Pastel de Tres Leches

Serves 8.

For the cake:

1 1/2 cups

All purpose flour (6.75 oz)

1 tbsp

Baking powder

4

Eggs, separated

1 1/2 cup

Sugar (8 oz)

1/2 cup

half and half

1 1/2 tsp

Vanilla

1/2 tsp

Salt

For the milk syrup:

3/4 cup

Evaporated milk, cold

7 oz

Sweetened condensed milk, cold (By weight, not volume. Half a 14 oz can.)

1 cup

Half and half

For the frosting:

1 cup

Heavy whipping cream

1 tsp

Vanilla

1 tbsp

Powdered sugar

Preheat oven to 350F. Line the bottom of a 10 inch springform pan with parchment or foil. Grease pan with butter and and dust with flour.

Beat together 1 cup of the sugar and egg yolks until light and fluffy, about 5 minutes. Slowly mix in the half and half, vanilla, flour and baking powder. Set aside.

Beat the egg whites and cream of tartar to soft peaks. Slowly add the remaining 1/2 cup sugar and continue to beat to stiff peaks. Slowly mix in the egg yolk batter.

Pour batter into pan and bake in center of oven for 35-40 minutes, or until the center has set. Cool in pan on a rack for 15 minutes, then remove and cool to room temperature.

Mix the three milk syrup ingredients together in a bowl.

On a rack over a sheet pan, place cake upside-down on a cutting board. Gently poke holes all over with a fork. With a spoon or bulb baster, slowly drizzle the milk syrup evenly over the cake. The sheet pan will collect any that does not get absorbed.

Place cake in refrigerator and chill overnight.

Whip cream, powdered sugar and vanilla to stiff peaks. Move cake to a cake stand, if desired, and frost. Chill or serve immediately.

Penne withw Arugula Pesto, Green Beans and Carrots

Serves 6 as a main course.

4 oz

Arugula, stemmed, washed and dried, about 6 cups lightly packed

3 oz

Walnuts, about 1 cup

1 oz

Grated Parmesan

2

Large garlic cloves

1/2 cup

Extra virgin olive oil

1/2 lb

Green beans or haricot vertes

1/2 lb

Carrots, 1/4" matchstick or baby carrots

1 lb

Penne rigate

Salt, to taste

Put a large pan of salted water on to boil.

Meanwhile, in a food processor combine the arugula, walnuts, parmesan, garlic and olive oil. Pulse until all ingredients are combined and walnuts are chopped fine.

Cook the beans and carrots in the boiling water until crisp, about 3 minutes. Remove to a bowl with a slotted spoon or spider.

Return water to a boil and cook pasta until al dente. Reserve one cup of pasta water and drain. Return pasta to pan, add the vegetables and pesto and stir to combine. Add pasta water as needed. Salt to taste.

Bean "Chili"

Serves 6, can be halved.

2 tbs

Olive oil

1

Large onion, diced medium

1

Large red or yellow bell pepper, diced medium

2

Carrots, quartered lengthwise and diced

2

Large celery ribs, diced

3

Jalapeno peppers, diced fine. Remove seeds and veins for a milder chili.

6

Medium garlic cloves, minced or pressed

1 1/2 tsp

Ground cumin

1 tsp

Ground red pepper

1 tsp

Ground black pepper

2 tsp

Paprika

1 1/2 tsp

Ground corriander (optional)

1

28 oz can crushed tomatoes with puree

3 cups

Vegetable stock or water

2

15 oz cans kidney beans, rinsed and drained

2

15 oz cans black beans, rinsed and drained

2 tbs

White or white wine vinegar

1 cup

TVP, millet, bulgar, groats, long grain rice or quinoa

Salt, to taste

Heat oil in a large heavy-bottomed put over medium-high heat. Add onion, carrot, bell pepper, celery and jalapeno. Saute until they begin to soften, 8-10 minutes.

Add garlic and spices. Stir until fragrent, about 1 minute

Add tomatos, stock, beans, and vinegar and bring to a simmer.

Add TVP or grain and simmer, uncovered, about 10 minutes for TVP or 15-25 minutes for other grains.

Season to taste and serve.

Black Bean, Palm Heart and Corn Salad

Serves 4.

1

16 ounce can of black beans, rinsed and drained

1

10 ounce package of frozen corn

1

1 1/2 ounce can of palm hearts, drained and cut into 1/4" rounds

2

Large tomatoes, seeded and diced

1

Small red onion, finely diced

1/4 cup

Olive oil

3 tbs

Fresh lime juice, from 3 limes

1 tsp

Ground coriander

Salt

Pepper

Fresh arugula or spinach

Mix all ingredients in a bowl. Season to taste with salt and pepper. Cover and chill for at least one hour. Serve over greens.

Crab Cakes with Chipotle Sauce

Serves 8.

Sauce:

3/4 cup

Mayonnaise

1 tbs

Fresh lime juice, from one lime

2 tbs

Canned chipotle chilies, in sauce, minced

Crab cakes:

1 lb

Fresh, frozen or canned crab meat, picked over if necessary

1/2 cup

Red pepper, finely diced, from one medium

1/2 cup

Chopped green onion, white and light green parts only

2 tbs

Fresh lemon juice, from 1 large lemon

2 tbs

Mayonnaise

1 tbs

Dijon mustard

1/2 tsp

Tabasco

Dash

Worcestershire

1

Large egg, lightly beaten

2+ cups

Panko, or other dry breadcrumbs

Vegetable oil, for frying, about 1/2 cup

For the Sauce:

Mix all ingredients in a bowl. Add additional chipotle sauce from the can if desired. Cover and refrigerate.

For the crab cakes:

Mix the first 9 ingredients and 1/4 cup panko in a large bowl. Divide mixture into eight 1/2 cup cakes, placing them on a parchment-lined baking sheet. Refrigerate for 1 hour.

Spread 1 cup panko in a shallow dish or plate. Heat 2 tbs oil in a large non-stick skillet over medium-high heat. Press cakes into the panko, one at a time, flipping to cover both sides and then place immediately in the hot oil. (Cakes will be very fragile, handle them by the sides and reform them in the pan by pressing down on them with a spatula). Fry cakes in two batches of four, about 4 minutes per side, flipping once. Remove finished cakes to a paper towl lined plate.

Jicama and Cabbage Slaw

Serves 8.

1/2 cup

Fresh lime juice

2 tbs

Apple cider vinegar

2 tbs

Honey

1 tsp

Ground red pepper

1/2 cup

Vegetable oil, such as canola

1

2 lb jicama, pelled and shredded

1/2

Head red cabbage, cored and shredded

2

Carrots, shredded

Salt

Pepper

Whisk together the first 5 ingredients in a large bowl. Add the jicama, cabbage and carrots and toss to coat. Season with salt and pepper. Let stand, refrigerated, for 1 hour before serving.

MAC-N-CHEESE (to be eaten no more than once a year)

Serves 10.

1 1/2 lb

Pasta of your choice, drained and hot

1

Small onion, coarsley chopped

4

Cloves garlic

1/2 lb

Butter (2 sticks)

1 c

Flour

4 c

Half and half

20 oz

Sharp chedder cheese, grated

8 oz

American cheese, about 8 slices, grated or broken into pieces

4 oz

Grated parmesan

1/4 tsp

Cumin

1

Small can of jalapenos, about 6 tablespoons, drained

1/2 c

Panko or bread crumbs

Salt

Pepper

Preheat oven to 350 and bring a large pot of water to a boil for the pasta.

In a 2 qt saucepan bring the half and half to a simmer.

If you don't have a food processor, approximate the following with a knife. Place the garlic in a food processor and pulse until minced. Add the onion and pulse until finely chopped. Remove, set aside and wipe clean. Add the jalapenos and pulse until finely minced.

In a large saucepan over medium heat melt the butter. Cook the onion and garlic in the butter until onions are soft, about 5 minutes. Add the flour to make a roux, stirring continiously for about 3 minutes. Add the hot half and half and whisk. Simmer for 10 minutes. Bechemel will be very thick.

Remove bechemel from heat and add the cumin, jalapenos, salt and pepper. The sauce should be oversalted at this point. In batches, stir in 3/4 of the cheddar (reserving about a cup), all of the American and 1/2 of the Parmesean. The sauce will be extremely thick. Check again for seasoning and stir in the pasta.

Place the pasta and sauce in a 9"x14" buttered baking dish and spread to an even thickness. Spread the remaining cheddar, then parmesean evenly over the top. Finish with the bread crumbs.

Bake in the center of the oven until bubbling, then turn on the broiler. Watching carefully, broil until the top is brown and crispy, 5-10 minutes. Remove from oven and let stand 5-10 minutes.

Cheese Fondue

Serves 4-6.

2 lbs

Swiss or French Mountain Cheese, grated (see below for specific recommendations)

1 tsp

potato starch (or corn starch)

1-2 cloves

garlic, cut in half

8 oz.

dry white wine

4

peppercorns

1 oz

Kirsch or other dry fruit-based distillate (e.g. plum brandy)

1 tsp

fresh lemon juice

Fondue pot (caquelon) with heat source (Sterno or alcohol)

crusty bread cut into cubes and other accompaniments (see below)

Preparation

1. Cut bread into 1-inch cubes.
2. Mix the grated cheese together and toss with the starch in a bowl.
3. Rub the bottom of the fondue pot with the cut side of a garlic clove and toss the halves in.
4. Add the wine, spirits, lemon juice and peppercorns to the pot and begin heating over medium heat on the stove.
5. When hot, but not boiling, begin melting the cheese mixture in the pot a handful at a time, stirring all the while with a wooden spoon.
6. When all the cheese has been melted and is very gently bubbling, remove the pot from the stove and place on the table over a heat source (Sterno/alcohol) set to keep the fondue very gently bubbling.
7. Serve communally at the table by inviting each person to spear cubes of bread with a long-handled fork and dip them into the cheese in the pot. Be sure to keep stirring occasionally as you eat to keep the cheese from curdling or burning.

Tips

• Cheese selection: in the end your fondue can only be as good as the cheese you use, so get the best you can; look for artisanal products handmade on a small scale with unpasteurized Alpine milk from a single source of animals. Although everyone is quite particular about exactly how they make fondue, there are few hard rules that apply across the board. Cheese selection is considered an art form and the blending can be a significant part of the fun. The following are a few classic combinations:

  Swiss	French
  1/2 Gruyere 1/2 Vacherin Fribourgeois (Moitié-Moitié)	Beaufort Ete (Savoyarde)
  2/3 Gruyere 1/3 Emmental (Neuchatel)	1/2 1-year Comte 1/2 18-month Comte

• If the consistency isn't liquid enough, turn up the heat a bit and stir in a little more wine or Kirsch.
• If the fondue separates (into a milky liquid on top and a blob underneath), remove it to the kitchen and stir vigorously, adding a little more starch mixed into wine or Kirsch if necessary.

Accompaniments

The traditional accompaniment to fondue is cubed crusty bread. In addition to bread, there are several other accompaniments that are quite delicious. We like:

• Cornichon pickles or sweet gerkins (the crisp crunch and nice acidity or sweetness, respectively, offset the rich cheese)
• Crisp sweet/tart apples
• Boiled fingerling potatoes
• Bundnerfleisch (Swiss-style air-dried beef)
• Prosciutto
• Vegetables (fresh carrot sticks, blanched cauliflower or green beans)

A simple salad or fresh fruit is a good way to follow fondue.

Beverages

A dry white wine is the most traditional, but dry cider or beer are either one quite tasty in or alongside fondue. Black or peppermint tea are also commonly drunk with fondue.

Notes and Trivia

• Nearly obligatory when eating fondue is the "coup du milieu", or shot of kirsch or other distillate halfway through the pot. It serves both as a way to slow down the enjoyment, which always seems to be over too soon, as well as an aid to digestion.
• Traditionally, whoever loses a piece of bread off of their fork into the pot must either buy the next round at a restaurant or kiss everyone at the table, your choice.
• If everything has gone just right when the fondue nears its end, there should be a delicious golden brown crust on the bottom of the pot. Those in the know will gently loosen and lift it out, carefully divide it up and very intently savor this last bit of the experience. This crust is so prized by the Swiss that they refer to it reverently as "la religieuse." Some aficionados will even fry or gently scramble an egg on top for the ultimate finish.

Quick Tomato Soup

Serves 4.

2 tbs

Butter or vegetable oil

1

Small onion, roughly chopped

1

Carrot, peeled and roughly chopped

2

Medium cloves of garlic

1/4 tsp

Dried thyme

1/4 tsp

Crushed red pepper

1

28 ounce can crushed tomatoes with puree

2 cups

Chicken or vegetable stock or water

Heavy cream, for serving (optional)

Salt and pepper, to taste

In a food processor, mince the onion, carrots and garlic.

Melt the butter in a saucepan over medium-high heat. Fry the minced onion, carrot and garlic with a dash of salt until most of the liquid has evaporated. Add thyme and crushed pepper and fry for 30 seconds. Add the tomatoes and stock or water and bring to a boil. Cover, and simmer for 20 minutes.

Ladle into bowls, stirring in 1 teaspoon of cream per bowl.

PASTA ALFREDO

Serves 4.

1 lb

Pasta, linguine or fettuccine

1 1/2 oz

Grated Parmesan cheese (or Romano) (2/3c)

1 c

Heavy whipping cream, room temperature

4 tbs

Butter

Pepper, to taste

Cook pasta.

Heat 2/3c of the cream along with the butter in a heavy bottomed sauce pan and simmer for 1 minute.

When the pasta is done, drain well and return to pot. Add the warm cream/butter, cheese and pepper and combine. Add the remaining cream and mix.