The desperate housewives cookbook E-Book

Juicy Dishes

• Herausgeber: Parkstone International
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2023

Seitenzahl: 253

Beschreibung

Have you ever wanted to bake like Bree? Be a gourmand like Gaby? Prepare simple yet savory fare like Susan? Or make child-friendly cuisine like Lynette? Now, their recipes are at your fingertips! Mouthwatering and easy to prepare, here are over 125 delicious dishes made famous by America’s favorite housewives.

Leseprobe

THE

DESPERATE

HOUSEWIVES

Cookbook

JuicyDishesandSaucyBits

RECIPES BYChristopher Styler

TEXT BYScott S. Tobis

BASED ON THE SERIES CREATD BYMarc Cherry

The author or publisher cannot be held responsible for the information (formulas, recipes, techniques, etc.) contained in the text, even though the utmost care has been taken in the writing of this work. In the case of specific – often unique - problems of each particular reader, it is advisable to consult a qualified person to obtain the most complete, accurate and up-to-date information possible. EDITORIAL DE VECCHI, S. A. U.

© Editorial De Vecchi, S. A. 2023

© [2023] Confidential Concepts International Ltd., Ireland

Subsidiary company of Confidential Concepts Inc, USA

ISBN: 978-1-63919-763-7

All rights reserved. No part of this book may be reproduced in any form or by any means, electronic or mechanical including photocopying, recording or by any information storage. And retrieval system without permission in writing from the publisher.

CONTENTS

INTRODUCTION

BREE

FIRST COURSES

Basil Purée Soup

Tomato Bisque

Corn Chowder

Salad of Boston Lettuce with Chili-Toasted Walnuts, Blue Cheese, and Oranges

Finger Sandwiches

Olive–Cream Cheese

Cucumber–Dill Butter

Smoked Salmon–Caper

Dressed-Up Deviled Eggs

Caesar Salad

MAIN COURSES AND SIDE DISHES

Poached Turkey Tonnato

Roast Turkey with Gravy

Traditional Corn Bread Dressing

Bree’s Two-Step Braised Duck

Bratwurst with Sweet-and-Sour Cabbage

Chicken Cutlets Saltimbocca

Chicken Broth

Fallen Apple Soufflé Cake

Lamb Shanks Osso Bucco

Stuffed Cabbage

Fillet of Red Snapper Livornese

Lobster Risotto with Herb Oil

Rocky Road Sweet Potatoes

Steamed Tiny Potatoes with Herb Butter

Ginger-Spiked Baby Carrots

Buttery Baked Tomatoes

BREAKFAST AND QUICK BREADS

Buckwheat Pancakes

Blueberry Muffins

Buttermilk Corn Muffins

Pineapple Bran Muffins

DESSERTS

Steamed Christmas Pudding, Brandy Flambé

Blueberry Crisp

SUSAN

FIRST COURSES AND NIBBLES

Margaritas

Traditional Cheese Fondue

Spiced Shrimp in the Shell

Roasted Peppers and Fresh Mozzarella Topped with Arugula Salad

Chipotle-Glazed Chicken Wings

Hummus

Butternut Squash Soup

HOMEY MAIN COURSES

Foolproof Macaroni and Cheese

Vegetarian Chili

Sophie’s Meatballs

Pasta with Light Tomato Sauce (with or without Sophie’s Meatballs)

Baked Stuffed Shells

Newfangled Noodle Casserole

Chicken and Dumplings

Asian-y Turkey Burgers

Shopping Bag Chicken

Basic Crepes

Filled Crepes

Spinach-Ham Filling

Chicken-Mushroom Filling

Baking Stuffed Crepes

Béchamel Sauce

Sloppy Joes, Two Ways

SIDE DISHES

Garlic Mashed Potatoes

Easy or Easier Coleslaw

Skillet Asparagus, with Variations

Slow-Roasted String Beans

Shortcut Polenta

DESSERTS AND BREAKFAST

Fudge Cake or Cupcakes

Caramel Frosting

Chocolate-Butterscotch Bars

Not-Too-Crunchy Granola

GABRIELLE

TRADITIONAL DISHES

Black Bean Soup

Guacamole with Warm Chips

Juanita Solis’s Quesadillas

Spicy Paella

Sunset Chicken and Rice

Tamales

Green Rice

Mexican Hot Chocolate

Bloody Marias

SIMPLE AND/OR HEALTHY

Fruit Salad with Yogurt-Honey Dressing

Sweet and Tangy Chicken Stir-Fry

Chicken (or Shrimp) Curry in a Hurry

Shrimp with Chorizo and Bell Pepper

Penne with Spiced Vodka Sauce

Salsa Piccante

Rum-Glazed Roasted Pineapple

Toasted Angel Food Cake with Spiced Strawberries

Pineapple-Peach Smoothie

LYNETTE

KIDS’ AND FAMILY MEALS

Everything You Always Wanted to Know About Grilled Cheese (But Were Too Busy to Ask)

Warm Turkey, Muenster, and Coleslaw Wraps

French Toast for Breakfast (or Dinner) with Blueberry Syrup

Buttermilk-Soaked Fried Chicken

Slow Cooker Pot Roast

Stovetop-Barbecued Pork Chops

Meat Loaf

Better-Than-Packaged Breading

Glazed Brussels Sprouts

Potato Casserole

Broccoli or Cauliflower with Seasoned Bread Crumbs

Old-School Buttered Noodles

Coffee Frappe

Babysitting Cookies

ROMANTIC DINNERS/ DINNERS TO IMPRESS

Mango Martinis

Deviled Crab Dip

Classic Bistro-Style Mussels in White Wine

Do-Ahead Mushroom Soufflé

Broiled-Baked Salmon Fillets with Mustard Bread Crumbs

Roasted Asparagus with Parmesan Cheese

Look-Ma-No-Hands Mushrooms

Irresistible Brownies

EDIE

Camembert Baked in Its Box

Perfect Crostini

Warm Herbed Goat Cheese Salad with Walnut Dressing

Angel Hair Pasta with Smoked Salmon

Oysters Poached in Champagne and Cream

Sausage Puttanesca (with or without Pasta)

Herb and Lemon Roasted Chicken

Ambrosia

Molten Chocolate Cake

Make-Your-Own Sundae (Ice Cream Optional)

THE NEIGHBORS

MRS. HUBER

Strawberry Smoothie

Yellow Cake

Chocolate Frosting

Date Nut Bread

MIKE

Mike’s Rib Eye Steak with Onion Gravy

FELICIA

Banana Walnut Bread

Almond Macaroons

Double Whammy Chocolate Pudding

Vanilla Pudding

Wisteria Lane Icebox Napoleons

MRS. MCCLUSKEY

Mrs. McCluskey’s Peanut Brittle

FROM SNACK FOOD TO HAUTE CUISINE: A VIEW FROM THE SET OF DESPERATE HOUSEWIVES

SOURCES

I’D LIKE TO DEDICATE THIS BOOK

TO ALL THE TASTY MORSELS

WHO HAVE MADE MY LIFE SO DELICIOUS . . .

BRENDA, MARCIA, TERI, EVA,

NICOLLETTE, AND FELICITY.

—MARC CHERRY

For ordinary people, food is heaven.

—CHINESE PROVERB

INTRODUCTION

It is said that variety is the spice of life. Or is it more accurate to suggest that spices are the very things that make our lives more interesting and varied?

The kitchens on Wisteria Lane are no exception. And it is there, right along with the spice racks, that the rich and varied personalities of our favorite housewives can be found. The secrets, murderous plans, and love affairs that were discussed in the kitchens of ancient queens, saints, and politicians pale in comparison to those of the women of Wisteria Lane, who each have plenty of juicy tales of intrigue, lust, and hunger to tell. Susan Mayer, Bree Van De Kamp, Lynette Scavo, Gabrielle Solis . . . and, lest we forget, the town slut (but not technically a housewife), Edie Britt—in each of their kitchens, we can glimpse their true selves. For who these women are dictates what foods they make. Isn’t that true for all of us?

Take Bree Van De Kamp, the housewife whose kitchen is the most immaculate, well-stocked, and busiest on Wisteria Lane. In Bree’s kitchen, the forty-two-inch stainless steel side-by-side Thermador refrigerator and the thirty-six-inch gas stovetop with built-in griddle resting on the oversize island are not just for show. These items, like everything else in her ultramodern yet classic kitchen, are part of what makes Bree tick. They define her as a woman who lives and breathes food, in terms of both taste and presentation. When Bree’s life is good, she uses food to celebrate; when things are difficult, she uses cooking to escape.

While the other women of Wisteria Lane certainly enjoy their favorite dishes, no one dares compete with Bree—or her kitchen.

Divorced, single mother Susan Mayer has “limited” cooking skills, though she is always eager to try. Lynette Scavo is too much of a pragmatist and far too busy with her demanding job and her family even to entertain the notion of being a gourmand. Former model Gabrielle Solis certainly enjoys haute cuisine, but simply can’t be bothered with the arduous process of preparing it herself. Only Edie Britt, who has created some tempting dishes as part of her seduction of various men, can come close to competing in the same arena as Bree where the kitchen is concerned.

Wisteria Lane is a picture-perfect street, where soufflés never fall and the grass on the lawns is never more than two inches high—and always a vibrant green. It’s a place where the newspapers are delivered to the front door before anyone arises, a community where all of the neighbors get along . . . at least, this is what everyone pretends is going on. We all know the truth: Nothing is perfect.

Inevitably, secrets do reveal themselves. The lawns may be verdant—but the grass might actually be painted green. The ideal house might create the illusion of perfection, but the foundation is falling apart because of a termite infestation. Inside the kitchens of our favorite housewives, the soufflé does, in fact, fall far too often (except in the Van De Kamp household). With cooking—as with life—it’s only with practice and a sense of humor when things fail that we can learn to get it right.

From Susan’s classically awful Macaroni and Cheese (somehow burned and undercooked at the same time) to Gabrielle’s Quesadillas (tasting uncannily like the ones served at her favorite Mexican restaurant in the city) to Lynette’s Buttermilk-Soaked Fried Chicken, the food on Wisteria Lane has a flavor quite unique to this unusual community.

The recipes on the following pages run the gamut of the cooking styles, cultures, and abilities of the women of Wisteria Lane. So as you read The Desperate Housewives Cookbook, you will be reminded that we are all different. If you are like Bree, perhaps your meal will be a perfect balance of taste and presentation. And if you are similar to Susan, perhaps it’s best to have a wealth of spices handy to cover up the imperfections. And that’s okay! Because it is in our differences that we find the very spice that makes life worth living.

BREE

Presentation is everything in Bree Van De Kamp’s home. From the unique doorbell chimes that alert her of a visitor’s arrival to the elegant styling that informs each individual room in her house, everything looks perfect. And dinner at Bree’s house is certainly no exception.

Anything worth doing is worth doing right. Or so Bree Van De Kamp has repeated to her family a thousand times. One’s house is not truly clean unless it’s spotless; the party is not worth having unless everyone has a great time; and the food is not worth preparing unless it requires great skill and showcases Bree’s culinary talent.

So, in Bree’s world, meals are not about convenience. They are about simmering, braising, puréeing, steeping, chopping, and flambéing.

Queen of the kitchen since she was a little girl, Bree Van De Kamp defines herself by the masterpieces she creates in the kitchen. First she was a doting doctor’s wife who helped her husband move up the ranks at the hospital by hosting the most perfect dinner parties. Then she became a loving mother who always had a hot breakfast prepared from scratch and a lunch bag full of the tastiest foods ready for her kids every morning—all made to her exacting specifications. She became president of the PTA and the Junior League because no one could outdo Bree Van De Kamp. But over time all those things left her, and the only one left intact was that she was always a great cook.

Bree is the first to whip up a crème brûlée with ease, and she never thinks twice about peaks for her egg whites. But she would never make something as gauche as a tuna fish sandwich or open a can of SpaghettiOs and serve it as a meal. In a world of fast food, TV dinners, and microwaves, Bree stands alone as a tribute to a bygone era. She scorns people who buy ready-made salad, precut fruit, or any form of frozen dinners. She still believes that food is an experience, in both preparation and consumption, and anything less than full participation reduces our enjoyment of food and life. A family is not whole unless they dine together on a meal that took all day to prepare.

Bree also insists that food will solve almost every problem that comes her way. If her daughter, Danielle, is acting up, Bree whips up a chocolate banana malt. If Andrew seems more sullen than usual, she makes his favorite dish. Her late husband and her children always took her skill and thoughtfulness for granted, which is ironic since she worked so hard in an effort to please and impress them.

Recently, many of Bree’s preconceived notions about the world have been changing. Sometimes she believes that the only thing that she can still hold on to is a perfectly executed recipe. The rest of us mere mortals just stop and stare at anyone who can do what Bree does . . . Or we merely hope to be invited over to their house for dinner.

FIRST COURSES

Basil Purée Soup

MAKES 4 CUPS  •  SERVES 4 AS A FIRST COURSE

2 medium leeks

2 tablespoons unsalted butter

1 medium yellow onion, cut into ½-inch dice

3 cups Chicken Broth or store-bought chicken broth

1 large bunch basil, leaves removed from stems (about 4 cups lightly packed leaves)

½ to 1 cup heavy cream

Salt and freshly gound black pepper

2 to 3 lemon wedges

♦♦♦

1.Cut the dark green leaves off the leeks and discard them. Cut off the roots and slice the leeks in half lengthwise. Wash the leek halves under cool running water, being sure to remove all the sand and grit from between the layers. Cut the leeks crosswise into ½-inch pieces and drain thoroughly.

2.Melt the butter in a heavy 2 ½- to 3-quart saucepan over medium-low heat. Stir in the leeks and onion. Cook, stirring occasionally, until the leeks are tender and the onion is softened but not browned, about 8 minutes. Pour in the broth, increase the heat to high, and bring to a boil. Adjust the heat so the liquid is simmering and cook, covered, 5 minutes.

3.Strain the soup into a bowl. Put the leeks and onion in a blender jar and blend at low speed until smooth. With the motor running, pour in enough of the strained liquid to make a very smooth purée. If serving the soup right away, add the basil to the blender and blend until completely smooth. Scrape the mixture from the blender into the saucepan and add the rest of the liquid from the bowl. Heat just to simmering and stir in ½ cup cream. Taste and add all or part of the remaining cream, if desired. Season with salt and pepper and squeeze in lemon juice from the wedges to taste. If you’d like to prepare the soup partially in advance, scrape the leek and onion purée (before adding the basil) into the liquid remaining in the bowl. Refrigerate this soup base up to 2 days. To serve, purée about half the chilled base with the basil, then pour into the remaining base. Heat, season, and serve as above.

VARIATION

Chilled Basil Purée Soup

Make the soup base and chill as described above. When thoroughly chilled, blend the base and basil until smooth, then stir in the cream and season with salt, pepper, and lemon juice to taste.

BREE’S SHOPPING LIST

BREE VAN DE KAMP

freshly squeezed orange juice

organic unbleached flour

brown eggs

Wheat bread

Chicken breast

fresh broccoli

pruning shears for the garden (very sharp)

Loin of pork

Ty Nant bottled water

shallots

Monkfish

fresh salmon

insecticide (extra strength)

Leeks

brown rice

Shiitake mushrooms

garlic

green beans

Roquefort cheese

Sauerkraut

unsalted butter

Rack of lamb

fresh fennel

Crème fraîche

10-gauge shotgun shells

shotgun sling

Tomato Bisque

MAKES 4 CUPS  •  SERVES 4 AS A FIRST COURSE

This is an elegant soup, satiny smooth and rich in flavor. It can be served as is or with a drizzle of cream, a sprig of dill, or a flotilla of croutons. Because it is so chic and pretty and because it can be made completely in advance, it is a perfect candidate for a dinner party first course.

3 tablespoons unsalted butter

2 small celery stalks, trimmed and finely chopped (about ⅔ cup)

2 medium leeks, cleaned and finely chopped (about 3 ½ cups)

Two 28-ounce cans round (not plum) tomatoes, with their liquid

¼ cup dry sherry, plus more for drizzling into the finished soup

⅓ to ½ cup light cream

Salt and freshly ground black pepper

♦♦♦

1.Heat the butter in a heavy large saucepan over medium heat just until it begins to brown in spots. Add the celery and leeks and cook, stirring, until wilted, about 5 minutes. Meanwhile, pour the tomatoes into a bowl. Pull out the core from each tomato and discard. Crush the tomatoes roughly with your hands.

2.Add the sherry to the pan, bring to a boil, and cook until almost completely evaporated. Add the tomatoes and liquid and bring to a boil. Adjust the heat so the liquid is simmering. Cover and cook 20 minutes. Let sit off the heat until cooled to room temperature.

3.Purée the soup in a food processor until very smooth. Pass the soup through a fine-mesh sieve into a saucepan large enough to hold it comfortably. Use the back of a ladle to push as much of the purée as possible through the sieve and discard the solids left in the sieve. Stir in the cream to taste. The soup can be prepared to this point up to 2 days in advance.

4.Reheat the soup over low heat. Add a few spritzes of sherry and season to taste with salt and pepper. Serve hot.

Corn Chowder

SERVES 6

6 ears corn or 3 cups frozen corn kernels

3 tablespoons unsalted butter

2 small yellow onions, finely diced (about 1 ½ cups)

1 small red bell pepper, cored, seeded, and finely diced (about 1 ½ cups)

1 celery stalk, trimmed and finely diced (about ½ cup)

Salt

3 cups Chicken Broth or store-bought chicken broth

1 large baking potato, peeled and cut into ½-inch dice (about 2 cups)

½ teaspoon dried thyme

1 bay leaf

1 cup light cream

3 scallions, trimmed and very thinly sliced

Freshly ground black pepper

♦♦♦

1.If using fresh corn, shuck the corn and rub off as much of the silk as possible. Cut the stalk flat with the bottom of the ear and stand the ear up on a cutting board. Run a knife blade from the top to the bottom of the ear, removing as many of the kernels as you can without cutting into the cob. Set the kernels aside.

2.Melt the butter in a heavy 4- to 5-quart pot over medium heat until foaming. Stir in the onions, bell pepper, and celery and season lightly with salt. Cook, stirring, until wilted, about 6 minutes. Add the chicken broth, potato, thyme, and bay leaf. Bring to a boil, then adjust the heat so the liquid is simmering. Cover and cook until the potatoes are almost tender, about 6 minutes.

3.Stir in the cream and corn. Season to taste with salt. Bring to a simmer and cook until all the vegetables are tender, about 5 minutes. Stir in the scallions, season with salt and pepper, and serve hot.

Note: If you’d like a vegetarian soup, substitute homemade or store-bought vegetable stock for the chicken broth or make this simple broth: After removing the kernels from the cobs, put the cobs in a pot large enough to hold them snugly. Cover with cold water and bring to a boil. Adjust the heat to simmering and cook 30 minutes. Drain the liquid and use 3 cups of it in place of the chicken broth.

Salad of Boston Lettuce with Chili-Toasted Walnuts, Blue Cheese, and Oranges

SERVES 4

Salads are most fun when each mouthful contains a variety of flavors, textures, and colors. Here is one example, with its sweet-spicy-crunchy mix. The chili-toasted walnuts, made with walnut halves instead of pieces, would make a nice nibble on their own.

FOR THE WALNUTS

⅔ cup walnut pieces

1 teaspoon vegetable oil

½ teaspoon sugar

¼ teaspoon chili powder

¼ teaspoon salt

FOR THE SALAD

2 heads Boston lettuce

2 Valencia oranges

2 teaspoons Dijon mustard

5 to 6 tablespoons olive oil

Salt and freshly ground black pepper

2 ounces finely crumbled blue cheese (about ½ cup)

♦♦♦

1.Preheat the oven to 350°F. Toss the walnuts and oil together in a small bowl until the walnuts are evenly coated. Sprinkle the sugar, chili powder, and salt over the nuts and toss again. Spread the walnuts out on a baking sheet and bake until aromatic and lightly toasted, about 12 minutes. Remove and cool.

2.Remove any wilted or yellow leaves from the lettuces. Twist and pull out the cores. Separate the heads into leaves and trim as much of the white core from each leaf as you like. Tear larger leaves into bite-size pieces and leave smaller center leaves whole. Wash the leaves in plenty of cold water, drain thoroughly, and dry, preferably in a salad spinner. The lettuce can be prepared up to several hours before serving. Store in a plastic bag in the vegetable drawer of the refrigerator.

3.Peel the oranges and cut the segments from them, working over a bowl to catch the juice. (See step 1 of the Ambrosia recipe.) Remove the orange segments with a slotted spoon. Whisk the mustard into the juice. Pour the oil into the bowl in a slow stream, whisking constantly. Season to taste with salt and pepper.

4.To serve: Toss the lettuce, blue cheese, and orange segments together gently in a serving bowl. Drizzle the dressing over the salad and toss again. Scatter the walnuts over the top and serve.

PRACTICAL KITCHEN TERMS

Turn off the Food Channel. Put down those Martha Stewart cookbooks cluttering your kitchen. Forget asking for the recipe for that fancy entrée that your neighbor said was “so easy” to replicate in your kitchen. They’re all lying to you. Cooking is tough. It’s time-consuming, it’s demanding, it’s needlessly complex.

The truth is, preparing cuisine for your family doesn’t have to be that complex. Much of the confusion comes from the terminology itself. Whether the words are in another language (mostly French and Italian), needlessly fancy, or overly complicated, these terms often have very simple definitions. And it’s my goal to remove some of the mystique in the kitchen.

What follows is a list of culinary terms that would send a shiver down the spine of a novice chef. But there is no need for anyone to be scared away. Once you’ve learned the simple truths about these terms, the kitchen should be a far less frightening place for you.

Al Dente

Simply put, it means firm pasta. The word is nothing more than the Italian term for “to the tooth,” which refers to the firm but tender consistency a perfectly cooked piece of pasta will have.

Blanch

To place foods in boiling water briefly either to partially cook them (e.g., string beans, peas) or to aid in the removal of the skin (e.g., nuts, peaches, tomatoes).

Braise

A cooking method where food (usually meat) is first browned in oil, then slowly cooked in a liquid (wine, stock, or water).

Bruschetta

Basically a fancy version of toast. It is most commonly topped with tomatoes and basil for good measure. Of course, if you follow the traditional model, it involves the elaborate ritual of rubbing slices of bread with garlic cloves, then drizzling the bread with extra-virgin olive oil, adding salt and pepper to it, then finally heating it in the oven until toasted.

Demiglace

A thick, intensely flavored, glossy brown sauce that is served with meat or poultry or used as a base for other sauces. It is made by thickening a rich veal stock, enriching it with diced vegetables, tomato paste, and Madeira or sherry, then reducing it until concentrated.

Drawn butter

A needlessly confusing term for what is essentially an overly fancy form of melted butter.

Gnocchi

An Italian dumpling made with potato and flour, plain and simple. Don’t let the word scare you, since it’s delicious and well worth the minor hassle.

Macerate

To soak a fruit in liquor or wine. This softens the fruit while releasing its juices and absorbing the macerating liquid’s flavor.

Pancetta

Simply put, an unsmoked version of bacon. A little more crudely put, it’s an Italian cured meat made from the belly of the pig, the same cut used for bacon. It is salted and lightly spiced, but not smoked.

Polenta

A mush made from coarse yellow cornmeal that is a staple of northern Italy. As versatile as pasta, polenta can be served hot with various toppings. It can be molded, then cut into squares and fried or grilled.

Prosciutto

One of the most treasured cured hams in the world, which has been produced since the early days of the Roman Empire. Prosciutto is cured—not smoked or cooked—ham, and that accounts for its unique flavor, color, and texture.

In the end, remember to enjoy your time in the kitchen. It shouldn’t be difficult. In fact, the process can be relatively painless. And if you’re lucky, it can even befun.

Bon Appétit!

Finger Sandwiches

These are the perfect companion to afternoon tea. Bree enjoys serving them to fellow members of the club. She prepares them an hour or two in advance, keeping them wrapped tightly in plastic and refrigerated.

Olive–Cream Cheese

MAKES 16 FINGER SANDWICHES

¼ cup small pimiento-stuffed olives

⅓ cup cream cheese, at room temperature

Hot red pepper sauce

8 slices bread (see Note)

♦♦♦

Finely chop the olives by hand or in a food processor using quick on/off pulses. Beat together with the cream cheese and hot pepper sauce to taste until evenly blended. Spread one quarter of the olive mixture over each of 4 bread slices. Top with 4 more slices. Trim the crusts from the sandwiches and cut each into 4 squares or triangles.

Cucumber–Dill Butter

MAKES 16 FINGER SANDWICHES

36 dime-thin slices hothouse or small Kirby cucumbers, or as needed

Salt

3 tablespoons unsalted butter, at room temperature

1 tablespoon finely chopped fresh dill

8 slices bread (see Note)

♦♦♦

1.Spread the cucumber slices out in a single layer on a sheet of paper towel. Sprinkle lightly with salt and let stand.

2.Beat the butter and dill together in a small bowl. Spread the butter onto one side of 8 slices of bread. There will be enough butter to coat each slice very lightly.

3.Arrange the cucumber slices overlapping very slightly over 4 of the bread slices. Top with the remaining bread, pressing each gently. Cut off the crusts and cut each sandwich into 4 squares or triangles.

Smoked Salmon–Caper

MAKES 16 FINGER SANDWICHES

3 tablespoons mayonnaise

1 tablespoon drained tiny (nonpareil) capers, finely chopped

Few grinds of freshly ground black pepper

8 slices bread (see Note below)

4 ounces thinly sliced smoked salmon

♦♦♦

1.Stir the mayonnaise and capers together in a small bowl. Season to taste with pepper. Spread the mayo onto one side of 8 slices of bread. There will be enough mayo to coat each slice lightly.

2.Arrange the smoked salmon slices to cover 4 of the bread slices in a more or less even layer. Top with the remaining bread, pressing each gently. Cut off the crusts and cut each sandwich into 4 squares or triangles.

Note: Choose a good-quality, thinly sliced packaged bread. Pepperidge Farm makes both wheat and white “very thin” loaves that are perfect for these.

Dressed-Up Deviled Eggs

MAKES 24

FOR THE EGGS

12 extra-large eggs

½ cup plus 2 tablespoons mayonnaise

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

½ teaspoon salt

Hot red pepper sauce to taste (optional)

FOR DRESSING UP

Bright green dill fronds

Drained small (nonpareil) capers

Paprika

Anchovies, cut lengthwise into thin strips

Black or green olives, pitted if necessary and cut into thin strips

Bottled pimientos, cut into thin strips about 1 inch long

♦♦♦

1.Put the eggs into a saucepan large enough to hold them comfortably. Pour in enough cold water to cover the eggs by 3 inches and bring to a boil over high heat. Adjust the heat so the water is simmering and cook 11 minutes.

2.Carefully pour off the hot water from the pan and put the pan under cold running water. Let cold water run over the eggs 3 minutes. Roll the eggs one at a time gently against a hard surface to lightly crack the shell. Return to the water and let stand until completely cool.

3.Peel the eggs carefully to avoid removing any of the egg white along with the shells. Cut the eggs in half lengthwise through the yolk, nudging the yolks into a small mixing bowl as you go. Be careful to keep the whites intact. Line the whites, cut-side up, on a paper towel–lined baking sheet or tray.

Cracking the shell and returning them to water makes hard-boiled eggs easier to peel.

4.Make the filling: Add the mayonnaise, mustard, Worcestershire sauce, salt, and hot red pepper sauce, if using, to the yolks. Beat with a handheld mixer until light and fluffy. The whites and filling can be prepared up to a day in advance. Cover the whites with damp paper towels, then with plastic wrap. Scrape the filling into a container and refrigerate filling and whites until needed.

5.To serve: Scrape the filling into a pastry bag fitted with a star tip. Set the whites on a platter before filling. (It’s easier and less messy than trying to move filled eggs. A scattering of finely shredded lettuce such as romaine will also keep the eggs in place on the platter.) Pipe the filling into the hollows of the whites. (Alternatively, spoon the filling into the whites.) Decorate the filling with a variety of the toppings. Curl the anchovies or pimientos, add a sprinkle of paprika to olive- or caper-topped eggs—have fun! Let stand at room temperature 15 minutes before serving.

Caesar Salad

SERVES 6 AS A FIRST COURSE OR 2 AS A MAIN COURSE

FOR THE DRESSING

3 hard-boiled eggs (see step 1 of Dressed-Up Deviled Eggs)

¼ cup lemon juice

1 teaspoon Worcestershire sauce

3 flat anchovy fillets

1 garlic clove, peeled and smashed

3 tablespoons grated Parmesan cheese

2 teaspoons mustard

¾ cup extra-virgin olive oil

FOR THE SALAD

3 hearts of Romaine

Parmesan cheese, grated or shaved into shards with a vegetable peeler

Croutons (see box)

Flat anchovy fillets (optional)

♦♦♦

1.Make the dressing: Combine the hard-boiled egg yolks (the whites can be chopped and added to this or another salad), lemon juice, Worcestershire sauce, 3 anchovies, garlic, 3 tablespoons Parmesan cheese, and mustard in a small food processor. Process until smooth. With the motor running, pour the oil into the yolk mixture in a slow, steady stream until it is incorporated and the dressing is smooth. The dressing can be made up to a day in advance. Store covered in the refrigerator.

2.Trim the dark green tips and the core and bottom inch or so from the Romaine. Cut the heads in quarters lengthwise, then crosswise into 1 ½-inch pieces. Wash the lettuce thoroughly and dry it well, preferably in a salad spinner. Store the salad loosely packed in a plastic bag in the vegetable drawer until needed.

3.To serve: Empty the lettuce into a large mixing or serving bowl. Fluff it up, then scatter the grated or shaved Parmesan cheese over the lettuce and mix again. Toss the salad while drizzling enough of the dressing over it to coat the leaves lightly. Add the croutons and toss again. Serve immediately, spooning the salad onto serving plates or passing the serving bowl around the table. Top each serving with anchovies, if using, or pass them separately.

PERFECT CROUTONS

You can make as few or as many of these as you have bread on hand. They keep well in a tightly sealed container at room temperature for 5 days, less if the weather is humid. The croutons add crunch and flavor to any salad or bowl of soup, especially creamy ones like theButternut Squash Soupor theTomato Bisque.