Preheat oven to 350°F. Spray 12
6- to 8-ounce ramekins with non-
stick cooking spray. Break one
slice of bread into small pieces and
place in one of the ramekins.
Repeat with remaining bread. Set
Melt 2 Tbsp. butter in a large
nonstick skillet over medium-high
heat. Add the onions and sauté for
about 8 minutes until very soft.
Remove the onions to a small bowl
and set aside.
Melt remaining butter in the
same skillet over medium-high
heat. Add the mushrooms and sauté
for about 8 minutes until the mush-
rooms have given up their liquid
and the liquid has evaporated.
Remove from heat to cool.
Divide all vegetables among the
Make the custard: In a large
bowl, combine eggs, milk, salt,
pepper, cayenne pepper and nut-
meg and whisk well. Carefully and
slowly divide the custard mixture
among the ramekins Sprinkle the
cheese over the custard. Let the
souffles stand for about 30 minutes
to overnight before baking (chill if
not using within the 30 minutes,
covered in plastic wrap). Place the
ramekins on a cookie sheet and
bake for 30-40 minutes or until
souffles are very puffy. Serve
immediately (the souffles will sink
very quickly). Make 12 servings.
CHUNKY CHICKEN SALAD
WITH GRAPES AND
2 1/2 pounds boneless and skin-
less chicken breasts
1 1/2 cups chopped walnuts, light-
1-2 cups chopped celery, to taste
3 cups seedless green grapes,
1/4 cup fresh chopped dill
1/2-3/4 cup mayonnaise
2Tbsp. Dijon mustard
1 Tbsp. dried parsley flakes
1/2 tsp. ground cayenne pepper
Kosher salt and pepper to taste
SEPTE NI B E R 2004 •
Sweet angel hair
kugel is adorned with
Place chicken breasts in a medi-
um pot. Add just enough water to
cover the chicken and place over
high heat. Bring the water to a
boil, reduce heat and cook the
chicken for 20 minutes, or until
just cooked through, do not over-
cook. Remove the chicken from
the water and cool completely.
Cut the chicken into 1/2-inch
chunks and place in large bowl.
Add remaining ingredients and
toss well to combine. Chill until
ready to serve, up to a day ahead
and adjust seasonings to taste.
Makes 8 servings.
ANGEL HAIR KUGEL
12 to 16 ounces dry, thin noodles
or angel hair pasta
according to package instructions
and drain very well (do not rinse).
Transfer the pasta to large bowl
and pour in the melted butter.
Toss the pasta to coat with the but-
ter. Set aside.
In another bowl, cream togeth-
er the cream cheese and sugar with
an electric mixer. Add vanilla, sour
cream and eggs and beat until well
combined. Stir in the cooked pasta
and raisins. Transfer the mixture to
the prepared baking dish and
sprinkle cinnamon over the top.
Bake for 1 hour or until the custard
is set. Cool completely before cut-
ting the kugel into squares. The
kugel may be made up to several
weeks in advance, frozen uncut
and reheated. Makes 24 servings.
4Tbsp. butter or margarine, melt-
2 pounds (4 8-ounce packages)
1 cup sugar
1 tsp. vanilla
2 cups (1 pint) sour cream
. •, ;
Look for firm green spears with
closed flower tips. To store fresh
asparagus, cut the stems and stand-
ing them up in a dish of fresh
water until you're ready to use
1 cup golden raisins, dried cran-
berries or dried cherries
1-2 tsp. cinnamon
1 large clove of garlic, peeled and
Preheat oven to 325°F. Spray a
large glass baking dish with non-
stick cooking spray (9 x 13-inches).
Cook the pasta until al dente,
2Tbsp. red-wine vinegar
2Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
1 tsp. sugar
1/2 tsp. salt
1/4 cup fresh chopped parsley
1/4 tsp. fresh ground pepper
1/2 cup regular or extra-virgin
2 pounds thin asparagus or larger
spears, with lower halves with a
1 tsp. salt
Make the vinaigrette:
Place all the ingredients
EXCEPT OIL in the bowl of a
food processor and process to corn-
bine. With the motor running, driz-
zle in oil a little at a time.
Prepare the asparagus: Trim
woody asparagus ends off to the
tender part of the stalks. Fill a
large bowl with ice and cold water.
Set bowl aside.
Fill a large saucepan with water
and 1 tsp. of salt and bring to a
rolling boil. Gently place asparagus
spears into the boiling water. Cook
asparagus until just tender, 3 to 4
minutes and, with tongs or a slot-
ted spoon transfer the hot spears to
the bowl with ice water to stop the
cooking process. When cool, drain
the asparagus well in a colander
and pat dry with paper towels.
Place the spears on a cold or at
room temperature. Makes 6-8 serv-