A la Carte: Two New (and Lucky) Soups for the New Year

Lee White

Luck can be two different sides of a coin. 

Just a couple of weeks ago, I lost one very good friend, and another very good friend lost his mother.

Just three days after that, I went to a birthday party for Jacques Pepin, who is now 86. It was a small party of maybe 14 people. Most of us have known each other for 20 or more years. 

Jacques’ beautiful wife, Gloria, died just a year ago, while Marty Travis’ husband died less than a decade ago.  My husband died 12 years ago. While all three of us terribly miss our spouses, all 14 feel lucky to be together, pretty healthy, tripled vaxxed … and even smarter than when we were in college!

We also never talked about politics.

Now it is 2022 and I am hoping all my readers and friends (many are both), my children and their children, and all of yours too, have great luck, superb health and enough prosperity to share with others.

Below are two good luck soups. Both are delicious. 

Good Luck Lentil Soup

Photo by Nathan Dumlao on Unsplash

Adapted from Italian Holiday Cooking by Michele Scicolone (William Morrow, New York, 2001)
Yield: serves 8

2 tablespoons olive oil
2 ounces pancetta, chopped*
1 medium onion, chopped
1 garlic clove, finely chopped
1 small dried pepperoncini (I use a pinch of crushed red pepper instead)
1 pound lentils, picked over and rinsed
1 small red bell pepper, chopped
½ cup dried tomatoes, cut into strips (I use a 28-ounce can of Muir Glen diced tomatoes, instead)
Salt to taste
Extra-virgin olive oil

In a large pot, combine oil, pancetta, onion, garlic and pepperoncino (or crushed pepper) over medium heat until the onion is wilted and golden.

Add lentils then stir in the peppers and tomatoes. If using dried tomatoes, add 6 cups of water; if using canned tomatoes, add 2 to 3 cups water. Bring to a simmer over medium heat. Lower heat and simmer, stirring occasionally, for about 45 minutes, until lentils are almost tender.

Add salt to taste and simmer until lentils are cooked.

Serve hot or at room temperature with a drizzle of extra virgin olive oil. 

*Pancetta is unsmoked Italian bacon. Rolled into a sausage shape, pancetta is used to flavor bean dishes and sauces. Most supermarkets have it in the deli department.

Friendship Soup Mix

From Vange Chatis of Somers, Connecticut
Yield: 4 quarts

1 pound ground beef
3 quarts water
1 28-ounce can diced tomatoes with juice
½ cup dry split peas
¼ cup pearl barley
¼ cup dried minced onion
½ cup uncooked long-grain rice
1/3 cup beef bouillon granules
½ cup dry lentils
2 teaspoons Italian seasoning
½ cup alphabet macaroni or other small macaroni

In a very large stockpot, brown beef, then drain. Add water, tomatoes and the rest of the ingredients except for the macaroni. Stir together and bring to a boil. Reduce heat, cover and simmer 45 minutes. Add macaroni, cover and simmer for 15 to 20 minutes or until everything is tender.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years but now lives in Groton, Conn. Contact Lee at leeawhite@aol.com.

A la Carte: Time to Celebrate, Time for Tiramisu!

Lee White

Christmas has become a quiet day for me.

My own daughter, Darcy, is in California with her husband. Stepchildren are all over the country and their children are, too. My stepson and his wife, whom I adore, are divorced and my daughter-in-law will spend her day with her parents, who are quite old and don’t drive the nearly two hours to get to Newburyport. 

I won’t be alone, though.

Noank friends, who are not very religious and don’t have children, have invited me with their relatives to their house for Christmas Eve dinner. This year their new tradition is go to give a book as a Secret Santa. This is may be my favorite Christmas Eve:  good conversation, excellent food, good wine and a book to read after I get home.

I will take a few bottles of wine. I used to buy three cases—two red and one white—for the year; now it is two white and one red, but it lasts for a couple of years!

I will take also take dessert. Christmas is like its cousin the month before, Thanksgiving, and is not a day for dieting so I will make a tirasmisu cheesecake. It is beyond delicious, purely hedonistic and will leave lots of extra for Judy and Dick.

Tiramisu Cheesecake
Adapted from a recipe given to me by Aimee Pezzello from New London
Yield: 10 to 12 servings

Photo by Victoria Alexandrova on Unsplash.

Crust:
2 tablespoons butter, melted
½ teaspoon instant espresso powder (or regular ground espresso)
1 cup vanilla wafer crumbs

Filling:
3 8-ounce packages cream cheese (or light or Neufchatel cheese) at room temperature
8 ounces mascarpone cheese
1 and 2/3 cup sugar
1 teaspoon pure vanilla extract
pinch of salt
4 large eggs, at room temperature
2 teaspoons instant espresso powder (or regular ground espresso)
1 tablespoon hot water
2 tablespoons brandy or Cognac
1 square (one-ounce) semisweet chocolate, grated

Crust:

Preheat oven to 350 degrees.
Butter an 8-inch spring form pan.
Stir butter and espresso powder in small bowl until combined.
Stir in crumbs until crumbs are evenly moistened.
Pat evenly over bottom of prepared pan.
Bake 10 minutes.
Cool on wire rack.
Keep oven on.
Tightly cover outside bottom and sides of spring form pan with heavy-duty foil.

Filling:

Meanwhile, beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy, 2 minutes.
Gradually beat in sugar, scraping down sides of bowl with rubber spatula, until completely smooth, 3 minutes.
Reduce speed to medium and beat in vanilla and salt.
Add eggs one at a time, beating just until blended after each addition.
Pour 4four cups of filling over crust in prepared pan and place pan in larger roasting pan. (This will avoid extra filling messing up the oven/)
Dissolve espresso powder into hot water.
Fold into remaining filling with brandy and grated chocolate.
Pour over filling in prepared pan.
Place roasting pan into the oven and bake for around 1 and ¼ hours.
Turn oven off and let cheesecake coast in the oven with the door ajar by at least 4 to 6 inches.
Remove on a wire rack and let cool.
Serve cool or refrigerate for a day or two, bringing up to room temperature before serving. 

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years but now lives in Groton, Conn.
Contact Lee at leeawhite@aol.com.

A la Carte: Terrific (Homemade) Treats to Take to Friends

Lee White

Column #1

A year ago, a COVID vaccine was my holiday hope to family and friends (and everyone else in the world). I think all we wanted was a vaccine that this once-a-century pandemic could be handled and we wouldn’t have to watch Andrew Cuomo every single morning on television (although we didn’t know then that his final showstopper would be his last ever).  By the end of February, I got my first shot and the second three weeks later. Last August I got my booster.

So here it is:  December, 2021. Thanksgiving is behind us. Many of us spent that holiday with friends and family. And what do we talk about now? We talk about the idiots who refuse to be vaccinated. And the problems with delayed flights (although we are thrilled we can begin to fly).

And a new phrase has entered dictionary: supply chains. We see pictures of enormous ships hugging the coast of Long Beach, California. Will there be enough toys for the kids and, for us, every new computer gadget made in China? 

Some years ago, as I drove home after Christmas, I heard this on NPR: Here is what each child should get for Christmas [or Hanukkah]: one thing she needs, one thing she wants and one book.

To this I add: something homemade from your kitchen to take to friends at the holiday. And next week I will give you Richard Swanson’s recipe for the best granola clusters I have ever tasted, along with my daughter’s recipe for fudge. And maybe my dentist’s peanut brittle.

Photo on Unspalsh by Food Photographer | Jennifer Pallian

Chocolate Syrup
Recipe from my grandparents’ grocery store a century ago.

2 cups granulated sugar
4 big tablespoons unsweetened cocoa powder
1 cup boiling water
Dash of salt
1 teaspoon pure vanilla extract

In a saucepan, add whisk sugar and cocoa.

Stir in water and continue cooking the mixture until it begins to boil; bring the heat to simmer and continue to cook for 5 minutes.

Remove from the stove, add a dash of salt and the vanilla extract.

When cool, add to little Mason jars.

Caramel Sauce
From Cecina Simpatica by Johanne Killeen and George Germon, Harper Collins, New York, 1991

2 cups heavy cream
½ cup sugar

In a saucepan, scald cream and reduce heat to very low;  keep warm.

Heat sugar in another saucepan over medium heat, stirring often with a wooden spoon. The sugar will slowly melt into a clear liquid and gradually darken (don’t worry if the sugar lumps; break up lumps with the wooden spoon and they will melt into the caramel as it darkens.)

When caramel has turned a medium-dark mahogany, pour it slowly into the hot cream, whisking constantly. The caramel will splatter so be careful. If the temperature is too low, you may find portions of the caramel solidify. In that case, increase the flame under the cream and stir until the bits melt and mixture becomes smooth.

The caramel sauce thickens as it cools and will solidify in the refrigerator, where it will keep for days. It may be reheated gently to pouring consistency. Pour the caramel into little Mason jars and refrigerate.

Column # 2

Wow, has my kitchen gotten a workout since the day before Thanksgiving. I made two apple pies, two pumpkin ones, a batch of corn bread and Asian-style green beans. The latter became just green beans, since the sauce I made created would have seared the mouth of anyone who tried it.

Over the weekend, I made chili and a butterflied boneless leg of lamb for three meals, and today I made a batch of the tastiest granola ever. I was also going to make the famous H.G. Sawyer peanut brittle, but it really needs weather a little colder, perhaps below 32 degrees, for it to break into chunks. But I have made it so many times that you can trust the recipe. 

Both the granola and the brittle are easy to make and are wonderful housewarming gifts when you are invited to visit over the holidays. I have even more recipes, so if you need a few more than those from last week’s column, and the ones below, e-mail me at leeawhite@aol.com and I’ll send a few more.

Amazing Peanut Brittle
From the late H.G. Sawyer, dentist from Groton, CT

4 cups sugar
1 ½  cups white and/or dark Karo syrup
1 ½ cups water
4 cups Spanish peanuts
3 tablespoons butter
1 tablespoon vanilla
3 tablespoons baking soda

Butter two rimmed cookie sheets.

Mix sugar, syrup and water into a heavy-bottomed large pan. Stir with long wooden spoon.

Place candy thermometer into the mixture. Heat at medium-high until thermometer reaches 320 degrees (this will take a long time to hit 290 degrees and very little time to hit 320.)

Add Spanish peanuts, stir, then add butter and vanilla.

Stir, then add baking soda and stir until frothy, about 15 to 20 seconds.

Pour into cookie sheets and thin to about one-peanut high. (It is great to have a silicone spatula for this.)

Place outside at it is cold out or put sheets in refrigerator until hardened, about 20 minutes.

Break brittle apart and place in tins or zippered bags.

Photo by Alice Pasqual on Unsplash.

Granola Cereal Clusters
from Richard Swanson of Waterford

Yield: as gifts in small boxes, perhaps 10-12

½ cup vegetable oil
½ cup light corn syrup
1/3 cup honey
4 teaspoon pure vanilla extract
4 teaspoons ground cinnamon
½ teaspoon salt
2 1/4 cups old-fashioned oats (best not to use quick oaks)
3 cups Cinnamon Toast Crunch
4 cups Honey Nut Cheerios
2 cups chopped pecan, walnuts or almond
¼ cup finely chopped coconut

Preheat oven to 300 degrees. Line half-sheet baking pan (17” by 13”) with parchment; spray parchment lightly with cooking spray.

Place oil, corn syrup, honey, vanilla, cinnamon and salt together in bowl of stand mixer with flat paddle and stir on low until fully mixed. Add oats, cereals, nuts and coconut and stir on low until thoroughly combined and cereals are somewhat crushed into smaller pieces. About 2 minutes.

Transfer mixture to prepared sheet and spread across entire surface in even layer. Using a stiff metal spatula, press down firmly on mixture until very compact. Bake until lightly brown around edges, 35 to 40 minutes, rotating halfway through baking. 

Transfer sheet to wire rack and let cool completely, about 1 hour. Mixture will be slightly soft until fully cooled. Break into chunks. Store in airtight container.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years but now lives in Groton, Conn.
Contact Lee at leeawhite@aol.com.

Gardening Tips for Early December from ‘The English Lady’

Maureen Haseley-Jones is “The English Lady.”

We have been fortunate here in New England to have had the pleasure of a lovely summer not too hot with adequate rain. Followed by a warm fall with more than enough rain into November to encourage healthy root growth for a vibrant spring next year.  I am keeping my fingers crossed that this weather foretells a mild winter – we can only hope, but yet again this is New England.  

Spring Bulbs:

This year due to the warm fall, the soil is still soft and warm for digging, which brings to mind, spring bulbs.

Plant daffodil bulbs in late fall so you can enjoy blooms like these in the spring.

Wear gloves when planting Daffodil bulbs, as these bulbs cause an irritation called a ‘lily rash’. Make sure you plant the bulb at a depth of at least three times the size of the bulb with the pointed end up and add composted manure around the planting holes. Daffodil bulbs need to be at least nine inches into the soil below the frost line for optimum bloom. 

Dig a trench for the bulbs and scatter them in the trench.  Bulbs can touch one another without a problem and by planting this way you will produce full dramatic show in spring. 

Plant tulip bulbs 12 inches below the soil surface.

Tulip bulbs should be planted 12 inches down to get them out of harm’s way as tulips are the caviar of the rodent family. I offer a suggestion to avoid this problem before planting by soaking them in an organic deer repellent then allowing them to dry in the sun. This will deter critters from eating them.

Another protection is to line the planting hole with gravel.

In the spring when the bulb foliage is about 4 inches tall, sprinkle more composted manure around all the bulbs you planted. 

 I hear you saying, “Okay Maureen, I’m ready to plant the bulbs but what else is there to do in the garden?”

Folks, there are a number of things to get you out in the garden at this time of year. 

Time for Compost & Construction Projects:

The most important task is to apply a few inches of composted manure on all planted borders with a light layer of natural brown mulch on top. By doing this, you will continue to build the humus component in the soil.

Before the snow flies, any construction projects that you have in mind can be accomplished.

This includes stonework and carpentry, building decks, and mending fences. Building dry laid stonewalls, walkways, patios and digging ponds. Definitely labor-intensive work, but at this time of year you won’t be uncomfortably hot. Make sure to stretch, take breaks and drink lots of water.  

When the weather is inclement, work under a construction tent when building walls, decks or digging ponds. Or build trellises, pergolas, and arbors and fences in a shed or garage. The added advantage to the hard labor is that it keeps one in shape, especially with those fattening holiday meals looming on the horizon.  

If you are not able or do not want to do the work yourself, now is the time to call in a professional to do the work so that the project is completed before you plant in spring.  Each year, harsh winter wind damages much of the foliage of broadleaf evergreens.

Rhododendrons, mountain laurel and azaleas:

Rhododendrons are vulnerable to moisture loss during the winter.

These are particularly vulnerable as cold wind drains them of much needed moisture. Broadleaf evergreens with their shallow root system need a good store of water going into the winter. We have had reasonable rain but need more this fall; the rain helps the broadleaves survive, as they will continue to lose water vapor through the cold months.  

Many of you have said that you notice the harsh winds of the past two winters caused the foliage on many rhododendrons to become brown and brittle. This happens when the soil freezes so that plant roots, cannot take up water to make up for moisture lost from water vapor. Dehydration is the result causing brown or wind burnt foliage.  

Evergreens:

I don’t go overboard with wrapping evergreens with burlap in winter. My white pines, Colorado blue spruce and Fraser firs are at least 50-years-old and well-established so no worries about damage. However, there are exceptions, with plants that require a burlap wrap.

Among those are evergreens planted in September including the Dwarf Alberta Spruce, so prone to wind burn. The Albertas should be covered with one layer of burlap, loosely wrapped.  

Also if the evergreens are close to a road and exposed to salt spray from snow trucks and ploughs, burlap 3 feet up from the base may help. Of course, the best idea is not to plant them close to the road or plant salt-tolerant species like Juniper.

At the base of all evergreens, spread a 3 inch layer of leaves or fine bark mulch, composted manure and peat around the base of the trunk. Following a heavy snowstorm when evergreen branches are weighed down with snow, gently brush the snow off with a broom.   

Leaf Trouble:

The leaves of the deciduous trees fell fast this fall due to the recent storms. Either you or a nimble person should climb a ladder and remove leaves from gutters and drain pipes. Water from clogged gutters and pipes falling onto foundation plantings causes damage to the plants below.  

Peonies, Perennials &Veggie Leftovers:

To keep peonies thriving, cut them down close to the ground after the first hard frost.

Now after the first hard frost, cut Peonies down to within 6 inches from the ground, adding just a small amount of composted manure around the base.

Personally, I leave up my spent perennials until next April. The soft grays browns and yellows compliment the muted hues of a winter landscape and our feathered friends enjoy the seed heads. 

Any leftover vegetables in the vegetable garden should have been turned into the soil. Add one part compost to three parts manure to the vegetable garden and plant a cover crop of buckwheat, alfalfa or white clover, to minimize erosion. In spring, turn the cover crop into the soil as green manure.     

Power Tools & Irrigation Systems:

Take any of your power tools that require repair or sharpening into the shop now.  The repair shops are less busy now than in the spring.  Clean your tools off in a bucket of sand, the roughness of the sand will help clean off soil and debris, then oil and grease wooden handles to preserve them and prevent splinters. Hang them neatly on hooks in the garage or shed and not just higgledy-piggledy in a pile   

If you have an in ground irrigation system, blow out the lines or have this done professionally. Also coil your hoses and store under cover, and shut off outdoor faucets.

Put a bag of potting soil in the corner of the garage or basement, it will come in handy for repotting houseplants, bulb forcing or starting seeds in the spring.  A supply of peat, composted manure, sand and vermiculite is also useful. Also put a bag of topsoil and some mulch under cover so that you can cover the shallow roots of evergreens if they push above soil surface due to frost heave.  

Houseplants:

Water houseplants, early in the day, not in the evening. Photo by Alena Ganzhela on Unsplash.

The best time to transplant houseplants is during the growing season beginning in April. However, if you need to repot some houseplants that have outgrown their container, transplant to a clean pot only two inches larger than the original as plants like to be compact; add new potting soil and water.  

Container geraniums and begonias brought indoors should be placed in a sunny window to be enjoyed. In February, cut the plants down to about six inches from the soil surface and water them. 

Water houseplants, early in the day, not in the evening, as plants do not like to have wet feet at night.  Water them only when the top four inches of soil is dry to the touch. Once a month stand them in the bathtub or sink and spray the leaves with lukewarm water to remove any dust, dirt, white fly or aphids.  Do not get water on the leaves of African violets.  

Narcissi:

Photo by Jonathan Diemel on Unsplash.

Paper-white Narcissus bulbs are great for forcing.

I force these bulbs in pebbles but you may use potting soil if you wish and keep the pebbles or soil moist. Put the Narcissus bulbs in tall containers. I use tall clear glass vases, which help support the stems. I anchor the bulbs with pebbles, keep the pebbles moist and place the containers in a cool dark place.

As soon as you see root growth and the beginnings of leaf growth which is in about a month, bring the bowls into medium light, keeping the pebbles or soil moist at all times.

I force about a dozen at a time and the remainder I store in the vegetable keeper in the refrigerator in a brown paper bag away from food. I bring them out and pot them up a few at a time so that I have a succession of fragrant bloom throughout the winter.  

Herbs:

Grow pots of parsley, dill, basil and other herbs in a sunny window, delicious fresh herbs for cooking and salads through winter. 

Roses:

Remove any dead or diseased leaves from Roses and pick up any Rose debris off the ground. If you notice disease like black spot in the debris, do not put it in your compost pile; throw it away in the garbage.  Mound soil, composted manure and mulch around the base of the Roses. The mounding helps maintain a constant temperature around the Rose. 

If the Roses are grown in an exposed area, which makes them vulnerable to drying winter winds, cover the plant with one loose layer of burlap or use a rose cone.  Make sure all climbers Roses or other Vines are securely fastened to the fence or trellis.  

Bird Feeders:

Set up your bird feeders where you are able to enjoy the birds. Preferably place the feeders near to some low shrubs or small trees sheltered from the wind; birds like to flit from these protected spots to the feeder. Offer a varied menu for different birds.  Birds enjoy a recipe I received from my stepmother in England; a lump of suet embedded with peanuts or hollowed out pinecones filled with peanut butter.  

To prevent squirrels from raiding the feeders, set up a baffle and sprinkle cayenne pepper in the birdseed and on the suet feeders; the heat does not bother the birds and squirrels will stay clear.  I am aware that hungry squirrels can jump vertically five feet; but don’t worry if you happen to be a squirrel lover; they always manage to get food from some feeder.

This is the time of year when we gardeners can pause and with the previous season still fresh in your mind, say, “this worked”, and “that I will never try again”.  It is worthwhile to take a leisurely stroll around the garden before the snow flies in the next few weeks.

Look at the garden, squarely and soberly, making notes as you go to plan for next season. Plan as you stroll, writing down your impressions, making sketches and lists and saving them for your winter armchair gardening. 

Enjoy the holidays and I’ll see you in your garden soon.

About the author: Maureen Haseley-Jones, pictured left, is a member of a family of renowned horticultural artisans, whose landscaping heritage dates back to the 17th century. She is one of the founders, together with her son Ian, of, The English Lady Landscape and Home Company. Maureen and Ian are landscape designers and garden experts, who believe that everyone deserves to live in an eco-conscious environment and enjoy the pleasure that it brings. Maureen learned her design skills from both her mother and grandmother, and honed her horticultural and construction skills while working in the family nursery and landscape business in the U.K. Her formal horticultural training was undertaken at the Royal Botanic Gardens at Kew in Surrey.

A la Carte: A Delicious New Twist on Turkey Left-Overs

Lee White

If you are reading this on Wednesday with your morning coffee and you are lucky enough to have scored a Thanksgiving dinner at someone else’s house tomorrow, you are like me.

I was asked to make two pies (one apple, one pumpkin), green beans and corn bread. In any case, I will be making these things this evening and all I need to do is show up an hour ahead of the dinner and find an unused counter to stash the pies.

Or maybe you are reading this on Thursday, and everyone will arrive at your house in a few hours.

Hopefully you have asked friends and family to make the pies, a vegetable and rolls or corn bread. If that is the case, this will be your last 15 minutes before you put the turkey into the oven.

All you have to worry about is what to do with the leftover 22-pound turkey since a third of the 15 people you have invited decided they are still worried about COVID and decided to stay home.

On Friday, unless my friends insisted I take home turkey, dressing, gravy, sides and pie, I might bake a 13-pound turkey from my freezer and make it so I have leftovers.

I love turkey for turkey sandwiches, turkey soup, turkey salad and casseroles layered of the meat, potatoes, veggies and gravy. Or pieces of turkey in a skillet with onions, garlic, red curry, some boxed chicken broth and coconut milk atop a cup of basmati rice. 

Almost 15 years ago, I made the recipe below. My family and I liked it a lot, but I never made it again.  Try this entrée instead of three days of turkey sandwiches.

Chicken or Turkey Quesadilla Suiza

This recipe offers a new twist on the traditional quesadilla shown here. Photo by Lottie Griffiths on Unsplash.

Adapted from Everyday with Rachael Ray (November, 2007)

Yield: 2 servings

1 cup chopped roast chicken or turkey
¼  cup mild salsa verde (regular red salsa will do)
2 teaspoons extra-virgin olive oil
2 8-inch whole wheat (or spinach or regular) flour tortillas
1 cup shredded Monterey jack or queso fresca cheese
1 scallions, chopped
green olives with pimiento, chopped (a small handful)
1 teaspoon chopped cilantro

  1. Preheat the broiler. In a small bowl, combine chicken or turkey and salsa and heat in the microwave for a minute.
  2. Heat 1 teaspoon oil in a medium skillet over medium heat. Add a tortilla and cook for 30 minutes, then flip and cook for 30 seconds more; slide the tortilla onto a cutting board.
  3. Heat the remaining 1 teaspoon of oil in the skillet, then add remaining tortilla and cook for 30 seconds. Flip the tortilla and sprinkle with half of the cheese. Top with the first tortilla.
  4. Slide onto a baking sheet and top with chicken mixture, remaining cheese, scallions, olives and cilantro.
  5. Place the quesadilla under broiler six inches from the heat and cook until the tortillas are crisp around the edges, about 2 minutes.
  6. Slide the quesadilla onto a cutting board, cut into four pieces and serve.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years but now lives in Groton, Conn.
Contact Lee at leeawhite@aol.com.