Adapted from Gourmet November 2007

3 Tablespoons extra virgin olive oil, divided
1/2 cup raw pumpkin seeds (pepitas)
1/2 cup packed cilantro, leaves only
grated zest of 1 lime
juice of 1 lime
sea salt to taste
freshly ground black pepper to taste

Toast seeds in 1 Tablespoon olive oil in large heavy skillet over medium-high heat, stirring frequently, until seeds puffed and begin to brown, about 2 to 4 minutes. Transfer to a large plate to cool. Pulse cooled seeds in food processor with cilantro, juice, zest, salt and pepper and remaining 2 Tablespoons olive oil. Pulse to a coarse paste. Dollop on roasted butternut squash soup or use as a topping for crostini.

6 anchovy fillets in olive oil
3 Tablespoons walnut oil
3 teaspoons capers, drained
1/2 cup Nicoise olives
juice of 1 lime
zest of 1 lime

From: Splendidtable.org
I’m crazy about walnuts and so I got really excited when I came across this recipe. I have changed the recipe title from Roasted Walnut Sauce to Roasted Walnut Paste because I find it to be more of a spreadable consistency, which works well when tossed with hot Tagliatelle pasta (egg noodle pasta) or for appetizers served on toasted crostini. The paste is balanced and creamy, much like the mouth-feel you encounter when eating a perfectly ripe avocado.

8 ounces raw walnuts
1/2 teaspoon cinnamon
a pinch or two of nutmeg
sea salt
freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup heavy cream or half and half
1/4 cup dry white wine

Note: Whole Foods carries a wonderful and inexpensive ($6.99) bottle of dry white wine called Chateau Moulin de Ferrand Sauvignon Semillon Entre-Deux-Mers 2006 from France.

Preheat oven to 350F. Place walnuts on a baking sheet and toast for 7 to 8 minutes. Remove and let cool slightly. Pulse walnuts in a mini food processor until you have a coarse meal. Don’t grind too finely. Add cinnamon, nutmeg, sea salt and pepper to combine. Pour in olive oil, cream, and wine and delicately blend until paste is emulsified. It is my thought that this paste will keep well for up to 3 days in the refrigerator but I really don’t think it will last that long =).

Here is an original recipe created on a lazy Wednesday afternoon. I was inspired by the remembrance of sweet aromas from freshly roasted parsnips and I can clearly remember my Mom and I eating the entire dish by ourselves. We wouldn’t have wanted to share anyways. Parsnips are a true delight!

5 parsnips, peeled, trimmed, cut into 1/2-inch pieces with large ends quartered
1 Tablespoon extra virgin olive oil
2 Tablespoons unsalted butter
1 medium to large shallot, chopped finely
1-inch piece ginger, peeled and sliced thinly
1 large garlic clove, peeled and smashed with back side of knife
1/2 cup dry white wine
1 1/4 cups beef broth, divided
1/2 cup half and half

Preheat oven to 400F. Toss parsnips in olive oil and place in single layer on a baking sheet. Roast parsnips at 400F for 7 minutes, then reduce temperature to 350F and continue to roast for 10 to 15 minutes longer until fork tender, aromatic, and golden brown.

Meanwhile, melt 2 Tablespoons unsalted butter in a heavy saucepan over medium-low heat. Add shallots and cook, stirring frequently until sweated, about 10 minutes. At this point, add ginger, garlic, and wine and continue to cook and stir for about 3 to 5 minutes. Add 1/2 cup beef broth and parsnips. Bring to a boil, then immediately reduce heat and simmer on low heat for 5 minutes. Remove from heat and puree with an immersion blender until desired consistency (I like it very smooth). Return to medium-low heat and whisk in 1/2 cup half and half and remaining 3/4 cup beef broth. Season generously to taste with sea salt. Serve in individual, prewarmed bowls.

I consistently have good results from recipes by Martha Stewart. This is yet another great cookie.

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 3/4 cups granulated sugar
1/4 cup packed light brown sugar
1 Tablespoons finely grated lemon zest, plus 1 Tablespoon fresh lemon juice
1 cup unsalted butter, (2 sticks), softened
2 large eggs
sugar for sprinkling

Preheat 350F. Sift flour, baking soda, and salt into a bowl; set aside. Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, one at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined. Scoop dough into balls (a decent size) and roll into ball using hands; space 2-inches apart on parchment-lined sheets. Flatten cookies slightly with a fork (press only once – don’t make cross-hatch pattern). Sprinkle tops with sugar. Bake until cookies are golden, about 13 minutes. Let cool on sheets 1 minute, then transfer to baking racks to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

I found this recipe in an old Food and Wine issue. All the way back from October 2004. I must have been impressed with some facet of this issue to keep it around this long!

6 servings
2 sticks unsalted butter, plus more for the ramekins
1 Tablespoon plus 1 teaspoon cake flour, plus more for dusting
1/2 pound bittersweet chocolate, chopped
1/2 cup sugar
4 large whole eggs
4 large egg yolks
unsweetened cocoa and confectioners’ sugar, for dusting

Preheat 350F. Butter six 4-ounce ramekins and dust with flour. In the top of a double boiler, melt the butter with the chocolate. Remove from the heat and whisk in the sugar, whole eggs, and egg yolks. Whisk in the flour. Scrape the batter into the ramekins and bake for 10 minutes, or until the sides of the cake are set, but the center is still slightly loose. Let the cakes cool for 1 minute, then run a thin knife around the sides and invert them onto plates. Dust the cakes with cocoa and confectioners’ sugar and serve.

1 egg
1/3 cup red wine vinegar
1 Tablespoon lemon juice
1 clove garlic, chopped
1 Tablespoon anchovy paste
1 Tablespoon Dijon mustard
1 dash Tabasco
1 dash Worcestershire sauce
3/4 cup canola oil
2 Tablespoons extra virgin olive oil
salt and pepper to taste

Combine all ingredients except oils and salt and pepper in blender. Add oil slowly to pureed mixture. Salt and pepper to taste. Toss salad with greens, such as romaine.

Makes 8 servings. Bon Appetit October 1999

2 1/2 cups dry Alsatian Gewurztraminer or other spicy dry white wine
1/4 cup finely chopped shallots
1/3 cup vegetable oil
1 Tablespoon chopped fresh tarragon
3 large heads Belgian endive
8 ounces mixed baby greens
8 ounces cherry tomatoes, halved
3/4 cup finely chopped cornichons
8 radishes, halved, thinly sliced
1 1/2 cups grated Gruyere cheese

Combine wine and shallots in heavy medium saucepan. Boil until mixture is reduced to 1/2 cup, about 20 minutes. Cool completely. Whisk in oil and tarragon. Season with salt and pepper.

Reserve 24 outer leaves of endive. Thinly slice remaining endive crosswise. Combine sliced endive and greens in large bowl. Combine tomatoes, cornichons and radishes in medium bowl. Can be made 6 hours ahead. Cover greens, tomato mixture and reserved endive separately; chill. Let dressing stand at room temperature.

Toss greens with half of dressing. Add cheese to tomato mixture; toss with remaining half of dressing. Season salads with salt and pepper. Mound greens on plates. Top with tomato mixture. Garnish with endive leaves.

1/2 package tofu, soft or firm
1 cup plain yogurt
2 Tablespoons sesame seeds, toasted
1 Tablespoon soy sauce
1 Tablespoon white vinegar
sea salt
small amount of wasabi

Serve over grilled bread.

This recipe is so fabulous! This is how I like my chocolate! Pair with red wine or a cup of coffee. Eat anytime!

6.5 ounces bittersweet or semisweet chocolate, chopped (I used Valrhona chocolate – 61% cacao)
3 Tablespoons unsalted butter
pinch of salt
4 large egg yolks
4 Tablespoons sugar, divided
2 large egg whites

Preheat 425F. Butter four 3/4-cup custard cups. Dust with flour; shake out excess. Combine chocolate, butter, and salt in top of double boiler set over simmering water. Stir until chocolate is melted and mixture is smooth. Remove from over water. Cool 10 minutes.

Beat egg yolks and 3 Tablespoons sugar in large bowl until thick and light, about 2 minutes. Fold in chocolate mixture. Using electric mixer fitted with clean, dry beaters, beat egg whites and 1 Tablespoon sugar in medium bowl until stiff but not dry. Gently fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups.

Place custard cups in oven. Bake until cakes are puffed but stiff soft in center, exactly 8 minutes. Transfer to a cooling rack and cool cakes 1 minute. Using small knife, cut around sides of cakes to loosen. Place plates on top of cups. Invert cakes onto plates; remove cups.