Tabbouleh With Patina

DEAR SOS: I recently had lunch at Patina on Melrose Avenue in Hollywood. The dessert was a tabbouleh with fresh fruit, banana sorbet and an exotic sauce. I would love to have this recipe. Is that possible?

LAURIE

DEAR LAURIE: What an unusual dessert it is. Couscous is used as the bed for assorted fruits and fruit juices. Here is the recipe from Joachim Splichal of Patina and Pinot. By the way, tabbouleh is usually made with bulgur (cracked wheat), but the idea is the same.

PATINA’S “TABBOULEH” OF FRESH FRUIT

2 cups couscous

1 cup sugar

2 cups passion fruit juice

2 1/2 cups orange juice

1/2 cup mint, cut into thin strips

4 kiwi fruits, peeled and cut into 1/4-inch dice

1 cup diced cantaloupe

1 cup diced strawberries

1 cup diced pineapple

Combine couscous, sugar and passion fruit juice in large bowl and mix thoroughly. Set aside until couscous absorbs all juice and looks almost dry.

Add 2 cups orange juice and 2 tablespoons mint to couscous mixture. Let stand 5 minutes until liquid is almost absorbed. Add kiwi fruit, cantaloupe, strawberries and pineapple and toss to mix.

Place 8 (3- to 3 1/2-inch) open-ended ring molds or circular molds on 8 individual plates. Mound mixture evenly into molds and press down so mixture is flat on top and reaches all edges.

Just before serving, drizzle remaining 1/2 cup orange juice and sprinkle remaining mint strips over each tabbouleh. Carefully remove mold by running round-bladed knife around inside edge and lifting mold.

8 servings. Each serving:

251 calories; 9 mg sodium; 0 cholesterol; 1 gram fat; 61 grams carbohydrates; 3 grams protein; 1.15 grams fiber.

Dressed-Up Potatoes

DEAR SOS: My mother used to make a mashed potato casserole with grated carrots, sour cream and cheddar cheese. We loved it, but I lost the recipe. Do you happen to have it?

SHERMAN

DEAR SHERMAN: We do. In fact, there are numerous versions of this potato casserole. Some cooks freely add cut or sliced vegetables, meat and other spices. Here is the one that may have been used by your mother.

POTATO CASSEROLE

4 white boiling potatoes, boiled and cooled

3/4 cup grated carrots

1 cup shredded Cheddar cheese

3 tablespoons butter, melted

2 tablespoons chopped green onions

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup sour cream

Peel potatoes and shred coarsely into large bowl. Add carrots, cheese and 2 tablespoons melted butter and mix lightly. Add green onions, dry mustard, salt, pepper and sour cream and mix lightly. Turn into baking dish and drizzle with remaining butter. Bake at 350 degrees until bubbly, about 25 minutes.

4 servings. Each serving:

380 calories; 607 mg sodium; 78 mg cholesterol; 30 grams fat; 18 grams carbohydrates; 11 grams protein; 0.76 gram fiber.

On a Wing and a Flame

DEAR SOS: Some time ago, you printed a recipe for Cornish hens made with Grand Marnier. Can you print it again?

--LOLA

DEAR LOLA: You can use any brandy or liqueur to flavor this dish from Normandy, France.

FLAMED HENS NORMANDY

1/2 cup (1 stick) butter

2 small tart apples, such as Jonathan or Granny Smith

2 (1 pound 4-ounce) Cornish game hens

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup half and half

1/4 cup Grand Marnier, apple brandy or other fruit-flavored brandy or liqueur

Melt butter in large heat-proof casserole over medium-low heat. Peel and core apples and cut into wedges. Add to butter and cook until almost tender, about 8 minutes. Remove apples with slotted spoon and set aside. Add hens to butter and brown on all sides.

Arrange hens in casserole and add cooked apples, basting with any butter left in casserole. Season with salt and pepper. Cover tightly and bake at 350 degrees until hens are tender, 45 minutes to 1 hour. Pour half and half over hens.

Just before serving heat brandy and pour over hens. If desired, ignite and let flame burn for a few seconds, then extinguish with cover of pan.

2 servings. Each serving:

867 calories; 1,157 mg sodium; 228 mg cholesterol; 70 grams fat; 22 grams carbohydrates; 24 grams protein; 1.06 grams fiber.