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using a spatula, onto the baking sheet. Brush the entire roll one last time with the melted butter.

      Note: If preparing two rolls (for 8-12 servings) repeat process and place second roll on baking sheet separated by 2-3 inches.

      Prepare Ahead

      This whole process can be prepared hours ahead – easily in the morning of your party – even the evening before. After assembling rolls, cover with plastic wrap and keep chilled in the refrigerator until ready to bake.

      Baking

       Bake in a preheated oven (400°) for approximately 40 minutes, or until golden brown. I usually place the strudel in the oven about the time my guests arrive, or shortly after. Simply check near the end that the strudel is not getting too brown. When finished, remove from oven and tent with aluminum foil until ready to serve. It is too hot to serve immediately so it will stay plenty warm for half an hour or so.

       TIME SAVER

      The completely baked strudel can also be frozen for weeks ahead of time. Wrap completely in plastic wrap, then tightly with foil. When ready to serve, thaw completely and warm and crisp for 10 to 15 minutes in a 300° oven.

      1 cup loosely packed basil leaves

      4 tablespoons rice vinegar

      3 tablespoons fresh lemon juice

      ¾ cup olive oil

      1-2 garlic cloves, chopped

      ½ teaspoon salt (or to taste)

      Basil Mayonnaise

       In a food processor blend 1 cup mayonnaise with 1 large handful fresh basil leaves which were washed and patted dry. (Make a double amount for use later if desired. Will keep for days in the refrigerator and is excellent for making sandwiches.)

      Basil Sauce

       Blend all ingredients in processor and store in refrigerator until ready to use. Will stay for several days in the refrigerator.

      Serving Strudel

       Arrange individual plates on counter and drizzle the basil sauce in a circle along outer edge of plate.

       On carving board slice the strudel into one inch slices using an electric serrated carving knife. (A serrated bread knife also works, but not as effortlessly.)

       Place a slice of strudel on its side in center of each plate. If desired, garnish each plate with another basil leaf or two.

       AFTER THOUGHTS

      If you have reserved half of the crab mixture (because you are only making one strudel roll) remember to use this mixture within the next 2 – 3 days. One good use for this mixture is to make crab cakes, either for a main course or for appetizers. I like to make mini crab cakes and freeze them for use later. They can be frozen for weeks ahead of time and simply thawed and warmed before serving. When serving mini crab cakes (or larger cakes for main courses) I add a dollop of the basil mayonnaise as an accent.

      To prepare the crab cakes: simply form small mounds on a surface (for mini appetizers I make them approximately 2 inches in diameter by about ¾ inch thick). Onto a baking sheet (sprayed with non-stick oil) I transfer the cakes with a spatula. Broil in an oven (high heat) until golden brown. They are ready to serve immediately. If freezing, allow to cool before placing in layers in a plastic container. Use parchment or waxed paper between layers.

      Moroccan Swordfish

      Moroccan Swordfish with Spicy Quinoa or Couscous

       FOR THE SAUCE/MARINADE (TO SERVE 6-8)

      1 bunch flat-leaf parsley

      1 bunch cilantro

      4 tablespoons lemon juice

      ¼ teaspoon saffron threads (expensive, but worth it), soaked in 2 teaspoons warm water for 2 minutes

      3-4 cloves garlic

      3 teaspoons paprika

      4 teaspoons ground cumin

      1 teaspoon ground cinnamon

      1 teaspoon ground ginger

      2 teaspoons salt

      1 teaspoon ground black pepper

      1½ cups olive oil

       TIME SAVER

      The marinade not only can be kept in the refrigerator for up to a week, it can also be frozen for months. Often I have planned this meal weeks ahead by freezing the marinade, and freezing the swordfish (already trimmed and cut into portions). Thawing both items the day before makes preparation on the actual day a breeze.

      This spicy main course always brings raves from our guests. In addition to using swordfish steaks the recipe works well for other firm fish fillets such as halibut or cod. I have even done this with delicate sole fillets that were rolled and secured with tooth picks. Boned-skinned chicken breasts are also a good choice.

       Blend all ingredients in food processor until smooth. This marinade can be prepared days ahead of time and kept in the refrigerator.

      For the Swordfish

       Purchase the swordfish from a good supply source that only deals with fresh fish. If possible have them slice the steaks into equal ¾–1 inch slices. Alternatively, buy an uncut loin and slice it yourself. Trim the skin and cut slices into portion sizes. Too large a portion often goes to waste. I find it better to work with a 1 inch thick slice and have the portion smaller (eg. 3 ½ inches by 4 inches).

       In a baking dish large enough to hold the number of portions desired, spread a thin layer of the marinade sauce. Add the fish steaks and top with a layer of the sauce. Keep in refrigerator, covered, until ready to bake. This can be done many hours ahead.

       Bake in a preheated oven (375°) for 30 minutes and remove. Can be served immediately. Or, to be able to enjoy our guests during cocktails, I bake the fish an hour or two before the guests arrive, cover the fish with tin foil, and then warm in a 200° oven while serving the first course.

       TIME SAVER

      Prepare the quinoa (couscous) earlier in the day. Fluff the grain and put in a microwavable bowl, covered with plastic wrap. The grain can be microwaved for about a minute before serving.

      Spicy Quinoa or Couscous

      Couscous is the traditional accompaniment with most Moroccan dishes. It is available in many forms, including instant varieties. All are excellent and easy to prepare.

      Recently I have replaced my couscous with the grain called quinoa. (To be completely accurate, quinoa is a seed.) In addition to having a similar texture to couscous, its main attribute is that it is probably the most nutritious of all “grains.” Remember, couscous is basically a

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