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Garnish

1 teaspoon fresh lemon juice

2 teaspoons extra virgin olive oil

Salt and freshly ground pepper to taste

1 zucchini, including green peel, cut into 12 (4 x 1/4 x 1/4-inch) strips

2 stalks celery, cut into 12 (4 x 1/4 x 1/4-inch) strips

How to Plate: Make a lemon vinaigrette by whisking together the lemon juice and oil. Season with salt and pepper. Toss the zucchini and celery with the lemon vinaigrette. Drape 3 zucchini and 3 celery strips over each stuffed pepper. Drizzle Tandoori Tomato Sauce around the eggplant. Serve warm.

Apple Confit, Quince Ras el Hanout Purée, Poached Dates, and Apple Chips

Serves 4

Michael Laiskonis, Pastry Chef (James Beard 2007 Outstanding Pastry Chef in U.S.)

Cinnamon Caramel Powder

1/2 cup granulated sugar

1/8 cup water

3/4 teaspoon ground cinnamon

1/2 vanilla bean, split and scraped

To make the Cinnamon Caramel Powder: Combine sugar and water in a small pot. Without stirring, cook mixture over medium heat until all the sugar has dissolved and the mixture turns a medium amber color. Remove the caramel from the heat and stir in cinnamon and vanilla bean scrapings. Pour the caramel onto a Silpat on a baking sheet. Place a second Silpat on top of the caramel and flatten carefully with a rolling pin. Allow the caramel to cool and set at room temp-erature. When set, pulverize the dried caramel in a coffee bean grinder into a fine powder. Store in an airtight container until ready to use.

Apple Confit

4 pounds Granny Smith apples, peeled and cored

To make the Apple Confit: Preheat oven to 325 degrees F. Slice apples crosswise as thinly as possible. Lightly grease half of a 5 x 9 x 3-inch-deep baking pan or glass baking dish with nonstick spray. Sprinkle 1 tablespoon Cinnamon Caramel Powder in the bottom of the pan. Arrange one layer of apple slices on top, slightly overlapping. Sprinkle 2 tablespoons Cinnamon Caramel Powder over the apple slices; repeat layers. Cover the pan with aluminum foil and bake until tender, about 45 to 60 minutes. Remove the foil and place a sheet of parchment paper cut to fit the pan on top of the apples. Place a second pan or dish on top of the apples, gently pressing them down to cool for at least 2 hours. Cover tightly with plastic wrap and refrigerate until ready to serve.

Apple Sorbet

4 pounds Granny Smith apples, peeled, cored, and chopped

1/2 cup water

3/4 cup granulated sugar

To make the Apple Sorbet: Place apples and water in a medium saucepan and cook covered over low heat until softened. Add sugar and purée until smooth. Force through a fine-mesh sieve to ensure removal of any bits of seed or core. Cool then process in an ice cream maker according to the manufacturer’s directions.

Poached Dates

8 whole dates, pitted

1/2 cup water

1/4 cup granulated sugar

1 lemon, juiced

To make the Poached Dates: Soak dates in cold water for at 1 hour. Peel skin from dates. Combine water, sugar, and lemon juice in a saucepan and bring to a boil. Add dates and reduce heat to low, poaching for 5 minutes; cool.

Apple Gelee

1 cup apple cider

1 tablespoon granulated sugar

1/2 teaspoon agar-agar powder

To make the Apple Gelee: Combine all ingredients in a small saucepan. Gently bring to a boil, reduce heat, and simmer for 2 minutes. Remove from heat and let stand. Meanwhile, place a sheet of plastic wrap onto a baking sheet. Pour mixture onto the baking sheet so gelee will spread and set. Chill and cut into squares to drape over the Poached Dates.

Quince Ras el Hanout Purée

1 small quince (if out of season, use an apple)

1-1/2 cups water

3/4 cup granulated sugar

1 tablespoon ras el hanout*

*Ras el hanout is an aromatic North African spice blend, literally translated as “top of the market.” It is often composed of a dozen or more spices and flowers. If unavailable, substitute cinnamon sticks, clove, cardamom, black pepper, rosehips, or star anise.

To make the Quince Ras El Hanout Purée: Peel, core, and roughly chop the quince. Combine with remaining