Recipe by Anna Gill

Serves 4 to 6 as a side dish

½ cup fine bulgur*
1 cup boiling-hot water
3 tablespoons olive oil
2 cups minced fresh flat-leaf parsley
½ cup finely chopped fresh mint
2 medium, meaty tomatoes, cut into ¼ -inch pieces
½ seedless cucumber, peeled and diced into ¼ -inch pieces
½ medium red onion, minced
3 tablespoons fresh lemon juice
¾ teaspoon salt
¼ teaspoon black pepper

*Tabbouleh can be made with quinoa or cous cous as well. Just cook according to directions and proceed with the recipe.

1. In a heat-proof bowl, mix bulgur and I tablespoon of olive oil
2. Pour hot water over the mixture and cover tightly with plastic wrap. Let stand for 15 minutes.
3. Drain mixture in a very fine sieve. Press on the mixture to remove moisture thoroughly.
4. Transfer bulgur to a serving bowl.
5. Add all the remaining ingredients and toss well.

Recipe by Anna Gill

Serves: 8

3 cups thinly sliced peeled Granny Smith apple
1 teaspoon lemon juice
Cooking spray 
¼ cup maple syrup
1 tablespoon butter, melted
½ teaspoon salt 
¼ teaspoon black pepper 
3 cups small sweet potatoes (not fingerlings), peeled and thinly sliced
¼ cup Panko bread crumbs
2 teaspoons olive oil
¼ teaspoon ground nutmeg

1. Preheat oven to 400°.
2. Combine apples and lemon juice in a large bowl and toss gently.
3. Coat a 13 X 9 inch baking dish lightly with cooking spray.
4. In a small bowl, mix the syrup, butter, salt and pepper together. An emulsifier is great for this job, but a brisk fork is just fine.
5. Alternate and overlap the potatoes and apples slices in the baking dish.
6. Drizzle the syrup mixture over the top of the dish and bake in the oven for approximately 30 minutes, depending on the thickness of the slices.
7. A few minutes before the 30minutes is complete, mix the panko crumbs with the nutmeg and olive oil.
8. Remove the dish from the oven and sprinkle the sweet potatoes and apples with the panko crumbs.
9. Bake for an additional 15 minutes or until golden. Let stand for 10 minutes before serving.

Recipe by Kay Carroll

8 Servings

Ingredients

• 2 pounds sweet potatoes, peeled and sliced
• 1-1/2 cups unsweetened applesauce
• ½ cup maple syrup
• 3 tablespoons butter, melted
• 1 teaspoon ground cinnamon
• 1/2 cup chopped glazed pecans, optional

1. Place sweet potatoes in a 4-qt. slow cooker. 
2. Combine the applesauce, maple syrup, butter and cinnamon; pour over sweet potatoes. 
3. Cover and cook on low for 4-6 hours or until potatoes are tender. 
4. Sprinkle with pecans if desired. Serve with a slotted spoon. 

Recipe by Anna Gill

Serves: 4

1 small shallot, minced
2 tablespoons freshly shredded flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
Kosher salt, freshly ground pepper
⅓ cup extra-virgin olive oil
2 cups cooked black quinoa, cooled
½ cup diagonally sliced yellow squash
½ cup diagonally sliced zucchini
½ cup diced tomatoes
½ cup sliced fennel
¾ cup torn mixed leafy greens, sprouts, and herbs
⅓ cup chopped red, yellow, or white onion or scallions
2 tablespoons pine nuts (optional)

1. Pulse first 4 ingredients in a blender or processor until combined; season with salt and pepper.
2. With the blender or processor running, slowly drizzle in oil and process dressing until well blended. Set the dressing aside.
3. Place remaining ingredients in a large bowl. Drizzle with a scant 3 tablespoons dressing and toss to coat.
4. Serve the remaining dressing alongside for additional drizzling if desired.

Recipe by Anna Gill

Serves: 3-4

3 tablespoons softened butter
Panko bread crumbs
Kosher salt
2 medium yellow squash, sliced in ½ inch rounds
1 medium green zucchini, sliced in ½ inch rounds (for color or use 3 yellow squash)
2 small or 1 large red onion, sliced paper thin
¾ to 1 cup grated Gruyere Cheese
¼ cup plain, non-fat yogurt
¼ cup milk
2 to 3 tablespoons fresh thyme leaves
1 teaspoon sea salt
Freshly ground pepper

1. If you have the time, place the squash and zucchini rounds on a dish towel or paper towels and sprinkle with kosher salt and add another towel. Lay a large cutting board or a flat dish on top of the top towel. Place something weighty, like canned goods, on top of the cutting board to press the excess water from the squash, about 20 minutes.
2. Meanwhile, take 1 tablespoon of butter and coat a 10 to 12 inch baking dish, any shape will work. Dust the buttered dish with panko bread crumbs.
3. Heat the oven to 350o.
4. Working in alternate rounds, layer the squash and the onion slices into the prepared dish. Use the green zucchini in a simple pattern, for an attractive effect.
5. Dot the casserole with the remaining butter.
6. In a small bowl, mix the yogurt and the milk.
7. Gently pour the yogurt and milk into the dish.
8. Season the casserole with the sea salt and fresh pepper.
9. Sprinkle the whole dish with the grated cheese.
10. Sprinkle the entire dish with thyme leaves.
11. Bake for 15 to 25 minutes, until the cheese is melted and slightly browned.

VARIATIONS: Add crumbled bacon, thick tomato slices, use cheddar instead of Gruyere cheese.

Recipe by Anna Gill

4 ounces dried figs
1/3 cup slivered almonds, toasted (about 2 ounces)
2 tablespoons cocoa powder
½ teaspoon ground cinnamon
¼ cup honey
1 tablespoon grated orange zest
¼ teaspoon pure almond extract
¼ cup sugar

Makes 24

In a food processor, combine figs, almonds, cocoa and cinnamon. Pulse just until the almonds and figs are the size of peppercorns.
Add honey, orange zest and almond extract and pulse 3 or 4 times more, just until well mixed.
Spread sugar in a pie plate or shallow dish. Form the fig mixture into 1-inch balls and roll in sugar.
NOTE: Sugarplums can be stored in an airtight container in a cool dry place for up to 1 week.

Recipe by Anna Gill

Serves: 4

2 cups diagonally-slivered, raw sugar snap peas
3 cups cooked black quinoa
1 cup feta cheese, crumbled
1-1½ tablespoons good green olive oil
1 teaspoon shredded mint
Small whole mint leaves for garnish
Salt* & freshly ground pepper

1. Place the shredded mint in the olive oil in a small sealable container or jar. Add salt* and pepper to taste. Shake well and set aside.
2. Place the quinoa in a medium sized bowl, add the feta and the peas and toss lightly. Drizzle with the mint seasoned oil over the top and toss lightly once again.
3. Apportion the mixture onto plates. Top with the whole mint leaves and serve.

* Note: Remember that the feta is salty.

Recipe by Anna Gill

Serves: 4 to 5

1 -4 to 5 pound sugar pumpkin
1 cup chicken broth
2 teaspoons salt
½ teaspoon nutmeg
½ teaspoon dry mustard
1 tablespoon vegetable oil
½ cup minced shallots
2 cups cooked wild rice
6 scallions, sliced diagonally
¾ cup mixed dried fruit: pears, cranberries, papaya, mango and apple
6 large shitake mushrooms, sliced thinly
1 teaspoon fresh, shredded sage
¼ cup pine nuts

1. Preheat oven to 350 degrees.
2. Cut the top from the pumpkin. Remove all seeds and strings.
3. Prick cavity with a fork and rub with 1 teaspoon of salt, the nutmeg and the mustard. Let the pumpkin sit for at least 15 minutes.
4. Add ¼ cup of chicken broth.
5. Put pumpkin in a shallow baking dish containing ½ inch of water. Place baking pan in oven and bake pumpkin for about an hour, more if a larger pumpkin is used.
6. As the chicken broth is absorbed, replace it with another ¼ cup. You may not use all of the broth.
7. Replace top of pumpkin during the last ½ hour of cooking.
8. Meanwhile, heat oil in a large skillet and sauté shallots and mushrooms lightly.
9. Stir in the wild rice, remaining salt, the scallions, dried fruit and pine nuts.
10 Stuff the baked pumpkin with the rice mixture, replace the pumpkin top and serve.

NOTE: When serving, scoop out pumpkin flesh with stuffing.

VARIATION: The original of this recipe included a pound of ground venison and half of the rice above. It is very good that way, but I then use it as a main dish rather than a side dish.

Recipe by Anna Gill

Serves: 4

2 medium or 1 large shallot, minced
6 tablespoons butter
4 cups simmering vegetable broth (must be well heated before using)
1½ cup Arborio rice
2 cups dry white wine
2 ½ cups strawberries, plus a ½ cup for garnish, washed and hulled
½ cup half and half
½ cup Parmesan cheese, freshly grated
Salt and pepper

1. Melt 3 tablespoons of the butter in a large wide sauté pan.
2. Add the shallots and cook, stirring occasionally, over low heat until soft, about 3 to 5 minutes.
3. Add one cup of the wine and cook until it has evaporates. Then add the second cup repeating the process. All together about 5 minutes.
4. Add ½ cup of the hot broth to the rice mixture. Stir frequently until the liquid has been absorbed. Repeat the process a ½ cup at a time approximately 15 to 20 minutes.
5. While the rice is cooking, mash 2 ½ cups of the berries.
6. About half way through the broth and cooking process, add the mashed berries.
7. Test the rice, when done it should be tender but still have a bit of firmness.
8. Add the half and half, stirring until well blended and thickening.
9. Season with salt and pepper. Garnish with last ½ cup of berries and sprinkle lightly with the Parmesan cheese.

Recipe by Anna Gill

Makes 1 -9 inch pie

Note: Both the crust and the assembled pie need sufficient chilling time

For Crust:
2 cups vanilla wafer crumbs 
2 tablespoons sugar 
5 tablespoons melted butter 

For Filling:
6 cups strawberries, washed, hulled and halved if large
1 cup sugar
¼ cup cornstarch
1/8 teaspoon salt
½ cup water
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into very small pieces

Whipping cream

Crust:
1. Combine all ingredients in a medium bowl, and mix well.
2. Firmly press the crumb mixture evenly into a 9-inch pie plate.
3. Refrigerate for 3 to 4 hours before filling

Pie filling and assembly:
1. Puree 2 cups of the berries and set aside.
2. In a large saucepan whisk together the sugar, cornstarch and salt over low heat.
3. Add water and cook for 10 to 15 minutes, until thickened.
4. Add the pureed berries, lemon juice and butter and mix gently until butter bits are melted and the mixture is well blended. Set aside cool.
5. Place half the berries into the well chilled crust and spoon half the pureed mixture over it. Very gently shake the pie plate to distribute the ingredients.
6. Cover with the remaining berries and the remaining puree.
7. Refrigerate for four hours.
8. Serve with whipped cream.

Recipe by Anna Gill

Serves: 4

4 small pork shanks ½ to 1 pound each
3 tablespoons unsalted butter
1 clove of garlic, pressed
1 onion, peeled and diced
1 carrot, peeled and diced
1 celery rib, diced
1 cup dry white wine, divided
½ cup beef or chicken broth
1 6-inch sprig of fresh rosemary
1 sprig fresh sage
1 sprig of fresh thyme
Salt and pepper to taste
A few sprigs parsley, plus 2 tablespoons minced for garnish

1. Preheat your oven to 375◦.
2. Trim any extra fat or skin from the shanks. Season them generously with salt and fresh pepper.
3. On the stovetop, melt the butter in an ovenproof casserole or Dutch oven and brown the shanks on all sides. Remove shanks to a plate and cover with foil.
4. Add the onions, garlic, carrots and celery to the casserole and sauté until the onions are translucent. 
5. Return the shanks to the casserole. Add half of the wine and all of the broth to the shanks.
6. Using a length of unflavored dental floss, tie the rosemary, sage, thyme and parsley sprigs together tightly. Add the herb bundle to the casserole and cover it.
7. Roast in the oven for 1 hour. Test the shanks, if they are not yet tender, return them to the oven for another 15 to 30 minutes.
8. Remove the casserole from the oven and the shanks from the casserole to a serving dish. Cover the shanks with foil and keep warm.
9. Remove the herb bundle and dispose of it. Add the remaining wine to the casserole, degrease the pan drippings over a medium heat until they begin to thicken.
10. Carefully place the drippings, vegetables and broth in a blender or processor and puree.
11. Spoon the gravy over the shanks and serve.

Recipe by Anna Gill

FOR THE TART: makes 1- 9 inch round or 13 ½ X 4 inch rectangular tart*
1 batch pastry dough
1 cup heavy cream
1 whole large egg
2 large egg yolks
¼ teaspoon salt
¼ teaspoon black pepper
5 oz chilled Stilton, rind removed and cheese crumbled (1 ½ cups)
Cranberry Chutney or Cranberry Port Conserve

FOR THE CRANBERRY CHUTNEY
Makes about 2 cups
2 large shallots (3 oz), coarsely chopped
1 tablespoon vegetable oil
1 (12-oz) bag frozen cranberries (not thawed)
⅔ cup sugar
3 tablespoons cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
½ teaspoon salt
⅛ teaspoon dried hot red pepper flakes

FOR THE CRANBERRY PORT CONSERVE
Makes about 3 cups
1 (12-ounce) package fresh cranberries
¾ cup sugar
⅔ cup ruby Port
1 medium navel orange, unpeeled, chopped
¼ cup dried currants
⅓ cup chopped walnuts

FOR THE TART: makes 1- 9 inch round or 13 ½ X 4 inch rectangular tart*
Tart shell: 
1. Preheat oven to 350°F.
2. Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a ½ inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes.
3. Line pastry shell with foil shiny side down and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes.
4. Reduce oven temperature to 325°F. 

Filling:
1. Whisk together cream, whole egg, yolks, salt, and pepper until combined. 
2. Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell. Bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes. Cool completely. Remove rim, cut into pieces and top with chutney or conserve.

*If you plan to use the tart as hors d’oeuvres, use the rectangular pan which can readily be cut into individual squares. 

NOTE: Tart can be made 1 day ahead and chilled, covered. Reheat before serving. 

FOR THE CRANBERRY CHUTNEY
1. Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes.
2. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.

NOTES:
1. Chutney can be made 1 week ahead and chilled, covered.
2. Prepared Cranberry Chutney can be found in the markets and used with success.

FOR THE CRANBERRY PORT CONSERVE
1. Combine cranberries, sugar and Port in heavy large saucepan.
2. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low.
3. Add chopped orange and simmer until cranberries burst and mixture thickens slightly about 15 minutes.
4. Remove from heat. Mix in dried currants.
5. Cool cranberry conserve completely.
6. Stir in chopped walnuts.

ADVANCED PREP: Cranberry conserve can be prepared 3 day's ahead. If so, cover tightly and refrigerate.

Recipe by Anna Gill

Serves: 4

SALAD
25 to 30 small radishes
4 cups baby spinach leaves, washed and dried
½ cup mint leaves, washed and cut into chiffonade*
2 -3 tablespoons Creamy Lemon-Chive Dressing -recipe follows

CREAMY LEMON-CHIVE DRESSING
Makes ⅔ cup

1 tablespoon freshly squeezed lemon juice
¼ teaspoon fine sea salt
½ cup light cream
¼ cup (scant) chives, finely minced

DRESSING
1. Combine lemon juice and salt in a small lidded jar. Cover tightly and shake until the salt is dissolved.
2. Add cream and chives. Shake until blended.
3. Will keep up to one week refrigerated. Shake well before using.

SALAD
1. Cut radishes into thin slices.
2. Place spinach, mint and radish slices into salad bowl.
3. Drizzle just enough dressing to lightly coat and toss gently.
4. Serve on salad plates or bowls.

*Chiffonade is a cooking technique in which leafy green herbs (such as mint and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons 

Recipe by Anna Gill

Serves: 6

2 ½ pounds spinach, well washed and fibrous stems removed
¼ teaspoon salt
1 ½ to 2 tablespoons olive oil
1 tablespoon minced shallot
4 tablespoons Sultana raisins, plumped in hot water and drained
4 tablespoons pine nuts, toasted
Salt and freshly ground pepper to taste

1. Place the spinach in a large sauté pan with only the rinsing water clinging to the leaves. Sprinkle lightly with salt.
2.Cook over medium heat, turning quickly until wilted, just a few minutes.
3.Drain well and set aside.
4.Add the olive oil to the empty pan and return it to medium heat.
5.Add the shallots and sauté until tender, about 8 minutes. 
6.Return the spinach to the pan and add the Sultanas, and pine nuts and sauté briefly to warm through. Season with salt and pepper as needed and serve.

Recipe by Anna Gill - Adapted from Gourmet 2005

Serves: 12

For cake:
1½ sticks (3/4 cup) unsalted butter, softened, plus additional for greasing Bundt pan
2¼ cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¾ teaspoon ground allspice
½ teaspoon salt
1¼ cups canned solid-pack pumpkin puree (not pie filling)
¾ cup well-shaken buttermilk
1 teaspoon vanilla
1¼ cups brown sugar
3 large eggs
For icing:
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1½ cups confectioners’ sugar

Special equipment: a 9-inch nonstick Bundt or tube pan (3 quart)

Make cake:
1. Put oven rack in middle position and preheat oven to 350°F. Butter Bundt pan generously, then dust with flour, knocking out excess. 
2. Whisk together flour (2¼ cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, ¾ cup buttermilk, and vanilla in another bowl. 
3. Beat butter (1½ sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. 
4. Spoon batter into pan, smoothing top. Bake until a wooden pick or skewer inserted in center of cake comes out clean, 40 to 45 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

Make icing:
While cake is cooling, whisk together buttermilk and confectioners’ sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

ADVANCE PREP: Cake can be made 3 days ahead and kept in an airtight container at room temperature.

Recipe by Anna Gill

Serves: 4

½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
¼ teaspoon ground cloves
3½ pounds lamb shoulder, cut into 1-inch pieces
2 tablespoons vegetable oil
4 cups chopped onions
2 teaspoons minced peeled fresh ginger
1 cup water 
1 cup dried apricots, quartered
1 teaspoon white wine vinegar
1 teaspoon sugar

1. Mix first 4 ingredients in large plastic bag. Add lamb and toss to coat.
2. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes.
3. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes.
4. Add minced ginger and stir 1 minute.
5. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
6. Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes.
7. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.

Recipe by Anna Gill

Serves: 4

10 to 15 oz Himalayan pink salt or coarse rock salt
⅓ cup whole star anise
¼ cup whole green cardamom pods
1 tbsp. whole cloves
8 bay leaves
4 sticks cinnamon, preferably Vietnamese
12 to 16 jumbo shrimp deveined but still in their shells
Melted butter, for serving

1. Heat oven to 500°.
2. Combine salt, star anise, cardamom, cloves, bay leaves, and cinnamon in a baking dish just large enough to hold one layer of the shrimp.
3. Bake until fragrant, about 8 minutes.
4. Remove dish from oven; using a large spoon, transfer half the salt mixture to a heatproof bowl. Place prawns over salt in baking dish; cover with salt from bowl. Return to oven; bake until prawns are cooked through, about 8 minutes.
5. Discard salt; serve prawns with melted butter for dipping.

Recipe by Anna Gill

1 cup sugar
3 whole cloves
2 -2 inch piece cinnamon stick
5 cardamom pods
1 quart sweet cherries, stemmed and pitted
½ cup Cognac or other aged brandy.

1. In a small saucepan, combine sugar and spices with a cup of water. 
2. Bring to a simmer, stirring until sugar dissolves. 
3. Let simmer for 5 minutes.
4. Turn off heat and add cherries and brandy to pot.
5. Let cool, then store mixture in a jar in refrigerator for at least 2 days before eating, and up to several months.

Requires overnight marinade

Serves 4

1 ½ tablespoons cumin seeds plus 1 Tbsp. for spice bag
1 ½ tablespoons coriander seeds plus 1 Tbsp. for spice bag
1 tablespoon chopped fresh thyme plus 1 Tbsp. for spice bag
1 tablespoon chopped fresh rosemary plus 1 Tbsp. for spice bag
½ tablespoon curry powder plus ½ Tbsp. for spice bag
½ teaspoon coarse salt
½ cup plus 1 tablespoon olive oil
4 lamb shanks
3 cups chicken stock or canned low-salt chicken broth
3 cups red wine
4 garlic cloves, peeled, smashed
1 tablespoon all-purpose flour, dissolved in a little cold water
1 tablespoon tomato paste 

1. Grind 1 tablespoon cumin seeds and ½ tablespoon coriander seeds in spice or coffee grinder. Transfer to small bowl.
2. Stir in remaining cumin and coriander seeds, thyme, rosemary, curry powder, and salt. Whisk in ½ cup oil.
3. Place lamb shanks in large, strong, re-sealable plastic bag. Pour spice mixture over the shanks, seal and manipulate bag to coat meat with spices. Chill overnight, turning occasionally. 
4. Using the additional spices and cheesecloth, make up a spice bag.
5. Preheat oven to 350°F.
6. Heat 1 tablespoon oil in heavy large ovenproof pot over high heat. Add lamb shanks and cook until brown on all sides, turning occasionally, about 10 minutes.
7. Add stock, wine, spice bag and garlic; bring to boil, cover and transfer to oven. Cook 1 hour.
8. Remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer.
9. Using tongs, transfer lamb to a serving platter; tent with foil to keep warm.
10. Bring liquid in pot to simmer over medium heat. Pour braising liquid into 4-cup measuring cup. Spoon off fat, reserving 1 tablespoon.
11. Heat reserved fat in heavy large skillet over medium heat. Whisk in flour water; stir 2 minutes. Whisk in braising liquid and tomato paste. Boil down until gravy coats spoon lightly, about 2 minutes. Spoon the gravy over the lamb shanks and serve.

Recipe by Anna Gill

Serves 8

4 ripe quince, washed
¾ cup sugar
1 cup fresh, light ricotta or requesón cheese – room temperature.
16-24 thin slices of country baguette

1. Preheat oven to 300◦.
2. Place quince in a baking dish and bake until soft, about 2 hours.
3. Let cool to room temperature.
4. Peel and core quinces. Chop them into pieces and place in a processor.
5. Add the sugar to the processor and pulse until quince and sugar are well blended.
6. Pour the quince mixture into a large nonstick saucepan and cook over a medium low heat for about 30 minutes, stirring until it thickens and turns pink. Scrape the bottom and stir in whatever paste caramelizes on the bottom.
7. Pour and scrape the paste into a shallow dish. Let cool to room temperature. Cover and chill in the refrigerator.
8. When ready to serve, loosen the jelled paste from the sides of the dish with a flat knife. Place a dish over the paste dish and invert, de-molding the paste from the dish.
9. Cut the jelled paste into bite-sized pieces.
10. Place a dab of the cheese on each small piece of bread. Top with a piece of the paste and serve. 

Recipe by Kay Carroll, adapted from Eating Well magazine

8 servings 

• 1 tablespoon extra-virgin olive oil
• 10 ounces turkey Italian sausage, halved and sliced or crumbled
• 1 cup chopped onion
• 1 cup chopped carrot
• 2 tablespoons miinced garlic
• 6 cups low-sodium chicken broth or stock 
• 1 14-ounce can diced tomatoes, or fresh equivalent
• 1 tablespoon chopped fresh marjoram or thyme
• 1 pound boiling potatoes, cubed 
• 1 pound , stems removed and chopped
• 1 15-ounce can kidney beans, rinsed (or dried and cooked equivalent)
• Salt and –pepper to taste

1. Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. 
2. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. 
3. Stir in garlic and cook 1 minute more. 
4. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. 
5. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes.
6. Stir in the reserved sausage, kale and beans. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. 
7. Season with salt and pepper and serve.

Recipe by Anna Gill

SMOKING BISHOP CIRCA 2013
Serves: 6

2 unpeeled sweet oranges, Seville if possible
1 small unpeeled lemon
15 to 20 whole cloves
1 very generous ½ cup sugar
1 bottle hearty red wine
2 star anise
1 stick cinnamon
1½ cup of ruby port

FOR THE OLD VERSION
Make several incisions in the rind of a lemon,* stick cloves in these, and roast the lemon by a slow fire. Put small but equal quantities of cinnamon, cloves, mace, and allspice, with a race of ginger, into a saucepan with half a pint of water: let it boil until it is reduced one half. Boil one bottle of port wine, burn a portion of the spirit out of it by applying a lighted paper to the saucepan. Put the roasted lemons and spice into the wine; stir it up well, and let it stand near the fire ten minutes. Rub a few knobs of sugar on the rind of a lemon, put the sugar into a bowl or jug, with the juice of half a lemon (not roasted), pour the wine into it, grate in some nutmeg, sweeten it to your taste, and serve it up with the lemon and spice floating in it.”

* A Seville orange stuck with cloves, to many tastes imparts a finer flavour than the lemon. 

-Elizabeth Acton
Modern Cookery, 1845

SMOKING BISHOP CIRCA 2013
1. Preheat oven to 350 degrees..
2. Wash and dry the whole fruit.
3. Roast the fruit, turning once, until it is a pale brown.
4. Let the fruit cool until it can be handled, then stud each fruit with 5 to 6 cloves each.
5.Place studded fruit, sugar, red wine, and spices in a large enameled pot and bring just to the point of a boil. Remove from heat and store in a warm place for 24 hours.
6. Half an hour before serving, remove the fruit and slice thinly and then in half. Return the fruit to the mixture.
7. Add the port to the mixture and warm thoroughly without boiling.
8. Serve in warm glasses or cups.

Recipe by Anna Gill

Serves: 5

¾ teaspoon kosher salt, divided, plus more
1 pound Tuscan kale, fibrous center ribs and stems removed
¼ cup plus 2 tablespoons good olive oil
½ sprig rosemary
1 dried red chile de arbol, broken into 3 or 4 large pieces
1 large onion, cut in half and then sliced
2 medium cloves of garlic, pressed
Freshly ground black pepper

1. Bring a large pot of salted water to a rapid boil. Working in batches as necessary, blanch the kale for 2 minutes. Drain and let cool. Squeeze out the excess liquid. Chop coarsely and set aside.
2. Heat a large sauté pan over medium heat for about 2 minutes. Add ¼ cup of the oil, the rosemary sprig and the chile. Let the ingredients sizzle, shaking the pan often, for about one minute.
3. Reduce the heat to medium low and and the onions, ½ teaspoon of salt and a twist of pepper. Sauté, stirring often, for about 2 minutes.
4. Add the garlic and continue to cook, still stirring, until the onion begins to brown, approximately 5 to 7 minutes.
5. Add the remaining oil and the kale. Stir until the kale is coated. Test for salt and if necessary add up to ¼ teaspoon of salt. Continue to cook and stir until the kale turns nearly black and the edges begin to crisp, about 30 minutes.
6. Discard the rosemary sprig and the pieces of chile. Let cool slightly and serve. 

Recipe by Anna Gill

Serves: 8

1¼cups all-purpose flour plus more as needed
¼ teaspoon salt
10 tablespoons unsalted butter, preferably a European-style butter
like Plugra, cut into ½-inch pieces and re-chilled
2 to 5 tablespoons ice cold vodka (the alcohol evaporates and leaves the crust much flakier)
½ cup sugar
¼ cup cornstarch
3 cups firm whole raspberries, picked over
Confectioners' sugar, or ice cream, whipped cream or crème fraîche

1. In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).
2. Add vodka 1 tablespoon at a time, the fewer tablespoons the better. Pulse after adding each tablespoon until mixture is just moist enough to hold together.
3. Form dough into a ball, wrap with plastic and flatten into as wide a disk as you quickly can. Refrigerate at least 1 hour before rolling out and baking.
4. Prebaked Crust: Preheat oven to 375 degrees. On a lightly floured surface, roll out pie crust to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. If you have time, freeze crust for 15 to 30 minutes; otherwise skip this step. Cover pie with aluminum foil and fill with pie weights (you can use coins, marbles, uncooked rice or dried beans for this). Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.
5. Combine sugar and cornstarch in a bowl. Toss with about 2 cups of berries, crushing some of berries with a fork.
6. Pile berries into the tart crust, then top with remaining berries.
7. Bake for about 30 minutes, or until fruit mixture is bubbly. Cool.
8. Serve warm or at room temperature, dusted with confectioners' sugar, or topped with ice cream, whipped cream or crème fraîche.

Recipe by Anna Gill

Serves: 6

4-5 medium fennel bulbs (about 5 pounds), trimmed, feathery leaves reserved
3 navel oranges -2 sliced, peel, pith and seeds removed, 1 juiced
Juice of 1 small lemon
¼ cup plus 2 tablespoons extra-virgin olive oil
2 teaspoons salt
1 teaspoon shredded cilantro
¼ teaspoon freshly ground pepper
1 tomato, peeled, seeded and diced
¼ cup black Galatea or Calamata olives

1. Halve the fennel bulbs lengthwise and remove the tough cores.
2. Slice the stalks crosswise into manageable sections.
3. Arrange the sliced fennel and the orange slices in a flat serving dish.
4. Add the citrus juices, olive oil, salt, cilantro and pepper to a blender or a small processor and puree until thoroughly combined.
5. Pour over the fennel and orange slices.
6. Sprinkle the olives and the reserved feathery fennel leaves on top and serve.