Week of 6/7/1999

Fusilli Pasta Salad

1/2 cup dry white wine
1 1/4 cups light raisins
8 oz corkscrew or fusilli pasta
1 1/2 cups whole Greek olives or ripe olives, pitted and quartered
3 Tbls. olive oil
3 Tbls. lemon juice
2 Tbls. snipped fresh tarragon, basil or chives
1 Tbls. minced shallots or chopped green onion
1 Tbls. Dijon-style mustard
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup toasted pine nuts or broken walnuts

In a small saucepan heat wine over medium heat just until warm. Add raisins. Let stand 15 to 30 minutes to plump raisins. Drain raisins, reserving wine. Set both aside. In a large saucepan cook pasta in boiling, lightly salted water according to package directions. Drain pasta, then rinse under cold water. Drain again. In a large serving bowl combine cooled pasta, raisins and olives, tossing to coat. Set aside.

For the dressing, in a screw-top jar combine remaining ingredients except for the pine nuts. Shake well to mix. Pour dressing over pasta mixture, tossing to coat. Cover and chill salad for 3 to 24 hours. Just before serving, add pine nuts or walnuts to salad, tossing to mix. Makes 10-12 side-dish servings.

Chicken Strips with Raspberry Vinegar Sauce

8 oz. chicken tenders
1 1/2 Tbls. butter
1/2 cup canned low-salt chicken broth
6 tablespoons raspberry vinegar
1/4 cup sliced green onions
2 teaspoons honey
1/3 cup fresh raspberries or frozen unsweetened, thawed

Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and saute’ until cooked through, about 3 minutes per side. Transfer chicken to plate. Add broth and vinegar to skillet. Boil 5 minutes, stirring up browned bits. Add onions and honey, then half of berries. Cook until sauce thickens and berries begin to fall apart, about 2 minutes. Return chicken to sauce; heat through, about 1 minute. Season with salt and pepper.

Transfer chicken and sauce to plates. Sprinkle with remaining berries. Serves 2.

Muffins with Sour Cream and Strawberries

1 pint fresh strawberries, hulled
1/4 cup sugar
3 eggs
2 tables. milk
1 tsp. vanilla extract
Pinch of salt
2 English muffins, split
1 1/2 Tbls. unsalted butter
1/4 to 1/2 cup sour cream

Set aside 4 whole, unblemished strawberries for the garnish and slice the remaining berries. Place the sliced berries in a small bowl, sprinkle with the sugar, toss to coat and set aside.

In a large shallow dish, combine the eggs, milk, vanilla and salt. Beat together lightly. Place the muffin halves, split side down, in the egg-milk mixture and let them soak for 1-2 minutes, pricking them gently with a fork. Turn the muffins and soak another minute.

In a large skillet, melt the butter over low heat. Increase the heat to moderate, add the muffins and cook until golden brown, about 2 minutes. Turn and cook 1 to 2 minutes more, until browned. (The muffins should be crisp and golden on the outside and somewhat custard like inside.)

Transfer the muffins to serving plates, top each half with sliced berries and a generous spoonful of sour cream. Garnish each with a whole strawberry and serve immediately. Serves 2.