approach to some of the traditional dishes that were so popular in the past.

Preparing fresh and tasty mushroom soup is quicker than you can imagine by just going to the local farmers market to purchase a selection of exotic mushrooms, and replacing the classic tuna sandwich with a Smoked Salmon Panini is a divine substitute for an old favorite.

I promise that this turkey meatloaf topped with a light tomato glaze will become a family staple, especially when each slice has a hard-cooked egg in the center. And you won’t regret replacing french toast with a Bittersweet Chocolate Panini. It is a perfect breakfast treat when made with raisin-nut bread, or it can be served as dessert.

SMOKED SALMON PANINI

I have upgraded the smoked salmon panini, which are sold at the auto grills in Italy. The bread is sprinkled with olive oil and filled with smoked salmon, vegetables and herbs. The sandwich is then grilled while topped for a few minutes with a heavy plate, or use a panini press. This sandwich, cut into halves or quarters, makes an elegant appetizer or a simple and delicious addition to lunch.

1/2 cup Mustard-Dill Sauce (recipe follows)

12 slices Italian country style bread

12 slices smoked salmon

6 slices red onion

6 lettuce leaves

6 fresh basil leaves

Directions:

Preheat panini press or grill.

Prepare Mustard-Dill Sauce, cover with plastic wrap, and chill.

Spread Mustard-Dill Sauce on 6 slices of bread; top each with 2 slices of smoked salmon and 1 slice of onion, lettuce and basil. Top with 6 remaining slices of bread.

Place the sandwiches in the preheated panini press and close the lid. Grill the sandwich until the bread is toasty golden brown. Slice in halves or quarters, and serve immediately.

Makes 6 paninis.

MUSTARD-DILL SAUCE 

3 tablespoons Dijon-style mustard

1 teaspoon powdered mustard

2 tablespoons sugar

1 tablespoon red or white vinegar

1/3 cup olive oil

3 tablespoons chopped or snipped fresh dill

Directions:

In a small, deep bowl, combine the mustards, sugar and vinegar; blend well. With a wire whisk, slowly beat in the oil until a thick mayonnaise forms. Stir in the dill. Cover with plastic wrap; refrigerate until ready to serve.

Makes about 1 cup.

MUSHROOM SOUP

3 tablespoons olive oil

2 small leeks, white part only, thinly sliced

1 onion, chopped

2 garlic cloves, minced

1 pound fresh white cultivated mushrooms, thinly sliced

1/2 pound shiitake or porcini mushrooms, thinly sliced

5 cups vegetable stock

Salt and freshly ground black pepper to taste

Directions: 

In a large saucepan, heat the oil; add the leeks, onion and garlic; sauté over medium heat until tender, 5 to 10 minutes. Add the mushrooms and sauté for 5 to 10 minutes, stirring occasionally with a wooden spoon. Add the stock. Bring to a boil, cover partially, and simmer for 20 to 30 minutes over medium-low heat until the mushrooms are tender.

Transfer the soup to a blender or processor; puree. Return soup to saucepan, season with salt and pepper, and mix well. Ladle into heated soup bowls.

Makes 8 to 10 servings.

ROASTED TURKEY LOAF IN TOMATO-WINE SAUCE

Just when you thought this all-time favorite couldn’t get any better, along comes this recipe for turkey meatloaf — filled with sautéed vegetables, and roasted like pot roast with a light Tomato Wine Sauce. It contains a surprise: hard-cooked eggs, hidden in the center. This turkey loaf is also great served cold in sandwiches with a heap of french fries. 

Tomato-Wine Sauce (recipe follows)

3 tablespoons olive oil

3/4 cup finely chopped yellow onions

3/4 cup finely chopped green onions

1/4 cup finely chopped celery

1/4 cup seeded and diced red bell peppers

1/4 cup seeded and diced yellow bell peppers

4 garlic cloves, minced

3 raw eggs

1/4 teaspoon cayenne pepper

1 teaspoon ground cumin

1/2 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper to taste

3/4 cup tomato ketchup

3 pounds ground turkey

1/2 cup fine bread crumbs

4 hard-cooked eggs, peeled

Directions: 

Preheat oven to 375 F.

Prepare Tomato-Wine Sauce; set aside.

In a large, heavy skillet, heat olive oil over medium heat and add yellow onions, green onions, celery, red and yellow peppers and garlic. Sauté, stirring often, until the moisture from the vegetables is evaporated, about 5 minutes. Let cool.

In a medium bowl, lightly beat raw eggs with cayenne, cumin, nutmeg, and salt and pepper to taste. Add 1/4 cup of the ketchup; blend thoroughly.

In a large bowl, combine ground turkey with the cooled vegetable mixture and the egg mixture. Using your hands, knead thoroughly. Add bread crumbs; knead 1 to 2 minutes.

Transfer Tomato-Wine Sauce into a long roasting pan. Dampen hands and shape half of the turkey into a long, flat loaf. Place on top of the Tomato-Wine Sauce in the roasting pan. Place hard-cooked eggs lengthwise along the center of the molded turkey loaf. Place the remaining meat mixture on top of the eggs, pressing to make a firm loaf and sealing the edges. Drizzle remaining 1/2 cup ketchup over top of  loaf. Bake until the turkey is completely cooked through, about 1 hour.

Makes about 12 servings. 

TOMATO-WINE SAUCE

2 tablespoons olive oil

1 onion, thinly sliced

1 pound tomatoes, chopped

1 cup dry red wine

1 head garlic, separated into unpeeled cloves

Directions:

In a saucepan, heat olive oil over medium heat and sauté onions until soft, about 5 minutes. Add tomatoes with liquid and wine; simmer 5 minutes. Add unpeeled garlic cloves, cover, and set aside.

Makes about 2 cups.

BITTERSWEET CHOCOLATE PANINI

8 small slices raisin-nut bread

1 (8-ounce) bar bittersweet chocolate, thinly sliced using a potato peeler

Garnish with cinnamon sugar, optional

Directions:

Arrange the chocolate on 4 slices of bread, stopping 1/2 inch from edges. Cover with the remaining 4 slices of bread. Place on hot panini grill or in heavy skillet, cover with heavy lid, and grill until chocolate is melted. Sprinkle with cinnamon sugar. Cut in  half and serve immediately.

Makes 4 servings.

Let’s have an outdoor summer party!

Whether you have a tennis court, a swimming pool or a great lawn for playing croquet, now is the time to invite friends over for a fun-in-the-sun celebration and an alfresco meal. Or you can take your party to the park.

At our annual summer event, we invite friends to an afternoon bocce tournament and an outdoor dinner just before sunset. The game of bocce dates back to Roman times and was developed in Italy. It evolved from a traditional lawn sport into the modern-day game we know today.

Invitations are sent by email. I enjoy using clip art and a fun typeface that relates to the game. If your guests have never played before, it is a good idea to include the rules so everyone can come prepared for a day of friendly competition.

When everyone arrives, we serve hot and cold finger food to munch on during and between games, along with a cold Campari drink. We set up chairs around the bocce court from which spectators can watch while they are awaiting their turn to play.

To get things rolling, we divvy up the bocce balls and, well, get things rolling.

For the menu, we pick from a list of our favorite foods. Start with individual Baked Cheese Pastries and Open-face Mushroom Bruschetta. Include a cheese and olive tray with a selection of Italian products, and don’t forget to label them.

Begin dinner with a refreshing bowl of cold, raw tomato soup with cubes of fresh mozzarella. Then serve the main course, a big plate of traditional Spaghetti With Spicy Salmon Tomato Sauce.

Finish the day with espresso, a Ricotta Cheese Tart with fresh berries and, of course, a fun trophy for the winning team.

BAKED CHEESE PASTRIES 

From “Italy Cooks,” by Judy Zeidler.

1 cup milk

4 tablespoons unsalted butter

1 teaspoon salt

1/8 teaspoon coarsely ground black pepper

1 teaspoon Dijon-style mustard

1/2 teaspoon dry mustard

1 cup flour

4 eggs

1 1/2  cups finely shredded Gruyere or Swiss cheese

Directions:

Preheat the oven to 400 F.

In a heavy saucepan, scald milk. In a medium bowl, knead butter, salt, pepper and mustards together; add to milk, and blend with a wooden spoon. Bring to a rolling boil. Add flour all at once, stirring vigorously, until the mixture forms a ball and leaves the sides of the pan.

Transfer mixture to bowl of an electric mixer and add eggs, one at a time, blending well after each addition. Blend until the dough is shiny and smooth. Add 1 cup cheese and blend well.

Spoon into a pastry bag fitted with a plain round tip. Pipe the cheese puffs in mounds 1/4 to 1/2 inch apart on a foil- or silicone-lined baking sheet. Sprinkle with remaining 1/2 cup cheese and a few drops of milk. Cover with plastic wrap and refrigerate until ready to bake.

Bake 40 to 45 minutes or until well-puffed and golden brown. Serve immediately.

Makes about 24.

OPEN-FACE MUSHROOM BRUSCHETTA

12 white mushrooms

8 slices whole wheat bread

1/4 cup olive oil

Salt and freshly ground black pepper to taste

Directions:

Place mushrooms on wooden surface, cap-side down. Using a mandoline or very sharp knife, cut mushrooms into paper-thin slices, making sure to keep the stem section attached.

Brush one side of each slice of bread lightly with oil. Place mushrooms in a row on the unoiled side of the bread, overlapping mushroom slices slightly, making 3 or 4 rows to cover the bread. Brush mushrooms with olive oil and sprinkle with salt and pepper.

Place bread, mushroom side up, in a panini-style grill and close grill top over bread, pressing top down to slightly smash bread. Grill about 4 to 5 minutes until bread is golden brown and mushrooms are sizzling and cooked through.

Makes 8 servings.

COLD TOMATO SOUP WITH MOZZARELLA

(From “Italy Cooks,” by Judy Zeidler)

6 medium tomatoes, peeled, seeded and pureed (about 3 cups)

2 tablespoons sugar or to taste

2 teaspoons balsamic vinegar

1 teaspoon salt or more to taste

Freshly ground black pepper to taste

2 tablespoons minced fresh basil leaves

6 ounces soft mozzarella cheese, cut into 1-inch cubes

Extra virgin olive oil, for garnish

Directions:

Strain pureed tomatoes into a glass bowl. Add sugar, balsamic vinegar, salt and pepper. Add the basil and mix thoroughly. Spoon an equal amount of mozzarella into centers of 8 shallow bowls; ladle tomato mixture over each. Drizzle with olive oil and serve.

Makes 8 servings.

SPAGHETTI WITH SPICY SALMON TOMATO SAUCE

1/4 cup olive oil

1 onion, chopped

1 tablespoon minced garlic

Salt to taste

Pinch cayenne pepper

5 Roma tomatoes, chopped

1 to 1 1/2 cups vegetable broth

2 tablespoons chopped fresh basil

1 pound salmon fillets, cut in cubes

1 (1-pound) package spaghetti

1/2 cup grated Parmesan cheese

Directions:

Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until soft. Add salt, cayenne, tomatoes and 1 cup broth; cook until the ingredients are well combined.

Add basil and salmon; sauté until salmon is cooked through. Stir in some or all of remaining 1/2 cup broth, if needed, to achieve desired consistency.

Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Add the spaghetti, and return the water to a boil. Cook, uncovered, stirring occasionally, until spaghetti has cooked through but is still firm to the bite, according to package directions, or about 10 minutes; drain thoroughly in a colander.

Toss spaghetti into sauce, mix thoroughly, and serve immediately, topped with grated Parmesan cheese.

Makes 8 servings. 

RICOTTA CHEESE TART 

4 large eggs, separated

2/3 cup sugar

Pinch salt

1 pound ricotta cheese

2 tablespoons flour

1 teaspoon baking powder

1/2 cup mascarpone or crème fraiche

1 tablespoon lemon zest

Pinch cinnamon

Powdered sugar for dusting

Fresh raspberries and whipped cream

Directions:

Preheat the oven to 375 F.

Butter and flour an 8- or 10-inch springform pan; set aside.

Mix egg yolks, sugar and salt in a food processor. Add ricotta, flour, baking powder, mascarpone, lemon zest and cinnamon; blend well. In large bowl of an electric mixer, beat egg whites until stiff but not dry. Fold cheese mixture into egg whites.

Pour into prepared springform pan. Bake 30 to 40 minutes or until center of tart springs back when lightly touched. Let cool completely; remove springform sides. Slide tart onto a serving plate, dust with powdered sugar, and garnish with fresh raspberries and whipped cream.

Makes 8 servings.