TABLE TALES. Richard Alther

additional room for the sauce, place the chicken breasts in a single layer. Pour over the chicken the sauce and make sure the chicken is completely coated. Bake in a 375° heated oven for 40 minutes until chicken is cooked thoroughly.

      Mushroom Duxelles In Pastry Shells

       (2 DOZEN BITE-SIZE APPETIZERS)

      ½ pound mushrooms, finely chopped

      3 tablespoons shallots, finely chopped

      4 tablespoons butter

      2 tablespoons flour

      1 cup heavy cream

      salt, to taste

      dash cayenne

      1 tablespoon parsley, finely chopped

      ½ teaspoon lemon juice

      3 to 4 tablespoons grated parmesan

      “Mushroom Duxelles” is a rich filling or sauce which can be used in a number of ways. If you ever want to do a Beef Wellington, try this duxelles as the mushroom component. For a non-red meat variety I often use either tuna steaks or chicken breasts, along with the duxelles – of course wrapped in puff pastry. (You will find more suggestions along this line under “Seafood Wellington”).

       You can chop the mushrooms and shallots separately, if you wish. I choose to add both ingredients to a food processor and chop them by pulsing until the mixture is finely chopped, but not pureed. Melt butter in a frying pan and then add the mushroom and shallot mixture. Over moderate heat stir regularly until all the moisture has evaporated; about 10 to 15 minutes. Turn off the heat and sprinkle the flour over the mushrooms. Completely blend the flour with the mushrooms and then pour in the heavy cream, stirring to mix thoroughly. Turn on the heat to medium and bring the mixture to a boil, stirring constantly to make sure it does not stick to the bottom. It will have thickened considerably by this time. Lower the heat to a slow simmer for 2 to 3 minutes, then remove from the heat. Stir in the cayenne, parsley and lemon juice, and then add salt to taste. Put the mixture in a container and allow to cool until ready to use. It can now be refrigerated, covered, for several days, or even frozen for much longer.

      To Serve

      After bringing the duxelles to room temperature fill small pastry or fillo cups with the mixture, top with a pinch of the grated parmesan, and place on a baking sheet. Warm in a 300° oven for 10-15 minutes and serve (making sure the duxelles is not too hot to eat).

       AFTER THOUGHTS

      Make a double or triple batch, freezing for later what you are not using for this recipe. Pastry and fillo cups are available in specialty shops, in the freezer section of some grocery stores, and through suppliers online. You may also wish to make your own by cutting circles of thinly sliced bread and pushing them gently into buttered small muffin tins, and then baking in a hot oven until toasted. These shells can be stored ahead of time in an airtight container.

      Red Pepper and Shallot Curry Compote

       (FOR 8)

      3 cups thinly sliced shallots (about 10 large)

      1 bunch scallions (white and green

      parts separated; each chopped)

      ½ cup olive oil

      2 tablespoons cumin seeds

      6 large plum tomatoes, diced

      ½ teaspoon cayenne pepper

      1 teaspoon ground turmeric

      1½ teaspoons paprika

      1½ tablespoons mustard seeds

      4 large red bell peppers, thinly sliced

      salt to taste

       TIME SAVER

      This curried compote can now be stored in the refrigerator for up to several days before using. To rewarm simply put in a sauce pan and bring to a slow simmer.

       In a large skillet or heavy pot heat oil over medium heat, and add cumin seeds. Allow to cook for about 1 minute, but do not allow to brown. Add shallots and white part of scallions and cook until they begin to become golden, stirring regularly, about 8 minutes. Add the cayenne, tomatoes, turmeric, paprika and simmer for about 10 minutes, stirring often. Add the red peppers and mustard seeds and reduce heat to medium-low and cover for about 10 minutes. Stir from time to time until peppers are soft. Off heat stir in the green parts of the scallions and allow to cool.

       AFTER THOUGHTS

      As long as you are going through the process of slicing and dicing all these ingredients, why not make a double batch? The additional amount freezes very well and can be used as a complement to many dishes at a later time.

      Anchovy Bread Sticks

      anchovy paste

      puff pastry sheets (frozen)

      non-stick cooking oil spray

       TIME SAVER

      You can store the sticks, unrefrigerated, for up to 3 days in an air-tight container. If longer, recrisp them on a baking sheet for 10 minutes in a 300° oven.

       On a floured cutting board roll out with a pastry roller a thawed puff pastry sheet to about double its size, but as rectangular as you can make it. Spread a thin layer of anchovy paste over half the sheet, and then fold the other side over the spread part. Roll the layered sheet again to press together lightly. With a sharp knife square off the edges so you have a rectangular sealed sheet. Cut the pastry into ½ inch strips and place them on an oiled baking sheet about ½ inches apart. Bake in a 375° heated oven until puffed and golden. Remove from the oven and allow to cool before removing to an airtight container. I like to serve these bread sticks upright in an attractive container near where cocktails are being served.

      Basmati Rice

       TIME SAVER

      Most rice and grain dishes can be made ahead of time and then microwaved for a minute or two immediately before serving. When I’m entertaining, the last thing I want to worry about is whether the rice is burning. I find that reheating rice and grains (quinoa, barley etc.) in a microwave does not cause any loss of flavor or texture.

       I prefer rice from India because of its nutty flavor and aroma. Follow package directions, or simply prepare two parts water with one part rice (rinsed) and bring to a boil, then allowed to simmer covered for about 15 minutes.

      TO SERVE: On individual serving plates mound a scoop of basmati rice, followed by a chicken breast to its side. Spoon some of the “Tikka Masala” sauce over the chicken and the rice. Add a nice amount of compote to the other side and garnish the chicken and rice with some of the chopped scallions.