Lemon, Rosemary, and Almond Cake

3/4 cup sugar
Finely grated zest of 1 lemon
Leaves stripped from 1-2 sprigs rosemary
3/4 cup butter, softened
2 eggs
1/2 cup sour cream
1 1/2 cups self-rising flour
1/2 cup ground almonds
1 1/2 teaspoons baking powder

For the syrup:
Juice of 1 lemon
1/4 cup water
1 ounce sugar
1 sprig rosemary

Heat oven to 325° F.

Line 8 1/2 x 4 1/2-inch loaf pan with a strip on nonstick parchment paper to cover the base and narrow sides.

Place sugar, lemon zest, and rosemary leaves in a food processor and whizz until finely ground.

Beat together the flavored sugar and butter until creamy.  Beat in eggs and sour cream until mixture is well-combined.  Stir in flour, ground almonds, and baking powder.

Spoon the cake mixture into the prepared loaf pan and gently level the top.  Bake for 40-45 minutes, until risen and firm to a light tough and a toothpick inserted into the center comes out clean.

Five minutes before the cake is done, make the sugar syrup by gently heating all the ingredients together.  Stir a little until the sugar has dissolved, then turn the heat up and boil for 5 minutes.  Leave the rosemary in the syrup to infuse.

As soon as the cake comes out of the oven, prick the top all over.  Remove the rosemary sprig from the syrup and pour the syrup over the cake.  Set aside to cool, then remove the cake from the pan and strip off the paper.

Serves 4.

Adapted from recipes in Veggie Chic by Rose Elliot and Crazy Water Pickled Lemons by Diana Henry

Aloo Tamatar Sabji

1 1/2 pounds new potatoes, no more than 2 inches in diameter
3-4 whole cloves
6-8 whole black peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1-inch piece fresh ginger root, peeled and coarsely chopped
2 hot green chilies
3 tablespoons coarsely chopped fresh coriander leaves
3 tablespoons water
3 tablespoons ghee (or vegetable oil and unsalted butter)
1 teaspoon black mustard seeds
6-8 fresh curry leaves
1 cup tomatoes, peeled, seeded, and coarsely chopped (about 3/4 pound)
1/2 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chaat masala
1 1/2 teaspoons salt

Boil the potatoes in their skins until just fork-tender.  Cool and peel if desired and cut into 1/2-inch pieces.

Place the cloves, peppercorns, coriander seeds, cumin seeds, and fennel seeds in a mortar or spice grinder, and grind to a powder.  Transfer to a blender, add the green chilies, 1 tablespoon of the fresh coriander leaves, and the water; blend until smooth.

Heat the ghee or oil and butter in a heavy pan over moderately-high heat.  When it is hot but not smoking, add the black mustard seeds and fry them until they turn gray and pop.  Drop in the curry leaves and, in seconds, follow with the tomatoes, turmeric, and pureed spice and chili mixture.  Reduce the heat and cook, stirring now and then, until the juices cook off and the ghee separates from the tomatoes.  Add the potatoes, garam masala, chaat masala, and salt.  Gently stir and cook, covered, until the potatoes are hot.  Add water as needed to prevent sticking.  Sprinkle with the remaining chopped fresh coriander leaves before serving.

Serves 4.

From Lord Krishna's Cuisine by Yamuna Devi

Harvest Roasted Vegetables

8 ounces bacon
1 pound Brussels sprouts, halved
1 1-pound butternut squash, peeled, seeded, and diced
10 pearl onions, peeled and halved
1 cup fresh cranberries
1 large sprig fresh rosemary, leaves removed and chopped
Salt and freshly ground pepper

Heat oven to 400 F.  Line a baking sheet with foil for easy clean-up.

Cook bacon in a large skillet over medium-high heat until crispy.  Remove bacon from skillet, chop, and set aside.  Reserve 1/4 cup melted bacon fat and discard the rest.  

In a large bowl, toss Brussels sprouts, squash, onions, cranberries, and rosemary, with the reserved bacon fat.  Spread evenly in a single layer over the baking sheet, arranging the sprouts cut-side-down as much as possible.

Bake until vegetables begin to brown and are tender, about 40-45 minutes.

Remove from oven and transfer to a serving dish.  Add chopped bacon and toss to combine.  Season to taste with salt and pepper.  Serve warm.

Serves 8.

From CulinaryHill.com, with a few changes

Cauliflower Chowder

4 slices bacon, diced
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 head cauliflower, roughly chopped
1 bay leaf
1/4 cup all-purpose flour
1 cup 2% milk
4 cups chicken broth
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Heat a large stockpot or Dutch oven over medium heat.  Add bacon and cook until brown and crispy, about 6-8 minutes.  Transfer to a paper towel-lined plate; set aside.

Drain bacon fat from pot; return 2 tablespoons melted fat to the pot.  Add garlic, onion, carrots, and celery.  Cook, stirring occasionally, until tender, about 3-4 minutes.  Stir in cauliflower and bay leaf.  Cook, stirring, occasionally, until barely crisp-tender, about 3-4 minutes.

Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in chicken broth and milk and cook, whisking constantly, until slightly thickened, about 3-4 minutes.

Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes.  Season with salt and pepper to taste.  If the chowder is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with bacon and parsley.

Makes 6 servings.

From Damn Delicious blog

Lentil and Roasted Tomato Soup

10 plum tomatoes, halved
1/4 cup olive oil
2 teaspoons harissa
Salt and black pepper
2 teaspoons brown sugar (optional)
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon turmeric
1 tablespoon vegetable oil
1 large onion, chopped
4 garlic cloves, chopped
3/4-inch piece ginger root, peeled and chopped
1 green chile, finely chopped
1 cup split red lentils
4 cups vegetable stock
1/4 cup chopped cilantro leaves
Plain yogurt
Toasted sliced or slivered almonds

Heat the oven to 375° F.  Put the tomatoes in a roasting pan in which they can lie in a single layer.  Mix together the olive oil, harissa, salt and pepper, in a small bowl and pour the mixture over the tomatoes.  Turn over to coat, ending with tomatoes cut side up.  Sprinkle tomatoes with brown sugar if desired.  Cook for 45 minutes, until slightly shrunken and charred in places.  Set aside the 6 nicest-looking tomato halves.

Toast the cumin and coriander seeds for 2 minutes in a dry pan.  Grind them in a mortar; mix in the turmeric and set aside. 

Heat the oil in a saucepan; saute the onion until soft and golden brown.  Add the garlic, spices, ginger, and chile, and cook for 2 minutes.  Add the lentils, stirring to coat in the cooking juices.  Add the roasted tomatoes with their juices, and the stock.  Season well. Bring to a boil, reduce the heat to a simmer, and cook for 15-20 minutes or until the lentils have collapsed into a puree.  The tomatoes should have disintegrated, too.  The soup can be either pureed or kept chunky.  

Check the seasoning and stir in most of the cilantro.  Serve each bowlful with a swirl of yogurt, a reserved tomato half, a few toasted almonds, and some of the remaining cilantro.

Serves 6.

From A Change of Appetite by Diana Henry

Fruit Jellies

1 pound/2 cups fruit puree (berries, stone fruit, etc)
24 ounces/3 cups sugar
6 ounces (2 envelopes of 3 ounces each) liquid pectin
1 tablespoon lemon juice
2 ounces/ 1/4 cup sugar for coating

Lightly oil a 9-inch square baking pan, line with plastic wrap and oil the wrap.  Set aside.

Combine the fruit puree and 24 ounces/3 cups sugar in a 2-quart saucepan.  Stir constantly with a heat-resistant spatula, making sure to keep the bottom of the saucepan clean, while cooking to 238° F.

Add the pectin, return to a boil while stirring, and boil for 1 minute.  Stir in the lemon juice and remove from the heat.

Pour into the prepared pan and sprinkle a thin layer of the coating sugar on the top of the jelly.

Allow to set at room temperature until completely cool, 2 hours or longer.  Leaving overnight is acceptable.

Turn the pan upside down to release the jelly.  Peel off the plastic wrap.  Coat the jelly with more of the sugar.  Cut into the desired size pieces and roll each piece in the sugar.

Store in an airtight container at room temperature.

(Note: Can also be made with a fruit juice, such as pomegranate or grape - use 10 ounces/ 1 1/4 cups juice and 8 ounces/ 3/4 cup unsweetened applesauce in place of the puree.)

From Chocolates and Confections at Home by Peter Greweling

Pulau with Paneer and Bell Peppers

1 cup basmati rice
1 1/2 cups vegetable stock
2 teaspoons peeled, minced fresh ginger root
1 1/2 teaspoons seeded, minced hot green chilies
2 bay leaves
6 black peppercorns
2 tablespoons ghee or vegetable oil
Fresh paneer, made from 4 cups milk, diced into 1/3-inch pieces
1 1/2 teaspoons cumin seeds
1 cup cored, seeded, and chopped bell peppers
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 teaspoon salt
1 cup fresh or frozen peas (defrost frozen peas by running them under hot water)
1 onion, thinly sliced
2 tablespoons coarsely chopped coriander

Wash basmati rice with several changes of cold water, then soak for 10 minutes in warm water.  Drain rice in a strainer and dry the rice for 15 minutes before cooking.

Combine the stock, ginger root, green chilies, bay leaves, and peppercorns in a small saucepan.  Bring to a boil over high heat.  Reduce the heat to moderately low, partially cover, and gently boil for 10 minutes.  Remove from the heat and force the liquid through a sieve into a bowl.  Add enough stock to make 2 cups liquid.

Put the ghee or oil in a medium pan over moderate heat.  When ghee is hot, add the paneer cubes and gently stir-fry until they are evenly browned on all sides.  Remove the cubes with a slotted spoon and set them aside.

Drop the cumin seeds into the hot ghee and fry until richly browned.  Stir in the bell pepper and saute for 3-4 minutes.  Stir in the rice, and fry for 2-3 minutes.  Add the spices and salt, the peas, and the stock, then raise the heat to high and quickly bring the liquid to a full boil.

Reduce the heat to very low, cover and gently simmer, without stirring, for 20-25 minutes, or until the rice is tender and fluffy and all of the liquid has been absorbed.  

While the rice is cooking, fry the sliced onions in a very small amount of oil over low heat until well-browned.

Remove rice from the heat and let it sit, covered, for 5 minutes, to allow the grains to firm up.  Just before serving, remove the cover and fluff the rice with a fork.  Garnish with the fried onions and coriander.

Serves 5 or 6.

From Lord Krishna's Cuisine by Yamuna Devi, with a few changes

Red Winter Minestrone with Winter Greens Pesto

For the Winter Greens Pesto (makes more than you need for soup):

Greens from 1 bunch beets

Greens from 1 bunch turnips

1 bunch kale

2/3 cup extra-virgin olive oil

2 cloves garlic

1 ounce parmigiano-reggiano cheese

1/2 teaspoon kosher salt

Make Pesto:

Bring a large pot of salted water to a boil and set up a large bowl full of ice water.  Strip the beet greens, turnip greens, and kale from their coarse stems and wash them well.  Put each bunch, one at a time, into the boiling water, and cook until they turn bright green and fairly limp.  Use tongs to transfer immediately to the ice bath (where they can all swim together.)

Remove from the ice bath and squeeze out as much moisture as possible.  Puree the greens, olive oil, garlic, cheese, and 1/2 teaspoon of salt in a blender.  Taste and adjust seasoning, then reserve in the refrigerator, covered directly on the surface with plastic wrap.

For the Red Winter Minestrone:

1/4 cup + 2 tablespoons extra virgin olive oil (divided)

1 white onion, finely diced or grated

2 roma tomatoes, or two canned tomatoes, finely chopped or grated (leave out skins if using fresh)

4 cloves garlic, minced

1 handful parsley leaves

1 pinch chili flakes

1 bay leaf

1 teaspoon minced rosemary leaves

Kosher salt

1 leek, white and light green parts, cut into 1/2″ wide half-moons and well-washed

1 medium carrot, peeled and cut into 1/8″ thick circles

1/2 pound turnips, peeled and cut into 1/3″ cubes

1/2 pound beets, peeled and cut into 1/3″ cubes

1 cup dry white wine

Handful of green beans, cut into 1″ lengths

2 cups canned or cooked white beans (cannelini or similar) – reserve canning liquid or 3 cups of the cooking liquid if you cooked them yourself

Lemon juice (optional)

In a big soup pot, heat 1/4 cup of the olive oil over medium-high heat.  Add the onion, tomato, garlic, parsley, chili flakes, bay leaf and rosemary and 1/2 teaspoon kosher salt.  Cook, stirring occasionally, for about 5 minutes, then reduce the heat to medium-low.  Keep cooking until you’ve got a well-caramelized, somewhat uniform base (sofrito).  This will probably take at least 20-30 minutes.

Add the remaining 2 tablespoons of olive oil, and the leeks, carrot, turnips and beets.  Raise heat to medium-high again.  Cook, stirring occasionally, for 5 minutes.  Add the white wine and deglaze (scrape) the bottom of the pot with your spatula to dislodge any delicious browned bits.  Cook for 2 minutes to boil off most of the alcohol.  Add the green beans, white beans, and 3 cups of the bean cooking liquid and 2 cups of water (or, failing that, 5 cups of water).  Bring to a boil, reduce to a simmer, and cook for a few more minutes.  Taste and adjust seasoning.  It will certainly need more salt, and you might also like a squeeze of lemon juice.

Divide among heated bowls and serve with a generous dollop of the winter greens pesto, which can be stirred in.

Serves 4.

From Herbivoracious.com

Chicken Stock

Yield: About 2 to 3 quarts of stock

Method 1: Leftover Chicken Bones

Leftover bones and skin from a cooked or raw chicken carcass

Celery (especially celery tops)

Onions

Carrot

Parsley

Salt

Pepper

Put the leftover bones and skin from a chicken carcass into a large stock pot.  Add vegetables like celery, onion, carrots, parsley.  Cover with water.  Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper. 

Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.  Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.

Remove the bones and vegetables with a slotted spoon, and strain the stock through a fine mesh sieve.  If making stock for future use in soup, you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store.

Method 2: Chicken Stock with Raw Chicken Backs, Wings, and/or Legs

1 tablespoon olive oil

4 to 5 pounds of chicken backs, wings, and/or legs, skin-on, trimmed of excess fat, hacked with a cleaver into 2-inch pieces

1 large yellow onion, quartered (no need to peel)

1 large carrot, cut into 2-inch segments

Celery tops and 1 large celery rib, cut into 2-inch segments

1 bunch of parsley

Leek or green onion greens (optional)

1 bay leaf

6 quarts of cold water

1 tablespoon salt

Coat the bottom of a large stock pot (12 quart), with olive oil.  Place half of the chicken pieces, skin side down, in the bottom of the pot.  Heat on medium high, and let cook until the chicken is browned.  Add the rest of the chicken pieces and cook, stirring occasionally, until the chicken is no longer pink.

Add the onion, carrot, celery, parsley, leek greens (if using), and bay leaf to the pot.  Cover with 6 quarts of cold water.  Bring to a boil on high heat and reduce to a low simmer.  If scum rises to the surface of the pot (this usually happens in the first half hour of cooking), skim off with a large metal spoon. Let cook at a low simmer, uncovered, for 4 to 6 hours.

Use a large metal spoon with holes in it to ladle out the cooked chicken and vegetables and discard. (These aren't really good to eat because, after 4 hours of cooking, all of the nutritional value has been cooked out of them.)

Use a large sieve lined with dampened cheesecloth or a dampened paper towel (or, if using a very fine mesh sieve, no need to line), and place over a large bowl or another large pot. Pour the stock through the sieve into the bowl or pot to strain out any remaining solids.  Either pour into jars at this point or, if saving for later use, boil the stock on high heat for 1 hour, to reduce it by about half.

If you are freezing, you may want to ladle off some of the excess fat on the surface (the fat helps preserve the stock in the fridge, but doesn't help it in the freezer).   If freezing, leave at least 1-inch head space, allowing enough room for the liquid stock to expand as it freezes solid.

Let the stock cool in the sealed jars completely before freezing.  Stock should last a week or so in the fridge, and several months in the freezer.

Method 3: Quick Chicken Stock

Olive oil

1 large yellow onion, chopped

4 pounds of chicken backs, wings, and/or legs, hacked with a cleaver into 2-inch pieces

2 quarts of boiling water

2 teaspoons of salt

2 bay leaves

Heat 1 tablespoon of olive oil in a large stock pot.  Add chopped onion.  Sauté until softened and slightly colored, 2 to 3 minutes.  Transfer to a large bowl.

Add half of the chicken pieces to the pot.  Sauté until no longer pink, about 4 to 5 minutes.  Transfer cooked chicken to bowl with onions.  Sauté the rest of the chicken the same way.  Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.

While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, and bring to a boil.

After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, salt, and bay leaves.  Return to a low simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, then cover and barely simmer for about 20 minutes.

Strain stock through cheesecloth or paper towel-lined large sieve, and discard solids (it helps to remove the big pieces of bone with a slotted spoon first).  Pour into jars and let cool, before putting into the refrigerator.  Stock will last a week or so in the refrigerator or frozen for several months.

From SimplyRecipes.com

Vanilla Egg Cream

2 tablespoons Vanilla Simple Syrup
4 ounces cold whole milk
4 ounces cold seltzer

In a tall glass, mix together vanilla simple syrup, milk, and seltzer; stir well to combine.  Serve immediately.

Serves 1.

From Martha Stewart website

Vanilla Simple Syrup

1 cup sugar
1 cup water
1/2 vanilla bean (optional)
1 1/2 teaspoons pure vanilla extract (decrease to 1 teaspoon if using vanilla bean)

Bring sugar and 1 cup water to boil in a saucepan over medium heat.  If desired, split vanilla bean in half and scrape seeds into water.  Cook, stirring, until sugar has dissolved.  Let cool completely.  Remove vanilla bean, if using.  Stir in vanilla extract.

Makes 1 1/2 cups. 

From Martha Stewart website

Kali Dal

1 cup (250 grams) whole black urad dal

1 onion, roughly chopped

2 garlic cloves, roughly chopped

2-inch piece of ginger, roughly chopped

1 green chili, roughly chopped

1/4 cup oil

2 tablespoons ground cumin

1 tablespoon ground coriander

2 teaspoons salt

1/4 teaspoon cayenne

2 tablespoons garam masala

2/3 cup cream

Put the dal in a large, heavy-based saucepan, add 8 cups water and bring to the boil.  Reduce the heat and simmer for 1 hour, or until the dal feels soft when pressed between the thumb and index finger; most of the dal will split to reveal the creamy insides.  Drain the dal, reserving the cooking liquid.

Blend the onion, garlic, ginger, and chili together in a food processor to form a paste.  Heat the oil in a frying pan and fry the onion mixture over high heat, stirring constantly, until golden brown.  Add the cumin and coriander and fry for 2 minutes.  Add the dal and stir in the salt, chili powder, and garam masala.  Pour 1 1/4 cups of reserved dal liquid into the pan, bring to the boil, then reduce the heat and simmer for 10 minutes.  Just before serving, stir in the cream and simmer for another 2 minutes to heat through.

Serves 6.

From A LittleTaste of India by Priya Wickramasinghe and Carol Selva Rajah

Sheermal

400 ml (1 2/3 cup) milk

3 tablespoons sugar

1 drop kewra water

1 1/2 teaspoons salt

450 g flour

1/2 teaspoon ground cardamom

A pinch of baking powder

120 grams ghee, melted, plus 2 tablespoons for brushing

1 teaspoon poppy seeds

2 pinches of saffron strands, soaked in 1 tablespoon of hot water

Heat the milk in a saucepan until warm, then add the sugar and stir until it dissolves completely.  Add the kewra water and remove from the heat.  Allow to cool, then add the salt.

Mix the flour in a mixing bowl with the melon seeds/pepitas, ground cardamom, and baking powder.  Add the cooled milk and mix well.  Mix into a very soft dough, then cover with a damp cloth and set aside for at least 15 minutes.

Remove the cloth and knead the dough again.  Add the ghee into the dough, little by little, and incorporate it using your fingers.  Store it in a cool place again for 15 minutes to allow it to firm up.  Divide the dough equally into 16 pieces.  Cover and chill in the fridge for another 10 minutes.

Heat oven to 350 F. 

Roll out the balls into circles 4 inches in diameter and 1/10 of an inch.  Prick all over with a fork.  Arrange on a greased baking sheet, sprinkle with poppy seeds on top, and bake in oven for 10-12 minutes.  Remove from the oven, brush with the saffron solution, and bake for a further 5-8 minutes.  Serve immediately, brushed with melted ghee.

Makes 16.

From Spice at Home by Vivek Singh

Cardamom-Scented Custard with Diced Fruit

1 tablespoon sugar

Juice of 1/2 lime

300 g (2/3 pound) mixed chopped fruit (apples, pears, grapes)

Mint leaves, chopped (optional)

900 ml (3 3/4 cups) whole milk

1/2 vanilla bean, split lengthways

4 green cardamom pods, crushed

2 egg yolks

40 g sugar

Stir together sugar and lime juice.  Mix the chopped fruit in a bowl, add the lime syrup, and mint if desired, and stir to coat the fruit thoroughly.  Set aside to chill in the refrigerator.

Pour the milk into a non-stick saucepan (large enough to prevent it boiling over).  Heat almost to boiling point, then turn down to a simmer and cook for 25-30 minutes until there is 300 ml (1 1/2 cups) left.  Add the vanilla pod and crushed cardamom to the milk and allow to just come to a boil, then take the pan off the heat and leave to infuse for 30 minutes.  Beat the egg yolks with the sugar in a large bowl.

Remove the whole spices from the pan of milk and discard.  Reheat the milk until hot, then pour the hot milk over the egg yolks, whisking vigorously.  When completely mixed in, place the bowl over a pan of simmering water and stir over low heat for 10-12 minutes until the mixture thickens sufficiently to coat the back of a spoon.

Pour into a serving bowl, allow to cool, and serve chilled with the fruit.

Serves 4.

From Spice at Home by Vivek Singh

Whipped Cream Frosting

2 tablespoons unflavored powdered gelatin
2 cups plus 6 tablespoons milk
1/2 cup cornstarch
6 tablespoons sugar
4 cups heavy cream, chilled
6 tablespoons flavored liqueur
1 teaspoon vanilla extract

Sprinkle gelatin over 6 tablespoons milk in a bowl.  Let sit until gelatin softens, about 5 minutes.  Whisk cornstarch and sugar in a 2 quart saucepan; add remaining milk, and heat over medium heat.  Cook, stirring constantly, until mixture thickens to the consistency of very thick pudding.  Transfer to a food processor along with gelatin mixture; process until smooth.  Transfer gelatin mixture to a large bowl.  Place cream, 4 tablespoons liqueur, and vanilla, in the bowl of a stand mixture fitted with a whisk.  Beat on medium-high speed until stiff peaks form.  Add 1/3 of the whipped cream to the gelatin mixture; stir until smooth.  Add remaining whipped cream, and gently fold with a rubber spatula until evenly combined.

Makes enough frosting to fill and cover a 3-layer 9-inch cake.

From Saveur

Chocolate Genoise

3 large eggs

3 large egg yolks

Pinch of salt

3/4 cup sugar

1/3 cup cake flour

1/3 cup cornstarch

1/4 cup alkalized (Dutch-process) cocoa powder

Grease the bottom and sides of a 9-inch round cake pan or 9-inch springform pan, then line the bottom with parchment paper and grease the paper.

Set a rack in the middle of the oven and heat the oven to 350°F.  

Half-fill a medium saucepan with water and bring to a boil over high heat.  Lower the heat so the water is simmering.

Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer.  Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger).  Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume.  The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted. 

While the eggs are whipping, stir together the flour, cornstarch, and cocoa powder.  

Sift one-third of the flour mixture over the beaten eggs.  Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps.  Repeat with another third of the flour mixture, and finally with the remainder.  

Scrape the batter into the prepared pan and smooth the top.

Bake the genoise for about 25 minutes, or until well-risen, deep gold, and firm to the touch.

Immediately use a small paring knife to loosen the cake from the sides of the pan.  Invert the cake onto a rack, the re-invert onto another rack and let the cake cool right side up on the paper.  Remove the paper when the cake is cool.

Storage: Wrap in plastic wrap and refrigerate for several days or double-wrap and freeze for up to a month.

Makes one 9-inch round layer.

From Perfect Cakes by Nick Malgieri

Plain Genoise

3 large eggs

3 large egg yolks

Pinch of salt

3/4 cup sugar

1/2 cup cake flour

1/4 cup cornstarch

Grease the bottom and sides of a 9-inch round cake pan or 9-inch springform pan, then line the bottom with parchment paper and grease the paper.

Set a rack in the middle of the oven and heat the oven to 350°F.  

Half-fill a medium saucepan with water and bring to a boil over high heat.  Lower the heat so the water is simmering.

Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer.  Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger).  Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume.  The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted. 

While the eggs are whipping, stir together the flour and cornstarch.  

Sift one-third of the flour mixture over the beaten eggs.  Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps.  Repeat with another third of the flour mixture, and finally with the remainder.  

Scrape the batter into the prepared pan and smooth the top.

Bake the genoise for about 25 minutes, or until well-risen, deep gold, and firm to the touch.

Immediately use a small paring knife to loosen the cake from the sides of the pan.  Invert the cake onto a rack, the re-invert onto another rack and let the cake cool right side up on the paper.  Remove the paper when the cake is cool.

Storage: Wrap in plastic wrap and refrigerate for several days or double-wrap and freeze for up to a month.

Makes one 9-inch round layer.

From Perfect Cakes by Nick Malgieri

Mango and Cucumber Raita

2 cups plain yogurt
2 tablespoons sugar (optional)
2 ripe mangoes, diced
2 small seedless cucumbers, diced
1 tablespoon ghee
1 teaspoon mustard seeds
2 diced red chillies or 1 teaspoon dried red pepper flakes
1/4 teaspoon fenugreek seeds
Chopped cilantro leaves for garnish (optional)

Combine yogurt with sugar, and mix until sugar dissolves.  Add the diced mangoes and cucumbers.  

Melt the ghee in a small pan.  Add the mustard seeds and fry until they pop.  Add the red chillies and fenugreek seeds and fry for 30 seconds.

Strain the ghee, discarding the solids.  Stir the ghee into the yogurt mixture.  Garnish with cilantro leaves if desired.

Serves 3.

From Veg Recipes of India website, with minor changes

Shorba

2 teaspoons vegetable oil
1 bay leaf
2 cloves
2 green cardamom pods
1/2-inch cinnamon stick
1/2-inch piece of ginger, peeled and chopped
3 garlic cloves, peeled and minced
2 green chillies, chopped
4 medium tomatoes, chopped
1 medium onion, chopped
1 tablespoon ghee
1 cup vegetable stock (or water and additional salt)
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
1 tablespoon yogurt, whisked
Salt to taste

For tarka:
1 teaspoon oil
1/4 teaspoon cumin seeds

3-4 mint leaves, finely chopped

Heat 2 teaspoons oil in a thick-bottom pan over medium heat.  Add the bay leaf, cloves, cardamom and cinnamon; stir over low heat until fragrant.  Add the ginger, garlic, green chillies, tomatoes, and onion.  Stir to combine.  Cook over low heat until soft.  Remove from heat.  Allow the mixture to cool a bit, then puree in food processor or blender.

Melt ghee over medium heat in the same pan.  Add the pureed mixture.  Stir and cook for a few seconds.  Add vegetable stock, as well as chilli powder, turmeric, and garam masala.  Let the mixture simmer for 5-7 minutes, stirring occasionally.  Add the yogurt and stir until combined.  Season to taste with salt.  Bring mixture to a boil, then remove from heat.  (Can be strained through a colander if desired for smoother texture.)

Make the tarka: Heat 1 teaspoon oil in a small pan.  Add the cumin seeds.  When the cumin seeds sizzle, turn off the heat.  

Transfer shorba to a serving dish.  Pour the tarka over the shorba.  Garnish with mint leaves.  Serve warm with biryani or other rice dish.

Serves 6.

From The Urban Spice website

Lamb Biryani

2 pounds 4 ounces boneless lamb leg or shoulder, cut into 1-inch cubes

Marinade:

3 inch piece of ginger, grated

2 garlic cloves, crushed

2 tablespoons garam masala

1/2 teaspoon chilli powder

1/2 teaspoon ground turmeric
1 teaspoon salt

4 green chillies, finely chopped 

2/3 cup chopped cilantro leaves 

1/4 cup chopped mint leaves

1 cup plain yogurt

2 1/2 cups basmati rice

1/2 teaspoon saffron strands

2 tablespoons hot milk

1/2 cup oil

4 1/2 ounces ghee or unsalted butter

4 onions, thinly sliced

1/2 cup plain yogurt

1 1/3 cups wholewheat flour

1 teaspoon salt

Mix the lamb in a bowl with the marinade ingredients.  Cover and marinate in refrigerator overnight.

Wash the rice in a sieve under cold running water until the water from the rice runs clear.  Place in a bowl, add water to cover, and soak for 1 to 4 hours.

Soak saffron strands in hot milk.

Heat the oven to 425°F.

Heat oil and ghee or butter in a heavy-based pot, add the onion, and fry for 10 minutes or until golden.  Drain through a sieve, reserving the oil and ghee.  

Remove the lamb from the marinade, reserving the marinade, and fry in batches in a little of the oil and ghee until browned, reserving 2 tablespoons of the oil and ghee mixture.  Put browned lamb in pot with onion, remaining marinade, and additional 1/2 cup yogurt. Cook over low heat for 30-40 minutes, or until the lamb is tender.  Season with additional salt if needed to taste.

In a separate saucepan, boil enough water to cover the rice.  Drain the rice and add it to the pan.  Return the water to the boil, cook the rice for 5 minutes, then drain well and spread the rice evenly over the meat in the large pot.  Pour reserved 2 tablespoons of the oil/ghee over the rice and then drizzle with the saffron and milk.

To make the sealing dough: make a dough by mixing the flour and salt with a little water.  Roll the dough into a sausage shape and use it to seal the lid onto the rim of the pot, pressing it along the rim where the lid meets the pot.  Put the pot over high heat for 5 minutes to bring the contents to the boil, then transfer it to the oven for 40 minutes.  Remove the pot from the oven and break the seal of dough.

Serves 6. 

From A Little Taste of India by Priya Wickramasinghe and Carol Selva Rajah, with changes

Maple Cream Scones

2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
4 tablespoons cold butter, cut into 1/4-inch pieces, plus 2 tablespoons butter, melted
3/4 cup heavy cream
1/4 cup plus 2 tablespoons pure maple syrup

Heat oven to 425° F.  Lightly grease a baking sheet.

Combine the flour, baking powder, and salt in a large bowl.  Cut the butter pieces into the flour until the mixture resembles coarse crumbs.  Make a well in the mixture.

Blend the cream and 1/4 cup of the maple syrup and pour the mixture into the well.  Stir just until the dough coheres.

Lightly flour a work surface.  Turn the dough onto the surface and knead four or five times, gently.  Pat or roll to a thickness of about 3/4 inch.  Cut into 2 1/2-inch to 3-inch rounds with a biscuit cutter, and place on the prepared baking sheet.

Stir together the melted butter and remaining 2 tablespoons maple syrup, then brush a little on each scone.  Keep the remaining syrup mixture warm.  Bake the scones for about 15 minutes, until golden.  Spoon the remaining warm syrup mixture over the scones.  Serve hot.

Makes about 12 scones.

From Maple Syrup Cookbook by Ken Haedrich

Plum Curd

400 grams washed fresh plums
125 grams granulated sugar
125 grams unsalted butter
2 eggs
1 egg yolk

Start by making plum pulp. Put the plums in a saucepan and cook them gently until they soften and the skins begin to shred.  Then, allow them to cool a little before using a wooden spoon to push them through a colander place over a nonreactive bowl (glass, ceramic, or high-quality stainless steel), so that the pulp is broken up and passes through but the pits are trapped.

Add the sugar, butter, and pulp to the top of a nonreactive double boiler, or use a nonreactive bowl over a pan of simmering water.  Stir frequently until the butter is melted and sugar dissolved.  Now whisk the eggs and yolk together and beat into the mixture.

Continue to cook, stirring constantly and thoroughly, until the mixture thickens - you can test this by dipping a clean metal spoon into it and watching how it coats the back (it should stick rather than running straight off).  This should take about 10 minutes of cooking time.

Remove from heat and, while it is cooling, give it the occasional whisk to encourage the heat to dissipate and stop it from setting too firmly.  When curd is completely cool, pour it into sterilized jars, cover, and refrigerate.  Curd should keep for a couple of weeks in the refrigerator.


From Minding My Peas and Cucumbers by Kay Sexton, with very minor changes


Note: Recipe can also be made with apricots, peeled apples, or peaches.  Raspberries and strawberries can also be used, but pulp needs to be sieved to remove seeds.

Pear, Maple, and Rosemary Clafouti

About 1 tablespoon unsalted butter, softened, for the pan
4 medium-size ripe pears, such as Bartlett or Comice
1 cup pure maple syrup
4 3-inch sprigs fresh rosemary
2 large eggs
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup heavy cream
1/2 cup whole milk

Heat the oven to 350 F.  Generously butter a 9-inch shallow round baking dish with straight sides or a 10-inch glass pie pan with sloping sides. 

Peel the pears and cut them lengthwise in half.  Scoop out the cores, then remove the blossom scar, the stem, and the coarse fiber that runs from the stem to the core.  

Pour the maple syrup into a 10-inch skillet and place it over medium heat.  Arrange the pear halves in the pan, rounded side down, and tuck the rosemary sprigs between them.  Cook the pears, uncovered, at a gentle boil for about 5 minutes.  Turn them cut side down and gently boil until the pears are very soft and the syrup is slightly thickened, about 5 minutes longer.  (If the pears are not quite ripe, cook them covered for 10 minutes on the first side, then cook on the second side, partially covered, until you can insert a paring knife with no resistance.)  Leaving the syrup behind in the pan, carefully transfer the pears to the prepared baking dish and arrange them cut side down and stem end facing inward in a circle.  Remove and discard the rosemary sprigs.  Pour the syrup that is left in the pan into a measuring cup.  There should be about 1/2 cup.  If there is less, top it off with more maple syrup.  If there is more than 1/2 cup, pour it back into the pan and boil it further.

Whisk 1 egg with the flour in a medium mixing bowl until smooth.  Whisk in the other egg, then whisk in the syrup, vanilla, salt, cream, and milk.  Pour the batter over the pears.  Bake the clafouti on the center oven rack until puffed, set in the center, and a golden color around the edges, 25 to 30 minutes.  Cool slightly.  Cut into wedges and serve warm.

Serves 8.

From The Herbfarm Cookbook by Jerry Traunfeld