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Chef-recipes

171 recipes
Achiote chicken and rice
Allumette potatoes
Anchovy mayonnaise sauce
Apple mousse grand marnier
Apple pie cragwood
Apple strudel with cranberry sauce
Apple tart alsacienne
Apricot frangipane tart
Apricot soufflé
Artichoke pâté
Asian shrimp with pineapple relish
Asparagus with Parma ham and roasted pepper coulis
Baba au rum
Baked oysters with wild mushroom ragout
Baked salmon in the swimming position
Béarnaise sauce
Belgian endive ham and cheese au gratin
Berny potatoes
Best lobster rolls
Bocconcini with shiitake mushroom sauce
Braised beef short ribs
Braised leg of lamb cleopatra
Broiled pompano with noodles
Brown sauce
Buckwheat pancake - galette de sarrasin
Caribbean conch stew
Caribbean salmon fillets en papillotte
Carrot soufflé
Carrot timbales
Cheese jalapeño soufflé
Cheese soufflé
Chicken burgundy
Chicken florentine
Chicken galantine
Chicken liver mousse
Chicken strudel
Chicken terrine
Chocolate and raspberry fontaines
Chocolate mocha soufflé
Chocolate mocha torte
Chocolate soufflés
Cinnamon soufflé
Citrus kosho - japanese citrus chili paste
Cod fillets orientale
Cod with vegetables and aioli sauce
Cold smoked seal loin
Corn and jalapeno pancakes with tomato salsa
Coulibiac of salmon
Cranberry pear phyllo tart
Croissants
Cronuts - croissant and doughnut
Croquettes of salmon with lemon-chive sauce
Dark apple spice cake
Duck breasts with cherry-port sauce
Eggplant and pepper tian on fried eggplant
Eggplant papeton
Eggplant soufflé
Eggs suzette
Fiddlehead soufflé
Fiddleheads with morels and lobster
Fillet of salmon with sorrel sauce
Fish velouté sauce
Flounder with fiddleheads and red potatoes
Fondants au chocolat
Fougasse bread
French garlic sausages
French onion soup
Fried salmon steaks with white wine sauce
Galette des rois frangipane
Gnocchi parisienne
Gnocchi with spinach and ricotta
Goat cheese soufflés in phyllo cups
Grand marnier orange mousse
Grand marnier soufflé
Gratin dauphinois
Gravlax
Grilled chicken salad with asparagus and blue cheese
Gum paste - pastillage
Herb roasted leg of lamb
Individual beef wellington
Jaeger schnitzel
Jellied beef
Jelly-filled pears in puff pastry with caramel sauce
Kedgeree of salmon with sea asparagus
Leg of baby lamb niçoise
Lemon yummy dessert
Liége belgian waffles - gaufres de liége
Lime and coconut mousse tart
Marinated cod fillet with corn pudding
Mascarpone cheesecake
Meringue roulade with praline whipped cream
Meringue-strawberry
Millefeuille prince albert
Mushroom bourguignon with polenta
Mussel and cauliflower velouté
Mussel soup trois gros
Napoleon of peekey toe crab and apple
Oeufs a la neige
Orange charlotte russe
Orange mousse cake with grand marnier
Orange mousse meringues
Orange parfait
Orange pound cake
Orange raisin cake
Oven dried tomato and black olive tians
Pad thai with shrimp
Paella valenciana
Parmesan polenta soufflé
Pasta roll with three cheese
Pasta salad in parmesan baskets
Peach melba
Pear cake with walnut streusel
Phyllo wrapped chicken with mexican pesto
Pingree pasta
Pistou soup
Poached eggs florentine
Pompano captiva
Potato crepes
Potato galette with wild mushrooms
Potato gnocchi -gnocchi di patate
Potato pancakes with goat cheese on mixed greens
Potatoes dauphine
Provencale braised beef casserole
Provençale fish soup
Prune soufflés
Pudding diplomate
Pumpkin and sweet garlic custards
Rack of lamb with mushroom crust
Ramen burger
Red pepper mousse
Red wine sauce
Roast leg of baby lamb beaumanière
Roast tenderloin with mushroom onion and red wine sauce
Roasted asparagus
Roasted cod with parma ham and fresh sage
Robert linxe chocolate truffles
Rollatines of chicken
Rose macarons
Saffron-infused mussel velouté
Saint-honoré
Sauce beurre blanc
Sautéed chicken breast with whole grain mustard and sage
Seared chicken breast with red onion vinaigrette
Seared tuna with tian of provencal vegetables
Silk handkerchiefs with pesto
Smoked salmon and lobster Lorne cottage
Smoked salmon eggs benedict
Smoked salmon roulades
Smoked salmon soufflé
Smoked salmon terrine
Smoked turkey
Soft potato ravioli with truffle pan sauce
Soufflé renversé
Spicy baked beans
Steaks au poivre
Strawberry cheese cake in macaroon crust
Strawberry linzertorte
Strawberry mousse cake
Strawberry napoleons with caramel sauce
Strawberry purses
Strawberry shortcake
Strawberry-topped lime mousse tart
Tarte tatin
Tomato confit and marinated tomatoes served on a crispy tart
Tomato stuffed with creamy cheese with gazpacho
Tomato zucchini pie
Tomatoes with peppers and stewed eggplants
Trianon or Gâteau Royal
Tuna tartare with grapefruit vinaigrette and sorbet
Veal with fiddlehead and shiatake sauce
Watercress endive salad with roasted pears and roquefort

Achiote chicken and rice  Print Recipe

Serves: 6

Preparation time:30 minutes

Cooking time:25 minutes

1/2 cup Mayonnaise
2 Tbsp. annatto paste
1 broiler-fryer chicken (3 lb.), cut up, skin removed
1 cup long-grain white rice, uncooked
1 cup chopped onions
1 red pepper, cut into strips
2 cloves garlic, minced
2 cups water
1 chicken bouillon cube
1/3 cup manzanilla olives, halved
1 Tbsp. chopped fresh cilantro

Achiote chicken and rice

Preparation:

Mix mayo and annatto paste. Add half to chicken in large bowl; toss to coat.

Cook chicken in large deep skillet or Dutch oven on medium-high heat 5 min. or until evenly browned, turning occasionally. Remove chicken from skillet; discard drippings. Cover chicken to keep warm.

Add rice, onions, peppers, garlic and remaining mayo mixture to skillet; cook on medium-low heat 3 min., stirring constantly. Add water and bouillon; stir. Top with chicken. Bring to boil; cover. Simmer on low heat 22 to 25 min. or until chicken is done (165ºF) and liquid is absorbed.

Top with olives and cilantro.

Allumette potatoes  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:20 minutes

4 pounds baking potatoes
Oil for frying
Salt to taste

Allumette potatoes

Preparation:

Peel and wash potatoes. Slice into 1/4-inch thick slices, then into 1/4-inch sticks. Wash thoroughly in cold water. Drain well.
Deep fry in batches at 350 degrees until potatoes are cooked, but not brown.
At serving time, increase oil temperature to 375 degrees. Fry potatoes in batches, until golden brown.Sprinkle with salt. Serve hot.

Anchovy mayonnaise sauce  Print Recipe

Serves: 4

Preparation time: 5 minutes

1 cup mayonnaise sauce
1 teaspoon garlic, crushed
2 ounces anchovy fillets
1 tablespoon parsley, chopped
1 tablespoon tomato paste

Anchovy mayonnaise sauce

Preparation:

Finely chop the anchovy fillets.
Combine in a bowl with remaining ingredients and mix well.
Serve with cold or deep fried fish or seafood.
Use as a dipping sauce or as an accompaniment with fresh or cooked seafood.

Apple mousse grand marnier  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:30 minutes

8 large golden delicious
2 tablespoons sugar
4 egg whites
1/2 teaspoon cream of tartar
3 tablespoons sugar
4 teaspoons Grand Marnier
1/2 cup sugar
1 teaspoon lemon juice

For custard cream:
1/2 cup sugar
4 egg yolks
1 cup milk, scalded
1 teaspoon vanilla

Apple mousse grand marnier

Preparation:

Preheat oven to 350 degrees.
Peel, core, and slice apples. Cook in saucepan to make a purée. Add sugar.
Cook till dry and thick. Cool mixture.
Beat egg whites and cream of tartar in an electric mixer.
When firm, add sugar and continue beating for 1 more minute at medium speed.
Fold in apple mixture. Add Grand Marnier.
Make a caramel with sugar, a little water and lemon juice.
Pour in a soufflé mold. Pour apple mix in mold.
Bake in waterbath for 30 minutes. Unmold mousse on a serving plate.
Serve with custard cream.
Custard:
Mix sugar and egg yolks till creamy. Gradually whisk in boiling milk.
Add vanilla. Heat in a saucepan and stir with a wooden spoon over low heat till thick.
Do not allow to boil. Strain and cool.

Apple pie cragwood  Print Recipe

Serves: 10

Preparation time: 40 minutes

Cooking time:40 minutes

1 9-inch pie crust and more for lattice top
4 cups cooking apples, peeled and sliced
2 teaspoons butter
1/2 teaspoon cinnamon
1/4 cup sugar
4 ounces Calvados or Brandy

for custard:
1/3 cup sugar
2 teaspoons flour
1 teaspoon grated lemon rind
1/2 cup heavy cream
2 eggs
2 teaspoons vanilla extract

3 ounces melted apricot
1 beaten egg

Apple pie cragwood

Preparation:

Preheat oven at 400 degrees.
Line pie crust in a 9 inch pie plate. Peel, core, and cut apples into wedges.
Melt butter in a saute pan. Add apples. Cook for 2 minutes. Mix in the cinnamon, sugar, and Calvados and cook apples until tender. Transfer to a large bowl to cool.
To prepare the custard:
combine the sugar, flour, lemon zest, cream, eggs, and vanilla.
Pour over apples and blend well. Pour mixture in pie crust.
Bake for 15 minutes.
Top with the melted apricot jam.
Decorate top of pie with strips of remaining dough into a lattice work.
Brush with a beaten egg. Bake at 350 F for 15 to 20 minutes, until pie is golden brown.
Allow pie to cool, then serve at room temperature.

Apple strudel with cranberry sauce  Print Recipe

Serves: 6

Preparation time: 45 minutes

Cooking time:30 minute

For sauce:
2 cups cranberries
1 cup sugar
1 cup water
3 tablespoons kirsch

For strudel:
1/4 cup raisins
1 1/2 tablespoons kirsch
3 medium granny smith apples, peeled, cored, cut 1/3-inch pieces
1/2 cup + 3 tablespoons gingersnap cookie crumbs
1/2 cup sugar
1/2 cup unsalted butter, melted
9 sheets phyllo
powdered sugar

Apple strudel with cranberry sauce

Preparation:

Sauce:
Combine Cranberries, sugar, water and kirsch in heavy medium saucepan.
Bring to boil, stirring until sugar dissolves.
Reduce heat and cook until most berries burst, about 10 minutes.
Cool slightly. Transfer to processor and purée.
Strudel:
Combine raisins and kirsch in small bowl. Let stand 1 hour.
Preheat oven to 375 degrees.
Combine apples, 1/2 cup crumbs, sugar and raisin mixture in bowl.
Brush large baking sheet with some of melted butter.
Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface.
Sprinkle 1 teaspoon of cookie crumbs over.
Top with second phyllo.
Brush with butter, sprinkle with 1 teaspoon of crumbs.
Repeat with remaining phyllo sheets, melted butter and gingersnap crumbs.
Spoon apple mixture in 3-inch wide log along 1 long side of phyllo,
leaving 2-inch border at long and short edges.
Fold bottom long side over filling, then fold in short sides and roll up jelly roll style.
Transfer strudel to baking sheet, seam side down. Brush top with butter.
Bake strudel 15 minutes. Brush with remaining butter.
Bake until golden, about 30 minutes more.
Cool on baking sheet. Lightly sift powdered sugar over.
Cut into portions. Arrange on serving plates.
Spoon sauce around strudel.

Apple tart alsacienne   Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:45 minutes

For the crust:
4 ounces butter, soft
1 1/2 cups flour
1 teaspoon cornstarch
1/2 teaspoon salt
2 teaspoons sugar
1 egg
2 pounds baking apples

Filling: 1 cup milk
1/2 cup sugar
1 teaspoon flour
1 teaspoon cornstarch
2 eggs
1 teaspoon vanilla
2 teaspoons icing sugar
1/2 teaspoon cinnamon

Apple tart alsacienne

Preparation:

Preheat oven to 375 degrees.
Crust:
Mix butter with flour, cornstarch, salt, sugar, and egg to make a dough.
Roll and line an 9-inch pie plate.
Peel apples. Core,slice into small slivers and arrange in crust. Bake for 20 minutes.
Filling:
In a mixing bowl, combine milk, sugar, flour, cornstarch, eggs, vanilla.
Pour over apples. Continue baking at 350 degrees for 10 to 15 minutes.
Combine icing sugar with cinnamon. Sprinkle over pie. Serve warm or cold.

Apricot frangipane tart  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:50 minutes

1 recipe Pate sablée

For the frangipane:

6 tablespoons butter
1/2 cup icing sugar
1/2 cup almond flour
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour

12 small apricots, (2 lb) halved and pitted
Confectioners' sugar, for garnish

Apricot frangipane tart

Preparation:

Preheat oven to 375 degrees F.
Recipe of Pate sablée

Beat butter and icing sugar until pale and creamy. Beat in egg. Add almond flour, and beat until just combined. (Frangipane can be refrigerated in an airtight container up to 1 week.)

Spoon frangipane into cooled tart shell, and smooth with a spatula. Let stand for 10 minutes. Bake until set, about 15 minutes. Let cool.

Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water, and blanch to loosen skins, about 1 minute. Using a slotted spoon, transfer to ice-water bath to stop the cooking, about 1 minute. Remove apricots, and gently peel. Cut in quarter, and remove pits.
Arrange apricots in concentric circles, sitting upright with the cut side on a slight angle.
Bake until browned, about 50 minutes. Let cool.
Remove the tart ring; dust with icing sugar and serve.

Apricot soufflé  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

1 pound fresh pitted apricot halves
1 cup apricot jam or preserves
1 tablespoon corn starch
1 tablespoon water or Kirsch
6 egg whites

Apricot soufflé

Preparation:

Cut apricots in halves. Remove pits.
Slice apricot halves in a heavy bottom saucepan. Add preserves and combine.
Bring to boil over high heat. Reduce heat to medium and simmer apricots until they are tender and take the consistency of preserves. In a small bowl, combine cornstarch and water or Kirsch.
Whisk into the simmering apricot until thickened.
Transfer to a large mixing bowl. Cover with plastic wrap.
Preheat oven to 375 degrees.
Butter and sugar the inside of the soufflé molds. Coat evenly with sugar.
Beat the egg whites with the cream of tartar until fluffy and smooth.
Fold about 1/3 of the egg whites into the apricot mixture. Add the rest of the egg whites to the mixture and fold in with a rubber spatula. Spoon the soufflé mixture in the prepared molds. Fill the molds until heaped.
Smooth the top with a spatula.
Bake for 12 to 15 minutes. Dust with confectioners' sugar. Serve.

Artichoke pâté  Print Recipe

Serves: 12

Preparation time: 1 hour

Cooking time:1 hour

5 ounces pork fatback
8 ounces boneless veal
8 ounces boneless pork
2 tablespoons oil
1/2 cup diced onion
1 1/2 cups cream
2 egg whites
1 teaspoon salt
1 teaspoon mixed seasonings
1 teaspoon chopped basil
12 artichoke hearts
1 cup dry white wine
2 tablespoons Brandy
1/2 cup chopped pistachios
Diced ham
pastry dough
Sherry wine aspic

Artichoke pâté

Preparation:

Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.

Asian shrimp with pineapple relish  Print Recipe

Serves: 6

Preparation time:15 minutes

Cooking time:10 minutes

Oil for deep-frying
12 large shrimp, peeled with tails left on, deveined
1/4 cup Thai chili-garlic sauce
12 egg roll wrappers, cut in half into 2 triangles
2 tablespoons water
2 teaspoons cornstarch
1 cup pineapple, cut into a small dice
1/2 red pepper, cut into a small dice
1/2 bunch fresh cilantro, chopped
1/4 cup olive oil
Juice of 1 lime
2 green onions, washed, ends removed, chopped

Asian shrimp with pineapple relish

Preparation:

Pour the oil 2 inches deep in a large pot. Heat it to 350 degrees.

Make four slits width-wise across each shrimp belly to keep the
shrimp from curling as they cook. Place the shrimp in a bowl and toss
them with the chili-garlic sauce.
Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper and seal the wrapper with a mixture of the water and the cornstarch. Set aside.

In a small skillet, combine the pineapple, red pepper, cilantro,
olive oil, lime juice and green onions. Warm over low heat.
Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.
Serve with the relish.

Asparagus with Parma ham and roasted pepper coulis  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:12 minutes

2 red bell peppers
5 teaspoons plus 1 teaspoon olive oil
1 teaspoon white wine vinegar
to taste, coarse salt and pepper
36 spears of asparagus
6 thin slices of Parma
4 sheets of phyllo
3/4 cup melted butter
6 teaspoons dry breadcrumbs
1 cup baby arugula leaves

Asparagus with Parma ham and roasted pepper coulis

Preparation:

Pepper coulis:
Preheat oven to 375 degrees. Rub peppers with 2 teaspoons olive oil. Place them on a baking sheet and roast for 25 minutes or until almost charred. Remove and place in plastic container with a lid to steam and cool. When cool enough to handle, push off the skins and remove stems and seeds. Place peppers in food processor fitted with metal blade and puree along with the vinegar, 1 teaspoon olive oil, and 1 tablespoon water. Season to taste.

Wash asparagus. with a sharp knife, trim bottoms to make spears of equal length. Place the asparagus in boiling water for 1 minute. Drain and refresh. Pat dry. Toss with 2 teaspoons olive oil. Cut the ham in half lengthwise.
Hold 3 asparagus spears together. Wrap one strip of ham around the center of the asparagus bundle and set aside. Continue making bundles until you have 12.
Carefully lay one sheet of phyllo dough on damp towel. Lightly brush it with some of the melted butter and sprinkle with 1 tablespoon bread crumbs. Butter another sheet and place on top of the crumbled sheet. Using a very sharp knife, carefully cut the phyllo sheets, from top to bottom, into 6 strips. Roll one phyllo strip around the center of an asparagus-ham bundle. continue until you have prepared 6 bundles. Repeat the process with the remaining phyllo sheets, butter, crumbs, and 6 remaining asparagus bundles. Place bundles on baking sheet . Bake for 9 to 12 minutes, or until pastry is golden brown.
Toss arugula leaves with remaining teaspoon of oil. Place a tablespoon or more of pepper puree in center of each plate. Cross 2 asparagus bundles over the puree. Garnish with a few arugula leaves and serve immediately.

Baba au rum  Print Recipe

Serves: 6

Preparation time: 1 hour 30 minutes

Cooking time:25 minutes

1/2 cup raisins
1/4 cup rum
1 tablespoon yeast
1/3 cup warm milk
1 cup flour
2 eggs
5 tablespoons unsalted butter, softened
pinch salt
1 teaspoon sugar

SYRUP:
1 cup sugar
3/4 cup water
1 teaspoon vanilla
1/4 cup dark rum
3/4 cup apricot glaze
2 kiwis, peeled and sliced
1 cup strawberries, cleaned and sliced
1 cup whipped cream

Baba au rum

Preparation:

In a small bowl, soak raisins with 1/4 cup rum and set aside.
In a large bowl, dissolve yeast with milk. Let rise in a warm place for 10 minutes.
Mix in the flour and eggs, beating well until dough is smooth. Cover the bowl, and let rise at room temperature for 45 minutes. Mix the softened butter, salt and sugar in the dough, slapping it against the sides of the bowl. Mix in the rum-soaked raisins.
Fill individual buttered molds 2.5 inch high by 1.75 inch diameter about half full. Let rise until molds are full. Bake at 350 degrees for 20 to 25 minutes.
For syrup: Combine the sugar and water in a saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from heat, and cool until lukewarm. Add the vanilla and rum.
Soak the babas in the syrup to absorb as much of the syrup as possible. Heat the apricot glaze, and brush over the babas. Place the soaked babas on plates. Pipe rosettes of whipped cream on plates. Decorate with kiwis and strawberries.
SAVARIN is a ring-shaped cake made with the above recipe.

Baked oysters with wild mushroom ragout  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:10 minutes

For the Oysters
2 dozen oysters
For the Aioli:
2 cloves garlic, chopped
2 large egg yolks
2 tablespoons fresh lemon juice
Kosher salt
1 cup extra-virgin olive oil
For the Ragout:
1 cup diced thick-sliced hickory-smoked bacon
1 or 2 shallots, minced
1 cup wild mushrooms, cleaned and sliced
2 cloves garlic, minced
2 tablespoons cold butter, cut into small pieces
Leaves of 1 sprig fresh thyme
Kosher salt and freshly ground pepper


Baked oysters with wild mushroom ragout

Preparation:

Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
An hour before shucking, scrub the oysters with a stiff brush under cold running water to remove any grit. Set them aside to relax muscles in shell. They will open with more ease.

Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.

Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.

Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.

Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.

Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.

Baked salmon in the swimming position  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

one 6 to 8 pound salmon, whole
to taste salt and pepper
1/4 cup lemon juice
1 cup dry white wine
2 tablespoons butter, melted
2 cups water
3 cups hollandaise sauce (see recipe)

Baked salmon in the swimming position

Preparation:

Preheat the oven to 425 degrees. The whole salmon with the head and tail should be fresh or completely thawed, cleaned, scaled, and washed under cold water. Season the cavity of the fish with salt and pepper. Use the largest baking sheet that will fit in the oven. Line the baking sheet with heavy foil. Place the salmon on the baking pan in the 'swimming position'. Curve the tail of the fish for a more dramatic effect. Wrap the tail and the head of the salmon in buttered sheets of foil. Season the salmon with salt and pepper. Pour the lemon juice, white wine, and water in the pan. Brush the surface of the salmon with melted butter.
Measure the salmon across at its thickest part.
Bake 12 to 15 minutes per inch thickness. Baste the fish occasionally. Make sure that the pan juices do not dry out. Add more water if necessary. When the salmon is done, remove from the oven, cover with foil, and keep in a warm place. A few minutes before serving, remove the foil around the head and tail of the salmon. Peel away skin on both sides of the fish. If the fish was lying flat on the tray, it would be difficult to remove the skin off the bottom fillet. Scrape away the dark fatty layer adhering to the flesh. To transfer the whole salmon on a serving tray or platter, use four wide spatulas. One person slides two spatulas under the head and below, another slides the other two spatulas under the tail end and higher.
Synchronize the transfer of the whole salmon onto a serving tray or platter. Cover the fish with foil. Pour the pan juices in a small, heavy saucepan. Reduce the juices to one half cup. Pour and strain over the salmon. Garnish the platter with lemon baskets and parsley. Serve with hollandaise, parsleyed potatoes, and spinach, or green beans.

Béarnaise sauce  Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:20 minutes

1/2 cup white wine vinegar
1 ounce Shallots, chopped
2 teaspoons Tarragon leaves
6 egg yolks
1 1/4 pounds butter, clarified*
1/3 teaspoon fresh ground pepper
1/4 teaspoon Salt
1 tablespoon Parsley , fresh chopped
1 teaspoon tarragon, chopped

Béarnaise sauce

Preparation:

Combine the shallots, vinegar, and tarragon in a saucepan and reduce by three-fourths. Remove from heat and cool slightly. Strain, if you wish.
Combine the vinegar mixture with egg yolks in a medium-sized, stainless steel bowl. Using a wire whisk, beat well. Place the container containing the egg/yolk acid mixture in a pan or bowl of water (such as a small double boiler) that is at a simmering temperature of 180 to 190F (82.2 to 87.8C). Continue whisking the yolk/acid mixture and heat to a temperature of 150F (65.6C). The mixture must be stirred or whisked constantly and the temperature measured frequently by an accurate thermometer. Immediately remove the pan containing the yolk/acid mixture from the hot-water heat source. The mixture should be creamy. Cool slightly.
Slowly and gradually beat the clarified butter into the yolk acid. Add the butter drop by drop at first to disperse the butter oil and create an emulsion. As the emulsion forms, the butter can be added in larger amounts. (If the sauce becomes too thick to beat before all the butter is added, beat in a little warm water.) Adjust seasoning with salt and cayenne pepper.
If necessary, thin the sauce with a few drops of warm water. Mix in the parsley and tarragon. The final pH is 4.2.
Storage Keep warm [100 to 120F (43.3 to 48.9C)], not hot, for service. This Béarnaise sauce can be held at 100 to 120F (43.3 to 48.9C) as long as the quality allows. There is no food safety problem because of the pH.

*Note: To clarify butter for this recipe, place 1 1/4 pounds butter in heavy sauce pan. Melt butter over moderate heat. Skim froth from the surface. Carefully pour off clear melted butter into another container, leaving the milky liquid and salt (if salted butter was used) on the bottom of the pan.

Belgian endive ham and cheese au gratin  Print Recipe

Serves: 2

Preparation time: 40 minutes

Cooking time:1 hour

4 heads Belgian endive
4 slices cooked ham
2 tablespoons butter
1/4 cup flour
1 1/4 cups milk
3/4 cup grated Gruyere or Emmenthal cheese
1/4 cup grated Gruyere or Emmenthal cheese
seasoning: salt - pepper - nutmeg

Belgian endive ham and cheese au gratin

Preparation:

Trim the bottom of the endive heads and if necessary, remove the outer leaves. Cook in boiling salted water or steam them for about 20 minutes until tender. Drain well, squeeze them to remove any remaining water and wrap each head of endive in a slice of ham. Put into a baking dish.
Prepare the sauce while the endive is cooking.
Heat the butter in a saucepan. Stir in the flour and cook for two minutes. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning .
Add the 3/4 cup of cheese to the sauce, pour over the wrapped endives.
Cover with cheese sauce and place in a 350 degrees F oven for about 20 minutes or until sauce is bubbly and brown.
You may brown it under the broiler for a minute or two if you wish. Garnish with chopped parsley and serve hot.

Berny potatoes  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:15 minutes

8
2 pounds potatoes
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg
1 tablespoon chopped truffles
1/2 cup toasted sliced almonds

Berny potatoes

Preparation:

Preheat oven to 375 degrees.
Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
Transfer to a saucepan, and combine with butter, egg yolks, salt, pepper, and nutmeg. Mix well over medium heat for 3 to 4 minutes. Stir in chopped truffles, and sliced almonds.
Cool potato mixture until it becomes easy to handle.
Shape into pancakes 3 inch round by 1 inch thick. Arrange on a greased baking sheet. Bake 8 to 10 minutes, or until golden brown.

Best lobster rolls  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:12 minutes

2 lb freshly boiled and shelled lobster. (See how to boil lobsters here)
2 tbsp mayonnaise
1 tbsp lemon juice
1/2 stalk celery very finely chopped
4 toasted brioche buns or hot dog style buns.
Salt
Pepper
chives or tarragon.

Best lobster rolls

Preparation:

Boil fresh lobsters, see details below and then take all the meat out of the tail shell, claws, and knuckles. Avoid the frozen version as it can be somewhat chewy.

Wash the celery, and chop it up into small little pieces. Then roughly chop up the lobster meat into bite sized pieces, the chunkier the better.

Mix the chopped lobster meat with the mayonnaise, finely chopped celery, lemon juice, salt and pepper into a bowl and mix thoroughly. Taste the lobster filling and adjust the seasoning as needed.

Get your lobster roll buns ready. Top the rolls/bun with a heaping portion of lobster. Garnish the lobster roll with some freshly chopped chives or tarragon. The lobster rolls are best served immediately, though you can easily make the lobster filling ahead of time and keep it in the fridge for a day or two, then assemble sandwiches as needed.

How long do I boil lobster for?
As a rule of thumb you want the pot to be large enough to completely cover the lobsters with at least 2 inches of water.
In a large Bring the water to a boil and add about 1 tbsp of salt per liter of water, better yet use fresh seawater for best results.
Add the live lobsters to the boiling water and then bring the pot back to a boil as quickly as possible. Reduce the heat to a simmer, and cook the lobsters for 10 to 12 minutes.


As a general rule of thumb you should boil lobster for 7 minutes per pound. This is based on the lobster size though and not the combined total weight. So if you are cooking 1.5 lb lobsters you should simmer them for about 11 minutes, if you are cooking 2 lb lobsters 14 minutes and so on.

Bocconcini with shiitake mushroom sauce  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

4 tbsp extra virgin olive oil
4 shallots, finely minced
4 cloves garlic, minced
salt and pepper, to season
150ml cream
400g dried bocconcini
150g shiitake mushrooms
2 tbsp finely chopped chives
100g blue cheese. (I use St.Agur)
1/4 cup grated parmesan cheese

Bocconcini with shiitake mushroom sauce

Preparation:

1. Heat the olive oil in a large frying pan over a medium heat and cook the shallots and garlic until fragrant. Add the mushrooms. Season well with salt and pepper and fry, stirring occasionally, for about 10 minutes until very well browned.
2. Add the cream and simmer for 5 minutes.
3. While the mushrooms are cooking, cook the pasta according to the packet instructions until just al dente. Drain well and add to the simmering mushrooms, tossing to coat in the sauce for just a minute or two.
4. Divide the pasta among warm serving plates and, using a rasp grater, scatter the dried shiitake mushrooms on top. Finish with the chives and parmesan cheese and serve.

Braised beef short ribs  Print Recipe

Serves: 6

Preparation time:30 minutes

Cooking time:3 hours

6 short rib of beef (5 to 7 pounds)
2 sprigs rosemary
6 sprigs thyme
1 bay leaf
1 stalk celery, halved
3 teaspoons salt
2 teaspoons fresh coarse ground black pepper
3 tablespoons vegetable oil
3 medium carrots, peeled and cut into 1-inch pieces
1 medium onion, roughly chopped
4 shallots, peeled and sliced 1/4 inch thick
5 garlic cloves, peeled and halved
3 tablespoons tomato paste
3 tablespoons all-purpose flour
1⁄2 cup ruby port
4 cups full-bodied wine, such as cabernet sauvignon
6 cups veal stock (veal stock is really best but you can substitute good homemade beef stock)

Braised beef short ribs

Preparation:

Preheat the oven to 325°F
Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
Season the short ribs with 2 teaspoons of the salt and the pepper.
Heat the oil in a large Dutch oven over a high flame until it smokes.
In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.
Remove the ribs and set aside when done.
Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.
Stir in the tomato paste and cook for 2 minutes.
Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.
Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
Return the ribs to the pot (they will stack into two layers).
Add the stock and the remaining 1 teaspoon of salt; if the stock doesn’t cover the ribs by at least 1 inch, add water up to that level.
Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they’re done when the meat is fork tender and falling off the bone.
Transfer the ribs to a large platter and remove the strings.
Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.
Discard the solids.
Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.
Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.

Braised leg of lamb cleopatra  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:3 hours

1 whole leg of lamb
8 garlic cloves
salt and pepper to taste
1/4 cup olive oil
3 cups onions, chopped
4 cups carrots, chopped
3 cups celery, chopped
2 cups fennel, chopped
1 jalapeño, seeded, minced
4 cups tomatoes, peeled, chopped
6 cups chicken stock
1/4 cup italian parsley, chopped

Spice mix
Combine the following spices, all ground
2 tablespoons cumin
2 teaspoons cinnamon
1 teaspoons allspice
1 tablespoon coriander
1/2 teaspoon nutmeg
1/2 teaspoon fennel seeds
1 tablespoon cardamon
1 teaspoons ginger
1/2 teaspoon star anise
1 teaspoon cayenne pepper
a pinch cloves

Couscous
1 pound instant couscous
2 cups chicken stock
1 teaspoon honey
1/4 cup golden raisins, small
3 tablespoons sweet butter
1/4 cup pine nuts, toasted
2 tablespoons coriander, chopped

Braised leg of lamb cleopatra

Preparation:

Blend the spices into a blender to obtain a fine powder.

Preheat oven to 375 degrees.
Remove lamb hip bone.
Make 18 incisions all around meat with a small knife. Insert small garlic sticks in meat.
Rub lamb with 4 tablespoons of the spice mix, and salt and pepper. Heat olive in a deep roasting pan, brown the lamb on all sides over high heat.
Add remaining garlic, onions, carrots, celery, fennel, and jalapeño. Stir well. Add tomatoes, 1 tablespoon spice mix, and salt. Cover pan, and roast for 1 hour.
Add hot chicken stock to lamb; Decrease oven temperature to 300 degrees. Cover and cook another 2 hours. Turn lamb every 20 minutes.
Remove lamb from pan with vegetables. Add parsley to sauce with salt and pepper; Spread couscous into a casserole. Pour hot chicken stock, honey and 1/2 tablespoon spice mix, and raisins over couscous. Cover. Remove from heat. Add butter, pine nuts, and coriander leaves. Keep warm until ready to serve.
Arrange lamb and vegetables on a platter. Cover with sauce. Carve meat and serve with couscous.

Broiled pompano with noodles  Print Recipe

Serves: 2

Preparation time: 20 minutes

Cooking time:10 minutes

SAUCE *
1 lemon, juice and zest
1/2 cup dry white wine
1 shallot, minced
1 garlic clove, crushed and finely chopped
1/3 cup unsalted butter, room temperature
1 teaspoon fresh parsley, finely chopped
FISH
2 (8 ounce) pompano fillets, skinned, boned and cut in half lengthwise
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound Fettuccine or spaghettini cooked al dente and drained

Broiled pompano with noodles

Preparation:

Finely grate the clean lemon to make zest, and juice the lemon. Set aside.
In a small pot, whisk together lemon juice, lemon zest, wine, shallot and garlic.
Cook over high heat until reduced to half. Remove from heat, cool slightly. When lemon mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper. Set the sauce aside.
Heat grill over high heat.
Brush pompano fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, until golden brown and fish flakes easily with a fork.
Heat and toss pasta with half of the lemon butter
Arrange pasta on a platter, place fish on top of pasta and spoon remaining lemon butter sauce over. Serve immediately .

* The sauce can also be a fish velouté sauce

Brown sauce  Print Recipe

Serves: 16

Preparation time: 30 minutes

Cooking time:2 hours

For Sachet:
1/2 bay leaf 2 parsley stems (no leaves)
1/8 teaspoon dried thyme leaves
1 clove garlic
1 piece of cheesecloth, cut into a 6-inch square
1 piece of butcher's twine, cut 12 inches long

1 small onion, peeled
1 carrot, peeled
1 stalk celery
1 clove garlic
1/2 cup butter
1/2 cup all-purpose flour
2 tablespoons additional butter
6 cups beef stock or bouillon, room temperature
2 ounces tomato puree
1/8 teaspoon salt
1 1/8 teaspoon ground white pepper

Brown sauce

Preparation:

1. To make sachet, place the bay leaf, parsley stems, thyme and garlic in the square of cheesecloth. Gather up the corners and twist together. Using just one end of the string, tie the sachet closed. The other end of the string (the long end) will be suspended from the handle of the saucepan.
2. Cut the onion, carrot and celery into medium (1/2-inch) dice. Set aside. Mince garlic.
3. Heat the 1/2 cup butter in small saucepan until hot. Whisk in the flour (to a paste consistency) and cook over medium heat, stirring constantly, for 5 to 6 minutes until mixture (roux) bubbles, turns light brown in color and has a nutty aroma. This is called a dark roux. Set aside.
4. Place the remaining 2 tablespoons butter in heavy, 4-quart stockpot over medium heat.
5. Add the onion, carrot and celery. Saute the vegetables, stirring often, for about 5 to 6 minutes or until well browned. Add minced garlic and saute another 1 to 2 minutes.
6. Add the cooked roux to the vegetables, stirring to combine.
7. Gradually, pour in the brown stock and then the tomato puree.
8. Tie the pre-made sachet to one handle of the stockpot, letting it dangle in the liquid.
9. Bring to a boil, skimming off any impurities from the surface, as needed.
10. Reduce heat and simmer, uncovered, for about 2 hours, skimming the surface occasionally, until the sauce is reduced to about 1 quart.
11. Untie sachet. Then pour sauce (and sachet) into a fine strainer or china cap lined with cheesecloth. Use a ladle or spoon to gently press any remaining vegetables through the strainer. Discard the sachet.
12. Season to taste with salt and white pepper, if desired.
13. Set over a double boiler filled with warm water until ready to serve. Or cool completely, then cover and store in the refrigerator in an airtight container for up to I week. Sauce may also be frozen for up to 3 months. Makes about 1 quart.

VARIATIONS
Demi-glace:
A brown stock is simply a stock made with roasted bones, rather than bones that have only been rinsed and/or blanched prior to use. To make a brown stock, you can use roasted beef or veal bones or roasted chicken bones. In this recipe, we are calling for a brown stock made with roasted beef bones.
Place 4 cups Brown Stock and 4 cups Brown Sauce/Sauce Espagnole in a heavy, I-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until the sauce is reduced by one-half. Remove from heat. Pour sauce through a fine strainer or china cap lined with cheesecloth. Allow to cool completely. Then cover and store n the refrigerator in an airtight container for up to 1 week. Sauce may also be frozen for up to 3 months. Makes 1 quart

Bordelaise Sauce: Place 1 cup red wine, 2 minced shallots, 1/4 teaspoon crushed black Peppercorns pinch of thyme and 1/2 bay leaf in a saucepan. Bring to a boil and then reduce to medium heat. Cook for about 33 minutes or until reduced by three-fourths. Add 1 quart Demi-glace (see above) and simmer for 15 to 20 minutes. Remove from heat and strain through a line strainer (or cheesecloth). Cut 2 tablespoons butter into small pieces and drop them, one at a time, into the sauce while stirring constantly to combine. Serve immediately. Makes about 4 cups.

Madeira Sauce: Place 1 quart Demi-glace (see above) in a heavy saucepan over medium heat. Cook for 30 to 45 minutes until reduced to 1/2 cup. Add 1/4 cup Madeira Wine, stirring to combine. Serve immediately. Makes about 4 cups.

Mushroom Sauce: Melt 1 tablespoon butter in a heavy saute pan over moderate heat. Add 1 minced shallot and saute for 2 to 3 minutes until translucent. Add 1/2 pound sliced mushrooms and continue sauteing until brown. Add 1 quart Demi-glace (see above) and simmer for about 10 minutes. Add 1 tablespoon dry sherry and 1 teaspoon lemon juice. Serve immediately.

Buckwheat pancake - galette de sarrasin  Print Recipe

Serves: 6

Preparation time:2 hours

Cooking time:40 minutes

330 g (2.5 cups) buckwheat flour
75 cl (3 cups) of water
10 g (1.5 tsp) of sea salt
1 egg
Butter

Buckwheat pancake - galette de sarrasin

Preparation:


Preparation of the pancake dough:

Arrange the buckwheat flour in a well, in a salad bowl, with the.
Pour in water as you go and mix vigorously with a wooden spoon. You will thus obtain a fluid and thick paste.
Add the egg which will bring a nice color to your dough during cooking and mix well.
Let the dough rest for about 2 hours in the fridge, covering it with a cloth or cling film.

Cooking the pancakes:

Put butter in your pan or lard on your bilig (crepe maker) and put it on low / medium heat.
If you are making your pancakes in a pan , use a large 12-inch cast iron or a non-stick pan. Once the butter has melted, pour
in a ladle of the dough, then quickly tilt the pan to spread the dough over the entire surface.
Bake both sides for about 1 to 2 minutes each.
To flip the patty, use a spatula to carefully peel off each edge of the patty and flip it fairly quickly.


Chef's tips:
If making sweet pancakes is child's play, sometimes making Breton Buckwheat pancakes can be a real headache and require a little practice before they are perfect (it breaks, it sticks, it crumbles) as this dough turns out to be quite difficult to work unlike sweet pancakes because the batter does not contain gluten which helps to give elasticity to the dough. Normally, the pancake batter is made with buckwheat flour, water, salt and it's all in the pure tradition. But there are sometimes different recipes and techniques to prepare your pancake batter and some ingredients can be added like egg.

Adding an egg (or more depending on the amount of flour) will prevent the batter from sticking (which does not exclude greasing the crêpe maker well) and giving it a slightly darker color.
Adding a little wheat flour which contains gluten will bring elasticity and will make your pancakes more flexible. However, the dough will need to rest for several hours. Some add 1/3 of wheat flour, others 1/5 or even a single tablespoon. Adding whole milk is a common technique in Finistère in particular: the pancakes obtained are more invigorating, softer and darker. However, the taste of buckwheat stands out a little less.
Grease the crepe maker. if you have a bilig (or crepe maker) it's honestly much better to spread out and work the dough and more recommended. Adjust the temperature to 240-250 °, to grease the surface well with lard (or lard mixed with an egg yolk) before placing each ladle of dough. But if you don't have one, a cast iron pan or non-stick pan will be even more appreciated and it will have to be greased very well. Pour a ladle of dough, wait for the pancake to color to peel it off using a spatula and turn it over. Let it cook for about 1 minute more.
For a complete galette, generously butter both sides of the galette and place ham and grated Emmental in the center of one of the two, then break an egg in the center of the galette.
Once it begins to cook, season with salt and pepper and fold the edges of the galette so that only the yolk appears.
It's ready once the egg is cooked enough.


* Cooking is also very important in the success of your pancakes: if you have a bilig (or crepe maker) it's honestly much better to spread out and work the dough and more recommended. Adjust the temperature to 240-250 °, to grease the surface well with lard (or lard mixed with an egg yolk) before placing each ladle of dough. But if you don't have one, a cast iron pan or non-stick pan will be even more appreciated and it will have to be greased very well.

Caribbean conch stew  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:50 minutes

2 large conchs, cleaned
1/2 large onion, diced
1 large tomato, diced
4 medium potatoes, peeled and cut into small cubes
1 lime

1 1/2 tsp thyme
1/2 cup vegetable oil
1/4 cup all-purpose flour
2 tbsp tomato paste
pepper sauce or red pepper flakes to taste
2 tsp salt
1/2 tsp ground pepper
7 cups water

Caribbean conch stew

Preparation:

Tenderize the conch to 1/8-inch thickness, using a meat mallet.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the potatoes, tomato paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the potatoes are done, about 30 minutes.
Taste and add more salt and pepper if necessary.

Caribbean salmon fillets en papillotte  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

4 5-ounce salmon fillet, boned, and skinned
4 sheets parchment paper
1/2 cup sweet red pepper, julienned
2 medium fresh tomatoes, julienned
1/2 cup fresh ginger, julienned
1/2 cup papaya, julienned
1/2 cup plantain banana, julienned
1/2 cup fresh pineapple, julienned
1/2 cup fresh mango, julienned
2 tablespoons orange blossom honey
3 tablespoons balsamic vinegar
1/4 teaspoon cinnamon, ground
1/4 teaspoon curry
1 lime
3 tablespoons olive oil
to taste salt and pepper
3 cups rice, cooked

Caribbean salmon fillets en papillotte

Preparation:

Preheat oven to 350 degrees.
Cut the red pepper in half, remove seeds, and cut across into fine julienne.
Peel the tomatoes by dipping in boiling water for about 30 seconds. Transfer to cold water. Peel the pulp off the tomatoes, leaving the seeds and inside for other use.
Peel the fresh ginger. Slice into fine julienne strips.
Peel the papaya. Cut in half, remove seeds, and cut into julienne.
Peel the plantain banana. Cut across in 2-inch sections. Slice sections into julienne strips.
Remove outer skin of pineapple. Slice lengthwise, and cut into 2-inch long julienne strips.
Peel the mango. Cut into slices, and julienne strips.
In a heavy bottom medium saucepan, combine the honey and vinegar. Add the red pepper, tomatoes, ginger, papaya, banana, pineapple, and mango. Bring to boil over medium heat. Cover and simmer for 15 to 20 minutes, stirring occasionally. Add the cinnamon, curry, and lime. Simmer for 5 more minutes.
Heat the olive oil in a medium frying pan. Season the salmon fillets with salt and pepper. Sauté over high heat for 30 seconds on each side. Transfer to a warm plate.
Cut each parchment sheet into large heart shapes. Place salmon in center of each parchment sheet. Top salmon with 2 heaping tablespoons of the sauce mixture. Seal the paper, and bake for about 8 minutes.
Pack the hot steaming rice in 6-oz individual round molds.
PRESENTATION
Arrange each salmon papillotte on warm plates.
Unmold rice molds on plates.

Carrot soufflé  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:30 minutes

1 tablespoon butter, softened
1 tablespoon flour

1 cup carrot puree *
1 tablespoon olive oil
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
1 tablespoon flour
1 teaspoon cornstarch
1 1/2 cups milk
salt, and freshly ground pepper
6 eggs yolks
1/2 cup finely chopped basil
6 egg whites
1/4 teaspoon cream of tartar

Carrot soufflé

Preparation:

* Peel and cook sliced carrots until soft. Drain, and place carrot slices in a 350 degree oven for 10 minutes. Puree in a mixer. The carrot puree should be thick.

Preheat the oven to 375 degrees. Brush the interior of a 6-cup soufflé mold with the softened butter.
In a heavy saucepan heat the olive oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with salt and pepper and mix in chopped basil.
Mix egg yolks, and carrot puree into the thick cream sauce. This mixture can be prepared 2 hours ahead.
Using an electric beater, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook for 20 to 30 minutes. Serve at once.

Carrot timbales  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:20 minutes

1 pound carrots, peeled
1 teaspoon butter
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon nutmeg, ground
2 eggs
2 egg whites
1/2 cup light cream
2 teaspoons roux (½ butter, ½ flour)
1/2 cup parsley, chopped
1/2 cup basil, chopped

Carrot timbales

Preparation:

Cut carrots into small pieces.
Cook in butter, broth and salt Drain carrots. Save the cooking liquid. Puree carrots in a food processor.
Season with nutmeg. Beat in the eggs and cream. Pour carrot mixture in individual buttered molds.
Bake at 400 degrees F for 20 minutes, or until mixture is firm. Bring the cooking liquid to a boil in a saucepan.
Thicken with the roux.
Mix in the chopped herbs.
Unmold the carrot timbales on warm plates. Pour a tablespoon of sauce over each carrot. Decorate with a sprig of herb. Serve hot.

Cheese jalapeño soufflé  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:30 minutes

1 tablespoon butter, softened
1 tablespoon flour

3 tablespoons butter
2 tablespoons flour
1 teaspoon cornstarch
1 teaspoon finely chopped jalapeno peppers
1 cup milk
1 teaspoon Worcestershire sauce
salt, and freshly ground pepper to taste
6 eggs yolks
1 1/2 cups grated Swiss cheese or cheddar cheese
2 teaspoons finely chopped fresh coriander
6 egg whites
1/4 teaspoon cream of tartar

Cheese jalapeño soufflé

Preparation:

Preheat the oven to 375 degrees F. Brush the interior of a 6-cup soufflé mold with the softened butter. Coat with flour. Shake any excess out.
In a heavy saucepan melt the butter. Stir in the flour, cornstarch and jalapeño peppers. Stir to blend, then add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with Worcestershire sauce, salt and pepper. Mix egg yolks, cheese, and coriander into the thick cream sauce.
Using an electric, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat.
Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold. Place on a baking sheet.
Cook in the middle of the oven for 20 to 30 minutes.

Cheese soufflé  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:40 minutes

1 tablespoon butter, softened
1 tablespoon flour

4 tablespoons (1/2 stick) butter
1/2 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
5 eggs
1 cup (4 oz by weight) grated Swiss cheese
1 cup (4 oz by weight) grated cheddar cheese
1/4 teaspoon cream of tartar

Cheese soufflé

Preparation:

Preheat the oven to 400 degrees.
Brush the interior of 2 4-cup soufflé molds with the softened butter. Dust the bottom and sides with flour. Set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon And cook over low heat for 3 minutes. Add the milk. Cook over medium-high Heat while whisking until sauce becomes thick and bubbly. Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg. Separate the eggs.
Mix egg yolks and cheeses in the thick cream sauce. (can be prepared 2 hours in advance up to this point.) In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm fluffy. Using a rubber spatula, gently fold the whites into the cheese mixture.
Pour soufflé mixture into mold. Bake for 30 to 40 minutes. Reduce the oven temperature to 350 degrees F. after 10 minutes Soufflé should rise two inches or more above mold. Serve when ready. I serve cheese soufflé with tomato basil sauce or melted brie.

Chicken burgundy  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:50 minutes

6 chicken breasts
to taste salt and pepper
1/4 cup flour
4 ounces diced bacon
2 teaspoons Cognac
3 cup burgundy wine
2 cups chicken stock
2 cloves minced garlic
1 sprig thyme
1 bay leaf
24 pearl onions
8 ounces mushrooms
4 teaspoons butter
1 teaspoon cornstarch

Chicken burgundy

Preparation:

Season chicken with salt and pepper. Dredge in flour. Fry bacon in a frying pan until crisp. Brown chicken in bacon fat on all sides.
Pour the cognac over chicken.
Ignite then add wine, stock, garlic, thyme and bay leaf.
Cover chicken and cook in a 375 degree oven for about 30 minutes.
Meanwhile, peel and boil the pearl onions until tender. Saute onions and mushrooms in half of butter. Add to chicken together with bacon. Mix remaining butter and cornstarch.
Arrange chicken pieces in a deep serving dish.
Thicken the sauce with butter mixture whisking until sauce is thick enough to coat the back of a spoon. Pour sauce over chicken.

Chicken florentine  Print Recipe

Serves: 4

Preparation time: 25 minutes

Cooking time:5 minutes

4 skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound fresh spinach
3 teaspoons butter
2 teaspoons chopped shallots
1/8 teaspoon nutmeg
2 ounces cubed Swiss cheese
1/2 pound sliced mushrooms
1 teaspoon lemon juice
1/4 cup dry white wine
1 cup chicken stock
1 cup chopped tomatoes
8 fresh basil leaves

Chicken florentine

Preparation:

Pound chicken breasts lightly between sheets of plastic wrap. Sprinkle with salt and pepper. Wash and rinse spinach.
Heat half butter in saucepan or skillet. Add shallots. Cook briefly and then add spinach and nutmeg.
Cook until spinach is wilted and moisture has evaporated. Remove spinach from pan and cool.
In center of each chicken breast place equal portion of spinach along with cheese.
Fold sides of and then ends over the stuffing. Place the chicken in steamer and steam for 5 minutes.
Melt remaining butter in small pan. Add remaining ingredients and reduce to half. Serve over chicken. Garnish with basil leaves.

Chicken galantine  Print Recipe

Serves: 10

Preparation time: 40 minutes

Cooking time:1 hour 30 minutes

1 3-pound chicken
4 ounces lean pork
4 ounces lean veal
3 ounces pork fat back
1 tablespoon Brandy
2 eggs
1 teaspoon salt
1/2 teaspoon spice blend
4 ounces cooked ham
4 ounces cooked giblets
1 ounce diced truffles
2 ounces pistachio nuts

Chicken galantine

Preparation:

Make a cut along back of chicken. Remove the skin and flesh over the back. Continue towards the breast, carefully cutting away the meat attached to the breast bone. Remove carcass. Bone the thighs. Debone the wings at the first joint.
Combine the chicken tenderloins with veal, pork, pork fat. Grind twice through the fine blade of a meat grinder. Add brandy, eggs, and seasonings, and diced garnishes. Mix well.
Prepare a chicken stock with bones.
Place boned chicken, skin side down on cheese cloth. Spread forcemeat over chicken.
Wrap cheese cloth around chicken.
Tie both ends and middle of roll. Simmer in chicken stock for 1 1/2 hours. Refrigerate 24 hours. Slice into 1/2-inch slices. Serve on cold plates with salad.

Chicken liver mousse  Print Recipe

Serves: 10

Preparation time: 30 minutes

Cooking time:15 minutes

12 ounces chicken livers
2 ounces butter
1 cup chopped onion
1 clove minced garlic
1 cup milk
1 ounce dry sherry wine
1/8 teaspoon curry powder
1/2 teaspoon thyme
2 bay leaves
3/4 cup strong aspic
1/4 teaspoon hot pepper sauce
1 teaspoon salt
1/2 cup heavy cream .

Chicken liver mousse

Preparation:

Remove connective tissue from the liver. Melt butter in a sauté pan, add onions and garlic and sauté until soft and translucent.
Add all other ingredients except cream. Cook covered for 10 minutes, stirring occasionally. Remove from heat and cool for 5 minutes. Whip cream to medium stiffness. Remove bay leaves from liver mixture. Puree the liver mixture in a food processor until smooth.
Pour into a large bowl and fold in the whipped cream.
Immediately pour into molds and chill.
Dip molds in hot water and unmold chicken liver mousse. Serve as hors d'oeuvre or appetizers

Chicken strudel  Print Recipe

Serves: Serves 8

Preparation time: 30 minutes

Cooking time:40 minutes

3 tablespoons butter
1 medium chopped onion
1/2 pound chopped mushrooms
1 pound ground chicken breast
1 teaspoon tarragon
1 clove minced garlic
1/2 cup grated Parmesan
1/3 cup diced prosciutto
1 egg, beaten
8 sheets phyllo dough

Chicken strudel

Preparation:

Preheat oven to 375 degrees.
In a skillet melt half of the butter. Add onion and sauté over medium heat until golden. Add mushrooms and cook until soft. Add chicken ,salt , tarragon, and garlic. Cook until chicken is brown.
Mix in cheese, Prosciutto, and egg.
Brush 1/2 filo sheet with melted butter.
Spoon 1/3 cup chicken mixture on narrow edge and fold in sides.
Roll up and place, seam side down on a baking sheet. Repeat with remaining sheets of dough.
Brush the rolls with remaining butter. Bake for 20 minutes until golden brown.

Chicken terrine  Print Recipe

Serves: 12

Preparation time: 40 minutes

Cooking time:1 hour 30 minutes

8 ounces skinned chicken breast
2 egg whites
4 ounces light cream
1 1/2 teaspoons salt
1 teaspoon chopped dill
1 teaspoon chopped basil
1/4 teaspoon white pepper
8 ounces cubed carrots
4 ounces cubed zucchini
4 ounces cubed artichokes
4 ounces julienne cèpes
8 ounces spinach leaves
8 ounces julienne red peppers

Chicken terrine

Preparation:

Bone and grind chicken breasts. Place in a cold food processor and purée to a fine paste. Add slowly the chilled cream. Mix in dill, salt, pepper and basil. Refrigerate.
Cook carrots till tender then cool in ice cold water and drain. Boil zucchini, diced artichokes al dente in separate pots. Blanch spinach in boiling water. Shock in ice water and drain well. Cut into julienne. Fold all vegetables into chicken mixture.
Line a 12 inch terrine with plastic wrap.
Fill with mixture. Press well. Cover.
Bake in a water bath in a 300 degree oven. Bake to an internal temperature of 150 degrees.
Cool and refrigerate. Slice and serve with green salad.

Chocolate and raspberry fontaines  Print Recipe

Serves: 12

Preparation time: 40 minutes

Cooking time:10 minutes

Ganache:
7 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
4 teaspoons raspberry brandy (eau de vie de framboise)
1/2 cup confectioners' sugar
8 sheets phyllo dough, 10 by 20 inches
1/2 cup sweet butter, melted
1 recipe cocoa sponge cake (see recipe) or commercial pound cake
1 pint raspberries

Chocolate and raspberry fontaines

Preparation:

Ganache:
Place the chocolate in a bowl. Bring the cream to a boil in a small saucepan and pour over the chocolate. Stir to melt.
Add 2 tablespoons of the raspberry brandy, and combine until smooth. Set the chocolate ganache to cool.
Syrup:
Combine 1/3 cup of water in a small pot; add confectioners' sugar and stir until dissolved. Add the remaining 2 tablespoons of the raspberry brandy. Remove the syrup from heat.

Cut the cocoa sponge cake or commercial pound cake into 12 disks 2 1/2 inches in diameter and 1/2 inch thick with a cookie cutter.
To assemble:
spread 1 sheet of phyllo dough on a work surface, brush with a tin coating of the melted butter, dust with sifted confectioners' sugar, and cover with a second sheet.
Brush with melted butter again and dust with sugar. Cut the rectangular phyllo dough into 3 equal strips, about 6 1/2 inches wide by 10 inches long.
Place a disk of chocolate cake in the center of each strip and moisten each disk with a little of the raspberry syrup. Cover each disk with a generous spoonful of the ganache and place 8 to 10 raspberries on top.
First, fold one end of the phyllo dough over the raspberries and then the other, tucking under to form a small closed purse fully encasing the chocolate and the raspberries.
Repeat this process until you have made 12 packages.
Brush each one with butter and refrigerate (or freeze) until ready to bake.
Preheat oven to 400 degrees. Place the packages on a greased baking sheet and sprinkle with more sugar.
Bake for 8 to 10 minutes or until lightly browned. Keep warm.
Top each fontaine with the remaining raspberries and serve hot

Chocolate mocha soufflé  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:45 minutes

1 teaspoon instant espresso
1 teaspoon hot water
6 ounces semi sweet chocolate
1/4 cup heavy cream
3 egg yolks
1 teaspoon flour
6 egg whites
1/4 teaspoon cream of tartar
2 teaspoons sugar
1 cup whipped cream

Chocolate mocha soufflé

Preparation:

Preheat oven to 325 degrees.
Butter and flour a 5 cup soufflé mold. Chill until ready to use. Combine espresso with hot water, stir until dissolved. Melt chocolate in on top of double boiler. Stir in the cream and coffee.
Beat egg yolks and flour. Stir this into the chocolate. Beat egg whites with cream of tartar to a soft peak.
Gradually add the sugar, and beat egg whites to a stiff peak. Stir a 1/4 of the whites into chocolate mixture, then fold chocolate mixture into remaining egg whites, a little at a time.
Pour mixture into the prepared mold. Bake for 35 45 minutes. Serve hot with whipped cream .

Chocolate mocha torte  Print Recipe

Serves: 14

Preparation time: 40 minutes

Cooking time:30 minutes

For the pecan layer:
2 1/2 cups pecan pieces
1/2 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted

For the chocolate fudge layer
8 ounces semisweet chocolate, chopped
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons light corn syrup

For the mocha layer:
5 eggs at room temperature
1 1/2 cups light brown sugar
5 ounces unsweetened chocolate
2 teaspoons cornstarch
2 teaspoons instant coffee powder
1 cup (2 sticks) unsalted soft butter

Frosting:
2 1/2 cups heavy cream
3 ounce package instant vanilla pudding
2 tablespoons instant coffee powder
3/4 cup confectioner's sugar
Chocolate coffee beans

Chocolate mocha torte

Preparation:

the pecan layer:
Butter the bottom and sides of a 10-inch spring form pan.
Chop pecans finely in a food processor. Combine with sugar, salt, and butter. Press the mixture evenly over the bottom of the pan. Bake 15 minutes at 350 degrees. Cover with plastic wrap, and refrigerate for an hour.

The chocolate fudge layer:
Melt chocolate and cream over a double boiler. Stir in the butter and corn syrup. Transfer mixture to a bowl.
Allow to cool, then spread over the pecan layer. Cover and refrigerate for an hour.

The mocha layer:
Combine eggs, sugar and cornstarch in a saucepan. Whisk over medium heat until thick and bubbly.
Remove from heat. Add the chocolate, and stir to melt. Dissolve the coffee in a tablespoon of hot water.
Add to the chocolate mixture. Blend in the butter. Spread mixture over the fudge layer. Cover and refrigerate for an hour or until very firm.

Frosting:
Whip the cream with the instant pudding until thick and firm. Gradually mix in the confectioner's sugar.
Dissolve the coffee in a tbsp of hot water. Cool coffee and blend in the whipped cream.

Remove the sides of the spring form. Frost the sides of torte with the mocha cream. Using a pastry bag fitted with a large star tip (such as ateco #4), pipe the remaining whipped mocha cream over the cake. Decorate with chocolate coffee beans

Chocolate soufflés  Print Recipe

Serves: 8

Preparation time:20 minutes

Cooking time:20 minutes

1 tablespoon butter, softened
1 tablespoon sugar
4 egg yolks
1/2 cup sugar
1/3 cup flour
2 cups milk
5 ounces bittersweet chocolate, cut into small chunks
2 egg yolks
8 egg whites

Chocolate soufflés

Preparation:

Preheat the oven to 375 degrees.
Brush the inside of the soufflé dishes with soft butter. Lightly sprinkle with sugar and rotate the dish so the sugar evenly coats the surface.
In a mixing bowl, whisk the egg yolks and sugar until light and creamy. Add the flour and vanilla. Mix well.
Gradually whisk the scalded milk over the egg yolk mixture, and whisk well to blend. Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Stir in the chocolate and egg yolks. Press plastic onto surface of pastry cream.
Beat the egg whites with the cream of tartar until stiff.
Fold egg whites into custard mixture.
Spoon the the mixture into the two prepared molds or the small molds.
Bake 20 to 25 minutes for the 6-cup soufflés or 12 to 16 minutes for the small soufflés. Sprinkle with confectioners' sugar before serving.

Cinnamon soufflé  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:25 minutes

Makes two 1-quart soufflés
For sauce:
1 cup half and half
1 vanilla bean, split lengthwise
1/4 cup sugar
3 large egg yolks

For soufflés molds:
1 teaspoon butter, softened
1 teaspoon sugar

For soufflés:
1/4 cup (1/2 stick) unsalted butter
1/3 cup all purpose flour
1 1/4 cups milk
1/3 cup sugar
1/4 cup unsulfured molasses
2 teaspoons dark rum
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
pinch of salt
5 large egg yolks
6 large egg whites
1/2 teaspoon cream of tartar

Cinnamon soufflé

Preparation:

for sauce: Can be made a day ahead.
In a medium saucepan, bring half and half to a simmer. Scrape in seeds from vanilla bean; add bean. In a medium bowl, whisk sugar and egg yolks. Gradually whisk in half and half mixture. Return mixture to saucepan; stir with a wooden spoon over medium heat for about 5 minutes, until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil). Strain sauce. Cover and chill until cold.

For soufflés:
Preheat oven to 400 degrees.
Butter two 1-quart soufflé dishes. Sprinkle the bottom and sides of dishes with sugar; shake out excess. Place dishes on a baking sheet.

Melt butter in a heavy medium saucepan over medium heat. Add flour. Stir until mixture is smooth and bubbly, about 2 minutes. Gradually whisk in milk. Bring to boil while whisking continuously. Boil until thick, about 1 minute. Remove form heat. Stir in sugar, molasses, rum, ginger, vanilla extract, cinnamon, and salt. Cool until just warm, about 10 minutes. (can be prepared two hours ahead. Cover with plastic wrap, and let stand at room temperature. Whisk over low heat until warm before continuing). Mix in egg yolks.
Using an electric mixer, beat egg whites with cream of tartar in a large bowl until stiff but not dry. Fold beaten egg whites into the yolk mixture.
Divide mixture among prepared dishes. Bake until soufflés are puffed and golden, about 20-25 minutes. Serve immediately with sauce.

Citrus kosho - japanese citrus chili paste   Print Recipe

Serves: 8

Preparation time:20 minutes

1 lemon ( Meyer lemon if available)
1 lime
1 small grapefruit
1 small orange
2 stalks lemongrass
2 serrano or jalapeňo chilis
1 tablespoon fine grained salt

Citrus kosho - japanese citrus chili paste

Preparation:

Zest the lemons, limes, along with the grapefruit and orange into a medium bowl. Remove the fibrous outer layers and tops and bottoms from the lemongrass, leaving the tender center of the stalk. Finely chop the center of the stalk and add to the bowl. Finely slice the chili, and add it, seeds and all, to the bowl.
Transfer the ingredients to a mortar, add the salt, and pound with a pestle until everything combines into a rough paste (alternatively, blend in a food processor or blender into a fine paste). Juice one half of a lemon and one half of a lime and add the juice to the paste and stir.

Place in a glass jar, cover, and let ferment a few days at room temperature. Store in refrigerator.

Will keep in the refrigerator for about a month.

Cod fillets orientale  Print Recipe

Serves: 2

Preparation time: 20 minutes

Cooking time:20 minutes

2 6-ounce center-cut fresh cod fillet, boned and skinned
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 tablespoon flour 2 tablespoons olive oil
1 medium onion, peeled and sliced
1 medium jalapeno pepper, sliced across
2 tablespoons slivered ginger
2 tablespoons soy sauce
1 tablespoon lemon juice
1 English cucumber, peeled, cut lengthwise and sliced across
Garnish: thyme sprigs

Cod fillets orientale

Preparation:

Heat oil in a non-stick frying pan. Season cod fillets with salt and pepper. Dust with flour. Fry cod fillet over medium-high heat until browned on one side, (about 4 minutes). Transfer cod fillets to a plate. Set aside.
Preheat oven to 400 degrees.
Add onion, jalapeno pepper and ginger to skillet. Stir-fry for 2 minutes over medium heat. Add cucumber slices. Mix well. Stir in soy sauce and lemon juice. Place cod fillets on top of vegetables. Spoon some juice over fish. Bake for 10 to 12 minutes. Arrange on warm plates. Garnish with a thyme sprig.

Cod with vegetables and aioli sauce  Print Recipe

Serves: 4

Preparation time: 1 hour

Cooking time:40 minutes

Cod
1 600g cod fillet, with trimmings and bones kept
100g of coarse sea salt
Aioli
1 baking potato
1/2 head of garlic
3 free-range eggs
35ml of extra virgin olive oil
salt
pepper

Stock
1 fennel, sliced into 8 wedges with tops removed for stock
1 leek, finely chopped
500g of carrots, peeled and sliced into thick chunks, peel set aside for stock
250g of green beans, ends trimmed
1 head of broccoli, cut into large florets
2 courgettes, sliced into thick chunks
1 large onion, finely chopped
4 celery sticks, peeled and sliced into thick chunks, peel set aside for stock
6 sage leaves
2 sprigs of fresh thyme, finely chopped
1 bay leaf
1 tsp of salt
1 pinch of black peppercorns
1.5l of mineral water
1 1/2 heads of garlic

Cod with vegetables and aioli sauce

Preparation:

1.For the aioli sauce, bake the potato in the oven at 180˚C/gas mark 4 until cooked through
2.Meanwhile, start on the stock. Fill a large saucepan up with the 1.5 litres of mineral water and place the vegetable trimmings (fennel tops, carrot peel, celery peel) into the pan
3.Rinse the fish trimmings and bones under cold water and add to the pan with the herbs, black peppercorns, salt, halved onion, leek and 1 1/2 of the garlic heads, sliced open. Cover the pan and simmer on a very low heat
4.After 20 minutes, cook each vegetable one by one in the stock until tender. Set aside the vegetables once cooked, leaving the stock to simmer
5.To prepare the cod, slice the cod into four chunks. Sprinkle a tray with coarse salt and lay the fish on top, sprinkle with more salt to cover the fish. Place in the fridge for half an hour
6.Remove the potato from the oven and scoop out the flesh. Place the 1/2 a head of garlic in a pestle and mash with a mortar. Then, add the flesh of the potato, 2 tablespoons of the stock, an egg yolk, and keep on crushing the mix with the mortar
7.Once smooth, start to incorporate the olive oil incrementally, like you would do for a mayonnaise. Season to taste and set aside
8.Poach the cod chunks in the broth on a very gentle simmer. Add all the vegetables into the broth after 5 minutes of cooking
9.Serve the cod with the vegetables and drizzle with the aioli sauce

Cold smoked seal loin  Print Recipe

Serves: 12

Preparation time:30 minutes

Cooking time:8 hours

8 seal loins, trimmed of all fat
For the brine:
8 litres water
2 cups apple cider
1 cup apple cider vinegar
2 cups salt
2 cups brown sugar
6 Bay leaves
Bunch fresh thyme
Combine all and bring to simmer. While brine is heating, dry roast the following dry spices:
3 TBS black peppercorns
3 TBS mustard seed
5 TBS coriander seed
3 TBS fennel seed
1 TBS dried chilies

Cold smoked seal loin

Preparation:

Brine:
Combine all and bring to simmer. While brine is heating, dry roast the dry spices

Add all spices to simmering brine and continue to simmer for 1.5 hours. Cool.
Cover loins with brine in non-reactive container and leave in refrigerator approximately 12-16 hours.
Remove from brine, pat dry and leave in refrigerator for further 6 hours on drying rack, uncovered.
Cold smoke, six to eight hours. Wood of choice – I like alder.
Remove from smoker, and place in 500F oven for 5 minutes. Remove from oven and cool. Chill in refrigerator. Slice thinly and serve, carpaccio style.

Corn and jalapeno pancakes with tomato salsa  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

2 cups fresh or canned corn kernels
3 fresh jalapeno chili peppers seeded and minced
2 cloves garlic finely chopped
1 red bell pepper seeded deribbed and finely diced
6 green onions white part and 2 inches of the tender green tops thinly sliced
2 eggs
1 1/4 cups flour
1/2 cup cornmeal
1 teaspoon baking powder
salt to taste
2 tablespoons fresh lime juice
1 1/2 cups milk
freshly ground pepper

FOR THE TOMATO
1 1/2 cups diced tomatoes
1/4 cup finely chopped red onion
1 fresh jalapeno or serrano chili pepper seeded and minced
2 tablespoons fresh lime juice
5 tablespoons chopped fresh cilantro
to taste salt and freshly ground pepper
1/3 cup vegetable oil
1 1/4 cups sour cream

Corn and jalapeno pancakes with tomato salsa

Preparation:

Cook corn kernels in lightly salted water for 1 minute. Drain, transfer to large bowl and cool. Add the chili peppers, garlic, bell pepper and green onions, mix well and set aside.
In a mixing bowl, whisk the eggs, flour, cornmeal, baking powder, 1 teaspoon salt and the lime juice. Add the milk and mix well to form a smooth batter.
Add to the corn mixture and stir to mix. Season to taste with more salt if needed, and pepper. Let stand at room temperature for 30 minutes.
To make the tomato salsa, stir together the tomatoes, red onion, chili pepper, lime juice, cilantro and salt and pepper to taste.
In a large frying over medium heat, warm 2 tablespoons of the oil.
Working in batches, spoon the batter into the pan to form pancakes 3 inches in diameter; do not crowd the pan. Cook, turning once, until golden brown on both sides.
Transfer to paper towels to drain. Repeat with the remaining batter, adding oil as needed to prevent sticking.
Place the pancakes on a platter or individual plates and top with the sour cream and salsa.

Coulibiac of salmon  Print Recipe

Serves: 6

Preparation time:40 minutes

Cooking time:30 minutes

1 1/2 pounds salmon fillet
1 tablespoon lemon juice
Salt and pepper to taste
1 medium onion, chopped
1 tablespoon oil
1 cup mushrooms, chopped
1 tablespoon parsley, chopped
2 cups cooked rice
1/2 cup velouté sauce
3 hard boiled eggs

1 tablespoon melted butter
1 recipe brioche dough (see recipe below)
1 egg, beaten
2 cups velouté sauce

Coulibiac of salmon

Preparation:

Preheat oven to 375 degrees. Wash salmon; pat dry. Remove any bones and skin and cut in equal halves. Season with salt, pepper and lemon juice.
Sauté onion in oil. Add the mushrooms and parsley. Cook over medium heat for 5 minutes. Mix in the cooked rice and 1/2 cup velouté sauce.
Roll out brioche dough into a rectangle 1/4 inch thick. Place on a baking sheet. Arrange a layer of onion rice mix , over the whole length of dough to within one inch from edges. Top with one piece of salmon.Place hard boiled eggs over salmon and top with second piece salmon so that eggs are sandwiched between salmon .
Brush edges of dough with egg. Fold over mix. Seal all edges and roll pastry so that seam is underneath. Brush dough with egg. Decorate with pieces of dough. Let rise at room temperature for 30 minutes. Bake at 375 F for 30 minutes.
To serve:
Place the whole coulibiac on a platter for display. Slice into portions. Serve on warm plates. Serve velouté sauce separately.

BRIOCHE DOUGH FOR COULIBIAC

1/2 cup warm water
1 tablespoon yeast
1 teaspoon sugar
1/2 cup flour

3 eggs
1 cup flour
1 tablespoon sugar
1 teaspoon salt
6 ounces soft butter
1 1/2 cups flour

PREPARATION
In a large mixing bowl, dissolve the yeast in the water with the sugar. Add the flour to make a soft dough. Set the dough in warm place until it doubles in volume.
Beat in the eggs, flour, sugar, and salt. Gradually add the butter and remaining flour and mix well. Transfer the dough to a working surface. Knead for about 10 minutes. Form into a ball. Place into a clean large bowl. Cover with film wrap. Let rise at room temperature until dough doubles in volume. Punch dough down. Cover and refrigerate overnight.

Cranberry pear phyllo tart  Print Recipe

Serves: 12

Preparation time: 1 hour 30 minutes

Cooking time:50 minutes

9 sheets phyllo
1/2 cup melted butter
1/3 cup sugar

Filling:
3 cups cranberries
4 pears, peeled, cored and diced
1 cup golden raisins
1 cup sugar
1/2 cup orange juice
1 teaspoon cornstarch
1 teaspoon grated orange rind

For garnish:
phyllo flowers and frosted cranberries

Cranberry pear phyllo tart

Preparation:

Filling:
Set aside 1/4 cup of the cranberries for garnish. Combine cranberries, pears, raisins, sugar and orange juice. Bring to boil; cook, covered, over medium heat, stirring occasionally, until pears are almost tender and cranberries pop.
Combine cornstarch with 1 tablespoon cold water; stir into fruit mixture. Cook for about 1 minute. or until thickened. Remove from heat; stir in orange rind. Let cool.
Arrange 1 sheet phyllo on work surface. Brush lightly with butter.
Place in lightly butter 10-inch tart pan with removable bottom, letting excess hang over edge. Sprinkle with 2 teaspoons of the sugar. Brush second sheet with butter, place on first, rotating a quarter turn.
Sprinkle with another 2 teaspoons sugar.
Layer with 2 more sheets, brushing each sheet with butter, sprinkling with sugar and rotating so not aligned with layers below.
Spread filing over phyllo crust. Fold pastry edges over top.
Layer remaining phyllo on top, rotating, buttering and sprinkling with sugar.
Gently fold top pastry under bottom.
Using knife, cut vents in top of pastry.
Tart can be prepared up to this point and refrigerated covered for up to 4 hours.
Bake in 400 degree oven 30-35 minutes until pastry is crisp and golden. Remove from oven; let stand for 10 minutes in pan on rack.
Remove from pan; slide onto serving platter.
Garnish:
Top with phyllo flowers. Scatter Frosted Cranberries on top and around side.
Top with orange rind, and mint (if using) Serve warm. For garnish: Phyllo flowers:
Arrange 2 stacks of phyllo pastry on work surface. cut out six-4 inch circles; wet center of 1 circle with water; top with second circle. Pinch centres together to make flower shapes. Spray with non-stick cooking spray; place in small muffin cups.
Sprinkle with 1/2 teaspoons sugar.
Repeat with remaining circles.
Bake in 400 degree oven until golden.
Frosted Cranberries:
In bowl, lightly beat 1 egg white until frothy. Pour 1/4 cup sugar in shallow bowl. Dip reserved cranberries, a few at a time, in egg white; remove with slotted spoon.
Roll in sugar until coated. Place on paper towel; let dry at room temperature for 1 hour.

Croissants  Print Recipe

Serves: 20

Preparation time: 4 hours

Cooking time:20 minutes

For the sponge:

1/4 teaspoon active dry yeast
3/4 cup warm water
2 cups (9 ounces by weight) all-purpose flour

For the croissant dough:
1/4 cup warm water
3/4 cup milk
6 tablespoons sugar
2 packages (4 1/2 teaspoons) active dry yeast
2 1/2 cups (11 1/4 ounces by weight) all-purpose flour
1 tablespoon salt
1 3/4 ounces unsalted soft butter
10 ounces unsalted butter, chilled
1 egg for egg wash

Croissants

Preparation:

For the sponge:
In an electric mixing bowl, stir the warm water and yeast together. Allow to foam for 5 minutes.
Mix in the flour at low speed. The dough will be sticky. Cover and let rest for 12 hours at room temperature.
For the croissant dough: In a mixing bowl, combine water, milk, and 1 teaspoon of sugar.
Stir in the yeast to dissolve and allow to foam for about 3 minutes. Add the remaining sugar, flour, salt, soft butter and the sponge. Knead with the dough hook for about 10 to 12 minutes. (If working by hand, knead for 15 minutes.)
Transfer dough to a lightly oiled bowl. Cover with plastic wrap and allow to double in bulk in a draft-free area at room temperature, about 1 hour.
On a lightly floured surface, roll the dough into a rectangle 12 by 14- inches. Place the dough rectangle on a baking sheet. Cover with plastic and freeze for about 30 minutes to get the consistency of chilled butter. Roll the 10 ounces of chilled butter between plastic sheet to form a rectangle 12 by 7 inches.
Square up rectangle with a spatula or dough scraper. Position the butter rectangle on one side of the dough. Fold the rest of dough over butter and seal edges to seal in butter. Roll out the dough into a 10 by 20-inch rectangle. Fold one-third of the dough towards the center. Fold the other third over the two layers. Wrap the dough in plastic and refrigerate 30 minutes.

Repeat the rolling and folding process twice more and chill. Finally, on a floured surface, roll the dough into a 19 by 25-inch rectangle. Cut the dough into 20 even triangles.
Use a template for accurate measurements. To roll the crescents, start at the base and roll towards the tip. Finish the roll so that the tip is underneath the croissant.
Curve the end of each croissant and brush with egg wash. (May be frozen at this time). Arrange croissant on a baking sheet lined with parchment.
Let them rise uncovered at room temperature or until doubled in bulk. Bake the croissants at 375 degrees for 18 to 20 minutes.

Cronuts - croissant and doughnut  Print Recipe

Serves: 7

Preparation time: 2 hours 30 minutes

Cooking time:10 minutes

1 (.25 ounce) package active dry yeast
1/2 cup warm water (105 degrees F/41 degrees C)
1 teaspoon fine salt
2 1/2 tablespoons white sugar, or more to taste
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg
1/8 teaspoon freshly grated nutmeg
1 pound all-purpose flour
8 ounces European-style (low-moisture) butter at room temperature, divided

6 cups grapeseed oil for frying, or as needed
1 cup confectioners' sugar
1 1/2 teaspoons milk, or as needed
1/2 teaspoon vanilla extract


The Cronut, sold at Dominique Ansel Bakery in SoHo, NYC, is a cross between a croissant and a donut. It is made from a croissant-like dough that’s fried in grape-seed oil. Then the baker inserts a creamy filling in the middle. Finally, the Cronut’s rolled in sugar, then the top is glazed with frosting flavors like rose vanilla or lemon maple.

Cronuts - croissant and doughnut

Preparation:

Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add salt, sugar, milk, 2 tablespoons melted butter, vanilla extract, egg, and nutmeg. Whisk mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto mixer.
Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.
Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax.
Remove dough from refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4 inch thick. Evenly spread 6 tablespoons softened unsalted butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining 6 tablespoons of unsalted button on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
Return dough to floured work surface and pat very gently into an 8x14 rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again. Keep edges of rectangle as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
Roll the dough out to about 3/8 inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed.
Use a sharp 3-inch circular cutter to cut 8 circles of dough from piece on the work surface. Use 1-inch size cutter to cut the donut holes out of the dough circles.
Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.

Once dough has been made, cut, and dough has risen continue on to fry and glaze your homemade cronuts.
Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
Carefully lift a cronut and gently drop into oil. Fry 2 at a time until golden brown, 1 1/2 to 2 minutes per side. Cronuts will puff up as they cook. Drain on racks over paper towels; let cool.
Whisk confectioners' sugar, milk, and vanilla extract in a shallow bowl until glaze is smooth and slightly runny.
Pick up a fried cronut and gently dip the top in glaze; return to rack and let stand until glaze has set, about 15 minutes.
Alternate version: For higher-rising cronuts, roll out finished dough (see Part I) into an 8x12 inch rectangle. Fold dough in thirds and roll out into a rectangle about 3/4 inch thick. Cut out 6 cronuts and holes, using a 3-inch round cutter and a 1-inch small hole cutter.
Line baking sheet with waxed paper and dust paper lightly with flour. Place cronuts and holes onto prepared baking sheet and let rise in a draft-free place until doubled, about 1 hour.
Carefully pick up and gently drop cronuts, 2 at a time, into the preheated oil. Fry 1 1/2 to 2 minutes per side. The extra fold and making the dough thicker will result in taller cronuts than before. Let fried cronuts drain on racks.
Dip tops of cronuts in glaze as described above, and let cool on racks to let glaze set up.

Croquettes of salmon with lemon-chive sauce  Print Recipe

Serves: 6

Preparation time:15 minutes

Cooking time:20 minutes

1 pound salmon fillet, poached or leftover salmon
3 tablespoons butter
1/3 cup flour
1 cup milk
to taste salt and ground white pepper
2 egg yolks
for the breading:
3/4 cup flour
2 eggs
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 cups fresh breadcrumbs
oil for deep frying

for lemon -chive sauce:
6 ounces unsalted butter
1 tablespoon lemon juice
3 tablespoons chopped chives
to taste, salt and pepper
for garnish: parsley sprigs

Croquettes of salmon with lemon-chive sauce

Preparation:

Use freshly poached salmon fillet or leftovers.
To prepare the sauce:
Melt the butter in a medium heavy-bottomed saucepan over low heat. Add the flour and whisk for about 3 minutes. Whisk in the milk and bring to a boil, while whisking constantly. Season with salt and pepper to taste. Mix the egg yolks with a little of the hot sauce and return to the pan. Heat the sauce for two more minutes.
Flake the boneless and skinless salmon and blend into the sauce. Transfer the mixture to a dish, cover with plastic wrap, and refrigerate until cold.
Using a large tablespoon, shape the salmon mixture into pear shape croquettes. Dredge in flour, dip in the beaten egg and water, then roll in the bread crumbs seasoned with salt and pepper.
To prepare the chive sauce:
Melt the butter in a saucepan over low heat. Skim the foam from the surface. Remove from the heat and let stand until the milk solids settle to the bottom. Pour the clear butter into a container discarding the solids in the bottom.
Whisk the lemon juice into the clarified butter. Add the chives and season with salt and pepper. Keep the sauce warm. Deep fry the croquettes in hot oil for 3 minutes or until golden brown. Drain on paper towels.
PRESENTATION
Insert a small piece of parsley in he top of each croquette to represent the stem of a pear. Arrange two croquettes on each plate. Decorate with a sprig of fresh parsley. Serve the sauce separately.

Dark apple spice cake  Print Recipe

Serves: 16

Preparation time: 35 minutes

Cooking time:1 hour 15 minutes

1 large egg plus
2 whites
2 cups sugar
3/4 cup canola oil plus extra for preparing pan
2 cups all purpose white flour
2/3 cup whole-wheat pastry flour
3 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground allspice
3 cups fresh apples, peeled
2 teaspoons baking soda
1 cup raisins
1/2 cup chopped pecans
Granulated or confectioners sugar for dusting cake (optional) Caramel Sauce. Recipe follows.

Caramel Sauce

Makes 1 1/2 cups

1 cup sugar
1 tablespoon butter
3/4 cup evaporated skim milk
1 teaspoon molasses
1/2 teaspoon vanilla

Dark apple spice cake

Preparation:

Preheat oven to 350 degrees. Brush oil over the inside of a 10-inch bundt pan. Dust with flour and tap out the excess.
In a mixing bowl, whish together eggs, sugar and oil. In another bowl, stir together flours, cocoa, salt, cinnamon and allspice.
Using a rubber spatula or a wooden spoon, add the dry ingredients to the oil mixture alternately with the grated apples. Dissolve baking soda 1/4 cup hot water and stir into the batter. Stir in the raisins and nuts. The batter will be thick.
Spoon the batter into the prepared pan and bake for about 1 hour 10 minutes, or until the top springs back when touched lightly and a cake tester inserted in the center comes out clean.
Cool on a wire rack for 10 minutes before unmolding from the pan. Let cool. Sprinkle with sugar or serve with caramel sauce.
Caramel sauce:
In small heavy-bottomed pot, combine sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring occasionally. Cook, without stirring, for about 15 minutes, or until the syrup turns amber. (Take care not to burn it.)
Remove from heat and cool 2 minutes. Using a wooden spoon, stir in butter. Gradually stir in milk. Return to the heat and cook, stirring, for about 1 minute, or until caramel has dissolved. Stir in molasses and vanilla.
Serve warm. ( The sauce can be cooled, then stored, covered, in the refrigerator for up to 5 days. Warm slightly before serving.)

Duck breasts with cherry-port sauce  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:30 minutes

1-1/2 cups fruity red wine, Shiraz, or Merlot
1 cup ruby port
One 1-1/4 -inch piece fresh ginger, peeled
1 Tbs. granulated sugar
1 Tbs. balsamic vinegar
1 tsp. cornstarch
2 cups fresh sweet or sour cherries, pitted and halved (about 11 oz.)
Kosher salt and freshly ground black pepper
2 Tbs. coarsely cracked black peppercorns
6 small or 3 large skin-on duck breasts (about 3 lb. total)
Garnish:
green peas
small oven brown potatoes

Duck breasts with cherry-port sauce

Preparation:

Put the wine, port, ginger, and sugar in a medium saucepan over high heat. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes.

In a small bowl, mix the balsamic vinegar and cornstarch. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened, about 1 minute more. Discard the ginger. Reduce the heat to low, add the cherries, and simmer slowly until the cherries are warm, 1 to 2 additional minutes. Season to taste with salt and pepper. Set aside.

Put the duck breasts on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the duck generously with salt. Scatter the cracked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly.

Heat a heavy-duty 12-inch skillet over medium-high heat. Arrange the duck skin side down and cook until the skin is deep golden-brown and the fat from the skin has rendered, 6 to 8 minutes. Carefully spoon off and discard all but about 1 Tbs. of the fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of a breast reads 135°F for medium rare, 4 to 8 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.

Meanwhile, warm the sauce over very low heat. Cut each duck breast on the diagonal into 1/2-inch-thick slices and serve with the sauce.

Eggplant and pepper tian on fried eggplant  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:15 minutes

4 cups small dice eggplant, lightly salted to release excess water and bitterness
2 cups diced red pepper
2 cups diced yellow pepper
1/2 cup diced apple-wood smoked bacon
5 garlic cloves, crushed
2 teaspoons basil cut into fine strips
2 teaspoons extra virgin olive oil
1 teaspoon fresh thyme
Salt and freshly ground black pepper to taste
Fried Eggplant, recipe below

Eggplant and pepper tian on fried eggplant

Preparation:

Preheat the oven to 300 degrees F. Place 1/2-teaspoon extra virgin olive oil in a saute pan and add garlic cloves and bacon. Cook until bacon is slightly crisp. Blot the salted eggplant with paper towels to dry slightly. Discard 1/2 of the fat and add the eggplant. Cook until tender, season with fresh thyme, salt, and pepper. Drain and remove garlic.
In 2 separate saute pans add the remaining extra virgin olive oil and gently saute the red and yellow peppers until tender. Season with salt, pepper, and basil. Drain.
Form the tians by placing a layer of eggplant in a ring mold and packing it down gently. Next, add a layer of red peppers, then eggplant, finishing up with yellow peppers. Pack everything down gently.
Place in oven to warm. Unmold on a platter and serve with fried eggplant.
Fried Eggplant:
1 Japanese eggplant Salt, to purge the eggplant
1 cup buttermilk
1 cup flour, seasoned with salt and freshly ground black pepper

Slice the neck of a Japanese eggplant thin on an electric slicer. It should be the thickness of a potato chip. Lay the slices out flat and sprinkle with salt and let stand for three hours.
Preheat a fryer to 300 degrees F. Blot eggplant slices dry with paper towels. Dip the slices in buttermilk, then in seasoned flour, and fry until crisp. Drain.

Eggplant papeton  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

2 medium eggplants
2 medium shallots, chopped
2 ounces olive oil
1 ounce butter
3 eggs, beaten
1/2 cup light cream
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Aromat seasoning
1 cup light tomato sauce .

Eggplant papeton

Preparation:

Preheat oven at 350 degrees.
Peel eggplants. Cut into squares. Remove seeds.
Sauté shallots in oil and butter. Add eggplants. Cook for 10 minutes stirring occasionally to prevent sticking.
Puree mixture in food processor. Beat in eggs, cream, and cornstarch. Season well.
Pour into buttered oven proof individual dishes. Bake until mixture is firm.
Unmold on plates and serve with hot tomato sauce or marinara sauce

Eggplant soufflé  Print Recipe

Serves: 6

Preparation time: 1 hour

Cooking time:30 minutes

1 tablespoon butter, softened
1 tablespoon flour
1 eggplant, about 1 pound
2 teaspoons olive oil
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
2 teaspoons flour
1 teaspoon cornstarch
1 1/2 cups milk
salt and freshly ground pepper
6 eggs yolks
1/2 cup finely chopped parsley
6 egg whites
1/4 teaspoon cream of tartar
marinara sauce, or tomato sauce

Eggplant soufflé

Preparation:

Preheat the oven to 375 degrees Brush the interior of a 6-cup soufflé mold with the softened butter.
Cut the eggplant in half lengthwise. Place on a baking sheet. Brush eggplant with a teaspoon of olive oil.
Bake 20 to 30 minutes or until eggplant is soft to touch. Remove the eggplant from the oven. Scrape away the inner pulp and discard The skin. Chop the pulp. There should be about a cup. Cover and set aside.
In a heavy saucepan heat the remaining oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick. Tranfer the Bubbly sauce to a large mixing bowl. Season with salt and pepper and chopped parsley. Mix egg yolks, and eggplant pulp into the thick cream sauce.
Using an electric beater, whip the egg whites and cream of tartar until stiff And glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook in the middle of the oven for 20 to 30 minutes. Heat marinara sauce or tomato sauce. Serve with the soufflé.

Eggs suzette  Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:8 minutes

6 whole medium baking potatoes
6 tbsp butter
3 tbsp sour cream
1 tbsp chopped chives
2 tbsp crumbled bacon, crisp
1 tsp salt
1/2 tsp freshly ground pepper
6 whole eggs
1 cup grated cheddar cheese

Eggs suzette

Preparation:

Bake the potatoes using your favorite method and be sure to allow some time for them to cool down before the scooping.

Take the “top” of the potato to mean lengthwise and not the small end.
Scoop out the meat and blend well with the butter, sour cream, chives, bacon, and salt and pepper.

Beat lightly and spoon back into the shells. Make a hollow in the top of each potato and into this drop a raw egg.

Sprinkle lavishly with grated Cheddar cheese, and place in a 350°F oven long enough to cook the eggs and melt the cheese. Makes a delicious breakfast or supper dish.

Fiddlehead soufflé  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
5 eggs
1 cup Swiss cheese, grated
1 cup cheddar cheese, grated
2 cups fiddleheads, cooked and chopped
1/4 teaspoon cream of tartar
1 ounce butter
1 ounce flour

Fiddlehead soufflé

Preparation:

Preheat oven to 350 degrees.
In a heavy saucepan, melt butter. Stir in the flour, then add the milk. Cook while whisking until sauce becomes thick. Season with salt and pepper.
Separate the eggs. Mix the yolks and cheeses in the thick cream sauce. Fold in the fiddleheads.
Whip the egg whites and cream of tartar until firm. Gently fold in the cheese-fiddlehead mixture.
Butter 2 7-inch soufflé molds. Coat with flour. Shake any excess out. Pour souffle mixture into molds. They should be 3/4 full.
Bake 30 to 40 minutes.
You may serve this souffle with cheddar cheese sauce.

Fiddleheads with morels and lobster  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

4 cups fiddleheads, trimmed and cleaned
2 tablespoons olive oil
2 cups fresh morels, cleaned
2 1/2 pounds lobster, steamed, meat cut into 1/2-inch pieces
salt and fresh ground pepper to taste

Fiddleheads with morels and lobster

Preparation:

Blanch the fiddleheads in salted boiling water for 5 minutes. Drain. Heat the oil in a skillet
Sauté the morels for 2 minutes. Add the fiddleheads and sauté for 5 minutes. Add the lobster meat.
Mix and season with salt and pepper.

Fillet of salmon with sorrel sauce  Print Recipe

Serves: 8

Preparation time:20 minutes

Cooking time:30 minutes

1 1/2 pounds salmon fillet, skinned and boned
2 tablespoons butter
2 tablespoons shallots, finely chopped
1/4 cup dry vermouth
1/2 cup dry white wine
1 cup fresh fish stock
1 cup heavy cream
1 tablespoon flour
2 tablespoons fresh sorrel, finely chopped
to taste, salt and freshly ground pepper
juice of half a lemon

Fillet of salmon with sorrel sauce

Preparation:

Place the salmon fillet on a flat surface and cut on the bias, against the grain, into 8 slices of equal weight. Place the slices between sheets of freezer paper and gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into thin scallopini.
Melt a tablespoon of butter in a saucepan and add the shallots. Cook for a minute over medium heat. Do not brown shallots. Add the vermouth and wine. Simmer to reduce by half, then add fish stock. Cook for about five minutes, and strain the liquid, through a fine sieve while pressing all solids with the back of a ladle to extract their juices. Discard all solids. Add the cream to the liquid and simmer for 5 minutes.
Blend the remaining tablespoon of butter with the flour. Add bits by bits to the simmering sauce while stirring with a whip. Add the sorrel and cook until wilted. Season with salt and pepper to taste. Stir in the lemon juice. Keep sauce hot.
Using a non stick pan, cook the salmon pieces in the pan until golden on one side. Turn and cook on the other side for about a minute.
PRESENTATION
Spoon equal portions of the sauce in the center of hot plates. Place one piece of the cooked salmon in the center of the sauce. Serve immediately.

Fish velouté sauce  Print Recipe

Preparation time: 10 minutes

Cooking time:30 minutes

6 cups fish stock
2 oz clarified butter
2 oz all-purpose flour

Fish velouté sauce

Preparation:

Heat the fish stock to a simmer in a medium saucepan.
Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy.

With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another minute or so to cook off the taste of raw flour.

Using a wire whisk, slowly add the hot fish stock to the roux, whisking vigorously to make sure it's free of lumps.

Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently. Use a ladle to skim off any impurities that rise to the surface.

The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon.

Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.

Keep the velouté covered until you're ready to use it.

Flounder with fiddleheads and red potatoes  Print Recipe

Serves: 2

Preparation time: 20 minutes

Cooking time:10 minutes

2 large flounder fillets, cut in half lengthwise
salt and pepper to taste
1 tablespoon flour
1 egg, beaten
2 tablespoons olive oil
1 cup fiddleheads, trimmed and cleaned, and steamed 5 minutes
6 small red potatoes, steamed
1 tablespoon melted butter
Garnish: chopped parsley and Micro greens

Flounder with fiddleheads and red potatoes

Preparation:

Season the flounder with salt and pepper. Cut in half lengthwise. Coat in flour, dip in egg. Heat a frying pan with a tablespoon of olive oil. Fry fish gently until golden, about 2 minutes each side, remove from pan and transferred to 2 plates
Garnish plates with steamed fiddleheads and red potatoes and micro greens . Pour melted butter over. Sprinkle flounder with parsley.

Fondants au chocolat  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:8 minutes

3 tablespoons unsalted butter
6 ounces semisweet chocolate
1 pinch salt
1 tablespoon unsweetened cocoa
2 egg yolks
4 egg whites
1 teaspoon cream of tartar
1 teaspoon cornstarch
2 teaspoons sugar

For the cream:
1/2 cup heavy cream 1 teaspoon confectioners' sugar 1 teaspoon instant vanilla pudding 1 teaspoon vanilla.

Fondants au chocolat

Preparation:


Preheat oven at 400 degrees. Melt the butter in a pot. Add chocolate, salt, cocoa and egg yolks, and mix until smooth. Set aside.
Butter 6 ramequins, 3 inches in diameter. Whip the egg whites with the cream of tartar. Gradually add the cornstarch and sugar. Continue beating until the whites are firm. Fold into the chocolate mixture. Spoon into the prepared molds.
Bake for 6 to 8 minutes.
Top should be firm. Remove from heat and unmold immediately on the center of serving plates. Whip the cream with the sugar, vanilla pudding and vanilla. Pipe a star of whipped cream on each warm cake.

Fougasse bread  Print Recipe

Serves: 10

Preparation time:30 minutes

Cooking time:25 minutes

For the Yeast starter::

1/2 cup warm water
1/4 teaspoon active dry yeast
1 cup all-purpose flour

For the Dough:

1/2 cup warm water
1/2 teaspoon active dry yeast
2 tablespoons olive oil
1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1/2 teaspoon coarse salt

For the Garnish:

1 tablespoon olive oil
1 teaspoon coarse salt
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme

Fougasse bread

Preparation:

For the Preferment starter:

Pour the warm water into a medium bowl and whisk in the yeast. Let the mixture stand for 10 minutes.
Stir in the flour until the mixture is smooth and slightly elastic. It will be a little loose.
Cover the bowl and set aside for 3-4 hours at room temperature, or up to 12 hours in the refrigerator.

For the Bread:

Pour the warm water into the bowl of a stand mixer. Add the yeast, whisk by hand to blend, and let the mixture stand for 10 minutes.
Fit the stand mixer with the dough hook attachment. Add the preferment and the olive oil and mix on low speed for 1 minute. Add the flour, rosemary, thyme, and salt. Mix on low speed until it comes together in a cohesive mass, about 2-3 minutes. It will look wet and sticky.
Cover the bowl with plastic wrap, and let it rest for 20 minutes to allow it to fully hydrate before any further kneading.
Turn the mixer to medium-low and continue to mix until the dough is firm, elastic, and smooth, about 5-7 minutes. It will still be soft. Add more flour, one tablespoon at a time, if the dough feels too sticky to work with.
Lightly oil a large bowl, and transfer the dough to the bowl, rolling it around in the oil. Cover tightly with plastic wrap and let the dough rise until doubled in size, 1 1/2-2 hours.
Turn the dough out onto a lightly floured work surface. Gently press down on the dough to expel some of the air bubbles. Cut the dough in half, and transfer each half to two baking sheets lined with parchment paper or silicone mats. Using your hands, lightly stretch and form the dough into a large leaf shape.
Make the design, using a sharp knife to cut slits in the dough to resemble leaf veins: one slit down the center, then two or three slits at an angle on each side of the center. If using silicone mats, be careful to not cut through the material. Gently stretch out each slit to make decorative holes.
Cover the dough loosely with plastic wrap, and let the dough proof for 30-40 minutes.
While the dough is proofing, preheat the oven to 425°F.
Gently brush the surface of the proofed dough with olive oil, and sprinkle salt and chopped herbs on top. Bake for 20-25 minutes, until the bread is golden brown. Transfer to a cooling rack to cool slightly. Serve while still warm.

French garlic sausages  Print Recipe

Serves: 20

Preparation time:40 minutes

Cooking time:30 minutes

1 pound skinless fatback about one-inch thick
2 1/4 pounds lean pork butt, (25% ) fat, cut into one-inch cubes
2 1/4 pounds lean beef, cut into one-inch cubes
salt to taste
1 teaspoon freshly ground white pepper
2 teaspoons finely minced garlic
1/4 cup cornstarch
1 1/4 cups ice cold water
8 feet natural beef round sausage casings, 3 to 4-inch diameter

French garlic sausages

Preparation:

Cut the fatback into the thinnest possible slices. Cut the slices into very thin strips, and very fine dices. There should be about 3 cups. Set aside.
Put pork, beef, salt, pepper, and garlic into a mixing bowl. Add diced fatback.
Blend starch and ice water, and add to meat mixture. Cut the sausage casings into five lengths of about 18 inches each.
Outfit a meat grinder with a medium cutting blade and attach the sausage stuffer. Slip the sausage casing onto stuffer. Tie it at the end.
Add meat cubes with seasonings and liquid to the open feeder of the grinder, allowing the casing to be filled to a length of 15 inches. Tie end. Repeat this action with remaining casings. This will make about 5 sausages about 1 1/4 pounds each.
To cook the garlic sausages, bring a pot of water to a simmer. Add sausages and let simmer ( the ideal temperature is 180 degrees) for 30 minutes. Serve sliced. The sausages could also be grilled or smoked.

French onion soup  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

1/3 cup oil
3 cups sliced onions
1 quart beef stock
1 package onion soup mix
1/3 teaspoon thyme
8 toasted sliced French baguettes
3/4 cup grated Swiss cheese
1/4 cup grated Parmesan cheese

French onion soup

Preparation:

Cook the onions over medium heat in the oil until brown. Add the beef stock, onion soup mix and thyme and boil 15 minutes. Season to taste with salt and pepper.
Place the toasted bread croutons in individual onion soup bowls or large oven proof casserole. Ladle the soup over and sprinkle with the cheese.
Bake on the top rack of the oven at 375 degrees for 10 to 15 minutes or until brown. Serve hot.

Fried salmon steaks with white wine sauce  Print Recipe

Serves: 4

Preparation time:30 minutes

Cooking time:25 minutes

6-8-ounce salmon steaks
to taste salt and ground white pepper
2 teaspoons olive oil
2 teaspoons butter
2 tablespoons shallots, chopped
1 1/2 cups dry white wine
3/4 cup heavy cream
1 1/2 tablespoon butter, softened
2 teaspoons flour

Fried salmon steaks with white wine sauce

Preparation:

Wash the salmon steaks under cold running water. Pat dry. Season with salt and pepper.
Heat the oil and butter in a frying pan and cook the steaks over medium heat for 2 minutes on each side. Add the white wine and simmer for 10 minutes. Transfer the salmon steaks to a platter; cover with foil and reserve in a warm place.
Pour the cooking liquid in the frying pan into a medium saucepan. Add the heavy cream and boil for 5 minutes.
Combine the butter and flour in a small bowl. Mix well to form a paste. Drop pieces of the butter and flour mixture into the boiling liquid. Whisk until the sauce is smooth and medium thick. Season with salt and pepper to taste.
Simmer the sauce over low heat for about 10 minutes.
PRESENTATION
Bone and skin the salmon steaks. Arrange on warm plates. Divide the sauce between each plate pouring the sauce over the salmon steaks. Serve at once.

Galette des rois frangipane  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:30 minutes

1 pound puff pastry

Filling
4 ounces ground almonds
4 ounces icing sugar
4 ounces butter at room temperature
4 large eggs
2 oz flour
1 tablespoon dark rum
1/4 cup slivered almonds

1 fève (optional)

Galette des rois frangipane

Preparation:

For the filling: Combine the ground almonds, sugar and butter until smooth.
Add three of the eggs, flour and rum: mix until combined.
Stir in slivered almonds.
Preheat oven 375°F (190°C).

To assemble, divide the dough into two equal parts.
Roll out one part to form a 10 inch circle and place on a baking sheet.
Spread the filling on the pastry leaving a rim, about half an inch wide, all the way around. Put in a porcelaine figure (feve) if you have one. Brush the rim with egg.
Roll out the rest of the dough to form a 9 inch circle. Place on top of the filling.
Pinch together the pastry at the edges, making sure that it is well sealed. Brush the top with the remaining egg. Make a few slits in the center of the pastry.
Bake in preheated oven for about 30 minutes.
Serve warm.

Gnocchi parisienne  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:20 minutes

2 cups milk
4 ounces butter
8 ounces all purpose flour
7 medium eggs
1/2 teaspoon salt
2 ounces grated Swiss cheese
1 double recipe Recipe of Cream sauce
4 ounces grated Swiss cheese

Gnocchi parisienne

Preparation:

Preheat oven to 350 degrees.
In a medium saucepan, boil the milk with the butter. Remove from heat then add the flour all at once stirring continuously.
Mix in the eggs one at the time.
Stir in the salt and cheese.
In a large saucepan, boil 2 quarts of salted water. Spoon the mixture in a pastry bag fitted with a large plain pastry tip. Squeeze the mixture out and as it comes out, use a small knife to cut into small pieces and drop in boiling water.
Cook for 2 minutes. Transfer to cold water and drain when completely cold.
Spread the gnocchi in one layer in a large baking dish. Pour the warm cream sauce over.
Sprinkle with cheese. Brown in oven until golden brown and bubbly.

Gnocchi with spinach and ricotta  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:5 minutes

1 teaspoon chopped onion
2 teaspoons butter
2 teaspoons fine chopped pancetta or unsmoked ham
1-10 ounce package frozen spinach, thawed or 1 pound fresh
salt to taste
3/4 cup ricotta
2/3 cup flour
2 egg yolks
1 cup grated Parmesan
1/4 teaspoon nutmeg

Gnocchi with spinach and ricotta

Preparation:

Melt butter in a skillet, and saute onion until golden. Add ham and continue cooking for 3-4 minutes. Add spinach, salt to taste and saute for 5 to 6 minutes, stirring frequently.
Transfer to a mixing bowl. Stir in ricotta, flour, mixing thoroughly. Add egg yolks, cheese and nutmeg. Season to taste.
To shape gnocchi:
Roll into little sausages. Shape on butter ball wooden board or make small pellets out of the mixture, shaping them quickly in the palm of your hands. Ideally, they should 1/2-inch in diameter.
If the mixture begins to stick to your hands, dust your hands lightly with flour.
Cook gnocchi in salted boiling water for two to three minutes.

Serving suggestions:
- melted butter and Parmesan cheese. Bake to melt cheese.
- Boil in chicken broth, serve with Parmesan.
- tomato and/or cream sauce, and Parmesan.

Goat cheese soufflés in phyllo cups  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:30 minutes

For phyllo cups
6 (17- by 12-inch) phyllo sheets, thawed if frozen
1/2 stick (1/4 cup) unsalted butter, melted

For soufflé filling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup whole milk
2 teaspoons Dijon mustard
2 large eggs, separated
1/2 cup grated Parmesan
5 ounces soft mild goat cheese, crumbled (2/3 cup)
1/4 teaspoon cream of tartar

For salad
1 1/2 tablespoons wine vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
5 tablespoons extra-virgin olive oil
8 ounces mache
3 endives, cut across into thin slices
3 tablespoons chopped fresh chives

Goat cheese soufflés in phyllo cups

Preparation:

Preheat oven to 375°F. Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
Cut buttered stack into 6 (5-inch) rounds using with a round cutter. Line each of 6 muffin cups with a round. Make 6 more phyllo cups in same manner with remaining pastry sheets and butter. Bake cups about 8 minutes, then cool completely in pan on a rack.
Make filling:
Melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes.
Remove from heat and whisk in mustard, egg yolks, and 1/4 cup Parmesan until combined, then fold in goat cheese.
Beat egg whites with cream of tartar in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
Spoon batter into 8 phyllo cups and sprinkle with remaining Parmesan. Bake until soufflés are puffed and golden, about 15 minutes.

Make salad while soufflés bake:
Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified. Just before soufflés are ready, toss mache and endives in a large bowl with just enough dressing to coat.
Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each. Place a soufflé cup in each salad and serve immediately.

Grand marnier orange mousse   Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

3 tablespoons Grand Marnier
2 tablespoons fresh lemon juice
1 envelope unflavored gelatin
1/2 cup fresh orange juice
4 egg yolks
5 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated orange peel
2 1/4 cups chilled whipping cream
1/4 cup icing sugar

Grand marnier orange mousse

Preparation:

Combine Grand Marnier, lemon juice and gelatin in a bowl. Allow to set for 5 minutes. Heat in double boiler to dissolve gelatin. Heat orange juice.
In a large bowl, beat yolks, sugar and cornstarch. Whisk in orange juice. Stir over medium heat to thicken. Do not boil. Strain in large bowl.
Add gelatin mixture and orange peel. Let stand until cool but not set, stirring occasionally. Beat cream with icing sugar to soft peaks.
Fold in gelatin mixture. Use for orange mousse Grand Marnier cake, or pour into a decorative mold or individual cups to set. Unmold before serving.

Grand marnier soufflé  Print Recipe

Serves: 12

Preparation time: 40 minutes

Cooking time:35 minutes

For molds:
1 teaspoon butter, softened
1 teaspoon sugar
3/4 cup butter
1/2 cup flour
2 tablespoons cornstarch
1 1/2 cups milk
6 egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
4 ounces Grand Marnier
6 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

MACADEMIA NUT SAUCE

Recipe can be doubled or quadrupled if necessary.
serves 6 to 8

1/2 cup macadenia nuts
3 tablespoons honey
2 tablespoons Grand Marnier
1/2 cup light cream


Grand marnier soufflé

Preparation:

Makes: two 1-quart soufflé molds
Preheat oven to 375 degrees. Butter the bottom and sides of 2 1-quart soufflé molds. Sprinkle with sugar; shake out excess. Place dishes on a baking sheet and set side.
Melt butter over low heat in a saucepan. Stir in the flour and cornstarch; stir until smooth. Pour in the milk and sugar. Whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks, sugar and vanilla. Blend in the Grand Marnier.
In an electric mixer, beat the egg whites with the cream of tartar to until soft peaks form when beater is lifted. Add sugar gradually while beating constantly until the egg whites are firm. Fold the egg whites into the Grand Marnier mixture. Divide the soufflé mixture between the two prepared molds. Bake for 30 to 35 minutes. Sprinkle with powdered sugar before serving. Serve with Macademia nut sauce.

MACADEMIA NUT SAUCE
Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with soufflés.

Gratin dauphinois  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:45 minutes

1 tablespoon butter
2 pounds potatoes
4 cloves minced garlic
3/4 cup milk
2 cups heavy cream
2 cups grated Swiss cheese (Gruyere or Emmenthal)
to taste salt and pepper

Gratin dauphinois

Preparation:

Preheat oven to 375 degrees.
Butter a baking dish about 6 by 10 inches. Peel potatoes and cut into 1/4-inch slices.
Blanch potatoes in salted boiling water for 5 minutes. Drain well.
In a large mixing bowl, combine potatoes, garlic, milk, cream and half of the grated cheese, salt and pepper to taste.
Spoon into prepared dish. It should be no more than 3/4 full. Sprinkle evenly with cheese. Bake for about 45 minutes, or until potatoes are tender and gratin is golden brown.

Gravlax  Print Recipe

Serves: 12

Preparation time:20 minutes

One 3- to 4-pound cleaned salmon without the head, skin on
1 cup salt
2 cups brown sugar
1 tablespoon freshly ground black pepper
1/4 cup spirits, like brandy, gin, aquavit, or lemon vodka
2 good-size bunches fresh dill, roughly chopped, stems and all
Lemon wedges for serving

Gravlax

Preparation:

1. Fillet the salmon or have the fish-monger do it; the fish need not be scaled. Lay both halves, skin side down, on a plate.

2. Toss together the salt, brown sugar, and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds—some unopened cans, for example. Refrigerate.

3. Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon—on the bias and without the skin—and serve with rye bread or pumpernickel, and lemon wedges.

Grilled chicken salad with asparagus and blue cheese  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:1 hour

1/2 cup olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
salt and pepper to taste
2 1/4 pounds skinless, boneless chicken breast halves
1/2 pound asparagus, stems trimmed and peeled
1 red pepper, cut into matchsticks
1 yellow pepper, cut into matchsticks
1 small red onion, halved lengthwise and thinly sliced
2 teaspoons fresh rosemary, finely chopped
1/2 cup oil-packed sun-dried tomato halves, patted dry and coarsely chopped
3 ounces drained canned water chestnuts, thinly sliced
1/2 pound Gorgonzola or Stilton cheese, crumbled
1/2 pound finely diced ham
3 bibb lettuce, leaves separated

Grilled chicken salad with asparagus and blue cheese

Preparation:

Whisk 3 tablespoons of the oil with the lemon juice, mustard and 1/2 teaspoon each of salt and pepper.
Add the chicken breast and turn to coat. Cover and marinate at room temperature for 1 hour.
In a large skillet of boiling salted water, cook the asparagus until crisp tender. Drain, rinse with cold water and drain again.
Cut the asparagus into 1 1/2 inch lengths.Grill or panfry the chicken until nicely browned and cooked through. Let cool.
Heat 2 more tablespoons of the oil in a large skillet. Add the peppers and onion and cook until crisp tender.
Cut the chicken into 1/4-inch thick slices. Transfer to a bowl, add the rosemary and toss.
Stir in the pepper mixture, asparagus, sun-dried tomatoes and water chestnuts.
Add the cheese, ham and remaining 3 tablespoons oil and toss well. Season with salt and pepper.
Serve the salad on lettuce leaves.

Gum paste - pastillage  Print Recipe

Serves: 24

Preparation time:15 minutes

2 packets unflavored gelatin I used Knox gelatin
1/3 cup water
6 cups powdered sugar lightly spooned into cup
1/4 tsp cream of tartar
2 tbsp corn syrup

Gum paste - pastillage

Preparation:

Combine the powdered sugar and the cream of tartar in a mixing bowl.
Place the water into a 2 cup heatproof glass and sprinkle the gelatin. Let it stand until the gelatin blooms (about 5 minutes), then place in the microwave for about 2 minutes. Stir until the gelatin is dissolved. Then add the corn syrup and continue to stir until no lumps appear.
Make a well in the center of the powdered sugar and add the gelatin mixture. Mix slowly until everything is incorporated. Turn off the mixer and knead by hand for a few minutes. If it is too dry add a few drops of water and continue to knead. When the pastillage is pliable, wrap in plastic and place into a zip lock bag. You should be able to use immediately.
To make the pastillage workable heat small pieces in the microwave for 10 seconds or less. Be careful, if you heat it up too much it will become soft and sticky and/or too hot. If this happens, just let it sit for a few minutes.

Herb roasted leg of lamb  Print Recipe

Serves: 8

Preparation time:30 minutes

Cooking time:1 hour

2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup pitted oil cured olives, chopped
1/4 cup finely chopped walnuts
1 pound fresh spinach, stemmed, steamed until barely wilted, squeezed as dry as possible and finely chopped
salt and pepper to taste
1 (5-6 pound) leg of lamb, boned, butterflied and slightly flattened
olive oil
1 teaspoon dried oregano
1 teaspoon chopped rosemary
1 teaspoon dried thyme
1/2 teaspoon ground cumin
salt and pepper

Herb roasted leg of lamb

Preparation:

Heat 2 tablespoons olive oil in a heavy skillet. Add garlic, olives and walnuts. Sauté, stirring, for 1 minute. Add spinach and sauté 2 minutes longer. Season with salt and pepper. Lay lamb out flat. Spread spinach mixture over the lamb. Roll up lengthwise and tie tightly in several places with kitchen string. Rub olive oil over all of the roast. Combine herbs and seasonings on a sheet of waxed paper. Roll the tied roast in them until the outside is well covered, pressing the seasonings into the lamb well with your hands.**
Place the roast in a roasting pan. Roast 10 minutes at 425 degrees. Reduce heat to 375 degrees and roast for 40 minutes longer, or until thermometer inserted into the centre reaches 140 degrees for medium rare (cook longer for more well done). Remove roast from oven and let stand, covered at room temperature 10 to 15 minutes before carving.

**At this point, the roast can be refrigerated, well cover ed, for several hours or overnight before cooking.

Individual beef wellington  Print Recipe

Serves: 6

Preparation time: 50 minutes

Cooking time:40 minutes

3- 1-pound packages frozen puff pastry
Flour for rolling

For the mushrooms:
2 large Portobello mushrooms
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
salt and pepper

For the onions:
3 tablespoons butter
3 medium onions, thinly sliced
1/2 cup red wine
salt and pepper

For the spinach and cheese:
1 cup cooked chopped spinach
6 ounces blue cheese
For the beef:
6- 5 to 6 ounce center-cut beef tenderloins
salt and pepper
1/2 cup olive oil

Individual beef wellington

Preparation:

Prepare the pastry and fillings:
The frozen puff pastry usually comes in sheets.
Two in each 1-pound package. Thaw pastry. Unwrap each sheet. Sit a 10-inch round cake pan on pastry.
With a sharp knife, cut out pastry sheets into 10-inch rounds. Lightly score a 4 by 3-inch rectangle in the center of each pastry round. Do not cut through the pastry.
Extend the lines of the rectangle and cut out the corners as shown in sketch.
Use scraps to cut out 12 leaves or other shapes to use as decoration. Layer the pastry rounds between sheets of wax paper.
For the mushrooms:
Slice the portobello into strips. Heat a heavy skillet over high heat. Add oil, garlic, mushrooms, thyme and rosemary.
Stir until mushrooms are brown. Season with salt and pepper. Transfer to a bowl.
For the onions:
Melt butter in a heavy skillet. Add onion and cook over low heat until onion are caramelized, stirring occasionally. Add Sherry wine and cook until pan is dry. Season with salt and pepper.
Set aside to cool.
For the fillets:
Heat a heavy skillet over high heat. Add oil and sear fillets 3 minutes on each side.
Season with salt and pepper. Transfer fillets to a plate. Refrigerate until ready to use.
For the sauce:
Pour 1 cup red wine in skillet. Cook for 5 minutes. Stir a package of brown sauce mix in cold water. Pour in skillet with wine. Whisk until thickened. Set sauce aside.
Assemble the wellingtons:
Preheat oven to 400 degrees. Line the prepared pastries on a work surface.
Spread half of the well drained spinach over center of pastries. Divide blue cheese and well drained onions into six equal portions and spread over spinach.
Top with fillet, mushrooms and remaining spinach. Fold each side panel onto top to seal the content of pastry.
Turn the packages and arrange on a baking sheet seam side down. Decorate with pastry cut outs Brush pastries with a beaten egg.
Bake in for about 20 minutes or until the internal temperature is at 110 degrees. Be sure that the tip of the thermometer is inserted in the center of the package.
Set cooked wellingtons aside no longer than 10 minutes. The sealed fillets continue to cook out of the oven.
Cut each wellington in half. Arrange on warm plates and serve immediately.

Jaeger schnitzel  Print Recipe

Serves: 4

Preparation time:15 minutes

Cooking time:15 minutes

4 boneless pork chops
1/2 cup all-purpose flour
1 teaspoon salt
1 large egg, beaten
3/4 cup plain bread crumbs
5 ounces button mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14.5 oz) beef broth
Salt and freshly ground black pepper

Jaeger schnitzel

Preparation:


1. Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they're 1/4 inch thick. Sprinkle lightly with salt and freshly ground black pepper. Set aside.

2
If using fresh mushrooms, heat a tablespoon of olive oil in a small skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their juices and the liquid is mostly evaporated. Transfer the mushrooms to a plate and set aside.

3
In the same skillet, melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes.

4
Slowly add the beef broth, whisking constantly, until combined. Return the mushrooms to the skillet. If using canned mushrooms, you will add them at this point. Bring the gravy to a simmer, reduce to low, and simmer uncovered for about 15 minutes or until the gravy is thickened. Season with salt and pepper.

5
While the gravy is simmering, dip the chops in the flour, the egg, and the breadcrumbs. Do not press the breadcrumbs into the meat. Coat gently but thoroughly, and shake off the excess crumbs.

6
Fry the Schnitzel for about 2-3 minutes on each side. When they are a deep golden brown, transfer them to a plate. Serve immediately with the mushroom gravy and your choice of sides.

Jellied beef  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:4 hours

2 tablespoons canola oil
1 4-5- pound round or shoulder beef roast, trimmed of excess fat
2 yellow onions, coarsely chopped
3 carrots, coarsely chopped
5 garlic cloves, chopped
1 tablespoon minced fresh parsley
5 whole cloves
1 tablespoon fresh thyme
to taste salt and freshly ground black pepper
1 cup red wine

1 1/2 quarts boiling beef stock
3 tablespoons unflavored gelatin
3 tablespoons carrots, peeled and cut into very small dice
1/2 cup minced fresh parsley
3 teaspoons minced garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cayenne pepper
lemon slices for garnish
shredded lettuce for garnish

Jellied beef

Preparation:

Heat the oil in a large stockpot or dutch oven over high heat, add the meat, and turn to brown well on all sides.
Remove the meat and add the onions, chopped carrots, chopped garlic, parsley, cloves, thyme, and salt and pepper to taste. Cook until the vegetables are soft and lightly colored , 10 to 15 minutes.
Return the meat to the pot and add the wine and just enough of the simmering stock to barely cover the beef.
Cover the pot, reduce the heat to low and simmer until the beef is very tender but not falling apart, about 3 hours. Remove from heat and cool the beef in the stock.
Remove the meat from the stock and shred or cut it into strips that are about 1/4 inch wide and 2 inches long; reserve.
Strain the stock into a bowl through several layers of cheesecloth; add to a pot and simmer for 10 minutes with the diced carrots, minced parsle and minced garlic.
In a large bowl, combine the shredded beef with 1 1/2 quarts of the stock and vegetables, the dissolved gelatin, Worcestershire, cayenne pepper, and salt to taste; mix well.
Dip the lemon slices into the mixture to coat with liquid, then arrange them on the bottom of a loaf pan 9 by 5 by 3 inches or a 2- quart mold. Pour in the beef mixture.
Cover tightly with plastic wrap and chill for at least 12 hours and as long as 2 days.
Before unmolding, scrape off any congealed fat that has formed on top.
Run a thin knife blade around the inside of the pan and briefly dip the bottom of the pan in a container of hot water for a few seconds to loosen the beef. Cover with a serving platter, invert and tap the pan all around to unmold.
Refrigerate until ready to serve.
Surround with the shredded lettuce just before serving. To serve, divide into inch-thick slices.

Jelly-filled pears in puff pastry with caramel sauce  Print Recipe

Serves: 4

Preparation time: 40 minutes

Cooking time:30 minutes

For the sauce:
1 1/3 cups sugar
1/2 cup water
1 cup whipping cream
1 teaspoon Calvados
Pears:
4 small bartlet pears, peeled (About 5 oz each)
4 teaspoons red currant jelly
1 pound puff pastry sheets
1 egg yolk, beaten for glaze
Vanilla ice cream (optional)

Jelly-filled pears in puff pastry with caramel sauce

Preparation:

For the sauce:
Stir sugar and water in a saucepan over medium heat until sugar dissolves.
Increase heat and boil until syrup turns deep-amber color. Remove from heat.
Carefully stir in cream (mixture will bubble vigorously). Cool. Stir in calvados. (can be made 1 or 2 days ahead.) Cover and chill.
For pears:
Cut off top of 1½ inches from stem end of the pears and reserve.
Core each pear through top, leaving bottom intact. Spoon 1 teaspoon jelly into hole of each pear. Replace stem end.
Roll out puff pastry about ¼ inch thick. Cut out 4 8-inch rounds and 4 2-inch rounds.
Place pear in center of each 8-inch pastry round. Gather pastry around each pear and pinch pastry to hold in place. Brush pastry with egg glaze.
Make hole in center of each 2-inch pastry round. Fit 1 round over stem of each pear to form top.
Press firmly against pastry bottom to seal.
Brush pastry top with egg glaze. Cut out 4 small leaves from pastry scraps. Brush with egg and place 1 leaf just below stem of each pear.
Refrigerate for 1 hour. Preheat oven to 400 degrees. Butter baking sheet.
Place pears on sheet and bake until pastry is golden brown, about 25 min.
Rewarm caramel sauce, stirring frequently. Spoon sauce over 4 plates.
Place hot pear in center of each plate. Serve with scoops of vanilla ice cream if desired.

Kedgeree of salmon with sea asparagus  Print Recipe

Serves: 10 to 12

Preparation time: 30 minutes

Cooking time:1 hour

3 tablespoons butter
5 medium chopped scallions
2 cups sour cream
3 tablespoons curry powder
2 pounds salmon, poached
1 pound smoked salmon, diced
2 cups converted rice
4 cups chicken or vegetable broth
6 hard cooked eggs
1 tablespoon onion, chopped
2 tablespoons soft butter
2 tablespoons parsley, chopped
8 sprigs fresh parsley

1 cup lemon butter




Kedgeree of salmon with sea asparagus

Preparation:

Preheat oven to 400 degrees.
Melt the butter in a saute pan. Add the scallions and cook over low heat for 5 minutes. Add the sour cream and curry powder. Mix well.
Flake the boneless and skinless cooked salmon. Combine with the diced smoked salmon.
In a separate pot, stir the rice with the chicken broth. Bring to a boil. Cover and cook over medium heat until the liquid is almost absorbed.
While the rice is cooking, separate the egg yolks from the whites. Chop the egg whites.
Reserve. Chop the egg yolks and save for garnish.
Combine the rice and the salmon mixture. Mix in the egg whites. Butter a deep casserole dish large enough for the rice mixture. Spoon the salmon-rice mixture into the casserole dish. Bake at 400 degrees for 10 minutes. Lower the oven temperature to 350 degrees, and bake for 40 to 45 minutes.

PRESENTATION

Unmold the kedgeree unto a serving platter. Garnish the top with rows of the chopped egg yolks, chopped onion, and chopped parsley. Garnish the platter with sprigs of parsley.
Serve with the lemon butter.

Leg of baby lamb niçoise  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:30 minutes

3 lemons
16 baby artichokes
2 legs of baby lamb, 2 1/2 pound each
1 teaspoon black peppercorns, crushed
3 tablespoons olive oil
2 sprigs fresh thyme
1 bay leaf
1/2 cup onion, chopped
2 garlic cloves, chopped
salt and pepper to taste
1 teaspoon honey
8 plum tomatoes, cored, peeled, halved lengthwise, seeds discarded
1/4 cup black Nicoise olives, pitted
1 tablespoon italian parsley, chopped

Leg of baby lamb niçoise

Preparation:

Zest lemons and cut into julienne. Make juice with two.
Peel and cut the third into sections removing skin and membranes. Blanch lemon zest in boiling water. Strain and set aside. Remove the outer leaves of the baby artichokes.
Cut off leaves 1 inch above the hearts, and trim the bottoms until round and smooth. Halve the artichokes lengthwise and toss them in 1 tablespoon lemon juice. Set aside.
Remove lamb hip bone and fat. Season with pepper and salt. Heat oil in a roasting pan. Brown lamb on all sides. Add thyme, bay leaf, onion, garlic, salt and pepper and artichokes. Stir well.
Roast in 425 degree oven 25 to 30 minutes tossing vegetables every 10 minutes.
Brush the legs with the honey, pour 2 tablespoons lemon juice over meat with lemon zest. Mix well and roast for 5 minutes. Add tomatoes and roast for 15 minutes. Remove from oven when done. For rare inside temperature of lamb is 130 to 140 degrees, medium-rare, 145-155, and for well done, above 170 degrees.
Transfer lamb to a platter. Add 2 tablespoons water to vegetable mix. Taste for seasonings.
Crush pitted olives with a mallet. Carve lamb, surround with vegetables. Sprinkle with lemon fillets and olives.

Lemon yummy dessert  Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:45 minutes

FOR THE MERINGUE:

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup confectioner's sugar

In the bowl of an electric mixer, whip egg whites with cream of tartar until they are frothy and form soft peaks. Whip until stiff. Slowly add sugar and continue whipping until they are glossy and form stiff peaks.
Place in a 9-inch by 13-inch greased and floured pan. Bake 45 min. at 245 degrees. When lightly browned, turn off oven and leave the meringue to dry in oven for about one half hour.

FOR THE LEMON FILLING

1 cup white sugar
1 cup water
2 tablespoons butter
4 tablespoons cornstarch
6 tablespoons lemon juice
1 teaspoon grated lemon peel
3 egg yolks
2 tablespoons milk

FOR THE TOPPING
1 pint heavy cream
3 tablespoons white sugar
1 teaspoon vanilla

Lemon yummy dessert

Preparation:

FOR THE MERINGUE:

In the bowl of an electric mixer, whip egg whites with cream of tartar until they are frothy and form soft peaks. Whip until stiff. Slowly add sugar and continue whipping until they are glossy and form stiff peaks.
Place in a 9-inch by 13-inch greased and floured pan. Bake 45 min. at 245 degrees. When lightly browned, turn off oven and leave the meringue to dry in oven for about one half hour.

FOR THE LEMON FILLING

Combine sugar, water and butter. Heat until sugar dissolves. Add cornstarch blended with cold water. Cook until clear. Add lemon juice and peel. Add egg yolks which have been beaten with milk. Stir constantly till mixture bubbles.
Remove from heat and cool. Cover while cooling to prevent too much thickening on surface.

FOR THE TOPPING

Whip heavy cream with sugar and vanilla until stiff. Spread about a 1/3 of whipped cream on meringue layer. Spread lemon filling on whipped cream, then place remaining whipped cream on lemon filling. Refrigerate overnight.
* Cool whip can be used

Liége belgian waffles - gaufres de liége  Print Recipe

Serves: 8

Preparation time: 2 hours 30 minutes

Cooking time:5 minutes

375 g of flour
180 g warm milk
30 g fresh baker's yeast or 1 tablespoon instant yeast
2 eggs
1/4 teaspoon of fine salt
30g brown sugar
200 g softened sweet butter
250 g of pearled sugar

Liége belgian waffles - gaufres de liége

Preparation:

 In the bowl of the robot,mix the milk and the yeast.
    Add the flour, eggs, sugar brown sugar, a pinch of salt and knead to obtain an elastic paste.
    Add the butter and knead gently to incorporate the butter and have a homogeneous mixture.
    Cover the dough with film wrap and let the dough rise for 2 hours in a warm place.
    When the dough has at least doubled in volume, deflate and incoporate the pearled sugar.
    Using a pastry brush, grease the hot waffle plates.
  Spoon a large spoonful of dough into the waffle maker.
    Close the waffle iron and cook +/- 3 minutes until golden brown.

Lime and coconut mousse tart  Print Recipe

Serves: 12

Preparation time: 30 minutes

Cooking time:15 minutes

12

Crust:
1 1/2 cups graham wafer crumbs
1/2 cup ground pecans
1/2 cup brown sugar
1/3 cup sifted cocoa powder
1/2 cup melted butter

Filling:
1/2 cup sugar
2 envelops unflavored gelatin
1/2 cup lime juice
1 tablespoon grated lime rind
1 can (14 ounce) coconut milk
3 eggs yolks
1/2 cup sugar
2 tablespoons white rum
1 pound cream cheese, softened
3 egg whites
1/2 cup sugar

Raspberry sauce:
2 cups fresh or frozen raspberries
1/3 cup sugar

Lime and coconut mousse tart

Preparation:

Crust:
In large bowl, combine Graham crumbs, pecans, sugar, cocoa. Stir in butter. Press mixture onto base of greased 10-inch spring-form cake pan, pressing mixture slightly up sides. Bake at 350 degrees for 12 minutes or until golden brown.
Filling:
In a small bowl, combine 1/2 cup sugar and gelatin. Stir in lime juice and rind. Set aside to soften. In a medium saucepan, heat coconut milk. In a medium bowl, whisk egg yolks with 1/2 cup sugar until lemony. Whisk in the hot coconut milk. Return mixture to saucepan. Cook stirring constantly, over medium heat to the consistency of thin custard. Do not boil.
Stir in gelatin mixture with rum. Cool to room temperature. Beat cream cheese. Blend in coconut mixture. Cover and refrigerate for one hour or until barely set.
Beat egg whites to soft peaks. Add sugar, and beat until stiff. Gradually fold into the prepared mixture. Pour into crust. Refrigerate 2 hours.
Sauce:
Puree raspberries with sugar. Strain to a sieve. To serve: Loosen edges of tart. Remove side of pan.
Decorate with lime slices.

Marinated cod fillet with corn pudding  Print Recipe

Serves: 4

Preparation time:40 minutes

Cooking time:40 minutes

Serves 4

1-2 1/2 pound cod fillet, with skin
5 teaspoons coarse salt
1 teaspoon freshly ground white pepper
3 tablespoons chives
1/4 cup fresh flat leaf parsley
3 tablespoons fresh cilantro
1/4 cup olive oil, plus more for sautéing
2 teaspoons unsalted butter, cut into bits

Corn pudding (recipe follows)
Red Pepper Coulis (recipe follows)

CORN PUDDING
serves 4
4 cups frozen corn
1/2 cup low sodium chicken stock
coarse salt
freshly ground black pepper
1 tablespoon cornmeal, toasted
4 tablespoons unsalted butter


Red Pepper Coulis:

1 sweet red pepper
1 tablespoon olive oil
1 small onion, chopped
1 large clove garlic, minced
1/2 cup tomato juice
1 tablespoon white wine
2 teaspoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper

Marinated cod fillet with corn pudding

Preparation:

Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight.
In blender or food processor, combine chives, parsley, cilantro, and olive oil until thick and paste like. Remove cod from plastic wrap. Pat with paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours. Heat oven to 350 degrees.
Heat a large sauté pan over high heat. Add olive oil to coat pan. When it is hot, add cod. Shake pan to be sure fillets do not stick. Add butter, a little at a time, shaking pan so butter slides under cod and combines with oil. Sauté until browned.
Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding. Garnish with red pepper coulis.

CORN PUDDING
serves 4
Place corn in small saucepan; add stock. Heat over medium heat, and cook, stirring frequently and pressing with the back of a spoon, until reduced, about 5 minutes. Season with salt and pepper. Add cornmeal. Whisk in butter and continue to cook, until melted and heated through.

RED PEPPER COULIS:

Grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside. In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add lemon juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Purée in blender or food processor.

SOURCE
Martha Stewart Living Television

Mascarpone cheesecake  Print Recipe

Serves: 12

Preparation time: 20 minutes

Cooking time:10 minutes

For crust:
1 cup sugar cookie crumbs (Chefdecuisine uses shortbread cookies)
2 tablespoons white sugar
2 tablespoons melted butter

For filling:
1 1/2 cups granulated sugar
2 tablespoons cornstarch
1 cup fresh lemon juice
1 tablespoon unflavored gelatin
4 eggs, beaten
3 tablespoons grated lemon zest
1 pound Mascarpone cheese
2 cups whipping cream

For garnish:
fresh raspberries or strawberries
lemon zest
red raspberry and strawberry sauce

Mascarpone cheesecake

Preparation:

Fit the bottom of a 9-inch spring form pan with a circle of parchment paper.
Combine cookie crumbs, sugar and butter in a bowl. Spread evenly into bottom of pan and refrigerate for about 15 minutes or until firm. To make cheese cake, combine sugar and cornstarch in a stainless steel saucepan.
Dissolve unflavored gelatin in 1/4 cup of the lemon juice. Whisk remaining lemon juice and beaten eggs in sugar and cornstarch mixture. Cook over medium heat, stirring until mixture thickens to a medium-thick consistency. Remove from heat.
Stir in gelatin and lemon zest. Transfer to a large bowl, and let cool at room temperature.
Whisk in Mascarpone until smooth. Beat whipping cream in a bowl until stiff. Fold mascarpone mixture into whipped cream.
Spoon cream mixture into prepared pan and smooth top with spatula. Seal top with plastic wrap and refrigerate for 4 hours.
Run a small sharp knife along the edge of the inside cake pan rim to loosen cake.
Remove sides of pan. Transfer dessert from metal base to a serving plate.
To serve, garnish with fresh berries, lemon zest and a red berry sauce.

Meringue roulade with praline whipped cream  Print Recipe

Serves: 8

Preparation time:1 hour 15 minutes

Cooking time:30 minutes

meringue
• Baking spray
• 1 tablespoon confectioners’ sugar
• 4 large egg whites, at room temperature
• Pinch of cream of tartar
• 1 cup plus 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon cornstarch
• 3/4 teaspoon freshly grated nutmeg
• Scant 1/4 teaspoon kosher salt
• 3/4 teaspoon finely grated orange zest
cocoa swirl
• 2 teaspoons espresso powder or instant coffee
• 2 teaspoon unsweetened cocoa powder
• 1 1/2 teaspoon pure vanilla extract
walnut praline
• 1/2 cup walnuts
• 1/4 cup granulated sugar
• 1 teaspoon corn syrup
whipped cream
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons grated bittersweet chocolate
Blackberries and pomegranate seeds, for garnish (optional)


Meringue roulade with praline whipped cream

Preparation:

1. Make the meringue Preheat the oven to 400°. Grease a 9-by-13-inch metal baking pan with baking spray. Line the pan with parchment paper, leaving 1 inch of overhang on the short sides. Grease the parchment with baking spray and dust with the confectioners’ sugar.
2. In the bowl of a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until frothy, about 2 minutes. With the machine on, slowly beat in the granulated sugar, 1 tablespoon at a time. Increase the speed to medium-high and beat until the meringue is shiny and tripled in volume and stiff peaks form, about 10 minutes. In a small bowl, mix the cinnamon with the cornstarch, nutmeg and salt. Sift the cinnamon mixture over the meringue, then add the orange zest. Fold until well combined. Spread the meringue evenly in the prepared baking pan.
3. Make the cocoa swirl In a small bowl, combine the espresso powder, cocoa and vanilla with 2 teaspoons of water and mix well. Spoon small dots of the cocoa mixture all over the top of the meringue. Using a skewer or a bread knife, swirl the dots decoratively. Reduce the oven temperature to 350° and bake the meringue for about 25 minutes, until puffed and cooked through. Transfer to a rack to cool completely.
4.Meanwhile, make the walnut praline. Line a baking sheet with parchment paper. Spread the walnuts in a pie plate and toast in the oven for about 10 minutes, until golden. Let cool, then chop into 1/2-inch pieces.
5. In a small saucepan, combine the granulated sugar, corn syrup and 2 tablespoons of water and bring to a simmer, brushing down the side of the pan with a wet pastry brush. Cook over moderately low heat, swirling the pan, until an amber caramel forms, about 10 minutes. Stir in the walnuts, then scrape the praline onto the prepared baking sheet and spread in an even layer. Let cool completely, then chop into 1/2-inch pieces.
6. Make the whipped cream In a medium bowl, using a hand mixer, beat the cream with the vanilla at medium speed until medium peaks form.
7. Assemble the roulade Gently invert the meringue onto a parchment paper–lined work surface with the long side facing you and peel the parchment off the meringue. Spread the whipped cream all over the meringue, leaving a 1-inch border. Sprinkle the walnut praline over the whipped cream, then scatter the grated chocolate on top. Starting at the long side, roll up the meringue to form a log. Transfer to a platter and refrigerate until chilled, at least 3 hours or up to 1 day. Serve garnished with blackberries and pomegranate seeds, if desired.
Make Ahead
The baked meringue and walnut praline can be stored separately at room temperature overnight.

Meringue-strawberry  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:15 minutes

1 cup sugar
3 ounces water
1 cup strawberry puree, strained
5 egg whites

Meringue-strawberry

Preparation:

In a heavy bottom saucepan, boil water and sugar to 270 degrees. Stir in the strawberry puree, and boil to 245 degrees.
Beat egg whites until light. Gradually pour the hot sugar mix while mixing at high speed. Continue beating until cool.
Use for: meringue pies, as cake filling, or soufflé glacés

Millefeuille prince albert  Print Recipe

Serves: 5

Preparation time:30 minutes

Cooking time:40 minutes

Caramelized puff pastry

1 pound frozen puff pastry, thawed
2 tbsp powdered sugar

Diplomat Pastry Cream
2 cups milk
2 tsp vanilla extract
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
pinch of salt
2 tbsp unsalted butter
1 cup heavy cream
1 teaspoon instant vanilla pudding

1-1/2 lbs fresh strawberries, sliced
Powdered sugar, for dusting the top
Icing
65 g (1/2 cup) icing sugar
2 teaspoons of water
1 oz (30 g) dark chocolate

Millefeuille prince albert

Preparation:

1. Prepare the Diplomat cream.
Whisk the egg yolks and sugar until slightly pale. Incorporate the cornstarch and salt.
2. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring. Remove from heat and add vanilla extract.
Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until chilled. Whip the cold heavy cream with vanilla pudding to medium peaks.Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard.
3.
4. Preheat the oven to 330F (165C). Butter a baking sheet and line with parchment paper.
5. On a floured surface roll out the puff pastry dough to a rectangle of 1/10 inch (2mm) thickness.
6. Using the rolling pin transfer the dough to the prepared baking sheet. Prick the dough with the fork and cover with another sheet of parchment paper. Place another baking sheet on top to prevent the dough from puffing too much.
7. Bake for about 25-30 minutes until lightly golden. Remove from the oven and allow to cool completely.
8. Preheat the oven to 465F 240C .
9. To caramelize the pastry, sprinkle about 1 tbsp of powdered sugar, in a thin layer over the baked pastry. Bake for few minutes using the broil function until the sugar is melted.
10. Caramelize the other side of the puff pastry too.
11. When chilled trim the edged and cut the puff pastry in 3 rectangles.
12. Assemble the millefeuille. Place one layer of caramelized puff pastry on the serving plate. Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Spread pastry cream over the top and add strawberries. Place another layer of puff pastry on top of the filling. Add pastry cream, raspberries and the last layer of pastry.

Icing
9. In a bowl, combine the sugar and water. Reserve.
Glaze the top of the millefeuille.
Place the chocolate in a bowl. Melt in the microwave. Shape a small cone out of parchment paper and place the melted chocolate in it. Cut off the tip of the cone.
9. Draw straight lines on the frosting, then slide a knife in opposite directions to form marbled patterns.

13.Allow to chill in the fridge for a couple of hours or overnight before cutting it for serving. Sprinkle with powdered sugar before serving.
The original Diplomat cream calls for gelatin. Adding a teaspoon of instant vanilla to the cream before whipping helps to stabilize the cream and adds a vanilla flavor.

Mushroom bourguignon with polenta  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:1 hour

4 tablespoons butter or extra-virgin olive oil, plus more as needed
2 pounds mixed mushrooms, such as portobello, shiitake or oyster, cut into 1-inch chunks
2 cups peeled pearl onions
salt and freshly ground black pepper
1 medium onion peeled and diced
2 carrots, thinly sliced
3 garlic cloves, minced
1 tablespoon tomato paste
2 ½ tablespoons all-purpose flour
1 cup dry red wine (Pinot noir, or Beaujolais)
1 ½ cups beef, mushroom or vegetable broth
1 tablespoon soy sauce
2 teaspoon fresh thyme leaves, chopped
1 bay leaf
Polenta for serving
Chopped parsley, for serving

Mushroom bourguignon with polenta

Preparation:

Heat 2 tablespoons butter or oil to a large Dutch oven or pot. Cook the mushrooms until they are brown. You might have to do this in batches. Use a slotted spoon to transfer mushrooms to a large bowl and sprinkle with salt and pepper.
Add another 2 tablespoons butter and brown the onions, seasoning them as you go. Transfer to bowl with mushrooms.
Reduce heat to medium-low. Add another tablespoon butter or oil to pan. Add sliced carrots and minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and flour and then add wine, broth, soy sauce, thyme and bay leaf, scraping up the brown bits at bottom of pot.
Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 20 to 30 minutes. Taste and add season if needed. Discard the bay leaf.
Serve mushroom Bourguignon over polenta, topped with parsley.

Mussel and cauliflower velouté  Print Recipe

Serves: 8

Preparation time: 35 minutes

Cooking time:40 minutes

3 lbs fresh mussels
3 tablespoons (42g) butter
3 cups (about 2 small/100g each) sliced onions
2 sprigs thyme
3 cloves garlic, peeled and sliced
2 bay leaves
1 ½ quarts (1.5L) vegetable or Chicken Stock
2 cups (480ml) dry white wine
½ tablespoon (0.25g) saffron threads
2 heads (3lb/1.3kg) cauliflower, woody stems removed, cut into small florets
1 cup (240ml) heavy cream
1 cup (240g) crème fraîche
Salt and freshly ground white pepper
2 cups ¼-inch (0.5cm) cubed white bread, toasted
½ bunch chives, cut in batons

Mussel and cauliflower velouté

Preparation:

Discard any mussels that are cracked or open and will not close with a tap on the counter.
Place the rest in a large container and cover with cold water for 20 minutes to filter out any sand. Lift the mussels from the water, leaving all the sand behind. Remove the beards by grasping them with a dry towel and pulling toward the hinges of the shells. Scrub the mussels under cold running water.
Heat 1 tablespoon (14g) of the butter in a large saucepan over medium heat. Add half of the onions, thyme, garlic, and bay leaves and cook, stirring, for 3 minutes.
Add 2 cups (480ml) of the stock and the wine and bring to a boil. Toss in the mussels, cover, and simmer until the mussels open. Drain the mussels through a cheesecloth-lined colander set over a bowl and reserve the liquid for the soup.
Pick the mussels from the shells, place in a shallow container, and cover with enough cooking liquid to keep them moist. (At this point the mussels and cooking liquid can be reserved, chilled, overnight.)
In a large Dutch oven or heavy-bottomed pot, melt the remaining 2 tablespoons (28g) butter over medium heat. Add the remaining onion, thyme, garlic, and bay leaf and the saffron threads and cook, stirring, until the onions are translucent.
Add the cauliflower and cook, stirring, for another 5 minutes. Add the reserved cooking liquid and the remaining chicken stock. Simmer, stirring occasionally, for 30 minutes, or until the cauliflower is very tender. Add the heavy cream and crème fraîche and bring to a simmer. Discard the bay leaf and thyme and transfer the mixture to a blender (you will need to do this in batches). Puree until smooth and season with salt and pepper. Return to the pan, bring to a simmer, and stir in the mussels just before serving.
Serve, garnishing with the toasted bread and chives.

Mussel soup trois gros  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:25 minutes

4 pounds fresh mussels
1/2 cup dry white wine
1 tablespoon chopped shallots
1/4 cup olive oil
5 ounces diced carrots
5 ounces chopped onion
2 medium leek whites, chopped
2 cloves garlic, minced
4 ounces tomatoes, peeled, seeded, and chopped
1/2 teaspoon saffron
1 quart fish fumet
1/2 cup heavy cream
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon white pepper

Mussel soup trois gros

Preparation:

Wash and scrub mussels, remove beards, and discard dead open mussels.
In a heavy, deep pot, combine the wine and shallots. Bring to a boil. Add the mussels, cover the pot, and steam until all mussels are open, tossing occasionally. Strain cooking liquid.
Take mussels out of shells. In the same pot, heat the oil. Add the mirepoix (carrots, onion, leeks)and simmer for 5 minutes. Add the garlic, chopped tomatoes, and saffron.
Pour in the fish fumet and mussel cooking liquid. Bring to a boil and simmer for 30 to 40 minutes.
Before serving, stir the cream, mussels, and thyme into the soup. Season to taste with salt and pepper.

Napoleon of peekey toe crab and apple  Print Recipe

Serves: 2

Preparation time: 40 minutes

Cooking time:15 minutes

3/4 pound peeky-toe or jumbo lump crab meat
1 Granny Smith apple
1 vine-ripened tomato
1 tablespoon plus 1 teaspoon thinly sliced fresh chives
4 tablespoons fresh lemon juice
2 1/2 tablespoons sour cream
2 1/2 tablespoons mayonnaise
2 teaspoons curry powder
2 tablespoons milk
freshly ground white pepper

For tuiles:
1/2 stick (1/4 cup) unsalted butter
1/2 cup rice flour
1 tablespoon all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup egg whites (from about 3 large eggs)
1/4 cup heavy cream

Garnish:
julienne strips of tomato,
sliced fresh chives, and curry powder

Napoleon of peekey toe crab and apple

Preparation:

Pick over crab meat to remove any bits of shell and cartilage and if using lump crab meat lightly shred.
Peel and core apple and cut enough into 1/4-inch dice to measure 1/2 cup plus 1 tablespoon.
Peel and seed tomato and cut enough into 1/4-inch dice to measure 1/3 cup. Reserve 1 tablespoon each diced apple and tomato for sauce and in a bowl combine crab meat, remaining diced apple and tomato, 1 tablespoon chives, 3 tablespoons lemon juice, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons mayonnaise, and 1 1/2 teaspoons curry powder, tossing to combine well. Chill filling.
In a bowl whisk together milk and remaining tablespoons lemon juice, sour cream, and mayonnaise and stir in reserved diced apple and tomato, remaining teaspoon chives, 1/2 teaspoon curry powder, and white pepper and salt to taste. Chill sauce while making tuiles.
Make tuiles:
Preheat oven to 350°F. In a small saucepan melt butter over moderate heat and cool slightly. In a bowl whisk together flours, sugar, salt, white pepper, and nutmeg and whisk in whites until just combined. Whisk in cream until just combined and whisk in butter until just combined. On a baking sheet spread 2 teaspoons batter in an arc shape. With a pastry brush spread batter into a 5-inch-long arc, about 1 1/2 inches wide.
Make 3 more arcs with some of remaining batter in same manner, spacing them about 1 inch apart. Bake tuiles in middle of oven until bubbly, crisp, and golden, 3 to 5 minutes.
Carefully transfer tuiles with a thin spatula to a rack to cool and make more tuiles in same manner. (There will be enough batter to make about 26 tuiles, more than you need for the napoleons; leftovers may be used as an hors d'oeuvre.)
Spoon 2 tablespoons filling onto a plate and top with a tuile. Make 2 more layers with 4 tablespoons filling and 2 tuiles. Make 3 more napoleons in same manner. Drizzle sauce around napoleons and garnish with tomato, chives, and curry powder.

Oeufs a la neige  Print Recipe

Serves: 10

Preparation time:30 minutes

Cooking time:3 minutes

6 egg whites
1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 cups boiling water
1 recipe custard cream, cold
for garnish:
strawberries, raspberries, blueberries

Oeufs a la neige

Preparation:

Preheat oven to 350 degrees. In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute. Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes.

Spoon the meringue in a large pastry bag fitted with a star tube. Pipe 3 inch high mounts on waxed paper. Pick with a wet spatula and drop in a baking pan containing the hot water. Place in the oven for 2 to 3 minutes. Lift each meringue and set aside on a baking sheet. Spoon 2 or more tablespoons of custard in shallow dessert plates. Top each plate with oeuf á la neige. Decorate with fruit. Serve.

Orange charlotte russe  Print Recipe

Serves: 12

Preparation time: 30 minutes

Cooking time:8 minutes

2 teaspoons cornstarch
1/2 cup sugar
3 egg yolks
2 cups orange juice
1 envelope unflavored gelatin
2 teaspoons orange rind
1 teaspoon lemon juice
1 teaspoon vanilla
2 cups heavy cream
3 egg whites
1/2 cup sugar
12 lady fingers

Orange charlotte russe

Preparation:

Dissolve the gelatin in some orange juice. Combine with cornstarch, sugar, egg yolks, orange juice, and rind.
Mix well and heat up to a boiling point. Stir in lemon juice and vanilla. Chill to cool.
Whip the heavy cream to soft peaks. Beat the egg whites with the sugar to form soft peaks.
Fold the cream and egg whites into the orange mix. Line the sides of an 8 inch spring mold with lady fingers. Pour the mix into mold.
Chill until well set. Remove sides of mold before serving. Decorate with whipped cream and orange slices if desired.

Orange mousse cake with grand marnier  Print Recipe

Serves: 10

Preparation time:75 minutes

Cooking time:10 minutes

1 recipe Grand Marnier orange mousse
1 recipe almond genoise cake
2 large seedless oranges
1 cup water
1 cup sugar
1/2 cup sugar
1/2 cup water
3 tablespoons Grand Marnier
1/4 cup apricot jam
1 ounce sweet chocolate

Orange mousse cake with grand marnier

Preparation:

Slice oranges thinly.
Boil water and sugar. Steep oranges in cold syrup for an hour.
Make Grand Marnier syrup with remaining sugar, water, and Grand marnier. Cool.
Slice genoise into 2 layers.
Line a 9 inch springform pan with wax paper and arrange sliced oranges on paper. Save a few slices. Spoon 1/2 mousse into pan.
Top with a genoise half. Brush with 1/2 of syrup. Press orange slices into sides of pan, rounded sides down.
Spread remaining mousse over cake.
Top with other genoise. Brush with syrup. Refrigerate 4 hours.
Invert cake on platter. Heat and release pan sides. Peel off wax paper. Brush with top with melted apricot, and decorate with chocolate.

Orange mousse meringues  Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:3 hours

Meringue shell:
3 egg whites
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1 teaspoon cornstarch

Orange mousse filling:
1 envelope unflavored gelatin
1 1/2 cups orange juice
3 egg yolks
2 teaspoons grated orange rind
1/2 cup granulated sugar
3/4 cup chilled evaporated milk

Orange mousse meringues

Preparation:

FOR MERINGUE SHELL:
Preheat oven to 250 degrees In a mixing bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually beat in the sugar, 1 tablespoon at the time until stiff glossy peaks form. Blend in cornstarch.
Line baking sheet with parchment paper. Spread with meringue to make 9-inch circles, forming 1-inch high rounded rim.
Bake in center of oven for about one hour or until crisp. Turn oven off and let meringue dry 2 to 3 hours.
Remove from oven and gently peel off paper. Place on serving plate.

FOR ORANGE MOUSSE FILLING:
Sprinkle gelatin over 1/2 cup of the orange juice. Set aside.
In a heavy bottom non aluminum saucepan, whisk egg yolks lightly. add rind, remaining juice, and sugar.
Cook over medium heat, stirring constantly for 5 to 10 minutes or until thick enough to coat the back of spoon.
Remove from heat. Stir in the gelatin mixture to dissolve. Cover and refrigerate for about 15 minutes or until slightly thickened.
In a bowl, beat evaporated milk for minute or until thick and foamy; fold into gelatin mixture until combined. spoon into meringue shell. Cover and refrigerate for about 30 minutes or until set.

Orange parfait  Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:10 minutes

8 egg yolks
1 8-ounce can frozen orange juice
4 oranges
2 cups whipping cream
1/2 cup sugar

Orange parfait

Preparation:

Combine the first three ingredients in a large stainless bowl.
Whisk over a pan containing boiling water until the mixture triples in volume.
Transfer to an electric mixer and continue whipping until mixture in cool.
Whip the cream until firm. Add sugar gradually while mixing. Gently fold cream into orange mix and spoon into a decorative mold or individual dessert dishes.
Allow to freeze for at least an hour then unmold on plates or serving platter.

Orange pound cake  Print Recipe

Serves: 12

Preparation time: 25 minutes

Cooking time:55 minutes

2 tablespoons grated orange peel
1 cup fresh orange juice
1 3/4 cups sugar
1 cup butter
3 cups cake flour
1 teaspoon baking powder
3/4 teaspoon vanilla
1/2 teaspoon baking soda
4 eggs
For the candied oranges:
2 cups water
3/4 cup sugar
2 large oranges (navel or tangelos)

Orange pound cake

Preparation:

Preheat oven to 350 degrees.
Grease and flour a 10 inch Bundt pan or tube pan.
Grate 2 tablespoons of orange peel and combine with 1 cup fresh orange juice.
In an electric mixer, beat the sugar and butter until light and fluffy.
Add remaining ingredients at low speed including orange peel and juice.
Spoon batter into pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 10minutes.
Remove from pan. Cool completely on rack. Transfer to a serving tray.
Note:
This cake can also be baked in 2 8-inch by 4-inch loaf pans, or mini loaves cakes pans. Baking time will vary, about 35 to 40 minutes for mini loaves.
Candied oranges:
Combine water and sugar in a 4 quart saucepan.
Bring to a boil. Wash and slice oranges across into 1/4-inch slices.
Add to syrup, and boil or medium-high heat until syrup starts to thicken, about 15 minutes.
Cool syrup for 5 minutes, and carefully arrange orange slices on top of cake.
Pour syrup over. Keeps for 2 to 3 days, covered, or freeze for up to 1 month.

Orange raisin cake  Print Recipe

Serves: 8

Preparation time: 25 minutes

Cooking time:50 minutes

1 large orange, unpeeled
3/4 cup boiling water
1 large egg
1/2 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light brown sugar
3/4 cup raisins
1/2 cup nuts, chopped (walnuts or pecans)

Orange raisin cake

Preparation:

Preheat oven to 350 degrees.
Cut orange into pieces. Remove seeds.
Put in blender with boiling water. Blend until smooth. Add egg and oil. Blend a few minutes more.
Combine remaining ingredients in a bowl and stir well.
Add liquid from blender to the dry ingredients. Stir until just blended.
Pour into greased 9-inch by 5-inch by 3-inch loaf pan or into 3 mini loaf pans. Bake about 50 minutes. Unmold on cake rack.

Oven dried tomato and black olive tians  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

12 ripe Italian tomatoes
4 tablespoons extra virgin olive oil
4 ounces Kalamata olives, pitted
1 tablespoon fresh thyme, minced
1 tablespoon wine vinegar
salt and freshly ground black pepper

Oven dried tomato and black olive tians

Preparation:

Blanch the tomatoes in salted boiling water, remove, and shock in ice water. Peel the tomatoes and reserve the peel for the fried garnish.
Cut each tomato into four pieces and remove the inner seed core. Season the tomatoes with salt, pepper, and extra virgin olive oil.
Place the tomato slices on a rack, and bake for 1 hour in a 250 degree F oven.
Remove the tomatoes from the oven and cool. When the tomatoes are cool, finely dice them and place on paper towels to dry.
When drained, season the tomatoes with olive oil, salt, pepper and fresh thyme and wine vinegar.
In a food processor, add the Kalamata olives and puree to a paste. Remove and set aside.
Place a layer of the tomato mixture into a 1-inch round ring mold and pack down. Place a very thin layer of black olive paste into the mold and pack down. Repeat 10 times.
Finish with 1 more layer of tomato and pack down. Just before you are ready to serve, heat the tians through in a 300 degree F. oven.

Preheat a fryer to 300 degrees F. Blot the reserved tomato skins with paper towels to dry them of any moisture.
Place the skins in the oil and fry just until the water comes out and the skins are crisp and golden. Do not brown skins.
Remove from the molds onto plates and top with fried tomato skins.

Pad thai with shrimp  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:15 minutes

225 grams (1/2 lb) Thai rice noodles
12 medium size shrimp, shelled and cleaned
1 medium onion, diced
100 grams (1/2 cup) preserved radish, sliced (should be at Asian market)
1 tsp garlic, minced
1 tbsp sugar
1 tbsp nam pla (fish sauce)
2 tbsp ketchup
100 grams (1/2 cup) peanuts, coarsely ground
100 grams (1/2 cup) vegetable oil
200 grams (1 cup) bean sprouts
1 tbsp tamarind soaked in 3 tbsp hot water (See note)
juice of 1 lemon
2 eggs, slightly beaten

Pad thai with shrimp

Preparation:

Soak the noodles in cold water to cover for about
15 minutes. Drain. Put noodles in a bowl and pour hot water over them. Let stand
for about 10 minutes.
Drain and rinse with cold water; set aside.
Put oil in a wok or large skillet over medium heat. Add garlic and onion. Stir fry until
onion turns translucent. Add shrimp and stir fry for about 2 to 3 minutes, or until
shrimp turns pink. Add ketchup, sugar, nam pla, preserved radish, tamarind
juice, and lemon juice. Stir well. Pour in the beaten eggs and let them slightly
set for 3 minutes before mixing with remaining ingredients. Add noodles, bean
sprouts, and peanuts. Mix well.
Spoon noodles onto serving platter and garnish
with 1 cup bean sprouts, lemon wedges, cilantro, and peanuts.

(tamarind usually comes in a package without seeds.
Add water and squeeze the pulp of the fruit several times to obtain the sour
liquid. Substitute the juice of 1 lime if tamarind is not available.
You should find tamarind in a Thai, Indian, Spanish, or Asian market)

Paella valenciana  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:2 hours

1/2 pound cooked lobster
1/2 pound cooked shrimp
6 fresh mussels
1/2 pound chorizo or garlic sausage
3 chicken breasts, cut in half across
1 teaspoon salt
1/4 cup olive oil
2 ounces chopped onion
1 teaspoon minced garlic
1 medium sliced sweet red or green peppers
2 peeled tomatoes
1 cup rice
1 teaspoon saffron
1 quart chicken stock
1/2 cup frozen peas

Paella valenciana

Preparation:

Cut lobster meat into chunks.
Wash and scrub the live mussels, and remove beards. Cover sausage with water and simmer for 10 minutes.
Use kielbassa or other garlic smoked pork sausage.
Season chicken pieces with salt and pepper. Brown both sides in half of the oil.
In a heavy cast iron pot, heat the remaining oil. Stir in the onion, garlic, peppers, and cook over low heat for 10 minutes. Add chopped seeded tomatoes.
Stir in rice, saffron and stock. Bring to a boil. Simmer for 10 minutes. Add the browned chicken, all seafood and sliced sausage.
Bake 25 minutes at 375 degrees.
Steam peas for 5 minutes and sprinkle on top. Serve hot in serving dish.

Parmesan polenta soufflé  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:30 minutes

You will need a 6-cup soufflé mold
1 teaspoon unsalted butter
2 teaspoons grated parmesan cheese (Reggiano)
1 1/2 cups water
1 teaspoon olive oil
4 teaspoons polenta
5 large egg yolks
1 1/3 cups grated parmesan cheese (Reggiano)
1/2 teaspoon salt
freshly ground white pepper to taste
5 large egg whites
1/4 teaspoon cream of tartar

Parmesan polenta soufflé

Preparation:

Butter a 6 cup soufflé mold and dust it with two tablespoons of the cheese. Set aside.
In a medium pot, bring water with the olive oil to a simmer over medium heat. Add the polenta in a slow, steady stream, stirring constantly. Cook the polenta At medium-high heat, stirring for about 10 minutes, until the mixture has the consistency of a thick white sauce. Remove from heat. Beat in the egg yolks one at the time. Stir in all but a tablespoon of the cheese. Season with salt and pepper.
The soufflé can be prepared in advance up to this point.
About 40 minutes before serving, preheat the oven to 425 degrees.
Beat the egg whites with cream of tartar until they hold a firm peak, but are Still creamy. Stir one quarter of the egg whites into the cornmeal mixture. Then fold the polenta mixture into the remaining egg whites. Spoon the mixture into the prepared soufflé dish and smooth the top. Sprinkle it with the remaining cheese.
Bake for 25 to 30 minutes, until the soufflé is puffed, browned and firm. Serve At once.

Pasta roll with three cheese  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:25 minutes

2 teaspoons butter
4 medium minced scallions
1/2 cup minced smoked ham
6 ounces soft cream cheese
1/2 cup firm ricotta cheese
1/2 cup grated parmesan
2 eggs
1/2 teaspoon black ground pepper
1-12-inch by 14-inch sheet of pasta
6 thin slices ham
1 1/2 cups marinara sauce

Pasta roll with three cheese

Preparation:

Melt butter in a skillet. Add scallions, and cook over low heat until soft. Combine minced ham, three cheeses, eggs, and scallion. Season with pepper.
Lay the sheet of pasta roll on a sheet pan. Spread one half of cheese mixture over surface of pasta roll.
Cover cheese with the sliced ham. Spread remaining cheese over ham. Roll up pasta, jelly roll style.
Do not roll loosely to avoid water seepage while cooking. Roll pasta in cheese cloth.
Tie each end with string. Poach in boiling water for 25 min. Drain, cool.
Remove cheese cloth. Slice into 1 inch slices. Arrange on hot plate. Serve with marinara.

Pasta salad in parmesan baskets  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

4 large green apples, peeled and diced
2 tablespoons lemon juice
2 cups apple cider
1 cup parmigiano-reggiano cheese, grated
2 cups shelled walnuts, 1 cup lightly toasted 1 cup ground fine
2 ounces balsamic vinegar
2 ounces olive oil
kosher salt
black pepper
1 pound arugula, washed and trimmed
1/2 pound red seedless grapes
1/4 cup thinly sliced red onion, soaked in balsamic vinegar
1/2 pound orecciette or shells pasta, cooked, cooled and oiled
4 ounces gorgonzola cheese, crumbled

Pasta salad in parmesan baskets

Preparation:

Salad:
Set aside a little more than 1/2 of apples in bowl with water and lemon juice.
Place remaining apples in small saucepan with cider.
Bring to a boil. Reduce heat and simmer until apples are tender. Remove apples from heat, strain (reserving cider) and purée.

Dressing:
Combine 4 ounces of purée with oil and vinegar. Add salt, pepper and about 2 ounces reserved cider to taste.
Drain remaing apples and toss together with walnuts, pasta, grapes, arugula, onions and dressing. Serve salad in baskets and top with gorgonzola.

Baskets:
Place a non-stick 9"sauté pan over low heat. Sprinkle bottom of pan with 1/4 cup Parmigiano to cover surface (cheese will melt), then with 1/4 cup ground walnuts.
When edges of crêpes are golden brown, peel away from pan with rubber spatula and invert slowly into 6-7" bowl to form basket.
If it tears, place back in pan with a bit more cheese to seal. Basket will crisp within seconds. Repeat to make 4 baskets.

Peach melba  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:15 minutes

4 ripe peaches
1 whole vanilla bean
1 cup plus 4 tsp. sugar
1 pint vanilla ice cream, softened
1 cup raspberries
1⁄2 tsp. fresh lemon juice

Peach melba

Preparation:

Bring a large pot of water to a simmer over high heat. Lower peaches into simmering water and blanch just long enough to loosen their skins, about 1 minute. Transfer peaches with a slotted spoon to a bowl of ice water to cool, then peel, halve lengthwise, and discard pits. Put peach halves and vanilla bean into a wide dish and sprinkle with 1 cup of the sugar. Cover with plastic wrap and set aside until peach juices run and most of the sugar dissolves, about 1 hour.

Bring 3 cups water to a boil in a medium pot over high heat. Add peaches and the sugary juices and vanilla bean, reduce heat to medium, and poach, gently stirring occasionally, until peaches are just soft when pierced, 8–12 minutes. Remove pot from heat, partially cover, and set aside until peaches are cool, 1–2 hours. Transfer pot to the refrigerator until peaches are thoroughly chilled, 2–3 hours.

Meanwhile, divide ice cream between 4 wide dessert dishes, making a smooth, even layer in bottom of each dish; transfer to freezer until ice cream is solid. Purée raspberries in a blender, then strain through a sieve into a bowl, pressing purée through with a rubber spatula; discard seeds. Add the remaining 4 tsp. sugar and lemon juice to purée, stirring until sugar dissolves.

To serve, arrange 2 peach halves, pit side down, in each dish top of ice cream (save poaching liquid for another use). Spoon some of the raspberry sauce over peaches. Allow ice cream to soften slightly before serving.

Pear cake with walnut streusel  Print Recipe

Serves: 10

Preparation time: 30 minutes

Cooking time:1 hour

2 cups (500 mL) all-purpose flour
2-1/2 tsp (10 mL) baking powder
1/4 tsp (1 mL) ground cardamom or cinnamon
1/4 tsp (1 mL) salt
3 eggs
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) butter, melted
1/4 cup (60 mL) pear nectar

Pear Filling:
3 ripe pears, (about 1-1/4 lb/625 g)
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) all-purpose flour

Walnut Streusel:
1/2 cup (125 mL) all-purpose flour
1/3 cup (75 mL) packed brown sugar
1 Pinch salt
1/4 cup (60 mL) butter, cubed
1/2 cup (125 mL) coarsely chopped walnuts


Pear cake with walnut streusel

Preparation:

Walnut Streusel: In bowl, stir together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Stir in walnuts. Set aside.

In separate bowl, whisk together flour, baking powder, cardamom and salt.
In large bowl, beat eggs with brown sugar until pale; beat in butter. Stir in flour mixture alternately with pear nectar, making 2 additions of flour mixture and 1 of pear nectar. Set aside.

Pear Filling: Peel, halve and core pears; thinly slice crosswise. In bowl, toss together pears, sugar and flour. Set aside.

Scrape half of the batter into parchment paper–lined 9-inch (2.5 L) square metal pan. Arrange pears over top. Dollop remaining batter over pears; spread evenly. Sprinkle with streusel.
Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, 1 hour. Let cool on rack.

Phyllo wrapped chicken with mexican pesto  Print Recipe

Serves: 6

Preparation time: 50 minutes

Cooking time:30 minutes

Pesto:
6 fresh mild chili peppers (anaheim, poblano)
1 cup fresh spinach leaves, washed and cleaned
1/2 cup grated parmesan
1/4 cup toasted pine nuts
3 garlic cloves
1/2 cup olive oil

Garlic sauce:
2 cups chicken broth
3/4 cup heavy cream
3 garlic cloves, minced
1/4 cup chopped fresh basil

Chicken:
6 sheets phyllo dough
1/2 cup butter, melted
6 skinless boneless chicken breast halves
1 1/2 cups Grated Montery jack cheese

Phyllo wrapped chicken with mexican pesto

Preparation:

For pesto:
Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Process roasted peppers, spinach, cheese, nuts, garlic, and chipotle chilies in food processor.
Add oil to blend and process. Season with salt and pepper.

For garlic Sauce:
Bring stock and cream to a boil in a small saucepan. Add garlic and basil; simmer until sauce thickens slightly. Season with salt and pepper. Can be made a day ahead.

For chicken:
Preheat oven to 400 degrees. Place 1 phyllo sheet on work surface. Brush with melted butter. Fold in half crosswise. Brush with butter. Place 1 chicken breast in center of phyllo. Season with salt and pepper.
Spoon 1 teaspoon pesto over chicken. Sprinkle with 1/4 cup cheese. Insert chicken in phyllo by folding dough over chicken. Brush with butter. Repeat with remaining chicken.
Refrigerate remaining pesto for other use.
Bake chicken about 25 minutes.
Transfer to plates. Bring garlic sauce to simmer. Spoon over chicken.

Pingree pasta  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

12 ounces fresh fettuccini
1 chicken cube
1/4 cup extra virgin olive oil
1 pound boned and skinned chicken scallopine
to taste salt and pepper
1/2 pound chanterelle mushrooms, cleaned and sliced
1/2 pound asparagus tips, cooked
2 artichoke bottoms, sliced
1 cup marinara sauce
1/2 cup pesto
1/2 cup fresh Parmesan cheese

Pingree pasta

Preparation:

In large pot of boiling salted water add chicken cube . Stir to dissolve . Cook pasta in water until tender but still firm to bite. Drain pasta, rinse in cold water and drain thoroughly.
Place in a large bowl. Cut the chicken into small strips. Heat oil in a sauté pan over high heat.
Quickly stir fry chicken strips. Season with salt and pepper. Transfer chicken to an oven proof casserole dish.
Add mushrooms and cook over high heat for 5 minutes. Combine chanterelle mushrooms with chicken. Steam to heat asparagus tips and artichokes.
Heat marinara sauce in a medium saucepan. Heat chicken and mushrooms until chicken is fully cooked.
To serve:
Heat fettuccini in boiling water. Drain well. Transfer to a large serving platter. Spoon marinara sauce over pasta. Garnish pasta with chicken, mushrooms, vegetables, and spoon pesto in center of pasta. Serve at once, with fresh parmesan cheese.

Pistou soup  Print Recipe

Serves: 12

Preparation time: 40 minutes

Cooking time:50 minutes

4 tablespoons olive oil
1 onion
3 cloves of garlic
3 medium leeks
1 small fennel bulb
3 carrots
1 stick of celery
3 courgettes
2 sprigs of fresh flat-leaf parsley
2 fresh bay leaves
250 g baby green beans
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of cannellini beans
1 x 400 g tin of borlotti beans
70 g small macaroni

PISTOU SAUCE
5 cloves of garlic
6 sprigs of fresh basil
60 g Parmesan cheese
3 tablespoons extra virgin olive oil

Pistou soup

Preparation:

Peel and finely chop the onion and garlic, then trim and slice the leek. Chip and chop the fennel, carrots, celery and courgettes, then pick and roughly chop the parsley leaves.
Heat the olive oil in a large saucepan over a medium heat and sauté the onion, garlic and leek for 5 minutes.
Add the other chopped ingredients, the bay, green beans and chopped tomatoes. Drain and add the beans. Cover with water, season and simmer until the vegetables are tender.
Add the pasta and simmer until cooked, adding water if the soup is too thick.
For the pistou sauce, peel and add the garlic to a pestle and mortar, pick in the basil leaves and add some sea salt. Pound until puréed, then finely grate in the Parmesan and muddle in the extra virgin olive oil to make a paste.
Serve the soup with a dollop of pistou.

The pistou sauce can also be made in a food processor or blender,

Poached eggs florentine  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:20 minutes

10 ounces fresh or frozen spinach
1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup Hollandaise
6 poached eggs

Poached eggs florentine

Preparation:

Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.

Pompano captiva  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

2 pounds pompano fillets
1/2 teaspoon salt
1/4 teaspoon ground white pepper
8 ounces shrimp quenelle forcemeat
1 tablespoon chopped shallots
5 ounces dry white wine
5 ounces fish stock
6 ounces sliced mushrooms
1 ounce beurre manié
3 ounces heavy cream
2 tablespoon lemon juice
1 pound diced canned tomatoes
1 ounce butter

Pompano captiva

Preparation:

Flatten pompano fillets with a mallet. Season with salt and pepper.
Spread quenelle forcemeat over half of each pompano fillet and fold other half over.
Butter baking pan. Sprinkle with shallots. Arrange fillets on top in one layer.
Add wine and fish stock. Arrange mushrooms on top of fish. Bake at 400 degrees for 20 to 25 minutes. Transfer fillets onto serving platter.
Reduce cooking liquid by one third. Stir in beurre manié and cream. Reduce to a medium consistency. Add lemon juice. Season to taste. Saute tomatoes in butter.
Arrange around pompano. Pour sauce over fish. Serve hot.

Potato crepes  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:30 minutes

6

6 medium red bliss potatoes
2 tablespoons olive oil
1 large Spanish onion
3 tablespoons chopped parsley
6 crépes (recipe below)
2 tablespoons melted butter

Crêpe batter:

makes 8 to 10 crêpes
2 large eggs
1 1/4 cups milk (can be low-fat)
1 cup flour
1/4 teaspoon salt
1/4 cup melted butter

Potato crepes

Preparation:

Wash potatoes with the skin. Cook potatoes in salted boiling water until tender. Drain well. Peel and cut crosswise, into thin slices.
Slice onion thinly, crosswise.
In a frying pan, heat olive oil; add onion and sauté until lightly browned. Stir in potatoes and sauté for a minute. Stir in parsley. Adjust seasoning with salt and pepper. Lay out crêpes on a working surface.
Using a pastry brush, lightly coat one side with melted butter.
Divide stuffing in 6 equal portions and place a portion in the center of each crêpe. Fold the sides of the crêpe over the filling. Starting from one open end, roll up each crêpe to make a firm but not tight cylinder. Again, brush them with melted butter.
Place on small nonstick baking sheet. Bake in a 300 degree F. oven for 10 minutes.

To make crêpes, use a 6 or 7-inch crêpe or omelet non-stick pan.
Combine egg, milk, flour and salt in a blender or food processor and whip until batter is smooth. Heat crêpe or omelet pan.
Lightly brush pan with butter, and heat pan over medium heat. Pour in about 1/4 cup batter. Tilt the pan in all directions until the pan thoroughly coats the bottom.
Pour off any excess of batter (crêpe should be thin). Cook on one side over medium heat until lightly brown (about 20 seconds) then turn over and cook to brown the other side.
Turn the crêpe out onto a plate and repeat the process until all the batter is used. Stack the finished crêpes on one another; they don't stick.
Note:
crêpes can be made several days ahead. Cover the plate tightly with plastic wrap and refrigerate until use.

Potato galette with wild mushrooms  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:50 minutes

10 ounces wild mushrooms, cleaned
1/3 cup goose fat, or olive oil
to taste salt and pepper
5 cloves garlic, chopped
3 shallots, chopped
1 tablespoon chopped parsley
2 pounds potatoes, peeled

Potato galette with wild mushrooms

Preparation:


For this recipe, use 2 8-inch heavy frying pans.
Cut the mushrooms in large pieces. Heat 2 tablespoons of the fat or oil in a frying pan and add the mushrooms, salt and pepper. Sauté briskly, stirring, until mushrooms are tender, and all moisture has evaporated. Stir in garlic, shallots and parsley and taste for seasoning.
Preheat oven to 375 degrees.
Cut the potatoes in 1/8- inch slices, if possible using a mandolin slicer or a food processor.
Heat 2 tablespoons of the fat or oil in the frying pans for 1 minute. Remove and arrange potato slices overlapping in circles. Sprinkle them with salt and pepper and spread half of the mushrooms on top.
Cover mushrooms with another layer of potatoes, and spoon over some fat. Press a piece of foil with a weight on top.
Repeat with the other galette. Cook galette on top of the stove until underside starts to brown, 8-10 minutes.
Transfer to oven for 15-20 minutes or until potatoes are tender. Remove foil and weight and flip galettes in the pans. Continue cooking until underside is brown

Potato gnocchi -gnocchi di patate  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:5 minutes

450 gr (1 pound) medium russet potatoes, unpeeled
120 - 150 grams (1 cup -1 1/3 cups) flour + a little to give the shape
1 beaten medium egg
Salt and pepper to taste

2 tablespoons salted butter
1/2 cup grated Parmesan cheese

Potato gnocchi -gnocchi di patate

Preparation:

Wash and scrub the potatoes.
Place the potatoes in a medium pot and cover them with cold water and bring it to a boil.

Reduce the heat to a simmer and cook until the potatoes are tender when pierced, but are still firm. Drain.

When the potatoes are cool enough to handle, peel them. Using a ricer, squeeze the potato flesh into a mound on a large tray or baking sheet.


Form a well in the center of the potatoes and add the egg, salt and pepper.

Mix to combine. Sift 2/3 of the flour. Mix until you have a sticky ball. Add more flour if the dough is too wet to knead.

Knead the dough until it’s smooth and all ingredients are well incorporated.

Line a baking sheet with parchment paper, and lightly dust with flour; set aside. Divide dough evenly into 4 pieces. Roll 1 dough piece into a 3/4-inch-thick rope.

Cut into 1-inch pieces. Take each piece and roll it off on a Gnocchi Paddle or against tines of a fork to make ridges; transfer to prepared baking sheet. Repeat process with remaining 3 dough pieces.



COOKING GNOCCHI

Loosened gnocchi from the surface, slide them directly into a large pot of salted boiling water, avoid picking them up with your hands. Gnocchi are ready when they rise to the surface. Drain.
Melt the butter in a skillet and add gnocchi. Gently mix add a little pasta water; cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese.


Toppings for gnocchi

You can accompany them in the way you prefer! from the white ragù, to the béchamel to the Genoese pesto and also simply butter and cheese, or a good fresh tomato sauce.



Potato pancakes with goat cheese on mixed greens  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Salad:
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped shallots
1 garlic clove, finely chopped
4 cups mixed baby greens

Pancakes:
2 russet potatoes, peeled, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons olive oil
4 ounces soft fresh goat cheese (Montrachet) crumbled
4 teaspoons finely chopped fresh chives


Potato pancakes with goat cheese on mixed greens

Preparation:

For salad:
whisk vinegar and mustard. Gradually whisk in oil. Mix in chives, shallot and garlic. Season to taste with salt and pepper.
For pancakes:
Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add salt and pepper and toss to combine.
Heat 1 tablespoon oil in heavy skillet over medium heat. Mound 1/3 cup potatoes in skillet. Using spatula, flatten to 3-inch round. Repeat 3 times, forming 4 pancakes.
Top each cake with 1/4 of goat cheese. Sprinkle each with 1 teaspoon chives.
Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly. Cook until bottoms are golden. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden. Toss green with enough dressing to coat.
Divide salad among plates. Arrange 1 pancake atop each salad.

Potatoes dauphine  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:20 minutes

1 pound potatoes, peeled and washed
salt to taste
choux pastry, recipe below
1/4 teaspoon grated nutmeg
oil for frying

CHOUX PASTRY:
1 cup water
1/2 cup salted butter
1 cup flour
4 large eggs

Potatoes dauphine

Preparation:

Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain and put through a ricer.
Combine potatoes and choux pastry (See recipe below). Mix well. Season to taste with salt and nutmeg.
Preheat deep fryer to 350 degrees. Spoon the potato mixture into a pastry bag fitted with a plain 1-inch tip. While pressing the mixture out, cut into round balls with a small knife and carefully drop into the hot oil. Continue dropping balls into oil. Do not overload fryer.
After a few minutes, the potatoes will puff and float, and turn golden brown. Transfer to a tray lined with paper towels to absorb oil. Keep warm. Continue with potato mixture.

CHOUX PASTRY:
Heat water and butter in a saucepan, until butter melts and water comes to a boil. Remove from the heat and add flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one. Beat mixture until smooth.

Provencale braised beef casserole  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:3 hours 30 minutes

5 ounces pork, back fat sliced 1/8 inch thick
2 1/2 pounds braising beef such as top round or top sirloin
MARINADE:
2 medium onions, sliced
2 medium carrots, sliced
1 tomato, quartered
4 cloves garlic, crushed
1 bouquet Garni
20 peppercorns, crushed
3 cups dry red wine
3 tablespoons Cognac

3 tablespoons olive oil
3 tablespoons vegetable oil
5 ounces bacon, diced
2 tablespoons flour
1 pound tomatoes, skinned, seeded and chopped
salt
6 ounces black olives, preferably Niçoise or Kalamata, stoned .

.

Provencale braised beef casserole

Preparation:

Cut the back fat into small strips 3 mm (1/8 inch) wide and 2.5 cm (1 inch) long.
Make deep incisions all over the surface of the beef and insert the back fat.
Prepare the marinade:
combine all of the ingredients except the olive oil in a non-aluminium container.
Immerse the beef in the liquid and drizzle the olive oil over the surface. Leave to marinate for at least 12 hours.

Preheat the oven to 350 degrees F.
Remove the beef from the marinade and pat dry with paper towels. Strain the marinade reserving the vegetables and bouquet garni; drain well. Reserve the marinade.
Heat the vegetable oil in a cast iron casserole over high heat. Add the meat and brown on all sides.
Remove the meat from the pan; set aside. Add the diced bacon to the pan and brown it.
Then add the reserved vegetables and cook until golden. Sprinkle with the flour and cook, stirring, for 2 minutes.
Add the marinade and stir to blend. Return the meat to the pan, along with the tomatoes, the bouquet garni and a pinch of salt. Add a little water if necessary to cover the meat.
Bring to the boil, reduce the heat, cover and place in the oven for about 3 hours, turning the meat every hour, until it is very tender when pierced with the point of a knife.
Do not allow the liquid to boil. If the olives are salty, simmer in water for 2 minutes.
Drain and refresh under cold water. When the meat is tender, remove it from the pan and cover with a warm damp tea towel, to prevent it from drying out.
Discard the bouquet garni. Skim the fat from the cooking liquid. Add the olives to the pan and cook over medium heat until the sauce thickens slightly. Adjust the seasoning.
To serve, carve the beef into thin slices. Arrange overlapping slices on a deep serving platter.
Spoon the vegetables and sauce over the beef

Provençale fish soup  Print Recipe

Serves: 6

Preparation time:30 minutes

Cooking time:20 minutes

1 pound grouper or halibut fillet
2 teaspoons saffron
2 tablespoons olive oil
1/2 teaspoon Aromat seasoning
2 medium chopped shallots
1 small diced white leek
1 large minced garlic clove
1 14 ounce can tomatoes
1/2 cup dry white wine
1 1/2 quarts fish stock
1/2 teaspoon seafood seasoning
4 ounces roux
1 teaspoon salt
1/4 teaspoon Tabasco sauce
croutons

Provençale fish soup

Preparation:

Cut the grouper or halibut fillet into small cubes. Season with1/2 of the saffron, 1/2 of the olive oil, and Aromat seasoning.
Pour the remaining olive oil in a heavy bottom soup pot. Add shallots, leek, and garlic and sauté over low heat. Stir in the remaining saffron and the chopped tomatoes. Add the wine, fish stock, and sea food seasoning.
Whisk in the roux to slightly thicken the soup. Allow to simmer for 20 minutes. Season with salt, pepper and Tabasco sauce.
A few minutes before serving, add diced grouper. Simmer the soup for 5 minutes. Serve in soup plates or cups with croutons.

Prune soufflés  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

6-6 ounce soufflé molds
1 teaspoon sugar
1 teaspoon soft butter
1 cup pitted prunes
1 cup water
1 teaspoon Brandy (optional)
1 teaspoon grated lemon rind
1/2 cup chopped walnuts, or pecans
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar

Prune soufflés

Preparation:

Preheat oven to 375 degrees . Butter the inside of the small soufflé molds. Coat with sugar. Do not touch the inside. In a medium pot, stew the prunes in water, Brandy (optional), and lemon rind until the moisture is evaporated by half. Purée the prunes in a food processor. Transfer to a medium mixing bowl. Mix in the chopped nuts. Set aside to cool at room temperature. (can be prepared 2 hours in advance up to this point.)
In an electric mixing bowl, whip the egg whites with the cream of tartar. When they reach a soft peaks, gradually add the sugar, and continue beating until the whites are firm and fluffy.
Fold the egg whites into the prune mixture . Fill the mold with the soufflé mixture. Level the soufflé mixture with a spatula. Bake on a baking sheet for 12 to 15 minutes.
Note:
You may also us 1/2 prunes 1/2 dried apricots.
Also, soak prune in tea. Then Armagnac.

Pudding diplomate  Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:1 hour

2 cups milk
3 eggs
1/2 cup sugar
3 ounces candied fruit, diced
1 teaspoon Kirsch
2 cups lady fingers, cut into cubes
1 recipe custard cream

Pudding diplomate

Preparation:

Preheat oven to 325 degrees.
Bring milk to a boil. In a mixing bowl, whisk eggs and sugar. Pour milk over and stir to mix. Strain through a fine strainer.
In a small bowl, combine candied fruit and kirsch. Let stand for a few minutes. Line the bottom of a charlotte mold with wax paper. Cover with candied fruit. Add lady fingers to mold to fill. Pour custard over lady fingers. Bake in waterbath for 1 hour.
Cool completely. Unmold on serving deep dish. Spoon custard cream around dish. Serve remaining custard cream with dessert.

Pumpkin and sweet garlic custards  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour 20 minutes

2 heads garlic, separated into cloves but not peeled (approximately 20 cloves)
1 3-pound sugar pumpkin or butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons unsalted butter
4 large eggs
2 cups heavy cream
2 teaspoons finely chopped fresh marjoram leaves
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground white pepper to taste
8 small sprigs
fresh marjoram, for garnish

Pumpkin and sweet garlic custards

Preparation:

Put the garlic cloves in a small saucepan. Add enough cold salted water to cover and bring to a boil over high heat. Drain, discarding the water. Return the garlic cloves to the pan, add more water and salt, and repeat twice more. When the water comes to a boil for the third time, reduce the heat and simmer for about 12 minutes, until the cloves are tender. Drain, and set aside 8 cloves for garnish. Peel the remaining cloves.
Meanwhile, put the pumpkin in a 2 1/2-quart saucepan. Add enough cold salted water to cover, and bring to a boil over high heat. Reduce the heat and simmer for about 6 to 8 minutes, or until tender when pierced with the tip of a small, sharp knife. Drain.
In a 12-inch sauté pan, heat the butter over medium-high heat. Add the squash and peeled garlic cloves, and cook for 5 to 10 minutes, stirring often to avoid scorching, until the excess moisture evaporates. Remove from the heat to cool to room temperature. Preheat the oven to 350°F.
Transfer the squash and garlic to a blender or a food processor fitted with the metal blade and process until smooth.
Add the eggs, cream, marjoram, and nutmeg. Season with salt and pepper, and pulse to combine. Ladle the custard into eight 4-ounce ramekins. Set the ramekins in a shallow roasting pan or baking pan, cover loosely with a sheet of foil, and put the pan in the oven. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake for 35 to 40 minutes, until the custards are set around the edges but still a little shaky in the center. Check the custards after about 15 minutes in the oven. If they are puffing up and resembling souffles, reduce the oven temperature to 325°F. Carefully remove the pan from the oven. If not serving right away, let the heat escape from the oven and, at the same time, reduce the temperature to its lowest setting (between 180° and 200°F). Let the custards cool slightly in the water bath, then lift the ramekins from the water and serve immediately or return them to the oven to keep warm. Serve the custards in the ramekins or unmolded, inverted onto a plate. To serve, garnish each custard with a reserved unpeeled clove of garlic and a sprig of marjoram.
NOTE:
If making well in advance, remove the ramekins from the water bath and allow to cool to room temperature. Cover the ramekins with plastic wrap and refrigerate them. To reheat, place the custards, still covered with plastic wrap, in a large saute pan and add enough water to come about 1/2 inch up the sides of the ramekins. Bring to a simmer over low heat for about 30 minutes, or until the custards are warmed through. Off the heat, the custards will keep warm in the water bath for up to 30 minutes.
VARIATIONS:
This recipe can be used to make custards with vegetables that have low fiber and water content, such as cauliflower, carrots, parsnips, and turnips. If using a more fibrous vegetable such as peas or asparagus, you must first sieve them.

Rack of lamb with mushroom crust  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

2 ounces dried black trumpet or other dried mushrooms
1 egg
salt and black pepper to taste
flour for dredging
2 racks of lamb, boned and trimmed
4 medium leeks, trimmed of hard green parts, split in half, well washed and roughly chopped
1 tablespoon butter
4 tablespoons extra virgin olive oil
4 ounces fresh shiitake, trimmed and cut into chunks
2 cloves garlic, lightly smashed
2 sprigs thyme

Rack of lamb with mushroom crust

Preparation:

In a coffee grinder or spice grinder, grind dried mushrooms to the consistency of coffee. Set aside.
Beat egg in a bowl, with salt and pepper. Dip lamb in flour, shaking off excess. Dip it into egg, and then into mushrooms.
Pat mushrooms to adhere; coat lamb heavily. Refrigerate for about 1 hour or up to 4 hours.
Cook leeks in salted boiling water. Drain, and puree with butter. Season with salt and pepper. Reserve. In a medium skillet, heat half of the oil. Saute mushrooms, garlic and thyme until mushrooms are tender.
Preheat oven to 500 degrees. Place remaining oil in an oven-proof skillet. Heat to medium-high. Add lamb.
Cook for 2 minutes on one side. Turn and place skillet in the oven for 5 to 6 minutes for rare, medium-rare, (125 degrees) or longer for medium. Let lamb rest for 5 minutes then cut into 3/4-inch-thick slices.
Place a dollop of leek purée on each plate; top with portions of mushrooms. Place lamb on top.

Ramen burger  Print Recipe

Serves: 1

Preparation time: 30 minutes

Cooking time:15 minutes

1 package ramen noodles
1 egg
2 tablespoons neutral oil, such as canola or grapeseed
1 tablespoon ketchup
1/2 tablespoon sriracha
1 beef burger patty
Soy sauce
Sesame oil
1 slice American cheese
1 scallion, thinly sliced on the bias
1/2 cup arugula

Ramen burger

Preparation:

Cook the ramen according to the directions on the package (including the seasoning), then drain off the liquid. Let cool to room temperature. In a small mixing bowl, whisk 1 egg until no streaks of yolk remain. Add the ramen, tossing thoroughly to coat with the egg. Divide the egg-dressed ramen into two portions, and place each half into a ramekin.
Cover the ramen with plastic wrap, and weigh it down with a can of soup to compress it into a bun shape. Refrigerate for at least 15 minutes.
Add the oil to a skillet, and set over medium-high heat. Once the oil begins to shimmer, unmold the ramen buns into the pan, and cook until the bottom is a dark golden brown. Flip both of the patties, and cook until a dark golden brown on both sides.

Whisk together the sriracha and ketchup in a small bowl.

Season the hamburger patty with salt, pepper, a splash of soy sauce, and sesame oil. Wipe out the skillet, and cook the burger over medium-high heat until medium rare, or to your preferred degree of doneness. Finish with a splash of soy sauce and sesame oil. Top with a slice of cheese.

Assemble the burger in this order: ramen bun, arugula, ketchup, burger patty (cheese side up), scallions, and the second ramen bun. Wrap in wax paper for easier eating, and serve hot.

Red pepper mousse  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:20 minutes

3 sweet red peppers
4 ounces creme fraiche or mascarpone cheese
to taste salt and pepper
4 eggs
1 egg yolk
6 small slices smoked salmon
anchovy cream (recipe below)

Anchovy cream:
2 teaspoons whipping cream
1 ounce anchovy, rinsed
1/2 cup mayonnaise
1 1/2 teaspoons lemon juice
1/2 shallot, sliced
to taste salt and pepper
Puree cream and anchovies in a blender until cream thickens. Transfer to a bowl. Add all ingredients.

Red pepper mousse

Preparation:

Wash peppers. Cut in halves. Remove seeds. Place in a pan. Broil until peppers are browned. Cover with foil until cooled. Peel peppers. Puree peppers, cream or mascarpone in a food processor. Add the eggs, salt and pepper. Process until smooth.
Butter six 4-ounce timbales. Fill with red pepper puree. Place in a baking pan. Pour hot water in pan to a depth of 1 inch. Bake timbales, until they are just firm to the touch. Let stand for 5 minutes.
Place sliced salmon in the center of 6 round plates.
Invert mousse over salmon. Serve with a dab of anchovy cream.

Red wine sauce  Print Recipe

Serves: 6

Preparation time:15 minutes

Cooking time:30 minutes

2 ounces butter
1 small minced carrot
1/2 cup chopped onion
1/4 teaspoon thyme
1 bay leaf
4 parsley stems
1 pound fish bones
2 teaspoons crushed peppercorns
2 cups red wine
1 cup fish stock or vegetable bouillon
1 teaspoon Knorr seafood stock mix

Red wine sauce

Preparation:

Melt the butter in a heavy-bottom saucepan. Add the carrot and onion, and cook over low heat for 5 minutes, while stirring occasionally. Add the thyme, bay leaf, parsley stems, fish bones and peppercorns.
Cover and steam for 10 minutes over medium heat. Pour off the excess butter. Add the wine and fish stock.
Reduce over medium heat for 10 minutes. Season with Knorr seafood stock mix. Bring the sauce to a boil and simmer for 5 minutes.
Strain the sauce through a fine strainer, pressing the bones to extract all the sauce.
Serve this sauce with baked and poached salmon.

Roast leg of baby lamb beaumanière  Print Recipe

Serves: 4

Preparation time: 40 minutes

Cooking time:50 minutes

1 small leg of lamb (about 2 pounds)
2 lamb kidneys, cut into small cubes
1 tablespoon olive oil
1/2 cup diced mushrooms
2 tablespoons chopped truffles
1/2 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary, chopped
1 teaspoon fresh tarragon, chopped
to taste salt and ground black pepper
1 tablespoon oil for roasting
2 tablespoons Madeira wine
1 cup diced vegetables (carrot, celery, onion)
1 1/2 pounds puff pastry
1 egg
to taste salt and ground black pepper

Roast leg of baby lamb beaumanière

Preparation:

Bone the leg of lamb without opening completely and leave shank bone attached.
In a sauté pan, heat olive oil over high heat, and briskly sauté the lamb kidney pieces.
Deglaze with Madeira wine. Add mushrooms and truffles, thyme, rosemary, and tarragon.
Cook over medium heat for 5 minutes. Season with salt and pepper. Set aside until cool.
Preheat oven to 450 degrees. Stuff boned leg of lamb with the kidney mixture.
Close opening with a trussing needle and twine. Rub stuffed leg of lamb with oil; season with salt and pepper. Place diced vegetables, lamb bones and trimmings in a roasting pan.
Arrange leg of lamb on top of vegetables, and roast in the oven for 15 minutes.
Remove lamb, and cool.
Also, remove twine before wrapping in pastry dough. Add 2 cups of water to the pan and boil to make 1 cup of lamb juice. Strain. Remove fat, and set aside.
Roll out puff pastry to about 1/4 inch thickness. Brush surface with beaten egg.
Place lamb on top and cover with dough, leaving shank bone uncovered. Decorate pastry with any trimmings. Brush dough with egg again. Reduce oven temperature to 350 degrees, and bake for 20 more minutes for medium-rare.
Carve the lamb, and serve with the lamb gravy. Potatoes Savoyarde are served with this dish .

Roast tenderloin with mushroom onion and red wine sauce  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

2 cups dry red wine
1 cup Tawny port wine
2 cups canned beef broth
3 tablespoons butter
12 ounces onions, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons butter
1 pound mushrooms (shitake and crimini) thickly sliced
1 tablespoon flour
2 1/2 pounds beef tenderloin, trimmed
1 tablespoon olive oil

Roast tenderloin with mushroom onion and red wine sauce

Preparation:

In a large pot, Boil wine, Port and broth until reduced to 4 cups. Melt butter in skillet.
Add onions and sauté until tender. Mix in thyme and sauté until onions are deep brown.
Transfer onions to bowl. Melt 2 tablespoons butter in same skillet. Add mushrooms and sauté until tender.
Return onions to skillet. Add flour and stir 3 minutes. Stir mushroom mixture into reduced wine mixture.
Simmer until thickened and reduced to 3 cups, stirring occasionally, about 1 hour. Season with salt and pepper.
Preheat oven to 400degrees. Rub meat with olive oil. Season with salt and pepper.
Place beef in a large roasting pan. Brown evenly on top of stove. Roast until meat thermometer inserted into center of beef registers 125 degrees F. for rare , about 25 minutes.
Remove from oven and cover with foil, let stand for 10 to 15 minutes. Slice beef on a cutting board.
Arrange on serving platter.
Pour juices from roasts into sauce. Heat sauce and serve with beef.

Roasted asparagus  Print Recipe

Serves: 8

Preparation time:

Cooking time:15 minutes

3 pounds fresh asparagus
extra virgin olive oil
salt and freshly ground pepper
freshly grated Parmesan cheese

Roasted asparagus

Preparation:

Preheat oven to 400 degrees. Wash asparagus and trim. Cut to even lengths, about 7 inches. Brush asparagus with olive oil and arrange in a single layer in a shallow baking pan. Season well with salt and pepper. Sprinkle with a little Parmesan.
Roast until tender, about 15 minutes. Serve very hot, sprinkled with more Parmesan.

Roasted cod with parma ham and fresh sage  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:25 minutes

6 4 to 5 ounce cod filets
6 fresh sage leaves
6 paper thin slices Parma ham
1/2 head of Savoy cabbage
1 medium onion
3 tablespoons vegetable oil
1 tablespoon ground coriander
to taste, coarse salt and pepper
2 tablespoons chopped fresh parsley
3 tablespoons flour
1 1/2 teaspoons cracked black pepper
1 cup dry white wine
1/2 cup blanched, finely diced carrot
grated zest of one lemon
juice of one lemon
1 cup chicken stock
1 tablespoon butter
1 tablespoon minced fresh sage

Roasted cod with parma ham and fresh sage

Preparation:

Pat the cod dry. Place a sage leaf in the center of the top of each piece. Wrap a slice of ham around the fish, leaving sides uncovered, and stick a toothpick into the ham at the point where it meets to hold it in place. Cover and refrigerate until ready to cook.
Wash, dry and core cabbage, keeping it in one piece. Lay the cabbage, cut side down, on a clean, flat work surface. Using a very sharp knife, slice the cabbage lengthwise, into very fine shavings. Set aside. Peel and finely dice onion.
Heat 1 tablespoon of oil in large saute pan over medium heat. Add the onion and saute until slightly brown. Add the cabbage and coriander and toss to coat. Lower heat and saute until just softened. Season to taste with salt and pepper and stir in parsley. Remove from heat. Partially cover and keep warm.
Heat remaining 2 tablespoons oil in non stick pan. Lightly dust fish with flour and cracked pepper. Lay the cod into the pan, top down. Sear for 3 minutes. Turn and sear on other side until just rare in the center. Using a slotted spatula remove to a warm platter.
Place a piece of paper over to keep warm. Add the wine, carrot and lemon zest and juice to the same pan over medium-high heat.
Cook, stirring occasionally until pan is almost dry. Add the stock and butter. Bring to a boil and cook, stirring constantly until slightly thickened. Stir in minced sage and season to taste with salt and pepper. Remove from heat.
Place equal portions of cabbage in the center of each of 6 warm plates. Set a piece of cod in the center of each, carefully removing the toothpick. Return sauce to high heat and quickly bring to a boil. Remove from heat and spoon equal portions over the top of each piece of cod. Serve immediately.

Robert linxe chocolate truffles  Print Recipe

Serves: 20

Preparation time: 1 hour

Cooking time:10 minutes

11 ounces Valrhona chocolate (56% cacao)
2/3 cup heavy cream
Valrhona cocoa powder for dusting

Robert linxe chocolate truffles

Preparation:

Finely chop 8 ounces of the chocolate and put in a bowl. Bring heavy cream to a boil in a small heavy saucepan.
Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Linxe boils his cream three times - he believes that makes the ganache last longer.
If you do this, compensate for the extra evaporation by starting with a little more cream.
Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.
Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.
Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets.
When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes. Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved hand.
Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand.
Linxe always uses gloves. Toss the truffles in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth.
A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao.
Store truffles in the refrigerator.

Rollatines of chicken  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

3/4 pound fresh spinach
1/4 pound mushrooms
3 tablespoons butter
1 cup chopped onions
2 teaspoons chopped garlic
salt and black pepper to taste
3 boneless and skinless chicken breasts
1/2 cup minced carrots
1/2 cup minced celery
1/2 cup white wine
1/2 cup chicken stock
1/2 cup chopped tomatoes, peeled and seedless
1 bay leaf
1/2 teaspoon thyme

Rollatines of chicken

Preparation:

Clean spinach. Slice and chop the mushrooms coarsely.
Melt 1/2 of the butter in a skillet. Add 1/2 of the onion, 1/2 garlic, 1/2 mushrooms. Cook for 2 minutes. Add spinach, 1/2 of the salt and pepper. Cook over high heat for 5 minutes to remove all moisture. Set aside to cool.
Split chicken breasts in halves lengthwise. Pound lightly to flatten. Spoon an equal amount of filling down the center of each chicken breast. Fold to enclose filling. Secure with string or toothpicks.
Brown chickens in remaining butter. Add remaining ingredients to skillet and simmer for 15 minutes.
Remove the chicken. Discard toothpicks. Reduce sauce to thicken. Serve over chicken.

Rose macarons  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

2 egg whites - aged at room temperature for 3 days (measure 57 g after aging - I’m using 55 g eggs)
70 g ground almond powder
113 g icing / confectioners’ sugar
21 g super fine sugar
1/4 tsp cream of tartar
1 tsp rose water essence

Rose water buttercream filling:
90 g unsalted butter – room temperature
3/4 cup (100 g) icing / confectioners’ sugar
28 g (1 oz) white chocolate – melted
1 1/2 tbsp. rose water essence

Rose macarons

Preparation:

1. In a food processor, add in icing sugar, ground almond powder and pulse for 30 secs into fine powder.
2. Put the mixture through a sieve and remove any lumps. Transfer to a mixing bowl and set aside.
3. In a mixing bowl, add in egg whites, cream of tartar. Using an electric hand mixer or stand mixer, whisk until foamy.
4. With the mixer on low speed, add in the sugar slowly and whisk until soft peaks.
5. Drizzle in rose water essence and turn up the mixer to high speed. Continue to whisk the meringue until stiff peaks.
6. Add in pink color gel by using a stick or skewer.
7. Turn on the mixer and mix until the color is well combined.
8. In 3 batches, fold the meringue with a spatula into the icing sugar and almond powder.
9. It should resemble a lava-like texture. When you raise the spatula, the batter should flow down slowly and perfectly okay if it breaks in between.
10. Pipe the meringue onto a baking tray lined with non-stick baking sheet.
11. Rap the tray a few times on the counter to remove air bubbles. Use a skewer to break up large air bubbles.
12. Set it to dry at room temperature for 45 – 60 mins or in an oven preheated at 40C for 15 mins.
13. While waiting, prepare the buttercream filling by creaming the butter and icing sugar together till light and fluffy.
14. Add in melted chocolate and rose water essence. Continue to whisk for another 1 min.
15. Fill the buttercream in a piping bag.
16. Check the meringue by gently touching the skin of the meringue. It should be dry to the touch.
17. Bake in a pre-heated oven at 305F (150C) for 15 minutes.
18. Cool them on a wire rack completely before piping the buttercream filling.
19. If making ahead, store the cooled macaron shells in an air-tight container.
20. Macarons always taste better the next day so you could make them a day in advance and store them in air-tight containers before serving.
21. If you are staying in humid environment, store them in the fridge.

Saffron-infused mussel velouté  Print Recipe

Serves: 4

Preparation time: 25 minutes

Cooking time:15 minutes

1 tablespoon unsalted butter
3 shallots, thinly sliced
2 pounds mussels, scrubbed
1 1/2 cups dry white wine
Freshly ground pepper

For the Mussel Soup:
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
1 large fennel bulb, trimmed and thinly sliced
2 stalks celery, peeled, trimmed and thinly sliced
1 medium leek, white and light green parts only, thinly sliced, rinsed and dried
1 large carrot, thinly sliced
1 large Idaho potato, peeled and cut into
small pieces
4 cups unsalted chicken stock
1 cup heavy cream
Large pinch of saffron threads
Sachet (1 teaspoon each fennel seeds, coriander seeds, and white peppercorns, 1 bay leaf, 2 sprigs thyme, and
4 sprigs flat-leaf parsley, tied in cheesecloth)
Salt and freshly ground white pepper

For the Crust:
3/4 cup fresh bread crumbs
1 stick plus 2 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 tablespoon finely chopped toasted almonds
1 tablespoon finely chopped speck ham or prosciutto
Salt and freshly ground white pepper

Saffron-infused mussel velouté

Preparation:

1. Melt the butter in a Dutch oven or large pot over medium heat. Add the shallots and cook, stirring, just until translucent, about 5 minutes. Increase the heat to high and add the mussels and white wine. Season with pepper. Cover and cook, stirring a few times, until the mussels open, 3 to 4 minutes.

2. Meanwhile, place a cheesecloth-lined sieve over a large bowl. When all the mussels have opened, turn the mussels and liquid into the sieve. Reserve the mussels and broth separately. When the mussels are cool enough to handle, remove the meat from the shells. Discard the shells and cover the mussels (refrigerate them if you are not making the soup right away).

Make the Mussel Soup:
3. Melt the butter with the oil in a large pot over medium-high heat. Add the onions and cook, stirring, just until translucent, 5 to 7 minutes. Add the fennel, celery, leek, carrot, and potato and cook until tender, 15 to 20 minutes. Add the heavy cream, saffron, sachet, reserved mussel liquid, and chicken stock, and season with salt and pepper; bring to a boil. Reduce to a simmer and cook, skimming regularly, until all the vegetables are tender, about 20 minutes.

4. Working in batches, purée the soup in a blender. Push the purée through a fine-mesh sieve set over a bowl, then season to taste with salt and pepper. (The soup can be kept covered in the refrigerator for up to 4 days or frozen for a month.) Bring to a boil before serving.

To Make the Crust and Gratins:
5. Mix together the bread crumbs, butter, parsley, garlic, almonds and ham in a bowl until blended. Season with salt and pepper. Roll out the mixture between two pieces of parchment paper to form a 4-inch square that is about 1/4-inch thick. Transfer the packet to a small baking sheet and freeze for at least 30 minutes, then cut the crust into four squares; refrigerate until needed.

6. Preheat the broiler. Butter a large gratin dish. Put a 2-inch cake ring or biscuit cutter in the gratin dish and fill with one-fourth of the mussels. Lift off the ring and top the mussels with a square of crust. Repeat to make 3 more mussel gratins. Broil the gratins-watching closely-for 2 to 4 minutes, until the tops are golden brown.

To Serve
Bring the soup to a boil. Transfer each gratin to the center of a warm soup bowl. Ladle the hot soup around the mussels and serve immediately.


Reprinted from: Daniel's Dish: Entertaining at Home with a Four Star Chef, Daniel Boulud, Filipacchi Publishing, 2003

Saint-honoré  Print Recipe

Serves: 10

Preparation time: 1 hour

Cooking time:40 minutes

For the Pastry base
1 sheet of puff pastry or a recipe of Pâte Sucrée

For the Pate a Choux
• 1/2 cup unsalted butter
• 1 cup water
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 eggs

For the Creme Patissiere (pastry cream)
• 1 cup milk
• 1/4 tsp vanilla bean paste, or 1/2 tsp vanilla extract
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp all-purpose flour
• 1 egg
• 1 egg yolk

For the Creme
Chantilly (whipped cream)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/4 tsp vanilla extract

For the Salted Caramel
• 2/3 cup granulated sugar
• 1/3 cup heavy cream
• 1/2 tsp salt, or more to taste

Saint-honoré

Preparation:

CREAM PUFF DOUGH known as pâte á choux
For cream puff dough:
Preheat oven to 400°F. Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once. Stir vigorously over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Beat eggs in thoroughly, one by one. Beat mixture until smooth.
The pastry base and pastry puffs
1. Cut out a 7" round from the puff pastry or Pâte Sucrée. Use a pan, plate pot lid - whatever you have that will help you cut out a 7" circle. Place this pastry circle on a baking sheet fitted with parchment paper or a silicone mat.
Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe a circle of cream puff dough around the edge of pastry.
Pipe a second circle inside and touching the first. Then pipe a 1-inch mound of the cream puff in the center of the base. Bake about 20 minutes until puffed, golden brown and dry. Let cool on rack.
On a second sheet pan, pipe the remaining cream puff dough into 1-inch mounds about 2 inches apart. Brush with egg glaze. Bake for 10 minutes at 425°F, then bake the pastry puffs for another 18 minutes at 375°F, until they're a deep golden color.
Create the Creme Patissiere
1. Meanwhile, heat the milk in a medium saucepan over medium-low heat. In a medium bowl, whisk the sugar, cornstarch, flour, egg, and egg yolk together.
2. Once the milk is hot and steam is beginning to rise from it, stir in the vanilla bean paste (if using extract, hold off for now). Then, pour half of the milk into the egg mixture, whisking the egg mixture vigorously as you do. Pour the rest of the milk in, and continue to whisk vigorously.
3. Transfer the entire batter back into the saucepan and whisk over medium heat. It will take about 5 minutes for the cream to thicken up into a pudding-like consistency. Just keep whisking the whole time.
4. Once the cream is starting to look like pudding, quickly remove the cream from the heat. If you're using vanilla extract, stir the extract in now. If there are any lumps in your cream, just whisk the cream really vigorously to smooth them out.
5. Transfer the cream to a clean bowl and cover the cream with a sheet of plastic wrap placed directly onto the cream (this will prevent a filmy layer from forming). Chill the pastry cream in the refrigerator.
Create the Creme Chantilly
1. In the bowl of a stand mixer, whisk the heavy cream on high speed until indentations begin to appear. Pour in the vanilla extract and powdered sugar, then whisk on high speed until a frosting-like consistency is formed.
Create the caramel
1. In a medium saucepan, add the sugar + 1/4 cup of water. Do NOT stir the two together. Simply place the saucepan over medium-high heat, and allow the mixture to come to a simmer. Watch the sugar-water bubble for approximately 7 to 8 minutes, watching it go from white-ish/clear to a dark amber color. Do NOT step away from the caramel as it can burn in a matter of seconds.
2. Once the caramel has reached a dark amber color and is JUST beginning to smoke, quickly remove the caramel from the heat. Carefully pour the heavy cream into the caramel (it will bubble), then stir to combine. Add the salt, and again stir to combine.
To assemble
1. Fit a pastry bag with a long, narrow filling tip. Fill the pastry bag with the creme patisserie and then pipe this into the pastry puffs. Flip the pastry puff upside down so that the flat side is facing you, then dip the top in the salted caramel. Gently give it a shake to pour off excess caramel, then carefully dip the bottom of the pastry puff in caramel too.
2. Place the pastry puff onto the pate a choux wall that you created on top of the puff pastry circle. The caramel will act like a glue. Continue until you've got a ring of pastry puffs.
3. Scoop the remaining creme patisserie onto the center of the puff pastry. Fill a new pastry bag fitted with whatever tip you like (plain, star, st. honore) with the creme chantilly, and pipe the creme on top of the pastry cream.
4. Stick one final pastry puff in the center of the dessert, then drizzle caramel all over. Refrigerate until ready to serve.
Notes
Refrigerate extra salted caramel for later use, and a few extra pastry puffs.

Sauce beurre blanc  Print Recipe

Serves: 8

Preparation time:15 minutes

Cooking time:15 minutes

1 cup dry white wine
1/3 cup white wine vinegar
2 tablespoons finely chopped shallots
2 1/4 cups heavy cream
3/4 pound butter, cut into cubes
to taste salt and pepper
lemon juice

Sauce beurre blanc

Preparation:

In a medium saucepan, combine wine, vinegar and shallots. Reduce over high to approximately 1/2 cup. Add cream and bring to a boil and reduce to a sauce consistency.
The sauce should coat the back of a spoon. Remove from heat and stir in the butter in small batches.
Season with salt, white pepper and lemon juice.

Sautéed chicken breast with whole grain mustard and sage  Print Recipe

Serves: 4

Preparation time: 25 minutes

Cooking time:25 minutes

4 boneless chicken breast halves, with skin (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper
Flour, for dredging
2 tablespoons olive oil
1 to 4 tablespoons unsalted butter
1/2 cup white wine
1 1/2 cups chicken broth
8 medium whole fresh sage leaves, plus more for garnish
1 1/2 tablespoons whole grain mustard

Sautéed chicken breast with whole grain mustard and sage

Preparation:

Preheat a large skillet over medium-heat, for about 1 minute. Pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.

Add the white wine to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan.
Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.

Chef's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.

Seared chicken breast with red onion vinaigrette  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

1 teaspoon + 1/2 cup olive oil
1 cup finely diced red onion
2 teaspoons minced fresh thyme
to taste salt and freshly ground pepper
2 cups chicken stock
3/4 cup red burgundy wine
1 tablespoon canned tomato puree
2 cloves garlic
1 bouquet garni
1 tablespoon red wine vinegar
3 whole boneless chicken breasts, skin on
1 tablespoon coarsely cracked black pepper
1 teaspoon corn oil

Seared chicken breast with red onion vinaigrette

Preparation:

Heat 1 teaspoon olive oil in small sauté pan.
Add the onion. Saute until well browned and caramelized. Stir in thyme, salt and pepper. Set aside.
Combine stock, wine, tomato puree, garlic, and sachet (see note below).
Bring to a boil. Lower heat and simmer 25 minutes or until liquid is reduced to 3/4 cup.
Remove from heat and discard sachet. Pour liquid into a heat proof bowl. Allow to slightly cool. Alternately whisk in 1/2 cup olive oil and vinegar until emulsified.
Stir in caramelized onion. Keep warm in top half of double-boiler over hot water until ready to serve.
Preheat oven to 375 degrees. Split chicken in half and trim off any cartilage or bone.
Generously season with salt and cracked pepper. Heat corn oil in large oven proof saute pan. When hot , add chicken, skin side down. Cook for 5 minutes or until golden brown. Remove from oven and place over low heat. Add the vinaigrette and baste to coat. When well coated and cooked, serve with vinaigrette served over top.


Sachet:
bunch of parsley stems about the size of your little finger, 10 peppercorns, 1 teaspoon dried thyme, and 2 bay leaves tied in cheesecloth bag.

Seared tuna with tian of provencal vegetables  Print Recipe

Serves: 6

Preparation time: 1 hour

Cooking time:3 hours

Vegetable Tian:
1/3 cup extra-virgin olive oil
1 teaspoon chopped fresh thyme
1/4 teaspoon minced garlic
1 1/2 teaspoons fine sea salt
1/4 teaspoon freshly ground black pepper
1 pound red bell peppers, roasted, peeled, seeded, and sliced into 1-inch wide strips
12 ounces fresh plum tomatoes, cut into 1/8-inch thick rounds
8 ounces zucchini, cut into 1/8-inch thick rounds
8 ounces Japanese eggplant, cut into 1/8-inch thick rounds
Assembly:
6 (6-ounce) portions fresh tuna steaks, cut about 2 1/2-inches thick
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil

Seared tuna with tian of provencal vegetables

Preparation:

Preheat the oven to 350 degrees F. Lightly oil a 9 by 13-inch ceramic or glass baking dish. In a small bowl, combine the oil with the thyme, garlic, salt, and pepper.
Arrange half of the vegetables in rows in the dish, interspersing the different types until the bottom of the dish is covered. Drizzle with half of the oil mixture.
Make a final layer of mixed vegetables, and drizzle with the remaining oil mixture. Cover the top of the vegetables with lightly oiled parchment paper. Bake until the vegetables are tender, about 40 minutes.
Remove the vegetable tian from the oven, keep warm in a warm place, and increase the oven temperature to 450 degrees F.
Season the tuna with the salt and pepper. Heat the oil in a large nonstick skillet over high heat. Add the tuna and cook, turning once, until seared on both sides, about 2 minutes.
Uncover the tian and place the seared tuna fillets on top of the vegetables, spacing them evenly. Bake, uncovered, until the tuna is rare to medium-rare, about 5 minutes. Spoon equal amounts of the sauce in the centers of 6 warmed plates.
Using a wide spatula, lift portions of the tuna and vegetables and transfer to the plates.
Tomato Confit:
1 pound ripe plum tomatoes, peeled, halved, and squeezed to remove seeds 1 teaspoon fine sea salt 6 garlic cloves, peeled 2 (3-inch ) sprigs fresh rosemary 1 1/2 cups olive oil, or as needed
Garlic Confit:
1 cup whole, peeled garlic cloves 1 cup olive oil, plus more as needed Place the tomatoes in a colander and toss with the salt. Let drain at room temperature for 2 hours. Pat the tomatoes dry with paper towels. Preheat the oven to 250 degrees F.
Place the tomatoes, garlic, and rosemary in a nonreactive 2-quart saucepan. Add enough oil to cover the tomatoes. Cover the saucepan and bake until the tomatoes are very tender, but not falling apart, about 3 hours. Drain, discard the garlic and rosemary, and set the tomato confit aside for the sauce. (The tomato confit can be prepared up to 3 days in advance, covered and refrigerated.)
Place the garlic cloves and 2 cups cold water in a small saucepan and bring to a boil over high heat. Drain. Repeat the procedure 2 more times. Return the drained garlic cloves to the saucepan and add the oil. Bring to a bare simmer over very low heat. Cook until the garlic is tender, about 40 minutes. Cool completely.
Transfer to a 1-pint canning jar, add enough oil to cover the garlic, and seal. (The garlic confit can be prepared up to 3 weeks in advance, covered and refrigerated.)
Sauce:
1/2 cup Tomato Confit (see above)
1/3 cup Garlic Confit (see above)
1/3 cup water
1/2 teaspoon fine sea salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme

Place the tomato confit, garlic confit, water, salt and pepper in a blender and process on high speed. With the machine running, drizzle in the oil and blend until the sauce is emulsified, about 1 minute. Transfer to a medium bowl and stir in the parsley and thyme. Set aside at room temperature.
Recipe courtesy Terrance Brennan

Silk handkerchiefs with pesto  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:4 minutes

For pasta:
3 1/2 cups flour
1/2 teaspoon salt
5 eggs
2 teaspoons olive oil
1 recipe of pesto dressing

Silk handkerchiefs with pesto

Preparation:

Make a well with flour and salt on a work surface. In the center, add eggs. one at a time, working into flour with your hands. Continue kneading until dough is smooth and elastic, about 10 minutes.
Divide dough into 4 balls.
Put the dough through a pasta machine several times, gradually setting the thickness from the widest to the thinnest.
Cut sheets into 4 inch square.
Cook pasta in salted boiling water for 3 to 4 minutes.
Drain and serve with pesto.

Smoked salmon and lobster Lorne cottage  Print Recipe

Serves: 8

Preparation time: 30 minutes

2 envelops unflavored gelatin
1/3 cup cold water
1 cup parsley, chopped
1/2 up dill, chopped
1/2 up tarragon, chopped
1/2 up chives, chopped
2 ounces butter, softened
2 ounces cream cheese, softened
1/2 cup mayonnaise
1 pound lobster chunks, cooked
8 ounces smoked salmon, sliced
to taste salt and pepper
1 tablespoon lemon juice
1/4 teaspoon aromat seasoning

Smoked salmon and lobster Lorne cottage

Preparation:

Dissolve the gelatin in water. In a mixing bowl, combine the parsley, dill, tarragon, chives, butter, cream cheese, and mayonnaise. Melt the gelatin over low heat. Stir in the herb mixture.
Combine the lobster chunks with the green sauce. Arrange the smoked salmon slices on a sheet of film wrap in a 12 by 8-inch rectangle.
Spoon the lobster-herb mixture over the smoked salmon to form a log about a foot long. Lift the film wrap, and enclose the smoked salmon in the lobster mixture.
Twist both ends of the roll. Refrigerate for 3 to 4 hours, or until the roll is firm.
Remove the film wrap. Place the roll on a cutting board, and slice into -inch slices.

PRESENTATION
Arrange two slices of the smoked salmon and lobster roll on cold plates. Serve with cucumber salad, and tomato slices. Decorate with lemon baskets or wedges.

Smoked salmon eggs benedict  Print Recipe

Serves: 2

Preparation time:30 minutes

Cooking time:20 minutes

2 English muffins, split and toasted
4 slices smoked salmon
2 poached eggs, see note below
1/2 cup Hollandaise sauce

Smoked salmon eggs benedict

Preparation:

Make the hollandaise.
To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with poached egg, drizzling the tops with hollandaise sauce. Serve immediately.







The controversy surrounding the "Perfect Poached Egg" is endless. The "add vinegar to water", "add salt to water" or " putting the raw egg in a sieve to strain the liquid part" before poaching are methods that do not compare to the "always perfect poached eggs" when using this egg poacher.





Egg poacher

Smoked salmon roulades  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:12 minutes

1 tablespoon butter, melted
4 tablespoons dill, chopped
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese, grated
4 eggs yolks
1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
6 ounces cream cheese, softened
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned salt
4 ounces smoked salmon, sliced

Smoked salmon roulades

Preparation:

Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.

Smoked salmon soufflé  Print Recipe

Serves: 4

Preparation time: 25 minutes

Cooking time:40 minutes

2 ounces butter
1 tablespoon shallots, minced
1/2 cup dry white wine
2 ounces flour
1 1/2 cups milk, scalded
1/4 teaspoon white pepper, ground
1/8 teaspoon nutmeg
8 ounces smoked salmon, chopped
4 ounces mushrooms, diced
1 ounce butter
5 egg yolks
5 egg whites
1/4 teaspoon cream of tartar
1 tablespoon butter, softened
1 tablespoon flour


Smoked salmon soufflé

Preparation:

Preheat the oven to 350 degrees.
Melt butter in a saucepan. Add shallots and wine. Reduce over medium heat until wine is almost evaporated. Stir in the flour and cook over medium heat for 5 minutes. Pour the milk in the roux. Whisk and heat until the sauce thickens and comes to a boil. Season with pepper and nutmeg.
Mix in the chopped salmon and the mushrooms sauteed in butter. Stir in the egg yolks.
Whip egg whites until medium stiff. Fold into the salmon mixture. Butter and flour a 7 inch (17.5 cm) round souffle mold.
Spoon the souffle mix into mold.
Bake 30 minutes at 350 F.(180 C). Serve immediately.

Smoked salmon terrine  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:5 minutes

1 pound fresh spinach, stems removed
4 ounces cream cheese
4 ounces butter, softened
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco Sauce
salt, ground pepper to taste
1 pound smoked salmon, sliced thin
2 bunches watercress or mache
1/2 cup vinaigrette dressing
16 slices toasted french bread

Smoked salmon terrine

Preparation:

Wash the spinach thoroughly in two or three changes of cold water. Cook in salted boiling water for about 4 minutes. Plunge the spinach in ice cold water. Drain and squeeze the excess of water out of the spinach.
Combine the cream cheese, butter, Worcestershire sauce, and Tabasco in a food processor. Mix to a smooth paste. Season to taste with salt and pepper.
Lightly butter the sides of a 1 1/2 quart terrine or a rectangular cake mold. Then, line the mold with parchment paper. Cover the bottom and sides of the mold with slices of smoked salmon. Spoon the spinach mixture into a pastry bag fitted with a medium size plain tube. Pipe a 1/4-inch layer of the spinach mixture over the bottom of the terrine or mold and smooth evenly.
Arrange a layer of smoked salmon over the spinach mixture. Continue to alternate layers of spinach and salmon, ending with salmon. Cover with film wrap, and refrigerate at least three hours.
Invert the terrine or mold onto a cutting board. Remove the layer of parchment paper, and slice the terrine into 1/2-inch slices with a knife that is dipped in hot water for each cut.
PRESENTATION
Toss the clean salad with the dressing. Divide the salad between the cold plates, and arrange in the center of the plates. Lay two slices of the salmon terrine over the lettuce in each plate.
Garnish with lemon wedges. Serve with toasted bread.
Note:
Marinated avocado slices may also be used as garnish with the terrine of salmon.

Smoked turkey  Print Recipe

Serves: 10

Preparation time:15 minutes

Cooking time:3 hours


The brine:
1 ¼ cups salt
1 ¼ cups sugar
2 bay leaves
1 medium onion, peeled and halved
2 cloves
1 10- to 12-pound turkey, washed, giblets removed

1 10- to 12-pound turkey
2 tablespoons melted unsalted butter

Smoked turkey

Preparation:

Prepare the brine:
Place salt, sugar and 1 quart hot water in a large deep pot and whisk until salt and sugar crystals dissolve. Whisk in 4 quarts cold water. Pin bay leaves to onion halves with cloves and add them to brine. Let mixture cool to room temperature.
Add turkey, placing a large heavy pot or sealed zip-top bag filled with cold water on top to keep bird submerged. Place pot in refrigerator and marinate overnight.
Proceed to smoke turkey.

PREPARATION
Set up an outdoor grill for indirect grilling, placing a large foil drip pan in center. (If using a smoker, light and set it up according to manufacturer's instructions and heat to 275 degrees. In a smoker, you will need to cook bird longer, 3 1/2 to 4 1/2 hours.)
Drain bird. Blot dry inside and out and truss if desired. Place in center of grill grate, over drip pan and between mounds of natural lump charcoal. Toss 1/2 cup of soaked wood chops on each mound of coals. Place lid on grill. Adjust vents to keep temperature between 325 and 350 degrees.
Grill turkey until darkly browned and cooked through, 2 1/2 to 3 hours. Baste turkey with melted butter after first hour and every hour thereafter. If skin starts to brown too much, loosely tent bird with foil. Use an instant-read thermometer to test for doneness; turkey is ready when internal temperature of the thigh is 180 degrees. Replenish charcoal every hour, adding 8 to 10 lumps of charcoal to each mound of coals and leaving grill uncovered for a few minutes to allow charcoal to light. After 1 hour, add 1 1/2 cups of soaked wood chips.
Transfer turkey to a platter, loosely tent with foil, and let rest for 10 minutes before carving. Reserve any drippings in drip pan for gravy.

Soft potato ravioli with truffle pan sauce  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:20 minutes

4 cups rich chicken stock
1 cup mirepoix (finely diced carrots, onion and celery)
3 cloves garlic peeled
1/3 cup truffle butter
2 pounds russet potatoes
2 teaspoons chopped onion
3 ounces fresh soft goat cheese
2 teaspoons chopped parsley
salt and ground white pepper
2 teaspoons flour
2 large eggs
4 12-by-8-inch fresh pasta
1 medium black truffle
2 teaspoons minced fresh chive

Soft potato ravioli with truffle pan sauce

Preparation:

Combine stock, mirepoix, and 1 clove of garlic in a medium saucepan over medium-high heat. Bring to a boil. Lower heat and simmer for about 20 minutes, or until reduced by half. Strain through a fine sieve, discarding solids. Stir in truffle butter. Reserve and keep hot in a small pan.
Peel and dice potatoes. Place in a medium saucepan with cold water to cover over medium heat. Add the remaining 2 garlic cloves, the onion and salt to taste and bring to a boil. Lower heat and simmer until potatoes are soft. Drain well.
Put potatoes through a ricer. Add goat cheese, parsley, salt and pepper to taste and beat to combine. Cover and set aside.
Lightly flour a baking sheet and set side. Whisk eggs in a bowl. Set aside.
Working with one pasta sheet at a time, cut out 50 circles with a 2-inch round cookie cutter.
Cover pasta disks to keep them soft. Place 10 discs on a clean flat surface.
Brush with egg wash. Place a heaping tablespoon in the center of each disc. Cover with another pasta disc. Push the edges to seal the pasta around the filling.
Crimp edges to from a tight seal. Place on a baking sheet and let dry. Continue making raviolis as above until you have 25. Slice the truffle into paper thin slices.
Cook raviolis in salted boiling water for 4 minutes in two batches. Remove from water with slotted spoon or wire strainer.
Place 4 raviolis in each of 6 warm soup plates. Place truffle slices over raviolis. Add chives to reserved hot sauce. Spoon equal amount of sauce over each plate.

Soufflé renversé  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:45 minutes

1 tablespoon butter, soft
1 tablespoon flour
4 tablespoons (1/2 stick) butter
1/2 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
6 eggs
1 cup (4 ounces by weight) grated Swiss cheese
1/4 teaspoon cream of tartar

For stewed tomatoes:
1 tablespoon olive oil
2 tablespoons chopped shallots
1 cup diced tomatoes, peeled and seeded

Soufflé renversé

Preparation:

Preheat the oven to 350 degrees . Brush the interior of a 6-cup soufflé mold with the softened butter. Dust the bottom and sides with flour. Set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon and cook over low heat for 3 minutes. Add the milk. Cook over medium-high heat while whisking until sauce becomes thick and bubbly. Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg.
Separate the eggs. Mix egg yolks and cheeses in the thick cream sauce. (can be prepared 2 hours in advance up to this point.)
Stewed tomatoes:
In a medium saucepan, heat oil and shallots. Stir over medium heat for 5 minutes, Do not brown. Add tomatoes, and simmer until sauce is thick .
In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm and fluffy. Using a rubber spatula, gently fold the whites into the cheese mixture. Pour one half of the mixture into mold. Spoon stewed tomatoes over soufflé and add remaining soufflé mixture. The mold will be full. Bake for 45 minutes. Take the soufflé out of the oven and allow to settle for 20 minutes on a large plate. Invert the soufflé over a serving platter.

Spicy baked beans  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:3 hours

1 cup dried kidney beans
1/2 cup dried cannellini beans
1/2 cup dried great northern or navy beans
2 sprigs fresh thyme
1 tablespoon cumin seeds
3 tablespoons olive oil
1 large onion, chopped
1 carrot, chopped
1 jalapeño pepper, seeded and chopped
2 cloves garlic, chopped
1/2 cup crushed canned tomatoes
4 ripe plum tomatoes, diced
1/4 cup maple syrup
1/4 cup light brown sugar
1 bay leaf
Grated rind of 1 orange
1/2 teaspoon crushed black peppercorns
1/3 cup chopped fresh coriander leaves
1/4 cup cider vinegar, or more, to taste
Salt to taste

Spicy baked beans

Preparation:

Place all beans in a bowl, cover with water to a depth of 2 inches. Add thyme and soak at least 4 hours.
Heat a heavy 3-quart casserole. Add cumin seeds, and cook, stirring, until they dance around and smell toasty. Remove them. Add the oil, onion, carrot to casserole, and saute over medium heat 10 minutes. Stir in the jalapeño, garlic and toasted cumin seeds.
Preheat to 250 degrees. Drain beans, and add them along with the canned and fresh tomatoes, maple syrup, brown sugar, bay leaf, orange rind and crushed peppercorns.
Stir in all but 1 tablespoon of the coriander, and add 3 cups of water. Cover, and bring to a slow simmer.
Place in the oven, and cook 2 hours. Add vinegar and salt to taste. Return to the oven 2 1/2 hours longer, until the liquid has been absorbed, but the beans are still moist.
Adjust seasonings, adding more vinegar and salt if needed. Sprinkle the remaining coriander, and serve.

Steaks au poivre  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

4 6-ounce sirloin steaks, trimmed
1 tablespoon olive oil
1 teaspoon soy sauce
1 teaspoon dry basil
1/4 cup dry red wine
2 teaspoons coarse black pepper
1 tablespoon canola oil
1/3 cup Cognac
1/2 cup brown sauce
1/2 cup heavy cream
1 tablespoon chopped parsley

Steaks au poivre

Preparation:

Arrange steaks in a shallow dish. Combine oil, soy sauce, basil and red wine. Pour over steaks and marinate for an hour. Sprinkle pepper over both sides of steaks.
Press peppers to adhere meat.
Heat canola oil in a cast iron frying pan over high heat. Brown steaks on both sides to the desired doneness.
Pour Cognac over steaks. Ignite.
Transfer steaks to a serving platter. Add marinade liquid, brown sauce and cream to pan.
Reduce sauce to medium thickness. Season to taste and pour sauce over steaks. Sprinkle with parsley. Serve with potatoes and vegetables.

Strawberry cheese cake in macaroon crust  Print Recipe

Serves: 10

Preparation time:40 minutes

Cooking time:2 hours

For the sauce:
3 1-pint baskets strawberries, hulled, halved
1/2 cup sugar
2 teaspoons fresh lemon juice

For the crust:
1/4 cup dried apricots
1/4 cup water
1/3 cup sugar
2 large egg whites
2 1/4 cups shredded unsweetened coconut, toasted

For the filling:
1 1/2 pounds cream cheese, soft
1 1/4 cups sugar
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon dark rum
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
3 large eggs
1 1/2 pints fresh strawberries, hulled, halved lengthwise

Strawberry cheese cake in macaroon crust

Preparation:

Sauce:
In a heavy large saucepan, bring all ingredients to a boil. Simmer to a thick syrup consistency, about 30 min. Cool.
Crust:
Boil apricots and water. Remove from heat. Let stand until fruit is soft. Drain apricots and pat dry. Place in food processor. Add sugar and egg whites and process apricots are minced. Add 1/2 cup coconut and process until minced.
Transfer mixture to a medium bowl. Stir in remaining coconut. Freeze until firm.
Wrap heavy-duty foil around outside of 9-inch springform pan with 2 3/4-inch high sides. Spoon coconut mixture into pan. Spread over bottom and 2 inches up sides of pan to form crust. Bake crust until golden brown, about 15 minutes.

Filling:
Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth. Add sour cream, rum, lemon juice, and vanilla and beat until well blended.
Add eggs and beat until blended. Transfer to crust.
Bake cheese cake until brown, and firm in center, about 1 hour. Cool cake in pan on rack 10 minutes
Cut around pan sides to loosen cake. Release pan sides. Arrange berry halves over top of cake. Garnish with mint, if desired.
Serve with strawberry sauce.

Strawberry linzertorte  Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:1 hour

For filling:
1 orange
1 lemon
1 vanilla bean, split lengthwise
3 1-pint baskets strawberries, hulled, washed, halved
1 3/4 cups sugar
1 tablespoon chopped fresh ginger
1/8 teaspoon ground black pepper

For pastry:
2/3 cup+2 teaspoons sugar
1/2 cup hazelnuts, toasted
1/2 cup whole almonds, toasted
2 1/2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup unsalted butter, cut into pieces
1/4 cup whipping cream
3 large egg yolks
1 egg, beaten with
1 teaspoon cream

Strawberry linzertorte

Preparation:

For a 9-inch tart pan with removable bottom.
Filling:
Remove peel and pith from oranges and lemon. Cut into 1/2-inch pieces, discarding seeds. Place in a large pot or Dutch oven. Scrape in seeds from vanilla bean; add bean. Add strawberries, sugar, chopped fresh ginger and pepper. Bring to a boil while stirring. Cook over medium heat until thick and reduced to 2 cups.
Transfer filling to a bowl. Cover and refrigerate. (can be made 3 days ahead).

Dough:
Preheat oven at 350 degrees. Process 2/3 cup sugar, hazelnuts and almonds in processor until ground. Add flour, cinnamon, ginger, salt and nutmeg, and blend. Add butter and process until mixture resembles coarse meal.
Beat 1/4 cup cream and egg yolks in a small bowl. Add to dough and process to form moist clumps. Turn out dough to work surface. Knead until smooth. Divide in 3 equal parts.
Flatten into disks. Wrap in plastic. Chill. (can be made a day ahead.)
Roll out one disk to 11-inch round. Transfer dough to tart pan. Press dough into place. Trim edges. Chill crust until firm.
Meanwhile, roll out another dough disk to 11-inch round. Cut 16 1/2-inch wide-strips. (Reserve remaining dough disk for another use.)
Spoon filling into crust.
Arrange 8 dough strips across filling, spacing evenly. Arrange 8 dough strips in opposite direction across filling, creating a lattice pattern.
Press dough strips at edges to seal strips to crust bottom. Trim strip ends. Brush glaze over lattice top. Sprinkle with 2 tablespoons sugar.
Bake torte until golden brown and very firm to touch, and filling begins to bubble, about 1 hour. Let cool in pan on rack for 20 minutes.
Gently push bottom of pan up, freeing torte from pan sides; let torte settle back into pan. Cool in pan on rack. (can be made 8 hours ahead.)

Strawberry mousse cake   Print Recipe

Serves: 8

Preparation time: 1 hour

Cooking time:40 minutes

almond génoise (see recipe)
For syrup:
1/2 cup sugar
1/4 cup water
1 tablespoon lemon juice

For mousse:
1 1/2 cups hulled and cleaned strawberries
2 teaspoons unflavored gelatin
1/4 cup sugar
2 cups whipping cream
1 cup halved strawberries
1/2 cup currant jelly

Strawberry mousse cake

Preparation:

Prepare almond genoise.
Syrup:
In a medium saucepan, combine syrup ingredients. Heat to dissolve sugar.
Mousse:
Puree strawberries in food processor. Strain through fine sieve to make 1 cup.
Dissolve gelatin in 1/4 cup of the puree. Heat remaining puree with sugar to dissolve. Add gelatin to melt. Let mixture stand until cool but not set.
Whip the cream to form peaks. Fold into strawberry mixture.
Cut the two cakes in halves lengthwise. Line bottom of a 9-inch springform pan with cardboard. Line with 1 cake layer. Brush with syrup. Spread with 1/4 of the mousse. Continue with remaining layers. Decorate top with strawberries.

Strawberry napoleons with caramel sauce  Print Recipe

Serves: 6

Preparation time: 35 minutes

Cooking time:40 minutes

For pastry cream:
4 egg yolks
1/2 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
2 cups boiling milk

For caramel syrup:
1 1/3 cups water
1 cup sugar
2 teaspoons brandy
For pastry:
1/2 pound puff pastry sheet, thawed
1 large egg
1 teaspoon milk
2 tablespoons sugar
2 1-pint baskets strawberries, washed, hulled, sliced

Strawberry napoleons with caramel sauce

Preparation:

Pastry cream:
Whisk yolks, sugar and flour, and vanilla in bowl. Add boiling milk while whisking continuously. Return to saucepan, and whisk over medium heat until thick and bubbly.
Transfer pastry cream to bowl, cover with plastic wrap directly onto surface of pastry. Chill. (can be made 2 days ahead.)
Syrup:
In a medium heavy saucepan, stir cup water and sugar. Heat over high heat until caramel forms, occasionally swirling the pan. Meanwhile, bring remaining 1 cup water to boil in a small saucepan. Remove caramel from heat. Mix in boiling water. Stir to dissolve caramel. Cool syrup.
Pastry:
Preheat oven to 400 degrees. Roll out puff pastry sheet on floured surface. Cut out nine 4-inch rounds. Arrange on a baking sheet. Pierce pastries several times with tines of fork. Chill 15 minutes.
Beat egg and milk to blend. Brush 6 pastries with egg wash; sprinkle with sugar. Bake pastries until puffed and golden. Transfer to rack and cool.
Cut each pastry in half horizontally. Reserve 6 sugar-coated tops.
Place 1 plain pastry round on each of six plates. Spread a tablespoon of pastry cream over. Top with sliced berries. Cover with second pastry. Repeat layering of pastry cream and berries. Top with reserved sugar-coated pastries.
Spoon caramel syrup around base of each napoleon.

Strawberry purses  Print Recipe

Serves: 4

Preparation time: 40 minutes

Cooking time:15 minutes

3 sheets of phyllo dough, 12 by 17 inches
1/4 cup melted butter
3 tablespoons confectioners' sugar
4 slices pound cake, 2 inches squares by 1/2 inch thick
20 strawberries, hulled
8 mint leaves, 4 chopped and 4 reserved for garnish

For sauce:
1/2 cup vanilla ice cream
1/4 cup heavy cream
1 teaspoon peppermint liqueur or drops of peppermint extract
4 chopped mint leaves

Strawberry purses

Preparation:

Preheat oven to 450 degrees.
Brush the sheets of phyllo with melted sweet butter.
Dust sheets with 3 tablespoons confectioner's sugar, and stack the three sheets.
Quarter the phyllo sheets.
Place a 2 inch square, 1/2 inch thick slice of pound cake on each square. Arrange 3 to 5 hulled clean strawberries on each cake square, stem down.
Brush strawberries with melted butter, sprinkle each square with 1/2 teaspoon chopped mint.
Gather the edges of each phyllo quarter to encase the strawberries, leaving a 2-inch opening in center of phyllo purse. Brush the outside with melted butter.
Dust with confectioner's sugar.
Bake at 450 degrees for 10 to 15 minutes until purses are golden brown.
Sauce: Combine vanilla ice cream, heavy cream, peppermint liqueur or drops of extract, and 4 chopped mint leaves. Stir until soft and creamy. Refrigerate.
Spoon the mint sauce on plates. Place a purse on each plate. Garnish with mint leaves.

Strawberry shortcake  Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:15 minutes

3/4 cup sugar
4 egg yolks
4 tablespoons milk, warm
1 teaspoon vanilla
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup all purpose flour
2 teaspoons baking powder

For the filling:
1 cup strawberry jam
1 1/2 cups heavy cream
1/2 cup confectioner's sugar
1 teaspoon instant vanilla pudding
2 cups cleaned strawberries, hulled and sliced

Strawberry shortcake

Preparation:

More presentations



Preheat oven to 375 degrees.
In bowl of an electric mixer, beat sugar, egg yolks, milk and vanilla until light and creamy. Set aside in a separate bowl.
In bowl of the electric mixer, beat egg whites with cream of tartar until medium firm.
Combine flour and baking powder. Fold and sift flour in egg yolk mix alternately with egg whites.
Cover the bottom of a 9-inch round pan with parchment paper. Grease and flour the bottom and sides of pan. Spread cake mixture over the bottom of pan. Bake 12 to 15 minutes. Cake should be springy and seet in center.
Unmold cake over a wire rack. Cool.
Garnish the cake:
Slice into two layers.
Whip the cream with icing sugar and vanilla pudding until thick.
Spread strawberry jam over cakes. Top with sliced strawberries and whipped cream.
Stack layers together. Decorate top with berries.

Strawberry-topped lime mousse tart  Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:30 minutes

For crust:
3/4 cup all purpose flour
1/3 cup whole almonds, toasted
1/3 cup powdered sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
2 teaspoons cold water

For filling:
1/4 cup fresh lime juice
1/2 teaspoon unflavored gelatin
3/4 cup chilled whipped cream, (divided into 1/4 cup and 1/2 cup)
5 ounces white chocolate
1 teaspoon grated lime peel
2 tablespoons sugar
2 tablespoons sour cream

Topping:
3 12-ounce baskets strawberries, washed, hulled, sliced
1/3 cup seedless raspberry jam

Strawberry-topped lime mousse tart

Preparation:

Crust:
Preheat oven at 375 degrees.
Blend first 4 ingredients in processor until nuts are ground. Add butter cut into small pieces, and mix until dough has a fine texture. Blend in enough water until mixture forms a ball. Press dough evenly over bottom and up sides of tart pan. Freeze crust for 30 minutes. Bake until golden brown for about 30 minutes.
Filling:
In a small bowl, combine the lime juice and gelatin. Let stand for 10 minutes to soften. Bring 1/4 cup cream to simmer in medium saucepan. Stir in the white chocolate. Add gelatin mixture; stir to dissolve. Mix in peel. Chill until cold and beginning to thicken but not set, stirring often.
Whip sugar, sour cream and remaining 1/2 cup cream to medium-stiff peaks.
Fold whipped cream mixture into the white chocolate mixture. Spoon mousse into crust.
Chill until mousse sets, about 2 hours.
Arrange berries atop the mousse.
Melt jam in small saucepan over low heat. Brush jam over strawberries to glaze.

Tarte tatin  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:25 minutes

The apples:
Use Royal Gala, Pink Lady, Grannty Smith or King of the Pippins, the same as Reine des Reinette, Golden Winter Pearmain, Golden Pearmain, or Clarkes Pearmain, a popular 19th century apple, very widely grown in Europe at the time, and versatile for culinary and dessert uses.

Ingredients for 8 people:
8 to 10 apples
150 g (5oz) of unsalted butter
150 g (5oz) superfine (caster) sugar
200 g (7oz) of pie crust dough or puff pastry
cinnamon powder (optional)
Accompaniment:
whipped cream or vanilla ice cream (optional)
Equipment used : A Ø 28 cm (11-inch) Tatin pie mold or a deep copper or stainless flan dish, Spatula, rolling pin, White round serving dish Ø 33 cm(13-inch)

Tarte tatin

Preparation:

To make this pie tatin recipe, start by preparing all the ingredients.
Peel the apples. cut them in quarters and remove the cores and seeds with the tip of a paring knife.
In a tart tatin mold, put the butter to melt over medium heat. Add the sugar. Mix gently with a spatula until both ingredients are well mixed.
Make a brown caramel. Let the caramel color to a light golden brown. Remove from fire. (Be careful not to let it darken too much, it will give a bitter taste to your pie.)
Arrange the half apples very tightly in the warm caramel. Keep them upright. Pack them well.
Add cinnamon (optional).
Cook for ten minutes over medium-high heat. Thus, the apples will begin to cook and they will be well mixed with caramel.
Sprinkle flour over your work surface. Roll dough with a rolling pin 3 or 4 mm (1/4-inch) thick into a disc slightly larger than the diameter of the dish.
To make sure of the size of the dough disc, I use here a pie circle that is slightly larger (2 to 3 cm) (¾ to 1-inch) than the tarte tatin mold, and I cut the dough all around.
Lift the dough circle and gently place it on the still hot apples.Tuck the dough edges protruding into the mold. Do not hesitate to push them with your fingers.
With the tip of a paring knife, make a small chimney so that water vapor can escape during cooking.
Bake in a hot oven (180-200 ° C) (350–375 F) for 20 to 25 minutes until apples are completely cooked and the crust is golden brown. This cooking time may vary from oven to oven. The dough is cooked when the caramel starts to rise on the sides. When finished, remove the pan from the oven.
Cover with a serving dish with a light border to collect the juice.
At the same time, catch both dishes with two dry cloths and turn the set in a fast but controlled movement.
Beware of splashing!
Lift the baking dish still hot and you can finally discover this delicious apple tatin tart. Preferably serve warm with a tablespoon of whipped cream or a scoop of vanilla ice cream.

Tomato confit and marinated tomatoes served on a crispy tart  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:1 hour 30 minutes

Tomato confit
2 1/2 pounds large plum tomatoes, quartered lengthwise, seeds and membranes removed
4 large fresh thyme sprigs
3 garlic cloves, unpeeled
1/2 cup olive oil
1 teaspoon coarse sea salt

Marinated tomatoes
1 pound large plum tomatoes
2 large fresh thyme sprigs
2 garlic cloves, unpeeled
1/2 teaspoon coarse sea salt
1 1/2 cups (or more) olive oil
Crust
1 3/4 cups plus 2 tablespoons all purpose flour
3/4 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter (preferably European style), cut into 1/2-inch cubes
2 large egg yolks
2 tablespoons (about) water, room temperature
1 egg yolk, beaten with 1 teaspoon water to blend (for glaze)
Salad topping
8 cups loosely packed assorted mixed greens, including arugula and frisée
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
2 ounces Parmesan cheese, shaved with vegetable peeler (about 1/2 cup)
6 large fresh basil leaves

Tomato confit and marinated tomatoes served on a crispy tart

Preparation:

For tomato confit:
Preheat oven to 300°F. Oil large rimmed baking sheet. Arrange tomatoes on baking sheet. Scatter thyme sprigs and garlic cloves over. Drizzle with 1/2 cup olive oil, then sprinkle with coarse sea salt.
Bake tomatoes 45 minutes. Turn tomatoes over; continue to bake until tomatoes shrink slightly but are still plump and moist, about 1 hour longer. Cool completely. Peel off skins. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
For marinated tomatoes:
Bring large pot of water to boil. Add tomatoes; blanch 30 seconds. Drain. Cool tomatoes. Peel, quarter, and seed tomatoes. Cut away membranes. Transfer tomatoes to glass jar or bowl. Add thyme, garlic cloves, and salt. Pour enough oil over tomatoes to cover. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
For crust:
Blend flour and salt in processor. Using on/off turns, cut in butter until coarse meal forms. Add 2 egg yolks and 1 tablespoon water; process just until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 2 hours. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
Preheat oven to 375°F. Roll out dough on lightly floured parchment paper to 12-inch round. Transfer parchment with crust to baking sheet. Pierce crust all over with fork; brush with egg glaze.
Bake until crust is golden brown, about 27 minutes. Cool crust completely on parchment on baking sheet.
For salad topping:
Toss greens with oil and sea salt in large bowl. Place crust on platter. Arrange greens atop crust, leaving 1-inch plain border.
Starting at outside edge and working toward center, alternate tomato confit and marinated tomatoes in slightly overlapping concentric circles atop greens. Top with Parmesan shavings.
Garnish with basil leaves. Cut into wedges and serve.

Tomato stuffed with creamy cheese with gazpacho  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:10 minutes

4 pear tomatoes or tomatoes from the Canary’s
300 g of creamy goats cheese
200 ml of tomato juice
extra virgin olive oil
apple vinegar
50 g toasted almonds
50 g toasted hazelnuts
25 g pine nuts
salt, pepper and basil
parsley or chives for decoration

Tomato stuffed with creamy cheese with gazpacho

Preparation:

Clean the tomatoes and cut the top off. Empty the inside with the help of a spoon, keeping the pulp and top. Preheat the oven to 180 degrees.

Blend the pulp with a hand blender, adding oil, basil, the tomato juice, a bit of sugar, salt, pepper, and a teaspoon of apple vinegar and dried fruits. When it’s mixed, add a little more salt and store the gazpacho in the refrigerator. Stuff the creamy cheese inside the tomatoes, cover it with the lid chopped off earlier and add some pepper and oil. It will be inserted in the oven for 10 minutes at 180 degrees for it to scald and the cheese to melt.
Presentation
Pour the gazpacho into soup bowls and place the tomatoes on top, sprinkle a bit of parsley or chives over, and decorate it with a basil leaf. Serve immediately when cold.

Tomato zucchini pie  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:30 minutes

1 cup ricotta cheese
1/2 cup grated Romano cheese
1/2 cup fresh bread crumbs
1/4 cup chopped fresh basil
1 egg, beaten
1/4 teaspoon each, salt and pepper
3 plum tomatoes, thinly sliced
1 zucchini, thinly sliced
1 tablespoon olive oil
2 tablespoons small fresh basil leaves

ROASTED GARLIC PASTRY:
1 whole head garlic
2 teaspoons olive oil
1 3/4 cups flour
1/4 teaspoon salt pinch pepper
1/2 cup shortening
1 egg yolk
1 teaspoon white vinegar
ice water

Tomato zucchini pie

Preparation:

Roasted Garlic Pastry:
Separate garlic cloves; leaving skin on; place in small saucepan and toss with oil. Cover and cook over low heat, tossing occasionally, for about 30 minutes or until softened. Let cool; peel and set aside.
Stir together flour, salt and pepper. Cut in shortening until crumbly; set aside. Mash garlic; whisk in egg yolk, vinegar and enough ice water to make 2/3 cup. Sprinkle over flour mixture, tossing with fork until dough holds together.
Press into disc; wrap in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out pastry into 14-inch circle and place on 12-inch round pizza pan, leaving overhang.
In large bowl, stir together ricotta and Romano cheeses, bread crumbs, chopped basil, egg, salt and pepper; spread evenly over pastry, leaving 2-inch border.
Top with alternating circles of tomato and zucchini, overlapping slices. Brush with oil. Fold pastry border over filling.
Bake at 450 degree oven until crust is golden brown. Let stand for 5 minutes. Sprinkle with basil leaves.

Tomatoes with peppers and stewed eggplants  Print Recipe

Serves: 4

Preparation time: 1 hour

Cooking time:40 minutes

3 medium eggplants
5 tablespoons olive oil
3 white onions, peeled and chopped
1 teaspoon coriander seeds
1 teaspoon ground cinnamon
1/4 teaspoon cumin
1/2 cup chopped cilantro
1 tablespoon lemon juice
salt and pepper to taste
a pinch cayenne pepper
1 red pepper
1 yellow pepper
4 garlic cloves
1/2 cup olive oil
3 large vine ripe tomatoes
sea salt and ground pepper to taste
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped cilantro
2 tablespoons chopped basil

Tomatoes with peppers and stewed eggplants

Preparation:

Prepare the eggplant stew a day ahead. Wash and cube with the eggplants with the skin.
Heat olive oil in a skillet. Add eggplants and sauté for 5 minutes over medium heat, until lightly brown. Add chopped onions and coriander seeds; continue cooking for 5 minutes, adding more oil if necessary. Season with cinnamon and cumin ; add cilantro, lemon juice, salt and pepper, cayenne and chicken broth.
Cover and simmer for 40 minutes, or until eggplants are soft and almost all liquid has evaporated. Cool and refrigerate.

Prepare the peppers a day ahead. Wash and dry peppers. Grill under a broiler until the whole surface of the peppers is dark brown to black. Remove skin. Cut in halves and remove seeds and white pith. Cut into strips.
Peel and slice garlic. In a glass bowl, combine pepper strips with garlic and oil. Allow to marinate for a day or two.
To assemble:
Slice tomatoes. Arrange on plates or platter. Sprinkle with sea salt, pepper, oil and vinegar, cilantro and basil. Spoon peppers and eggplant compote around tomatoes. Serve cold.

Trianon or Gâteau Royal  Print Recipe

Serves: 10

Preparation time: 1 hour

Cooking time:20 minutes

The Cocoa and Almond Sponge Cake :
Allows to make 2 squares 16x16 cm
- 3 egg-whites
- 40 gr sugar
- 3 egg yolks
- 30 gr flour
- 50 gr ground almonds
- 1 tbsp cocoa powder

The Praliné Feuillantine (Crispy Praline) :
- 100 gr praline paste
- 65 gr milk chocolate
- 50 gr crèpes dentelles (if not available use corn flakes or rice crispies)

The Chocolate Mousse :
- 200 gr dark chocolate
- 50 gr cream
- 4 sheets gelatin
- 3 egg-yolks
- 1 whole egg
- 50 gr sugar
- 2 tbsp water
- 350 gr cream

The Chocolate Glaze :
- 150 gr water
- 180 gr sugar
- 60 gr cocoa powder
- 6 gelatin sheets
- 100 gr cream


Trianon or Gâteau Royal

Preparation:

The Cocoa and Almond Sponge Cake

Start beating the egg-whites and when it forms peaks add the sugar and keep beating until fluffy. Then the yolks, beat until homogeneous
Mix together the ground almonds, the flour and the cocoa then blend them into the meringue delicately
Spread this mixture over 2 sheets of baking paper, shape 2 squares a bit larger than 16x16 cm and put in a preheated oven (medium heat) for 7-10 minutes (according to your oven). Then leave to cool down for 5 minutes, remove from the baking paper (turn them upside down), reserve.

The Praliné Feuillantine (Crispy Praline)
Warm up the praline paste over a hot water bath, add the chocolate, stir until completely melted.
Crush the crèpes dentelles (or the corn flakes or even crispy rice), and mix them into the praline paste and chocolate.
Spread this mixture over a sheet of baking paper, try to shape a square 16x16 cm... Place in the freezer right away.

The Chocolate Mousse :
Hydrate the gelatin in cold water for 5 minutes. Melt the chocolate over a warm water bath. Heat up the 50 gr cream and add the gelatin (drained), stir until dissolved, then blend the cream into the chocolate, mix until homogeneous. We get a ganache. Leave to cool down, until it reaches about 30°C/86°F.
Place the yolks and the whole egg in a large bowl (glass or metal). Then prepare the syrup, gather the water and sugar in a pan and heat it up until it reaches 115°C/239°F, pour it right away in a thin stream over the eggs, whipping all the time until it reaches the room temperature. We get a smooth mousse. Blend delicately this mousse into the ganache. Then prepare the whipped cream with the 350 gr cream and fold it delicately as well into the previous mixture.

The Chocolate Glaze :
Hydrate the gelatin in cold water for about 5 minutes.
In a pan bring to the boil the water and sugar. Add the cocoa powder, mix until homogeneous. Add the gelatin (drained), mix until dissolved, then add the cream. Reserve (we want to use it below 30°C/86°F).

The Assembly :

Place one square of sponge cake in the middle of the cake frame. Place over it the crispy praline (still frozen). Then pour the chocolate mousse almost to the top.Place the second square of sponge cake, press a bit then cover with the rest of mousse to the top. Level with a large spatula. Put right away in the freezer for about 2 or 3 hours. This step will help to remove the cake from the cake frame and to set quickly the chocolate glaze.
Remove the cake from the freezer, and delicately from the cake frame.
Place the cake on a shelf and pour the chocolate glaze over it and leveling the top with a large spatula.

When the glaze is completely set, decorate as you want, here with some macaroons. Leave it at room temperature for 1 hour in order to defrost and then serve right away.

Tuna tartare with grapefruit vinaigrette and sorbet  Print Recipe

Serves: 4

Preparation time: 1 hour

grapefruit sorbet:
1/2 cup fresh-squeezed grapefruit juice
1/2 cup water
1/2 cup ginger, minced (if you can find the pickled variety, use that)
1/4 cup sugar
1 Tablespoons horseradish
grapefruit vinaigrette:

4 large grapefruit segments
4 Tablespoons fresh cilantro leaves
1 Tablespoon ginger, minced (again, try to find pickled)
1 Tablespoon champagne vinegar
1 jalapeno, minced
1/4 Teaspoon horseradish

For the tartare:
3/4 pounds tuna
2 Tablespoons extra virgin olive oil
Pinch of salt

Tuna tartare with grapefruit vinaigrette and sorbet

Preparation:

Make grapefruit sorbet:
Combine all ingredients in an ice cream maker and process until firm.

Make grapefruit vinaigrette:
Crush grapefruit segments, then add other ingredients, including salt and pepper to taste.

For the tartare:
Chop the tuna coarsely, then, in a chilled metal bowl, combine it with the oil and salt.
To Assemble:
Pour the grapefruit vinaigrette over the tuna, toss lightly, and mold the mixture onto the center of a plate.
At Mantra, we garnish the plate with cucumbers in yogurt and marinated radishes, but feel free to add any cold salad fixings.Top with a melon ball-sized scoop of sorbet.
For an upscale touch, put a teaspoon of osetra caviar on top to finish.

Veal with fiddlehead and shiatake sauce  Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:40 minutes

4 slices bacon
4 small veal cutlets
salt and pepper to taste
2 tablespoons all purpose flour
1 tablespoon unsalted butter
2 cloves garlic, minced
1/2 cup sherry
8 shiitake mushrooms, stemmed and sliced
1 cup fiddleheads, trimmed and cleaned

Veal with fiddlehead and shiatake sauce

Preparation:

Cut bacon across into small pieces. Cook in a skillet until brown. Remove from skillet with a slotted spoon and set aside.
Season the veal cutlets with salt and pepper. Dust with flour. Sauté veal in skillet with bacon fat until browned on both sides and cooked through. Remove veal from pan. Cover and keep warm.
Melt the butter in the skillet. Add garlic and cook for a minute. Add the sherry and deglaze the pan.
Add the shiitakes, fiddleheads and reserved bacon, and cook for 5 minutes.
Divide the veal among 4 plates. Spoon the sauce over and serve immediately.

Watercress endive salad with roasted pears and roquefort  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:25 minutes

For dressing:
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt and freshly ground pepper to taste
For salad:

4 large bartlett pears
1/4 cup Port wine
2 tablespoons olive oil
3/4 cup coarsely chopped walnuts
2 bunches watercress
6 Belgian endives
8 ounces Roquefort cheese

Watercress endive salad with roasted pears and roquefort

Preparation:

Dressing:
Whisk together olive oil, vinegar and mustard in a bowl. Season with salt and pepper.
Preheat oven to 400 degrees F. (200 degrees C).
Peel pears, cut into quarters and core.
Cut into 10 to 12 thick slices each.
Place in a bowl and toss with the Port and olive oil. Arrange on a heavy baking sheet and roast for about 20 minutes or until slices are tender. Let cool. (Pears can be roasted up to a day ahead. Cover and Refrigerate).
Place walnuts on baking sheet. Toast in oven for 5 minutes. Remove stems from watercress. Wash and spin. Remove core from endives and cut into thick slices.
To serve, arrange watercress around edge of a large serving platter with endives in center.
Drizzle with dressing. Top with pear slices and sprinkle with Roquefort and walnuts. Serve immediately.