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Asparagus en croûte   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

1 pound puff pastry sheet, thawed
1/2 pound Swiss cheese
4 tablespoons Dijon mustard
12 asparagus spears, cooked crisp
1 egg, beaten

Asparagus en croûte

Preparation:

Preheat oven to 375 degrees.
Roll puff pastry sheet on a floured work surface to a thickness of 1/8 inch. Cut into 4-inch squares.
Cut cheese into fingers about the size of asparagus spears.
Spread each pastry dough evenly with mustard.
Lay an asparagus spear and a strip of cheese on each pastry square. Roll them up, seal and place seam side down on a buttered baking sheet. Brush rolls with beaten egg.
Bake for 12 to 15 minutes, or until pastry is brown and cheese is melted

Asparagus hollandaise with ham  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:10 minutes

3 pounds fresh asparagus (green or white)
1 1/2 cups Hollandaise sauce
1/3 cup whipping cream
1/2 cup baked ham, cut into small strips
2 tablespoons chopped parsley

Asparagus hollandaise with ham

Preparation:

Peel and trim the asparagus.
Boil 4 quarts of water in a pot. Cook asparagus in boiling water for 5 to 7 minutes or until just tender. Gently remove asparagus from boiling water and refresh in cold water for a minute.
Drain on paper towels, and arrange on a serving platter.
Whip the cream until it holds soft peaks and fold it into the hollandaise. Fold the ham into the sauce with chopped parsley.
Serve the sauce with the warm asparagus.

Asparagus mimosa  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:10 minutes

3 pounds fresh green asparagus
2 hard-cooked eggs, peeled
2 tablespoons chopped parsley
1 cup herb-vinaigrette dressing

Asparagus mimosa

Preparation:

Peel and trim the asparagus.
Boil 4 quarts of water in a pot. Cook asparagus in boiling water for 5 to 7 minutes or until just tender.
Gently remove asparagus from boiling water and cool in ice cold water. Drain on paper towels, and set aside.
Separate egg yolks and whites. Wash egg whites in cold water. Drain on paper towel and set aside. Finely chop egg yolks; set aside in a small bowl. Chop egg whites and save in a bowl.
Arrange asparagus on a serving platter. Sprinkle egg yolk and egg white and parsley over asparagus.
Serve cold with the herb-vinaigrette.

Baked salmon fillets  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

1/2 cup soft unsalted butter
2 tablespoons lemon juice
1 1/2 tablespoons chopped chives
2 teaspoons grainy Dijon mustard
1 teaspoon grated lemon peel
to taste salt and pepper
4 6-ounce salmon fillets, boned

Baked salmon fillets

Preparation:

Preheat oven to 400 degrees. In a small bowl, mix butter, half of the lemon juice, chopped chives, mustard, lemon peel, salt and pepper until well blended.
Line a baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil. Place fillets skin side down on foil and spoon about one teaspoon of lemon juice on each fillet. Season with salt and pepper.
Top each fillet with one tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.

PRESENTATION

Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot.

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.

Carrot gnocchi  Print Recipe

Serves: 2

Preparation time: 40 minutes

Cooking time:30 minutes

1/2 pound carrots
1 teaspoon finely chopped onion
3 teaspoons butter
1 cup Parmigiano-reggiano cheese
3 teaspoons flour
1 large egg yolk
salt, pepper, and nutmeg to taste
3 teaspoons chopped fresh chives

Carrot gnocchi

Preparation:

Preheat oven to 400 degrees.
Peel and slice carrots. Boil until tender. Drain.
In a medium skillet, cook the onion in 1 tablespoon butter, over moderate heat, stirring until pale gold.
Add carrots, and cook for 5 minutes while stirring occasionally.
Transfer the carrots to a food processor, and puree until smooth. Transfer the puree to a bowl. Add 3 tablespoons of the cheese, the flour and egg yolk, and season with salt, pepper, and nutmeg; mix well.
Bring a wide shallow saucepan of water to a boil and add 1 tablespoon salt. Prepare a bowl of ice cold water. Shape the carrot mixture into ovals, using two soup spoons, scooping a portion between the spoons.
Slide 4 of the gnocchi at the time into the boiling water and cook just until they rise to the surface, about a minute or less.
When the gnocchi are done, transfer to the cold water.
Lightly butter a baking dish large enough to hold the gnocchi in a layer without crowding.
Drain the gnocchi and arrange them in the prepared baking baking dish.
Sprinkle with remaining cheese and butter. Bake for 10 minutes. Sprinkle with chives and serve at once.

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 soufflé with parsley sauce  Print Recipe

Serves: 6

Preparation time:40 minutes

Cooking time:30 minutes

4 to 6

1-1/3 cups (325 mL) milk
3 cloves garlic
1/4 cup (60 mL) butter
4 cups (1 L) finely shredded carrots (about 12 oz/375 g)
1 tsp (5 mL) salt
1/4 tsp (1 mL) white pepper
Pinch nutmeg
1/4 cup (60 mL) all-purpose flour
6 eggs, separated
Pinch cream of tartar

Parsley Sauce:
Half bunch fresh parsley
1/3 cup (75 mL) chopped blanched almonds
1/2 cup (125 mL) (approx) vegetable stock
1/4 tsp (1 mL) salt
1 tbsp (15 mL) almond oil or olive oil

Carrot soufflé with parsley sauce

Preparation:

In small saucepan, bring milk to simmer; add whole garlic cloves and simmer until tender, about 10 minutes. Remove garlic from milk; set milk and garlic aside.

Grease and flour 10-cup/2.5 L soufflé dish; set aside. Preheat oven to 425°F/220°C.

In saucepan, melt butter over medium-high heat; sauté carrots, salt, pepper and nutmeg until carrots are soft, 5 to 6 minutes. Stir in flour; cook, stirring, for 2 minutes. Stir in reserved milk; bring to boil. Reduce heat to medium; simmer, stirring, for 3 minutes. Scrape into large bowl. Whisk in egg yolks.

In separate bowl, beat egg whites with cream of tartar until stiff peaks form; fold one-third into carrot mixture. Fold in remaining whites. Scrape into prepared soufflé dish. Place on middle rack of oven; reduce heat to 400°F/200°C. Bake until puffed and golden, 25 to 30 minutes.

Parsley Sauce: Trim off long stems of parsley and discard. In pot of boiling salted water, blanch parsley for 30 seconds. Drain, chill under cold water and drain again. Using kitchen towel, press out any excess moisture. Chop parsley and add to small bowl of food processor; whirl with almonds, stock, salt and reserved poached garlic until fairly smooth, adding a little more stock if sauce is too thick. Stir in oil. Serve soufflé with sauce on the side.

Challah bread  Print Recipe

Serves: 16

Preparation time: 1 hour

Cooking time:40 minutes

1/2 cup plus 2/3 cup warm water
2 tablespoons dry yeast
1 tablespoons plus 3/4 cup sugar
5 large eggs
3/4 cup vegetable oil
2 teaspoon salt
6 cups (about) all-purpose flour

1 large egg yolk
1 tablespoon water

Challah bread

Preparation:

Combine 1/2 cup warm water, yeast and 1 tablespoon sugar in large glass measuring cup and stir until yeast dissolves. Let yeast mixture stand at room temperature until foamy, about 10 minutes.

In large bowl of heavy-duty mixer fitted with whisk attachment, beat 5 eggs until blended. Add oil, salt and 3/4 cup sugar and beat until pale yellow and slightly thickened, about 4 minutes. Beat in 2/3 cup warm water. Add yeast mixture and beat until blended. Remove whisk and fit mixer with dough hook. Add enough flour 1 cup at a time to form smooth dough, beating well after each addition. Beat on medium speed until smooth and elastic, about 5 minutes, adding flour by tablespoonfuls if sticky. Turn out onto floured surface and knead 2 minutes.

Lightly oil large bowl. Add dough, turning to coat with oil. Cover with plastic wrap, then with clean kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Punch down dough. Cover with plastic and clean kitchen towel and let rise 30 minutes.

Grease 2 large baking sheets. Turn out dough onto lightly floured surface. Divide dough into 2 equal portions. Divide each portion into 3 equal pieces. Roll each piece into 20-inch-long rope. Braid 3 ropes together; pinch ends together to seal. Repeat with remaining dough pieces, forming 2 braids. Place each braid on baking sheet. Cover with towel . Let rise in warm area until almost doubled, about 30 minutes.

Preheat oven to 400°F. Whisk yolk with 1 tablespoon water to blend. Brush dough with egg mixture. Bake 10 minutes. Reduce oven temperature to 350°F. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to rack and cool.

Chicken breasts veronique  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

4 chicken breasts, boned, skinned
to taste salt and black pepper
2 tablespoons all purpose flour
4 tablespoons butter
2 cups dry white wine
2 tablespoons fresh lemon juice
2 tablespoons slivered almonds
1/2 pound seedless green grapes, washed, stems removed, and halved lengthwise

Chicken breasts veronique

Preparation:

1.Season the chicken breasts with a mixture of salt and pepper and flour.
2. Melt the butter in a sauté pan or heavy skillet over medium high heat. Add the chicken breasts and sauté for 2 to 3 minutes.
3. Add the wine and lemon juice, lower the heat, and simmer for 8 to 10 minutes, or until the breasts are tender. Add the almonds and grapes for the last minute.
4. Transfer the chicken to individual plates and spoon the sauce and grapes over each serving.

Curried lamb  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:2 hours

2 tablespoons olive oil
4 pounds lamb shoulder, cut into 2 inch pieces
2 medium onions
1 tablespoon tomato paste
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 heaping tablespoon good curry powder
chicken stock
1 cup Granny Smith apples, peeled and diced
1 banana
1 clove garlic, peeled
1 sprig thyme
1 bay leaf
1/2 cup raisins
1 Granny Smith apple
Serve with rice and chutney

Curried lamb

Preparation:

Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces.
Peel and chop onions finely. Mix with he lamb and brown lightly. Add tomato paste, salt, pepper, flour and curry.
Blend well with the lamb and cook over medium heat for 2 to 3 minutes.
Cover the meat with chicken stock. Stir well until sauce thickens. Add the chopped garlic clove, diced apples and sliced banana. Bring to a boil. Add thyme and bay leaf.
Cover pot and place in oven for about 1 hour 30 minutes or until meat is tender.
Transfer the pieces of lamb to a clean pot. Strain the sauce over the meat, pressing with a ladle to extract all the sauce.
Peel, core and dice the apple. Combine with the raisins and blend into the curried lamb.
Simmer over low heat for 15 minutes.
Transfer to a serving dish. Serve with rice and chutney.

Double cranberry soda bread  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:45 minutes

1/4 cup fresh orange juice
1 teaspoon orange zest
3/4 cup soy milk or rice milk
3 tablespoons canola oil
1 1/2 cups whole wheat flour
1 cup pastry flour
1 teaspoon baking soda
1/4 cup sugar
1 cup fresh cranberries, roughly chopped
1/2 cup dried cranberries
1/4 cup lightly toasted, chopped walnuts (optional)

Double cranberry soda bread

Preparation:

Preheat oven to 350 degrees.
Lightly oil a baking sheet or line with parchment paper. Combine juice and zest of orange with the soy or rice milk to make 1 cup. Add oil and whisk together with a fork. Set aside.
Blend flours and baking soda together, stirring to make sure there are no small lumps of soda.
Mix in sugar, fresh and dried cranberries, and walnuts, if desired. Add liquid ingredients to dry ingredients, stirring until a stiff dough is formed.
Turn dough out onto a lightly floured board and knead a few turns. Shape into a round loaf and place on the prepared baking sheet. With a sharp knife cut an X across the top about ½-inch deep (to allow for dough expansion when baking).
Bake 40 to 45 minutes, or until a toothpick comes out clean and the top is browned. Remove to cooling rack. Cool 10 to 15 minutes before slicing.

Easter bunny cake  Print Recipe

Serves: 8

Preparation time: 1 hour

Cooking time:35 minutes

1 package Yellow Cake
1 cup water
1/3 cup Vegetable Oil
3 large eggs

Butter Cream Frosting (recipe below)
2 cups coconut
Red licorice strips
Jelly beans



Butter Cream Frosting
4 cups powdered sugar
1/3 cup unsalted butter
1 1/2 teaspoons vanilla extract
5 to 6 tablespoons milk

1. In the bowl of an electric mixer combine powdered sugar, shortening and vanilla. Slowly blend in milk to desired consistency.
2. Beat on high for 5 minutes, or until smooth and creamy.

Easter bunny cake

Preparation:

1. HEAT oven to 350°F.
Prepare cake according to package directions using the water, oil and eggs.
Pour into two 8-inch round cake pans. Bake as directed. Cool for 10 to 15 minutes before removing from pan. Cool completely.

TURN one cooled cake layer upside down. See image sketch for details:
Mark center of cake with toothpick. Measure about 2-inches in from two sides of cake lining up the toothpicks. Using the tip of a sharp knife, lightly draw a 2-inch wide x 6-inch long oval, football shape, to make the ears. Cut with a serrated knife. The middle part of the layer will be the "bow tie" for the bunny.
easter_cake_sketch


PLACE whole cake layer in center of large tray. Place ears and bow tie, rounded side up, to make bunny. Frost entire surface and sides of cake, connecting the pieces together with frosting. Sprinkle with coconut. Cut licorice pieces for mouth and whiskers. Cut jelly beans in half for eyes, nose and bow tie.
TIP To make green "grass" around bunny, toss an additional 1/2 cup coconut with a few drops of green food coloring until desired color. Place around base of bunny.

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.

Garlic-layered potatoes  Print Recipe

Serves: 10

Preparation time: 20 minutes

Cooking time:1 hour 30 minutes

1 large garlic, separated into cloves, unpeeled
2 tablespoons olive oil
4 pounds russet potatoes peeled, thinly sliced
1 tablespoon fresh thyme, chopped
1/4 tablespoon nutmeg
2 1/2 cups chicken broth or chicken stock
1 1/2 cups cream

Garlic-layered potatoes

Preparation:

Preheat oven to 375 degrees.
Bake garlic with oil drizzled over for 45 minutes. Cool briefly. Transfer garlic to work surface. Reserve oil in dish. Peel garlic and chop coarsely. Increase oven to 400 degrees.
Brush baking dish with reserved garlic oil. Layer potatoes in dish. Sprinkle each layer with chopped garlic, thyme, nutmeg.
Combine broth and cream. Pour over potatoes. Bake till tender.

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.

Greek salad with grilled shrimp  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:12 minutes

1 large head romaine, washed and cut into pieces
1 large green pepper, cut into pieces
1 large seedless cucumber, halved lengthwise, cut into pieces
2 bunches green onions, cut into 1/4-inch pieces
1 cup cherry tomatoes, halved
1/2 cup oil cured olives
1/2 cup crumbled feta cheese

2 tablespoons olive oil
16 medium shrimp, peeled and halved lengthwise
2 cloves garlic, minced
2 tablespoons finely minced oregano
salt and pepper to taste

Dressing:
3 tablespoons dry red wine
1 tablespoon red wine vinegar
1 clove garlic, minced
2 tablespoons finely chopped oregano
1/4 cup olive oil

Greek salad with grilled shrimp

Preparation:

Toss together greens, pepper, cucumber, green onions and tomatoes. Toss with dressing. Scatter olives and feta over the top. In heavy skillet heat the olive oil. Add shrimp, garlic and oregano. Toss over high heat until shrimp are pink, curled and just cooked through. Season with salt and freshly ground black pepper. Spoon over salad.
Dressing:
Combine all ingredients and beat until well blended.

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.

Herbed spinach-ricotta strudel  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

1 (10-ounce) package frozen spinach
1 1/2 cups ricotta cheese
1/4 cup Parmesan cheese, divided
2 tablespoons cornstarch
1/2 cup minced green onions
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
1 tablespoon minced fresh thyme
1/4 teaspoon salt
2 egg whites
6 sheets phyllo pastry
vegetable cooking spray

Herbed spinach-ricotta strudel

Preparation:

Preheat oven to 375 degrees F.
Drain spinach and remove excess moisture. Place ricotta in a cheesecloth-lined colander, and let drain 2 hours. Combine ricotta, 2 tablespoons Parmesan and cornstarch; stir well. Add drained spinach, green onions, basil, oregano, thyme, and salt; stir well.
Beat egg whites at high speed until stiff peaks form. Fold one-fourth of beaten egg white into spinach mixture; gently fold in remaining egg white.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered); lightly coat phyllo with cooking spray. Repeat layers twice. Spoon half of spinach mixture along short side of phyllo, leaving 1-inch borders on outer edges and a 2-inch border at short end. Fold short edge of phyllo over filling.
Fold lengthwise edges in 1-inch, and roll up, jelly roll fashion. Lightly coat phyllo roll with cooking spray. Place, seam side down, on a baking sheet coated with cooking spray; pierce top several times with tip of sharp knife, and sprinkle with 1 tbsp of Parmesan. Repeat procedure with remaining phyllo, spinach mixture and Parmesan.
Bake at 375 for 35 to 40 minutes or until crisp and golden. Cut each strudel in slices and serve hot or room temperature.

Honey-hoisin grilled lamb chops  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

8 double thick lamb chops, trimmed

For the honey hoisin marinade:
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon honey
2 tablespoons hoisin sauce
2 tablespoons Dijon mustard
3 tablespoons olive oil
1 cup chopped onions
2 tablespoons chopped fresh rosemary
1/2 cup chopped flat-leaf parsley
1/2 teaspoon ground black pepper

Honey-hoisin grilled lamb chops

Preparation:

To make the marinade:
In a medium-size bowl, mix together all the marinade ingredients. The marinade can be stored in a lidded glass jar for 4 days.
Place lamb chops in a large mixing bowl, and toss them in the marinade. Allow to marinade for one hour.
Preheat oven to broil. Remove the lamb chops from marinade, and place on a rack resting on a shallow roasting pan.
Broil as close to the heat source as possible for 6 to 8 minutes. Turn the chops over and continue broiling fro another 5 to 6 minutes.
The finished chops should be pink and juicy with a dark brown crust. Serve immediately.

Leek patties  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

6 large leeks (white and light green parts only), washed well, halved lengthwise and crosswise
2 eggs, beaten
1/2 cup dry bread crumbs
1 teaspoon salt
freshly ground pepper to taste
2 tablespoons canola oil

Leek patties

Preparation:

Boil the leeks in boiling water until soft. Drain well. Squeeze out moisture. Coarsely chop the leeks.
Place in a bowl. Stir in eggs, bread crumbs, salt and pepper.
Make 8 patties. Brown both sides in canola oil.

Leg of baby lamb nicoise  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:50 minutes

3 lemons
16 baby artichokes
2 legs of baby lamb, 2 1/2 pounds 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
Zest lemons and cut into julienne. Make juice with two.

Leg of baby lamb nicoise

Preparation:

Zest lemons and cut into julienne. Make juice with two.
Using a lemon zester or a microplane, remove the very top layer of lemon skin and as little as possible of the spongy white pith lying just beneath. All of the aromatic and tasty oils reside in that top layer, while the pith starts to get pretty bitter. 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 olives.

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 cream tart  Print Recipe

Serves: 10

Preparation time: 20 minutes

Cooking time:50 minutes

8 ounces soft cream cheese
1/3 cup sugar
1 teaspoon lemon juice
1 egg
1/4 cup sugar
2 teaspoons flour
3/4 cup light corn syrup
1/3 cup lemon juice
2 teaspoons melted margarine
1 teaspoon grated lemon peel
2 eggs, beaten
1 10-inch pie crust

Lemon cream tart

Preparation:

Preheat oven at 375 degrees.
Line the pie crust in a 10-inch tart pan with removable bottom. Press in bottom and sides of pan.
Combine cream cheese and sugar. Add lemon juice and egg. Beat until smooth. Spread over crust.
Combine sugar, flour, corn syrup, lemon juice, margarine, and lemon peel. Mix well. Add beaten eggs.
Carefully pour over cream cheese mixture. Bake 40 50 minutes or until crust is golden brown. Cool completely.
Remove from pan and refrigerate.

Navarin of lamb with vegetables  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:50 minutes

4 pounds lamb shoulder, cut into 2 inch pieces
3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed and chopped
3 tablespoons tomato paste
3 tablespoons flour
salt and black ground pepper to taste
1 bouquet garni
1 tablespoon chopped parsley

Garnish:
1 pound carrots, peeled
1 pound white turnips, peeled
8 ounces green peas
8 ounces green beans, trimmed
8 ounces pearl onions, peeled
1 1/2 pounds potatoes, peeled

Navarin of lamb with vegetables

Preparation:

Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.

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 mousse  Print Recipe

Serves: 8

Preparation time: 25 minutes

Cooking time:12 minutes

3/4 cup sugar
1/4 cup water
3 egg yolks
1 envelop unflavored gelatin
1/4 cup cold water
1 cup fresh orange juice
1/2 cup heavy cream
for garnish: orange sections and raspberries

Orange mousse

Preparation:

In a heavy bottom saucepan, combine the sugar and water. Boil to a temperature 230 degrees.
Use a candy thermometer to monitor the temperature of the syrup.
Beat egg yolks in an electric mixer until creamy. Gradually add the hot sugar while whisking at high speed.
Beat until light, creamy, and cool.
In a small bowl, dissolve gelatin in water. Set aside for 5 minutes.
Heat to dissolve gelatin. Stir into orange juice. Combine orange juice with egg yolk mixture. In an electric mixer, whip the cream until medium stiff.
Fold into orange mixture. Pour into individual molds. Chill for 2 hours or until set.
To unmold, dip each mold in warm water. Invert on dessert plates. Garnish each plate with orange sections and raspberries.

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.

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.

Potatoes fondantes  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

5 pounds potatoes
4 ounces butter
1 quart chicken broth
salt to taste

Potatoes fondantes

Preparation:

Preheat oven to 350 degrees.
Peel and wash potatoes. Shape into the size of whole walnuts. Wash and put in a roasting pan in one layer.
Cover the potatoes half way with the broth. Bring to a boil on top of the stove. Add 2 ounces butter.
Place in the oven. Cook until potatoes are tender. Brush occasionally some melted butter over potatoes. Season with salt.

Raspberry hazelnut praline soufflé glacé  Print Recipe

Serves: 20

Preparation time: 45 minutes

Cooking time:12 minutes

4 10-ounce packages frozen raspberries
3 envelopes unflavored gelatin
12 large eggs
3/4 teaspoon cream of tartar
1/2 cup sugar
3 cups heavy cream
1/2 cup sugar
3 cups hazelnut praline paste
2 1/2 cups Frangelico sauce (recipe follows)

FRANGELICO SAUCE:
1 cup sugar
6 ounces unsweetened chocolate
1 cup light cream
1/2 cup Frangelico (a hazelnut flavored liqueur)

Raspberry hazelnut praline soufflé glacé

Preparation:

Prepare the soufflé dishes:
Fit each of two 1 1/4 quart soufflé dishes with a 6 inch wide band of wax paper to form a collar extending 3 inches above the rim.
Puree raspberries with syrup and strain to remove seeds. Dissolve gelatin in 1/3 cup water.
Beat egg yolks with a cup raspberry puree over a double boiler until thick. Heat gelatin to melt and stir in egg yolk mix. Add remaining raspberry puree. Beat egg whites with cream of tartar to soft peaks. Beat cream until stiff. Fold in raspberry mix the egg whites and cream and praline.
Spoon mousse into soufflé molds. Chill covered for 3 hours. Garnish top with whipped cream. Serve with Frangelico sauce.
FRANGELICO SAUCE:

In a heavy saucepan combine sugar and water. Bring mixture to a boil until sugar is dissolved. Remove pan from heat. Stir in the chocolate until sauce is smooth. Mix in light cream and Frangelico, and allow the sauce to cool at room temperature.

Rhubarb sponge pudding  Print Recipe

Serves: 6

Preparation time: 10 minutes

Cooking time:35 minutes

1 pound (about 3 cups) rhubarb, cut in 1-inch pieces
1/3 cup Golden Syrup (or substitute maple syrup)
½ cup room-temperature butter, diced
½ cup granulated sugar
2 eggs, beaten together
¾ cup self-rising flour

Rhubarb sponge pudding

Preparation:

Method
Preheat oven to 375 F.
Place rhubarb in a well buttered deep-dish 9-inch pie plate or ovenproof gratin. Drizzle syrup on top.
Beat butter and sugar together in a bowl with a hand mixer until light and fluffy. Beat in eggs.
Gently fold in flour. Spread mixture on top of rhubarb.
Bake for 30 to 35 minutes or until a toothpick comes out clean.
Serve while still warm with custard, whipping cream or ice cream.

Rhubarb strawberry trifle   Print Recipe

Serves: 10

Preparation time: 40 minutes

Cooking time:30 minutes

3 cups rhubarb, cleaned and diced
3 cups strawberries, sliced
1 cup sugar

Combine rhubarb, strawberries and sugar in a saucepan. Cook over medium heat until medium thick, about 15 minutes.

A 10" sponge cake or angel cake cut into 1/2 inch cubes
2 cups whipped cream

CUSTARD CREAM
6 large egg yolks
2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 cups hot milk
2 tablespoons dark rum or Grand Marnier (optional)

Rhubarb strawberry trifle

Preparation:

In mixing bowl, combine the egg yolks, sugar and cornstarch and whisk with a wire whisk until the mixture turns into a lemon color. Add the vanilla and blend well.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil. Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness. Top with wax paper to prevent skin formation and let cool completely.


ASSEMBLY
Arrange one half of the sponge cake cubes into a trifle bowl. Add 1/3 of the custard. Top that with 1/3 of the rhubarb. Do this again: cake, custard, rhubarb. Finally end with custard, rhubarb. Top the whole thing with whipped cream.

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.

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.

Scrambled egg feuillete  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

2 pounds fresh tomatoes, peeled, seeded and diced
1 ounce finely chopped shallots
1 tablespoon olive oil
1 clove garlic, peeled
thyme, bay leaf
salt and pepper to taste
8 individual puff pastry shells (available frozen)
2 ounces butter
16 eggs
salt and pepper
2 ounces butter
For garnish: parsley

Scrambled egg feuillete

Preparation:

Make the tomato sauce:
Cook shallots over low heat with oil. Add tomatoes, thyme, bay leaf, and salt and pepper to taste. Simmer over low heat for about 20 minutes, stirring occasionally.
While sauce is simmering, cook pastry shells according to directions on the package.

For the eggs:
Beat eggs with a whisk. Strain in a bowl. Season with salt and pepper. Melt butter in a large non stick frying pan. Pour eggs in pan. Cook over low heat while stirring constantly until eggs are creamy. Mix in the butter.
Spoon eggs into the warm pastry shells. Place pastry cover on top of eggs.
Garnish with parsley. Serve with the tomato sauce.

Shaved asparagus salad  Print Recipe

Serves: 4

Preparation time: 15 minutes

1 bunch large asparagus, (not the small pencil thick)
1⁄4 cup toasted nuts of your choice (pine nuts, walnuts, or almonds)
lemon juice to taste
zest of one lemon
a splash of olive oil
a handful salad mix or arugula
Parmesan or crumbled feta
Sea salt and pepper

Shaved asparagus salad

Preparation:

Shave the asparagus into thin ribbons with a vegetable peeler or a slicer starting at the root end, shaving downwards towards the tip.
Mix the shaved asparagus together with the salad mix or arugula and toss with the lemon juice, zest, olive oil, salt and pepper. Top with the toasted nuts and cheese.
Serve immediately.

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.

Spanish fish stew  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:50 minutes

1 lb baby octopus
1 lb firm white fish, such as seabass
1/2 lb shrimp
1/2 lb bay scallops
1/4 cup olive oil
2 chopped medium onions
2 chopped celery stalks
3 chopped garlic cloves
1 chopped green pepper
1 chopped red bell pepper
1 t. hot paprika or Espelette pepper
1 T. sweet paprika
1 wineglass full of dry white wine
1 qt. fish stock (or chicken, or vegetable stock)
5 Italian plum tomatoes, chopped and seeded
6 chopped sage leaves
1 T. chopped fresh rosemary
2 T. chopped fresh parsley
1 T. chopped basil
Salt and pepper to taste
Lemon juice

Spanish fish stew

Preparation:

Cut the octopus into large pieces. Slice the fish into 1-2 inch cubes. Peel the shrimp and wash the scallops. Toss each of them with some salt and set aside separately.
Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3-4 minutes, then add the green and red bell peppers and the baby octopus.

Saute the octopus, peppers and onion for a minute or two, then add the garlic and mix well. Cook for one minute, then turn the heat up all the way and add the white wine.Mix well, and add the hot and sweet paprika and mix again. Let the mixture boil fiercely until half the wine is boiled away.Add the chopped sage and rosemary, then the fish stock. stir and bring to a boil. Turn the heat down to a simmer and let this cook for 35-40 minutes.Test for salt and add if needed. Test a piece of octopus: If it is tender, proceed. If not, cook a bit longer.Once the octopus is tender, add the tomatoes, the shrimp, fish and scallops, then add half the parsley. Cook this at a simmer for 4-5 minutes.Add the rest of the parsley and the basil. Stir to combine and serve.

Spinach-feta strudel  Print Recipe

Serves: 8

Preparation time: 25 minutes

Cooking time:45 minutes

For Strudel:
1/2 cup dry bread crumbs
1/2 cup butter, melted
1/4 cup water
12 sheets frozen phyllo pastry, thawed
1 tablespoon sesame seeds

For Filling:
2 pounds fresh spinach
2 tablespoons olive oil
2 onions, diced
2 garlic cloves, minced
3 eggs
1/4 cup chopped fresh dill
1/4 teaspoon each nutmeg and pepper
12 ounces feta cheese
1/3 cup pine nuts, toasted
1/4 cup dry bread crumbs

Spinach-feta strudel

Preparation:

Filling:
Wash spinach; shake off excess water. Cook the spinach with just the water clinging to leaves, turning often, until wilted. Chill under cold running water. Press out water; chop and reserve. In large skillet, heat oil over medium heat; cook onions and garlic, stirring occasionally until tender.
In large bowl, beat eggs; stir in onion mixture, spinach, dill, nutmeg and pepper. Mix in feta, pine nuts and bread crumbs.
Strudel:
Place bread crumbs in bowl. In another bowl, stir butter with water. Place clean tea towel on work surface. Place one sheet of phyllo on towel, keeping remainder covered with plastic wrap and damp towel to prevent drying out.
Brush phyllo with butter mixture; sprinkle with 2 teaspoons bread crumbs. Repeat with 5 more layers to make 6 layers. Arrange half of the filling along one long side of phyllo, leaving about 1-inch uncovered at each end.
Using towel to help and starting at filling side, roll strudel once; brush with butter.
Fold in ends to enclose filling. Continue rolling and brushing with butter until to other side, using towel or spatulas to help. Gently transfer, seam side down, to parchment paper-lined baking sheet.
Repeat with remaining phyllo and filling. Brush any remaining butter over tops. Slash each almost through to filling into 8 pieces. Sprinkle with sesame seeds.
Bake in 350 degree oven for 40 to 45 minutes, or until golden and crisp.

Strawberry cheesecake with rhubarb sauce  Print Recipe

Serves: 12

Preparation time:30 minutes

Cooking time:1 hour

2 cups sugar cookie crumbs
4 tablespoons butter, melted
1 cup strawberries, hulled and coarsely mashed
1 tablespoon sugar
1 teaspoon fresh lemon juice
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla
8 ounces sour cream
4 large eggs
Rhubarb Sauce:
1 pound rhubarb
1 cup sugar
1/4 cup water
1 teaspoon lemon juice

Strawberry cheesecake with rhubarb sauce

Preparation:

Combine rhubarb, sugar, water and lemon juice. Bring to boil; reduce heat and simmer until very tender. Cool slightly. Purée in food processor or blender and refrigerate.
Preheat oven to 350 degrees. Combine cookie crumbs and melted butter. Press into the bottom and up the sides of a 9 inch springform pan. Bake 5 minutes.
Remove from oven and cool. Stir together the mashed strawberries, 1 tablespoon sugar and the lemon juice. Beat cream cheese, sugar, vanilla and sour cream together until smooth. Beat in eggs, one at a time. Swirl in strawberries with a spoon, being careful not to mix too much. Pour into prepared crust. Bake 1 hour or until the edges are puffed and set and the center does not move anymore when slightly shaken. Cool in the pan on a rack.
Refrigerate. To serve, wet a knife in warm water and run around the edge between the cake and the outer ring. Remove the ring. Serve in wedges with Rhubarb Sauce.

The palm tree  Print Recipe

Serves: 6

Preparation time: 20 minutes

1 large mango
1 avocado, firm
Hearts of palm
1 lemon
basil leaves

The palm tree

Preparation:

Peel the mango and avocado.
Cut them into thin strips.
Arrange on a large white plate, alternating slices of mango and avocado.

Cut the hearts of palm into pieces and arrange on the plate along a curve in the shape of palm.
Do not delay watering your palm with lemon juice!.
Decorate the base of the palm with a chiffonade of basil.
Serve chilled.