April 2005 Table of Contents

Mint-Truffle Ice Cream Terrine with Mint and Chocolate Sauces

Artichoke-Olive "Chips and Dip"

Bruschetta with Mozzarella and Roasted Peppers

Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill

Polenta Cups with Teleme and Wild Mushrooms

Roasted Herbs Lamb Chops with Orange Marmalade Sauce

Scallop Cakes with Cilantro-Lime Mayonnaise and New Potatoes

Soy-Sake Shrimp with Ginger

Aioli

Warm Lentils with Spinach and Goat Cheese

Zucchini-Rice Torta Squares

Citrus-Blossom Gin Fizz

Pimm's Royal

Carrot Soup with Orange

and Tarragon

Lemon-Glazed Lemon Bread

Pecan Praline Trellis

Saffron Chicken

Broth with Spinach Matzo Balls

Soda

Bread with Dark Chocolate and Candied Orange Peel

Spicy Thai Asparagus Soup with Lobster

Arugula, Watercress, and Goat Cheese Salad with Raspberry Vinaigrette

Butter

Lettuce and Radish Salad with Fresh Spring Herbs

Chicken and Frisée Salad with Roasted Red Peppers, Toasted Almonds, and

Manchego

Spring Greens with Sherry

Vinaigrette

Warm Mushroom and Stilton

Salad

Bacon-Wrapped Eggs with

Polenta

Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill

Lemon-Glazed Lemon Bread

Pecan Praline Trellis

Soda

Bread with Dark Chocolate and Candied Orange Peel

fish, seafood

Halibut with

Carrots, Fennel, Lemon, and Garlic

Salmon

with Peas, Pea Tendrils, and Dill-Cucumber Sauce

Scallop Cakes with Cilantro-Lime Mayonnaise and New Potatoes

Shrimp

with Shallot-Tarragon Sauce on Wilted Spinach

Soy-Sake Shrimp with Ginger

Aioli

Spicy Thai Asparagus Soup with Lobster

meats

Grilled Steaks with

Blue Cheese and Chiles

Mustard-Seed-Crusted Burgers with Horseradish Slaw

Pan-Seared Pork

Tenderloin with Rhubarb Compote

Roasted Herbed Lamb Chops with Orange Marmalade Sauce

Roast

Leg of Lamb with Mint, Garlic, and Lima Bean Puree

Roast Pork Chops

with Bacon and Wilted Greens

Spice-Roasted Porterhouse

Steaks

Sweet-and-Sour Brisket with Shallots and New Potatoes

poultry

Chicken and Frisée Salad with Roasted Red Peppers, Toasted Almonds, and

Manchego

Chicken in Green Mole

Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

Roast Chicken

with Artichokes and Gremolata Butter

sandwiches

Grilled Portobello Mushroom Sandwiches with Red Pepper Mayonnaise

Mustard-Seed-Crusted Burgers with Horseradish Slaw

vegetarian

Farfalle with

Wilted Frisée and Burst Tomatoes

Grilled Portobello Mushroom Sandwiches with Red Pepper Mayonnaise

Farfalle with

Wilted Frisée and Burst Tomatoes

Pasta with Three Peas

Asparagus with Sauce

Maltaise

Buttered New Potatoes with

Chives

Cauliflower-Leek Kugel

with Almond-Herb Crust

Frisée and Morel

Ragout with Prosciutto

Lima Bean Puree

Peas and Pea Tendrils

with Lemon Dressing

Cilantro-Lime Mayonnaise

Coriander-Herb Spice Rub

Dill-Cucumber Sauce

Rhubarb Compote

Strawberries

with Lemon Sugar and Lavender Syrup

cakes

Lemon Curd Mousse Cake

Maple-Walnut Espresso Torte

cookies

Fresh

Blackberry Napoleons with Cream Cheese Mousse

Lemon-Walnut Biscotti

custards

Chocolate Crème Brûlée

frozen desserts

Grapefruit-Ginger Sherbet

Mint-Truffle Ice Cream Terrine with Mint and Chocolate Sauces

pies

Rhubarb Lattice

Pie with Cardamom and Orange