Memorable Recipes

To Share with Family and Friends

by Renee Behnke and Cynthia Nims

Price: $35.00
ISBN-13: 978-0-7407-7393-8
ISBN-10: 0-7407-7393-3
Format: Hardcover
Size: 9 x 10 in.
Page Count: 256 pages

Gourmand Cookbook Award Winner!

“Behnke grew up in a family who valued good food, and she begins her cookbook “Memorable Recipes to Share With Family and Friends” with some of her own food memories. The introduction continues with a guide to planning parties as well as some wine notes by Dan McCarthy, co-owner of Seattle’s McCarthy & Schiering Wine Merchants.” ––The Register Guard http://www.registerguard.com/csp/cms/sites/web/news/sevendays/17143762-35/story.csp

“Reading Memorable Recipes is like raiding the files of the best cook you know. The book is packed with party-friendly bites. Tested tried and true recipes set you up for entertaining success. And in the back of the book, Renee arms you with the the tools for great party planning: menu planning ideas, checklists, and copious wish-someone-would-have-told-me-that tips” ––Seattle Tall Poppy http://seattletallpoppy.blogspot.com/2009/06/memorable-recipes-with-sur-la-tables.html

“In Memorable Recipes to Share with Family and Friends, (Renee) Behnke shows how to throw a dinner party, with advice, tips, menus and recipes to do just that. She offers everything from appetizers to desserts and theme meal ideas such as an Evening in Spain, Celebrate Italy, Dining Alfresco and a Mardi Gras Feast. Some of the recipes have an ethnic touch such as Pakistani Vegetable Samosas, Moroccan-style Biscotti and Lemon Israeli Couscous.

The hardcover cookbook is easy to navigate with color codes for the chapters, do-ahead tips and menu ideas for each recipe and plenty of color photographs scattered throughout.” ––Appleton Post Crescent http://www.postcrescent.com/article/20090603/APC0405/906030497

“I really don’t have anything negative to say about this book. I am happy to have received a copy of it because my cookbook collection is so large that I have a tendency to buy more specific cookbooks (ethnic, vegetarian, healthy, etc.) This is a book I might have over-looked, thinking it was too general and that would have been a mistake because it has so much to offer. The recipes I tried would make for memorable evenings and events, so it is aptly named. Memorable Recipes is a beautiful book and is perfect for anyone who likes delicious, simple but elegant food and entertaining at home. ” ––Kahakai Kitchen http://kahakaikitchen.blogspot.com/2009/06/cookbook-review-memorable-recipes.html

“As president emeritus of Sur la Table, one expects a cookbook by Renée Behnke to be elegant as well as meticulous. Memorable Recipes lives up to, even surpasses, those high expectations, but adds the generous, personal touch of Behnke herself. Each recipe is a star on its own, but each is accompanied by a brief, often nostalgic note about the recipe, as well as with ideas to create an entire menu to accompany the recipe.” ––In Mamas Kitchen http://www.inmamaskitchen.com/Book_Reviews/PARTY/Memorable_Behnke.html

“Memorable Recipes gives you help in throwing a great dinner party with tips and tricks, do-ahead methods and allowing you to enjoy the party instead of being in the kitchen.” ––Foodie In Disguise, Scott Mindeaux, Editor http://www.foodieindisguise.com/2009/05/18/cookbook-giveaway-memorable-recipes/

“Ms. Behnke is the president emeritus of the culinary mecca Sur La Table, and she brings a bounty of tastes from around the world to her new work. The 140 unique recipes Behnke has created from her home and discovered in her worldly travels, will keep family and friends connected.” ––Marin Independent Journal http://events.marinij.com/san-francisco-ca/events/show/87209787-renee-behnke-memorable-recipes

“Memorable Recipes has wonderful photography and the recipes are structured well. In addition to the recipes, Renée Behnke talks about menu plans, do-ahead tips, decor ideas, and shortcuts we can all appreciate. Her book is ideal for anyone who enjoys cooking for themselves and for family and friends.” ––Foodie In Disguise, Scott Mindeaux, Editor http://www.foodieindisguise.com/2009/03/30/renee-behnke-and-memorable-recipes/

Renée brings to Memorable Recipes: To Share with Family and Friends the same qualities she brought to her job as president of Sur La Table: knowledge, enthusiasm, inventiveness, joy, sophistication, and a passion for the diverse cuisines of the world.  Memorable Gatherings includes lavish four-color photography along with more than 140 recipes inspired by the culinary traditions of the Mediterranean, Asia, South America, and many regions of the United States—especially Renée’s native Pacific Northwest. Each recipe will find its way into your everyday collection of favorites. In addition to a broad range of recipes—from Classic Corn Bread to Clam and Mussel Cataplana—she presents detailed party-planning guidance, mix-and-match menu ideas, and dozens of do-ahead tips, plus seven unique start-to-finish, step-by-step dinner party menu plans (including wine notes) that will have you entertaining with style and ease in no time.

Renée and her husband, Carl, purchased the originalSur La Table store in Seattle’s Pike Place Market in 1995. Her retail background and her lifelong passion for food and cooking, paired with her husband’s business savvy, have made a dynamic partnership. Renée was the President of Sur La Table from 1995-2004, and her travel opportunities buying products took her around the globe. Today she is the president emeritus of the cookware mecca that has grown to over 75 stores nationwide and 22 cooking class programs. She is on the advisory committees for the International Housewares Association Show and the Gourmet Products Show. She also works with foreign agencies to organize food tours in countries such as Spain, France, Italy, India, and Vietnam.

Writer Cynthia Nims is a lifelong northwesterner who reveled in growing up surrounded by great food. Cynthia studied cooking at Ecole de Cuisine La Varenne in France where she received the Grand Diplôme d’Etudes Culinaires, and worked on numerous cookbooks with the school’s president, Anne Willan. She is the author of ten cookbooks and was previously editor of Simply Seafood magazine and food editor of Seattle Magazine. Currently, Cynthia is a contributor to Cooking Light, Alaska Airlines Magazine, Seattle, Sunset, and other magazines.

From Memorable Recipes: To Share with Family and Friends, by Renee Behnke  and Cynthia Nimms

Now that wonderful pomegranate juice is readily available year-round, this recipe is a snap. You can omit the Campari—a bitter Italian apéritif—if you don’t have it on hand, but the addition gives the sorbet a real hit of flavor. Sometimes I’ll sprinkle each serving with afew fresh pomegranate seeds and perhaps a bit of fresh chopped mint.  Makes 1 quart

1½ cups water
⅓ cup sugar
⅓ cup light corn syrup
1 cup pure pomegranate juice
2 tablespoons Campari (optional)
1 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice

1. Combine the water, sugar, and corn syrup in a small saucepan and warm over medium heat, stirring occasionally, for about 5 minutes, until the sugar dissolves. Set aside to cool completely.
2. Stir the pomegranate juice, Campari, lemon zest, and lemon juice into the sugar syrup. Refrigerate until well chilled.
Menu Ideas: This tangy sorbet is wonderful as a small taste between courses or at the end of a meal with a few fresh raspberries or sliced pitted black Bing cherries on top. Add a few sugar cookies from your favorite bakery alongside and you have a delightful and incredibly easy way to finish any meal.
Do-Ahead Tips: The sorbet can be made up to 3 weeks in advance and frozen in an airtight container. It can become quite hard in the freezer; let sit at room temperature for 10 to 15 minutes if needed. Often I’ll simply scrape the sorbet with a spoon to serve, rather than scooping it as I do for ice cream.3. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze until set, at least 2 hours. The sorbet may need to sit at room temperature for 15 to 20 minutes to be soft enough to scoop.

Asadero cheese, used to garnish this soup, is a semi-soft cow’s milk cheese from the Mexican state of Oaxaca; it has a mild flavor and nice melting texture, which is ideal for this recipe. Look for asadero cheese in Mexican or Latin American groceries or specialty cheese shops; Cheddar or Jack cheese can be substituted.
To make this a main-course soup, I add thin strips of grilled chicken breast just before the garnishes. You might want to pass a bottle of Tabasco sauce around the table so guests can add more heat to their taste.  Makes 6 to 8 servings

1 medium yellow onion, chopped
6 corn tortillas
5 tablespoons corn or vegetable oil
6 cloves garlic, pressed or minced
2 poblano chiles, roasted, peeled, seeded, and diced (see page 220)
1 jalapeño chile, cored, seeded, and diced
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin, toasted (see page 220)
1 teaspoon freshly ground black pepper, toasted (see page 220)
2 dried bay leaves
8 cups chicken stock (page 82) or top-quality chicken broth
1 can (14½ ounces) diced tomatoes
1½ teaspoons chili powder
1½ teaspoons salt

Garnishes
1 avocado, peeled, pitted, and diced
1 cup grated asadero cheese
¾ cup chopped, seeded plum tomatoes
¼ cup chopped fresh cilantro
½ cup sour cream
Lime wedges

1. Purée the chopped onion in a food processor until smooth. Cut 3 of the tortillas into 1/4-inch dice.
2. Heat 3 tablespoons of the oil in a large saucepan over medium heat. Stir in the garlic and cook for a few seconds. Add the diced tortillas, stir to evenly coat, and cook for about 5 minutes, or until they begin to crisp (be sure the garlic doesn’t get too brown; decrease the heat if necessary). Stir in the onion purée, poblanos, jalapeño, cilantro, cumin, pepper, and bay leaves. Cook, stirring, until the chiles and spices are aromatic, 3 to 4 minutes.
3. Add the chicken stock and diced tomatoes (with their liquid) and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer for 30 minutes. Stir in the chili powder and salt, and simmer for 10 minutes longer. Discard the bay leaves.
4. Cut the remaining 3 tortillas into 1/4-inch strips. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the tortilla strips and cook, stirring often, for about 5 minutes, until lightly toasted and aromatic. Drain on paper towels.
5. To serve, ladle the soup into individual warmed bowls. Garnish with the crisp tortilla strips, avocado, cheese, chopped tomatoes, cilantro, and dollops of sour cream. Add wedges of lime alongside for squeezing.

Menu Ideas: This make a great start, of course, for a menu with other Mexican influences such as Chiles Rellenos with Potatoes and Cheese (page 115); also try it before simple Herb-Rubbed Lamb Chops (page 121, minus the raita).
Do-Ahead Tips: The soup can be made up to 2 days in advance and refrigerated. Gently reheat before serving. Prepare the garnishes just before serving.

I grill fresh tuna (outdoors, or in a skillet grill pan) for this twist on the classic Niçoise salad. Traditionally a high-quality canned tuna is featured, which you can certainly use if you prefer. I also make three different dressings to toss with the different salad elements, so the individual character of each stands out a bit more.  Makes 6 servings

2 pounds small Yukon Gold potatoes, scrubbed and halved
½ cup Crème Fraîche–Tarragon Dressing (page 59)
1 pound green beans, trimmed and halved crosswise
6 green onions, finely chopped
1 tablespoon olive oil
1 to 1½ pounds ahi tuna fillets, 1 inch thick
1 head Boston or Bibb lettuce, rinsed, dried, and torn into bite-sized pieces
¼ cup minced fresh herbs (tarragon, chives, thyme, and/or flat-leaf parsley)
4 medium tomatoes, cut into 1-inch wedges
6 hard-cooked eggs (see page 219), peeled and quartered
¾ cup Niçoise olives or other cured black olives

Tarragon Vinaigrette
2 tablespoons tarragon vinegar
1 tablespoon freshly squeezed lemon juice
½ teaspoon Dijon or tarragon mustard
7 tablespoons extra-virgin olive oil
1 tablespoon minced fresh herbs (tarragon, basil, chives, and/or flat-leaf parsley)
Salt and freshly ground black pepper

Rich Vinaigrette
¼ cup Champagne vinegar
½ teaspoon Dijon mustard
1 clove garlic, pressed or minced
1 egg yolk
½ cup extra-virgin olive oil

1. For the tarragon vinaigrette, whisk together the vinegar, lemon juice, and mustard in a small bowl. Whisk in the olive oil and herbs with salt and pepper to taste. Set aside. For the rich vinaigrette, whisk together the vinegar, mustard, garlic, and egg yolk in a small bowl. Whisk in the olive oil to make a smooth dressing. Season to taste with salt and pepper. Set aside.

2. Steam the potatoes until tender when pierced with the tip of a knife, about 20 minutes. When cool enough to handle (but not fully cooled), peel the potatoes and cut into 1-inch dice. In a large bowl, toss the potatoes with the Crème Fraîche–Tarragon dressing and set aside.

3. Bring a large pan of salted water to a boil. Add the green beans and cook until just tender but still bright green, 2 to 3 minutes. Drain and run under cold water to stop the cooking. Drain well and pat dry with paper towels. Place the beans in a medium bowl and add the green onions. Set aside.

4. Heat a grill pan or large cast-iron skillet over medium-high heat (allow enough time for the skillet to fully heat). Add the oil, then add the tuna steaks and cook for about 1 minute per side, until lightly browned and medium. Transfer the tuna pieces to a cutting board, cover loosely withfoil, and let sit while assembling the salads.

5. Arrange the lettuce on individual plates or in the center of a large platter, sprinkle the herbs over, and drizzle with half of the rich vinaigrette. Tossthe green beans with the tarragon vinaigrette. Arrange the green beans, potatoes, tomatoes, eggs, and olives around the edge of the salad(s). Drizzle the remaining rich vinaigrette over the tomatoes.

6. Cut the tuna steaks on the bias into slices about 1/2 inch thick. Arrange the tuna in the center of the salad(s), slightly overlapping.

Menu Ideas: Serve with crusty French bread and follow with a selection of French cheeses.

Do-Ahead Tips: All of the salad elements can be prepared up to 4 hours in advance and refrigerated. Let them sit at room temperature for about 30 minutes before plating. Dress the green beans just before serving, to avoid discoloration.

Lemon Israeli Couscous

From Memorable Recipes: To Share with Family and Friends, by Renee Behnke  and Cynthia Nimms

Israeli couscous is different from the North African version, which has a more fine-grained, fluffy texture. Also known as Middle Eastern couscous, Israeli couscous has larger, pearl-like balls that cook up with a chewy texture that is similar to pasta.  Makes 8 servings

1 tablespoon olive oil
⅓ cup finely chopped yellow onion
1½ cups Israeli couscous
2 cups chicken stock (page 82) or top-quality chicken broth, or more if needed
1 cup frozen petite peas
3 tablespoons finely chopped fresh mint
1 tablespoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper

1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 2 to 3 minutes, until tender and aromatic. Stir in the couscous and cook for 2 to 3 minutes longer, until evenly coated with oil and lightly toasty in aroma. Add the stock and bring to a boil. Cover, decrease the heat to low, and simmer for 12 to 14 minutes, until tender.

2. Stir the peas, mint, lemon zest, lemon juice, parsley, and extra-virgin olive oil into the couscous, then season to taste with salt and pepper. Cook the couscous, stirring, over medium-low heat until the mint and lemon are aromatic, 2 to 3 minutes longer. The couscous should be tender and the mixture fluffy, not soupy. If it is too dry, add a few tablespoons more stock or water.

Menu Ideas: This is my favorite accompaniment to Lamb Shanks Tagine with Preserved Lemon (page 126), though its bright, lemony-minty flavor would also be delicious alongside Halibut with Nut Crust and Apple Vinaigrette (page 106).
Do-Ahead Tips: The couscous continues to absorb liquid after cooking, so will be at its best made not more than an hour in advance. You may need to add a little more stock or water to keep it from clumping together. Reheat gently over low heat before serving.