Past Issues

This recipe is from The Cool Mountain Cookbook. It's an easy, no cook sauce originally paired with a grilled tenderloin that's slathered with this sweet, maple sauce and rolled in toasted pecans. It's also good slathered on chicken, burgers, hotdogs -- pretty much any meat destined for the grill.

1. Put all ingredients (ketchup through syrup) in a food processor and process until mostly smooth. Cover and refrigerate until needed. You can make this up to 3 days before.

Do you know how restaurants sear steaks with butter without burning the butter? Or how blackened fish or chicken tastes buttery but not burnt? Spicy, yes, but not that bitter burnt taste.

Restaurants make clarified butter, which simply means they remove the milk solids naturally found in butter. The resulting liquid is clear and golden, and less susceptible to burning over high heat.

If you have access to an Indian grocery store, you can purchase clarified butter in a jar. It's called Ghee. After opening, it will keep in the refrigerator about 3 months.

Place 1/2 pound butter (2 sticks) in a saucepan over medium high heat. Bring butter to a rolling boil, and reduce heat to medium, skimming any foam. Boil for about a minute and then remove from heat. After a couple minutes rest, the milk solids will settle on the bottom and you can pour off the clear golden butterfat. Pour slowly so that you don't disturb the milk solids. It helps to strain the clarified butter by pouring it through a strainer lined with dampened cheese cloth.

My dog walking partner mentioned that she loves grits and I was surprised. She's from Minnesota. I thought grits were decidedly Southern. She looked at me and said, "Gwen, anyone can love grits." Touche! Here is a recipe from Par Fork! The Golf Resort Cookbook. Top with some cooked shrimp and you've got a hearty meal.

1. Bring the chicken stock to a boil in a saucepan. Whisk in the grits and cream until smooth, and then turn the heat to low and cover. Cook, stirring occasionally, until all the liquid is absorbed and grits are creamy, 10 minutes or less. Stir in cheese. Keep warm.

2. Heat olive oil in a skillet over medium heat. Add shallots and garlic. Cook, stirring once, until shallots are soft, about a minute. Mix in prosciutto and thyme. Stir mixture into hot grits. Season with freshly ground white pepper.

January/February 2008 Pen & Fork Newsletter...The journey begins with a fork…

Hazelnut Spaghetti Squash

This recipe is adapted from The Cool Mountain Cookbook. Spaghetti squash only looks intimidating. It's really quite easy to work with. Take a large chef's knife and stick the tip in the center. Apply lots of pressure, and split the squash in half lengthwise. It's really easy. Once you roast the squash, there are lots of ways to prepare it, including this sweet interpretation. You could also just sauté it in butter and sprinkle with fresh herbs.

Honey & Goat Cheese Crostinis

My sister-in-law, Tish, turned me on to these sweet, savory bites. In fig season, she also tops the crostini with a wedge of a fresh fig. It's hard to beat. A little slice of prosciutto wouldn't hurt either. If you can find both a local soft goat cheese and a local artisan honey, all the better. I do this a little differently than she does, but it still tastes great. Look for goat cheese that comes in a round log, about 2 inches or so in diameter.

2. Cut baguette into 1/2 inch thick slices, crosswise. Brush with olive oil and toast until lightly brown, about 5 to 7 minutes. Meanwhile, cut the log of goat cheese into 1/4 inch rounds.

3. Remove from oven and top with a goat cheese round. Place a grape half on top and drizzle each piece with about 1 teaspoon of honey.

4. Return crostinis to oven and bake until hot, about 5 to 7 minutes. If bread starts to get too crispy, remove from oven. Drizzle with a little more honey and serve.

September/October 2007 Pen & Fork Newsletter...The journey begins with a fork…

Southwestern Scalloped Sweet Potatoes

I love these sweet potatoes. If you really want to ramp up the southwestern flavor, replace the canned diced green chiles with 2 roasted, peeled and chopped poblano peppers, and stir in a half a teaspoon of ground cumin. I also love these the next day, when they really firm up nicely. Be sure to completely cool the dish (place in a shallow pan of ice water) before wrapping and storing in the fridge. Just reheat in a 300 degree oven until heated all the way through... about 20 to 30 minutes).

2. Cut potatoes into 1/4-inch rounds. Grease a 9 X 13-inch inch baking dish. Layer the bottom with 1/2 of the potatoes, overlapping to cover any holes.

3. Sprinkle 1/2 the chiles evenly over the potatoes, half the Monterrey Jack cheese and half the Parmesan cheese. Repeat once more with potatoes, chiles, and cheeses.

4. Stir the cayenne and salt into the cream and pour over the potatoes. Dot with butter chunks and cover with foil. Bake 45-50 minutes, until potatoes are tender.

5. Uncover and sprinkle tortilla chips evenly over top. Return to oven, uncovered and bake an additional 10 minutes, until hot and bubbly. Remove and cool about 10 minutes before serving.

Sometimes you crave something simple from your Mom's kitchen. Salmon patties were a staple in our household when we were growing up. I didn't like them that much, but covered in ketchup, they weren't too bad.

Somehow Mom's salmon patties come up in a conversation with my older brother and now I can't stop thinking about them, so I send a text to my younger brother, as he makes them for his kids. Are there onions in them, I ask? The answer is no -- he can't vary from the original because he makes them to remind his kids of their grandma.

One of the best things about summer is all the fresh produce, including one of my favorite vegetables, corn. I never buy corn during the rest of the year because if it isn't summer, it isn't time for corn. Here's one way I like to celebrate the bounty of summer corn.

*I place the ears in a large bowl before slicing so kernels don't fly all over the kitchen counter.

I developed this recipe to serve with the Lemon Poppy Seed Mini-cakes, but you could use it on most cakes, especially pound cake or toasted angel food cake. The basil notes are subtle, so if you really want to taste basil, add a few more sprigs, or thinly slices some basil leaves to add as a garnish.

The sweet tart tang of a fresh pineapple is a perfect yin to the buttery yang of a ripe avocado. Make this to serve as a dip with blue corn chips, or as a topping to grilled fish or chicken.

If you don't know what to do with the rest of the pineapple, I've listed a couple ideas below the recipe. You can substitute canned pineapple if you can't get fresh.

Toss all ingredients in a large bowl. Taste and adjust seasonings with more lime juice if desired. Keeps several hours, and it’s best to make it at least 30 minutes to allow the flavors to blend.

More like a pandowdy or cobbler than pie, this recipe is a jazzed up version of the Cranberry Pie in The Cool Mountain Cookbook. I added orange flavors and walnuts, and the result is a rich, warm dessert perfect for the holidays and into the winter months. It is “easy as pie” to put together, and frankly, it’s easier than making a pie. Pair it with vanilla ice cream or whipped cream.

1. Heat oven to 325°. Place the dried cranberries in a small saucepan and stir in the Grand Marnier. Turn heat to medium high and bring just to a boil. Turn of heat and stir in orange zest. Set aside to cool.

2. Butter a 9 X 13 inch glass or ceramic baking pan. Spread fresh cranberries over the bottom. Sprinkle dried cranberries all over the top. Sprinkle with 1/2 cup sugar and then top with walnuts.

3. Whisk the sugar, flour, salt and spices together in a medium bowl. Whisk eggs together in a large bowl until smooth.

4. Pour the sugar/flour mixture over the eggs and stir a couple times, and then pour in the melted butter and shortening, whisking just until smooth. Pour batter over cranberries.

5. Bake until edges are deep golden brown, the center is golden brown and entire top looks crusty, about 1 hour. Serve warm or cold.

If you have any leftover turkey, here's a soup recipe for you. If you want, add a can of rinsed pinto beans to the pot along with the corn and tomatoes. If you’re so sick of turkey you can’t even think about eating it again, make this soup, chill it, and then freeze for the coming long dark winter nights. I hope you have a delicious Thanksgiving meal shared with family and friends. (And I also hope those friends and family will clean up for you, too.)

1 fresh jalapeno seeded and minced (or 1 to 2 teaspoons minced pickled jalapeno slices)

1. Melt butter in a stockpot over medium heat. Stir in onions and cook 2 minutes, stirring occasionally. Stir in garlic. Cook, stirring frequently, until onions are soft, about 2 to 3 more minutes.

2. Stir in corn, tomatoes, jalapeno, green chiles, and spices, cooking another minute or so.

3. Stir in chicken stock. Increase heat to medium-high and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in turkey and cilantro. Increase heat to bring to a boil. Whisk cornstarch and water together. Whisk into boiling soup. Reduce heat and simmer for 5 to 10 minutes. Taste and season with salt if needed.

4. Ladle into warm soup bowls. Garnish with fried tortilla strips, avocado chunks, and a tablespoon of sour cream.

These savory cakes are crunchy, and full of flavor. I'm wondering if the benefit of wild rice and sweet potatoes will offset the fact that they are fried?

1. Peel and shred potatoes and sweet onion. A food processor makes this quick and easy. Transfer to a large mixing bowl and stir in cooked rice, panko and chives.

2. Beat eggs with salt, nutmeg, and pepper. Pour over potato mixture and toss until combined. Cover and place in the refrigerator until well chilled.

3. Pour enough oil in a large (12-inch) skillet to generously cover the bottom. Heat over medium heat until hot, but not smoking.

4. Scoop about 1/3 cup of potato mixture into hot oil (a #12 ice cream scoop is 1/3 cup). Cook 3 at a time, careful to not overcrowd the pan.

5. Flatten tops with a spatula, and cook until golden brown on the bottom, about 4 to 5 minutes. Carefully turn over and brown the other side, about 3 minutes more.

6. Remove cakes to a baking sheet or rack lined with paper towels, blot both sides, and then place on another sheet pan and keep warm in a 200°F oven while you finish the rest, adding more oil as necessary.

The peaches and nectarines in our markets are just gorgeous now. Pick one up and take a whiff. If you swoon from the heady peach perfume and it gives just slightly to the touch, buy it.

This recipe, adapted from Jeanette Nuss's "Bistro Cooking with Jeanette" cookbook, is an original twist that celebrates the summer harvest. Jeanette says you can substitute any seasonal fruit, and fresh figs are another favorite of hers. She even uses garden-fresh tomatoes instead of peaches for a more classic version.

"Bistro Cooking with Jeanette" is a delightful collection of recipes Jeanette has perfected during her 30-year culinary career as a cooking teacher and caterer in Northern California. Jeanette now leads culinary tours throughout Europe. I'll be sharing information on her tours on my website in September.

1. Place Gorgonzola cheese and olive oil in a food processor and process until smooth. Spread the mixture on the slices of bread.

2. Cut peaches in half. Separate each peach from its pit by gently twisting the haves in opposite directions.

4. Place 4 slices of peaches on each piece of the prepared sliced bread. Garnish with hand-torn fresh basil leaves.

It was 113 degrees here yesterday. There is nothing more refreshing than a chilly soup on a hot day. I got the idea for this soup from a recipe in The Great Ranch Cookbook: a side dish of lemon carrots. Perfect, I thought.

So I just added some ginger and turned it into a healthy, thick and creamy soup. The garnishes are optional but really take it to an explosive flavor level.

If you want to make it more substantial, top it with some chilled cooked shrimp or lump crabmeat.

1. Melt butter in a soup pot over medium heat. Stir in onions and cook, stirring occasionally until soft, about 2 minutes. Stir in carrots, ginger and lemon zest.

2. Cook an addition 2 to 3 minutes, stirring frequently to coat carrots with the butter and evenly distribute the ginger and zest.

3. Pour in chicken broth and bring to a boil over high heat. Reduce heat to a good simmer and cook until carrots are fork tender, about 20 minutes.

4. Puree soup in a blender until smooth. (CAUTION: Hot liquid shoots straight up in a blender so do not fill more than half full, unless you have a Vita Mix with variable speed, which can handle the whole amount.)

5. Pour soup into a bowl and whisk in lemon juice and cayenne. Taste, and add salt if desired.

6. Chill soup in an ice bath and refrigerate until completely chilled. May be prepared the day before.

7. To serve, ladle about a cup of soup in chilled soup bowls or cups. Garnish with a sprinkling of chives and candied ginger, about a half teaspoon each for each serving.

No, it's not an oxymoron...you really can make turkey burgers that are moist, juicy, and full of savory flavors.

We don’t eat much red meat around here anymore, but I can’t give up grilled burgers. So I came up with this recipe for turkey burgers.

First: the addition of bread crumbs -- not enough to make it noticeable, but just enough to help hold in the moisture.

Second: don't over cook the burgers. Poultry is supposed to be cooked to an internal temperature of 165º F. I cook mine to just about 160º F. While they rest, they continue cooking a bit.

My favorite toppings are ripe tomato slices, thinly sliced avocado, and a whisper of super-thin red onion slices.

I also brush the buns with a little olive oil and throw them on the grill for just a minute after grilling the burgers.

1. Place all the ingredients in a large bowl and mix with your hands until well combined. (Wear kitchen gloves if you want to keep your hands clean.)

2. Divide mixture into 4 even parts. Roll each part into a ball, and then flatten into a patty, about 3/4-inch thick. Chill until ready to grill.

3. Heat a grill to medium-high heat (375º F.) Lightly oil the grill to keep burgers from sticking. When hot, grill burgers for about 5 minutes. Turn and grill other side until just done, about 4 or 5 more minutes, just until they are no longer pink but still juicy.

If one more banana falls on me when I open the freezer door, I’m going to get hurt. It’s time to make something. Ice cream? That doesn’t solve my freezer space problem. Banana bread? That’ll use up at least half my stash.

I freeze bananas, unpeeled, when they are really, really ripe, almost black. No one would ever consider eating a past-its-prime banana, but I can’t bring myself to throw it away, even if it only cost $0.19.

You probably have a favorite banana bread recipe, but if not, try the Banana Coconut Bread from The Cool Mountain Cookbook. I concocted this streusel topping to jazz up the already incredibly moist bread.

The coconut made me think of Hawaii, and that made me think of macadamia nuts. Instead of the traditional cinnamon, I used crystallized ginger for spicy kick. I made muffins instead of a loaf. Most quick bread recipes transform into muffins with only one adjustment — less baking time.

Now I’m thinking I need to develop a bread pudding recipe using the leftover muffins — if there are any.

1. Place macadamia nuts and flour in a small food processor. Process until nuts are coarsely ground.

2. Place remaining ingredients on top of nut mixture and pulse a few times. It should be crumbly. Refrigerate for at least 15 minutes, or make in advance and freeze. Sprinkle about a tablespoon of streusel on top of each muffin before baking.

4. Place butter chunks on top, and work mixture with your hands to incorporate the butter.

My mint is exploding out of the garden now, and it made me think of two more Moroccan flavors: lemon and mint.

This tangy vinaigrette is great on a green salad, but it's fantastic on fruit salad. I drizzled a little on some sliced melons and grapes, and loved how the mint really enhanced the ripe melons. You could also marinate chicken in the vinaigrette and then grill it and serve the rest tossed with a salad.

(NOTE: Discard any marinade used to soak the chicken or any other protein to avoid food poisoning. This recipe makes enough to divide between a salad and use as a marinade.)

1/2 cup mild olive oil (Extra Virgin Olive oil is too strong for this vinaigrette)

1. Place all the ingredients (except the oil) in a blender and puree until smooth.

2. With the motor running, slowly drizzle in the oil, and blend until smooth (you’ll see tiny mint flecks).

3. Taste and adjust with salt and/or pepper if necessary. It will keep for a week, refrigerated.

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March 2006 Pen & Fork Newsletter...The journey begins with a fork…
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Featured Recipe: Orecchiette Pasta with Roma Tomatoes and Olives

Orecchiette is Italian for “little ears,” describing the shape of these little cupped pasta morsels. If you don’t like olives, like my husband, just leave them out. The Lemon Oregano Vinaigrette is delightful over a romaine lettuce salad, too. The best thing, other than the tangy flavors, is that you can make this the day before, and it will taste even better after the flavors have married together. Bring to room temperature before serving.

Serves 6

1/2 pound orecchietta pasta (or mini-shells)
4 Roma tomatoes (about 3/4 pound)
1 cup mixed, pitted olives (Greek or Spanish)
1/4 of a red onion, thinly sliced (about 1/4 a cup)
1 teaspoon chopped fresh oregano
1/4 cup crumbled Feta cheese
Salt and freshly ground black pepper

Lemon Oregano Vinaigrette:
3 tablespoons lemon juice
3 tablespoons crumbed Feta cheese
1 teaspoon minced red onion
1 teaspoon chopped fresh oregano
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon sugar
Salt and freshly ground black pepper
1/3 cup olive oil

1. Bring a large pot of salted water to boil. Meanwhile, make the vinaigrette.

2. Place the lemon juice through salt and pepper in a blender and blend until creamy, about 30 seconds. With the motor running, slowly drizzle in the olive oil. Blend until smooth, about 45 seconds. Taste and adjust seasonings. Meanwhile, continue with pasta salad.

3. Boil the orecchietta until al dente, about 9 to 11 minutes. While the pasta is boiling, cut off all four sides of the Roma tomatoes, discarding the core and seeds. Cut the Roma sides into thin julienne strips.

4. Toss the drained pasta with the tomatoes, olives, red onion, oregano and Feta. Season with salt and pepper. Toss the pasta salad with the vinaigrette. Taste and adjust seasonings if necessary. Keeps covered in the refrigerator for four days.

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January/February 2006 Pen & Fork Newsletter...The journey begins with a fork…

I hate cauliflower, but I’m in love with this soup! Maybe it’s the roasting of the apple and cauliflower together that masks the cabbage flavor of the cauliflower, or maybe it’s the crunch of the toasted pepitas (pumpkin seeds) and a hint of sweetness from the currants. It’s thick and just slightly creamy -- perfect for a chilly night!

1. Heat oven to 425 degrees. Place cauliflower, apple, and onion in a large bowl. Drizzle with olive oil and sprinkle with a couple of pinches of salt and a grind of fresh pepper. Toss until well coated with olive oil. Spread on a lined baking sheet and roast until cauliflower is lightly browned, about 35 minutes, stirring once or twice.

2. Place roasted cauliflower mixture in a stockpot. Pour in chicken stock and stir in bay leaves. Bring to a boil over high heat. Reduce heat to medium, and simmer, stirring occasionally, for 30 minutes, until cauliflower is really tender and the liquid has reduced somewhat. Remove bay leaves.

3. Puree with a hand blender, or in batches, puree in a regular blender, careful not to fill more than halfway (hot liquid shoots straight up, so cover blender top with a kitchen towel and apply pressure before turning on.)

4. Season with cayenne and more salt if desired. The soup can be prepared up to this point a day or two in advance. Cool completely before storing in the refrigerator, covered.

5. To serve reheat soup gently over medium heat. If using, stir in cream. Taste and adjust seasonings if necessary. Place 1 cup of hot soup in warmed bowls. Garnish with a tablespoon of toasted pepitas and a sprinkling of currants.

Chef Gwen announces the third printing of The Great Ranch Cookbook and The Cool Mountain Cookbook -- many thanks to all of you who have purchased the book for yourself and your family and friends.

It's December. It's likely that you'll have guests for the holidays, or be a guest. Why not offer up two comfort foods, combined into one tasty treat? Peanut butter and Jelly Pancakes are just as much fun to make as they are to eat. A little word of warning: these cakes are rich and filling.

For other inspired pancakes, look in The Great Ranch Cookbook for Pumpkin Pancakes with Caramelized Pecans and Oat Pancakes with Sautéed Apples. The Cool Mountain Cookbook has some awesome Blue Corn Pancakes and Banana Granola Pancakes. Par Fork has some healthy, low fat Whole Wheat Pancakes with an Apple Apricot Compote.

1. Beat the egg, buttermilk, peanut butter and vanilla together in a large bowl and set aside.

2. Whisk the flour, baking powder, sugar, baking soda and salt together in a medium bowl.

3. Sprinkle the flour mixture over the egg mixture and stir just to combine. The batter will be thick and creamy.

4. Heat a griddle over medium heat. When hot, spray with not-stick spray, or brush with a little butter.

5. Slowly ladle 1/4 cup of batter onto griddle. Cook until the edges of the pancake start to dry, and bubbles form and begin to burst on the surface, about 2-1/2 minutes. Flip cake and cook until done, about another 2 minutes.

6. Remove and keep warm on a rack in a 200 degree oven. Repeat with remaining batter. To serve, place a teaspoon of jelly on top of each pancake. Sprinkle with powdered sugar.

I'm so honored to share a recipe from Barbara Pool Fenzl's beautiful new book, Seasonal Southwest Cooking. Barbara is Phoenix's culinary celebrity; but more than that, she is recognized across the country as an authority on Southwestern cuisine. She opened her cooking school 23 years ago, at the urging of her dear friend, the late Julia Child.

She graciously shared this recipe, a celebration of fall flavors, intriguingly spiked with peppery ginger, and garnished with pepitas, the small, green, oval-shaped inner kernel of pumpkin seeds--a southwest staple. This new book, her third, is coffee-table worthy, but will likely settle on your kitchen counter, splattered with all the goodness that comes from a favorite cookbook in the kitchen.

In a medium saucepan, heat butter over medium-high heat. Add ginger, carrots, celery, and onion and sauté until vegetables begin to soften, stirring frequently, about 3 to 5 minutes.

Add pumpkin and stir well. Add vegetable stock and bring to a boil. Add salt, pepper, cinnamon, and cayenne. Reduce heat and simmer, uncovered, until vegetables are soft, about 20 minutes.

Transfer to a blender or food processor and puree the mixture until smooth. Strain the soup back into the saucepan and add the cream. Keep warm.

Put the raw pepitas in a medium nonstick skillet and toast over medium-high heat, stirring until the seeds are fragrant, light brown, and begin to pop, about 3 minutes.

To serve, ladle the warm soup into serving bowls and garnish with toasted pepitas.

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September/October 2005 Pen & Fork Newsletter...The journey begins with a fork…

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Featured Recipe: Caramelized Apples

I just returned from Gourmet Week at Powderhorn Guest Ranch near Gunnison, CO., where I was one of 5 featured chefs. Over the course of the next few months, I’ll share pictures and recipes from this extraordinary annual event on my website.

In the meantime, here is a recipe I did as a topping for Cinnamon Oat Pancakes (I used the Cool Mountain Scottish Flapjack recipe sans blueberries).

You can cut this recipe in half, but I like to make a big batch to serve not only over pancakes, but also over ice cream, as a side to roast pork, and as a stuffing for puff pastry turnovers. It keeps for about a week in the refrigerator. Enjoy!

10 firm Golden Delicious apples (or other baking apple, like Granny Smith)

2 sticks (8 ounces) unsalted butter

1-1/2 cups light brown sugar

1-1/2 teaspoons cinnamon (I like Ceylon Cinnamon from Penzeys Spices)

1/4 teaspoon fresh ground nutmeg

1. Peel, core, and slice apples about 1/4-inch thick.

2. Melt the butter in a very large skillet over medium heat.

3. Stir in the brown sugar and apples. Cook apples, stirring occasionally, until almost tender, about 15 minutes.

4. Stir in cinnamon and nutmeg, and cook until apples are tender, stirring frequently, about another 5 to 10 minutes.

5. Remove from heat and serve warm, or cool and store in the refrigerator for about a week. (If you're so inclined, add a splash of dark rum, or apple brandy after removing from the heat.)

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August 2005 Pen & Fork Newsletter...The journey begins with a fork…

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Featured Recipe: "Killer Cornbread" From Big Sky Café, San Luis Obispo

Cornbread is like BBQ; your first taste defines, for the rest of your life, what you consider to be the real thing. My mom’s cornbread was heavy on the cornmeal, crumbly and a bit dry, but perfect for a pot of beans, or dressing for the Thanksgiving turkey.

This recipe, adapted from the Big Sky Café in San Luis Obispo, California (click here for restaurant review) is not my definition of cornbread. It is, however, unbelievably good, cake-like, sweet, and with my addition of a jalapeno, a bit spicy, too.

When the weather turns cooler, pair it with a bowl of soup or chili, but in the meantime, try it as a breakfast muffin, or even as a dessert, by drizzling it with honey and sprinkling a few fresh berries on the plate.

1/2 cup sugar

4 tablespoons butter, softened, but cool

2 eggs

1 (4 ounce) can diced green chiles

1/2 jalapeno, minced

1/2 cup cream-style corn

1/2 cup grated cheddar or Monterrey Jack cheese

3/4 cup flour

1/2 cup yellow cornmeal

1 tablespoon baking powder

1/4 teaspoon salt

1. Heat the oven to 375 degrees. Spray a 12-cup muffin pan with non-stick spray.

2. Cream the sugar and butter together until smooth.

3. Beat in the eggs until blended.

4. Stir in the green chiles, jalapeno, corn and cheese.

5. In a separate bowl, whisk the dry ingredients together (flour through salt).

6. Stir the dry ingredients into the corn mixture, just until smooth.

7. Spoon batter into the prepared muffin pan, filling each cup about 1/2 full.

8. Bake until golden brown, about 20 to 25 minutes.

Makes 10-12 muffins

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July 2005 Pen & Fork Newsletter...The journey begins with a fork…

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Featured Recipe: Letty Flatt's Chocolate Zucchini Bread

Letty Flatt is the Executive Pastry Chef at Deer Valley Resort in Park City Utah, where she has been creating magical desserts since she was 12...how else can you explain her youthful appearance and energy after 25 years? Yoga, and sneaking a vegetable into an outrageous quick bread, I guess. She graciously allowed me to share this recipe with you.

Chocolate Zucchini Bread

from Letty’s cookbook, Chocolate Snowball

Makes 1 standard loaf

1 (3-ounce) package cream cheese

1-1/3 cups sugar

2 eggs

1/3 cup canola oil

1-1/2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup cocoa powder

1-1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon kosher salt

1-1/2 cups grated zucchini

3/4 cup plus 1/4 cup sliced almonds (or other nuts)

3/4 cup semisweet chocolate morsels

1. Preheat the oven to 350 degrees. Brush a standard loaf pan (9 X 5)* with melted butter and dust lightly with flour, or spray generously with cooking spray. (I use Baker's Joy®, the flour/cooking spray combo.)

2. With an electric mixer, beat the cream cheese and sugar. Add the eggs one at a time. Scrape the sides and bottom of the bowl. Mix in the oil and vanilla extract.

3. Sift the flour, cocoa powder, cinnamon, baking powder, baking soda and salt into another bowl. Add to the cream cheese mixture, blending well. Mix in the zucchini, 3/4 cup of the almonds and the chocolate morsels.

4. Spread into the prepared loaf pan and sprinkle with the remaining 1/4 cup of nuts. Bake 60-75 minutes, until a toothpick inserted in the center comes out clean. Cool 30 minutes before removing from pan.

* Letty uses a 12 X 4 loaf pan (I have to get one of those!) but the standard 9 X 5 works just fine.

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June 2005 Pen & Fork Newsletter ...The journey begins with a fork…

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Featured Recipe: Cauliflower Puree with Roasted Garlic and Corn

"It's not possible to make me eat cauliflower," my sister-in-law Alma exclaimed. I only wish you could have seen her lick her plate after my brother Steve and I whipped up this creamy, almost potato-like side dish for our family dinner last week. OK, in all fairness, she didn't actually "lick" her plate, but she did eat every last bite, and marveled at the delicate flavor.

Steve pureed the steamed cauliflower in a blender. It might be easier to use a food processor, or a hand held blender. Add only enough liquid to get the cauliflower to puree in whichever machine you use. The consistency will be much thinner than mashed potatoes.

We spread the puree over the bottom of the plate and sprinkled it with the sautéed corn and scallions. Next, we placed some steamed green beans in the center, and then placed a pistachio-crusted halibut on top. Finally, we spooned a dollop of fresh cherry salsa on top of the fish.

Cauliflower Puree with Roasted Garlic and Corn

Serves 6

2 heads of cauliflower, trimmed

1/2 head of roasted garlic, mashed into a paste

4 ounces cream cheese, softened

2 tablespoons butter

1/4+ cup cream or half and half, or reserved cooking liquid

Kosher salt and fresh ground white pepper

1 ear fresh corn

1/2 bunch scallions

1 tablespoon butter or olive oil

1. Steam the cauliflower until done, about 25-30 minutes.

2. Place hot cauliflower in a food processor along with the roasted garlic, cream cheese, and butter. Process until smooth, stopping to scrape the sides occasionally and adding a little liquid, either cream, half and half, or some of the steaming water to thin.

3. Season to taste with salt and pepper. Meanwhile, cut the kernels off the corn cob and heat in a dry skillet over medium-high heat until some of the kernels brown. Remove from skillet and set aside.

4. Thinly slice the scallions at an angle, including most of the green part. Add the butter or oil to the same skillet you cooked the corn in and sauté the scallions over medium heat for 2 to 3 minutes, until just starting to soften.

5. Spread the cauliflower on the dinner plates and sprinkle with the corn and scallions.

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March-April 2005 Pen & Fork Newsletter ...The journey begins with a fork…

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Featured Recipe: Grilled Chicken Sausage with Chimichurri Sauce

The Chimichurri Sauce, a mildly spicy condiment from Argentina (home of grilled meats), is a recipe from The Great Ranch Cookbook. It will keep 2 days, but will lose its vibrant green color overnight, so I like to serve it the day it’s made. It’s great over any kind of grilled meat, not just sausage. I use a spicy Italian chicken sausage.

Serves 8

3 tablespoons butter, melted

1 teaspoon minced garlic

1 baguette, cut on bias, 1/4-inch thick

1 pound chicken sausage links, cut on a bias, 1/2-inch thick

1 red bell pepper, roasted, peeled and finely chopped

Chimichurri Sauce (recipe follows)

1. Heat oven to 350º F. Stir melted butter and garlic together. Brush baguette slices with butter (1 side only). Place buttered side up on a sheet pan and bake until lightly toasted, about 6-9 minutes.

2. Grill sausage link slices over medium-high heat until hot, and grill marks are visible. Turn and grill until heated throughout.

3. Place sausage link on toasted baguette. Top with a teaspoon of chimichurri sauce and garnish with a pinch of chopped red bell peppers.

Chimichurri Sauce

Makes 1-1/2 cups

1 cup onion, coarsely chopped 1 teaspoon freshly ground black pepper

1 teaspoon minced garlic 1/2 teaspoon kosher salt

1/2 to 1 jalapeno, minced 1/4 cup balsamic vinegar

1 small bunch chopped parsley leaves 1/2 cup olive oil

1 tablespoon fresh oregano leaves

Place all ingredients in a food processor and pulse until blended. Let stand at room temperature 30 minutes before serving. Keeps 2 days, covered in refrigerator.

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February 2005 Pen & Fork Newsletter...The journey begins with a fork…

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Featured Recipe:

Valentine's Pancakes with Cranberry Maple Syrup

These heart-shaped, chocolate chip and pecan pancakes say "I love you" any day of the year. I paired a tart-sweet cranberry syrup to off set the richness of the cakes.

The little pancake rings are available at most kitchen stores, including Cook 'N Thyme in Prescott, Sur La Table, Kitchen Classics, and Paul's Pantry.

Makes 15 (4-inch heart-shaped pancakes)

2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon kosher salt
2 eggs
2 cups milk (2% or whole)
4 tablespoons melted butter
1/3 cup mini-chocolate chips
1/3 cup finely chopped toasted pecans

1. Whisk flour through salt in a large bowl. Set aside. Whisk eggs and milk in another bowl. Pour egg mixture over flour mixture and whisk until just most lumps are dissolved. Pour in melted butter and whisk a few more times. Batter will be fairly thin, but thicken slightly after adding the butter.

2. Heat a griddle over medium heat while the pancake batter rests. When hot, spray the griddle and the heart-shaped pancake rings with non-stick spray.

3. Ladle 1/4 cup batter into each ring. Immediately sprinkle each cake with about 1 teaspoon mini-chocolate chips and 1/2 teaspoon chopped pecans.

4. Cook about 4-5 minutes, until edges are dry and bubbles burst on surface. Remove rings, flip pancakes and cook other side another 1 to 2 minutes.

5. Place pancakes (chocolate chip side up) on a rack set in a low (200 degrees or less) oven to keep warm while you finish the pancakes. Re-spray rings with each new pancake.

Cranberry Maple Syrup

Makes 1-1/2 cups

1-1/2 cups fresh or frozen cranberries
1 cup water
1/2 cup sugar
1/4 cup maple syrup
1 tablespoon Grand Marnier or Kirsh (optional)

1. Place berries, water, sugar and maple syrup in a saucepan set over medium heat. Bring to a boil, stirring occasionally. Reduce heat to medium, and cook until berries burst and mixture thickens, about 10-12 minutes.

2. Remove from heat and stir in the orange liqueur or cherry brandy, if using. Cool 5 or 10 minutes. Blend in a blender (or use a hand-held blender) until smooth. Strain. Serve warm.

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January 2005 Pen & Fork Newsletter...The journey begins with a fork…

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Featured Recipe:

Stuffed Acorn Squash with Apples, Sage & Chicken Sausage

Winter squashes are still plentiful at the market, and I made this stuffing for one of my favorite squashes, the acorn squash. It takes about an hour to bake the squash.

Add a green salad with vinaigrette made with cider vinegar and pour a glass of Australian Chardonnay (preferably unoaked). Pretty and delicious!

Serves 4

2 (1-pound) acorn squashes, halved crosswise and seeded

1/4 cup water

1 tablespoon olive oil

1/3 cup finely chopped onion

1/4 cup finely chopped celery

1/2 teaspoon minced garlic

2 tablespoons brown sugar

1/4 cup dry white wine

4 ounces fully cooked chicken sausage

1/2 cup cooked wild rice medley (mixture of rice grains)

1/2 cup chopped, peeled baking apple (like Granny Smith)

1 cup fresh bread cubes

1/2 teaspoon rubbed sage

1/4 teaspoon dried thyme

Pinch salt and freshly ground black pepper

Pinch nutmeg

1 tablespoon butter

1. Heat oven to 350º F. Slice a sliver off each squash half so that it stands upright when cut side is up. Pour 1/4 cup water into a lined, rimmed baking sheet. Place squash halves, cut side down, on baking sheet. Bake 25 minutes. Meanwhile, assemble stuffing.

2. Heat olive oil in a skillet over medium heat. Stir in onion, celery, and garlic. Cook until onions are almost tender, about 3 minutes. Stir in brown sugar, stirring until sugar dissolves.

3. Pour in wine and stir occasionally, as wine reduces by half, just a few minutes. Crumble sausage into onion mixture, followed by cooked rice, stirring to combine. Fold in apples. Heat through, stirring occasionally. Remove from heat.

4. Fold in bread cubes, and then sprinkle with herbs and spices. Taste stuffing and adjust seasonings if necessary.

5. Remove squash from oven, turn right side up and brush with butter. Sprinkle with a little salt and pepper, and then fill each cavity evenly with stuffing. Cover loosely with foil and return to oven and bake another 20 minutes. Remove foil and bake until squash is tender, and stuffing is lightly brown, about 15 more minutes.

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December 2004 Pen & Fork Newsletter...The journey begins with a fork…

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In this issue…

Featured Recipe: New Mexican Cocoa: a Jane Butel Recipe

Featured Tip: Jane Butel’s New Cooking School in Scottsdale

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Featured Tip: Jane’s Satellite Cooking School at the Fairmont Scottsdale Princess Resort

Jane Butel, best-selling author, PBS star, and foremost authority on Southwestern and Mexican cuisine, has teamed up with the Fairmont Scottsdale Princess to open a satellite cooking school, an extension of her successful Albuquerque, New Mexico school.

The weekend series take place in La Hacienda Restaurant at the resort and include a welcome reception and dinner on Friday evening; continental breakfast daily; 2 (6-hour) cooking sessions with Jane on Saturday and Sunday; and a bountiful lunch of the items prepared during each session.

What I like about Jane’s classes is they start with a history lesson of Southwestern ingredients, like corn, beans, squash and chiles. As the cooking begins, you have a greater appreciation for the dishes prepared, and learn valuable tips and techniques to master Southwestern cooking.

Guests receive a copy of Jane’s cookbook and all the recipes from the class, among other goodies. The dates for upcoming classes are:

January 14-16, 28-30

February 18-20

March 18-20

April 15-17, 29-May 1

Visit www.janebutel.com for more details, or call 1-800-472-8229.

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Featured Recipe: Cocoa, New Mexican Style

Jane Butel was instrumental in my career move from the marketing world to the culinary world. I attended her Albuquerque, New Mexico, cooking school in 1993, and as a result, made a decision to change course and attend culinary school. Since then, she continues to inspire me.

This recipe, reprinted by permission, is from one of her 17 cookbooks, Jane Butel’s Southwestern Kitchen, and perfect for a warm, spicy treat during your holidays.

Jane told me that this cocoa is traditionally served Christmas Eve with a platter of Bizcochitos, an anise sugar cookie that also happens to be the New Mexican State Cookie.

Makes 4 servings

1/4 cup sugar

2 teaspoons all-purpose flour

3 tablespoons unsweetened cocoa powder

Dash salt

1/4 teaspoon ground cinnamon

Pinch ground cloves

1/2 cup water

2 cups milk (whole, preferably, but 2% acceptable)

1 teaspoon vanilla extract

Whipped cream

4 cinnamon sticks

1. Combine sugar, flour, cocoa powder, salt, and spices in a medium-size saucepan. Stir in the water and simmer 3 minutes.

2. Gradually add milk and heat until hot but do not boil. Using a molinillo ( a Mexican chocolate stirrer), a fork, or a rotary beater, whip cocoa until frothy.

3. Pour hot cocoa into mugs or stemmed glasses and serve immediately with dollops of whipped cream and cinnamon sticks.

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November 2004 Pen & Fork Newsletter ...The journey begins with a fork…

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Featured Recipe: Cranberry Orange Compote

My website recipe this month is a Pear & Apricot with Sage Compote, something a little different for the holiday.

If Thanksgiving is just not the same without cranberry relish, try this chunky, sweet-tart cranberry orange compote. The peel of the orange contains lots of pectin, which helps thicken the sauce. So see, you didn’t misunderstand, you really do chop the orange, peel and all, and the finer the chop the better.

Of course, at Dad’s house, we will have a can of Ocean Spray Cranberry Jelly, because without it, it would be Thanksgiving for him.

Makes 3 cups

1 (12 oz.) package of fresh or frozen cranberries

1 cup sugar

1/2 cup ruby Port Wine

1/2 large navel orange, finely chopped

1/4 cup dried cherries (or raisins)

1 tablespoon Grand Marnier

Pinch cinnamon

Pinch nutmeg

1/2 cup chopped toasted walnuts

1. Stir cranberries, sugar and Port in a heavy saucepan and place over medium-high heat. Bring to a boil. Stir in chopped orange and reduce heat to simmer.

2. Simmer until cranberries burst and mixture thickens slightly, about 12 minutes.

3. Remove from heat and stir in cherries, Grand Marnier, and spices. Cool completely before folding in walnuts.

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Featured Tip: Thanksgiving Tips

Five tips to remember during the cooking and baking extravaganza called Thanksgiving.

1. Magazine covers have gorgeous browned birds. I guarantee their turkeys are dry as a bone. I cook the turkey breast down for moistness. Not pretty, but juicy.

2. When someone offers to bring something, let them! Bread is always good. And of course, wine or bubbles!

3. When someone offers to help in the kitchen, let them! You probably have some "happy hands" tasks, like cleaning green beans, or scrubbing, peeling and chopping potatoes. Come clean-up time, remember those generous offers of help.

4. Do as much as you can in advance, like the cranberry compote, and desserts. Did you know that you can hold mashed potatoes over simmering water for 2 hours?

5. Give thanks for family and friends that grace your table, and remember those who are not with you.

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October 2004 Pen & Fork Newsletter...The journey begins with a fork…

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In this issue…

Featured Recipe: Pumpkin Butter

Featured Tip: 7 ways to use Pumpkin Butter

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Featured Recipe: Pumpkin Butter

Sure, you could buy a jar of pumpkin butter this time of year. I saw some at Williams Sonoma the other day. But it’s easy to make yourself and tastes infinitely fresher than commercial versions. A word of warning on cooking pumpkin butter: it splatters, like polenta, so use a very tall pan and perhaps even a splatter screen. Stirring frequently helps, too, and keeps it from sticking to the bottom of the pan.

Pumpkin Butter

Makes 2 cups

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon (I like Ceylon, from Penzey’s Spice Company)

1/8 teaspoon ground allspice OR cloves, but not both

1/8 teaspoon ground nutmeg

1/8 teaspoon ground white pepper

Pinch salt

3/4 cup packed light brown sugar

1/2 cup apple juice

2 tablespoons brandy (optional, and I like Applejack)

1 (15 oz.) can pumpkin puree

Whisk spices together in a tall saucepan. Whisk in brown sugar, then the remaining ingredients.
Turn heat to medium-high and bring to a boil, stirring frequently.
Reduce heat to medium-low and simmer for 20 to 25 minutes, stirring frequently.
Remove from heat and cool completely.

NOTE: Keeps for about 5 days, if covered and stored in the refrigerator. You could spoon butter into sterilized jars, seal, and process in a boiling water bath if you want to give as gifts, or extend the shelf-life. Once opened, store the pumpkin butter in the refrigerator and use within 5 days.

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Featured Tip: 7 ways to use Pumpkin Butter

Soften a pint of vanilla ice cream. Fold in 1/2 cup of pumpkin butter and re-freeze for instant pumpkin ice cream.
Spread on bread then top with sliced turkey, Swiss cheese and lettuce for a dynamite sandwich.
Place a dollop on top of a baked sweet potato.
Top pancakes or waffles with a dollop of pumpkin butter and whipped cream.
Layer in a parfait glass with cottage cheese and granola for a breakfast treat.
Use in place of applesauce in muffin recipes that call for applesauce.
Place in small, decorative jars and give to friends (be sure to sterilize the jars and process in a boiling water bath).

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September 2004 Pen & Fork Newsletter...The journey begins with a fork…

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In this issue…

Featured Recipe: Mango Avocado Salsa

Featured Tip: Ripening and Cutting Mangos

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Featured Recipe: Mango Avocado Salsa

This is an easy salsa to make that’s great with blue corn chips or as a topping for grilled fish or chicken. I recently marinated halibut in lime juice, grilled it and topped it with this colorful salsa. For even more flavor and color, you could add a little chopped papaya. The key to a visually appealing salsa is to cut the ingredients in similar size pieces. I like to cut the fruit and onion in small dices for this salsa--think 1/4 –inch cubes.

Mango Avocado Salsa

Makes 2 cups

1 ripe mango, peeled and diced

1 ripe avocado, peeled and diced

1 red bell pepper, seeded and diced

1/4 cup diced red onion

1 jalapeno, minced (seeded if you don’t want the heat)

1/2 teaspoon minced garlic

2 tablespoons roughly chopped cilantro

2 tablespoons finely chopped mint

Juice of 1 lime

Kosher salt and pepper to taste

Toss all ingredients in a large bowl. Taste and adjust seasonings with more lime juice if desired. Keeps several hours, and it’s best to make it at least 30 minutes to allow the flavors to blend.

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Featured Tip: About Mangos

Ripe mangos will smell slightly fruity at the stem end, and give slightly when gently squeezed. If the mango is not ripe, you can still buy it, leave it on the counter for a few days and it will ripen. Once ripe, it’s time to use it, or store it in the refrigerator for another day or two.

If you want to speed up the ripening, you can place it in a paper sack with an apple or a banana (both give off a natural ethylene gas that helps the ripening process).

To cut a mango:

Slice a thin piece off the top (stem) and bottom of the mango. Stand on one end and slice the peel away in strips, from top to bottom.
You should see a white slit on the top or bottom. That is the pit. Working from the outside, parallel with the pit, slice off 1/4 inch slices until you meet resistance from the pit. You might get 2 to 4 slices off each side of the pit, depending upon how thick the mango is.
Cut the slices into cubes. As for the flesh remaining on the pit, just gnaw on it like a dog on a bone!

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June/July 2004 Pen & Fork Newsletter...The journey begins with a fork…

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In this issue…

Featured Recipe: Couscous with Grape Tomatoes, Olives & Feta

Searching for a side dish to serve with a sandwich buffet for my family after my nephew’s ball game, I didn’t have the time or inclination for plain old potato salad. I only had a few minutes to throw something together as the crew was on the way and apparently, watching baseball can make you almost as ravenous as playing baseball. Who knew?

I remembered my Mom shaking a box of couscous at me with childlike glee when I arrived in Dallas a few days earlier, so I decided to start with that as a base. It’s such a joy to see her enthusiasm for things she thinks are exotic that I think are common. Originating in northern Africa, couscous is really just finely ground pasta, and on its own, kind of bland and boring—a perfect canvas for creating something better. The best thing about couscous is that it takes only a few minutes to prepare, just enough time to scour the pantry and fridge and chop up a few staples to spice it up.

I don’t know if you’ll notice, but all the “flavored” versions of the brand Near East couscous are about 6 ounces. The plain couscous comes in a 10 ounce box. I used the Mushroom and Herb version for this recipe. If you use the plain version, then you might want to increase the quantity of the other ingredients.

Couscous with Grape Tomatoes, Olives & Feta

Serves 8

1 (6 oz) box Near East brand flavored couscous

1 cup grape tomatoes (or cherry tomatoes)

1/2 cup pitted kalamata olives

1/2 cup thinly sliced red onion

1/2 cup crumbled feta cheese

1/2 cup chopped roasted red bell pepper

1 tablespoon chopped fresh herbs (I used chives and basil from Mom’s garden)

2 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

Salt and pepper to taste

Prepare couscous according to package directions.
Meanwhile, cut tomatoes and olives in half. When couscous is done and cooled slightly, gently fold in remaining ingredients.
Taste and season with salt and pepper. Serve room temperature or slightly chilled. Will keep, covered, in the fridge for 2 to 3 days.

NOTE: add a generous pinch of red pepper flakes if you like a little heat spice.

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May 2004 Pen & Fork Newsletter...The journey begins with a fork…

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In this issue…

Featured Recipe: Toasted Coconut Ice Cream

Featured Tip: Toasting Coconut

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Featured Recipe: Toasted Coconut Ice Cream

It’s almost summer (feels like here in Scottsdale, with several days of 100 degrees). What better way to celebrate the coming of summer than with a big, icy-cold bowl of ice cream? Here’s an easy recipe that’s egg-less. Stay cool.

Toasted Coconut Ice Cream

Makes 1 quart

1 (16 oz) can cream of coconut

1-1/2 cups half and half

1/4 cup heavy cream

1/2 cup sweetened shredded toasted coconut*

Whisk first 3 ingredients together and thoroughly chill (either in the refrigerator or in an ice water bath). Process chilled mixture in an ice cream maker according to manufacturer’s directions, sprinkling in the toasted coconut as the mixture thickens. Transfer to a freezer container and freeze for 2 to 4 hours.

*Toast an extra 1/2 cup to sprinkle on top for a garnish.

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Featured Tip: Toasting Coconut

To toast coconut, heat the oven to 350º F. (I like to use my little countertop oven toaster for this small job.)

Spread the coconut on a single layer on a lined baking sheet and place in the oven. Set the timer for 5 minutes. After 5 minutes, remove coconut and fluff with a fork. Return to oven and continue to bake until coconut is toasted, stirring every few minutes. It will start to toast quickly toward the end, and it toasts unevenly, making the stirring important. It should take 10 to 12 minutes in total.

Don’t do anything else but watch the coconut during the last few minutes of toasting. It will look like coconut confetti, with some pieces really dark, some medium dark and some still light. Store toasted coconut at room temperature in an airtight container. It will keep about 2 months.

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March/April 2004 Pen & Fork Newsletter...The journey begins with a fork…

Here’s your chance to meet 17 renowned Celebrity Cookbook Authors in person

Feasting with the Authors, Tuesday, April 13, 2004

National and local cookbook authors and chefs will kick off the weeklong Scottsdale Culinary Festival with a nibble and nosh party on the terraces of The Grill at The Fairmont Scottsdale Princess, beginning at 6:00 p.m. The $75.00 ticket is tax deductible and includes a chance to mingle with the authors, taste food from their latest cookbook, and sip wine from Ceretto and Castello Di Monsanto Winery.

Visit www.scottsdaleculinaryfestival.org to purchase your ticket, but hurry, it’s almost time!

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In this issue…

*Meet the Authors: 17 Celebrated Authors gather April 13 to meet you!

*Featured Recipe: Salade de Poulet, from James Peterson, Glorious French Food

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Meet the authors:

James Peterson – James Beard Foundation multi-award winning author and cooking teacher, James is a French-trained chef, former owner of a highly acclaimed French restaurant in New York, and former instructor at the French Culinary Institute. Author of more than 8 books (with 2 more in the works) James will sign his newest release, Glorious French Food.

Judy Rodgers – Chef of the acclaimed Zuni Café in San Francisco, Judy rose to prominence at Chez Panisse under Alice Walters. Crowned best California Chef in 2000 by the James Beard Foundation, Judy will sign The Zuni Café Cookbook, named best cookbook of the year by the New York Times.

Michel Stroot – Celebrated spa chef and James Beard award-nominated cookbook author, Michel has spent almost three decades at the famed Golden Door. This man who changed American spa cuisine will sign his newest book, The Golden Door Cooks Light and Easy.

Deborah Madison – Founding chef of the Greens restaurant in San Francisco and Café Escalera in Santa Fe, Deborah is the author more than 5 books, several capturing top awards, such as Julia Child Book of the Year as well as a James Beard award. Deborah will sign her latest book, Local Flavors, based on visits to more than 100 farmers’ markets around the country.

Robert McGrath – Local chef/restaurateur/hero, Robert is a generous supporter of the Scottsdale Culinary Festival. Robert will sign his famed American Western Cooking from the Roaring Fork.

Courtney Febbroriello – Being the wife of a restaurant chef/owner more than qualified Courtney to pen her first book, Wife of the Chef: The True Story of A Restaurant and Romance. Courtney and her husband Christopher Prosperi own Metro Bis in Connecticut.

Barbara Pool Fenzl – Local treasure and owner of Les Gourmettes Cooking School, now celebrating its 20^th anniversary, Barbara is also the host of the PBS cooking show Savor the Southwest, A is for Appetizers, D is for Desserts, and Q is for Quick. Barbara will autograph both her Southwest:The Beautiful Cookbook and Savor the Southwest, based upon the PBS series.

Crescent Dragonwagon – Author of more than 40 books, including seven cookbooks, Crescent has fixed cornbread for both a president (Bill Clinton) and a royal (Princess Elizabeth of Yugoslavia). She’s been described as an “earthy, yarn-spinning woman” (Chicago Tribune) whose work is “As delightful to read as it is to cook from…” (Bon Appétit). Crescent will sign her most recent cookbook, Passionate Vegetarian, a 2003 James Bead Award winner.

Mary Evely – The former chef at Simi Winery in Sonoma County, California, Mary teaches food and wine pairings at several California colleges and serves as consulting chef for the Hartford Family Winery. She shares her recipes and the principles of food and wine pairings in her first book, The Vintner’s Table, a Julia Child Cookbook Award winner.

Dotty Griffith – Dining editor and restaurant critic of the Dallas Morning News, Dotty has authored 8 books on cooking and cuisine. Growing up with close ties to Texas ranch life, Dotty celebrates her heritage with irresistible Western cuisine in The Contemporary Cowboy Cookbook.

Donna Nordin – Nominated by the James Beard Foundation for Best Chef: Southwest, Donna and her wine aficionado husband Don Luria opened Tucson’s beloved Café Terra Cotta in 1986. Since then Donna has garnered a bevy of awards and recognitions, while giving back to the community in both time and monetary donations. Donna will sign her dynamic Contemporary Southwest: The Café Terra Cotta Cookbook.

Alan "Skip" Hause – owner and executive chef of his own catering company, Fabulous Food, Inc., Skip is graduate of the Culinary Institute of America, and co-author of On Cooking, a comprehensive and authoritative guide to the culinary arts for professionals and serious home cooks, now in its 3^rd edition.

Gaye Ingram – A Certified Culinary Professional and owner of Proof of the Pudding Cooking School, Gaye studied at the Cordon Bleu in Paris and with Simone Beck in Provence. Gaye co-authored Webster’s New World Dictionary of Culinary Arts, nominated for a James Beard award and now in its 2^nd edition.

Shelly Sikora – Owner of the original Bobby McGee’s restaurant, along with her husband Bob, Shelly somehow finds time to star in her own local cooking show, Home Plates (KPHO, Channel 5), develop recipes and write cookbooks. A second generation Sicilian, Shelly will sign her new book, An Italian Affair.

Carol Maybach and Glenn Humphrey – What began as a culinary school journal has now become an award-nominated cookbook, passionately crafted by local author Carol Maybach with Chef Glenn Humphrey, an award-winning chef instructor at the Arizona Culinary Institute. Carol and Glenn will sign their new book, Creating Chefs: A Journal Through Culinary School with Recipes and Lessons.

Elin Jeffords – An inaugural inductee into the Arizona Culinary Hall of Fame, Elin continues her 25-year career in food writing with a new book. Elin will sign Winning Styles Cookbook, featuring 20 James Beard Foundation chef winners including Charlie Trotter and Scottsdale’s own Robert McGrath.

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Salade de Poulet (translation: Chicken Salad)

The French could make a root canal sound sexy. James Peterson, one of the authors making a special appearance at Feasting with the Authors,

is the KING of contemporary French food for Americans. This recipe will be featured next Tuesday night. Come to the event and share your thoughts in person with James….

Salade de Poulet

Makes 4 light main-course servings

1 large red onion, sliced as thin as possible

1 tablespoon coarse salt (for softening the onion)

1 cold roasted, grilled or poached chicken

1/2 cup coarsely chopped walnut halves or pecan halves,
toasted for 10 to 15 minutes in a 350 degree oven

2 stalks celery, sliced about ¼ inch thick

8 anchovy fillets (optional)

2 tablespoons chopped parsley or tarragon

1/2 cup short tubular pasta such as macaroni, penne or orechiette,
boiled according to package instructions and drained

3 tablespoons good-quality wine vinegar, such as sherry vinegar

6 tablespoons extra-virgin olive oil

Salt

Pepper

Toss the onion with the coarse salt and rub the slices between your fingers for about 1 minute, until you don’t feel any more salt. Drain the onion in a colander for 30 minutes to 1 hour.

Pull the chicken meat away from the carcass in strips. If the chicken was roasted or grilled, leave the skin on the meat. Otherwise, remove the skin and discard it.

Squeeze the onion slices tightly in your hands to extract as much liquid as possible. Toss the onion in a salad bowl with the chicken and the rest of the ingredients. You can also arrange the ingredients in the bowl in a decorative way and toss at the table. (If you’re setting up the salad ahead of time, don’t add the oil, walnuts, and vinegar until just before serving.)

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February 2004 Pen & Fork Newsletter...The journey begins with a fork…

***Watch for Chef Gwen’s Bean Soups in the Arizona Republic , February 18^th in the Food Section.
SAVE THE DATE! Feasting with the Authors, Tuesday, April 13, 2004

National and local cookbook authors and chefs will kick off the weeklong Scottsdale Culinary Festival with a nibble and nosh party at the Grill at The Fairmont Scottsdale Princess.

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In this issue…

Featured Recipe: Malen’s Crunchy Romaine Salad

Chef Gwen’s Event Schedule: See below

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Featured Recipe: Crunchy Romaine Salad

It’s the month of chocolate, so visit www.penandfork.com for a great brownie recipe from my friend Letty Flatt, Executive Pastry chef at Deer Valley Resort. This month I decided to share something extra special with you, a recipe from my neighbor Malen, a fabulous cook.

Malen is a Salad Princess. Her small, intimate dinner parties (the kind where you don’t want to leave) all start with some incredible salad. She shared this recipe for one she prepared over the holidays. It’s sweet, tangy with lots of fun, crunchy texture, hence the name. Hope you like it as much as I do.

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January 2004 Pen & Fork Newsletter ...The journey begins with a fork…

Scottsdale Culinary Festival with a nibble and nosh party at the Grill at The

Fairmont Scottsdale Princess. More details next month, including who’s coming!

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In this issue…

Featured Recipe: Gingerbread Pancakes

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Featured Recipe: Gingerbread Pancakes

Just the name alone makes me think of a warm kitchen, wafting with fragrances of ginger
and cinnamon. While these pancakes are fluffy, I wouldn’t call them light. The texture is
solid and the color is a gorgeous chestnut brown. Team these pancakes with a tall glass
of milk and a dollop of whipped cream. The recipe came from Chef Lisa Ahier, the former
chef at Cibolo Creek Ranch in West Texas.

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Featured Tip: Cooking Perfect Pancakes, Waffles & French Toast

I taught a class on gourmet pancakes, waffles and French toast this week, and realized
that there are a few tips that can help you perfect the art of cooking these breakfast
treats. So I thought I’d write them down. The class was most surprised about the
cooking temperature.

· Don’t over mix the batter on pancakes and waffles or they will be tough. Mix just until
the ingredients are incorporate and there are no large lumps.

· Preheat your griddles and waffle irons. I start preheating after I’ve assembled and
measured the ingredients, but before I mix the batter.

· Count on tossing the first pancake or waffle, as they aren’t very pretty. The cooking
surface and the batter need a chance to “get to know each other.”

· Cook pancakes and French toast over medium to medium-low heat. High heat can scorch
the sugar in the batter, creating a crunchy crust, while not completely cooking all the way through.

· Pancakes are ready to flip when the edges start to dry, and the little bubbles that form
on the surface burst. Try not to move the pancake around too much checking to see i
f it’s ready. Be patient. It will always take longer to cook the first side than the second.

· Keep pancakes warm in a 200ºF while you finish the batter. They can stay in the low-temperature
oven for about 20 minutes before they start to dry out.

· Let French toast soak in the batter for at least 5 minutes before cooking so the bread has time
to completely absorb the egg mixture.

· The key to perfectly cooked French toast is to finish cooking it in a 350-375ºF oven after
browning on both sides. This will cook the egg mixture all the way through without getting
the crust too brown.