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Susan Stone

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Arrange them in a single layer (if pos-
sible) on a baking sheet.
Roast uncovered for 10 minutes.
Remove from the oven to cool. Serve
this dish at room temperature.
Makes 8 servings.

BABY LAMB CHOPS WITH MUS-
TARD HORSERADISH SAUCE
Serve as an appetizer or entree. You
may use the same recipe for larger
lamb chops, adding cooking time as
needed.
24 baby rib lamb chops, about 4
racks
2 T. minced garlic
White or black pepper to taste
Kosher salt to taste
Sauce:
1/4 cup spicy brown mustard (such
as Gulden's)
1/4 cup white horseradish
1/2 cup mayonnaise
Arrange the oven rack at the halfway
point in the oven. Preheat oven to
450F.
Cut the racks into individual chops
if not already cut when purchased. Use
a small sharp knife to French the ribs
(remove fat from the bone to the
"eye," or meaty part of the rib). You
do not need to be especially careful in
removing the fat on the bone since the
remaining fat will cook away.
Pat the chops dry, rub the garlic into
the meat. Sprinkle both sides of the
chops with pepper and salt. Arrange
the chops on a baking sheet that's
been sprayed with nonstick cooking
spray.
Roast the chops, uncovered, for 3
minutes. Turn over and roast for 3
minutes more (for medium-rare).
Serve immediately, arranged on a plat-
ter, overlapping the chops or on indi-
vidual dinner dishes with the sauce on
the side.
Makes 12 appetizer servings or 4-6
as dinner.

ROASTED HERBED GLAZED
CIPOLLINE ONIONS
Cipolline onions look like their giant
counterparts, only tiny, about the size
of extra-large eggs. Boiling the onions
first makes them easier to peel.
2 pounds Cipolline onions
2 T. olive oil
1/2 t. dried thyme
1 t. dried rosemary
Fresh ground black pepper to taste
2 T. butter or margarine
1/4 cup dry white wine
1/4 cup brown sugar
2 T. minced fresh parsley
Preheat oven to 375E
Bring a large pot of water to a boil

over high heat. Cook uncut, unpeeled
onions for about 4 minutes. Drain
and let stand until cool enough to
touch.
Remove the root ends and gently
peel away the skins, leaving the onions
whole and intact.
Combine the onions with the oil,
thyme and rosemary and toss well.
Arrange the onions in a single layer in
a baking dish and roast for 25 min-
utes. Season the onions to taste with
the salt and pepper.
While the onions are cooking, com-
bine the butter, wine and sugar in a
small saucepan over medium heat.
Cook, stirring, until the sugar is dis-
solved. Pour this mixture over the
onions (after they've cooked for 25
minutes) and turn the onions to coat
them in the glaze.
Cook the onions 15 minutes more,
turning them once. Serve hot or
warm, with parsley sprinkled over.
Makes 8 servings.

MUSHROOM AND PARMESAN
GREEN SALAD
Dressing:
4 T. olive oil
3 T. raspberry vinegar
2 T. honey
1 T. Dijon mustard
1/2 t. dried thyme
Salad:
2 T. olive oil
1 cup fresh 1/2-inch diced Portabello
mushrooms
1 cup fresh sliced Shiitake mushrooms
2 cups fresh sliced Button mushrooms
1 t. fresh minced garlic
Kosher salt and pepper, to taste
8 cups chopped Romaine lettuce
1/4 cup thin sliced red or Bermuda
onions
1/2 cup lightly toasted pistachios
1/2 cup fresh grated Parmesan cheese
Whisk the dressing ingredients
together and reserve.
Heat oil in a large, heavy skillet over
medium-high heat. Add the mush-
rooms and garlic, and saute until ten-
der, about 10 minutes.. Season to taste
with the salt and pepper. Set aside to
cool.
Arrange greens on 6 individual din-
ner plates. Arrange mushrooms in a
small mound in the center of the
greens. Sprinkle the onions and pista-
chios over the greens only. Whisk the
dressing well and drizzle it over all the
salads. Top with grated Parmesan
cheese.
Alternately, arrange all the salad
ingredients on a serving platter and
top with mushrooms and cheese.
Makes 6 servings. Li

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