Cook the Books

them to absorb some of the oil. They will keep refrigerated for two weeks.

Salsa Verde:

1 bunch parsley, chopped

8 anchovy filets (salt-packed anchovies preferred), rinsed

and chopped

1 tbsp. capers (salt-packed capers preferred), rinsed and

chopped

3 cloves garlic, chopped

1 tbsp. dried chili flakes

Salt and pepper to taste

Combine all ingredients except for the salt and pepper and mix well. Mix the strained, cooked cannellini beans with an equal amount of salsa verde and allow to reach room temperature. Taste for seasoning and add salt and pepper as needed.

To plate:

Toasted bread heels or crostini

2 lemons, zested and juiced

1 cup extra virgin olive oil, the highest quality you can

afford

Place some toasted bread heels or crostini on a plate. Place the sliced lamb steak on top (with any juices left over from the resting) and pour the salsa verde and beans over the top. Garnish with lemon zest and extra virgin olive oil.

Shrimp and Brie Purses with Apricot Vinaigrette

Bill Park, sous-chef at LTK Bar and Kitchen

Boston, MA

www.ltkbarandkitchen.com

Serves 4-6

Apricot Vinaigrette:

? cup jarred apricot chutney

8 dried cherries

? cup apple cider vinegar

Salt and pepper

? cup extra virgin olive oil

Combine all ingredients and set aside.

Salad (per person):

2 oz. arugula

3 apple slices

1 tsp. sliced almonds

5 dried cherries

Toss ingredients with as much vinaigrette as you like and set equal portions on individual plates.

For pastry assembly:

1 package frozen puff pastry squares, thawed

1 wedge Brie, approximately 6-9 oz.

12 shrimp, cooked and roughly chopped

1 egg, beaten

Preheat oven to 425 degrees.

Gently roll out each square of puff pastry dough to stretch them a bit. Poke a few holes in each piece with a fork. Place roughly 1? oz. of Brie in the center of each square and top with 1? tbsp. of the shrimp. Brush the corners with the egg and then pull the corners to the center and tighten around the middle to form purses.

Set purses on a baking sheet and bake for 12-15 minutes until golden brown. Serve with arugula salad.

Oysters with Asian Pear and Fennel

Bill Park

Serves 4

1 tbsp. olive oil

1 bulb fennel, cored and finely diced

1 shallot, finely diced

1 Asian pear, peeled, cored, finely diced

? cup white wine

1 cup heavy cream

? tsp. turmeric

Pinch of cayenne

Salt and pepper to taste

12 Oysters in the shell

Chopped parsley

Preheat oven to 400 degrees.

Heat the oil in a saucepan and saute the fennel and shallot until tender. Add the pear and wine and saute for a couple minutes and then add the cream, turmeric, cayenne, salt, and pepper, and reduce heat and simmer for approximately 10 minutes.

Set whole, unopened oysters on a baking sheet and bake until they pop open, approximately 7 minutes. Remove from the oven, discard the top shells, and top each oyster with a hefty spoonful of the fennel-pear mixture. Garnish each oyster with a bit of parsley before serving.

Seared Scallops on Polenta with Red Pepper and Chive Jam

Bill Park

Serves 20 as passed appetizers

Red Pepper Jam:

2 red peppers, seeded and roughly chopped

2 tbsp. sugar

1 tsp. salt

? tsp. black pepper

Place peppers in a blender and puree. Set the puree in a saucepan with the sugar, salt, and pepper, and cook over medium heat until almost dry. Cool and reserve.

Polenta:

3 cups chicken broth

2 tbsp. butter

2 cups polenta

1 cup heavy cream

? cup shredded Parmesan

Salt and pepper to taste