Appetite for cooking

For 58-year-old Pat Potter, cooking is not just the means to a great meal, it is a way to travel the world and to indulge her appetite for science.

She hasn't traveled much -- yet. And she realized late in life that she should have been a doctor.

But cookbooks, magazines and television programs "allow me to look at all the colors and excitement of the places I haven't been," says Pat. Testing new recipes is akin to dabbling in science.

"I like everything about food," she says. "The chemistry, the color, the smell, the way you can make things up. Oh my gosh."

As the decades pile up food has become ever more fascinating and challenging, and Pat has learned to whisk away her fears of the unknown.

"I've gotten a lot gutsier," she says. "As we get older, we have more wisdom and we try harder."

Pat tests new recipes with unusual ingredients and is always looking to try new foods, whether it's a type of cheese or a variety of onion.

Her spice cupboard is packed with everything but saffron, while bottles of liqueur line the cupboard. Amaretto, Cointreau and Framboise flavor her pastries, brandy adds spark to pate and nuts soak in rum for a corned beef log.

"I always find myself in the wine aisle, too," she says.

Though she works every day Pat never tires of preparing meals, in fact she makes a different entrée every day.

"I don't like leftovers," she says, so her husband, Gary, polishes off those. "Even when I'm home alone I still make a full dinner for myself. You know, I'm worth it. I'm not going to have a bowl of cereal."

Going out to eat is almost cheaper than cooking at home, says Pat.

"I love to grocery shop, it ranks right up there with clothes shopping, and it's just as expensive. As long as I don't go there hungry, I have a fighting chance."

Still, Pat appreciates simple, straightforward dishes too, especially if they have a story. Not long ago she discovered an old recipe of her mother's for Applesauce Pie, tucked away in a box. Her mother had baked it, with a from-scratch crust, for a Girl Scout potluck dinner when Pat was young.

Everyone raved about it.

"I was so proud of my mom," says Pat, who re-created the recipe recently. "I had not eaten that for 40 years, but when I tasted it, it was like having my mom right back with me. It got me a little teary-eyed."

That experience only increased Pat's enthusiasm for writing a family cookbook, the first project she wants to tackle when she retires in June after 14 years in the registrar's office at Glenbard North High School in Glen Ellyn. More than 200 recipes, stained, torn and scribbled-on, are waiting in folders to be formatted and bound.

"Maybe I'll send it to 20, 30 publishers, but I don't care if it is published or not," she says. "I'm doing it for myself and to give to my daughter.

"We have to leave something behind."

Triple Cheese Bread

36 frozen dinner rolls (1 bag), such as Rhodes

¼ cup olive oil

¾ stick butter, melted

1 teaspoon garlic powder

½ teaspoon cayenne powder

1 cup grated parmesan cheese

1 cup sharp cheddar cheese, finely shredded

½ cup Romano, grated

½ cup dried chives

1 teaspoon dried rosemary

1 teaspoon black pepper

Thaw rolls at room temperature on wax paper to "semi-puffy" stage, (about 1½ to 2 hours).

Heat oven to 350 degrees. Coat a bundt pan with cooking spray.

In small bowl, combine olive oil, butter with garlic and cayenne powders.

In shallow dish, combine parmesan, cheddar, Romano, chives, rosemary and black pepper.

Using a fork, dip and stir each roll in butter mixture, then coat with cheese mixture. Layer rolls into pan. Sprinkle any leftover cheese on top. Bake 25-30 minutes; let cool.

Run sharp knife around edges, invert on dish. Serve with flavored butter or olive oil and additional grated cheese, if desired.

Serves 18.

Cook's note: Good with Pinot Noir, Merlot or any strong red wine.

Nutrition values per serving: 320 calories, 16 g fat (6 g saturated), 34 g carbohydrates, 0 fiber, 11 g protein, 25 mg cholesterol, 480 mg sodium.

Chicken Tortellini Salad

1½ cups ditali pasta, cooked and drained

12 ounces cheese or mushroom tortellini, cooked and drained

4-6 boneless chicken breasts

1 tablespoon butter

1 can (about 12 ounces) extra large, whole black olives, sliced

4-6 scallions, chopped

1 teaspoon onion powder

1 teaspoon celery seed

1 teaspoon dried basil

1 teaspoon coarsely ground black pepper

1 teaspoon salt

1 bottle (16 ounces) red wine vinaigrette

1 bottle (16 ounces) balsamic vinaigrette dressing

1 cup parmesan, shredded

½ cup fontinella cheese, shredded

½ cup sharp cheddar, shredded

In large bowl combine ditali and tortellini.

Season chicken on both sides with salt and pepper. Melt butter in skillet, add chicken and saute on medium heat until done, about 4 to 5 minutes per side. Cool chicken and cut into ½-inch pieces.

Add chicken to pasta with olives. Stir in onion powder, celery seed, basil, pepper and salt. Add red wine and balsamic vinaigrettes and gently toss; fold in cheeses. Cover and chill 6-8 hours.

Serves eight.

Cook's note: Serve with Pinot Grigio.

Nutrition values per serving: 510 calories, 29 g fat (11g saturated), 29 g carbohydrates, 2 g fiber, 30 g protein, 90 mg cholesterol, 1,350 mg sodium.

Framboise Squares

2 cups butter, softened

2 cups sugar

4 egg yolks, room temperature

4 cups flour

1 cup walnuts, finely chopped

1 teaspoon cornstarch

2 tablespoons sugar substitute

½ cup raspberry liqueur, divided

¼ cup Grand Marnier

2 cans (21 ounces each) raspberry filling

Heat oven to 350 degrees. Grease jelly roll pan, about 11-by-16-inches.

In a stand mixer, cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating after each. Add flour slowly to mix. Add walnuts. Spread half of dough into pan, pressing evenly.

In another bowl, whisk together cornstarch, sugar substitute, ¼ cup Framboise, the Grand Marnier and the raspberry filling. Pour into pan and spread evenly. Crumble remaining dough over top of filling (it will smooth out during baking.) Bake 45 minutes or until top is lightly browned. Cool completes, then sprinkle remaining liqueur on top before cutting.

Makes 36.

Nutrition values per square: 250 calories, 13 g fat (7 g saturated), 33 g carbohydrates, 1 g fiber, 2 g protein, 50 mg cholesterol, 10 mg sodium.