October 2005 Table of Contents

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Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream

Baby Roma Tomato and Onion Pizza with Rosemary

Buffalo Mozzarella and Fresh Porcini Pizza

Double-Corn Fritters with Dungeness Crab Crème Fraîche

Fritti Misti

Manchego with Quince Paste

Onion and Bacon Tart

Oysters on the Half Shell with Lemon Granita

Pan-Seared Scallops with Champagne Grapes and Almonds

Torta del Casar with Sherry Syrup

Banana, Lemongrass, and Coconut Soup

Bourride with Lemon Aioli

Caramelized Onion and Caraway Soda Bread

Dried-Cherry Scones

Fennel and Grape Harvest Bread

Lemon and Rosemary Fougasse

salad dressings

Herb-Crusted Salmon on Greens

Honey-Roasted Pear Salad with Thyme-Verjus Dressing

Mixed Greens, Radicchio, and Endive with Lemon Dressing

Warm Chestnut and Apple Salad

Dried-Cherry Scones

fish, seafood

Baked Halibut with Orzo, Spinach, and Cherry Tomatoes

Bourride with Lemon Aioli

Herb-Crusted Salmon on Greens

Maple-Soy-Glazed Salmon

Tilapia with Curried Lentils and Mint Raita

meats

Herbed Lamb Chops with Pinot Noir Sauce

Pepper-and-Spice-Rubbed Steak and Eggplant

Roasted Sausages, Apples, and Cabbage with Caraway

Slow-Braised Pork with Black Grapes and Balsamic

Steak Chinois

Venison Daube with Cumin and Coriander

poultry

Chicken and White Bean Chili

Chicken Bouillabaisse

Chicken with Asiago, Prosciutto, and Sage

Sautéed Chicken Paillards with Muscat Sauce

Sautéed Duck Breasts with Wild Mushrooms

vegetarian

Baby Roma Tomato and Onion Pizza with Rosemary

Buffalo Mozzarella and Fresh Porcini Pizza

Rigatoni with Red Peppers, Wild Mushrooms, and Fontina

Baby Roma Tomato and Onion Pizza with Rosemary

Buffalo Mozzarella and Fresh Porcini Pizza

Fresh Pizza Dough

Rigatoni with Red Peppers, Wild Mushrooms, and Fontina

Curried Kumquat Chutney

Lemon Aioli

side dishes

Creamy Potato-Parsnip Gratin

Curried Lentils

Garlicky Beans with Feta and Mint

Roasted Butternut Squash, Red Grapes, and Sage

Spinach and Leek Gratin with Roquefort Crumb Topping

Wild Mushroom, Haricot Vert, and Shallot Sauté

Apple-Raisin Crumble with Orange Ice Cream

Baked Apples Stuffed with Honey, Almonds, and Ginger

Dark Chocolate-Lime Soufflés

Goat Cheese in Crackling Caramel Syrup

Manchego with Quince Paste

Pistachio Crisps with Mascarpone Cream and Grape Compote

Torta del Casar with Sherry Syrup

cakes

Walnut Torte with Coffee Whipped Cream

cookies

Hazelnut Tozzetti

Mini Cinnamon Macaroons

Pumpkin Whoopie Pies

custards, puddings

Butterscotch Pudding

Lemon Flan with Autumn Fruit Compote

frozen desserts

Dulce de Leche Ice Cream with Honey-Orange Roasted Figs

Orange Ice Cream

pies, tarts

Apple Pie with Whisky-Soaked Cherries

Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream

Honeyed Walnut Tart

Spirited Brown Sugar Pecan Pie