TABLE TALES. Richard Alther

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Quinoa is readily available packaged in most grocery stores, or in the bulk sections in most health food stores.

      Quinoa

       Preparation for quinoa is similar to regular white rice. One cup quinoa grain with two cups liquid. Simmer on low until liquid is absorbed (about 15 to 20 minutes). For a dinner party of 8, I will use two cups quinoa with four cups of liquid. For the liquid here I choose a low-salt chicken stock spiced with one teaspoon each of cinnamon and ginger. (If using couscous, use the same flavors in the liquid).

      To Serve

       Next to the swordfish spoon a mound of quinoa, covered with some of the sauce from the swordfish baking dish. Garnish with a slice of lemon topped with a sprig of parsley. Opposite the quinoa, unmold the asparagus timbale (recipe follows) and top with the two cooked, reserved asparagus tips.

      Muhammara and Home Made Pita Chips

      1 12 ounce jar roasted red bell peppers in olive oil; drained

      1 cup walnuts

      2 tablespoons fresh lime juice

      2 tablespoons ground cumin

      1 dash cayenne pepper

      ½ cup panko (Japanese bread crumbs) optional

       TIME SAVERS

      I keep packages of pita bread in the freezer ready to thaw and toast whenever I need them. The toasted chips will stay crisp for several days provided they are kept in a tight container. Freezer bags work well.

      This Moroccan and Syrian roasted red pepper walnut spread is a perfect alternative to hummus. The spread can be served with homemade pita chips, or put into purchased shells like fillo pastry cups. Purists might suggest that the roasted red peppers should be roasted and skinned from scratch. If you have time for this, it’s certainly an excellent choice. I, however, choose to use good quality jarred roasted red peppers available almost everywhere.

       Blend all ingredients, except panko, in processor until a coarse puree forms. If the mixture seems too dry, I add some of the drained olive oil from the peppers, or regular olive oil. If the mixture is too wet and thin, try adding some panko bread crumbs until the mixture forms a good spreading consistency. A little salt, to your taste, will spark all the flavors. Regarding the cumin, I like a lot of it; you may not. My general rule for spices and herbs (except for salt and pepper) is “when in doubt, use a lot!”

       My general rule for spices and herbs (except for salt and pepper) is “When in doubt, use a lot!”

      Home Made Pita Chips

       Any kind of pita bread works well. My preference is the whole wheat variety. Simply slice into small wedges, separate the layers, and toast on a cookie sheet in the oven at 350° until golden. Watch carefully, as the chips can burn quickly. Store in an airtight container until ready to use.

       The Muhammara can be made several days ahead of time. It can also be frozen and thawed the day before. If, after thawing, the spread seems a little thin, add more panko crumbs.

      Asparagus Timbales

       FOR 8 SERVINGS

      8 4-ounce custard cups

      2 pounds fresh asparagus

      6 eggs (or equal amount of egg whites like “egg beaters”)

      3 shallots, chopped

      ¾ cup grated Swiss cheese

      ¾ cup milk, warmed

      salt to taste

      Boiling water

      Baking pan large enough to hold the 8 ramekins (custard cups)

      No-stick spray cooking oil (preferably olive oil)

       TIME SAVER

      These timbales can be prepared a day or two ahead of time. I have prepared them as long as a week ahead, with no loss of flavor or texture. After baking and cooling, cover each cup with plastic wrap and place the cups back into the baking dish after the water has been removed. Cover with foil and refrigerate. Just before guests arrive, remove from refrigerator and unpeel the plastic wraps from each cup. Add water to pan to come up one inch from bottom of cups. Cover with the foil and place on cold stove. Turn on stove to simmer a few minutes, until warmed, before serving.

      Timbales are simply another name for vegetable custards. They can be made with many varieties of vegetables (broccoli, spinach, cauliflower, carrots, etc.). This version uses asparagus because it works well with the Moroccan flavors.

       Heat oven to 375°.

       Remove woody ends of asparagus and cut into 1-2 inch pieces; be careful to leave the tips intact. Steam the asparagus until just tender and then place in a food processor (reserving 16 of the asparagus tips for the garnish later).

       Sauté the shallots in 3 tablespoons olive oil until transparent and add to the asparagus. Add eggs (or “egg beaters”) and blend until smooth.

       In a large mixing bowl, add the grated Swiss cheese and warm milk; stir until mixed well. Add the asparagus mixture and mix again. Season with salt to taste.

       Spray the cups with the oil and divide the asparagus mixture among the 8 cups. Place the cups in the baking pan and pour the boiling water in pan around cups until it reaches about halfway up the sides of the cups.

       Bake in the heated oven for 45 minutes, or until the mixture puffs and begins to brown. Remove and allow timbales to settle and cool slightly. They can be served immediately (or, to save time, see below). Unmold by inverting cups onto serving plates and lifting cups. Garnish each timbale with two of the reserved asparagus tips.

      Ginger Layer Cake

       FOR THE CAKE

      3 cups all-purpose flour

      1 tablespoon baking powder 1 teaspoon salt

      1 cup (2 sticks) unsalted butter at room temperature

      2 cups sugar

      finely grated zest of 2 limes; 1 additional lime for decorating with finely-curved lime zest

      4 eggs lightly beaten at room temperature

      1 cup of grated fresh ginger. It’s important to buy the freshest, juiciest ginger; then you can peel the ginger with a carrot grater, break off chunks, and process all the pieces in your food processor without discarding the central core, usually tough and flavorless if the ginger isn’t in peak form. Otherwise, this step–the critical one – would be too time-consuming, strictly using the outer non-core sections.

      1 cup whole milk at room temperature

      ¼ cup crystallized ginger, minced, for decorating

      Whether or not you and your guests crave fresh ginger, Ray and I think this cake is spectacular. The ginger is in the cake

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