Blue Cheese, Tomato and Green Onion Tartlets

Bette Rossbottom's column on entertaining provides this simple yet impressive appetizer. These tiny tarlets, filled with a mixture of blue cheese, tomato, scallions and pine nuts, take less than 15 minutes to make, start to finish, and are irresistibly delicious.

Makes 30 tartlets or enough to serve 10 to 12

1/2 cup (about 20 small) grape tomatoes, stemmed, rinsed and dried (see note)

one 3 1/2 - to 4-ounce piece of creamy blue cheese, such as Saga Blue, broken into dime-size pieces

1/3 cup chopped green onions (3 to 4 green onions with roots and all but 2 inches of green stems cut off)

1/4 cup pine nuts, toasted (see note)

30 frozen mini phyllo dough shells (see note)

2 1/2 tablespoons chopped chives

To prepare filling, quarter tomatoes lengthwise, but do not remove seeds or pulp. Place in nonreactive mixing bowl along with cheese. (If using blue cheese with rind such as Saga Blue, do not cut off the rind.) Add chopped green onions and pine nuts to bowl, and toss gently to mix well. (Filling can be prepared 4 hours ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before baking tartlets.)

When ready to bake, remove phyllo shells from freezer and arrange them on a large, heavy baking sheet lined with aluminum foil. Let stand for 10 minutes to defrost. Spoon filling into shells, dividing mixture evenly and mounding it generously in each shell.

Bake tartlets on center rack at 350 degrees until cheese has melted and filling is hot, 8 to 10 minutes. Sprinkle tops with chopped chives. Arrange tartlets on serving platter. Serve hot.

Note: Delicious little grape tomatoes, which are smaller and sweeter than cherry tomatoes, are best used in this recipe. They are available in most markets in the produce section.

To toast pine nuts, heat medium, heavy skillet over medium-high heat. Add nuts and cook, stirring, until golden-brown, 5 minutes or longer. Remove and cool.

Athens brand mini phyllo dough shells are available in most markets in the frozen-foods section. Fully baked, they need only 10 minutes to defrost and then can be filled and baked to heat the filling.

Mojito

This refreshingly minty rum concoction is a perfect choice for a steamy summer-night cocktail. While this drink has been popular in Cuba for years, it is now all the rage in this country as new, well-made and well-aged rums have become readily available here.

Serves 1

4 sprigs of fresh mint (divided use)

2 teaspoons sugar

juice of 1/2 lime

crushed ice

1 1/4 ounces rum

club soda

lime wedge for garnish

In a highball glass, combine 3 sprigs of mint with the sugar and lime juice. Muddle (or mash) the ingredients together with a pestle, muddler or the back of a spoon until they become almost a paste. Fill the glass with crushed ice, add the rum and top off with club soda.

Pour the mixture into a cocktail shaker, shake well until the mint is suspended throughout the mixture and return the drink to the glass. Garnish with a lime wedge and a sprig of mint.

-- Joy America Cafe

Grape-Nut Pudding

A reader requested this old-fashioned recipe through our Recipe Finder column. The request drew more than 60 responses. Our tester chose this particular version sent in by a reader from a cookbook called "Square Meals." Made without a grain of sugar, this traditional New England comfort pudding is enhanced by the addition of dates, raisins and spices.

Serves 6 to 8

3 1/4 cups boiling water

2 cups Grape-Nuts cereal

2 eggs, separated

1 tablespoon cinnamon

1 teaspoon ground cloves

1 teaspoon nutmeg

2 cups chopped walnuts

1/2 cup raisins

1/2 cup chopped dates

pinch salt

Pour boiling water over Grape-Nuts and set aside to cool. Preheat oven to 350 degrees. Beat egg whites until stiff and set aside. Beat yolks with spices; add nuts, raisins, dates and salt.

Mix with Grape-Nuts and fold in stiffly beaten egg whites. Pour into buttered 10-cup souffle dish. Bake 45 to 60 minutes.

Vijay Sharma's Chicken Curry

Vijay Sharma, a native of the Punjab region of India, prepares this dish as part of her family's Fourth of July celebration. It is a delicious representation of one of the many wonderful ethnic dishes so celebrated and accepted in America now.

Serves 4

1 pound mixed chicken parts

salt to taste

1/2 teaspoon freshly ground pepper

1 teaspoon chili powder

1 cup plain yogurt

4 tablespoons vegetable oil

1/2 teaspoon mustard seeds

2 cloves

2 pods cardamom

1/3 teaspoon coriander seeds

2 medium onions, finely chopped

1-inch gingerroot

4 cloves garlic

1 teaspoon garam masala (see note)

1/2 teaspoon cumin powder

water, if needed

Remove fat from chicken. Salt and pepper the chicken. Sprinkle with chili powder. Using your hands, add yogurt and mix well until the chicken is covered liberally. Set aside for at least 1 hour or refrigerate for at least 4 hours.

Heat oil in a heavy pan. When oil is hot, add mustard seeds, cloves, cardamom and coriander seeds. Saute for 30 seconds. Add onions and cook for 2 minutes. Turn heat to medium. Add ginger and garlic and saute for 4 to 6 minutes. Add garam masala and cumin powder.

Brush excess yogurt off chicken and put into a large pot. Add ingredients from pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low, cover and cook, stirring every 5 minutes, for 25 minutes or until chicken is tender. If needed, add up to 1/4 cup water. Serve over rice.

Note: Garam masala is a blend of ground spices. It is available in Indian markets and at some supermarkets.

Southeast Asian Warm Spicy Shrimp Salad

This quick and easy salad works well either as a main course or as a starter. Its success relies on the use of quality salad greens that are readily available at many local grocery stores and farmers' markets.

Serves 6 as salad course; 3 or 4 as main course

about 6 cups mixed salad greens

1 1/2 pounds medium-sized shrimp in the shell, peeled with tails intact

2 tablespoons minced or pressed garlic

1 tablespoon minced fresh red hot chili or Asian chili sauce or Tabasco sauce

2 tablespoons fish or soy sauce

1 teaspoon sugar

about 1 tablespoon freshly ground black pepper

Southeast Asian Lime Dressing (recipe follows)

3 tablespoons peanut oil or high-quality vegetable oil

Wash, dry and chill greens. In a medium bowl, combine shrimp, garlic, minced chili or sauce, fish or soy sauce, sugar and pepper to taste. Cover and let stand at room temperature for about 30 minutes, stirring several times. Prepare dressing and set aside.

Just before serving, heat a wok or skillet over high heat. Add oil and swirl to coat pan. When oil is hot, add shrimp and stir-fry until the shrimp turn bright pink and opaque, about 2 minutes. Remove from heat.

In a salad bowl, toss greens with some of the dressing to taste. Distribute among plates and top with warm shrimp. Drizzle remaining dressing and serve immediately.

Southeast Asian Lime Dressing

Makes about 1 cup

2 tablespoons safflower oil or other high-quality vegetable oil

1 tablespoon minced or pressed garlic

3 tablespoons coarsely chopped fresh red or green hot chilies, such as serrano, or 1 tablespoon crushed, dried red hot chili

1/2 cup freshly squeezed lime juice

1/4 cup fish sauce, preferably Thai (nam pla), or 2 tablespoons soy sauce

2 tablespoons sugar

In a small saucepan, heat the oil over medium heat. Add the garlic and cook until soft, but not browned, about 1 minute. Transfer the garlic and oil to a food processor or a blender. Add all the remaining ingredients and blend until smooth. Use immediately or cover and refrigerate up to 2 weeks. Return to room temperature before using.

-- "James McNair's Salads" (Chronicle Books, 1991, $12.95)

Rhubarb Sorbet With a Bite

For some, rhubarb is an acquired taste, but for others its appearance in the garden or in the grocery store is a long-awaited sign of spring. In her cookbook, "The Rhubarb Gourmet," Laurie Porter offers this refreshing and unusual sorbet as an alternative to the traditional strawberry-rhubarb pie.

Makes 4 generous servings

1 cup plus 2 tablespoons sugar

1 cup water

3 tablespoons fresh lemon juice

1 pound fresh or frozen rhubarb in 1-inch pieces

1 to 2 tablespoons chopped fresh jalapeno peppers

2 tablespoons light corn syrup

Combine sugar, water and lemon juice; warm over low heat until sugar dissolves. Increase heat and add rhubarb. Simmer until rhubarb is tender, approximately 10 minutes. Transfer to a food processor and puree until smooth. Stir in jalapenos and corn syrup.

Refrigerate until cold, then use ice-cream maker and finish according to manufacturer's instructions. You may also place mixture in a flat pan or freezer tray and freeze.

As mixture begins to freeze solid, be sure to stir or use mixer to break up the ice crystals periodically. With either method, take sorbet out of the freezer 15 minutes before serving to make serving easier.

Janie Hibler's Pears Stuffed With Goat Cheese and Hazelnuts

This wonderful salad comes from Rob Kasper's column. The recipe first appeared in an article about Portland, Ore., in "Gourmet" magazine in January 2002 that was written by a friend of Rob's. It is a winning combination of fruit and cheese, of sweet and hot flavors. It's a salad that could get you started on a gloomy winter's day.

Serves 4

2 firm, ripe Bosc or Comice pears ( 1/2 pound each)

1 teaspoon fresh lemon juice

2 ounces pepper-coated soft, mild goat cheese at room temperature

1 ounce smoked hazelnuts, or substitute 4 1/2 tablespoons coarsely chopped almonds

1 tablespoon sherry vinegar

1/4 teaspoon salt

1/8 teaspoon black pepper

3 tablespoons extra-virgin olive oil

4 ounces (8 cups) mesclun (mixed baby salad greens)

Core pears, working from bottom toward top and leaving fruit whole, then drizzle lemon juice inside cores. Stir together cheese and nuts, then divide between pears, stuffing into cores. Chill until firm, about 2 hours.

Halve each pear lengthwise. Cover halves tightly with plastic wrap and let stand at room temperature 1 hour.

Whisk vinegar, salt and pepper in a small bowl, adding oil in a steady stream until blended well. Just before serving, toss greens with half of dressing and divide among 4 salad plates.

Top with pear halves and drizzle pears with remaining dressing. Serve immediately.

Baltimore Coddies

While the exact origins of this Baltimore favorite are unclear, it's timeless good taste is popular with young and old. This recipe is based upon interviews with a variety of local coddie makers.

Makes 16 to 20 coddies

1/4 pound salt cod or 1 tablespoon cod paste or 1 tablespoon fish flakes

1 to 1 1/4 pounds potatoes

2 tablespoons milk

1/4 cup crushed crackers

2 eggs

1/2 teaspoon black pepper

vegetable oil for frying

saltine crackers

yellow mustard

If you are using salt cod, soak the fish for 24 hours in a bowl of water. Change the water every 6 to 8 hours. Cover the fish with water in a pan and simmer for 10 to 15 minutes. Drain and break with a fork; cool.

Peel, dice and boil potatoes until cooked. Drain, mash with 2 tablespoons milk and cool. In a large bowl, combine salt cod (or cod paste or fish flakes), potatoes, crackers, eggs and black pepper and make into thin, palm-sized balls.

Flatten slightly and cook in a pan filled with 1/4 inch of vegetable oil. Brown cakes on each side and drain. Replace diminished oil between batches. To serve, place each coddie on a saltine cracker, top with yellow mustard, and place another saltine on the top. Serve either warm or at room temperature.

Chef Ellie's Crab and Roasted Pepper Lasagna

After a trip to Italy, local executive chef Ellie Cohen was inspired to combine some of her favorite regional ingredients from Maryland and Italy in this unusual and tasty lasagna.

Preparation time: 1/2 hour; cooking time: 45 minutes

Serves 8

20 lasagna noodles

2 large red peppers, thinly sliced

1 large onion, thinly sliced

1 tablespoon olive oil

2 pounds ricotta cheese

1 cup shredded domestic mozzarella

2 eggs

1/2 cup chopped parsley

2 garlic gloves, minced

1 teaspoon nutmeg

salt and pepper, to taste

1/2 cup butter

1/2 cup flour

1 quart half-and-half

1/2 cup dry sherry

1 1/2 pounds lump crab meat

1/2 pound buffalo mozzarella, sliced into thin discs

Preheat oven to 350 degrees.

Cook lasagna noodles in salted water until they are nearly al dente. Drain and plunge into a bowl of ice water. Saute red peppers and onion in olive oil in fry pan over medium heat, stirring occasionally, until they are wilted, about 10 minutes. Make cheese mixture by combining ricotta cheese, domestic mozzarella, eggs, parsley, garlic, nutmeg, salt and pepper.

Make bechamel sauce by combining butter and flour in a fry pan over medium-low heat. When butter and flour are a smooth paste, or roux, gradually stir in half-and-half and sherry. Whisk together for several minutes till smooth and heated through.

Assemble lasagna in a 9-inch by 13-inch baking pan. Cover bottom of pan with a thin layer of bechamel, and layer on four noodles. Top this with sprinkled layer of cheese mixture, crab, pepper and onions, and douse with more bechamel.

Repeat layering, eventually using all the cheese, crab, pepper and onion, and ending with a layer of noodles. Top this with last bit of bechamel, and then cover all with discs of buffalo mozzarella.

Bake covered with foil for 30 minutes, and uncovered for an additional 15 minutes. Let sit outside oven for 10 minutes before serving.

Seafood Perlau

Chef Cindy Wolf's simple and sensible low-country dish makes use of our region's wealth of quality seafood. It is as comforting to prepare as it is to eat.

Serves 2 (recipe can easily be doubled or tripled)

2 tablespoons olive oil

8 large shrimp, peeled and deveined

four 1-ounce pieces of grouper

1 pint seafood stock

2 ounces dry white wine

12 mussels

8 clams

1 ripe tomato, small dice

2 tablespoons butter

Tabasco to taste

salt to taste

1/2 cup white rice

2 tablespoons chives, finely chopped

Heat a large saute pan over high heat. Add olive oil. Saute shrimp and grouper until halfway cooked. Deglaze the pan with seafood stock and white wine.

Add mussels and clams. Stir in chopped tomato, butter, Tabasco, salt and rice. Cover pan and simmer on low heat until rice is tender and shellfish have opened. Sprinkle with chives and serve in shallow bowls. Accompany with crusty bread and white burgundy.

Peach Cobbler

Cobblers are an American classic and a favorite summertime dessert. They are easy to prepare, infinitely adaptable and a perfect vehicle to showcase the summer's best harvest. In this version, chef John Shields shares his grandmother's timeless recipe for an old-fashioned peach cobbler.

Serves 6

3 cups peeled and sliced ripe peaches

1 cup plus 3 tablespoons sugar (divided use)

1 1/4 cups plus 1 1/2 tablespoons all-purpose flour (divided use)

pinch of salt

2 teaspoons baking powder

1 egg

3/4 cup milk

4 tablespoons ( 1/2 stick) butter, melted

vanilla ice cream for accompaniment

Preheat oven to 375 degrees. Butter an 8-inch square baking dish. Toss peaches with 3 tablespoons sugar and 1 1/2 tablespoons flour. Pour into baking dish.

Sift together remaining 1 1/4 cups flour, pinch of salt and the baking powder in a bowl. Mix with remaining 1 cup sugar. Beat together the egg, milk and butter in a large bowl. Stir into the dry ingredients and mix well. Pour over the peaches.

Bake for 40 minutes. Serve the cobbler warm, topped with vanilla ice cream.

Acquacotta

There are few things as comforting as a steaming bowl of homemade vegetable soup and this recipe by chef Donna Crivello for this classic Tuscan soup can be easily adapted to what you have on hand. It also can be transformed into a thick ribolitta (recooked soup) the next day by dishing it over rustic bread and baking it in the oven.

Serves 6 to 8

1/4 to 1/2 cup pure or extra-virgin olive oil, plus more if desired as final step

1 large or 2 medium yellow onions, diced

2 carrots, diced

2 celery ribs, diced

1 chili pepper (optional)

12 cups water

6 tomatoes diced or one to two 16-ounce cans chopped tomatoes

1 cup peas or other vegetables such as zucchini, green beans

2 to 3 cups thinly slivered Swiss chard, collards or cabbage (or a combination)

2 to 3 bay leaves

1/2 cup chopped parsley

2 cups cooked white beans, or chickpeas (dry or canned)

salt and pepper to taste

splash of vinegar to add to seasoning

slices of rustic bread, day-old or toasted

garlic cloves (enough to rub on toast)

1/2 cup grated pecorino, Romano or parmesan cheese

Heat oil in bottom of large pan. Add onions, and stir. Then add carrots and celery, and pepper if desired. Cook until vegetables soften. Add water, tomatoes, other vegetables and herbs. Add cooked beans. Simmer for about 1 hour or a little more if needed. Taste. Add salt and pepper if needed, and splash of vinegar. Remove bay leaves. Toast bread, rub with garlic and place on bottom of warmed soup bowl. Ladle soup over. Top with cheese and, if desired, extra-virgin olive oil.

Note: Acquacotta can be used to make a ribolitta the next day. Simply place sliced rustic bread in the bottom of a large tureen. Ladle soup over bread. Place tureen in the oven. Bake at 400 degrees for about 15 minutes. Soup will be very thick. Pour into bowls and drizzle olive oil on top.