Cafe Cuisine Recipes

CAFÉ CUISINE

Happy Hour Light Bistro Tea Times

Café Cuisine When you’re you’re craving something, you want it now. But these moments come and go quickly, and you don’t want to spend too much time preparing and cooking what you’re hungry for. That’s why DuPont™ and acclaimed chef and author Gail Greco have teamed up to develop a series of easy-to-prepare receipes for happy hour snacks, afternoon munchies, and deserts. Best of all, these receipes offer enough variety to satisfy everyone in your family. Gail Greco – cook, food journalist, and editor of the Carefree Cooking section of the DuPont™ Teon® web site – has created this series of recipes to help you quickly prepare those between and after meal snacks that are sure to plea se everyone. Gail is the author of 16 books on cooking and entertaining, many of which were Book-of-the-Month Club selections. Plus, a former e xecutive food editor for the Discovery Channel, her Country Inn Cooking television show on PBS was honored with the James Beard Foundation award for Best TV Food Journalism. DuPont invented non-stick coating for cookware and has been the leader ever since. DuPont™ Teon® features patented multi-layer technologies to ensure superior performance and durability. The DuPont DuPont certication seal you’ll nd on all cookware coated with Teon® non-stick coating means that it has met the toughest standards for quality and performance. That’s why for over forty years, chefs and homeowners alike have enjoyed the benets of cookware coated with DuPont™ Teon® non-stick coating. The coatings have helped create healthier, better-tasting meals, with less time needed for cleaning up afterwards. Because you have better things to do, like saving time for the things that matter most.

Special thanks to: Rita Calvert, food stylist Jacques Smith, prep chef Tom Bagley, photographer

We hope you’ll enjoy these carefree cooking recipes. Please share them with your family and friends. These carefree cooking recipes are brought to you by DuPontTM Teon® For more information, visit www.teflon.com/carefreecooking

Caprese Garlic Bread s

1 large loaf Italian bread

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4 tablespoons butter, softened

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1/3 cup grated mozzarella cheese

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4 cloves garlic, minced

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1/4 cup grated Parmesan cheese

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1 teaspoon dried basil

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1 teaspoon dried parsley

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1/2 teaspoon crushed red pepper akes

Preheat the oven to 350 degrees. Cut the bread l oaf in half l engthwise. Spread each half with softened b utter utter.. Sprinkle the mozzarella and chopped garlic evenly over the butter. In a small bowl, mix the Parmesan, basil, parsley, and red pepper akes. Sprinkle the mixture over the bread. Place the bread halves on an ungreased baking sheet, coated with DuPontTM Teon® non-stick coating. Bake until the cheese is melted and the bread is golden, about 15 minutes. Let cool sl ightly. Cut the loaf crosswise into 1-inch slices. Serve immediately.

Servings: 12 or more slices Not just your ordinary garlic bread, this recipe adds mozzarella cheese and herbs to turn it into a complete appetizer. Serve with a glass of chilled Chardonnay. Cutting the loaf of bread in half makes the bruschetta easier to put together; keep that in mind when preparing and cutting other similar bruschetta or crostini recipes.

3

Caprese Garlic Bread s

1 large loaf Italian bread

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4 tablespoons butter, softened

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1/3 cup grated mozzarella cheese

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s


s

1 teaspoon dried basil

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1 teaspoon dried parsley

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1/2 teaspoon crushed red pepper akes

Preheat the oven to 350 degrees. Cut the bread l oaf in half l engthwise. Spread each half with softened b utter utter.. Sprinkle the mozzarella and chopped garlic evenly over the butter. In a small bowl, mix the Parmesan, basil, parsley, and red pepper akes. Sprinkle the mixture over the bread. Place the bread halves on an ungreased baking sheet, coated with DuPontTM Teon® non-stick coating. Bake until the cheese is melted and the bread is golden, about 15 minutes. Let cool sl ightly. Cut the loaf crosswise into 1-inch slices. Serve immediately.

Servings: 12 or more slices Not just your ordinary garlic bread, this recipe adds mozzarella cheese and herbs to turn it into a complete appetizer. Serve with a glass of chilled Chardonnay. Cutting the loaf of bread in half makes the bruschetta easier to put together; keep that in mind when preparing and cutting other similar bruschetta or crostini recipes.

These carefree cooking recipes are brought to you by DuPontTM Teon® For more information, visit www.teflon.com/carefreecooking

4

Baked Artichoke Toasts s

1 can (14 ounces) artichoke hearts packed in water, drained

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8 ounces fresh-grated Parmesan cheese

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1 bunch green onions (about 8), chopped

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3/4 cup real mayonnaise

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1 loaf cocktail pumpernickel or rye bread

Drain the artichokes and chop into small pieces. Place in a 1-quart bowl. Add the Parmesan cheese and green onions; mix well. Fold in the mayonnaise until well blended. Cover the bowl and refrigerate for at least 1/2 hour. Place bread slices on a baking sheet and all ow the bread to air-dry at least 15 minutes. Turn the bread over and allow the other s ide to air-dry another 15 minutes. Preheat the oven to 400 degrees. Spread 1 tablespoon artichoke mixture on each slice of prepared bread. Place on a baking sheet coated with DuPont™ Teon® non-stick coating; bake about 5 minutes, or until the artichoke mixture begins to brown and starts to bubble. Transfer to serving tray and serve immediately.

Servings: About 30 The tangy avor of the ‘chokes along with the sweetness of the cheese makes for an unforgettable rst course.

5

Baked Artichoke Toasts s

1 can (14 ounces) artichoke hearts packed in water, drained

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8 ounces fresh-grated Parmesan cheese

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1 bunch green onions (about 8), chopped

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3/4 cup real mayonnaise

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1 loaf cocktail pumpernickel or rye bread

Drain the artichokes and chop into small pieces. Place in a 1-quart bowl. Add the Parmesan cheese and green onions; mix well. Fold in the mayonnaise until well blended. Cover the bowl and refrigerate for at least 1/2 hour. Place bread slices on a baking sheet and all ow the bread to air-dry at least 15 minutes. Turn the bread over and allow the other s ide to air-dry another 15 minutes. Preheat the oven to 400 degrees. Spread 1 tablespoon artichoke mixture on each slice of prepared bread. Place on a baking sheet coated with DuPont™ Teon® non-stick coating; bake about 5 minutes, or until the artichoke mixture begins to brown and starts to bubble. Transfer to serving tray and serve immediately.

Servings: About 30 The tangy avor of the ‘chokes along with the sweetness of the cheese makes for an unforgettable rst course.

These carefree cooking recipes are brought to you by DuPont TM Teon® For more information, visit www.teflon.com/carefreecooking

6

Herbed Tomato Chicken Roulades s

3 tablespoons snipped fresh chives, plus more chives for garnish

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1/2 cup chopped at-leaf parsley

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1 tablespoon chopped fresh rosemary

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2 teaspoons honey

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3 tablespoons chopped sun-dried tomatoes in oil

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2 skinless, boneless chicken breasts, pounded to 1/2-inch thickness

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1 to 2 tablespoons olive oil

Preheat the oven to 350 degrees. In a small bowl, mix together the chives, parsley, rosemary, rosemary, honey, and tomatoes. Place the chicken at on a cutting board. Spread half of the lling on each breast. Roll up and secure with a couple of toothpicks. Brush the rolls with olive oil. Place the chicken rolls onto a baking pan coated with DuPontTM Teon® non-stick coating. Bake for 20 to 25 minutes or until cooked. Cut on the diagonal into 1/2-inch slices. Garnish with chives.

Servings: 12 Rolled and then baked and sliced, these handsome roulades bring some substance to a happy-hour spread. The crispness of a German or French Riesling wine will complement the chicken’s sweetherb lling.

7

Herbed Tomato Chicken Roulades s

3 tablespoons snipped fresh chives, plus more chives for garnish

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1/2 cup chopped at-leaf parsley

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1 tablespoon chopped fresh rosemary

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2 teaspoons honey

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3 tablespoons chopped sun-dried tomatoes in oil

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2 skinless, boneless chicken breasts, pounded to 1/2-inch thickness

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1 to 2 tablespoons olive oil

Preheat the oven to 350 degrees. In a small bowl, mix together the chives, parsley, rosemary, rosemary, honey, and tomatoes. Place the chicken at on a cutting board. Spread half of the lling on each breast. Roll up and secure with a couple of toothpicks. Brush the rolls with olive oil. Place the chicken rolls onto a baking pan coated with DuPontTM Teon® non-stick coating. Bake for 20 to 25 minutes or until cooked. Cut on the diagonal into 1/2-inch slices. Garnish with chives.

Servings: 12 Rolled and then baked and sliced, these handsome roulades bring some substance to a happy-hour spread. The crispness of a German or French Riesling wine will complement the chicken’s sweetherb lling.

These carefree cooking recipes are brought to you by DuPontTM Teon® For more information, visit www.teflon.com/carefreecooking www.teflon.com/carefreecooking

8

9

Sherried Mushrooms in CreamCheese Pastry Filling s

6 cups minced mushrooms, caps and stems

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1 teaspoon salt

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1/4 teaspoon curry powder

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6 tablespoons sherry

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4 tablespoons chopped shallots

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4 tablespoons sweet butter

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1 cup sour cream

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3 tablespoons dry Italian-seasoned breadcrumbs

Pastry s

8 ounces cream cheese

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1/2 cup (1 stick) butter, softened

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1-1/2 cups all-purpose our

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1 egg, beaten

In a medium skil let coated with DuPontTM Teon® non-stick coating, saute the mushrooms with salt and curry curry,, sherry, and shallots in 4 tablespoons butter until mushrooms are wilted and liquid is gone (about 20 minutes on l ow heat). Cool. Add the sour cream and the breadcrumbs. Let cool. Meanwhile, stir together the cream cheese and the butter in a medium bowl.

Servings: 3 dozen

Add the our and mix, shaping into a ball. Cover with plastic wrap and chill for 1 hour.

A delicious mushroom lling, accented with a whisper of sherry and then wrapped in

Preheat the oven to 450 degrees. Roll the pastry to 1/8-inch thickness on a lightly

a warm savory pastry, makes for an ideal appetizer. (Turnovers (Turnovers may be frozen unbaked.

oured surface. Cut with a 3-inch round cookie cutter cutter.. Place a 1/2 teaspoon or so of the

Freeze rst on a baking sheet and then transfer to a baggie; then bake at 450 degrees

mushroom mixture in the center of each circle. Brush the edges with the egg and press

as directed below. Frozen pastries may take a minute or two longer to bake). Serve with

to seal. Crimp the edges with a fork and prick the tops. Brush with remaining egg. Place

a glass of ruby port wine in a brandy snifter.

crescents 1 inch apart on baking sheets coated with DuPontTM Teon® non-stick coating. Bake for 12 minutes or until golden brown. Serve warm.

Sherried Mushrooms in CreamCheese Pastry Filling s

6 cups minced mushrooms, caps and stems

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1 teaspoon salt

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1/4 teaspoon curry powder

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6 tablespoons sherry

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4 tablespoons chopped shallots

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4 tablespoons sweet butter

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1 cup sour cream

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3 tablespoons dry Italian-seasoned breadcrumbs

Pastry s

8 ounces cream cheese

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1/2 cup (1 stick) butter, softened

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1 egg, beaten

In a medium skil let coated with DuPontTM Teon® non-stick coating, saute the mushrooms with salt and curry curry,, sherry, and shallots in 4 tablespoons butter until mushrooms are wilted and liquid is gone (about 20 minutes on l ow heat). Cool. Add the sour cream and the breadcrumbs. Let cool. Meanwhile, stir together the cream cheese and the butter in a medium bowl.

Servings: 3 dozen

Add the our and mix, shaping into a ball. Cover with plastic wrap and chill for 1 hour.

A delicious mushroom lling, accented with a whisper of sherry and then wrapped in

Preheat the oven to 450 degrees. Roll the pastry to 1/8-inch thickness on a lightly

a warm savory pastry, makes for an ideal appetizer. (Turnovers (Turnovers may be frozen unbaked.

oured surface. Cut with a 3-inch round cookie cutter cutter.. Place a 1/2 teaspoon or so of the

Freeze rst on a baking sheet and then transfer to a baggie; then bake at 450 degrees

mushroom mixture in the center of each circle. Brush the edges with the egg and press

as directed below. Frozen pastries may take a minute or two longer to bake). Serve with

to seal. Crimp the edges with a fork and prick the tops. Brush with remaining egg. Place

a glass of ruby port wine in a brandy snifter.

crescents 1 inch apart on baking sheets coated with DuPontTM Teon® non-stick coating. Bake for 12 minutes or until golden brown. Serve warm.


10

Crispy Noodles with Shrimp-andSnow Peas Sauce

Noodles s

3/4 pound fresh or dried thin Asian egg noodles or angel-hair pasta

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Sauce s

2 cups chicken broth

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2-1/2 tablespoons cornstarch

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1 tablespoon vegetable oil

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3 tablespoons soy sauce

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2 teaspoons toasted sesame oil

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2 tablespoons Scotch whisky

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1 tablespoon for sauteing

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1 teaspoon sugar

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1 egg, lightly beaten

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1 teaspoon Asian (toasted) sesame oil

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1 tablespoon freshly grated ginger

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3 tablespoons vegetable oil

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1/2 cup reconstituted Shiitake mushrooms, coarsely chopped

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3 tablespoons minced scallion

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1 -1/2 tablespoons peeled, minced fresh fresh ginger root

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1/2 pound snow peas, trimmed and cut diagonally into 3 pieces each

In a pot of salted boi ling water, cook the noodles until they are al dente. Drain them well, and in a bowl, toss them with the vegetable oil and 2 teaspoons of the sesame oil, the egg, ginger ginger,, and mushrooms. Heat a medium skillet coated with DuPontTM Teon® non-stick coating on medium heat. Add the 1 tablespoon of oil for sauteing and then add the noodle mixture. Cook for 6 to 8 minutes without touching. Flip the noodles and continue cooking until the other side is crispy. Slide off onto a serving platter and keep warm. Place the chicken broth in a medium bowl and stir in the cornstarch, the broth, the soy sauce, the Scotch, the sugar, and the sesame oil. In a wok coated with DuPontTM Teon® non-stick coating, heat 2 tablespoons of the vegetable oil over medium heat. Add the shrimp and stir-fry for 1 to 2 minutes, or until the shrimp are just cooked through. Transfer the shrimp with a slotted spoon to a sieve set over a bowl to drain.

Servings: 8 Oriental items are often on the menu at high-quality bistros and cafés. Another hallmark of these more casual restaurants is that nished dishes look like works of art on the plate. See how easy this is to do at home when you have ingredients such as these, plus a few owers, an Oriental-style serving plate, and a fun pair of chopsticks.

In the wok, heat the remaining tablespoon of oil over medium heat. Then stir-fry the scallion and the minced ginger for 15 seconds. Stir the broth mixture, add it to the wok, and simmer, stirring, for 1 minute. Add the shrimp and the snow peas and continue to simmer, stirring, for 1 minute or until the shrimp are heated through. Pour the sauce over the noodles and serve.

Crispy Noodles with Shrimp-andSnow Peas Sauce

Noodles s

3/4 pound fresh or dried thin Asian egg noodles or angel-hair pasta

Sauce s

2 cups chicken broth

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2-1/2 tablespoons cornstarch

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1 tablespoon vegetable oil

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3 tablespoons soy sauce

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2 teaspoons toasted sesame oil

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2 tablespoons Scotch whisky

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1 tablespoon for sauteing

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1 teaspoon sugar

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1 egg, lightly beaten

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1 teaspoon Asian (toasted) sesame oil

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1 tablespoon freshly grated ginger

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3 tablespoons vegetable oil

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1/2 cup reconstituted Shiitake mushrooms, coarsely chopped

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3 tablespoons minced scallion

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1 -1/2 tablespoons peeled, minced fresh fresh ginger root

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1/2 pound snow peas, trimmed and cut diagonally into 3 pieces each

In a pot of salted boi ling water, cook the noodles until they are al dente. Drain them well, and in a bowl, toss them with the vegetable oil and 2 teaspoons of the sesame oil, the egg, ginger ginger,, and mushrooms. Heat a medium skillet coated with DuPontTM Teon® non-stick coating on medium heat. Add the 1 tablespoon of oil for sauteing and then add the noodle mixture. Cook for 6 to 8 minutes without touching. Flip the noodles and continue cooking until the other side is crispy. Slide off onto a serving platter and keep warm. Place the chicken broth in a medium bowl and stir in the cornstarch, the broth, the soy sauce, the Scotch, the sugar, and the sesame oil. In a wok coated with DuPontTM Teon® non-stick coating, heat 2 tablespoons of the vegetable oil over medium heat. Add the shrimp and stir-fry for 1 to 2 minutes, or until the shrimp are just cooked through. Transfer the shrimp with a slotted spoon to a sieve set over a bowl to drain.

Servings: 8 Oriental items are often on the menu at high-quality bistros and cafés. Another hallmark of these more casual restaurants is that nished dishes look like works of art on the plate. See how easy this is to do at home when you have ingredients such as these, plus a few owers, an Oriental-style serving plate, and a fun pair of chopsticks.

In the wok, heat the remaining tablespoon of oil over medium heat. Then stir-fry the scallion and the minced ginger for 15 seconds. Stir the broth mixture, add it to the wok, and simmer, stirring, for 1 minute. Add the shrimp and the snow peas and continue to simmer, stirring, for 1 minute or until the shrimp are heated through. Pour the sauce over the noodles and serve.


12

Avocado Mousse Pizza with Roasted Peppers Mousse s

2 ripe avocados, pitted, peeled, and thinly sliced

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1 tablespoon fresh lemon juice

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1 tablespoon mixed dried herbs of choice, such as oregano, basil, and parsley

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1 teaspoon salt

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1/2 teaspoon black pepper

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1/2 cup yogurt cheese or s our cream

Pizza s

2 (8-inch) thin pizza crusts

Toppings s

1 cup chopped roasted bell peppers, cut julienne style

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1 cup crumbled goat cheese

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1 cup grated Pecorino Romano cheese

Preheat the oven to 425 degrees. In a food processor, mix together the avocados, lemon juice, herbs, salt, and pepper. Process until smooth and then fold in the yogurt cheese.

Servings: 2 (8- inch) pizzas Slightly tangy with the warmth of roasted peppers, this unusual pizza is a crowd pleaser. Serve with a light Zinfandel wine.

Spread evenly onto the pizza shells. Top with the bell peppers, leaving a ring of the avocado mixture showing around the rim, and then sprinkle on the cheeses. Place on a round pizza pan or baking sheet coated with DuPontTM Teon® non-stick coating. Bake 8 to 10 minutes or until the cheeses are melted.

13

Avocado Mousse Pizza with Roasted Peppers Mousse s

2 ripe avocados, pitted, peeled, and thinly sliced

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1 tablespoon fresh lemon juice

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1 tablespoon mixed dried herbs of choice, such as oregano, basil, and parsley

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1 teaspoon salt

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1/2 teaspoon black pepper

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1/2 cup yogurt cheese or s our cream

Pizza s

2 (8-inch) thin pizza crusts

Toppings s

1 cup chopped roasted bell peppers, cut julienne style

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1 cup crumbled goat cheese

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1 cup grated Pecorino Romano cheese

Preheat the oven to 425 degrees. In a food processor, mix together the avocados, lemon juice, herbs, salt, and pepper. Process until smooth and then fold in the yogurt cheese.

Servings: 2 (8- inch) pizzas Slightly tangy with the warmth of roasted peppers, this unusual pizza is a crowd pleaser. Serve with a light Zinfandel wine.

Spread evenly onto the pizza shells. Top with the bell peppers, leaving a ring of the avocado mixture showing around the rim, and then sprinkle on the cheeses. Place on a round pizza pan or baking sheet coated with DuPontTM Teon® non-stick coating. Bake 8 to 10 minutes or until the cheeses are melted.


14

15

Apple Cheddar Bread s

2 cups self-rising our

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2/3 cup sugar

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1 teaspoon cinnamon

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1/2 cup chopped cashews

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2 eggs slightly beaten

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1/2 cup (1 stick) unsalted butter, melted

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1 medium green baking apple, peeled and nely chopped

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1/2 cup (2 ounces) extra sharp cheddar cheese

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1/4 cup milk

Preheat the oven to 350 degrees. In a large bowl, combine the our, sugar, cinnamon, and nuts. In a separate bowl, combine the beaten eggs with the butter, apples, cheese, and milk. Add to the sugar mixture. Spread the batter into a 9 x 5-inch loaf pan coated with DuPontTM Teon® non-stick coating. Bake the bread for 45 minutes or until a tester inserted in the center comes out clean.

Servings: 1 loaf Even though there is some sugar in this quick, non-yeast bread, the tart apple and the cheddar cheese make it a delicious savory that is suitable to serve as a side d ish with salads or any light entree. The bread also tastes great with some (homemade or purchased) happy-hour dips and spreads. A dry champagne with a primarily fruity apple avor is a great match with this bread.

I y o f o u u a r re e s e er rv t h v i i g h e n n c f e t a ab bl l e o o f e e c f , ee e a t o o f e d o t on ee e m a n ’ ’ t t m a a k k e a k k er rs e e j s j u i t t u s c a s t i at t e n n t e g o t h h e o r e r y y e . l l e e C g a e er ra an nc a r c e e a m mi i c re e a g c c g o o r r f e e f a at t w a e ee e p p o b r o t re ay y t o ts e w we s e d d b e o t r ra a n n f ev ve s s e e r r g er r t h m o a a o r re e e h e e p e i n n p r t t r o o e e s s s e e o o n n m m t t e e a ab bl l e s u t t h u i it e . F i in hi i g t s n n s y o ou n d d u r r s t o n n t y e e y l le e t h h a at t

Apple Cheddar Bread s

2 cups self-rising our

s

2/3 cup sugar

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1 teaspoon cinnamon

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1/2 cup chopped cashews

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2 eggs slightly beaten

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1/2 cup (1 stick) unsalted butter, melted

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1 medium green baking apple, peeled and nely chopped

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1/2 cup (2 ounces) extra sharp cheddar cheese

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1/4 cup milk

Preheat the oven to 350 degrees. In a large bowl, combine the our, sugar, cinnamon, and nuts. In a separate bowl, combine the beaten eggs with the butter, apples, cheese, and milk. Add to the sugar mixture. Spread the batter into a 9 x 5-inch loaf pan coated with DuPontTM Teon® non-stick coating. Bake the bread for 45 minutes or until a tester inserted in the center comes out clean.

Servings: 1 loaf Even though there is some sugar in this quick, non-yeast bread, the tart apple and the cheddar cheese make it a delicious savory that is suitable to serve as a side d ish

I y o f o u u a r re e s e er rv t h v i i g h e n n c f e t a ab bl l e o o f e e c f , ee e a t o o f e d o t on ee e m a n ’ ’ t t m a a k k e a k k er rs e e j s j u i t t u s c a s t i at t e n n t e g o t h h e o r e r y y e . l l e e C g a e er ra an nc a r c e e a m mi i c re e a g c c g o o r r f e e f a at t w a e ee e p p o b r o t re ay y t o ts e w we s e d d b e o t r ra a n n f ev ve s s e e r r g er r t h m o a a o r re e e h e e p e i n n p r t t r o o e e s s s e e o o n n m m t t e e a ab bl l e s u t t h u i it e . F i in hi i g t s n n s y o ou n d d u r r s t o n n t y e e y l le e . t h h a at t

with salads or any light entree. The bread also tastes great with some (homemade or purchased) happy-hour dips and spreads. A dry champagne with a primarily fruity apple avor is a great match with this bread.


16

Roasted Olive Salad with Fennel and Orange s

1 pound mixed, cured medium-sized pitted olives

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1/4 cup red wine

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2 teaspoons fennel seeds, crushed in a mortar and peste

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zest from one orange

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1 bay leaf

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1 large bulb fresh fennel, thinly slivered

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2 cups mesclun greens

In a small baking pan coated with DuPontTM Teon® non-stick coating, combine the olives, wine, fennel seed, orange zest, and bay leaf. Mix well. Let marinate for a couple of hours. Preheat the oven to 350 degrees. Roast the marinated olives until the olives are hot, about 15 minutes; let cool to room temperature. Mix the fennel and mesclun in a salad bowl or on individual salad plates. Top each with some of the olive mixture. Any remaining mixture can be served with focaccia bread, spiced nuts, cheeses, dried fruits, and cured meats for an impromptu snack or meal. Olives wil l keep in a covered container in the refrigerator.

Servings: 4 Small meals accompanied by the most humble of wines s eem to be what sidewalk café customers enjoy after ve o’clock work time. A dish of olives, a loaf of bread, a wheel of cheese, and rounds of cured meats become a meal shared by eager workmates, anxious to unwind with others and have something light to eat. You will have olives left over after you make this salad, so keep a crock handy for more bistro evenings at your house. Delicious with a glass of Shiraz.

17

Roasted Olive Salad with Fennel and Orange s

1 pound mixed, cured medium-sized pitted olives

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1/4 cup red wine

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2 teaspoons fennel seeds, crushed in a mortar and peste

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zest from one orange

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1 bay leaf

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1 large bulb fresh fennel, thinly slivered

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2 cups mesclun greens

In a small baking pan coated with DuPontTM Teon® non-stick coating, combine the olives, wine, fennel seed, orange zest, and bay leaf. Mix well. Let marinate for a couple of hours. Preheat the oven to 350 degrees. Roast the marinated olives until the olives are hot, about 15 minutes; let cool to room temperature. Mix the fennel and mesclun in a salad bowl or on individual salad plates. Top each with some of the olive mixture. Any remaining mixture can be served with focaccia bread, spiced nuts, cheeses, dried fruits, and cured meats for an impromptu snack or meal. Olives wil l keep in a covered container in the refrigerator.

Servings: 4 Small meals accompanied by the most humble of wines s eem to be what sidewalk café customers enjoy after ve o’clock work time. A dish of olives, a loaf of bread, a wheel of cheese, and rounds of cured meats become a meal shared by eager workmates, anxious to unwind with others and have something light to eat. You will have olives left over after you make this salad, so keep a crock handy for more bistro evenings at your house. Delicious with a glass of Shiraz.


18

Bistro Steak Salad Steak s

12 ounces ank steak

s

Salt and pepper

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s

1 tablespoon oil from a jar of sun-dried tomatoes

Dressing s

1 ripe avocado, cut into 1/4-inch cubes

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2 tablespoons lime juice

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2 red tomatoes, cut into 1/4-inch cubes

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1/2 cup minced red onion

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1 yellow bell pepper, seeded and cut into 1/4-inch cubes

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1 teaspoon brown mustard seeds

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1/2 teaspoon ground coriander seeds

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2 tablespoons extra virgin olive oil

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1/2 teaspoon salt

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Freshly ground black pepper to taste

Salad s

1 small head of Boston lettuce, broken apart

Rub the ank steak with salt and pepper. Mix the garlic with a little oil and spread on both sides of the steak. Let the avors meld for 30 minutes.

Servings: 8

While the steak marinates, prepare the avocado mixture. Put the avocado into a medium bowl and stir in the lime juice. Add the tomatoes, red onion, yellow pepper,

Here, cubed avocado is bathed in a lime dressing that’s spiked with mustard seeds

mustard seeds, coriander, olive oil, and salt and p epper. Toss Toss well. Dressing can be

and ground coriander. coriander. Cubes of yellow bell pepper and tomato brighten the salad and

refrigerated for a few hours.

add nice contrasting textures. We use the oil from a jar of sun-dried tomatoes because of the added intense avor; keep this in mind for other recipes. Delicious with a glass of red Prosecco sparkling wine.

Heat a grill pan coated with DuPontTM Teon® non-stick coating, over medium heat. Sear the steak on both sides until just medium rare. Place on a cutting board and let rest for 5 minutes. Slice into very, very thin slices on a diagonal, making sure to cut across the grain. Reserve the sl ices at room temperature. Make a bed of lettuce on a platter. Spoon the avocado mixture onto the greens.

19

Bistro Steak Salad Steak s

12 ounces ank steak

s

Salt and pepper

s


s

1 tablespoon oil from a jar of sun-dried tomatoes

Dressing s

1 ripe avocado, cut into 1/4-inch cubes

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2 tablespoons lime juice

s

2 red tomatoes, cut into 1/4-inch cubes

s

1/2 cup minced red onion

s

1 yellow bell pepper, seeded and cut into 1/4-inch cubes

s

1 teaspoon brown mustard seeds

s

1/2 teaspoon ground coriander seeds

s

2 tablespoons extra virgin olive oil

s

1/2 teaspoon salt

s

Freshly ground black pepper to taste

Salad s

1 small head of Boston lettuce, broken apart

Rub the ank steak with salt and pepper. Mix the garlic with a little oil and spread on both sides of the steak. Let the avors meld for 30 minutes.

Servings: 8

While the steak marinates, prepare the avocado mixture. Put the avocado into a medium bowl and stir in the lime juice. Add the tomatoes, red onion, yellow pepper,

Here, cubed avocado is bathed in a lime dressing that’s spiked with mustard seeds

mustard seeds, coriander, olive oil, and salt and p epper. Toss Toss well. Dressing can be

and ground coriander. coriander. Cubes of yellow bell pepper and tomato brighten the salad and

refrigerated for a few hours.

add nice contrasting textures. We use the oil from a jar of sun-dried tomatoes because of the added intense avor; keep this in mind for other recipes. Delicious with a glass of red Prosecco sparkling wine.

Heat a grill pan coated with DuPontTM Teon® non-stick coating, over medium heat. Sear the steak on both sides until just medium rare. Place on a cutting board and let rest for 5 minutes. Slice into very, very thin slices on a diagonal, making sure to cut across the grain. Reserve the sl ices at room temperature. Make a bed of lettuce on a platter. Spoon the avocado mixture onto the greens. Arrange the steak strips artfully on top. Serve immediately.


20

21

Ricotta Tomato Pie s

1 sheet refrigerated pie crust dough

s

8 large ripe plum tomatoes

s

1 cup ricotta cheese

s

2 eggs, lightly beaten

s


s

1/2 cup prepared pesto sauce

s

egg wash

Preheat the oven to 350 degrees. Roll out the dough to a 12-inch circle and place into a pie pan coated with DuPontTM Teon® non-stick coating, leaving an inch of pastry standing up. Bake for 5 minutes. Cut 2 of the tomatoes into a small dice. In a large bowl, combine the ricotta cheese, ½ 1/2 cup of the Parmesan cheese, and the eggs. Fold in the pesto and the tomatoes. Pour into the pie shell. Slice the remaining tomatoes into 1/4-inch rounds and spread around the top of the pie. Fold the edges galette styl e (see photo) about 1/2 inches over the lling. Top with the remaining Parmesan cheese and bake until the tomatoes are dry and the pie is golden,

Servings: 6 You can take this pie recipe in several directions by adding chopped black olives or marinated artichoke hearts. You You can skip the pesto and just add a little olive oil and herbs of preference. This goes well with the Bistro Steak Salad.

v ae t a h ve Mi Mini g ar den pails – t h t h of summer t o t f ot seen t he dir n t s r o s r ng bi t s i g b nt er e t t – mak e i t ye t – – s d a a l s g s g i n vi v r e s r s r o fo f nt ainer s c o t ng . t t i g r plac e-se t one per p

about 25 minutes. Let rest 8 minutes or so before slicing and serving.

Ricotta Tomato Pie s

1 sheet refrigerated pie crust dough

s

8 large ripe plum tomatoes

s

1 cup ricotta cheese

s

2 eggs, lightly beaten

s


s

1/2 cup prepared pesto sauce

s

egg wash

Preheat the oven to 350 degrees. Roll out the dough to a 12-inch circle and place into a pie pan coated with DuPontTM Teon® non-stick coating, leaving an inch of pastry standing up. Bake for 5 minutes. Cut 2 of the tomatoes into a small dice. In a large bowl, combine the ricotta cheese, ½ 1/2 cup of the Parmesan cheese, and the eggs. Fold in the pesto and the tomatoes. Pour into the pie shell. Slice the remaining tomatoes into 1/4-inch rounds and spread around the top of the pie. Fold the edges galette styl e (see photo) about 1/2 inches over the lling. Top with the remaining Parmesan cheese and bake until the tomatoes are dry and the pie is golden,

Servings: 6

about 25 minutes. Let rest 8 minutes or so before slicing and serving.

You can take this pie recipe in several directions by adding chopped black olives or marinated artichoke hearts. You You can skip the pesto and just add a little olive oil and herbs of preference. This goes well with the Bistro Steak Salad.

v ae t a h ve Mi Mini g ar den pails – t h t h of summer t o t f ot seen t he dir n t s r o s r ng bi t s i g b nt er e t t – mak e i t ye t – – s d a a l s g s g i n vi v r e s r s r o fo f nt ainer s c o t ng . t t i g r plac e-se t one per p


23

Cape Malay Lamb Meatloaf s

3 slices whole-wheat bread, crusts removed, cut into 1-inch dice

s

1-1/2 cups whole milk

s

2 tablespoons canola oil

s

2 medium onions, nely chopped

s

1 large carrot, shredded

s

1 gala apple, peeled and shredded

s

1-1/2 tablespoons curry powder

s

2 pounds ground lamb

s

1/4 cup golden raisins

s

1/4 cup mango or other similar chutney

s

1 tablespoon apricot or g jam

s

1 tablespoon white wine vinegar

s

Salt and pepper

s

2 eggs

Preheat the oven to 350 degrees. Place the bread in a medium bowl and add the milk; let stand for 15 minutes until moist. In a large skillet coated with DuPontTM Teon® non-stick coating, heat the oil. Add the onions and cook over medium heat for 2 minutes. Reduce the heat to moderately low, stirring occasionally until the onions are softened, about 10 minutes. Add the carrot

Servings: 8 Ground lamb rather than beef, pork, or veal – baked with a mixture of South African spices and a custard running through through the meatloaf – makes a terric café entree. The Institute of Culinary Arts in Stellenbosch, South Africa, developed the basic recipe, which includes a few of our own DuPontTM Teon® test-kitchen variations here. The custard in the meatloaf yi elds a much less -rm meatloaf than the American diner version.

and apple, and cook over medium heat for 3 minutes. Add the curry powder, stirring until fragrant, about 4 minutes. Add the lamb, stirring to break up the meat until no pink remains, about 5 minutes. Stir in the raisins, chutney, jam, and vinegar; cook for 2 minutes. Squeeze the milk from the bread reserving the milk. Mash the bread into the lamb mixture until blended. Season with salt and pepper. Transfer to a 13- x 9-inch baking pan coated with DuPontTM Teon® non-stick coating, smoothing out the surface. In a medium bowl, whisk the eggs and the reserved milk and pour the mixture evenly over the lamb. Bake 35 minutes or until the custard is set. Let rest 10 minutes before serving.

Cape Malay Lamb Meatloaf s

3 slices whole-wheat bread, crusts removed, cut into 1-inch dice

s

1-1/2 cups whole milk

s

2 tablespoons canola oil

s

2 medium onions, nely chopped

s

1 large carrot, shredded

s

1 gala apple, peeled and shredded

s

1-1/2 tablespoons curry powder

s

2 pounds ground lamb

s

1/4 cup golden raisins

s

1/4 cup mango or other similar chutney

s

1 tablespoon apricot or g jam

s

1 tablespoon white wine vinegar

s

Salt and pepper

s

2 eggs

Preheat the oven to 350 degrees. Place the bread in a medium bowl and add the milk; let stand for 15 minutes until moist. In a large skillet coated with DuPontTM Teon® non-stick coating, heat the oil. Add the onions and cook over medium heat for 2 minutes. Reduce the heat to moderately low, stirring occasionally until the onions are softened, about 10 minutes. Add the carrot

Servings: 8 Ground lamb rather than beef, pork, or veal – baked with a mixture of South African spices and a custard running through through the meatloaf – makes a terric café entree. The Institute of Culinary Arts in Stellenbosch, South Africa, developed the basic recipe, which includes a few of our own DuPontTM Teon® test-kitchen variations here. The custard in the meatloaf yi elds a much less -rm meatloaf than the American diner version.

and apple, and cook over medium heat for 3 minutes. Add the curry powder, stirring until fragrant, about 4 minutes. Add the lamb, stirring to break up the meat until no pink remains, about 5 minutes. Stir in the raisins, chutney, jam, and vinegar; cook for 2 minutes. Squeeze the milk from the bread reserving the milk. Mash the bread into the lamb mixture until blended. Season with salt and pepper. Transfer to a 13- x 9-inch baking pan coated with DuPontTM Teon® non-stick coating, smoothing out the surface. In a medium bowl, whisk the eggs and the reserved milk and pour the mixture evenly over the lamb. Bake 35 minutes or until the custard is set. Let rest 10 minutes before serving.


24

Breaded Artichokes s

8 marinated artichoke hearts

s s

2 tablespoons butter 1/2 cup seasoned breadcrumbs

s

Juice of 2 lemons

In a small skillet coated with DuPontTM Teon® non-stick coating, melt the butter. Add the bread crumbs to the skillet and stir, sauteing slightly. When the bread crumbs turn golden, add the artichoke hearts. Pour in the lemon juice and toss to coat, heating until the artichokes are golden b rown.

Servings: 4 Looking for a very different and extra-special side dish? These marinated artichokes look impressive and taste delicious, and join right in with the café cuisine theme of light, simple, and entertaining.

A F r r e en n c c h h p p r re e s c f s s o o f e s e n e e ns e b e s u u r re e s e c s h o ca a u u s ot s e i s t s b o e t h oi he i l le e d e w a d f f i a i t t e r r e r s s t t r t h he i n n e s t a to o v p p o ot t o n ve e a n n n d d t h i n n t h he he e n e h a n b r re a n nd e w d y w y c a e e d d a r r f a a e e .

25

Breaded Artichokes s

8 marinated artichoke hearts

s s

2 tablespoons butter 1/2 cup seasoned breadcrumbs

s

Juice of 2 lemons

In a small skillet coated with DuPontTM Teon® non-stick coating, melt the butter. Add the bread crumbs to the skillet and stir, sauteing slightly. When the bread crumbs turn golden, add the artichoke hearts. Pour in the lemon juice and toss to coat, heating until the artichokes are golden b rown.

Servings: 4 Looking for a very different and extra-special side dish? These marinated artichokes look impressive and taste delicious, and join right in with the café cuisine theme of light, simple, and entertaining.

A F r r e en n c c h h p p r re e s c f s s o o f e s e n e e ns e b e s u u r re e s e c s h o ca a u u s ot s e i s t s b o e t h oi he i l le e d e w a d f f i a i t t e r r e r s s t t r t h he i n n e s t a to o v p p o ot t o n ve e a n n n d d t h i n n t h he he e n e h a n b r re a n nd e w d y w y c a e e d d a r r f a a e e .


26

Sunower Sunow er Meringues with Lemon Sauce Sauce Meringue s

4 egg whites (have eggs at room

s

1/2 cup plus 2 tablespoons sugar

s

1 cup powdered sugar

s

1/4 cup unground dark axseeds

temperature before separating)

Sauce s

1/2 cup sugar

s

1 tablespoon cornstarch

s

1 cup cold water

s

2 teaspoons grated lemon zest

s

1/3 cup strained fresh lemon juice

s

2 tablespoons unsalted butter

Place the egg whites and the sugars in a double boi ler. Whisk until the mixture reaches 140 degrees or is hot to the touch. Remove the mixture from the heat and beat until the mixture becomes cold and thick enough to pipe. Preheat the oven to 200 degrees. Using a pastry bag with large tip, pipe 8 4-inch circles onto a baking sheet coated with DuPontTM Teon® non-stick coating, making sure the circles are 4 inches apart. Using a smaller tip, create petals for each ower,

Servings: 8 to 10 owers

about 1/2- to 1-inch long. Sprinkle ax seeds onto the center of the ower ower.. Bake for 1 hour or until the meringues are golden. Do not brown. Remove from the oven and

Enriched with axseeds, these sweet cookies are lightweight, fun to serve,

allow to cool slightly before removing from the baking sheet.

and add a touch of healthy crunch to any tea-time break. For an even more natural touch, sprinkle with chopped mint and serve with a cool glass of orange

To make the sauce, mix the sugar and cornstarch in a small saucepan coated with

spiced iced tea.

DuPontTM Teon® non-stick coating. Slowly stir in the water and cook over mediumlow heat, stirring gently until the mixture boils. Add the lemon zest and juice, then stir in the butter until melted. Keep warm. When ready to serve, place a ower onto a small plate and pour the lemon sauce

27

Sunower Sunow er Meringues with Lemon Sauce Sauce Meringue s

4 egg whites (have eggs at room

s

1/2 cup plus 2 tablespoons sugar

s


s

1/4 cup unground dark axseeds

temperature before separating)

Sauce s

1/2 cup sugar

s

1 tablespoon cornstarch

s

1 cup cold water

s

2 teaspoons grated lemon zest

s

1/3 cup strained fresh lemon juice

s

2 tablespoons unsalted butter

Place the egg whites and the sugars in a double boi ler. Whisk until the mixture reaches 140 degrees or is hot to the touch. Remove the mixture from the heat and beat until the mixture becomes cold and thick enough to pipe. Preheat the oven to 200 degrees. Using a pastry bag with large tip, pipe 8 4-inch circles onto a baking sheet coated with DuPontTM Teon® non-stick coating, making sure the circles are 4 inches apart. Using a smaller tip, create petals for each ower,

Servings: 8 to 10 owers

about 1/2- to 1-inch long. Sprinkle ax seeds onto the center of the ower ower.. Bake for 1 hour or until the meringues are golden. Do not brown. Remove from the oven and

Enriched with axseeds, these sweet cookies are lightweight, fun to serve,

allow to cool slightly before removing from the baking sheet.

and add a touch of healthy crunch to any tea-time break. For an even more natural touch, sprinkle with chopped mint and serve with a cool glass of orange

To make the sauce, mix the sugar and cornstarch in a small saucepan coated with

spiced iced tea.

DuPontTM Teon® non-stick coating. Slowly stir in the water and cook over mediumlow heat, stirring gently until the mixture boils. Add the lemon zest and juice, then stir in the butter until melted. Keep warm. When ready to serve, place a ower onto a small plate and pour the lemon sauce over the petals.


28

29

Café Eggs Relish s

1 avocado, peeled, pitted, and nely chopped

s

1 cup fresh corn kernels

s

1/2 cup roasted bell peppers, nely chopped

s

1/4 cup chopped cilantro

s

1/2 cup nely chopped tomatoes

s

1 tablespoon fresh lime juice

s

Salt and pepper

Eggs s

4 jumbo eggs

In a medium bowl, gently toss all of the relish ingredients, seasoning with the salt and pepper to taste. Store covered in the fridge overnight. Fill with water a 2-quart saucepan coated with DuPontTM Teon® non-stick coating. Add 1 teaspoon of salt. Bring the water just to boiling, then reduce to a simmer. Break an egg into a shallow bowl or a plate – and with the edge of it just touching the pan, gently slip the egg into the water; cook 3 to 5 minutes or until the white is rm and the yolk begins to thicken but not get hard. Using a sl otted spoon, remove from the water and drain well. Serve on a piece of toast with the relish on the side.

Servings: 4 Any café worth its sugar has at least one style of eggs on its menu. So in your café kitchen, here’s here’s a healthy recipe using poached eggs. Be ready with the relish by making it a day in advance of serving. Note that when making poached eggs, if the water is boiling too briskly, the egg may toughen or break; and if it’s boiling too low, the egg won’t hold together. together. Serve with a steaming cup of English Breakfast tea.

A c p a a p u u c cc c i i n n ,o o l a c p u u f at t t o c f t e e , o r o o e r s i i m f ee a u m p l le e t a ur r a a f e ak k e o j e s s o n j u u s s t t n t h - i n s s n a u e e h r r e e v v u t th h e e e d d c f e n n t t a a i i c c é é s k n c p no a a p u t ty o w y l le wn uc e n b y c c c i i n y t h n o o m g h e k e ei i r u u s c h et r s t t t l le e s h h a a r r a a h p a c ct a e t e es er s a n r i i s s t t i ic nd d s t c te e e e l l h a an n d d l l e e s s

Café Eggs Relish s

1 avocado, peeled, pitted, and nely chopped

s

1 cup fresh corn kernels

s

1/2 cup roasted bell peppers, nely chopped

s

1/4 cup chopped cilantro

s

1/2 cup nely chopped tomatoes

s

1 tablespoon fresh lime juice

s

Salt and pepper

Eggs s

4 jumbo eggs

In a medium bowl, gently toss all of the relish ingredients, seasoning with the salt and pepper to taste. Store covered in the fridge overnight. Fill with water a 2-quart saucepan coated with DuPontTM Teon® non-stick coating. Add 1 teaspoon of salt. Bring the water just to boiling, then reduce to a simmer. Break an egg into a shallow bowl or a plate – and with the edge of it just touching the pan, gently slip the egg into the water; cook 3 to 5 minutes or until the white is rm and the yolk begins to thicken but not get hard. Using a sl otted spoon, remove from the water and drain well. Serve on a piece of toast with the relish on the side.

Servings: 4 Any café worth its sugar has at least one style of eggs on its menu. So in your café kitchen, here’s here’s a healthy recipe using poached eggs. Be ready with the relish by making

A c p a a p u u c cc c i i n n ,o o l a c p u u f at t t o c f t e e , o r o o e r s i i m f ee a u m p l le e t a ur r a a f e ak k e o j e s s o n j u u s s t t n t h - i n s s n a u e e h r r e e v v u t th h e e e d d c f e n n t t a a i i c c é é s k n c p no a a p u t ty o w y l le wn uc e n b y c c c i i n y t h n o o m g h e k e ei i r u u s c h et r s t t t l le e s h h a a r r a a h p a c ct a e t e es er s a n r i i s s t t i ic nd d s t c te e e e l l h a an n d d l l e e s s .

it a day in advance of serving. Note that when making poached eggs, if the water is boiling too briskly, the egg may toughen or break; and if it’s boiling too low, the egg won’t hold together. together. Serve with a steaming cup of English Breakfast tea.


30

Glazed Orange Pecan Loaf s

1 egg, beaten

s

4 tablespoons butter, melted and cooled

s

2 cups orange marmalade

s

3/4 cup orange juice

s

3 cups all-purpose our

s

3 teaspoons baking powder

s

1 teaspoon baking soda

s

1/4 teaspoon salt

s

1 cup coarsely chopped pecans

Preheat the oven to 350 degrees. Mix the egg with the butter and then with 1 3/4 cups of the marmalade and all of the orange juice. Sift together the our, baking powder, baking soda, and salt and add to the egg mixture along with the nuts. Pour the batter into a greased 9- x 5-inch loaf pan coated with DuPontTM Teon® non-stick coating. Bake for 1 hour or until a tester inserted comes out clean. Remove the bread from the pan and turn it out onto a baking sheet coated with DuPontTM Teon® non-stick coating. Spread the remaining marmalade over the top and return the bread to the oven for 2 minutes or until the marmalade glazes the top nicely. Cool the bread before cutting.

Servings: 1 loaf Sweet zesty marmalade gives this unusual quick bread both avor and texture; note that it takes the place of the sugar found in most quick bread recipes. As with all homemade breads, let this one cool on a wire rack before slicing. Brew a teapot full of black chai tea to go along with the sweet bread.

31

Glazed Orange Pecan Loaf s

1 egg, beaten

s

4 tablespoons butter, melted and cooled

s

2 cups orange marmalade

s

3/4 cup orange juice

s


s


s

1 teaspoon baking soda

s

1/4 teaspoon salt

s

1 cup coarsely chopped pecans

Preheat the oven to 350 degrees. Mix the egg with the butter and then with 1 3/4 cups of the marmalade and all of the orange juice. Sift together the our, baking powder, baking soda, and salt and add to the egg mixture along with the nuts. Pour the batter into a greased 9- x 5-inch loaf pan coated with DuPontTM Teon® non-stick coating. Bake for 1 hour or until a tester inserted comes out clean. Remove the bread from the pan and turn it out onto a baking sheet coated with DuPontTM Teon® non-stick coating. Spread the remaining marmalade over the top and return the bread to the oven for 2 minutes or until the marmalade glazes the top nicely. Cool the bread before cutting.

Servings: 1 loaf Sweet zesty marmalade gives this unusual quick bread both avor and texture; note that it takes the place of the sugar found in most quick bread recipes. As with all homemade breads, let this one cool on a wire rack before slicing. Brew a teapot full of black chai tea to go along with the sweet bread.


32

33

Cappuccino Bread Pudding s

1 cup brewed espresso coffee

s

2 eggs

s

1/3 cup packed brown sugar

s

1 teaspoon cinnamon

s

1-1/2 cups evaporated skim milk

s

4 cups cubed French sourdough bread

s

1/2 cup chopped walnuts

s

Powdered sugar for dusting

In a small saucepan, simmer the espresso coffee over low heat until it is reduced by 1/2 cup; cool to lukewarm. In a large mixing bowl, whisk together the eggs, sugar, and cinnamon until smooth. Whisk in the evaporated milk, then add the reduced coffee. Arrange the bread cubes in an even layer in a 1 -1/2- to 2-quart baking pan coated with DuPontTM Teon® non-stick coating. Pour the mixture evenly over the bread; let soak 30 minutes. Preheat the oven to 325 degrees. Sprinkle the walnuts over the top of the pudding and bake 25 minutes; then increase the temperature to 425 degrees; bake for 5 minutes longer or until the top is browned and the nuts are toasted; let stand 10 minutes before serving.

Servings: 6 Better than a morning cup of coffee or an afternoon latte, this pudding is your coffee and sweet all rolled into one. If s erving this as more of a dessert than a café-time break, add some quality prepared caramel or chocolate sauce.

Cappuccino Bread Pudding s

1 cup brewed espresso coffee

s

2 eggs

s

1/3 cup packed brown sugar

s

1 teaspoon cinnamon

s

1-1/2 cups evaporated skim milk

s

4 cups cubed French sourdough bread

s

1/2 cup chopped walnuts

s


In a small saucepan, simmer the espresso coffee over low heat until it is reduced by 1/2 cup; cool to lukewarm. In a large mixing bowl, whisk together the eggs, sugar, and cinnamon until smooth. Whisk in the evaporated milk, then add the reduced coffee. Arrange the bread cubes in an even layer in a 1 -1/2- to 2-quart baking pan coated with DuPontTM Teon® non-stick coating. Pour the mixture evenly over the bread; let soak 30 minutes. Preheat the oven to 325 degrees. Sprinkle the walnuts over the top of the pudding and bake 25 minutes; then increase the temperature to 425 degrees; bake for 5 minutes longer or until the top is browned and the nuts are toasted; let stand 10 minutes before serving.

Servings: 6 Better than a morning cup of coffee or an afternoon latte, this pudding is your coffee and sweet all rolled into one. If s erving this as more of a dessert than a café-time break, add some quality prepared caramel or chocolate sauce.


34

35

Olive Oil Lemon Tea Cake s

3 extra-large eggs, separated, at room temperature

s

1-1/2 cups sugar

s

1/2 cup milk

s

1/2 cup lemon-infused olive oil

s

2 tablespoons grated lemon zest

s

2 cups unbleached, all-purpose our

s

1/2 teaspoon baking soda

s

1/2 teaspoon baking powder

s

Lemon curd or blueberry preserves

s

Mascarpone cheese or whipped cream

Preheat the oven to 350 degrees. Grease and our an 8-inch springform pan coated with DuPontTM Teon® non-stick coating. Place the egg yolks, sugar, milk, olive oil, and lemon zest in a large bowl and mix until combined. In another bowl, use a fork to incorporate the our with the baking powder and baking soda; add to the egg mixture, stirring to combine. In bowl of electric mixer, whip the egg whites to stiff peaks. Fold into the batter but be careful not to overmix. Pour the batter into the prepared pan and bake for 25 minutes. Rotate the pan and turn the oven down to 325 degrees; b aking for another 15 minutes. The cake will rise and turn a nice deep golden brown color. It is done when a toothpick inserted into the center comes out clean. Slice into wedges and serve garnished with lemon zest

Servings: 12 A mellow tea avored with almonds and hazelnuts would complement this Mediterranean-inspired afternoon cake, cake, and so would a dark rich demitasse cup of espresso, depending on your mood. The mascarpone cheese is a must with this sweet. As the English have their clotted cream, so the Italians have their mascarpone.

and a side of mascarpone cheese.

Olive Oil Lemon Tea Cake s

3 extra-large eggs, separated, at room temperature

s

1-1/2 cups sugar

s

1/2 cup milk

s

1/2 cup lemon-infused olive oil

s

2 tablespoons grated lemon zest

s

2 cups unbleached, all-purpose our

s


s


s

Lemon curd or blueberry preserves

s

Mascarpone cheese or whipped cream

Preheat the oven to 350 degrees. Grease and our an 8-inch springform pan coated with DuPontTM Teon® non-stick coating. Place the egg yolks, sugar, milk, olive oil, and lemon zest in a large bowl and mix until combined. In another bowl, use a fork to incorporate the our with the baking powder and baking soda; add to the egg mixture, stirring to combine. In bowl of electric mixer, whip the egg whites to stiff peaks. Fold into the batter but be careful not to overmix. Pour the batter into the prepared pan and bake for 25 minutes. Rotate the pan and turn the oven down to 325 degrees; b aking for another 15 minutes. The cake will rise and turn a nice deep golden brown color. It is done when a toothpick inserted into the center comes out clean. Slice into wedges and serve garnished with lemon zest and a side of mascarpone cheese.

Servings: 12 A mellow tea avored with almonds and hazelnuts would complement this Mediterranean-inspired afternoon cake, cake, and so would a dark rich demitasse cup of espresso, depending on your mood. The mascarpone cheese is a must with this sweet. As the English have their clotted cream, so the Italians have their mascarpone.


36

Linzertorte Cake s

1 cup unsalted butter

s


s

1-1/2 cups unpeeled coarsely chopped hazelnuts

s

1/2 cup sugar

s

1/8 teaspoon ground cloves

s

1 teaspoon cinnamon

s

1 whole egg, plus 1 egg yolk

s

2 teaspoons vanilla extract

s

2 cups raspberry jam

s

1 egg white, slightly beaten

s


Preheat the oven to 350 degrees. In a food processor, whirl together the butter and the our. Then add the hazelnuts and pulse again. Add the sugar, the cloves, the cinnamon, whole egg, egg yolk, and vanilla. Process briey to form a dough. Turn out onto a oured board. Knead briey to make a ball. Divide the dough into a 2/3 portion and a 1/3 portion. Chill covered in plastic wrap for 15 minutes in the fridge. Roll out the 2/3 part and t it into a 9- or 10-inch removable-bottom (tart) pan coated

Servings: 8 to 10 slices

with DuPontTM Teon® non-stick coating.

This delightful, cookie-like cake is delicious with a glass of ruby port. It is named

Press the dough over the bottom and up the sides. Spread generously with the jam.

after a city in Upper Austria called Linz, where it originated. Simple orange pekoe

With the remaining 1/3 portion of the dough, roll long, thin ropes (about 1/2-inch wide)

black tea would also complement the spicy avor of the cake.

and use them to create a lattice top over the jam. Brush the lattice with the slightly beaten egg white. Bake for about 45 minutes or until nicely browned. Allow the cake to cool. Remove the rim of the pan and sprinkle with powdered sugar; serve with whipped cream, if desired.

Linzertorte Cake s

1 cup unsalted butter

s


s

1-1/2 cups unpeeled coarsely chopped hazelnuts

s

1/2 cup sugar

s

1/8 teaspoon ground cloves

s

1 teaspoon cinnamon

s

1 whole egg, plus 1 egg yolk

s

2 teaspoons vanilla extract

s

2 cups raspberry jam

s

1 egg white, slightly beaten

s


Preheat the oven to 350 degrees. In a food processor, whirl together the butter and the our. Then add the hazelnuts and pulse again. Add the sugar, the cloves, the cinnamon, whole egg, egg yolk, and vanilla. Process briey to form a dough. Turn out onto a oured board. Knead briey to make a ball. Divide the dough into a 2/3 portion and a 1/3 portion. Chill covered in plastic wrap for 15 minutes in the fridge. Roll out the 2/3 part and t it into a 9- or 10-inch removable-bottom (tart) pan coated

Servings: 8 to 10 slices

with DuPontTM Teon® non-stick coating.

This delightful, cookie-like cake is delicious with a glass of ruby port. It is named

Press the dough over the bottom and up the sides. Spread generously with the jam.

after a city in Upper Austria called Linz, where it originated. Simple orange pekoe

With the remaining 1/3 portion of the dough, roll long, thin ropes (about 1/2-inch wide)

black tea would also complement the spicy avor of the cake.

and use them to create a lattice top over the jam. Brush the lattice with the slightly beaten egg white. Bake for about 45 minutes or until nicely browned. Allow the cake to cool. Remove the rim of the pan and sprinkle with powdered sugar; serve with whipped cream, if desired.


38

39

Frosted Fro sted Raspberry Almond Scones Scones s


s


s

1/4 teaspoon salt

s


s

1/4 cup sugar

s

3 tablespoons cold butter, cut into small pieces

s

8 ounces plain non-fat yogurt

s

1/4 cup raspberry preserves

s

1/4 cup coarsely chopped almonds

Frosting s


s

4 teaspoons water

Preheat the oven to 400 degrees. In a large bowl, combine the our, soda, salt, baking powder, and sugar. sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the yogurt and stir until just moistened. The dough will be sticky. Turn the dough out onto a lightly oured surface. Knead 5 or 6 times. Pat into an 8-inch circle.

Servings: 12 scones

Place the circle onto a baking sheet coated with DuPontTM Teon® non-stick coating. Using a sharp knife, make scoring marks for 12 wedges. Make a 1/2-inch slit into the

If you enjoy the avor of raspberries and almonds, this scone is for you. We gave

center of each wedge. Place 1 teaspoon or so preserves into each slit. Sprinkle almonds

it more of a coffee-cake avor by adding the icing, which you can leave off, if desired.

over the entire top of the dough circle. Bake 12 minutes or until golden brown.

If you choose yes for the icing, you can add some lemon juice instead of water – or almost any other desired avor to the sugar. You can also bake these tea cakes

Let cool slightly and cut at the s core marks. Mix the frosting ingredients together,

in a sectioned scone pan coated with DuPontTM Teon® non-stick coating, meant just

adding more water if too thick. Drizzle each wedge lightly with frosting.

for making scones. A full pot of Earl Grey tea is the traditional way to go when serving them.

Frosted Fro sted Raspberry Almond Scones Scones s


s


s

1/4 teaspoon salt

s


s

1/4 cup sugar

s

3 tablespoons cold butter, cut into small pieces

s

8 ounces plain non-fat yogurt

s

1/4 cup raspberry preserves

s

1/4 cup coarsely chopped almonds

Frosting s


s

4 teaspoons water

Preheat the oven to 400 degrees. In a large bowl, combine the our, soda, salt, baking powder, and sugar. sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the yogurt and stir until just moistened. The dough will be sticky. Turn the dough out onto a lightly oured surface. Knead 5 or 6 times. Pat into an 8-inch circle.

Servings: 12 scones

Place the circle onto a baking sheet coated with DuPontTM Teon® non-stick coating. Using a sharp knife, make scoring marks for 12 wedges. Make a 1/2-inch slit into the

If you enjoy the avor of raspberries and almonds, this scone is for you. We gave

center of each wedge. Place 1 teaspoon or so preserves into each slit. Sprinkle almonds

it more of a coffee-cake avor by adding the icing, which you can leave off, if desired.

over the entire top of the dough circle. Bake 12 minutes or until golden brown.

If you choose yes for the icing, you can add some lemon juice instead of water – or almost any other desired avor to the sugar. You can also bake these tea cakes

Let cool slightly and cut at the s core marks. Mix the frosting ingredients together,

in a sectioned scone pan coated with DuPontTM Teon® non-stick coating, meant just

adding more water if too thick. Drizzle each wedge lightly with frosting.

for making scones. A full pot of Earl Grey tea is the traditional way to go when serving them.


40

41

Glazed Chocolate Mint-Fi Mint-Filled lled Brownies Brownie

Filling

s

1/2 cup (1 stick) butter

s


s

1 cup sugar

s

2 cups powdered sugar

s

4 eggs

s

3 tablespoons creme de menthe

s

1 teaspoon vanilla extract

s

1 (16-ounce can) chocolate syrup

Glaze

s

1 cup sifted, all-purpose our

s

4 ounces semisweet chocolate

s

1/2 teaspoon salt

s

2 ounces unsweetened chocolate

s

1 cup coarsely chopped walnuts

s

6 tablespoons butter

Preheat the oven to 350 degrees. In a large bowl of electric mixer, beat the butter. Gradually add the sugar, beating until uffy and the sugar is dissolved. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla extract and the chocolate syrup. With a rubber spatula, fold in the our, salt, and chopped walnuts. Pour the mixture into a 9- x 13-inch baking pan coated with DuPont TM Teon® nonstick coating. Bake for 25 to 30 minutes or until a tester reveals some crumbs on the wooden pick. Turn out onto a wire rack and let cool completely.

Servings: 25

Meanwhile, make the lling. In a small bowl of electric mixer, beat the butter and then add the powdered sugar, beating until uffy. Stir in the creme de menthe. Remove the

In your café kitchen, these brownies can serve you well as a daily treat for whoever

brownies from the pan. Spread the lling over the cooled brownies.

comes home from work, school, or play – or just in case company drops by. A cut above the everyday brownie, these sweets brighten the palate and add a little

To glaze, melt the chocolates and the butter in a double boiler (hot, not boiling water).

aromatherapy for the nose – thanks to the minted icing. Ice cold milk or a warm,

Spread over the entire brownie surface. Chill until serving time and then cut into 2-inch

simple latte will complete the snack. Yum!

squares.

Glazed Chocolate Mint-Fi Mint-Filled lled Brownies Brownie

Filling

s


s


s

1 cup sugar

s

2 cups powdered sugar

s

4 eggs

s

3 tablespoons creme de menthe

s


s

1 (16-ounce can) chocolate syrup

Glaze

s

1 cup sifted, all-purpose our

s

4 ounces semisweet chocolate

s

1/2 teaspoon salt

s

2 ounces unsweetened chocolate

s

1 cup coarsely chopped walnuts

s


Preheat the oven to 350 degrees. In a large bowl of electric mixer, beat the butter. Gradually add the sugar, beating until uffy and the sugar is dissolved. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla extract and the chocolate syrup. With a rubber spatula, fold in the our, salt, and chopped walnuts. Pour the mixture into a 9- x 13-inch baking pan coated with DuPont TM Teon® nonstick coating. Bake for 25 to 30 minutes or until a tester reveals some crumbs on the wooden pick. Turn out onto a wire rack and let cool completely.

Servings: 25

Meanwhile, make the lling. In a small bowl of electric mixer, beat the butter and then add the powdered sugar, beating until uffy. Stir in the creme de menthe. Remove the

In your café kitchen, these brownies can serve you well as a daily treat for whoever

brownies from the pan. Spread the lling over the cooled brownies.

comes home from work, school, or play – or just in case company drops by. A cut above the everyday brownie, these sweets brighten the palate and add a little

To glaze, melt the chocolates and the butter in a double boiler (hot, not boiling water).

aromatherapy for the nose – thanks to the minted icing. Ice cold milk or a warm,

Spread over the entire brownie surface. Chill until serving time and then cut into 2-inch

simple latte will complete the snack. Yum!

squares.


42

43

Spice Cake with Chocolate Frosting Cake

Frosting

s


s

1/2 cup unsweetened cocoa powder

s


s


s


s

2 cups sifted powdered sugar

s

1/2 teaspoon salt

s

2 tablespoons milk, plus more

s

1 teaspoon ground cloves

s

1/2 teaspoon vanilla extract

s

1/2 teaspoon ground nutmeg

s

1 teaspoon ground cinnamon

s

1-1/2 sticks unsalted butter butter,, at room temperature

s

1/2 cup granulated sugar

s

1/2 cup brown sugar

s

3 eggs

s

1/2 cup buttermilk

s


s

1 cup pecans, chopped

s

1/2 cup raisins

Preheat the oven to 375 degrees. Grease and lightly our a 9 x 13-inch pan coated with DuPontTM Teon® non-stick coating. In a medium-size bowl, sift together the dry cake ingredients. In a larger bowl, cream the butter and sugars and then add eggs, one at a time while beating. Add the dry ingredients alternately with the buttermilk. Add the

Servings: 10 to 12

remaining ingredients and blend. Pour into the pan. Bake 35 to 40 minutes or until tester inserted in the center of the cake comes out clean. Remove from the oven and

Grab a hunk of this cake and a thermal cup of coffee, and head outside with your

cool in the pan on a wire rack.

very own café umbrella and chair to enjoy the weather, the passersby, and the food. While the cake bakes, make the frosting. In a medium-size mixing bowl, beat together the cocoa powder and butter. Gradually beat in 1 cup of the powdered sugar. Slowly beat in the milk and vanilla. Gradually beat in the remaining powdered sugar. sugar. (Beat in additional milk, if needed, to make the frosting a spreading consistency.) Frost Frost with the icing when the cake is cool. Top with whole pecans.

Spice Cake with Chocolate Frosting Cake

Frosting

s


s

1/2 cup unsweetened cocoa powder

s


s


s


s

2 cups sifted powdered sugar

s

1/2 teaspoon salt

s

2 tablespoons milk, plus more

s

1 teaspoon ground cloves

s

1/2 teaspoon vanilla extract

s

1/2 teaspoon ground nutmeg

s

1 teaspoon ground cinnamon

s

1-1/2 sticks unsalted butter butter,, at room temperature

s

1/2 cup granulated sugar

s

1/2 cup brown sugar

s

3 eggs

s

1/2 cup buttermilk

s


s

1 cup pecans, chopped

s

1/2 cup raisins

Preheat the oven to 375 degrees. Grease and lightly our a 9 x 13-inch pan coated with DuPontTM Teon® non-stick coating. In a medium-size bowl, sift together the dry cake ingredients. In a larger bowl, cream the butter and sugars and then add eggs, one at a time while beating. Add the dry ingredients alternately with the buttermilk. Add the

Servings: 10 to 12

remaining ingredients and blend. Pour into the pan. Bake 35 to 40 minutes or until tester inserted in the center of the cake comes out clean. Remove from the oven and

Grab a hunk of this cake and a thermal cup of coffee, and head outside with your

cool in the pan on a wire rack.

very own café umbrella and chair to enjoy the weather, the passersby, and the food. While the cake bakes, make the frosting. In a medium-size mixing bowl, beat together the cocoa powder and butter. Gradually beat in 1 cup of the powdered sugar. Slowly beat in the milk and vanilla. Gradually beat in the remaining powdered sugar. sugar. (Beat in additional milk, if needed, to make the frosting a spreading consistency.) Frost Frost with the icing when the cake is cool. Top with whole pecans.


44

Important Cooking Safety Tips Preparing Delicious Meals Starts with Safe Cooking.

Play matchmaker: Use a stove burner that matches the size of the pan bottom. s s

Following a few simple safe-cooking guidelines can help keep the kitchen safe and enhance your cooking experience. For example, knowing how to properly heat your cookware and work around a stove-top will help you prepare meals in less time, with better-tasting results. results. Use the guidelines below as you prepare everyday meals, for a more carefree cooking experience and a safer cooking environment for your family.

Stay in the kitchen: Never leave any heated cookware unattended. s

Unattended cooking is the number one contributor to cooking res – the leading cause of res in homes across America.

Keep air flowing: Turn on the exhaust fan or open a window before cooking. s s

It is important to make sure that your kitchen is properly ventilated. If accidentally overheated, non-stick cookware can emit irritating fumes, as can any type of cookware preheated with cooking oil, fats, margarine, or butter.

s

s

Temperatures Temperat ures can rise very quickly in an empty pan l eft on high heat. High temperatures can lead to intense spattering when food is added, which can be a burn hazard. Any food placed into an overheated pan will burn. Avoid preheating empty cookware on high heat. Medium heat is sufcient.

Heat it with care: Learn how to tell when your pan is properly preheated. s

s

s

If you are preheating a pan without oil or grease, ick a few drops of water onto the pan. Once the water droplets begin to sizzle and dance in the pan, it is sufciently preheated. If the pan has a small quantity of oil or fat in it, place a small crouton or piece of onion in the pan. When the food is browning on the edges, the pan is ready for cooking. Never ick water into hot oil – it will spatter and be a burn hazard!

Be prepared: Always keep a pot-holder, oven mitt, and lid handy. s

s

s

If a small re starts in a pan on the stove, turn off the burner, put on an oven mitt, and smother the ames by carefully sliding the lid over the pan. Don’t pour water on a grease re, and don’t discharge a re extinguisher into a pan re, as it can spray or shoot burning grease around the kitchen, actually spreading the re. If you are at all concerned abou t your safety, call 911.

Use cookware over a burner of a corresponding diameter size. With gas cooktops, the gas ame should never extend up the sides of a pan; this will cause overheating and can cause the handl es to overheat, as well.

Handle with care: Turn pot handles inward to prevent dangerous spills. If pot handles are hanging over the edge of the cooktop, they can be knocked, snagged, or pulled off the stove. s Position handles away from other burners or other heat sources to keep them from getting hot. s

Roll up your sleeves: Don’t wear loose-fitting clothing. Keep flammable items, such as rags, pot-holders, and curtains away from cooking surfaces. s

It is best to avoid storing items behind or over the stove so no one needs to lean over the range to get anything.

Don’t get steamed: Remove a hot lid by lifting it away from you. Depending how this is done, it can direct steam toward you. s

Direct contact with rising steam can be hazardous.

Keep it clean: Wash cooking surfaces to remove grease and prevent fires. s

Watch the temperature: Don’t let your pans get too hot.

45

It is important to prevent grease buildup on the stove-top or in the range hood.

Watch for feathered friends: Keep your pet bird out of the kitchen while cooking. s

Cooking fumes from unattended or overheated cookware can damage a bird’ s lungs with alarming speed. This is why you should always move your pet bird out of the kitchen before cooking.

Keep it healthy: Wash cooking surfaces to remove grease and prevent fires. s s

Non-stick cookware requires less fat for cooking and reduces dangers in the kitchen. The American Heart Association recommends using non-stick cookware as a great way to “create a healthier diet without losing out on avor.”

T h he e s s e e I m m p o or r t t a s f a n a a e nt t c o et t y y t oo o k k i i i s p i g n s n a r r e e b r t o ro o y o o g u u h ou u b y h t t y D u uP n o P o o n TM on n- M n t - s t T s t t i ic c k T k c o e e f l l o oa at on n t i i g n n . ®

Important Cooking Safety Tips Preparing Delicious Meals Starts with Safe Cooking.

Play matchmaker: Use a stove burner that matches the size of the pan bottom. s s

Following a few simple safe-cooking guidelines can help keep the kitchen safe and enhance your cooking experience. For example, knowing how to properly heat your cookware and work around a stove-top will help you prepare meals in less time, with better-tasting results. results. Use the guidelines below as you prepare everyday meals, for a more carefree cooking experience and a safer cooking environment for your family.

Stay in the kitchen: Never leave any heated cookware unattended. s

Unattended cooking is the number one contributor to cooking res – the leading cause of res in homes across America.

Keep air flowing: Turn on the exhaust fan or open a window before cooking. s s

It is important to make sure that your kitchen is properly ventilated. If accidentally overheated, non-stick cookware can emit irritating fumes, as can any type of cookware preheated with cooking oil, fats, margarine, or butter.

Handle with care: Turn pot handles inward to prevent dangerous spills. If pot handles are hanging over the edge of the cooktop, they can be knocked, snagged, or pulled off the stove. s Position handles away from other burners or other heat sources to keep them from getting hot. s

Roll up your sleeves: Don’t wear loose-fitting clothing. Keep flammable items, such as rags, pot-holders, and curtains away from cooking surfaces. s

s

s

Temperatures Temperat ures can rise very quickly in an empty pan l eft on high heat. High temperatures can lead to intense spattering when food is added, which can be a burn hazard. Any food placed into an overheated pan will burn. Avoid preheating empty cookware on high heat. Medium heat is sufcient.

Heat it with care: Learn how to tell when your pan is properly preheated. s

s

s

If you are preheating a pan without oil or grease, ick a few drops of water onto the pan. Once the water droplets begin to sizzle and dance in the pan, it is sufciently preheated. If the pan has a small quantity of oil or fat in it, place a small crouton or piece of onion in the pan. When the food is browning on the edges, the pan is ready for cooking. Never ick water into hot oil – it will spatter and be a burn hazard!

Be prepared: Always keep a pot-holder, oven mitt, and lid handy. s

s

s

46

If a small re starts in a pan on the stove, turn off the burner, put on an oven mitt, and smother the ames by carefully sliding the lid over the pan. Don’t pour water on a grease re, and don’t discharge a re extinguisher into a pan re, as it can spray or shoot burning grease around the kitchen, actually spreading the re. If you are at all concerned abou t your safety, call 911.

It is best to avoid storing items behind or over the stove so no one needs to lean over the range to get anything.

Don’t get steamed: Remove a hot lid by lifting it away from you. Depending how this is done, it can direct steam toward you. s

Direct contact with rising steam can be hazardous.

Keep it clean: Wash cooking surfaces to remove grease and prevent fires. s

Watch the temperature: Don’t let your pans get too hot.

Use cookware over a burner of a corresponding diameter size. With gas cooktops, the gas ame should never extend up the sides of a pan; this will cause overheating and can cause the handl es to overheat, as well.

It is important to prevent grease buildup on the stove-top or in the range hood.

Watch for feathered friends: Keep your pet bird out of the kitchen while cooking. s

Cooking fumes from unattended or overheated cookware can damage a bird’ s lungs with alarming speed. This is why you should always move your pet bird out of the kitchen before cooking.

Keep it healthy: Wash cooking surfaces to remove grease and prevent fires. s s

Non-stick cookware requires less fat for cooking and reduces dangers in the kitchen. The American Heart Association recommends using non-stick cookware as a great way to “create a healthier diet without losing out on avor.”

T h he e s s e e I m m p o or r t t a s f a n a a e nt t c o et t y y t oo o k k i i i s p i g n s n a r r e e b r t o ro o y o o g u u h ou u b y h t t y D u uP n o P o o n TM on n- M n t - s t T s t t i ic c k T k c o e e f l l o oa at on n t i i g n n . ®

47

Copyright © 2007 DuPont. All rights reserved. The DuPont Oval Logo, DuPont ™, The miracles of science ™ and all products denoted with ® or ™ are registered trademarks or trademarks of E. I. DuPont de Nemours and Company or its afliates.

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