What's Cooking at the Library:

Ingredients

1 cup unbleached all-purpose flour

1/2 teaspoon salt

Pinch of freshly ground pepper

3 tablespoons of fresh chopped herbs such as thyme, sage, chive, rosemary or dried Herbs de Provence

4 tablespoons chilled butter, cut into small pieces

1/4 cup non-fat plain yogurt

1 tablespoon ice water

Procedure

In a stand mixer such as a Kitchen Aid fitted with the paddle attachment, add the flour, salt, pepper and the cold butter. Mix until the texture of cornmeal. Add the yogurt, ice water and herbs. Dough can be chilled overnight, or a least one hour. Preheat oven to 350@. Roll dough into a thin sheet. Cut into small square crackers using a paring knife or cut into shapes using a cookie cutter of your choice. Place on a cookie sheet lined with parchment at least 2 inches apart. Pierce each cracker once or twice with the tines from a fork. Sprinkle with coarse salt and bake 12-15 minutes or until golden brown and crispy. These crackers freeze very well raw. They will need about 30 minutes to defrost if frozen.

Yield: Makes about 1 1/4 cups

1 cup mayonnaise or 1/2 cup crème fraiche (available at Whole Foods or Bristol Farms)

1 chopped scallion

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1 tablespoon tarragon vinegar

1 teaspoon chopped fresh tarragon

Salt and Pepper to taste

Procedure

Puree all ingredients in a food processor until smooth. Adjust seasoning.

Yield: 10 servings

Ingredients

2 medium yellow onions, finely chopped (about 2 cups)
2 tablespoons unsalted butter
2 large garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/4 cup red curry paste
2 15 ounce cans solid Libby Pumpkin puree
2 cups cubed fresh acorn squash or pumpkin, skinned
3 cups organic low salt chicken stock
1 14 ounce can unsweetened coconut milk
Garnish with cilantro leaves if desired
Salt to taste

Procedure

Cook onions in butter in a 6 quart heavy stock pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in pumpkin, chicken stock, coconut milk and cubed pumpkin and simmer, uncovered, stirring occasionally, about 30 minutes. Puree soup in batches in a blender until smooth (use caution when blending hot liquids). Salt to taste and add cooked chicken or shrimp if desired. Can be held in a crockpot. Also stunning served in a large hollowed out Cinderella pumpkin. Garnish with cilantro

Yield: 6 servings

8 ounces orzo (rice-shaped pasta)
1 teaspoon salt
1 teaspoon extra-virgin olive oil
2 medium yellow crookneck squash, trimmed, diced
2 medium zucchini squash, trimmed, diced
1/2 large red onion, finely diced
1 red bell pepper, cored, seeded, diced
1 cup grape tomatoes or cherry, halved lengthwise
Minced zest of 1 lemon (colored portion of peel)
2 tablespoons freshly-squeezed lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoons salt
Freshly ground black pepper to taste
1 tablespoon chopped Italian parsley
4 cups washed baby spinach or mixed baby greens
1 ounce salami, cut into 1/8-inch dice, see meatless tip
1/2 cup crumbled feta
1/2 cup drained olives, such as kalamata or Niçoise
Optional garnish: microgreens

1. Bring large pot of water to boil on high heat. Add 1 teaspoon salt and orzo; cook until al dente. Drain, refresh with cold water. Drain and toss with 1 teaspoon extra-virgin olive oil. Set aside.

2. Place squash, red onion, bell pepper and tomatoes in large bowl. Gently toss. In small bowl or 4-cup measuring cup with handle, combine zest, juice, 3 tablespoons olive oil, 2 teaspoons salt, pepper and parsley. Stir to thoroughly combine. Pour on vegetables and toss. Add orzo and toss. Taste and adjust seasoning.

3. Divide spinach between 6 small plates. Top with vegetable-orzo mixture. Sprinkle each serving with diced salami and crumble feta on top. Place a small pile of olives off to the side of each salad. If desired, scatter some microgreens (tiny immature greens) on top of salad.

Meatless tip: Omit salami. If desired, use 1 cup of olives instead of 1/2 cup.

Yield: 8 tall glasses

1 1/2 cups sugar
1 1/2 cups water
2 1/2 cups freshly squeezed lemon juice
1 cup pomegranate juice
Ice
8 thin lemon slices
4 cups organic sparkling water
Optional garnish: 8 small sprigs of fresh mint

1. Prepare simple syrup: In medium saucepan, place 1 1/2 cups water and sugar. Dissolve mixture over medium heat. Set aside to cool.
2. In large pitcher, combine cooled syrup, lemon juice and pomegranate juice; stir to combine. Add sparkling water and stir. Fill 8 tall glasses with ice. Pour lemonade mixture into glasses. Garnish with mint sprigs and lemon slices. Serve immediately.

Zonin’s Prosecco Brut

Sonoma Vineyards, Sauvignon Blanc  (2007)

Ingredients:

Instructions:

1. In a stainless steel bowl, combine the first six ingredients and mash with a wooden spoon or potato masher.

2. Transfer the mash to a serving bowl, drizzle with olive oil, sprinkle with chives and a liberal sprinkling of black salt.

Ingredients:

Instructions:

1. In a stainless steel bowl, combine the first six ingredients and stir with a wire whip to dissolve the salt.

2. Add the extra virgin olive oil in a stream, whisking all the while. Transfer to a lidded container and shake well prior to dispensing.

Notes on cooking beets:

Trim tops from beets and rinse them. Arrange the beet roots loosely in a shallow casserole that can be lidded or covered with foil.  Drizzle with a small amount of olive oil, season with sea salt and add several sprigs of thyme, bay leaf, a few peppercorns, a single stem of cloves and a quarter inch of water.  Cover the pan and roast in a 350° oven for 1 ½ to 2 hours, “jiggling” the pan gently once or twice (total time will vary on the size of the beets) until the beets are done and a paring knife will pierce the beet without resistance.  Allow the beets to stand until just cool enough to handle and slip the skins off with a kitchen (or paper) towel.  While still warm, slice and gently season before placing them in the refrigerator.

Ingredients:

Instructions:

1. In a heavy-bottomed sauce pot, combine all of the ingredients and whisk to combine.

2. Place over low to medium heat and slowly bring to a boil without stirring, then reduce heat and simmer for 2 minutes.
3. Pur the contents of the pot into a cheesecloth-lined strainer and allow to drain for 15-20 minutes.
4. Store in a non-reactive container.