about 1/4 cup dressing, and taste. (You may need to add more dressing, but do not overdress the salad.) Sprinkle the crumbles and pine nuts on top of the salad, and toss again. Serve immediately.
1 teaspoon minced garlic
2 teaspoons minced shallot
1 tablespoon best-quality mayonnaise
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh basil
3 tablespoons best-quality aged balsamic vinegar
2 tablespoons freshly grated Parmigiano-Reggiano cheese
kosher salt, to taste
freshly ground black pepper, to taste
1 cup best-quality extra-virgin olive oil
Place first seven ingredients, plus salt and pepper to taste, in a blender jar. Blend to puree. Stop the blender twice, and with the blender off, use a spatula to scrape down the sides of the jar. When the mixture is a uniform color, remove the filler cap (the small plastic cap inside the large plastic lid), and while the blender is running, very slowly drizzle in the olive oil. (With your free hand, you may want to hold a paper towel over the filler cap opening between drizzling operations, to prevent spattering.) When the mixture is completely emulsified (less than a minute), stop the blender and pour the dressing into a pint-size jar or pitcher. With 1/4 cup of dressing, dress the salad. Tightly cover the jar or pitcher with the remainder of the dressing and keep it in the refrigerator. When you want to dress another salad, bring the dressing out of the refrigerator (where it will have separated), so it can come to room temperature. When it is at room temperature, use a whisk and quickly stir the dressing, so it can re- emulsify.
Tex-Mex Ham and Cheese Casserole
1-1/2 cups grated sharp cheddar cheese
1-1/2 cups diced ham, from which the fat has been trimmed
1/4 cup prepared picante sauce
3 ounces diced canned chiles, drained and patted dry
5 pieces sourdough bread, buttered and cubed (you should have about 4 cups of cubes)
2 large eggs
1-1/4 cups whole, low-fat, or skim milk
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Preheat the oven to 325?F (high altitude: 350?F).
Butter a 9-by-13-inch glass or ceramic pan.
Combine the cheddar and diced ham in a bowl and toss well. In another bowl, combine the picante and chiles.
Place one layer of buttered bread cubes in the bottom of the prepared pan; sprinkle with one half of the ham and cheese mixture. Carefully spoon half of the picante mixture over the ham and cheese. Place the rest of the bread cubes on top, sprinkle with the remaining ham and cheese mixture, then spoon on the rest of the picante mixture.
In a large mixing bowl, beat the eggs, milk, and seasonings together until well mixed. Use a spatula, if necessary, to break up any clumps of paprika. Strain this mixture evenly over the layered ingredients in the pan. Bake, uncovered, for about 25–30 minutes, or until the center is cooked and the casserole has turned golden brown. Serve immediately.
Goldy’s Garlic Lamb Chops
2 racks baby lamb chops (about 1-3/4 pounds each)
2 tablespoons crushed garlic
olive oil
1/2 teaspoon sea or kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Preheat oven to 425?F. Lightly oil the rack on a roasting pan.
Remove the lamb chops from their packaging. Rinse them, pat them dry, and place them on a cutting board. Using a very sharp knife, carefully trim a 1/4-inch layer of fat from the area above the meat. Set this fat aside.
Still using the sharp knife, cut 8 evenly spaced, deep pockets in the meat itself. Stuff the pockets with the garlic. If you have garlic left over, spread it across the meat.
Pour enough olive oil over the chops to cover, then gently massage it into the meat. Sprinkle the chops with the salt and pepper, then place the reserved layers of fat over the pockets of garlic. Place the chops on the prepared rack of the roasting pan. Carefully insert a meat thermometer in the meat.
Roast until the meat thermometer reads 145?F. Remove the lamb from the oven and carefully place a piece of foil over the chops. Allow to sit for 10–15 minutes. Serve, preferably with mint jelly.
Goldy’s Guava Coffee Cake
1/4 pound (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup commercial sour cream
2 teaspoons vanilla extract (preferably Mexican vanilla; you may also substitute one teaspoon vanilla extract and one teaspoon vanilla-bean paste)
1 tablespoon finely minced orange zest (the zest from about one large navel orange)
2 teaspoons finely minced lemon zest (the zest from about one large lemon)
1/2 cup best-quality guava preserves, well stirred (recommended brand: Queensberry)
2 cups all-purpose flour (high altitude: add 2 tablespoons)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Confectioners’ sugar, for sprinkling on top of the cakes (optional)
Preheat the oven to 350?F. Butter and lightly flour two 9-inch round cake pans or two 8-inch square pans.
In a large mixing bowl, beat the butter with the sugar until very light and fluffy. Add the eggs one at a time and beat well, until very well combined. Add the sour cream and stir in thoroughly. Add the vanilla. Mince the zests together (or whirl them in a coffee-bean grinder dedicated to mincing zests). Stir in along with the preserves. Stir thoroughly.
Sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture and stir carefully until thoroughly combined. Do not overmix. Batter will be stiff.
Divide the batter evenly between the two pans. Spread the batter to the edges of the pans.
Bake on Convect for 15 minutes, or on Bake for 20–30 minutes, just until the cakes pull away from the sides of the pans and a toothpick inserted in the center comes out clean.
Place the cakes, still in their pans, on racks. Allow them to cool 10 minutes, then invert the cakes and remove the pans. Allow the cakes to cool completely.
When you are ready to serve the cakes, you may sift the tops with confectioners’ sugar.
