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dinner

349 recipes
Achiote chicken and rice
Allumette potatoes
Almondine potatoes
Armagnac toffee sauce
Asian crab cakes
Asian-style halibut in parchment
Asparagus with morels and tarragon
Australian meat pie
Avgolemono - Greek egg lemon chicken soup
Baked acorn squash with chestnuts apples and leeks
Baked fiddleheads
Baked salmon fillet with basil sauce
Baked salmon fillets
Baked spaghetti squash with spinach and cheese
Baked whole salmon
Barbecued pork loin
Barbecued pork steaks
Beef strogonoff
Beer-batter cod fillets
Berbere lentils
Berny potatoes
Best homemade dinner rolls
Best lobster rolls
Black beluga lentil and coconut curry soup
Bocconcini with shiitake mushroom sauce
Bomba italian doughnuts
Bourbon chocolate cake
Braised beef flamande
Braised beef short ribs
Braised blueback with white wine sauce
Braised celery
Braised leg of lamb cleopatra
Braised red cabbage
Braised salmon steaks with fennel and thyme
Brazilian feijoada - black bean stew
Broccoli cauliflower casserole
Broccoli rabe with parmesan cheese
Broccoli with garlic
Brochettes of lamb
Broiled gingered chicken
Broiled pompano with noodles
Broiled Salmon With Sweet Corn and Barley Risotto
Brown rice and chicken stir fry with edamame and walnuts
Butternut squash and apple soup
Cabbage diet soup
Cajun salmon fillet grenobloise with angel hair pasta
Campanelle pasta with hen of the woods mushrooms
Caprese pasta salad
Caramelized apricot tart
Caribbean conch stew
Caribbean salmon fillets en papillotte
Cauliflower and pasta
Cauliflower au gratin
Cauliflower melt
Cauliflower salad with radishes
Cauliflower soup Dubarry
Celery chestnut and apple soup
Celery root and mashed potatoes
Cheese croquettes
Chicken baked with morels artichokes and peas
Chicken breasts in vermouth
Chicken breasts parma
Chicken breasts piccata
Chicken breasts st-pierre
Chicken breasts veronique
Chicken breasts with wine and mustard
Chicken burgundy
Chicken divan
Chicken florentine
Chicken fricassée
Chicken hash vanderbilt
Chicken magnifique
Chicken pot au feu with carrots potatoes and leeks
Chicken primavera
Chicken provencale
Chicken sauté vinaigre
Chicken strudel
Chicken with coriander
Chicken with endive radicchio and balsamic vinegar glaze
Chicken with portobello mushroom sauce
Chickpea flour pizza crust recipe
Chickpea stew with coconut and turmeric
Chickpea tahini soup with harissa roasted peppers
Chickpea-broccoli burgers
Chili
Chocolate hazelnut cheesecake
Chow yuk
Cioppino
Classic cheesecake
Classic roast turkey
Coconut-ginger shrimp
Cod fillets florentine
Cod fillets orientale
Cod with vegetables and aioli sauce
Colcannon cakes
Coriander-pepper pork chops
Corn pudding
Corned beef and cabbage
Corned beef and carrots with marmalade-whiskey glaze
Coulibiac of salmon
Cream of asparagus soup
Cream of pumpkin soup
Creamed salmon casserole
Creamed spinach
Creamy chickpea soup with crisp tofu
Creamy rice pudding
Crispy onion rings
Crispy potato eggplant tart
Croquette potatoes
Croquettes of salmon with lemon-chive sauce
Crown roast of lamb in a parmesan-sage crust
Crown roast of pork with stuffing
Curried chicken and rice salad
Curried chicken breasts
Curried lamb
Daniel boulud short ribs braised in red wine with celery duo
Deviled chicken breasts
Duchess potatoes
Duck breasts with cherry-port sauce
Easy beef stew
Eggplant and lamb cake with a garlic jus
Eggplant soufflé
Endives meuniere
Falafel
Fiddleheads with morels and lobster
Fillet of salmon with sorrel sauce
Fillets of salmon in potato crust
Fillets of salmon with roasted garlic
Fish Fillet Parcels with Sun-dried tomatoes
Florentine lamb chops
Flounder with fiddleheads and red potatoes
Fondants au chocolat
French garlic sausages
French onion soup
Fried chicken
Fried chicken bites
Fried salmon steaks with white wine sauce
Gallo pinto
Garlic flavored fiddleheads
Garlic mussels with pasta and cherry tomatoes
Garlic roasted potatoes
Garlic-layered potatoes
Garlic-roasted potato skins
Gaspe meat pie
General tso chicken
Glazed salmon bundles with sesame bok choy
Gratin dauphinois
Gratin of swiss chard
Greek-style pasta with shrimp
Grilled bruschetta chicken
Grilled cauliflower with red chili zhug yogurt - black garlic - hazelnut dukah and mint salsa verde
Grilled chicken pesto
Grilled honey-thyme chicken and potatoes
Grilled pompano with tangy ginger sauce
Grilled pork chops with red onion marmalade
Healthy baked chicken nuggets
Herb roasted leg of lamb
Herb roasted potatoes
Holiday roasted turkey
Homemade pizza dough
Honey- mustard pork roast
Honey-garlic chicken
Honey-hoisin grilled lamb chops
Indian Fish and potato tikkis
Individual beef wellington
Irish champ
Jaeger schnitzel
Jamaican pumpkin soup
Kabocha squash soup
Kale fritters
Kale salad
Kashmiri lamb curry
Kung pao tofu
Lamb shanks braised in red wine
Lamb stew
Leek and lobster linguine
Leek patties
Leeks au gratin
Leg of baby lamb nicoise
Leg of baby lamb niçoise
Leg of lamb in red wine sauce
Lemon chicken breast
Lemon chicken cutlets
Lentils mini burgers
Macaroni and cheese with tomatoes
Magical leek soup
Mamie zucchini au gratin
Marinated cod fillet with corn pudding
marionberry pie
Mashed butternut squash
Mediterranean fillets of cod
Mexican style lasagna
Millefeuille prince albert
Moroccan spiced chicken breasts
Moroccan spiced chickpea soup
Mushroom bourguignon with polenta
Mussel and cauliflower velouté
Mussel soup
Mussels marinara with linguine
Napoleon of peekey toe crab and apple
Nasi goreng
Navarin of lamb with vegetables
Neapolitan pizza for a home kitchen
Old fashion beef stew
Onion parmesan gratin
Oriental lemon chicken
Oven baked sweet potato fries
Oven barbecued chicken
Oven pork chops
Oysters and caviar
Pad thai with shrimp
Paella of mussels
Pan-seared cod fillets in white wine and tamato basil sauce
Pancetta-wrapped beef tenderloin
Panko-crusted salmon
Parker house rolls
Parmesan polenta soufflé
Pear apple crisp
Pear hazelnut gnocchi with greens
Pear-hazelnut cheesecakes
Penne in cream sauce and sausage
Perfect roasted turkey
Phyllo wrapped chicken with mexican pesto
Pingree pasta
Pistou soup
Pompano almondine
Pompano captiva
Pompano meuniere
Pompano papillottes
Pompano with mango beurre blanc
Pork and winter squash stew
Pork chops parmigiana
Pork scallopines with puree of chestnuts
Pork tenderloin with raisin sauce
Pot roast
Potage parisien
Potato anna
Potato bacon soup - quick and easy
Potato cake
Potato crepes
Potato eggplant tart
Potato galette
Potato galette with wild mushrooms
Potato gnocchi -gnocchi di patate
Potato macaire
Potato pancakes
Potato soup with fiddleheads and garlic croutons
Potatoes dauphine
Potatoes fondantes
Poutine with homemade gravy
Provençal three-grain soup
Provencale braised beef casserole
Provençale fish soup
Puree of celery root
Rack of lamb with mushroom crust
Red pepper mousse
Risotto with mushrooms asparagus and spring peas
Roast leg of baby lamb beaumanière
Roast loin of pork with prunes
Roast tenderloin with mushroom onion and red wine sauce
Roast tenderloin with red wine shallot sauce
Roasted acorn squash
Roasted asparagus
Roasted brussels sprouts with red pepper
Roasted cod with parma ham and fresh sage
Roasted lamb rib eye with sweet garlic
Roasted onion and garlic soup
Roasted rack of lamb provencale with ratatouille
Roasted salmon with creamy endives
Roasted sweet potato stew with kale and freekeh
Rollatines of chicken
Rosemary chicken salad
Rosemary-roasted chicken with potatoes and fennel
Rotolo di spinaci - spinach and ricotta lasagne roll-ups
Rum-broiled grapefruit
Saffron-infused mussel velouté
Salmon and spinach strudel
Salmon wellington with arugula hollandaise
Salmon with lentils
Sautéed beef médaillons with artichokes and tomatoes
Sautéed chicken breast with whole grain mustard and sage
Sautéed fiddleheads with pancetta
Sautéed potatoes
Savoyarde potatoes
Scallopines of pompano
seafood with couscous
Seared chicken breast with red onion vinaigrette
Seared tuna with tian of provencal vegetables
Sesame chicken
Shepherds pie
Singapore noodles recipe
Skillet chicken and rice
Smoked turkey
Sopa negra
Soufflé renversé
Southern-style collard greens
Spaghetti Squash with Roasted Tomatoes
Spanakopita spinach pie in puff pastry
Sparkling lemon cream
Spicy oven-roasted potatoes
Spicy peanut chicken
Spinach and feta-stuffed portobellos with lemony rice
Spinach patties deluxe
Steak and kidney pie
Steaks au poivre
Stewed Kale and Lentils
Sticky tofu stir-fry
Stir-fried chicken and cashew nuts
Stir-fried chicken thighs
Strawberry shortcake
Striped bass italienne
Stuffed chicken breasts
Stuffed chicken legs
Stuffed Chinese chicken wings
Stuffed pork chops with polenta and tomatoes
Stuffed salmon fillet
Summer corn and tomato pasta
Summer squash skins with garlic bread crumbs
Sweet and sour pork
Sweet onion risotto cakes
Sweet potato burgers
Sweet potato gnocchi with sage and brown butter
Tah-dig persian saffron rice
Tandoori chicken
Tarragon roasted chicken
Texas chili and corn bread pudding
Thai chicken lemon grass coconut soup -tom kai
Thai chicken with rice and chili-ginger sauce
The pan-seared salmon
The pasta salad
The perfect roast chicken
The ultimate bran muffins
Tomato and Seafood Penne
Tomato-basil tortellini
Tomatoes provencale
Tourte au camembert - Potato Cabbage and Camembert casserole
Trout grenobloise with tian of zucchini
Tuna tartare with grapefruit vinaigrette and sorbet
Veal with fiddlehead and shiatake sauce
Vegetable latkes
Vegetable-chickpea chili
Vegetarian chili
Vegetarian shepherds pie
Warm brussels sprout salad
Warm red cabbage slaw with red onion and apple
Winter squash soup
Winter three-grain soup
Zucchini florentine
Zucchini lasagna
Dinner and supper are both used to refer to the main meal of the day, and especially to that meal as eaten in the evening. Supper is used especially when the meal is an informal one eaten at home, while dinner tends to be the term chosen when the meal is more formal.

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.

Almondine potatoes   Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

2 pounds potatoes
3 ounces butter, soft
3 egg yolks
salt and pepper to taste
1/4 teaspoon grated nutmeg

For breading:
3 eggs, beaten
2 tablespoonsoil
1/2 cup flour
1 cup fresh breadcrumbs
1 cup sliced almonds
oil for frying

Almondine potatoes

Preparation:

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.
In a large saucepan, combine potatoes with butter, egg yolks, salt, pepper, and nutmeg. Using a wooden spoon, mix well over medium heat until mixture thickens.
Spread mixture onto a greased baking sheet. Cover with plastic wrap, and refrigerate until cold.
Shape duchess potato into small logs, (1 inch round by 3 inches long).
Dip in beaten egg mixed with oil. Coat in flour, and roll in breadcrumbs and sliced almonds combined. Deep Fry at 350 degrees until golden brown

Armagnac toffee sauce   Print Recipe

Serves: 8

Preparation time:5

Cooking time:5 minutes

1 1/2 cups heavy cream
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup packed light brown sugar
3 tablespoons Armagnac

Armagnac toffee sauce

Preparation:

In a heavy saucepan simmer cream with butter and brown sugar, stirring, 3 to 4 minutes, or until slightly thickened. Remove pan from heat and stir in Armagnac. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.

Asian crab cakes   Print Recipe

Serves: 2

Preparation time: 20 minutes

Cooking time:15 minutes

2 cups lump crabmeat
3 tablespoons minced scallions
2 teaspoons minced fresh ginger
1 tablespoon finely chopped cilantro leaves
1 tablespoon dijon mustard
2 tablespoons oriental sesame oil
1 tablespoon soy sauce
juice of 1 lime
to taste chili oil
2 egg whites, lightly beaten
1/2 cup dry bread crumbs

For sauce:
1/3 cup mayonnaise
1 teaspoon oriental sesame oil
1/2 teaspoon soy sauce
peanut oil for frying
For garnish, sprigs of fresh cilantro

Asian crab cakes

Preparation:

Pick over crabmeat to remove any cartilage. put it in a food processor and add 2 tablespoons scallions, the ginger, cilantro, mustard, sesame oil and soy sauce. Pulse about 4 times, just to blend the ingredients without shredding the crabmeat too finely.
Transfer the crabmeat to a bowl and fold in half of the lime juice, the chili oil to taste and the egg whites.
Form the mixture into 8 equal size patties, about 2½ inches in diameter. Lightly coat each patty with bread crumbs, put them on a plate, cover with plastic wrap and refrigerate at least an hour.
Heat a film of the peanut oil in a large nonstick skillet. Sauté the crab cakes over medium-low heat until they are lightly browned on both sides. Serve with the mayonnaise mixture on the side and sprigs of cilantro for garnish.
For the sauce:
Mix the mayonnaise with the remaining lime juice, soy sauce, sesame oil and scallions and set aside.

Asian-style halibut in parchment   Print Recipe

Serves: 4

Preparation time:15 minutes

Cooking time:15 minutes

4 baby bok choy, ends trimmed
1 red bell pepper, thinly sliced lengthwise
4 6-ounce halibut fillets
1/2 teaspoon black pepper
3 scallions (white and green parts), thinly sliced on a diagonal
zest from 1/2 orange
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon grated ginger root
Cooked brown rice

Asian-style halibut in parchment

Preparation:

Heat oven to 400° F.
Prepare four 15-inch squares of parchment paper or aluminum foil and arrange on 2 baking sheets.
Cook the bok choy in boiling water for 5-6 minutes.
Cut the bok choy in quarters lengthwise. Divide bok choy and bell pepper evenly among the squares, place the halibut fillets on top, sprinkle with black pepper, and top with the scallions and zest.

In a small bowl, combine the soy sauce, vinegar, oil, and ginger. Spoon half of the mixture evenly over the halibut.
Top each fillet with another square of parchment or foil and fold the edges over several times to seal. Bake for 15 minutes.
Transfer each packet to a plate. Slit open the package Being careful of the steam that will escape.
Serve with brown rice and remaining sauce.

Asparagus with morels and tarragon   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:15 minutes

1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces
1 pound green asparagus, trimmed and cut into 2-inch pieces
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup finely chopped shallots (2 large)
1/4 pound fresh morels, cleaned and halved lengthwise if large
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice

Garnish: chopped fresh tarragon

Asparagus with morels and tarragon

Preparation:

Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

Australian meat pie   Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:1 hour 30 minutes

Ingredients for filling
3 tablespoons of sunflower oil or similar
3 lbs of a beef cut suitable for slow cooking (e.g. chuck steak), cut into 2/5” cubes
2 medium onions, peeled and diced
4 garlic cloves, minced
3 1/2 cups beef broth
1 1/2 cup dry red wine
3 bay leaves
2 tablespoons tomato paste
2 teaspoons black pepper
1 1/2 teaspoon salt, plus more to taste
4 tablespoons water
3 tablespoons cornstarch
Ingredients for pastry
1 egg yolk
4 sheets of shortcrust pastry (10 inches by 10 inches). If you buy frozen, let it thaw before use.
4 sheets of puff pastry (10 inches by 10 inches). You might not need all of it, but it’s better to have too much than too little.
Butter to grease the muffin tins with (You need enough tins for 16 pies)

Australian meat pie

Preparation:

Pour 1 tablespoon of the oil into a Dutch oven or a heavy cooking pot together with half of the beef cubes. Lightly brown the meat. Remove to a bowl.
Pour 1 tablespoon into the pot again and brown the remaining beef cubes. Put in the bowl with the other beef cubes. Set aside.
Lower the heat under the pot to medium, and add the remaining oil to the pot together with onion and garlic. Fry until the onion is translucent.
Put the beef cubes into the pot with the onions. Add all the other filling ingredients to the pot, except for the water and the cornstarch. Stir around until its combined. There should be enough liquid to nearly cover the meat. If not, add some water (or wine / broth if you have some extra laying around).
Bring the stew to a simmer.
Lower the heat below the pot to low / medium low.
Put a lid on the pot and leave the stew to simmer until the beef is very tender about 45-60 minutes. Stir occasionally during this time, and check if there is enough liquid.
When the beef is very tender, pour cornstarch and 3 tablespoons of water into a cup with a lid and shake it well. Make sure there are no clumps.
Pour the cornstarch mixture into the pot and stir to mix it in.
Leave the stew cooking for 5 minutes more to allow the stew to thicken
Add salt to taste.
Remove the pot from the stove and leave to cool.
Preheat the oven to 175 degrees C / 350 degrees F.
Grease the muffin tins.
The pie crust pastry is used for making the “cup” part of the pie shell. Check the size of your muffin tins and cut the pastry accordingly to line the inside of muffin tins.
Place one pie crust pastry circle in each muffin tin hole. Press them gently to turn them into “cups”.
Fill each “cup” to the brim with beef stew from the pot.
The puff pastry will be used to make lids for the pies. Check which size would be best for your particular pies and cut accordingly.
Put a lid on each pie. Press or nip gently along the rim to join the lid with the “cup”.
With a small and sharp knife, make four little slices in each lid to allow steam a way to get out of the pies and reduce the risk of cracking.
Lightly beat the egg yolk in a small bowl.
Brush the pies with egg yolk.
Put the muffin tins in the oven. Bake until the pie lids are of a dark golden brown shade. This will take 20-25 minutes or so.
Take the tins out of the oven and leave in room temperature to allow the pies to rest for a few minutes.
Carefully transfer the pies to a wire rack. Serve!

Avgolemono - Greek egg lemon chicken soup   Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:10 minutes

4 cups Chicken Stock
2 cups diced cooked chicken
1 tablespoon fresh lemon juice
1/4 teaspoon lemon zest
1/2 cup brown rice (cooked)
4 egg yolks, slightly beaten
black pepper, fresh ground
nutmeg, ground

Avgolemono - Greek egg lemon chicken soup

Preparation:

Heat stock in 2 qt. saucepan until it is steaming.
In separate bowl, whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock Stir in lemon juice and zest. Add rice, chicken and heat gently, stirring occasionally, until steaming, 3-5 minutes.
Pour into serving bowls and sprinkle with pepper and nutmeg if desired.

Baked acorn squash with chestnuts apples and leeks   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

4 halved, seeded Acorn Squash
1 1/2 cups diced Celery
2 peeled, diced Granny Smith Apples
10 oz diced day-old Bread (crusts removed)
1/2 cup chopped Parsley
1/3 cup Vegetable Stock
3 tbsp Unsalted Butter
2 halved, sliced Leeks, white part
2 tsp fine chopped Thyme
7 oz cooked Chestnuts
1/3 cup Heavy Cream
3 tbsp Extra Virgin Olive Oil
Salt & Pepper

Baked acorn squash with chestnuts apples and leeks

Preparation:

Preheat the oven at 350 F and brush the cut sides of each squash using olive oil; season with salt and pepper.
Place cut sides of squash down on two baking sheets. Roast 25 minutes or until tender.
Melt butter and olive oil in a skillet. Add celery with leeks, salt and pepper, cooking on medium heat for about eight minutes, stirring now and then.
Add apples and thyme, cooking on medium high about five minutes, or until until the apples begin to soften.
Scrape the mixture into a bowl. Work in bread, parsley, stock, chestnuts, and cream, tossing to mix well; salt and pepper.
Turn the squash so cut sides face up. Fill the cavities with stuffing and bake 20 minutes, or until tender and golden brown.

Baked fiddleheads   Print Recipe

Serves: 6

Preparation time: 25 minutes

Cooking time:30 minutes

1 pound fiddleheads, cleaned
3 tablespoons butter
3 tablespoons flour
1 cup chicken stock
1/2 cup cream
2 egg yolks
2 tablespoons Parmesan cheese
1/2 cup breadcrumbs

Baked fiddleheads

Preparation:

Wash fiddleheads.
Cook in boiling salted water for ten minutes, until partly cooked.
Make a sauce by melting the butter; into which stir the flour, a pinch of salt, the chicken stock and cream.
Then stir in the egg yolks and finally the grated Parmesan cheese. Stir until all the cheese melts.
Do this over a low heat.
In a buttered oven-proof dish put the fiddleheads carefully in layers. Pour sauce over each layer; sprinkle a little Parmesan on each layer of sauce.
Cover the top layer of fiddleheads with sauce and sprinkle with breadcrumbs.
Bake until sauce is bubbly.

Baked salmon fillet with basil sauce   Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

6-5-ounces salmon fillet, boneless and skinless
to taste salt and ground white pepper
3 tablespoons olive oil
1 tablespoon shallots, chopped
1 teaspoon garlic, minced
2 cups basil leaves, cut in small strips
1/2 cup dry white wine
1/2 cup heavy cream

Baked salmon fillet with basil sauce

Preparation:

Season the salmon fillets with salt and pepper. Heat a saute pan with the oil until hot. Saute the salmon fillets on one side for about 3 minutes. Turn salmon. Reduce the heat to medium and cook salmon for 3 to 5 minutes or until done. Transfer the salmon to a warm platter. Add the shallots and garlic to the pan. Cook over medium heat for a minute. Do not brown. Add the basil leaves and wine to the pan. Simmer to wilt the basil. Stir the cream into the sauce. Simmer to reduce sauce to half. Season to taste.

PRESENTATION
Arrange each salmon fillet on a hot plate. Spoon the sauce over.

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.

Baked spaghetti squash with spinach and cheese   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:2 hours

6 cups cooked spaghetti squash (from about 1 large squash)
1 tbsp butter
1 tbsp olive oil
1/4 cup minced onion
3 Tbsp flour
2 cups 2% or skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
3 Tbsp tomato salsa
4 oz reduced fat cheddar cheese
salt and pepper, to taste
4 cups (about 4 oz) baby spinach, steamed for 3 minutes
1/4 cup grated parmesan

Baked spaghetti squash with spinach and cheese

Preparation:

Preheat the oven to 375ºF.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.

Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and chopped baby spinach, pour into a baking dish and sprinkle with tomato salsa and Parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes.

Baked whole salmon   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

one 5 pound whole dressed salmon
to taste salt and freshly ground pepper
1/4 cup lemon juice
1 cup dry white wine
2 tablespoons butter, melted
2 cups water
2 tablespoons soft butter
4 tablespoons flour
6 medium mushroom caps
1 ounce butter
1 tablespoon lemon juice

Baked whole salmon

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 minutes per inch thickness. Baste the fish occasionally. When the salmon in done, transfer to a large serving platter. Remove skin from both sides. Cover with foil, and keep in a warm place. Strain the cooking liquid and reduce to two cups. Combine the butter and flour to form a smooth paste called beurre manié. Whip the mixture into the boiling stock to make a creamy sauce. Season to taste. Pour any juice from the platter in the sauce. Reduce the sauce to a medium-thick consistency. Pour a small amount over salmon. Saute the cleaned mushroom caps in butter and lemon juice.

PRESENTATION
Starting at tail end, use a fish knife and fork to cut the top fillet into serving size portions. Slide knife between the fillet and bone to lift the portions. Arrange each portion in the center of warm plates. To serve the second fillet, lift off tail and pull backbone away from flesh, removing the head all in one piece.The fillet is now boneless and easy to serve. Free skin from portions before serving. Spoon the sauce over salmon. Top with a mushroom cap. Serve with small parsleyed potatoes, and vegetables.

Barbecued pork loin   Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

For the barbecue sauce:

2 teaspoons corn oil
1/2 cup yellow onions, diced
2 teaspoons garlic, finely chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup ketchup
1 cup cider vinegar
1/4 cup soy sauce
1/4 cup light brown sugar
2 teaspoons Worcestershire sauce

1 boned loin of pork, 3 to 3 ½ pounds
2 cloves of garlic, peeled and slivered
salt and freshly ground black pepper to taste

Barbecued pork loin

Preparation:

Preheat oven to 350 degrees.
Place oil, onion, chopped garlic, cumin cayenne pepper in a dutch.
Cook over low heat while stirring for 5 minutes. Add the remaining ingredients. Simmer for 10 minutes. Remove from heat. Set aside.
Line a roasting pan with foil. Season pork loin with salt and pepper. Place in the roasting pan.
Spoon 1 cup of the barbecue sauce over pork. Place in oven.
Baste with additional sauce every 20 minutes until roast is done and all sauce is used, about 1 1/2 hours or until the center of roast has reached a temperature of 155 degrees.
Let roast rest 15 to 20 minutes, loosely covered with aluminum foil. Place pan juices in a bowl and set aside for 5 minutes.
Skim off any fat that rises on top.
Stir in any natural juices that are released from pork roast. Heat sauce and serve alongside pork.
Remove any fat. Slice the roast. Serve with the sauce.

Barbecued pork steaks   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:25 minutes

4 pork blade steaks, 1 to 1 1/4-inches thick
1/2 cup bottled barbecue sauce
1/3 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1/2 teaspoon prepared mustard

Barbecued pork steaks

Preparation:

Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side. Meanwhile, stir together remaining ingredients in a small bowl. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce.

Beef strogonoff   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

2 tablespoons canola or vegetable oil
1 pound beef sirloin, sliced into thin strips
1 cup sliced onion
1 teaspoon minced garlic
8 ounces fresh mushrooms, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup red wine
1/2 cup sour cream
2 tablespoons Knorr brown sauce mix
1/2 cup cold water
4 ounces egg noodles, cooked and drained

Beef strogonoff

Preparation:

In a large skillet, heat oil over high heat to a smoking point. Add meat and brown lightly for a minute.
Transfer meat to a bowl and set aside. Add onion, garlic, and mushrooms.
Saute for 5 minutes. Season to taste with salt and pepper. Add red wine. Cook for 5 minutes over medium heat. In a mixing bowl stir brown sauce mix and cold water.
Mix into sauce. Bring to a boil. Add beef and sour cream.
Heat to boiling point. Serve over hot cooked egg noodles.

Beer-batter cod fillets   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

1 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
6 5-ounce boneless cod fillets
1 teaspoon fish seasoning
2 quarts vegetable oil for frying .

Beer-batter cod fillets

Preparation:

In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Season cod fillets.
Place fillets in batter mixture, coat well.
Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown.
Cook fish in batches to maintain oil temperature

Berbere lentils   Print Recipe

Serves: 3

Preparation time:15 minutes

Cooking time:40 minutes

1/3 cup canola oil
1-1/2 medium yellow onions, finely chopped
1/2 cup berbere spice blend, or to taste
1 tbsp puréed fresh, peeled ginger
2 tsp puréed fresh garlic
1 cup dried red lentils, washed
3 cups water + more if needed
1/2 tsp fine sea salt, or to taste

Berbere lentils

Preparation:

In medium saucepan, heat oil over medium heat. Add onions. Cook 8 minutes, stirring occasionally. Stir in berbere, ginger and garlic. Cook, stirring, 2 minutes. Add lentils. Cook, stirring, 1 minute.

Add 3 cups (750 mL) water. Bring to boil over high heat. Reduce heat to medium-low. Simmer, stirring often and adding water if needed, until lentils disintegrate and mixture is a thick stew, about 30 minutes. Taste; season with salt.

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 homemade dinner rolls   Print Recipe

Serves: 12

Preparation time:2 hours

Cooking time:15 minutes

2 cups warm milk
2 tablespoons instant dry yeast
¼ cup white granulated sugar
2 teaspoons salt
6 tablespoons salted butter, softened
2 large eggs
6 cups all-purpose flour
1 tablespoon melted butter

Best homemade dinner rolls

Preparation:

In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
Add in 5½ cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining ½ cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.
Cover and let rise 1 hour.
Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
Remove rolls from oven and brush with melted butter.
Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.

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.

Black beluga lentil and coconut curry soup   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

1 small cauliflower, washed and divided into small heads
2 tsp coconut oil, solid
2 cups onions, finely chopped
5 garlic cloves, finely minced
1-inch piece of ginger, grated
1/4 tsp ground turmeric
pinch grated nutmeg
1/4 tsp chili powder
1/4 tsp ground coriander
1 tsp garam masala
1/2 tsp paprika
1 lb (450g) can plum tomatoes, chopped
1 qt. hot vegetable stock
4 oz (120g) black beluga lentils
4 cups sweet potatoes, chopped into medium-sized chunks
2 cups (475 ml) can coconut milk

For the yogurt dressing:
1 cup 240 ml plain yogurt
1/2 cup cucumber, grated
10 mint leaves, chopped
pinch of salt

Black beluga lentil and coconut curry soup

Preparation:

Preheat the oven to 200 C. (400 F). Place the cauliflower in a baking dish, drizzle with coconut oil, and roast for 30 to 40 minutes, or until golden. While cauliflower is cooking, in a large pan, cook the onions, garlic, and ginger in 2 teaspoons coconut oil for about 10 minutes, then add all the spices, and cook over low heat for a few minutes more.
Add the tomatoes, stock, lentils and sweet potatoes, cover, and reduce the heat to a low simmer. Cook for about 30 minutes, stirring occasionally to make sure the bottom doesn't burn and that you have enough liquid. Top up with water if needed. Add the coconut milk and continue to cook until the lentils and sweet potatoes are very soft. Add the cauliflower to the sauce in the pan.

To make the dressing, place all the ingredients in a bowl and mix together well. Cover and keep in the fridge until needed. Serve the curry with the rice and the yogurt dressing.

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.

Bomba italian doughnuts   Print Recipe

Serves: 20

Preparation time:2 hours

Cooking time:12 minutes

4 cups double zero “OO” flour (or all purpose)
1/4 cup sugar
2 1/2 t instant yeast
1 vanilla bean
zest of one orange
pinch of salt
1 cup of milk, heated to 110 degrees
3 whole eggs
3 1/2 tablespoons butter, room temperature
peanut oil or canola oil for frying
Nutella

Bomba italian doughnuts

Preparation:

Place the flour, sugar, instant yeast and zest into a large mixing bowl. Slice the vanilla bean in half lengthwise and scrape to remove the seeds, add the seeds to the flour mixture.
Make a well in the flours and add the warm milk. With a wooden spoon mix the ingredients together. Alternatively, you can use your kitchen aide mixer with the dough hook attachment to prepare your dough.
Add the eggs all at once and mix until a soft ball forms.
Add the butter in small pieces a little at a time.
Transfer the dough to a floured surface and knead for 10-15 minutes. The dough should be a little soft but not sticky.
Place the dough in a well oiled mixing bowl, covered with plastic wrap and in a warm window until doubled in size, about 1 1/2 to 2 hours.
Punch the dough down lightly and roll out on a lightly floured surface until a 1/2 inch thick. Cut the dough with a 3 inch cookie cutter and place on a cookie sheet
Take the leftover dough and roll into a ball. Place the dough back into the oiled bowl to rise for another 1/2 hour or so. Roll the dough out and repeat the process.
When all the dough has been used let the rounds raise again covered and in a warm place until doubled in size.
Fill a large pot with enough oil until it is 3-4 inches deep. Heat the oil to 340 degrees. Fry the doughnuts until golden brown.
You may use a pastry bag with metal tip to fill the doughnuts with Nutella or just serve Nutella alongside the warm doughnuts and start dipping.

Bourbon chocolate cake   Print Recipe

Serves: 12

Preparation time:15 minutes

Cooking time:40 minutes

11 oz. semisweet good quality chocolate, chopped
6 oz. (12 Tbs.) unsalted butter
6 large eggs, separated, at room temperature
3/4 cup packed light brown sugar
1 oz. (1/4 cup) all-purpose flour
1/4 cup bourbon
1 tsp. pure vanilla extract
1/2 tsp. kosher salt

For serving:
1 cup heavy cream
1 to 2 Tbs. granulated sugar
Confectioners’ sugar for dusting

Bourbon chocolate cake

Preparation:

Position an oven rack on the middle rung and heat the oven to 350°F.

Butter a 9×3-inch round cake pan. Line the bottom of the pan with a round of parchment and butter the parchment. Set the cake pan in a roasting pan large enough to accommodate it.

Melt the chocolate and butter over a double boiler. Remove from the heat and let cool slightly.
With an electric mixer (a stand mixer with the whip attachment or a hand mixer), beat the egg yolks with the brown sugar on medium speed until very pale, thick, and fluffy, about 3 minutes. Reduce the speed, add the chocolate mixture, and mix just to combine. Add the flour, mixing just to combine and scraping the bowl as needed. Blend in the bourbon and vanilla. Transfer to a large mixing bowl and set aside.
In a clean mixing bowl with clean beaters, beat the egg whites with the salt on high speed until they hold soft peaks, 1 to 2 minutes. With a rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining whites. Scrape the batter into the prepared cake pan.
Set the roasting pan on the oven rack and add enough warm tap water to come halfway up the sides of the cake pan. Bake until the top feels set, 40 to 45 minutes. Remove the cake pan from the water bath and run a paring knife around the inside of the pan (or the inside of the parchment collar) to loosen the cake and then let the cake cool completely in the cake pan on a rack. When the cake is completely cool, loosen the sides once more with a paring knife. Cover the cake with a serving plate and invert the cake onto the plate. The bottom of the cake is now the top. Peel off the parchment. (Don’t worry if the surface looks a little ragged; you’ll be dusting with confectioners’ sugar).

To serve: In a chilled bowl, beat the cream and sugar to medium-soft peaks. Dust the top of the cake with confectioners’ sugar, slice, and serve each slice with the whipped cream.

Braised beef flamande   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:2 hours

4 ounces bacon, cut across into 1/2 inch pieces
3 pounds beef chuck, cubed
2 pounds sliced onion
3 tablespoons flour
3 cups beer
1 cup beef stock
1 tablespoon wine vinegar
1 teaspoon minced garlic
1 teaspoon chopped thyme leaves
2 bay leaves

Braised beef flamande

Preparation:

In a heavy bottom cast iron skillet, cook bacon bits to crisp.
Remove bacon and save. Add the cubed beef chuck in the bacon fat. Add sliced onion, brown.
Remove fat. Singe with flour. Mix well. Add beer and beef stock to cover. Bring to boil. Add small amount of wine vinegar, minced garlic, thyme and bay leaf. Cover.
Cook for 2 hours or until beef is tender.
Sprinkle with crisp bacon before serving.
This Flemish style dish is served with braised red cabbage.

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 blueback with white wine sauce   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

2 tablespoon butter
5 medium shallots, peeled, minced
1-5 pound whole dressed salmon
3 cups dry white wine
to taste salt ground white pepper
1 bouquet garni
2 tablespoon butter
3 slices white bread
2 tablespoon vegetable oil
4 egg yolks
1 cup heavy cream

Braised blueback with white wine sauce

Preparation:

Preheat oven to 425 degrees. Melt two tablespoons of butter in a saucepan. Add the minced shallots and cook until golden. Spread into a baking pan large enough to hold the salmon.
Scale salmon. Wash under cold water. Pat dry. Place the whole fish, lying flat on the baking pan. Season the cavity with salt and pepper. Add the bouquet garni. Dot the fish with the two tablespoons of butter. Cover the pan with aluminum foil, and bake Measure the salmon at its thickest part. Bake 12 minutes per inch thickness. Baste the fish occasionally. While the fish is cooking, remove the crust from the bread. Cut the slices into triangles. Heat the oil in a frying pan. Fry the bread triangles in oil until golden brown on both sides. Remove from pan and keep warm. When the salmon in done, transfer to a large serving platter. Remove skin from the top side. Cover with foil, and keep in a warm place. Strain the cooking liquid and reduce to two cups. Beat the egg yolks with the cream. Pour into the reduced hot cooking liquid and whisk over low heat until the sauce thickens lightly. Do not boil the sauce as it may separate. Season to taste.

PRESENTATION
Starting at tail end, use a fish knife and fork to cut the top fillet into serving size portions. Slide knife between the fillet and bone to lift the portions. Arrange each portion in the center of warm plates. Before serving the bottom fillet, lift off tail and pull backbone away from flesh, removing the head all in one piece. Bottom fillet is now boneless and easy to lift into serving size portions. Free skin from portions before serving. Spoon the sauce over salmon. Garnish each plate with two slices of fried bread.

Braised celery   Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:1 hour 15 minutes

6 medium celery hearts
1 tablespoon butter
salt and pepper to taste
2 cups chicken stock
1/4 cup demi glace

Braised celery

Preparation:

Preheat oven to 350 degrees.
Clean and trim celery. Cut into 7 inch length. (Save remaining celery for future use). Boil in salted boiling water for 10 min. Drain. Arrange in a buttered oven proof casserole dish. Season with salt and pepper. Cover with stock.
Bake for about 1 hour or until celery is tender. Cut each heart into half lengthwise.
Cover and serve with reduced strained juice.

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.

Braised red cabbage   Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:1 hour

1 tablespoon oil
1 medium onion, sliced
2 1/2 pounds head red cabbage
1 1/2 cups red wine vinegar
2 cups water
to taste, salt and pepper

Braised red cabbage

Preparation:

Quarter, core and shred cabbage. Rinse under cold water. Heat oil in a dutch oven.
Add onions and sauté for 2 to 3 minutes. Stir in cabbage. Add vinegar, water, salt and pepper. Bring to a bubble; lower heat to simmering. Cover.
Cook 15 minutes for crisp tender cabbage, or 1 hour for well done. Add water if necessary.
I cook the cabbage for over an hour. Use with pork and ham, roast goose, or as is.
Note: Sliced apples can be added to cabbage while cooking.

Braised salmon steaks with fennel and thyme   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

4 8-ounce salmon steaks
1 pound fennel bulbs
1 tablespoon olive oil
2 tablespoons fresh thyme, chopped
1/4 cup white wine
salt and pepper to taste

Braised salmon steaks with fennel and thyme

Preparation:

Preheat oven to 400 degrees. Rinse salmon in cold water. Pat dry with paper towels. Trim the base and stalks of the fennel bulbs. Cut across into thin slices.
Heat the oil in a medium frying pan. Add the fennel and saute about 5 minutes, until softened. Add one half of the chopped thyme, white wine, salt and pepper, and cook for 2 minutes.
Transfer the fennel to a buttered baking dish.
Arrange the salmon steaks on top, and season with salt and pepper, and the remaining chopped thyme. Cover the fish with foil and bake for 10 to 12 minutes.
PRESENTATION
Transfer salmon steaks to warm plates. Cover with fennel and pan juices. Serve hot.

Brazilian feijoada - black bean stew   Print Recipe

Serves: 10

Preparation time:20 minutes

Cooking time:3 hours

1 pound dry black beans (soaked overnight)*
1 tablespoon olive oil
4 ounces slab bacon (rind removed), diced
1 pound pork ribs, cut into individual ribs
2 Mexican chorizo sausages, sliced
1 smoked sausage, such as linguica or kielbasa, sliced
1 large onion, chopped
4 cloves garlic, minced
3 tomatoes, diced
1 teaspoon salt
1 teaspoon ground black pepper
3 bay leaves
water
white rice (for serving)
farofa (for serving)

Brazilian feijoada - black bean stew

Preparation:

In a large bowl with water, soak beans overnight.
When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
Use the same saucepan to brown ribs and sausages in batches. Set aside.
If needed, add more oil to the pan. On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.
Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leave. Cover with water (about 8 cups).
Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft and the stew has thickened.

Serve with white rice and sprinkle some farofa on top.
Notes
* 1 pound dry beans = 2 cups dry beans = 6 cups cooked beans (Feel free to substitute drained, canned beans if desired.)
Recipe inspired by curioucuisiniere.com

Broccoli cauliflower casserole   Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

1/3 cup dry breadcrumbs
2 tablespoons finely shredded extra sharp cheddar cheese
2 cups small broccoli florets
2 cups small cauliflower florets
vegetable cooking spray
1 tablespoon melted butter
1 tablespoon coarse grained mustard
1/4 teaspoon white pepper

Broccoli cauliflower casserole

Preparation:

Combine breadcrumbs and cheddar cheese; stir breadcrumb mixture well.
Steam broccoli and cauliflower, covered, until vegetables are crisp-tender. Drain vegetables, and place in a 1 1/2 quart casserole coated with vegetable cooking spray.
Combine the butter, mustard, and white pepper; drizzle over vegetables and toss well.
Sprinkle vegetables with the breadcrumb mixture, and bake at 425 degrees until thoroughly heated.

Broccoli rabe with parmesan cheese   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:10 minutes

2 pounds broccoli rabe
1/4 cup extra-virgin olive oil
5 garlic cloves, peeled and coarsely chopped
5 tablespoons freshly grated Parmesan cheese or Asiago cheese

Broccoli rabe with parmesan cheese

Preparation:

Wash and drain broccoli, discarding tough stems. Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 4 minutes.
Drain and immerse in a bowl of ice water to cool. Drain again;
Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté about 2 minute. Add broccoli rabe and sauté until heated through. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine.
Season with salt and pepper to taste. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.

Broccoli with garlic   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:10 minutes

2 pounds broccoli florets
6 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon cayenne pepper (optional)

Broccoli with garlic

Preparation:

Wash broccoli and cut into small florets. Steam in a microwave steamer or over boiling water until barely tender and still bright green.
Place olive oil in a skillet over medium heat. Add garlic. Sauté, stirring frequently, just until the garlic starts to soften. Add water, and the cayenne if desired. Simmer for 2 minutes.
Place the broccoli in a large serving bowl.
Pour the garlic mixture over it, mixing gently to coat. Serve hot or cold.

Brochettes of lamb   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves
3 cloves garlic, peeled
2 tablespoons chopped parsley
1/4 teaspoon black ground pepper
1/3 cup olive oil
1 1/2 pounds boned leg of lamb into 16 cubes
2 medium red peppers
2 medium onions, peeled

Brochettes of lamb

Preparation:

Combine in the bowl of a food processor thyme leaves, rosemary, garlic, and parsley. Process until mixture is minced. Transfer to a bowl, and add pepper and olive oil.
Transfer the marinade to a shallow dish, about 10 inches long. Cut the peppers and onions into 1 1/2-inch squares pieces.

Thread the lamb on four 12-inch metal skewers alternately with the peppers and onions.
Put the brochettes in the marinade, turning them so that they are well coated.
Let them marinate at room temperature for 2 hours or longer, turning them every 30 minutes.
Sprinkle the brochettes with salt and pepper.
Broil or grill them over high heat, turning them occasionally, for 12 minutes or until the lamb is well browned.
Serve the lamb brochettes with rice or couscous.

Broiled gingered chicken   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:50 minutes

1- 2 1/2 pounds chicken
1 teaspoon chopped ginger
1 teaspoon minced garlic
2 teaspoons olive oil
1 bay leaf
1/2 teaspoon dried thyme
1/4 cup lemon juice
to taste salt and pepper
2 ounces melted butter

Broiled gingered chicken

Preparation:

Split chicken in half. Blend all ingredients except butter.
Place chicken on a tray and pour the marinade over the chicken halves. Set aside for 15 minutes.
Drain chicken and broil on both sides while basting with the marinade. Continue cooking and basting for about 25 minutes or until chicken is cooked. Serve with melted butter.

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

Broiled Salmon With Sweet Corn and Barley Risotto   Print Recipe

Serves: 4

Preparation time: 35 minutes

Cooking time:1 hour

1 tsp fennel seeds
4 small skin-on salmon fillets, 1 pound (450 g) total
1 tsp (5 mL) olive oil
Pinch each salt and pepper
lemon wedges

Sweet Corn Barley Risotto:

2-1/2 cups (625 mL) vegetable broth
2 tsp (10 mL) olive oil
1 onion, diced
2 cloves garlic, chopped
1 cup (250 mL) pot barley
1 cup (250 mL) fresh corn kernels, (about 2 cobs) or frozen corn kernels
3 green onions, chopped
1/2 cup (125 mL) grated Parmesan cheese
1/4 cup (60 mL) chopped fresh chervil or parsley
1 tsp (5 mL) lemon juice
1/2 tsp pepper
1/4 tsp salt

Broiled Salmon With Sweet Corn and Barley Risotto

Preparation:

Sweet Corn Barley Risotto:
In saucepan, bring vegetable broth and 2-1/2 cups water to simmer; keep warm. Meanwhile, in large skillet, heat oil over medium-high heat; cook onion and garlic until onion is softened, about 3 minutes. Add barley; cook, stirring to coat, for 1 minute. Reduce heat to medium; stir in corn and green onions. Add hot broth mixture; cook, stirring occasionally, until creamy and barley is tender but still slightly firm in center, about 45 minutes. Stir in Parmesan cheese, chervil, sour cream, lemon juice, pepper and salt.

Meanwhile, using bottom of heavy skillet, crush fennel seeds. Arrange fish on greased rimmed baking sheet. Brush with oil; sprinkle with fennel seeds, salt and pepper. Broil, 6 inches (15 cm) from heat, until fish flakes easily when tested, about 7 minutes. Serve with risotto and lemon wedges to squeeze over top.

Brown rice and chicken stir fry with edamame and walnuts   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

1/2 cup coarsely chopped walnuts
4 tablespoons low sodium soy sauce
2 skinless, boneless chicken breasts halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups cooked short grain brown rice, cooled
2 cups shelled cooked edamame beans
2/3 cup chopped green onions

Brown rice and chicken stir fry with edamame and walnuts

Preparation:

Stir walnuts in nonstick skillet over medium heat until lightly toasted. Drizzle 2 tablespoons soy sauce over walnuts; stir until soy sauce coats walnuts. Cool.
Combine chicken, 2 tablespoons soy sauce and honey; toss to coat. Let stand 15 minutes.
Heat oil in large nonstick skillet over high heat. Add chicken and stir fry 2 minutes. Add ginger and garlic and stir fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir fry until heated through. Season with salt and pepper. Divide rice mixture among plates.
Sprinkle with green onions and walnuts

Butternut squash and apple soup   Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:40 minutes

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1/2 teaspoon ground nutmeg
4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
5 to 6 cups vegetable broth
1 Gala apple, peeled, cored, diced
1/2 cup apple juice
light sour cream
Chopped fresh chives

Butternut squash and apple soup

Preparation:

Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.
Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls.
Garnish with sour cream and chives.

Cabbage diet soup   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:40 minutes

2 green peppers
2 medium onions, peeled
2 cans whole crushed tomatoes
1 small head chopped cabbage
1 bunch celery
1 package dry onion soup mix

Cabbage diet soup

Preparation:

Wash peppers, cut in halves and remove seeds. Cut the vegetables into medium-sized pieces.
Combine vegetables in a large soup pot. Add onion soup mix and cover with water.
Cook on high heat for 10 minutes, then lower heat and simmer until tender.

Cajun salmon fillet grenobloise with angel hair pasta   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

2 ounces butter
2 pounds fillet of salmon
1 tablespoon white wine Worcestershire sauce
1/2 teaspoon onion salt
1 teaspoon See recipe for fish seasoning
1 teaspoon dry oregano
2 tablespoons capers
8 ounces angel hair pasta
2 ounces butter
1 cup See recipe for White Butter Sauce

Cajun salmon fillet grenobloise with angel hair pasta

Preparation:

Preheat oven to 450 degrees.
Butter a baking dish large enough for the salmon fillet. Extract all bones from the fillet. Rinse under cold water and pat dry. Place the salmon fillet skin side down in the baking dish. Season with the white wine Worcestershire sauce, onion salt, fish seasoning, and oregano.
Bake the salmon for 10 minutes.
Brown under a hot broiler for 2 to 3 minutes. Sprinkle capers over the fish.
Cook the angel hair pasta in salted boiling water according to the directions on the package.
Drain the pasta, and toss in butter.
PRESENTATION
Divide the salmon fillet into equal portions. Arrange each portion on a hot plate. Top with capers and cooking liquid.
Garnish with the steaming pasta. Serve with the white butter sauce.

Campanelle pasta with hen of the woods mushrooms   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

• 12 ounces campanelle
• 1 tablespoon olive oil
3 cloves garlic minced
12 ounces Hen of the Woods Mushrooms sliced
¼ cup white wine, vegetable broth, or chicken broth
1 cup heavy cream
3 tablespoons fresh parmesan cheese divided
1 teaspoon lemon zest
1 tablespoon fresh parsley chopped optional

Campanelle pasta with hen of the woods mushrooms

Preparation:

1. Heat olive oil over medium high heat and cook garlic and mushrooms until mushrooms are tender.
2. Stir in wine (or broth) and cook until wine has almost evaporated. Add heavy cream and simmer 5 minutes.
3. Meanwhile, cook pasta according to package directions (do not rinse).
4. Remove from heat and stir in parmesan cheese, and lemon zest until smooth.
5. Toss with pasta. Top with parsley and extra parmesan cheese if desired.

Caprese pasta salad   Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

16 oz. box dry pasta (mini penne)
8 oz. container fresh mozzarella pearls, drained and patted dry
2 pints grape tomatoes, halved or quartered
1 cup thinly sliced red onions (see note)
1/2 cup white balsamic vinegar (see note)
1/2 cup olive oil
1 teaspoon salt, or more to taste
1/2 teaspoon coarse ground black pepper
½ teaspoon garlic powder
1 cup minced fresh basil
Balsamic glaze, optional

Caprese pasta salad

Preparation:

Bring pot of salted water to boil. Cook pasta to al dente as directed on package directions. In colander set in sink, drain, rinse with cold water, drain well.
Meanwhile make the dressing. In a small bowl or measuring cup, whisk together vinegar, olive oil, salt, pepper, and garlic powder.
In large bowl, combine pasta, mozzarella, tomatoes, and drained onions. Add one half of the dressing; stir well. Refrigerate until ready to serve.
Right before serving, add the remaining dressing and the fresh basil; stir well. Add more salt and pepper if needed.
If desired, garnish with a drizzle of balsamic glaze and basil leaves.

Notes

Try a different variety of tomato. Diced whole tomatoes are good, too.
Choose your favorite pasta. Any bite-size pasta will be fine. Use whole wheat or gluten-free pasta or make it with tortellini.
Add grilled chicken, pepperoni, or diced ham.
Add diced red or green bell peppers, kalamata olives, finely diced zucchini or cucumber, spinach, or another veggie of your choice.
Substitute bottled dressing instead of making your own balsamic vinaigrette.

Caramelized apricot tart   Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:25 minutes

1/2 to 3/4 cup sugar
2 tablespoons water
3 tablespoons unsalted butter
2 tablespoons whipping cream
9 fresh apricots, halved, pitted, or 18 canned apricot halves in extra light syrup well drained
1 9-ounce sheet frozen puff pastry thawed

Caramelized apricot tart

Preparation:

Preheat to 425°F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves.
Increase heat and boil without stirring until syrup is deep amber, about 8 minutes.
Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square.
Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet.
Gently press down pastry around apricots at edge of skillet.
Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute.
Cut around edge of pastry to loosen. Place large rimmed platter atop skillet.
Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter.
Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.

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.

Cauliflower and pasta   Print Recipe

Serves: 4

Preparation time: 40 minutes

Cooking time:20 minutes

1/2 cup pine nuts
1/2 cup golden raisins
3 tablespoons olive oil
4 cloves garlic, peeled and minced
1 medium head cauliflower, rinsed and trimmed to 1-inch pieces
1/2 teaspoon red-pepper flakes
7 anchovy fillets, minced
3 tablespoons capers
1 cup white wine
coarse salt and freshly ground black pepper to taste
1 pound dried rigatoni
10 fresh basil leaves, very thinly sliced
roasted pepper, for garnish (recipe follows)

Cauliflower and pasta

Preparation:

1. Heat a large skillet over medium-high heat.
Add pine nuts, and toast, stirring frequently until golden brown, about 5 minutes. Set aside in a small bowl.
2. Place raisins in a small bowl. Cover with 1 cup warm water. Set aside to plump, about 10 minutes.
3. Heat olive oil in the same large skillet over medium-low heat. Sauté garlic and cauliflower until golden, about 5 minutes. Add pepper flakes, anchovies, capers, and wine. Simmer 2 to 3 minutes. Meanwhile, drain raisins, discarding water. Add raisins; season with salt and black pepper. Cook, covered, 10 to 12 minutes, until cauliflower is fork-tender. Uncover, and let liquid reduce slightly over high heat, 1 to 2 minutes.
4. Meanwhile, cook rigatoni in salted boiling water until just tender, about 10 minutes or following label instructions. Drain; toss into warm cauliflower mixture. Just before serving, toss pasta with basil and pine nuts. Garnish with roasted pepper.

ROASTED PEPPER
1 yellow or red bell pepper.
Heat a gas burner to high. Place pepper over flame. Roast until blackened all over, turning as necessary. Wrap pepper in a paper towel, enclosing completely. Let steam for 2 minutes. Unwrap, and peel blackened skin from pepper, using a paper towel. Discard skin. Stem and seed pepper.

Cauliflower au gratin   Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

3 pounds cauliflower, cleaned, cut into 2-inch florets
1/4 cup butter
1/2 cup chopped onion
1/4 cup flour
4 cups boiling milk
salt and pepper to taste
1/8 teaspoon grated nutmeg
1 1/2 cups grated Swiss cheese
1 teaspoon melted butter

Cauliflower au gratin

Preparation:

In a kettle of salted boiling water, cook the cauliflower florets for 3 to 4 minutes, or until tender. Drain cauliflower, and plunge into ice cold water to stop the cooking. Drain cauliflower. Pat dry, and transfer to a buttered 2-quart baking dish.
Preheat oven to 350 degrees. In a saucepan, cook the onion in 3 tablespoons of butter over moderate low heat, stirring until it is softened. Stir in the flour and cook the roux over low heat, stirring, for 3 minutes. Add milk and whisk over moderate heat until the sauce thickens. Simmer the sauce for 10 minutes. Season with salt, pepper and grated nutmeg. Pour the sauce over cauliflower. Sprinkle the cheese over the sauce. Pour butter over cheese. Bake until sauce in golden brown, 15 to 20 minutes
cauliflower with cheddar sauce:
A variation of this recipe uses the cream sauce with the addition of 1 1/2 cups grated cheddar cheese, and dry breadcrumbs sprinkled over the top of cauliflower.

Cauliflower melt   Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:1 hour

1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley

Cauliflower melt

Preparation:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasted. Set aside to cool but keep the oven on.
4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
6.Arrange the cauliflower in a baking dish. Sprinkle with pistachios and raisins and top with the cheese.
7. Bake until the cheese melts, 7 to 10 minutes.
8. Top with chopped parsley and serve immediately.

Cauliflower salad with radishes   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:10 minutes

1 pound cauliflower
4 radishes
For dressing:
1 tablespoon wine vinegar
1/2 cup mayonnaise
2 teaspoons paprika
1 tablespoon ketchup
salt and pepper to taste

Cauliflower salad with radishes

Preparation:

Cut small flowerets from the cauliflower. Cook in salted boiling water until al dente. Cool under cold water. Drain.
Make the dressing by mixing the vinegar, mayonnaise, paprika, ketchup, salt and pepper. Blend the dressing into cauliflower. Refrigerate.
Before serving,slice or grate radishes over the cauliflower.

Cauliflower soup Dubarry   Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:70 minutes

5 ounces butter
8 ounces leeks ( white part), chopped
5 ounces flour
2 1/2 quarts water
1 pound cauliflower, cut into small pieces
1 pound veal bones
6 egg yolks
3/4 cup heavy cream
1 cup milk

Cauliflower soup Dubarry

Preparation:

In a soup pot, melt butter and add he leeks. Stir over medium heat for 5 minutes. Do not brown. Add the flour and cook slowly for 5 minutes. Whisk in the water.
Add the cauliflower and veal bones. Cover and simmer for 1 hour.
Combine the egg yolks with the heavy cream. Boil the milk and whisk into the egg yolk mixture. Strain.
Skim the butter off the top of the soup.
Remove the bones, puree and strain soup.
Add the egg yolk and milk mixture, mix well and season.
For garnish add cooked small bunches of cauliflower and chopped chervil leaves.

Celery chestnut and apple soup   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

2 tablespoons extra-virgin olive oil
1 medium onion, peeled, trimmed and thinly sliced
1 medium leek, white part only, trimmed, thinly sliced, washed and dried
2 McIntosh apples, peeled, cored and cut into ½-inch cubes
10 ounces celery root, peeled and cut into cubes
1 bay leaf
1 sprig thyme
Pinch of freshly grated nutmeg
Salt and freshly ground white pepper
Pinch of celery salt
3/4 pound peeled fresh chestnuts from 1 ¼ pounds chestnuts in shells, or 3/4 pound dry-packed bottled or vacuum-sealed peeled fresh chestnuts
2 quarts homemade unsalted chicken stock or store-bought low-sodium chicken broth
1/2 cup heavy cream

Celery chestnut and apple soup

Preparation:

1) Heat the oil in a stockpot or large casserole over medium heat. Add the onion, leek, apples, celery root, bay leaf, thyme, nutmeg, salt and pepper and cook, stirring occasionally, for about 10 minutes, or until the onions and leeks are soft but not colored. Add the chestnuts and chicken stock and bring to the boil. Lower the heat to a simmer and cook, skimming the surface regularly, 35 to 40 minutes, or until the chestnuts can be mashed easily with a fork. Add the heavy cream and simmer 5 to 10 minutes more, then discard the bay leaf and thyme.

2) Purée the soup until smooth using a blender, food processor or hand-held immersion blender, then pass it through a fine-mesh strainer. At this point, you should have about 2 quarts of soup. If you have more, or if you think the soup is too thin – the soup should have the consistency of a velouté or light cream soup – simmer it over medium heat until thickened. Taste and, if necessary, adjust the seasoning. (The soup can be cooled completely and stored in a covered jar in the refrigerator for 3 to 4 days or frozen for up to a month. Bring the soup back to a boil before serving.)

3) Place a few chestnuts in a pan and let cook on a medium heat. Add some soup (about 2 tablespoons) and let the mixture cook with the chestnuts (about 5 minutes). Top the soup with the chestnuts and serve hot

Celery root and mashed potatoes   Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

2 tablespoons lemon juice
1 celery root (about 1 pound)
4 medium potatoes, peeled
4 cloves garlic, peeled
1/2 cup whipping cream
2 tablespoons butter
salt and pepper to taste
1/4 cup chopped fresh parsley

Celery root and mashed potatoes

Preparation:

Fill a large bowl with ice water and add lemon juice. With sharp knife, peel celery root; cut into 2-in chunks, dropping them into the water and lemon juice as you go. (This stops the celery root from discoloring.)
Cut potatoes into 2-in chunks. Drain celery root. In large saucepan, combine celery root, potatoes, garlic and enough water to cover them. Bring to boil. Reduce heat to medium-low; cook, covered, 20 minutes or until celery root and potatoes are very tender. Drain well; return vegetables to saucepan. Place over low heat to dry out slightly, shaking saucepan occasionally.
Heat butter and cream in small saucepan; transfer to large bowl. Add vegetables to cream mixture and cream until smooth and creamy. Season with salt and pepper to taste; stir in parsley.
Transfer to heated serving dish; serve immediately.

Cheese croquettes   Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

4 ounces butter
1 cup flour
2 cups milk
1/2 cup heavy cream
2 cups grated Cheddar cheese
2 cups grated Swiss cheese
3 egg yolks
salt, nutmeg, onion powder to taste
1 cup flour
1 cup fresh bread crumbs
2 cups tomato sauce
2 cups fried parsley

Cheese croquettes

Preparation:

In a medium saucepan, melt butter, stir in flour. Add milk and cream and whisk until sauce is thick and bubbly. Mix in the cheese. Blend well. Stir in egg yolks. Season to taste.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.

Chicken baked with morels artichokes and peas   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

1 teaspoon olive oil
2 chicken breasts, split and skinned
4 ounces fresh morels
4 artichokes hearts, each cut in 8 wedges and tossed with lemon juice
2 teaspoons kosher salt
pepper to taste
6 cups chicken broth
1/2 cup peas

Chicken baked with morels artichokes and peas

Preparation:

Preheat oven to 350 degrees.
Heat oil in large skillet over medium heat. Add the chicken and sear until browned on all sides. Place in large baking dish. Surround with morels and artichoke hearts. Season with salt and pepper. Pour enough chicken broth in dish to cover one half of the chicken. Push the morels and artichokes down into the liquid.
Bake until chicken is tender. Add the peas and bake for 5 minutes. Place vegetables around chicken.

Chicken breasts in vermouth   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

4 boneless, skinless chicken breast halves
2 Tbsp olive oil
1 clove garlic, minced
2 shallots, minced
¾ cup dry vermouth
½ pint sliced mushrooms
1 cup whipping cream
Salt and freshly ground pepper to taste
4 Tbsp flat, Italian parsley, chopped

Chicken breasts in vermouth

Preparation:

Preheat oven to 200˚F.
In a medium sauté pan over medium flame, heat oil with garlic, being careful not to scorch the garlic. Sauté breast halves in the oil until browned on both sides (about 7 minutes per side for thick breasts)
Remove breasts to an ovenproof serving dish, keeping as much of the oil in the sauté pan as possible. Keep breasts warm in the oven while you prepare the cream sauce.
Add the shallot and sauté until softened and turning golden brown. Add the vermouth and deglaze the pan, scraping brown pits from the side of the pan. simmer until reduced by about half. Add mushrooms and quickly heat through. Pour in cream and bring to a boil and allow to thicken. Reduce the heat and season with salt and pepper.
Pour the sauce over the chicken, sprinkle parsley over the sauce and serve.

Chicken breasts parma   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Sauce:
2 teaspoons olive oil
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
3 large garlic cloves, minced
1 can (14.5 ounces) whole tomatoes, preferably no salt added, crushed
1 can (8 ounces) tomato sauce
1 teaspoon chopped oregano
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Chicken
4 boneless, skinless chicken breasts, about 4 ounces each
Salt and pepper to taste
1 tablespoon olive oil
Thinly sliced asiago or provolone cheese, about 2 ounces
Freshly grated Parmesan or Romano cheese
4 cups cooked pasta

Chicken breasts parma

Preparation:

To make the sauce, heat the olive oil in a medium saucepan over medium-high heat. Add the onions and peppers and sauté until softened, about 5 minutes. Add the garlic and sauté another minute. Add the tomatoes, tomato sauce, and seasonings. Stir well. Partially cover and simmer over low heat until slightly thickened, about 20 minutes. Remove from heat until use.

Meanwhile, prepare the chicken. Preheat the oven to 375° F. Season the chicken on both sides with salt and pepper. Heat the 2 tablespoons olive oil in a large oven-proof skillet over medium-high heat. Add the chicken breasts and brown on both sides, about 3 minutes per side. Remove the chicken and drain any excess oil from the pan. Place just enough of the sauce in the pan to cover the bottom. Add the chicken breasts in a single layer. Spread the tops with a little sauce. Place a thin layer of the sliced cheese on top of each breast, then sprinkle with the Parmesan or Romano cheese. Place in the oven and bake until the chicken is cooked, about 15 minutes depending on the thickness. Place on individual serving dishes; pass sauce and grated cheese separately. Extra sauce can be spooned on a pasta side dish.
Heat the pasta and serve with chicken

Chicken breasts piccata   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

1 1/2 pounds boneless chicken breasts
3 tablespoons flour
to taste salt and white pepper
3 tablespoons butter
2 teaspoons vegetable oil
1/3 cup white wine
2 tablespoons brined capers, rinsed
1 1/2 tablespoons lemon juice
2 teaspoons chopped parsley

Chicken breasts piccata

Preparation:

Rinse the boneless and skinless chicken breast. Pat dry and slice into thin cutlets.
On wax paper, combine flour, salt and pepper. Dip cutlets into flour mixture, shaking off excess.
In a large skillet over medium heat, Heat one half of the butter and oil until the butter is melted.
Add cutlets and brown lightly on each side. Place cutlets on serving plate; keep in a warm place. Stir the wine, capers, lemon juice, and parsley into skillet; increase heat to high and cook until slightly thickened. Remove from heat, swirl in remaining butter until melted. Pour over cutlets and serve.

Chicken breasts st-pierre   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:45 minutes

4 boneless chicken breasts
1/2 cup flour
to taste salt and white pepper
1 teaspoon paprika
1/4 cup oil
1 cup sliced green pepper
1 cup sliced onion
1 cup sliced mushrooms
1 cup white wine
2 teaspoons lemon juice
1 teaspoon minced garlic
1 teaspoon chopped basil
2 cups cooked rice

Chicken breasts st-pierre

Preparation:

Cut chicken breasts across in halves.
Remove skin and trim all fat. Roll chicken breasts in the flour seasoned with salt, pepper, and paprika.
Heat oil in a skillet or a saute pan.
Place chicken in skillet or pan. Brown over low heat on both sides until golden brown.
Transfer chicken to a warm dish. Add peppers, onions, and mushrooms to the skillet or pan. Saute over medium heat for about 5 minutes.
Place chicken breasts over vegetables. Pour wine and lemon juice over chicken. Sprinkle with garlic and basil. Cover chicken, and simmer over low heat for about 30 minutes or until chicken is fully cooked. Serve with steamed rice.

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.

Chicken breasts with wine and mustard   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutess

2 whole chicken breasts, skinned and boned
salt and black pepper to taste
6 tablespoons butter
3 shallots, minced
3/4 cup dry white or red wine
1 cup heavy cream
1/4 cup chicken stock
4 tablespoons grainy mustard, (Meaux or Pommery)

Chicken breasts with wine and mustard

Preparation:

Sprinkle the chicken breasts with salt and pepper. In a sauté pan or heavy skillet over medium-high heat, melt 4 tablespoons of the butter.
Sauté the chicken breasts for 3 to 5 minutes on each side, or until browned. Do not overcook. Transfer the chicken pieces to a heated platter and keep warm.
Remove any excess fat from the pan. Over medium heat sauté the shallots briefly. Add the wine, cream, and stock; bring to a boil, reduce the heat to medium-low and cook until the sauce has thickened.
Whisk in the mustard, combining well. Whisk in the remaining 2 tablespoons of butter, one at a time.
Return the chicken to the sauce and heat through for 5 to 10 minutes. Place the chicken breasts on individual plates, spoon the sauce over each, and top with a twist of the pepper mill.

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 divan   Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:40 minutes

1 pound broccoli
5 cups cooked chicken
2 10-ounce can chicken soup
1 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon powdered ginger
1 cup heavy cream
1/2 cup grated cheddar cheese
1 cup white bread crumbs
2 teaspoons butter

Chicken divan

Preparation:

Clean, wash and cut broccoli into medium pieces. Cook lightly in boiling water. Drain well.
Cover the bottom of a casserole dish with broccoli. Cover broccoli with the diced chicken.
In a separate bowl, mix chicken soup, mayonnaise, lemon juice, cream and ginger. Spread over chicken. Top with the cheddar cheese. Brown bread crumbs with butter.
Sprinkle over top of chicken. Bake at 350 degrees for about 30 minutes or until bubbly and brown.

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 fricassée   Print Recipe

Serves: 4

Preparation time: 25 minutes

Cooking time:40 minutes

1 3-pound whole chicken
3 tablespoons vegetable oil
1/2 cup flour
to taste salt and white pepper
1 cup dry white wine
1/2 cup sliced onion
1 medium sliced green pepper
1 medium sliced carrot
1/2 stalk sliced celery
1 clove minced garlic
1 cup chopped tomatoes

Chicken fricassée

Preparation:

Cut the chicken into eight pieces.
Heat the oil in a large skillet over medium high heat. Combine the flour, salt, and pepper.
Roll the chicken pieces in the flour mixture. Place in the skillet, skin side down. Brown both sides until golden brown. Transfer the chicken to a warm platter. Discard the fat from the skillet. Turn the heat to high. Add the wine. Reduce by half.
Add the sliced onion, green pepper, carrot, celery, garlic, and chopped tomatoes. Simmer and cover for 10 minutes.
Add the chicken, and continue cooking until meat is tender, about 20 minutes.
Transfer the chicken to a warm serving platter. Reduce the sauce to a medium thick consistency. Pour the sauce over chicken and serve.

Chicken hash vanderbilt   Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:40 minutes

1 3-pound roasting chicken, washed

for stock:
1 large onion, peeled and quartered
1 medium carrot, peeled and sliced
1 leek, cleaned and sliced
2 sticks celery
1 bouquet garni

for sauce:
2 tablespoons butter
3 tablespoons flour
2 cups chicken stock
8 ounces mushrooms
1 tablespoon butter
2 tablespoons Parmesan cheese
1 pound frozen peas

Chicken hash vanderbilt

Preparation:

In a large soup pot, combine chicken and vegetables. Cover with water. Bring to a boil. Simmer for 30 minutes.
Transfer chicken to a plate. Allow to cool. Skin chicken and debone. Cut all meat into cubes. Reserve.
For the sauce:
Melt butter in a large saucepan. Stir in the flour to make a roux. Strain 2 cups chicken stock over the roux. Whisk to thicken. Simmer for 10 minutes. Sauce should be medium-thick. add chicken and simmer for 5 minutes. Melt butter in a frying pan. Add mushrooms and sauté on high heat until all liquid is evaporated. Add to chicken.
Spoon chicken mixture into a casserole baking dish. Sprinkle with Parmesan.
Cook peas according to package directions. Drain and puree in a food processor.
I add 1 or 2 tablespoons instant mashed potatoes to thicken peas. Spoon puree of peas in a pastry bag fitted with a star tube.
Pipe all around edges of baking dish. Bake at 375 degrees until brown.

Chicken magnifique   Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:1 hour 10 minutes

6 boneless chicken breasts*
2 tablespoons oil
2 cups sliced fresh mushrooms
1 clove garlic
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 teaspoon thyme
1/2 teaspoon rosemary
salt and pepper to taste
2 cups milk

Chicken magnifique

Preparation:

Brown chicken in 2 tablespoons oil.
Remove to roasting pan.
Saute the mushrooms and add to the chicken. Crush the garlic clove and add with spices to pan.
Mix the soups with the milk and heat in the frying pan. (This deglazes the pan).
Pour over the chicken and bake about 1 hour at 350 F.

* Use a combination of chicken breasts and thighs, if desired.

Chicken pot au feu with carrots potatoes and leeks   Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:1 hour

2 teaspoons olive oil
1 chicken, about 3 pounds, cut into serving pieces
6 cups chicken broth, homemade or low-sodium canned
1 teaspoon coriander seeds, crushed
2 cloves garlic, peeled and thinly sliced
1 medium-size onion, peeled and quartered
4 small carrots, peeled and cut into 2 inch lengths
8 small new potatoes, halved
4 leeks, white and light green parts only, washed and cut into 2 inch pieces
1 teaspoon salt, plus more to taste
freshly ground pepper to taste
2 teaspoons chopped Italian parsley

Chicken pot au feu with carrots potatoes and leeks

Preparation:

1. Heat the olive oil in a large wide pot over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the pot and set aside.
Place the chicken broth, coriander seeds and garlic in the pot and bring to the boil. Add the chicken, lower the heat, partially cover and simmer for 20 minutes.

2. Add the onion, carrots, potatoes, leeks and 1 teaspoon of salt, partially cover and simmer until the chicken and vegetables are tender, about 30 minutes. Season with additional salt and pepper if needed.
Divide the chicken and vegetables among four large bowls, ladle the broth over them

Chicken primavera   Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:25 minutes

1/2 cup chicken stock
1/3 cup oil
2 tablespoons soy sauce
2 cloves minced garlic
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon dried chilies
4 chicken breasts
4 cups Broccoli florets
1 red pepper
1 medium chopped onion
12 ounces egg noodles
salt and black pepper to taste .

Chicken primavera

Preparation:

Combine chicken stock, half of oil, soy sauce, garlic, cornstarch, ginger and chilies.
Skin and bone chicken breasts. Place in mixture. Stir to coat evenly. Set aside.
Cut red pepper into strips. Heat remaining oil in a skillet. Drain chicken breasts and brown on both sides. Cook pasta according to standard directions.
Transfer chicken to a warm platter. Add vegetables to skillet. Cook until tender.
Pour soy mixture over vegetables. Stir until sauce thickens. Season to taste with salt and pepper. Toss drained noodles in sauce. Place chicken breasts on top and serve hot

Chicken provencale   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

1 3-pound chicken, cut into 8 serving pieces
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 tablespoon chopped garlic
1/4 cup chopped onion
1 teaspoon rosemary
1/2 teaspoon thyme
1/2 pound small mushrooms
1 cup peeled, seeded, chopped tomatoes
1/2 cup dry white wine
1/2 cup chicken bouillon
4 tablespoons chopped fresh parsley or basil

Chicken provencale

Preparation:

Sprinkle the chicken with salt and pepper.
Heat the oil in a heavy skillet and add the chicken, skin side down. Cook for 10 minute, or until golden brown. Turn the pieces. Add the garlic, onion, rosemary, thyme and mushrooms. Cook, stirring, for another 5 minutes.
Pour off the fat in the pan and add tomatoes, wine and bouillion. Scrape the bottom of the pan with a spatula. Simmer, uncovered, for 10 minutes. Thicken the sauce by reducing it briefly over high heat. Add the parsley or basil and serve.

Chicken sauté vinaigre   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

2 tablespoons butter
1 sprig fresh thyme
1 bay leaf
1 3-pound chicken
salt and black pepper to taste
4 garlic cloves
1/2 cup red wine vinegar
1/2 cup chicken stock
2 teaspoons tomato paste
1/4 cup chopped parsley

Chicken sauté vinaigre

Preparation:

Cut chicken into 8 pieces. Melt 1/2 of the butter in a heavy bottom skillet. Add thyme, bay leaf and the chicken cut up in pieces, skin side down. Season with salt, pepper and garlic.
Sauté the chicken turning the pieces often, for about 10 minutes. Pour off the fat. Add the vinegar stirring to dissolve the particles adhering to the bottom of the skillet.
Add the stock, tomato paste. Boil and simmer for 10 minutes. Add the remaining butter and parsley. Stir to coat chicken pieces. Serve hot.

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 with coriander   Print Recipe

Serves: 4

Preparation time: 25 minutes

Cooking time:30 minutes

4 chicken breasts
1 lime
1 cup bread crumbs
1/2 cup fresh coriander, chopped
1 minced garlic clove
salt and white pepper to taste
2 egg whites
2 teaspoons water

Chicken with coriander

Preparation:

Rinse split chicken breasts and pat dry. Peel lime, removing all white pith.
Cut lime into thin slices; tuck slices under breast skin. Combine bread crumbs, fresh coriander, garlic, salt and pepper in a bowl. In a shallow dish, beat the egg whites and water.
Dip chicken in egg whites; coat with bread crumb mixture. Place chicken with the skin side down on rack of broiler pan.
Broil 6 to 8 inches from heat source 10 minutes on each side. Transfer chicken to a 350 degree oven.
Bake for 10 minutes or until chicken is fully done.

Chicken with endive radicchio and balsamic vinegar glaze   Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

3 tablespoons olive oil
4 skinless boneless chicken breast halves
1 large red onion, cut into 1/2 inch thick slices, separated into rings
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
6 medium size heads Belgian endive, trimmed, halved lengthwise
1 medium size head radicchio, cut into 8 wedges
1 tablespoon dark brown sugar
1/2 cup balsamic vinegar
chopped fresh parsley

Chicken with endive radicchio and balsamic vinegar glaze

Preparation:

Heat 1 tablespoon oil in heavy large skillet over medium high heat. Season chicken with salt and pepper. Add to skillet; sauté until cooked through, about 6 minutes per side.
Transfer chicken to platter (do not clean skillet). Tent chicken with foil.
Heat 2 tablespoons oil in same skillet over medium high heat. Add onion and oregano; sauté until onion softens, about 10 minutes. Using tongs, transfer onion to plate. Reduce heat to medium.
Add endive to skillet and sauté until beginning to brown, turning occasionally, about 5 minutes. Add radicchio.
Cover skillet and cook until radicchio begins to brown and endive softens, about 5 minutes.
Return onion to skillet. Sprinkle vegetables with sugar. Stir until sugar melts, about 1 minute. Transfer vegetables to plate. Add vinegar to skillet; boil until slightly thickened, scraping up any browned bits, about 2 minutes.
Add chicken to skillet; turn to coat with glaze. Arrange chicken on platter. Arrange vegetables around chicken. Drizzle remaining glaze from skillet over vegetables. Top with parsley.

Chicken with portobello mushroom sauce   Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour

2 large portobello mushrooms, stems discarded
2 tablespoons olive oil
salt and freshly ground pepper to taste
8 medium boneless chicken breast halves with skin
1 medium sliced onion, sliced
1 cup dry white wine
1/2 cup chicken stock
1/2 cup heavy cream

Chicken with portobello mushroom sauce

Preparation:

Preheat oven to 425 degrees.
Arrange the mushrooms stem sides down on a baking sheet.
Brush the mushrooms with 1 tablespoon olive oil and season with salt and pepper.
Roast for about 10 minutes or until tender. Slice the mushrooms thinly. Reserve. Heat the remaining oil. Season the chicken with salt and pepper. Cook the chicken breasts over moderate heat with onion, or roast the chicken breast with onion in a roasting pan until done. Pour off fat. Transfer chicken to a plate and keep warm. Add the wine to the skillet or pan.
Reduce over high heat for 5 minutes. Add chicken stock. Reduce by half. Add the cream, and continue to boil for 5 minutes. Stir in the sliced mushrooms. Season with salt and pepper.
Set the chicken breast or slice chicken breast on plates or a platter. Spoon the sauce over and serve with potato and fennel hash.

Chickpea flour pizza crust recipe   Print Recipe

Preparation time: 15 minutes

Cooking time:30 minutes

2 c. chickpea flour
1 tsp. salt
1 tsp. cumin
1⅓ c. water
3 Tbs. extra virgin olive oil
2 tsp. dried oregano
½ tsp. garlic powder

Chickpea flour pizza crust recipe

Preparation:

Mix all the ingredients in a large mixing bowl. You'll end up with a very lumpy batter (not a stretchy dough, don't worry!).
Cover and allow to rest overnight on the counter top. (Note: Best soaking practice is to leave out the salt and incorporate it the following day.) You should find that by the next day, the lumps have all worked themselves out, which is handy.
When ready to make the pizzas, heat 1-2 cast iron skillets over medium heat for at least 5 minutes to get the cooking surface nice and hot.
Prepare all your toppings for efficiency.
Preheat broiler to high (or low, see below).
Add a little oil of your choice to the skillet.
Pour a thin layer (about ⅔-1 cup) evenly into the skillet, tilting it if necessary or using the back of a ladle to spread out the batter to the edges. Thinner crusts are tastier and crispier.
Cook 1-2 minutes until browned on the bottom – it will bubble on the top a lot like pancakes when it's ready to flip.
Flip and cook 1-2 minutes more. For extra crispy crust, flip two more times to really brown it without burning.
Remove the crust to a baking stone or cookie sheet. (You can get another one going in the skillet at this point.) If you have a lot of cast iron skillets or are making a smaller batch, you could certainly add your favorite toppings and broil right in the skillet.
Top with sauce, toppings and cheese of your choice.
Broil 1-3 minutes on high to melt the cheese. (or you can broil for about 5-7 minutes on low.

Chickpea stew with coconut and turmeric   Print Recipe

Serves: 4

Preparation time:50 minutes

Cooking time:1 hour

¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)

Chickpea stew with coconut and turmeric

Preparation:

Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes.

Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Chickpea tahini soup with harissa roasted peppers   Print Recipe

Serves: 4

Preparation time:10 minutes

Cooking time:40 minutes

2 medium red peppers
1 tsp (5 mL) harissa paste
2 tbsp (30 mL) olive oil
1 1/2 cups (375 mL) onion, finely chopped
1/2 cup (125 mL) celery, finely chopped
2 tbsp (30 mL) garlic, finely chopped
1/2 tsp (2 mL) cumin seeds
2 tsp (10 mL) smoked paprika
4 cups (1 L) vegetable or chicken stock
1 tbsp (15 mL) fresh thyme, finely chopped
1 can (540 mL) chickpeas, drained and rinsed
2 cups (500 mL) peeled and finely diced
sweet potato
3 tbsp (45 mL) tahini paste
Plain kefir or yogurt to drizzle for garnish
(optional)

Chickpea tahini soup with harissa roasted peppers

Preparation:

1 On a hot grill or under a broiler, roast
peppers until charred on all sides. Let cool,
peel off skin and discard seeds. Slice roasted
peppers into strips and toss together with
harissa in a small bowl. Set aside.
2 In a large pot, heat olive oil over medium-­
high heat. Add onions and celery, and cook
for 10 minutes. Stir in garlic, cumin seeds and
smoked paprika, and cook for 1 minute.
3 Add stock to the pot along with thyme,
chickpeas, sweet potato and tahini paste.
4 Bring to a boil, then cover and simmer over
low heat for 25 minutes.
5 Ladle soup into four bowls and garnish with
harissa roasted peppers and a drizzle of kefir
or yogurt.

Chickpea-broccoli burgers   Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

½ cup couscous
1 cup water
1 ½ cups broccoli florets
2 tsp. olive oil
1 cup finely chopped onion
2 tsp. ground cumin
1 ½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
1 Tbs. toasted sesame tahini
¼ to ½ cup plain dry breadcrumbs
Salt to taste

Chickpea-broccoli burgers

Preparation:

In small saucepan, bring couscous and water to a boil; turn off heat, cover and let stand until liquid is absorbed and couscous is tender, about 10 minutes. Reserve 1 cup couscous and save remaining for another use.
Meanwhile, steam broccoli until tender, 5 to 7 minutes. Remove from steamer and set aside to cool.
In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in cumin. Remove from heat and allow to cool.
Preheat oven to 400F. Line large cookie sheet with foil, then dust with breadcrumbs.
In food processor or blender, combine couscous, broccoli, onions, chickpeas and tahini. Process until blended, stopping to scrape down sides of bowl when necessary. Transfer mixture to large bowl. Gradually add 1/4 cup bread crumbs. Add enough additional bread crumbs until mixture is stiff enough to form into patties but still moist. Season with salt.
Shape mixture into 3-inch patties (1/2-inch thick). Put patties on prepared cookie sheet. Bake until lightly browned on both sides about 30 minutes, turning once halfway. They can be served at this point or grilled or broiled until crispy for 1 or 2 minutes per side.

Chili   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:1 hour

1 cup chopped onion
2 tablespoons vegetable oil
1 to 1 1/4 pounds lean ground beef
2 (14 oz.) cans kidney beans
1 (19 oz.) can stewed tomatoes
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon oregano
Sprinkle of cayenne pepper

Chili

Preparation:

Heat oil in a frying pan. Saute onion for 2 minutes; add ground beef and cook and stir until beef is well done.
Wash and drain kidney beans. Drain some of the juice from the tomatoes.
In a large pot, combine beef, kidney beans, tomatoes, chili powder, salt and oregano. Bring to a boil; reduce and cook slowly for an hour. Stir regularly.
Recipe can be doubled. Freezes well.

Chocolate hazelnut cheesecake   Print Recipe

Serves: 8

Preparation time:15 minutes

4 oz (200g) honey nut cornflakes
14 oz (400g) jars chocolate hazelnut spread
7 oz (200g)cream cheese,softened
1 tbsp roasted and chopped Hazelnut

Chocolate hazelnut cheesecake

Preparation:


Put the cornflakes and half a of the chocolate hazelnut spread in a bowl and beat to combine. Press the mix into the base of a 4-inch (10 cm) springform tin.


In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.

Chow yuk   Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:12 minutes

2 teaspoons soy sauce
2 tablespoons sherry wine
1/2 teaspoon salt
4 tablespoons chicken broth
1 tablespoons cornstarch
1 pound lean pork loin, thinly sliced
1 teaspoon minced garlic clove
1/4 teaspoon grated ginger
1 cup sliced onion
1 cup sliced fresh mushrooms
1 cup sliced celery
1/2 cup sliced red pepper
1 cup sliced snow peas
1 tablespoons canola oil

Chow yuk

Preparation:

In a mixing bowl, combine the first five ingredients.
Heat a wok on high heat. Add oil. Slosh around. Stir fry pork with garlic and ginger until meat is whitish.
Add the gravy ingredients and stir until sauce is thickened. Add onion, celery and mushrooms, tossing for a while. Finely, add snow peas and mix for about 2 minutes. Serve with soy sauce.

Cioppino   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:25 minutes

1/4 cup olive oil
1 medium chopped onion
3 cloves minced garlic
1 tablespoon chopped parsley
2 pounds chopped canned tomatoes
2 tablespoons tomato paste
1 cup white wine
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound fillet of bass or rockfish
12 shrimp , cleaned and deveined
12 cherrystones
12 fresh mussels

Cioppino

Preparation:

In a heavy pot, heat the oil. Add onion, garlic, and parsley. Stir over moderate heat. Do not brown.
Add the chopped, seeded tomatoes and tomato paste, wine, salt and pepper. Simmer for 10 minutes. Simmer for 10 minutes.
Cut the fish into portions. Add to pot together with the clean shrimp. Cook for 5 minutes.
Steam the clean cherrystone clams and mussels in a pot with a little water. Add to the stew with the strained juice.
Heat before serving.

Classic cheesecake   Print Recipe

Serves: 16

Preparation time:20 minutes

Cooking time:55 minutes

1 ½ cups Graham Cracker Crumbs or Oreos/ginger snaps cookies
3 tablespoons sugar
⅓ cup butter or margarine, melted

Filling:
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
2 Tbsp lemon juice
1/2 cup sour cream or Greek yogurt
1 teaspoon vanilla
4 eggs

Classic cheesecake

Preparation:

Heat oven to 325°F.
Mix graham crumbs or Oreos or ginger snaps cookies , 3 Tbsp. sugar and butter; press onto bottom and sides of a 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Mix in lemon juice and sour cream or Greek yogurt. Pour over crust.
Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.

Classic roast turkey   Print Recipe

Serves: 24

Preparation time: 20 minutes

Cooking time:4 hours

1 16 to 20-pound turkey
Desired stuffing (optional)

Classic roast turkey

Preparation:

1. Thaw turkey in refrigerator, allowing time to prepare the giblet broth the day before roasting. Remove turkey legs from leg clamp or band of skin crossing the tail. If desired, remove leg clamp from body cavity. Remove giblets and neck from cavities.
2. Just before roasting, spoon some of the stuffing into the neck cavity of the turkey. Pull the neck skin over stuffing; fasten to back with a short skewer. Loosely spoon stuffing into body cavity (no more than 3/4 cup stuffing per pound of turkey). Do not pack stuffing, or it will not get hot enough by the time the turkey is cooked. Spoon any remaining stuffing into a casserole; cover and chill. Tuck legs under band of skin, or reset legs into leg clamp. If leg clamp has been removed, tie legs together with string. Twist wing tips under back.
3. Place turkey, breast side up, on a rack in a shallow roasting pan. Place a meat thermometer into the center of an inside thigh muscle so the bulb doesn't touch bone. Cover turkey loosely with foil, leaving space between the bird and foil. Press foil over drumstick and neck.
4. Roast in a 325 degree F oven until thermometer registers 180 degrees F and juices run clear (4 to 4-3/4 hours for stuffed bird). The center of the stuffing should be at least 165 degrees F. Add covered casserole of stuffing during the last 25 to 30 minutes of roasting. (Or, if there isn't room in the oven for the casserole, while bird is standing, increase oven temperature to 375 degrees F and bake for 20 to 25 minutes or until heated through.) Remove the foil the last 30 to 45 minutes to let the bird brown.
5. Remove the turkey from the oven, and cover loosely with foil. Let stand for 20 minutes. Release legs from leg clamp, or snip string or band of skin. To avoid possible burns, do not remove leg clamp from the hot bird after roasting. Store leftover turkey and stuffing in separate containers as soon as possible after serving.

Coconut-ginger shrimp   Print Recipe

Serves: 2

Preparation time:20 minutes

Cooking time:30 minutes

1 pound large shrimp, fresh or frozen
1/4 cup finely minced fresh ginger
14-ounce can light coconut milk
2 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons hot chili-garlic sauce
2 cups snow peas
1/2 sweet red pepper
3 green onions, thinly sliced
Fresh coriander leaves
1 lime

Coconut-ginger shrimp

Preparation:

Shell and devein shrimp and set aside. If using frozen shrimp, rinse under cold water to remove ice crystals. Do not thaw, but pat dry.
To prepare ginger, peel and then grate on large size of a box grater. Then finely mince and measure out.
Combine ginger, coconut milk, soy sauce, sesame oil and chili-garlic sauce in a wide saucepan. Bring to a boil, stirring often, over medium-high heat. Boil gently, uncovered and stirring often, until sauce is very thick, from 15 to 20 minutes. Meanwhile, trim snow peas. Slice in half if large. Seed pepper, if using, then slice into matchstick-size pieces.
Reduce sauce until it just covers bottom of pan and measures about 1/2 cup . If making ahead, remove sauce from heat and leave, covered, at room temperature for several hours or refrigerate.
Just before serving, add shrimp, snow peas, pepper, if using, and onions to hot sauce. Stir almost constantly until shrimp are hot and bright pink, from 2 to 4 minutes. Serve over rice or rice noodles. Sprinkle with coriander and squeeze a little lime juice overtop.

Cod fillets florentine   Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:30 minutes

3 pounds cod fillets
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup white wine
1 1/2 pounds cleaned spinach
2 cups Mornay sauce
1/2 cup grated Swiss cheese

Cod fillets florentine

Preparation:

Bone and skin the fillets. Cut into 8 equal portions. Arrange in a buttered baking pan. Season with salt and pepper. Pour the wine over. Cover with foil, and bake at 350 F (180 C) until flaky.
Blanch the spinach in salted boiling water. Drain and squeeze out excess of water. Mix a small amount of sauce into spinach. Spread the bottom of an oven proof serving dish with chopped spinach.
Arrange the fish on top, and pour the remaining sauce over. Sprinkle with cheese, and brown under a broiler.

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

Colcannon cakes   Print Recipe

Serves: 2

Preparation time: 20 minutes

Cooking time:20 minutes

1 1/2 pounds mealy potatoes
3 cups thinly sliced Savoy cabbage
1/4 cup light cream
salt and black pepper to taste
1 cup onion, thinly sliced
2 tablespoons unsalted butter, cut into bits and softened


Colcannon cakes

Preparation:

1 Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the cream, the cabbage, and salt and pepper to taste.

2. Fry the onion in the butter over a moderate heat until it is soft and beginning to brown.

3. Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.

4. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again.
5. When the bottom is again browned, you will have a crispy top, a crispy bottom, and a crispy layer in the middle.

Coriander-pepper pork chops   Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:15 minutes

1 tablespoon ground black pepper
2 whole crushed garlic cloves
4 1 inch boneless pork chops
1 tablespoon crushed coriander seeds
1 tablespoon brown sugar
3 tablespoons soy sauce

Coriander-pepper pork chops

Preparation:

Combine all ingredients except pork chops.
Place chops in a shallow dish and pour marinade over; let marinate 30 minutes.
Prepare medium-hot coals in grill bed. Remove pork from marinade, discarding marinade, and grill chops for 7-8 minutes, turning once.
Or broil chops 3-4 inches from heat source 7-8 minutes, turning once.

Corn pudding   Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:50 minutes

1 16-oz can whole kernel corn, drained
1 16-oz can cream-style corn
1 teaspoon melted butter
1 teaspoon salt
1 teaspoon sugar
2 teaspoons cornstarch
5 eggs
1 cup milk
1 cup heavy cream
bread crumbs

Corn pudding

Preparation:

Preheat oven at 300 degrees.
Combine the whole and cream corn, butter, salt, and sugar.
In a separate bowl, beat the eggs lightly, and whisk in the milk and cream. Combine with the corn mixture.
Pour into a well greased shallow baking dish, no more than 3/4 full. Bake for 40 to 50 minutes or until center is firm.
Note: bread crumbs may be sprinkled over top of pudding half way during the baking process.

Corned beef and cabbage   Print Recipe

Serves: 10

Preparation time: 20 minutes

Cooking time:2 hours

(3 to 3 1/2-pound) corned beef brisket
1 cup apple cider or apple juice
2 teaspoons whole black peppercorns
3 bay leaves
10 (about 1 pound) small whole white onions
4 medium potatoes, peeled, cut into quarters
1 medium (4 cups) rutabaga, peeled, cut into 2-inch chunks
1 small head cabbage, cut into 8 wedges

Mustard Sauce:
1 cup Heavy Whipping Cream
1/2 cup horseradish mustard*
2 tablespoons balsamic vinegar or red wine vinegar

Corned beef and cabbage

Preparation:

Heat oven to 325°F. Place beef brisket in roaster; add juices and spices from brisket package. Combine all seasoning ingredients in small bowl; pour over brisket. Cover; bake for 2 hours.
Add vegetables. Cover; continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables have the desired doneness.
Remove brisket and vegetables to serving platter; keep warm. Beat whipping cream in chilled small bowl at high speed until soft peaks form.
Gently stir in horseradish mustard and vinegar by hand. Serve mustard sauce with brisket and vegetables.
*Substitute 1/4 cup country-style Dijon mustard and 1/4 cup prepared horseradish.
Prepare mustard sauce as directed above. Cover; store refrigerated up to three days. This mustard sauce is also good served with roast beef and pork.

Corned beef and carrots with marmalade-whiskey glaze   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:45 minutes

Nonstick vegetable oil spray
1 cup sweet orange marmalade
1/2 cup Irish whiskey
1/8 teaspoon ground nutmeg

1 tablespoon Dijon mustard plus more for serving
1 2- to 2 1/4-pound piece lean fully cooked corned beef
12 small carrots, peeled, halved lengthwise
Fresh parsley sprigs

Corned beef and carrots with marmalade-whiskey glaze

Preparation:

Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.

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.

Cream of asparagus soup   Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:10 minutes

4 tablespoons unsalted butter
2 cups chopped yellow onions
3 tablespoons flour
2 quarts chicken stock
2 pounds asparagus spears
1/2 cup light cream

Cream of asparagus soup

Preparation:

Melt the butter in a large pot and simmer the onion until very soft. Add a little water to steam onion and avoid browning. Stir often.
Stir in flour to blend. Add chicken stock. Whisk and bring to a boil. Simmer soup for 10 minutes.
Meanwhile, trim the asparagus spears, discarding the tough woody ends. Wash and chop spears into 1/2-inch pieces and cook in salted boiling water until tender. Drain and cool under cold water.
Place asparagus in a blender, mixing in batches, and puree adding a little water if necessary. Strain asparagus puree through a strainer. Reserve in a bowl.
Cool soup, and puree in a blender. Strain and return to a soup pot.
To serve hot:
At serving time, heat soup and asparagus puree in separate pots.
Just before serving add the green asparagus puree to soup. If serving into individual soup plates, swirl the green puree in soup to get a decorative effect.
To serve cold:
Spoon soup in into individual soup plates, swirling spoonfuls of the asparagus puree into the soup.

Cream of pumpkin soup   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

2 tablespoons butter
2 tablespoons flour
1 tablespoon minced onions
2 1/2 cups chicken stock
2 cups peeled pumpkin, cut into pieces
1 bay leaf
pinch of saffron
1/2 teaspoon lemon juice
1/4 teaspoon nutmeg
to taste salt and pepper
1 cup light cream
1 ounce butter

Cream of pumpkin soup

Preparation:

In a soup pot, melt butter, add the flour and stir over medium heat for 3 minutes. Mix in the onions and cook for 2 more minutes.
Whisk in the chicken stock. Add pumpkin pieces and simmer for 20 minutes.
Add bay leaf, saffron, lemon juice, nutmeg, salt and pepper.
Puree soup in a blender. Stir in the light cream and butter. Serve hot.

Creamed salmon casserole   Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

1 1/2 pounds cooked salmon
2 ounces butter
1/2 cup chopped onion
1 tablespoon chopped shallots
8 ounces sliced mushrooms
1/2 cup dry white wine
1 ounce flour
1/2 cup milk
1/2 cup heavy cream
to taste, salt and white pepper
1 tablespoon chopped parsley
1/2 cup breadcrumbs
2 cups cooked rice

Creamed salmon casserole

Preparation:

Preheat the oven to 350 degrees.
Break up the salmon. Discard any skin and bones. Set aside.
Melt butter over medium heat in a heavy skillet. Add onion, shallot, and mushrooms and sauté until tender. Add wine and cook to reduce by half. Cool mixture. Add the flour. Stir well. Pour in the milk and cream. Mix well and whisk to make a cream sauce. Season to taste with salt and pepper, and simmer for 5 minutes.
Mix in the salmon and heat through. Spoon salmon mixture in a casserole dish. Sprinkle with parsley, and breadcrumbs.
Bake in the oven for 15 minutes. Serve with the heated rice.

Creamed spinach   Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:12 minutes

2 pounds cooked spinach, chopped
to taste salt, pepper, grated nutmeg
5 ounces butter
1 cup heavy cream
12 puff pastry fleurons (crescent-shaped puff pastry)

Creamed spinach

Preparation:

In a saucepan, heat the spinach with butter. Season to taste with salt, pepper, and nutmeg.
Meanwhile, boil the cream until it is reduced to half. Arrange spinach in a dome on serving platter.
Pour cream over. Surround with fleurons. Serve hot.

Creamy chickpea soup with crisp tofu   Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:2 hours 30 minutes

2 bay leaves
2 cloves garlic, smashed
2 to 3 sprigs fresh thyme
1 cup dried chickpeas, sorted through and rinsed
1 tsp. kosher salt
For the soup:

3 Tbs. extra-virgin olive oil
1 yellow onion, diced
1 medium carrot, peeled and diced
1 inner rib celery, diced
Kosher salt and freshly ground black pepper
1 clove garlic, minced
2 tsp. chopped fresh thyme
1/4 cup heavy cream
1 Tbs. sherry vinegar
10 oz. firm tofu, cut into 1/2-inch dice
3 Tbs. thinly sliced fresh chives

Creamy chickpea soup with crisp tofu

Preparation:

Cook the beans:
Wrap the bay leaves, garlic, and thyme in cheesecloth and tie with twine. Put the chickpeas in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the chickpeas are tender (try biting into one) but not splitting and falling apart, about 2 hours (check occasionally to be sure the chickpeas aren't boiling and are covered with liquid; add water if needed). Discard the herb bundle. Set aside the chickpeas and their cooking liquid.

Make the soup:
Heat 1-1/2 Tbsp. of the oil in a large saucepan over medium-high heat for 30 seconds. Add the onion, carrot, and celery, season with salt, and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add the garlic and cook for 30 seconds, stirring. Add the chickpeas and their cooking liquid (there should be about 5 cups; if not, add more water to equal this amount) and half of the thyme. Season well with salt and pepper. Bring to a boil, reduce the heat to a bare simmer, and cook for 30 minutes so that the chickpeas soften a little more but don’t break up. Working in batches, purée the chickpeas and broth in a blender. Return the puréed soup to the saucepan, stir in the cream, vinegar, and remaining chopped thyme, and keep warm over low heat, stirring occasionally to prevent scorching. Taste for salt, pepper, and vinegar.

Set a large skillet over medium-high heat for 1 minute. Cook the tofu in the remaining 1-1/2 Tbs. oil until it’s brown, about 5 minutes; With a slotted spoon. transfer half the tofu to a plate lined with paper towels and stir the rest into the soup.
Laddle the soup into shallow bowls. Sprinkle with the tofu, scatter with the chives, and drizzle with a bit of the reserved tofu oil, if you like. Serve immediately.

Creamy rice pudding   Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:2 hours

½ cup plain white rice
1 cup water
½ cup sugar
1 tablespoon cornstarch
1 pinch salt
2 eggs, separated
2 ½ cups milk
1 tablespoon lemon juice
1/2 cup raisins
1/4 cup sugar
1/2 teaspoon ground cinnamon

Creamy rice pudding

Preparation:

In a heavy bottom pot, combine rice and water. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer for 14 minutes, or until all water has been absorbed.
Heat oven to 350 degrees. Blend ½ cup sugar, cornstarch and salt. Beat egg yolks slightly. Add egg yolks and milk to sugar-cornstarch mixture. Whisk to blend. Stir in rice, lemon Juice and raisins. Pour into a 1 ½ quart casserole or baking dish. Place dish in a pan containing boiling water about 1-inch deep.
Bake about 1 ½ hours, stirring occasionally, or until pudding is creamy and most of the liquid is absorbed. Remove pudding from oven, leaving it in the pan of hot water. Sprinkle with cinnamon. Remove from pan when cool. Serve at room temperature.
To make Meringue rice pudding:
Beat egg whites with ½ teaspoon cream of tartar until stiff and glossy. Add 1/4 cup icing sugar. Continue beating for a minute. Spoon Meringue over surface of rice pudding. Bake 8 to 10 minutes or until meringue is golden brown.

Crispy onion rings   Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:15 minutes

2 medium Spanish onions
1 cup milk or buttermilk
3/4 teaspoon salt
1/2 teaspoon Spanish paprika
1/2 teaspoon garlic salt
a pinch cayenne
1 cup all-purpose flour
1/4 teaspoon ground pepper
vegetable oil for deep-frying

Crispy onion rings

Preparation:

Peel and cut the onions into 1/4-inch thick slices; separate into rings. In shallow bowl, stir together milk or buttermilk and ½ teaspoon of the salt; add onion rings and soak for 30 minutes, stirring occasionally.
In a bag, combine flour, remaining salt and pepper. Add onion rings in batches and shake to coat.
In deep-fryer or large saucepan, heat 2 inches oil to 375 degrees. Deep-fry rings, in batches without crowding for about 3 minutes or until golden brown.
Drain and keep warm on paper towel-lined baking dish in 250 degree oven

Crispy potato eggplant tart   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

2 1/4 cups finely diced, peeled eggplant
1 tablespoon coarse salt plus more to taste
1/4 cup canola oil
3 tablespoons minced shallots
4 large Idaho potatoes
to taste pepper
1/4 cup butter

Crispy potato eggplant tart

Preparation:

Place eggplant in non-reactive bowl. Toss with 1 teaspoon salt and set aside for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture.
Heat 2 tablespoons of oil in sauté pan. Add eggplant and shallots and sauté over medium heat until very tender. Remove from heat. Peel potatoes.
Using a mandoline, shred potatoes into a clean kitchen towel. Tightly squeeze out moisture. Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick sauté pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season with salt and pepper.
Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again season to taste. Cook, until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook until bottom begins to crisp.
Place in a 350 degree oven and bake for about 30 minutes or until potatoes are cooked and tart is golden and crisp.
Remove from oven and allow to rest 5 minutes. Cut into 6 wedges.

Croquette potatoes   Print Recipe

Serves: 8

Preparation time:30 minutes

Cooking time:15 minutes

2 pounds potatoes
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg

for breading:
3 eggs, beaten
2 tablespoons oil
1/2 cup flour
2 cups fresh breadcrumbs g

Croquette potatoes

Preparation:

Preheat oven to 375 degrees. Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain well, and put through a ricer. Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.
Cool the prepared mixture and shape into small logs, (1 inch round by 3 inches long).

Coat the logs in flour, dip and cover in beaten egg mixed with oil and roll in breadcrumbs.
Deep fry at 350 degrees F. until golden brown.

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.

Crown roast of lamb in a parmesan-sage crust   Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:55 minutes

1 crown roast of lamb
2 teaspoons minced fresh sage
2 tablespoon parmesan cheese
2 tablespoon bread crumbs
2 cloves garlic, peeled and minced
salt and ground pepper to taste

Crown roast of lamb in a parmesan-sage crust

Preparation:

Preheat oven to 425 degrees.
Place the roast, crown side down, in a roasting pan. Bake for 35 to 55 minutes according to he degree of doneness.
Meanwhile, combine the sage, Parmesan, bread crumb and garlic, salt and pepper in a bowl.
Remove the roast from the oven and pat the sage mixture on the outside of the roast.
Bake for 5 more minutes. Remove from oven. Cut the roast and serve immediately.

Crown roast of pork with stuffing   Print Recipe

Serves: 10

Preparation time: 20 minutes

Cooking time:2 hours

For pork:
1 8-pound crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon crumbled dried sage
1/2 teaspoon ground black pepper
1 1/2 cups canned beef broth


Recipe of APPLE AND PORK STUFFING


For gravy:
1 cup apple cider
4 teaspoons cornstarch
2 tablespoons applejack brandy or brandy

Crown roast of pork with stuffing

Preparation:

Make pork:
Transfer crown roast of pork to large rimmed baking sheet. Brush pork with oil. Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover and refrigerate overnight.
Preheat oven to 450 degrees. Fill pork cavity with enough stuffing to mound in center. Roast pork 20 minutes. Reduce temperature to 325 degrees. Continue roasting until thermometer inserted into center of pork meat registers 150 degrees about 1 hour 50 minutes. Continue roasting until thermometer inserted into center of pork and stuffing registers 155 degrees. Transfer roast to platter.
For gravy:
Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Transfer pan juices to medium saucepan. Spoon fat off top of pan juices. Add remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauceboat. Carve roast between bones to separate chops. Serve with stuffing and gravy.

Curried chicken and rice salad   Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:40 minutes

1 cup sweetened shredded coconut
2 tablespoons canola oil
1 medium onion, finely chopped
1 tablespoon curry powder
1/2 teaspoon ground ginger
1 cup long grain white rice
1/2 teaspoon salt
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1/2 inch dice
1 tablespoon minced garlic
2 medium celery ribs, finely diced
1 medium red pepper, cut into strips
1/2 cup dried currants
1 Granny Smith apple, diced
3/4 cup unsalted dry roasted peanuts, chopped
3 medium scallions, chopped

HONEY-MUSTARD VINAIGRETTE

Makes about 3/4 cup

1/4 cup red wine vinegar
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon minced garlic
6 tablespoons olive oil

Curried chicken and rice salad

Preparation:

Preheat the oven to 350 degrees.
Spread the coconut on a small baking sheet and toast , stirring once or twice, until golden. Let cool.
Heat 2 teaspoons of the oil in a medium saucepan. Add half the onion and cook stirring, until softened. Add 2 teaspoons of the curry powder and the ginger and cook, stirring, for two minutes. Stir in the rice, 2 cups of water and the salt and bring to a boil.. Cover and cook over low heat until rice is tender.
Transfer to a bowl. Heat the remaining 1 tablespoon plus 1 teaspoon oil in a large skillet. Add the chicken and cook stirring occasionally, for 5 minutes. Add the garlic, the remaining chopped onion and 1 teaspoon curry powder and cook until chicken is cooked through. Add to the rice and let cool, tossing occasionally. Stir in the celery, bell pepper, currants and apple into the chicken and rice.
Add the Honey-Mustard Vinaigrette and toss to coat. Add the coconut, peanuts and scallions to the chicken salad and combine. Serve the salad with your favorite lettuce.

Honey-Mustard Vinaigrette:
Whisk the vinegar with the lemon juice, honey, mustard and garlic. Whisk in the oil and season with salt and pepper.

Curried chicken breasts   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

2 pounds boneless chicken breasts
2 teaspoons butter
to taste salt and pepper
1/4 cup chopped shallots
1 teaspoon curry powder
1/2 cup white wine
1 1/4 cups heavy cream

Curried chicken breasts

Preparation:

Remove skin from chicken then cut into 1/2 inch wide strips. Melt butter in a skillet.
Add the chicken pieces. Sprinkle with salt and pepper to taste. Stir often until chicken loses its raw look about 5 minutes. Sprinkle the chicken strips with shallots and curry powder.
Stir well to blend and cook for about 2 minutes.
Transfer the chicken pieces to a bowl.
Add the white wine to the skillet and cook over high heat for 3 minutes.
Add cream to the skillet and cook over high heat until sauce is reduced and starts to thicken.
Add the chicken pieces to sauce. Heat well and serve with hot rice.

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.

Daniel boulud short ribs braised in red wine with celery duo   Print Recipe

Serves: 8

Preparation time:20 minutes

Cooking time:2 hours 30 minutes

3 bottles dry red wine
2 tablespoons vegetable oil
8 short ribs, trimmed of excess fat
Salt and crushed black peppercorns
Flour, for dredging
8 large shallots, peeled, trimmed, split, rinsed and dried
2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
1 medium-sized leek (white and light-green parts), coarsely chopped, washed and dried
10 cloves of garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves and 2 thyme sprigs
2 tablespoons tomato paste
3 quarts unsalted beef broth
Freshly ground white pepper
Celery Duo , for serving

Daniel boulud short ribs braised in red wine with celery duo

Preparation:

1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.
2. Center a rack in the oven and preheat to 350°F.
3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.
4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)
5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)
6. To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib. Cross 2 pieces of braised celery over each serving. Pour the sauce onto the plate around the puree.

Deviled chicken breasts   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

4 medium chicken breasts
2 teaspoons Dijon mustard
1/4 cup oil
1 cup fine bread crumbs
1 cup tomato sauce

Deviled chicken breasts

Preparation:

Flatten the chicken breasts with a mallet or the bottom of a heavy skillet.
Season with salt and pepper on both sides and sprinkle with oil. Broil the chicken breasts with the skin side down for about 10 minutes . Turn the chicken pieces and continue broiling until skin is brown. Brush each chicken piece with mustard.
Sprinkle with bread crumbs and bake until chicken is done and bread crumbs are brown.
Serve with tomato sauce.

Duchess potatoes   Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:10 minutes

2 pounds potatoes
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg

Duchess potatoes

Preparation:

Preheat oven to 375 degrees. Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain well, and put through a ricer. Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.
Spoon the potato mixture into a pastry bag fitted with a -inch sawtooth tip. Pipe potato mixture into small mounds onto a buttered baking sheet.
Bake 8 to 10 minutes, or until golden brown.

Variations:
MASAGRANS:
Shape potato duchess into patty shells. Bake
POTATO GALETTES:
Shape potato duchess in 2 to 3-inch rounds cakes, or into rectangular shapes.
POTATO MARQUISE:
Potato duchess mixed with tomato paste and paprika.
BERNY POTATOES:
Add to duchess potato, chopped truffles, and sliced almonds

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.

Easy beef stew   Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:3 hours

1/4 cup (60 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) stewing beef cubes
1 tbsp (15 mL) vegetable oil
2 onions, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) dried oregano
1 bay leaf
4 large carrots
2 stalks celery
1/2 small rutabaga, peeled
2 cups (500 mL) beef stock
1 can (19 oz/540 mL) tomatoes
4 potatoes, peeled and quartered
1 cup (250 mL) frozen peas or beans
1 tbsp (15 mL) red wine vinegar
1/4 cup (60 mL) fresh parsley, chopped

Easy beef stew

Preparation:

In heavy plastic bag, shake together flour, salt and pepper. In batches, add beef and shake to coat, reserving any remaining flour. In Dutch oven, heat oil over medium-high heat; brown meat all over, in batches and adding up to1 tbsp (15 mL) more oil if necessary. Transfer to plate.

Reduce heat to medium-low. Add onions, garlic, thyme, oregano, bay leaf and remaining flour; cook, scraping up brown bits from bottom of pan, until softened, about 5 minutes. Return beef and any accumulated juices to pan.

Meanwhile, cut carrots, celery and rutabaga into 2-inch (5 cm) chunks. Add to pan along with stock and tomatoes; bring to boil. Reduce heat, cover and simmer over medium-low heat or in 325°F (160°C) oven, stirring once or twice, for 1-1/2 hours. Add potatoes; cook for 1 hour or until tender. Add peas and vinegar; cook for 2 minutes. Discard bay leaf. Stir in parsley.

Eggplant and lamb cake with a garlic jus   Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

For the lamb medallions:
12 lamb chops from the rack
salt, freshly ground pepper
1 tablespoon olive oil

For the lamb jus:
3 cloves garlic, peeled and thinly sliced
2 sprigs fresh thyme
1/4 cup onions, peeled and coarsely chopped
1 teaspoon ground cumin
10 coriander seeds
2 teaspoons tomato paste
1 cup dry white wine

For the vegetables:
5 tablespoons olive oil
3 large eggplants, peeled, ends trimmed, and sliced lengthwise into 1/4-inch-wide strips
salt and freshly ground pepper to taste
2 large tomatoes, cored, peeled, and sliced
1/4 inch thick
2 cups white mushrooms, caps only, sliced
1 cup onions, peeled and thinly sliced
2 pounds spinach leaves, stems removed, thoroughly washed, drained and blanched in boiling water
2 cloves garlic, peeled and chopped

Eggplant and lamb cake with a garlic jus

Preparation:

For the lamb medallions:
Bone and trim lamb chops. (reserve the trimmed bones for the jus)
Flatten medallions slightly on a cutting board using a mallet.
Season with salt and pepper.
Heat a large roasting pan on high heat on top of the stove with olive oil. Brown lamb chops on each side, 2 minutes for rare, 3 to 4 minutes for medium, 5 to 7 minutes for well-done.
Remove the lamb and set aside to cool.
For the lamb jus:
Preheat oven to 425 degrees. Add the reserved lamb bones to the roasting pan and roast in the oven for 45 to 50 minutes. Add the garlic, thyme, onions, cumin, and coriander seeds and roast for another 10 minutes.
Remove from the oven and place the pan on the stove. Add the tomato paste, stir well, add the white wine, and reduce over high heat until all the moisture is evaporated. Add 1 cup water, simmer gently, and reduce.
Strain over a small bowl and set the sauce aside. Discard the sauce and herbs.
For the vegetables:
Preheat oven to 425 degrees. Brush a baking pan with olive oil. Place the eggplant strips side by side in the pan. Brush the top with olive oil, then season with salt and pepper.
Bake the eggplant in the oven until soft, lightly roasted and golden, about 20 minutes.
Finish cooking under the broiler if necessary. Remove the eggplants with a spatula and set aside to cool.
Use the same pan, brush with olive oil. Sprinkle it with salt and pepper. Arrange the tomato slices in the pan and roast them in the oven for about 20 minutes or until baked and lightly dried.
Heat 1/2 tablespoon of olive in a heavy skillet.
Sauté mushrooms over high for 5 minutes. Add onions and cook for 5 more minutes.
Season with salt and pepper and transfer to a plate.
To assemble cake, line the bottom of an 8-inch springform cake pan (or regular cake pan lined with parchment paper) with the cooked slices of eggplants, placing the narrow end of the eggplant in the center of the mold and the large end resting over the rim of the mold. Slightly overlap the next slice on the first one and continue lining the pan with the remaining eggplant slices.
Spread the mushroom mixture over the eggplant. Place the baked tomatoes over the mushrooms. Flatten with a spoon. Place the lamb medallions over the tomatoes. Place the spinach over the lamb. Press to flatten. Fold the large ends of eggplant slices over spinach. Press down firmly with a spatula or a plate. Heat the lamb in a 350 degree oven for 15 to 20 minutes.
Heat the lamb jus.
To serve:
Invert the eggplant cake on a round platter and unmold it. Serve the warm lamb jus on the side. Cut cake into wedges around lamb medallions.

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.

Endives meuniere   Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

Serves 4

8 Belgian endives
3 tablespoons freshly squeezed lemon juice
2 tablespoons sugar
Sea salt and freshly ground white pepper to taste
2 tablespoons butter

Endives meuniere

Preparation:

Rinse and dry the endives, and remove any leaves that have darkened. Trim the ends slightly and using a small knife.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl, toss with the remaining 1 tablespoon sugar, and season to taste with salt and pepper. Serve immediately.

Falafel   Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:20 minutes

1 cup dried chickpeas
1 teaspoon baking soda
1 tablespoon salt
2 tablespoons olive oil
1 cup chopped onion
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahina sauce
Pita bread

Falafel

Preparation:

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches Mix in 1 tsp baking soda and 1 T. salt. Let soak 10 to 12 hours then drain. Transfer chickpeas to a pot. Cover with water. Bring to a boil. Remove the foam that forms and simmer 10 minutes. chickpeas should be crisp and firm. Drain chickpeas.
2. Heat olive oil in a frying pan and add onions. Sir and cook for 5 to 8 minutes.
Place the drained chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into 2 1/2-to-3-inch disks.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 disk to test. If it falls apart, add a little flour. Then fry about 6 disks at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel disks, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.

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.

Fillets of salmon in potato crust   Print Recipe

Serves: 4

Preparation time:40 minutes

Cooking time:15 minutes

For the salmon in potato crust:
4 7-ounce salmon fillets, boned and skinned
to taste, salt, freshly ground black pepper
1 teaspoon chopped thyme
2 extra large baking potatoes, peeled
2 tablespoons unsalted butter
2 tablespoons vegetable oil

1 cup red wine sauce
4 small fresh thyme
1 tablespoon fresh chives, minced

Fillets of salmon in potato crust

Preparation:

Make each fillet as rectangle as possible (about 5 inches by 2 inches) by trimming off uneven edges with a sharp knife. Season the fillets with salt and pepper, and sprinkle them with thyme.
Cut the potatoes lengthwise into paper thin, long slices with a vegetable slicer on or a mandoline. Do not rinse the potato slices as the starch will help the wrapped slices stick together.
Place the potato slices on the working surface, overlapping the slices until they can be wrapped all around the fish. Season the slices of potato with salt.
Center the salmon fillet in the middle of the potato wrap and fold the edges of the potatoes over the salmon to enclose it entirely.
Since the potato slices are not washed, the starch discolors the potato rapidly. To avoid any discoloration, cook the wrapped salmon fillets immediately.
To cook the wrapped salmon fillet, melt the butter and oil in a nonstick frying pan over high heat. Add the fillet, with the potato seam side down, and sautè until golden brown, about 3 to 5 minutes on each side.
While the first fillet is cooking proceed with more potato slices and wrap another fillet. Cook as soon as it is made. Continue with the remaining salmon fillets.
Transfer the wrapped salmon on a baking sheet. Preheat oven to 450 degrees. Just before serving place the potato wrapped salmon in the oven for 5 minutes. Heat the red wine sauce. PRESENTATION
Place the wrapped fillets of salmon in the middle of 4 warm plates, and ladle the sauce around. Garnish with the thyme sprigs. Sprinkle the plates with minced chives.

Fillets of salmon with roasted garlic   Print Recipe

Serves: 8

Preparation time:15 minutes

Cooking time:50 minutes

2 medium heads of garlic, peeled
1/2 cup olive oil
3 tablespoons butter
8 6-ounce salmon fillets
4 teaspoons lemon juice
4 teaspoons fresh rosemary, chopped

Fillets of salmon with roasted garlic

Preparation:

Preheat oven to 400 degrees.
Place garlic in a ramekin dish. Pour enough oil to cover. Wrap in double thickness of foil. Bake until very tender, about 35 minutes.
Using a slotted spoon, transfer garlic and 1 tablespoon of oil to a small bowl. Squeeze garlic cloves out of heads of garlic. Place cloves and oil in a food processor. Add butter and purée. Season with salt and pepper.
Arrange salmon fillets on a baking sheet. Season with salt and pepper. Sprinkle each with lemon juice and spread 1 tablespoon of garlic butter purée over each.
Bake uncovered about 15 minutes. Sprinkle with rosemary.

Fish Fillet Parcels with Sun-dried tomatoes   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

4 fish fillets, (such as catfish, trout or salmon) about 1-1/2 lb (750 g) total
1 tbsp extra-virgin olive oil
1 tsp grated lemon rind
2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
2 tbsp drained oil-packed sun-dried tomatoes, thinly sliced
2 tbsp chopped black olives
2 tbsp rinsed capers
4 fresh thyme sprigs

Fish Fillet Parcels with Sun-dried tomatoes

Preparation:

The fish can be enclosed in parchment paper or foil.
Preheat oven to 400 F.
Cut four sheets of heavy-duty foil or parchment paper in 6 to 8 inches long; arrange fish in single layer in center. Brush fish with half of the oil; turn.

In small bowl, whisk together lemon rind and juice, salt, pepper and remaining oil; brush over fish. Sprinkle with tomatoes, olives, capers and thyme.
Double-fold sides then ends to seal, leaving room in package for steam.

Place, seam side up, in oven; cook until fish flakes easily when tested, about 15 minutes.

Florentine lamb chops   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

8 lamb chops, trimmed
1 tablespoon olive oil
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
10 ounces cooked spinach, drained and chopped
6 ounces cream cheese
1 egg
1/2 cup grated Parmesan cheese
1/4 cup chopped onion
1/8 teaspoon ground nutmeg
1/2 teaspoon salt

Florentine lamb chops

Preparation:

Brush lamb chops with oil, season with thyme and black pepper.
Broil 4 to 6 minutes on each side or until desired doneness. Remove from broiler, cover and set aside.
In a saucepan, combine cream cheese, egg, Parmesan cheese, onion and nutmeg. Cook over low heat while stirring for 10 minutes or until cream cheese is melted. Add the spinach and blend well.
Heat for 5 minutes.
Arrange spinach mixture on a serving platter, top with lamb chops. Season with salt.

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.

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 chicken   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

1 large (3 pounds) whole chicken, cut into eight pieces
2 cups flour
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry thyme
2 eggs
2 cups of milk
Canola oil for frying

Fried chicken

Preparation:

Thoroughly wash the chicken pieces and reserve on paper towel to dry.
Combine the flour with half (half a teaspoon) of the salt and place in a large bowl and reserve.
Combine all remaining dry spices and herbs in a small bowl. Season chicken pieces and mix well.
In a separate bowl combine the two eggs with the milk and whisk. Dip the chicken in the milk and egg mixture and then into the flour.
Repeat and reserve the chicken pieces.
Using a deep fryer or a large cast iron pan with high sides, fill the pan until it is almost half filled with the oil.
Heat the pan over medium high.
Place 4 pieces of the chicken into the pan and let them cook for 6 to 8 minutes. Turn the chicken over and cook another 6 - 10 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove the chicken and reserve.
Fry the last four pieces of chicken in the same manner. Serve the chicken warm.

Fried chicken bites   Print Recipe

Serves: 10

Preparation time: 40 minutes

Cooking time:40 minutes

2 cups all-purpose flour
1 tsp ach dry mustard, and garlic powder
1/2 tsp pepper
1/4 tsp salt
1/4 tsp cayenne pepper, (optional)
4 egg
vegetable oil, for deep-frying
3 lbs kosher boneless skinless chicken breast boneless skinless chicken breasts, and/thighs

Fried chicken bites

Preparation:

In shallow dish, mix together half of the flour, the mustard, garlic powder, pepper,salt, and cayenne
pepper (if using). Pour remaining flour into separate shallow dish. In third shallow dish,
beat eggs. Pour enough oil into large deep skillet or Dutch oven to come 1 inch (2.5 cm) up side.
Heat until deep-fryer thermometer reads 375 F (190 C) or 1-inch (2.5 cm) cube of white bread turns
golden brown in 40 seconds.
Meanwhile, cut chicken into scant 1/2-inch (1 cm) thick slices. Coat chicken in flour, tapping off
excess. Dip into eggs, allowing excess to drip back into dish. Coat with mustard mixture.
Fry chicken, in batches and turning occasionally, until golden brown and juices run clear when chicken
is pierced, about 5 minutes for white meat and 7 minutes for dark meat. Drain on rack over paper
towel–lined baking sheet.

For a Hanukkah version of chicken and waffles, try a piece of this fried chicken on a plain
A Recipe of buñuelo drizzled with maple syrup.

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.

Gallo pinto   Print Recipe

Serves: 6

Preparation time:10 minutes

Cooking time:15 minutes

2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
1 red pepper, chopped
1 tablespoon garlic, finely chopped
2 cups cooked black beans, drained
½ cup Salsa Lizano
3 cups cooked rice (white, short grain)
½ cup fresh cilantro, chopped

Gallo pinto

Preparation:

1. Pour oil into large pan and place on medium heat. Sauté onion, red pepper and garlic until onions begin to soften.
2. Add beans and Lizano sauce, a classic Costa Rican condiment. (If Salsa Lizano is not available, mix together 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground ginger and 3 tablespoons Worcestershire sauce. Add to onion mix before beans.) Let simmer for 5 minutes, stirring from time to time.
3. Fold in the cooked rice, reduce to very low heat and continue to cook, stirring occasionally, until all liquid is gone and mixture is well heated.
4. Sprinkle in cilantro and serve warm.

Garlic flavored fiddleheads   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:10 minutes

1 pound fresh fiddleheads
1/4 cup butter
6 garlic cloves, finely chopped
2 dry shallots, finely chopped
1 tablespoon soy sauce
1 teaspoon sugar
3 tablespoons white wine

Garlic flavored fiddleheads

Preparation:

Steam fiddleheads just until tender. Meanwhile, heat butter in a heavy frying pan and sauté garlic and shallots until softened.
Blend in soy sauce, sugar and wine.
Add steamed fiddleheads, turning to coat them well in the sauce. Serve at once.

Garlic mussels with pasta and cherry tomatoes   Print Recipe

Serves: 2

Preparation time:20 minutes

1/2 pound fettuccine or spaghetti
2 pounds mussels
2 tablespoon butter
1 large onion, coarsely chopped
5 large garlic cloves, minced or crushed
2 cups whole cherry tomatoes or 1 pint grape tomatoes
1 cup dry white wine, preferably Chardonnay
1 teaspoon dried leaf tarragon
1/2 teaspoon hot red chili flakes
1/2 teaspoon salt
5 cups baby spinach leaves or 1/2 (10-oz) bag spinach

Garlic mussels with pasta and cherry tomatoes

Preparation:

To cook pasta, bring a large pot of water to a rapid boil.
Meanwhile, yank off any hairy beards protruding from mussel shells, then rinse shells under cold running water. Heat butter in a large wide saucepan set over medium heat. Add onion and garlic and sauté, stirring often, just until onion softens a bit, about 2 min. Then add tomatoes, wine, tarragon, chili flakes and salt. Increase heat to high and boil, uncovered and stirring occasionally, until wine is almost evaporated, about 8 min.

Add pasta to boiling water and stir until all strands are separated. Then boil rapidly, uncovered and stirring occasionally, until al dente, from 8 to 10 min. Meanwhile, add all of mussels to onion mixture. Cover, reduce heat to medium and cook until most mussels have opened, about 6 min. Stir spinach into mussel mixture just until it starts to wilt, no more than 2 minutes. Discard any mussels that haven't opened. Add well-drained pasta to pan and toss until coated with sauce. Serve immediately.

Garlic roasted potatoes   Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:1 hour

3 pounds small red or white potatoes
1/4 cup olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons minced garlic
2 tablespoons minced fresh flat leaf parsley

Garlic roasted potatoes

Preparation:

Heat oven to 400 degrees F.
Cut potatoes in half or quarters; toss with olive oil, salt, pepper, and garlic until well coated.
Spread potatoes in one layer on baking sheet, roast at least 1 hour, or until browned and crisp.
Flip twice with a spatula during cooking to ensure even browning. Remove potatoes from oven, toss with minced parsley; season to taste.

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.

Garlic-roasted potato skins   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:1 hour 40 minutes

3 pounds russet (baking) potatoes (6 to 8 medium)
1 medium head garlic
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper

Garlic-roasted potato skins

Preparation:

Preheat oven to 350° F. Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour.
Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack. While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges).
Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins. Increase oven temperature to 425°F. Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.

Gaspe meat pie   Print Recipe

Serves: 14

Preparation time: 30 minutes

Cooking time:40 minutes

1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 pounds lean ground beef
2 pounds lean ground pork
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground all spice
1 teaspoon dried savory
3/4 cup water
1 tablespoon Worcestershire sauce
2 tablespoons Knorr brown sauce mix
1 recipe never fail pie crust

Gaspe meat pie

Preparation:

In a large dutch oven, heat the oil over medium heat. Add onions and stir for 5 minutes. Do not brown. Add the beef and pork, stirring to blend. Cook until no longer pink.
Season with salt and pepper to taste, allspice and savory.
Allow the mixture to cool. Remove any excess of fat and place in a food processor. Pulse to finely chop the meat. Return to dutch oven.
Combine water, Worcestershire and brown sauce mix powder. Stir well to dissolve. Add to meat. Mix and heat to simmer for 10 to 15 minutes.
Taste the mixture and season if necessary. Cool for 30 minutes or longer.
Divide meat between 3 pastry lined 9 inch pie plates.
Cover with top crust, trim, crimp edges to seal and cut steam vents. Bake for 10 minutes in 425 oven.
Reduce to 350 degrees and bake 20 to 25 minutes or until golden. Note: Meat pies freeze well unbaked. Cover the ready-made pies with foil. and freeze.

General tso chicken   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

for the chicken:
1 pound chicken breasts cut into bite size pieces
1/2 teaspoon toasted sesame oil
1 tablespoon soy sauce
1 egg white
3 tablespoons cornstarch

sauce:
1 teaspoon canola oil
1 1/2 teaspoons minced garlic
1 teaspoon minced ginger
few tablespoons of chopped green onion
dried red chilies (optional)
3/4 cup chicken stock or water
1 tablespoon tomato paste
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 tablespoon chili/garlic paste
1/2 teaspoon toasted sesame oil
3 tablespoons brown sugar
1 1/2 tablespoons cornstarch (for a thinner sauce, start with a tablespoon)

rice:
1 cup jasmine or basmati rice
1 3/4 cups water
generous pinch of salt
Bring the water and salt to a boil, add the rice, stir and cover. Cook for 20 minutes over low heat. Turn the heat off, let set for 10 minutes, fluff with a fork.


General tso chicken

Preparation:

Cook the rice:
Bring the water and salt to a boil, add the rice, stir and cover. Cook for 20 minutes over low heat. Turn the heat off, let set for 10 minutes, fluff with a fork.

Marinate the chicken
Combine the soy sauce, sesame oil, egg white and cornstarch in a medium bowl. Whisk together to a creamy consistency.
Toss the chicken in batter to coat. Allow to sit while preparing the sauce.

Make the sauce
Heat canola oil in a medium saucepan over medium heat. Add the garlic, ginger, green onions and red chiles (if using) and stir around until very fragrant - 30 seconds to a minute.
Add in the chicken stock or water.Then add the sesame oil, soy sauce, tomato paste, rice wine vinegar, chili/garlic paste, and the brown sugar. Mix this together very well and bring it up to a boil.
Adjust the taste to make the sauce spicier or sweeter adding a little more vinegar for extra tang.
Combine a few tablespoons of the the warm sauce in a measuring cup with 1 1/2 tablespoons of cornstarch and whisk until there are no clumps.
Pour that mixture back into the sauce pan and let boil for a few minutes until thick.
Set the heat to low.

Cook the chicken
Heat a pan over medium high heat with a small amount of oil covering the entire bottom. Make sure the oil is very hot before you add the chicken.
Cook the chicken in multiple batches for a couple of minutes on each side to get it crisp and golden brown on all sides. Use a wire screen to cover the pan as oil may splatter.
Once a batch of chicken is cooked, set it aside on a plate.

Combine chicken and sauce in a clean pan. Mix to combine and let simmer together for a few minutes.
Serve over white rice with chopped green onion and some steamed veggies

Glazed salmon bundles with sesame bok choy   Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:20 minutes

4 rice paper wrappers, (rounds 8-1/2 inch/21 cm)
1/4 cup shredded carrot
1/4 cup thinly sliced green onion
4 skinless salmon fillets, (about 1-1/4 lb/565 g)
2 tsp vegetable oil
4 tsp hoisin sauce

Sesame Bok Choy:
2 tsp soy sauce
1 tsp granulated sugar
1 tsp rice vinegar
1 tsp sesame oil
1 clove garlic, thinly sliced
1 tbsp thinly sliced fresh ginger
2 tsp sesame seeds
1 lb (454 g) baby bok choy, quartered

Glazed salmon bundles with sesame bok choy

Preparation:

Followed the instructions on the package of rice paper to soften and become pliable.
Remove and arrange in single layer on clean towel; pat dry.

Sprinkle 1 tbsp each of the carrot and green onion in center of each round; top with salmon. Tightly fold rice paper over salmon.

In ovenproof skillet, heat oil over medium-high heat; cook bundles until browned and crisp, 1 minute per side. Brush top and sides with hoisin sauce. Transfer to 400ºF (200ºC) oven; bake until slightly firm to the touch, about 7 minutes.

Sesame Bok Choy: Meanwhile, whisk together soy sauce, sugar and vinegar until sugar is dissolved.

In wok or skillet, heat sesame oil over medium-high heat; stir-fry garlic, ginger and sesame seeds until golden, about 2 minutes. Add bok choy and soy mixture; cover and cook until fork-tender, about 5 minutes. Serve with salmon bundles.

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.

Gratin of swiss chard   Print Recipe

Serves: 5

Preparation time:30 minutes

Cooking time:40 minutes

5 tbsp olive oil, plus extra for greasing
450g/1lb ruby or Swiss chard, stems and broad ribs cut into 1cm/½in pieces, leaves finely sliced
salt and freshly ground black pepper
60g/2oz black olives, stones removed
2 canned anchovy fillets, chopped
2 sun-dried tomatoes, chopped
½ tbsp capers, rinsed and drained
1 tbsp chopped fresh parsley
60g/2oz gruyère cheese, grated
30g/1oz parmesan, freshly grated

Gratin of swiss chard

Preparation:

Preheat the oven to 190C/375F/Gas 5.
Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally.
Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside.
Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste.
Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices. Spread a little of the olive paste over the chard and season with freshly ground black pepper. Continue to layer up the chard, spreading more of the olive paste between each layer and finishing with a layer of chard.
Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil.
Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm.

Greek-style pasta with shrimp   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

1/4 cup olive oil
4 teaspoons minced garlic
1 lb medium shrimp, uncooked peeled and deveined
1 1/2 cups drained canned artichoke hearts, chopped
1 cup crumbled feta cheese
1 cup chopped tomato
1/2 cup chopped Kalamata olives
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano
salt and red pepper flakes
12 ounces angel hair or spaghettini pasta

Greek-style pasta with shrimp

Preparation:

In a large skillet, heat oil over medium-high heat.

Add the garlic and stir for a minute to develop the flavor. Add shrimp to the skillet and saute for 2 minutes.

Add artichoke hearts, feta cheese, tomatoes, olives, lemon juice, parsley, oregano, salt, and pepper.
Saute for 2 minutes or until shrimp are cooked and pink.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.

In a large bowl, stir together the pasta and shrimp mixture; toss to coat.

Season with more salt and pepper if needed and serve.

Grilled bruschetta chicken   Print Recipe

Serves: 4

Preparation time:25 minutes

Cooking time:15 minutes

4 small boneless skinless chicken breasts (1 lb.)
1/4 cup sun Dried Tomato Vinaigrette Dressing, divided OR Balsamic vinegar
1 tomato, finely chopped, or canned diced tomatoes
1/2 cup shredded Mozzarella Cheese
1/4 cup chopped fresh basil

Grilled bruschetta chicken

Preparation:

Flatten the chicken breast slightly.
Coat chicken with 2 tablespoons of the dressing Marinate chicken in a shallow glass dish for 30 minutes to an hour.
Grill the chicken breasts or bake in a 400F oven t for 5 to 6 minutes. Discard the dressing.
Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

Turn chicken over; place on foil. Top with tomato mixture. Grill or bake 8 min. or until chicken is done (165ºF).
Serve with pasta.


Grilled cauliflower with red chili zhug yogurt - black garlic - hazelnut dukah and mint salsa verde   Print Recipe

Serves: 4

Preparation time:1 hour 50 minutes

Cooking time:30 minutes

1 - 2-pound head cauliflower with leaves
1 gallon water
3 tablespoons salt, divided
1 tablespoon of cumin
3 tablespoons extra-virgin olive oil, divided

Red chili zhug yogurt
Black garlic paste
Hazelnut dukah
Mint salsa verde

Grilled cauliflower with red chili zhug yogurt - black garlic - hazelnut dukah and mint salsa verde

Preparation:

Trim stem of cauliflower by removing the leaves, so it will sit level on a rimmed baking sheet. Bring 2 gallons water to a boil in a large stockpot over high. Stir in 2 1/2 tablespoons salt and 1 tablespoon of cumin until dissolved.
Add cauliflower to water; place a heatproof ceramic plate on top of cauliflower to keep it submerged. Boil until tender and a fork inserted in cauliflower meets no resistance, 12 to 13 minutes. Using a spider strainer, gently lift cauliflower from water, and let drain in spider, allowing water to drip back into pot. Place cauliflower, stem side down, on a rimmed baking sheet. Let stand until cauliflower has cooled slightly and is dry to the touch, about 15 minutes.
Meanwhile, Preheat oven to 500°F with oven rack in center of oven.
Brush 1 tablespoon olive oil over cauliflower to apply a thin, even layer. Sprinkle remaining teaspoon of salt over cauliflower. Bake in preheated oven until golden brown, about 20 minutes. Remove from oven, and carefully brush with remaining 2 tablespoons olive oil.

Cover with Red chili zhug yogurt,
Black garlic paste,
Hazelnut dukah and
Mint salsa verde. Decorate with a few mint leaves and serve immediately.

Grilled chicken pesto   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

4 boneless chicken breasts
1/2 cup fresh basil leaves
1 tablespoon wine vinegar
1 teaspoon Dijon mustard
2 cloves minced garlic
salt and black pepper to taste
1/2 cup olive oil
2 sweet potatoes
20 cherry tomatoes
6 cups lettuce leaves

Grilled chicken pesto

Preparation:

Cut a slit in thickest part of chicken; insert 2 fresh basil leaves in each one. Chop remaining basil.
Whish together vinegar, mustard, garlic, salt and pepper. Whisk in oil and chopped basil.
Remove 2 tablespoons of the dressing and brush over chicken. Peel and cut potatoes into 1 inch cubes.
Blanch potatoes in boiling water for 8 minutes. Drain.
Thread potatoes and tomatoes onto separate skewers. Brush with some of the reserved dressing.
Grill or broil chicken, potato and tomato skewers. Season lettuce with remaining dressing. Arrange on plates.
Slice chicken diagonally.
Fan over lettuce with vegetables.

Grilled honey-thyme chicken and potatoes   Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:40 minutes

4 chicken legs, excess fat trimmed
2 tbsp olive oil
1/2 tsp salt
1 lb (454 g) baby potatoes, sliced in half
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp fresh thyme leaves
2 lemons, sliced in wedges

Grilled honey-thyme chicken and potatoes

Preparation:

Preheat barbecue to medium.
Coat chicken with 1 tbsp oil and 1/4 tsp salt in a medium bowl. Season with fresh pepper. Toss potatoes in remaining oil and salt in another bowl. Season with fresh pepper. Stir Dijon with honey and 1 tbsp thyme
Oil grill. Barbecue chicken and potatoes, with lid closed, flipping chicken halfway through, until chicken is springy when pressed, about 30 min. Transfer potatoes to a platter when they are fork-tender, about 15 min.
Transfer chicken to a platter with potatoes and brush with Dijon mixture. Sprinkle with remaining thyme.
Barbecue lemons about 1 min. Serve with chicken and potatoes.

Recipe published by chatelaine.com/

Grilled pompano with tangy ginger sauce   Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:8 minutes

2 tablespoons sugar
2 tablespoons fresh lime juice
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon Asian fish sauce or soy sauce
1 garlic clove, minced
Four 6-ounce pompano fillets
Salt and freshly ground pepper
1/4 cup dill sprigs

Grilled pompano with tangy ginger sauce

Preparation:

Light a grill.
In a small bowl, mix the sugar with the lime juice, ginger, fish sauce and garlic.
Season the pompano fillets with salt and pepper and grill over a hot fire for about 3 minutes per side, or until just cooked through.
Transfer the fish to a platter or plates. Spoon the sauce over the top, garnish with the dill and serve.

Grilled pork chops with red onion marmalade   Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:40 minutes

6 center cut pork chops
1 cup apple cider
1 teaspoon salt
3 cloves minced garlic
1 sprig chopped thyme
1 sprig chopped rosemary

RED ONION MARMALADE:

(marmalade may be made up to 2 days ahead).

3 tablespoons extra virgin olive oil
10 cups red onions, thinly sliced
1 tablespoon brown sugar
to taste salt and white pepper
3/4 cup red wine vinegar
1 1/4 cups red wine

Grilled pork chops with red onion marmalade

Preparation:

combine apple cider, kosher salt, garlic, thyme and rosemary in a glass bowl. Add pork chops and mix well with marinade. Marinate for 30 minutes to one hour, refrigerated.
Remove chops from the marinade and pat dry.
Broil or cook pork chops on an open grill for approximately 10 minutes, turning as needed. Serve with red onion marmalade.

RED ONION MARMALADE:

(marmalade may be made up to 2 days ahead).

3 tablespoons extra virgin olive oil
10 cups red onions, thinly sliced
1 tablespoon brown sugar
to taste salt and white pepper
3/4 cup red wine vinegar
1 1/4 cups red wine


Heat olive oil in a large heavy bottomed saucepan and add the onions. Cook over medium heat until they begin to soften, about 10 minutes, then add the brown sugar and stir to coat. Season with salt and pepper.
Continue cooking over medium heat, stirring frequently, or bake in a 350 degree oven until the onions are golden soft and brown.
Add the vinegar and cook until it has completely evaporated, then add the red wine stirring the onions frequently to prevent sticking and burning. When the red wine has evaporated, taste and adjust the seasoning. Remove from heat and keep warm

Healthy baked chicken nuggets   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

1 pound (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray


Healthy baked chicken nuggets

Preparation:

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked through.

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.

Herb roasted potatoes   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:40 minutes

3 tablespoons Dijon mustard
2 tablespoons olive oil
1 clove garlic, chopped
1/2 teaspoon Italian seasoning
6 medium red skin potatoes, cut into chunks

Herb roasted potatoes

Preparation:

Preheat oven to 425 degrees. Combine all ingredients, except potatoes. Place potatoes in lightly greased 13x9x2-inch baking pan, toss with mustard mixture.
Bake 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.

Holiday roasted turkey   Print Recipe

Serves: 12

Preparation time: 40 minutes

Cooking time:4 hours

2 tablespoons kosher salt or fine coarse sea salt
1 tablespoon dried sage leaves
1 tablespoon dried thyme leaves
2 tablespoons coarsely cracked black peppercorns
1 tablespoon sweet paprika one
16-18 pound turkey, rinsed in salted cold water
4-5 cups stuffing (see recipes)
6 tablespoons melted butter
2 medium onions, peeled and chopped
2 celery ribs, chopped
2 carrots, chopped
3 cups water
4 tablespoons butter
1/4 cup all-purpose flour
1 quart turkey or chicken stock

Holiday roasted turkey

Preparation:

In a small bowl, combine the salt, with sage, thyme, peppercorns and paprika. Pat the turkey dry. Set in a large roasting pan and rub it inside and out with the spice mixture.
Preheat oven to 450 degrees. Stuff the turkey body cavity and the skin flap with the chosen stuffing, packing it loosely. Brush the turkey with melted butter and roast for 30 minutes or until the skin is golden brown. Scatter the onions, celery and carrots around the turkey, add the water to the pan and cover the breast loosely with foil.
Lower the oven temperature to 325 degrees, and roast the turkey for about 3 hours longer, or until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees. Remove the foil for the last 15 minutes of roasting.
Transfer the turkey to a carving board, cover with foil and allow to rest for 20 to 30 minutes. Pour the pan juices into a medium saucepan and skim the fat from the surface.
Set the roasting pan over a top burner, stirring well until vegetables are brown. Add 4 tablespoons of butter and the flour, stirring well until well mixed. Stir in the turkey or chicken stock and whisk until gravy boils and thickens. Simmer gravy for 15 minutes. Strain the gravy into the pan juices in the saucepan. Discard vegetables. Season gravy with salt and pepper. Carve the turkey, arrange on a platter and serve with the stuffing and gravy.

Homemade pizza dough   Print Recipe

Preparation time: 15 minutes

1 tbsp. – dry active yeast
2 cups – warm water
2 tbsp. – dry milk powder
2 tbsp. – granulated sugar
2 tbsp. – olive oil
4 cups - white bread flour or Manitoba flour or Tipo '00' flour
1 tsp. – salt

Homemade pizza dough

Preparation:

Using a bread machine:
Place all dry ingredients into a bread machine maker pan if available
Add lukewarm water. Set the bread machine to dough cycle. Place the bread machine pan into the bread machine maker.
It takes about 30 minutes for the dough cycle to mix the dough. The rest of the cycle the dough will be rising for about one hour.

To make dough by hand:
Combine yeast, water, milk powder and olive oil in a large mixing bowl. Stir well and allow the yeast to develop. Add flour and salt. Knead the dough into a ball shape. Transfer the dough onto a large greased bowl. Let dough rise until doubled in volume.
Knead the dough and split in two equal halves. Each half of the dough makes one 13” pizza. You can freeze the second half of the dough is it is not used. Just coat it with olive oil, and place it into a freezing bag. You can freeze the dough for a couple of months, and then when the dough is needed, just place it overnight into refrigerator to thaw.

Honey- mustard pork roast   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:1 hour 15 minutes

1/2 cup beer
1/2 cup white vinegar
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 2-pound boneless pork loin roast
1/2 cup whipping cream

Honey- mustard pork roast

Preparation:

Whisk first 7 ingredients to blend in a baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.
Preheat oven to 350 degrees. Transfer pork to a roasting pan; reserve marinade.
Roast until thermometer inserted into center registers 150 degrees, about 55 minutes. Let stand 15 minutes. Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan.
Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.
Slice pork; arrange on platter. Drizzle some sauce over. Serve with remaining sauce separately.

Honey-garlic chicken   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

4 boneless chicken breasts
1/4 cup dry mustard
1/4 teaspoon garlic powder
1/4 cup honey
1/3 cup soy sauce

Honey-garlic chicken

Preparation:

Preheat oven to 400 degrees. Place chicken skin side down in a broiler proof dish. Stir remaining ingredients together and pour over top. Bake 15 minutes.
Baste at least once with sauce. Turn chicken skin side up.
Turn on broiler and continue to cook for 5 to 7 minutes, basting often with sauce until skin is crispy.

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.

Indian Fish and potato tikkis   Print Recipe

Serves: 6

Preparation time:1 hour

Cooking time:15 minutes

8 oz boneless and skinless cooked white fish (cod or red snapper fillets)
1 lb. russet potatoes, peeled and cut into 1-inch chunks
Kosher salt
1/2 cup whole-wheat bread crumbs
2 tbsp. fresh lime juice
2 tbsp. roughly chopped cilantro
1 tsp. ground cumin
1 small green Indian chile or serrano, stemmed, seeded, and minced (optional)
1/4 cup vegetable oil
Mint chutney, for serving

Indian Fish and potato tikkis

Preparation:

Cover the potatoes with salted water in a medium saucepan, bring to a boil, and cook until tender, about 15 to 20 minutes. Drain the potatoes and let them cool completely.
Add the potatoes to the bowl with the flaked fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties.
In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

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.

Irish champ   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

2 pounds potatoes, peeled and halved
1 cup milk
1 bunch green onions, thinly sliced
1/2 teaspoon salt, or to taste
1/4 cup butter
1 pinch freshly ground black pepper to taste

Irish champ

Preparation:

Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes.
Meanwhile, heat the milk and green onions gently in a saucepan, until warm. Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper.
Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

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.

Jamaican pumpkin soup   Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:30 minutes

2 pounds peeled pumpkin (about 6 cups)
6 cups chicken broth
1 cup light coconut milk
4 ounce piece pickled or salt pork
1 large onion, chopped
1 clove garlic, minced
2 teaspoons minced fresh ginger
1 bay leaf large
1 sprig thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon salt
hot chile pepper to taste (Scotch bonnet)

Jamaican pumpkin soup

Preparation:

In large pot, combine all ingredients . Bring to boil; reduce heat, cover and simmer for about 30 minutes or until pumpkin is very soft.
Remove pork, thyme sprig and bay leaf.
In blender, purée soup until smooth. Return to pot and reheat. Add salt and pepper if needed.

Kabocha squash soup   Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:1 hour 30 minutes

1 (4 pound) kabocha squash, halved and seeded
1 cup vegetable oil
20 whole fresh sage leaves
1 1/2 teaspoons chopped fresh sage
1/4 pound sliced pancetta, coarsely chopped
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
3 1/2 cups chicken broth
3 1/2 cups water
1 tablespoon red wine vinegar

Kabocha squash soup

Preparation:

Roast squash:
Preheat oven to 400 F. Roast squash, cut sides down, in an oiled roasting pan in oven until tender, about 1 hour. Cool and scrape flesh from skin.

Fry sage leaves while squash roasts:
Heat vegetable oil in a deep small saucepan until it registers 365 F on a deep fat thermometer. Fry sage leaves in 3 batches until crisp, 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain.

Cook pancetta and make soup:
Cook pancetta in a 4 quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain.
Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute.
Add squash, broth, and water and simmer 20 minutes to blend flavors. Purée soup in a blender, transferring to a bowl.
Return soup to pot and reheat. If necessary, thin to desired consistency with water.
Stir in vinegar and salt and pepper to taste. Serve sprinkled with pancetta and fried sage leaves.

Kale fritters   Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

5 large leave of kale, cored, washed, 2 cups of chopped kale leaves put through the food processor
1/2 teaspoon sea salt
2 teaspoons grated fresh ginger root
1/2 teaspoon ground cumin

For the fritters:
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder or 1 tablespoon chopped fresh garlic
Ground black pepper to taste
2 tablespoons water
2 large eggs (separate yolks from whites)
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
Oil for frying

Kale fritters

Preparation:

1. Combine kale leaves, ginger, ground cumin, onion powder, garlic powder, cayenne pepper and ground pepper in food processor. Pulse/process until all the kale is chopped up. Transfer to a medium bowl. If all the kale won’t fit in the processor at once, process in batches. Don’t over-process, you don’t want your kale to become a paste/puree. It should look like chopped leaves.
2. Add water, flour, baking powder and egg yolks. MIX WELL.
3. In another bowl, beat the egg whites with an electric mixer until they hold peaks but are not too stiff. They’ll first get bubbly and then turn to a light fluffy foam.
4. Fold egg whites (beaten) into the kale mixture.
5. In a pan, heat up a thin layer of oil on medium-high.
6. Drop the kale batter in spoonfuls onto the hot pan. Fry for about 3 minutes on each side. The fritters should be a golden brown color. You can turn the heat down a bit once they get frying. It’s a pretty quick process. Add more oil as needed.
7. When they’re done, transfer to a paper towel-lined plate to absorb excess oil.
8. Serve with sour cream, a chutney or another dip of your choice.

Kale salad   Print Recipe

Serves: 4

Preparation time: 15 minutes

4-6 cups kale, loosely packed kale leaves
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
1 minced shallot
salt and pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino, Asiago or Parmesan

Kale salad

Preparation:

Wash and spin dry the kale leaves and chop finely.

Whisk together lemon juice, olive oil, garlic, shallot, salt, pepper, and a generous pinch of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Toss again, and top with remaining cheese.

Kashmiri lamb curry   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:2 hours

1 tablespoon olive oil
2 pounds lamb shoulder, cubed
1 large onion, chopped
2 tablespoons hot curry paste
1 (14-ounce can) coconut milk
2 tablespoons tomato sauce
1/2 cup raisins
1/2 cup chopped peanuts
1/2 cup cubed bananas
Serve with rice and curry

Kashmiri lamb curry

Preparation:

Heat oil in an oven-proof skillet and brown lamb and onion on high heat.
Stir in curry paste, coconut milk, and tomato sauce. Add water to cover meat. Simmer on low for 1 1/2 hours. Add remaining ingredients.
Simmer until lamb is tender.
Serve with rice and chutney.

Kung pao tofu   Print Recipe

Serves: 4

Preparation time:10 minutes

Cooking time:15 minutes

1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinkiang (Chinese black) vinegar
2 teaspoons granulated sugar
3 tablespoons plus 1 teaspoon cornstarch, divided
1 pinch salt
14 to 16 ounces firm tofu (depending on package size), drained
vegetable or canola, for cooking
1 (3-inch) pieces ginger, peeled and minced
3 dried chiles (such as Thai or serrano), halved
3 garlic cloves, thinly sliced
2 scallions, finely chopped
1 teaspoon toasted, crushed Sichuan peppercorns (optional)
2 tablespoons unsalted or salted roasted peanuts
Cooked rice, for serving

Kung pao tofu

Preparation:

1. In a small bowl, whisk together 2 tablespoons of water, the soy sauces, vinegar, sugar, 1 teaspoon of cornstarch, and salt until well combined.
2. Cut the tofu into 1-inch cubes and transfer to a large bowl. Rub with the remaining 3 tablespoons of cornstarch until all sides are lightly coated.
3. Pour enough oil to coat the bottom of a large non-stick pan and set it over medium heat. Add the tofu into the hot oil and panfry until golden brown all over, 1 to 3 minutes per side, adding more oil if the pan looks dry at any point. Transfer to a plate.
4. Using the same pan, sauté the ginger until fragrant, 2 to 3 minutes, adding more oil if the pan looks dry. Add the chiles, garlic, and white parts of the scallions. Stir-fry for about 1 minute, until the garlic is fragrant.
5. Add the tofu, sauce, and Sichuan peppercorns (if using), then quickly toss until the tofu is evenly coated with sauce, about 1 minute. Fold in the remaining green parts of the scallions and the peanuts.
6. Serve warm with a bowl of rice.

Lamb shanks braised in red wine   Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:3 hours

6 lamb shanks, about 1 1/4 pound each
to taste salt and pepper
3 teaspoons olive oil
2 teaspoons crushed black peppercorns
2 bay leaves
8 cups vegetable stock or chicken stock
3 cups dry red wine
2 heads garlic, halved crosswise
4 ribs celery, cut into large dice
4 carrots, cut into large dice
1 large onion, peeled and cut into small wedges
1 cup mushrooms, thickly sliced


ROASTED GARLIC AND WHITE BEAN PUREE
Makes about 3 cups

1 1/2 cups dry Great Northern beans
1 onion, cut into 1/4-inch dice
1 rib of celery, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
2 cloves of garlic (1 smashed and 1 minced) and 1 bay leaf
2 sprigs fresh thyme plus 1 teaspoon thyme leaves
6 cups chicken broth
Coarse salt and pepper, to taste
1/3 cup heavy cream

Lamb shanks braised in red wine

Preparation:

Heat oven to 425 degrees.
Season shanks with salt and pepper. In a large, high-sided oven proof pot, heat the oil until barely smoking.
Sear the shanks in batches until brown on all sides. Put all the shanks in the pot; add peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onions and mushrooms.
Put the pot in the oven and cook until meat is tender, about 2 hours. (can be made a day ahead).
Remove the shanks, mushrooms and onions and set aside. Cover with foil.
Strain the braising liquid into a medium saucepan. Degrease carefully and simmer to reduce the cooking liquid to about one third.
Pour sauce over the shanks and vegetables.
Serve with roasted garlic and white bean puree.

ROASTED GARLIC AND WHITE BEAN PUREE

1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
4. Puree the beans in a food processor. Adjust seasonings.

Lamb stew   Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour 30 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

Lamb stew

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.

Leek and lobster linguine   Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

6 3-oz lobster tails
2 tablespoons (30 mL) butter
4 cups (1 L) leeks, sliced (white and light green portion only)
1 cup (250 mL) fennel, finely sliced
1 teaspoon (5 mL) garlic, chopped
½ teaspoon (2 mL) salt
¼ cup (60 mL) white wine
2 cups (500 mL) whipping cream
2 tablespoons (30 mL) tarragon, chopped
12 oz (350 grams) linguine

Leek and lobster linguine

Preparation:

1. Preheat oven to 400ºF. Remove lobster from shells and clean. Pat dry and place on a baking sheet. Bake until opaque, about 7 min. Remove from oven and reserve.

2. Melt butter in a large saucepan over medium-low heat. Add leeks, fennel and garlic and cook, stirring occasionally until very tender, 10 to 12 min. Pour in wine and cook until evaporated. Add cream and bring to a boil. Reduce heat and simmer until thickened but still saucy, about 5 min. Remove saucepan from heat.

3. Bring a large pot of salted water to a boil. Cook linguine until just al dente, about 10 minutes. Scoop ½ cup (125ml) cooking water from the pot and reserve. Drain pasta.

4. Return saucepan to burner over medium heat. Stir in tarragon. Add linguine and stir well to coat. Add cooking water by the tablespoon to help the sauce coat the noodles. Add enough to make it very creamy.

5. Chop four lobster tails into bite-sized pieces and toss with the linguine. Season with salt and pepper to taste. Divide among bowls.

6. Slice remaining lobster and place over the pasta. Garnish with more tarragon if desired.

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.

Leeks au gratin   Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:45 minutes

16 small leeks, white and light green parts only washed well
1 teaspoon salt
ground pepper to taste
2 teaspoons unsalted butter, cut into pieces
1 cup heavy cream

Leeks au gratin

Preparation:

Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add the leeks and blanch until tender, about 15 minutes. Drain well.
Place leeks in a shallow baking dish large enough to hold them in a single layer. Season with salt and pepper and dot with butter.
Pour the cream over top. Bake for 25 minutes (can be made ahead up to this point and reheated.) Just before serving, preheat broiler and brown the leeks under the broiler. Serve.

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.

Leg of lamb in red wine sauce   Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:40 minutes

1 small leg of lamb (about 3 pounds)
1/2 teaspoon salt marinade (see below)
4 ounces lean fat back, diced
1 teaspoon lemon zest
1 1/2 cups beef bouillon
1 ounce butter
1 cup heavy cream
1 cup red wine (preferably Pinot noir or Burgundy)
1 ounce flour

For marinade:
1/2 cup red wine vinegar
1 cup water
1 cup onion, coarsely chopped
1/2 cup chopped leeks
1 teaspoon black or white peppercorns
1 teaspoon juniper berries
2 bay leaves
4 whole cloves
1 sprig fresh rosemary

Leg of lamb in red wine sauce

Preparation:

Combine the marinade ingredients in a large plastic or non reactive container.
Trim the leg of lamb, remove the shank bone and rub with salt. Immerse in the marinade, and refrigerate for 2 to 3 days.
Turn the lamb once or twice to distribute marinade.
Preheat oven to 400 degrees.
Cover the bottom of a cast iron stew pot with the fat back. Lay on the fat back, together with lemon zest, marinade, and bouillon.
Cover and place in the oven for 30 minutes.
In a medium saucepan, melt butter. Add flour, and whisk to make a roux.
Cook over medium heat to brown lightly. Allow to cool. Add red wine to roux and add to lamb. Mix to combine with all ingredients. Continue cooking lamb in oven for 20 minutes or until meat is tender.
Transfer lamb to serving platter. Cover and keep warm.
Add cream to sauce. Season to taste with salt and pepper. Strain sauce through a china cab.
Slice lamb and arrange on a serving platter. Pour some sauce over. Serve remaining separately.
Oven brown potatoes are usually served with the dish.

Lemon chicken breast   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Lemon chicken breast

Preparation:

Preheat the oven to 400 F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Lemon chicken cutlets   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

3/4 cup plain dry breadcrumbs
2 teaspoons minced fresh basil or 1 teaspoon dried
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
2 teaspoons minced lemon peel
4 skinless boneless chicken breast halves
salt and white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
4 lemon wedges

Lemon chicken cutlets

Preparation:

Mix breadcrumbs, basil and thyme and lemon peel on a large plate. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness.
Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken breasts into crumb mixture to cover.
In a heavy large skillet, Heat oil over medium-high heat. Add chicken to skillet.
Sauté over medium heat until chicken is cooked through and golden brown. Turn chicken and continue cooking about 4 minutes per side. Serve chicken with lemon wedges

Lentils mini burgers   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

1 cup lentils
1/4 cup plus 2 tablespoons olive oil
1 small onion, chopped
1 small carrot, chopped
1 celery stalk, chopped
1 garlic clove, minced
2 teaspoons chopped fresh thyme
1/2 teaspoons salt
2 tablespoons tomato paste
4 ounces Button Mushrooms, wiped clean and sliced
2 large eggs
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1/4 cup chopped fresh parsley
1/4 cup finely chopped walnuts
1 cup Marinara sauce

Lentils mini burgers

Preparation:

Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft about 20 minutes. Drain the lentils and allow to cool.

Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 10 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.

Preheat the oven to 400°F.

Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Shape the mixture into mini burgers (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place in the prepared baking dish, allowing 1/4-inch of space between the burgers.

Roast for 30 minutes, or until the mini burgers are firm and cooked through.
serve with marinara sauce.

Macaroni and cheese with tomatoes   Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:40 minutes

1 tablespoon salt
1/2 cup vegetable oil
1 pound elbow macaroni or cavatelli
1 quart milk
4 ounces ( 8 tablespoons) (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere or Emmenthal cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
3/4 pound fresh tomatoes (2 medium)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Macaroni and cheese with tomatoes

Preparation:

Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan to a boiling point . Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere or Emmenthal and Cheddar, Dijon mustard and pepper. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Magical leek soup   Print Recipe

Serves: 1

Preparation time: 15 minutes

Cooking time:30 minutes

for the weekend Ingredients
2 pounds leeks

Magical leek soup

Preparation:

1. Clean the leeks and rinse well to get rid of sand and soil. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.)
2. Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.
The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time. For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley if you wish.
This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.

Mamie zucchini au gratin   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:40 minutes

2 pounds small zucchini, about 8 small
1 cup of spring water
1 teaspoon chicken base
2 tablespoons semolina or corm meal
1/2 cup milk
1/2 teaspoon nutmeg
salt and pepper to taste
3/4 cup grated Emmenthal cheese

Mamie zucchini au gratin

Preparation:

Preheat oven to 400 degrees.
Peel and slice zucchini. Put in a saucepan together with water and chicken base. Cover and boil until 3/4 of the moisture has evaporated about 20 minutes.
Using a wooden spoon, break zucchini into small pieces. Gradually stir in corn meal then add milk or cream.
Stir over medium heat until mixture is medium thick. Add more cornmeal if necessary. Transfer to a baking dish.
Sprinkle with grated cheese. Bake for 15 to 20 minutes, or is golden brown

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

marionberry pie   Print Recipe

Serves: 8

Preparation time:15 minutes

Cooking time:1 hour 25 minutes

1 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 cup shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon apple cider vinegar
3 to 4 tablespoons ice water

Filling:
5 1/2 cups marionberries (if marionberries are not available, blackberries can be used)
3/4 cup granulated sugar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup cornstarch

Topping:
3/4 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
Pinch kosher salt
5 tablespoons unsalted butter, cold, cut into small pieces

Vanilla ice cream, for serving

marionberry pie

Preparation:

For the crust:
Put the flour, granulated sugar and salt in the bowl of a food processor. Pulse a couple of times to mix. Add the shortening and pulse to combine. Add the butter and pulse until the mixture is coarse and a few pieces of butter are still visible. Add the apple cider vinegar and 2 tablespoons ice water. Pulse to combine. Add more water, 1 tablespoon at a time, until the dough just comes together. Shape into a disk, wrap in plastic and refrigerate 1 hour or overnight.
Roll the dough on a lightly floured surface about 11 inches in diameter and 1/8-inch thick, to fit a 9-inch pie plate. Place in the pie pan, trim and decoratively crimp the edges. Refrigerate while preparing the filling.
For the filling:
Preheat the oven to 400 degrees F. In a medium saucepan over medium heat, combine 1 cup marionberries with the granulated sugar, lemon zest and lemon juice. Bring to a simmer and cook until the berries begin to burst and the mixture is saucy, 5 to 10 minutes, depending on the ripeness of the fruit. Allow to cool slightly. Combine the remaining 4 1/2 cups marionberries with the cornstarch in a large bowl. Add the cooled marionberry mixture to the bowl and gently fold them in.
For the topping:
Combine the flour, brown sugar, granulated sugar and salt. Cut in the butter pieces using a pastry blender or your hands to form large crumbs.
Pour the filling into the prepared pie shell. Sprinkle the crumbs over the filling.
Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden brown and the filling is thick, dark red and bubbly, 50 minutes to 1 hour. Cool completely before slicing. Serve with a scoop of vanilla ice cream.

Recipe courtesy of Treva Chadwell

Mashed butternut squash   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

1 (3 pound) butternut squash
1/4 cup butter
1/2 teaspoon salt
pinch of pepper

Mashed butternut squash

Preparation:

Peel and cut squash into cubes. In large saucepan of boiling salted water, cook for 20 minutes or until tender.
Drain and return to pot. Mash with butter, salt and pepper.

Mediterranean fillets of cod   Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:30 minutes

1/2 cup oil
8 ounces fresh fennel cut into small wedges
10 ounces tomatoes
2 cloves crushed garlic
1 teaspoon saffron
1/4 teaspoon cumin
1/4 teaspoon ground coriander
6 7-ounce cod fillets
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup seasoned breadcrumbs
1 cup dry white wine
Garnish with dill sprigs
6 lemon wedges

Mediterranean fillets of cod

Preparation:

Heat the oil in a saute pan. Stir in the fennel and cook over low heat for 10 minutes. Peel tomatoes, remove seeds, and chop. Add the tomatoes, garlic and saffron to the fennel. Season with cumin and coriander. Simmer for 20 minutes.
Arrange the fish fillets in a buttered baking dish. Season with salt and pepper. Cover with breadcrumbs. Pour the wine over and cover with the sauce.
Bake for 10 minutes at 400 F (205 C). Transfer the fillets onto serving platter. Simmer sauce to reduce. Coat with the sauce.
Garnish with dill and lemon wedges.

Mexican style lasagna   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:45 minutes

1 cup fresh cilantro leaves
4 scallions coarsely, chopped
Salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 can (15.5 ounces) black beans or pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Mexican style lasagna

Preparation:

1. Preheat oven to 425 degrees (375 degrees
In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with spinach ; pulse until coarsely chopped.
2. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
3. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

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.

Moroccan spiced chicken breasts   Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:20 minutes

1 tablespoon olive oil
4 boneless, skinless chicken breast
2 tablespoons canola oil

For Moroccan spice mix:

1 teaspoon grated orange zest
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon hot chili powder
1 teaspoon coarsely ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon ground cloves

Moroccan spiced chicken breasts

Preparation:

Moroccan spice mix:
Mix ingredients together thoroughly.
Use as directed in Moroccan spiced chicken.

To prepare Moroccan spiced chicken breasts:
Blend the spice mix and olive oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate 30 minutes. Heat canola oil in a large nonstick skillet over medium-high heat.
Sauté the chicken breasts until cooked through, about 6 minutes per side.
Serve with coucous or rice.

Moroccan spiced chickpea soup   Print Recipe

Serves: 6

Preparation time: 10 minutes

Cooking time:1 hour

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Moroccan spiced chickpea soup

Preparation:

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

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   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:25 minutes

2 pounds mussels
2 cups white wine
1 teaspoon shallots, chopped
1 teaspoon saffron
1 tablespoon chopped parsley
2 cups chicken broth
2 teaspoons butter
2 teaspoons flour
1 cup cream
salt and white pepper to taste

Mussel soup

Preparation:

Scrub mussels under cold running water.
Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save.
Remove mussels from shells.
Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth.
Simmer for 10 minutes.
Combine butter and flour to a paste. Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels. Heat soup, and serve hot.

Mussels marinara with linguine   Print Recipe

Serves: 6

Preparation time: 25 minutes

Cooking time:45 minutes

12 ounces linguine
4 quarts mussels
1 cup thinly sliced onion
3 cloves garlic, finely minced
1/4 cup olive oil
1 lemon, thinly sliced
1 pound Italian plum tomatoes, peeled and seeded
3 ounces tomato paste
2 teaspoons chopped fresh basil
1/8 teaspoon cayenne pepper
1/2 teaspoon ground pepper
1 teaspoon salt
1 cup dry red wine
parsley for garnish

Mussels marinara with linguine

Preparation:

Clean the mussels. Saute the onion and garlic in the olive oil in a large pot. Add the lemon slices when the onion is soft.
Whirl the tomatoes and tomato paste in a food processor. Add to the pot with the basil, cayenne and black pepper and salt.
Simmer over low heat, stirring occasionally, about 25 minutes. Add the wine and simmer 15 to 20 minutes more.
Cook the linguine until al dente and drain well.
Turn out into a shallow bowl. Add the mussels to the simmering sauce and cook about 6 to 8 minutes, until the shells open.
Discard any unopened shells. Pour the sauce with mussels over the pasta and mix very gently.
Sprinkle with the chopped parsley and serve.

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.

Nasi goreng   Print Recipe

Serves: 3

Preparation time: 30 minutes

Cooking time:20 minutes

8 ounces boneless chicken breast, cut into thin strips
1 tablespoon vegetable oil
2 leeks, chopped (white and green part)
1 onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons sambal oelek or asian chili paste
1/2 cup chopped sweet red pepper
3 cups cooked rice
1 cup cooked salad shrimp
1/2 cup frozen tiny peas

garnish:
1 teaspoon vegetable oil
2 eggs, beaten
1/2 cup chopped cucumber
1/4 cup roasted peanuts

Nasi goreng

Preparation:

Heat oil in a wok or skillet. Cook leeks, onion, garlic and sambal oelek, stirring until softened. Add chicken and red pepper. Cook for about 4 minutes, or chicken is done.
Stir in rice, shrimp and peas. Cook to heat through. (can be made a day before serving).
Garnish:
Heat oil in a nonstick skillet. Cook eggs without stirring until set and golden brown in the bottom.
Transfer to a cutting board. Cut into thin strips. Serve cucumber and peanuts in individual bowls to sprinkle over each serving.

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.

Neapolitan pizza for a home kitchen   Print Recipe

Serves: 6

Preparation time:1 hour

Cooking time:8 minutes

20 ounces (4 cups) Italian tipo 00 flour (see note), plus extra for dusting dough
2 teaspoons salt, plus extra for assembly
1 teaspoon active dry yeast
2 teaspoons sugar
12 ounces water
1 (14-ounce) can whole peeled Italian tomatoes
12 ounces buffalo mozzarella or fresh cow's milk mozzarella
6 tablespoons extra virgin olive oil
24 basil leaves

Neapolitan pizza for a home kitchen

Preparation:

Combine flour, salt, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook attachment. Whisk to combine. Add water and knead on low speed just until mixture comes together and no dry flour remains. Allow to rest for 10 minutes. Knead on low speed for an additional ten minutes. The mixture should come together into a cohesive mass that barely sticks to the bottom of the bowl as it kneads. Depending on the type of flour used, you may need to add up to 1/2 cup additional flour. If dough sticks heavily to bottom of bowl, add flour 1 tablespoon at a time with mixer running until it forms a mass that just barely sticks to the bowl. Cover bowl tightly with plastic or transfer the dough to two gallon-sized zipper lock bags, seal, and refrigerate for at least 8 and up to 72 hours.
2.

Transfer the dough to a floured work surface and dust the top with additional flour. Using a bench scraper, divide the dough into six even pieces, approximately six ounces each. Using floured hands, shape each piece into a neat ball by gathering the dough towards the bottom. Coat four small containers with non-stick cooking spray or olive oil (large cereal bowls work great for this) and add one dough ball to each bowl. Lightly spray top of dough ball with non-stick cooking spray. Cover tightly with plastic wrap, and allow to rise at room temperature for 2 hours (dough should roughly double in volume).
3.

Meanwhile, drain tomatoes in fine meshed strainer and break them up with your fingers, squeezing excess juice out from the interior. Transfer the tomatoes to a blender with a 1/2 teaspoon of kosher salt and blend until smooth. Transfer to a bowl and set aside. Cut the mozzarella into 1/2-inch chunks and place on a plate on a triple layer of paper towels or a clean kitchen towel. Place another triple layer of paper towels or clean dish towel on top of the cheese and stack another plate on top. Allow the excess water to blot out for at least 10 minutes.
4.

Transfer 1 ball of dough to a medium bowl filled with flour and flip to coat. Lift it and gently pat off the excess flour. Transfer it to a floured surface and gently stretch it into a 10-inch circle, leaving the outer 1-inch edge slightly thicker than the center. The best way to do this it to start by gently stretching with your fingertips. Pick up the slightly stretched dough and place it on the opened face of your left hand. Toss it back and forth between your opened hands, rotating it slightly with each toss until it stretches out to around 8-inches in diameter. Return it to the work surface. With your left hand flat in the center of the round, use your right hand to stretch the edge of the dough out, rotating as needed until it is an even 10-inches in diameter.
5.

Have your tomato sauce, drained cheese, pizza dough, olive oil, kosher salt, and basil leaves ready and close to the stovetop. Preheat the broiler to high and arrange the rack such that you can just barely fit a 12-inch heavy-bottomed oven-proof cast iron or stainless steel skillet on top of it. Dust skillet with flour, tap out excess, then heat the skillet over high heat and heat until lightly smoking, about three minutes. Transfer one dough round to the skillet. It should fill up the entire bottom surface. Working quickly, spread two tablespoons sauce evenly over the dough, leaving the outer 1-inch border un-sauced. Top with 1/6 of the cheese chunks. Season with kosher salt. Drizzle with 1 tablespoon olive oil, and scatter four basil leaves over the surface. Transfer skillet to broiler and broil until pizza is puffed and darkly charred in spots (this can take anywhere between 1 1/2 to 4 minutes, depending on the strength of your broiler). Return the skillet to the stovetop and cook until the bottom is darkly charred in spots, using a thin metal spatula to peek after about 1 minute (depending on the skillet you use, you may skip this step if the pizza is already charred). Transfer the pizza to a cutting board and serve immediately. Repeat steps 4 and 5 to bake remaining pizzas.

Old fashion beef stew   Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:2 hours 30 minutes

3 tablespoons butter
3 tablespoons canola oil
2 pounds boneless beef chuck, cut into 1-inch cubes
2 chopped shallots
2 tablespoons flour
1 quart beef stock
1 1/2 cups dry red wine
1 tablespoon tomato paste
2 cloves minced garlic
1 teaspoon dried savory
1/2 teaspoon dried thyme
4 medium potatoes, peeled and cubed
4 sliced carrots
20 small white onions, peeled
1/4 cup canola oil
8 ounces fresh mushrooms, cut into quarters
chopped parsley for garnish

Old fashion beef stew

Preparation:

Preheat oven to 350 degrees In a heavy casserole, heat butter and oil. Brown beef with shallots.
Add flour, cook to brown, then mix in beef stock and wine. Bring to a boil.
Season with salt, and pepper. Add tomato paste, garlic, savory and thyme.
Cover casserole and bake for 2 hours.
Add carrots and potatoes to stew 1/2 hour before meat is cooked. Blanch white onions in boiling water. Drain.
Heat oil in a frying pan.
Fry onions and mushrooms until brown and tender.
Add to stew when meat is tender. Sprinkle with chopped parsley.

Onion parmesan gratin   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:12 minutes

2 pounds yellow onions, peeled
4 tablespoons unsalted butter
1/2 teaspoon ground whole cloves
1/2 teaspoon fresh thyme leaves
fine sea salt to taste
2 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese

Onion parmesan gratin

Preparation:

Slice the onions in half, lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices.
In large non-stick skillet, combine butter, cloves, onions, thyme and salt. Cover and cook over low heat until onions are very soft, about 10 minutes. Taste and adjust seasonings.
Transfer onion mixture to a gratin dish and smooth it. The recipe can be prepared several hours up to this point. Cover and store at room temperature.
Preheat the broiler. In a small bowl, combine egg yolks and cream and whisk well. Stir in the cheese.
Pour the mixture over the onions in the baking dish. Place dish under broiler about 2 inches from the heat.
Broil until the top is sizzling and golden. Serve immediately as a vegetable course or as an accompaniment to meat dishes.

Oriental lemon chicken   Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

1 lb boneless chicken breast (skinless), cut into thin strips
2 tablespoons soy sauce
4 1/2 tablespoons cornstarch
1/2 tablespoon cornstarch diluted in 1 tablespoon water
1 lemon (skin grated) and juiced
2 tablespoons sherry
3/4 cup chicken broth
3 tablespoons celery leaves, chopped
1 teaspoon garlic, minced
1 teaspoon granulated white sugar
salt and pepper to taste
3/4 cup cooking oil

Oriental lemon chicken

Preparation:

Combine chicken strips and soy sauce. Mix well and marinate for at least 15 minutes.
Heat oil. Meanwhile, dredge the chicken strips in 4 1/2 tablespoons of cornstarch.
Fry the coated chicken pieces until color turns light brown. Do not overcook.
Remove the chicken from the pan, place in a plate, and set aside.
Drain excess oil until about 1 tablespoon is left. Saute garlic and stir in the celery leaves.
Pour in the chicken broth and sherry. Add sugar, salt, grated lemon, lemon juice, salt, and pepper. Stir and let boil.
Pour-in the cornstarch mixed in water. Stir until the sauce thickens.
Add the fried chicken slices. Stir and cook for another minute.
Transfer to a serving plate. Serve.

Oven baked sweet potato fries   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

2 pounds sweet potatoes, about 3 large ones
1/4 cup olive or other vegetable oil
1 teaspoon salt
1-2 tablespoon spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, garam masala, Cajun seasoning, etc.

Oven baked sweet potato fries

Preparation:

Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Mix well, so all pieces are coated with oil and spices.
Place a baking sheet inthe oven to preheat.
Spread the sweet potatoes out in a single layer on the preheating the baking sheet, to help the fries get crisp.

Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.

Oven barbecued chicken   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:50 minutes

1 tablespoon chopped onion
1 cup water
1/2 cup ketchup
2 teaspoons brown sugar
1/2 teaspoon Worcestershire
1/4 teaspoon hot sauce
1/4 teaspoon garlic salt
1 teaspoon grated lemon rind
2 teaspoons lemon juice
2 2-pounds whole chickens



Oven barbecued chicken

Preparation:

Preheat oven to 425 degrees.
Combine onion, water, ketchup, brown sugar, Worcestershire, hot sauce, garlic lemon rind and juice in a saucepan. Simmer for 5 minutes.
Wash and dry chickens. Cut into quarters. Brush pieces on both sides with sauce.
Arrange in greased baking pan skin side down. Bake 20 minutes. Reduce heat to 375 degrees.
Turn chicken pieces over. Brush with remaining sauce. Bake 20 minutes or until done and tender.

Oven pork chops   Print Recipe

Serves: 4

Preparation time: 15 mintes

Cooking time:20 minutes

4 lean pork chops
1 egg
1/4 cup soy sauce
1 tablespoon dry Sherry wine
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder
1/2 cup dry bread crumbs

Oven pork chops

Preparation:

Preheat oven to 350 degrees.
Line a shallow baking pan with foil.
In a mixing bowl, beat egg, soy sauce, sherry, ginger powder, and garlic powder together, and pour into a shallow dish.
Sprinkle bread crumbs on a large plate. Dip pork chops into egg mixture, then coat evenly with bread crumbs on both sides.
Arrange chops on foil-lined baking pan. Bake for 20 minutes. Turn and bake another 10 minutes or until chops are tender.

Oysters and caviar   Print Recipe

Serves: 6

Preparation time:30 minutes

Cooking time:25 minutes

30 scrubbed oysters
4 ounces butter
1 cup dry white wine
3 chopped shallots
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 cup heavy cream
12 small clean leek whites
6 ounces beluga caviar

Oysters and caviar

Preparation:

Open the oysters and reserve bottom shells. Melt the butter in a saucepan. Add the wine, oysters, oyster juice, shallots, salt and pepper. Boil for 2 minutes. Strain. Reserve the oysters. Reduce the cooking liquid by half.
Add one half of the cream, and continue cooking to thicken the liquid. Cut the leeks into julienne. Blanch and cook in the remaining cream. Place an oyster in each shell. Spoon some of the leek mixture over each oyster. Top with the reduced sauce . Spoon caviar over each oyster just before serving.

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 of mussels   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

3 pounds fresh mussels
1 medium chopped onion
2 cloves minced garlic
1/4 cup olive oil
1 1/2 cups rice
1/2 teaspoon saffron
1 medium sliced red pepper

Paella of mussels

Preparation:

Clean and scrub mussels.
Steam in a kettle containing a small amount of water until mussels are opened.
Drain them and retain the cooking liquid. Remove top shells of mussels. In a medium kettle, brown the onion and garlic in oil. Stir in the rice and saffron.
Pour the strained cooking liquid and water over rice, to make 3 1/2 cups. Stir in the red pepper.
Bake covered at 350 degrees F (180 C) for 10 minutes. Add mussels in their half shells and combine with the rice. Continue baking for 10 more minutes or until rice is done.
Serve the paella in a preheated casserole dish.

Pan-seared cod fillets in white wine and tamato basil sauce   Print Recipe

Serves: 4

Preparation time:15 minutes

Cooking time:20 minutes

For the White Wine Tomato Basil Sauce:
• 2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 3 large cloves garlic, finely minced
• 1 cup Marinara sauce or tomato sauce
• 1 cup diced peeled tomatoes
• 1/4 cup dry white wine
• 1/2 cup fresh basil, finely chopped
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon fresh lemon zest
• salt to taste
• 1 teaspoon granulated sugar
• 1/4 teaspoon fresh ground black pepper
• For the Cod:
• 2 tablespoons olive oil
• 4 - 6 ounce fillets fresh cod
• Salt and pepper

Pan-seared cod fillets in white wine and tamato basil sauce

Preparation:

For the White Wine Tomato Basil Sauce:
1. Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the tomato sauce, diced peeled tomatoes and the white wine. Cook 9 to 12 minutes, stirring over low heat. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
For the Cod:
1. Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.
2. Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through.
3. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.

Pancetta-wrapped beef tenderloin   Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:25 minutes

2 ounces dried porcini mushrooms
2 cups boiling water
3 tablespoons unsalted butter
3 large shallots, minced
2 garlic cloves, minced
4 scallions, minced
Salt and freshly ground pepper
One 3-pound center-cut trimmed beef tenderloin in 1 piece
3 1/2 tablespoons vegetable oil
7 ounces thinly sliced pancetta, chilled

Pancetta-wrapped beef tenderloin

Preparation:

Preheat the oven to 450 degrees. Soak the porcini in the boiling water for 20 minutes. Rub the porcini in the soaking liquid to remove any grit; pat dry and coarsely chop. Transfer the porcini to a mini food processor and puree.

Melt the butter in a medium skillet. Add the shallots and cook over moderately low heat until softened. Add the garlic and cook for 2 minutes. Add the scallions and cook until softened, 2 minutes. Stir in the porcini puree. Season with salt and pepper. Let cool.

Season the roast with salt and pepper. Heat 2 tablespoons of the oil in a large skillet. Sear the roast over moderately high heat until browned all over; let cool.

On a work surface, slightly overlap three 16-inch pieces of wax paper. Arrange the pancetta on the paper in 4 overlapping rows to form a rectangle the length of the tenderloin. Spread the porcini puree over the pancetta. Set the tenderloin on the bottom edge of the pancetta. Using the wax paper as a guide, tightly roll up the roast in the pancetta. Carefully peel off the wax paper.

Tie the roast with kitchen string at 1-inch intervals. Transfer to a rimmed baking sheet and brush with the remaining 1 1/2 tablespoons of oil. Roast the beef for 25 minutes, or until the pancetta is crisp and an instant-read thermometer inserted in the center of the meat registers 120 degrees.

Let rest for 10 minutes. Cut off the strings and remove. Thickly slice the roast with a serrated knife and serve.

Panko-crusted salmon   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:10 minutes

2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

Panko-crusted salmon

Preparation:

Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Parker house rolls   Print Recipe

Serves: 20

Preparation time: 45 minutes

Cooking time:25 minutes

3 tablespoons warm water (105-110°F)
3 tablespoons sugar
1/4-oz package active dry yeast (2 1/2 teaspoons)
1 stick unsalted butter
1 cup whole milk
2 cups bread flour
1 1/2 teaspoons salt
1 1/2 to 2 cups all-purpose flour

Parker house rolls

Preparation:

Stir together warm water, 1 tablespoon sugar, and yeast in a small bowl and let stand until foamy, about 5 minutes.
Melt 3/4 stick butter in a small saucepan. Add milk and heat to lukewarm. Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in enough all-purpose flour to make a slightly sticky dough that forms a ball.

Butter a large bowl. Knead dough on a lightly floured surface, kneading in more all-purpose flour if dough is too sticky, 10 minutes, or until smooth and elastic but still slightly sticky. Form into a ball and put in buttered bowl. Turn to coat with butter, then let rise in bowl, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.

Butter a 13- by 9-inch baking pan. Divide dough into 20 equal pieces and roll into balls. Arrange evenly in 4 rows of 5 in pan and let rise, covered loosely, in a warm place 45 minutes, or until almost doubled in bulk. Make a deep crease down center of each row of rolls using length of a floured chopstick or side of a ruler. Let rolls rise, covered loosely, 15 minutes.
Preheat oven to 375°F.

Melt remaining 2 tablespoons butter and cool slightly. Brush tops of rolls with butter and bake in middle of oven until golden, 20 to 25 minutes. Let rolls cool in pan on a rack 5 minutes. Turn out onto rack and cool to warm.

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.

Pear apple crisp   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:45 minutes

6 cups chopped, cored and peeled pears
2 cups shopped, cored and peeled apples
2 tablespoons all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon cinnamon
Topping:
1 cup quick cooking rolled oats (not instant)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 pinch ground nutmeg
1/3 cup salted butter melted

Pear apple crisp

Preparation:

Topping: In small bowl, whisk together oats, sugar, flour and nutmeg; drizzle with butter, tossing with fork until crumbly. Sprinkle over pear mixture.

Bake in 350°F (180°C) oven for 45 minutes until the topping is golden brown. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.

Pear hazelnut gnocchi with greens   Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

2 tbsp (30 mL) butter
¼ cup (60 mL) hazelnuts, coarsely chopped
1 small onion, halved and thinly sliced
2 cloves garlic, minced
Salt and freshly ground pepper
½ cup (125 mL) Pinot Grigio
1 cup (250 mL) whipping cream
¼ cup (60 mL) Pear Paste
1 lb (500 g) fresh potato gnocchi
3 cups (750 mL) packed chopped Swiss chard
(leaves and tender stems) or baby kale

Pear hazelnut gnocchi with greens

Preparation:

1 Melt butter in a skillet over medium heat until bubbling; add hazelnuts and toast them, stirring, for 2 to 3 minutes or until golden and fragrant. Using a slotted spoon, transfer to a bowl. 2 Add onion to butter in skillet and sauté for about 3 minutes or until softened. Add gar- lic, ½ tsp (2 mL) salt, and pepper to taste and sauté for about 1 minute or until just slightly golden. Pour in wine and boil, scraping up any brown bits stuck to pan, until reduced by about half. Stir in whipping cream and Bartlett Pear Paste and bring to a boil. Boil, stirring often to help pear paste melt, for about 3 min- utes or until sauce is slightly thickened. 3 Meanwhile, cook gnocchi in a large pot of boiling salted water according to package di- rections, about 3 to 4 minutes, or until they float and are just tender. 4 Add Swiss chard to sauce and stir for 1 to 2 minutes or until just wilted. Using a heat- proof strainer, scoop gnocchi out of water and add to sauce; stir gently to coat. Season with salt and pepper. Season hazelnuts with salt. Spoon gnocchi into warmed serving bowls and serve topped with hazelnuts. Serves 4 to 6

Pear-hazelnut cheesecakes   Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

Sauce:
1 cup frozen unsweetened raspberries, thawed
1/4 cup pear nectar
3 tablespoons (packed) golden brown sugar
Crust:
nonstick vegetable oil spray
1/2 cup hazelnuts, toasted, husked
1 1/2 teaspoons sugar
1 1/2 teaspoons melted butter
Filling:
1 1/2 cups chopped, peeled pear
2/3 cup pear nectar
8 ounces cream cheese, room temperature
3 tablespoons sugar
1 large egg
3/4 teaspoon vanilla

Pear-hazelnut cheesecakes

Preparation:

For sauce:
Purée all ingredients in blender. Strain into small bowl.
For crust:
Preheat oven to 350 degrees. Line four 3/4 cup soufflé dishes or custard cups with foil; spray lightly with nonstick spray. Finely grind nuts and sugar in processor. Add butter, blend until mixture holds together. Press 1/4 of nut mixture onto bottom of each prepared dish.
Place dishes on baking sheet, bake crusts until slightly darker in color, 8 minutes. Set aside. Maintain oven temperature.
For filling:
Combine pear and nectar in small saucepan. Boil over medium heat until mixture resembles chunky sauce, stirring occasionally. Cool completely.
Beat cream cheese and sugar in medium bowl until smooth. Beat in egg and vanilla. Beat in 2/3 cup chunky pear sauce (reserve any remaining sauce for another use) .
Divide filling among crusts. Bake cakes until center is set and slightly puffed, about 30 minutes.
Cool in dishes on rack. Cover; chill overnight. Using foil as aid, lift cakes from dishes.
Peel foil from sides. Slide spatula under crusts and transfer cakes to plates. Spoon pear-raspberry sauce around cakes.

Penne in cream sauce and sausage   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 pound sweet Italian sausage, casings removed
1 cup dry white wine
1 14-ounce can diced peeled tomatoes with juices
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 pound penne pasta
1 cup freshly grated Parmesan cheese

Penne in cream sauce and sausage

Preparation:

Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes.
Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes.
Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 5 minutes. Add tomatoes with juices and simmer 5 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper.
Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta; transfer to large bowl. Bring sauce to simmer. Pour sauce over pasta. Add 1/2 cup cheese and toss to coat. Sprinkle with remaining 1/2 cup cheese and 2 tablespoons parsley.

Perfect roasted turkey   Print Recipe

Serves: 18

Preparation time: 30 minutes

Cooking time:4 hours

1 18-pound fresh turkey
About 12 cups of your favorite stuffing
8 tbsp unsalted butter, at room temperature (1 stick)
Salt and freshly milled black pepper
2 1/2 quarts Homemade Turkey Stock, or more as needed
unsalted butter, melted as needed
3/4 cup all-purpose flour
OPTIONAL:
1/3 cup port, dry sherry, or bourbon

Perfect roasted turkey

Preparation:


1. Position a rack in the lowest position of the oven and preheat to 325° F.
2. Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
3. Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
4. Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180°F and the stuffing is at least 160°F, about 4 ¼ hours. Whenever the drippings evaporate, add stock to moisten them, about 1 ½ cups at a time. Remove the foil during the last hour to allow the breast skin to brown.
5. Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350°F. Drizzle ½ cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
6. Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure ¾ cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
7. Place the roasting pan in two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up the browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour taste remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside.

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,

Pompano almondine   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:15 minutes

1 cup sliced almonds
6 fillets of pompano, boned
1/2 teaspoon salt pepper
1/4 cup flour
6 ounces butter
3 ounces oil
2 tablespoons lemon juice
2 tablespoons chopped parsley
lemon slices

Pompano almondine

Preparation:

Spread sliced almonds on a baking pan. Bake at 350 degrees until golden brown, about 10 minutes.
Skin the pompano fillets. Wash under cold running water. Season both sides with salt and pepper . Dredge in flour.
Heat 2 ounces of the butter and oil in a large skillet and brown the fish. Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter.
Melt the remaining butter in a clean frying pan until brown. Add the lemon juice to melted butter and pour over the fish.
Sprinkle with the parsley and sliced toasted almonds.
Decorate with lemon slices. Decorate with lemon slices and serve immediately.

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.

Pompano meuniere   Print Recipe

Serves: 6

Preparation time:10 minutes

Cooking time:15 minutes

6 fillets of pompano, boned
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
6 ounces butter
3 ounces oil
2 tablespoons lemon juice
2 tablespoons chopped parsley
6 lemon slices

Pompano meuniere

Preparation:

Skin the pompano fillets. Wash under cold running water. Season with salt and pepper on both sides. Dredge in flour.
Heat 2 ounces of the butter and oil in a large skillet. Brown the fish on one side.
Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter.
Melt the remaining butter in a clean frying pan until brown. Add the lemon juice to melted butter and pour over the fish.
Sprinkle with the parsley. Decorate with lemon slices.
Decorate with lemon slices and serve immediately.

Pompano papillottes   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

2 pounds pompano fillets, boned and skinned
4 ounces butter
1/2 cup white wine
salt, ground white pepper to taste
2 ounces sherry wine
6 ounces cooked shrimp, sliced
6 ounces crabmeat
2 cups cream sauce
1 dash Tabasco

Pompano papillottes

Preparation:

Melt half of the butter in a sauté pan. Add scallions. Place pompano fillets on top. Cover, and steam for 3 to 5 minutes. Add the white wine, sherry, salt, and pepper.
Cook until pompano is firm. Transfer fish to a pan and keep warm. To the same pan, add the cooked sliced shrimp and crabmeat. Stir in the sauce. Bring to a boil. Adjust seasonings.
Cut the parchment paper into six heart shapes, about 14 inches (35 cm ) wide. Oil one side of paper.
Place two tablespoons of seafood on right side of hearts. Top each with pompano, 2 tablespoons of sauce and fold left half of heart. Roll edges to seal.
Bake in a 400 degree oven until bags puff. Serve hot with remaining cream sauce.

Pompano with mango beurre blanc   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:25 minutes

6 fillets of pompano, boned
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
6 ounces butter
3 ounces oil

For mango beurre blanc:

3 tablespoons white wine vinegar
3 tablespoons dry white wine
2 tablespoons shallots, finely chopped
1 tablespoon heavy cream
4 ounces unsalted butter, cold
salt and ground white pepper to taste
1 tablespoon orange juice
2 tablespoons puréed mango

Pompano with mango beurre blanc

Preparation:

Skin the pompano fillets. Wash under cold running water. Season with salt and pepper on both sides. Dredge in flour.
Heat 2 ounces of the butter and oil in a large skillet and brown the fish. Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter. Keep hot.

Mango beurre blanc:
In a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. Add the cream, and re-boil until completely reduced.
Whisk in the cold butter, a few pieces at the time. The sauce thickens and becomes creamy. Stir in the orange juice and mango puree.
Note:
do not overheat the sauce, as the sauce separates and loses its creamy texture. Season to taste with salt and pepper. Keep the sauce warm over a pan of warm water. Serve as soon as possible.

Pork and winter squash stew   Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

1 1/2 pounds pork tenderloin, trimmed and cut into 1-inch pieces
salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 3/4 cups low-sodium nonfat chicken broth
2 large onions, coarsely chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1/4 teaspoon crushed red pepper
2 bay leaves
2/3 cup dry white wine
1-28-ounce can crushed tomatoes
1 medium butternut squash, peeled and cut into 1-inch chunks (3 cups)
1/2 cup coarsely chopped cilantro
Couscous for serving

Pork and winter squash stew

Preparation:

Preheat oven to 350 degrees.
Season the pork with salt and pepper. In a large oven proof casserole, heat 1/2 tablespoon of the olive oil. Add half of the pork and cook over moderately high heat, stirring occasionally, until browned on all sides, about 5 minutes.
Transfer the pork to a plate. Repeat with another 1/2 tablespoon of olive oil and the remaining pork. Meanwhile, in a small saucepan, boil the chicken broth until reduced to 1 cup, about 10 minutes. Add the remaining 1 tablespoon of oil to the casserole. Add the onions and cook, stirring until softened. Stir in the garlic, cumin, crushed red pepper and bay leaves and cook over moderate heat for 1 minute. Add the wine and boil until reduced by half. Stir in the tomatoes, chicken broth and the pork.
Bring to a simmer, cover, then transfer to the oven and bake for 1 hour. Return the casserole to the top of the stove and add the butternut squash to the stew; cook over moderate heat until the squash is tender, about 20 minutes. Discard the bay leaves from the stew. Stir in half of the cilantro and sprinkle the rest on top. Spoon the stew on plates and serve with couscous.

Pork chops parmigiana   Print Recipe

Serves: 4

Preparation time: 10 min

Cooking time:50 minutes

2 tsp. oil
4 boneless pork chops (1 lb./450 g)
1/4 cup Parmesan Grated Cheese
1 pkg. (8 oz./225 g) sliced fresh mushrooms
1 onion , chopped
1 jar (700 mL) pasta sauce
3 Tbsp. chopped fresh basil or 1 Tbsp. dried basil leaves
1 cup Parmesan grated Cheese

Pork chops parmigiana

Preparation:

Heat oven to 350ºF.
Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 2 min. on each side. Transfer to 13x9-inch baking dish, reserving drippings in skillet; sprinkle chops with Parmesan.

Add vegetables to drippings in skillet; cook and stir 5 to 6 min. or until tender. Stir in pasta sauce and basil; cook on medium heat 10 min., stirring occasionally. Pour over chops.
Bake 20 min. or until chops are done (160°F). Top with shredded cheese; bake 5 min. or until melted.

Pork scallopines with puree of chestnuts   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

8 pork scallopine, thinly sliced from loin or tenderloin
salt and pepper to taste
1 tablespoon flour
2 tablespoons butter
1/2 cup chopped mushrooms
1/4 cup chopped dill pickles
1 tablespoon capers, drained
1 tablespoon white vinegar
1 teaspoon prepared mustard
1 1/2 cups brown sauce
For chestnut puree:
1 pound canned whole chestnuts
1/4 cup heavy cream
1 teaspoon honey

Pork scallopines with puree of chestnuts

Preparation:

Season pork scallopine with salt and pepper. Dredge in flour.
Heat butter in a non-stick frying pan. Brown pork scallopines about 3 minutes on each side.
Set aside on a plate.
Add mushrooms, pickles, capers and vinegar to pan. Heat for 5 minutes.
Add brown sauce.
Add pork slices and simmer for 3 to 4 minutes.
Chestnut puree:
Drain and rinse chestnuts. Puree in a food processor with cream and honey until smooth.
Serve pork with garnish and chestnut puree.

Pork tenderloin with raisin sauce   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:1 hour

1/2 cup raisins
1 cup dry red wine
3 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
1 1/2 cups low salt chicken broth
3 tablespoons olive oil
3 8- to 10-ounce pork tenderloins
1 cup chopped onion
6 shallots, peeled and minced
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
2 tablespoons butter

Pork tenderloin with raisin sauce

Preparation:

Place raisins in wine in a small saucepan and let stand for 1 hour or refrigerated overnight.
Add brown sugar and 1 tablespoon balsamic vinegar to raisin mixture. Boil over high heat until liquid is reduced to 1 tablespoon. Add chicken broth and continue to boil until mixture is reduced by half. (Can be prepared up to 2 days ahead of time.)
Preheat oven to 450 degrees.
Heat olive oil in a heavy, large oven-proof skillet over medium heat. Add tenderloins, and cook until browned on bottom. Add onions and shallots and continue to cook until pork is brown on all sides ans onions are tender. (About 6-8 minutes). Next add garlic. Place skillet in oven and cook pork until meat is done, about 5 minutes.
Transfer pork to platter. Add the raisin mixture to skillet. Boil, scraping up any brown bits in the skillet. Add remaining balsamic vinegar. Boil sauce for a minute.
Remove from heat and whisk in the butter. Season with salt and pepper. Slice pork and serve with sauce.

Pot roast   Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:2 hours

FOR BROWNING MEAT

3 to 4 pounds chuck roast, tied
Coarse salt and freshly ground pepper
Olive oil

FOR AROMATICS
1 tablespoon olive oil
1 large onion, peeled and thinly sliced (1 1/2 cups)
1 medium carrot, peeled and coarsely chopped (3/4 cup)
1 rib celery, coarsely chopped (3/4 cup)
2 garlic cloves, peeled and thinly sliced
1 dried bay leaf
1/4 teaspoon whole black peppercorns
3 sprigs fresh thyme

FOR BRAISING MEAT
1 tablespoon all-purpose flour, plus more if needed
3 tablespoons red-wine vinegar
2 tablespoons tomato paste
1 1/4 cups water

FOR GARNISH VEGETABLES
3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges
3/4 pound small new potatoes
3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths

Pot roast

Preparation:

Pat meat dry with paper towels, then season on all sides with salt and pepper. Heat a Dutch oven over high heat for 2 minutes. Then add enough oil to barely coat bottom of pot and heat until shimmering. Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes. Don't be tempted to turn the meat too soon or it will tear; instead wait until it easily releases from the pot. Once it is nicely browned all over, remove it from the pot. If there are lots of blackened bits on the bottom of the pot, wipe it clean with a paper towel, or deglaze with a little water then discard.
Reduce heat to medium. Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion isn't softening, but only slightly. If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.

Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds. Add vinegar, tomato paste and water, and bring to a boil. Deglaze pot, scraping up browned bits from the bottom. Put the roast in the pot; the water should come only about 1 inch up the sides of the meat. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid. While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours. Remove the meat from the pot. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).
Return the roast and the strained liquid to the pot. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables). Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes. The meat should be very tender by now and give no resistance when pierced with a knife (The meat will be firm enough to slice; if you want it be falling-apart tender, cook 30 minutes more).
Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup). Cover and keep warm near the stove. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more sauce is reduced the saltier it will taste) or thicken it with a bit more flour, whisking until smooth. Add a small amount of vinegar if necessary to balance the flavors. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.

Potage parisien   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

1 pound leek, white part only
3 ounces butter
3 quarts chicken broth
2 pounds potatoes, peeled and diced
2 ounces butter
1 cup croutons

Potage parisien

Preparation:

Wash and mince leeks. Heat butter in a large frying pan. Add leeks and sauté over low heat. Do not color.
In a large saucepan, combine leeks, chicken broth, and potatoes. Simmer covered for 30 minutes. Serve hot with croutons.

Potato anna   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:50 minutes

8 large baking potatoes
1/3 cup clarified butter
To taste salt and pepper

Potato anna

Preparation:

Preheat oven to 400 degrees.
Peel potatoes and trim to conical shapes. Slice into 1/8-inch thick slices, using a mandoline slicer.
Butter a non stick heavy round mold or a non stick frying pan with a metal handle, about 6 inches across and 2 inch deep.
Arrange potato slices in an even circular pattern. Season and brush with melted butter each layer of potatoes until mold is filled. Cover and bake until potatoes are cooked and well browned.
Unmold on a serving platter like a cake. Cut into 6 equal wedges.

Potato bacon soup - quick and easy   Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

8 oz bacon slices
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup chopped onion
3 cups cubed peeled potatoes
1 small carrot, grated
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
2 cups vegetable or chicken broth
2 cups 2% milk
8 ounces cheddar cheese, cubed
2 green onions, thinly sliced, optional

Potato bacon soup - quick and easy

Preparation:

1. Partially freeze your package of bacon so that it holds together easier while slicing.
2. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide.
3. Turn the bacon and cut the strips into pieces also about 1/4 in wide.
4. Sprinkle with pepper.
5. Fry in a large saucepan over a medium high heat until crisp. Remove bacon from pan.
Save 1/4 cup of bacon dripping in the saucepan. Add butter and mix in the flour cooking over medium heat for a minute while stirring occasionally. Add the vegetables, seasonings and broth and milk; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
Stir in cheese until melted. Serve with bacon bits and garnish with green onions.

Potato cake   Print Recipe

Serves: 10

Preparation time: 20 minutes

Cooking time:1 hour

5 pounds potatoes
5 slices bacon
4 ounces butter
2 ounces chopped onion
to taste salt

Potato cake

Preparation:

Boil the potatoes in their skin in salted boiling water.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and 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 eggplant tart   Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:50 minutes

2 1/4 cups finely diced, peeled eggplant
1 tablespoon coarse salt plus more to taste
1/4 cup plus 2 tablespoons canola oil
3 tablespoons minced shallots
4 large Idaho potatoes
to taste pepper
1/4 cup butter

Potato eggplant tart

Preparation:

Place eggplant in non-reactive bowl. Toss with 1 teaspoon salt and set aside for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Heat 2 tablespoons of oil in sauté pan. Add eggplant and shallots and sauté until very tender. Remove from heat.
Peel potatoes. Using a mandoline, shred potatoes into a clean kitchen towel. Tightly squeeze out moisture.
Heat vegetables in 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again season to taste. Cook, until bottom is golden.
Carefully turn and dab the crust with bits of butter. Cook until bottom begins to crisp. Place in oven and bake until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest 5 minutes. Using sharp serrated knife, cut into 6 wedges.

Potato galette   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:25 minutes

4 large baking potatoes
To taste, salt and pepper
1 tablespoon oil
2 tablespoon butter
1/2 cup grated gruyere cheese

Potato galette

Preparation:

Preheat oven to 400 degrees F.
Peel and wash potatoes. Grate on a food processor grater. Squeeze moisture and starch out, either by hand or in a towel. Season to taste.
Heat oil and butter in a non stick frying pan. Spread half of the potatoes over bottom of pan.
Sprinkle with cheese. Add remaining potatoes over cheese. Brown over medium heat for 5 to 8 minutes.
Turn galette over and brown other side. Cook in oven until potatoes are cooked inside. Unmold on a serving platter.

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 macaire   Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:1 hour 30 minutes

4 pounds baking potatoes
4 ounces butter
To taste salt and pepper

Potato macaire

Preparation:

Preheat oven to 400 degrees.
Wash and dry potatoes. Pierce skin before baking. Bake potatoes for about one hour, or until the inside of potatoes is cooked.
Cut potatoes lengthwise, Remove pulp and reserve in a mixing bowl. Break the pulp with a fork; season with salt and pepper, and mix in 4 ounces butter.
Lightly oil 2 small potato Anna molds or 8 4-inch round by 2-inch molds. Divide the potato mixture between molds to form two potato cakes.
Bake 15 to 20 minutes. Unmold on platter. Serve hot.

Potato pancakes   Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:30 minutes

2 lbs baking potatoes
2 eggs
1 tablespoon flour
1/2 teaspoon salt
3 tablespoons grated onion
1/2 cup oil

Potato pancakes

Preparation:

Peel and wash potatoes. Grate in a food processor. Squeeze moisture out of potatoes. Place in a mixing bowl. Mix in the beaten eggs, flour, salt, pepper and grated onion.
Heat 2 tablespoons oil in a non stick frying pan. Spoon potato mixture in oil, the equivalent of 3-inch round pancakes.
Fry to a golden brown color on both sides.
Heat in oven before serving.

Potato soup with fiddleheads and garlic croutons   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

the soup:
3 medium potatoes, peeled, and cut into 1/2-inch cubes
3 cup chicken broth
1/4 cup heavy cream
to taste salt and pepper

the garnish:
2 tablespoons olive oil
2 garlic cloves, peeled and minced
6 thick slices of Italian bread, cut into 1/4-inch cubes
3/4 cup fiddleheads, trimmed and cleaned, blanched until tender
4 tablespoons shaved parmesan cheese

Potato soup with fiddleheads and garlic croutons

Preparation:

Peel potatoes and cut into 1/2-inch cubes.
Cook the potatoes in chicken broth and cream. Season with salt and pepper. Puree in a mixer.
Garnish:
Heat olive oil in a skillet. Add the garlic and cook a few seconds. Add the bread cubes and cook until golden and crisp.
Ladle the soup among the 4 plates or bowls. Garnish with fiddleheads, croutons, and Parmesan shavings. Serve hot.

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.

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.

Poutine with homemade gravy   Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:20 minutes

6 large russet potatoes, peeled and cut into 1/4-inch (1/2-cm) thick sticks
1 1/2 lbs (675 g) cheese curds
Brown Gravy Sauce for Poutine (recipe below)
Canola oil
Salt
BROWN GRAVY SAUCE FOR POUTINE
1 tablespoon (15 ml) cornstarch
1 tablespoon (15 ml) water
3 tablespoons (50 ml) unsalted butter
2 tablespoons (30 ml) unbleached all-purpose flour
2 cloves garlic, finely chopped
1 can 10 oz (284 ml) beef broth, undiluted
Pepper

Poutine with homemade gravy

Preparation:

In a large bowl, soak the potatoes in cold water for about 30 minutes or up to 24 hours in the refrigerator.
Preheat the oil in the deep fryer to 170 °C (325 °F). Place a wire rack on a baking sheet.
Drain and pat the potatoes dry with a clean cloth and place them in the deep fryer basket. Place the basket into the hot oil and cook for about 2 minutes
Drain and scatter the fries on the wire rack. Let cool. Increase the deep fryer oil temperature to 180 °C (350 °F).
Place the potatoes into the fryer and fry for 2 to 4 minutes or until the fries are golden brown. Remove the fries from the fryer and drain on the rack or paper towels. Sprinkle with salt and keep in a warm oven.
Divide the fries onto four plates, top with the cheese and sauce.

BROWN GRAVY SAUCE FOR POUTINE
In a small bowl, dissolve the cornstarch in the water. Set aside.
In a saucepan, melt the butter. Add the flour and cook for about 5 minutes, stirring until the mixture turns golden brown. Add the garlic and cook for about 30 seconds.
Add the broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper.

Provençal three-grain soup   Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:1 hour

1/3 cup spelt
1/3 cup pearl barley
1/3 dark green lentils
3 leeks, white portion only
2 carrots, chopped
2 bay leaves
1/2 t. of fresh or dry thyme
1 head of garlic, all the cloves peeled
1 28 oz. can of tomatoes/or your own canned tomatoes,chopped
Sea salt
Olive oil

Provençal three-grain soup

Preparation:

Rinse your grains and lentils off in a fine colander, set aside.

Put about a tablespoon of olive oil, about 1 teaspoon of sea salt, the herbs, leeks or onions, and carrots in a heavy bottomed soup pot. Turn the heat on fairly low and cook them covered for about five minutes, so they soften but don’t brown. This is called sweating.

Add the whole can of tomatoes, juice and all, then add about 5 cups of water. Bring this to a simmer.

Add the grains, lentils and all those garlic cloves (The garlic cloves are the secret weapon! If you or your family is garlic shy, don’t worry, the soup doesn’t taste very garlicky when it’s done.)

Simmer covered until the grains are tender, about 45 minutes, depending on the grains. Add more water if necessary, to keep it at the thickness you prefer.

Test for seasoning. Add some fresh ground pepper, and serve in bowls drizzled with extra virgin olive oil. Don’t skip the olive oil swirl. It really makes it, somehow.

It’s that easy, and that good. I usually double this recipe for leftovers.

Note re: leftovers: The grains soak up all the liquid when the soup is sitting in the fridge, leaving the soup a semi-solid mass–so you’ll have to add a good deal of water when you go to reheat. This doesn’t effect flavor at all. It’s an excellent leftover type soup.

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.

Puree of celery root   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:25 minutes

1 1/2 pounds potatoes
3/4 pound celery root
salt to taste
4 tablespoons butter
1/8 teaspoon grated nutmeg
1 cup hot milk

Puree of celery root

Preparation:

Peel and quarter potatoes. Put in cold water. Peel celery root. Cut into chunks.
Cook potatoes and celery in a kettle with salted boiling water for 20 to 25 minutes.
Puree through food mill. Whip in butter, nutmeg and hot milk.
Serve hot.

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.

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.

Risotto with mushrooms asparagus and spring peas   Print Recipe

Serves: 6

Preparation time:25 minutes

Cooking time:1 hour

3 tablespoon olive oil, divided
1 small yellow onion, chopped
2 cloves garlic, pressed or minced
5 cups vegetable broth
1 1/2 cup arborio
rice
8 oz pound sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained
1 small bunch of fresh asparagus spears (about 1 pound)
1 cup fresh English peas
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
2 tablespoons unsalted butter, diced
1/2 cup light cream
1 tablespoon tamari
1 teaspoon sea salt, more to taste
Freshly ground black pepper, to taste
3 tablespoons fresh flat leaf parsley, chopped

Risotto with mushrooms asparagus and spring peas

Preparation:

Preheat oven to 375 degrees.
Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. Add onion. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned. Deglaze with the wine and continue cooking for 2 more minutes.
Add 4 cups broth and stir in the rice. Cover the pot and bake until rice is tender and cooked through, about 35 to 40 minutes.
Prepare the mushrooms. Heat 2 tablespoons olive oil in a large skillet. Add the cleaned, sliced mushrooms to the pot with a dash of salt. Cook, stirring occasionally, until the mushrooms are darker in color, fragrant and have soaked up most of their own juices, about 10 minutes.
Prepare the asparagus by snapping off the tough ends and discarding them, then slicing the spears into 1-inch long pieces. Cook the asparagus in boiling water for 5 minutes. Add the peas and cook 2 to 3 more minutes. Drain the asparagus and peas in a colander.

Remove the pot from the oven. Pour in the remaining hot broth, cream, asparagus, peas, Parmesan, butter, tamari, salt, and a generous amount of pepper. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the mushroom mixture and any remaining juices. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling ofparsley.

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 loin of pork with prunes   Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:1 hour 15 minutes

12 dried pitted prunes
1 2-pound boneless pork loin roast
salt and pepper to taste
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 tablespoon chopped ginger
2 cups sliced onions
1 1/2 cups brown sauce

Roast loin of pork with prunes

Preparation:

In a medium bowl, cover prunes with boiling water and let stand for one hour.
Run a knife through the center of the loin of pork to make a pocket for the prunes. Drain prunes; insert throughout the loin. Tie the loin with string to maintain its shape. Season with salt and pepper.
Rub the loin with oil, rosemary, garlic and ginger. Preheat oven to 350 °F. Transfer pork to a roasting pan; Roast until thermometer inserted into center registers 150 degrees, about 55 minutes. Let stand 15 minutes.
Make gravy with pork drippings, adding water and brown sauce mix.
Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.

Note: Add some pork bones to the loin while roasting. And use the bones to make the gravy.

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.

Roast tenderloin with red wine shallot sauce   Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:40 minutes

For the sauce:
2 tablespoons olive oil
2 cups sliced shallots
1 tablespoon minced garlic
1 tablespoon all-purpose flour
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1 bay leaf
4 cups beef broth
2 cups dry red wine
1/4 cup brandy

For tenderloin:
2 2-pounds beef tenderloin pieces, trimmed
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
4 cloves minced garlic
2 teaspoons salt
1 teaspoon ground black pepper

Roast tenderloin with red wine shallot sauce

Preparation:

Sauce:
Heat oil in a large saucepan over medium heat. Add shallots and garlic; sauté until golden, about 15 minutes. Add flour and herbs, and stir one minute. Pour in broth, wine and brandy. Mix well and boil the sauce until it is reduced to 2 cups, about 20 minutes. (Can be made 2 days ahead. Refrigerate.)
Tenderloins:
Preheat oven to 450 degrees. In a mixing bowl, combine oil, thyme, garlic, salt and pepper. Spread mixture evenly over all sides of tenderloins.
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 roasts 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 acorn squash   Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:30 minutes

1 (2 pound) acorn squash
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
pinch of pepper

Roasted acorn squash

Preparation:

Preheat oven to 425 degrees. Wash and cut squash crosswise into 1/2 inch thick slices; remove seeds. Place on rimmed baking sheet.
Combine the olive oil, salt, thyme and pepper; brush over squash.
Roast for 25 minutes or until tender.

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 brussels sprouts with red pepper   Print Recipe

Serves: 4

Preparation time: 25 minutes

Cooking time:35 minutes

1 ½ pounds small brussels sprouts
4 tablespoons extra virgin olive oil
Salt
1 medium red bell pepper, diced
2 garlic cloves, minced
1 tablespoon finely chopped or grated lemon zest
1 to 2 tablespoons finely chopped mint (to taste)

Roasted brussels sprouts with red pepper

Preparation:

Trim brussels sprouts at the base, remove unattached leaves and set them aside. Cut in half and place in a large bowl. Toss with 1 tablespoon olive oil and season with salt.

Heat oven to 400 degrees. Line a sheet pan with foil or parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet. Add brussels sprout halves to fit in a single layer, cut side down, and sear until browned, 3 to 5 minutes. Transfer to baking sheet, cut side down.
Repeat with remaining sprouts. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring for a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper.
Heat through, taste and adjust seasonings. Remove from heat and serve.

Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting.
Toss loose leaves that are set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes until brown and crisp. Serve as garnish.

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.

Roasted lamb rib eye with sweet garlic   Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:40 minutes

3 single racks of lamb
1 medium onion
1 large carrot
1 stalk of celery
6 peppercorns
2 bay leaves
3 cups veal stock
coarse salt and pepper to taste
1 pound Swiss chard
2 teaspoons olive oil
1 1/2 tablespoons chopped fresh rosemary
12 cloves garlic, peeled
6 sprigs fresh rosemary

Roasted lamb rib eye with sweet garlic

Preparation:

Remove the eye from each rack of lamb, leaving a bit of the cap fat (the layer of fat that covers the eye) on the meat and chopping the bones. Reserve the bones and meat scraps.
Peel and trim onion and carrot. Wash and trim celery. Dice the onion and cut the carrot and celery crosswise into 1/2-inch thick slices.
Combine vegetables with the lamb bones and scraps, peppercorns, and bay leaves in large roasting pan.
Roast, stirring occasionally until golden brown. Remove from oven and place over medium high heat. Add 6 cups of water and the veal stock and bring to a boil.
Simmer for 45 minutes. Remove from heat. Strain liquid in saucepan and discard the solids. Skim fat from top of the liquid. Simmer until reduced to 1 1/2 cups. Taste and adjust seasonings.
Wash the chard and remove any tough stems. Place in boiling salted water to cover and blanch for 30 seconds.
Drain and refresh under cold running water. Wrap in a clean kitchen towel and twist to squeeze out all moisture. Unwrap and set aside. Preheat oven to 400 degrees.
Heat the oil in large ovenproof skillet over medium heat.
Season the lamb with chopped rosemary and salt and pepper. Place, fat side down, in the hot pan and sear until nicely browned. Add garlic and sear the remaining sides until just browned, turning garlic as lamb sears. Place pan in oven and roast until medium rare on an instant read thermometer. Remove from oven and place on rack to rest for 5 minutes. Lightly cover and keep warm.
Carefully, pick garlic out of the pan, making sure no grease is attached, and add to the reserved sauce.
Place over medium heat to heat through. Wipe lamb roasting pan clear of excess grease.
Return to medium heat and add reserved chard. Saute, adding 1 tablespoon olive oil, if necessary until heated through. Season with salt and pepper.
Place equal portions of chard in the center of each of 6 warm plates. Slice each rib eye into 6 pieces.
Arrange 3 slices on top of chard. Spoon some sauce, along with 2 garlic cloves per serving over the lamb. Place a rosemary sprig in the center.

Roasted onion and garlic soup   Print Recipe

Serves: 4

Preparation time: 40 minutes

Cooking time:30 minutes

3 large onions, sliced
8 large garlic cloves, peeled
2 teaspoons olive oil
2 tablespoons olive oil
5 cups vegetable broth
3 fresh thyme sprigs or 1 1/2 teaspoons dried
3/4 cup russet potato, peeled and diced
croutons

Roasted onion and garlic soup

Preparation:

Preheat oven to 325 degrees. Mix onions, garlic cloves and 2 teaspoons olive oil in a baking pan.
Roast until garlic and onions are tender, about 30 minutes for garlic. Cool. Squeeze garlic out of skin and mash.
Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium heat. Add onions and sauté 10 minutes. Stir in garlic.
Add 5 cups vegetable broth and thyme, bring to a boil. Reduce heat and simmer 15 minutes.
Add diced potato and simmer until tender, about 15 minutes. Cool mixture slightly. Discard thyme sprigs.
Puree soup in batches in a blender. Return soup to saucepan. Bring to simmer, thinning with more broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls, sprinkle with croutons and serve.

Roasted rack of lamb provencale with ratatouille   Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:40 minutes

2 racks of lamb, about 2 pound each
freshly ground pepper
1/2 teaspoon chopped fresh thyme
2 tablespoons extra-virgin olive oil
2 cups mirepoix (equal parts coarsely chopped onions, carrots and celery)
1/2 teaspoon whole black peppercorns
1 bay leaf
1 thyme sprig
to taste salt
1 tablespoon butter
1 tablespoon Dijon mustard

For the herbed crust:
1 cup fresh bread crumbs
1 teaspoon finely chopped thyme
3 tablespoons chopped parsley
2 large garlic cloves


Roasted rack of lamb provencale with ratatouille

Preparation:

Trim all but a thin layer of fat from the lamb. Cut off the last 2 inches of the rib bones.
Using a small sharp knife, scrape off any meat from the top 2 inches of each bone. Reserve all the trimmings.
Rub the racks with pepper and thyme sprig, then rub with a tablespoon olive oil.
Make lamb stock:
In a medium saucepan, brown the cut lamb bones and trimmings in remaining olive oil.
Add the mirepoix and brown for 2 to 3 minutes. Add the peppercorns, bay leaf and thyme. Add water to cover, bring it to a boil and simmer slowly until the stock is reduced to 1 cup.
Strain and reserve. Preheat the oven to 450 degrees.
Place the lamb in a shallow roasting pan. Season it with salt. Roast the rack for 10 to 12 minutes, or until the lamb is medium rare. Transfer the lamb to another pan.
While the lamb is resting, discard any grease from the roasting pan. Deglaze the pan with the lamb stock.
When the sauce has reduced slightly, whisk in 1 tablespoon of butter. Season the sauce to taste with salt and pepper and strain it. Keep the sauce warm.
Combine the herbed crust mixture in a food processor. Mix well until well blended. Brush the top side of racks with mustard. Spread herb mixture evenly over the mustard. Reduce oven temperature to 350 degrees. Place lamb in oven to brown crust. Transfer the racks to a serving platter. Separate the chops by cutting between the bones. -Letting the lamb rest after roasting distributes the juices evenly throughout the meat. Serve with ratatouille.

Roasted salmon with creamy endives   Print Recipe

Serves: 4

Preparation time:30 minutes

Cooking time:20 minutes

Four 6-oz (175-g) salmon filets, skin on
1 tablespoon olive oil
Salt and freshly ground pepper
1 teaspoon chopped thyme
2 tablespoons butter
4 Belgian endives, sliced lengthwise into quarters
½ teaspoon sugar
¼ cup white wine
½ cup chicken stock
¾ cup whipping cream
½ cup grated French Comté cheese or gruyere
2 tablespoons chopped parsley

Roasted salmon with creamy endives

Preparation:

Preheat oven to 450 F.
Rub salmon with olive oil and season with salt, pepper and thyme.
Heat butter in an oven-proof skillet over medium heat. Add endive and sprinkle with sugar. Cook on each side until lightly browned, about 4 minutes.
Top with salmon, place skillet in the oven and bake for 10 to 12 minutes or until white juices begin to appear and salmon is just cooked through. Move salmon and endives to a serving dish and keep warm.
Add wine to pan and bring to boil. Boil until wine is reduced to 2 tablespoons, scraping any bits from base of pan. Add stock and reduce by half. Add cream and boil until slightly thickened. Remove skillet from heat and stir in cheese. Season with salt and pepper. Pour sauce over salmon and endive and sprinkle with parsley.

Roasted sweet potato stew with kale and freekeh   Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:1 hour

1 8-ounce package cracked freekeh (approx 1 cup)
3 sweet potatoes, scrubbed, cut into 1-inch cubes
4 cups vegetable broth
2 bay leaves
1 bunch of fresh Lacinato kale, cut into bite-sized pieces
1 small onion, diced
1 12-ounce can garbanzo beans, rinsed and drained
1 12-ounce can fire roasted tomatoes
2-3 garlic cloves, diced

Roasted sweet potato stew with kale and freekeh

Preparation:

This is a real hit with the Freekeh Foods team!
Try using roasted pumpkin or butternut squash instead of sweet potato for a delicious twist.
Scrub the sweet potatoes and cut into 1-inch cubes. Place sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them. Bake in 375° oven for about 25 minutes or until tender. Remove from oven and set aside. While the potatoes are cooking, pour all ingredients into a large pot on top of the stove over high heat. Stir with a spoon and heat for about 5 minutes. Reduce heat to low and add roasted sweet potatoes. Cover partially and simmer for at least 30 minutes. Check occasionally and give a stir.
Continue to cook longer for richer flavor, adding water or more broth if desired.

options: Sprinkle a little grated Parmesan cheese just before serving.

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.

Rosemary chicken salad   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

1 tablespoon olive oil
1 1/4 pounds skinless, boneless chicken breasts halves
salt and pepper to taste
1/4 cup dry white wine
3 scallions, thinly sliced
1 celery rib, cut into 1/4-inch dice
1/2 red pepper, cut into 1/4-inch dice
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon olive oil
1 garlic clove, minced
1 teaspoon rosemary, finely chopped
1/4 teaspoon Tabasco

Rosemary chicken salad

Preparation:

Heat 1 tablespoon of the oil. Season the chicken with salt and pepper. Cook until browned. Add the wine.
Cover and simmer until the chicken is cooked through. Drain and let cool.
Cut the chicken into 1/2-inch cubes and transfer to large bowl. Stir in the scallions, celery and red pepper.
Combine mayonnaise, lemon juice, remaining 1 teaspoon oil, the garlic, rosemary and Tabasco. Combine dressing and chicken mixture and toss to coat.
Season with salt and pepper. Cover and refrigerate 15 minutes to 4 hours.
This salad may be served as a sandwich on thickly sliced white bread.

Rosemary-roasted chicken with potatoes and fennel   Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

2 medium fennel bulbs
2 pounds small red potatoes, scrubbed and cut into 1-inch pieces
2 chickens, 3 pounds, (1.5 kg) each
6 sprigs fresh rosemary
1 teaspoon olive oil
1 tablespoon chopped fresh rosemary leaves
to taste salt and pepper
fresh rosemary for garnish

Rosemary-roasted chicken with potatoes and fennel

Preparation:

In large roasting pan, combine fennel and potatoes. Rinse and dry cavities of chickens; remove any excess fat from cavities. Place 3 sprigs of rosemary inside each chicken.
Tie legs of each chicken together over cavity; tuck wing tips under backs.
Place chickens, breast side up, on top of vegetables. Brush skin of each chicken with olive oil. Sprinkle evenly with chopped rosemary, salt and pepper. Roast in 450 degree F. oven for 15 minutes.
Reduce heat to 350 degrees; roast 1-3/4 hours or until drumsticks move easily in sockets and juices run clear when thickest part of thighs is pierced with a skewer.
Transfer chickens to board. Cover with foil; let stand 5 to 10 minutes. With slotted spoon, spoon vegetables onto heated serving platter. Place chickens on top of vegetables; garnish with rosemary.

Rotolo di spinaci - spinach and ricotta lasagne roll-ups   Print Recipe

Serves: 6

Preparation time:15 minutes

Cooking time:50 minutes

1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, crushed
1 qt Marinara sauce
1 tbsp balsamic vinegar
400g (12 cups) spinach
375g (13oz) ricotta
1 whole nutmeg, to grate
6 fresh lasagne sheets
28g (1 oz) pack fresh basil, leaves picked and chopped

Rotolo di spinaci - spinach and ricotta lasagne roll-ups

Preparation:

Heat the oil in a large pan. Add the onion and garlic and cook for 5 minutes until softened.
Add the marinara and balsamic vinegar and simmer for 20 minutes, until thickened.
2 Meanwhile, heat a large pan over a medium heat. Wash the spinach, then add to the pan and wilt. Place in a sieve over a bowl to get rid of excess water then, once cooled, pat dry with paper towel and roughly chop. Add to the ricotta with a pinch of freshly-grated nutmeg and season to taste.
3 Place a generous teaspoon of the ricotta mixture on a slice of lasagne sheet and spread evenly.
Roll up the rotolo, using the tea towel to help. Start off with your hands to get a nice tight roll, then lift up the towel from the bottom and roll the pasta all the way up into a tight log
Wrap the log up tightly in the tea towel and use string to tie each end. Cook the rotolo in a large pan of salted boiling water for 15 minutes.

Carefully remove the tea towel then slice the rotolo into 6–8 even slices.
Once the tomato sauce has thickened to a good consistency, stir through most of the basil, reserving some to garnish. Pour he sauce into the base of a roughly 21 x 21 cm (9-inch square) baking dish and place the lasagne roll-ups in the dish, so they are stood up. Bake for 25-30 minutes, until lightly golden. Garnish with the remaining basil and serve.

Rum-broiled grapefruit   Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:6 minutes

2 pink or red grapefruit, halved crosswise
1/4 cup dark rum
1/3 cup packed light brown sugar
2 tsp. ground cinnamon
1/8 tsp. ground cayenne
4 maraschino cherries, stemmed

Rum-broiled grapefruit

Preparation:

Heat oven broiler. Trim the ends of grapefruit halves so they sit flat when upright; transfer to a baking sheet cut side up. Run a knife around edges and between segments of grapefruit to loosen them.
Brush 1 tbsp. rum over each half and sprinkle each with about 11/2 tbsp. sugar.
Dust with cinnamon and cayenne; place 1 cherry in the center of each grapefruit. Broil, rotating pan as needed, until bubbling and slightly caramelized, 5–6 minutes.

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

Salmon and spinach strudel   Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:25 minutes

2 cups cooked spinach, well drained and chopped
1 cup chopped onion
3/4 cup chopped fennel bulb
1 stick (1/2 cup) unsalted butter
2 tablespoons all-purpose flour
1/2 cup milk
2 tablespoons Ricard or other anise-flavored spirit
1/2 cup plus 2 tablespoons freshly grated Parmesan
2 lbs salmon fillet, boned and skinned
2 tablespoons water
2 tablespoons fine dry bread crumbs
six 18- by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
salt, pepper and lemon juice

Salmon and spinach strudel

Preparation:

In the saucepan cook the onion and the fennel bulb in 2 tablespoons of the butter over moderate heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 1 minute. Add the milk and Pernod and cook the mixture, stirring, for 3 minutes. (The mixture will be very thick.) Stir the fennel mixture into the spinach with 1/2 cup of the Parmesan and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
Season the salmon fillet with salt, pepper and lemon juice.
In a small bowl stir together 2 tablespoons Parmesan and the bread crumbs.
Preheat the oven to 375°F. In a small saucepan melt the remaining 5 tablespoons butter. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides slightly overlapping and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the Parmesan crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet on top.
Spread the spinach filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end, and arrange the salmon on top, pressing it gently into the filling. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining butter, and bake it in the lower third of the oven for 30 to 40 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the lemon wedges.

Salmon wellington with arugula hollandaise   Print Recipe

Serves: 8

Preparation time:30 minutes

Cooking time:50 minutes

6 to 8 leaves of chard
2 tbsp butter
3 cups sliced leeks, white and light green portions only
½ cup (125 mL) cream
6 cups spinach
Salt and freshly ground pepper
8 oz (250 g) scallops, chopped
2 tsp paprika
1 tsp ground ginger
Pinch cayenne
1 tsp cinnamon
2 pieces (1½ lbs/750 g each) skinned salmon, preferably centre cut
1 pkg (450 g) pre-rolled puff pastry, thawed
1 egg, lightly beaten

ARUGULA HOLLANDAISE
½ cup (125 mL) butter
2 egg yolks
11/2 cups (375 mL) packed baby arugula
1/4 cup (60 mL) Greek yogurt
Salt and freshly ground pepper

Salmon wellington with arugula hollandaise

Preparation:

1 Bring a pot of water to a boil and immerse chard leaves. Boil for 1 minute, then drain. Refresh with cold water and drain again. Dry leaves with a paper towel. Remove and discard stems.

2 Heat butter in a skillet over medium-low heat. Add leeks and sauté until soft but not brown, about 6 minutes. Add cream and simmer until thickened, 1 to 2 minutes. Add spinach and cook for 2 more minutes or until spinach has wilted. Season with salt and pepper. Mix in scallops. Cool to room temperature.

3 Combine paprika, ginger, cayenne and cinnamon. Season both sides of salmon with salt, then sprinkle with spice mixture.

4 Preheat oven to 400°F (200°C).

5 Line a baking sheet with parchment paper. Place one 10-inch (25 cm) square piece of puff pastry on a lined baking sheet. Arrange 3 pieces of chard in center of pastry, leaving a 1/2 inch (1 cm) border. Brush edges with egg wash. Sprinkle chard with salt.

6 Place 1 piece of salmon on chard. Spread scallop mixture evenly over salmon. Top with second portion of salmon. Lay remaining chard leaves over fish, tucking in around the edges to wrap.

7 Roll second portion of pastry into a larger square, about 12 inches (30 cm). Lay over top, enclosing salmon. Cut away any excess pastry and pinch pastry edges to form a package. Brush with remaining egg wash and cut slits into top of pastry.

8 Bake for 30 to 35 minutes or until pastry is golden and salmon is cooked.

9 For Hollandaise, place butter in pot on medium heat and bring to boil. Meanwhile, place egg yolks, arugula and yogurt in food processor. Process until well combined. Pour bubbling butter slowly down through feeder tube while machine runs, scraping down the sides. Sauce will thicken. Season with salt and pepper. Serve warm.

Salmon with lentils   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

1/2 pound French green lentils such as du Puy
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8-ounce) center-cut salmon fillets, skin removed

Salmon with lentils

Preparation:

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a sauté pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the celery, carrots, chicken stock, tomato paste and lentils. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season to ¬taste.
Preheat the oven to 450 degrees.

For the salmon, heat a dry oven-proof sauté pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.

Sautéed beef médaillons with artichokes and tomatoes   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

3 large artichoke bottoms, cooked
6 medium tomatoes, peeled and seeded
12 médaillons of beef tenderloin, 2 1/2 ounces each
to taste salt and ground black pepper
1/2 cup olive oil
3 ounces scallions, cut diagonally into 1 1/2-inch length
3 cloves minced garlic
18 ripe olives, pitted
3 hot red chili peppers, thinly sliced
6 tablespoons brown gravy
1/4 cup shredded basil
1/4 cup shredded mint leaves

Sautéed beef médaillons with artichokes and tomatoes

Preparation:

Cut the precooked artichokes into halves, then into small wedges.
Cut tomatoes into small wedges. Season the beef médaillons with salt and pepper.
Heat 1/4 cup of olive oil over high heat in a skillet, and sauté the beef to the desired degree of doneness.
Remove from pan and keep warm.
Heat the remaining olive oil in the same skillet and briskly sauté the scallions, garlic, artichokes, and tomatoes for 3 to 4 minutes. Add olives, chili peppers, and meat gravy.
Add salt and pepper to taste. Arrange 2 sautéed médaillons on each heated serving plate.
Arrange the vegetables around the meat, and sprinkle the vegetables with the shredded basil and shredded mint leaves.

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.

Sautéed fiddleheads with pancetta   Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:15 minutes

4 cups fiddleheads, trimmed and cleaned
8 ounces pancetta, cut into 1/4-inch cubes
salt and pepper to taste

Sautéed fiddleheads with pancetta

Preparation:

Cook the fiddleheads in salted boiling water until tender. Drain. Brown the pancetta in a skillet.
Add the fiddleheads and sauté for 2 minutes or until hot. Season to taste.

Sautéed potatoes   Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

4 pounds small potatoes, red, or yellow
1/2 cup clarified butter
1/2 cup oil
1 tablespoon chopped parsley
Salt and pepper to taste

Sautéed potatoes

Preparation:

Wash potatoes. Boil in a pot of salted boiling water until tender. Drain potatoes in a colander. Set aside to cool.
Peel potatoes. Slice into 1/4-inch slices.
Heat butter and oil in two frying pan. Add sliced potatoes. Fry and turn potatoes over medium heat until golden brown. Season with salt and pepper. Transfer to a serving platter.
Sprinkle with parsley.

Savoyarde potatoes   Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:45 minutes

2 pounds peeled baking potatoes
2 cloves garlic, minced
1 cup grated Swiss cheese
1 cup light cream
To taste salt and pepper
1/2 cup grated Swiss cheese

Savoyarde potatoes

Preparation:

Slice potatoes very thin. Wash under cold running water. Place in a saucepan. Cover with water. Bring to a boil and simmer for 5 minutes. Drain in a colander. Add potatoes to a mixing bowl. Mix in the garlic, 1 cup Swiss cheese, cream, salt and pepper. Spoon in an oven proof baking dish. Top with the remaining cheese.
Bake for 35 to 45 minutes, or until top is brown and potatoes are fully cooked.

Scallopines of pompano   Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:35 minutes

1/2 cup canola oil
3/4 cup chopped onion
1 1/2 pounds chopped tomatoes
2 cloves minced garlic
1 cup tomato juice
salt, ground white pepper to taste
2 pounds pompano fillets
1/2 cup flour
2 tablespoons lemon juice
8 ounces egg noodles
1 1/2 cups velouté sauce (recipe below)
1 tablespoon chopped parsley
FOR THE VELOUTÉ SAUCE
2 cups fish stock
3 tablespoons unsalted butter
3 tablespoons flour
salt and pepper, to taste

Scallopines of pompano

Preparation:

In a medium saucepan, sauté onion with 1/4 cup oil. Stir over medium heat until onion is transparent. Add chopped tomatoes, garlic, tomato juice, salt and pepper. Cook over low heat for 15 to 20 minutes or until sauce is medium thick.

Skin, bone and slice the pompano into scallopines. Flatten with a mallet. Season with salt, pepper, and lemon juice. Dredge pompano in flour and sauté briskly in remaining oil, about 2 minutes on each side. Cook noodles in salted boiling water. Drain, and combine with velouté sauce.
To serve:
Arrange noodles on preheated serving platter. Top with pompano scallopines. Spoon hot tomato and onion sauce over fish. Sprinkle with parsley. Serve hot.

VELOUTÉ SAUCE

Bring the stock to a simmer in a large saucepan. In a separate saucepan, melt the butter over low heat. Stir in the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes.
Whisk the simmering stock into the roux and keep whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens, about 10 to 15 minutes.
Season with salt and pepper Strain through a fine mesh strainer.

seafood with couscous   Print Recipe

Serves: 4

Preparation time: 25 minutes

Cooking time:45 minutes

3 tbsp olive oil
1 cup chopped onion
1 cup chopped carrot
1 tbsp chopped garlic
1 cup diced fennel
1/2 red pepper, diced
1 cup diced zucchini
1 cup pearl (Israeli) couscous
1/2 cups chicken or vegetable stock
1 cup canned tomatoes, chopped in juice
1/2 tsp chili flakes
Salt and freshly ground pepper
1 cup fresh peas
500 g mussels, cleaned (about 12)
250 g clams (about 16)
175 g squid, cut into 1/2-inch rings
2 tbsp chopped parsley

seafood with couscous

Preparation:

Heat oil in a large skillet over medium heat. Add onion, carrot and garlic. Sauté until beginning to soften, about 3 minutes. Add fennel and pepper and sauté for another 2 minutes, or until just tender.

Add zucchini and pearl couscous. Cook until zucchini is slightly softened and couscous is toasted, about 2 minutes. Pour in stock and tomatoes. Season with chili flakes, salt and pepper.

Simmer for 3 minutes, or until the couscous begins to absorb the liquid. Stir in peas. Add all of the seafood and cover skillet. Cook for 5 minutes, or until seafood is just cooked, mussels and clams are open and couscous is tender. Add additional stock if needed. Garnish with parsley and serve at once.

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

Sesame chicken   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

1/4 tablespoon sugar
1/3 tablespoon soy sauce
1/4 tablespoon dry sherry wine
2 teaspoons wine vinegar
2 teaspoons sesame oil
1 teaspoon minced ginger
1 clove minced garlic
1/4 teaspoon cayenne pepper

4 chicken breasts
2 teaspoons cornstarch
1 medium red pepper, cut into strips
1 tablespoon sliced scallion
1 tablespoon shredded red cabbage
2 teaspoons sesame seeds
8 ounces spinach noodles

Sesame chicken

Preparation:

To make the marinade combine the first 8 ingredients.
Cut the boneless chicken breasts into 1/2 inch wide strips. Add to marinade. Cover and refrigerate.
Cook the noodles.
Drain chicken and stir fry in 1/4 of the marinade. Combine remaining marinade with cornstarch.
Stir in chicken and add remaining ingredients. Cook on high for about 5 minutes. Serve with cooked spinach noodles.

Shepherds pie   Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:45 minutes

2 tablespoons olive oil
2 medium onions, chopped
2 cloves of garlic, chopped
2 pounds ground lean beef
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 tablespoons brown sauce mix
1 cup water
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup diced cooked carrots
1 cup blanched peas
8 cups freshly mashed potatoes
1 cup grated Swiss cheese, for topping
2 tablespoons butter

Shepherds pie

Preparation:

Preheat oven to 400 degrees.
Make mashed potatoes.
Heat oil in a heavy skillet. Add onion, ground beef, and garlic.
Stir and cook over high heat until meat is brown. Add Worcestershire sauce, tomato paste, brown gravy mix ( such as Knorr brown sauce mix), water salt, pepper, cooked peas and cooked diced carrots. Cook over low heat for 10 minutes.
Spread mixture over a large buttered oven-proof casserole dish. Cover with creamy mashed potatoes.
For a nice presentation, Pipe the mashed potato over meat, using a pastry bag fitted with a large star tube.
Sprinkle with grated Swiss cheese. Spoon melted butter over cheese. Baked at 400 degrees until golden brown.

Singapore noodles recipe   Print Recipe

Serves: 2

Preparation time:40 minutes

Cooking time:10 minutes

• 3½ oz. dried rice vermicelli
• 2 large eggs, lightly beaten
• 7–8 medium shrimp (3 oz.), shelled and deveined
• Kosher salt
• 2 small shallots, finely minced (¼ cup)
• One 1-inch piece of ginger, peeled and minced (1 Tbsp.)
• 3 medium garlic cloves, finely minced (1 tsp.)
• 2½ tsp. yellow curry powder
• 1 tsp. turmeric powder
• 1⁄2 small yellow onion, thinly sliced with the grain (¼ cup)
• 1 medium scallion, thinly sliced (¼ cup)
• 1 stalk Chinese chives, thinly sliced (¼ cup)
• 1⁄2 red bell pepper, thinly sliced (⅓ cup)
• 1⁄3 cup soybean sprouts
• 3 Tbsp. plus 1 tsp vegetable oil, divided
• 1 Tbsp. Shaoxing wine *
• 1 Tbsp. soy sauce
• 1 tsp. sesame oil
• 10-15 slices (about 3 oz.) char siu (Chinese barbecued pork) or lap cheong (Chinese sausage, thinly sliced
• Cilantro sprigs, for garnish

Singapore noodles recipe

Preparation:

1. Cook the vermicelli: Bring a large pot of water to a rolling boil, then drop the noodles in, stir well, and cook just until tender, 50–60 seconds. Drain well and set the noodles aside to dry in a large sieve for 20-30 minutes, tossing occasionally to prevent clumping.
2. Meanwhile, heat a wok over medium heat, then add a teaspoon of vegetable oil, swirling to coat the surface. Pour the eggs into the center of the wok, then immediately tilt and swirl the pan to form a thin, even layer. Cook until the egg is thoroughly set, 2-3 minutes, then transfer it to a heat-resistant cutting board and set aside until cool enough to handle. Roll the omelet up tightly, slice into ¼-inch wide strips, and set aside by the stove.
3. Return the wok to high heat and add 1 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shrimp, season with a pinch of salt, and cook, stirring frequently, until they are pink and just barely cooked through, about 1 minute. Use a slotted spoon or a wok spatula to remove the shrimp from the wok and set them by the stove along with the sliced egg.
4. Use a dry paper towel to wipe the wok clean, then return it to high heat. Add the remaining 2 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shallots, ginger, and garlic and cook, stirring continuously until fragrant but not yet colored, 30-60 seconds. Add the curry powder, turmeric, and a pinch of salt and continue cooking, stirring continuously, until the spices are completely incorporated into the aromatics and smell faintly toasted, 1-2 minutes. Add the onion and continue cooking just until softened, 2–3 minutes, then, add the scallions, Chinese chives, red bell pepper, and beansprouts and cook, stirring continuously, for 30 seconds. Add the reserved noodles, along with the Shaoxing wine, soy sauce, and sesame oil. Using a pair of chopsticks or tongs, lift and toss the noodles to loosen them, allowing them to fry evenly, and incorporating them with the liquids and vegetables. Add the reserved eggs, the char siu or ham, and the shrimp and give the mixture a few final tosses in the wok until the proteins are heated through. Transfer the noodle mixture to a plate, garnish with a few sprigs of cilantro, and serve immediately.
Shaoxing wine
Shaoxing wine is one of the most famous varieties of huangjiu, or traditional Chinese wines, fermented from rice. It originates from the region of Shaoxing, in the Zhejiang province of eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine.
The best substitutes for Shaoxing Wine / Chinese Cooking Wine are:
• Dry sherry – just every day dry sherry;
• Mirin – a Japanese sweet cooking wine;
• Cooking Sake / Japanese Rice Wine – this is a bit lighter in flavor than Chinese cooking wine, but is an acceptable substitute.

Skillet chicken and rice   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

454 g (1Lb) skinless boneless chicken breasts, cut into cubes;
300 ml (10oz - 1can) condensed chicken broth;
125 ml (½ cup) water;
250 ml (1 cup) carrots, sliced;
250 ml (1 cup) green beans, cut;
2 ml (½ tsp) dried basil leaves, crushed;
2 ml (½ tsp) garlic powder;
175 ml (3/4 cup) uncooked regular long-grain white rice
1/2 cup steamed green peas

Skillet chicken and rice

Preparation:

In a non-stick skillet over medium high heat, cook chicken until browned, stirring often, set aside chicken.
Add broth, water, carrots, green beans, basil and garlic powder. Heat to a boil.
Stir in rice. Cover and simmer over low heat 5 minutes. Return chicken to pan.
Cover and simmer 15 minutes or until chicken and rice are done. Garnish with peas and serve.

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.

Sopa negra   Print Recipe

Serves: 6

Preparation time:10 minutes

Cooking time:3 hours

1 lb. dried black beans Sometimes you can find fresh, raw beans in Costa Rica!
1 tablespoon oil
1 medium onion peeled and chopped
1 cup chopped celery1 cup chopped carrots
1 red bell pepper seeded and chopped
1 jalapeno pepper seeded and chopped small
1/2 cup chopped cilantro
2 cloves garlic pressed or minced
8 cups or more chicken broth
1 teaspoon ground ginger
½ teaspoon ground cumin
salt and pepper
2 hard-boiled eggs sliced in quarters
1 radish sliced thinly
1 avocado sliced thinly
A few dices of red bell pepper
A dollop of sour cream per dish

Sopa negra

Preparation:

Wash the beans and place in a large stockpot.
Cover with water and bring to a boil.
Boil for three minutes and then turn off the heat and allow to sit for one hour.
While waiting for the beans, saute in canola oil, the onion, celery, carrot and peppers. Once they soften add the garlic.
Drain and rinse the beans and then return to the pot.
Add the broth and the sautéed vegetables, ginger, salt and pepper and the cilantro.
Bring to a boil and then turn the heat down, partially cover and simmer until the beans are tender.
This should take about 2 to 3 hours.
Garnish with a spoon of sour cream, a slice of avocado, chopped green onions, sliced radishes, chopped hard cooked egg and a bit of diced red pepper.
Serve with warm corn tortillas.

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.

Southern-style collard greens   Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:1 hour

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

Southern-style collard greens

Preparation:

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

Spaghetti Squash with Roasted Tomatoes   Print Recipe

Serves: 5

Preparation time: 20 minutes

Cooking time:1 hour

1 spaghetti squash (2-1/2 lb/1.25 kg)
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) grape tomatoes or cherry tomatoes, halved
3 cloves garlic, minced
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) red wine vinegar
1/4 tsp (1 mL) hot pepper flakes
1 can (19 oz/540 mL) white kidney beans or navy beans, drained and rinsed
3 tbsp (45 mL) chopped fresh parsley

Spaghetti Squash with Roasted Tomatoes

Preparation:

Halve and seed squash. Bake, cut side down, on greased baking sheet in 400°F (200°C) oven until flesh is tender when pierced, about 1 hour. Using fork, scrape strands into bowl; stir in half each of the salt and pepper. Keep warm.

Meanwhile, in 13- x 9-inch (3 L) glass baking dish, toss together tomatoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400°F (200°C) oven for 30 minutes.

Stir in beans and parsley; continue baking until beans are heated through and tomatoes are shrivelled, about 10 minutes. Mound squash on platter; spoon tomato mixture over top.

Spanakopita spinach pie in puff pastry   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

3 tablespoons unsalted butter
2 medium onions, chopped
3 garlic cloves, chopped
2 (10 ounce) boxes frozen chopped spinach, thawed & squeezed dry
1 cup Gruyere cheese, grated
4 eggs, extra large, beaten
1 tablespoon dry breadcrumbs (plain or seasoned)
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten with 1 tbsp water

Spanakopita spinach pie in puff pastry

Preparation:

Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
2
Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
3
Beat eggs in medium bowl. Add cooked onion, spinach, cheese and bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
4
Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
5
Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
6
Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.

Sparkling lemon cream   Print Recipe

Serves: 8

Preparation time: 10 minutes

3 pints lemon sorbet
1 750-ml bottle chilled Prosecco or other dry white sparkling wine
1 1/2 cups chilled vodka

Sparkling lemon cream

Preparation:

Place 1 pint sorbet, 1 cup chilled Proseco and 1/2 cup chilled vodka in blender and blend until smooth. Pour into large pitcher.
Repeat 2 more times with remaining sorbet, Proseco, and vodka; pour into same pitcher.
Place in freezer up to 3 hours. Whisk mixture to blend and, if necessary, let soften at room temperature 15 minutes. Pour into wine glasses or Champagne flutes.
To serve this as a dessert drink , serve with fresh berries and biscotti.

Spicy oven-roasted potatoes   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:18 minutes

1 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon freshly ground cumin
1 teaspoon kosher salt
1 pound small potatoes, about the size of golf balls
1 1/2 tablespoon hot pepper oil (you can substitute plain oil-if so, use hot paprika instead of regular and/or add 1/4 teaspoon cayenne pepper to seasoning mix)
Olive oil cooking spray

.

Spicy oven-roasted potatoes

Preparation:

Preheat oven to 500°F.
Combine paprika, turmeric, cumin, and salt in a small dish. Set aside. Cut the potatoes in half and put in a mixing bowl. Add oil and toss well to coat.
Add seasonings and toss again. Spray a shallow roasting pan or cooking sheet with olive oil cooking spray. Spread out potatoes evenly on the pan and put in the oven.
Cook 15 to 18 minutes or until easily pierced with a paring knife. Shake once or twice during cooking to cook evenly

Spicy peanut chicken   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

4 teaspoons smooth peanut butter
3 teaspoons soy sauce
1 teaspoon brown sugar
2 teaspoons water
2 cloves minced garlic
1 teaspoon lemon juice
1 teaspoon dried chili peppers
1/2 teaspoon cinnamon

4 teaspoons butter
1 medium chopped onion
4 chicken breasts

Spicy peanut chicken

Preparation:

In a saucepan, combine the first 8 ingredients. Mix well. Heat. Add butter and melt. Simmer for 5 minutes.
Let cool at room temperature. Arrange onion and the chicken breasts in a single layer in a shallow glass or baking dish.
Pour on the marinade and let stand, covered, for an hour or more in the refrigerator.
Cook the chicken about 7 to 8 inches from the broiler heat for about 10 minutes on each side, turning several times during the cooking process.

Spinach and feta-stuffed portobellos with lemony rice   Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

4 portobello mushrooms, trimmed
Pinch each salt and pepper
2 tsp (10 mL) olive oil
2 shallots, diced
2 cloves garlic, minced
1/2 tsp (2 mL) fresh thyme
10 cups (2.4 L) packed baby spinach, chopped
2 tbsp (30 mL) golden raisins
1/4 cup (60 mL) crumbled Light feta cheese
3 tbsp (45 mL) shreddded part-skim mozzarella cheese
2 tbsp (30 mL) sliced natural almonds

Mixed Lemony Rice:
1 cup (250 mL) 15-minute rice, blend
1/4 tsp (1 mL) salt
2 tbsp (30 mL) chopped fresh chives
4 tsp (18 mL) lemon juice

Lemon Yogurt Sauce:
1 tbsp (15 mL) chopped fresh mint
1/2 tsp (2 mL) grated lemon zest

Spinach and feta-stuffed portobellos with lemony rice

Preparation:

Mixed Lemony Rice: In large saucepan, cook rice with salt according to package directions. Stir in chives and lemon juice.

Meanwhile, arrange mushrooms, stemside up, on lightly greased rimmed baking sheet. Bake in 450 F (230 C) oven until browned and tender, about 15 minutes. Using tongs, tip mushrooms to discard any liquid; pat dry with paper towels. Sprinkle with salt and pepper.

Meanwhile, in skillet, heat oil over medium heat; cook shallots, garlic and thyme until garlic is fragrant, 1 minute. Add spinach; cook, stirring occasionally, until wilted, 3 minutes. Add raisins; cook, stirring, until no liquid remains, about 2 minutes. Remove from heat. Stir in feta cheese. Spoon into mushrooms. Sprinkle with mozzarella cheese and almonds. Bake until cheese is melted and almonds are browned.

Lemon Yogurt Sauce: In bowl, stir together yogurt, mint and lemon zest. Serve with stuffed mushrooms and rice.

Spinach patties deluxe   Print Recipe

Serves: 6

Preparation time: 10 minutes

Cooking time:10 minutes

1 10-oz package frozen spinach,thawed
3/4 cup dry cottage cheese
1/2 cup crushed cornflakes
1/2 cup grated parmesan
1/4 cup mayonnaise
2 eggs, beaten
salt and pepper to taste
2 teaspoon oil
1/2 cup grated Swiss cheese

Spinach patties deluxe

Preparation:

In medium bowl, combine all ingredients except oil and cheese; mix well. Shape into 6 patties about 1/3 cup each.
In large skillet, heat oil; brown patties about 5 minutes on each side.
Top with Swiss cheese. Serve immediately.

Steak and kidney pie   Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:30 minutes

1 pound lean steak
1 tablespoon oil
1 large chopped onion
1 veal kidney
1 tablespoon oil
1 tablespoon tomato paste
6 ounces mushrooms
1 ounce package brown sauce mix
1 recipe never fail pie crust

Steak and kidney pie

Preparation:

Cut the steak into 1 inch cubes.
In a cast iron pot, brown cubed beef chuck or steak in oil over high heat to brown. Stir in the onion. Reduce heat to medium.
Cut the veal kidney into 1 inch cubes. Saute in oil over high heat. Transfer the kidneys to the beef. Add the tomato paste to the beef mixture. Add the cubes mushrooms, salt and pepper.
Mix the cold water with the Knorr demi glace mix or brown sauce mix. Stir into the beef mixture.
Simmer for 30 minutes over low heat, or until meat is tender.
Ladle the steak and kidney pie mix to an oven proof baking dish. Cool mixture.
Roll Never fail pie crust over the meat. Seal edges. Bake at 350 F until crust is brown.

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.

Stewed Kale and Lentils   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:40 minutes

1 tbsp olive oil
1 red onion, diced
3 cloves garlic, minced
1 tbsp minced fresh ginger
1 carrot, peeled and diced
1 tsp ground cumin
1/2 tsp cinnamon
1 cup dried green lentils
3 cups organic vegetable broth
4 cups chopped, stemmed kale
1/4 cup golden raisins
1/4 cup chopped walnuts, toasted

Stewed Kale and Lentils

Preparation:

In Dutch oven, heat oil over medium heat; cook onion, garlic and ginger, stirring occasionally, until softened, about 5 minutes.

Add carrot, cumin and cinnamon; cook, stirring occasionally, until fragrant, about 3 minutes. Stir in lentils to coat.

Add broth and bring to boil; reduce heat, cover and simmer until lentils are al dente, about 10 minutes.

Add kale and raisins; simmer, covered, until lentils are tender, about 10 minutes. Uncover and cook until almost no liquid remains, about 4 minutes. Sprinkle with walnuts.

Sticky tofu stir-fry   Print Recipe

Serves: 4

Preparation time:15 minutes

Cooking time:15 minutes

FOR SERVING: optional
3-4 cups (474-632 g) cooked brown rice
Steamed broccoli
TOFU
1 lb (450 g) extra-firm tofu
4 Tbsp (60 ml) tamari or soy sauce
1 tsp chili garlic sauce
1 tsp toasted sesame oil
1 Tbsp (15 ml) coconut sugar or maple syrup
4-5 Tbsp (28-35 g) cornstarch
2 Tbsp (30 ml) canola oil

SAUCE
1 tablespoon sesame oil
1 tablespoon cornstarch
3 large cloves garlic, minced (1 tablespoon)
1 Tbsp (6 g) ginger, minced
1 Tbsp (15 ml) rice vinegar (or sub white vinegar)
1/4 cup (48 g) coconut sugar or maple syrup, plus more to taste
3 Tbsp tamari or soy sauce,
1/3 cup water

STIR-FRY
1 Tbsp (15 ml) sesame oil
4 green onions, chopped
1 large red or yellow pepper, thinly sliced.
1 Tbsp red pepper sauce (sriracha sauce) or 1 Tbsp chili garlic sauce
optional: Sesame seeds, for garnish

Sticky tofu stir-fry

Preparation:

1. Prepare the rice and broccoli.
2. Chop green onions, garlic, and ginger . Set aside.
3. Prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine.
4. Unwrap tofu, rinse under cold water; dry well in a towel to remove moisture and cut into even pieces, about 3/4-inch cubes.
5. Add tofu to a shallow mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
6. Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a white sticky layer- about 5 Tbsp.
7. Heat a large metal or cast iron skillet over medium heat.
Add 2 Tbsp canola oil and heat for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan.
8. Cook on all sides until light golden brown. Remove tofu from pan. Set aside.
9. Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions and sliced peppers . Sauté for 2 minutes, stirring frequently.
10. Add the sauce and tofu with the red pepper sauce or garlic sauce. Cook, stirring frequently, to coat the tofu and vegetables for 2 minutes, or until warmed the sauce has slightly thickened.
11. Remove pan from heat and add sesame seeds (optional). Toss to coat.
12. Serve with rice and steamed broccoli (optional).

Stir-fried chicken and cashew nuts   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

4 boneless chicken breast
2 cloves minced garlic
1 ounce grated ginger
1 cup sliced mushrooms
2 stalks sliced celery
1/4 cup olive oil
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 cup peas
1/2 cup toasted cashews

Stir-fried chicken and cashew nuts

Preparation:

Remove skin from chicken and slice into 1 inch cubes. Combine the garlic and ginger.
Slice the mushrooms and celery into thin pieces. Heat wok. Add one half of the oil. Add the chicken cubes. stir gently over medium heat for 2 minutes. Remove from pan and keep warm.
Add remaining oil to pan. When oil is hot, add garlic, ginger and vegetables. Stir fry just until tender crisp. Return chicken to wok.
Add soy sauce, oyster sauce and peas. Stir over medium heat until sauce bubbles. Add the cashews. Serve hot.

Stir-fried chicken thighs   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

1 pound boneless chicken thighs
1/2 cup beef broth
2 teaspoons dry sherry
2 teaspoons soy sauce
1 teaspoon white vinegar
1 teaspoon sugar
1 teaspoon grated ginger
1 teaspoon cornstarch
2 teaspoons vegetable oil
2 sliced green onions
1 chopped garlic clove
1 sliced green pepper
1/2 cup chopped walnuts
2 cups cooked rice

Stir-fried chicken thighs

Preparation:

Rinse chicken thighs. Pat dry and cut into 3/4 inch pieces. Remove any visible fat. Place thigh meat in medium sized bowl. In another bowl, combine beef broth, dry sherry, soy sauce, vinegar, sugar and ginger. Pour enough of the mixture to moisten the thigh meat. Stir well. Marinate 10 minutes. Add cornstarch to remaining broth mixture. Set aside.
In wok or large skillet over high heat, heat oil. Add thigh meat, green onions, and garlic. Stir fry for 3 minutes or until browned. Add green pepper; stir fry one minute longer.
Stir remaining sauce and add to wok. Boil one minute, stirring constantly. Stir in walnuts. Serve immediately over hot rice.

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:

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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.

Striped bass italienne   Print Recipe

Serves: 6

Preparation time: 25 minutes

Cooking time:25 minutes

2 pounds striped bass fillet
1/2 teaspoon salt
1/4 teaspoon white pepper
2 ounces flour
12 small clams
12 cleaned mussels
1 pound chopped tomatoes
2 cloves minced garlic
1 tablespoon parsley
1 tablespoon basil
3/4 cup clam juice

Striped bass italienne

Preparation:

Cut the fillets into equal portions. Season with salt and pepper. Dredge in flour. Deep fry at 360 F (185 C) for 5 minutes, or until half cooked. Drain well.
Arrange fish on a baking dish. Surround with cherrystone clams and mussels.
Spoon the chopped seeded tomatoes and garlic over fish. Sprinkle with herbs and pour clam juice over.
Bake at 350 F (180 C) for 10 to 15 minutes, or until shellfish open. Arrange fish and shellfish on a serving platter.
Pour cooking liquid over. Serve hot.

Stuffed chicken breasts   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:1 hour

2 whole chicken breasts
2 teaspoons olive oil
1 teaspoon fresh thyme
1/4 teaspoon salt
1 medium chopped onion
1 teaspoon oil
1 teaspoon butter
1 pound chopped spinach
1/2 cup ricotta cheese
1/2 cup grated Parmesan
2 chopped basil leaves
1 cup yogurt
1 teaspoon wine vinegar
1 medium chopped tomato
4 large chopped basil

Stuffed chicken breasts

Preparation:

For the stuffing:
Sauté onion in oil and butter over low heat. Add spinach and cook for about 10 minutes. Transfer to a bowl and add the ricotta, Parmesan and basil leaves.
Loosen the skin of each breast by slipping the finger between the flesh and the skin. Divide the stuffing among the breasts and neatly fill the pockets. Place the breasts skin side up in a baking dish. Sprinkle with olive oil and rub with thyme and salt.
Bake for 45 minutes at 375 degrees or until skin is brown. Cool chicken then cut in half.
Serve with the yogurt sauce. To make the sauce: Combine the yogurt, vinegar, tomato and basil. Season to taste with salt and pepper.

Stuffed chicken legs   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

4 8-ounce boned chicken legs
2 teaspoons butter
2 ounces chopped onions
2 ounces chopped shallots
1 cup cubed mushrooms
3/4 cup cooked wild rice
to taste salt and black pepper
2 tablespoons Cognac

Stuffed chicken legs

Preparation:

Bone chicken legs leaving the thighs attached.
Heat the butter in a skillet and add the onions and shallots. Cook and stir until wilted. Add mushrooms. Cook for a minute.
Sprinkle the cognac then mix in the rice. Season. Stuff chicken legs with equal portion of filling.
Carefully fold over the boned thighs to enclose filling.
Wrap each chicken leg in a square of plastic wrap.
Steam the chicken legs over a steamer for about 20 minutes.
Remove the plastic wrap and place the stuffed chicken legs on plates. Serve with a cream sauce or other chicken sauce.

Stuffed Chinese chicken wings   Print Recipe

Serves: Serves 4

Preparation time: 30 minutes

Cooking time:15 minutes

2 pounds chicken wings
1 pound shrimp
1 large bamboo shoot
1 clove garlic
1 teaspoon grated ginger
1 teaspoon sherry wine
2 teaspoons soy sauce
1 teaspoon cornstarch
2 eggs
1/2 cup flour
1/2 cup cornstarch
2 teaspoons water
1 teaspoon salt
oil for frying

Stuffed Chinese chicken wings

Preparation:

Cut wings at segment joints. Discard the tips. Cut the tendons connected to the bone and push back the meat away from bone. Remove bone.
Shell and devein shrimp and chop into fine paste(food processor). Mince the bamboo shoot and garlic.
Combine shrimp, bamboo shoot, garlic, ginger, wine, soy sauce, and corn starch and fill cavity of the chicken wings.
Mix batter with remaining ingredients. Coat the stuffed wings with batter and deep fry at 375 degrees until golden brown. Serve with sweet and sour sauce.

Stuffed pork chops with polenta and tomatoes   Print Recipe

Preparation time: 10 minutes

Cooking time:20 minutes

1 cup quick-cooking polenta
Four 1-inch thick bone-in pork chops (about 2 1/2 pounds total)
Four 1/4-inch thick slices smoked mozzarella (about 3 1/2 ounces)
4 teaspoons anchovy paste, divided or 4 teaspoons finely chopped capers
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
4 garlic cloves, minced
2 pints grape tomatoes cut in half (about 3 1/2 cups)
1/2 cup vegetable broth
3 tablespoons unsalted butter, divided
1/2 cup milk
Chopped flat-leaf parsley, for sprinkling

Stuffed pork chops with polenta and tomatoes

Preparation:

Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.

In a medium saucepan, prepare polenta according to package directions. While polenta is cooking, prepare the pork chops.

Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long
in the side of each chop.

Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.

Rub the chops with 1 tablespoon oil, season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan.
Broil until cooked through, about 5 minutes per side.

Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth.
Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes.
Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.

When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.

Serve pork chops over polenta, topped with tomato pan sauce and parsley.

Stuffed salmon fillet   Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:30 minutes

2 pounds fillet of salmon
Salt and freshly ground pepper to taste
1 cup fresh breadcrumbs
1 cup slivered almonds
1 cup parsley sprigs
1 teaspoon dry tarragon
3 tablespoons grated lemon zest
1/4 cup fresh lemon juice
4 ounces soft unsalted butter
Ground cayenne pepper to taste
2 tablespoons lemon juice
2 tablespoons melted butter
1 cup dry white wine

Stuffed salmon fillet

Preparation:

Preheat oven to 350 degrees
Skin the salmon fillet. Remove all bones. Rinse fillet under cold water, and pat dry.
Cut the fillet in half across. Season with salt and pepper.
To make the stuffing:
Combine the fresh breadcrumbs, almonds and parsley in a food processor.
Process to a coarse texture until well mixed. Blend in the tarragon, grated lemon zest, lemon juice, and butter. Season to taste with salt, pepper, and cayenne pepper.
Spoon the stuffing over the surface of one fillet. Top with the other salmon fillet, pressing the fillet to adhere to the stuffing. Tie the stuffed fillets with butcher twine to keep the shape
of the fish.
Place the fish on a baking sheet. Measure the thickness of the stuffed salmon at the thickest part. Pour lemon juice, melted butter and wine over surface of fish.
Bake about 15 minutes per inch of thickness, until the flesh is barely opaque throughout.

To serve:
Cut the fish crosswise into 1 to 11/2 -inch-thick slices.
Arrange in center of warm plates. Spoon the cooking liquid over each portion.
Garnish with steamed asparagus or other green vegetables. Serve hot.

Summer corn and tomato pasta   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

1 pound bow-tie pasta
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 pint cherry tomatoes
3 ears fresh corn, kernels cut off
2 tablespoons unsalted butter
1/4 cup fresh basil leaves, torn into pieces

Summer corn and tomato pasta

Preparation:

Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.
Add the vegetables, butter and basil to the pasta and toss.

Summer squash skins with garlic bread crumbs   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

Olive oil cooking spray
4 cloves garlic, chopped
1/4 cup fresh bread crumbs
3 1/2 pounds zucchini or combination of zucchini and yellow crookneck squash, each no longer than 6 inches
1 tablespoon butter
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
3 tablespoons chopped fresh parsley

Summer squash skins with garlic bread crumbs

Preparation:

1. Preheat oven to 400°F. Spray a small baking sheet with olive oil cooking spray. Combine garlic and bread crumbs and spread evenly on the baking sheet. Spray again with olive oil cooking spray and bake 10 to 15 minutes or until nicely browned. Stir a few times to toast evenly.
2. Meanwhile, trim ends of the squash. Holding each squash upright (vertically,) slice off the skin into long, narrow slices all around. (You should have about 1 1/4 pounds.) Cut slices into long strips, about 1/4 inch wide. Use the inside pulp for Zucchini Pancakes.
3. Put butter and oil in a large skillet or wok over medium high heat. Add squash strips, raise heat to high, and toss. Cook, tossing occasionally, until squash are just beginning to soften but are still slightly crunchy, about 5 minutes.
4. Add garlic bread crumbs, and parsley, toss, and serve.

Sweet and sour pork   Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

1/3 cup honey
6 tablespoons rice vinegar
4 teaspoons soy sauce
3 tablespoons tomato paste
1 tablespoon cornstarch
2 tablespoons water
1 1/2 pound pork tenderloin cut into 1-inch cubes
1 teaspoon salt divided
1/2 teaspoon black pepper divided
3/4 cup all-purpose flour
1/3 cup cornstarch
2 large eggs
2 cups plus 1 tablespoon vegetable oil for frying
1 tablespoon minced garlic
1 cup chopped white onions 3/4-inch sized pieces
1 cup chopped red bell pepper 3/4-inch sized pieces
1 cup chopped green bell pepper 1/2-inch sized pieces
1 cup pineapple chunks 3/4-inch sized pieces
2 tablespoons sliced green onion
1/2 teaspoon sesame seeds

Sweet and sour pork

Preparation:

In a medium-sized bowl combine sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste. Set aside.
In a small bowl combine the cornstarch and water.
Season pork with 1/2 teaspoon salt and ¼ teaspoon pepper.
In a shallow dish mix together flour and 1/3 cup cornstarch.
In a separate shallow dish add eggs and whisk.
Batter each piece of pork by coating it with the flour mixture, then dip in the whisked egg, and coat in the flour mixture.
In a wok or medium sized pan, heat 2 cups of oil over medium-high heat. Once the oil reaches 350°F (180°C), work in 2 to 3 batches, adding the battered pork and frying until golden brown and pork is cooked through, about 5 to 7 minutes.
Transfer pork to a sheet pan and drain on paper towels. Fry the next batch.
Discard the oil from wok and carefully wipe the inside of the pan with paper towels to clean.
Heat wok over medium-high heat and add in 1 tablespoon oil.
Once the oil is hot add the garlic and onions, stir-fry for 30 seconds.
Add in the red and green bell peppers, and stir-fry for 1 minute.
Add in the pineapple and stir-fry for 1 minute.
Add in the pork and the sweet and sour sauce, stir to combine and allow the sauce to come to a boil.
Stir the cornstarch slurry and then add it to the pan, stirring constantly until the sauce thickens, 60 seconds. Mix the ingredients with the sauce to coat the pork.
Garnish the sweet and sour pork with green onions and sesame seeds and serve over rice.

Sweet onion risotto cakes   Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:50 minutes

3 cups chicken stock
3 medium white onions
2 tablespoons olive oil
1 1/4 cups arborio rice
2 tablespoon chopped fresh parsley
2 tablespoon butter
coarse salt and pepper to taste
1/2 cup cornmeal
1/2 cup flour

Sweet onion risotto cakes

Preparation:

Bring stock to a boil. Lower heat to just keep hot. Line a baking sheet with sides, with wax paper.
Peel onions and cut into fine dice. Heat olive oil, add onions and saute for 5 minutes, until slightly browned. Add the rice and stir to coat with oil. Add 2 cups of stock and bring to a simmer.
Simmer for 20 minutes, adding stock, 1/2 cup at a time, every 3 minutes, until you have used all the stock. Stir in parsley and butter. Taste and adjust seasoning with salt and pepper.
Pour out into lined pan and smooth top. Set aside to cool. Place cornmeal on a plate, set aside. When rice is cool, divide it into either six or twelve equal portions.
Press each portion into a 3-inch ring mold or pastry cutter to form a firm cake. Place cakes in cornmeal to coat each side generously.
Heat vegetable oil in a large saute pan over medium heat. Add the cakes and cook for about 2 minutes per side. until crisp and golden.

Sweet potato burgers   Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:1 hour

1 large sweet potato
1 tbsp plus 1 tsp extra-virgin olive oil
sea salt
freshly ground black pepper
4 cups cooked cannellini beans
2 tsp favorite spice blend (such as cajun or curry powder)
1/4 cup almond flour
5 oz mixed salad greens
Dressing:
1 avocado, peeled, pitted, and sliced
2 tbsp tahini paste
1 lemon juice
1 lemon zest
1 garlic clove, minced

Sweet potato burgers

Preparation:

Make the burgers: Preheat the oven to 400°F. Line a small baking sheet with foil.

Using a fork, prick deep holes all over the sweet potato. Brush it with 1 teaspoon of the olive oil. Season generously with salt and black pepper and bake until completely soft, 45 to 50 minutes; a knife should easily slide through. Let it cool until you can handle it.

Peel the sweet potato and place the flesh in a medium bowl. Add the beans and mash the potato and beans together with a potato masher or large fork. Season the mixture with the spice blend, cayenne pepper, and salt and black pepper to taste.

Stir in the almond flour and shape the mixture into 8 patties.

Heat the remaining 1 tablespoon oil in a large cast-iron pan and brown the patties until crispy and golden brown, 3 to 4 minutes per side.

Make the dressing: In a small bowl whisk together all of the dressing ingredients until smooth. Season to taste with salt and black pepper.

Assemble the burgers: Place the burgers on a bed of greens and top each one with a few slices of avocado. Drizzle a little tahini dressing over each burger and serve immediately. You may also add your favorite burger toppings such as caramelized onions, sautéed mushrooms, or your favorite burger condiment. Any leftover sweet potato mixture can be refrigerated for up to 4 days.

Sweet potato gnocchi with sage and brown butter   Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:1 hour

1 1/2 pounds sweet potatoes, red skin variety
1/2 cup all-purpose flour, sifted, plus up to 1/2 cup for kneading
1/4 cup plus 2 tablespoons minced fresh sage
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon nutmeg
1/2 cup grated Parmesan cheese, plus more for serving
1/2 cup (1 stick) unsalted butter

Sweet potato gnocchi with sage and brown butter

Preparation:

1. Preheat the oven to 350F/175C. Poke a few holes in each sweet potato to let steam escape, then place them on a baking sheet. Bake them until they're tender, about 45 minutes.
2. When the potatoes are cool enough to handle, peel them and pass them through a ricer, or a food mill with a fine grate.
3. Place the puree in a large bowl and add the flour, 2 tablespoons of the sage, the salt and pepper, nutmeg and the cheese. Mix gently until just combined.
4. Flour a work surface and scoop the dough out onto it. Dust the top and sides of the dough lightly with flour, and perhaps rub some flour between your hands so that they don't stick to the dough.
5. Divide the dough into 6 equal pieces. Roll each piece under your palms so that it forms a long rope. [The original recipe says that the ropes should be about 1 inch wide and 20 inches long, but your mileage might vary.] Go ahead and sprinkle the dough with a bit of extra flour if it's sticking. Cut the rope into 1-inch segments, and roll each segment over the tines of a fork to form the characteristic indentations. (Use a gnocchi board if you're lucky enough to have one.) Collect the formed gnocchi on a baking sheet.
6. When you've finished forming the gnocchi, bring a large pot of water to boiling and salt it generously. Drop several gnocchi into the boiling water (you'll need to work in batches so that you don't crowd the pot). Cook them for about 10 seconds after they rise to the surface. This could be only a couple of minutes, or up to five minutes. Use a slotted spoon to transfer the cooked gnocchi to a clean baking sheet, and cool completely.
7. Place a large, heavy saucepan over medium-high heat and add the butter. Melt the butter and cook it, swirling occasionally, until the milk solids have turned a lovely chestnut color and smell nutty, about 5 minutes. If you plan to add fried sage leaves as a garnish, go ahead and fry them.
8. Once the butter has browned, add the remaining chopped sage and turn off the heat. The mixture will bubble up, so don't be alarmed.
9. Add the gnocchi to the sage butter, place over medium-high heat, and cook until the gnocchi are heated through, about 5-6 minutes. You might have to do this in batches, in which case it's useful to have the oven preheated to 300F/150C so that your earlier batches don't get cold. Divide the gnocchi and sauce among bowls, garnish with sage leaves (if desired), and serve.

Tah-dig persian saffron rice   Print Recipe

Serves: 4 to 6

Preparation time: 20 minutes

Cooking time:30 minutes

2 1/2 cups long grain basmati rice, rinsed and soaked in water with 1 tablespoon of salt for a couple of hours. Drain.
1 1/2 cups plain yogurt
3 egg yolks
1/2 teaspoon ground saffron, dissolved in 3-4 tablespoons of hot water
A pinch of turmeric
Salt to taste
2-3 tablespoons strained vegetable stock
Butter or vegetable oil
Water

Garnish: barberries, slivered almonds or pistachios

Tah-dig persian saffron rice

Preparation:




Bring 6 cups of water to a boil in a large pot on medium-high heat, add the rice and boil for about 8-10 minutes or until rice grains are soft on the ends and firm in the center. Drain and pour some cool water over it to wash away the starch and to separate the rice grains. Set aside.
Preheat oven to 350F.
In a large mixing bowl combine yogurt, yolks, salt, saffron, water and turmeric. Mix well.
Add the rice to the yogurt mixture, blend well.

In a nonstick pan, add 3 tablespoons oil and a tablespoon of liquid saffron. Move the pan in a circular motion to cover the bottom uniformly. Ladle the rice into the pan, flatten with a wooden spoon while pressing down. Pour 2-3 tablespoons strained vegetable stock, 2 tablespoons oil or melted butter and the remaining liquid saffron over the rice.

Place the pot on medium-high heat. When you notice a steam coming up, lower the heat, cover and bake for 30 minutes.
To serve this dish let it cool for a few minutes, this way the crust comes off easier. Place a round serving platter that is larger than the diameter of the pan. Hold firmly while wearing mittens, then gently turn the pan over. Garnish as you like.

Tandoori chicken   Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:30 minutes

for marinade:
2-inch piece ginger, peeled
4 large garlic cloves
1/4 teaspoon turmeric
1 teaspoon chili powder
1teaspoon salt
1/2 teaspoon ground cumin
3/4 teaspoon plain yogurt
1 teaspoon lime juice

For chicken:
2 to 3 pounds boneless chicken thighs and breasts
1/4 cup melted butter or olive oil

For garnish:
1/2 mild thinly sliced onion 1/2 cup chopped cilantro 2 sliced green chili 1 lime, cut in wedges

Tandoori chicken

Preparation:

For marinade:
In a food processor, blend ginger, garlic to a fine paste. Add remaining ingredients and mix to blend.
For chicken:
Remove skin. Make a few slits in breasts and transfer to a nonreactive dish large enough to hold the chickens. Pour marinade over chicken and stir to coat all sides of chicken. Cover with plastic and refrigerate for 8 hours.
To grill:
Ready a charcoal grill with an even layer of coal. When very hot, grill the chicken pieces on both sides until slightly charred, while basting with butter or oil.
Transfer the cooked chicken to a platter. Serve with onion, cilantro, chili and lime wedges.

Tarragon roasted chicken   Print Recipe

Serves: 4

Preparation time: 25 minutes

Cooking time:1 hour 30 minutes

1 roasting chicken (3-4 pounds)
salt and freshly ground pepper
5 sprigs of fresh tarragon
1 small onion, halved
1 tablespoon olive oil
2 tablespoons water
1 medium carrot, chopped
1 medium onion, chopped
1 garlic clove
10 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf
1/2 cup dry white wine
1/2 chicken stock
1 teaspoon chopped fresh tarragon

Tarragon roasted chicken

Preparation:

Preheat oven to 450 degrees.
Wash chicken, inside and out, with cold running water. Pat dry. Season inside and out with salt and pepper.
Place the tarragon sprigs and halved onion in the cavity. Tuck wings tips under.
Tie the legs together with butcher's twine. Heat the oil in a medium nonstick roasting pan.
Place the chicken, on its side, in the pan. Roast, basting every 10 minutes for 20 minutes.
Turn the chicken on its other side, and add the water. Reduce the oven heat to 400 degrees.
Roast, basting every ten minutes, for 20 minutes. Turn the chicken on its back.
Add carrots, onions, garlic, parsley , thyme and bay leaf. Continue roasting for 10 more minutes, or until an instant-read thermometer inserted in the center of the breast registers 170 degrees.
Remove the chicken form the oven, and lift onto a platter. Cover loosely with foil.
Strain the vegetables and fat in a bowl. Discard fat and herbs. Return vegetables to the pan.
Add wine and stock to roasting pan. Heat to deglaze and simmer 5 minutes.
Strain into a saucepan and stir in the chopped tarragon. Season with salt and pepper.
Cut the breasts and legs from the chicken. Slice each breast across in two pieces. Separate the drumsticks form the thighs. Serve with the hot sauce.
Serve with rice, potatoes or noodles

Texas chili and corn bread pudding   Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:50 minutes

2 pounds ground beef
2 pounds ground pork
2 cups chopped onions
1 cup chopped green peppers
1 cup chopped celery
1 tablespoon minced garlic
1 tablespoon chili powder
2 bay leaves
2 teaspoon cumin
3 cups chopped tomatoes
1/2 cup tomato paste
1 cup beef broth
1/2 teaspoon red pepper flakes, or chopped ortega chiles
2 cups drained kidney beans

Corn bread pudding (optional) see recipe below

Texas chili and corn bread pudding

Preparation:

In a thick bottom skillet, brown ground beef and pork in olive oil. Add chopped onions, peppers, celery, and garlic.
Cook to soften vegetables.
Mix in chili powder, bay leaf, ground cumin, chopped tomatoes, tomato paste paste, beef broth, red pepper flakes, or chopped Ortega chilies, and drained red kidney beans.
Simmer 30 to 40 minutes.
Serve with shredded cheddar cheese, sour cream, and or lime wedges.
Or place in casserole dish and cover with Corn bread pudding, and bake.

Thai chicken lemon grass coconut soup -tom kai   Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

1 small onion, thinly sliced
3 lemon grass stalks, crushed
6 fresh or dried kaffir lime leaves
1 piece ginger, 4 inches (10 cm) long, peeled and sliced
1 piece galangal, 4 inches (10 cm) long,peeled and sliced
7½ cups (1.9 L) chicken broth
2 cans (each 400 mL) coconut milk
2 to 4 tsp (10 to 20 mL) fish sauce
1 to 3 tsp (5 to 15 mL) palm or granulated sugar(optional)
3 boneless skinless chicken breasts,about 1 lb (500 g)
½ red pepper, thinly sliced into strips
⅛ tsp (0.5 mL) salt
¼ lb (125 g) fresh shiitake or button mushrooms,thinly sliced
3 green onions, thinly sliced
1 lime, cut into wedges
½ cup (125 mL) Thai basil leaves or cilantro sprigs for garnish

Thai chicken lemon grass coconut soup -tom kai

Preparation:


1
Place onion, lemon grass, lime leaves, ginger and galangal in a large pot.
Pour in broth.Bring to a boil over medium-high heat. Reduceheat so broth is simmering. Simmer until very flavourful, 20 minutes. Strain into a bowl.
2
Pour broth back into pot. Stir in coconutmilk. Bring to a gentle boil over medium-highheat. Stir in fish sauce.
Taste and add sugar,if you like.
3
Meanwhile, thinly slice chicken and red pepper into bite-sized pieces. Sprinkle chicken with salt.
When broth is gently boiling, stir in chicken, peppers, mushrooms and green onions. Bring back to a gentle simmer.
Gently simmer, stirring frequently until chicken is cooked through and vegetables soften, 2 to 5 minutes.
Do not vigorously boil. Divide between bowls. Squeeze a wedge of lime into each.
Serve garnished with basil.

Thai chicken with rice and chili-ginger sauce   Print Recipe

Serves: 4

Preparation time: 40 minutes

Cooking time:1 hour 15 minutes

For the sauce:
5 fresh red chillies
3 garlic cloves
5 pieces fresh ginger, peeled
2 tablespoons rice wine vinegar
2 tablespoons vegetable oil
4 teaspoons sugar
3/4 teaspoon salt
2 tablespoons chicken stock

For the chicken and rice:
1 3-4 pound whole chicken, excess fat removed
2 1/2 teaspoons salt
5 scallions
1 thumb-size piece ginger, peeled and cut in 6
8 cups chicken stock
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 cups Thai fragrant rice, rinsed and drained
3 garlic cloves, thinly sliced

Thai chicken with rice and chili-ginger sauce

Preparation:

For sauce:
Combine the ingredients in a blender and pulse in a food processor until smooth but not pureed. Set aside.

To make the chicken and rice, rub the chicken with the salt. Place the scallions and 2 pieces of ginger in the cavity. Place the chicken in a kettle, add the stock and bring to a boil. Simmer, uncovered skimming off any foam, until the chicken is cooked through, 40 to 45 minutes. Remove from the heat.

Transfer the chicken to a platter and allow to cool slightly. Discard the scallions and ginger from the cavity of the bird and remove and discard the skin.
Remove the breast meat, legs and wings. Discard the carcass. Slice the breast meat and separate the drumstick from the thigh. Return the meat to the platter and keep warm.
Measure 4 cups of the stock the chicken cooked in, retaining the rest for another use. In large saucepan, heat the oils over medium-high heat and add the garlic and remaining ginger slices.
Cook stirring for 2 minutes. Add the rinsed rice and toss until coated. Add the 4 cups of stock and bring to a boil.
Simmer, covered until the liquid is absorbed and the rice is tender about 15 minutes.
Transfer the rice to a serving platter. Top with the chicken, garnish with the scallions and serve immediately with the chili-ginger sauce on the side.

The pan-seared salmon   Print Recipe

Serves: 2

Preparation time:20 minutes

Cooking time:12 minutes

two 8-oz salmon fillets with skin on
Brine: 3 Tablespoons of salt dissolved in 4 cups of water
1 teaspoon vegetable oil
1 recipe Sauce beurre blanc
Steamed red potatoes.
parsley for garnish

The pan-seared salmon

Preparation:

Immerse the salmon fillets in the cold brine for 15 minutes. Make the sauce while the salmon is in the brine.
Remove from the solution, pat to dry the excess moisture ensures that the fillets will cook to a golden brown.

Start the fillets skin side down in a cold oiled pan allows the interior to start cooking through gently; then, when the pan is fully hot, flip the fillets so that a crust can form on the flesh side and the fish can finish cooking through, about 10 minutes for a 1-inch thick fillet. Remove the skin.
Serve with steamed potatoes and beurre blanc.

The pasta salad   Print Recipe

Serves: 5

Preparation time:20 minutes

Cooking time:20 minutes

1/2 pound Fusilli, Rotini, Gemelli pasta
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
4 oz good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
For the dressing:

1/2 cup sun-dried tomatoes in oil, drained and diced
3 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 tbsp capers, drained
1/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
3/4 cup parsley, chopped

The pasta salad

Preparation:

Cook the pasta in a large pot of boiling water. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a large bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
The dressing:
combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

The perfect roast chicken   Print Recipe

Serves: 6

Preparation time:15 minutes

Cooking time:1 hour

3 1/2 lb (1.5kg) chicken
1 lemon/lime/any small citrus (optional)
Salt & pepper
Butter/olive oil

The perfect roast chicken

Preparation:

Buy the best chicken you can afford

Preheat oven to 450-460 F. (240 C).
Pour boiling water over the chicken as it lies in the sink.
Season well with sea salt and black pepper.
Cut the citrus fruit in half and place in the chicken cavity.
Rub butter/olive oil liberally over the skin
Place in the oven then IMMEDIATELY turn down temperature to 350 F (180 C).
Roast for one hour, basting once after 30 mins.
When done, remove from the oven and the bird can go straight to table.

The ultimate bran muffins   Print Recipe

Serves: 12

Preparation time: 20 minutes

Cooking time:20 minutes

1 1/2 cups natural bran
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 egg
3/4 cup brown sugar
1/4 cup oil
1 cup buttermilk or sour milk*
2 tablespoon molasses
1/2 cup raisins
1/2 cup dried apricots, sliced

The ultimate bran muffins

Preparation:

Preheat oven to 375 degrees.
Combine bran, flour, baking soda, salt and baking powder in mixing bowl.
Beat egg, brown sugar, oil, buttermilk, molasses, together.
Add liquid ingredients to dry and stir just until moistened. Fold in the raisins and apricots.
Fill greased a 12-muffin tin 3/4 full.
Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
Remove muffins from cups while hot. Transfer muffins on a rack to cool.
* add 1 tablespoon vinegar to regular milk

Tomato and Seafood Penne   Print Recipe

Serves: 4

Preparation time: 40 minutes

Cooking time:15 minutes

7 oz (225 g) whole wheat penne or linguine
2 tsp olive oil
3 shallots, chopped
2 leeks, (white and light green parts only halved lengthwise and thinly sliced crosswise
3 cloves garlic, minced
2 cups (500 mL) no-salt-added canned diced tomatoes
1 tsp dried oregano
Pinch each hot pepper flakes, salt and pepper
6 oz (170 g) frozen scallops, (about 10) thawed and halved
6 oz (170 g) frozen jumbo shrimp, (about 8) thawed, peeled, deveined and cut in half lengthwise
6 cups (1.5 L) packed baby spinach
1/3 cup (75 mL) grated parmesan cheese
1/4 cup (60 mL) chopped fresh basil

Tomato and Seafood Penne

Preparation:

In large pot of boiling water, cook penne according to package directions. Drain, reserving 1/4 cup of the cooking liquid.

Meanwhile, in large nonstick skillet, heat oil over medium heat; cook shallots, leeks and garlic, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, oregano, hot pepper flakes, salt and pepper; simmer for 5 minutes.

Add scallops and shrimp; cook, stirring occasionally, until shrimp are pink and scallops are opaque, about 3 minutes.

Stir in pasta and spinach; cook until spinach is wilted, about 2 minutes. Stir in enough of the reserved cooking liquid to coat; transfer to serving platter. Sprinkle with Parmesan cheese and basil.

Tomato-basil tortellini   Print Recipe

Serves: 6

Preparation time: 25 minutes

Cooking time:40 minutes

2 medium chopped onions
2 cloves minced garlic
2 stalks chopped celery
2 medium chopped carrots
2 teaspoons vegetable oil
28 ounces canned tomatoes
1 teaspoon tomato paste
1/4 cup chopped parsley
2 teaspoons chopped basil
1 1/2 pounds tortellini
1 cup heavy cream
1 sweet red pepper

Tomato-basil tortellini

Preparation:

Heat oil in a saucepan and sauté the first ingredients until carrots are tender.
Chop tomatoes in food processor. Stir tomatoes, tomato paste, parsley and basil in pan. Simmer uncovered over low heat for 15 to 20 minutes while stirring frequently.
Cook tortellini in boiling water for 8 to 10 minutes. Drain. Stir cream and chopped red pepper into tomato sauce. Continue cooking until sauce is reduced and thickened then place the pasta in a large shallow serving dish.
Pour the sauce over pasta. Toss gently and serve hot.

Tomatoes provencale   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:25 minutes

4 tomatoes
3 tablespoons breadcrumbs
2 clove garlic, finely chopped
1 tablespoon chopped parsley
to taste salt and pepper
2 tablespoons olive oil

Tomatoes provencale

Preparation:

Wash tomatoes. Cut the tomatoes in half crosswise, discarding the cores.
Put them in a buttered baking dish. In a separate bowl, combine the breadcrumbs, garlic, parsley, salt, pepper, and oil, blending well to form a crumbly mixture.
Sprinkle breadcrumb mixture over the tomatoes. Bake at 350 degrees until the tomatoes are tender.

Tourte au camembert - Potato Cabbage and Camembert casserole   Print Recipe

Serves: 3

Preparation time: 20 minutes

Cooking time:45 minutes

1 1/2 pounds (700g) potatoes, cut into 3 cm cubes
1/2 pound (250g) savoy cabbage, finely sliced
1 clove of garlic,crushed
1-2 green chiles, seeded and chopped
salt to taste
coarsely ground black pepper
1 egg, lightly beaten
3 tbs olive oil
1/2 pound (200g) cherry tomatoes
6 ounces (150g) Camembert, finely sliced
olive oil, extra to oil baking dish

Tourte au camembert - Potato Cabbage and Camembert casserole

Preparation:

Preheat oven to 180°C.
Steam or boil potatoes until just tender, drain and place in bowl. When cool enough, cut into 1 1/2 inch cubes.
Combine potatoes, savoy cabbage, garlic, chiles, egg, 3tbs olive oil, salt, and pepper in a large bowl. and mix well.
Oil oven proof dish.
Spoon mixture into dish.
Arrange cherry tomatoes and Camembert on top.
Bake for 45 minutes until golden.

Trout grenobloise with tian of zucchini   Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

3 tablespoons olive oil
4 slices good quality white bread, with no crust, cut into 1/4-inch cubes
salt and freshly ground pepper
4 whole brook trouts
1/2 cup all-purpose
4 tablespoons olive oil
4 tablespoons butter
2 lemons, segmented and finely diced
4 tablespoons fresh lemon juice
2 tablespoons capers
1/3 cup fresh flat leaf parsley, finely chopped

Zucchini Tian:
3 small zucchini, thinly sliced
3 tomatoes, thinly sliced
1/4 cup olive oil
6 cloves garlic, thinly sliced
1/4 cup finely chopped chervil
salt and freshly ground pepper

Trout grenobloise with tian of zucchini

Preparation:

Heat 2 tablespoons of oil in a small saute pan over medium high heat, saute the cubes of bread until golden brown on all sides, remove to a plate.
Season each trout on both sides with salt and pepper to taste. Season the flour with salt and pepper to taste. Dredge each trout lightly on the skin side.
Heat the olive oil in a large saute pan over medium high heat until just smoking. Place each trout in the oil and cook until golden brown. Turn the fish over and reduce heat to medium and continue cooking until cooked. Remove trouts to a plate.
Add butter to pan and cook until browned. Add lemon segments and juice. Remove pan from heat and stir in capers and parsley. Plate fish and top with sauce and reserved croutons.

Tian:

Preheat oven to 400 degrees F.
Brush an 8-inch baking dish with olive oil and arrange the vegetables in the dish, alternating rows of zucchini and tomatoes.
Drizzle each row with olive oil, season with salt and pepper and sprinkle with the sliced garlic.
Bake for 30 to 40 minutes or until potatoes are tender. Remove from oven and sprinkle with chervil and salt and pepper.
Serve hot or at room temperature.

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.

Vegetable latkes   Print Recipe

Serves: 12

Preparation time: 20 minutes

Cooking time:20 minutes

2 carrots (5 1/2 ounces)
2 parsnips (11 1/2 ounces)
1 Idaho potato (1 pound)
3 scallions, thinly sliced, white and light-green parts only
1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons vegetable oil
Sour cream, for garnish

Vegetable latkes

Preparation:

Preheat the oven to 200 degrees.
Line a rimmed baking sheet with parchment paper, and place it on the center rack of the oven.
Peel the carrots, parsnips, and potato, and grate them on the large holes of a box grater.
Place the grated vegetables on a clean kitchen towel, fold it around them, and squeeze tightly to remove all excess moisture. Transfer the grated vegetables to a large mixing bowl. Add the sliced scallions, flour, and salt and pepper, and toss to combine well. Add the lightly beaten eggs, and mix well.

Heat a large nonstick skillet over medium heat, and add 2 teaspoons vegetable oil. Make a few latkes at a time; for each, shape 2 tablespoons of the vegetable mixture and place in the skillet. Cook 2 minutes on each side, until golden and crisp. Transfer cooked latkes to prepared baking sheet in oven to keep warm. Repeat with remaining oil and latke mixture.

Serve the latkes warm with sour cream, and salt and pepper to taste.

Vegetable-chickpea chili   Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:30 minutes

3 Tbs. extra-virgin olive oil
3 medium cloves garlic, minced
1 large red onion, finely chopped
Kosher salt
1 Tbs. hot paprika
1 Tbs. chili powder
1 Tbs. ground cumin
1 28-oz. can peeled chopped tomatoes
2 15-oz. cans chickpeas, drained and rinsed
2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
1 medium jalapeño, thinly sliced crosswise into rounds
1/2 cup sliced or slivered almonds
1/4 cup small basil leaves
6 scallions (white and light-green parts only), thinly sliced; more for garnish
Sour cream, for serving (optional)

Vegetable-chickpea chili

Preparation:

Heat 2 tablespoons. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until hot, about a minute. Add the garlic and onion and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly.
Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 2 teaspoons salt and cook for 8 to 10 minutes.

While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels.

Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.

Vegetarian chili   Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

1/4 cup bulgur
2 1/2 cups boiling water (or more)
1/4 cup olive oil
1/2 cup chopped celery
2 small onions, chopped
1/2 cup chopped carrots
1 1/2 tablespoons minced garlic
2 tablespoons tomato paste
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1/4 teaspoon cayenne pepper
3/4 cup dry white wine
2 red peppers, seeded and chopped
2 zucchini, chopped
1/2 cup canned chopped tomatoes
1/2 cup garbanzo beans, well drained
1/2 cup kidney beans, well drained
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano

Vegetarian chili

Preparation:

Pour 1/2 cup boiling water over bulgur in a bowl. Cover and let stand until softened, about 15 minutes.
Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots and garlic and sauté until tender.
Add tomato paste, chili powder, cumin and cayenne pepper and stir until spices are fragrant.
Add wine and 2 cups of water. Bring to boil. Add peppers, zucchini and tomatoes to saucepan.
Reduce heat and simmer until all vegetables are tender, stirring occasionally.
Add bulgur, garbanzo and kidney beans, basil and oregano to chili. Simmer until chili is thick, stirring frequently. Season to taste with salt and pepper.

Vegetarian shepherds pie   Print Recipe

Serves: 4

Preparation time: 40 minutes

Cooking time:25 minutes

3/4 cup (175 mL) no-salt added vegetable broth
1 tbsp (15 mL) sodium-reduced soy sauce
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
2 large russet potatoes, about 700 g total
2 tsp olive oil
1 pkg (227 g) button mushrooms, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1-1/2 tsp chopped fresh thyme
1 can (540 mL) lentils, drained and rinsed
1/4 cup chopped fresh parsley
1/4 cup (60 mL) milk
2 tbsp butter
1/2 tsp grainy mustard

Vegetarian shepherds pie

Preparation:

In small bowl, whisk together broth, soy sauce, cornstarch and half each of the salt and pepper until smooth. Set aside.

Using fork, prick potatoes all over. Microwave on high, turning once, until fork-tender, 8 to 10 minutes. Set aside until cool enough to handle.

Meanwhile, in large skillet, heat oil over medium-high heat; cook mushrooms, onion, carrot and thyme, stirring occasionally, until softened and no liquid remains, 6 to 8 minutes. Stir in lentils; cook for 1 minute.

Stir in broth mixture; cook, whisking, until slightly thickened, about 2 minutes. Stir in 3 tbsp of the parsley. Scrape into 6-cup (1.5 L) casserole dish.

Peel potatoes. Using potato masher, mash together potatoes, milk, half of the butter and the remaining salt and pepper. Stir in remaining parsley and the mustard. Spoon over mushroom mixture, spreading to edge; dot with remaining butter. Broil on centre rack until top is golden, 3 to 5 minutes.

Warm brussels sprout salad   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:8 minutes

2 tablespoons extra-virgin olive oil
3/4 pound brussels sprouts, trimmed and shredded
coarse salt and ground pepper
3 tablespoons fresh lemon juice
1/4 cup grated pecorino cheese (1/2 ounce)

Warm brussels sprout salad

Preparation:

In a large skillet, heat 1 tablespoon oil over medium-high. Add brussels sprouts. Season with salt and pepper and cook, tossing often, until bright green and slightly wilted, about 3 minutes. Add lemon juice and transfer to a large bowl. Add cheese and 1 tablespoon oil; toss well to combine and season with salt and pepper.

Source: Everyday Food, October 2010

Warm red cabbage slaw with red onion and apple   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

1/2 head red cabbage
5 tablespoons olive oil
1 large red onion, cut into 8 wedges
2 tart green apples,(Granny Smith)cut into 8 wedges
1 teaspoon caraway seeds
3 tablespoons balsamic vinegar

Warm red cabbage slaw with red onion and apple

Preparation:

Cut away the core from the cabbage half. Cut the cabbage into 1/2-by-2-inch pieces.
In large frying pan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until hot. Add the cabbage, apples, caraway seeds and vinegar and stir well.
Continue to cook uncovered, stirring occasionally, until the cabbage softens.
Season to taste with salt and pepper. Transfer to a warm platter and serve immediately.
Note: Top with crumbled fresh goat cheese or blue or feta cheese.

Winter squash soup   Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
6 cups chicken stock or broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar

Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

Winter squash soup

Preparation:

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes. Puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over.
Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute.
Ladle soup into bowls. Top each with croutons and serve.

Winter three-grain soup   Print Recipe

Serves: 6

Preparation time: 1 hour 30 minutes

Cooking time:45 minutes

3 medium leeks, white parts only, halved lengthwise and chopped
2 medium carrots, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
2 bay leaves
1/2 teaspoon thyme
Fine sea salt
One 14-ounce can peeled whole tomatoes, crushed, juices reserved
6 cups cold water
1 head of garlic, separated into peeled cloves
1/3 cup spelt
1/3 cup dark green lentils
1/3 cup barley
Freshly ground pepper

Winter three-grain soup

Preparation:

In a 4-quart enameled cast-iron casserole, combine the leeks, carrots, olive oil, bay leaves, thyme and 1 teaspoon of salt. Cover and cook over low heat for 5 minutes, stirring a few times. Add the tomatoes with their juices, the water and garlic and bring to a boil over moderate heat. Add the rice, lentils and wheat berries, cover and simmer over low heat until the grains are tender, 45 minutes to 1 hour. Thin with water if needed. Discard the bay leaves, season with salt and pepper and serve.

Zucchini florentine   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

6 medium zucchini
1 cup cooked spinach, chopped coarsely
3 ounces butter
1 medium chopped onions
1 clove minced garlic
salt and pepper to taste
2 tablespoons grated parmesan cheese

Zucchini florentine

Preparation:

Split zucchini lengthwise. Cut into 2 inch pieces. Scoop out center. Blanch 5 minutes in salted boiling water. Drain and cool in cold water.
Saute onion in butter; do not brown. In a mixing bowl, combine spinach, onion and garlic. Season with salt and pepper.
Fill zucchini with spinach mixture. Arrange in baking dish. Sprinkle with parmesan cheese.
Bake at 350 degrees for 10 to 15 minutes
Note: You can coat zucchini with a Mornay sauce and baked.

Zucchini lasagna   Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:50 minutes

2 1/2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoon red pepper flakes
1 pound ground turkey
1 (28-ounce) can diced tomatoes
3 tablespoons chopped fresh oregano
2 teaspoons salt
2 medium zucchini
1 cup part-skim ricotta cheese
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese (2 ounces)

Zucchini lasagna

Preparation:

Slice the zucchini lengthwise into thin strips (about 1/8 inch thick). Make sure you salt the zucchini slices generously and then let them “sweat” for about 30 minutes. Zucchinis are made up of a lot of water! You can then run two fingers on either side of the slices, squeezing all the way down over a bowl or the sink, releasing even more water. Pat the slices dry using a clean towel to do this. Make sure the zucchini slices are dry.
Preheat the oven to 375°F.

In a large straight-sided skillet set over medium heat, heat 2 tablespoons of the oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.

Put 5 or 6 prepared zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil. Dot with the remaining 1/4 cup ricotta and season with the black pepper. Top with the Parmesan cheese.

Bake for 50 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.

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