Dayrecipe Food Community

*available at specialty foods shops and some supermarkets

DIRECTIONS

In a skillet cook peppers in water and 2 tablespoons of butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 minutes. Purée peppers in a food processor or blender and strain through a coarse sieve into a small bowl. Season purée with salt and pepper.

In the cleaned skillet cook zucchini in 1 tablespoon remaining butter over moderate heat, stirring until crisp-tender, about 2 minutes, and season with salt and pepper.

In a saucepan heat broth and keep at a bare simmer.

In a heavy 2- to 3-quart saucepan cook shallot and garlic in remaining 2 tablespoons butter over moderately low heat until very soft but not browned, about 5 minutes. Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 minutes. Add wine and cook, stirring constantly, until wine is absorbed. Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until rice is al dente, about 20 minutes.

Remove pan from heat and stir in pepper purée, zucchini, Parmesan, 1 tablespoon of parsley, and salt and pepper to taste. Sprinkle risotto with remaining 1 tablespoon parsley.

DIRECTIONS

In a small bowl whisk together oil, vinegar, garlic, and salt and pepper to taste. On a plate or in a shallow dish coat lamb chops on both sides with marinade and let marinate at room temperature, turning once, 30 minutes.

Preheat broiler.

Broil chops on rack of a broiler pan 2 inches from heat 7 minutes, turning after 5 minutes, for medium-rare meat.

DIRECTIONS

In a blender chop shallot, garlic, peppercorns, and aniseed. Add vinegar and salt and pepper to taste and blend well. With motor running, add oil in a stream and blend dressing until emulsified. The vinaigrette may be made 1 week in advance and kept covered and chilled. In a large bowl toss greens with vinaigrette until coated well.

Divide salad among 4 plates and serve with goat cheese crostini.

To make goat cheese crostini:
In a small bowl stir together goat cheese, chives, and salt and pepper to taste until combined well. Goat cheese mixture may be made 2 days in advance and kept covered and chilled.

Preheat oven to 350°F.

Toast bread on a baking sheet in middle of oven until golden, about 10 minutes. The toasts may be made 2 days in advance, cooled, and kept in an airtight container.

Preheat boiler.

Spread goat cheese mixture on toasts and sprinkle with Parmesan. Broil crostini on the baking sheet 2 inches from heat until cheese is browned in spots, about 2 minutes.

DIRECTIONS

In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat.

in a blender or food processor purée raspberries with Champagne, crème de cassis, and sugar syrup until smooth. Force purée through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.

Chill mixture until cold and freeze in an ice-cream maker.

4 large egg white

*available at specialty foods shops and some supermarkets

DIRECTIONS

Preheat oven to 250°F. and line a baking sheet with parchment or foil.

In a bowl with an electric mixer beat egg whites with salt and cream of tartar to soft peaks. Add sugar gradually, beating, and beat meringue to stiff peaks. Beat in vinegar, cornstarch, and vanilla.

Onto prepared baking sheet spread meringue with the back of a spoon into 3 1/2- to 4-inch rounds, making them slightly higher around the edges to form shells. Bake meringues in lower third of oven 1 hour, or until crisp on outside but soft in middle.

Peel parchment carefully form meringues and cool meringues on a rack. Meringues keep in an airtight container 1 day.

Serve meringues topped with sorbet, whipped cream, and kiwis.

To make the sorbet:
In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat.

in a blender or food processor purée raspberries with Champagne, crème de cassis, and sugar syrup until smooth. Force purée through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.

Chill mixture until cold and freeze in an ice-cream maker. Makes about 1 quart.