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uch heralded Star Deli slow-cooks
its own tender temptations"

On The

Menu

M

— Danny Raskin

My favorite
flavors.

y birthday is tomorrow. And if it's my party,
I'll eat if I want to. But I don't want to cook on
my birthday, so feel free to prepare some of my
favorite foods.
While the following recipes truly don't go together as
any sort of a menu that makes sense, they are easy to
prepare and include my favorite flavors and textures:
crunchy, spicy, creamy, tart, sweet and sour.
But I'm easy: Just make me some good toast with fresh
salted butter, and I'm happy, too. ❑

SOUTHWEST CORN SALAD
WITH LIME DRESSING

Salad:
2 cups fresh corn kernels,
uncooked (or frozen, thawed)
1 151/2-oz. can black beans, rinsed
and drained
1 cup chopped tomato
1 cup chopped peeled jicama
1 cup chopped scallions
1 avocado, diced
1 cup cilantro leaves
1 bell pepper, chopped
Dressing:
1 /4 cup fresh lime juice
1 /4 cup olive oil
2 Tbsp. honey
1 tsp. minced fresh jalapeno pepper

Toss salad ingredients in a large
bowl. In another bowl, whisk together
the dressing ingredients. Pour dressing
over salad, and toss. Season with salt
and pepper to taste. Makes 8 servings.

PUTTANESCA SAUCE
This sauce was invented for pasta:
Serve over or tossed with 1 lb. of
your favorite al dente-cooked pasta
(spaghetti, linguine and angel hair
are good choices) with plenty of fresh
grated Parmesan cheese on top. Or use
it over grilled fish or chicken, or as a
dipping sauce for good, crunchy bread.
1 % cup olive oil

1-2 tsp. red pepper flakes (2 if you
like spicy)
11/4 cup chopped red or Bermuda
onion
2 tsp. minced garlic
2 28-oz. cans diced tomatoes with
juice
1 2-oz. tin anchovy fillets with oil
3 Tbsp. capers
1 tsp. kosher salt
V2 tsp. ground pepper
1 % cup good chopped olives (green
or Kalamata)
1 cup chopped parsley

Heat the oil in a large saucepan over
medium high-heat. Add the pepper
flakes, and cook, stirring occasion-

ally, for 1 minute. Add the onions and
garlic, and saute for 2 minutes. Add
remaining ingredients, and bring to a
boil. Reduce heat to simmer, and cook
for 30 minutes.
Using a stick or immersion blender,
blend the mixture until smooth but
still slightly chunky. Adjust salt and
pepper to taste. Makes 12 servings.

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Preheat oven to 400 degrees. Spray
a rimmed baking sheet with nonstick
cooking spray.
Toss the pineapple, butter and brown
sugar in a large bowl, and, as much as
possible, arrange on the baking sheet in
a single layer. Roast for 15-20 minutes
until golden. Remove from oven, and set
aside to cool.
In a large bowl, using an elec-
tric mixer, beat together the ricotta,
Neufchatel, sugar and vanilla until fluffy.
In another large bowl, whip heavy
cream until stiff peaks form; fold into
ricotta mixture.
Cut the cake into thirds, horizontally.
Line a trifle or glass serving bowl with
1 /3 of the cake. Top with V3 of the ricotta
mixture. Top with 1 /3 of the pineapple.
Repeat all steps two more times.
Cover with plastic, and chill. May be
made the day before. Makes 16 servings.

All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .

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RICOTTA ROASTED-
PINEAPPLE TRIFLE WITH
CARAMEL DRIZZLE

Roasted Pineapple:
1 large ripe pineapple, peeled,
quartered, cored and cut into 1-inch
chunks
1 /4 cup unsalted butter, melted
1 /2 cup packed light brown sugar
Trifle:
1 /4 cup butter, melted
2 cups ricotta cheese
1 1 cup Neufchatel (light cream
cheese), softened to room temperature
3 /4 cup sugar
2 tsp. vanilla extract
2 cups heavy whipping cream (not
whipped)
1 9-inch angel food cake
3 /4 cup good-quality caramel sauce

SALAD TRAY W/ LOX & CREAM CHEESE

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July 17 • 2014

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