Week of 8/7/2000

Grilled Cornish Hens with Warm Potato and Portobello Salad

1 3/4 lbs. boiling potatoes (about 5), preferably Yukon Gold
1 1/2 lb. Portobello mushrooms (about 4), stems removed
4 Tbls. cooking oil
1 1/4 tsp. salt
3/4 tsp. fresh-ground black pepper
2 Cornish hens (about 1 1/4 lbs. each), halved
1/3 cup olive oil
1 clove garlic, minced
1/2 cup chopped flat-leaf parsley

Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and cook at a gentle boil until tender, about 30 minutes. Drain.

Meanwhile, light the grill. Coat the mushrooms with 2 Tbls. of the cooking oil and sprinkle with 1/4 tsp. of the salt and 1/4 tsp. of the pepper. Grill the Portobellos, turning, until browned and just done, about 15 minutes. Remove.

Coat the hens with the remaining 2 Tbls. cooking oil. Sprinkle with 1/2 tsp. of the salt and 1/4 tsp. of the pepper. Grill over moderate heat for 12 minutes. Turn and cook until just done, about 12 minutes longer.

When the potatoes and Portobellos are cool enough to handle, peel the potatoes and cut them and the Portobellos into 1/4 inch slices. Put them in a large bowl and add the olive oil, garlic, parsley, and the remaining salt and pepper. Mound on plates and top with the hens. Serves 4.

Spiced Peach Sundaes
Not just any peach sundae!

1/4 cup (1/2 stick) unsalted butter
6 Tbls. (packed) dark brown sugar
1 tsp. vanilla extract
1/2 tsp. ground cardamom
1/8 tsp. ground nutmeg
2 1/2 lbs. ripe peaches, pitted, cut into 1/4 inch thick slices
1/2 gallon vanilla or caramel ice cream
Whole pecans, toasted
Sweetened whipped cream

Melt butter in heavy large skillet over medium heat. Add brown sugar; stir to blend. Add vanilla, cardamom and nutmeg. Stir 1 minutes. Add peaches; toss gently to coat. Cook until sugar mixture melts and peaches are tender but do not fall apart, tossing occasionally, about 5 minutes. (Can be made 8 hours ahead. Cover; chill. Rewarm over low heat before using.)

Place 2 scoops ice cream in each of 8 bowls. Spoon peach mixture over ice cream, dividing equally. Garnish with pecans and whipped cream.
Serves 8.

Blueberry-Almond Coffeecake

2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups plus 3 Tbls. sugar
2 whole large eggs
1 tsp. vanilla or 1/4 tsp. almond extract
1/2 cup milk
2 1/2 cups blueberries
1/2 large egg white
1 cup sliced almonds

Preheat oven to 350 degrees and butter a 2-2 1/2 quart (2 1/4 inches deep) ceramic or glass baking dish.

Sift together flour, baking powder, and salt. Beat together butter and 1 1/4 cups sugar with an electric mixer until light and fluffy. Beat in whole eggs, 1 at a time, then vanilla. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture and beating on low speed after each addition until just incorporated. Fold in berries. Spoon batter into baking dish, spreading evenly.

Lightly beat egg white with a fork and add remaining 3 Tbls. sugar and almonds, stirring to coat. Spoon topping over batter and bake in middle of oven until golden brown and a tester inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 10 minutes.

Coffeecake may be made 1 day ahead and kept, covered, at room temperature. Reheat, covered, in a 350 degree oven. Serves 8.