Gourmet
Barley "Risotto" Carter
This recipe came to be when I was preparing risotto and realized I was out of Arborio rice; I used barley instead. The results were so delicious that I now prefer this version.
By Linda Carter
Veal Chops with Pomegranate Jus
The slight sweetness of the pomegranate jus complements the peppery spice rub on the veal. The chef likes to serve these with a mélange of vegetables such as pearl onions, baby beets, and asparagus.
Caramelized Pear Tart with Cornmeal Crust
The chef bakes individual tarts in small cast-iron pans, but he suggests that the home cook make one large tart. He serves each tart with a scoop of his own vanilla-bean ice cream and a "barber pole" of dark and white chocolates.
Grapefruit Halves with Ginger Curtis
Can be prepared in 45 minutes or less but requires additional unattended time.
By Mary Curtis
Almond Fortune Cookies
To make the fortunes for these cookies, cut 3- by 1/2-inch strips of paper and write or type your own fortunes with non-toxic ink. Because you must work quickly to shape the cookies, it's best to make them one at a time. Using more than one baking sheet is also helpful because you won't have to waste time waiting for the baking sheet to cool. A liquid measuring cup or deep heavy bowl is a good tool for shaping the cookies.
Orecchiette with Sausage and Red Pepper Sauce
Not all good meat sauces have to simmer for hours. The sauce for this recipe can be made in less than 45 minutes.
Beet and Feta Tart
This tart is delicious on its own, but the garnish of crisp raw beet shreds brings added intrigue. To slice paper-thin spirals of beet, we used a Japanese rotary device known as the Benriner spiral vegetable slicer. This gadget is available from Katagiri, tel. (212) 755-3566, and from Williams-Sonoma, tel. (800) 541-2233 (ask for the "spiral shredder").