Oatmeal Bread

2 pkgs. dry yeast (4 1/2 tsp)
1 c. warm water
1/4 c. dark molasses (light is good too)
1/2 tsp. salt
1/2 c. whole wheat flour (I like King Arthur-- very soft flour)
1 1/4 c.. scalded milk, cooled to lukewarm
1/4 c. honey or molasses
1 egg
2 tsp. salt
2 c. whole wheat flour
2 T. softened butter
1 c. quick-cooking oatmeal
2-3 c. bread flour

In a large bowl, combine yeast, warm water, molasses, salt and 1/2 c. flour. Beat until smooth and let stand in a warm place for 15 minutes. Add scalded milk, honey or molasses, egg, salt, whole wheat flour, butter and oatmeal. Beat 2 minutes with an electric mixer. Gradually add about 3 c. more flour. Form into smooth ball, cover with bowl and let stand 10 min. Knead dough for 5 minutes and shape into 2 balls. Cover with bowl and let rest 10 minutes more. Shape into loaves and place in 2 8 x 4" pans. Cover and let rise in warm place 60 minutes or until doubled in bulk. Bake at 375 for 35-45 minutes or until internal temperature reaches at least 190 degrees.

Tom's Bloody Marys
Baked Eggs with Gruyere Cheese
Yukon Gold Cinnamon Rolls

There were no protests as they scarfed down these new dishes. The Bloody Marys were spicy and satisfying, the baked eggs souffle-like, and the giant cinnamon rolls perfectly soft and fluffy. Happy New Year!

Bloody Marys

Recipe By :Tom Hawkey
Serving Size : 2

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24 ounces v-8® vegetable juice
2 tablespoons tabasco sauce
2 tablespoons worcestershire sauce
1 teaspoon lime juice
1 teaspoon vinegar
1 tablespoon horseradish
1 teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper -- coarse
2 ounces vodka

Add all of the ingredients except the vodka into a pitcher or jar to allow for mixing or shaking. In two tall glasses fill about ½ full with ice cubes add an ounce of vodka to each glass and pour Bloody Mary Mix into each glass. Have fun with the skewered additions almost anything goes: celery stalk, olives, shrimp, pepperocini’s, etc.

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Per Serving (excluding unknown items): 155 Calories; 1g Fat (5.0% calories from fat); 3g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3196mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

NOTES : You should play with the amounts shown above. You may choose to have more or less Tabasco Sauce or Worcestershire Sauce. Horseradish can be omitted but it does add another spicy flavor. The amount of celery salt is up to individual tastes.

Baked Eggs with Cantal Cheese

Serving Size : 6 Preparation Time :0:25

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6 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cream of tartar
3 oz coarsely grated Cantal cheese (1 cup) -- can substitute
6 tablespoons créme fraîche
1 tablespoon chopped fresh chives
Special equipment: 6 (8-oz) ramekins or a 13- by 9- by 2-inch baking dish
Butter -- for greasing ramekins

Put oven rack in middle position and preheat oven to 350°F. Butter ramekins or baking dish.

Separate eggs, putting whites in a large bowl and carefully sliding whole, unbroken yolks into a small bowl of cold water.

Beat whites with salt, pepper, nutmeg, and cream of tartar using an electric mixer at medium-high speed until they just hold stiff peaks. Fold in 1/2 cup cheese gently but thoroughly, then divide mixture among ramekins or transfer to baking dish, smoothing top slightly (whites will stand above rims of ramekins). Make an indentation in center of whites in each ramekin or make 6 evenly spaced indentations if using baking dish. Carefully remove yolks from water 1 at a time with your fingers and put 1 yolk in each indentation.

Stir créme fraîche and spoon 1 tablespoon on top of each yolk, then sprinkle eggs with remaining cheese. Transfer ramekins (if using) to a large shallow baking pan.

Bake until whites are puffed and pale golden (yolks will jiggle slightly), 10 to 14 minutes. Sprinkle with chives and serve immediately.

Source:
"Gourmet | September 2006"
Start to Finish Time:
"0:40"
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Per Serving (excluding unknown items): 116 Calories; 9g Fat (72.9% calories from fat); 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 225mg Cholesterol; 166mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES : The egg yolks in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. If desired, continue baking eggs until yolks are set.

Made with airy whipped egg whites and strategically placed yolks, this dish has the soft, yolky flavor of eggs Benedict but without all the hassle. Plus it looks so gorgeous, your guests will feel extra special when it arrives at the table.

These are pretty and delicious. We could have easily each eaten 2. I used gruyere.

Yukon Gold Cinnamon Rolls

Serving Size : 12 Preparation Time :0:00
Categories :

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Dough:
1 pound Yukon Gold potatoes -- peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
1/2 cup unsalted butter -- (1 stick)
3 large eggs
4 1/2 cups unbleached all purpose flour -- (or more)
1/2 cup warm water (105°F to 115°F)
1 envelopes active dry yeast (scant 2 tablespoons) -- (3 1/4 ounce)
2 tablespoons sugar
Filling:
1 1/3 cups golden brown sugar -- (packed)
2 1/2 tablespoons ground cinnamon
3 tablespoons unbleached
all purpose flour
9 tablespoons unsalted butter -- (1 stick plus 1 tablespoon) room temperature
Glaze:
2 cups powdered sugar
1/4 cup unsalted butter -- (1/2 stick) melted
2 tablespoons whole milk -- (or more)
1 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt

For dough:
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.

Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.

Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.

Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Meanwhile, make filling:
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.

Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).

Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.

Meanwhile, make glaze:
Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.

Source:
"Bon Appetit March 2009"
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Per Serving (excluding unknown items): 320 Calories; 22g Fat (59.5% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.

Fudgy Chocolate Layer Cake with Coffee-Chocolate Frosting

Recipe By :Watershed Restaurant, Decatur, Georgia
Servings : 12- 20

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Cake
2 cups sugar
1 1/2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup water
2 tablespoons instant espresso powder
4 ounces unsweetened chocolate -- finely chopped
1/2 cup vegetable oil
1/2 cup sour cream -- room temperature
2 large eggs -- room temperature
1 1/2 teaspoons vanilla extract
Frosting
1 cup whipping cream
1/2 cup unsalted butter -- (1 stick) cut into 1/2-inch pieces
1/3 cup sugar
1/4 cup water
2 teaspoons instant espresso powder
1/4 teaspoon salt
16 ounces semisweet chocolate -- finely chopped
1 teaspoon vanilla extract

For cake:
Preheat oven to 325°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 4 ingredients in large bowl to blend. Bring 1 cup water to simmer in heavy small saucepan. Remove from heat. Add 2 tablespoons espresso powder; stir to dissolve. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly.

n another large bowl, whisk vegetable oil, sour cream, eggs and vanilla to blend. Add chocolate mixture and whisk to blend well. Add 1/3 of chocolate-sour cream mixture to dry ingredients and whisk to blend. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. Gently tap each filled pan atop counter to burst any air pockets.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Let cool 5 minutes. Run knife around sides of cakes and turn out onto rack. Cool completely.

For frosting:
Bring first 6 ingredients to simmer in heavy large saucepan over medium heat, stirring until butter melts. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in vanilla. Pour frosting into large bowl; cool until thick enough to spread, stirring occasionally, about 3 hours.

Place 1 cake layer on plate. Spread 1/3 of frosting over cake. Top with second layer; spread remaining frosting over top and sides of cake. Allow cake to stand 2 hours before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Source:
"Bon Appétit | October 2001"
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Per Serving (excluding unknown items): 681 Calories; 43g Fat (54.1% calories from fat); 6g Protein; 77g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 244mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 8 1/2 Fat; 4 Other Carbohydrates.

Salmon Quiche

Recipe By :Barb McKay
Servings : 6

4 ounces salmon fillet -- cooked
1 onion -- sliced
2 ounces gruyere cheese -- shredded
4 ounces fresh spinach
3 ounces feta cheese -- crumbled
4 ounces crimini mushrooms -- sliced
1 clove garlic -- minced
2 eggs
2 egg yolks
1 1/4 cups half and half
1/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 teaspoon tarragon
1 9" uncooked pie shell
olive oil
salt and pepper

Preheat oven to 350. Roll out pie crust and place in 9" pie pan. Chill. Cover bottom of shell with grated gruyere cheese. Separate salmon into flakes and add to shell on top of cheese.

Heat medium skillet, add 1 tablespoon of olive oil and 1/2 tablespoon of butter to pan. Add slice onion. Saute, over medum heat. Sprinkle with 1/2 tsp salt. Continue sauteing until caramelized. Spread onion evenly over salmon. Add spinach and a splash of water to hot pan and cook quickly until spinach is wilted. Add to pie shell over onion, then sprinkle with feta. Meanwhile, add 1 tablespoon of olive oil, 1/2 tablespoon of butter to the same pan. Add mushrooms, sauteing until they begin to release their liquid. Add salt, pepper, herb de provence, and garlic. Saute until liquid is mostly evaporated. Add mushrooms to pie. Mix together half and half, cream, eggs, salt, pepper and tarragon and pour evenly over pie. Cook quiche in the middle of the oven 45-60 minutes, or until a knife inserted in center comes out clean. Allow to sit for 5- 10 minutes before cutting.

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Per Serving (excluding unknown items): 394 Calories; 28g Fat (63.1% calories from fat); 16g Protein; 20g Carbohydrate; 2g Dietary Fiber; 207mg Cholesterol; 819mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

Salmon Club Sandwich

Serving Size : 4

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6 tablespoons mayonnaise
5 tablespoons minced fresh basil
1 teaspoon grated lemon peel
3 tablespoons olive oil
1 tablespoon fresh lemon juice
4 skinless salmon fillets -- (each about 3/4 inch thick)
8 bacon slices
1 small red onion -- sliced
8 1 inch thick sourdough or country-style white bread slices -- (each about 5x3 inches)
8 tomato slices
8 lettuce leaves

Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)

Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.

Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.

Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side.

Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.

Source:
"Bon Appétit | July 2000"
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Per Serving (excluding unknown items): 338 Calories; 34g Fat (87.1% calories from fat); 5g Protein; 6g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 326mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat.

Shrimp Po'Boys

serves 4

1 1/2 pounds med-large shrimp, peeled & deveined
2-4 tablespoons (or more) Cajun or seafood spice mix
1 T ground fennel
1 tsp coarse kosher salt
1 tsp freshly ground pepper
1-2 T olive oil
4 T. white wine
1/2 cabbage, slice thin (or you can use bagged coleslaw mix)
1 carrot, shredded
1 lemon
3-4 shakes of hot sauce, such as Frank's Red Hot
1 baguette, cut in 4 equal pieces

Place cleaned shrimp in large bowl. Mix spices in a small bowl and add to shrimp. Toss to coat. Add a few squeezes of lemon and toss again. Heat pan over medium heat, add oil and saute shrimp quickly until mostly opaque. Add wine and cook until the wine is mostly gone and the shrimp cooked completely. You want the shrimp a little saucy.

In a separate bowl, add cabbage and carrot. Add mayonnaise. Toss to lightly coat. Add a few squeezes of lemon, salt and pepper to taste and hot sauce. I like to add a few shakes of celery seed too. Toss, taste and adjust seasonings.

Slice open baguette pieces and lightly toast. Divide shrimp equally between rolls and top with coleslaw.

Wild Mushroom Tart

Servings: 6

Crust
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup chilled unsalted butter -- (1 stick) cut into pieces
2 tablespoons ice water -- (about)
Filling
1 cup water
1 ounce dried porcini mushrooms
1/4 cup unsalted butter -- (1/2 stick)
10 ounces crimini or button mushrooms -- sliced
1/4 cup minced shallots
2 tablespoons Cognac or brandy
2 tablespoons chopped fresh herbs
2/3 cup grated Gruyère cheese
3/4 cup whipping cream
2 large egg yolks
1 large egg
2 ounces goat cheese -- crumbled

For crust:
Blend flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.

For filling:
Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and let stand 30 minutes. Spoon porcini from liquid; reserve liquid. Coarsely chop porcini.
Melt butter in heavy large skillet over high heat. Add porcini and crimini mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in saucepan. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon herbs. Cool.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.

Sprinkle 1/3 cup gruyere cheese in crust. Cover with mushrooms. Crumble in goat cheese. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.

Source:
"Adapted from Bon Appétit | May 1994"
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Per Serving (excluding unknown items): 568 Calories; 44g Fat (70.5% calories from fat); 14g Protein; 28g Carbohydrate; 2g Dietary Fiber; 232mg Cholesterol; 286mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 8 Fat.

NOTES : Cèpe is the French name (porcini is the Italian name) for the boletus mushroom, which grows in the southwest. Dried cèpes are not readily available here, so we use dried porcini.

So this summer, after a rather wet spring, we discovered abundant and beautiful mushrooms all along the hiking trails we were frequenting, The problem was that we had no idea which ones were safe to eat. The solution finally came in the form of a mushroom foray organized by the Mycological Society here in Denver. It was being led by the renowned botanist and mycologist Gary Lincoff, who was eager to share his knowledge of all things fungi. And what an event it was. After wandering around the chosen area for a couple of hours, the 40 people attending gathered around a picnic area, displaying and identifying their finds. That was followed by several of the organizers cooking up batches of mushrooms to sample. Mr. Lincoff's philosophy included the advice to learn well a dozen mushrooms that are safe and tasty, and look for those when you forage and enjoy the rest as things of beauty and interest. That day, I gained the knowledge of 6 mushrooms that I felt confident in harvesting and cooking up at home.

And none too soon. The next weekend, Charles and I headed up for our weekly Sunday climb high up in the Rockies. After almost reaching treeline, and finding very few edible mushrooms, we decided to scour an area that looked promising. Charles found a few hawks wings, and a giant puff ball. I was coming up with nothing, until I spotted a lone boletus edulis (yes, we're learning all the Latin terms) under a bush next to the stream. And then found the mother lode: 4 giant boletus all growing next to each other, as well as groups of smaller mushrooms hiding under the bushes. Once we were done harvesting, and filling our bags to overflowing, we easily had 30 pounds of delicious porcini mushrooms to carry down the mountain. And where, do you ask, was this gold mine? It is, of course, our secret.

Next: what to do with the harvest

The first sandwich I simply must highlight is one of the best all-time sandwiches-- the Gyro. This is the type of sandwich that will send us throughout the city, sampling every Greek restaurant, seeking the quintessential gyro (pronounced yee-roh, not jai-row, as I recently heard on Top Chef, of all places). Though I'd tried various recipes that attempt to duplicate this fine sandwich, I finally decided that it must be eaten on site at a Greek restaurant, served with a pile of hot, salty fries (though that Gyro we had in Paris, wrapped in paper with the fries all jammed in there together, might actually be the Ultimate Gyro Ever, but we have to make do when on this side of the Atlantic). But a recent discovery has at least given gyro-lovers an alternative, an emergency fix while waiting for the real thing. I found packaged Gyro slices at Sunflower last week. And the meat is delicious! Heated quickly in a saute pan, dumped on a moist, hot pita bread, piled with fresh tomatoes and onions and covered with homemade tsatziki, and of course, accompanied by a pile of fries, it's a pretty good substitute.

Fennel Ice Cream

Gourmet | October 2007 (Holly Smith, Café Juanita)

Yield: Makes about 1 quart
Active Time: 30 min
Total Time: 2 1/2 hr

ingredients
1 2/3 cups heavy cream
2 teaspoons fennel seeds, crushed
1 cup whole milk
3/4 cup sugar, divided
4 large egg yolks

Equipment: an ice cream maker
preparation

Bring cream and fennel seeds just to a simmer in a small heavy saucepan, then cover and let steep about 30 minutes.

Meanwhile, bring milk, 1/2 cup sugar, and a pinch of salt to a simmer in a heavy medium saucepan over medium heat, stirring.

Whisk together yolks and remaining 1/4 cup sugar in a large bowl, then add milk mixture in a slow stream, whisking. Return mixture to medium saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not let boil). Immediately strain custard through a fine-mesh sieve into a metal bowl, then quick-chill by setting bowl in an ice bath and stirring occasionally until cool, about 15 minutes.

Strain fennel cream through fine-mesh sieve into custard, pressing on solids. Continue to chill in ice bath until custard is very cold, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 1 hour.

Cooks' notes:
·Custard with fennel cream can be chilled, covered, in refrigerator up to 24 hours.
·Ice cream keeps 1 week.

Tuscan Salad with Rib-Eye Steak, Arugula and Parmigiano Reggiano
Grilled Portobello Mushrooms with Garlic and Rosemary
Grilled Herb Garlic Bread

MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA

Recipe By :Paul Gayler
Serving Size : 6

2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
2 beets -- boiled, peeled, cut into 1/3-inch cubes
1 large orange -- peel and pith cut away, flesh cut into 1/3-inch cubes
1 cup chopped red onion
1/4 cup chopped pitted green Greek olives
Burgers
1 large shallot -- minced
2 tablespoons chopped fresh cilantro
1 jalape�o chile -- seeded, minced
1 garlic clove -- minced
1 1/4 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 3/4 pounds ground lamb
Nonstick vegetable oil spray
4 large cracked-wheat hamburger buns -- split horizontally
1 1/3 cups thinly sliced Bibb lettuce
Mayonnaise

For salsa: Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper. Do ahead: Can be made 8 hours ahead. Cover and chill.

For burgers: Stir shallot, cilantro, jalape�o, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet. Do ahead: Can be made 8 hours ahead. Cover and chill.

Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.

Source:
"Bon App�tit, July 2006"
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Per Serving (excluding unknown items): 451 Calories; 36g Fat (71.4% calories from fat); 23g Protein; 9g Carbohydrate; 1g Dietary Fiber; 97mg Cholesterol; 545mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.

NOTES : Good with or without the salsa

FROMAGE FORT

You may use any left-over cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert, or St. Andre. Make sure that you use a combination that is not too salty.

1 pound left-over cheese*, at room temperature
1/4 cup dry white wine
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley leaves or other fresh herbs
1 small clove garlic

Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.

Serve with bread, crackers or toasts.

Crab and Avocado Tostadas with Monterey Jack, Chilies, and Red Pepper
Crab and Ricotta Manicotti with Bechamel Sauce

I made the tostadas using fresh flour tortillas, grilled crispy, with a layer of melted cheese and piled with a spicy mixture of crab, green chilies, jalapenos, red pepper and onion. They were fabulous. For the manicotti, I stuffed manicotti pasta with a simple mixture of ricotta cheese, crab, fresh basil, and fresh Parmesan cheese, covered with a simple Bechamel sauce, flavored with additional Parmesan cheese. Delicious.