House & Home: The Southwest Voice

La Cucina di Betty: Take a dip

Undoubtedly, the most popular party time snack is the reliable dip.

Dips are a great way to incite mingling among guests during cocktail hour, and are versatile and easy for the host. Dips are ideal for serving at parties because they can be prepared up to a day in advance when kept tightly covered.

Besides their ability to be made ahead, dips also lend themselves to a variety of ingredients. With a little imagination, you can come up with your own variations.

Dips don’t ever have to be exact!

Recipe adjustments are simple. For instance — don’t have any green onions for your dip? Try using onion flakes or any other onion you may have on hand.

To enliven a spring dip, add some fresh tarragon and lemon juice, or spice it up by adding chopped jalapenos and minced garlic. And, if you avoid using mayonnaise — since mayonnaise contains 1600 calories and 176 grams of fat per cup — use yogurt or sour cream instead.

And remember, you can easily adjust the seasoning and size of to accommodate the tastes and size of your party.

Your dip can be accompanied by an endless array of “dippers.” Instead of potato chips or tortilla chips, take a healthier approach and try something that offers the same crunch but contains less fat. Healthy possibilities would be sliced vegetables, like carrots, cucumbers, red bell peppers, radishes, cherry tomatoes, blanched sugar snap peas or asparagus (to blanch: add veggies to boiling water for three to five minutes, drain and pat dry).

Another option is to cut pita bread into wedges and toast briefly in a moderate oven until crisp.

More favorites are bagel chips, mini rice cakes, or homemade tortilla chips (cut one large tortilla into eight slices. Place on a baking sheet and cook at 350 degrees for 10 minutes).

So dip into your imagination and give party-goers a new taste on an old standby.

Mucho Gusto Dip
• 3 ripe avocados
• 3 tablespoons lemon juice
• Salt and pepper
• 1 package taco seasoning mix
• 2 5-ounce cans refried beans
• 1 4 1/2 ounce can chopped olives
• 1 4-ounce can chopped green chilies
• 3 ripe tomatoes, chopped
• 1/2 cup scallions, chopped
• 1/2 cup grated cheddar cheese
• Tortilla chips

Cut the avocados in half lengthwise and remove the pits. Scoop out the meat with a spoon, place in a small bowl, and mash with a fork. Stir in the lemon juice, add salt and pepper to taste. In another small bowl, combine the sour cream and the taco seasoning mix. Stir to blend well. Spread the refried beans in an even layer on a large round platter or shallow casserole dish. Spread the mashed avocado on top of the beans. Cover with the sour cream. Scatter the chopped olives, chilies, tomatoes, and scallions over the sour cream. Top with the grated cheese. Serve with tortilla chips for dipping. Serves 12-plus.

Blue Cheese Dip with Apples
• 2 4-ounce containers blue cheese, crumbles
• One quarter cup red onion, chopped
• One quarter cup parsley, chopped
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 2 or 3 red apples, sliced thin

Mix the cheese, parsley and red onion. Whisk together the olive oil, vinegar, lemon juice and garlic, mix well. Toss the cheese mixture with the dressing. Add salt and pepper to taste. Serve with thinly sliced red apples.

Red Roasted Pepper Artichoke Dip
• 1/3 cup green onions, diced
• 1 14-ounce can artichoke hearts, drained and coarsely chopped
• 1 cup grated parmesan cheese
• 1 cup mayonnaise (do not substitute)
• 1 7-ounce jar roasted red peppers, drained and coarsely chopped
• 1/8 teaspoon ground pepper
• 2 tablespoons grated parmesan cheese
• 1 tablespoon parsley, chopped

Mix all ingredients together, except the 2 tablespoons parmesan cheese and the parsley. Pour into an 8-inch quiche dish. Spread mixture evenly. Bake in a preheated 350-degree oven for 20 to 25 minutes. Take from heat and drizzle over the top of the 2 tablespoons olive oil and sprinkle with the chopped parsley. Serve with sliced veggies or chips of choice.

Mississippi Caviar
• 2 (15-ounce) cans black-eyed peas, drainged
• 1 bell pepper, chopped fine
• 1 bunch scallions, chopped fine
• 6 jalapeño peppers, seeded and chopped fine
• 3 tomatoes, chopped
• 3 avacados, chopped
• 1 bag frozen corn
• 1 16-ounce bottle of Berstein’s Italian Dressing

Combine all ingredients except avacado in a large bowl, stir gently. Refirgerate overnight. Add avacado before serving with Tostito’s scoop chips or Fritos.

Hummus
Hummus, the Middle Eastern garbanzo bean puree, is delicious, easy to make, and can be prepared well in advance — in fact, it tastes better when made at least one day ahead.

• 1 (15-ounce) can garbanzo beans, drained˜(reserve liquid)
• 2 tablespoon reserved liquid from garbanzo beans
• 1/4 cup fresh lemon juice
• 1/4 cup tahini paste (sesame paste)
• 2 tablespoon Olive oil, plus extra for drizzling
• 1 garlic clove, peeled and crushed
• Salt to taste

Turn on a food processor fitted with the metal blade, and drop in the garlic. After it has chopped, add the garbanzo beans. Process for about 30 seconds, until roughly chopped and grainy. Add the juice from the beans along with the lemon juice, tahini paste, olive oil and salt to taste. Process until smooth. From time to time scrap down the side of the processor bowl. Thin out the hummus with some of the reserved bean liquid or olive oil, to obtain a smooth consistency. Taste and adjust seasoning.

La Cucina di Betty: The ultimate tiramisu for your Valentine

The most wonderful ending to our traditional family Christmas dinner was the tiramisu my daughter made for dessert.
There is no doubt that tiramisu is the most popular Italian dessert known worldwide, but you will never taste a better one than one prepared with love in the home kitchen.
Tiramisu, which has taken off in many fine restaurants in the past 15 to 20 years, is believed to have been invented in the town of Treviso in Northern Italy.
A dialectical expression from the Veneto region, it means to “pick me up” — to regain your strength or re-energize. The meaning becomes apparent when you realize what ingredients go into this dessert: mascarpone cheese, Marsala wine, Savoiardi cookies (also known as ladyfingers), espresso coffee and a sprinkle of chocolate.
Why is tiramisu so popular? The answer is simple — when done properly, it is delicious! You are taking a combination of flavors, and when components are perfectly blended, you have something decadent and appealing to your taste buds.
In order to prepare it, the following ingredients are needed:
Mascarpone cheese: A soft Italian cream cheese often used in the same fashion as whipped cream.
Marsala wine: A sweet Italian wine that adds a special flavor to desserts and meat dishes.
Savoiardi cookies: Also known as ladyfingers, they are light and sweet sponge cakes shaped like a large, fat finger.
Espresso coffee: A concentrated coffee brewed by forcing very hot water through coffee that has been ground to a fine powder. I prefer to use instant espresso coffee.
Trader Joe’s carries all ingredients necessary to make The Ultimate Tiramisu.

Tiramisu
• 6 eggs, separated
• 6 tablespoons sugar
• 1 pound fresh mascarpone cheese, room temperature
• 2 cups (instant) espresso coffee, cooled*
• 3/4 cup Marsala wine
• 1 teaspoon vanilla extract
• 3 packages Savoiardi cookies
• 1/2 cup semi-sweet chocolate, finely grated
• One quarter cup semi-sweet chocolate shavings
Whisk the egg yolks and sugar in a large bowl until mixture is very creamy and pale yellow in color. Add mascarpone cheese and blend until smooth. In a medium bowl, beat egg whites until stiff peaks form. Gently fold the egg whites together with mascarpone mixture until well blended and smooth.
Place the espresso coffee in a deep bowl, add Marsala wine, vanilla and mix. Dip one ladyfinger cookie at a time very quickly into the espresso mixture, turning to coat on both sides (Soaking too long will give you a soggy dessert). Arrange the cookies in a single layer in the bottom of a 10- by 15-inch glass dish. Pour half of mascarpone cheese mixture over the ladyfingers, spreading evenly. Sprinkle top with chocolate.
Repeat the process with remaining ladyfingers and mascarpone mixture. Sift remaining chocolate over the top then sprinkle with the chocolate shavings.
Refrigerate for at least four hours before serving. Best if prepared one day ahead. Serve directly from the refrigerator. Cut into squares and serve. Can also be made in individual serving cups or small ramekins. Serves 12.
*To make espresso coffee, dissolve 8 teaspoons instant espresso powder with 2 cups of hot water.

Cooking and Entertaining Columnist

The most wonderful ending to our traditional family Christmas dinner was the tiramisu my daughter made for dessert.
There is no doubt that tiramisu is the most popular Italian dessert known worldwide, but you will never taste a better one than one prepared with love in the home kitchen.
Tiramisu, which has taken off in many fine restaurants in the past 15 to 20 years, is believed to have been invented in the town of Treviso in Northern Italy.
A dialectical expression from the Veneto region, it means to “pick me up” — to regain your strength or re-energize. The meaning becomes apparent when you realize what ingredients go into this dessert: mascarpone cheese, Marsala wine, Savoiardi cookies (also known as ladyfingers), espresso coffee and a sprinkle of chocolate.
Why is tiramisu so popular? The answer is simple — when done properly, it is delicious! You are taking a combination of flavors, and when components are perfectly blended, you have something decadent and appealing to your taste buds.
In order to prepare it, the following ingredients are needed:
Mascarpone cheese: A soft Italian cream cheese often used in the same fashion as whipped cream.
Marsala wine: A sweet Italian wine that adds a special flavor to desserts and meat dishes.
Savoiardi cookies: Also known as ladyfingers, they are light and sweet sponge cakes shaped like a large, fat finger.
Espresso coffee: A concentrated coffee brewed by forcing very hot water through coffee that has been ground to a fine powder. I prefer to use instant espresso coffee.
Trader Joe’s carries all ingredients necessary to make The Ultimate Tiramisu.

Tiramisu
• 6 eggs, separated
• 6 tablespoons sugar
• 1 pound fresh mascarpone cheese, room temperature
• 2 cups (instant) espresso coffee, cooled*
• 3/4 cup Marsala wine
• 1 teaspoon vanilla extract
• 3 packages Savoiardi cookies
• 1/2 cup semi-sweet chocolate, finely grated
• One quarter cup semi-sweet chocolate shavings
Whisk the egg yolks and sugar in a large bowl until mixture is very creamy and pale yellow in color. Add mascarpone cheese and blend until smooth. In a medium bowl, beat egg whites until stiff peaks form. Gently fold the egg whites together with mascarpone mixture until well blended and smooth.
Place the espresso coffee in a deep bowl, add Marsala wine, vanilla and mix. Dip one ladyfinger cookie at a time very quickly into the espresso mixture, turning to coat on both sides (Soaking too long will give you a soggy dessert). Arrange the cookies in a single layer in the bottom of a 10- by 15-inch glass dish. Pour half of mascarpone cheese mixture over the ladyfingers, spreading evenly. Sprinkle top with chocolate.
Repeat the process with remaining ladyfingers and mascarpone mixture. Sift remaining chocolate over the top then sprinkle with the chocolate shavings.
Refrigerate for at least four hours before serving. Best if prepared one day ahead. Serve directly from the refrigerator. Cut into squares and serve. Can also be made in individual serving cups or small ramekins. Serves 12.
*To make espresso coffee, dissolve 8 teaspoons instant espresso powder with 2 cups of hot water.

La Cucina di Betty: Southwest residents share love of food

Although I enjoy cooking for family and guests, once in a while we all need a break, and it’s great to have such amazing talent here to make our lives easier.

Southwest resident, Darci Atkinson, and friend, Kim Jessup, are partners in The Tilted Toque, a business providing catered parties and private chef services. (A toque is a tall, white, pouched hat worn by chefs.)

Darci credits her interest in cooking to her mother. The most alluring component of the cooking process was seeing the joy in her mother’s face and the result of family togetherness at mealtime.

Today, Darci is following in her mother’s footsteps. Her favorite time of day is the that spent preparing and sharing a meal with her family. The Atkinsons have a rule that they always eat as a family, no matter what time it is, and enjoy each others’ company.

In addition to her mother’s inspiration, another catalyst for Darci’s business occured five years ago when her husband gave her a gift certificate for cooking classes at The Culinary Institute of America in Greystone.

Located in the heart of Napa Valley, the institute provides training in the culinary arts, baking and pastry arts and professional wine development.

She and Kim took a variety of courses to sharpen their skills and further develop their already established knowledge of food.

When classes were over for the day, Darci and Kim enjoyed their free time going to various wineries in Napa and educating themselves about wines.

“We were working in the kitchen with chefs from all over the world,” said Darci, who soon realized that she and Kim were also competent and well-rounded chefs.

“I said, ‘We love cooking so much, maybe we should earn money doing what we both love,’” said Darci.

Their confidence was built — and so was their business.

The Tilted Toque’s signature style of catering is that of “small plates” parties, providing foods that can be plated, eaten by hand or served over crostini.

The pair like to create eclectic, flavorful small dishes to be enjoyed as appetizers, but filling enough to be considered dinner, creating a casual dining experience. Dishes are carefully paired with wines. The evening ends with a selection of small desserts.

As much as Darci enjoys running her business, even greater is her joy in sharing her love of food and recipes. Here are a few from The Tilted Toque.

Warm chocolate cakes
4 ounces unsalted butter
4 ounces bittersweet chocolate (60 percent cocoa or more)
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon flour

Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar and vanilla with a mixer for about 10 minutes on high speed.

Fold melted chocolate and butter into egg mixture. Fold in flour until just combined. Butter and sugar 4- to 6-ounce ramekins, then spoon mixture into ramekins.

Bake at 450 degrees for about 9-10 minutes. The center will be quite soft but the top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate.

Serve with a few raspberries and a dollop of whipped cream.

Rustic goat cheese galette
Crust:
1 1⁄2 cups flour
1⁄4 teaspoon salt
9 tablespoons butter, cut into 1⁄2-inch pieces
1⁄2 cup (or less) ice water

Filling:
5 ounces goat cheese
4 ounces ricotta cheese
3 ounces mozzarella
1⁄4 cup creme fraiche or sour cream
3 tablespoons parmesan cheese
salt and pepper, to taste
olives and greens, optional

Place flour, salt and butter in mixing bowl and combine until it forms a coarse meal. Slowly add ice water, as needed, until dough just comes together.

Roll the dough on a well-floured surface into a 14- to 15-inch circle. Place on large sheet pan in the refrigerator.

Mix together goat cheese, ricotta, mozzarella, crème fraiche and parmesan. Mix well and season with salt and pepper.

Preheat oven to 350 degrees.

Remove the pastry from refrigerator. Spread cheese over the pastry, leaving a 2 1⁄2-inch border around the edge uncovered. Fold the uncovered edge of the pastry over the cheese, pleating it to make it fit. There will be an open hole in the center.

Bake the galette in the oven for 35 to 40 minutes, until golden brown. Let cool 5 minutes, then slide the galette off the pan onto a serving plate. Serve hot, warm or at room temperature. Garnish with olives and greens, if desired. Serves 8-10.

Roasted butternut squash salad with maple syrup dressing
1 pound butternut squash, peeled and cubed
2 tablespoons melted butter
1 teaspoon brown sugar
salt and pepper
1/3 cup olive oil
1/4 cup pure maple syrup
2 tablespoons crème fraiche (or sour cream)
2 tablespoons white wine vinegar
1 1/2 teaspoons prepared horseradish
salt and pepper, to taste
mixed greens
1/4 cup walnuts, toasted
8 ounces bacon, sliced thin, fried crisp and drained

In a bowl, toss the squash with butter, sugar, salt and pepper. Place on baking sheet and roast, shaking the pan occasionally to prevent sticking, until the squash is tender, about 20 minutes.

In medium bowl, whisk together the maple syrup and crème fraiche. Add the vinegar, horseradish, salt and pepper and whisk until smooth. Slowly add olive oil, whisking until emulsified.

Place greens, squash and walnuts in large bowl and add enough dressing to lightly coat.

Divide lettuce among plates and top with bacon. Drizzle additional dressing and serve.

La Cucina di Betty: Soup for the soul

I like to think of my mom when it comes to making soup. I don’t think she ever followed a recipe when she made soup, she just made it up as she went along. Her soups were never the same, and never duplicated. She basically just checked what she had in the refrigerator or in the pantry and put her magic to work in her large stock pot.

On a brisk cool day, there is nothing like a nice bowl of piping hot soup to make you feel warm and cozy. Another good reason to turn to soup is when you are feeling sick and want some comfort food to take away the aches and pains.

Soup making is very simple. All you need is a large stock pot and a simple blend of soup liquids, along with your favorite meats, fresh vegetable, beans, pasta or rice. Using your own good taste and understanding what flavors mesh well together, you can even prepare a hearty soup that can be a meal.

Starting out with a rich homemade stock is the key to having a wonderfully flavored soup, but who has time to make homemade stock? I like using Swanson’s chicken broth for the base of all my soups. By the time you add all your ingredients to the pot and the flavors start to blend, I don’t think homemade broth is really missed.

Experiment with your soup recipes. You can always omit ingredients that you know are not the family’s favorites and substitute with other ingredients that will win your family over.

If the soup recipe makes a large quantity, just freeze it in containers for later use. Leftover soup is great for when the kids come home famished after school — it should be enough to hold them over until dinner time.

Tortilla Soup
• 1 onion, chopped
• 1 4-ounce can chopped chilies
• 3 garlic cloves, chopped
• 1/2 cup olive oil
• 1 can beef broth
• 1 can chicken broth
• 1 1/2 cup tomato juice
• 1 1/2 cups water
• 1 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 1/2 teaspoons steak sauce (A1)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon pepper
• 1 tomato, peeled and chopped
• 1/2 cup cilantro, chopped
• 6 corn tortillas
• 1 avocado, chopped
• Shredded jack and cheddar cheese

Saute onions, chilies and garlic in olive oil. Add broths, juice, water, spices tomato and cilantro. Mix. Bring to boil. Reduce heat, cover pot and simmer for one hour. Meanwhile, cut tortillas into strips.

Heat oil and fry strips for one to two minutes in batches. Drain on paper towel. Lightly salt.

Right before serving, cube avocado and add to tortilla strips and grated cheese as garnish.

Zucchini Soup
This soup can be served warm or cold. For a unique presentation, serve this soup in martini glasses. Dip the rim of your martini glasses in lemon juice, then dip into chopped parsley. Garnish the soup with some chopped chives.

• 3 cups chicken broth
• 6 zucchini, sliced
• 2 carrots, peeled and sliced
• 1 small yellow onion, sliced
• 1 8-ounce package cream cheese, softened and cubed
• Salt and pepper

In a large stock pot, add chicken broth along with the zucchini, carrots and onion. Bring to a boil, then simmer for 20 minutes, until vegetables are tender.

Blend soup in food processor in small batches at a time until it is smooth.

Return soup to pot and stir in the cheese, cook until the cheese has melted. Season with salt and pepper to taste. Serves six.

Minestrone Soup
As with many classic dishes, there is no set recipe for minestrone, and in Italy every region has its own version. You can play with this recipe and add many vegetables of your choice.

• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 3 celery ribs, sliced thin
• 3 zucchini, sliced thin
• 3 potatoes, peeled and cubed
• 3 carrots, peeled and sliced
• 1/2 head of green cabbage, sliced very thin
• 2 tablespoons parsley, chopped
• 1 14-ounce can white cannelloni beans
• 1 14-ounce can crushed tomatoes
• 1 tablespoon pesto (optional)
• 1 48-ounce can chicken broth
• Salt and pepper to taste

In large stock pot heat olive oil and sauté onion, garlic and celery until the onion is transparent. Add zucchini, potatoes, carrots and cabbage and continue sautéing, about 10 minutes. Add more oil if it tends to stick.

Add the rest of the rest of the ingredients as listed. Season with salt and pepper. Simmer for one hour over medium heat, partially covered.

Add water if you feel it is too thick. I like to add some rice or pasta shells to my soup and cook for an additional 15 minutes, it makes your soup heartier and more of a meal. When serving, sprinkle with freshly grated Parmesan cheese. Serves eight.

Anderson’s Pea Soup
Anyone who has ever traveled on a long trip up I-5, has seen the billboards for Anderson’s Split Pea Soup Restaurant, featuring the cartoon chefs Hap-Pea and Pea-Wee trying to split a pea in half with a mallet and chisel. I am sure many of you have stopped for that split pea soup. Well, no need to travel any further than your closest market to pick up some green split peas. Here is the famous split pea recipe that you can make.

• 2 quarts water
• 2 cups of green split peas
• 1 branch celery, finely chopped
• 1 large carrot, chopped
• 1 small onion, chopped
• 1⁄4 teaspoon ground thyme
• 1 pinch cayenne pepper
• 1 bay leaf
• Salt and pepper to taste

Add all ingredients to a stock pot. Boil vigorously for 20 minutes. Reduce heat and simmer for an hour or until the peas are tender. Puree and reheat to boiling point. Adjust salt and pepper to taste. Remove bay leave. Serves eight.

La Cucina di Betty: Seafood

Seafood is great food. It tastes delicious and is so good for you. Fish is also one of the easiest entrees to prepare. Once you have some basic fish-cooking tips under your belt, you are on your way to becoming an expert in no time.
Don’t be afraid to experiment with different spices, herbs and seasonings when cooking fish. Just let your imagination roll and you will surprise yourself with what dishes you can create.
It is important to always remember to rinse your fish under cold water and pat dry with a paper towel no matter what basic fish-cooking method you are using.
Never over cook! Over cooking is the most common mistake in fish and seafood cookery. Cooking fish at too high a temperature or for too long a time can toughen fish and destroy natural moisture and flavor. Fish loses its translucent appearance and becomes opaque when thoroughly cooked. Pierce the fish at its thickest point. If it flakes easily and flesh falls from the bones, it is done. Whether you are grilling, frying, baking, poaching, steaming or broiling your fish, the basic rule is that it will take eight to 10 minutes of cooking time for every inch of thickness.
Broiling – This method is similar to baking, using dry heat. The heat generated by broiling is direct and more intense. To broil, place fish in a single layer on a well-greased broiler pan. The surface of the fish should be 4 to 5 inches from the heat source. Cooking time for fillets and split fish is usually six to 10 minutes without turning, and for steaks six to 12 minutes. Turn your whole fish once halfway through the broiling. Baste all types of fish at least once during cooking.
Baking – Baking is the tame version of broiling. Set your oven to 450 degrees and away you go! As for the fish, arrange them one layer deep in a lightly oiled pan, tucking any thin parts under so they don’t burn. Baste the fish once or twice while cooking with melted butter to keep it moist.
Grilling – When grilling fish you have a few variables that will affect cooking time. Your grilling time will depend on the thickness of the fish, the type of fire you have (wood, charcoal or gas), the distance the fish is from the heat source and whether you cover the grill or not. For more delicate fish I would suggest you use a hinged fish basket or place foil on your grill. (If foiling the grill, make slits through out the foil to allow better air flow and flavor. Make sure to oil the basket or the foil grilled. Baste before and during cooking. Grilling over a medium high heat, I like to figure about 10 to 12 minutes an inch for grilling, turning the fish half way through the cooking time.
Pan frying – The old standby for cooking fish! The basics are to heat butter or oil over medium heat in a pan big enough to comfortably hold your fish. This shouldn’t take long so don’t over cook them. Cooking time is about eight minutes or so. I like to take my fish and lightly cover it with flour, then dip in milk or beaten egg, and coat again with flour or bread crumbs. Make sure you drain your fried fish on absorbent paper.
So there you have a few of the basics of cooking fish. Best of luck in your cooking adventure.

Sauteed Shrimp With
Butter and Garlic
This sauce is also delicious with scallops. Serve this dish with steamed white rice, or over angel hair pasta.
• 24 large shrimp, peeled, deveined, washed and patted dry
• 4 tablespoons butter
• 4 tablespoons olive oil
• 2 tablespoons garlic, minced
• 1/2 cup parsley, chopped
• 4 scallions, chopped, white part only
• 1 cup white wine
• Juice of one small lemon
• Salt and pepper to taste
Heat the butter and oil in a large sauté pan over medium heat. Add garlic, parsley, and scallions and sauté for a few minutes. Do not let garlic brown. Add shrimp then pour wine and lemon juice over them. Let the wine evaporate over high heat and sauté the shrimp for three to four minutes. Season with salt and pepper, and remove the shrimp to a platter. Continue to cook the liquid over high heat until the sauce has thickened, about seven minutes. Put shrimp back in the sauce to coat them and serve immediately. Serve with sliced French bread to soak up the sauce. Serves four.

A Crispy “Stuffed” Halibut on a Bed of Creamy Polenta
Place your polenta in the middle of the plate with crispy halibut on top. Serve with some sautéed baby tomatoes and impress yourself with an inviting restaurant-like entrée.
• 4 1/2-pound pieces of Halibut, marinated
overnight is seasoned oil*
Stuffing for Halibut:
• 8 tablespoon sun dried tomatoes (Trader Joe’s)
packed in olive oil
• 8 teaspoon fresh basil, chopped
• 2 garlic cloves, minced
• salt and pepper to taste
Squeeze the olive oil from the sun dried tomatoes and give them a rough chop. Mix all ingredients together. Divide into four portions. Cut a pocket into the side of the filet and stuff with half of the portion of filling into each. Set aside. Heat a sauté pan with some seasoned oil and sear the fish until browned, about three to four minutes per side. Remove from heat and finish in a 400 degree oven for approximately five minutes.
*Seasoned oil: I like to have my seasoned oil always on hand. Just take a jar or squeeze bottle, add a few sprigs of fresh rosemary and five sliced garlic cloves to 2 cups of olive oil. Keep the rosemary and garlic in the oil for no more than two days. Remove rosemary and garlic and enjoy your seasoned oil. I use it for anything that calls for olive oil.

Creamy Polenta
• 1 cup yellow Cornmeal
• 2 1/2 cups milk
• 2 1/2 cups water
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon butter
• Salt and pepper to taste
Place milk and water into a pan and bring to a boil. Slowly add the cornmeal. Whisk until smooth. Using a wooden spoon to stir. Cook for approximately 20 minutes. Add the cheese and butter, stirring until blended. Add salt and pepper to taste. Serves four.
May be kept in a double boiler simmering on low until ready to use. Can sit for 20 minutes before serving.

Corn and Wild Rice Sauté
A nice accompaniment to any grilled fish! My family likes it when I serve this with grilled salmon that has been brushed with olive oil and seasoned with salt and pepper.
• 1 16-ounce bag frozen white corn
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 cups cooked wild rice*
• 3 tablespoons sun dried tomatoes, drained and minced
• 1/3 cup fresh basil or cilantro, minced
• Salt and pepper to taste
In a skillet, over medium heat, add the butter with the oil. Add the garlic and the corn. Cook over high heat for eight minutes, stirring constantly. Reduce heat if it starts to stick. Add wild rice, tomatoes, and basil or cilantro. Salt and pepper to taste. Cook an additional five minutes. Serve immediately. Serves six as a side dish.
*Cooking wild rice: Rinse rice thoroughly. Bring large pot of water to a rolling boil. Add rice and continue to cook at full boil, uncovered for 45 to 50 minutes or until he rice is tender. Drain. One cup of uncooked rice equals 3 cups of cooked rice.

Caramelized Leek
Encrusted Salmon
• 2 6-ounce salmon fillets, skin off
• Seasoned oil for marinating*
• 2 small leeks, cleaned and diced, white part only
• 2 tablespoon butter
• 1 tablespoon sugar
• Salt and pepper to taste
Marinate salmon overnight. Melt the butter and sugar in a sauté pan and cook the leeks very slowly till soft, about 20 minutes. Cool and refrigerate. May be prepared the day before. When cold, press leek mixture onto the salmon, which you have salt and peppered. (Make sure you pat dry your salmon.) Just make a thin layer of leek mixture on each. Take a piece of plastic wrap and wrap salmon tightly and refrigerate until ready to use. Preheat oven to 400 degrees. Carefully remove salmon from the wrap and place on parchment-lined sheet pan. Bake for 12 to 15 minutes. Remove and serve immediately.
*The seasoned oil marinade is just a mixture of olive oil, fresh rosemary and garlic.

Jack Daniels Stone Ground
Mustard and Chive Sauce
A great make-ahead sauce to serve over any type of fish.
• 2 tablespoon butter
• 2 tablespoons shallots, finely chopped
• 2 clove garlic, minced
• 1 cup heavy cream
• 6 tablespoons Jack Daniels Stone Ground Dijon Mustard
• 1/2 teaspoon sugar
• 1 teaspoon champagne vinegar
• Salt and pepper to taste
• 2 tablespoons chives, chopped
Sweat the shallots and garlic in butter until soft. Add heavy cream and warm. Whisk in mustard and sugar. Remove from heat and add champagne vinegar, salt and pepper. Reserve. When ready to serve, warm slightly over a low heat and add the chives. Serves four.

Outdoor Spaces

Although Summer is winding down and the kids are back to school, there is still plenty of time to enjoy your outdoor space. This is one of the many benefits of living in California.

Whether large or small, extravagant or simple, we love our outdoor spaces! Having been an apartment dweller for many years, a small outdoor patio has become my favorite. When it comes to designing or decorating them, the possibilities are endless. Here are a few suggestions for dressing up a small patio.

Start with an area rug. There are many on the market these days, which are specially designed for outdoor use. Or if your budget is tight, shop yard sales and thrift stores. You will be surprised at how much warmth a rug can bring to your space.
Next, add a table. You can use a round one or square. It doesn't have to be fancy, just make sure it's the right scale for your space. Now dress that table up just like you would indoors, with a bright colored table cloth. Or layer fabrics, table runners, or place-mats for a free spirited artistic look. Put a candle stick, potted plant, or vase of fresh cut flowers in the middle, and you have the beginnings of an inviting place to have your morning coffee.
Add a couple of comfortable chairs. These too can be dressed up, using cushions and pillows. If your chairs aren't pretty, tie a sash around the back. You can even paint them with bright colored spray paint to coordinate with the fabrics on the table.
Now add more color to your space with flowers. Use various size pots. Or use nontraditional containers like old teapots or painted metal buckets. You would be amazed at what you can find around the house. Just make sure they have adequate drainage. Group your flower pots in groups of three or five. Give some of them height for added interest. You can turn a pot upside down and put another on top to achieve this. Pay attention to the light and watering needs of the flowers you choose, and you will have lots of enjoyment from them.
If you have a covered patio, don't forget to dress up the space above. String up lights, or hang wind chimes. You can even add an old chandelier with candles above the table. Hanging baskets of flowers will add a punch of color, but be careful when you water, or your table cloth will be a mess.

Now that your patio is beautiful and inviting, spend time there. Have a refreshing drink, read a book, or watch the kids play. There is something about being outdoors that helps you relax, regenerate, and restore. Enjoy your outdoor space, you deserve it!

La Cucina di Betty: Candy bar desserts

There is a bit of the child in all of us. As adults, the candy counter in the grocery store or drug store is one place where we can all go back to our childhoods for a little while. Purchasing a candy bar and indulging in every bite, whether it is a Hershey Bar, Butterfinger, Reese’s Peanut Butter Cup, or a Milky Way, to just name a few, can be a nice retreat into days gone by.
I thought it would be fun in this issue to take some of these popular treats and turn them into sophisticated sweets. So take yourself back in time, go ahead and visit your friendly grocer’s candy counter. These recipes I offer truly will capture your candy bar flavors. They are fun to make, fun to serve and definitely a lot of fun to eat!

Heath Bar Brownies
Serving these easy-to-make brownies with vanilla ice cream and a warm store-bought caramel sauce transforms them into a lavish dessert. To jazz up your brownies, cut them into diamond shapes. Spoon warm caramel sauce onto individual dessert plates, place one brownie in the center of each. Surround each brownie with three small scoops of vanilla ice cream. Dust the brownies with a splash of powdered sugar. Add a fresh raspberry and a mint leaf to each.
• 1 cup (2 sticks) butter, cut into 1/2 inch
   pieces
• 8 ounces semisweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 3 large eggs
• 1 cup sugar
• 2 teaspoons vanilla extract
• 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped Heath bars or other choco-
   late covered English toffee candy (about
      6 1/2 ounces)
Preheat oven to 350 degrees. Butter a 9- by 13-inch baking dish with 2 inch sides. Combine butter and both chocolates in top of double boiler set over simmering water: stir until melted. Remove from over water and cool mixture slightly.
Using an electric mixer, beat eggs, sugar and vanilla in large bowl until slightly thickened, about one minute. Beat in chocolate mixture. Add flour, baking powder and salt, mix until combined. Stir in the Heath bars. Transfer batter to prepared pan. Bake 25 to 27 minutes.
Cool before cutting into bars.
Note: I also like to make these brownies using Heath Bits ‘O Brickle Toffee Bits (I use the whole 8-ounce bag). You can find them in the grocery store by the chocolate chips.

Frozen Milky Way                Chocolate Mousse
Remember the frozen Milky Way Bars from your childhood? Here’s a grown-up mousse to bring back those sweet memories.
• 1 1/2 cups Milky Way candy bars cut into 1/2-
   inch pieces (about 8 1/2 ounces)
• 6 ounces semisweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 4 tablespoons (1/2 stick) butter
• 1/2 cup sugar
• 3 tablespoons water
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1 1/4 cups chilled whipping cream
• 1 teaspoon vanilla extract
Line a 9- by 5- by 3-inch loaf pan with parchment or wax paper. Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate and butter in the top of a double boiler set over simmering water. Stir constantly until melted (mixture will look grainy). Remove pan from over water and cool mixture slightly.
Combine sugar and water in small, heavy saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil syrup until temperature reaches 230 degrees on candy thermometer.
Meanwhile, beat egg whites and cream of tartar to form soft peaks in mixing bowl.
Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about five minutes. Using rubber spatula, fold egg whites into chocolate mixture in two additions, gently, until the mixture is totally incorporated. Beat chilled whip cream and vanilla extract to soft peaks in medium bowl. Using rubber spatula, fold cream into chocolate mixture in two additions, until thoroughly mixed. Spoon mousse into prepared pan. Cover with plastic wrap and freeze until firm, at least six hours. (Can be prepared one week ahead. Keep frozen.)
To serve, remove plastic wrap from top of mousse. Invert mousse onto platter. Remove pan and peel off parchment or wax paper. Slice mousse into 12 slices. For each serving, place one slice on a plate, cover with a dusting of powdered sugar (by putting the powdered sugar into a sieve), and dust the whole plate with powdered sugar. Top with a fresh raspberry and mint leaf and serve. Serves 12.

Butterfinger Pie
This ice cream pie made with Butterfinger candy bars is a great make-ahead dessert that only takes minutes to put together. It will be gone right before your eyes. You better buy an extra Butterfinger to eat while assembling the pie!
Crust:
• 1 package graham crackers
• 1 tablespoon sugar
• 4 tablespoons melted butter
Mix all ingredients in food processor then pat into bottom of a 9-inch springform pan, or a deep pie dish.
Filling:
• 1 graham cracker crust
• 1 gallon vanilla ice cream, softened
• 9 (2.1 ounce) Butterfinger candy bars, finely
   chopped
• 1 small carton whipping cream
• 1 cup sugar
Add eight chopped Butterfinger candy bars to the softened ice cream. Mix well and pour into the graham cracker crust. Put in the freezer to set for about two hours. Whip the whipping cream and add sugar then spread over the ice cream pie. Crush the remaining Butterfinger bar and sprinkle it on top of pie. Return to freezer until set. Let it freeze at least two hours, or better yet, make it the night before. Serves 12.

Hershey Peanut Butter     Chocolate Kiss Cookies
• 3 cups flour
• 2 teaspoons soda
• 1 teaspoon salt
• 1 cup sugar
• 1 cup peanut butter
• 1 cup brown sugar
• 1 cup shortening
• 2 eggs
• 4 tablespoons milk
• 2 teaspoons vanilla
• 1 bag chocolate Hershey’s Kisses, about 48
    (unwrapped)
Preheat oven to 350 degrees. Combine all ingredients (except the Hershey’s Kisses) into a bowl and mix well. Shape into 1-inch balls. Roll them in granulated sugar. Place them on an ungreased cookie sheet and bake for 10 minutes. Remove from oven and immediately press a Hershey’s Kiss into each cookie. Makes four dozen cookies.

By Design: Lighting

Most of us don't think about lighting much in the summertime, when the days are longer and brighter, but lighting is still an important part of our indoor spaces.

We all know how lighting used properly can set the mood for a special occasion, such as a romantic, candle-lit dinner for two. However, many of us don't realize how lighting can totally change the look in a room.

For example, the common light bulb, known as incandescent tungsten, casts a warm light similar to sunlight, making the colors in your room appear more yellow. A full spectrum incandescent bulb emits a whiter light, closer to daylight. This type of lighting gives a truer, more vibrant look to the colors in your room.

It is important when choosing lighting for your living space that you keep in mind what the room is used for. If you mainly watch television there, then ambient lighting is fine. A few well-placed table lamps may do the trick. However, if you also read in that room, be sure to add task lighting near your favorite reading chair. Try a floor lamp that will direct the light from above, down toward your book. A Torchiere, or a lamp that casts the light upward, can make a small space look larger. To create drama in your room, use accent lighting such as a canned light placed in the corner on the floor behind a tall plant.

Be sure to choose lamps that are the correct scale for your room and the furniture in it. Don't put a small bedroom lamp on a large living room end table. It will look out of balance. If a small lamp is all you have to work with, place it on top of a stack of books or on an old jewelry box to give it height.

Get creative and have fun with lighting. You will be amazed at what it can do for your room!

Local Redesign Specialist

By Design: Interior redesign

You’ve probably heard all the new buzzwords like redesign, remix, freestyle, redux, and no-cost decorating. You’ve seen these words and phrases on HGTV, car windows, yard signs, the Internet, and newspapers.

Yes, redesign is all the rage. But what is it? Interior redesign is a process performed by professional re-designers, which involves proper placement of furniture, accessories, rugs, lighting, and artwork.

But the really wonderful thing about redesign is that it is all done with the furniture and accessories that you already own. You know, all those beautiful items that you have been collecting for years. Things that you just can’t part with, but you’re not sure how to fit them in with your personal style, either. Or maybe you do know what to do –– put them on a table, right?

“So why does my space look so cluttered?” you ask? I think I have the answer.

Redesign is all about placement. In fact, even placing your furniture and accessories an inch in one direction or the other can make all the difference in the way a room flows, and how you feel when you walk into the space. To assure that your accessories enhance your space, rather than cluttering it, place like items in groups of three, five or seven. Instead of spreading them out all over the room, put them close to each other, almost touching. This is called a vignette. I would also recommend that you choose items that are the right scale for your room and your furniture. If you have a lot of small items, use books or blocks to lift some of the small items up. This will give the appearance of something tall on your table. Tall is good. It adds interest and lifts your eye up. So go ahead, play around with it in your own room. It may take a little practice, but keep moving the items around on your table until the arrangement pleases you. Before you know it, you’ll be rearranging accessories in every room of your house.

–– Susan Pierce is a Certified Interior Redesign Specialist.

La Cucina di Betty: June — a month to honor dads and grads!

June has always been a festive month full of entertaining possibilities. With summer and warm weather taking hold, we start celebrations with graduations and then the traditional Father’s Day get-together. Oh, and we must not forget the June bride and all those bridal showers! Most importantly, June is our last opportunity before the oppressive Bakersfield summer heat to enjoy parties outside. So set up the patio furniture and umbrella and head outside to celebrate!
On Mother’s Day, it is an American tradition to make Mom the center of attention. She is honored, feted and pampered. However, on Father’s Day we usually like to have a barbecue outdoors, with Dad slaving over a hot, smoky fire. This year, let’s change that! Have Dad get off his tired feet and plop into a comfortable chair and be the center of attention. Focus the menu around his favorite foods. Prepare him one of those robust, hearty menus — simple but rich in flavor.
And while you’re changing things up, why not bypass those predictable Father’s Day gifts — i.e. a shirt and tie (a reminder that he has to go to work the next day) — or a bottle of cologne to add to his extensive collection. This year think outside of the toolbox and give Dad a nice gift certificate to one of his favorite restaurants, along with movie tickets so he can enjoy an evening out with Mom.
If you are the parent of a graduate, I know how hectic graduation week will be. It is also an emotional time as you realize your little one is all grown up! You may have to entertain out-of-town guests and find yourself in a frenzy. You want to serve the family a nice meal prior to the evening graduation, but realize you have little time. I have assembled a menu that will allow you to prepare this dinner up to two days in advance and allowing you to join in with the festivities.
As if June weren’t packed enough, it’s bridal season and you have been asked to host a bridal shower for that lovely June bride. Guess what? This is when you call and book one of your favorite restaurants and let them do all the work! After hosting Father’s Day and graduation, I’m exhausted. Aren’t you?

Rice frittata
Cooked on the stove in a skillet, the frittata is a little like a crustless quiche, but much easier. The frittata can also be prepared the day ahead and then warmed in a 350-degree oven. It can be served either hot or cold. You can even cut the frittata into 1-inch squares and serve them as hors d’ oeuvres.
• 2 cups chicken broth
• 1 cup Italian Arborio rice
• 5 tablespoons butter
• 1 bunch scallions, white part only, chopped
• 2 leeks, white part only, chopped
• 6 large eggs
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup grated parmesan cheese
Bring the broth to a boil in a medium saucepan and add the rice. Stir, cook and reduce the heat to low, cover and simmer for 15 minutes. Set aside to cool. Melt 4 tablespoons of the butter in a skillet over medium heat. Add scallions and leek, sauté, stirring often for about 10 minutes. Remove the skillet from the heat and add the cooked rice, mix well. Set this mixture aside. In a large bowl, beat the eggs with the nutmeg, salt and pepper. Add the parmesan cheese and mix well. Add the rice mixture to the egg mixture and combine thoroughly. Heat the remaining 1 tablespoon of butter in a large Teflon-coated skillet. Pour in the egg and rice mixture and smooth out the top. Cover and cook over low heat for about 15 minutes or until the mixture begins to thicken. (If your skillet does not have a lid, secure with a piece of foil over the skillet.) Remove the pan from the stovetop and finish cooking it under a preheated broiler. (The top of the frittata may still look wet and undercooked, it will finish off under the broiler. Broil for about three minutes or until the top looks golden and the eggs are completely set. When the frittata is cooked, slide it gently onto a serving platter, and cut into wedges like a pie. Note: Arborio rice can be found in most supermarkets, Luigi’s Deli or Trader Joe’s.

Breast of chicken with
prosciutto and cheese
Chicken with prosciutto and cheese is a great combination. The prosciutto infuses the mild chicken with flavor. This recipe can be expanded, using as many chicken breasts as needed. It is convenient because some of the preparation work is easily done in advance. You can also use ham in place of the prosciutto, although I think prosciutto is more elegant. Don’t be afraid to experiment with your favorite cheeses — provolone, mozzarella, gouda and gruyere all work nicely.
• 6 chicken breast halves, skinless and boneless
• 6 thin slices of prosciutto
• 6 slices of provolone cheese
• 1 cube butter, melted
• 1 cup (plus) seasoned bread crumbs
Wash the chicken breast and pat dry. Lay the chicken breast flat on a cutting board, between two pieces of wax paper and pound out gently using a meat mallet. Start by working from the center out, making each breast of uniform thickness and about 1⁄4-inch thick, being careful not to mutilate them. Place a slice of prosciutto and a slice of cheese on each cutlet, cutting it to fit within the chicken. Roll each breast tightly. Gently dip the chicken breast into the butter and then the bread crumbs. Continue with the remaining chicken breast. Place in a lightly buttered oblong baking dish. Bake uncovered in a 350-degree oven for 45 to 50 minutes. Serves six.

Peppers with garlic and capers
This vegetable side dish is as lovely to look at as it is to eat, due to its beautifully contrasting colors. A great side for all types of grilled meats or fish. It can be served hot or at room temperature. I sometimes use it as a topping for crostini (small thin slices of toasted bread which are usually brushed with olive oil), as a zesty party starter.
• 10 red and yellow bell peppers
• 5 garlic cloves, minced
• 3 tablespoons capers
• 6 tablespoons olive oil
• Pinch of red pepper flakes
• 3 tablespoons red wine vinegar
• Salt and pepper to taste
• 4 tablespoons fresh chopped parsley
Clean and cut the peppers into thin strips. Heat the olive oil in a large skillet over high heat. When the oil is hot, add bell peppers and red pepper flakes. Cook over high heat until the peppers start to brown a little around the edges, about 20 minutes. Do not overcook! Reduce the heat to medium high, add garlic and capers. Continue stirring while adding the vinegar. Let the vinegar evaporate for a few minutes, add the parsley and continue cooking for a couple more minutes while stirring.
Salt and pepper to taste. Serves eight.

Butter pecan turtles
Caramel sauce is drizzled over a buttery crust when the bars are baked and finished by topping with chocolate chips. This is very quick and easy, only having a handful of ingredients. The middle layer is almost like toffee in taste and texture.
Crust:
• 2 cups flour
• 1 cup brown sugar, packed
• 1 1⁄2 cubes butter, softened
Carmel layer:
• 1 cup sweet butter
• 1⁄2 plus 3 tablespoons cup packed brown
sugar
• 1 1⁄2 cups pecan pieces
• 1 1⁄2 cups milk chocolate chips
Preheat oven to 350 degrees. Combine crust ingredients and mix at medium speed for two to three minutes. Pat into a 13- by 9-inch greased dish. Sprinkle pecans over crust. Prepare caramel layer by combining the brown sugar and the butter in saucepan. (Do not substitute margarine for butter in this recipe.) Cook over medium heat, stirring constantly until mixture boils, and boil for one minute. Pour over the pecans and bake for 18 minutes. Remove from oven. Immediately sprinkle with chocolate chips. Spread chocolate chips over the top as they melt. Cool, cut into bars. Makes 24 bars.

La Cucina di Betty: Mom, step aside!

Soon it will be Mothers Day and time for mom to step aside! Let Dad and the kids cook dinner for Mom.
For dads, Mothers Day is a time to forget the sports on TV and the round of golf at the club — just shower Mom with love and affection so she can kick up her heels and relax.
But Dad and the kids in the kitchen? It’s OK, it will be a learning lesson for everyone. Giving your children responsibilities is an important way of making them feel involved in family life. Mom, you can still assist. Just sip on your iced tea while watching a chick flick and shouting commands from the sofa.
Here are some user-friendly kitchen tips for Dad and the kids:
• First of all, Dad and his kitchen crew, the kids, need to take a trip to the store, and with grocery list in hand pick up everything needed to prepare the meal.
• Once home, start out with everyone washing hands. You wouldn’t want to make mom sick, would you?
• Gather all the pots, pans, measuring cups, and spoons you will be using and have them handy.
• Have all your ingredients ready to go, and make sure everything edible is washed and dried.
• Read and re-read your recipe to make sure you understand all the directions before you begin (and perhaps have a fire extinguisher on hand — you never know what a day in the kitchen with Dad is really going to be like!).
• After dinner, remember to wash all the pots, pans, and plates. Don’t leave these for Mom. Maybe soak all the cooking utensils while having dinner — this makes cleanup a lot easier.
So Dad and kids, make Mom queen for a day. She is sure to feel extraordinary when she sees all the time and effort you have put into this memorable day. And Mom, perhaps leave this Southwest Voice edition out where Dad and the kids can find it. Go ahead and give them a hint and then prepare to be pampered. I designed this menu to be as easy as possible — bon appetit!
Happy Mothers Day!

Granita
Granitas are tiny chunks of ice created by stirring liquid several time while it freezes. Granitas are fantastic for making ahead and so easy — no skillful techniques or fancy equipment needed. Put the kids in charge of this one — they will love going to the freezer to check on it every 30 minutes and watch it turn into an iced treat. But make sure they remember to close the freezer door! Remember, don’t eat it too fast unless you want to experience brain freeze!
• 1 cup water
• 1⁄2 cup sugar
• 3 cups cranberry juice
• 2 tablespoons lemon juice
In a medium saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Let cool. Add the cranberry juice and lemon juice and pour into a chilled metal baking dish. Place in the freezer and freeze, checking on it every 30 minutes until the mixture is firm. When it starts to freeze, scrap it with a fork and continue to do so every 30 minutes until the ice mixture is firm. This takes about three to four hours, so I would start this in the morning. Once it freezes and becomes small pieces of ice, it will stay solid. You can put it in a plastic container with a lid until ready for use. Keeps for a long time in the freezer. Serve it to Mom in a martini glass with a fresh flower and a mint leaf. Serves six.

Sauteed peas with garlic
A very simple vegetable dish. Make sure you watch this closely while cooking so the garlic doesn’t burn. A great job for one of the kids to be in charge of.
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 10-ounce package frozen petite peas
• 3 garlic cloves, minced
• Salt and pepper to taste
Heat the butter and the oil in a medium skillet, add frozen peas and garlic. Cook over medium high heat for five to eight minutes. Salt and pepper to taste. Serve immediately. Serves four to six.

Mozzarella and tomato salad
Fresh mozzarella is packed in water. It is generally made from whole milk, and has a much softer texture and a more delicate flavor than processed mozzarella. You can find this in most markets in the gourmet deli section, or try Trader Joe’s. Serve with sourdough bread so you can dip the bread into the remaining oil.
• 2 large ripe tomatoes, stems cut out and sliced 1⁄4-inch thick
• 8 ounces fresh mozzarella, sliced 1⁄4-inch thick
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 4 tablespoons extra virgin olive oil
• 10 fresh basil leaves
Arrange tomato and mozzarella slices on a platter or individual salad plates, overlapping slices and fanning them out like a deck of cards. Sprinkle with salt and pepper then drizzle with olive oil. Tear basil leaves into bits and sprinkle on top. Serve immediately. Serves four to six.

Petite filet mignon
• 4 petite filet mignons, 4- to 6-ounce each (have butcher cut these for you)
• Olive oil
• Kosher salt and pepper to taste
Brush both sides of meat with olive oil. Then salt and pepper the filets. Sear both sides in a hot skillet on high heat, about two minutes per side. Finishing cooking the filets in a hot oven (450 degrees). Cook four to five minutes for rare, and five to six minutes for medium rare, depending on the thickness of filet. Let meat rest for five minutes before serving.

Jasmine rice
Jasmine rice is a fragrant, long-grain rice from Thailand. It is soft and sticky when cooked. It needs to be rinsed before cooking to rid it of extra starch.
• 2 cups jasmine rice, rinsed under cold water
• 4 cups water
• 1 teaspoon salt
• 3 tablespoons soy sauce
• 1 tablespoon butter
• 2 green onions, sliced thin (the white and little of the green)
Combine rice, water and salt together, bring to a boil over a medium-high heat. Stir once. Boil uncovered for 10 minutes. Water should be evaporated. Add soy sauce, green onions, and butter then mix. Serve immediately. Serves six.

La Cucina di Betty: Hosting an Easter dinner

The Easter season is upon us –– a time to embrace spring as well as family.
Easter has always been one of my favorite holidays to celebrate and host because every Easter elicits my childhood memories as well as those I have created for my children.
Easter brings out the kid in all of us. The week prior to Easter you tend to find yourself having a few jelly beans for breakfast and some foil-covered chocolates for lunch, and let’s not forget the once-a-year treat of Peeps — those cute little yellow chicks made of marshmallow and sugar. It seems that no matter how old you are, you just can’t resist helping the kids with the egg dyeing and getting involved in the hunt itself. My children and their cousins range in age from 17 to 26, but they still request a plastic egg hunt. Gone are the days of filling eggs with chocolate candies and jelly beans. Now those eggs are filled with money, gift cards and lotto tickets. I guess this tradition will live on until they have children of their own.
If weather permits, serve your Easter meal outside this year. Kids (and adults) would rather be outside where lots of activities can be planned to keep them busy –– and build up a hearty Easter appetite. In addition to the egg hunt, introduce them to some of the games of your past, like badminton, croquet, and one that is re-emerging: Bocce ball.
Outdoor activities are nice, but food plays an even more significant part in the Easter celebration. Throughout the years, many families, my own included, have served traditional recipes, but as our families have changed over time, our menus have changed, also.
Growing up, the entrée was always roasted leg of lamb, ham, or grilled beef. We had roasted rabbit one year –– what a faux pas! We kids thought it was the Easter Bunny’s little brother or sister. Roasted rabbit was never invited back on the menu.
Side dishes for Easter are pretty simple. It seems like asparagus always wins out as the vegetable for our Easter dinner because it is plentiful and affordable.
The following is a simple way to prepare fresh asparagus: Trim off about an inch from the bottom. Wash it well and drain it on a paper towel. When you have removed your ham or leg of lamb from the oven, turn the heat up to 400 degrees. Spread the asparagus out on a jelly roll pan, sprinkle with salt and pepper and drizzle with olive oil. Put them in the oven and cook just until the spears start to wilt. You may want to go and move them around a bit with a spatula a couple of times during the cooking process — about 15 to 20 minutes.
For a starch, baby red potatoes are nice this time of year. Purchase small ones, wash and leave whole. Put them in a big pot and cover them with water. Bring them to a boil, and when the water boils, turn them down a notch or two and continue boiling until they are soft (to test for doneness, puncture them with a knife). Drain the potatoes, then toss them with butter, salt, pepper, and some fresh parsley. It can’t get any easier than that.
A nice dessert can be fresh strawberries served over a slice of angel food cake with fresh whipped cream. Betty Crocker packages an angel food cake that is simple to bake and everyone seems to love it. Fresh strawberries are plentiful and sweet around Easter, or you may opt for a medley of fresh fruit.
But remember, everyone loves to nibble on Easter candies, so have a few bowls set out. Easter without a chocolate egg from See’s? I don’t think so. You can also find a Hippy Hop Bunny Cake recipe at: www.razzledazzlerecipes.com. This cake is always a big hit with the kids and a great activity –– let them do the decorating.
For those of you who like to entertain but don’t want to cook, have a potluck and let your family and friends chip in with the menu. Be organized and delegate and you will be surprised how successful — and stress-free — your day will be.

Scalloped pineapple
A great side dish to any Easter brunch or dinner.
• 1 cube margarine
• 1 cup sugar
• 1 20-ounce can pineapple chunks, drained
• 1⁄2 cup evaporated milk
• 3 eggs
• 6 slices sandwich bread, cubed
Cream the sugar, eggs, and butter, then add the remaining ingredients. Place in a buttered oblong baking dish. Bake for 45 minutes at 400 degrees, or until the top is brown. Serves six.

Party potatoes
A simple dish that can be made two or three days in advance and refrigerated.
• 6 potatoes, boiled in their skins
• 1⁄2 cube butter
• 1 can cream of chicken soup
• 1 pint sour cream
• 3⁄4 cup green onions, chopped
• 1 1⁄2 cups cheddar cheese, grated
• 1⁄2 cup bread crumbs mixed with 2 table-
spoons butter
• Salt and pepper to taste
Preheat oven at 350 degrees. Boil potatoes until tender; let cool, then peel and dice potatoes coarsely. Thoroughly mix all ingredients together then salt and pepper to taste. Put into a buttered baking dish. Top with buttered bread crumbs. Bake uncovered for one hour. Serves 10 to 12.

Ham with pineapple glaze
Ham is always an Easter favorite, this year why not jazz it up with this pineapple glaze? The best way to serve this ham glaze is to set it next to your sliced ham and let your guests serve themselves, or perhaps you want to put it on your ham the last 30 minutes of cooking time.
• 2 teaspoons butter
• 1 cup brown sugar
• 1 teaspoon mustard (dry or prepared)
• 1 tablespoon cornstarch
• 1 20-ounce can pineapple chunks
In a saucepan, melt the butter, add brown sugar and mix well. Drain juice from pineapple and set pineapple aside. Mix pineapple juice with mustard and cornstarch; add to the sugar mixture. Stir until slightly thickened, about 5 minutes. Add pineapple to the mixture, and cook sauce over medium heat until it begins to thicken, about eight minutes. Serves six.
Note: To bake a fully-cooked 6- to 7-pound ham half, allow the ham to sit at room temperature for about 1 to 1 1/2 hours before baking. Place ham on a rack in a shallow roasting pan and bake at 325 degrees, uncovered for 1 to 1 1/2 hours or until a meat thermometer reads 140 degrees — about 15 minutes per pound.

Rosemary garlic roasted leg of lamb
This is my favorite way to serve leg of lamb, especially at Easter. This lamb dish is easy and full of flavor. The pan drippings also make a great gravy by just adding beef stock and flour to thicken.
• 6-pound leg of lamb
• 1/2 cup olive oil
• 8 garlic cloves with skin attached
• 1/4 cup minced fresh rosemary
• Salt, pepper and garlic powder to taste
Place meat on a rack in a shallow pan, fat side up. Mix together remaining ingredients in a small bowl. Spread rosemary-garlic mixture over lamb. Let lamb sit at room temperature for 30 minutes to season. Preheat the oven to 350 degrees. Place lamb in oven and roast, basting every 30 minutes with pan juices until a meat thermometer reaches 145 degrees, about two to two and a half hours. Let the meat rest for 15 minutes before slicing. Serves six to eight.

Williamsburg orange cake
A lovely orange cake to celebrate Easter. To add a little flair, decorate the top with orange jelly beans.
• 2 1⁄2 cups all purpose flour
• 1 1⁄2 cups sugar
• 1 1⁄2 teaspoon baking soda
• 3⁄4 teaspoon salt
• 1⁄4 cup shortening
• 1 1⁄2 cups buttermilk
• 1⁄2 cup butter, softened
• 3 eggs
• 1 1⁄2 teaspoon vanilla
• 1 tablespoon grated orange peel
Preheat oven to 350 degrees. Grease and flour two 9-inch round layer pans. Mix first six ingredients in large mixer bowl on medium speed until shortening has been cut into the flour mixture. Mix in the remaining ingredients on high for three minutes, occasionally scraping the bowl. Pour into pans.
Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. When cool, frost with Williamsburg butter frosting.

Williamsburg Butter Frosting
• 3⁄4 cup butter, softened
• 6 1⁄4 cups powdered sugar
• 5 to 6 tablespoons orange juice
• 1 1⁄2 tablespoons grated orange peel
Mix butter and powdered sugar. Beat in orange juice as needed for desired consistency and orange peel. Beat until frosting becomes fluffy.

La Cucina di Betty: Casseroles — one-dish wonder meals

Every time I look at my 10- by 15-inch pyrex dishes, they bring back memories of casserole cooking in the 70s.
My older sister, Barbara, introduced our family to casseroles while living at home. At the time she was working for Tenneco West, where new recipes were shared by her co-workers on potluck day.
Our Italian mother was clueless and a bit skeptical as to the definition and taste of casserole. But Barbara educated Mom by taking her into the kitchen, and soon my mother found a practical and delicious way to serve a family meal.
To many, these one-dish meals bring to mind potluck dinners, or any type of social gathering where friends would meet and enjoy their appetizing casseroles. At these gatherings you would find a wide variety of dishes, but didn’t you always wonder what ingredients were really lurking under that cheese or bread-crumb crust?
I think it should be mandatory that when you go to potlucks or church socials everyone displays their recipes with their casseroles!
Casseroles consist of two main components: 1) a baking dish of glass, pottery, metal or any other heat-proof material, and 2) the mixture that is cooked in the same dish. The ingredients to a casserole can be anything that seems suitable, including meat, vegetables, rice, noodles, cheeses and canned soups topped off with bread crumbs or corn flakes (added for texture and taste).
Casseroles are easy to prepare, inexpensive and practical. When they consist of the main food groups, they can be considered a meal. Just prepare a nice green salad, some garlic bread, and a glass of wine for Daddy and once again you are “super wife” in the kitchen.
When making these casserole dishes it is a good idea to prepare two of them. One can be put in the freezer for up to three months. It is fun to have something in the freezer for those nights when you need a quick meal. But make sure to bring your make-ahead casseroles to room temperature before baking. Cold casseroles take too long to come to room temperature while in the oven, thus they tend to be over-cooked and turn out dry.
Casseroles are making a comeback and have become very creative. You can follow your recipes exactly, or maybe add a little more of this or less of that (or even delete some ingredients) in order to tailor your dish to your family’s taste buds.
You say that you don’t have any casserole recipes to experiment with?
Dig out your old fundraiser cookbooks that were put together by churches, PTAs, and women’s clubs. You will be amazed at all the casserole recipes you will find, and your family will be amazed at your newfound talent in the kitchen.
The basics of creating your own casserole are very simple. Grease a casserole baking dish, put some rice, noodles, or tortillas in the bottom of the dish. Top with some cooked beef, chicken or tuna, add some seasonings, cooked vegetables, some canned soup, and sprinkle cheese or bread crumbs on top. Cover with foil, bake at 350 degrees until bubbly — about 30 minutes.
Always cover your casseroles with a lid or foil and then remove the foil for the last 15 minutes of cooking time. By covering it with foil, the casserole bakes while steam rises to the lid and falls back, basting the ingredients and creating a tasty dish.
Allow your casserole to cool before serving. Casseroles need a few minutes to rest before dishing out. This allows flavors to come together and helps layers to bind.
I will admit that casseroles are not my family’s favorite food, though while preparing the column this week, I decided to prepare all the recipes I have submitted — and my family thoroughly enjoyed them. And I, like my mother, have (re)discovered a tasty and practical meal solution.

E-mail Betty at: jchicca@bak.rr.com

Enchilada casserole
This easy recipe takes less than 30 minutes to prepare. Kids love it. Serve with a side dish of corn, a green salad, and buttered tortillas.
• 1 pound ground beef
• 1 small onion, chopped
• 1 small can chopped olives
• 1 8-ounce can Las Palmas Enchilada Sauce
• 1/2 pound grated cheddar cheese
• 8 corn tortillas, cut into 1-inch pieces
• 1/2 cup water
• Salt and pepper to taste
Brown meat and onions. Drain off fat. Add olives, enchilada sauce, cheese, tortillas and mix well. Place in a buttered 2-quart casserole dish. Pour 1 cup water around the edges and over the top. Bake covered at 350 degrees for 30 to 45 minutes. Bake uncovered the last 5 minutes, topping off with more cheese if you like. Serves 6.

Broccoli rice casserole
A great side dish when entertaining a crowd. Can be made the day before.
• 2 10-ounce packages frozen chopped broccoli, cooked
• 2 cups cooked rice
• 1 8-ounce jar processed cheese spread
• 1⁄4 cup butter
• 1 cup onion, chopped
• 1 can cream of mushroom soup
• 1 cup celery, chopped
• 1⁄2 cup milk
• Salt and pepper to taste
Place broccoli and rice in a 2-quart casserole dish. Stir in half of the cheese spread. Melt the butter in skillet, add the onion and celery and cook until tender. Stir in the soup and milk, season with salt and pepper. Pour over the broccoli rice mixture and mix well. Top casserole with remaining cheese and bake at 350 degrees for 30 minutes. Serves 6 to 8.

Chicken broccoli casserole
Quick, easy and affordable. One the entire family will enjoy. Serve it with a side of rice, green salad and garlic bread.
2 packages frozen broccoli spears
3 cups chicken, cooked and cubed
1 can cream of mushroom soup
1 can cream of celery coup
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 cup cheddar cheese, grated
1/2 cup bread crumbs
Preheat oven to 350 degrees. Cook broccoli, drain and place in a buttered 9 by 13 baking dish. Place chicken over the broccoli. Combine the soups, mayonnaise, and lemon juice. Place over the chicken. Sprinkle with the cheese. Top with bread crumbs. Cover with foil and bake for 30 minutes, remove foil and bake an additional 15 minutes. Serves 8.

Yum yum cake
I felt this recipe was a must for this column. I classify it as a “sweet” casserole!
Crust:
• 1 1⁄2 cups flour
• 1 1⁄2 sticks butter, melted
• 1 cup nuts, chopped
Preheat oven to 350 degrees. Mix together the butter, flour and nuts. Spread the mixture in the bottom of a 10- by 15-inch pyrex dish. Bake for 30 minutes. Let cool before proceeding.
Filling:
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1⁄2 of a 12-ounce container of Cool Whip
Mix together and spread on top of nut mixture.
Topping:
• 1 large package chocolate instant pudding
• 3 cups cold milk
Mix together and spread over the cheese layer. To top it off, add the remaining half of the Cool Whip. Garnish with chocolate Hershey bar shaving and nuts, optional. Refrigerate for at least 12 hours. Can be made the night before.

The Southwest Voice Newsletter Jan. 24

Hello Southwest Voice readers and welcome to your regular sneak-peek into the pages of The Southwest Voice! Enter our contests today for the chance to win great prizes!
Sing Lum teacher popular for special way with Special Day students

Cori Larsen always catches her students when they try to look over a classmate’s shoulder or refer to notes written on a palm. After cheating her way through elementary school, Larsen knows every trick in the book. Dismissed as lazy and slow by teachers, Larsen was finally diagnosed with dyslexia in the eighth grade. After receiving proper tutoring and encouragement, in nine months, Larsen went from reading at a second-grade level to reading at a ninth-grade level. It wasn’t until her sophomore year in high school that she learned how to write a five-sentence paragraph. Larsen went on to earn her master’s degree in special education from Cal State Fullerton — and now, at 35, she’s in her ninth year as a special education teacher.

Betty's Valentine' Day Dinner!

It’s been said that where love is concerned, too much is not even enough.
The same can be said of good food.
This Valentine’s Day, share your love — and some great dishes — with others by hosting a St. Valentine’s Day dinner in your home. You will be glad you did when you see your guests leaving with a contented smile.

Who Do You Love? Photo Contest

Valentine's Day is coming up, and what better way to surprise your loved one than by including their photo in the paper? Just send in a photo of the person –– or animal –– you love along with a few lines about why they have your heart. The winning photo will receive a $25 gift certificate to From the Heart Flowers and Gifts.
Submit online at: www.swvoice.com or e-mail: lhelper@swvoice.com. Entries are due by Wednesday, Feb. 14, or publication in the Feb. 24 print edition.

Calling all young reporters!

t's time to pick up your pencils and warm up your typing fingers, because The Southwest Voice is holding an 18-and-under writing contest! Is there a person of significance in your life? Maybe it is someone from school, at church, or within the community. It could be a grandparent who served in WWII or a teacher who inspires you to succeed. Your assignment is to interview them and share their stories with our readers! Your entries can be up to 500 words and photos are welcome.
First place winners from each age group will receive a $50 gift certificate to Target.
One grand prize winner will receive an iPod Nano! Age groups are: 8 to 11;12 to 14; and15 to 18. Runner-up prizes may also be rewarded based on response.
The grand prize and first-place articles will be published in the Feb. 21 edition of The Southwest Voice. Other outstanding entries will be published as space allows.
The deadline is Feb. 14. It’s very easy to contribute your finished work at the Web site. Just visit: www.swvoice.com then click on “Post Something!” or send your work by e-mail to: lhelper@bakersfield.com. Entries can also be mailed to The Southwest Voice, P.O. Box 80963, Bakersfield, California, 93380.

Winter Formal Photos

For high school students, January is the month for one of the biggest nights of the year –– winter formal! The dress, the limo, the tux, the shoes, the hair –– we know you captured every moment, and we want you to share your memories of the special night with other readers! Submit winter formal photos online at: www.swvoice.com today!

La Cucina di Betty: Love is in the air (and the oyster puffs)

It’s been said that where love is concerned, too much is not even enough.
The same can be said of good food.
This Valentine’s Day, share your love — and some great dishes — with others by hosting a St. Valentine’s Day dinner in your home. You will be glad you did when you see your guests leaving with a contented smile.
A Valentine’s Day dinner should be special, so put lots of thought into choosing your guest list and the menu.
Choose the menu in your husband’s honor — ask him what his favorite foods would be for the evening. Perhaps it would be better to give him multiple choices; he might just pick steak and potatoes, and that is so not romantic.
Set the mood in your home. Have a fire going in the fireplace, dim the lights, and place candles throughout. What I like most is soft music playing in the background. Just make sure it’s not too loud and that it will allow your guests to have enjoyable conversations. Set out fresh bouquets of flowers to complete the ambiance.
Setting the table is always my favorite part of a dinner party. I like keeping myself stress-free so I usually set it the day before (this gives you time the following day to prepare your menu).
When setting the table for a theme dinner party, I like the white-on-white look: white tablecloth and white dishes. Everyone should own a nice white tablecloth and a set of white dishes. White dishes have become popular and are affordable — you can find them in most department stores. Try pairing some red or hot pink cloth napkins with your tablecloth to give the table some pizzazz.
For centerpieces, I would do some bouquets of roses in red, white and hot pink. Cut them short and place them in small vases, running three or four vases down the center of your table.
No small vases, you say? Why not use some small cocktail glasses? Keep the bouquets low so you can gaze into your loved one’s eyes!
For place cards, buy small, silver-plated heart photo frames and send them home with your guests as a party favor.
The menu I have prepared for this dinner is one that allows you to do much of the prepping the day before. You don’t want to be jumping up and down from the table like a jack-in-the-box. This is supposed to be an intimate evening — one where you glide in and out of the kitchen and spend most of your time with guests.
Whether you’re short on time or new to cooking, these recipes will delight your valentine and your guests. They are quick, easy, and just about anyone can fix them — and you will get all the raves!
Oysters are supposed to be an aphrodisiac, so why not start with this appetizer recipe? And serve Cosmo Martinis, because the color of the evening is red.
After having enjoyed your cocktails, escort your guests to the table, where they will be presented with a Mandarin cranberry salad with a raspberry vinaigrette dressing. This is simple to prepare. On each individual salad plate, arrange some butter lettuce that you have tossed with a prepared bottle of raspberry vinaigrette dressing (there are many nice ones on the market). Over the salad, arrange some canned mandarin oranges, dried cranberries and an added sprinkle of crumbled blue cheese!
Your sit-down dinner will consist of pork cutlets with a mushroom wine sauce, along with roasted red potatoes and sautéed French green beans.
And for dessert, why not a scoop of Dewar’s peppermint ice cream with a red iced heart cookie from Smith’s Bakery? Call the bakery in advance and have them personalize each cookie with your guests’ names. I can’t think of an easier, more festive dessert than this.
Just remember to plan ahead, keep it simple, and enjoy your evening.
And then, when you go to bed that evening and your husband presents you with a little box, you say, “Gee, all this hard work was well worth it!”
Do make sure your husband reads this column prior to Valentine’s Day — he needs time to buy those special diamond earrings for you!

E-mail Betty at: jchicca@bak.rr.com and comment on this column at: www.swvoice.com

Pork cutlets with mushrooms
• 12 center-cut, boneless pork chops, 1/4-inch thick
• 3 eggs, beaten
• 2 tablespoons milk
• Seasoned bread crumbs
• 1/2 cup olive oil
• 1/4 teaspoon hot pepper flakes
• 1/2 cup shallots, chopped
• 1 bunch scallions, minced, using little of
the green
• 2 8-ounce packages of sliced mushrooms
• 2 cups white wine
• 1 1/2 cups hot water
• 2 large Knorr chicken bouillon cubes
• 2 tablespoons chopped parsley
• 3 garlic cloves, minced
Preheat the oven to 350 degrees. Beat the eggs in a large bowl. Add the milk, season with salt and pepper. Add pork cutlets, letting them soak for an hour or so. Dip the cutlets in bread crumbs, shaking the excess. Set on a cookie sheet until ready to use. Place the bouillon cubes in the hot water and set aside until dissolved. Place olive oil and hot pepper flakes in a large skillet. Over medium-high heat, brown the cutlets quickly, for about a minute on each side. Place in a large baking dish, slightly overlapping. Over medium heat, add the shallots and the green onions and sauté in the remaining oil for five minutes. Add the mushrooms and sauté for another five minutes. Add the white wine, parsley, and garlic, simmering for five minutes over high heat. Add the hot water in which the bouillon has dissolved. Simmer for another five minutes. Salt and pepper the mushroom mixture to taste. Pour the mushroom mixture over the cutlets. Bake uncovered for 30 minutes. Serves 6.
Note: Let cutlets set for 10 minutes before serving. Serve two cutlets per person with a spoon of mushrooms over the top and just a little of the juice. This recipe can be prepared the day before or the morning of your party, up to the point of putting the mushroom sauce over the cutlets. Bake in the oven for 30 minutes at 350 degrees. Baking time may take longer if taken from the refrigerator.

Green beans with pancetta and garlic
• 1 pound fresh green beans
• 1⁄4 cup olive oil
• 2 ounces pancetta, chopped
• 3 garlic cloves, minced
• Salt and pepper to taste
Snap the ends off the beans and rinse well. Bring a large pot of water to boil and add the green beans. Set timer for five minutes and let beans cook. Drain immediately and rinse under cold water. Drain well and set aside. In a large skillet add the oil and over medium heat sauté the pancetta for a few minutes until slightly brown. Add the beans and the garlic, season with the salt and pepper and mix thoroughly. Cook over medium heat until beans are hot, stirring often to prevent burning. You can prepare this dish ahead of time and just warm when ready to serve. Serves 6.
Note: Pancetta (Italian bacon) can be found at Trader Joe’s, Vons, and Luigi’s Deli.

Basque potatoes
• 8 medium red potatoes
• 6 tablespoons melted butter
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh or dry rosemary, chopped
• Salt, pepper and garlic powder to taste
Preheat oven to 400 degrees. Wash and dry the potatoes — do not peel them. Cut them in half and then into slices. Blend the butter and the mustard, set aside. Season the potatoes with salt, pepper and garlic powder. Toss the potatoes with the butter mixture. Place in a non-stick baking dish. Bake uncovered for 15 minutes. Reduce the heat to 350 degrees. Add the rosemary and bake another 15 minutes. Turn occasionally while baking to prevent sticking. Serves 8.

Smoked oyster puffs
• 1 can (about 3 ounces) smoked oysters, drained
• 16 slices party rye bread rounds
• 1/4 cup mayonnaise
• 2 tablespoons finely chopped green onion
• 8 slices Swiss cheese
Toast rye bread rounds on each side. Combine mayonnaise and green onion, spread on each slice of toast. Cut cheese into rounds that fit the toast rounds. Place a smoked oyster on each toast round then top with a Swiss cheese round, covering the mayonnaise. Broil 4 inches from heat until Swiss cheese is puffy and golden brown, a minute or two.

Cosmo martini
• 4 ounces vodka
• 2 ounces cranberry juice
• 1 ounce triple sec
• 1/2 ounce lime juice
Pour the vodka, triple sec, cranberry juice, lime juice in a cocktail shaker half filled with ice cubes. Shake well, strain into a chilled cocktail glass and serve. Makes two martinis.