Corn Tortillas Stacked with Sautéed Mushrooms, Spinach and Manchego Cheese

• 8 6-inch corn tortillas
• Extra-virgin olive oil
• 1/2 cup chopped onion
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 can (28 ounces) diced tomatoes with the juice
• 2 teaspoons minced jalapeño or Serrano chilies, or more to taste
• 2 tablespoon finely chopped cilantro leaves and tender stems
• 10 to 12 ounces sliced cremini mushrooms (about 4 cups)
• Coarse salt
• Freshly ground black pepper
• 1 bag (5-6 ounces) baby spinach (about 6 cups packed), rinsed and drained
• 1 cup shredded Manchego or Monterey Jack cheese
• 1 cup Mexican crema, light or regular sour cream
• 2 scallions, trimmed, cut into thin diagonal slices

1. Preheat the oven to 350°F. Brush one side of each of the tortillas with the oil and arrange, slightly overlapping, on a rimmed sheet pan or baking sheet. Bake until warmed and slightly crisp, about 5 minutes.

2. Meanwhile heat 2 tablespoons of oil over medium-low heat in deep skillet or sauté pan until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until tender, about 5 minutes. Add the chili powder and cumin and cook, stirring 1 minute. Add the tomatoes and heat to a boil. Cook, uncovered, until thickened, about 15 minutes. Stir in the chiles and 1 tablespoon of the cilantro.

3. While the sauce is cooking heat 2 tablespoons oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms and cook, stirring, over medium heat, until golden and tender, about 5 minutes. Sprinkle with salt and pepper. Add the spinach all at once and cook, covered, over medium- low heat, until wilted, about 2 minutes. Uncover and if there is moisture in pan, cook on high heat, to evaporate, about 30 seconds.

4. Remove all but 4 of the tortillas from the baking sheet and set aside. Ladle about ¼ cup of the thickened sauce in the center of each tortilla and spread to the edges with the underside of the ladle. Using half of the mushroom and spinach mixture place a portion on top of each sauced tortilla. Top with the remaining 4 tortillas. Add remaining sauce to each, and top with remaining mushroom and spinach mixture, dividing evenly. Sprinkle each with 2 tablespoons of the shredded cheese.

5. Return to the oven and bake until the tortilla stacks are heated through and the cheese is melted, about 5 minutes.

6. To serve slide each tortillas stack onto a dinner plate. Top with a spoonful of sour cream, a sprinkling of scallions and a pinch of chopped cilantro. Serve at once.

Makes 4 servings

Adapted from Marie Simmons, Fresh & Fast Vegetarian

Pesto Shrimp

This is really simple and really yummy.

De-vein the shrimp if you need to. Set aside in a bowl and squeeze a bunch of fresh lime juice on the suckers. Let them marinate anywhere from 10 to 30 minutes. You can cover them in a dish and plastic wrap and stick them in the fridge while they soak up the lime juice.

Meanwhile cut up some garlic.

Heat up a skillet.

Add some butter.

Put in garlic and let that brown a few minutes and then add shrimp. Add some white wine and let it simmer. As the liquid cooks off, liberally apply more lime juice and then paprika... Let the liquid cook off. You'll know they are done when they are pink and firm.

Also, you can sauté them in some simple butter and a little bit of wine and then use any really good store Pesto sauce. The key ingredient there is REALLY good pesto sauce. Not the cheap stuff. Make any plate of pasta or gnocchi (!!!) and add the pesto and cooked shrimp on top. Sprinkle with toasted pine nuts and some parmesean cheese... Instant success.

Thai Fried Rice

Semi-improvised for dinner tonight -- delicious!

• 1/4 cup cilantro
• 4 cloves garlic, pressed
• 10 peppercorns
• 2 T fish sauce
• 1 star anise
• 1-inch piece of ginger, peeled and grated

• 2-3 cups brown rice
• 2 eggs
• 2 T light vegetable oil
• 1 boneless, skinless chicken breast
• 1 cup chicken broth
• 2 carrots, peeled and sliced
• 1 cup snowpeas, trimmed and cut in half
• 1/2 can pineapple, cut in small dice
• 1/2 can baby corn, chopped
• 1/2 can straw mushrooms
• 2 Tbs fish sauce
• 1 pinch sugar
• 1 small tomato, sliced
• 1 small handful coriander leaves
• 2 T crushed peanuts

In a mortar and pestle grind the star anise and peppercorns to a fine powder. Add the cilantro, garlic, 2 T fish sauce, and ginger and grind to a smooth paste.

Lightly poach the chicken breast in chicken broth and slice thinly.

Steam the carrots for 2 minutes, add the peapods and steam 1 minute more; shock with cold water.

Heat a wok to medium-high, add the oil, then fry the paste for 30 seconds or so - until it smells nicely fragrant. Stir constantly to prevent burning. Crack the eggs, and then pour into the wok as you would for sunny side up. Cook for roughly 30 seconds without stirring allowing the white set a bit, then vigorously stir the egg so it scrambles. Immediately add the rice, and gently break it apart, stirring so each grain is coated in the egg and spice mix. Add the vegetables, chicken and pineapple, stir well and cook for a further 60 seconds. Add the fish sauce and sugar, stir well, then tip onto a waiting plate. Lay the slices of tomato around the rice, then scatter the top with the coriander leaves, and peanuts.

Glazed Chicken with Maple-Orange Sweet Potatoes

• 3 sweet potatoes (about 2 pounds), peeled and cubed
• 2 teaspoons olive oil
• 4 4-ounce skinless, boneless, chicken breast halves, pounded to 1/2-inch thickness
• Salt and ground black pepper, to taste
• 1/4 cup orange juice
• 1/4 cup maple syrup
• 2 tablespoons light brown sugar
• 1/8 teaspoon cloves

Place peeled and cubed sweet potatoes in a large saucepan and add enough water to cover. Set pan over high heat and bring to a boil. Cook 3 minutes. Drain and set aside.

Heat oil in a large high-sided skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to hot oil and cook 1 minute per side, until golden brown.

Whisk together orange juice, maple syrup, brown sugar and cloves. Pour mixture over chicken. Arrange sweet potatoes around chicken in pan.

Cook 10 minutes, uncovered, until chicken breasts are cooked through and sweet potatoes are tender and maple-orange sauce is thick and bubbly.

Nutritional info (per serving: 1 chicken breast half, 1 cup sweet potatoes): 474 calories, 5 g fat, 76 g carbs (69 g net carbs), 7 g fiber, 31 g protein

from Shape Magazine

Yield: 4 servings

Penne with Sugar Snap Peas and Arugula Pesto

• 1/2 pound sugar snap peas, trimmed
• 1 pound penne rigate (ridged, quill-shaped macaroni) or other tubular pasta
• 3/4 to 1 cup arugula pesto

In a large saucepan of salted boiling water, blanch the sugar snap peas for 45 seconds, or until they are crisp-tender, transfer them with a skimmer to a large serving bowl, and toss them with 1/2 cup of the pesto. In the boiling water cook the pasta until it is al dente, reserve 1/2 cup of the pasta-cooking water, and drain the pasta in a colander. In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.

Gourmet, July 1993 via Epicurious

Serves 4 to 6

Ham Jambalaya

• 3/4 cup brown rice
• 1 1/2 cups chicken broth
• 3 tablespoons olive oil
• 2 large onions, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 large garlic cloves, chopped
• 1 28-ounce can ready-cut tomatoes
• 2 cups diced ham
• 1/2 cup dry white wine
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper

Cook brown rice in chicken broth.

Heat oil in large Dutch oven over medium heat. Add onions, bell peppers and garlic; saute until beginning to soften, about 10 minutes. Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika and cayenne pepper. Bring to boil. Cover pot. Reduce heat to medium-low; simmer about 15 minutes. Add rice and simmer, covered, 10 minutes more.

Season with salt and pepper.

optional additions: chicken, sausage, shrimp

6 servings

from Epicurious

Pasta with Caramelized Onions, Cabbage, and Smoked Ham

• 4 bacon slices
• vegetable oil
• 2 pounds onions, thinly sliced
• 1/2 teaspoon caraway seeds or fennel seeds
• 4 cups thinly sliced green cabbage (about 1/4 small head)
• 1 1/2 cups diced smoked ham (such as Black Forest; about 8 ounces)
• 3/4 pound fusilli or rotini pasta
• 1/3 cup grated Parmesan cheese
• 1/2 cup (about) canned beef broth

Cook bacon in heavy large skillet over medium-high heat until bacon is brown and crisp. Transfer bacon to paper towel and drain. Crumble bacon. Measure drippings from skillet; add enough vegetable oil to measure 1/4 cup and return mixture to skillet. Add onions and caraway seeds and sauté until onions are dark brown, about 25 minutes. Add cabbage and ham and sauté until cabbage wilts, about 8 minutes.

Meanwhile, cook pasta in heavy large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.

Add bacon, onion mixture, and cheese to pasta. Toss over medium heat until warmed through, adding broth by 1/4 cupfuls to moisten if dry, about 4 minutes. Season pasta to taste with salt and pepper and serve.

Yeild: 4 servings

Epicurious

Spicy Peanut Noodles with Chicken

• 1/4 cup chunky peanut butter
• 2 medium cloves of garlic, minced (about 2 teaspoons)
• 1 tablespoon minced fresh ginger
• 5 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chile garlic sauce
• 2 tablespoons light brown sugar lightly packed
• 1 tablespoon peanut oil
• 1 1/2 pounds boneless, skinless chicken breast, cut into tenders
• 1 tablespoon table salt
• 1/2 pound dried Asian noodle
• 2 carrots, julienned
• snow peas or sugar snaps
• 1 small red bell pepper, julienned

1. Bring 6 quarts water to boil in stockpot over high heat.

2. Meanwhile, heat oil in saute pan or wok. Stir-fry chicken breasts until lightly browned, 4 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside.

3. Mix peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth.

4. Steam vegetables.

5. Using same water, prepare noodles following package directions.

6. Mix vegetables and chicken with sauce in saute pan until heated through. Reduce sauce a bit if necessary. Add noodles and toss thoroughly to combine.

4-6 servings

adapted from Cooks Illustrated

Oven-Baked Salmon With Herbs

• 1 salmon fillet - about a pound
• 2-4 T fresh herbs, chopped (thyme or dill is nice, but anything you like is probably good)
• 1/2 t pepper
• 1/2 t salt (a bit more if kosher, or if fish is skinned)
• 1 teaspoon oil, if that - you just need a very thin film

Drape the filet over something convex like a bowl to pick out any bones- they stick right out when you position this fish this way.

1. Heat the oven to 200 F. (not a typo)

2. Chop up the herb, and mix it with the salt and pepper. I happen to have lemon thyme in my garden, and it is my favorite for fish, but regular thyme or any herb you like works fine - even parsley. If you want to use more, that's fine, and sometimes I mix in a a tablespoon or so of sesame seeds.

2. Smear the oil on an oven-proof serving platter, and put the fish on top. If the filet is skinned, put some salt and pepper on both sides, otherwise just put the fish skin side down and season the top. I usually run my oily hand from the platter-smearing over the fish so the seasoning will stick a bit better.

3. Bake for about 40-45 minutes, until salmon flakes.

Nutritional Information: Figuring three servings per pound, each has zero carbs, 30 grams of protein, and 230 calories.

from About.com

Yam and Black Bean Burritos

• 1 tablespoon vegetable oil
• 1 tablespoon whole cumin seeds
• 2 teaspoons smoked paprika - or add 1 teaspoon chipotle - if you prefer it hot!
• Salt and pepper
• 1 large red yam, scrubbed and cut into 1/2 inch cubes
• 1 can black beans
• 1/2 cup cilantro, chopped
• 1/2 sour cream
• Wheat tortillas or wraps
• Salsa fresca
• Sour cream

Toss the yam cubes with the smoked paprika, some salt and pepper and a little extra vegetable oil. Heat the vegetable oil over high heat and add the cumin, shaking to keep them from burning. Cook for just a few moments or until toasted and fragrant. Turn the heat to medium and add the yam. Cook, stirring, until the edges are golden and the insides are tender - about 8-10 minutes. Turn out into a bowl and set aside.

Add the beans and their juice to the skillet and heat until warmed through. Stir in the cilantro and sour cream and heat just until warm.

Pile the yams, beans, and some salsa fresca together on a burrito, roll up and eat!

Serves 2

From Apartment Therapy: The Kitchen

Smashed Lentils with Egg

• 2 cups of lentils
• Olive oil
• 4 shallots, or 1/4 red onion
• 2 cloves of garlic
• 2 teaspoons garam masala
• 1/2 cup of fresh cilantro leaves
• Salt and pepper to taste
• 4-6 eggs

Rinse and drain the lentils. Mince the shallots and garlic and chop the cilantro. Heat the olive oil in a medium saucepan over medium heat and add the shallots and garlic. Cook, stirring, for about five minutes, then add the garam masala and lentils. Stir so the lentils are coated with the oil and garlic, then add the cilantro and cook until wilted.

Add 4 cups of water and turn the heat to high. Bring to a boil, then cover and reduce to a simmer. Cook for about 20 minutes. If they are too watery at the end, leave the lid off for a few minutes. Season with salt and pepper, and mash with a fork.

Heat the oven to 350ºF. Lightly grease individual baking ramekins. Mound the lentils in each then make a hollow and crack in an egg. Cover with foil and bake for about 20-25 minutes, or until yolk is just set.

Serve with lime pickle or another spicy chutney.

The cooked lentils keep well, so you can make a batch ahead of time and put this meal on the table about 20 minutes after you walk in the door.

Makes 4-6 servings

from Apartment Therapy: The Kitchen

Whole-Wheat Rigatoni with Butternut Squash and Beet Greens

• 1 16 oz. package whole-wheat rigatoni or penne or some pasta
• 2 T. unsalted butter
• 1 onion, cut into slivers
• 1 1/2 to 2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
• 5 or 6 shitake mushrooms, stems removed, sliced 1/4-inch thick
• handful of white button mushrooms, sliced 1/4-inch thick†
• 1/4 c. dry sherry
• 3 c. chicken stock
• 3 oz. beet greens, from one bunch of beets (or Swiss chard), tough stems removed, cut into 1/2-inch strips
• 1 t. coarse salt
• 1/4 t. freshly ground pepper
• 2 oz. goat cheese, crumbled

Cook pasta in large pot of boiling water until al dente. Drain; set aside, covered in plastic wrap.

Heat butter in large skillet over medium-low heat. Add onion, and cook until translucent, about 10 minutes. Add squash and cook until slightly softened, about 10 minutes. Add mushrooms and cook until tender, about five minutes. Add sherry and cook until liquid evaporates. Add stock and cook until vegetables are tender and stock is reduced by half, 15 to 20 minutes. Stir in greens and cook until wilted, about 3 minutes. Add pasta, salt, and pepper, and toss to combine. Serve with topped cheese, or don't. It tastes delicious without it.

Serves 4-6

† The original recipe called for all shitakes, totalling 8 oz. worth. At my local market, that was nearly $8.00 of mushrooms alone, so I opted for a five to give a nice flavor to my dish, then substituted regular old mushrooms. The total amount of mushrooms you use should be about 8 oz, break it down however you wish.

I really liked this recipe, it was easy to make and it was tasty and autumnal and filling. It was great reheated the next day for lunch as well.

Recipe stolen from Martha Stewart Living, November 2001. Adapted and reprinted without permission.

from Megnut

Sirloin Steaks with Blue Cheese Walnut Butter

• 6 large cloves garlic, peeled
• 1 tablespoon crushed dried rosemary
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons papper
• 3 1-pound boneless sirloin steaks, 1 inch thick, trimmed of excess fat
• vegetable oil for oiling grill rack
• Blue Cheese Walnut Butter

Combine garlic, rosemary, salt, and pepper in a food processor or blender and process several seconds until mixture resembles a thick paste. Pat steaks dry and rub each side with some of the garlic paste. Place steaks on a platter and let stand at cool room temperature for 30 minutes.

When ready to grill steaks, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire. Grill steaks 4 to 6 minutes per side for medium-rare (internal temp 145F). Remove and let stand for 3 minute.

Halve each steak and top each portion with some of the Blue Cheese Walnut Butter.

Serves 6

from The Big Book of Backyard Cooking

Garlic-Scented Sirloins with Red and Yellow Pepper Relish

• 1/3 cup olive oil
• 4 large cloves garlic, peeled
• 4 1/2 teaspoons chopped fresh thyme
• 4 1/2 teaspoons chopped fresh rosemary
• 3 1-pound boneless sirloin steaks, 1 inch thick, trimmed of excess fat
• salt
• pepper
• Red and Yellow Pepper Relish

Combine 1/3 cup of olive oil, garlic, thyme, and rosemary in a food processor or blender and process, pulsing several times, until garlic and herbs are finely minced. Brush this mixture on both sides of each steak. Salt and pepper steaks and let stand at cool room temperature 15 to 20 minutes.

Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for hot fire (high temperature). Grill steaks 4 to 6 minutes per side until rosy-pink inside for medium rare. (Internal temp should be 145F). Halve each steak and top with relish.

Serves 6

from The Big Book of Backyard Cooking

Penne with Ricotta and Asparagus

• sea salt
• 1 1/4 pounds thick asparagus, ends trimmed
• 1 pound penne rigate
• clove garlic, peeled
• 15 ounces whole-milk ricotta
• 2 tablespoons olive oil
• 2/3 cups freshly grated Parmesan cheese

Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8-inch slices, leaving tips intact.

Bring the water back to a boil and add the penne.

Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil, and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.

Serves 4

from The New York Times magazine

Grill Roasted Beer Can Chicken with Citrus-Cilantro Wet Rub

• 1 cup kosher salt or 1/2 cup table salt
• 1 whole chicken (about 3 1/2 pounds)
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground coriander
• 1 tablespoon orange juice
• 1 1/2 teaspoons lime juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1 small garlic clove, minced very fine
• 1 tablespoon minced fresh cilantro leaves
• 4 3-inch wood chunks
• 1 (12-ounce) can beer

Dissolve the salt in 2 quarts cold water in a large container. Immerse the chicken in the salted water and refrigerate until fully seasoned, about 1 hour. Soak the wood chunks in cold water to cover for 1 hour and drain.

Combine ingredients for the rub in a small bowl.

Remove chicken from the brine and rinse inside and out with cool running water; pat dry with paper towels. Massage the rub all over the chicken, inside and out. Lift up the sin over the breast and rub the spice mixture directly onto the meat.

Light a large chimney starter filled a little more than halfway with charcoal briquettes and allow to burn until covered with a thin layer of gray ash. Empty the coals into the grill. Divide the coals in half to form two piles on either side of the grill; use long-handled tongs to move any stray coals into the piles. Nestle 2 soaked wood chunks on top of each pile. Position the grill rack over the coals and cover the grill. Heat the rack for 5 minutes, then scrape it clean with a wire brush.

Open the beer can and pour out (or drink) about 1/4 cup. With a church key can opener, punch two more large holes in the top of the can (for a total of three). Slice the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright.

Place the chicken and beer can on the cool part of the grill. Cover and grill-roast, rotating the bird and can 180 degrees at the halfway mark to ensure even cooking, until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees, 70 to 90 minutes.

With a large wad of paper towels in each hand, transfer the chicken and can to a platter or tray, making sure to keep the can upright. Let rest for 15 minutes. Using wads of paper towel, carefully lift the chicken off the can and onto a platter or cutting board. Discard the remaining beer and can. Carve the chicken and serve.

Ham, Fontina, and Spinach Bread Pudding

• 1 large baguette (about 3/4 lb)
• 1/2 stick unsalted butter, melted
• 2 onions, chopped
• 2 tablespoons olive oil
• 1 lb cooked ham, cut into 1/2-inch cubes
• 4 large eggs
• 1 qt whole milk
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 6 cups spinach leaves (about 1 bunch), coarsely chopped
• 3/4 lb Fontina cheese, grated or swiss cheese and smoked gouda

Preheat broiler.

Diagonally cut baguette crosswise into 3/4-inch-thick slices and brush both sides with butter. Cut into crouton-sized chunks. Toast on a baking sheet under broiler 3 inches from heat until golden, about 30 seconds on each side. (Buttering and toasting bread step can be omitted if short on time.)

Preheat oven to 350F.

Saute onions in oil in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until golden. Add ham and saute, stirring occasionally, until ham is lightly browned.

Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to taste. Add toasted bread and toss gently. Transfer bread as saturated to a shallow, buttered 3-quart casserole. Add any remaining egg mixture.

Tuck spinach, ham, and cheese amidst bread. Bake in middle of oven 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set in middle.

Cook's note: Bread pudding can be assembled 1 day ahead and chilled, covered. Increase baking time to 1 hour and 10 minutes if bread pudding is cold when put in oven, and cover top with foil after 45 minutes to prevent overbrowning.

Serve with a sliced fennel bulb and apple, minced shallots with celery and roasted walnut salad.

Makes 6 servings

Farmers' Market Pasta with Chevre

• 1 1/2 pounds of a mixture of any of the following vegetables: asparagus, yellow or green summer squash, bell peppers (any color), broccoli, small eggplant, portabella mushooms
• 3 T. olive oil
• salt and pepper
• 12 ounces penne
• 3/4 c. heavy cream
• 4 oz. chevre
• 2 cups grape tomatoes, halved
• half of a red onion, chopped
• 1/4 cup torn basil leaves
• 1/2 cup grated peccorino Romano cheese

1. Slice or chop the vegetables into manageable sizes for grilling. Toss with the olive oil, season with salt and pepper, and enclose in a grill basket. Grill over moderately high heat until somewhat softened and blackened in spots. (Or spread out on a baking sheet and roast at 450 to a similar degree of doneness.)

2. Cook the pasta until al dente. Ladle out and reserve 1/2 cup of the cooking water. Drain the pasta.

3. Return the pasta to the still-warm cooking pot and add the cream, chevre, and reserved cooking water. Toss until the cheese begins to melt. Add the tomatoes, onion, basil, and vegetables and toss gently until heated through. Season with additional salt and pepper to taste.

4. Pass the peccorino Romano at the table.

from Dishing Up Maine

4 servings

Seafood Lasagna with Tomato and Bechamel

FRESH TOMATO SAUCE

• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 cups seeded and diced plum tomatoes (7-8 tomatoes) or drained chopped canned tomatoes
• 3/4 cup dry white wine
• 1/2 teaspoon dried red pepper flakes
• 3 scallions, thinly sliced
• 2 tablespoons slivered fresh basil
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

SEAFOOD FILLING

• 2 tablespoons butter
• 1 pound bay scallops or quartered sea scallops
• 1/2 pound medium shrimp, shelled and deveined
• 1/2 cup dry white wine
• 3/4 pound haddock or other white fish such as cod or pollock fillets, cut into 1-inch chunks
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

BECHAMEL SAUCE

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 1/2 cups heavy or whipping cream
• 1/2 cup reserved seafood cooking juices
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 1 pound fresh pasta sheets or 9 ounces dried "no-boil" lasagna noodles
• 1/2 cup grated Parmesan cheese (2 ounces)

1. To make the fresh tomato sauce, melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring for 1 minute. Add the tomatoes, wine, and red pepper flakes. Bring to a boil, reduce the heat to medium and simmer, uncovered, until the tomatoes give off their liquid and the sauce begins to reduce, about 10 minutes. Stir in the scallions, basil, tarragon, sugar, salt and pepper and simmer for 2 minutes. If the consistency is too thick -- it should be pourable-- add 1/2 cup water.

2. To make the seafood filling, melt the butter in a large skillet over medium heat. Add the scallops and shrimp and cook, stirring often, until the shrimp begin to turn pink, about 1 minute. Add the wine, bring to a boil, and cook 1 minute. Add the fish, tarragon, thyme, salt and pepper, and continue to cook, stirring gently, just until the seafood is opaque, 3 to 5 minutes. Remove the seafood witha slotted spoon and transfer to a bowl. Reserve the liquid remaining to use in the bechamel. You should have about 1/2 cup; add water, if necessary, to make up the difference.

3. To make the bechamel, melt the butter in a medium-sized saucepan over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Gradually whisk in the cream, bring to a boil, and cook, whisking, for 2 minutes. Whisk in the reserved seafood juices and season with salt, pepper, and nutmeg.

4. Grease a 3- to 4-quart baking dish, such as a 14x10-inch lasagna pan, with butter, Preheat the oven to 375.

5. Spoon about one-third of the tomato sauce into the prepared dish, spreading to coat the bottom. Make a layer of one-third of the pasta sheets, then half the seafood, then one-third of the bechamel, spreading each layer evenly. Make a second layer of each, then finish with the last third of the pasta and bechamel. Spread the remaining tomato sauce on top and sprinkle with parmesan.

6. Bake, uncovered, until the cheese is golden and the filling is bubbling and tender, 35 to 40 minutes. If the lasagna has been refrigerated, bake covered with foil, for 25 minutes, then uncover and bake until heated through, 20 to 30 minutes. Let rest for about 15 minutes before cutting into squares.

Serve with Lamb Sausage Hors d'Oeuvres with Cranberry Chutney, a spinach salad, seeded Italian bread, Orange Creme Brulee

from Dishing Up Maine

8 servings

Shrimp Linguine

• 6 T. butter
• 6. T olive oil
• 4 garlic cloves, minced
• 3 T. minced shallots
• 1 cup bottled clam juice
• 1 cup dry white wine
• 2 t. angostura bitters
• 2 t. grated lemon zest
• 1 T. lemon juice
• 1/4 t. dried red pepper flakes
• 12 ounces linguine
• 1 lb. shelled Maine shrimp or other small to medium shrimp
• 1/2 cup chopped fresh parsley
• salt and pepper

1. Cook the pasta in a large pot of boiling salted water until al dente.

2. Heat the butter and oil in a large skillet over medium heat. Add the garlic and shallots and cook for 1 minutes. Add the clam juice and wine, raise the heat to high and boil briskly until reduced by about one third, about 5 minutes. Add the bitters, lemon zest, lemon juice, and red pepper flakes.

3. Add the shrimp to the sauce and cook over medium heat, stirring often, until the shrimp just turn pink, about 2 minutes. Stir in the parsely and season with salt and pepper to taste.

4. Drain the pasta, spoon the shrimp and sauce over it, and serve.

VARIATION: substitute chopped or bably clams or bay scallops for the shrimp

from Dishing Up Maine