Tartar Sauce, Savory Pilaf, Stuffed Tomatoes

TARTAR SAUCE

For fried fish or shellfish

4-5 sprigs parsley, stems removed

1 gherkin pickle

4green olives, pitted

1tablespoon capers

1cup good mayonnaise

Insert blade SHARP edge down. Mince parsley with 2 or 3 puls- es at LO speed. Scrape work bowl and add remaining ingredi- ents. Chop with 2 or 3 pulses on LO speed. Add to mayonnaise and stir to blend.

Makes about 1 cup (240ml).

SAVORY PILAF

This dish is good with any simple grilled or roasted meat.

1/3 cup pine nuts (about 2 ounces, 55g)

3 tablespoons parsley leaves

1large celery rib (about 3 ounces, 85g), cut into 1/3-inch (12mm) pieces

4large scallions (about 3 ounces total, 85g), trimmed and cut into 1/3-inch (12mm) pieces

1-1/3 tablespoons unsalted butter

1cup uncooked long-grain white rice (about 7 ounces, 200g)

2cups chicken stock (480ml), preferably homemade Salt and freshly ground black pepper

Preheat oven to 350°F. (175°C.). Spread pine nuts in single layer on baking sheet and toast them in center of oven until light brown and fragrant, about 6 minutes; reserve.

Insert blade, SHARP side down. Mince parsley with 2 or 3 pulses on LO speed. Remove and reserve.

Mince celery with 2 or 3 pulses on LO speed. Remove and reserve. Mince scallions with 2 or 3 pulses on LO speed. Remove and reserve. Sauté celery and scallions in butter in large saucepan over moderate heat until just tender - about 2 minutes.

Add rice and cook, stirring, until rice is coated with butter, about 30 seconds. Add stock and salt, if desired, and bring to a boil. Cover and simmer until rice is tender and has absorbed all liquid, about 15 minutes.

Stir in parsley, pine nuts and pepper and fluff with fork. Season to taste.

Makes 4 servings.

STUFFED TOMATOES

A fine and easy accompaniment to roasts, steaks and fish, these can be prepared ahead and cooked just before serving.

4ripe, medium tomatoes (about 20 ounces total, 565g) Salt and freshly ground black pepper

3-4 sprigs parsley, stems removed

1small garlic clove

1small shallot

1piece firm white bread, broken into pieces

2tablespoons olive oil

Wash tomatoes, remove stems and cut in half crosswise. Gently squeeze out seeds and sprinkle inside with salt and pepper.

Insert blade, SHARP side down. Mince parsley with 2 or 3 pulses at LO speed. Scrape work bowl and add garlic and shallot. Mince with 3 or 4 pulses at LO speed. Scrape work bowl. Add bread and break into crumbs on LO speed. Blend on LO speed until thoroughly mixed with herbs and aromatics. Scrape work bowl, add oil and blend on LO speed until mixed.

Stuff each tomato with spoonful of mixture, and sprinkle each with a few drops of oil. Place on lightly oiled baking pan and bake in preheated 400°F. (205°C.) oven until tomatoes are warm and filling is lightly browned.

Makes 4 servings.

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