PERFECT DIPPING SAUCE FOR EGGROLLS

Ingredients...

2 Tblspn of Crunchy Peanut Butter

2 Tblspn of Sesame Oil

2 Tblspn of Soy Sauce

1 Tblspn of Mayonnaise

1 1/2 Tspn of Wasabi

1 1/2 Tspn of Dijon Mustard

1 Tblspn of Rice Seasoning

Mix together using a immersion blender, whisk or a fork.

IF THIS SAUCE WERE AN OUTFIT

Laura Biagiotti

THOU SHALL SLOW ROAST ON THE 7TH DAY

Ingredients...

1 Whole Chicken

1/2 LB of White Mushrooms

1 Clove of Garlic

Continuous Basting Love...

1/4 Cup of Olive Oil

1/4 Cup of White Wine

1/2 Squeezed Lemon

6 Big Basil leaves

1/4 Stick of Butter

1 Egg White

Salt & Pepper

There is something about slow roasting a chicken all day on the Sabbath that makes me feel like a true pioneer woman. There is also something so cozy about cooking something in your oven all day, not to mention the way it makes your whole house smell. And, there is also something very loving and paternal to baste something every 30 minutes. I find basting comparable to checking in on your young one who is sleeping and making sure they are properly covered. I love Sunday's slow roast. I wish I was Laura Ingalls.

Preheat oven to 300 degrees.

I took a whole chicken and stuffed the cavity with mushrooms and peeled cloves of garlic. I placed my chicken in a glass dish and made a mote of mushrooms around it.

And then.... you relax.

For the basting, I blended the ingredients above and tried to baste with a brush every 20 to 30 minutes. When the chicken came out, close to 4 hours later, the meat was falling off the bone, and the color was rich and golden, exactly the hue of Bora Aksu's saddle vest.

Don't forget to give thanks.

IF THIS DISH WERE AN OUTFIT

Bora Aksu

FIRST TIME QUICHE, WILL NOT BE THE LAST.

Ingredients for the pastry...

1 3/4 Cups of Flour
1 Stick of Butter
1 Teaspoon of Salt
1 Teaspoon of Baking Powder
1/4 Cup of Ice Water

Ingredients for the quiche...

Tomatoes
Asparagus
Red Onion
Spinach
Bacon
Gruyere Cheese
5 Eggs

Preheat oven to 400 degrees.
If you have a little Cuisinart food processor (God's gift to the baking world), making pastry dough is no thing. Mix (pulse about 3 times) flour, salt and baking powder. Next, dice 1 stick of butter and add to your powdered ingredients. Pulse 5 or 6 times. Then add your ice water, the most important ingredient of all. Pulse 10 times, until the dough looks like little peas. Transfer onto a hard surface and knead a little (even though this is nothing like bread dough) and shape into a disk and place in the refrigerator for 1 hour.

In a pan I cooked some asparagus in olive oil, when done, I set aside to cool. Then I cooked up some bacon. Yes! Again, when done, I set aside to cool. Next, I chopped up 2 tomatoes and some red onion .

After an hour, I removed my dough from the refrigerator and rolled it, shaped it just like a pie crust and placed it in a buttered dish, ready for the egg pool of delight. (That doesn't sound so appetizing, and this is why I am really not a cook nor do I write cookbooks.)

In a bowl I cracked 5 eggs and whisked away. I then added all of these fabulous ingredients: tomato, asparagus, bacon, and red onion. Pour into the dish, and top with a layer of spinach and then a thick layer of Gruyere cheese. Cook until golden brown and firm. About 25 minutes.

IF THIS DISH WERE AN OUTFIT

John Galliano

BUTTERMILK FRIED SHRIMP ON A KING SIZED BED OF GREENS

Ingredients...

Shrimp
Buttermilk
Cornmeal
Vegetable Oil
Salt & Pepper

Butter Leaf Lettuce
Roma Tomatoes
Lemon

I have been really into soaking my food in buttermilk before frying. I am not doing the egg and milk thing anymore since I discovered this buttermilk recipe for my onion rings. I use powdered buttermilk that you can get at the market, it is ridiculously expensive but whatever, it's worth it. You mix 1/2 cup of buttermilk and 3 1/2 cups of water. Whisk and then soak whatever it is you're going to fry. Longer the better, hours even. And then in a bag I put about 1/2 cup of flour and 1/2 of cornmeal and 2 tablespoons of salt and pepper.

Stockpots work best for frying. Set to high heat with about 1 or even 2 inches of oil (remember: you can recycle your oil). Once it has reached 200 degrees, you are good to go and I removed about 5 shrimp at a time to dust in the flour and cornmeal mixture. Do small batches, they fry better when not crowded.

For the salad part I chopped up a lot of butter leaf lettuce and perfectly ripened Roma's. Squeezed some lemon and tossed, then topped with amazing little fried creations. So simple- So grubbin.

IF THIS DISH WERE AN OUTFIT

Agatha Ruiz De La Prada

WANT TO QUIT SMOKING? EAT EGGPLANT.

Ingredients...

Eggplant

Spinach
Pepperoni
Mozzarella

Balsamic Glaze

Olive Oil

Preheat oven to 350.

Get the largest eggplant you can find and slice 1/2 inch rounds and place on a sheet pan. Next, drizzle some balsamic glaze, this will serve as a glue to bind the spinach and eggplant together. Then top with some pepperoni and shower with mozzarella along with some quick drips of olive oil before it goes in the oven.

This is what I had in the refrigerator that worked for this type of appetizer but after it was in the oven I couldn't help but think how this could have been done differently and better. For example, basil instead of spinach or it would have been much nicer if the eggplant rounds were soaking in red wine while the oven was heating up... Garlic would have been a nice addition and tofu instead of pepperoni for the vegetarians. Next time, sliced baguette for crostini style will be in the plan.

If you would like to quit smoking and don't want to take the patch route, I strongly encourage you to eat eggplant. Eggplant has the highest count of nicotine than any other vegetable. But, it's about 20 lbs of eggplant that is the equivalent to one cigarette. That's a lot of eggplant.

IF THIS DISH WERE AN OUTFIT

Enrico Coveri