Fearless Kitchen

Recipe: Smoked Salmon Pita Croutons

Recipe Source: Lawson, Jane.  The Spice Bible.  Stewart, Tabori & Chang, New York, 2008 p. 300

I made these croutons as part of another recipe, but as I was making them it occurred to me that they wouldn't just be good in the one soup I was making.  They're a great way to use up leftover pita bread and would match well in any number of mildly-flavored soups.  I decided to post them, and the horseradish cream that gets used in the same soup, as separate recipes to make it easier for you to mix and match.  (You'll see the soup and the horseradish cream at a later date.) 

The original recipe called for a loaf of day-old white bread.  Good bread doesn't last so long in this house, and I forgot to pick up a loaf of commercial bread when I did the shopping.  I did, however, have some pita left over from the cucumber appetizer I'd made the night before.  Using the pita cut down on waste, saved me some money and cut down on the amount of time needed to make the croutons.  In essence, I guess, you're making pita chips with a little bit of smoked salmon on them.  I will admit to sampling more than one of the little croutons as is, and they would make a fine party hors d'oeuvre if you did something a little prettier with them than I did!

Smoked Salmon Pita Croutons (makes 26; approx. $0.30/ea)

1 store-bought pita bread, separated and cut into pieces

2 tablespoons butter

3 garlic cloves, crushed

4 ounces (approx.) smoked salmon

Equipment:

• Baking sheet
• Small saucepan
• Pastry brush

1. Preheat your oven to 300 degrees. 
2. Combine the butter and garlic in the small saucepan.  Melt the butter over low heat.
3. Brush a small amount of the butter and garlic mixture over the pieces of pita on the baking sheet.
4. Bake 10 minutes or so, until golden.  Watch carefully so they don't burn.
5. Remove from oven and cool.
6. Meanwhile cut the salmon into pieces approximately the same size and shape as the pita pieces.  Place them on top of the pitas. 
7. Serve. 

Recipe: Ginger-Lemon Broccoli

Recipe Source: Friends of UCSD Healthcare.  Savoring San Diego.  UCSD Medical Center Auxiliary, San Diego, 1999 p. 189

Broccoli has always been one of my favorite vegetables.  There are two formats I've never actually tried for broccoli: pureed (as in a cream of broccoli soup, which just looks... wrong to me.  Like something out of The Exorcist.) and with a cheese sauce.  Broccoli doesn't need a lot of fat and calories to be tasty.  In fact, I spent a good few months essentially living on steamed or blanched broccoli with a little bit of lemon juice or soy sauce, and that was more than good enough for me. 

Finding new and different ways of serving broccoli has been something of a challenge for me lately, which means that I haven't used as much broccoli as I've been frankly craving.  This recipe was a delightful little treat that cooked up quickly and deliciously with an unexpected late harvest of broccoli from our garden.  (The fact that it came from our garden accounts for the low cost per serving; your results will probably vary.)  I increased both the ginger and the garlic, as I am wont to do, and I used olive oil as the cooking oil because that's just what I have. 

I am submitting this to Rachel of The Crispy Cook, who is hosting this week's edition of Weekend Herb Blogging.  WHB was founded by Kalyn of Kalyn's Kitchen, but is currently being organized and coordinated by Cook (Almost) Anything At Least Once.  Thanks to all three! 

Ginger-Lemon Broccoli (serves 4; approx. $0.17/serving if using homegrown broccoli)

1 bunch broccoli (approx. 1 1/4 lb)

1 tablespoon olive oil

1 tablespoon minced ginger

5 cloves garlic, crushed

2 tablespoons lemon juice

Black pepper to taste

Equipment:

• Wok or saute pan
• Large saucepan
• Colander

1. Fill the saucepan with water and bring to a rapid boil.
2. In the meantime, chop your broccoli.  Cut the florets into bite-sized pieces, but don't discard the stems.  If you cut them into small enough pieces they will easily cook up as quickly as the florets, and they taste great. 
3. When the water is boiling, drop the broccoli in and blanch for NO MORE THAN 3 MINUTES.  I mean it.  Do not overcook the broccoli.  It will feel bad on the tongue, it will taste bad, and it will stink to high heaven.  Think cabbage. 
4. Anyway, when the broccoli is blanched, drain it and immediately rinse it with cold water to stop the cooking process. 
5. Heat the oil in the wok over medium-low heat. 
6. Add the ginger and garlic.  Cook 2 minutes or so, until the mixture is aromatic.
7. Stir in the lemon juice. 
8. Add the broccoli to the pan and saute just long enough to re-heat the broccoli. 
9. Sprinkle with the pepper and serve. 

Recipe: Cheese, Bread and Herbs on Cucumbers

Recipe Source: Batmanglij, Najmieh.  From Persia to Napa.  Mage Publishers, Washington DC, 2006 p. 108

I was really into this hors d'oeuvre when I first saw it.  It looked like a lot of fun.  It also looked like a somewhat healthier hors d'oeuvre than I usually see.  While there is cheese, it is not deep fried.  Unfortunately I had to make a lot of changes to the original, based on the availability of some of the herbs and on the complete unavailability of edible rose petals anywhere near my house. 

How did it go over?  Well, personally, I kind of liked it.  It wasn't spectacular, but it was interesting and a little different.  I brought it to the annual Wine and Cheese party at my friends' house, and a few people said they liked it.  One person distinctly did not like it.  She spat it out right in front of me and complained about the presence of walnuts (despite having been warned about the walnuts in advance...)  Anyway, after she spat it out, no one else was all that interested in trying it.  Fortunately it was pretty easy to make, so at least it wasn't a whole lot of wasted time. 

Cheese, Bread and Herbs on Cucumbers (makes 56; approx. $0.51/serving)

4 pita breads, cut into small squares and toasted

1 lb feta (I like sheep feta; the original called for goat)

2 packages fresh marjoram, leaves only

1 package fresh oregano, leaves only

1 package fresh tarragon

1/4 cup dried tarragon leaves

1 lb toasted walnut pieces

4 long, seedless cucumbers

Equipment:

• Food processor

1. Combine everything but the cucumbers in the food processor and process to a paste.  You can add some olive oil if the paste is too dry; mine was moist enough that I didn't need to add oil.
2. Divide the paste into 56 portions. 
3. Slice the cucumbers into 56 slices. 
4. Roll the paste portions into balls and place atop the cucumber slices. 

Recipe: Citrus Salad with Herb Broth

Recipe Source: Trang, Corinne.  The Asian Grill.  Chronicle Books, San Francisco, 2006 p. 154

I made this for the family Christmas tree decorating party.  It's in the dessert section of the book, but it's not overly sweet.  I was drawn to this recipe for two reasons: it contained fruit and I was concerned that there weren't nearly enough options in the fruit and vegetable category, and as a citrus-based dish it would be refreshing.  My father in law is also very fond of recounting how his father in law always used to have fruit after a meal, and I thought it would be nice to remember his preferences. 

I didn't make a lot of changes, but I did make some.  I didn't have fresh galangal on hand because they don't sell it at my supermarket.  I could have gone to one of the Asian markets in the next town, but I really don't have the time or energy to be running around to multiple stores looking for specialty ingredients that they may or may not have in stock that day.  (I will say this: if I can find an excuse to go to the Asian market and they happen to have fresh galangal, I will buy it because that stuff is good.)  I omitted the mint garnish at the end because my husband is allergic to mint, and I used less of the broth than the recipe made.  I did this because I intended this to be eaten by people standing up and milling around, and I did not want to take the risk of having it drip all over the floor.  I also found the appearance of the broth a little off-putting.  It looked like something the dog might roll in. 

Citrus Salad with Herbal Broth (serves 8; approx. $1.72/serving)

4 cups water

4 fresh kaffir lime leaves

1/2 cup thinly sliced ginger

10 fresh basil leaves

2 lemongrass stalks, sliced thinly

1/3 cup sugar

1 pinch kosher salt

2 grapefruits

2 lemons

2 oranges

2 limes

Equipment:

• Saucepan
• Strainer
• Bowl

1. Combine the first 7 ingredients in the saucepan and bring to a boil over high heat.
2. Reduce the heat and simmer until reduced to 1 cup.  According to the book this should take 10 - 15 minutes.  I want to say it took a little less for me, but I didn't time it myself.
3. Strain the broth into the bowl and refrigerate until chilled.  Discard the solids. 
4. Peel and segment the fruit. 
5. Combine the fruit in your serving vessel and top with the broth.  Serve. 

Recipe: Sage and Cheddar Biscuits

Recipe Source: Everyday Food staff.  "In Season."  Everyday Food, no. 68, p. 20, December 2009. 

I made these as a side dish for an impromptu dinner party we threw.  I decided on them because having some sort of starch on offer seemed to make sense and sage is one of my favorite flavors.  They were very easy to make and tasted great.  There were leftovers - the occasion for the impromptu dinner party was the acquisition of some beef ribs, and that's a lot of food! - and they didn't keep all that well.  Of course, I kept them in the microwave at room temperature, without any kind of airtight container.  Maybe a better storage solution would have improved that outcome...  Don't worry, no biscuits were touched by cat paws during the photographing of this food item. 

Sage and Cheddar Biscuits (makes 12; approx. $0.55/ea.)

4 cups flour

2 tablespoons baking powder

1 teaspoon baking soda

2 teaspoons kosher salt

5 1/2 ounces sharp cheddar cheese

2 tablespoons chopped fresh sage

3/4 cup butter, cut into pieces

1 1/2 cups low-fat buttermilk

Equipment:

• Baking sheets
• Food processor
• Rolling pin
• Biscuit cutter

1. Preheat your oven to 450.
2. Combine the flour, baking powder, baking soda and salt in the food processor. 
3. Add the cheddar and sage.  Pulse just to combine.
4. Add the butter.  Pulse until the texture is that of "coarse meal". 
5. Add the buttermilk.  Pulse 2 or 3 times, just to combine. 
6. Remove the mixture from the food processor and knead it together on your work surface.  Knead just until it comes together. 
7. Roll out the dough in batches and cut out 12 biscuits.  It is okay to re-roll scraps. 
8. Bake 12 - 15 minutes.
9. Serve warm or at room temperature. 

Recipe: Olive Cigar Pies

Recipe Source: Barron, Rosemary.  Meze.  Chronicle Books, San Francisco, 2002 pp. 98-9

This is another dish that I made for our family's tree decorating party this past Christmas.  I chose it because it could be easily consumed as finger food (not that it was) and because it contained olives.  I love olives.  I always have and, barring some sort of majorly scarring experience, I probably always will.  The dish went over reasonably well, although not quite as well as the more Italian dishes I served.  I suspect that's because the bread-to-filling ratio was a little skewed in favor of the bread, which is funny because I actually increased the amount of olives and therefore the amount of filling! 

I would also like to point out that these can be made well ahead of time.  This makes them great for parties, picnics and snacks for unexpected guests.

Olive Cigar Pies (makes 8; approx. $1.00/ea.)

1/2 teaspoon honey

1/4 cup warm water, plus 1 tablespoon

2 1/2 teaspoons active dry yeast

1 1/2 cups bread flour

1/2 teaspoon kosher salt

1 egg

1/4 cup olive oil

2 tablespoons olive oil

1 onion, finely chopped

1/3 cup (approx.) pitted Kalamata olives

1/2 teaspoon ground coriander

1/4 cup chopped fresh cilantro

1 tablespoon oregano

1 tablespoon lemon juice

1/2 cup feta cheese

Equipment:

• Small bowl
• Stand mixer
• Saute pan
• Baking sheets
• Rolling pin
• Mini-prep food processor

1. Combine the honey, 1/4 cup warm water and the yeast in the small bowl in a warm room.  Set this mixture aside until frothy.  Believe me, you'll know.
2. In the bowl of the stand mixer, combine the bread flour and salt. 
3. Add the remaining 1 tablespoon water, egg and olive oil.  Mix to distribute.
4. Add the yeast mixture.  Mix on very low speed 3 - 4 minutes, then increase the speed very slightly and knead another 3 - 4 minutes.  The dough should be smooth and elastic.
5. Set the bowl aside and cover.  Let rise in a warm room until doubled in size, at least 1 hour.  For the record, I never make a yeast-leavened bread unless I'm already heating up the kitchen for some other purpose.  For me, in my kitchen, it's the only way to get an area that is warm enough for yeast to be active.  Your kitchen may be warmer, but this is what works for me.
6. In the meantime, heat the olive oil over low heat.
7. Add the onion and sweat until just beginning to color. 
8. Put the olives in the mini-prep and process to a paste. 
9. Add the ground coriander to the saute pan with the onions.  Heat until fragrant. 
10. Add the olive paste, cilantro and oregano.  Cook 1 minute.
11. Remove from heat and add the lemon juice and the feta.  Mix to combine.
12. Preheat your oven to 375.
13. When the dough has finished rising, divide it into 8 separate portions.  Roll each portion into a ball, then roll that ball into a circle about 4" in diameter. 
14. Put 1/8 of the filling into the center, then spread it out a bit. 
15. Fold down the top and bottom ends of the circle. 
16. Fold the left side of the circle over, then roll the right side to make a vaguely cylindrical object. 
17. Bake 5 minutes at 375, then reduce heat to 350 and bake another 15 minutes.
18. Serve warm or at room temperature.

Recipe: Cannellini Beans with Sage

Recipe Source: Jenkins, Sara and Mindy Fox.  Olives & Oranges.  Houghton Mifflin, Boston, 2008 p. 42

I made this dish for a recent Sunday dinner.  Two things really appealed to me about this dish.  First, it was cheap.  Note the cost per serving.  Good food doesn't have to cost a fortune.  Second, it involved sage.  As I know I've already mentioned recently, I love sage.  I'll admit that I'd been planning to make this for quite some time, but I kept forgetting to soak the beans ahead of time.  I know that a pressure cooker would go a long way toward eliminating that problem for me, but I don't have a pressure cooker and I'm pretty distrustful of them, so I will just deal with soaking overnight. 

This recipe has four ingredients, so there really wasn't much to change.  While it is a recipe that has to be started well ahead of time, it is not a time consuming recipe.  Once you put it on to cook, you can pretty much forget that you've got it, as long as you remember to check the liquid level from time to time.  I did find that the beans took longer to cook than the recipe suggested and that I needed to add liquid more than once to keep them from burning. 

Cannellini Beans with Sage (serves 6; approx. $0.24/serving)

16 ounces dried cannellini beans

1 head garlic, peeled

3 sprigs sage

1 teaspoon kosher salt

Equipment:

• Large bowl
• Large saucepan
• Time.  Lots of time.

1. The night before you plan to eat this, combine the beans, sage and garlic with enough water to cover generously.  Put somewhere that the cat can't get into it. 
2. A couple of hours before you plan to serve, pour the contents into a large saucepan over medium-low heat.  Bring to a simmer.
3. Cook at a bare simmer, until the beans are tender.  This took me a while.  It's okay to add some more water to the pot if you need to; this did not affect the flavor of my finished dish at all. 
4. When the beans are tender, sprinkle with kosher salt and serve. 

Recipe: Sage and Ricotta Cannelloni

Recipe Source: Daspin, Eileen.  "A Family Feast."  Martha Stewart Living, number 193, December 2009 pp. 236-7

My friends are always surprised to learn that I subscribe to Martha Stewart Living.  I guess that the state of my house doesn't exactly call to mind the perfection associated with Martha Stewart.  The fact that I also don't decorate and don't garden and have all the artistic ability of a drunken vole, which prevents me from crafting successfully, probably also contributes to the sense of wonder that overcomes my friends when they see the pile of hoarded Martha Stewart magazines.  The thing is, sure, I don't do any of those things, but I want to.  I lack two things: talent and attention span.  But every month I get very excited for my Martha magazine to come, because for one hour (in the tub on Sunday night), I do all of those things and more.  I am every bit as good as Martha.  For one hour. 

Anyway, I don't tend to make a lot of the recipes I find in the magazine, but sometimes I find one that I absolutely have to make.  This was one of those recipes.  I'm not even really sure why I needed to make it, but when I saw it I developed this strong craving for these cannelloni.  I think it's the sage.  I love the smell and flavor of sage.  Of course, I made a few changes.  I did not feel up to the task of making my own fresh pasta.  I did feel up to the task of purchasing egg roll wrappers from NaSoya, which worked just as well and resulted in less of a mess.  The original recipe called for a mix of "winter herbs" like rosemary and parsley in addition to sage.  I wanted none of these, although rosemary is a favorite herb around here.  I wanted sage, so sage it was.  (See, you can make these decisions when you cook things yourself.  In a restaurant, you'd be stuck with what the chef thought the most people would like.)  Finally, the original recipe called for a Parmesan Cream.  I had originally intended to make this a good amount of time before I did make it, and the ingredients for the Parmesan Cream went off.  This is why I developed the Velour Sauce (like a veloute, but cheesy).  I used it here. 

The result was pretty tasty, if I do say so myself.  The sage could have come through a little more strongly, but that's okay.  My guests really seemed to enjoy these too.  Maybe the wrappers were a little chewier than I'd have liked, but that's a matter of degrees.  I served them as a side dish to an unexpectedly spicy beef rib main course, so they had the additional benefit of relieving the pain from the rib sauce for those guests who are unaccustomed to spice. 

Oh - Don't be alarmed by the presence of whiskers in the photo.  The cat didn't actually get to touch the cannelloni, much to her chagrin. 

Sage and Ricotta Cannelloni (serves 8; approx. $0.83/serving)

1/3 package (approx.) NaSoya Egg Roll Wrappers (I haven't tried any other brands)

15 ounces part-skim ricotta cheese

4 garlic cloves, crushed

2 tablespoons chopped fresh sage

1/4 teaspoon Aleppo pepper (use crushed red pepper if you can't find Aleppo pepper)

1 recipe Velour Sauce

5/8 ounce grated peccorino cheese

Equipment:

• Bowl
• Small dish of water
• Roasting pan
• Small saucepan (if you're re-warming the velour sauce; if the sauce was made just before use don't worry about this.)

1. Combine the ricotta, garlic, sage and Aleppo pepper in a bowl.  Mix very thoroughly.  (This can be done up to 24 hours in advance and refrigerated.)
2. When you're ready to make the cannelloni, preheat your oven to 350 and lubricate your roasting pan with your lubricant of choice.  I used cooking spray, but if you're one of those people who always managed to set her kitchen on fire with cooking spray use olive oil or something like that.  (And yes, I do know someone who always sets her kitchen on fire when she uses cooking spray.  It's uncanny.)
3. Put about 1/4 cup of the ricotta filling in the middle of an egg roll wrapper.  Fold down the top, then the bottom.  Fold the left side over, then the right side.  It should look vaguely rectangular.  Use the water to seal, if necessary.
4. Place the parcel seam-side down in the roasting pan.  Repeat until all of the filling is used.
5. Pour the Veloute Sauce over the cannelloni, then sprinkle the peccorino on top. 
6. Bake around 40 - 50 minutes, or until golden and somewhat crusty. 
7. Serve warm. 

Recipe: Whole Wheat Penne with Onion Sauce

Recipe Source: Bugialli, Giuliano.  Bugialli on Pasta.  Stewart, Tabori & Chang, New York, 2000 p. 101

I'm always a little reluctant to use this book, I have to admit it.  It's a perfectly good book with plenty of interesting recipes, but I'm reluctant to give extra publicity to someone with such an objection to "undirected creativity."  I AM undirected creativity and innovation without Mr. Bugialli's guidelines.  My guidelines are my tastes and those of my guests, particularly my husband.  Those are more important to me than adhering slavishly to someone else's vision of what the dish should be.  Unless I'm working on a medieval recipe, in which case I'm trying to showcase the fact that food 1000 years ago didn't have to taste like wallpaper paste, I'm always going to customize my dishes to the needs and tastes of the people I'm feeding.

Take this recipe.  Mr. Bugialli provides variations to make the dish as it is made in Florence and in Campania.  (We will ignore the idea that every housewife in Florence and in Campania makes the dish in an identical way.  I know my own female Neapolitan relatives, none of whom makes her dishes just like any other relative, or just like me for that matter.  I'm just sayin'.)  The Tuscan version is made with butter.  The Campanian is made with a combination of lard and olive oil.  Well, my husband can only tolerate so much butter, and that tolerance had been exhausted in the other dish I was serving that night.  Lard comes from pork.  Even if my husband were willing to eat something cooked in lard - and he's not - the Fearless Fetus has some very strong objections to swine flesh in any form, and as long as we're sharing a digestive system her objections become mine.  Should we then either suffer massive digestive upset in the name of "authenticity?"  Perhaps we should simply not enjoy the recipe?  Sorry, neither was really an acceptable option.  I used olive oil, and you know what?  It came out just fine.  (Minette was suspicious, as you'll see in the second picture, but it really tasted quite good.)  I also ignored the parsley, not being much of a fan of parsley, and I used whole-wheat pasta because I've come to prefer the flavor and to give some added fiber to the dish. 

As a side note to the author, I also happen to really like goat cheese.  In pretty much all its forms (I've seen chocolate-covered goat cheese balls which seem a little suspicious to me.).  So there. 

Whole Wheat Penne with Onion Sauce (serves 4; approx. $1.55/serving)

2 lb red onions, peeled and quartered

1/2 cup olive oil

2 cups white wine

1 cup water

Kosher salt and black pepper to taste

12 oz whole wheat penne

Equipment:

• Large, deep saute pan
• Pot to cook the pasta
• Colander
• Bowl

1. Soak the onions in cold water in the bowl for 30 minutes.
2. Drain, then coarsely chop the onions.
3. Heat the oil over medium heat.  Add the onions and saute 10 minutes, covered. 
4. Stir well, lower the heat, and add 1 cup of wine.
5. Cover.  Simmer 1/2 hour.
6. Add 1 cup of wine.  Cover and simmer another 1/2 hour.
7. Add 1/2 cup of water.  Cover and simmer 1/2 hour.
8. Add the second cup of water.  Cover and simmer 1/2 hour.
9. Prepare the pasta in heavily salted water. 
10. When the pasta is cooked, drain it and mix it with the onion mixture.  If your saute pan is not large enough for this, go ahead and dump the pasta into your serving vessel and top it with the onion mixture. 
11. Serve. 

Recipe: Crusty Squash Casserole

Recipe Source: Bayless, Rick.  Rick Bayless' Mexican Kitchen.  Scribner Press, New York, 1996 pp. 224-5. 

This dish says that it serves 8 people as a side dish, and I'm not going to argue.  Had things turned out the way that they were supposed to, I'm sure that 8 people would have been no problem for this dish.  However, I decided to try to remove the dish from the oven with one hand.  This was not my brightest moment.  More than half of the casserole fell onto the ground.  This is why it looks such a mess in the picture, and not at all like a casserole. 

There were some other changes I made.  Most of them were procedural.  For example, the squash was originally supposed to be steamed, not roasted.  Unfortunately our steamer had an unfortunate meeting with open flame, and was no longer serviceable.  (It did burn quite nicely though!)  I roasted the squash instead.  There were a couple more changes like that.  Finally, despite trying three or four different markets, I could not find chayote, the type of squash called for in the recipe.  I made do with golden acorn squash instead.  Please don't ask me what the difference between a golden acorn squash and a very tiny pumpkin is.  I suspect that it's in the little pointy bit on the end, but I'm not a horticulturist. 

The resulting dish was okay.  It wasn't spectacular, but I think I was probably just in a snit because of the dropped casserole.  There weren't any leftovers, so my husband seemed to get a kick out of it at least. 

Crusty Squash Casserole (serves 8 if you don't drop it; approx. cost per serving $0.80)

3 1/2 lb golden acorn squash

8 ounces fresh poblano chiles

2 1/2 tablespoons olive oil

1 white onion, thinly sliced

6 garlic cloves, crushed

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1 package frozen corn kernels (you can use fresh corn if it's in season.)

2/3 cup milk

1 teaspoon kosher salt

5 ounces grated Monterey Jack cheese

3/4 cup breadcrumbs

1/3 cup grated pecorino cheese

Equipment:

• Roasting pan
• Paper bag
• Skillet

1. Roast the poblanos under a broiler until charred on both sides.  Put them immediately into a paper bag and let them sit at least 5 minutes.  Peel and slice thinly.
2. Preheat your oven to 350. 
3. Peel and chop the acorn squash, discarding the seeds. 
4. Roast 15 minutes or so, until vaguely softened.
5. Heat 1 tablespoon of the oil in the skillet over medium heat.  Add the onion and cook until browned.
6. Add the garlic, herbs and chiles.  Mix thoroughly. 
7. Add the corn and milk to the skillet and bring to a boil.
8. Add the salt. 
9. Sprinkle half the cheeses over the squash mixture, then top with the pan mixture.  Bake 20 minutes. 
10. Stir the remaining oil into the breadcrumbs.  Top the casserole with the crumbs and the remaining cheeses.  Bake another 15 minutes.
11. Let stand 15 minutes.  Serve.