Mint Sails

Katie Lynch's mom

Brownies

1 C butter

12 T Hershey's baking cocoa

4 eggs

2 C sugar

1 1/2 C flour

1 t baking powder

1 t salt

2 t vanilla

Melt butter. Stir in cocoa and remove from heat. Beat eggs till light, then add sugar. Blend in chocolate mixture. Stir in flour, baking powder, and salt. Add vanilla. Pour into greased 9 x 13" pan and bake at 350 about 30 minutes or until toothpick in center comes out clean. Cool.

Frosting (I do the amounts in parentheses for this and the Glaze below because otherwise I find I have to try to stretch it.)

2 (3) C confectioner's sugar

4 (6) T butter

2 (3) T milk

1 t peppermint extract

green food coloring

Combine all and beat well. Add a few drops of food coloring. Spread over cooled brownies, and let set in the fridge.

Glaze

2 (3) 1-oz. squares unsweetened chocolate

2 (3) T butter

Melt together. Pour over mint frosting and spread gently. Chill. When firm, cut into bars.

Baby Greens with Warm Goat Cheese

The Gourmet Cookbook

Make sure to serve it while the goat cheese is still warm. To slice the goat cheese, use a piece of (unflavored) dental floss.

2 large egg whites

2 t water

2/3 C plain dry bread crumbs

8 rounds soft mild goat cheese, cut from a chilled 8-oz. log (I can only find 5.5-oz. logs myself and always buy 2 of those)

4 t cider vinegar

1/4 t salt

1/8 t sugar

1/2 t dijon mustard

freshly ground black pepper

7 T extra-virgin olive oil

1/4 lb. (about 8 C) baby salad greens

Whisk together egg whites and water in a shallow bowl. Spread bread crumbs on a plate. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly so they adhere, and put on a plate. Refrigerate for 15 minutes.

Whisk together viegar, salt, sugar, mustard, and a pinch of pepper in a bowl. Add 4 T oil in a slow stream, whisking until well blended.

Heat remaining 3 T oil in a 12-in. nonstick skillet over moderately high heat until hot but not smoking. Add cheese rounds and cook, turning once, until golden, about 1 minute total.

Add greens to dressing and toss to coat. Arrange salad on plates and top with warm goat cheese.

Rice with Cilantro and Peanuts

The Gourmet Cookbook

We love this rice! The rice vinegar has such good flavor. We have it with chicken or steak, or sometimes all by itself.

1 3/4 C jasmine rice (we use basmati)

1/2 C salted peanuts, chopped

1/2 C chopped fresh cilantro sprigs

4 scallions, sliced (we make it without these half the time and it's still good)

1 T peanut oil

2 T rice vinegar (we use double this amount)

1 T lime juice

s & p

Cook rice. Toss with remaining ingredients in a bowl.

Butternut Squash Risotto

Martha Stewart Living

This had great, rich flavor.

1 medium butternut squash

6 C chicken broth

2 T unsalted butter

1 T olive oil

4 shallots, minced

2 C arborio rice

1/2 C dry white wine

freshly grated nutmeg (or a couple shakes of dried ground)

s & p

1 T chopped fresh rosemary (or a bit of dried)

1/2 C grated parmesan cheese

Cut squash in half. Put face down on a greased baking sheet and bake at 350 until soft, about 40 minutes. Scoop flesh from skin and mash lightly.

In a saucepan, heat stock to a simmer.

In a large heavy saucepan over medium heat, melt 1 T butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes.

Add wine to rice and cook, stirring, until wine is nearly absorbed. Stir in a cup of broth and the squash; cook at a steady simmer until the liquid is nearly absorbed. Continue stirring in stock, a ladelful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add rosemary. Stir in remaining butter and most of parmesan. Serve immediately in shallow bowls garnished with remaining cheese and rosemary springs if desired.