Hoppin' John w/Collards

A multi-recipe mashup that is a real keeper.

Ingredients
1 tablespoon olive oil
1 large ham hock (or just shredded ham)
1 cup onion, chopped
1/2 cup celery, chopped
1 bunch collards, tough stems removed, and sliced into 1 inch strips.
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice

Directions
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery,  and garlic, cook for 4 minutes. Add the collards, black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

Shrimp Roasted with Potatoes and Prosciutto

Another DRI classic.  Easy, tasty, foolproof, tasty.

Ingredients:
1 1/2 pounds yellow or red-skinned potatoes, cut into 1/2 inch dice
4 Tbs. Olive Oil
1/2 tsp. Kosher salt
1/4 tsp Cayenne
1 pound large shrimp (21-25 count, easy peel, or peel and devein)
1 tsp finely grated lemon zest.
Ground Pepper.
1/4 pound thinly sliced prosciutto, cut into 1/4 inch wide strips
2 large cloves garlic, chopped
1/3 cup chopped fresh parsley

Position rack in lower third of overn, and put heavy-duty rimmed baking pan on the rack (thanks Grandma) and heat oven to 500.
In medium bowl, toss potatoes with 3Tbs Olive Oil, salt and cayenne, carefully spread on hot baking pan.  Roast for 20-25 minutes, turning half way until tender and golden.
Meanwhile, pat dry shrimp and toss in bowl w/1 Tbs. olive oil, lemon zest, pinch of salt, grindings of pepper.
Stir in prosciutto and garlic into mostly completely roasted potatoes and roast 5 minutes more.
Push potatoes to one half of the baking pan, and spread out shrimp on the other half in single layer.  Roast another 5 min until shrimp are cooked through.  Sprinkle with parsley, mix together and serve over/alongside of mixed greens (our new thing).

Halibut w/Potato Flake Crust

Courtesy of aunt Gerry. This is an easy and very tasty dish. Using potato flakes was new to us, but it works well, gives good flavor, and they can be found in small packets with a variety of flavorings. You'll find them with the big boxes of "instant mashed potatoes." A very forgiving dish.

2 egg yolks

1 packet dehydrated potato flakes (we used garlic/provolone seasoned)

1 pinch fresh thyme leaves

4 6 ounce halibut steaks

Olive Oil

Salt and Pepper

Beat egg yolks salt and pepper in a wide shallow bowl or glass pie dish.

Combine potato flakes with thyme and spread out on a plate.

Season filets with Salt and Pepper on one side only.

Dip the seasoned side of filet in the egg mixture (only coat one side).

Place filets, egg-side down, onto potato flakes and press down to adhere (at this point we just left the filets on the potato flake pate as we only had two)

coat bottom of skillet with Olive Oil and place filets crust-side down into pan (no need to preheat).

Turn skillet to medium high and cook on crust side for 3 minutes (crust should be golden brown).

Flip filets and cook for an additional 1 minute.

Remove pan from heat and leave filets in pan for another minute.

Meanwhile, spoon a side-dish onto each place to place the fish on top of (we rice with spinach).

Remove filets and place on top of side-dish crust-side up (the classic "stack" as we call it @ DRI).

Deglaze pan with lemon juice and drizzle over top of filets.

Swiss Chard & Grilled Tofu

Here's our simple but very tasty Tofu and Greens "Stack" (where you pile a protein on top of greens (and sometimes a starch like mashed potatoes)). The lesson from this recipe, for the non-tofu-eaters? Treat tofu like meat. Put some BBQ sauce on it, and grill it like a steak. It's not the raw, bland tofu you're used to from the salad-bar.

1 bunch Swiss Chard

2 cups sliced Mushrooms (crimini usually)

1 clove garlic

1 package firm Tofu

Iron Chef Garlic Sesame barbecue sauce (or substitute your favorite BBQ sauce)

Slice tofu across the smallest face (as you would a loaf of bread) into 3/4 inch slices. You should get about 6 slices for a regular package of tofu. Press tofu"steaks" between double layers of paper towel placing a small cutting board on top to give a small "press". Leave for 15-20 minutes. Place tofu on a plate and marinate both sides with a generous amount of BBQ sauce and let stand for 20 minutes. Prepare a grill, brush grill with olive oil to prevent sticking.

Clean Chard, removing toughest part of stems. Grab the entire bunch of chard, rolling it into a bunch and slice crosswise to make strips 1/2 -3/4 inch wide.

Grill the tofu slices over a medium flame for a few minutes on each side to get nice grill-marks. The tofu is now "rare", cooked on the surface, but still moist in the center. We love it this way, but some prefer a firmer texture, which you can get by moving the tofu away from the direct flame, covering the grill and "baking" the tofu further.

While tofu is grilling....

Saute sliced mushrooms in olive oil, adding a few grindings of salt, remove to a plate. Add garlic and a little more oil to hot pan and dump in all the chard with the water that clings to the leaves. Saute until just wilted, stir in mushrooms and heat through, season with salt and pepper to taste. Serve with two tofu steaks on top. For a little extra flavor, drizzle tofu with just a bit more of the BBQ sauce.

Szechuan Noodles

Ingredients

• 6 garlic cloves, chopped
• 1/4 cup fresh ginger, peeled and chopped
• 1/2 cup vegetable oil
• 1/2 cup tahini (sesame paste)
• 1/2 cup smooth peanut butter
• 1/2 cup good soy sauce
• 1/4 cup dry sherry
• 1/4 cup sherry vinegar
• 1/4 cup honey
• 1/2 teaspoon hot chili oil
• 2 tablespoons dark sesame oil
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 pound spaghetti
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 4 scallions, sliced diagonally (white and green parts)
• Marinated Baked Tofu (in place of shredded roast chicken)

Directions

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

Broiled Steelhead Trout With Rosemary, Lemon and Garlic

• 1 lb steelhead fillet, with or without skin
• 1 clove garlic, chopped fine
• 1 1/2 tablespoons coarsely chopped fresh rosemary
• 1 lemon, zest of
• 1/2 lemon, juice of
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon olive oil, plus
• additional oil, for greasing baking pan

1. Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
2. Preheat broiler.
3. Mix together all remaining ingredients except fish into a well-blended paste.
4. Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
5. Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
6. Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
7. Serve with steamed vegetables, salad, orzo salad, whatever.

From recipezaar.com

Butter-Crumb Cod Casserole

Looking for another way to cook a flaky white fish? This Casserole is easy and brings in flavors that make it more that just another breadcrumb fish recipe. We used saltines & panko crumbs, because that's what we had on-hand, and it was very nice. I can see that Ritz would be good (though we're not allowed to have them in the house because they're evil).

1 1/4 cup coarsely crushed cracker crumbs (Ritz or Town House provide the best flavor)
1/2 cup melted butter
1/2 cup finely chopped celery
1/2 cup finely chopped green (bell) pepper
1/4 cup finely chopped green or mild onion
1/4 cup finely chopped parsley
1 teaspoon dry mustard
1/2 teaspoon salt
3 tablespoons sliced black olives
3 or more drops Tabasco sauce or other hot sauce
1/4 cup milk
1 1/2 pound fresh or frozen cod cut into 1 inch cubes


Directions:
Preheat oven to 350 degrees F.

In a large bowl, combine all ingredients, adding fish last.

Mix well. Turn into 1 1/2 quart buttered baking dish. Bake 20-30 minutes, or until fish flakes easily and crumbs are golden brown. Can be served with lemon wedges.

Veggie Meatloaf (a work in progress..)

Vegetarian imitation ground beef is combined with onion, eggs, bread cubes and savory herbs and spices. The meatless loaf is nestled with carrots and potatoes, and baked.
INGREDIENTS:
1/2 (14 ounce) package vegetarian ground
beef (e.g., Gimme Lean TM)
1 (12 ounce) package vegetarian burger
crumbles
1 onion, chopped
2 eggs, beaten
2 tablespoons vegetarian Worcestershire
sauce
1 teaspoon salt
1/3 teaspoon pepper
1 teaspoon ground sage
1/2 teaspoon garlic powder
2 teaspoons prepared mustard
1 tablespoon vegetable oil
3 1/2 slices bread, cubed
1/3 cup milk
1 (8 ounce) can tomato sauce
4 carrots, cut into 1 inch pieces
4 potatoes, cubed
1 cooking spray
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
3. Place carrots and potatoes around loaf and spray vegetables with cooking spray.
4. Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.

Duarte's Crab Cioppino

2 1/2 pounds fresh cracked Dungeness crab (your fishmonger/butcher will crack the crab for you)
12 cherrystone clams
12 jumbo white prawns
8 oz. cod
1 cup clam juice
1/2 cup dry white wine
Cioppino sauce (recipe follows)

To assemble: Place half the sauce in a 5 quart roaster or Dutch oven. Place crab in next, then clams and prawns, clam juice, and wine. Pour rest of sauce over crab. Place the cod on top last. Place lid on pan and turn heat to medium-high until it starts to boil. After it reaches a boil, turn heat down to medium. When the fish is cooked and the clams are open, the cioppino is ready. Serve immediately with a good crusty sourdough bread.

Sauce

2 medium yellow onions, chopped fine
6 stalks celery, chopped fine
1/4 cup parsley, chopped fine
4 tbsp. olive oil
2-14.5 oz. cans diced tomato
15 oz. can tomato sauce
1 bay leaf
2 tsp. fresh garlic, chopped fine
1 1/2 tsp. salt
1 tsp. thyme
1 1/2 tsp. oregano
1 1/2 tsp. Italian seasoning
3/4 tsp. cumin
1/4 tsp. red pepper flakes

Saute onion, celery and parsley in olive oil until translucent. Add spices, saute for one minute. Add diced tomato and tomato sauce. Simmer for 30 minutes. Adjust seasonings to taste.

Pan-Seared Tilapia with Hot Orange-Ginger Sauce

We've had mixed results with tilapia, sometimes just too firm and easily dried out. This recipes howerev turned out awesome, some of the best fish ever (<- I'm not kidding, ever)). The five spice rub and the hot orange sauce were just perfect. Another great contribution from Cuisine at Home. CaH always delivers with recipes that are seasoned just right without any adjustment.

1/2 tsp Chinese five spice mix
1/4 tsp salt
1/4 tsp cayenne pepper
3 Tb. vegetable oil, divided
1 lb Tilapia (4 to six filets
2 tsp. minced scallions for garnish

Mix five spice powder, salt and cayenne with 2 Tb. Oil in a small bowl.
Pat the filets dry and brush both sides with the spice mixture. Heat remaining Ts of oil in a large pan (the recipe calls for non-stick, but we used our steel pan and it browned beautiful) over medium high heat. Add fillets and and saute 3 minutes on each side (I think it was slightly less on the second side.

Hot Orange-Ginger Sauce
1/4 cup orange marmalade
1/4 cup fresh orange juice
2 Tb. rice vinegar
1 Tb. minced fresh ginger (we used our new microplane fir this, and it works great)
1/2 tsp. red pepper flakes (or more to taste)
1 tsp minced garlic
1 Tb. vegetable oil
salt to taste

Whisk marmalade, orange juice, vinegar, gingerroot and pepper flakes together in a smalle bowl
Saute garlic in a saucepan with oil over medium high heat for 30 seconds. Add marmalade mixture and saute until sauce thickens, about 5 minutes. Season with salt.

Arugula, Feta & Dill Frittata

Makes 4 servings, we cut it in half for just ourselves.
9 large eggs
3 Tbs. fresh grated parmesan
3 oz. crumbled Feta
2 Tbs. minced fresh dill
Course salt and freshly ground pepper
2 Tbs. Olive Oil
1 large clove garlic, minced
4 Cups packed arugula (about 4 oz.) stemmed washed and dried

Adjust oven rack to upper middle of the oven, and preheat to 400. In large bowl, lightly beat the eggs, stir in Parmesan, Feta, Dill, and a light sprinkling of salt and pepper.


Heat Oil and Garlic in a 10 inch ovenproof skillet (you have one of those, right?) when garlic starts to sizzle and turn golden, add Arugula, cook stirring constantly until wilted 1 or 2 minutes. Season lightly with salt and pepper and reduce heat to low.






Distribute the arugula and add the eggs to the pan. When eggs have begun to set (around 1 minute) transfer the pan to the oven.


Bake until the eggs are puffed up and set, about 10 to 12 minutes.
Cut into 4 wedges

Vegetable Chili with Corn Dumplings

A very satisfying meal!
The spice is nice!

1/4 cup olive oil
2 medium onions, chopped
4 medium zucchini, diced
1 red bell pepper, diced
1 large green bell pepper, diced
4 cloves garlic, minced
1 jalepeno pepper, seeded and chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 Tbs. chili powder
2 tsp. ground cumin
1 28 oz. cans Italian plum tomatoes with juice
1 12 oz or so can tomato sauce
1 16 oz. can cannellini beans
1 Tbs. brown sugar

Cornmeal Dumplings
1/2 cup fine yellow cornmeal
1/2 cup hot water
1/8 cup unbleached white flour
1 tsp. salt
1/4 cup chopped fresh cilantro
1/2 cup farmer cheese or ricotta cheese

In large pot, heat oil over medium heat. Add onions, zucchini, bell peppers, and garlic and cook, stirring often, until softened, 15 minutes. Add jalapeno, parsley, cilantro, chili powder and cumin and cook, stirring, 2 minutes. Add tomatoes with juice, tomato sauce and sugar; simmer 10 minutes.
Add beans; simmer 10 minutes more.

Dumplings: In medium bowl, mix cornmeal and water. Add flour, salt, cilantro, and cheese. From mixture into 1-inch balls.
Add dumplings to stew, stirring gently to submerge. Simmer until dumplings are cooked through, 10 to 12 minutes.
Serve and enjoy. We sure did.

Mushroom and Leek Galette

This is another example of the happy result of data-mining old cooking magazines. In this case, Dec. 1999 Vegetarian Times. This publication rarely disappoints. We followed the recipe and were pleasantly surprised. The filling was delish and the crust was amazingly moist but not soggy. We served along with the Roasted Beet and Arugula Salad also found on this blog.

This can be made up to two days ahead, refrigerated and reheated. A great contribution to a party! Use a pizza box to transport. To reheat, place galette on a baking sheet, cover loosely with foil and heat in a 350 degree oven for 15 to 20 minutes. Reheat leftovers in a dry non-stick skillet. This is how we also reheat leftover pizza. It works really well.

Crust
* 1 1/2 cups all-purpose flour
* 1 1/2 tsp. baking powder
* 1/2 tsp. salt
* 1/2 cup low fat cottage cheese
* 1/4 cup low fat milk
* 1 1/2 tsp. sugar
* 1 large egg white for glaze

Topping
* 1 Tbs. olive oil
* 4 medium leeks (white and light green parts only) sliced (2 cups)
* 12 oz. cremini or baby bella mushrooms, sliced (6 cups)
* 1 large egg
* 1/3 cup reduced fat sour cream ( I think we used "fat" sour cream)
* 3/4 tsp. salt (highly subjective)
* 1/4 tsp pepper (again, highly subjective)
* 1 bunch scallion ( again with the white and green parts), sliced (1/3 cup)
* 1/4 cup chopped fresh flat leaf parsley ( the only kind for cooking!)

Prepare crust: In medium bowl, whisk together flour, baking powder and salt. In food processor, process cottage cheese until pureed. Add oil, milk and sugar and process until smooth. Add flour mixture and pulse 4 to 5 time, just until dough clumps together.
Turn dough out onto lightly floured surface and knead several times; do not overwork. Press dough into a disk, dust lightly with flour and wrap in plastic wrap. Refrigerate at least 20 minutes.

Meanwhile, in large nonstick skillet, heat oil over medium heat. Add leeks and cook, stirring often, until tender, 4 to 5 minutes, adding a little water if necessary to prevent scorching. Add mushrooms, increase heat to medium-high and cook, stirring, until mushrooms are tender, 3 to 4 minutes. Remove from heat and allow to cool completely.
Preheat oven to 400 degrees F. Coat baking sheet with cooking spray. In large bowl, whisk together whole egg, sour cream, salt and pepper. Add scallions, parsley and cooled leek mixture; mix well.

On lightly floured surface, roll out dough into 15-inch circle about 1/4 inch thick. Roll dough back over rolling pin and transfer to prepared baking sheet. Spread leek mixture over dough, leaving 2" border around edges. Fold dough border up and over filling, pleating as necessary.

In small bowl, combine egg white with 1 tablespoon water; stir briskly with fork. Brush over rim of crust.

Bake until crust is golden, 30 to 35 minutes. Transfer baking sheet to wire rack and let cool 5 minutes. Carefully slide galette onto platter and serve hot or at room temperature.

Mushroom and Seitan Noodle Stroganoff

1 Tbsp Oil
1 Medium Onion, chopped
2 cloves garlic, minced
4 cups mushrooms, thinly sliced
3 Tbsp Lemon Juice
1 tsp tarragon
1/2 tsp sweet paprika
2 cups broth
2 Tbps Tahini
1/2 tsp pepper
1/2 cup red wine
1 tomato, peeled seeded diced
2 Tbsp minced parsley
1/2 lb. dried shiitake mushrooms
12 oz. Seitan, cut into strips
8 oz fettucini or egg noodles

Saute onions, garlic and seitan until onions are soft. add mushrooms until they soften. Add lemon juice and spices and mix well. Mix broth and tahini and add to mushroom mixture and cook until it thickens adding a splash of red wine as the sauce thickens. Add tomato and remove from heat and season to taste with pepper. Spoon over mushrooms.

Paneer Cheese with Herbs

Zucchini Pancakes with quick Basil Pesto.

Another recipe shamelessly stolen from Beyond Salmon. I love Helen Rennie's cooking style, and she is completely correct, this is a great way of using the glut of zucchini we all seem to get at around this time of year. It is a new core recipe and totally DR. We made a quick pesto for over top, and it was great (the instructions incude a slight variation that makes it a little easier to get right). Helen says...
What do you do with a zucchini that doesn't require any other ingredients, yet isn't totally boring? That was the dilemma facing me a few days ago. I didn't want to grill since it was raining, and I didn't feel like sautéing since I find sautéed zucchini kind of boring. Roasting could be a good idea, but it's much more interesting when zucchini are mixed with some other veggies, which I didn't have. That's when it dawned on me -- how about zucchini pancakes! I've never made them and was dying to try this dish I remember my Mom making. It's common in Russia to make oladyi (pancakes) with all kinds of vegetables and zucchini were one of our favorites.

I didn't have a recipe, but the one I improvised seemed to work incredibly well. The only extra ingredients necessary to make this dish are flour, eggs, salt, and oil (all of which are staples). I threw in some scallions since I found them lying forgotten in a drawer of my fridge, and then fried my pancakes in sunflower seed oil (the olive oil of Russian cooking). It's perfect for frying since it doesn't burn and imparts a great aroma to your dish (at least if you buy the real stuff from a Russian store). But if you don't have sunflower seed oil handy, canola oil will work just fine.

Serves 4 as a side dish

3/4 Lb zucchini (about 1 medium)
1/2 cup all-purpose flour
1 large egg
1/4 cup finely chopped scallions (optional)
Salt and pepper
Sunflower seed or canola oil for frying

Grate zucchini on the large holes of a box grater (or using a food processor).

Add flour, egg, scallions, and a generous amount of salt and pepper (and whatever other spices strike your fancy) in a large mixing bowl. Mix well to form a thick pancake-lie batter. Transfer zucchini to the bowl. Helen recommends squeezing the excess liquid out of the zucchini at this stage, which I think I forgot to do. Mine weren't overly wet, and the pancakes had a nice moisture to them, when done, so it's your call.
Set a large skillet over medium-high heat. When hot, add enough oil to lightly coat. When oil is hot (moves as easily as water when you tilt a pan), add the batter a spoonful at a time (each spoonful makes one pancake). Cook until golden brown, about 2 minutes. Flip the pancakes and cook until golden brown on the other side, about 2 minutes. Remove to a plate lined with paper towel and repeat with the rest of the batter adding more oil as necessary. Serve immediately with sour cream, yogurt, or plain.

We added a quick pesto by combining

A large handful of fresh basil leaves
1/3 cup pine nuts
1 clove garlic
olive oil to the desired consistency.
juice from a lemon wedge
touch of salt

we threw these in the bowl of the little chopper attachment that came with our immersion blender. zip, zip, zip, and we had enough for a nice dollop on each pancake. I could see a variety of different toppings working well here, and that's what makes this recipe a keeper, easy and lots of variations. We served alongside a nice big dinner salad.

Leeks and Sautéed Greens

Taken from a new DRI Fav. World's Healthiest Foods because leeks were the "Food of the Week." This recipe is a great tasting way of receiving the many health benefits of the super food kale. The leeks are a delicious complement, and this dish can be made very easily, so you can have it often. Adding the oil at the end gives it a rich taste without heating it, making this even healthier than most sautéed greens.
We've added WHFoods to our food blog list because they are a constant source of inspiration, they have have food of the week, and recipes throughout the week that use that ingredient. They are into whole, healthy, real food, but they're not didactic about it (like us!).

Prep and Cook Time: 15 minutes

Ingredients:
1 cup sliced leeks, about 1 leek
4 cups chopped kale
1/4 cup + 1 TBS chicken or vegetable broth
3 medium cloves garlic, pressed
1 tsp fresh lemon juice
1 tsp extra virgin olive oil
salt and black pepper to taste
soy sauce to taste (optional)
Directions:

Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy (which means to sauté in broth) sliced leeks in broth over medium low heat for about 5 minutes, stirring frequently. Add kale, ¼ cup broth, cover and simmer on low heat for about 7-8 minutes, stirring occasionally.
Toss with pressed garlic, lemon juice, soy sauce, olive oil, salt and pepper.
Serves 2

Cha Jang Mein (Noodles with Black Bean Sauce)

1/4 pound pork (or the protein of your choice)
1/4 pound raw shrimp -- optional
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon chopped ginger
1 teaspoon chopped garlic
3 medium onions -- chopped
2 medium zucchini -- chopped
3/4 cup oyster, shiitake, or straw mushrooms -- chopped
1 cup cha jang (black bean paste, not sauce!)*
oil or shortening
1 cup chicken broth
1 tablespoon corn starch
1 tablespoon water
fresh chinese noodles -- cooked

*Look for this at a Chinese or a Korean Market. No substitutes!
1. Cut the pork into small pieces. Mariate in soy sauce, rice wine, ginger, and garlic. Set aside. If using shrimp, shell, devein and salt lightly. Set aside.

2. In a wok, over high heat, stir fry the onion and zucchini. Depending on the size of the wok, you might have to do it in batches. Remove and set aside.

3. Heat the shortening or oil in the wok. The amount varies, depending upon the amount of the black bean paste, but don't be too stingy with the oil. Dump the paste in the wok, stirring quickly to avoid burning. Stir for approximately 2 -3 minutes.

4. Add the pork and stir fry till it is cooked, approximately 1 - 2 minutes.

Add the vegetables and mix.
5. Add the chicken broth. Bring to a boil.
6. Add the shrimp, if using, and mix.
7. Mix the corn starch and water. Add it to the wok and stir til thickened and bubbly..
8. Serve immediately over cooked noodles.

Salade Nicoise

From Epicurious, scaled down in volume. (This recipe need to be DRI-ized, that is, simplified to keep the best aspects and to forget the fussing, we'll do that shortly). This salad was inspired by a classic Salade Niçoise with its fresh anchovies, potatoes and green beans, and one offered to me by Alice Waters, owner of Chez Panisse, who comes to France every year to avail herself of, among other things, the fine green beans of summer.
Serves 4-5
Susan Herrmann Loomis

For the vinaigrette:
1 1/2 tablespoons best quality cider vinegar
1/2 tablespoon Dijon-style mustard
1/2 cup plus 1 tablespoons extra virgin olive oil
1/2 medium new white onion, sliced paper-thin
1 cloves garlic, minced
1 1/2 cups flat-leaf parsley leaves, loosely packed
1/4 cup mixture of tarragon and fresh chervil leaves, loosely packed
Sea salt and freshly ground black pepper to taste

For the Salad:
1 pounds fresh tuna
1/2 tablespoon extra-virgin olive oil, for rubbing on the tuna
Sea salt and freshly ground black pepper
10 anchovy fillets (preferably packed in oil)
1/2 pound green beans, trimmed
1/2 pound yellow beans, trimmed
1 pounds of tiny new potatoes, scrubbed
1/4 each red and yellow bell peppers, cut in thin (1/4-inch) strips
3 medium red and yellow tomatoes, stemmed and quartered
3 farm eggs, hard-cooked and peeled
1/2 cup nicoise olives
Sprigs of parsley and chervil, for garnish

Make the vinaigrette:
In a large bowl make the vinaigrette by whisking together the vinegar and the mustard. Slowly whisk in the oil in a thin stream to emulsify the mixture. Stir in the garlic and the onions.
Mince the parsley and add it, with the tarragon and chervil, to the dressing, mixing well. Season to taste with salt and pepper.

Make the Salad:
Rinse the tuna, pat it dry and refrigerate it until just before cooking.

Build a small fire in a barbecue.
When the coals are red and dusted with ash, spread them out, and lay the rosemary atop them. Set the grill atop the coals. Rub the tuna on all sides lightly with olive oil, and place on the grill. Cover the grill, leaving the vents open, so the tuna grills and smokes at the same time. Grill until the tuna is lightly golden and almost cooked through, 5 to 7 minutes. Carefully turn the tuna and cook until it is golden on the other side and opaque through, an additional 5 to 7 minutes. The cooking time will vary depending on the heat of the fire, so check it carefully. Transfer the tuna to a plate, season it lightly all over with salt and pepper, and let it cool to room temperature. When it is cool enough to handle, carefully remove the skin and any bones. Drizzle it on both sides with about 3 tablespoons of the vinaigrette, then reserve at room temperature.
Drain the anchovies of oil and pat them dry.

Steam until beans are tender firm, about 6 minutes. Remove from the steamer and let cool on a wire rack covered with a cotton tea towel.

Transfer one-third of the dressing to a medium sized bowl.
Bring a medium-sized pot of salted water to a boil, and add the potatoes.
Cook just until they are tender through, about 15 minutes. Drain. If you want to peel them, do so as soon as they are cool enough to handle. Add them, still warm, to the one-third of the vinaigrette. Toss, and reserve.

To assemble the salad, just before serving toss the beans and the peppers with enough vinaigrette to fully moisten them, and arrange them in the center of a serving platter.
Top them with the anchovy fillets, arranging them attractively on top. Quarter the eggs, and place them, with the tomatoes, around the beans and peppers. Drizzle them with 2 to 3 tablespoons of the vinaigrette.
Place the potatoes on another platter.
Break the tuna apart into large pieces, and arrange the pieces attractively atop the potatoes. Sprinkle with the olives. Drizzle with any remaining vinaigrette, and garnish with several sprigs of parsley and chervil. Serve immediately.

Earth and Sea Salad

2 cups dried Arame
1 cup dried Hijiki
1/2 cup julienned Red Pepper
1/2 cup chopped Scallions
1/2 cup julienned Carrots
1/2 cup Cucumbers, peele, seeded and sliced
1/2 pound teriyaki or similar marinated Tofu
1 tbsp Toasted Sesame Seeds
3/4 cup thawed frozen Corn

Dressing:
1/2 cup Soy Sauce
1/2 cup Rice Vinegar
1/2 cup Mirin
1/2 cup Sesame Oil
2 Tbsp. fresh grated Ginger

Soak the arame and hijiki for 30 minutes. Squeeze out water and pick out any foreign matter. Simmer in boiling water for 30 minutes or until tender. Meanwhile, mix Dressing and set aside. Thaw corn and chop vegetables. Cut tofu into strips. Cool seaweed and combine with vegetables, sesame seeds, tofu and dressing. Let rest 30 minutes and toss before serving.