Week of 5/3/1999

Chicken and Avocado Salad with Bacon

Bouquet garni: 6 sprigs of parsley, 1/2 tsp thyme, 4 peppercorns and 1 bay leaf tied in cheesecloth
2 whole chicken breasts (about 3/4 lb. each)
6 strips of bacon
1 cup of sour cream
2 oz. crumbled gorgonzola or other soft, blue-veined cheese (about 3 tbls.)
1 tbls. fresh lemon juice
1/4 tsp. salt
1/8 tsp freshly ground pepper
1 cup thinly sliced celery
Lettuce leaves, such as Boston, Bibb, romaine or leaf
4 hard-cooked eggs, quartered
2 ripe avocados-peeled, sliced and sprinkled with lemon juice
Pinch of cayenne pepper

Fill a large soup kettle about half full with water, add the bouquet garni, bring to a boil and simmer for 5 to 10 minutes. Add the chicken breasts, reduce the heat to moderately low and poach for about 15 minutes.

Meanwhile, preheat the broiler. Arrange the bacon strips on a broiler pan and broil about 6 inches from the heat until crisp, about 3 minutes on one side and another minute on the second side. Drain and let cool.
In a small mixing bowl, combine the sour cream and gorgonzola with the lemon juice, salt and pepper and beat well. Drain the chicken breasts and pat them dry. Remove and discard the skin and pull the meat from the bone in one piece. Cut the meat into 1 inch cubes.

In a mixing bowl, combine the chicken and celery with half the dressing and toss well.
To assemble, arrange the lettuce leaves on a large salad platter. Place the chicken and celery mixture on top. Arrange the eggs and avocado slices around the edge. Spoon the remaining dressing over the top, crumble the bacon strips over and sprinkle with the cayenne.

Layered Tortilla Lasagna

4 tbls. vegetable oil
3 cups (about 6 oz.) mushrooms
1 1/2 cups corn kernels, preferably fresh and cut off the cobs (about 2 ears)
8 cups (about 10 oz) packed, stemmed spinach leaves, well rinsed but not dried
1/2 tsp. salt
16 corn tortillas
5 cups salsa
1 cup heavy cream or plain yogurt
3 cups (12 oz) shredded Mexican blend cheese, Monterey Jack
15 or 16 oz carton ricotta cheese
1/3 cup chopped fresh cilantro for garnish

Heat 1 tbls. of the oil in a large skillet over medium heat. When quite hot add the mushrooms and cook, stirring until tender, 3-5 minutes. Add the corn and cook for a minute or two longer, then scrape the mixture into a bowl. Return the skillet to the heat and add the damp spinach. Cook, stirring constantly until just wilted, 2-3 minutes. Scoop into a colander set in the sink and use a spoon to gently press out excess moisture. Let the vegetables cool, then scoop the spinach in with mushroom and corn mixture. Season with salt.

Pour a little of the remaining oil into a small skillet to lightly coat the bottom and set over medium heat until hot. One at a time, quick-fry the tortillas for a few seconds per side just to soften them. As the oil is used up, add a little more as needed. Drain tortillas in single layer on paper towels, blotting them dry. Cut in half.

Heat the oven to 350 degrees. Lightly oil a 13 x 9 baking dish. In a medium-size bowl, mix the salsa with the cream or yogurt. Spread a thin layer of the salsa mixture over the bottom of the baking dish, then cover with 8 tortilla halves. Evenly top with half of the vegetables, a scant 1 1/2 cups of the remaining salsa mixture and 1 cup of the shredded cheese. Add another layer of 8 tortilla halves. Spread with the ricotta and another scant 1 1/2 cups of the salsa. Top the second layer with 8 more tortilla halves, the remaining vegetables, another portion of salsa mixture and 1 cup of shredded cheese. For the final layer, evenly lay out the remaining tortillas, spread with the remaining salsa (making sure to completely cover the tortillas) and evenly sprinkle on the remaining 1 cup of shredded cheese. Cover lightly with foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes, until bubbling and lightly browned. Let stand a few minutes before sprinkling with the cilantro and cutting into squares to serve on warm plates. Serves 8 as a main dish.

Bruschetta with White Beans and Walnuts

1/3 cup walnuts
a 15 or 16 oz can white beans
2 garlic cloves
1 1/2 tsp. fresh lemon juice
1/4 cup extra-virgin olive oil
6 1/4 inch thick slices rustic Italian bread
Garnish: chopped fresh flat-leafed parsley leaves

Preheat oven to 350 degrees. In a shallow baking pan toast nuts in middle of oven until fragrant, about 10 minutes and when cool coarsely chop. Rinse and drain beans. In a a food processor mince garlic and puree with beans, lemon juice and 1 tbls. oil until smooth.

Toast bread and drizzle with 2 tbls. oil. Divide puree among toasts and top with nuts. Drizzle remaining tbls. oil over bruschetta and garnish with parsley. Makes 6 bruschette.