ROASTED RED PEPPER SOUP

2 red bell peppers, quartered and seeds and stems removed
1 large sweet onion, peeled and cut into half inch wedges
2 garlic cloves, peeled and halved
1/2 teaspoon dried thyme
1 tablespoon extra virgin olive oil
1 13 3/4 ounce can reduced sodium chicken broth
1 15 1/2 ounce can Italian style plum tomatoes with juices
1 11 ounce can corn kernels, drained
freshly ground black pepper, to taste
1/4 cup fresh cilantro leaves or coarsely chopped basil leaves, optional

Preheat oven to 400F. Combine peppers, onion, garlic and olive in a large baking dish. Bake 35 to 40 minutes, stirring occasionally until vegetables are tender and lightly browned. Cool slightly. Add chicken broth mixture with tomatoes. Transfer to a large saucepan. Add corn and simmer until heated through. Add pepper to taste, ladle into bowls and, if desired, garnish with fresh cilantro or basil. Serves 4.

PORK LOIN A LA PORCHETTA

4 pounds pork loin
salt and pepper
1/4 cup extra virgin olive oil
1 medium onion - thinly sliced
1 fennel bulb - fronds chopped and reserved - bulb thinly sliced
2 pounds ground pork shoulder
2 tablespoons fennel seeds
2 tablespoons freshly ground pepper
2 tablespoons chopped fresh rosemary
6 garlic cloves, thinly sliced
3 eggs, beaten
4 red onions, halved

Preheat the oven to 425F. Butterfly the pork loin to an even one inch thickness; you should have a flat piece of meat about 8 by 14 inches. Sprinkle with salt and pepper and set aside. In a saute pan, heat the olive oil until smoking. Add the onion and fennel bulb and saute until softened and lightly browned, about 10 minutes. Add the ground pork, fennel seeds, black pepper, rosemary and garlic and cook, stirring constantly, until the mixture takes on a light color, about 10 minutes. Allow to cool and drain off any excess liquid. Mix in the fennel fronds and eggs. Spread the mixture over the pork loin and roll up like a jelly roll. Tie with butcher's twine and place in a roasting pan on top of the halved onions. Place in oven and roast for 75 minutes or until the interior temperature is 140F. Allow to rest for 10 minutes, then slice into one inch thick pieces and serve. Serves 6 to 8.

PINA COLADA CHEESECAKE

Coconut Crust:
1 1/2 cups vanilla wafer crumbs
1 cup flaked coconut
1/3 cup melted butter

Prepare coconut crust: Mix vanilla wafer crumbs with coconut. Stir in butter. Press in bottom and sides of 8 or 9 inch springform pan. Chill until ready to use.

Filling
: 2 envelopes unflavored gelatin
1/2 cup sugar
1 5 ounce can pineapple juice
3 eggs, separated
3 8 ounce packages cream cheese, softened
1/4 cup dark Jamaican rum or 2 teaspoons rum extract
1/4 teaspoon coconut extract
1 20 ounce can crushed pineapple
1 tablespoon cornstarch

Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Stand 1 minute. Heat over low heat until gelatin dissolves, about 5 minutes. Remove from heat. Add yolks, one at a time; beat well after each. Cool slightly. Beat cream cheese until fluffy. Blend in gelatin mixture with rum and coconut extract. Chill quickly by setting mixture over bowl of ice water; stir until slightly thickened. Beat egg whites until foamy. Gradually add 1/4 cup sugar until stiff peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate overnight. In a saucepan, combine undrained pineapple with 2 tablespoons sugar and cornstarch. Cook, stirring until it boils and thickens. Cool; spoon over cheesecake. Serves 8 to 10.

TORTILLA ROLLS AND SPICY MANGO SALSA

Rolls:
2 cups arborio or sushi rice
4 cups water
2 tablespoons cumin
salt and pepper
4 medium zucchinis, diced
1 medium white onion, diced
2 cups purple cabbage, shredded
2 jalapeno peppers, seeded and minced
1 tablespoon garlic, minced
2 tablespoons olive oil
1 package fresh flour tortillas
1 bunch chives or scallion greens, julienned

Mango Salsa:
5 ripe mangos
1/4 cup scallions
1/4 cup cilantro
juice from 4 limes
salt and pepper

In a medium size pot, add the rice and the water. Cook covered on a high flame until boiling and then lower flame and continue to cook covered until done approximately 25 minutes. Add one tablespoon of the cumin and salt and pepper. Saute zucchini, onion, cabbage, jalapenos and garlic in a large pan with the olive oil. When vegetables becomes soft, add the remaining cumin and salt and pepper. Set mixture aside to cool. For the salsa, dice the mangos, scallions and cilantro and mix together with the lime juice in salt and pepper. To roll, heat the tortillas and lay them on a flat surface. Fill halfway with a layer of the rice, then vegetables. Roll tightly and tie with chives or scallions green stems. Slice rolls into smaller pieces. Serve with mango salsa. Serves 6.

MEDITERRANEAN SANDWICH

1 recipe focaccia, below
2 pounds or one small leg of lamb, boned and tied; can be done by your butcher
1 head arugula
1 bunch fresh basil, chopped
2 medium red onions, sliced
1/2 cup mayonnaise
2 tablespoons fresh thyme, chopped, divided
1 tablespoon fresh oregano, minced
3 cloves garlic, minced
salt and pepper to taste
2 tablespoons fresh thyme, chopped
1 small bunch green onions, minced
1/2 cup dry red wine
1/2 cup stock, veal or chicken

Rub leg of lamb with half of the garlic and sprinkle with the oregano and half of the thyme. Roast in a 400F oven to an internal temperature of 130F. Let stand for ten minutes. Slice, as thinly as possible. Add remaining garlic, basil, green onions, wine and stock to the ingredients to pan and reduce by half of volume. Add sliced lamb to pan. Cut focaccia bread into 5 by 5 inch squares and slice open horizontally. Toast under broiler. Mix mayonnaise with thyme and spread on toasted focaccia. Sprinkle with chopped basil and dress with arugula. Add slices of lamb.

Focaccia:
5 pounds 2 ounces bread flour
1/2 ounce salt
1/2 ounce fresh cake yeast
3 ounces soft butter
2 tablespoons olive oil
5 1/2 cups water
1 bunch green onions, chopped
2 cloves garlic minced
1/4 cup fresh basil, minced
1 tablespoons fresh thyme, minced
1/4 cup black olives, chopped

Put green onions, garlic, basil, thyme and olives in mixing bowl. Add flour on top. Add salt Allow butter to soften to room temperature. Dissolve yeast in warm water. Add to bowl and attach to mixer with dough hook low for 15 minutes. Dough should be elastic after 15 minutes of kneading. Coat dough with small amount of olive oil and put in a bowl to rise. Place bowl in a warm place and let rise until it doubles in size. Separate dough into three equal pieces. Flatten each ball of dough onto an oiled cookie sheet to fill the sheet; do not pull. Brush with olive oil and sprinkle with coarse salt and herbs. Bake in preheated 350F oven for about 50 minutes or until golden brown. Recipe can be halved. Makes 3 loaves.

PASTA WITH SALMON CREAM SAUCE

8 ounces penne or ziti or other tubular pasta
2 teaspoons butter or margarine
2 teaspoons onion, minced
2 teaspoons flour, all purpose
pepper to taste
1 cup peas
1 cup salmon, fresh or canned
1/4 cup parsley
1/4 cup Parmesan cheese
1 1/4 cups milk

In large pot of boiling water, cook pasta al dente about 10 to 12 minutes. Drain and return to pot. In saucepan, melt butter over medium heat, add onion and cook until tender. Stir in flour and cook for a few seconds. Whisk in milk and bring to a simmer, stirring constantly. Add peas, salmon broken into chunks and salmon juices, parsley, cheese and pepper to taste. Pour mixture over pasta and stir gently to mix. Serve immediately. Serves 4.

SALAD WITH BRIE DRESSING

Salad:
1 medium head curly endive
1 medium head iceberg lettuce
1 medium head romaine lettuce
garlic croutons

Dressing:
10 ounces Brie cheese
1/2 cup olive oil
4 teaspoons minced green onion
1 large garlic clove, minced
1/2 cup sherry wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
freshly ground pepper

Wash and drain lettuce. Tear into bite sized pieces. Remove rind from Brie. Cut cheese into small pieces and allow it to soften to room temperature. Heat oil in skillet over low heat for almost 10 minutes. Add onion and garlic and sauté about 5 minutes or until tender. Blend in vinegar, lemon juice, and mustard. Add cheese and stir until smooth. Season to taste with pepper. Toss warm dressing with lettuce and croutons. Serve immediately. Serves 10.

PERSIAN NOODLE SOUP

1/4 cup red kidney beans, soaked
1/4 cup navy beans, soaked
1/4 cup chickpeas, soaked
3 onions, finely sliced
3 tablespoons oil
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon turmeric
10 cups water
1/2 cup lentils
1 cup beef broth
1/2 cup chives or scallions, coarsely chopped
1/2 cup dill weed, chopped
1/2 cup parsley, coarsely chopped
2 cups spinach fresh, chopped
1 beet, peeled and chopped in 1/2 inch pieces
1/2 pound Persian noodles
1 tablespoon flour
1 cup liquid kashke or sour cream, or 1/4 cup wine vinegar

Gheimeh Garnish

1/4 p ound beef, in 1/2 inch cubes
1 small onion, chopped
3 cloves garlic, crushed
2 tablespoons oil
1/2 cup water
2 tablespoons yellow split peas
1 teaspoon tomato paste
1/4 teaspoon saffron, dissolved in 1 tablespoon hot water
1/2 teaspoon salt

Mint Garnish

1 onion, finely sliced
3 cloves garlic, crushed
1 tablespoon oil
1 teaspoon dried mint flakes

In large pot, brown onions in oil. Add salt, 1/4 teaspoon of the pepper, and turmeric. Pour in water and add kidney beans, navy beans and chickpeas. Cover and simmer 45 minutes. Add lentils and broth. Cook 35 minutes. Add scallions, dill, parsley, spinach, and beet. Stir occasionally and cook 20 minutes or until done. Correct seasoning and add more water if too thick. Add noodles, flour and cook until noodles are done, about 10 minutes. If using kashke or sour cream, set aside a heaped tablespoon for garnish. Stir 2 tablespoons of soup into remaining sour cream. Stir this mixture slowly into soup. Reheat just before serving, adding more water if it's too thick.

GHEIMEH:
About 1/2 hour before serving, prepare gheimeh garnish. Brown meat, onion, and garlic in oil. Stir in water and split peas. Cover and cook 20 minutes over low heat. Add tomato paste, saffron and salt. Simmer covered for 10 minutes.

MINT:
While gheimeh is simmering, prepare mint garnish. Brown onion and garlic in oil. Remove from heat. Crush mint flakes in hand and stir into onion. Pour soup into tureen, garnish with gheimeh and mint garnish and reserved sour cream by floating them on top.

SCALLOP PASTA VIGNERON

Sauce:
3 cups dry white wine
1/4 cup shallots, minced fine
1/4 cup leeks (white part only), minced fine
3 cups heavy cream
8 ounces clam juice
1 cup Asiago cheese, grated
zest of one lemon, minced fine
1/4 teaspoon cayenne pepper
8 ounces cooked pasta of your choice
1 1/2 pounds bay scallops
1 cup fresh peas, blanched 1 minute in boiling salted water
3 tablespoons fresh chives, minced fine
2 tablespoons diced pimentos, if from a jar, rinse first

In a large, heavy bottomed sauce pan, bring the wine, shallots and leeks to a boil; reduce to 1 cup. Remove from heat, add cream, clam juice, Asiago cheese, lemon zest and cayenne. Return to heat, bring to a boil and stir constantly until the sauce is very thick. Reduce heat to lowest setting while you prepare the pasta. Cook pasta al dente. When pasta is nearly done, increase heat under sauce and add scallops. Cook until scallops are just heated through, they overcook very easily. Drain pasta thoroughly, toss with sauce and peas. Serve on warm plates; garnish with chives and pimento. Serves ten to twelve as a first course or six to eight as a main course.

LOW FAT SPICY CLAM CHOWDER

1 cup cubed red potatoes, 1/4 inch cubes
1/3 cup chopped onion
1/4 cup grated carrot
1/4 cup water
1 tablespoon margarine
2 14 1/2 ounces each cans whole tomatoes, undrained, cut
1 6 1/2 ounce can minced clams, undrained
3/4 cup spicy vegetable juice
2 tablespoons ketchup
2 tablespoons snipped fresh parsley
1 bay leaf
1/4 to 1/2 teaspoon red pepper sauce
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper

Combine potatoes, onion, carrot, water and margarine in 3 quart saucepan. Cook over medium heat for 8 to 10 minutes, or until vegetables are tender, stirring frequently. If vegetables begin to stick, add additional 1/4 cup water and continue cooking. Stir in remaining ingredients. Bring mixture to boil over high heat. Cover. Reduce heat to low. Simmer for 10 to 15 minutes, or until chowder is hot and flavors are blended, stirring occasionally. Remove and discard bay leaf before serving.

AVOCADO AND GRILLED SHRIMP

3/4 cup olive oil
3 tablespoons chopped fresh basil
1 tablespoon finely chopped garlic
48 16 count shrimp, peeled and deveined; about 3 pounds
salt and black pepper as needed
3/4 cup mayonnaise
24 pieces sliced egg bread, 1/4 inch thick
6 medium avocados, sliced
12 Roma tomatoes, sliced lengthwise
48 slices peppered bacon, cooked crisply
butter lettuce leaves as needed

In a large bowl, mix the oil, basil and garlic; stir in shrimp. Marinate shrimp up to 4 hours, refrigerated. Grill shrimp over high heat until bright orange, about 1 minute on each side. Drain on a paper towel; cool. Split in half; season lightly with salt and pepper. Reserve. Spread 1 tablespoon mayonnaise on 2 toasted bread slices. Layer 4 reserved shrimp, 1/2 sliced avocado, 1 sliced tomato, 4 slices bacon and lettuce leaves; finish with second slice of bread. Spear sandwich with picks at each corner and cut into quarters. Serves 12.

CHICKEN WITH OLIVES AND FETA CHEESE

2 pounds chicken thighs with skin and bones
1 tablespoon olive oil

1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2 ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried

2/3 cup crumbled feta cheese

Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet. Add onion to drippings in skillet. Saute over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium low, cover and simmer until chicken is tender and cooked through, about 25 minutes. Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve. Makes 6 servings.

HONEY AND COCONUT MARINATED CORNISH HENS

2 Cornish hens
1/4 cup chopped fresh cilantro
1/4 cup chopped, peeled, fresh lemon grass
1/4 cup light coconut milk
1/4 cup honey, divided
2 tablespoons fish sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai chile sauce
2 garlic cloves

Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Split hens in half lengthwise. Remove skin; trim excess fat. Place cilantro, lemon grass, coconut milk, 3 tablespoons honey, fish sauce and remaining ingredients in a blender; process until smooth. Pour mixture into a large ziploc plastic bag. Add hen halves; seal and marinate in refrigerator 12 hours or overnight. Preheat oven to 400F. Remove hen halves from bag, reserving marinade. Place reserved marinade in a small saucepan. Bring to a boil; cook 1 minute, stirring frequently. Remove from heat. Place hen halves, meaty sides up, on a broiler pan. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 400F for 30 minutes, basting frequently with the reserved marinade. Brush remaining 1 tablespoon honey over hens and bake hens an additional 20 minutes or until thermometer registers 180F. 4 servings.

CHORIZO NOODLE CASSEROLE

12 ounces rotini
boiling salted water
1 tablespoon butter or margarine
4 medium size chorizo sausages
1 small onion, coarsely chopped
4 ounces can green chilies, chopped
1 cup milk
1/2 teaspoon salt
1 dash pepper
2 cups shredded jack cheese
6 to 8 tomato slices

Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water and drain again. Meanwhile, melt butter in a wide frying pan over medium high heat. Remove sausage casings, crumble meat into pan, add onion and cook until sausage is browned and onion is limp, about 5 minutes) Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.

CASHEW CHILI

2 to 3 cups kidney beans
4 medium onions
2 bell peppers
2 stalks celery
3 cloves garlic
1 teaspoon basil
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon cumin
2 cans tomatoes
1/2 to 1 cup cashews
1 teaspoon salt
1/4 cup cider vinegar
handful of raisins
black pepper to taste
1 bay leaf

Saute onions, bell peppers, celery and garlic. Add spices, fry with onion mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews, salt, raisins and vinegar. Add beans, simmer covered for 30 minutes. Add water if necessary.

SHRIMP IN CHINESE LOBSTER SAUCE

1 pound jumbo shrimp
1 tablespoon fermented black beans
2 garlic cloves, minced
1 quarter sized slice fresh, ginger, peeled, minced
1 tablespoon Shao Hsing rice wine, or dry sherry
2 tablespoons peanut or corn oil
1/2 teaspoon salt
6 ounces ground pork butt
1 small onion, cut into 1 inch cubes
1 bell pepper, cut into 1 inch cubes
1/2 teaspoon sugar
big pinch white pepper
1/2 tablespoon light soy sauce
3/4 cup chicken stock
2 teaspoons cornstarch, blended with 1 tablespoon water
1 large egg, lightly beaten
1 green onion, chopped
1 teaspoon Asian sesame oil

Shell and devein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry. Cover the black beans with lukewarm water; let soak for 5 minutes. Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside. Place a wok over medium high heat. When hot, drizzle in half of the oil. Add the shrimp and stir fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm. Reheat wok over medium heat; add remaining tablespoon of oil and the salt. Add the black bean paste and saute a few seconds until it becomes aromatic. Increase heat to medium high. Add the pork and stir fry until the morsels are no longer pink, about 3 minutes. Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixture thickens, about 20 seconds. Turn off the heat and slowly stir in the beaten egg to combine the mixture into a creamy sauce. return the shrimp to sauce, add the green onions and swirl in the sesame oil. Serves 2 as a complete meal, or up to 6 with other entrees.

SCALLOPED EGGPLANT CASSEROLE

3 medium eggplants, peeled and sliced
1/2 cup butter
1/2 onion, grated
salt to taste
pepper to taste
3 eggs
1 cup milk
1 cup cracker crumbs
1 cup grated Cheddar cheese

Cook eggplant in boiling salted water until soft. Drain and mash. Add butter, onion, salt and pepper, stirring well. Beat the eggs and add milk. Add mixture to the eggplant. Add cracker crumbs and 1/2 cup grated cheese. Bake in a 2 1/2 quart casserole at 350F for 45 minutes or until firm in the middle. During the last few minutes sprinkle remaining 1/2 cup cheese on top and allow to bubble. Serves 6 to 8.

CRISPY SHRIMP ROLLS

Paste:
1 egg, lightly beaten
1 pound medium size raw shrimp, shelled and deveined
4 teaspoons cornstarch
2 teaspoons sesame oil
1/2 teaspoon salt
dash of black pepper
14 to 16 slices white sandwich bread
cilantro leaves
2 ounces ham, cut into 2 1/2 inch long match stick pieces
vegetable oil, for deep frying.

In a food processor or blender, combine half the beaten egg with remaining paste ingredients. Whirl to a smooth paste and set aside. Reserve remaining beaten egg. Cut off and discard bread crusts, then flatten slices with a rolling pin to a thickness of 1/4 inch. Spread paste evenly over three fourths of each bread slice, leaving one side uncovered. Sprinkle a few cilantro leaves on top of paste, then lay 2 pieces of ham along center of each slice of bread. Brush uncovered surface with reserved beaten egg. Starting from paste side, roll each slice into a cylinder, pressing lightly to seal. Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over medium high heat until oil reaches 350F to 360F. Add shrimp rolls, a few at a time, and deep fry for 3 to 4 minutes or until rolls turn golden brown and float to the surface. Lift heatproof dish and keep warm in a 200F oven while cooking remaining rolls. Cut rolls into 1 inch pieces and serve hot.

PEPPER BACON BURGERS

1 beaten egg
1/4 cup fine dry bread crumbs
6 slices crisp cooked bacon, crumbled
4 to 6 fresh serrano or 2 to 3 jalapeno peppers, seeded and finely chopped*
2 tablespoons milk
1 pound lean ground beef
1 fresh Anaheim or mild green chili pepper, seeded and cut into rings
1 small onion, thinly sliced and separated into rings
2 tablespoons margarine or butter
4 lettuce leaves
4 kaiser rolls or hamburger buns, split and toasted

In a large mixing bowl stir together egg, bread crumbs, bacon, serrano or jalapeno peppers and milk. Add ground beef and mix well. Shape meat into four 3/4 inch thick patties. Grill patties, on an uncovered grill, directly over medium coals for 15 to 18 minutes or until an instant read thermometer inserted in side of patty registers 160F, turning once. Meanwhile, in a small saucepan or skillet cook the Anaheim or mild green chili pepper and onion in margarine or butter about 10 minutes or until onion is tender. Serve burgers on lettuce lined buns. Top burgers with pepper onion mixture. Makes 4 servings.

DECEMBER NATIONAL FOOD HOLIDAYS

•December 1: National Pie Day
•December 2: National Fritters Day
•December 3: National Apple Pie Day
•December 4: National Cookie Day
•December 5: National Sacher Torte Day
•December 6: National Gazpacho Day, Microwave Oven Day
•December 7: National Cotton Candy Day
•December 8: National Chocolate Brownie Day
•December 9: National Pastry Day
•December 10: National Lager Day
•December 11: National Noodle-Ring Day
•December 12: National Ambrosia Day
•December 13: National Cocoa Day
•December 14: National Bouillabaisse Day
•December 15: National Cupcake Day
•December 16: National Chocolate Covered Anything Day
•December 17: National Maple Syrup Day
•December 18: National Roast Suckling Pig Day
•December 19: National Hard Candy Day
•December 20: National Fried Shrimp Day, National Sangria Day
•December 21: Kiwi Fruit Day
•December 22: National Date Nut Bread Day
•December 23: National Pfeffernusse Day
•December 24: Christmas Eve, National Eggnog Day
•December 25: Christmas Day, National Pumpkin Pie Day
•December 26: National Candy Cane Day
•December 27: National Fruitcake Day
•December 28: National Chocolate Candy Day
•December 29: National Pepper Pot Day
•December 30: National Bicarbonate of Soda Day
•December 31: New Year's Eve, National Champagne Day
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SCALLOP PASTA VIGNERON

Sauce:
3 cups dry white wine
1/4 cup shallots, minced fine
1/4 cup leeks (white part only), minced fine
3 cups heavy cream
8 ounces clam juice
1 cup Asiago cheese, grated
zest of one lemon, minced fine
1/4 teaspoon cayenne pepper
8 ounces cooked pasta of your choice
1 1/2 pounds bay scallops
1 cup fresh peas, blanched 1 minute in boiling salted water
3 tablespoons fresh chives, minced fine
2 tablespoons diced pimentos, if from a jar, rinse first

In a large, heavy bottomed sauce pan, bring the wine, shallots and leeks to a boil; reduce to 1 cup. Remove from heat, add cream, clam juice, Asiago cheese, lemon zest and cayenne. Return to heat, bring to a boil and stir constantly until the sauce is very thick. Reduce heat to lowest setting while you prepare the pasta. Cook pasta al dente. When pasta is nearly done, increase heat under sauce and add scallops. Cook until scallops are just heated through, they overcook very easily. Drain pasta thoroughly, toss with sauce and peas. Serve on warm plates; garnish with chives and pimento. Serves ten to twelve as a first course or six to eight as a main course.