Best Of...

The year is coming to a close and it is time to start thinking about the best of the last year. Here are a few of the best recipes The Lovely S and I have tried.

• Ina Garten's Spiced Cashews
• Michael Chiarello's Spuma di Tonno
• Alton Brown's Fromage Forte
• The Frugal Gourmet's Sardine Casserole
  

Each of these recipes is delicious, easy to make, and pleases a wide audience (okay, maybe not the sardines). The combination of the four, along with some tastey potato chips or pretzels, cushion a cocktail or a glass of wine quite nicely.

The spiced cashews are seasoned with salt, brown sugar, rosemary, and cayenne. They are reputedly very similar to the bar nuts at The Union Square Cafe. Spuma di Tonno, or Tuna Mouse, is basically blitzed canned tuna, seasoned with a little balsamic, soy sauce, and lemon juice. Not just delcious on crackers, but healthy too! Replace salami with this treat and your heart will thank you! AB's fromage is impressive in its deft transformation of leftovers. I save little left-over pieces of cheese in a zip top bag in the freezer. When I have about a pound, I thaw and blitz with white wine, garlic, parsely, and butter. Then I portion into tiny plastic containers, cover with plastic wrap under the lid, and put them back into the freezer. Thaw one any time for a toothsome spread on your favorite crackers. The Frug was allegedly a total perve, but he sure could cook. "Sardine Casserole" might benefit from a more chi chi name, but the onions, sardines, and roasted red peppers make a very flavorful- but not overpowering- topping for baguette slices. Those omega threes are good for the heart too! Who says snacking has to be unhealthy? Top this off with a martini and the night is a success!

The Frug's recipe doesn't seem to be online, so here it is:

One can sardines in oil (I prefer skinless boneless)
Two roasted, skinned red peppers
One yellow or white onion, sliced

Clean the red peppers, coat with olive oil, arrange on a baking sheet skin side up, and SCORTCH UNTIL BLACK under the broiler. Place in a bowl and cover with plastic wrap for 10 - 15 minutes. By then the peel should tear off easily. Peel. Slice onions into the bottom of a small, oiled, glass baking dish. Top with sardines. Top sardines with red peppers. Bake at 400F until hot. Top your favorite crusty bread with the casserole and enjoy a cocktail or glass of dry sherry.