Fatally Flaky

? pound dried figs, stems removed, chopped

? cup homemade or canned chicken stock

2 tablespoons chopped fresh sage

For Figgy Stuffing: Using a large, ovenproof skillet, saute the shallots in the olive oil for about 5 minutes over medium-low heat, or until they are limp and translucent. Add the figs, stock, and sage, raise the heat, and bring the mixture to a boil. Reduce the heat to low, cover the pan, and simmer until the figs are tender and the liquid is absorbed, about 5 to 10 minutes. Set the mixture aside in a bowl to cool slightly while you prepare the tenderloins.

When you are ready to prepare the dish, preheat the oven to 375°F. Place one of the oven racks in the middle of the oven.

Remove the tenderloins from the marinade, wipe them dry with paper towels, and place them side by side on a cutting board, with the thick end of one next to the thin end of the other. Using the flat side of a mallet or the palm of your hand, pound the tenderloins until they are an even 1 inch thickness. (This will make them able to hold the stuffing.) Sprinkle them with the salt and pepper.

Spread the Figgy Stuffing mixture down the length of one of the tenderloins. Carefully place the other tenderloin on top. Place the proscuitto strips crosswise down the length of the tenderloin “sandwich.”

Cut 4 feet of kitchen twine into four 12-inch lengths. Carefully slide the pieces of kitchen twine crosswise, at even widths,

underneath

the tenderloin “sandwich.” Tie the pieces of twine and cut off any excess.

Wipe out the ovenproof saute pan and heat 2 tablespoons of olive oil over medium-high heat, just until the oil ripples. Add the tenderloin “sandwich,” curving it to fit the pan. Saute for three minutes. Then, using tongs, very carefully turn the tenderloin “sandwich” over to saute for another three minutes.

Remove the skillet from the stove and add the wine to the skillet. Insert a digital meat thermometer into the pork and place it in the oven. Roast the pork until the thermometer indicates the internal temperature has reached 140°F (about 15 minutes).

Carefully remove the tenderloin “sandwich” to a platter and cover it with aluminum foil. Allow the pork to rest for 10 minutes.

Remove the foil and the pieces of twine, slice crosswise in ?-inch slices, and serve. (You can pass a bowl with the pan drippings, if there are any.)

Makes about 8 servings

Yolanda’s Cuban Bread

2 cups spring water

2 tablespoons dark brown sugar

4? teaspoons active dry yeast (contents of two ?-ounce packages)

2 tablespoons Bread Dough Enhancer (recipe follows)

5? cups bread flour

? cup soy flour

? cup nonfat dry milk

2 tablespoons wheat germ

1 tablespoon sea salt

2 tablespoons (or more) poppy seeds

In a small pan, heat the spring water until an instant-read thermometer reads 110 to 115°F. Pour the water into a warm bowl and stir in the sugar and yeast. Place in a warm spot to proof, about 15 minutes. If yeast is active, the mixture will be foamy and covered with bubbles. (If it is not foamy and bubbly, toss the mixture and start over, using new yeast.)

While the yeast is proofing, mix together the Bread Dough Enhancer, flours, dry milk, wheat germ, and salt. Place this mixture into the large bowl of a mixer with a dough hook. Add the proofed yeast mixture and stir until well combined. Insert the dough hook into the mixer and knead 10 minutes.

While the mixture is kneading, butter a large bowl. Place the mixture into the bowl, cover with buttered plastic wrap, and set aside to rise until doubled (about 30 minutes).

Remove the plastic wrap, punch the dough down, and divide it into 2 equal pieces. Shape the pieces into 2 round loaves and place them on a baking sheet lined with a silicone baking mat. Using a sharp knife, cut a 1-inch- deep cross into the loaves. Brush the loaves with water and sprinkle the poppy seeds on top.

Note: Do not preheat the oven.

Place a cake pan filled with hot water on the bottom rack of the

cold

oven. Place the baking sheet with the loaves on the middle rack of the oven. Close the oven door and turn the oven to 400°F. Bake 30 to 40 minutes, or until the loaves are golden brown. (They will open up and look like flowers; this is normal.) Serve warm or cool.

Note: This bread does not keep well. If you are not going to serve both loaves immediately, allow the second loaf to cool completely, then freeze it in a zipped plastic freezer bag.

Makes 2 loaves

Bread Dough Enhancer

1 cup wheat gluten

2 tablespoons lecithin

1 teaspoon powdered pectin

1 teaspoon ground ginger

2 tablespoons gelatin powder

? cup nonfat dry milk

In a large bowl, mix all ingredients. Place mixture in a heavy-duty zipped plastic bag and keep in refrigerator. Mixture will last 6 months; use 1 to 2 tablespoons in all yeast bread recipes.

Chilled Curried Chicken Salad

3 large or 4 medium-size bone-in, skin-on chicken breast halves

Best-quality extra-virgin olive oil, sea salt, and freshly ground black pepper

Contents of three 15-ounce cans mandarin oranges, drained