Katherine Hepburn Brownies

Ingredients:

• 4 ounces butter
• 2 ounces unsweetened chocolate
• 1 cup sugar
• 2 eggs
• ½ teaspoon vanilla
• ¼ cup flour
• ¼ teaspoon salt


• 1 cup pecans, finely chopped

Directions:
Melt butter and chocolate in microwave in large measuring cup. Add sugar, eggs & vanilla; beat well. Add flour, salt and nuts. Bake in buttered and floured (or parchment-lined w/Pam) 8" square pan at 325d for about 40m.

NOTE: I grind the nuts very finely in cuisinart -- then just before adding to chocolate mixture, I add flour and salt to processor bowl and pulse several times to mix thoroughly -- then add to mixture.

(Serves 1)



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Jean Mckinley's Cookies

Ingredients:

• 1 pound margarine
• 1 ½ cups sugar
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1 egg
• 4 cups flour

Directions:
Cream margarine & sugar; add salt, vanilla, egg & flour. Roll into logs in saran wrap; refrigerate 2h. Slice 1/4" thick, bake @ 475 for 10m.

NOTE: Freeze beautifully and taste even better!

NOTE: In convection oven, with parchment, did better at 375 for 8m.

(Serves 100)

These cookies freeze beautifully and taste even better frozen.

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Tomato Tart

Ingredients:

• Pastry:


• 1 ¼ cup flour
• ½ teaspoon salt
• 10 tablespoons chilled, unsalted butter, cut into 1" pieces
• 2 tablespoons ice water, plus more as needed


• Filling:


• ⅓ cup plus 2T olive oil
• 2 garlic cloves, thinly sliced
• 8 plum tomatoes, halved lengthwise & seeded
• S&P
• 8 ounces goat cheese
• 1 cup slivered fresh basil leaves

Directions:
Pastry:
In bowl of electric mixer fitted w/flat beater, combine the flour & salt; beat 15s. Add butter - continue beating until resembles peasize crumbs, 30-45s; add water 1T at a time. Continue beating, adding more water as needed, until the dough comes together; turn dough onto lightly floured surface. Press together to form rectangle; wrap in plastic. Refrigerate 1h or longer.

On lightly floured surface, roll dough to 1/8" to fit tart pan; press dough into pan and trim dough leaving 1/2" overhang around the rim. Fold in excess dough; press into the sides so they are thicker than the bottom. Refrigerate at least 10m.

Filling:
In saute pan, warm 1/3c olive oil; saute garlic 1m. With slotted spoon, transfer garlic to plate; set aside. Season tomatoes w/S&P; arrange in pan, sliced side down. Cook, without stirring, until tomatoes are light golden underneath, 4-5m. Transfer to platter. Remove pan from heat; stir in goat cheese, garlic, 1/2c basil, & S&P until smooth and blended.

Brush pastry w/1T olive oil; spread goat cheese mixture evenly over bottom. Top w/tomatoes, sliced side up; drizzle w/remaining 1T olive oil & season w/S&P. Bake at 400 until crust is golden & crisp, about 1h. Transfer to wire rack; cool at least 10m.

Remove from tart pan; cut crkosswise into slices. GARNISH w/REMAINING BASIL.

NOTE: Can use flavorful fresh tomatoes when they are good. Can add pine nuts.

NOTE: May take only 30-45m on 375 convection -- watch closely.

NOTE: Can layer tomatoes directly on pastry which has been brushed with olive oil, sprinkle w/1/2c basil then drizzle with oil and top w/sprinkled goat cheese. Then garnish w/remaining basil after removing from oven.

NOTE: I think I have skipped the step of sauteing the tomatoes....?

NOTE: Caramelize 3-4# of sweet onions, top w/shredded gruyere cheese and chives.

(Serves --)



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Greek Quinoa Salad

Ingredients:

• 3 cups water or vegetable broth
• 1 ½ cups quinoa, uncooked
• ¼ cup apple cider vinegar (you may use any flavor you prefer)
• 2 cloves garlic, minced
• juice from one lemon
• 3 tablespoons olive oil
• ½ cup kalamata olives, sliced if desired
• ⅓ cup fresh parsley, chopped
• ⅓ cup fresh cilantro, chopped
• 1 red onion, diced
• 1 cup cherry tomatoes, sliced in half
• salt and pepper to taste
• ½ cup crumbled feta cheese

Directions:
Rinse quinoa in 5 changes of water. In a medium-large saucepan, cook the quinoa in water or vegetable broth for 15-20 minutes, until tender, stirring occasionally. In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil. Drain quinoa; add to mixture while hot. Chill.

Gently toss the quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the quinoa.

Add more salt and pepper to taste and gently stir in the feta cheese.

You may also add any additional vegetables that you like, such as lightly steamed broccoli, snap peas or diced bell pepper.

Pecan Barley Salad

Active time: 15 min Start to finish: 25 min

Ingredients:

• 1 cup quick-cooking barley
• 2 cups water
• ½ teaspoon salt
• ¾ cup pecans (3 oz), chopped
• ¼ cup extra-virgin olive oil
• 2 medium carrots, cut into 1/4-inch dice
• 2 celery ribs, cut into 1/4-inch dice
• ¼ cup chopped fresh dill
• ¼ cup finely chopped shallot (1 large)
• 2 tablespoons fresh lemon juice

Directions:
Bring barley, water, and salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, covered, until barley is tender, about 10 minutes. Remove from heat and let stand, covered, 5 minutes. Drain barley in a colander. Toss with oil and lemon juice Add pinch of sugar

While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted 1 shade darker, about 4 minutes.

Toss nuts with barley and remaining ingredients in a large bowl, then season with salt and pepper.