Part 1 (2/2)

12 popovers, 6 to 8 servings

Cilantro Pesto Although cilantro can pack a punch, heat diminishes the flavor of this delicate herb, so making pesto with it is a great way to preserve its bright, clean flavor. Use this pesto as a finish for hot pasta, drizzled on simply cooked meat or fish, or tossed with boiled vegetables. You could even stir it into a pot of beans or soup . . . use it any way in which you'd enjoy traditional basil pesto. This will create added interest to any dish.

2 cups packed fresh cilantro leaves cup hulled pepitas (raw pumpkin seeds), toasted cup grated Cotija cheese2 cloves garlic, crushed1 cup plus 2 tablespoons canola, grapeseed, or other neutral oil1 teaspoon grated lime zest2 tablespoons freshly squeezed lime juice1 teaspoons salt teaspoon freshly ground black pepper 1. Place the cilantro, pepitas, Cotija, and garlic in a food processor and blend until just smooth. With the motor running, add the oil in a slow, steady stream. Transfer the mixture to a bowl, and stir in the lime zest, juice, salt, and pepper. Place the cilantro, pepitas, Cotija, and garlic in a food processor and blend until just smooth. With the motor running, add the oil in a slow, steady stream. Transfer the mixture to a bowl, and stir in the lime zest, juice, salt, and pepper.

2. Use immediately, or refrigerate for up to 2 days, or store the pesto in an airtight container in the freezer for up to 1 month. Use immediately, or refrigerate for up to 2 days, or store the pesto in an airtight container in the freezer for up to 1 month.

Generous 1 cups

Herbed Goat Cheese b.u.t.tons These serve as a wonderful spread for crackers or crusty bread, and they make a nice addition to a cheese plate or a simple green salad.

11 ounces soft, mild goat cheese, at room temperature2 tablespoons minced fresh basil leaves1 tablespoon minced fresh oregano leaves teaspoon minced fresh rosemary or thyme leaves1 teaspoons minced garlic1 to 2 tablespoons extra-virgin olive oil, plus more for servingKosher salt and freshly ground black pepperFresh herb sprigs, for lining the serving platter (optional) 1. In a small bowl, combine the goat cheese, basil, oregano, rosemary, garlic, and 1 tablespoon of the olive oil. Stir until well combined. If the mixture is too stiff to mix well, add the remaining oil, a little at a time, and stir to combine. Season with kosher salt and black pepper to taste. Cover the mixture and place in the refrigerator to stiffen, 30 minutes to 1 hour. (This will make it easier to roll.) In a small bowl, combine the goat cheese, basil, oregano, rosemary, garlic, and 1 tablespoon of the olive oil. Stir until well combined. If the mixture is too stiff to mix well, add the remaining oil, a little at a time, and stir to combine. Season with kosher salt and black pepper to taste. Cover the mixture and place in the refrigerator to stiffen, 30 minutes to 1 hour. (This will make it easier to roll.) 2. Use a small spoon or scoop to portion the cheese mixture into roughly 2-tablespoon portions. Lightly oil your hands to prevent sticking, and use them to roll each portion into a small ball; then lightly flatten it to form a ”b.u.t.ton.” Place the b.u.t.tons on a platter (lined with herb sprigs if desired), and refrigerate it, lightly covered with plastic wrap, until ready to serve, up to 1 week. Use a small spoon or scoop to portion the cheese mixture into roughly 2-tablespoon portions. Lightly oil your hands to prevent sticking, and use them to roll each portion into a small ball; then lightly flatten it to form a ”b.u.t.ton.” Place the b.u.t.tons on a platter (lined with herb sprigs if desired), and refrigerate it, lightly covered with plastic wrap, until ready to serve, up to 1 week.

3. Allow the b.u.t.tons to come to room temperature. Then drizzle them with olive oil as desired, and serve. Allow the b.u.t.tons to come to room temperature. Then drizzle them with olive oil as desired, and serve.

About 13 b.u.t.tons

Herb Salad In this salad herbs are used like lettuce, courtesy of your garden or your neighborhood farmer's market. Large pieces are tossed with red leaf, a lemony bright vinaigrette, chopped eggs, and capers. Any leftover vinaigrette is delicious over steamed green beans or grilled fish.

3 tablespoons 1-inch-long snipped chives3 tablespoons fresh parsley leaves3 tablespoons fresh mint or tarragon leaves3 tablespoons roughly chopped fresh basil leaves1 tablespoons minced shallot1 teaspoons finely grated lemon zest2 tablespoons freshly squeezed lemon juice4 tablespoons canola or other vegetable oil2 tablespoons extra-virgin olive oilSalt and freshly ground black pepperOne 12-ounce head red or green leaf lettuce, or a mix, rinsed and spun dry, and torn into bite-size pieces2 hard-boiled eggs, chopped2 tablespoons nonpareil capers, drained2 tablespoons finely grated ricotta salata 1. Combine all the herbs (there should be a generous cup total) and set aside in a small bowl. Combine all the herbs (there should be a generous cup total) and set aside in a small bowl.

2. In another bowl, add the shallot, lemon zest, and lemon juice. Slowly whisk in both oils to form a vinaigrette. Add teaspoon salt and teaspoon pepper, and set aside. In another bowl, add the shallot, lemon zest, and lemon juice. Slowly whisk in both oils to form a vinaigrette. Add teaspoon salt and teaspoon pepper, and set aside.

3. Combine the lettuce, herbs, eggs, and capers in a medium bowl. Season lightly with salt and pepper. Stir the vinaigrette and add 4 tablespoons. Toss gently. Divide the salad among six serving plates or transfer it to a serving bowl. Garnish with the cheese, and drizzle with more vinaigrette as desired. Combine the lettuce, herbs, eggs, and capers in a medium bowl. Season lightly with salt and pepper. Stir the vinaigrette and add 4 tablespoons. Toss gently. Divide the salad among six serving plates or transfer it to a serving bowl. Garnish with the cheese, and drizzle with more vinaigrette as desired.

6 servings

Herb-Crusted Halibut The herb crust provides a zesty crunch that brightens up a halibut fillet. The simplicity of this dish makes it perfect for a weeknight dinner and yet still sophisticated enough for weekend entertaining. If you cannot find halibut at your local fish market, subst.i.tute another mild, flaky white fish.

4 teaspoons chopped lemon zest4 teaspoons chopped fresh dill leaves4 teaspoons chopped fresh parsley leaves4 teaspoons chopped fresh chervil leaves2 teaspoons cracked black pepperFour 6-ounce halibut fillets, skinned1 teaspoons salt4 teaspoons Dijon mustard1 tablespoon vegetable oil4 cups fresh arugula leaves, rinsed and spun dry2 tablespoons olive oil 1. In a shallow bowl, combine the lemon zest, dill, parsley, chervil, and black pepper. In a shallow bowl, combine the lemon zest, dill, parsley, chervil, and black pepper.

2. Season the fish with 1 teaspoons of the salt. Then lightly brush one side of each fillet with 1 teaspoon of the Dijon mustard. Firmly press the mustard-coated side of each fillet into the lemon-herb mixture. Season the fish with 1 teaspoons of the salt. Then lightly brush one side of each fillet with 1 teaspoon of the Dijon mustard. Firmly press the mustard-coated side of each fillet into the lemon-herb mixture.

3. Heat the vegetable oil in a skillet (preferably nonstick). Place the fillets, coated side down, in the hot oil and cook until the crust turns golden, 3 to 3 minutes. Flip them over and continue to cook until the fish flakes easily, about 3 minutes. Heat the vegetable oil in a skillet (preferably nonstick). Place the fillets, coated side down, in the hot oil and cook until the crust turns golden, 3 to 3 minutes. Flip them over and continue to cook until the fish flakes easily, about 3 minutes.

4. Meanwhile, toss the arugula with the olive oil in a medium bowl, and season with the remaining teaspoon salt. Divide the arugula evenly among four serving plates. Meanwhile, toss the arugula with the olive oil in a medium bowl, and season with the remaining teaspoon salt. Divide the arugula evenly among four serving plates.

5. Place a halibut fillet on each mound of arugula, and serve immediately. Place a halibut fillet on each mound of arugula, and serve immediately.

4 servings

Opal BasilMacerated Peaches Did you know there are at least twenty-five varieties of basil, coming in all shapes, sizes, flavors, and scents? Basil is actually a member of the mint family, making it useful in both sweet and savory dishes. Opal basil is similar in flavor to sweet basil, but I chose opal basil for this dish because I just love the color of its deep purple leaves. Basil lends an unexpected flavor to this simple dessert.

4 firm-ripe peaches, peeled, pitted, and quartered1 ounce opal basil leaves (about 2 cups loosely packed)1 teaspoon grated lime zest1 cup sugar1 cup waterHomemade Creme Fraiche, for serving (chapter ”The Orchard”, optional) 1. Place the peaches and basil in a medium bowl, and set it aside. Place the peaches and basil in a medium bowl, and set it aside.

2. Combine the lime zest, sugar, and water in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 2 minutes. Then pour the hot syrup over the peaches and basil. Cover, and chill for 2 hours.

3. Serve the peaches in small bowls, garnished with a dollop of creme fraiche if desired. Serve the peaches in small bowls, garnished with a dollop of creme fraiche if desired.

4 to 6 servings

Milk, Eggs, and Cheese

Rosemary b.u.t.termilk Scones These are not the old-tasting dried-out scones you may have had. They are flaky and wonderful. The aroma of orange and rosemary from your oven . . . ahhh. Enjoy them with fresh creamery b.u.t.ter, clotted cream, or the Orange Curd on chapter ”Winter Fruits”.

3 cups all-purpose flour1 tablespoon sugar1 tablespoon baking powder teaspoon baking soda1 teaspoon salt teaspoon freshly ground black pepper teaspoon finely grated orange zest1 tablespoon chopped fresh rosemary leaves12 tablespoons (1 sticks) cold unsalted b.u.t.ter, cut into pieces1 cup plus 2 tablespoons well-shaken b.u.t.termilk 1. Preheat the oven to 425F. Line a baking sheet with parchment paper, and set it aside. Preheat the oven to 425F. Line a baking sheet with parchment paper, and set it aside.

2. In a medium bowl, sift together the flour, sugar, baking powder, baking soda, salt, and black pepper. Add the orange zest and rosemary, and combine with a fork. Add the b.u.t.ter and work it into the flour with your fingers, a pastry blender, or a fork until the mixture resembles coa.r.s.e crumbs. (A few large flat pieces of flour-coated b.u.t.ter in the mixture are okay-they'll contribute to the flakiness.) In a medium bowl, sift together the flour, sugar, baking powder, baking soda, salt, and black pepper. Add the orange zest and rosemary, and combine with a fork. Add the b.u.t.ter and work it into the flour with your fingers, a pastry blender, or a fork until the mixture resembles coa.r.s.e crumbs. (A few large flat pieces of flour-coated b.u.t.ter in the mixture are okay-they'll contribute to the flakiness.) 3. Add the 1 cup b.u.t.termilk and stir with a fork until the ingredients are just moistened. Gather the dough together and press it gently into a rough ball. Turn the dough out onto a lightly floured surface and pat it together (with floured hands, if necessary). The dough may still be a crumbly ma.s.s. Knead the dough gently six to seven times; then use your hands to shape it into a rectangle measuring about 7 by 4 inches. With a lightly floured rolling pin, roll the dough into a 10 7-inch rectangle, inch thick. Use a knife to divide the dough into three sections by cutting it at roughly 3-inch intervals along the length. Cut each rectangle in half. You will have 6 squares. Cut each square into 2 triangles. Add the 1 cup b.u.t.termilk and stir with a fork until the ingredients are just moistened. Gather the dough together and press it gently into a rough ball. Turn the dough out onto a lightly floured surface and pat it together (with floured hands, if necessary). The dough may still be a crumbly ma.s.s. Knead the dough gently six to seven times; then use your hands to shape it into a rectangle measuring about 7 by 4 inches. With a lightly floured rolling pin, roll the dough into a 10 7-inch rectangle, inch thick. Use a knife to divide the dough into three sections by cutting it at roughly 3-inch intervals along the length. Cut each rectangle in half. You will have 6 squares. Cut each square into 2 triangles.

4. Set the triangles on the prepared baking sheet, and brush them with the remaining 2 tablespoons b.u.t.termilk. Bake for 12 to 14 minutes, until golden brown and puffed. Serve warm. Set the triangles on the prepared baking sheet, and brush them with the remaining 2 tablespoons b.u.t.termilk. Bake for 12 to 14 minutes, until golden brown and puffed. Serve warm.

12 scones

Welsh-Style Cheese Toast The traditional name for this toast is Welsh Rabbit or Welsh Rarebit. It has a long history and is steeped in quite a bit of lore. According to some, when the hunter came home without a rabbit, his wife would make this sandwich instead-the melting cheese combined with a little ale would just have to do. Today we're more than happy to eat this delicious tidbit as a snack. Using good-quality whole-grain bread and the best-quality cheese is the key to making this dish delicious.

1 pound cheese, such as Vella Monterey Jack, cheddar, Fontina, or a combination of cheeses, grated cup beer1 large egg, lightly beaten1 teaspoon Worcesters.h.i.+re sauce1 teaspoon Dijon mustard1 teaspoon salt teaspoon sweet pimenton (smoked Spanish paprika) or sweet paprika4 strips crisp-cooked bacon, crumbled6 slices whole-grain bread, toasted6 slices beefsteak tomato 1. Combine the cheese and the beer in the top of a double boiler set over boiling water. Warm the cheese gently until it melts. Then add the egg, Worcesters.h.i.+re, mustard, salt, pimenton, and bacon, and stir to combine. Cook for 2 minutes, and remove from the heat. Combine the cheese and the beer in the top of a double boiler set over boiling water. Warm the cheese gently until it melts. Then add the egg, Worcesters.h.i.+re, mustard, salt, pimenton, and bacon, and stir to combine. Cook for 2 minutes, and remove from the heat.

2. Preheat the broiler. Line a baking sheet with aluminum foil. Preheat the broiler. Line a baking sheet with aluminum foil.

3. Arrange the toast on the prepared baking sheet, and top each piece with a slice of tomato. Ladle the cheese mixture over the top. Broil until the cheese is bubbling and golden brown, about 2 minutes. Arrange the toast on the prepared baking sheet, and top each piece with a slice of tomato. Ladle the cheese mixture over the top. Broil until the cheese is bubbling and golden brown, about 2 minutes.

4. Serve immediately. Serve immediately.

6 servings

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