English Emma Blooms

STEAK WITH LEMONGRASS-PEPPERCORN SAUCE SERVES4 ACTIVE TIME:15 MIN START TO FINISH:35 MIN SEPTEMBER 2008 Parisian chefs have been seduced by lemongrass. This riff on peppercorn sauce uses vermouth instead of the customary brandy to cut the richness of the steak. For more recipes inspired by the City of Light, visit our Paris City Guide. 1 to 2 fresh lemongrass stalks, trimmed, discarding outer layers 2 lb (1-inch-thick) boneless top loin (New York strip or shell) steaks 1/3 cup dry vermouth 1/2 cup reduced-sodium chicken broth 3/4 cup heavy cream Coarsely ground black peppercorns Finely chop 1/3 cup lemongrass. Heat a dry 12-inch heavy skillet (not nonstick) over medium heat 5 minutes. Pat steak dry and season with 1 tsp salt. Cook, undisturbed, 7 minutes. Turn, then cook 7 to 8 minutes for medium-rare. Transfer to a cutting board. Discard fat from skillet and deglaze with vermouth by boiling, scraping up bits, 1 minute. Add lemongrass, remaining ingredients, and 1/4 tsp sa

Despite what Tony Attwood says in the introduction to  Lucy's Story  (1999), Lucy's book is not the first nor the only book by a person who has never used speech. In fact, the apparent first *ever* book by an autistic person was called Understand: Fifty Memowriter Poems  (1985), by David Eastham [of Ottawa, Canada], who never used speech. Other books, published by 1999 by people who had not used speech are  Forever Friends  (David Eastham, 1990),  A Child of Eternity  (Adriana Rocha and Kristi Jorde, 1995, admittedly nonsensical),  I Don't Want To Be Inside Me Anymore  (Birger Sellin, transl. 1995);  In Dark Hours I Find My Way  (Birger Sellin, transl. 1995);  I Had No Means to Shout!  (Charles Martel Hale Jr., 1999)  Through the Eyes of Aliens  by Jasmine Lee O'Neill was written in 1998 by someone who, while she has used speech, does no longer. As to the impression that more books are published by female authors with autism than male authors:   Despite appearances, t

GOLDEN MOZZARELLA COURGETTES Perfect for round courgettes, any colour, or with the long type when sliced in half lengthwise. Serves 2 4-6 round courgettes, tops sliced off 2 tablespoons olive oil 1 small onion, chopped 3 medium garlic cloves, minced 2 handfuls chopped tomatoes, (or cooked mushrooms) 3 large handfuls cubed or shredded mozzarella 1 handful chopped fresh parsley Scoop out the centre of each courgette, leaving the shell. Chop the flesh. Preheat your oven to 190°C, 375°F, gas mark 5. In a frying pan over medium heat, sauté the onion, garlic and the chopped courgette flesh in the oil until tender. Remove from the heat, add the cheese, tomatoes and parsley and season to taste with salt and pepper. Stuff the courgettes and place it in a baking dish. Bake them for 45 minutes or until the courgettes are tender and the cheese is golden. Serve warm or at room temperature on a bed of greens, or with a mountain of mashed potatoes!

CHOCOLATE COURGETTE CAKE This moist, decadent cake is reminiscent of carrot cake. The courgette adds a delicate texture and pleasant, mild flavour. It sounds crazy but it works! Serves 6-8 115 g butter • 2 eggs 125 ml vegetable oil • 1 tsp vanilla extract 300 g sugar • 4 tbsp cocoa 350 g flour • 1 tsp bicarbonate of soda 1/2 teaspoon ground cloves • 1/2 teaspoon cinnamon 125 ml soured milk (just add a teaspoon of vinegar or lemon juice to regular milk!) 200 g semisweet baking chocolate, chopped roughly 2 small courgettes, grated Preheat the oven to 180°C/350°F and grease a large baking pan. Cream the butter and eggs together. Once they are creamy, gradually add the sugar, vanilla and oil. Blend or sift the dry ingredients together in a separate bowl and gradually add to the butter mixture. Then slowly blend in the soured milk. Add the chocolate pieces and grated courgette. Bake for 40-50 minutes or until a knife inserted into the cake comes out clean. Enjoy hot from the ov

CARROT AND COURGETTE SOUP This tasty recipe comes from our customer Jean Peasley. Serves 3-4. 50 g (2 oz) butter 225 g (8 oz) carrots, peeled and sliced 225 g (8 oz) courgettes, washed, trimmed and sliced 600 ml (1 pint) of chicken or vegetable stock 1 bay leaf 1 tablespoon tomato puree 1 tablespoon caster sugar sea salt and ground black pepper Melt the butter in a pan and add the carrots and courgettes. Cover and cook gently for 10 minutes until softened. Add the stock, bay leaf, tomato puree and caster sugar. Bring the pan to the boil and then cover and simmer for 30 minutes. Remove the bay leaf and leave the soup to cool slightly. Puree the soup until smooth with a hand blender or in a food processor and season to taste. Reheat gently with out boiling. This soup freezes well.

COURGETTE WALNUT BREAD Serve cool or warm, with butter or soft cheese. 220 g (8 oz) plain or whole wheat flour 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon bicarbonate of soda 1 teaspoon allspice (or cinnamon and nutmeg) ½ teaspoon baking powder 340 g (12 oz) sugar 300 ml/ 1/2 pt vegetable oil 3 eggs 1 tablespoon vanilla extract Grated peel of one lemon 2 medium courgettes, coarsely grated 1 large handful walnuts, toasted, coarsely chopped Preheat your oven to 165°C, 325°F, gas mark 3. Butter and flour 2 bread pans, muffin tins or a medium cake pan. Whisk the flour, cinnamon, salt, baking soda, allspice and baking powder in a medium bowl to blend. Whisk the sugar, vegetable oil, eggs, vanilla, and lemon peel in a large bowl to blend. Whisk in the flour mixture. Mix in the courgette and walnuts. Pour the batter into prepared pans. Bake the breads until a tester inserted into the centre comes out clean, about 1 hour 15 minutes. Let stand for 10 minutes. Turn t

RATATOUILLE The best thing about Ratatouille is that it is easy to make and always popular. You can use this basic idea and add any of your leftovers, like carrots, artichoke, mushrooms or fennel. Aubergines Courgettes Onions Red or green peppers 4 large tomatoes or 400 g tinned tomatoes 2 cloves garlic 4 tablespoons olive oil 1 tablespoon fresh basil Salt Black pepper Cut aubergine and courgettes into approximately 1 inch slices. Chop the onions roughly, de–seed the peppers and chop them too. Skin the tomatoes by first plunging them into boiling water for a couple of minutes, and then removing the skins. Quarter them, and extract the seeds. Rinse the aubergine and courgettes. Pat with a kitchen towel to dry. Now fry the onions and garlic gently in the olive oil in a large pan until soft. Cut the aubergine and courgettes into chunks and add them to the pan. Add the basil, salt and pepper (fresh ground black pepper will give the best result) and simmer very gen

ROASTED VEGETABLES 1 aubergine, cut into strips lengthways 2 medium courgettes, cut into 1/2 inch pieces 1 red onion, peeled and sliced 200 g mushrooms, cur into halves 2 cloves garlic, peeled and halved Olive oil to coat For the dressing 6 tablespoons olive oil 2 tablespoons red wine vinegar 1 clove garlic, peeled and crushed Chopped fresh basil and parsley to taste Salt and pepper Preheat oven to 220°C/ 425°F/ Gas Mark 7. Arrange the vegetables in a single layer, except the mushrooms, in a roasting tin. Brush with some olive oil. Bake in the oven until they soften and begin to char around the edges. At this point add the mushrooms, brush them with oil, and then bake for a further 10 minutes. Discard the garlic and arrange the rest of the vegetables in a dish. Mix together the ingredients for the dressing and then pour over the vegetables. Leave to marinate for at least 30 minutes.

PASTA WITH COURGETTES AND BALSAMIC VINEGAR 1 small onion 2 garlic cloves 450 g courgettes 5 tablespoons extra virgin olive oil 3 tablespoons pine nuts 3 tablespoons chopped fresh parsley 2 tablespoons water 400 g fresh tagliatelle 1-2 tablespoons balsamic vinegar 6 tablespoons freshly grated parmesan cheese Peel and chop the onion and garlic. Thinly slice the courgettes. Heat 2 tablespoons olive oil in a frying pan. Add the pine nuts and cook, stirring, over a medium high heat for 2-3 minutes until lightly browned. Transfer to a small bowl and set aside. Add the remaining oil to the pan. Stir the onion and garlic and cook over a gentle heat for 2 minutes to soften. Add the courgettes and increase heat. Cook for about 4 minutes until beginning to brown. Add the parsley, vinegar and water to the pan. Cover and cook gently for 15 minutes, stirring twice. Serve with cooked pasta and grate parmesan over the top.

PARMESAN COURGETTES WITH LEMON 500 g small courgettes 1 teaspoon olive oil 1 teaspoon lemon peel, grated 2 tablespoon grated parmesan cheese 1/4 teaspoon black pepper, freshly ground Cut each courgette into thick batons. Heat the oil in a pan over medium heat. Sauté the courgettes and lemon-peel for about 3 minutes, stirring frequently, until the courgettes have lightly browned. Mix in the Parmesan cheese and pepper to taste.

CHEESY BAKED COURGETTES 1 medium onion, chopped 2 tablepsoons olive oil Pinch of saffron 450 g courgettes, sliced 100 g cheddar cheese, grated 2 eggs, beaten Salt and pepper to taste Preheat oven to 190°C/ 375°F/ Gas Mark 5. Heat the oil and soften the onion over low heat, covered, for about 10 minutes, stirring gently from time to time. Add the saffron and season to taste with salt and pepper. Steam the courgette slices until tender. Add to the onions and place in a baking-dish. In a separate bowl, combine the cheese with the beaten eggs and season with salt and pepper. Pour over the vegetables and bake 5 for 20 minutes or until the topping is risen and set.

Teriyaki Pork Tenderloin 1/2 cup soy sauce 1/4 cup olive oil 4 tsp. brown sugar 2 tsp. ground ginger 1 tsp. pepper 2 cloves garlic, minced 4 pork tenderloins (3/4 – 1 lb. each) In a large resealable plastic bag, combine the first 6 ingredients; add pork. Seal bag and turn to coat; refrigerate for 4 hrs, turning occasionally. Drain & discard marinade. Grill the tenderloins, covered, over indirect medium heat for 10-12 minutes on each side or until meat juices run clear & a meat thermometer reads 160 degrees.

Bruschetta with Tomato and Basil 1/2 baguette or crusty long loaf bread, silced (12 pieces) 2 large cloves of garlic, cracked away from the skin Extra-Virgin olive oil, for drizzling 3 small plum tomatoes, halved and seeded 20 fresh basil leaves Coarse salt Preheat broiler to high (you can also grill the bread if you prefer) Place bread slices on a broiler pan, and cook until crunchy. Rub toasts with cracked garlic and drizzle with olive oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss to coat. Pile toasts around the bowl of topping. Place a spoon in the bowl and serve.

White Chilli 3 skinless, boneless chicken breast halves cut in small pieces (I have also substituted a large can of the shredded chicken) 1 tsp olive oil 1 large onion, chopped 1 tbsp minced garlic 1 can (15 oz) Great Northern White Beans rinsed and drained 1 can (19 oz) cannellini beans, rinsed and drained 1 can (4.5 oz) chopped green chiles 1 1/2 tsp ground cumin 1 tsp black pepper 1/8 tsp cayenne pepper 1 3/4 cup (or 14.5 oz can) chicken broth Bring to a simmer and continue simmering for 20 minutes or even longer (I like cooking it a much longer time so it's more mushy...another option is to use dry-soaked beans and it will take much longer to get the beans cooked). Thicken with cornstarch and garnish with sour cream and jack cheese. I like to actually completely mix in about a 1/2 cup sour cream into the pot of chilli and have it all warm...but some people may prefer no sour cream or cheese or to add it to their own bowl.

Oatmeal Applesauce Muffins 1 1/2 cup oats 1 1/4 cup flour 1 tsp baking powder 3/4 tsp baking soda 3 tbsp vegetable oil 3/4 tsp cinnamon 1 cup unsweetened applesauce 1/2 cup milk 1/2 cup firmly packed brown sugar 1 egg white, lightly beaten (I may have just used the whole egg) Mix dry and moist ingredients separately. Add moist mixture to dry mixture and stir until moistened--don't over mix. Put into paper muffin cups (or a bare muffin pan lightly sprayed with oil. Sprinkle muffins with topping (described below) if desired and pat gently. Bake at 400 F for 20-22 minutes. Optional topping--stir together the following: 1/4 cup oats 1 tbsp brown sugar 1 tbsp butter, melted 1/8 tsp cinnamon

35mins PREP 10 MINS COOK 25 MINS INGREDIENTS SERVINGS 4UNITS US • 4 tablespoons butter, divided • 1⁄8 cup onion, finely chopped • 3⁄4-1cup chicken broth • 1(12 ounce) package frozen lima beans • 1⁄4 teaspoon salt (to taste) • 1⁄4 teaspoon ground black pepper, to taste DIRECTIONS • In a medium sized saucepan melt 2 Tablespoons margarine,then add onion and cook until soft. • Add chicken broth, and bring to a boil. • Then add the lima beans,let broth return to a boil. • Reduce heat and cover beans, let simmer for 25 to 30 minutes, stirring occasionally. • After the beans are done DO NOT drain, add remaining margarine,salt, and pepper to taste. • Then serve.

Danielle Behlmer’s Parmesan Bow-Ties Makes 4 servings 3 cups bow-tie pasta 1 (14oz) jar spaghetti sauce 1/2 cup low-fat ricotta cheese 1 cup shredded part-skim mozzarella cheese, divided 1/4 cup grated parmesan cheese Cook and drain your pasta. Return pasta to the pan and combine it with the sauce, ricotta cheese, 1/2 cup mozzarella cheese, and parmesan cheese. Cook on low heat until cheese is melted and warmed through, stirring occasionally. Remove pan from heat. Sprinkle with remaining 1/2 cup mozzarella cheese and cover. Let stand 5 minutes or until cheese has melted. Serve with a green salad on the side.

Fruit Punch 1 box of strawberry Jello (small or large box) 1 large can frozen lemonade 1 46-oz. can of pineapple juice 2 C. sugar 1 quart ginger ale Mix Jello with 4 cups of hot water.  Let cool.  Mix up lemonade per instructions on can.  Add lemonade, sugar and pineapple juice to Jello and mix well.  Pour into container and put in freezer. Remove from freezer 4 hours before serving.  Punch will be slushy. Before serving, add 1 quart of ginger ale and mix. Dawn Schuler