Dough: 3 cups all-purpose flour
1 teaspoon salt
3 egg yolks
1/2 cup cold water

The dough can be made easily using a food processor or an electric mixer fitted with a dough hook. The dough can be kneaded by hand, but because it is so stiff it will take longer than with the mixer.

Food processor method: Combine the flour and salt in the work bowl fitted with the steel blade. Process for 2 seconds to mix. With the motor running, add the egg yolks and water and process until the dough masses into a ball on the spindle. Remove the dough to a lightly floured surface and knead by hand 4 or 5 times.

Electric mixer method: Combine all the ingredients in the bowl of the mixer with the dough hook in place. Mix for 1 minute at low speed, then raise the speed to moderate and beat for 2 minutes; the dough should be well blended, smooth, and elastic. However you knead the dough, form it into 2 balls, dust lightly with all-purpose flour, cover tightly with plastic wrap, and allow to rest for 30 minutes. The dough can be frozen after it has rested (but do not merely refrigerate). To defrost, leave at room temperature for 2-3 hours; then proceed with the recipe.

In a large mixing bowl combine onion, sour cream, soup, cheese, salt and pepper. Press the excess water out of the hash browns and then add them to the soup mixture and mix well.

Transfer to a 9×12 inch casserole dish. Sprinkle potato chips on top, then drizzle with butter. Bake in preheated 350F oven for 45 minutes to 1 hour, until golden brown.

In a medium bowl, combine Salmon/onion mixture, bread crumbs, yogurt, egg and lemon juice; mix well, then shape mixture into 6 patties. Heat olive oil in large skillet over medium-high heat, add patties and cook (about 5 minutes), or until lightly browned on both sides, turning once.

Serve Salmon Cakes with Cucumber-Dill Sauce.

Cucumber-Dill Sauce
1/2 cup Plain Yogurt
1/2 cup Cucumber, finely chopped
2 tsp. Fresh Dill, chopped or 1/2 tsp. Dried Dill Weed

Combine all sauce ingredients in small bowl and mix well. Serve with Salmon Cakes.

In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened. Add the chili powder, cumin, cayenne, and the cinnamon, and cook the mixture, stirring, for 30 seconds.

Add the beef, water, beer, broth, tomato puree, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 1 1/2 hours.

Add the raisins, olives, and the jalapeno and simmer the mixture, stirring occasionally, for 30 minutes, or until the beef is tender. Stir in the beans, simmer the chili for 5 minutes, or until the beans are heated through, and stir in the coriander.

8 ounces grape leaves, in brine (about 40-45 leaves)
1/2 cup olive oil, divided

Filling: 2 cups cooked long grain rice
4 green onions or scallions, finely chopped
1 small red or white onion, finely chopped
3/4 cup fresh chopped mint
1 tablespoon zest of lemon
Salt to taste
1/2 cup pine nuts, finely chopped
Juice of 1 lemon

Start by draining the grape leaves and placing them in a large heat-proof bowl. Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes. Drain again and rinse under cold running water.

In the meantime, heat 3/4 cup of the olive oil in a medium skillet. Add the onions and cook until tender, about 5 minutes. Remove the skillet from the heat and add the rice, mint, lemon zest, salt to taste and pine nuts. Mix thoroughly; making sure the rice is well-coated with oil.

Assembling the Dolmas: To fill the grape leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place about 2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf toward the center and roll tightly, forming a cylinder. Repeat until all the filling in the Dolmas recipe is used.

Cooking Instructions: Place the Dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves. Drizzle the lemon juice and the remaining olive oil over the Dolmas and add boiling water to cover. Cover the pan tightly and simmer for 1 hour. Let the parcels cool in the liquid, then transfer them to a serving platter.

Serve at room temperature. Makes about 40 to 45 appetizers.

In a medium bowl, beat eggs with a fork or whisk. Stir in the remaining ingredients, except the olive oil. Heat a 9 to 10-inch saute pan over medium heat and add olive oil.

When it is hot enough to make the eggs sizzle, add the egg mixture. Immediately reduce the heat to low and cook over gentle heat, uncovered, until the frittata is set but not browned, about 12 to 15 minutes. (The egg mixture in the center of the pan will lose its liquid appearance when set. Take care not to overcook the eggs or they will lose their delicacy.)

To finish cooking, slide the pan under a preheated broiler, 6 inches from the heat, for 1 to 2 minutes, until the top is golden. Use a spatula to loosen the edges and slide the frittata onto a serving plate. Serve warm or cold, cut into wedges. Serves 4

Ingredients:
1/2 pound linguine
1 tablespoon olive oil
1/2 cup onion, chopped
1 stalk celery, chopped
1/2 cup red bell pepper, chopped
1 1/2 cups broccoli florets
1 1/2 cups chicken broth, divided
1 tablespoon cornstarch
20 medium shrimp, peeled and deveined
1 clove garlic, minced
2 green onions, sliced
2 tablespoons dry white wine
1 teaspoon lemon juice
freshly ground black pepper

Preparation:
Cook linguine in 3 quarts boiling water until done but firm to the bite. Set aside and keep warm.

Meanwhile, in a 10 inch skillet sauté onion and celery for 2 minutes in olive oil. Add red pepper, broccoli and 1/2 cup of the chicken broth. Cover and cook 2 minutes. Add cornstarch to remaining cup chicken broth and set aside.

Stir in shrimp, garlic, green onions, reserved chicken broth and cornstarch, white wine, lemon juice and black pepper into vegetables. Cover and cook 2 to 3 minutes or until shrimp has turned pink and the sauce has thickened. Serve immediately over cooked noodles.

3 tablespoons shortening 1 1/2 cups all-purpose flour 1 tablespoon dried parsley flakes, if desired 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cups milk

1. Cut shortening into flour, baking powder and salt into medium bowl, using pasrtry blender or crisscrossing 2 knives, until medium looks like fine crumbs. Stir in milk

2. Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer

Substitute 2 teaspoons chopped fresh or 1 teaspoon dried herbs (such as basil, sage or thyme leaves or celery seed) for the parsley

3 ounces pancetta (in a chunk)
2 tablespoons unsalted butter
1 3pound frying chicken, cut into 8 pieces
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 cup Cognac
3 cups full bodied red wine
1 to 2 cups brown chicken stock or brown stock
1/2 tablespoon tomato paste
2 cloves garlic, mashed
1 bay leaf
1/4 teaspoon dried thyme
12-24 brown braised pearl onions
1/2 pound mushrooms, sauted
3 tablespoons each flour and softened unsalted butter
Sea salt and freshly ground pepper to taste
Sprigs of fresh parsley

Remove the rind and cut pancetta into lardons (rectangles 1/4″ x 1″). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry. Saute pancetta slowly in hot butter until lightly browned. Remove to a side dish.

Dry the chicken thoroughly. Brown it in the hot fat. Season the chicken with salt and pepper. Return pancetta to the pan. Cover and cook slowly for 10 minutes, turning the chicken once. Uncover and pour in the Cognac. Shake the pan until the flames subside.

Add the wine and stock to just cover the chicken. Stir in tomato paste, garlic, herbs. Bring to the simmer. Cover and simmer slowly for 30 minutes, until tender and juices run clear when the thigh is pricked with a fork.

Remove chicken to a platter. While chicken is cooking, prepare the onions and mushrooms. Simmer cooking liquid in the pan for a minute or 2, skimming off the fat. Raise heat and boil rapidly, reduce liquid to about 2-1/4 cups. Correct seasoning. Remove from the heat and discard bay leaf.

Blend butter and flour together into a smooth paste (beurre manie). Beat paste into some of the hot liquid with a whisk. Add beurre mani to the pan. Stir with whisk to blend. Bring to the simmer, stir for a minute or two. Sauce should be thick enough to coat a spoon lightly. Arrange chicken in the pan, place the mushrooms and onions around it and baste with the sauce

Serve Coq au Vin garnished with parsley sprigs.

And for more cumin… this pumpkin and black bean soup