Asparagus with orange and endive salad

The success of this recipe is attributed to the raspberry vinegar that makes this fruity tasting salad.
Serves: 6

Preparation time: 15 minutes

Cooking time:4 minutes

Ingredients

2 1/2 cups diagonally sliced asparagus
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste

preparation

To a large pot of boiling water, add the asparagus. Blanch for 3 to 4 minutes; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.

Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.

Baked cod greek-style

Serves: 4

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

1 lb (454 g) cod fillets, thawed
3 tbsp (45 mL) all purpose flour
2 tbsp (30 mL) olive oil
1 cup (250 mL) crumbled feta cheese
(about 1/4 lb/125 g)1 onion, chopped
3 cloves garlic, minced
1 sweet green bell pepper, chopped
1 can (19 oz/540 mL) tomatoes, (undrained)
1/2 cup (125 mL) pitted black olives
1/2 tsp (2 mL) dried oregano
1 pinch hot pepper flakes
1 pinch granulated sugar
2 tbsp (30 mL) minced fresh parsley
Salt and pepper

preparation

Cut cod into serving-size portions. Pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides and arrange in 8-inch (2 L) square baking dish. Sprinkle with feta.

Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.

Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.

Broccoli with garlic

Serves: 4

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

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)

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.

Candied grapefruit peel

Serves: 8

Preparation time: 25 minutes

Cooking time:15 minutes

Ingredients

1 large grapefruit
3/4 cup sugar
1/2 cup water and peel

preparation

Remove the yellow part of the peel of one grapefruit with a vegetable peeler. Cut into 1/16-inch -wide strips.
In a small saucepan, combine sugar and water and grapefruit strips. Bring mixture to a boil; reduce heat, cover and simmer for 15 minutes.
Drain the grapefruit peel and spread it on wax paper. Cool 10 minutes, sprinkle with 3 tablespoons granulated sugar, toss to coat completely. Let peel dry overnight.

Chicken and pasta salad with asparagus

30 minutes
Serves: 10

Preparation time: 30 minutes

Cooking time:105 minutes

Ingredients

For oven-poached chicken:
1-5 pound roasting chicken
1 1/2 cups chicken stock
1/2 cup white wine
1 bay leaf
1 teaspoon tarragon and thyme

For salad:
1 pound rotini pasta
1 pound asparagus, cooked
1/2 pound snow peas, trimmed and blanched
1 red pepper, seeded and sliced
1/2 cup almonds, unblanched and toasted

For basil-tarragon dressing:
1/2 cup white onion, chopped
2 teaspoons sugar
2 teaspoons each fresh basil and tarragon
1 garlic clove, minced
1 cup vegetable oil
1/2 cup white wine vinegar
to taste salt and pepper

preparation

Preheat oven to 375 degrees.
Place roasting chicken in large pan.
In glass measure, combine stock, wine, bay leaf, tarragon and thyme; pour over chicken. Cover pan with foil.
Bake 1 1/2 hours or until drumsticks move easily in sockets. Remove pan from heat; set aside to cool completely.
Remove chicken to board; strain stock and reserve for another use, such as soup.
Remove all meat from chicken, discarding skin and bones; cut meat into 2-by 1-inch pieces. Place chicken meat in large bowl; refrigerate, covered up to 24 hours.
In large pot of boiling salted water, cook pasta 5 to 7 minutes. Drain well; rinse under running water.
Cut asparagus into 2-inch pieces; add to snow peas and chicken, along with red pepper and almonds.
Dressing:
In food processor, combine onion, parsley, sugar, basil, tarragon and garlic. Process until finely chopped. Add oil, vinegar, salt and pepper; process until creamy and well combined. Add dressing to salad; toss well. Spoon unto serving platter. Refrigerate, covered, until ready to serve.

Coconut-almond bars

Serves: 24

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

4 egg whites
1 1/2 cups sugar
1 teaspoon water
1 teaspoon almond extract
2 teaspoons vanilla
1 cup all-purpose flour
3 cups shredded coconut
48 whole almonds
1/2 cup semi-sweet chocolate chips
3 teaspoons unsalted butter

preparation

Preheat oven to 350 degrees.
Grease 15 x 10 x 1-inch jelly roll pan. In large bowl, beat egg whites until soft peaks form.
Gradually add sugar; beat until stiff peaks form, about 7 minutes. Add water, almond extract and vanilla; blend well. Lightly spoon flour into measuring cup; level off.
Stir in flour and coconut; mix well. Spread in greased pan. Arrange almonds over top of bars in 8 rows of 6 each.
Bake at 350 degrees for 15 to 20 minutes or until lightly browned and top springs back when lightly touched in center.
Cover pan with foil until cool.
In small saucepan, melt chocolate chips and butter over low heat, stirring occasionally; drizzle over cooled bars.

codfish acras

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

1/2 lb (250 g) Salted codfish - flaked
1/2 cup water
1 cup (120 g) flour
1 teaspoon chopped fresh thyme
2 scallions, chopped
1/2 teaspoon Scotch Bonnet chile, minced
1 teaspoon garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon Ground allspice
1 tablespoon white vinegar
2 eggs
1/2 teaspoon baking soda
Corn oil - for frying

preparation

Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.

In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.

Lamb shanks braised in red wine

Serves: 6

Preparation time: 40 minutes

Cooking time:3 hours

Ingredients

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

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.

Lemon tart with walnut crust

Serves: 8

Preparation time: 35 minutes

Cooking time:50 minutes

Ingredients

4 ounces butter, softened
1/4 cup confectioners' sugar
1 egg yolk
1/4 cup walnuts, finely ground
1 cup flour

Filling:
4 large eggs
1 cup sugar
1/2 cup + 2 tablespoons fresh lemon juice
1/2 cup heavy cream

preparation

Beat the butter, sugar and egg yolk in an electric mixer.
Mix in the flour. Stir in the walnuts, mixing until dough comes together. Cover dough and chill.
Lightly oil a 9 1/2 inch tart pan. Roll dough to 1/3-inch thickness. Arrange in pan. Trim to fit.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature. Filling: In a medium bowl, whisk the eggs and sugar. Add lemon juice and cream. Whisk until combined. Strain mixture into crust.
Bake tart at 350 degrees until filling is set, about 25 to 30 min. Cool at room temperature. Serve at room temp. or chilled.

Marinated cod fillet with corn pudding

Serves: 4

Preparation time:40 minutes

Cooking time:40 minutes

Ingredients

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

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

Marinated mussels

Serves: 8

Preparation time: 20 minutes

Cooking time:7 minutes

Ingredients

6 pounds fresh cultured blue mussels
1 bay leaf
1 cup white wine
1 small onion, chopped
2 cloves garlic, chopped
1 small hot pepper, seeded and chopped
1/4 cup shallots, chopped
1/4 cup green onions, chopped
1 small red pepper, chopped
2 tablespoons fresh parsley, minced

Marinade
1/2 cup white wine vinegar
2 cloves garlic, chopped
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 cup olive oil
1 dash black pepper

preparation

1. Rinse fresh blue mussels in tap water.
2. Place all ingredients (not the marinate ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed.
3. Remove mussels, discarding any that do not open.
4. When cool, shuck mussels and place meats in a large serving dish.

Marinade
1. Combine ingredients in an air-tight container and shake vigorously to blend.
2. Pour over fresh blue mussels. 3. Refrigerate until ready to use.

Marinated vegetables

Serves: 10

Preparation time: 30 minutes

Cooking time:10 minutes

Ingredients

12 medium tomatoes
1 teaspoon salt
1/2 teaspoon ground white pepper
24 tiny carrot sticks
24 tiny celery sticks
24 cauliflower rosettes
12 tiny mushrooms
24 broccoli rosettes
1 cup vinaigrette

preparation

Cut the tomatoes across in half, hollow them out slightly, and season with salt and pepper.
Blanch carrot, cucumber, cauliflower, and broccoli. Marinate carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1 to 2 hours and drain.
Marinate broccoli for 5 minutes and drain. Arrange vegetables in tomato halves.
Refrigerate and serve.

Mussels mariniere

the national dish of Belgium! Mussels or moules are usually cooked or steamed and served with frites-Fench fries.
Serves: 6

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

5 pounds fresh mussels
2 ounces butter
2 ounces chopped shallots
2 tablespoons chopped parsley
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine

preparation

Clean and wash mussels under cold running water and debeard.
Heat the butter in a kettle. Add shallots and cook for 5 minutes. Add half of the parsley, pepper, wine, and mussels.
Cover and steam until mussels open.
Serve in soup bowls with the strained cooking liquid. Sprinkle with remaining chopped parsley.

Mussels with leeks saffron and cream

Serves: 4

Preparation time: 25 minutes

Cooking time:30 minutes

Ingredients

2 tablespoons butter
2 large leeks, washed and thinly sliced
4 dozens mussels, scrubbed, debearded
1 cup dry white wine
8 parsley sprigs
10 saffron threads, crushed
1/2 cup whipping cream
2 tablespoons fresh parsley, minced

preparation

Melt butter in large heavy deep skillet. Add leeks and saute until tender.
Combine mussels, wine and parsley sprigs in Dutch oven. Cover and cook over high heat until mussels open. Transfer mussels to a bowl, discarding any that do not open.
Strain mussel juice into skillet containing leeks. Add saffron and cream; boil until reduced to sauce consistency. Stir in minced parsley. Season with salt and pepper.
Add mussels and any remaining juices to skillet. Stir and heat through.

Orange soaked cake

Serves: 10

Preparation time:20 minutes

Cooking time:50 minutes

Ingredients

For the cake:

1-1/2 tsp. baking powder
10 oz. (2-1/4 cups) all-purpose flour; more for the pan
1 Tbs. vanilla extract
2 cups sugar
3/4 cup canola or other mild-flavored oil (check for freshness before using)
1/2 tsp. baking soda
6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
1-1/2 Tbs. finely minced lemon zest (from about 2 lemons)
3/4 cup strained fresh orange juice
5 large eggs

For the syrup & glaze:
1 cup confectioners' sugar, divided
1/2 cup frozen orange juice concentrate, thawed

2 Tbs. dark rum
1 Tbs. unsalted butter, melted

preparation

Heat the oven to 350F. Butter and flour a 10-inch tube pan or 12-cup bundt pan.

To make the cake:
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.
Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment.
With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice.
Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes,
scraping the sides of the bowl if necessary.
Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.

To make the syrup and glaze:
While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar.
When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer,
poke the cake all the way through to the bottom of the pan in several places.
Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan.
(At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)
Cover the remaining syrup with plastic and store at room temperature.

When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup.
Set the cake on a rack over a baking sheet and pour the glaze over the cake.
Let stand for at least 10 minutes before slicing and serving.

Paella of mussels

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

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

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.

Paella valenciana

Serves: 6

Preparation time: 40 minutes

Cooking time:2 hours

Ingredients

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

preparation

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

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

Serves: 4

Preparation time:15 minutes

Cooking time:20 minutes

Ingredients

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

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.

Pasta with broccoli and garbanzo beans

Serves: 6

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

4 tablespoons olive oil
2 tablespoons minced garlic
1 1/2 cups dry white wine
2 15-ounce cans garbanzo beans, rinsed and drained
pinch of dried crushed red pepper
12 ounces small shell pasta
6 cups broccoli florets
1 cup grated Parmesan cheese

preparation

Heat oil over medium high heat in heavy large skillet. Add garlic; sauté 1 minute. Add wine, beans and crushed red pepper, cook until sauce thickens slightly, about 5 minutes.
Cook pasta in boiling salted water until almost tender. Add broccoli and cook until broccoli is crisp-tender and pasta is tender, about 3 minutes. Drain.
Add pasta, broccoli and cheese to sauce in skillet and toss until coated. Season to taste with salt and pepper.

Plum raspberry sorbet

Serves: 8

Preparation time:1 hour

Cooking time:5 minutes

Ingredients

3/4 cup sugar
2/3 cup water
1 1/4 pounds pitted plums
1 cup raspberries
1 tablespoon lemon juice

preparation

Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil syrup 1 minute. Chill until cold, about 1 hour.
Puree plums and raspberries in food processor. Strain puree through fine sieve into medium bowl. Add syrup, lemon juice to taste and salt and blend well.
Process in ice cream machine according to manufacturers instructions. Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.) Scoop sorbet into bowls.
Garnish with plums, raspberries and mint.

Pork scallopines with puree of chestnuts

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

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

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.

Potato eggplant tart

Serves: 8

Preparation time: 30 minutes

Cooking time:50 minutes

Ingredients

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

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.

Puree of celery root

Serves: 6

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

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

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

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

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

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 endives and spinach salad

Serves: 6

Preparation time: 20 minutes

Ingredients

1 medium red endive
8 ounces young spinach
7 ounces cooked artichoke hearts
2 medium endives sliced into thin rings
1 clove garlic
1 boiled egg
3 tablespoons olive oil
1/4 cup wine vinegar
salt and pepper to taste

preparation

Remove outer endive leaves and discard. Separate leaves. Remove long stems from spinach. Wash and spin dry.
Drain artichoke hearts and cut each in half. Slice onions into thin rings. Cut garlic clove in half.
Using the cut side, rub garlic around the inside of a salad bowl. Combine endive, spinach, and artichoke hearts in salad bowl.
Scatter onion rings over greens.
Chop hard-cooked egg.
In a small bowl, beat together oil, vinegar, salt and pepper to taste and shredded endive stem, and pour over salad. Sprinkle with chopped egg before serving.

Roasted acorn squash

Serves: 4

Preparation time: 10 minutes

Cooking time:30 minutes

Ingredients

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

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 salmon with creamy endives

Serves: 4

Preparation time:30 minutes

Cooking time:20 minutes

Ingredients

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

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.

Shrimp salad with belgian endive

Serves: 4

Preparation time: 20 minutes

Ingredients

1 1/2 pounds of shrimp, cleaned and cooked
4 large Belgian Endives, prepared
1 large cucumber, sliced
1 carrot, peeled and sliced

Cucumber Sauce:
Mix in a bowl,
1 cup yogurt or sour cream
1 tablespoon horseradish
1 small cucumber, pared and grated
juice of lemon or lime to taste
2 tablespoons dill, chopped
salt and pepper to taste

preparation

Trim endives and separate leaves.
Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates.
Serve with sauce.

Spanish fish stew

This is a rich seafood stew from the Basque country in France. What makes this stew special is a combination of seafood, hot and sweet paprika as well as a combination of herbs.
Good fish stock is ideal for this recipe, but you could substituted with chicken stock or vegetable stock.
Use baby octopus, striped bass, shrimp and bay scallops or mussels, crabmeat or any type of firm fish.
Serves: 4

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

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

preparation

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

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

Spanish mussels

Serves: 5

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

5 pints large mussels
1/2 cup ground almonds
1/2 cup pine nuts
2 garlic cloves, peeled
1 tablespoon chopped parsley
1 teaspoon paprika
12 peppercorns
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon tomato paste
salt, pepper, and cayenne pepper to taste

preparation

Sort, scrape, wash the mussels, discarding any that do not close. Steam them in a cup of water, in a large kettle. Drain mussels and reserve the cooking liquid. Remove the empty half shell from each mussel, and discard, leaving the mussel attached to other half shell.
In a food processor combine the ground almonds, pine nuts, crushed garlic, parsley, paprika, peppercorns and half of the oil. Mix to a thick paste.
In a medium pot, brown the onion in the remaining oil. Stir in the blended paste, and mix over a brisk fire, while stirring. Add the tomato paste and thin sauce with reserved mussel juice to obtain a thick sauce. Season to taste.
Loosen each mussel from the shell. Arrange on a serving dish. Fill each mussel with the sauce. Serve hot.

Spanish olive oil tortas - tortas de aceite

These Spanish olive oil tortas, or tortas de aceite, tastes just like the store-bought sweet olive oil tortas by Ines Rosales. Crisp. Crackly. And with just the right amount of sweet.
For best results, they should be rolled out to nearly translucent.
Serves: 6

Preparation time:50 minutes

Cooking time:50 minutes

Ingredients

1 1/2 to 2 1/2 cups Italian 00 flour* or cake flour
1 teaspoon sea salt
2 teaspoons anise seeds
Scant 1/2 cup Spanish extra-virgin olive oil, plus more for the baking sheets
2/3 cup warm water
3 tablespoons raw sugar, plus extra for sprinkling
2 teaspoons instant yeast
Confectioners’ sugar, for dusting
All-purpose flour, for the work surface
1 large egg white, beaten

preparation

1. Preheat the oven to 420°F (215°C).
2. Mix 1 1/2 cups flour, salt, and anise seeds in a bowl. Set aside. Pour the olive oil into a measuring cup or another bowl with the water, then add the sugar and yeast and mix well. Set aside for a few minutes for the yeast to become frothy.
3. Make a well in the center of the flour mixture and slowly pour in the yeast mixture, using a fork to gradually mix in the flour. When everything starts to come together, use your hands to mix it into a lovely, smooth dough. If the dough is sticky as heck, add some or all of the remaining flour, a little at a time, until a smooth dough forms.
4. Lightly oil 2 large baking sheets, then dust them with confectioners’ sugar. Lightly flour a clean work surface and a rolling pin with all-purpose flour. Divide your dough into 12 equal-size pieces and shape each one into a ball, then roll out each ball until it’s almost translucent and about 5 inches in diameter. Place each torta on a baking sheet and lightly brush with some beaten egg white. Dust the biscuits lightly with confectioners’ sugar and then scatter a little raw sugar.
5. Bake for 6 to 8 minutes, or until golden and crisp. Watch the tortas closely as they can burn in seconds. Immediately transfer the tortas to wire racks to cool for as long as you can resist tucking in. The tortas sorta flake and crumble as you take a bite, and will then quickly dissolve into sweet nothingness within a matter of seconds. So lovely.
*00 FLOUR NOTE
Look for 00 flour at Italian delis and markets, specialty stores, and some grocery stores.

Spanish omelets

Serves: 8

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

1 cup onion, thinly sliced
1 cup red peppers, diced
2 tablespoons butter
1 pound diced peeled tomatoes
16 eggs
salt and pepper to taste
1 tablespoon chopped parsley

preparation

Saute onions and peppers in butter over low heat until tender, about 10 minutes. Add tomatoes and simmer until tender and most of liquid has evaporated.
In a large bowl, whisk eggs. Strain in a bowl. Season with salt and pepper to taste. Add chopped parsley.
Make individual omelets with the egg mixture.

spinach and chickpeas

If cooking the dried beans, just cover them 2 to 3 inches of water and cook them 3 hours. Cooking time can vary widely in slow-cookers so allot more time than you might need.Cook them the day or days before and let them cool in their cooking water, which is then by then very flavorful.
Serves: 4

Preparation time: 30 minutes

Cooking time:10 minutes

Ingredients

1/2 pound (230 grams) dried chickpeas, cooked until soft and tender or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A 1-inch slice from a country loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste

preparation

Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.

Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top.

Strawberry and peach compote

Serves: 6

Preparation time: 15 minutes

Ingredients

1 cup red wine, (beaujolais, pinot noir, or merlot)
1 tablespoon sugar
1/4 teaspoon almond extract
1 1/4 pounds white or yellow peaches
1 pint strawberries, cleaned and sliced

preparation

In a small bowl, combine wine, sugar, and almond extract. Peel, half and slice peaches. Layer strawberries and peaches in dessert glasses.
Pour the red wine syrup over and serve. Can be prepared up to 4 hours ahead.

Strawberry cheese cake in macaroon crust

Serves: 10

Preparation time:40 minutes

Cooking time:2 hours

Ingredients

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

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

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

preparation

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

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

Strawberry-orange sherbet

Serves: 8

Preparation time: 1 hour

Cooking time:5 minutes

Ingredients

2 pints strawberries, cleaned and hulled
2 1/4 cups fresh orange juice
1 teaspoon unflavored gelatin powder
3/4 cup sugar

preparation

Puree 1/2 of the strawberries. Strain. Combine with orange juice. In a small bowl, mix gelatin with 2 tablespoons orange-strawberry juice. Stir to dissolve, and let soften for 5 minutes. Warm gelatin over low heat. Stir into orange-strawberry juice. Add sugar, and stir to dissolve.
Freeze in ice cream maker.
Slice remaining strawberries. Sprinkle with sugar if needed. Scoop sherbet into bowls. Top with strawberries.

Tomato stuffed with creamy cheese with gazpacho

Dinner ideas of Andorra by Carles Flinch
Serves: 4

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

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

preparation

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

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

Walnut crescents

Serves: 24

Preparation time: 15 minutes

Cooking time:18 minutes

Ingredients

3 3/4 cups all-purpose flour
3/4 teaspoon ground cinnamon
1 1/2 cups soft butter
3/4 cup light corn syrup
1 teaspoon extract vanilla
2 1/4 cups ground walnuts
1 1/2 powdered sugar

preparation

Preheat oven to 350 degrees.
Mix flour and cinnamon. Beat butter, syrup, and vanilla in a bowl, at medium speed until well blended.
Stir in flour mixture and walnuts. Cover.
Refrigerate until chilled.
Shape dough by rounded teaspoons into 2 -inch long rolls.
Place on cookie sheet, and shape to form crescents.
Bake 15 to 18 minutes or until light brown. Cool on wire rack roll in powdered sugar.

Winter citrus compote

Serves: 6

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

2 cups sweet dessert wine
1 cup fresh orange juice
2 tbsp honey
1/2 vanilla bean
1/2 cup raisins
3 seedless oranges
1 blood orange
2 clementines
2 grapefruits
3 kiwi fruits peeled & sliced

preparation

In a saucepan combine wine, orange juice and honey. Split the vanilla bean in half, lengthwise, and scrape the seeds into the pan using the tip of the knife. Add the pod and bring to the boil. Reduce heat and simmer, uncovered, until the liquid is reduced to about one cup (about 15 minutes). Remove from the heat and add the raisins. Set aside to cool then remove vanilla pod. Cut off the orange peel with a knife. Separate the segments free from all membranes. Repeat with remaining citrus, removing seeds. Add all fruit to the cooled liquid. Spoon into glasses.

Asparagus and spinach salad

Serves: 4

Preparation time: 20 minutes

Cooking time:12 minutes

Ingredients

1/2 pound fresh asparagus
4 cups fresh spinach leaves
1 garlic clove, halved
8 slices baguette

For dressing:
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons chicken stock
2 tablespoons canola oil
salt and pepper to taste

preparation

Clean and cut the tender part of asparagus into 2-inch pieces.
Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
Dressing:
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
Toss with dressing. Sprinkle toasted bread over salad.

Asparagus strudel

Serves 8 as appetizers
Serves: 8

Preparation time: 30 minutes

Cooking time:45 minutes

Ingredients

1 pound asparagus spears
2 medium leeks, white parts only
1 tablespoon chopped shallot
6 ounces melted butter
8 ounces grated Gruyère cheese
3 eggs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh snipped chives
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
dash cayenne pepper
12 sheets packaged phyllo pastry
Tomato coulis

preparation

Trim and cut asparagus into 1-inch lengths. Blanch in salted boiling water for 3 minutes. Drain and chill in cold water. Drain on pat dry. Reserve in a bowl.
Slice leek across thinly and wash thoroughly. In a non-stick pan, melt 2 ounces of the butter. Sauté leeks and shallots in butter until transparent.
Add to the asparagus together with grated Gruyère cheese, eggs, chopped fresh parsley, chopped fresh dill, chopped fresh snipped chives, salt, fresh ground black pepper, and cayenne pepper.
Preheat oven to 350 degrees.
Lay 1 leaf of phyllo on work surface. Brush with melted butter. Continue until there are 6 buttered layers. Place half of the asparagus mixture along one short end, tuck ends in and roll up jelly-roll fashion. Place on a buttered baking sheet.
Make second strudel with remaining phyllo, butter and filling, and place on same baking sheet.
Brush rolls with any remaining butter. Bake for 40 to 45 minutes, until golden. Cool lightly and slice into 2-inch pieces. Serve as appetizer with fresh tomato coulis.

Banana nut cake

Serves: 12

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

2 1/4 cups cake flour
1 2/3 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/4 cups banana, mashed
2/3 cup walnuts, chopped

preparation

Preheat oven to 350 degrees.
Grease and flour baking pans, one (13-inch by 9-inch by 2-inch) or two 9-inch, or 3 8-inch round layer pans.
Combine all ingredients in a mixing bowl. Beat 3 minutes scraping bowl occasionally.
Pour into pans. Bake 35 to 40 minutes.
If desired, frost with cream cheese frosting.

Bouillabaisse

Serves: 6

Preparation time: 40 minutes

Cooking time:40 minutes

Ingredients

3 pounds dressed fish (bass, cod, flounder, whiting, orange roughie or tilefish)
12 mussels
12 clams
1-2 pound live lobster
1/4 cup olive oil
1 cup chopped onion
1/2 cup cleaned and chopped leek
2 garlic cloves, minced
2 tablespoons chopped parsley
1 pound tomatoes, peeled, seeded and chopped
1 bouquet garni
4 ounces fennel, cut into julienne
1/2 teaspoon salt
1 teaspoon saffron
12 slices garlic bread

preparation

Use a variety of fish like bass, cod, flounder, whiting, orange roughie, or tilefish. Cut into 1 inch cubes.
Scrub and wash mussels and clams.
Heat oil in a heavy pot. Add onion and leek. Cook over low heat for 5 minutes. Add garlic, parsley, chopped tomatoes, bouquet garni, salt and saffron.
Cut live lobster across into pieces, and crack the claws.
Layer fish, shellfish and lobster on top of vegetables. Cover with boiling water.
Simmer 15 to 20 minutes. Arrange fish in a serving earthtenware dish. Reduce cooking liquid by one third. Cut bread into round slices. Toast lightly.
Rub with a garlic clove. Pour liquid over fish. Heat, and serve in soup plates with bread.

Braised celery

Serves: 6

Preparation time: 15 minutes

Cooking time:1 hour 15 minutes

Ingredients

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

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

This is a recipe from restaurant Daniel in New York City. It is great. Rubbing the leg of lamb with a combination of 11 spices, then baking it slowly for 3 hours with a vegetable garnish produces an exquisitely tender and aromatic dish.
Serves: 8

Preparation time: 20 minutes

Cooking time:3 hours

Ingredients

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

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.

Broccoli apricot and red pepper salad

Serves: 5

Preparation time: 10 minutes

Cooking time:10 minutes

Ingredients

4 cups broccoli florets
1 cup thinly sliced carrots
1 small red pepper, cut into thin strips
3/4 cup sliced water chestnuts
1/2 cup chopped red onion
1/2 cup chopped dried apricots
1/3 cup raisins

Dressing:
1/4 cup chopped fresh parsley
1/4 cup each light mayonnaise and sour cream
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
freshly ground pepper to taste

preparation

Steam broccoli and carrots until tender crisp; drain and rinse under cold water; drain well.
In a serving cowl, combine broccoli, carrots , red pepper, water chestnuts, red onion, dried apricots and raisins.
Whisk together parsley, mayonnaise, sour cream, lemon juice, garlic and pepper.
Pour over salad; toss to coat. Cover and refrigerate. Serve chilled

Bruschetta orzo salad

Serves: 2

Preparation time: 15 minutes

Cooking time:None

Ingredients

3/4 cup orzo, freshly cooked, rinsed and drained
2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil

preparation

Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Bulgur stuffing with mushrooms

Serves: 10

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

2 1/2 cups boiling water
2 cups dried porcini mushrooms
1 cup dried morel mushrooms
2 cups fresh shiitake mushrooms, chopped
1 cup finely chopped onion
1/4 cup butter
5 cups chicken broth
2 1/2 cups bulgur, (coarse)
1 cup packed fresh flat leafed parsley, chopped

preparation

In a bowl, pour boiling water over mushrooms, and soak 30 minutes or more. In a 4-quart saucepan, sauté onion in butter over moderate heat, stirring until softened.
Add broth and bring to a simmer. Stir in bulgur and simmer, uncovered, stirring occasionally. Remove porcini and morel mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop.

Strain reserved liquid through a fine sieve or cheese cloth. In a large bowl toss together bulgur mixture, mushrooms (porcini, morels, shiitake), 1/2 cup strained soaking liquid, parsley, salt and pepper to taste. Cool completely.

Butternut squash and apple soup

Serves: 8

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

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

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.

Butternut squash and caramelized onion flatbread

A wonderful recipe for a Fall or winter season showing the colors of this dish.
Prep and cook time are for flatbread only. If you're making the caramelized onions and butternut squash on the same day you're making the flatbread, allow about an extra hour.
Serves: 4

Preparation time:1 hour

Cooking time:1 hour

Ingredients

Roasted Butternut Squash
1 butternut squash cut into 1/2-inch chunks
2 tbsp olive oil
salt + pepper to taste
Caramelized Onions
2 tbsp olive oil
2 large onions halved & thinly sliced
salt + pepper to taste

1 prepared pizza crust
1/2 cup Fontina or Italian blend cheese shredded
2 tsp olive oil
2 tbsp sage leaves cut into ribbons
2 tbsp toasted walnuts chopped (optional)

preparation

Roasted Butternut Squash
Preheat oven to 400°F.
Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
Bake for 45–50 minutes or until tender.
Caramelized Onions
Heat oil in a large skillet over low heat.
Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
Season with freshly ground pepper.
Preheat oven to temperature indicated on pizza crust package.
Top crust with caramelized onions, cheese, and squash.
Bake for time on package or until squash is heated through and cheese has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
Sprinkle sage leaves and walnuts on pizza before serving.

Carrot ginger soup

Serves: 6

Preparation time: 15 minutes

Cooking time:30 minutes

Ingredients

3 ounces butter
1 medium onion, peeled and slced
3 ounces flour
8 cups chicken broth
1 pound carrots, peeled and sliced
1 tablespoon sliced ginger
1/2 cup milk
salt and pepper to taste

preparation

In a saucepan melt butter. Add onion. Mix for a minute. Do not brown. Pour chicken broth. Mix well with roux. Add sliced carrots and sliced ginger. Simmer for 30 minutes.
Puree soup in a blender. Strain. Add milk. Season to taste with salt and pepper. Serve hot.

Chicken provencale

Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

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

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.

Chickpea crust pizza

Crack the code to super easy home-made pizza making! Chickpea Crust Pizza is a recipe so simple, you’ll be able to put the whole thing together in the same amount of time it would take to have a pizza delivered
Serves: 4

Preparation time: 5 minutes

Cooking time:25 minutes

Ingredients

1 cup chickpea flour
½ cup water
1 tsp olive oil
dash of salt
½ cup marinara or pizza sauce
handful of shredded kale
1 tsp olive oil
½ cup grated mozzarella

preparation

Preheat oven to 375°. Line a baking sheet with parchment paper.
In a medium bowl, stir together flour, water, 1 tsp olive oil and salt until thoroughly mixed.
To prepare crust, spread mixture out in a circular shape (Or multiple circles if making individual pizzas) until it's about ¼" thick.
Bake in oven for 15-20 minutes, until edges are slightly crispy.
While crust bakes, toss kale in small bowl with 1 tsp olive oil.
Remove crust from oven. Flip parchment paper and crust upside down on baking sheet. Gently pull baking sheet away from crust.
Spread sauce over crust. Layer kale over sauce and sprinkle with cheese. Bake in oven for 5-7 minutes. Slice and enjoy right away.

Chickpea flour pizza crust recipe

Preparation time: 15 minutes

Cooking time:30 minutes

Ingredients

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

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

Serves: 4

Preparation time:50 minutes

Cooking time:1 hour

Ingredients

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)

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-broccoli burgers

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

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

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.

Corn and black bean salad

This salad can be prepared the day before heading to the cottage as it keeps very well and will hold up the length of the weekend. If planning to have a big group of guests, you can double the recipe without difficulty. For presentation, if desired, line the serving bowl with leaf lettuce before filling with salad
Serves: 4

Preparation time:15 minutes

Ingredients

1/2 cup sheep’s milk feta
3 tbsp (45 mL) white wine vinegar
1/4 cup (50 mL) olive oil
1 tsp Dijon mustard
2 cans black beans (540 mL each), rinsed and drained
2 cups grape tomatoes, halved lengthwise
2 cups frozen corn, thawed and rinsed
1/2 cup fresh basil, coarsely chopped
1 cup red pepper, finely chopped
1/4 cup red onion, finely chopped
Salt and freshly ground pepper to taste

preparation

1. In a large bowl, break up feta with a fork. Whisk in vinegar, olive oil and mustard.

2. To the same bowl add black beans, grape tomatoes, corn, basil, red pepper and onion. Stir well, season to taste with salt and pepper, and serve.

Crab tian with gazpacho coulis

Serves: 4

Preparation time: 25 minutes

Ingredients

6 ounces jumbo lump crab, picked over to remove cartilage and bones
1/2 cup avocado, diced
1/2 cup cucumber, diced
1/2 cup tomato concasse
1 tablespoon shallots, finely chopped
1 tablespoon chives, finely sliced
1 lemon, juiced
4 ounces mayonnaise
3 ounces stiffly beaten whipped cream
salt and pepper, to taste
4 tablespoons gazpacho coulis, (see recipe below )
4 sprigs chervil or leaves of basil, for garnish

preparation

In a small bowl, gently fold the crab with the avocado, cucumber, tomato concasse, shallots, chives and lemon juice together.
In a larger, separate bowl, fold the mayonnaise with the whipped cream. Using a spatula, fold the crab mixture into the mayonnaise mixture. Adjust seasoning with salt and pepper.
Place a 3-inch round cookie cutter in the center of a chilled plate. Fill the cookie cutter with the crab salad and remove the cookie cutter.
There should be a cylinder of crab salad. Drizzle the gazpacho coulis around the crab salad, and garnish with chervil or basil.

Gazpacho Coulis:

1 tomato, peeled and seeded
1 teaspoon tomato paste
1 small cucumber, peeled and seeded
1 red bell pepper, seeded
1 clove garlic, peeled and cleaned
1 rib celery, cleaned and trimmed
extra-virgin olive oil
salt

In a food processor, liquefy the tomato, tomato paste and cucumber.
Use a juicer to extract juice out of red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the tomato puree. Season with salt.

Creamy chickpea soup with crisp tofu

Serves: 4

Preparation time:20 minutes

Cooking time:2 hours 30 minutes

Ingredients

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

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 lemon custards

This is a rich and creamy recipe.
Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

1/2 cup sugar
2 large eggs
2 egg yolks
1/2 cup lemon juice
1 teaspoon grated lemon rind
1 cup heavy cream or light cream
raspberries (optional)

preparation

Preheat oven to 350 degrees. Select a roasting pan to fit six 1/2-cup ramekin or custard cups.
In medium bowl, whisk sugar and eggs until a creamy texture appears.
Mix in lemon juice, lemon rind and cream . Set aside.
Divide lemon custard evenly among the five ramekins or custard cups. Pour hot water into roasting pan to come half way up sides of custards.
Bake for about 20 minutes or until set.
Remove custards from pan. Allow to cool slightly. Cover each custard with plastic wrap. Chill until ready to serve.
As an option, garnish with raspberries before serving.

Crispy kale chips

Serves: 4

Preparation time:10 minutes

Cooking time:30 minutes

Ingredients

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

preparation

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet.
Bake until crisp, turning the leaves halfway through, about 30 minutes.
Toss with the olive oil and salt.
Serve as finger food.

Crispy potato eggplant tart

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

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

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.

Eggplant and lamb cake with a garlic jus

Serves: 6

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

Ingredients

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

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 and pepper tian on fried eggplant

Serves: 6

Preparation time: 40 minutes

Cooking time:15 minutes

Ingredients

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

preparation

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

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

Eggplant caviar molds

Serves: 6

Preparation time: 15 minutes

Cooking time:30 minutes

Ingredients

2 medium eggplants
2 teaspoons lemon juice
1 medium sliced onion
5 medium garlic cloves, sliced
1 teaspoon olive oil
to taste salt and pepper
Tabasco jalapeño
Aromat seasoning
1/2 cup chopped fresh basil
1 envelop unflavored gelatin
1/4 cup cold water
1 cup roasted red pepper coulis (see recipe below)

preparation

Peel eggplants. Cut into halves lengthwise. Slice across and sprinkle with lemon juice.
In a microwavable dish, combine eggplants, onion, garlic and olive oil. Microwave on high for 6 to 8 minutes or until eggplants are tender. Season with salt and pepper, Tabasco jalapeño and Aromat seasoning. Mix in the basil. Dissolve gelatin in water. Let set for 5 min. Melt over low heat, and stir into the warm eggplant mixture.
Spoon mixture in small ramekin dishes or molds. Refrigerate until set. Unmold on cold plate. Serve with cold tomato coulis or red red pepper coulis.

ROASTED PEPPER COULIS
Makes about 1 cup

2 red bell peppers
3 teaspoons olive oil
1 teaspoon white wine vinegar
coarse salt and pepper to taste

Preheat oven to 375 degrees. Rub peppers with 2 teaspoons olive oil. Place them on a baking sheet and roast for 25 minutes or until almost charred. Remove and place in plastic container with a lid to steam and cool.
When cool enough to handle, push off the skins and remove stems and seeds. Place peppers in food processor fitted with metal blade and puree along with the vinegar, 1 teaspoon olive oil and 3 teaspoons water.
Season to taste.

Eggplant papeton

Papeton is a flan made with eggplant. The Provence specialty originated from Avignon.
Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

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

preparation

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

Eggplant-walnut paté

Serves: 4

Preparation time: 20 minutes

Cooking time:45 minutes

Ingredients

1 large eggplant
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
salt and hot pepper sauce to taste

preparation

Preheat oven to 450°F.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.

Figs and goat cheese pizza

Sweet figs balance sharp goat's cheese, tender golden onions in this pizza
Serves: 2

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

For the dough:
2.5g (¾ tsp) active dried yeast
125g (4½oz) plain flour, plus more for dusting
125g (4½oz) bread flour
1 tsp olive oil

For the topping:
1 tbsp olive oil
2 cups onion, halved and very finely sliced
4-5 medium figs, halved
2 cups peeled choppe dtomatoes
1/2 cup black olives pitted
125g (4½oz) goat’s cheese, broken into chunks
a little extra-virgin olive oil for drizzling

preparation

First make the dough. Have 175ml (6fl oz) lukewarm water ready. Put the yeast into a couple of tablespoons of the warm water in a small bowl and add a tablespoon of the flour. Stir together, then leave somewhere warm to “sponge” for 20 minutes or so
Put both types of flour into a large mixing-bowl and make a well in the centre. Pour on the sponged yeast, ¼ tsp salt, the oil and remaining water and gradually mix all the dry ingredients into the wet ingredients to form a dough (it will be quite wet). Knead for 10 minutes until satiny and elastic, then put in a clean bowl, cover with a cloth and leave somewhere warm for 2½ hours. It should double in size. (If you are using bought fresh dough put it somewhere warm for 30 minutes before using.)

Boil the sliced onions until tender. Drain
Heat the oil in a saucepan and add the onions. Fry over a medium heat for about ten minutes until golden. Add tomatoes and continue cooking until moisture is all evaporated. Season with salt and pepper Set aside.
Half an hour before you want to cook the pizza, preheat the oven to 230°C/450°F/gas mark 8 – it really needs to be as hot as you can get it. Place a baking-sheet or pizza stone into the oven to heat.
Turn out the dough on to a lightly floured surface and knead it a little, then roll it into a circle or a rough square, depending on whether you are using a pizza stone or a baking-sheet. It should be about 30-32cm (11¾-12½in) across.
Carefully take the hot baking-sheet or stone out of the oven and flour it. Put the pizza dough on to it and, working quickly, top with the onions tomato mixture and the halved figs and olives, leaving a 3cm (1-inch) rim all the way around the pizza. Spoon a little balsamic vinegar on top of each fig half and sprinkle a bit of sugar on each as well. Dot the chunks of goat’s cheese among the figs. Drizzle the goat’s cheese with a little olive oil. Grind some pepper over the top. Bake in the hot oven for 15 minutes. The pizza should be golden and the figs slightly caramelised in patches.
Serve immediately. A rocket, (arugala), spinach or watercress salad is good on the side.

Figs tart

Serves: 8

Preparation time: 25 minutes

Cooking time:25 minutes

Ingredients

1 pound puff pastry dough
2 pounds fresh figs
1 cup sugar
1/4 cup butter
8 4-inch round tart molds
Garnish with whipped cream

preparation

Roll the dough to 1/4-inch thickness.
Cut 8 5-inch pastry circles, and line molds with the circles. Prick dough with a fork and chill for 30 minutes.
Preheat the oven to 425 degrees.
Cut the figs in 3/8 inch slices. Arrange the slices slightly overlapping on the pastry rounds so that they just reach the edge of the pastry.
Sprinkle 2 tablespoons sugar evenly over each tart and dot the top with butter.
Bake until the pastry is thoroughly browned and the surface of the figs is lightly caramelized, 20 25 minutes.
Serve warm with whipped cream.

Fillets of salmon with roasted garlic

Serves: 8

Preparation time:15 minutes

Cooking time:50 minutes

Ingredients

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

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.

Fougasse bread

Fougasse is a French flatbread that is similar to Italian focaccia. Add some herbs de Provence, (Rosemary and thyme) to bring more flavor to the bread

Serves: 10

Preparation time:30 minutes

Cooking time:25 minutes

Ingredients

For the Yeast starter::

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

For the Dough:

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

For the Garnish:

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

preparation

For the Preferment starter:

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

For the Bread:

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

Frozen orange soufflés

Can be prepared a week ahead.
Serves: 6

Preparation time: 20 minutes

Ingredients

3 medium oranges (tangelos or navels)
1 1/2 pints vanilla ice cream
6 ounces frozen concentrated orange juice
1/2 cup orange marmalade

preparation

Prepare the orange shells: Cut the oranges across in halves. Remove some of the pulp from the orange halves and cut a thin slice off the bottom to level shells. Fit the orange shells with a band of foil, doubled, to form a standing collar extending 1 1/2-inch above orange shells.
In a mixing bowl, combine the ice cream and orange juice concentrate. Soften and mix well to combine. Fill the prepared orange shells, level with the foil.

Freeze for 2 to 3 hours. Just before serving coat the top of each soufflé with orange marmalade. Remove the foil surrounding shells and serve.

Goat cheese and sun-dried tomato toasts

These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.
Serves: 6

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

5 ounces goat cheese
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper

preparation

Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.

Grapefruit salad

Serves: 4

Preparation time: 30 minutes

Ingredients

3 tablespoons fish sauce
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 large grapefruit (about 1 1/4 pounds) peeled, membrane removed, sectioned
2 tablespoons coarsely chopped peanuts
1 tablespoon finely chopped shallots
1 cup mint leaves, coarsely chopped
1 jalapeño pepper, finely chopped
bibb lettuce leaves, washed and dried

preparation

In a small bowl, mix together the fish sauce, lime juice and sugar. Whisk to dissolve sugar. Set aside.
Peel and cut grapefruit into sections. Store in a bowl. When ready to serve, pour off juice that has accumulated at the bottom of the bowl; reserve for another use.
Add peanuts, shallot, mint and pepper to the grapefruit and toss to combine.
Drizzle the dressing over the top; toss to combine. Taste and if necessary, adjust the balance of salt, sweet and sour. Transfer to a plate lined with lettuce leaves. Serve immediately.

Gratin of swiss chard

Serve this gratin as a first course, as a side dish with grilled chicken.
Serves: 5

Preparation time:30 minutes

Cooking time:40 minutes

Ingredients

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

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.

Grilled vegetable stacks

Serves: 8

Preparation time: 40 minutes

Cooking time:20 minutes

Ingredients

2 medium eggplants
1 teaspoon salt
1 medium yellow squash
1 medium zucchini
2 medium tomatoes
for the dressing:
1/2 cup virgin olive oil
2 1/2 teaspoons red wine vinegar
1 teaspoon coarse chopped fresh parsley
1 teaspoon coarse chopped fresh basil
to taste salt and black ground pepper
1/2 cup diced red bell pepper, or hot chile such as serrano

preparation

Slice eggplants into 1/4-inch thick rounds. Sprinkle with salt, and layer in a colander. Set aside to drain for 20 minutes.
Press slices with paper towels to remove moisture. Preheat a gas or charcoal grill, (or place a stove-top grill pan over high heat). Slice squash and zucchini into 1/4-inch thick rounds, and slice tomatoes into 1/2-inch thick rounds.
Lightly brush all vegetables with oil, then grill turning once, until tender and slightly charred.
The dressing:
Whisk together oil, vinegar, parsley and basil. Season with salt and pepper.
To assemble: Place 1 eggplant round on a plate and stack on top a tomato round, a second eggplant round, and squash and zucchini rounds. Drizzle with dressing and top with diced red pepper.

Honey lavender ice cream

Serves: 6

Preparation time: 1 hour

Cooking time:6 minutes

Ingredients

1 1/2 cups heavy cream
1/2 cup half-and-half
1 tablespoon dried lavender leaves (pesticide-free)
5 large egg yolks
5 tablespoons honey
1 tablespoon Benedictine liqueur

preparation

Make ice cream:
Bring cream, half-and-half and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup.
Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking.
Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175 degrees F. (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
Freeze in an ice-cream maker to manufacturer's instructions.

Honey-garlic chicken

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

Ingredients

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

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.

Kale tabbouleh

Use bulgur wheat as the base for this Middle Eastern salad of supe rhealthy greens, feta cheese and spices
Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

1 cup fine bulgur
1 bunch kale, stems removed, leaves finely chopped (5 cups)
3 tablespoons mint, roughly chopped
4 tablespoons chopped parsley
2 spring onions, sliced
½ cucumber, diced
4 tomatoes, deseeded and chopped
pinch of ground cinnamon
pinch of ground allspice
6 tbsp olive oil
2 tablespoons lemon juice
100g feta cheese, crumbled
4 lettuce leaves separated, to serve

preparation

Cook bulgur according to package instructions. Cool.
Stir the kale, mint, spring onions, cucumber and tomatoes through the bulghar wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the feta. To serve, scoop the salad onto leaves of lettuce.

Leg of baby lamb niçoise

Serves: 8

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

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

preparation

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

Lemon yummy dessert

Serves: 8

Preparation time: 40 minutes

Cooking time:45 minutes

Ingredients

FOR THE MERINGUE:

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

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

FOR THE LEMON FILLING

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

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

preparation

FOR THE MERINGUE:

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

FOR THE LEMON FILLING

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

FOR THE TOPPING

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

Mamie zucchini au gratin

Serves: 4

Preparation time: 15 minutes

Cooking time:40 minutes

Ingredients

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

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

Mediterranean farro salad

Mediterranean Farro Salad with feta, fresh tomatoes, vegetables, and a bright red wine vinaigrette.
Serves: 8

Preparation time:15 minutes

Cooking time:30 minutes

Ingredients

<br />

1 cup uncooked Farro, soaked in water for 1 hour
1/4 teaspoon kosher salt
1/2 cup sundried tomatoes, cut into julienne slices
1 large cucumber seeded and finely diced
3/4 cup jarred roasted red peppers drained and finely diced
1 pint cherry tomatoes halved
1 cup frozen petite peas thawed
1/2 cup finely chopped fresh parsley
1/2 cup crumbled feta cheese

For the Italian Vinaigrette Dressing:

1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

preparation

Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.
While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.
Add all of the remaining ingredients to the bowl except for the feta: sundried tomatoes, cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature.

Mediterranean fillets of cod

Serves: 6

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

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

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.

Millefeuille prince albert

Originally, this pastry was designed by Giuseppe Battistini, pastry chef at the Hôtel de Paris, on the occasion of Prince Albert's baptism on April 20, 1958. With its plate of caramelized puff pastry, diplomat cream and strawberry carpaccio topped with vanilla syrup, Prince Albert millefeuille is a delicacy that the Grimaldis never tire of.
Serves: 5

Preparation time:30 minutes

Cooking time:40 minutes

Ingredients

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

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.

Mussels and spaghetti

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

3 pounds fresh mussels
1 bay leaf
6 peppercorns
2 whole cloves
1/4 cup dry white wine
3 quarts water
1/2 teaspoon salt
1 pound spaghetti
4 tablespoons olive oil
1 tablespoon garlic, minced
1 cup stewed tomatoes
1 tablespoon fresh basil, chopped
1/4 teaspoon salt
1/8 teaspoon white pepper

preparation

Scrub mussels under cold water. Remove beards and drain. In a large saucepan or kettle add mussels, bay leaf, peppercorns, cloves, and wine. Cover and bring to a boil. Cook over high heat until mussels open, 4 to 6 minutes. Strain mussels. Remove from shells. Save broth.
Cook spaghetti in boiling water for 6 minutes. Drain. Heat oil in a large skillet. Add garlic and cook briefly, stirring, but do not brown.
Add tomatoes, broth and spaghetti. Cook, stirring often until spaghetti are done. Add mussels. Stir and heat for a moment. Add basil and season with salt and pepper to taste. Toss and serve hot.

Orange raisin cake

Serves: 8

Preparation time: 25 minutes

Cooking time:50 minutes

Ingredients

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

preparation

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

Orange sherbet

Serves: 6

Preparation time: 1 hour

Ingredients

1/4 cup cold water
1 teaspoon unflavored gelatin
3/4 cup boiling water
3/4 cup sugar
2 1/4 tablespoons grated orange zest
1/2 cup orange juice
1/4 cup lemon juice
1 egg yolk, beaten
1/2 cup heavy cream
3 tablespoons sugar
1 pinch salt
1 egg white

preparation

Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved.
Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside. In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form.
In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time.
Pour in an ice cream maker and process according to manufacturer's instructions.

Oven dried tomato and black olive tians

Serves: 6

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

Ingredients

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

preparation

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

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

Paella of mussels

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

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

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

Serves: 4

Preparation time:15 minutes

Cooking time:20 minutes

Ingredients

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

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.

Panisses

Panisses are chickpea fritters made from garbanzo flour. A similar recipe, the polenta fries, are made of cornmeal.(see the recipe: polenta fries)
The fried Panisses have a delicate, crispy exterior and a soft and creamy interior.

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

Ingredients

270 g (2 ¼ cups) chickpea flour
1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)

preparation

Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.

Panzanella salad

Panzanella salad, the perfect way to use up day-old bread!
People of the Mediterranean have a knack for using day-old stale bread.

Panzanella salad consists of hearty Italian bread, tomatoes, shallots and basil, tossed in a light and tangy dressing. If you like, add fresh mozzarella cheese.
Serves: 4

Preparation time:15 minutes

Cooking time:10 minutes

Ingredients

5 oz or ½ loaf of a rustic Italian bread or baguette, preferably stale cut into 1-inch cubes (about 3 cups)
6 tablespoons extra-virgin olive oil, more to taste
1/2 teaspoon sea salt, more to taste
2 pounds very ripe tomatoes, preferably a mix of varieties and colors
1/4 cup red wine vinegar
2 garlic cloves minced
1/2 tsp Dijon mustard
Black pepper
1/2 cup thinly sliced red onion or shallot
1/2 cup packed fresh basil torn

preparation

Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil. Bake until they are golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.

Cut tomatoes into bite-size pieces and transfer to a large bowl. Add onions, garlic, 1 tablespoon vinegar, 1/4 teaspoon salt. Toss to coat and set aside.

In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in basil.
Add bread cubes to the tomatoes and toss well. Let sit for at least 30 minutes before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

Peas and ricotta falafels

Perfect as a snack or appetizers
Serves: 4

Preparation time:10 minutes

Cooking time:15 minutes

Ingredients

1 14-oz can white cannellini beans, rinsed and drained
3/4 cup peas, thawed
1/2 cup onion, chopped
1/2 cup ricotta cheese
2 cloves garlic, chopped
1 tablespoon chopped parsley
1 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon all purpose flour
salt and pepper, to taste
Canola or vegetable oil, for frying

preparation

If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.

Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.

Heat about 1/4 cup of oil in a skillet over medium heat, until it reaches 350°F.

Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.

Pissaladiere

Serves: 10

Preparation time:1 hour

Cooking time:1 hour

Ingredients

For the topping (makes 1 pissaladiere):
1/4 cup good olive oil, plus extra for brushing
2 pounds yellow onions, halved and sliced 1/4-inch thick
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 whole cloves garlic
For the dough (makes 2 pissaladieres)
1 1/4 cups warm (100 to 110 degrees F) water
2 envelopes dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt

To assemble each pissaladiere:
Cornmeal, for baking
12 to 18 anchovy fillets
12 French black olives, preferably oil-cured, pitted

preparation

For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.
Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.
Preheat the oven to 450 degrees F.
Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
Spoon the onion topping onto the dough, leaving a 3/4-inch border all around. Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board.

Pistou soup

The hearty Provencal soupe au pistou, or pistou soup is a wonderful rustic mediterranean soup full of fresh flavors of the South of France.
Serves: 12

Preparation time: 40 minutes

Cooking time:50 minutes

Ingredients

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

preparation

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

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

Poached pears with spiced caramel sauce

Serves: 6

Preparation time: 30 minutes

Cooking time:25 minutes

Ingredients

For poached pears:
4 juice oranges
1 lemon, halved
8 cups water
2 cups sugar
6 firm-ripe Anjou pears

For caramel:
1/2 cup sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
1 whole clove
5 cardamon pods
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 (3-inch) cinnamon sticks
3 tablespoons chopped toasted almonds or hazelnuts

preparation

Poach pears:
Remove zest of orange in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, sugar, and zest.
Peel pears, leaving stems attached, and add to pot. Simmer pears until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool).
Make caramel:
Put sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork until a deep golden caramel.
Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamon pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring until caramel is dissolved and sauce is reduced to about 1 1/2 cups, about 10 minutes.
Pour sauce through a sieve and cool to just warm. Assemble dessert: Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.

Polenta with roasted tomatoes and shallots

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

6 shallots , halved lengthwise
2 tablespoons extra-virgin olive oil , divided
1/4 teaspoon each salt and pepper , divided
3 cups cherry tomatoes
3 cloves garlic , thinly sliced
2 tablespoons chopped chives

Cheesy Polenta:
2/3 cups cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup finely grated Parmesan cheese (approx)
1/2 cup crumbled goat cheese or feta cheese

preparation

Preheat oven to 400°F.
On baking sheet, toss together shallots and half each of the oil, salt and pepper; roast for 8 minutes. Meanwhile, in bowl, toss together tomatoes, garlic and remaining oil, salt and pepper. Remove pan from oven; add tomato mixture. Return to oven; roast until vegetables are softened, about 15 minutes. Let cool slightly.
Cheesy Polenta: Meanwhile, in saucepan, bring 3 1/2 cups water to boil; whisk in cornmeal, salt and pepper. Reduce heat to medium-low; cook, stirring frequently, until thick enough to mound on spoon, about 10 minutes. Stir in Parmesan and goat cheese.
Spoon Cheesy Polenta into shallow bowls; top with tomato mixture. Top with more Parmesan, if desired, and chives.

Recipe adapted from Canadian Living Magazine section: ON THE TABLE IN 30 MINUTES

Potato eggplant tart

Serves: 8

Preparation time: 30 minutes

Cooking time:50 minutes

Ingredients

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

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 pancakes with goat cheese on mixed greens

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

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

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

preparation

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

Provençal three-grain soup

The little dark (greenish black brown) lentils called lentilles du Puy are really the best for this, because they hold shape so well. You may find other small lentils, like those little black lentils, work too.
Serves: 6

Preparation time:20 minutes

Cooking time:1 hour

Ingredients

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

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.

Provençale fish soup

Other white firm fish may be used for this recipe.

Serves: 6

Preparation time:30 minutes

Cooking time:20 minutes

Ingredients

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

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.

Ratatouille

Recipe credited to The French Secret to Ratatouille, a Last Taste of Summer
By Bill Buford

Serves: 8

Preparation time: 20 mnutes

Cooking time:1 hour 30 minutes

Ingredients

2 lbs. tomatoes, preferably fleshy plum tomatoes (rather than a juicy heritage breed)
A good olive oil
A pinch of sugar
A pinch of saffron (optional)
4 medium-sized red bell peppers
3 large onions, peeled and roughly diced
3 medium-sized eggplants, peeled and roughly diced
2 cloves of garlic, peeled
Sprigs of rosemary and thyme, tied together into a bouquet garni, plus 1 tsp. of thyme leaves
A handful of basil leaves (optional)
3 medium-sized zucchini
1-3 Tbsp. red-wine vinegar, according to taste
A dozen pitted black Kalamata olives (optional)
Salt and pepper
Basil leaves

preparation

1. Prepare tomatoes. Heat oven to 225 degrees. Drop the tomatoes into a pot of boiling water, and, if necessary, weigh them down with a heavy slotted spoon, to keep them from floating. After 2–3 minutes, test by pulling off a bit of skin with a paring knife. If it comes off easily, pull tomatoes out, one by one, and drop them into the ice bath. After a minute or two, retrieve them and peel off the skin.

2. Place a sieve over an empty bowl. Cut the peeled tomatoes into quarters, then scoop out the seeds with a spoon and place them into the sieve. Set aside.
3. Line a sheet pan with parchment paper. Brush the paper with olive oil and season it lightly with salt and sugar. Place tomatoes on the paper cut-side down and brush them, too, with the oil. Cook for about 40 minutes, until they are cooked but still firm. Cool and set aside.
4. While tomatoes roast, stir the tomato pulp and seeds in the sieve vigorously with a spatula or wooden spoon, to extract the maximum possible liquid. You should have between ½ cup and 1 cup. Pour the liquid into a saucepan, place over low heat, and simmer, gently, until the volume is reduced by half. Set aside.
5. If you are using saffron, hydrate in water and set aside.
6. Prepare peppers. Raise the oven temperature to 425 and insert a medium-sized tray. When hot, remove the tray and splash with olive oil, then add peppers and, with a pair of tongs, roll them in the oil to cover. Return the tray to the oven. Check after ten minutes. If the peppers have begun to brown, flip them with the tongs. Check after another 10 minutes and repeat, until peppers are nearly black on all sides. Remove the tray from the oven and, if needed, wrap peppers in a piece of aluminum foil (the trapped steam helps loosen the skin). When peppers are cool enough to touch, peel off the skin with a paring knife. Remove the stems and seeds and cut peppers into quarters.
7. Prepare onion. Heat a sauté pan over a low flame. Season onion with salt and pepper. Increase the heat to medium-high and add 1-2 Tbsp. olive oil to the pan. Add onion and cook, tossing occasionally until soft but not browned. Drain in a colander to remove excess oil and set onion aside.
8. Prepare eggplant. Wipe out the sauté pan and place over a low flame. Season eggplant with salt and pepper. Increase the heat and add a little less than 1 Tbsp. of olive oil to the pan. Add eggplant—don’t move or shake until it begins to color slightly. Flip eggplant with a spatula and cook until tender. Drain in a colander and set aside.
9. Begin assembly. Place a medium pot on a low burner. Chop tomatoes into bite-size pieces and add to the pot, then add 2 Tbsp. of tomato water. Chop peppers into bite-size pieces, then add to pot and stir. Add onion, then eggplant. If the mixture seems dry, add more tomato water. Add garlic and bouquet garni. Add saffron, if using. Cover. Check after 5 minutes to insure that the mixture is not boiling. Stir gently. After another 5 minutes, remove lid, stir, and simmer.
10. Prepare zucchini. Cut zucchini into bite-size pieces and toss in a bowl with 1 Tbsp. olive oil, a few twists of black pepper, and reserved thyme leaves. (Do not salt: salt will liquify zucchini and prevent them from crisping up.) Heat a sauté pan over a high flame and add zucchini. Toss occasionally, until zucchini show color but are still crisp: that is, bright green with bite. Remove from the pan and drain in a colander, then salt to taste.
11. Finish assembly. Taste for seasoning and for moisture, and add more salt and pepper and tomato water as needed. Add vinegar, then mix in zucchini and let cook until heated through. Add olives if you’re using them . Remove bouquet garni and garlic. Dress with torn basil leaves. Serve with roasted chicken, French fries, toast, nothing at all, or just about anything.

Red pepper bisque

Serves: 12

Preparation time: 15 minutes

Cooking time:30 minutes

Ingredients

1/2 cup instant rice
3 cups chicken stock
8 cups sweet red peppers
2 medium sliced white onions
6 cups chicken stock
3 cups milk
1 cup cream
1/2 teaspoon Tabasco
1/2 teaspoon ground white pepper
1/2 teaspoon paprika
salt to taste

preparation

In a large saucepan, simmer plain rice in the 3 cups of chicken stock.
In another saucepan, simmer sliced red sweet peppers and sliced onion in remaining chicken stock. Simmer till tender.
Purée red pepper mixture with rice in a blender. Add milk and cream. Season with Tabasco, pepper, paprika and salt.

Rhubarb and berry coffee cake

Serves: 8

Preparation time: 20 minutes

Cooking time:1 hour

Ingredients

1/2 cup each chopped rhubarb and chopped apples
1/2 cup each raspberries and blueberries
3/4 cup white sugar
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon each salt and nutmeg
1/4 cup each butter and shortening, cubed
1 tablespoon grated lemon rind
2 eggs
1 cup plain Balkan style yogurt
2 tablespoons butter, melted

preparation

Preheat oven to 375 degrees.
Lightly grease 9-inch springform pan; line bottom with parchment or waxed paper.
Mix together rhubarb, apples, raspberries, blueberries and 2 tablespoons of the sugar.
Stir together flour, 1/2 cup of the remaining sugar, baking powder, baking soda, salt and nutmeg.
Cut in butter and shortening until fine crumbs form. Stir in lemon rind. Make well in center.
Beat eggs with yogurt; pour into well and stir just until dry ingredients are moistened.
Spoon half of the batter into prepared pan.
Arrange fruit over top, leaving 1-inch border uncovered. Spoon remaining batter evenly over top, spread to cover fruit.
Brush with butter; sprinkle with remaining sugar. Bake on baking sheet in center of oven for about 1 hour or until golden brown. Let cool in pan on rack for 10 minutes. Remove side of pan and cool completely.

Roasted asparagus

Serves: 8

Preparation time:

Cooking time:15 minutes

Ingredients

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

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 sweet potato stew with kale and freekeh

Freekeh is a process which means "to rub" in Arabic. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up and "Eureka!" Freekeh was created. We're proud to offer you this tasty, nutritious ancient grain with a funny name. This info is from http://www.freekeh-foods.com/
Serves: 6

Preparation time:20 minutes

Cooking time:1 hour

Ingredients

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

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.

Seared tuna with tian of provencal vegetables

Serves: 6

Preparation time: 1 hour

Cooking time:3 hours

Ingredients

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

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

Shaved asparagus salad

A fresh and zesty great recipe for the warmer weather. You could substitute red wine vinegar for the lemon juice, and also add in other spring vegetables like sliced radishes, snap peas.
Serves: 4

Preparation time: 15 minutes

Ingredients

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

preparation

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

Socca Farinata torta di ceci cecina

This is a variation of the renowed Provence passaladière and is made of chickpea flour, water and olive oil. The pancakes are a specialty from Nice in France and neighboring Liguria, in Italy where they are called farinata
Serves: 4

Preparation time:20 minutes

Cooking time:20 minutes

Ingredients

2 cups (300g) cherry tomatoes, halved
5 1/2 tablespoons olive oil, plus more for drizzling
salt and black pepper
1 3/4 lbs (800g) white onions, cut into thin rings
2 tbsp thyme leaves
1/2 tsp white wine vinegar
1 3/4 cups (230g) chickpea flour
2 cups (450ml) water
2 egg whites
crème fraîche to serve

preparation

Toss the cherry tomatoes with some olive oil and salt and pepper. Roast them, cut side up, at 275°F for about 25 minutes. You don;t want them to dry out completely.
Chop the thyme leaves and toss with the thinly sliced white onions adding some olive oil, salt and pepper.
Put this in a large pan and cook on high for about a minute, then reduce the heat to low and cook for about 25 minutes until the onion is light brown and sweet.
Mix in 1/2 teaspoon of white wine vinegar.
When the tomatoes are cooked, set them aside. Increase the oven temperature to 325F.

Make the Socca batter with your chickpea flour.
Combine 1 3/4 cups chickpea flour, 2 cups water, 1 1/2 tablespoons olive oil and 3/4 teaspoon salt plus a grind of pepper in a bowl and whisk by hand until smooth and well combined.

In a separate bowl, whisk two egg whites to soft peaks and then gently fold them into the batter. Now line a baking sheet with parchment and set aside to put your pancakes on as you make them.

Use a small 6″ pan to fry the pancakes or a regular non-stick frying pan, keeping the pancakes about 6 ” in diameter. Put a bit of olive oil in the pan, the pour the batter about 1/4 ” thick and then just wait for the bubble to start appearing on the top. Give it a flip and cook for about another minute and pop onto the parchment lined cookie sheet. Make the rest of the pancakes (4-6 total) and then put them all in the oven for 5 minutes.

Top the pancakes generously with the caramelized onion and then add the tomatoes. You can warm this in the oven for a few minutes before serving.
The crème fraîche can be served on the side.

Spaghetti with Roasted Cherry Tomato Sauce and Basil

Serves: 4

Preparation time:20 minutes

Cooking time:40 minutes

Ingredients

12 oz (340 g) spaghetti or your favorite pasta
1/4 cup (60 mL) minced fresh basil, approx
1/4 cup (60 mL) crumbled goat cheese
1/4 cup (60 mL) sliced pitted black olives

Roasted Cherry Tomato Sauce:
4 cups cherry tomatoes, halved (about 1 lb/500 g)
4 cloves garlic, sliced
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
2 tsp minced fresh rosemary
1/2 tsp salt
1 pinch hot pepper flakes

preparation

Roasted Cherry Tomato Sauce:
In 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, garlic, oil, vinegar, rosemary, salt and hot pepper flakes. Roast in 400°F (200°C) oven until shriveled, about 25 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and transfer to large serving bowl.

Add tomato sauce and basil, tossing to combine. Sprinkle with goat cheese, olives, and more basil if desired.

Spicy edamame burgers

They freeze well.
Serve as mini cakes as hors d'oeuvre, appetizers or main meal.
Serves: 10

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

1 lb shelled edamame thawed or fresh
1 ½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
4 ounces (110 g) sliced mushrooms, shiatake or crimini
1/3 cup water
4 garlic cloves, peeled
1/2 teaspoon ground cumin
1 teaspoon low salt soy sauce
Salt and pepper, to taste
1/2 teaspoon red pepper flakes
1 tablespoon chickpea flour or cornstarch
Oil, for frying

preparation

Combine the edamame, chickpeas, mushrooms, water, garlic, cumin, soy sauce and salt and pepper in a food processor and process until smooth. Transfer into a large bowl.
Add the flour and mix well
Place the bowl in the refrigerator for 20 to 30 minutes to make it easier to handle when forming the patties.
Shape mixture into 10 patties.Dust both sides of the patties with chickpea flour or cornstarch.
Heat the oil in a sauté pan and fry the patties for 4 to 5 minutes on each sides, or until golden brown on both sides.
Serve on top of a spinach sald, or on a toasted bun.

Spinach and ricotta naan pizzas

Serves: 4

Preparation time:20 minutes

Cooking time:20 minutes

Ingredients

1 tsp (5 mL) olive oil
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tsp cumin seeds
1 onion, thinly sliced
1/4 tsp each salt and pepper
1 pkg (227 g) fresh baby spinach, coarsely chopped
2 tsp lemon juice
4 garlic naan or plain naan
2 plum tomatoes, diced
1/2 cup (125 mL) extra-smooth ricotta cheese or grated mozzarella

preparation

In skillet, heat oil over medium heat; cook garlic, ginger and cumin seeds, stirring, for 1 minute. Add onion, salt and pepper; cook, stirring occasionally, until onion is softened, about 4 minutes.

Stir in spinach; cook, stirring often, until wilted and no liquid remains, about 5 minutes. Stir in lemon juice; remove from heat.

Arrange naan on large rimless baking sheet; divide spinach mixture among naan. Top with tomatoes; dollop ricotta cheese over top. Bake in 425 F (220 C) oven until bottoms are golden, about 15 minutes.

Change it up: Grilled Spinach and Ricotta Naan Pizzas
Prepare pizzas as directed. Place on greased grill over medium heat; close lid and grill until bottoms are crisp and golden, 5 to 8 minutes.

Strawberry parfait

Serves: 6

Preparation time: 15 minutes

Ingredients

1 1/2 cups heavy cream
6 ounces semi sweet chocolate, melted and cooled
1 1/2 pints strawberries, cleaned

preparation

Whip the cream until firm. Fold in the melted chocolate.
Reserve 6 strawberries for garnish.
Puree remaining and strain.
Alternate strawberry puree and chocolate cream in parfait glasses. Top with whole strawberries. Serve cold.

Tomato phyllo tart

Thaw frozen phyllo in the refrigerator for at least 8 hours or overnight before preparing the recipe.
Serves: 10

Preparation time:30 minutes

Cooking time:35 minutes

Ingredients

12 14-by-18-inch or 24 9-by-14-inch sheets phyllo dough
1/4 cup extra-virgin olive oil
1 tablespoon plain dry breadcrumbs
2 tablespoons prepared pesto
3/4 cup crumbled feta cheese, (about 4 ounces)
1 large red tomato, cut into 1/4-inch slices
1 large yellow tomato, cut into 1/4-inch slices
1/2 teaspoon kosher salt, or to taste
Freshly ground pepper, to taste
10-12 small basil leaves

preparation

Preheat oven to 400°F. Line a 17 1/2-by-12 1/2-inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets on the pan to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
Lightly coat the phyllo surface with oil using a pastry brush. Sprinkle with 1/4 teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil. Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
Using the same brush, paint pesto evenly on the surface of the tart. Sprinkle about half of the crumbled feta cheese over the pesto layer. Arrange tomato slices, alternating colors, over the pesto layer; season with salt and pepper. Sprinkle the remaining cheese over the top.
Bake the tart until the crust turns brown and crispy, 30 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes.
To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.

Tomato stuffed with creamy cheese with gazpacho

Dinner ideas of Andorra by Carles Flinch
Serves: 4

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

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

preparation

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

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

Tomato tart tatin

Serves: 6

Preparation time: 20 minutes

Cooking time:45 minutes

Ingredients

3 lbs of ripe tomatoes
puff pastry (ready to use)
1 organic lemon
4 tablespoons of black olive tapenade
2 garlic cloves
20 pitted black olives
2 shallots
fresh thyme, fresh oregano, rosemary
1 teaspoons of coriander seeds
1 tablespoon sugar
olive oil
salt and pepper

preparation

Toast the coriander seeds, crush them and add 2 tablespoons of olive oil.

Brown the chopped shallots for 5 minutes with 2 tablespoons of olive oil.

Plunge the tomatoes in boiling water for 1 minute in order to remove the skin easily. Once cooled, cut tomatoes in haves and squeeze out the seeds and juice. Chop coarsely and cook uncovered in a frying pan with olive oil, chopped garlic, sugar, fresh herbs, salt and the pepper. Stir until it becomes a thick purée.

Wash the lemon, remove 2 strips of peel and boil for 3 minutes. Keep one of the lemon peels for decoration and chop the other one.
Place parchment paper on the bottom of a pie dish and oil it with olive oil.

Mix the tomatoes and chopped lemon zests.
Pour the tomato preparation onto the parchment paper and leave a space on the circumference.
Place the pitted black olives on top.
Then coat with olive tapenade.

Slowly place the puff pastry on the filling, slide the edge of the dough to the bottom of the mold. Prick the dough with a fork. Cook 30 minutes in the oven at 425 F.

Let rest outside of the oven for 20 minutes and then turn the pie over on a flat dish.

Sprinkle a little bit of coriander-perfumed olive oil. Decorate with some lemon peel and serve immediately.

Tomato zucchini pie

Serves: 6

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

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

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

preparation

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

Tomatoes with peppers and stewed eggplants

Serves: 4

Preparation time: 1 hour

Cooking time:40 minutes

Ingredients

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

preparation

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

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

Trout grenobloise with tian of zucchini

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

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

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 and white bean salad

Can also be served on crostini as an appetizer
or
Mix with pasta and green beans for a spin on Pasta Nicoise
Serves: 4

Preparation time: 15 minutes

Ingredients

1 can (15 to 15 ½ ounces) white cannellini beans,
rinsed, drained
1/2 cup thinly sliced red onion, halved
1 can (6 ounces) tuna in olive oil (drain; reserve oil)
1 cup diced plum tomatoes
1/2 cup pitted Kalamata olives
2 tablespoons chopped Italian parsley
1 tablespoon lemon juice
½ teaspoon grated lemon zest
¼ teaspoon each salt and freshly ground black pepper
2 cups torn arugula leaves
4 thick flatbreads

preparation

1. In a bowl, combine cannellini beans, red onion, tuna, tomatoes, olives, chopped parsley, 2 tablespoons of the reserved olive oil, lemon juice, lemon zest, salt, and pepper, tossing gently to combine. Stir in arugula.
2. Preheat grill or heat grill pan. Brush flatbreads lightly with the remaining reserved olive oil. Grill until lightly browned, about 2 minutes per side. Cut flatbreads in halves or quarters. Serve with salad.
Each serving contains about 480 calories, 31 grams of protein, 51 grams of carbohydrate, 16 grams of total fat (3 grams saturated), 7 grams of fiber, 27 milligrams of cholesterol, and 1,273 milligrams of sodium.

Tuna salad sandwich

May be used to make sandwiches or serve with salad.
Can be made 1 day ahead. Refrigerate.
Serves: 6

Preparation time:15 minutes

Ingredients

2 6-ounce packages albacore tuna packed in water, drained
1/4 cup mayonnaise
1/2 cup chopped green onions
1/4 cup diced seeded English hothouse cucumber
1/4 cup minced fresh dill
1/4 cup drained capers
2 tablespoons Dijon mustard
2 tablespoons minced fresh tarragon

preparation

Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper.

Tuscan soup

The semipearled farro variety — or semiperlato in Italy, where farro has been cultivated for centuries — in which some of the bran has been removed, and takes the least time to cook but has no bran at all.
whole farro requires overnight soaking.
Serves: 6

Preparation time:15 minutes

Cooking time:30 minutes

Ingredients

3/4 cup spelt or semipearled farro *
2 tablespoons olive oil, plus more for drizzling, if desired
1 small yellow onion, chopped
1 medium-size carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 teaspoon salt
Freshly ground pepper
1 bay leaf
1/4 teaspoon dried oregano
5 cups vegetable stock
1 1/2 cups or one 15-ounce can cannellini or other white beans, drained and rinsed

preparation

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, garlic, salt and pepper. Sautee over medium heat until the vegetables soften, about 5 minutes. Add the bay leaf and oregano. Add the stock and bring to a boil.
Add the spelt or farro and bring back to a boil, then reduce the heat to low. Cover and simmer the soup for 20 to 30 minutes or until the farro is almost tender (you don't want the grains completely cooked since the soup will cook for additional time and the vegetables are cooked). Add more water if the soup becomes too thick.
Add the beans and season with additional salt and pepper to taste. Simmer for 10 to 15 minutes to allow the flavors to blend.
Serve hot, drizzled with a little olive oil, if desired.

Upside-down peach cake

Serves: 8

Preparation time: 30 minutes

Cooking time:55 minutes

Ingredients

8 ripe peaches (fresh, canned or frozen)
3 teaspoons soft butter
1/2 cup sugar
6 tablespoons (3/4 stick) soft butter
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cup cake flour
1 1/2 teaspoon baking powder
pinch salt
melted apricot glaze or strawberry jam

preparation

Preheat oven at 350 degrees.
Blanch and peel 8 ripe peaches. Cut in halves. Or use canned or frozen peaches. Slice 1 inch thick.
Butter a 9-by 1 1/2-inch round cake pan with 3 tablespoons soft butter, and sprinkle with 1/2 c. sugar over butter. Arrange peaches close together in a circle in the pan.
In an electric mixer, cream 3/4 stick (6 tablespoons) soft butter with 1/2 cup sugar. Beat in 1 egg, and 1 teaspoon vanilla.
Sift together 1 1/4 cup cake flour, 1 1/2 teaspoons baking powder, and a pinch salt and combine into butter sugar mixture.
Gradually stir in flour batter over peaches, smoothing top.
Bake cake 55 minutes to 1 hour, or till brown.
Cool on rack for 10 min.
Invert on a platter. Brush peaches with melted apricot glaze or strained strawberry jam. Serve with whipped cream.

Vegetable-chickpea chili with almonds

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

3 Tbs. extra-virgin olive oil
3 medium cloves garlic, minced
1 large red onion, finely chopped
Kosher salt
1 to 2 Tbs. hot paprika
1 Tbs. chili powder
1 Tbs. ground cumin
1 28-oz. can whole peeled 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)

preparation

Heat 2 Tbs. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until shimmering hot, about 2 minutes. Add the garlic and onion, season with 1 tsp. salt, 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 1 Tbs. salt and cook until the peppers have lost their raw crunch, 8 to 12 minutes (at this point, if the chili looks too thick, add an additional 1 cup of water).

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 goldenbrown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels and immediately season them with 1/2 tsp. salt.

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

Watercress endive salad with roasted pears and roquefort

Serves: 8

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

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

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

preparation

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

Winter three-grain soup

Soup is generally filling, light and low in fat and calories. Certainly this soup is.
It can be refrigerated for 2 days. Reheat gently and add a little water if necessary.
Serves: 6

Preparation time: 1 hour 30 minutes

Cooking time:45 minutes

Ingredients

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

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

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

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

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

Serves: 8

Preparation time: 30 minutes

Cooking time:50 minutes

Ingredients

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)

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.

Almond sherry ice cream with honeyed figs

Serves: 6

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

For ice cream:

3 cups half and half
4-inch strip fresh lemon zest
4-inch strip fresh orange zest
1/2 cinnamon stick
8 large egg yolks
1/2 cup sugar
1/4 cup Amontillado Sherry*

For figs:
12 soft (moist) dried Calimyrna figs
1 cup Amontillado Sherry
1 cup fresh orange juice
6 tablespoons honey
candied orange zest

preparation

Make ice cream:
Bring half and half with lemon and orange zests and cinnamon stick just to a boil over moderate heat. Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests and cinnamon stick.
Whisk together yolks, sugar and Sherry in a large bowl until smooth. Gradually whisk in hot milk mixture.
Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly, until thickened enough to coat back of a wooden spoon. Pour custard through a fine sieve into a bowl and cover surface with wax paper to prevent a skin from forming.
Chill until thoroughly cold, about 3 hours. Freeze in an ice cream maker. Transfer to an airtight container and freeze until firm.
Make figs:
Bring figs, Sherry, juice and honey, cover to a boil in a small saucepan. Simmer, covered, just until figs are tender, about 40 minutes, then uncover and simmer until liquid is reduced to about 1 cup. Cool figs in syrup.

Serve ice cream with honeyed figs and syrup and a few candied orange zest sprinkled over.
*Note: Amontillado is a mellow almond flavor sherry.

Amaretto fruit bread

Serves: 16

Preparation time: 20 minutes

Cooking time:1 hour

Ingredients

1 3/4 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup coarsely chopped candied cherries
1/2 cup coarsely chopped glazed pineapple
1/2 cup chopped mixed peel
1/2 cup toasted slivered almonds
1 egg
1 cup milk
1/4 cup canola oil
3 tablespoons amaretto liqueur
1 teaspoon almond flavoring

preparation

Preheat oven to 350 degrees.
Grease a 9 by 5-inch loaf pan. Measure flour, sugar, baking powder and salt into a bowl. Stir until blended.
Make a well in center. Chop and measure out cherries, pineapple, peel and almonds.
Beat egg with milk, oil, amaretto and flavoring until blended. Pour into center of flour mixture.
Immediately add cherries, pineapple, mixed peel and nuts. Stir just until dry ingredients are lumpy.
Spoon batter into pan. Smooth top.
Bake until knife inserted into loaf comes out quite clean, from 1 hour to 1 hour and 15 minutes.
Store, covered, at room temperature for up to 3 days, or freeze.

Apricot tart

For best results, use tart pans that have removable bottoms
Serves: 8

Preparation time: 30 minutes

Cooking time:35 minutes

Ingredients

All-purpose flour, for dusting
1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream

preparation

Preheat oven to 425 degrees.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.

Apricot-orange shortbread bars

The bars have a base of shortbread and are filled with apricot jam with Grand Marnier, and almonds
Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.
Serves: 10

Preparation time: 20 minutes

Cooking time:1 hour

Ingredients

1 1/2 cups apricot preserves
3 tablespoons orange liqueur (such as Grand Marnier)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon almond extract
2 cups all purpose flour
1/4 teaspoon salt
2 oz (1/4 cup) almond paste, crumbled
1/2 cup sliced almonds, divided

preparation

Preheat oven to 325°F.
Butter a 9 by 9 by 2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies.

Asparagus mimosa

Serves: 6

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

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

preparation

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

Asparagus with cream cheese and prosciutto

Serves: 6

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

24 fresh asparagus spears, cut to 4 inches
4 ounces cream cheese, softened
2 ounces Stilton cheese
1/4 teaspoon minced garlic
to taste, salt and ground black pepper
12 thin slices of prosciutto, cut into halves

preparation

Clean and peel asparagus. Cook lightly in salted boiling water or steam until crisp. Plunge in ice cold water.
Preheat oven to 350 degrees.
In a mixing bowl, whisk cream cheese, Stilton cheese, garlic, and salt and pepper to taste.
Spread each half slice of prosciutto with some of the cream cheese mixture. Roll around an asparagus spear. Arrange on a baking sheet.
Bake for about 5 minutes or until heated through.

Asparagus with Parma ham and roasted pepper coulis

Serves: 6

Preparation time: 30 minutes

Cooking time:12 minutes

Ingredients

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

preparation

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

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

Baked alaska snow balls

Serves: 6

Preparation time: 20 minutes

Cooking time:12 minutes

Ingredients

1 recipe Fudge sauce
1 recipe chocolate sauce
1 recipe Meringue

1 pint coffee or maple walnut ice cream

preparation

scoop 6 1/3-cup balls of ice cream onto a plate lined with film wrap and freeze.

For the wafer crumb crust:

1 1/4 cups finely ground chocolate wafers
1 teaspoon confectioners' sugar
5 teaspoons unsalted butter, melted

Preheat oven to 350 degrees.
Process the wafers and sugar to a powder. Transfer to a bowl. Stir in the melted butter.
Spoon 3 tablespoons of the crumb into the center of 6 3-inch fluted round tartlet pans. Press the crumbs firmly and evenly on the bottom and up the sides of the pans. The crusts should be about 1/4 inch thick.
Place the crusts on a baking sheet and bake for 10 minutes. Transfer to a rack and cool. (can be made a day ahead.)

To assemble:
Preheat oven to 500 degrees. Slip the tartlet shells out of their pans and place on a baking sheet lined with parchment paper. Place an ice cream ball in the center of each tartlet. Freeze.

To serve, spoon 2 to 3 tablespoons fudge sauce onto each of 6 warm dessert plates. Drizzle with chocolate sauce.
Prepare the meringue. Spoon meringue in a pastry bag fitted with a large #5 star tube, pipe and completely cover the ice cream with meringue.
Bake for one minute to brown meringue. Watch carefully.

Baked carrot terrine

Serves: 8

Preparation time: 30 minutes

Cooking time:2 hours

Ingredients

1 pound carrots
1 tablespoon butter
2 cloves garlic, minced
1 onion, chopped
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice
pinch nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
2/3 cup 2% evaporated milk

preparation

Grease 8x4-inch loaf pan.
Line bottom with parchment or waxed paper; grease paper. Cook carrots until softened, drain. Let cool.
In nonstick skillet, melt butter over medium heat; cook garlic and onion, stirring until very soft.
Let cool completely. In food processor or blender, purée onion mixture, carrots, lemon rind. Lemon juice, nutmeg, salt and pepper until smooth; transfer to large bowl.
Whisk together eggs and evaporated milk. Add to carrot mixture, blending well.
Pour into prepared pan, smoothing top. Cut rectangle of parchment to fit directly on top of mixture.
Place loaf pan in large pan. Pour in boiling water to come halfway up side of loaf pan.
Bake in 350 degree oven for about 1 1/4 hours or until center of terrine is firm to the touch and knife inserted in center comes out clean.
Remove loaf pan from water; peel off top paper. Run knife around sides of pan. Let stand 10 minutes.

Baked goat cheese with salad greens

Serves: 6

Preparation time: 15 minutes

Cooking time:6 minutes

Ingredients

3 small rounds fresh goat cheese, each about 1/4 pound
2 tablespoons olive oil
1 1/2 cups finely dried bread crumbs
4 large handfuls mesclun or mixed salad greens
1 clove garlic, minced
12 walnut halves
Toasts

VINAIGRETTE:
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Salt and freshly ground pepper

preparation

Whisk together the oil, and two vinegar. Season to taste with salt and pepper and stir in the minced garlic.
Preheat oven to 400 degrees.
Cut each cheese round horizontally to make 6 rounds.
Place on a plate and drizzle with the olive oil, turning once to lightly coat both sides.
Spread the bread crumbs on a plate. Coat the rounds of goat cheese on both sides with the crumbs and then place well spaced on a baking sheet.
Bake until the cheese rounds are slightly bubbling around the edges, 4-6 minutes.
Drizzle salad greens with the dressing. Toss well and divide the greens evenly among 6 salad plates.
Place a hot cheese round in the center of each mound of greens. Garnish with walnuts and toasts. Serve immediately.

Baked polenta with fontina and gorgonzola

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

For the sauce:

2 pounds Italian tomatoes or canned whole tomatoes, coarsely chopped
1 tablespoon olive oil
1/2 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 bay leaf
4 basil leaves
2 parsley stems
salt and pepper to taste

For the polenta:
1 1/2 cups polenta
8 ounces Fontina cheese, thinly sliced
5 ounces Gorgonzola cheese
1 tablespoon basil, chopped for garnish

preparation

For the sauce:
In a medium saucepan, heat the olive oil over medium heat. Add the onion, garlic, bay leaf, basil and parsley, and cook slowly for 3 to 4 minutes. Add the tomatoes. Bring to a boil, and simmer for 15 minutes. Put sauce in a food processor on pulse to chop tomatoes and make sauce smoother. Return to the sauce to the pan, and simmer until medium-thick. Season to taste with salt and pepper and a pinch of sugar to cut the acidity if necessary. This yields about 1 1/2 cups.
While the sauce is cooking, bring 4 1/2 cups water to a boil and add 1 teaspoon salt. Whisk in the polenta in a stream so that lumps do not form. Lower the heat, and simmer 12 to 15 minutes, while stirring with a wooden spoon. Pour polenta into a loaf pan or a 9-by12-inch baking dish, and set it aside to cool. When cold and firm, turn polenta out on a clean surface, and cut into 3-inch squares or diagonal pieces. Preheat the oven to 400 degrees.
Lightly butter individual gratin dishes, spreading a tablespoon of tomato sauce over bottom of dishes. Arrange the polenta and slices of Fontina in overlapping layers.
Spoon the remaining tomato sauce over the layers. Crumble Gorgonzola over the top, season with pepper, and bake the polenta uncovered until cheese is melted. Garnish with fresh basil.

Baked salmon fillet with basil sauce

Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

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

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 squash risotto with a crispy crumb topping

This would also be good made with sugar pumpkins.
Serves: 6

Preparation time:20 miutes

Cooking time:1 hour

Ingredients

SQUASH PURÉE AND STOCK
1 Hubbard squash, 1 1/2 lbs (680 g), washed with skin on
5 cups (1.25 L) water
1/2 tsp (2 mL) salt

RISOTTO
1 cup (250 mL) thinly sliced onion
3 tbsp (45 mL) unsalted butter, divided
1 cup (250 mL) coarsely grated zucchini
1 1/2 cups (375 mL) arborio rice
1/2 cup (125 mL) dry white wine
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1/2 cup (125 mL) grated Pecorino Romano cheese

TOPPING
1/4 cup (60 mL) light olive oil
4 large sage leaves plus more to garnish
1/2 cup (125 mL) seasoned panko bread crumbs

preparation

1. For the squash purée and stock, cut squash in quarters and scoop out seeds. Place in a large pot with water and salt. Bring to a boil and reduce heat to simmer. Simmer until squash is soft, about 10 minutes. Remove squash with a slotted spoon and place, skin-on, in a blender. Purée until creamy. Reserve 3 cups (750 mL) stock and keep hot. Remaining stock can be stored in an airtight container in the fridge for 4 to 5 days.

2. Preheat oven to 350°F`(177°C).

3. In a large Dutch oven with a lid, add onions, 1 tbsp (15 mL) unsalted butter, grated zucchini, rice, wine, 2 cups (500 mL) squash purée and 3 cups (750 mL) squash stock. Season with salt and pepper. Stir to combine. Cover with lid and bake until rice is tender, 45 to 50 minutes.

4. While risotto is baking, make topping. In a small saucepan, heat oil over medium-high heat. Add sage leaves and fry until crisp, about 30 seconds. Remove with a slotted spoon; drain on paper towel. Add panko and cook, stirring, until golden, about 1 minute. Remove from heat. Finely crush four sage leaves and mix into panko crumbs.

5. Remove risotto from oven and stir well. Stir in remaining 2 tbsp (30 mL) butter and cheese. It should have a creamy consistency and will start to thicken as it sits, covered, about 5 to 7 minutes.

6. Plate risotto and top with panko topping. Garnish with extra crispy sage leaves, if using.

Balsamic potato salad

Serves: 6

Preparation time: 10 minutes

Cooking time:15 minutes

Ingredients

3 pounds new little red potatoes
1/2 cup slivered oil-packed sun-dried tomatoes
3 tablespoons capers
1/2 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons sun-dried tomato oil
1 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh oregano or basil

preparation

Cook potatoes in pot of boiling salted water until tender. Drain and let cool; cut in half. Add tomatoes and capers.
Whisk together vinegar, olive oil, sun dried tomato oil, mustard, salt and pepper; toss with potato mixture.
Let stand for 10 minutes. Sprinkle with oregano.

Bavarois turinoise

Serves: 10

Preparation time: 35 minutes

Cooking time:8 minutes

Ingredients

1 envelope unflavored gelatin
2 tablespoons cold water
1 cup sugar
4 egg yolks
1 cup scalded milk
1 teaspoon vanilla
1 cup chestnut puree
1 ounce melted semi-sweet chocolate
1 1/2 cups heavy cream
3 tablespoons dark rum or brandy

preparation

Dissolve gelatin in cold water. In an electric mixer, cream sugar and egg yolks. Slowly pour and whisk the boiling milk over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon, about 5 to 8 minutes. Do not allow to boil. Stir in the gelatin. Strain into a bowl. Cool mixture.
Mix in the vanilla, chestnut puree, and melted chocolate.Whip the heavy cream to a medium peak. Fold in the cool custard. Mix in the rum or brandy. Pour in a decorative mold. Refrigerate for 2 hours. Unmold and decorate with whipped cream flavored with rum and glazed chestnuts.

Beet with frizzled leek and gorgonzola crostini

Serve as appetizers or as first course
Serves: 4

Preparation time: 30 minutes

Cooking time:50 minutes

Ingredients

3 medium beets, (3/4 lb), trimmed and scrubbed
1 tablespoon extra virgin olive oil
2 teaspoons white wine vinegar
2 teaspoons chopped fresh Italian parsley
To taste salt and ground black pepper
1 leek, white part only
1 cup canola oil
4 slices Italian bread, cut diagonally
2 ounces Gorgonzola cheese

preparation

Wash beets. Place in a saucepan, cover with water and cook over medium heat for 30 to 40 minutesor until tender. Drain. When cool enough to handle, slide the peel off by hand, and slice into small wedges. Place in a medium bowl. Season with oil, vinegar, parsley, salt and pepper. Set aside and cover.
Cut leek crosswise about 3-inch long. Slice lengthwise into thin strips. Wash in cold water and dry. Heat the oil in a cast iron pan over moderate heat. The oil should not be too hot. Fry the leeks until golden brown. Drain on paper towel. Set aside. Can be made a day ahead, and kept in an air tight container.
Toast the bread until golden. Spread each toast with Gorgonzola. Top with 2 to 3 slices of beet mixture, and a few more on the plate. Sprinkle leeks on top, and serve at once.

Blender pesto

Serves: 6

Preparation time: 15 minutes

Cooking time:None

Ingredients

2 cups fresh basil leaves
1/2 cup olive oil
2 teaspoons pine nuts
2 cloves crushed garlic
1 teaspoon salt
1/2 cup grated parmesan
2 teaspoons grated romano or pecorino
3 teaspoons butter, soft

preparation

In a blender, combine basil, oil, pine nuts, garlic and salt. Blend to a puree.
Scrape edges of bowl to push all ingredients down.
Pour into a bowl.
Beat in the cheeses and soft butter. Serve with pasta.
Add a tablespoon of hot water in which pasta has boiled to pesto to soften.

Bocconcini with shiitake mushroom sauce

Finely grated dried shiitake adds a big umami boost to this simple pasta.
Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

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

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

Soft and light Italian bomba, bomb Doughnuts rolled in sugar and filled with Nutella. These doughnuts are delicious.
Serves: 20

Preparation time:2 hours

Cooking time:12 minutes

Ingredients

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

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.

Bowtie pasta with shrimp and asparagus

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

5 tablespoon olive oil
2 garlic cloves
8 ounce shrimp, peeled and deveined
1 pound asparagus
1 teaspoon salt
1 teaspoon hot red pepper flakes
1/2 cup vegetable stock
2 tablespoon Italian parsley
10 basil leaves
1 pound farfalle pasta
2 tablespoon Parmigiano-Reggiano cheese

preparation

1. Cook the pasta in a large pot of boiling salted water until al dente (firm to the bite), about 8 to 10 minutes.
2. While the pasta is cooking, heat olive oil in a large saute pan and cook the garlic until golden. Add the shrimp and saute for an additional 2 minutes.
3. Remove the shrimp from the pan and add the asparagus, salt, hot red pepper flakes, and vegetable stock. Bring the mixture to a boil and simmer for 3 minutes. Return the shrimp to the pan and add the parsley and basil and stir to combine.
4. Add the well-drained pasta to the sauce and stir over low heat until the pasta is coated with the sauce. Remove the pan from the heat and add the Parmigiano-Reggiano and stir. Serve immediately.

Braised salmon steaks with fennel and thyme

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

Ingredients

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

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.

Broccoli au gratin

Serves: 8

Preparation time: 40 minutes

Cooking time:20 minutes

Ingredients

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

preparation

In a kettle of salted boiling water, cook the broccoli flowerets for 3 to 4 minutes, or until tender.
Drain broccoli, and plunge into ice cold water to stop the cooking.
Drain broccoli. 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 broccoli. Sprinkle the cheese over the sauce. Pour butter over cheese.
Bake for 15 to 20 minutes until golden brown.

Broccoli with cheddar sauce:
A variation of this recipe uses the cream sauce with the addition of 2 cups grated cheddar cheese, and dry breadcrumbs sprinkled over the top of broccoli.

Broccoli rabe with parmesan cheese

Serves: 6

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

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

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 salad

Serves: 6

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

5 cups broccoli florets ( from 1 large head)
1/2 pound bacon, cooked crisp and crumbled
1/2 cup raisins
1 cup unsalted sunflower seeds, toasted
Dressing:
2/3 cup olive oil
2 tablespoons red wine vinegar
1 cup chopped red onion
salt and pepper to taste

preparation

Cook broccoli in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Immerse in ice cold water. Drain well.

Dressing:
Whisk oil and vinegar in medium bowl to blend. Mix in chopped red onion. Season to taste with salt and pepper. Combine broccoli, bacon and raisins in large bowl. Toss with dressing to coat.
Garnish with sunflower seeds. Refrigerate until ready to serve.

Brunch strata with crabmeat and asparagus

Serves: 12

Preparation time: 15 minutes

Cooking time:1 hour

Ingredients

1/2 cup melted butter
12 slices white bread
2 cups shredded cheddar cheese
12 ounces cooked asparagus, cut into small pieces
6 ounces cooked flaked crabmeat
8 eggs
2 1/2 cups milk
3 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper

preparation

Preheat oven at 350 degrees. Spread butter over one side of each bread slice.
Arrange 6 slices, buttered sides down, in a 13 by 9-inch baking dish. Layer the cheese, asparagus and crab over bread. Place remaining bread slices, buttered sides up, over crab meat.
In a large bowl, combine the remaining ingredients; blend well.
Pour egg mixture evenly over bread.
Bake for 50 minutes to 1 hour.

Bruschetta orzo salad

Serves: 2

Preparation time: 15 minutes

Cooking time:None

Ingredients

3/4 cup orzo, freshly cooked, rinsed and drained
2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil

preparation

Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Cacio e pepe pasta

This incredibly simple dish requires only four ingredients and a few minutes of your time.

*
Cacio de Roma is a creamy, semi-soft cheese made from sheep's milk; it's a formaggio di pecora. This Italian gourmet cheese is made in the countryside of Rome and aged about one month. Often this cheese is referred to as a 'caciotta' because it is a small round cheese of approximately 4 pounds. Pecorino Romano cheese is the good substitute for Cacio de Roma.
Serves: 4

Preparation time:5 minutes

Cooking time:10 minutes

Ingredients

3/4 pound spaghetti or bucatini
3/4 cup freshly grated * Cacio de Roma or
Pecorino Romano cheese
1/3 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
1 tablespoon coarsely ground black pepper
Salt

preparation

In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses.
Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions. Sprinkle on the black pepper and season the pasta with salt; toss again.
Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms. Serve immediately.

Cajun salmon fillet grenobloise with angel hair pasta

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

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

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.

Calzones

Serves: 8

Preparation time: 35 minutes

Cooking time:50 minutes

Ingredients

1/3 cup diced peeled eggplant
2 cups chopped onions
1 1/2 cups diced mushrooms
1 1/2 cups diced zucchini
1 cup diced red peppers
to taste salt and pepper
1 teaspoon olive oil
1 cup feta cheese or chèvre
1/2 cup chopped fresh basil
1 batch bread dough for calzones
1 egg white

preparation

Preheat oven to 425 degrees. Combine in a large bowl, diced peeled eggplant, chopped onion, diced mushrooms, diced zucchini, diced red pepper, salt and pepper. Toss together with olive oil.
Bake at 425 degree F. on baking sheet for 45 minutes stirring every 15 minutes or till soft. Spoon back in bowl.
Mix in crumbled feta cheese or chèvre, and chopped fresh basil. Roll out bread dough to a thickness of about 1/4 inch. Cut into 7-inch circles. Spoon 1/2 cup of the vegetable mixture over circles.
Brush edges of dough with egg white. Fold dough into turnovers. Seal and brush with egg white.
Bake till golden. Mixture can also be used for pizza or for pasta.

Campanelle pasta with hen of the woods mushrooms

Campanelle is a type of pasta that is cone shaped with ruffled edges (aka Gigli or campanelle pasta and as riccioli). It literally means “little bells.
Campanelle noodles are ideal for dishes with special sauces as the curls in the recipe hold the sauce for a perfect dish.

Hen of the Woods Mushrooms have a dense, meaty texture and savory flavor.

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

• 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

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.

Candied grapefruit peel

Serves: 8

Preparation time: 25 minutes

Cooking time:15 minutes

Ingredients

1 large grapefruit
3/4 cup sugar
1/2 cup water and peel

preparation

Remove the yellow part of the peel of one grapefruit with a vegetable peeler. Cut into 1/16-inch -wide strips.
In a small saucepan, combine sugar and water and grapefruit strips. Bring mixture to a boil; reduce heat, cover and simmer for 15 minutes.
Drain the grapefruit peel and spread it on wax paper. Cool 10 minutes, sprinkle with 3 tablespoons granulated sugar, toss to coat completely. Let peel dry overnight.

Cannellonis

Serves: 6

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

2 tablespoons olive oil
1/2 cup onion, chopped
1/4 cup parsley, chopped
1 teaspoon minced garlic
10 ounces spinach, cooked
2 tablespoons butter
1 pound ground beef, lean
2 tablespoons parmesan, grated
2 eggs
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
12 crêpes (see recipe)
2 cups cream sauce (see recipe)
1 cup marinara sauce
2 tablespoons Parmesan cheese

preparation

Preheat oven to 375 degrees.
Heat 1 tablespoon of oil in a sauté pan. Add onion, garlic and parsley and cook over medium heat for 3 to 5 minutes. Do not brown. Add chopped cooked spinach.
In a skillet, brown ground beef in remaining olive oil. Chop in a processor. Add grated Parmesan, eggs, oregano, salt and pepper to taste. Blend in the spinach mixture.
Divide filling in crêpes. Roll to enclose filling.
Coat the bottom of a baking dish with marinara sauce. Arrange stuffed crêpes in baking dish.
Spoon the cream sauce and tomato sauce over crêpes.
Sprinkle with parmesan.
Bake for 20 to 25 minutes or until brown.

Caprese pasta salad

The traditional flavors of caprese, fresh mozzarella, basil, and tomato, are wonderfully represented in caprese pasta salad. Perfect for picnics, or a light summer dinner.

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

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

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.

Caprese salad

Insalata Caprese, also known as Caprese Salad is a traditional Italian appetizer. Fresh summer tomatoes, fresh basil, and soft mozzarella cheese (not the rubbery and dry version) make this salad a summer favorite. The salad has its origins from the island of Capri in Italy, south of the coast of Naples.
Serves: 4

Preparation time:15 minutes

Cooking time:None

Ingredients

4 large vine-ripened or heirloom tomatoes sliced into 1/4 inch slices
1 pound fresh mozzarella cheese sliced into 1/4 inch slices
15-20 basil leaves sliced into ribbons
3 tablespoons extra virgin olive oil
kosher/sea salt and pepper to taste
1 tablespoon balsamic reduction (optional)

preparation

Carrot gnocchi

Serves: 2

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

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

preparation

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

Cauliflower and pasta

Serves: 4

Preparation time: 40 minutes

Cooking time:20 minutes

Ingredients

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)

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.

Celery root and mashed potatoes

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

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

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 tart with artichoke hearts

Serves: 6

Preparation time:15 minutes

Cooking time:30 minutes

Ingredients

1 puff pastry sheet, store-bought
1 egg, whisked
A handful of finely chopped parsley
1 cup mozzarella cheese
1/2 cup ricotta cheese
A heaping tablespoon crème fraiche or sour cream, or cream cheese
A dozen artichoke hearts, jarred ones
1 to 2 tablespoons capers
1 Serrano pepper, thinly sliced
Lemon zest
Basil or cilantro
Salt and pepper
Shaved Parmesan

preparation

1. Preheat the oven at 400°F or 205°C.
2. Roll the pastry sheet to 0.5 cm or 1/4 inches. Trim the pastry into a 12 x 9 inch rectangle (or 30 x 23 cm). Sketch a border around the pastry using your knife. You can layer the excess dough over the borders and create a rim for the dough.
3. Brush the edges of the pastry with egg. Combine the mozzarella, ricotta, parsley, crème fraiche, remaining egg (from brushing the pastry), salt and pepper in a bowl.
4. Spread the cheese filling all over the pastry. Arrange the artichoke hearts, Serrano peppers, and capers on top, and bake for 25-30 minutes. You can broil the tart for 2 mins at the end.
5. Finish off the tart with shaved Parmesan, cilantro, and lemon zest on top.

Chestnut stuffing with onion and currant

Serves: 12

Preparation time: 15-20 minutes

Cooking time:15 minutes

Ingredients

10 cups 1/4-inch dice seven-grain bread, about 1 pound
2 large onions
1 stick butter
1 pound canned whole chestnuts
3 1/2 cups chicken broth
1 cup dried currants
1 cup packed fresh parsley leaves
1 teaspoon chopped fresh sage leaves
1/2 teaspoon chopped fresh thyme leaves

preparation

Preheat oven to 325 degrees. In a large shallow baking pan toast bread until just dry.
Peel and slice onions. In a large heavy skillet cook onions in butter over moderate heat, stirring occasionally, until golden brown. Rinse canned chestnuts. Chop parsley.
In a large bowl, toss together bread, onions, chestnuts, currants, broth, herbs, and salt and pepper to taste and cool completely.
Stuffing may be made a day ahead and chilled, covered.

Chicken breasts in vermouth

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

Ingredients

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

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

This is a quick, easy, light Italian-American chicken Parmesan recipe.To make it even faster, use your favorite store-bought tomato sauce.
Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

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

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 veronique

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

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

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 primavera

Serves: 4

Preparation time: 30 minutes

Cooking time:25 minutes

Ingredients

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 .

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

Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

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

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 salad with pasta and asparagus

Serves: 10

Preparation time: 40 minutes

Cooking time:1 hour

Ingredients

Oven-Poached Chicken:

1 4 to 5 pound roasting chicken
1 1/2 cups chicken stock
1/2 cup dry white wine
1 bay leaf
1 teaspoon dried tarragon
1 teaspoon dried thyme

Salad:
1 pound rotini pasta
1 pound asparagus
1/2 pound snow peas, trimmed
1 red pepper, seeded and sliced
1/2 cup unblanched almonds, toasted

Basil-Tarragon Dressing:
1/2 cup chopped onion
2 tablespoons white sugar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon
1 clove garlic, minced
1 cup canola oil
1/2 cup white wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon pepper

preparation

Place chicken in large roasting pan. Combine chicken stock, wine, bay leaf, tarragon and thyme; pour over chicken, cover with foil and bake in a 375 degree oven until drumsticks move easily and liquid runs clear.
Remove from pan and cool completely. Remove all meat from chicken and cut into bite size pieces. Cover and refrigerate up to 24 hours. Cook pasta until al dente. Drain and rinse under cold running water. Break off tough ends of asparagus. Cook in boiling water until tender-crisp. Add snow peas to asparagus for 30 seconds. Drain vegetables and rinse under cold running water. Cut asparagus into bite-size pieces; add asparagus and snow peas to chicken, along with red pepper and almonds.
In food processor, combine onion, parsley, sugar, basil, tarragon and garlic; process until finely chopped. Add oil, vinegar, salt and pepper; process until creamy. Add dressing to salad and toss well.

Chicken with endive radicchio and balsamic vinegar glaze

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

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

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

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour

Ingredients

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

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.

Chocolate hazelnut cheesecake

Serves: 8

Preparation time:15 minutes

Ingredients

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

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.

Chocolate raspberry ice cream

Serves: 6

Preparation time: 1 hour

Cooking time:10 minutes

Ingredients

4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup cream
1/2 pint raspberries
1/4 cup sugar

preparation

In a heavy saucepan, combine chocolate and milk. Heat over very low heat and stir until chocolate is fully dissolved into the milk. Remove from heat and cool.
Beat eggs and sugar until fluffy. Add cream and vanilla and beat more. Add chocolate mixture, beat thoroughly, and chill until cold.
Mash the raspberries with the sugar, cover, and refrigerate. When chocolate mixture is cold, freeze it in your ice cream maker.
When the ice cream is thick and smooth, add the raspberry mixture. Continue churning until ice cream is set and creamy. Finish freezing and enjoy

Chocolate-mocha soufflé

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

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

preparation

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

Chocolate-orange sorbet

Serves: 6

Preparation time: 2 hours

Cooking time:5 minutes

Ingredients

1/4 cup sugar
3/4 cup unsweetened cocoa
1 1/2 cups water
2 ounces bittersweet chocolate, chopped
2/3 cup fresh orange juice
2 tablespoons light corn syrup
2 teaspoons grated orange zest

preparation

Combine sugar and cocoa. Whisk in water. Bring to boil in a saucepan, whisking constantly for 3 to 4 minutes.
Reduce heat, and add remaining ingredients. Stir to melt chocolate. Refrigerate 1 hour or more.
Make sorbet in an ice cream maker.

Cocoa sponge cake

Serves: 8

Preparation time: 20 minutes

Cooking time:18 minutes

Ingredients

1 teaspoon sweet butter
1 teaspoon all purpose flour
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
4 egg yolks
1/2 cup all purpose flour sifted together with 1/4 cup cocoa powder

preparation

Preheat oven to 350 degrees.
Brush an 8-inch springform cake mold with the butter and dust with flour.
With an electric mixer, whip the egg whites with the cream of tartar, slowly adding the sugar, and continue to whip until stiff.
With a spatula, fold in the egg yolks, then gradually incorporate the sifted cocoa/flour mixture.
Pour the batter into the cake mold and bake for 15 to 18 minutes. Remove from heat when done and unmold on a pastry rack to cool.

Coconut kisses

Serves: 10

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

5 egg whites
1 tablespoon sugar
1 1/2 cups confectioners' sugar
2 1/2 cups sweetened coconut flakes
1 teaspoon grated lemon zest
1 teaspoon all-purpose flour

preparation

Preheat oven to 350 degrees.
Whisk the egg whites until frothy. Add the sugar and whisk until stiff but not dry.
Fold in the confectioners' sugar, coconut and lemon zest. Place in a double boiler or in a metal bowl over barely simmering water. Stir constantly until the mixture is hot.
Stir in the flour.
Line two baking sheets with parchment paper. Using heaping teaspoons full of the batter; spoon the cookies onto the baking sheets, placing them 2 inches apart.
Bake until the cookies are golden brown, about 15 minutes. Transfer to a rack to cool.

Coconut-almond bars

Serves: 24

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

4 egg whites
1 1/2 cups sugar
1 teaspoon water
1 teaspoon almond extract
2 teaspoons vanilla
1 cup all-purpose flour
3 cups shredded coconut
48 whole almonds
1/2 cup semi-sweet chocolate chips
3 teaspoons unsalted butter

preparation

Preheat oven to 350 degrees.
Grease 15 x 10 x 1-inch jelly roll pan. In large bowl, beat egg whites until soft peaks form.
Gradually add sugar; beat until stiff peaks form, about 7 minutes. Add water, almond extract and vanilla; blend well. Lightly spoon flour into measuring cup; level off.
Stir in flour and coconut; mix well. Spread in greased pan. Arrange almonds over top of bars in 8 rows of 6 each.
Bake at 350 degrees for 15 to 20 minutes or until lightly browned and top springs back when lightly touched in center.
Cover pan with foil until cool.
In small saucepan, melt chocolate chips and butter over low heat, stirring occasionally; drizzle over cooled bars.

Coffee custards

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

FOR CARAMEL:
1/4 cup sugar
2 teaspoons water

FOR CUSTARDS:
2 cups warm milk
1/4 cup sugar
1 ounce semi-sweet chocolate
2 teaspoons instant coffee
1 teaspoon vanilla
5 egg yolks

preparation

For Caramel:
In a small saucepan, combine sugar and water. Boil until it turns into a golden caramel. Dip saucepan in water to stop the cooking of the sugar.
For custards:
In a large saucepan, combine milk, sugar, chocolate, coffee, and vanilla. Mix in the warm caramel. Bring to a boil. Beat the egg yolks in a bowl, and gradually whisk in the milk mixture. Strain, and pour into individual ramequin dishes. Bake in waterbath at 325 degrees for 30 minutes or until custards are firm.

Cold broccoli soup

Serves: 6

Preparation time: 20 minutezs

Cooking time:20 minutes

Ingredients

4 medium potatoes
4 medium chopped onions
1 1/2 quarts chicken stock
2 cups chopped broccoli
1/2 cup heavy cream
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon ground white pepper

preparation

In a soup pot, combine potatoes and onions with the stock. Simmer until the vegetables are tender.
Add the broccoli and continue cooking for 10 minutes. Puree soup in a blender.
Refrigerate for several hours until thoroughly chilled.
At serving time stir in the cream, lemon juice, salt and pepper. Garnish soup with lemon slices

Cold salmon and pasta

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

8 ounces small shell pasta or bowtie pasta
8 ounces salmon, cooked, boned and skinned
3 medium carrots
1 bunch watercress
1 cup Italian olives
2 tablespoons capers, rinsed

Dressing:
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon dry tarragon
to taste, salt and ground black pepper

preparation

Cook the pasta to al dente stage, drain, and run under cold water, and drain again.
Flake the salmon and refrigerate.
Peel and slice carrots into 1/4 inch rounds. Cook in salted boiling water for 10 minutes. Drain.
Wash watercress, drain and remove coarse stems.
In a large bowl, combine and mix the dressing ingredients. Add the cooked pasta, salmon, carrots, watercress and olives. Toss and chill before serving.

Cranberry pistachio biscotti

Serves: 12

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

3 eggs
3/4 cup sugar
1/2 cup melted butter, cooled
2 teaspoons vanilla
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup chopped dried cranberries
1/2 cup shelled pistachios

preparation

Preheat oven to 350 degrees.
In a large bowl, beat eggs and sugar; gradually add butter and vanilla.
Mix together flour, baking powder, and salt; stir into egg mixture to make soft sticky dough. Add cranberries and pistachios; mix with spoon, then with floured hands, until dough is smooth and fruit and nuts are evenly distributed.
Turn dough onto a floured surface and press into ball. Divide in half; shape each into 7-inch log.
Flatten to 4 inches wide with slightly rounded edges. Place logs about 4 inches apart on greased large baking sheet.
Bake for about 20 minutes or until firm to touch. Let cool for 10 minutes on baking sheet.
Transfer logs to cutting board; with sharp knife, cut on slight diagonal into 3/4 inch slices.
Arrange slices upright, about 3/4 inch apart on baking sheet. Reduce oven temperature to 300 degrees.
Bake slices for 20 to 25 minutes, or until firm and dry.
Let cool. (may be stored in airtight containers for 4 days.)

Creamed fettuccine with smoked salmon

Serves: 6

Preparation time: 40 minutes

Cooking time:25 minutes

Ingredients

1 ounce butter 6 shallots, finely diced
3 garlic cloves, finely minced
4 ounces mushrooms, cut in julienne
1 cup dry white wine
1/2 chili pepper, chopped
1 cup heavy cream
to taste salt and pepper
3 medium tomatoes
1 1/2 pounds fettuccine
2 quarts chicken stock
3 ounces smoked salmon, slivered
1/2 cup fresh basil

preparation

In a large skillet, melt the butter. Add the shallots, garlic, and mushrooms. Stir for one minute. Add the white wine. Boil to reduce by half. Blend in the chili pepper and cream. Reduce by half. Season with salt and ground pepper. Remove from heat.
Dip fresh tomatoes in boiling water fro 30 seconds. Transfer to ice cold water. Peel the tomatoes, cut in halves, and squeeze the tomato halves by hand to remove the seeds. Cut into strips and mix in the sauce.
Cook the pasta al dente in the boiling chicken stock, according to directions on package.
Drain (do not rinse). Just before serving, cut the fresh basil into a fine julienne.
PRESENTATION
Place the pasta in the center of each warm plate. Sprinkle with slivered salmon and basil over the top. Do not overheat the salmon.

Creamed spinach

Serves: 6

Preparation time: 15 minutes

Cooking time:12 minutes

Ingredients

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)

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.

Creamed spinach with mushrooms

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

3 bunches spinach, each about 3/4 pound
Kosher salt and freshly ground black pepper to taste
2 tablespoons butter
2 ounces shitake mushrooms, stemmed and chopped
2 tablespoons minced shallots
3 tablespoons all-purpose flour
1 1/2 cups milk, warmed
Pinch cayenne pepper

preparation

Wash spinach thoroughly and remove any thick or blemished leaves. Put with boiling water into a large pot or wok.
Over medium heat, cook, stirring, until just wilted, about 5 minutes. Drain and gently squeeze out excess moisture. Chop, season with salt and pepper, and set aside. You should have about 3 cups.
Put butter in a large, heavy-bottomed saucepan over medium heat. When foaming stops add mushrooms and shallots. Cook, covered, until both wilt, about 3 to 4 minutes. Add flour and stir a few minutes, making sure flour is fully incorporated.
Add milk and bring to a simmer, stirring with a whisk.
Season with salt, pepper, and cayenne pepper and cook until thickened, about 5 minutes. Add spinach and cook, stirring gently until heated through.

Creamy polenta with gorgonzola

Instead of cooking the polenta in the the usual water or broth this rich polenta is cooked in a milk and cream mixture.
Serves: 6

Preparation time: 15 minutes

Cooking time:30 minutes

Ingredients

4 cups milk
1/2 cup whipping cream
1 cup polenta *
1 1/2 cups crumbled Gorgonzola cheese
1/2 cup coarsely chopped, lightly toasted walnuts

preparation

Bring milk and whipping cream to boil in heavy large saucepan over medium heat.
Reduce heat to medium-low and gradually whisk polenta into milk mixture in slow steady stream.
Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
Preheat broiler.
Transfer cooked polenta to 9-inch-diameter pie dish. Sprinkle Gorgonzola cheese over polenta.
Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.

* If polenta is not available, substitute 1 cup regular yellow cornmeal, and cook mixture for about 10 minutes rather than 20 minutes.

Crown roast of lamb in a parmesan-sage crust

Serves: 8

Preparation time: 20 minutes

Cooking time:55 minutes

Ingredients

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

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.

Curried mussel salad with tiny pasta

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

1 1/2 cups tiny shell pasta
4 quarts steamed mussels
10 ounces frozen tiny peas, thawed
1/2 cup chopped parsley

For the curried French dressing:

2 teaspoons olive oil
2 teaspoons wine vinegar
1 teaspoon minced green onions
1/2 teaspoon curry powder
1/2 teaspoon salt

For the curried mayonnaise dressing:

1/3 cup mayonnaise
2 teaspoons curry powder
1/2 teaspoon salt

preparation

Cook the pasta until al dente. Drain, rinse with cold water and drain again. Toss with 2 tablespoons of the curried French dressing. Clean and cook the mussels.
Cool and discard the shells and any black rims.
In a salad bowl toss with 1/4 cup of the Curried French dressing. Pour boiling water over the peas and drain.
In the salad bowl combine the pasta with the peas and mussels and remaining French dressing.
Mix the Curried Mayonnaise dressing ingredients and carefully fold into the salad ingredients.
Chill at least 2 hours and sprinkle with the chopped parsley before serving.

Dilled pasta salad

Serves: 8

Preparation time: 8 minutes

Cooking time:12 minutes

Ingredients

1 pound ziti or macaronis
1 large cucumbers
1 1/2 cups olive oil
2/3 cup dry white wine
1/2 cup white wine vinegar
1/2 chopped fresh dill
1/2 teaspoon salt

preparation

Cook pasta according to directions on package. Drain pasta. Cool under cold running water.
Peel cucumbers. Cut in half lengthwise. Remove seeds. Cut into 1/4 inch slices. Toss cucumbers with olive oil, wine, white wine vinegar, dill, and salt. Let stand for 30 minutes. Add cucumbers and marinade to drained pasta. Toss until well coated.
Garnish with sprigs of fresh dill.

Dried tomato and fennel stuffing

Serves: 12

Preparation time: 20 minutes

Cooking time:45 minutes

Ingredients

10 cups diced country style bread
11/2 pounds fennel bulbs
1/2 cup unsalted butter
1/2 cup drained oil-packed dried tomatoes, cut into 1/4-inch dice
3 cups chicken broth
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste

preparation

Preheat oven at 325 degrees.
Toast bread cubes on a baking pan until just dry. Trim fennel bulbs, discarding stalks.
Dice stalks into 1/4-inch dice. In a large skillet, melt butter; cook fennel over moderate heat for about 15 minutes. Simmer tomatoes in chicken broth for 10 minutes.
In a large bowl, toss together all the ingredients. Cool. May be made a day ahead.

Easter bunny cake

Serves: 8

Preparation time: 1 hour

Cooking time:35 minutes

Ingredients

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

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

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

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

preparation

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

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

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

Eggplant and tomato with chevre

Serves: 6

Preparation time: 25 minutes

Cooking time:40 minutes

Ingredients

1 small eggplant (3/4 lb)
2 teaspoons coarse salt
1/4 cup olive oil
1 large red onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon hot pepper flakes
salt and pepper
3 tomatoes, thickly sliced
1 tablespoon fresh snipped chives or green onion tops
2 ounces creamy chevre
1/4 cup whipping cream

preparation

Trim eggplant; peel if desired. Cut crosswise into 1/4-in slices. Sprinkle slices with coarse salt; place in colander to drain for 30 minutes.
Rinse eggplant well under cool running eater; pat dry and set aside.
In skillet, heat 1 tablespoon of the oil over medium high heat; cook onion, garlic and hot pepper flakes, stirring often, 3 to 5 minutes or until onion is softened. Spoon half of onion mixture into greased 13-by-9-in baking dish. Sprinkle with salt and pepper.
Overlap slices of eggplant and tomato over onion mixture finishing with remaining onion mixture. sprinkle with chives and drizzle 2 tablespoons oil over top.
Cover with a piece of waxed or parchment paper cut to fit the dish, and applied directly to surface; bake in 400F oven 10 minutes. Remove paper; drizzle with remaining oil.
Replace paper; bake 20 minutes longer, basting occasionally with juices that collect in baking dish, until eggplant is tender.
Remove dish from oven; let stand 1 to 2 hours for flavors to develop.
About 10 minutes before serving, heat broiler and remove paper from baking dish.
In small bowl, combine goat cheese and cream until smooth. Dot teaspoonfuls of the mixture evenly over top of eggplant dish.
Broil about 2 minutes or until cheese is melted and lightly browned. Serve at once or at room temperature.

Eggplant caponata

Serves: 6

Preparation time: 40 minutes

Cooking time:15 minutes

Ingredients

2 medium-large eggplants (about 3 pounds)
1/4 cup coarse salt
1 cup olive oil
1 large onion, sliced
6 ribs celery, cut into 1/2 inch lengths, blanched for 1 minute
1 cup Sicilian green olives, pitted and sliced
1/2 cup capers, rinsed and drained
1cup fresh plum tomatoes, peeled, seeded and chopped
3 tablespoons tomato paste diluted with a little water
1/2 cup red wine vinegar
3 tablespoons sugar
1/2 cup slivered almonds, toasted

preparation

Peel the eggplants and cut into 3/4-inch cubes. Sprinkle with coarse salt and drain in a colander, weighted, for one hour. Rinse well, and dry in a kitchen towel.
Heat 1/2 cup olive oil in a large sauté pan and fry the eggplant in batches until golden on all sides, adding more oil if necessary.
Drain on paper towels.
Sauté the onion in a 1/2 cup olive oil, stirring to coat, cover and cook until just tender but not brown. Remove cover, add the blanched celery, and cook a minute longer. Add the olives, capers, tomatoes, tomato paste, vinegar, and sugar.
Stir in the eggplant and simmer for another 10 minutes. Season with salt to taste.
Cool and refrigerate for 24 hours. Serve chilled or at room temperature, sprinkled with the toasted, slivered almonds.

Eggplant caviar

Serves: 6

Preparation time: 20 minutes

Cooking time:8 minutes

Ingredients

2 medium eggplants
2 teaspoons lemon juice
1 medium sliced onion
5 medium garlic cloves, sliced
1 teaspoon olive oil
to taste salt and pepper
Tabasco jalapeño
Aromat seasoning
1/2 cup chopped fresh basil
1 envelop unflavored gelatin
1/4 cup cold water

tomato coulis or roasted red pepper coulis .

preparation

Peel eggplants. Cut into halves lengthwise. Slice across and sprinkle with lemon juice.
In a microwavable dish, combine eggplants, onion, garlic and olive oil.
Microwave on high for 6 to 8 min. or until eggplants are tender. Season with salt and pepper, Tabasco jalapeño and Aromat seasoning. Mix in the basil.
Dissolve gelatin in water. Let set for 5 minutes. Melt over low heat, and stir into the warm eggplant mixture.
Spoon mixture in small ramekin dishes or molds. Refrigerate until set.
Unmold on cold plate. Serve with cold tomato coulis or red red pepper coulis

Eggplant meatballs in marinara

Eggplant Meatballs in Marinara Sauce is actually a meat-free recipe that is vegetarian and Vital wheat gluten is the principal ingredient in seitan. It is what gives it the meaty, chewy texture and great for replicating all kinds of meat dishes.

Serves: 4

Preparation time:15 minutes

Cooking time:40 minutes

Ingredients

1 large purple eggplant about 1 lb
3 tablespoons olive oil
2 cups marinara sauce
1/2 cup (100 grams) cooked white beans
5 cloves of garlic, minced
2 tablespoons soy sauce
1/2 cup (130 grams) vital wheat gluten
4 tablespoons nutritional yeast
1/3 cup grated Parmesan cheese
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/2 cup (120 ml) vegetable stock

preparation

1. Wash and cut eggplant into 2-inch cubes. Heat olive oil in a frying pan. Add eggplant and cook over low heat until tender while stirring occasionally.
2. Meanwhile add marinara to a pan and heat over low heat until simmering.

In a large bowl add bean, garlic, soy, Parmesan cheese, vital wheat gluten, nutritional yeast, herbs, and mashed eggplant and vegetable stock. Mix to combine then use your hands to mash the mixture together into a dough.
3. Shape mixture into 2-inch size balls. Packing the mixture tightly together.
4. Place them on a lightly greased or paper-lined pan
5. and bake for 20 minutes, flipping them over at 10 minutes. You can eat them still warm from the oven or you can let them cool and reheat them in the sauce later. Letting them cool helps them firm up to a more meaty texture.
6. Transfer meatballs to simmering marinara sauce.
7. Continue until all meatballs are added to marinara sauce and toss to coat, cooking until heated through completely about 10 minutes.
8. Serve topped with additional Parmesan cheese and basil.

Eggplant soufflé

Serves: 6

Preparation time: 1 hour

Cooking time:30 minutes

Ingredients

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

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.

Fall greens with walnuts feta and walnut vinaigrette

Serves: 8

Preparation time: 20 minutes

Ingredients

2 heads radicchio, washed, dried and separated into leaves
2 large Belgian endives, washed, root end cut off separated into leaves
1 bunch watercress, stems trimmed, washed and dried
3 ounces feta cheese, crumbled
1/2 cup walnut halves, lightly toasted

For dressing:
1 tespoon Dijon mustard
2 tablespoons red wine vinegar
salt and pepper to taste
1/4 cup walnut oil
1/4 cup extra virgin olive oil

preparation

Toss radicchio, endive and watercress in a large salad bowl.
Top with crumbled feta cheese and sprinkle with walnuts.
Beat together the dressing ingredients.
Just before serving, toss salad with the dressing

Fast focaccia

This Fast, No-Knead Focaccia Is a Gateway Into the World of Baking Bread
Serves: 6

Preparation time:2 hours 30 minutes

Cooking time:25 minutes

Ingredients

1/2 cups plus 2 tablespoons lukewarm water
1/4 cup extra-virgin olive oil
1 1/2 teaspoons (8 grams) dried instant yeast
2 1/4 teaspoons (16 grams) kosher salt
1 tablespoon (11 grams) sugar
3 3/4 cups (18 ounces; 511 grams) unbleached all-purpose flour, plus more for dusting
1 teaspoon finely chopped rosemary
Coarse or flaky salt, for sprinkling

preparation

Use a wooden spoon or sturdy spatula to stir together the water, half the oil, the yeast, kosher salt, sugar and flour in a large (five- or six-quart) bowl, forming a rough dough. Transfer to a container with a lid; partially cover and let it rest for about two hours on the counter. (Alternately, if you have a lidded container large enough for mixing, you can assemble the dough in there.) The dough can then be used right away, but it is much easier to handle once it has been thoroughly chilled. The dough can be stored in the refrigerator for up to two weeks.
Place a baking stone on the middle oven rack; preheat the oven to 425 degrees. Pour the remaining oil into a 9-inch cake pan and evenly coat the bottom of the pan.
Dust the surface of the refrigerated dough lightly with flour, then pull half of it off (it will be about a 1-pound portion; the dusting makes this task easier, as the dough is sticky). Dust the half you are using with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Use your hands to flatten it into a half-inch-thick round six to seven inches in diameter. Place the dough top-side-down in the cake pan, moving it around a bit to coat it with the oil. It will not fill to the edges of the pan. Turn the dough over, cover the pan with plastic wrap, and let the dough rest for 10 to 15 minutes.
Use your hands to gently push the dough to the edges of the cake pan. Sprinkle with the rosemary and coarse or flaky salt, as needed.
Cover with plastic wrap, and allow the dough to rest and rise for 20 minutes.
Place the cake pan on the heated baking stone in the oven. Bake for 20 to 25 minutes, or until the focaccia crust is medium brown and feels dry and firm on the surface. The baking time will vary, depending on the focaccia’s thickness.
Use a rounded knife to loosen the loaf from the edges of the pan, then transfer the focaccia to a cutting board. Cut into wedges and serve warm, or allow to cool completely.

Fettuccini primavera and pesto dressing

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

12 ounces fettuccini
1 teaspoons olive oil
2 large tomatoes
1 bunch broccoli
3 ounces pitted black olives
1/2 cup chopped walnuts

PESTO DRESSING
2 cups fresh basil
2/3 cup olive oil
2 cloves garlic
1/4 cup grated parmesan
1/4 cup chopped walnuts
1/4 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon ground pepper

preparation

Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta, rinse in cold water and drain thoroughly. Place in a large bowl.
Mix with olive oil. Seed tomatoes and chop coarsely.
Slice peeled broccoli stems 1/4 inch thick and break florets into smaller pieces. Cook 3 minutes in boiling water. Drain, rinse in cold water and drain again.
Add tomatoes, broccoli, olives and walnuts to the pasta and toss gently.

Serve with pesto dressing

PESTO DRESSING
In a blender or food processor, chop the basil, garlic, walnuts, Parmesan cheese and vinegar.
Add the olive oil in a slow stream until it is all combined. Stir in salt and pepper.

Flatbread pizzas

Serves: 2

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

2 6-inch diameter whole wheat pita breads
1 6.5 ounce jar marinated artichoke hearts
1 1/2 cups crumbled feta cheese
1 14.5- ounce can diced tomatoes with Italian herbs, drained well
1 cup pitted Kalamata olives, coarsely chopped
2 teaspoons dried oregano

preparation

Preheat oven to 450 degrees.
Cut pita bread in half horizontally. Drain artichokes, reserve marinade, and cut any large pieces in halves. Place breads on large baking sheet.
Brush breads with some of artichoke marinade. Bake until just beginning to color. Cool on sheets. Sprinkle breads almost to edges with crumbled feta cheese.
Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
Bake pizzas until heated through, about 4 minutes. Cut into wedges.

Fried green tomatoes

Fried green tomatoes are a southern tradition made famous by the movie of the same name.
They are so popular in the south that gardeners plant extra slicing tomatoes to be harvested green for this recipe.
Serves: 5

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

4 green tomatoes, cut in 1/4-inch slices
1 cup flour
1 egg beaten with cup skim milk
1 cup yellow cornmeal
1 teaspoon each salt and black pepper
Canola oil for frying

preparation

Assemble ingredients. Spread flour on a sheet of waxed paper or on a plate. Put the egg wash in a shallow dish. Spread the cornmeal on a sheet of waxed paper or plate, add salt and pepper, and mix well.
Dredge the tomato slices in flour and shake off the excess. Dip each slice in the egg wash and drain off excess, and then coat with the cornmeal, shaking off excess gently.
Place on a tray and set aside. Heat the oil in a large heavy (preferably cast iron) skillet over a medium flame.
When hot, add the tomato slices. Do not overcrowd the skillet. Cook several minutes, until golden, then turn.
Drain on paper towels and serve while still hot.

Frittata

A frittata is an Italian-style flat omelet that's baked in a skillet. This frittata recipe features spinach, mushrooms and Fontina cheese. It's perfect for holiday brunches or other special occasions. Many variations are made using bacon, asparagus, peas and other ingredients.

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces
1 cup sliced stemmed mushrooms
8 large eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

preparation

Preheat broiler.
Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add spinach and mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.
In a medium bowl, Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Fruit sorbet

Serves: 8

Preparation time: 1 hour

Cooking time:10 minutes

Ingredients

2 cups water
10 ounces sugar
1 ounce lemon juice
2 cups fruit pulp and juice (apricot, kumquat, lemon, orange, peaches, pears, pineapple, raspberry, strawberries, tangerine)

preparation

In a medium saucepan, combine the water and sugar. Bring to a boil. Add lemon juice and fruit pulp.
Refrigerate until cold. Churn in an ice-cream machine.

Garlic mussels with pasta and cherry tomatoes

Serves: 2

Preparation time:20 minutes

Ingredients

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

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

Serves: 8

Preparation time: 15 minutes

Cooking time:1 hour

Ingredients

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

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.

Gnocchi alla romana

Serves: 6

Preparation time: 25 minutes

Cooking time:30 minutes

Ingredients

3 cups whole or low fat milk
3/4 cup semolina flour or yellow polenta
1/2 teaspoon salt
1/4 cup plus 2 tablespoons unsalted butter, melted
3 oz finely grated Parmigiano-Reggiano (1 1/2 cups)
2 large eggs
2 cups of pasta or Marinara sauce (optional)

preparation

Whisk together milk, semolina, and 1/2 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes.
Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in eggs.
Spread gnocchi mixture 1 inch thick on an oiled baking sheet or a 9-inch square baking pan and chill, uncovered, until very firm, about 1 hour.
Preheat oven to 425°F.
Cut out squares, or other shapes from gnocchi mixture and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.
Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.
Serve with hot pasta or Marinara sauce (optional).

Gnocchi with green chive sauce

Serves: 6

Preparation time: 50 minutes

Cooking time:5 minutes.

Ingredients

For gnocchi:
3 russet potatoes
1 egg, beaten
2 teaspoons cream
1 teaspoon salt
1/2 teaspoon nutmeg
3 cups flour

For sauce:
4 bunches chives, chopped
1 tablespoon butter
1 teaspoon white wine vinegar
1 cup cream
1 cup grated Parmesan cheese

preparation

Peel and boil potatoes. Drain, and mash coarsely. Mix in egg, cream and seasonings.
Place flour in a large mixing bowl. Add potato mixture. Using a spatula, mix well. If sticky, add more flour. The dough should be soft but not elastic. On a work surface, form the mass into a log.
Divide the log into smaller portions and using your hands, roll out into 1/2-inch-long pieces.
Dust them well with flour. Hold a flour-dusted fork, concave side up, in one hand. With the other hand, push a piece of dough into the tines, making an indentation with your thumb. Then roll the dough off the tines, making a shape like a tiny bowl with ridges on the bottom. Flour the fork and repeat with rest of dough.
Sauce:
Saute chives in butter and a tablespoon water and vinegar. Simmer for 2 minutes Add cream. Simmer 10 minutes. Cook gnocchi in boiling water for 4 to 5 minutes.
Drain. Stir in the chive sauce. Heat and serve with Parmesan cheese.

Gnocchi with spinach and ricotta

Serves: 4

Preparation time: 30 minutes

Cooking time:5 minutes

Ingredients

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

preparation

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

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

Goat cheese and sun-dried tomato toasts

These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.
Serves: 6

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

5 ounces goat cheese
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper

preparation

Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.

Grilled bruschetta chicken

Chicken may be marinated for an hour and baked instead of grilled.
The bruschetta can be made ahead of time
Serves: 4

Preparation time:25 minutes

Cooking time:15 minutes

Ingredients

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

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 chicken and vegetable pasta salad

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

2 red peppers
3 zucchini
2 corn cobs
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chopped fresh thyme or oregano
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon each pepper and sugar
3/4 pound boneless skinless chicken breasts
4 cups fusilli noodles

preparation

Seed and core red peppers; cut into 1-inch wide strips. Cut zucchini diagonally into 1/2 inch thick slices. Brush corn and zucchini with 2 tablespoons of the oil.
On lightly greased grill over medium heat and with lid closed, cook vegetables, turning corn often and peppers and zucchini halfway through cooking time until tender. Cool.
Slice kernels off corn and transfer to a large bowl. Cut red pepper strips into 3/4-inch chunks; add to bowl along with zucchini slices. Meanwhile, whisk together remaining oil, vinegar, thyme, mustard, salt, pepper and sugar.
Brush 2 tablespoons of the dressing over chicken. Grill chicken over medium-high heat with lid closed until no longer pink inside.
Slice into thin strips.
Cook pasta until tender but firm. Drain and rinse under cold water. Add to vegetables along with remaining dressing; toss to coat.
Top with chicken.

Grilled chicken pesto

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

Ingredients

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

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 salmon fillets with sun-dried tomatoes

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

4 salmon fillets with skin on (6 ounce portions)
3/4 cup sun dried tomatoes, finely chopped
2 tablespoons unsalted butter, softened
2 tablespoons grapeseed oil
1 tablespoon Mrs. Dash original blend seasoning
Pam cooking spray for high temp cooking
Aluminum foil

preparation

Remove salmon fillets from refrigerator and allow them to reach room temperature.

Make topping: In a small bowl, combine sun dried tomatoes and butter. Mix thoroughly and set aside.

Preheat grill or cast iron griddle to medium heat. Brush fillets with grapeseed oil and season with Mrs. Dash seasoning.

Generously spray cooking surface with cooking spray. Place fillets on the grill, skin side up. Grill side without skin for approximately 2-3 minutes, watching carefully not to burn.

Flip to skin down side and grill for 3-4 minutes. Cover with foil until skin is crispy.

Preheat oven to 375 degrees. Place generous portion of sun dried tomato topping on top of fillets. Heat for another 6-7 minutes, until sun dried tomatoes begin to crisp.

Serve immediately.

Grilled tomatoes kebabs

Small tomatoes such as cherry, current or pear tomatoes are best eaten raw or briefly cooked. They are perfect for skewering and grilling because they do not fall apart, unless overcooked. If you are using wooden skewers, soak them for 30 minutes in cold water before using.
Serves: 6

Preparation time: 20 minutes

Cooking time:4 minutes

Ingredients

36 small tomatoes, such as Cherry, Ping Pong, or Yellow Pear
1 tablespoon olive oil
1 tablespoon dried oregano
salt and black pepper to taste
Six wooden or metal skewers

preparation

Wash and drain tomatoes. Using a paper towel, dry each or spread on towels and allow to air dry so the oil will stick to the skins.
Place the dry tomatoes in a large bowl. Drizzle with olive oil, and season with oregano and pepper.
Toss to coat tomatoes. Thread 6 tomatoes, spaced at least an inch apart, on each of the 6 skewers.
Brush hot grill grate with oil to prevent sticking. Arrange skewers on grate.
Grill 2 to 4 minutes. Turn and grill the other side for 1 to 2 minutes. Remove skewers and sprinkle with salt, if desired.

Holiday biscotti

Recipe courtesy Giada De Laurentiis
Serves: 8

Preparation time: 25 minutes

Cooking time:55 minutes

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

preparation

Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Homemade pizza dough

Manitoba flour: what it is and it is used for

Preparation time: 15 minutes

Ingredients

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

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.

Italian Christmas pastries

These Italian pastries are known world wide by different names, but same recipe.

Italy: cenci, wanda, gnocchi, pasta frolla
France: bugnes
Poland: krusciki
Spain: Pastel
Japan: Karinto
Serves: 12

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

2 cups flour
2 eggs
2 egg yolks
2 teaspoons dark rum
1/8 teaspoon salt
oil for frying
icing sugar

preparation

Combine all the ingredients. Knead 10 minutes. Refrigerate 1 hour. Roll out small pieces of dough until paper thin.
Use pasta maker if available. It is easier.
Cut into pieces of about 3 -inches long of various shapes.

Preheat oil to 375°; fry cookies until golden brown, about 1 minute per side. Drain on paper towels. Sprinkle with confectioners' sugar. Cookies are best served the same day.

Italian garden salad

Serves: 6

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

1 1/2 cups elbow macaroni
3 tablespoons tarragon vinegar
2 tablespoons oil
1 teaspoon dill weed
salt and pepper to taste
1/4 teaspoon dry mustard
1 garlic clove, minced
1 cup chopped tomatoes
1 cup sliced zucchini
1 cup black olives

preparation

Cook macaroni according to directions on package. Drain. Rinse under cold running water. Drain.
For dressing:
In a small bowl, combine vinegar, oil, dill weed, salt and pepper, mustard, and minced garlic.
Combine cooked macaroni, tomatoes, zucchini, and olives. Pour dressing over salad mixture. Toss well to combine ingredients. Chill at least one hour to blend flavors.

Italian stuffing with sausage

Serves: 10

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

2 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 medium celery ribs with leaves, chopped
2 medium red bell peppers, cored, seeded, and chopped
2 cloves garlic, minced
1 lb sweet or hot Italian sausage, casings removed
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. crushed hot red pepper
12 ounces day-old, crusty Italian bread, cut into 1-inch cubes (about 7 cups)
1 cup freshly grated Parmesan cheese (about 4 ounces)
8 tbsp unsalted butter(1 stick), melted
1/2 cup dry white wine
1 1/2 cups Homemade Turkey Stock or canned reduced-sodium chicken broth, or as needed

preparation

1. In a large skillet, heat the oil over medium heat. Add the onion, celery, bell peppers, and garlic. Cook, stirring often, until softened, about 5 minutes. Add the sausage and cook, breaking up the meat with a spoon, until it loses its pink color, 8 to 10 minutes. Stir in the basil, oregano, salt, and crushed red pepper. Transfer to a large bowl.
2. Add the bread and cheese and mix well. Stir in the butter, wine, and enough of the stock to moisten the dressing, about 1 cup. Use to stuff the turkey, or place in a buttered baking dish, drizzle with an additional ½ cup stock, cover, and bake as a side dish.

Lasagna

Serves: 10

Preparation time: 1 hour

Cooking time:25 minutes

Ingredients

5 cups meat sauce, see recipe below
1 pound lasagna noodles
2 cups mozzarella cheese
4 cups Recipe of medium cream sauce
3 cups cooked chopped spinach

For meat sauce:
2 teaspoons vegetable oil
1 1/2 cups chopped onions
1/4 cup chopped parsley
3 garlic cloves, chopped
1 pound ground beef
1-28 ounce can plum tomatoes, chopped
1 1/2 cups beef stock
3 teaspoons tomato paste
2 teaspoons dried oregano
2 bay leaves salt and pepper

preparation

Meat sauce:
In a large heavy saucepan heat oil over moderate heat. Add onion, parsley and garlic.
Cook until onions are soft, about 5 minutes. Add beef and cook while stirring and breaking up the meat, until evenly brown.
Add tomatoes, beef stock, tomato paste, oregano and bay leaves; cook stirring over medium heat until mixture starts to simmer.
Reduce heat and simmer for one hour or until thickened to desired consistency.
Remove bay leaves. Add salt and pepper to taste.

PASTA:
Cook 1 pound of lasagna in a large pot of salted boiling water until al dente. Transfer to cold water to cool the pasta.
When cold, arrange pasta on a sheet pan.
Cover with a moist towel.
TO ASSEMBLE LASAGNA:
Spread about 1/2 cup of meat sauce over the bottom of a 13 by 9 inch deep baking dish. Arrange a layer of lasagna noodles on top. Spread with a little meat sauce, then a little cream sauce, and half of the spinach. Sprinkle with mozzarella cheese.
Repeat the same process until all ingredients have been used, finishing with cream sauce and cheese.
Bake at 400 degrees for 20 to 30 minutes, or refrigerate until needed, then bake at 375 degrees for 40 to 50 minutes.

Lemon chicken breast

Ina's favorite dish from her book Barefoot Contessa "how easy is that".
Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

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

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

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

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

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

Lemon cream tart

Serves: 10

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

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

preparation

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

Lemon custard

This is a light version.
Serves: 8

Preparation time: 15 minutes

Cooking time:7 minutes

Ingredients

1/2 cup sugar
4 eggs, beaten
2 tablespoons cornstarch
grated rind of 2 lemons
½ cup lemon juice
3 cups 2% milk
1 teaspoon lemon extract
whipped cream (optional)

preparation

In medium bowl, whisk sugar and eggs. Mix in cornstarch and lemon juice. Set aside.
In large saucepan, heat milk over medium heat until tiny bubbles appear around edges of pan.
Stir into egg mixture. Strain through a fine strainer and add lemon rind. Return mixture to clean saucepan.
Cook over medium heat while whisking 5 to 7 minutes or until thickened.
Divide lemon custard evenly among eight 1/2-cup ramekins or custard cups.
Allow to cool slightly. Cover each custard with plastic wrap. Chill until ready to serve.
As an option, garnish with whipped cream before serving.

Lemon krumkake

Serves: 6

Preparation time: 10 minutes

Cooking time:20 minutes

Ingredients

3 eggs
1/2 cup sugar
1/2 cup melted butter
1/2 cup flour
1 teaspoon lemon extract

preparation

Beat eggs and sugar until light and creamy. Stir in the remaining ingredients until smooth.
Cook on pizzelli machine to form wafers, or while wafer is hot, shape into cup over a glass or similar container.

Lemon mousse

Serves: 8

Preparation time: 20 minutes

Ingredients

1 envelop unflavored gelatin
1 tablespoon cold water
1 teaspoon grated lemon rind
1 cup lemon or lime juice, freshly squeezed, and strained
1/3 cup sugar
1 cup heavy cream or 1 1/2 cups Cool Whip
1 tablespoon sugar

preparation

Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set. Beat the cream with the sugar until stiff. Fold into the lime mixture. Spoon into crystal glasses or molds.

Lemon pudding cake

Serves: 6

Preparation time: 30 minutes

Cooking time:50 minutes

Ingredients

2 large lemons
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk

preparation

Preheat oven to 350 degrees F.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl.
Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined. Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45 to 50 minutes.
Transfer to a rack. Serve warm or at room temperature.

Lemon sorbet in lemon shells

Serves: 8

Preparation time: 1 hour

Cooking time:5 minutes

Ingredients

LEMON CUPS:
8 large uniform lemons

LEMON SORBET:
1/3 cup lemon zest
1 cup strained fresh lemon juice - from lemons used for cups
1 1/2 cups sugar
1 1/2 cups water

In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.

preparation

Cut off the top 1/3 of the lemon (not the stem end) and reserve for the 'cap'.
Hollow out each lemon by using a grapefruit knife just inside the rind and circling the flesh (being careful not to puncture the lemon). Remove juice and flesh and put it in your juicer.
Make a slight shallow cut on the bottom of each lemon shells (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate.
Freeze the shells at least one hour or overnight. Then fill with sorbet and freeze again. this sorbet can be made ahead and will keep several days in the freezer. The frozen shell will prevent the sorbet from melting too quickly when you serve it.

LEMON SORBET:

In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.

Lemon tart #2

Same recipe can be used with lime juice, orange juice, or a combination of lemon and rum. For lemon tartlets, unfold paper cups flat. Line with thin pie crust. Bake in muffin tins.
Serves: 8

Preparation time: 30 minutes

Cooking time:20 minutes

Ingredients

1 recipe
never fail pie crust
1 tablespoon unflavored gelatin
1/4 cup water
1 cup sugar
1 teaspoon grated lemon rind
3/4 cup lemon juice
3 large egg yolks
3 egg whites
1/4 teaspoon cream of tartar

preparation

Pie crust:
Preheat oven to 375 degrees. Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use. Cover pie shell with foil and dry beans or rice, and bake for 10 minutes. Remove inside of pie shell and foil, and continue baking at 350 degrees until golden brown.
Filling:
In a small bowl, dissolve gelatin in cold water In a medium saucepan, boil sugar to 240 degrees. Whisk yolks in an electric mixer. Pour hot sugar over and beat until light, creamy and cool. Add lemon juice, gelatin and lemon rind. Cool until mixture is about to set. Beat whites with cream of tartar. Fold in egg-yolk-gelatin mixture. Pour in shell. Chill until set. Sprinkle with grated lemon rind

Lime curd and almond tart

Serves: 8

Preparation time: 40 minutes

Cooking time:25 minutes

Ingredients

For crust:
2/3 cup sliced almonds, toasted
1/4 cup sugar
1/4 teaspoon salt
1 cup vanilla wafer crumbs
1/4 cup unsalted butter, soft

For filling:
1 cup sugar
1/2 cup unsalted butter, cut into pieces
1 tablespoon cornstarch
4 large eggs
1/2 cup lime juice
1 tablespoon grated lime zest

For compote:
3 cups bing cherries, diced
1 cup diced fresh pineapple
1/2 cup diced mango
2 diced apricots
2/3 cup raspberries
1 teaspoon sugar

preparation

Preheat oven at 350 degrees.
Make crust:
Butter a 9-inch tart pan with a removable fluted rim. Mix to a fine powder in a food processor, almonds, sugar, and salt. Combine with wafer crumbs and butter. Mix well. Line the bottom and sides of pan with the crust mixture.
Bake 10 minutes to a deep golden color.
Make filling:
In a heavy saucepan, cook sugar, butter, cornstarch, eggs, and lime juice over moderate heat, whisking until thickened and bubbly. Stir in zest and cool.
Filling may be made 2 days ahead. Spoon filling evenly into crust. Cover surface with buttered round of wax paper. Chill for at least 1 hour.
Make compote:
In a bowl, toss compote ingredients and let stand for 15 min. Remove sides of pan, and transfer to a plate.
Serve with the compote.

Linguine alla carbonara

Serves: 6

Preparation time: 15 minutes

Cooking time:25 minutes

Ingredients

9 ounces pancetta (smoked pancetta is best)
1 1/4 to 1 1/2 pounds linguine
2 ounces butter
4 cloves garlic, minced
1 1/2 cups heavy cream, heated
salt and ground black pepper to taste
2 egg yolks
1/2 cup heavy cream
6 ounces parmesan cheese, grated

preparation

Cut the pancetta into medium dices.
Fry in a frying pan until crisp. Drain on paper towels, and set aside.
Cook the linguine al dente and drain.
Heat the butter with the garlic and pancetta in a large skillet. Add the 1 1/2 cups hot heavy cream and heat through. Season with salt and pepper to taste.
Remove from heat. Combine the egg yolks with the 1/2 cup cream and mix well. Add to the skillet.
Combine the sauce with the linguine. Toss well to cover the pasta. Add Parmesan cheese and serve at once.

Linguine primavera

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

1 cup chicken or vegetable broth
12 Sun-dried tomatoes, (not in oil)
1 pound linguine
5 tablespoons olive oil
8 cloves garlic, minced
8 ounces shiitake, stemmed, sliced
1 medium zucchini, chopped
12 Broccoli rabbi florets
1/2 cup chopped fresh basil
to taste salt and pepper
1 cup freshly grated Parmesan cheese

preparation

Heat broth in a small saucepan. Remove from heat. Add tomatoes. Let stand until soft. Drain reserving broth. Slice tomatoes into thin strips.
Heat oil in a heavy large skillet over high heat. Add minced garlic; sauté until golden, about 1 minute. Add reserved broth, sun-dried tomatoes strips, mushrooms, zucchini, broccoli rabe florets and basil. Simmer until vegetables are tender, about 3 minutes. Cook linguine in a large pot of boiling salted water until tender but still firm. Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper to taste.
Transfer pasta mixture to bowl; sprinkle with Parmesan cheese.

Marbled strawberry bombe

cocoa sponge cake

Serves: 8

Preparation time: 25 minutes

Cooking time:3 minutes

Ingredients

1 recipe cocoa sponge cake
1/4 cup Grand Marnier liqueur
1 pint fresh sliced strawberries
1 quart strawberry ice cream
6 egg whites
1 cup confectioners' sugar

preparation

Slice the prepared cocoa sponge cake in two horizontally. Sprinkle cakes with Grand Marnier.
Place one cake on a heatproof plate or platter, arrange strawberries over cake, top with remaining cake.
Soften ice cream slightly, spoon onto cake, shape into a dome, cover, freeze until firm.
Beat egg whites in a medium bowl with an electric mixer. until soft peaks form. Gradually add sugar while beating.
Spoon meringue into a large piping bag fitted with a tube. Starting with the base of the cake, pipe mixture evenly around cake and ice cream until completely covered.
Bake in a 500 degree oven for about 3 minutes or until meringue is lightly brown.
Serve immediately.

Marinara sauce

Serves: 10

Preparation time:

Cooking time:40 minutes

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 medium carrot, peeled and finely grated
1/4 teaspoon red pepper flakes, or to taste
1 large can (28 ounces) Italian tomatoes, crushed
1 large can (12 ounces) tomato paste
1 teaspoon sugar (optional)
1 bay leaf
2 tablespoons dried whole basil
1 teaspoon dried whole oregano
pinch fennel seeds
1/4 teaspoon ground allspice
4 cloves garlic, chopped

preparation

Heat the olive oil in a large Dutch oven or saucepan (do not use cast iron or aluminum) over medium-high heat. Add the onions and carrots; sauté until the onions are translucent. Add the remaining ingredients and stir well.
Bring just to a boil, lower heat, and simmer uncovered for 30 minutes or until desired thickness.
Remove the bay leaf. Serve with your favorite pasta or polenta.

Meat sauce

Serves: 6

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

2 tablespoons olive oil
1 pound lean ground beef
3 medium onions, peeled and chopped
2 14-oz cans crushed tomatoes
1 tablespoon tomato paste
1 beef bouillon cubes
2 cloves minced garlic
2 teaspoons dried basil
to taste salt and ground black pepper

preparation

In a skillet, heat the oil. Brown the beef until it loses its pink color. Transfer to a saucepan. Add the onions to the skillet.
Stir until brown. Add to meat. Add remaining ingredients.
Cook over medium heat, covered for 30 to 40 minutes.

Serve with pasta or lasagna.

Mediterranean farro salad

Mediterranean Farro Salad with feta, fresh tomatoes, vegetables, and a bright red wine vinaigrette.
Serves: 8

Preparation time:15 minutes

Cooking time:30 minutes

Ingredients

<br />

1 cup uncooked Farro, soaked in water for 1 hour
1/4 teaspoon kosher salt
1/2 cup sundried tomatoes, cut into julienne slices
1 large cucumber seeded and finely diced
3/4 cup jarred roasted red peppers drained and finely diced
1 pint cherry tomatoes halved
1 cup frozen petite peas thawed
1/2 cup finely chopped fresh parsley
1/2 cup crumbled feta cheese

For the Italian Vinaigrette Dressing:

1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

preparation

Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.
While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.
Add all of the remaining ingredients to the bowl except for the feta: sundried tomatoes, cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature.

Meringue baked apples

Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

4 large baking apples
2 ounces butter
3 ounces sugar
3 egg whites
4 ounces powdered sugar

preparation

Preheat oven to 350 degrees.
Peel, and core the apples leaving the stem end closed.
Cream the butter with sugar.
Fill cavity of apples with butter mixture. Arrange in a baking dish.
Bake until apple are tender.
Beat the egg whites with cream of tartar until medium firm.
Gradually, add the sugar and continue beating until stiff.
Coat the apples with meringue.
Bake till brown, about 5 to 7 minutes. Serve hot or cold.

Meringue-strawberry

Serves: 8

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

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

preparation

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

Minestrone with cabbage and spinach

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

2 cups finely chopped celery
1 cup finely chopped onion
3/4 cup finely chopped leek (white and pale green parts only)
1/2 cup dry white wine
9 cups vegetable broth
4 cups diced green cabbage
2 cups diced zucchini
3/4 cup small pasta
3 cups packed, coarsely chopped fresh spinach
1/3 cup thinly sliced fresh basil
freshly grated Parmesan cheese

preparation

Combine celery, onion, leek and wine in heavy large pot over medium heat.
Simmer until vegetables are tender but not brown, stirring frequently, about 12 minutes.
Add broth and bring to boil. Add cabbage and zucchini and simmer 10 minutes. Add pasta; cover and simmer until pasta is just tender. Add spinach and cook 5 minutes.
Stir in sliced basil. Season to taste with salt and pepper. Ladle soup into bowls.
Pass Parmesan cheese separately.

Mussel pasta salad

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

Serves 6

3 pounds mussels
1/2 cup dry white wine
1/2 pound fettuccine
6 large celery stalks, diced
2 tablespoons chopped parsley
1 tablespoon fresh basil
1 teaspoon fresh chives
1/2 cup aioli sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
2 large Italian tomatoes, peeled and diced

preparation

Combine mussels and wine in heavy medium saucepan. Cover and cook over high heat, shaking pan occasionally, until mussels open. Remove mussels using slotted spoon. (Discard any that do not open.)
Let cooking liquid stand 15 minutes. Shell mussels. Strain cooking liquid through fine sieve lined with dampened cheesecloth. Gradually whish cooking liquid into aioli.
Cook fettuccini in salted boiling water according to directions. Drain and cool. Combine fettuccine, celery, herbs and aioli in a bowl.
Toss until blended. Season with salt and pepper. Gently stir in mussels and tomatoes. Serve salad at room temperature.

Mussels and spaghetti

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

3 pounds fresh mussels
1 bay leaf
6 peppercorns
2 whole cloves
1/4 cup dry white wine
3 quarts water
1/2 teaspoon salt
1 pound spaghetti
4 tablespoons olive oil
1 tablespoon garlic, minced
1 cup stewed tomatoes
1 tablespoon fresh basil, chopped
1/4 teaspoon salt
1/8 teaspoon white pepper

preparation

Scrub mussels under cold water. Remove beards and drain. In a large saucepan or kettle add mussels, bay leaf, peppercorns, cloves, and wine. Cover and bring to a boil. Cook over high heat until mussels open, 4 to 6 minutes. Strain mussels. Remove from shells. Save broth.
Cook spaghetti in boiling water for 6 minutes. Drain. Heat oil in a large skillet. Add garlic and cook briefly, stirring, but do not brown.
Add tomatoes, broth and spaghetti. Cook, stirring often until spaghetti are done. Add mussels. Stir and heat for a moment. Add basil and season with salt and pepper to taste. Toss and serve hot.

Mussels marinara with linguine

Serves: 6

Preparation time: 25 minutes

Cooking time:45 minutes

Ingredients

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

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.

Neapolitan pizza for a home kitchen

This recipe is about as close as you can get to wood-burning oven-style Neapolitan pizza without having to void the warranty of your oven. The Antimo Caputo Tipo "00" Italian bread flour called for helps improve the texture, but is not necessary. Regular bread flour (of even all-purpose flour) will work just fine.

For best results, use weight measurements, not volume.

Serves: 6

Preparation time:1 hour

Cooking time:8 minutes

Ingredients

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

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.

Nicoise orzo salad

Serves: 4

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

1 cup long grain orzo
1/2 pound green beans cut into 1/2-inch pieces

For dressing:
3 teaspoons red wine vinegar
1 teaspoon lemon juice
4 anchovy fillets, chopped
1 teaspoon dijon mustard
1 garlic clove, minced
1/3 cup virgin olive oil
1/4 teaspoon ground black pepper

6 ounce jar artichoke hearts, drained and chopped
7 ounce can tuna, drained, flaked
1 red bell pepper, chopped
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh thyme leaves
1/3 cup kalamata or brined-cured black olives, chopped
2 cups chopped arugala, washed and spun dry

preparation

Cook orzo in salted boiling water until tender. Drain in a colander, and rinse under cold water. Drain again.
Transfer to a large bowl. Cook beans in salted boiling water until crisp-tender. Cool and drain. Add to orzo.
In a blender, combine Red wine vinegar, Lemon juice, anchovy fillets, Dijon mustard, garlic clove, olive oil, and pepper. Blend until dressing is smooth. Add dressing to orzo mixture. Blend in the remaining ingredients. Serve as a main course.

Onion and cheese frittata

Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

8 large eggs
1/2 cup finely grated Parmesan
3 large fresh basil leaves, torn into pieces
3 large fresh sage leaves, minced
1 tsp. minced fresh rosemary
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
3 Tbsp. extra-virgin olive oil
1 cup thinly sliced onion
1 cup diced Fontina cheese

preparation

Preheat oven to 400°. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon diced cheese evenly over.
Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Onion parmesan gratin

Serves: 6

Preparation time: 20 minutes

Cooking time:12 minutes

Ingredients

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

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.

Orange mousse meringue pie

Serves: 8

Preparation time: 40 minutes

Cooking time:1 hour 10 minutes

Ingredients

FOR MERINGUE SHELL:
3 egg whites
1/4 teaspoon cream of tartar
1 teaspoon white vinegar
1 cup sugar
1 tablespoon cornstarch

FOR ORANGE MOUSSE FILLING:
1 envelope unflavored gelatin
1 1/2 cups orange juice
3 egg yolks
2 tablespoons grated orange rind
1/2 cup sugar
3/4 cup chilled Cool whip or whipped cream

preparation

MERINGUE SHELL:
In a mixing bowl, beat egg whites, cream of tartar and vinegar until soft peaks form. Gradually beat in the sugar, 1 tablespoon at the time until stiff glossy peaks form. Whisk in cornstarch. Line baking sheet with parchment paper or greased foil; spread with meringue to make 9-inch circles, forming 1-inch high rounded rim. Bake in center of 250 degree oven for about one hour or until crisp. Turn oven off and let meringue dry one hour. Remove from oven and gently peel off paper. Place on serving plate.
ORANGE MOUSSE FILLING:
Sprinkle gelatin over 1/2 cup. of the orange juice. Set aside. In a heavy bottom non aluminum saucepan, whisk egg yolks lightly. Add rind, remaining juice, and sugar. Cook over medium heat, stirring constantly for 5 to 10 minutes or until thick enough to coat the back of spoon. Remove from heat. Stir in the gelatin mixture to dissolve. Cover and refrigerate for about 15 minutes or until slightly thickened. In a bowl, fold Cool whip or whipped cream into gelatin mixture until combined. spoon into meringue shell. Cover and refrigerate for about 30 minutes or until set.

Orzo pilaf with green onions

Serves: 6

Preparation time: 10 minutes

Cooking time:20 minutes

Ingredients

3 1/4 cups low salt chicken broth
1 pound orzo
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese

preparation

Bring broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally.
Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper.
Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer to large bowl and serve.

Orzo salad with lemon and herb

Serves: 4

Preparation time: 10 minutes

Cooking time:15 minutes

Ingredients

1 cup orzo pasta
2 tablespoons chopped dill
2 tablespoons chopped parsley
2 tablespoons chopped green onion
1 tablespoon olive oil
1/2 teaspoon grated lemon rind
1 2 tablespoon lemon juice
salt and pepper

preparation

In large pot of boiling salted water, cook orzo until tender but firm; drain well.
Toss with dill, parsley, onions, oil, lemon rind and juice. Season with salt and pepper to taste.

Orzo with wild mushrooms

A version of risotto made with orzo
Serves: 4

Preparation time: 30 minutes

Cooking time:1 hour

Ingredients

6 cups chicken or vegetable stock
5 tbsp. unsalted butter
8 oz. hen of the woods, chanterelle, or morel mushrooms, cleaned and halved if large
1/2 cup minced shallots
1 tablespoon minced garlic
1¾ cups (12 oz.) orzo
1 tsp. minced fresh thyme
salt and freshly ground black pepper, to taste
½ cup cream
½ cup finely grated Parmesan, plus more for serving

preparation

Heat chicken stock in a small saucepan over medium heat; set aside and keep warm. Heat butter in a 4-qt. saucepan over medium-high heat. Working in batches, add mushrooms and cook until golden, 5–7 minutes. Using a slotted spoon, transfer mushrooms to a bowl; set aside. Add shallots and garlic to saucepan; cook, stirring, until soft, 3 minutes.
Add orzo, thyme, salt, and pepper; cook 2 minutes. Add reserved stock ¼ cup at a time, cooking until each addition is absorbed before adding next amount. Cook, stirring often, until liquid has all been used and orzo is tender, about 25-30 minutes. Add cream and cook, stirring, until liquid is creamy, about 3 minutes more. Remove from heat and stir in reserved mushrooms, Parmesan, salt, and pepper; serve with additional Parmesan on the side.

Panettone

This typical Italian dessert would have been the creation of a young baker whose name was Tony. To charm his Milanese girlfriend, he invented this dessert, that became "pan di Toni", the panettone
Serves: 10

Preparation time:2 hours

Cooking time:1 hour

Ingredients

1 package (1 tablespoon) dry yeast
1 teaspoon sugar
1/4 cup water
1 pound all-purpose flour
4 ounces sugar
6 ounces unsalted butter, softened
6 eggs
1/4 cup lemon peel, diced
1/4 cup orange peel, diced
1 cup raisins

preparation

In a small mixing bowl, dissolve yeast in water and sugar. Stir well and allow to raise in a warm place. In the mixing bowl of an electric mixer, combine flour, yeast mixture, sugar, butter, eggs. Mix dough at low speed until it becomes elastic and smooth and does not stick to sides of bowl.
Shape dough into a ball. Cover with plastic wrap and let rise at room temperature until triple in volume. Punch the dough. Again shape into a ball.
Cover and refrigerate overnight.
To bake the panettone, I use an empty 2 pound coffee can lined with buttered brown paper.
On a floured surface, work the lemon and orange peel and raisins into the dough.
Drop dough in the prepared mold. Preheat oven at 350 degrees. Let dough rise at room temperature until triples in volume. Brush dough with warm milk.
Bake about 55 minutes to 1 hour.

Panna cotta with berry compote

Serves: 6

Preparation time: 10 minutes

Cooking time:10 minutes

Ingredients

1envelope unflavored gelatin
2 tablespoons cold water
1 cup each sour cream, whipping cream and light cream
1/3 cup sugar
1 vanilla bean

preparation

Lightly oil six 5-ounce ramekins; set aside.
In small bowl sprinkle gelatin over water; set aside.
In saucepan, combine sour cream, whipping cream, light cream and sugar. Halve vanilla bean lengthwise and scrape out seeds to cream mixture (add vanilla bean halves, if desired, for additional flavor).
Place over medium heat, stirring often, until very hot; do not let boil.
Stir in gelatin mixture until dissolved. Remove vanilla bean halves.
Pour into ramekins. Chill for 4 hours or until set. To serve, run sharp knife around edges and turn out onto serving plates.
Spoon Reisling Summer Berry Compote around panna cottas. Garnish with lemon balm or mint.

Panzanella salad

Panzanella salad, the perfect way to use up day-old bread!
People of the Mediterranean have a knack for using day-old stale bread.

Panzanella salad consists of hearty Italian bread, tomatoes, shallots and basil, tossed in a light and tangy dressing. If you like, add fresh mozzarella cheese.
Serves: 4

Preparation time:15 minutes

Cooking time:10 minutes

Ingredients

5 oz or ½ loaf of a rustic Italian bread or baguette, preferably stale cut into 1-inch cubes (about 3 cups)
6 tablespoons extra-virgin olive oil, more to taste
1/2 teaspoon sea salt, more to taste
2 pounds very ripe tomatoes, preferably a mix of varieties and colors
1/4 cup red wine vinegar
2 garlic cloves minced
1/2 tsp Dijon mustard
Black pepper
1/2 cup thinly sliced red onion or shallot
1/2 cup packed fresh basil torn

preparation

Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil. Bake until they are golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.

Cut tomatoes into bite-size pieces and transfer to a large bowl. Add onions, garlic, 1 tablespoon vinegar, 1/4 teaspoon salt. Toss to coat and set aside.

In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in basil.
Add bread cubes to the tomatoes and toss well. Let sit for at least 30 minutes before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

Parmesan and basil chicken salad

Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

2 whole chicken breasts, on the bone, with the skin
salt and freshly ground pepper to taste
1 tablespoon olive oil

1 cup mayonnaise
1 cup fresh basil, finely chopped
2 garlic cloves, finely chopped
2 tablespoons pine nuts
4 large celery ribs, peeled and coarsely chopped
2/3 cup Parmesan cheese, freshly grated
1 bunch of watercress, large stems removed

preparation

Preheat oven to 375 degrees. Season the chicken with salt and pepper. Place in a skillet with oil and roast until juices run clear, about 35 minutes. Let cool. Discard the chicken skin and remove the meat from the bones. Cut the chicken into small strips and transfer to a large bowl.
Puree the mayonnaise, basil, garlic and pine nuts. Add to the chicken with celery and cheese and toss well.
Season with salt and pepper and serve with watercress or arugula.

Parmesan and thyme crackers

Serves: 8

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

1/4 pound (1 stick) unsalted butter, at room temperature
4 ounces freshly grated Parmesan cheese (about 1 cup)
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour

preparation

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

Parmesan polenta soufflé

Reggiano parmesan cheese and polenta are the foundation of this fine soufflé. I Accompany this soufflé with a Marinara sauce with basil.
Serves: 6

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

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

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.

Parmesan sage polenta sticks

Serves: 7

Preparation time: 25 minutes

Cooking time:30 minutes

Ingredients

4 cups water
1 1/4 teaspoons salt
1 tablespoon minced fresh sage leaves or 1 teaspoon dried, crumbled
1 1/3 cups yellow cornmeal
1/2 stick (1/4 cup) unsalted butter
1 cup freshly grated Parmesan cheese (about 1/4 pound)

preparation

Butter a 13- by 9-inch glass baking dish. In a large heavy saucepan bring water to a boil and add salt. Add sage and 1/3 cup cornmeal., a little at a time, stirring constantly. Reduce heat to low and add remaining cup cornmeal in a slow stream, stirring constantly. Cook mixture over low heat, whisking, 1 minute and remove pan from heat. Add 2 tablespoons butter and 1/3 cup Parmesan and stir polenta until butter is incorporated.
Working quickly, spread polenta evenly in prepared dish and chill until firm, about 20 minutes. Polenta may be prepared up to this point 1 day ahead and chilled, covered.
Preheat broiler and line a baking sheet with foil. In a small saucepan melt remaining 2 tablespoons butter over low heat. Invert polenta onto a work surface.
Halve polenta lengthwise and cut each half crosswise into 14 sticks. Arrange sticks on prepared baking sheet and brush with melted butter.
Broil sticks about 4 inches from heat until golden, about 4 to 6 minutes.
Turn sticks over and sprinkle with remaining Parmesan. Broil sticks until cheese is golden, about 2 to 3 minutes more.

Pasta and tuna with caper dressing

Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

12 ounces pasta shells
8 ounces can white tuna
1 medium red pepper, thinly sliced
8 ounces broccoli florets
1/2 cup grated parmesan
1/4 cup shredded basil

For caper dressing:
1/2 cup olive oil
3 teaspoons red wine vinegar
2 teaspoons drained capers
1 teaspoon dried oregano
2 cloves minced garlic
3/4 teaspoon salt
1/4 teaspoon ground white pepper

preparation

Cook pasta until al dente, drain, rinse under cold water until chilled, drain well.
Drop broccoli florets into boiling salted water and cook for 2 minutes. Drain and rinse under cold water to stop the cooking; drain well again. Flake the tuna.
Combine with pasta, broccoli and pepper. Blend in dressing and remaining ingredients.
Season to taste with salt and pepper.
Caper dressing :
Combine all ingredients in a mixing bowl. Stir to blend

Pasta e fagioli with butternut squash and sage pesto

Wonderful, hearty soup.
a recipe inspired by finecooking.com
Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

6 oz. orrechiette or small shells, or other small pasta
2 Tbs. extra-virgin olive oil
1 cup chopped yellow onion
2-1/2 cups diced (1/2 to 3/4 inch) butternut squash
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh sage
2 medium cloves garlic, minced
1/2 tsp. crushed red pepper flakes
2 Tbs. tomato paste
1/2 cup dry white wine
4 cups vegetable broth
1 15-oz. can kidney beans (white or red), or Roman beans, rinsed and drained (1-3/4 cups)
1 14-oz. can crushed peeled tomatoes with juice
Freshly ground black pepper

For the pesto:
1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
2 Tbsp coarsely chopped fresh sage
1 medium clove garlic, chopped
1/2 cup Parmigiano-Reggiano or Grana Padano, coarsely grated; more, finely grated, for serving
Sea salt and freshly ground black pepper
6 Tbsp extra-virgin olive oil

preparation

Make the soup
Bring a large pot of water to a boil, and cook the pasta according to package directions until not quite al dente.
Meanwhile, heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium heat until shimmering. Add the onion and 1/4 tsp. salt; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Add the squash and stir to coat with the oil. Add the parsley, sage, garlic, and pepper flakes, and cook, stirring, until fragrant, about 30 seconds.
Add the tomato paste and cook, stirring, until it is evenly distributed and looks slightly darker, 1 to 2 minutes. Add the wine and cook until almost evaporated, about 1 minute. Add the broth, beans, and tomatoes. Stir well, scraping the bottom of the pot, and simmer until the squash is barely tender, 13 to 15 minutes. Add the pasta and continue simmering until the squash and pasta are tender, 1 to 2 minutes. Remove from the heat.
Make the pesto and serve
Put the parsley, sage, garlic, and coarsely grated cheese in a food processor. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper and drizzle with the oil. Pulse until finely chopped, adding more oil if necessary to give it consistency. Season to taste with salt and pepper, and transfer to a bowl.
Thin the soup with water if desired and add 1/4 tsp. pepper. Season to taste with more salt and pepper. Divide among soup bowls and spoon 1 to 2 Tbsp pesto on top of each serving. Pass the finely grated cheese at the table.

Pasta fagioli

To expedite the recipe use cooked Italian white beans.
Serves: 6

Preparation time: 20 minutes

Cooking time:2 hours 30 minutes

Ingredients

2 cups dried white bean
1 medium diced onion
1 large carrot, diced
2 celery ribs
1 tablespoon olive oil
3 quarts chicken stock
3/4 pound small orecchiette or small macaroni
Italian parsley,chopped

optional condiments:
2 cups stemmed arugala
4 plum tomatoes
2 teaspoons extra virgin olive oil
2 teaspoons red wine vinegar
1/4 teaspoon kosher salt
French baguette, sliced
1 tablespoon olive oil
2 tablespoons grated Parmesan

preparation

Soak beans overnight.
In a saucepan sauté diced onion, carrot, and diced celery ribs in 1 tablespoon olive oil until soft.
Add beans, chicken stock, and 3 quarts water. Simmer until beans are soft. 1-1/2 hours to 2 hours.
Season with salt and pepper. Add small orecchiette or small macaroni. Cook until al dente.
Before serving, add chopped Italian parsley.
Condiments :
Cut stemmed arugala into 1/4 inch wide strips, set aside in a bowl. Peel, seed, and dice plum tomatoes, set aside in a bowl.
Also pass extra virgin olive oil, red wine vinegar, and kosher salt with soup, and serve condiments with thin sliced of French baguette, brushed with olive oil and toasted, and freshly grated Parmesan cheese.

Pasta roll with three cheese

Serves: 6

Preparation time: 30 minutes

Cooking time:25 minutes

Ingredients

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

preparation

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

Pasta salad in parmesan baskets

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

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

preparation

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

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

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

Pasta salad with tuna and greek olives

Serves: 6

Preparation time: 10 minutes

Cooking time:12 minutes

Ingredients

12 ounces rigatoni, penne, or other short pasta
1 7-ounce can tuna in oil, preferably olive, drained
1/2 pound large black greek olives in brine, drained
1/2 pound cherry tomatoes, cut in half
1/2 cup olive oil
4 teaspoons fresh lemon juice
2 teaspoons drained capers
salt and pepper to taste

preparation

Cook pasta in salted boiling water until al dente.
Drain, rinse under cold water until chilled, drain well and toss with one tablespoon oil.
Pit and chop olives; break tuna into chunks. Put olives, tuna, capers, lemon juice, and olive oil into small bowl. Season with salt and pepper to taste. Mix well.
In large serving bowl, toss pasta, tuna and oil mixture, and tomatoes. Adjust seasonings. Cover and refrigerate until ready to serve.

Pasta with broccoli and beans

Serves: 6

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

4 tablespoons olive oil
2 tablespoons minced garlic
1 1/2 cups dry white wine
2 15-ounces garbanzo beans, rinsed and drained
pinch of dried crushed red pepper
12 ounces small shell pasta
6 cups broccoli florets
1 cup grated Parmesan cheese

preparation

Heat oil over medium high heat in heavy large skillet. Add garlic; sauté 1 minute.
Add wine, beans and crushed red pepper. Cook until sauce thickens slightly, about 5 minutes.
Cook pasta in boiling salted water until almost tender. Add broccoli and cook until broccoli is crisp-tender and pasta is tender, about 3 minutes.
Drain. Add pasta, broccoli and cheese to sauce in skillet and toss until coated.
Season to taste with salt and pepper.

Pasta with summer vegetables

Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

1 pound fusilli or rotini
2 tablespoons olive oil
4 cups small zucchini (quartered lengthwise and sliced)
1 clove garlic, minced
4 cups chopped tomatoes
1/4 cup white wine
1/3 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped flat leaf parsley
2 tablespoons chopped fresh marjoram
salt and pepper to taste
freshly grated Parmesan cheese

preparation

Cook pasta in salted boiling water until tender but firm; drain and keep hot.
Meanwhile, in large skillet over medium heat, heat oil. Add zucchini and garlic; cook for 5 minutes, stirring frequently.
Add tomatoes and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
Stir in herbs; simmer for 5 minutes. Season with salt and pepper. Toss sauce with hot pasta. Serve immediately, with Parmesan cheese for sprinkling on top.

Peach custard ice cream with fresh peach compote

Serves: 6

Preparation time: 40 minutes

Cooking time:5 minutes

Ingredients

Ice Cream
1 1/2 cups whipping cream
1 cup half and half
3/4 cup sugar
5 large egg yolks
1 pound peaches, peeled, sliced
1/4 cup light corn syrup
1/2 teaspoon vanilla extract

Compote:
4 large peaches, peeled, sliced
1/2 cup orange Muscat wine
1/2 cup sugar
2 teaspoons fresh lemon juice

preparation

For Ice Cream:
Bring 1 cup cream, half and half, and 1/2 cup sugar just to simmer in medium saucepan.
Whisk yolks; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens, about 4 minutes (do not boil). Strain into bowl.
Refrigerate custard until cold, about 3 hours.
Place peaches, corn syrup, and 1/4 cup sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes. Mash to coarse puree. Cool completely. Stir into custard along with vanilla and 1/2 cup cream. Process custard in ice cream maker according to manufacturer's instructions.
For Compote:
Mix all ingredients. Let stand 10 minutes and up to 1 hour, tossing occasionally. Serve ice cream with compote.
Adapted from Bon Appétit August 2002

Peach ice cream

Serves: 6

Preparation time: 1 hour

Cooking time:10 minutes

Ingredients

1 cup milk
1 cup sugar
2 teaspoons flour
2 cups peach puree
2 teaspoons lemon juice
1 cup whipping cream

preparation

In a medium saucepan, combine the milk, sugar and flour. Whisk over medium heat until thick.
Transfer to a mixing bowl. Add the peach puree and lemon juice. Whip the cream until stiff.
Fold cream into the ice cream mixture. Freeze in an ice cream maker until creamy.

Pear tart tatin

Serves: 8

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

2 cans (1-lb, 14-oz size) pear halves
1 cup sugar
1 teaspoon butter
1 9-inch puff pastry circle
1 cup whipping cream
2 teaspoons confectioners' sugar

preparation

Preheat oven to 450 degrees.
Drain pears. Caramelize sugar with ¼ cup water until golden brown.
Pour caramel into the bottom of an 8½-inch round baking dish. Arrange pears, rounded side down on caramelized sugar.
Top with a second layer. Dot with butter. Bake 25 minutes. Bake pastry circle for 10 to 15 minutes or until golden brown. Place circle over pears.
Place serving plate over the top of pastry circle. Invert; remove baking dish.
Whip cream with sugar until firm. Garnish pears with whipped cream rosettes.

Pears vigneronne

Serves: 6

Preparation time: 25 minutes

Cooking time:30 minutes

Ingredients

6 ripe pears
2 cups dry white wine
1/2 cup sugar
1 lemon
1 stick cinnamon
1 teaspoon vanilla extract
1/4 cup orange marmalade
1/4 cup apricot jam

preparation

Peel and core the pears.
Cut them into quarters. Place the pears in a saucepan and add the wine and sugar.
Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use. Add the peel to the saucepan.
Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish. Bring the liquid in the saucepan to the boil and add the remaining ingredients.
Bring to the boil and cook for about 10 minutes or until liquid is reduced to half.
Pour the sauce over the pears. Let cool and chill.

Penne in cream sauce and sausage

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

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

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.

Pissaladière Provençale

Pissaladiere Provençale, a savory pie, is a close cousin to the pizza.
Pissaladiere, which got its name from pissala, a fish paste made from anchovies, is typically served as a French hors d'oeuvre.
Serves: 8

Preparation time:30 minutes

Cooking time:50 minutes

Ingredients

Dough:
1 package active dry yeast
3/4 cup warm water (110 degrees F.)
1/2 teaspoon sugar
1 tablespoon olive oil
1 3/4 cups flour
3/4 teaspoon salt
3 tablespoons additional flour for kneading

Onion Filling:
2 pounds (about 5) large yellow onions, peeled, and very thinly sliced to yield 8 cups
1/4 cup olive oil
1 tablespoon butter
3 garlic cloves, peeled and minced
1 teaspoon kosher salt
1/3 cup water
1 sprig fresh thyme (or 1/4 teaspoon dried)
about 2 dozen flat anchovy fillets, oil drained
3 dozen Nicoise olives, pitted and halved lengthwise
1/2 teaspoon fresh ground pepper

preparation

Electric mixer method:
In a large mixing bowl, sprinkle yeast over water with the sugar. Let proof and soften for about 5 minutes. With paddle attachment, add oil, and stir to blend. Add 1 cup flour and stir until smooth. With dough hook attachment, add remaining 3/4 cup flour and salt and knead until silky smooth and elastic, about 5 minutes.
Food processor method:
Place flour and salt in food processor bowl; process briefly just to blend. Combine oil and yeast mixture, pour down feed tube and process just until mixture is a lumpy mass. Place the mixture on a lightly floured work surface and knead sticky dough for about 5 minutes until satiny and smooth. Knead in no more than three tablespoons additional flour.

Place dough in large bowl, cover and let rise in a warm place away from drafts until doubled in bulk, about 1 hour.
While dough is rising, prepare the filling.
Heat the oil and butter in a large skillet and over medium-low heat saute the onions, garlic and salt until soft and transparent, about 10 to 15 minutes.
Stir occasionally to prevent onions from browning or scorching. Add the water and thyme, and over high heat cook until the water evaporates. Over low heat, continue sauteing about 20 minutes longer, until onion mixture is very soft and translucent. Transfer to a sieve to drain any excess liquid. (yield at this time is 3 cups). Remove sprig of thyme. Set aside to cool.
Adjust the rack in the lower third of the oven and preheat the oven to 425 degrees. Rub 1 tablespoon olive oil over the bottom of a 10 x 15 jelly roll pan or a 12-inch pizza pan.
Punch dough down. With fingertips, press and stretch the dough to fit the pan. If the dough becomes elastic, rest a couple of minutes, then press again. Cover dough loosely with plastic wrap and let rest about 30 minutes or until puffy.
Spread onion filling evenly over risen dough. Place anchovies decoratively over top of tart. Bake for 12 minutes. Rotate pan, and bake until crust is cooked through and golden, about 12 minutes more.
Remove from oven, and using a spatula, transfer tart to a wire rack. Arrange olives decoratively on tart.
Serve warm or room temperature. Cut rectangles, squares or wedges while warm or at room temperature.
For an extra crisp crust, spread filling over dough, and rather than allow time for the dough to rise and become puffy, bake it right away.
For a more bread-like crust, let dough rise in baking pan until puffy, then spread filling on top and bake.
Note: If anchovy fillets taste too salty, rinse them in cold water and dry thoroughly with paper towels.

Pizza margherita

This is the simple classic pizza If you can't find buffalo mozzarella just use a good quality cow's milk mozzarella.
Also to speed up the prep time, simply use store bought marinara sauce.
Serves: 4

Preparation time: 1 hour 30 minutes

Cooking time:12 minutes

Ingredients

Dough
1 envelope (1/4-ounce) active dry yeast
1 teaspoon sugar (5 ml)
⅓ cup lukewarm water (75 ml)
1 ⅓ cups lukewarm water (325 ml)
2 teaspoons coarse salt (10 ml)
¼ cup oilve oil (60 ml)
3 ¾ cups all-purpose flour (925 ml)
flour for kneading and rolling
olive oil for oiling the bowl (15 ml)

Sauce
3 tablespoons olive oil (45 ml)
1 cloves garlic, chopped
2 28 ounce cans whole plum tomatoes, preferably San Marzano tomatoes (1592 ml)
Coarse salt and freshly cracked black pepper, to taste

Toppings
4 balls buffalo mozzarella, sliced into 1/4-inch thick rounds (about 1 pound/454 grams)
1 small bunch fresh basil leaves, shredded (roughly 24 basil leaves)
Coarse salt and freshly cracked black pepper, to taste
pinch red chile flakes, optional
olive oil, for drizzling on the pizza

preparation

Dough
In a small bowl, add 1/3 cup lukewarm water and 1 tsp. sugar. Add yeast and let sit until foamy, about 5 to 10 minutes.

Combine 3 ¾ all-purpose flour and salt in the bowl of a stand mixer. In a stand mixer fitted with a dough blade, add water, olive and yeast mixture and blend. Knead on low speed for about 10 to 12 minutes until the dough comes together and is smooth. Remove dough from the bowl. Turn dough onto a well-floured surface and continue knead by hand until smooth and elastic, about 2 to 5 minutes. The dough should be soft but not sticky. If dough is still too sticky, add a little more flour. Place the dough in a lightly oiled medium bowl and cover. Let rest in a warm spot until doubled, about 45 to 60 minutes.

Sauce
Drain the tomatoes in a strainer to remove excess liquid. Process the tomatoes in a food mill over a medium bowl. Discard excess liquid or keep to make a soup.

Heat olive oil in a medium saucepan on medium-low heat. Add the garlic and sauté 2 minutes or until softened. Add tomatoes and simmer for 10 minutes. Season the sauce with salt and pepper. Set sauce aside. Let cool to room temperature.

Toppings
Preheat oven to 500 degrees F.

Place a pizza stone on the bottom rack of oven when oven begins to preheat. Heat according to manufacturer’s directions.

Punch down dough. Divide dough into 4 balls. Using your hands, stretch and pull (or alternatively roll with a rolling pin) each ball of dough into 10 to 12-inch rounds depending on how thin you want your crust.

Sprinkle some flour onto a pizza paddle (if you don’t have a paddle, you can sprinkle flour on pizza pans or baking sheets). Place a round of dough onto the pizza paddle or pan. Evenly spoon over tomato sauce and basil and cheese. Season the pizzas with salt and pepper and chile flakes, if desired. Drizzle with olive oil. Transfer the pizza to the preheated pizza stone. Bake until topping is bubbly and crust is golden brown, about 8 to 10 minutes. Repeat with remaining rounds of dough.

Poached pears in red wine

Serves: 6

Preparation time:20 minutes

Cooking time:30 minutes

Ingredients

6 ripe pears
2 cups red wine
1/2 cup sugar
1 lemon
1 stick cinnamon
3 whole cloves
1 teaspoon vanilla extract

preparation

Peel and core the pears. Cut them into quarters.
Place the pears in a saucepan and add the wine and sugar. Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use.
Add the peel to the saucepan with cinnamon, cloves, and vanilla. Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish.
Bring the liquid in the saucepan to the boil.
Reduce to half or until liquid becomes syrupy. Pour the sauce over the pears.
Let cool and chill.

Polenta a la romaine

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

1 quart milk
3 ounces butter
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon grated nutmeg
1 cup polenta
2 eggs
3 egg yolks
1/2 cup grated Swiss cheese
1 cup A recipe of Cream sauce
1/2 cup grated Parmesan

preparation

In a saucepan, combine the milk, butter, salt, pepper, nutmeg, and polenta. Cook slowly over medium heat for 8 to 10 minutes while stirring continuously.
Stir in the eggs and egg yolks. Continue cooking for a minute while stirring with a wooden spoon. Mix in the cheese.
Line an 8-inch by 14-inch pan with wax paper or parchment paper. Spread the mixture in pan evenly. Cover with parchment paper and refrigerate mixture until set.
Preheat oven to 400 degrees.
Unmold on a cutting board and cut into 3-inch squares. Arrange in a buttered baking dish. Pour cream sauce over and sprinkle with Parmesan cheese. Brown in oven. Serve hot.
* If polenta is not available, substitute 1 cup regular yellow cornmeal, and cook mixture for about 10 minutes rather than 20 minutes.

Polenta fries

polenta or cornmeal
They're used interchangeably. Yet polenta is a dish, and cornmeal is an ingredient — often the main ingredient in that dish. Hailing from northern Italy, polenta was originally a meal of any grain, coarsely ground and slow-cooked in liquid until softened.
Serves: 4

Preparation time:10 minutes

Cooking time:30 minutes

Ingredients

1 cup quick-cook polenta (190g)
3 ⅓ cups chicken or vegetable stock (800ml)
4 tbsp butter (60g)
½ cup freshly grated parmesan (30g)
2 sprigs fresh rosemary finely chopped
2 tsp dried oregano
½ tsp salt
Pinch of pepper
1 tbsp olive oil

preparation

Add the stock to a medium sized pot and bring to a boil.
Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.
Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).
Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.
Pre-heat the oven to 430F/220C.
Once chilled and completely set, remove the polenta from the tray and cut into fries.
Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve as a side or appetizer.

Pork chops parmigiana

Substitute 4 small boneless skinless chicken breasts (1 lb./450 g) for the pork chops. Prepare as directed, baking 20 min. or until chicken is done (170°F).
Serve with hot cooked pasta.
Serves: 4

Preparation time: 10 min

Cooking time:50 minutes

Ingredients

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

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.

Potato gnocchi -gnocchi di patate

This is a basic potato gnocchi that can be topped with almost any sauce.
The trick to gnocchi is to not over knead the dough, and to use only as much flour as is needed to create a soft, workable dough. Knead your gnocchi dough only as long as it takes for the ingredients to come together into a smooth dough. The longer you knead, the more flour you will use, resulting in a heavier gnocchi.

It is a good idea if you are new to gnocchi making to test your gnocchi before you prepare the whole batch. Drop a couple of gnocchi into boiling water and remove as soon as they come to the surface. If they fall apart, knead in a little more flour. If they hold up well, continue cutting the rest of your gnocchi.

Potatoes can also be baked. This method keeps the moisture level low allowing you to use less flour.
In some regions of Italy, ricotta cheese replaces part or all of the potatoes in this recipe.
Serves: 4

Preparation time:20 minutes

Cooking time:5 minutes

Ingredients

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

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 gnocchi with lobster

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

For gnocchi:

2 russet potatoes
3 egg yolks
1/2 cup water
1 teaspoon salt
ground white pepper to taste
1 1/2 cups flour
4 1-1/2 pounds lobsters, steamed for 5 minutes
1 teaspoon olive oil

For sauce:
1/2 cup butter
1 cup toasted walnuts, finely chopped
rind of one lemon, julienned
to taste salt and pepper
1 tablespoon fresh lemon juice
1/4 cup grated Parmesan cheese
2 teaspoons chopped fresh Italian parsley

preparation

For the gnocchi:
Peel potatoes, cut into 3/4-inch chunks, boil until tender, drain and passed through a ricer. Place the potatoes on a work surface dusted with a little flour. Add the egg yolks, water and salt and pepper to taste and mix lightly by hand. Add all but 3 tablespoons of the flour a little at a time, kneading gently just until incorporated. The dough should be soft but not elastic.
On a work surface, form the mass into a log. Divide the log into smaller portions and using your hands, roll out into 1/2-inch-long pieces. Dust them well with flour. Hold a flour-dusted fork, concave side up, in one hand. With the other hand, push a piece of dough into the tines, making an indentation with your thumb. Then roll the dough off the tines, making a shape like a tiny bowl with ridges on the bottom. Flour the fork and repeat with rest of dough.
Remove lobster claws. Crack claws, and remove the meat. Cut lobsters in halves, rub with oil and grill on a hot grill for 8 minutes. Pull the meat from the shells and set aside.
Cook gnocchi in boiling water for 4 to 5 minutes. Drain.
For the sauce:
melt butter in a large skillet. Stir in walnuts and lemon strips and cook 5 minutes. Stir in the lobster meat and gnocchi and cook 2 minutes. Season with salt and pepper. Add lemon juice. Remove from heat and stir in the parmesan.
Divide among 4 plates. Sprinkle with parsley. Serve.

Pumpkin and sweet garlic custards

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour 20 minutes

Ingredients

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

preparation

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

Rack of lamb with mushroom crust

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

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

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.

Raspberry hazelnut praline soufflé glacé

Serves: 20

Preparation time: 45 minutes

Cooking time:12 minutes

Ingredients

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

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

preparation

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

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

Risotto with mushrooms asparagus and spring peas

The use of the oven is much more preferable to stirring and the recipe turns out into a creamy texture.
Serves: 6

Preparation time:25 minutes

Cooking time:1 hour

Ingredients

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

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 tomato tart

Serves: 8

Preparation time: 30 minutes

Cooking time:45 minutes

Ingredients

1 sheet (from 1 pound (450 g pkg) frozen butter puff pastry, thawed
8 red or striped heirloom plum tomatoes, about 1 ¼ pounds
1 cup yellow teardrop or cherry tomatoes halved lengthwise
2 tbsp extra virgin olive oil
1 clove garlic, minced
½ tsp salt
¼ tsp pepper
1 egg beaten
1 cup shredded Gruyere cheese
2 tsp fresh thyme or oregano

preparation

Line 2 rimmed baking sheets with parchment paper; set aside.
On lightly floured surface, roll out pastry to 10-inch square; transfer to prepared pan. Using fork, prick pastry all over; refrigerate for 30 minutes.
Meanwhile, cut red tomatoes crosswise into ½ -inch thick slices. In bowl, toss together red and yellow tomatoes, oil, garlic, salt and pepper; spread on remaining prepared pan. Roast in 400F oven until slightly charred and shriveled, about 30 minutes. Let cool on pan.
Bake pastry in center of 400 degrees F. oven until light golden and puffed, 12 to 15 minutes. Let cool slightly. Brush pastry all over with some of the egg; sprinkle with cheese, leaving a 1-inch border. Arrange red tomatoes in overlapping rows on cheese. Scatter yellow tomatoes over top; sprinkle with thyme. Return to oven and bake until golden and puffed, 12 to 15 minutes. Let cool for 5 minutes; cut into squares. Serve warm or at room temperature.
Adapted from Canadian Living August 2007

Roasted salmon with white beans tomato and spinach

Serves: 2

Preparation time:10 minutes

Cooking time:15 minutes

Ingredients

1 tablespoon olive oil
2 6-ounces salmon fillets
1 shallot finely chopped
3 sprigs fresh thyme
1/2 cup white wine
14 ounce can crushed or diced tomatoes
15 ounce can white cannellini beans drained
Salt and freshly ground black pepper
3 ounces fresh spinach

preparation

Preheat the oven to 400 F.
Heat the olive oil on high and add the salmon fillets for 2 minutes on each side. Remove the salmon to a plate and set aside.
In the same skillet, add the shallots and thyme sprigs and cook briefly. Add the white wine and tomatoes and simmer 5 minutes. Place the salmon fillets in the pan on top of the tomato sauce and transfer the pan to the oven. Bake for 6 minutes.
Remove the pan from the oven and transfer the salmon fillets to a plate. Add the white beans to the tomato sauce and heat through. Season to taste with salt and freshly ground black pepper and just before serving, stir the spinach into the mixture to wilt.Discard the thyme springs.
To plate, spoon the tomatoes, beans and spinach to a plate or shallow bowl and top with the salmon.

Roasted tomato caprese salad

Serves: 6

Preparation time:10 minutes

Cooking time:1 hour

Ingredients

1 1/2 pounds cherry tomatoes
1 1/2 tablespoons olive oil
1 teaspoon maple syrup
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon sugar
Kosher salt and freshly ground black pepper
1 pound small fresh mozzarella balls (bocconcini), halved
1/4 cup basil leaves, finely sliced
1 teaspoon grated zest from 1 lemon

preparation

Heat oven to 375F. Add cherry tomatoes, olive oil, maple syrup, balsamic vinegar, and sugar to 9 by 13 inch baking dish. Toss to combine. Roast until just starting to char, about 40 minutes, tossing occasionally to cook evenly.
Remove from oven and cool 5 to 10 minutes. Transfer tomatoes along with any any accumulated juices to large bowl. Add mozzarella and basil. Gently toss to combine. Add lemon zest then season with salt and pepper. Toss again and serve.

Roasted tomatoes

Serves: 10

Preparation time: 15 minutes

Cooking time:2 hours

Ingredients

4 pounds ripe plum tomatoes (20 whole)
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

preparation

Trim stem ends of tomatoes; cut in half lengthwise.
Arrange, cut side up and without crowding, on large foil-lined rimmed baking sheet.
Stir together garlic, basil and oil; brush over tomatoes. Sprinkle with salt and pepper. Bake in 250 degree oven for 2 hours or until tomatoes are softened and shrivelled, and edges begin to darken.

Tip:
To make Roasted Tomato Crostini,
1 french baguette
4 ounces soft goat cheese Cut French baguette into 20 slices;
place on baking sheet and broil until toasted.
Evenly spread with goat cheese; top each with 2 tomato halves and 1 basil leaf.

Roasted tomatoes and red peppers

Serves: 8

Preparation time: 30 minutes

Cooking time:2 hours

Ingredients

2 1/2 pounds firm, ripe roma or plum tomatoes (about 15)
1 whole head of garlic
3 sweet red peppers
1/2 teaspoon each hot pepper flakes and salt
1/3 cup olive oil

preparation

Immerse tomatoes in large saucepan boiling water 10 seconds or until skins losen. Drain, then chill under running water. Remove core and slip off skins.
Cut tomatoes in half horizontally; squeeze tomatoes gently between hands to extract juice and seeds.
Place tomato flesh in 9-by-13in non metallic baking dish. Break head of garlic into individual cloves; peel cloves and add to tomatoes. Cut peppers in half and remove seeds and white membranes. Cut peppers into 1 1/2-in strips; add to tomatoes. Add olive oil to tomato mixture, tossing to coat ingredients well.
Spread ingredients out in single layer; sprinkle with hot pepper flakes and salt. Roast in 350 degree oven 1 1/2 to 2 hours or until tomatoes are shiny and reduces in volume by about half and no liquid remains in dish. Serve at once or spoon into hot sterilized jars and cover tightly. Refrigerate for up to 1 week or freeze for up to 1 month.
This irresistible appetizer captures the essence of summer in a jar. Serve it as part of an antipasto platter or use it to top crusty bread for instant bruschetta.

Rollatines of chicken

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

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

preparation

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

Rose shaped apple dessert

Serves: 6

Preparation time: 20 minutes

Cooking time:45 minutes

Ingredients

1 frozen puff pastry sheet, thawed
2 red organic apples (like red delicious, Rome)
Juice of half lemon
1 tablespoon of flour, to sprinkle the counter
3 tablespoons of apricot preserve
cinnamon
powder sugar for decorating

preparation

1. Thaw the puff pastry.

2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices, leaving the peel so it will give the red color to your roses. place the sliced apples in the bowl with lemon and water.

3. Microwave the apples in the bowl, for about 3 minutes just to soften them. Or you can also simmer the apple slices in the water in a small pan.

4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).

5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.

6. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.

7. Place the apples on the edge of dough, with the unpeeled edges extending over the dough Sprinkle with cinnamon.

8. Fold up the bottom part of the dough.

9. Carefully roll, seal the edge, and place in a greased muffin cup.

10. Do the same for all 6 roses. Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked.
NOTE: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry.

Sprinkle with powder sugar and enjoy!

Rosemary chicken salad

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

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

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

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

Ingredients

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

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

Pasta sheets are covered with a spinach and ricotta filling, rolled up in a clean tea towel and gently boiled then baked in tomato sauce.
The pasta sheets and tomato sauce can be purchased already prepared.
You can vary the fillings by using mushrooms or eggplant.
Serves: 6

Preparation time:15 minutes

Cooking time:50 minutes

Ingredients

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

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.

San remo pasta salad

Serves: 6

Preparation time: 15 minutes

Cooking time:12 minutes

Ingredients

12 ounces fusilli
1/2 cup sun dried tomatoes in olive oil
1/2 cup chopped fresh basil
1/2 cup grated parmesan cheese
1/2 cup black olives
1/3 cup olive oil
1/3 cup salad oil
2 teaspoons wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper

preparation

Cook pasta in salted boiling water until al dente.
Drain and rinse in cold water. Drain well in a colander.
Add all remaining ingredients and toss lightly. Adjust seasoning to taste.
Serve at room temperature or lightly chilled.

Shrimp-tortellini pesto

Serves: 6

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

For the pesto:
1 cup stemmed basil
1/4 cup grated Romano cheese
1/4 cup pine nuts
2 teaspoons fresh parsley
3 teaspoons olive oil

1 clove minced garlic
2 teaspoons melted butter
1 pound cleaned shrimp
1 clove minced garlic
1 large tomato, diced
salt and pepper to taste
1 pound tortellini

preparation

Pesto:
Combine first six ingredients. Puree in a blender. Transfer to a bowl.

In a 12 inch sauté pan, over high heat, quickly sauté shrimp with butter, garlic and tomato. Season with salt and pepper. Toss and stir constantly.
Cook tortellini in salted boiling water. Drain, and add immediately to pesto mixture.
Toss thoroughly. Spoon on plates, and top with shrimp and tomato. Serve hot.

Sicilian arancini

Classic Sicilian Arancini Rice Balls

Arancini, rice balls stuffed with sauce and peas, are one of the best-loved Sicilian snacks and street foods, and they have become increasingly popular throughout Italy and worldwide.
The filling in this recipe is a meat ragù, green peas, and melty mozzarella, but there are endless other types of fillings including pistachios, mushrooms, prosciutto and mozzarella, ham, spinach, and more.
The rice is scented with saffron and the rice balls are rolled in breadcrumbs before frying them into balls. Usually, they're made with caciocavallo cheese, but since that can be difficult to find outside of Southern Italy, Parmigiano-Reggiano is used in this recipe.
They can be eaten as an antipasto or snack, or even as a meal when coupled with perhaps a salad or soup.
Serves: 6

Preparation time:40 minutes

Cooking time:5 minutes

Ingredients

For the Rice
10 1/2 ounces short-grain rice (Vialone Nano, Carnaroli, or Arborio)
1/4 teaspoon crushed saffron
1 1/2 cups water
2 tablespoons freshly grated Parmigiano-Reggiano cheese
3 oz unsalted butter
Fine sea salt (to taste)
Freshly ground black pepper (to taste)

For the Meat Sauce and Filling
1 tablespoon olive oil
1/3 cup yellow onion (about 1/2 small, finely chopped)
3 tablespoons carrot (finely chopped )
3 tablespoons celery (finely chopped)
3 ounces ground beef
3 ounces ground pork
2 tablespoons dry red wine
2 teaspoons tomato paste
1 cup tomato purée (passata di pomodoro)
1/3 cup green peas (fresh or frozen)

For the Rice Balls
Optional: 4.4 ounces fresh mozzarella cheese (diced)
1⁄4 cup all-purpose flour
2 large eggs
1/2 cup water
Pinch salt
2 cups breadcrumbs
2 inches vegetable oil (for frying)
Steps to Make It

preparation

Make the Rice
In a large saucepan over medium-high heat, place the rice, saffron, and 1 1/2 cups water and bring to a boil.
Cover, reduce heat to low, and let simmer about 15 to 20 minutes or until all of the water has been absorbed.
Remove lid, stir in grated Parmigiano, butter, salt, and pepper, to taste.
Spread the rice out on a large plate or baking dish to cool completely to room temperature.

Make the Meat Sauce and Filling
Heat the olive oil in a small saucepan over medium-high heat. Add the onions, carrots, and celery and sauté, stirring often, until softened and the onions are translucent - about 8 to 10 minutes.
Add the ground beef and pork and fry, stirring often, until browned - about 5 to 8 minutes.
Add the wine and let cook until the alcohol aroma has reduced - about 1 minute.
Stir in the tomato paste and tomato purée, reduce the heat to medium-low, and cook, stirring occasionally - about 10 minutes.
Stir in meat sauce.
Add the peas and continue to simmer the sauce for another 8 to 10 minutes, or until the peas are tender and the sauce is thickened. It should not be too liquidy.
Transfer the filling to a bowl and set aside to let it cool.

Once the rice and filling are completely cooled, start shaping your rice balls.
Place 1 heaping tablespoon of rice in the palm of one hand, then use your fingers and thumb to shape it into a hollow bowl shape.
Place about 1 teaspoon of the filling in the center and 1 to 2 small cubes of diced fresh mozzarella (if using).
Then gently close the rice around the filling to form either a round ball shape or a cone/pear shape.

When all of your arancini have been formed, whisk together the flour, eggs, 1/2 cup of water, and a pinch of salt in a shallow bowl until smooth.
Spread the bread crumbs in a plate or baking dish.
Gently roll each ball first in the egg-flour-water-salt mixture, letting any excess drip off.
Then roll them in the breadcrumbs until evenly coated.
At this point, you can refrigerate your arancini for 20 to 30 minutes to let them firm up if they seem a bit too loose or liquidy. If not, you can go directly to frying.
Heat about 2 inches of vegetable frying oil to 360F.
Fry your arancini in batches of just 2 to 3 at a time, being careful not to overcrowd the pot until they are evenly golden-brown - about 3 minutes.
Transfer them to a paper-towel-lined plate to drain.
Serve hot.

Sicilian cannoli

Tips for the Best Cannoli

Roll dough super thin or shells won’t end up crispy.
Bring oil to proper temperature using a deep fry or candy thermometer and maintain the temperature.
Strain moisture from ricotta.
Serve cannoli within 1 hour of filling for crispiest results. The moisture of the filling will seep into the shells after a while and soften them.
Serves: 12

Preparation time:1 hour 30 minutes

Cooking time:15 minutes

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 egg
1 tablespoon vegetable oil or shortening
a pinch of salt
1/2 teaspoon dark cocoa Powder
1/4 cup Marsala wine or white wine
3 tablespoons milk
1 egg white for sealing the edges
vegetable oil for frying

For the ricotta filling:
2 cups whole milk ricotta
1 cup mascarpone cheese
1/2 cup powdered sugar
dash of cinnamon
semi-sweet chocolate chips
2 Tbsp Orange Blossom Water
chopped pistachios optional
powdered sugar for sprinkling on top

preparation

To prepare Sicilian cannoli, pour the sifted flour onto a work surface, place a spoonful of sugar, oil, egg, a pinch of salt, cocoa, milk, and Marsala (or wine) in the centre, sufficient to obtain a consistent paste.

Knead everything together and form a ball. Wrap the ball in cling film and let it rest for an hour in a cool place.

For the filling:

Work the sieved ricotta and mascarpone in a bowl with the orange blossom water and sugar. When the mixture is creamy, add the rest of the ingredients and refrigerate for 30 minutes.

Roll out the dough (by hand or with a machine) to 2 mm thick, and cut out discs or squares of 4-inch (10 cm) diameter.

Wrap each disc of dough around a metal tube, overlapping the two edges and joining them with beaten egg-white like glue.

When wrapping the discs of dough, make sure that they are not wrapped too tightly to the metal tube so that the cannoli can swell slightly.

Fry the Sicilian cannoli in abundant oil and, when they are of a beautiful golden-brown colour, drain them on absorbent paper and, when just warm, remove them from the tubes.
Repeat the operation until all the dough is used up.

Filling the cannoli:

Stuff the cannoli with a coffee spoon or a pastry bag. The cannoli must be stuffed just before serving, as the wafer shells becomes soft from the moisture of the filling.

Decorate each single cannoli with chopped pistachios.

Finally, sprinkle with icing sugar: your Sicilian cannoli, prepared according to the original recipe, are ready to be served and tasted.

Variations and Substitutions
Regionally there are several authentic variations of cannoli.
Use shortening or lard in place of butter in shells. Fry in vegetable oil, shortening, lard, peanut oil.

Add 2 tsp unsweetened cocoa powder or 1/4 tsp cinnamon to the cannoli shell recipe for a light background flavor.
Use white wine for marsala wine. For a no wine option use grape juice.
Add orange zest, chopped chocolate or mini chocolate chips, chopped maraschino cherries, cinnamon, vanilla extract or vanilla bean to filling.

Dip each end of of finished cannoli shells in melted chocolate. Let set in fridge before filling.
After filling cannoli, dip each end in unsalted chopped pistachios.

Silk handkerchiefs with pesto

Serves: 6

Preparation time: 20 minutes

Cooking time:4 minutes

Ingredients

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

preparation

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

Soft polenta

Serves: 4

Preparation time: 10 minutes

Cooking time:10 minutes

Ingredients

3 cups chicken stock
2 teaspoons butter
coarse salt
white pepper
1 cup quick cooking polenta
1/4 cup creme fraiche

preparation

Place stock in medium saucepan over medium heat. Bring to a boil. Add butter and salt and pepper to taste.
Slowly add polenta, stirring constantly to keep lumps from forming. Lower heat and cook, stirring constantly, for 10 minutes, or until polenta is thickened and cooked.
Remove from heat and whip in the creme fraiche. Season to taste.

Soft potato ravioli with truffle pan sauce

Serves: 6

Preparation time: 40 minutes

Cooking time:20 minutes

Ingredients

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

preparation

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

Soufflé renversé

Serves: 6

Preparation time: 30 minutes

Cooking time:45 minutes

Ingredients

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

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.

Spaghetti bake

Serves: 8

Preparation time: 20 minutes

Cooking time:1 hour 15 minutes

Ingredients

8 ounces spaghetti
1/4 cup grated Parmesan cheese

Tomato beef sauce:
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon each dried oregano and basil
1/2 teaspoon dried thyme
1 pound lean ground beef
2 cups sliced mushrooms
2 each carrots and zucchini, grated
1 sweet red pepper, diced
1 28-ounce can tomatoes, chopped
1/3 cup tomato paste
salt and pepper to taste
1/4 cup grated parmesan
1 teaspoon balsamic vinegar

Cheese sauce:
2 teaspoon butter
2 teaspoons flour
1 1/2 cups milk
1/2 cup ricotta cheese
1 egg, lightly beaten
salt to taste

preparation

Preheat oven to 350 degrees
Tomato beef sauce:
In Dutch oven, heat oil. Cook onion, garlic, oregano, basil, and thyme, for about 4 min. Add beef. Cook breaking up with spoon until no longer pink. Add mushrooms, carrots, zucchini, and pepper. Cook stirring often until liquid is evaporated. Remove from heat. Stir in cheese and vinegar.

Cheese sauce:
In saucepan, melt butter. Whisk in flour, stirring for 1 minute. Add milk; whisk until sauce boils and thickens. Transfer to bowl; let cool 10 minutes. Blend in ricotta, egg and cheese.
Cook spaghetti for 5 minutes or until almost tender but still firm. Drain and toss with beef sauce.

Spread in a baking dish (13x9-inch). Spoon cheese sauce over. Sprinkle with Parmesan cheese. Bake for 40 minutes.

Spaghetti squash pesto with tomatoes

Squash can be prepared in advance.
Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

1 small spaghetti squash
20 large basil leaves
2 cloves of garlic
1/4 cup olive oil
4 tbsp Parmigiano-Reggiano
salt and fresh pepper
8 cherry tomatoes, diced

preparation

Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Can also be baked at 350 degrees for one hour. When done, scoop out flesh with a fork into a large bowl.

In an electric blender combine basil, garlic, olive oil, Parmesan cheese, salt a pepper and puree until smooth.

Combine pesto with 4 cups spaghetti squash (save any remaining squash for another recipe). Add tomatoes and season with additional salt and pepper. Serve.

Spaghetti with creamy garlic and leeks

Creamy and garlicy; the leeks add a mellow onion flavor.

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

Ingredients

2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
10 medium cloves garlic, halved
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 cup lower-salt chicken broth
12 oz. dried spaghetti
1/2 cup heavy cream
1/2 oz. grated Pecorino Romano (1/3 cup)
1/4 cup chopped fresh flat-leaf parsley

preparation

Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted.
Add the leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes.
Add the wine and simmer until reduced by half, about 1 minute. Add the chicken broth and bring to a simmer.
Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely.
Cover the skillet and cook, stirring occasionally, until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
Uncover the skillet and remove the parchment.
Add the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
Add the cooked pasta and toss. Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.

Sparkling lemon cream

Serves: 8

Preparation time: 10 minutes

Ingredients

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

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.

Spinach and pasta salad

Serves: 6

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

6 cups Farfalle pasta
3/4 cup sliced red pepper
4 green onions, sliced
2/3 cup crumbled feta cheese
2/3 cup shredded fresh basil
2 cups lightly packed fresh spinach
8 cherry tomatoes, quartered

Dressing:
1/3 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 large clove garlic, minced

preparation

Cook pasta until firm but tender. Drain and rinse under cold water; drain again very well.
Whisk together oil, vinegar, mustard, salt, pepper and garlic. Add pasta, red pepper, onions, feta cheese and half of the shredded basil; toss gently. Stack spinach leaves and roll up tightly; cut crosswise into thin strips.
Add to salad along with tomatoes and remaining basil; toss gently.

Spring green risotto

Recipe adaptation and courtesy of Courtesy Ina Garten from her new cookbook Back to Basics.
Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

1- 1/2 tablespoons good olive oil
1-1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1-1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock
1 pound thin asparagus
5 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
5 ounces fava beans
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

preparation

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas and fresh fava beans, blanch them in boiling water for a few minutes until the starchiness is gone.)

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Strawberries with zabaglione sauce

Serves: 6

Preparation time: 15 minutes

Cooking time:8 minutes

Ingredients

2 pints fresh strawberries
3 egg yolks
1/4 cup sugar
1/3 cup dry white wine
2 teaspoons Grand Marnier
1/2 cup sliced almonds, toasted
1/2 cup Cool whip

preparation

Cut the strawberries into quarters or slices. Place in individual crystal compote dishes or other bowl.
Combine the egg yolks, sugar, and wine in a metal mixing bowl. Set over a pot with boiling water.
Whisk egg yolks until thick and creamy, about 6 to 8 minutes. Stir in the Grand Marnier. Add Cool whip. Spoon zabaglione sauce over strawberries, and top with sliced almonds.

Strawberry-topped lime mousse tart

Serves: 8

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

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

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

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

preparation

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

Striped bass italienne

Serves: 6

Preparation time: 25 minutes

Cooking time:25 minutes

Ingredients

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

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

Serves: 4

Preparation time: 15 minutes

Cooking time:1 hour

Ingredients

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

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 pork chops with polenta and tomatoes

Preparation time: 10 minutes

Cooking time:20 minutes

Ingredients

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

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 tomatoes with mussels

Serves: 6

Preparation time: 20 minutes

Ingredients

6 medium ripe tomatoes
1/4 teaspoon salt
1/8 teaspoon white pepper
1 pound cooked mussels without shells
3/4 cup mayonnaise
1 teaspoon chopped fresh dill
6 lemon wedges

preparation

Wash tomatoes. Cut off the tops. scoop out insides, and sprinkle cavities with salt and pepper.
Combine mussels with mayonnaise and fill tomatoes.
Sprinkle with dill. Arrange tomatoes on a serving platter. Garnish with lemon wedges.

Summer pasta vegetable salad

Serves: 6

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

1 package (450g) fusilli or rotini
2 tablespoons olive oil
4 cups small zucchini (quartered lengthwise and sliced)
1 clove garlic, minced
4 cups chopped tomatoes
1/4 cup white wine
1/3 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped flat leaf parsley
2 tablespoons chopped fresh marjoram
salt and pepper to taste
freshly grated Parmesan cheese

preparation

Cook pasta until tender but firm; drain and keep hot. Meanwhile, in large skillet over medium heat, heat oil.
Add zucchini and garlic; cook for 5 minutes, stirring frequently. Add tomatoes and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
Stir in herbs; cook 2 minutes. Season with salt and pepper. Toss sauce with hot pasta.
Serve immediately, with parmesan cheese for sprinkling on top.

Summer salad

Serves: 4

Preparation time: 15 minutes

Cooking time:12 minutes

Ingredients

1/2 pound green beans (1-inch length)
1 pound cooked asparagus
2 cooked artichoke bottoms
2 tablespoons snipped chives
1 tablespoon minced parsley
1 tablespoon minced chervil
1 tomato
1 avocado
sherry vinegar mayonnaise

preparation

Cut green beans into 1-inch lengths.
Cook in boiling salted water until tender. Drain.
Cut asparagus into 1-inch lengths.
Cut each artichoke bottom into 6 wedges.
Combine beans, asparagus, artichokes, chives, parsley and chervil with enough mayonnaise to coat.
Peel and thinly slice the tomato.
Peel, pit and thinly slice the avocado.
Arrange the salad on four lettuce lined plates and garnish with tomato and avocado.

Summer squash skins with garlic bread crumbs

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

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

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 onion risotto cakes

Serves: 6

Preparation time: 40 minutes

Cooking time:50 minutes

Ingredients

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

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 gnocchi with sage and brown butter

Make-ahead: the gnocchi can be boiled up to 4 hours ahead, and kept at room temperature.
Serves: 6

Preparation time: 40 minutes

Cooking time:1 hour

Ingredients

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

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.

The pasta salad

Fusilli, Rotini, Gemelli.
These spiral-shaped pastas are fairly similar to each other and give dishes such as pasta salad an interesting texture. Rotini is similar to fusilli, just slightly smaller and more tightly wound. Gemelli is double-twisted like a helix.
Serves: 5

Preparation time:20 minutes

Cooking time:20 minutes

Ingredients

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

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.

Tomato and corn pasta salad

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

1 pound penne pasta
2 pounds tomatoes, seeded and cut in chunks (about 5)
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1 cup corn kernels
1 cup crumbled feta cheese
1 cup chopped parsley
1 can kidney beans, drained and rinsed
1/2 cup finely chopped fresh coriander

preparation

Cook penne until tender but firm; drain well. Rinse under cold water; drain again.
Combine tomatoes, oil, lemon juice, 1/4 cup water, garlic, salt and pepper; let stand for 5 minutes.
Toss with pasta, corn, cheese, parsley, beans and coriander. Refrigerate. Serve cold.

Tomato and Seafood Penne

Serves: 4

Preparation time: 40 minutes

Cooking time:15 minutes

Ingredients

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

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 aspic

Serves: 8

Preparation time: 15 minutes

Cooking time:5 minutes

Ingredients

4 cups tomato juice
2 cups chicken stock
1/2 teaspoon lemon rind
1 teaspoon Worcestershire sauce
1 teaspoon salt
3 envelops unflavored gelatin
3/4 cup water
1 cup diced celery

preparation

In a large saucepan, heat tomato juice and chicken stock until hot. Stir in lemon rind, Worcestershire sauce and salt.
In a small bowl, combine gelatin with water. Set for 5 minutes. Stir in hot tomato mixture. Add celery.
Pour into ring mold or individual decorative molds.
Refrigerate to set. Dip mold in hot water for a few seconds. Unmold on platter or plates.

Tomato pie with polenta crust

Serves: 4

Preparation time: 30 minutes

Cooking time:45 minutes

Ingredients

For filling:
olive oil
3 tomatoes
1 small zucchini
1 red onion, thickly sliced
1/4 teaspoon each salt and pepper

For crust:
olive oil
1/2 cup cornmeal
3/4 cup water
1/2 cup milk
1 egg white
1/2 cup grated Parmesan cheese
1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped fresh parsley
1/4 teaspoon chopped fresh thyme
1/4 cup Emmenthal cheese

preparation

Preheat broiler to high. Line a baking sheet with foil; brush with oil. Cut tomatoes into 1/2-inch slices; scoop out and discard seeds and juice. Cut zucchini into 1/4-inch diagonal slices.
Arrange tomatoes, zucchini and onion in single layer on baking sheet; brush vegetables with oil and sprinkle with salt and pepper. Broil until surface of tomatoes appears dry and zucchini and onions are browned. Set aside.
Lightly oil a 9-in pie plate or cake pan; sprinkle base and sides with a little cornmeal, tilting pan to coat entire surface evenly.
Tap pan to remove excess; set aside. In medium saucepan combine 1/2 cup cornmeal and the water; bring to boil over medium-high heat.
Reduce heat to low; cook, stirring constantly, 3 minutes or until mixture thickens and pulls away from sides of pan.
Whisk in milk until mixture is smooth. Set aside 5 minutes to cool slightly. Whisk in egg white; stir in Parmesan cheese.
In small bowl, combine flour, baking powder and salt; stir into cornmeal mixture until well combined.
Spread cornmeal mixture over base and up sides of prepared pan to form 1/2-in thick layer. Sprinkle with half of parsley and thyme. Using a slotted metal spatula, lift vegetables from baking sheet, draining off juices.
Cover cornmeal mixture with half of tomatoes, half of onion, the remaining thyme and all but 1 tablespoon of the parsley.
Arrange remaining tomatoes, the zucchini and onion decoratively on top. Bake in a 375 degree oven for 35 minutes or until crust is puffed and golden. Sprinkle evenly Emmenthal and reserved parsley. Let stand 15 minutes before cutting into wedges.

Tomato-basil tortellini

Serves: 6

Preparation time: 25 minutes

Cooking time:40 minutes

Ingredients

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

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.

Tomato-feta phyllo kisses

Serves: 12

Preparation time:25 minutes

Cooking time:15 minutes

Ingredients

3/4 cup crumbled feta
4 ounce pkg creamy goat cheese, about 3/4 cup crumbled
3 oil-packed sun-dried tomato halves
1/4 cup finely chopped chives or 2 green onions, thinly sliced
1/4 cup finely chopped fresh oregano or 2 teaspoons dried leaf oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne (optional)
8 sheets phyllo dough
1/2 cup melted butter

preparation

Preheat oven to 375F. If feta is packed in liquid, rinse with cold water. Pat dry. Crumble into a measuring cup. Place in a medium-size bowl along with goat cheese. Finely chop tomatoes. They should measure 1/2 cup . Add to cheeses. Stir in chives, oregano, salt, pepper and cayenne, if using, just until evenly distributed.
Place a sheet of phyllo in front of you on a flat dry surface. Keep remainder of phyllo covered with a damp cloth to prevent it from drying out. Lightly brush phyllo with butter. Place another sheet on top. Brush lightly with butter. With a sharp knife, divide sheets into 12 squares by making 2 cuts lengthwise and 3 cuts crosswise. Place a rounded teaspoon of filling on each square. Gather up sides and pinch together above filling. Repeat until phyllo and filling are used up.
Place kisses on a lightly greased baking sheet. Bake in centre of 375F oven until golden and crispy, about 10 minutes. Serve warm.

Tomatoes stuffed with goat cheese

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

4 medium tomatoes, firm
10 ounces fresh goat cheese
fresh ground pepper, to taste
1 large egg
1 egg yolk
1 tablespoon fresh basil, chopped
3 tablespoons bread crumbs
1/4 cup Parmesan cheese, grated

preparation

Preheat oven at 400 degrees.
Slice stem end off tomatoes. Scoop out seeds and some meat. Place tomatoes upside down on paper towels to drain liquid.
Soften goat cheese. Season with pepper. Add eggs and basil. Mix well. In another bowl, combine bread crumbs and cheese.
Fill tomatoes with goat cheese mix.
Sprinkle Parmesan mixture on top. Bake on oiled cookie sheet for 10 minutes. Broil to brown.

Tri-color salad

Serves: 4

Preparation time: 20 minutes

Ingredients

2 large Belgian Endives
1 small head of red-leaf lettuce
1 small head of green-leaf lettuce
1 small bunch of watercress

Dressing:
2 tablespoons balsamic vinegar
1/2 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
1/3 cup olive oil
3 tablespoons orange juice
1 tablespoon mustard
juice of one large garlic clove

preparation

Combine the dressing ingredients and pour them over the bowl of cleaned salad ingredients.
Toss salad and serve.
Depending on your taste and preference, several other recipes are possible.
Combine Belgian Endive with raddichio, red leaf lettuce, or red beets for the red ingredients and with arrugula, romaine lettuce, mache, or Boston lettuce for the green ingredients.

Tuna and broccoli with farfalle

Serves: 6

Preparation time: 20 minutes

Cooking time:10-15 minutes

Ingredients

8 ounces farfalle (bow ties)
1 bunch broccoli
4 red pepers, cut into 1 inch squares
2 7-1/2 ounces cans solid white tuna in oil, drained and broken into large chunks
1 cup italian olives or other cured green olives

Dressing:
1/2 cup olive oil
3 teaspoons red wine vinegar
2 teaspoons capers, drained
1 teaspoon oregano, chopped
2 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon ground pepper

preparation

Cook pasta until al dente. Drain, rinse with cold water, drain again and transfer to a large shallow bowl. Toss with 2 tablespoons olive oil.
Cut broccoli stems from florets. Peel and slice into 1/2 inch pieces. Divide florets into approximately 1 inch pieces.
Cook stems in boiling salted water about 5 minutes.
Cook florets in boiling salted water about 3 minutes. Drain broth, rinse with cold water and drain again. Gently pat dry with paper towels. Toss florets only with 1/4 cup dressing and chill; reserve. Add the broccoli stems, peppers, olives and tuna to the pasta and toss gently with the remaining dressing. Cover and chill at least 2 hours before serving. Make a border with the broccoli florets before bringing to the table.

Tuscan soup

The semipearled farro variety — or semiperlato in Italy, where farro has been cultivated for centuries — in which some of the bran has been removed, and takes the least time to cook but has no bran at all.
whole farro requires overnight soaking.
Serves: 6

Preparation time:15 minutes

Cooking time:30 minutes

Ingredients

3/4 cup spelt or semipearled farro *
2 tablespoons olive oil, plus more for drizzling, if desired
1 small yellow onion, chopped
1 medium-size carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 teaspoon salt
Freshly ground pepper
1 bay leaf
1/4 teaspoon dried oregano
5 cups vegetable stock
1 1/2 cups or one 15-ounce can cannellini or other white beans, drained and rinsed

preparation

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, garlic, salt and pepper. Sautee over medium heat until the vegetables soften, about 5 minutes. Add the bay leaf and oregano. Add the stock and bring to a boil.
Add the spelt or farro and bring back to a boil, then reduce the heat to low. Cover and simmer the soup for 20 to 30 minutes or until the farro is almost tender (you don't want the grains completely cooked since the soup will cook for additional time and the vegetables are cooked). Add more water if the soup becomes too thick.
Add the beans and season with additional salt and pepper to taste. Simmer for 10 to 15 minutes to allow the flavors to blend.
Serve hot, drizzled with a little olive oil, if desired.

Upside-down peach cake

Serves: 8

Preparation time: 30 minutes

Cooking time:55 minutes

Ingredients

8 ripe peaches (fresh, canned or frozen)
3 teaspoons soft butter
1/2 cup sugar
6 tablespoons (3/4 stick) soft butter
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cup cake flour
1 1/2 teaspoon baking powder
pinch salt
melted apricot glaze or strawberry jam

preparation

Preheat oven at 350 degrees.
Blanch and peel 8 ripe peaches. Cut in halves. Or use canned or frozen peaches. Slice 1 inch thick.
Butter a 9-by 1 1/2-inch round cake pan with 3 tablespoons soft butter, and sprinkle with 1/2 c. sugar over butter. Arrange peaches close together in a circle in the pan.
In an electric mixer, cream 3/4 stick (6 tablespoons) soft butter with 1/2 cup sugar. Beat in 1 egg, and 1 teaspoon vanilla.
Sift together 1 1/4 cup cake flour, 1 1/2 teaspoons baking powder, and a pinch salt and combine into butter sugar mixture.
Gradually stir in flour batter over peaches, smoothing top.
Bake cake 55 minutes to 1 hour, or till brown.
Cool on rack for 10 min.
Invert on a platter. Brush peaches with melted apricot glaze or strained strawberry jam. Serve with whipped cream.

Vegetable and herb orzo salad

Serves: 8

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

For salad:
6 ounces sugar snap peas, trimmed and cut into 3/4-inch
2 2/3 cups orzo
1 1/4 cups cubed seeded tomatoes
3/4 cup cubed seeded peeled cucumber
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 teaspoons finely chopped lemon peel

Dressing:
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon peel
1 teaspoon minced garlic
3/4 cup olive oil
1 head Boston lettuce

preparation

Salad:
Bring large pot of salted water to boil. Add snap peas; cook 1 minute. Using slotted spoon transfer beans to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite. Drain and cool.
Place orzo in large bowl. Mix in snap peas, tomatoes, cucumber, green onions, parsley, mint and lemon peel. Season with salt and pepper.
Dressing:
Combine lemon juice, lemon peel and garlic. Gradually whisk in olive oil. Season to taste with salt and pepper. Pour half of dressing over salad; toss to coat. (Can be made 6 hours ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before serving.)
Toss salad with enough dressing to coat generously. Season with salt and pepper.
Line serving bowl with lettuce. Mound salad in bowl.

Vegetable lasagna

Serves: 8

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

15 lasagne noodles
1/4 cup olive oil
2 cloves garlic, minced
1 onion, chopped
1 red pepper, chopped
2 cups sliced fresh mushrooms
1/4 cup flour
2 1/2 cups milk
10 ounces package chopped spinach, well drained
1 cup Parmesan cheese
1 teaspoon basil, chopped
2 eggs, beaten
salt and pepper to taste
6 ounces sliced mozzarella cheese

preparation

Cook lasagna according to package directions.
Meanwhile, in a saucepan, heat oil over medium heat. Add garlic, onion, red pepper and mushrooms and cook for 10 minutes, stirring occasionally. Add flour; cook and stir for 1 minute. Gradually add milk, stirring until bubbly and thickened. Add spinach, Parmesan cheese and basil. Stir half of mixture into eggs, then pour back into saucepan. Cook over low heat until sauce simmers, stirring occasionally. Season to taste with salt and pepper.
In a 13-inch by 9-inch greased baking dish, layer of lasagne (about 5 overlapping noodles) and of sauce. Repeat layers twice.
Top with mozzarella cheese and bake at 375 degrees for 30 minutes. Let stand for 10 minutes.

Vegetarian minestrone

Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

2 teaspoons olive oil
3/4 cup chopped onion
3 cups water
2 cups diced zucchini
1 cup diced carrot
1 cup drained canned cannellini beans
3/4 cup diced celery
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon coarsely ground pepper
1-14 ounce can diced tomatoes undrained
1 garlic clove, minced
1/4 cup uncooked macaroni
4 teaspoons grated Parmesan cheese

preparation

Heat oil in a large saucepan over medium-high heat. Add onions; sauté until lightly browned.
Add water and next 10 ingredients. Cover, reduce heat and cook 25 minutes.
Add pasta; cover and cook an additional 10 minutes. Ladle into bowls, and sprinkle with cheese.

White chocolate and raspberry tart

This recipe was featured in Homemaker's Magazine and is from Toronto's Grano Restaurant in Canada
Serves: 10

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

Pastry:
2 cups flour
1/2 cup sugar
3/4 cup butter, cubed
1 tablespoon water
1 egg, beaten

Filling:
1 pound good quality white chocolate, chopped
5 tablespoons butter
2/3 cup whipping cream
2 cups raspberries

preparation

Pastry:
Place flour, butter and sugar in food processor and pulse until fine crumbs form. Add egg and water. Pulse again until ball of dough forms.
Roll out dough and place in 11-inch flan pan. Chill for 15 to 20 minutes.
Preheat oven to 400 degrees. Cover dough with sheet of foil and weight with dried beans or pastry weights.
Bake for 20 minutes or until pastry is lightly browned.
Remove foil and beans and bake for 5 to 8 minutes longer.
Filling:
Melt chocolate and butter in double boiler over hot (not boiling) water. Stir in cream; remove from heat and let cool slightly.
Arrange raspberries over bottom of pastry shell and cover with chocolate mixture.
Refrigerate for at least 4 hours before serving.

Wine jelly

Serves: 6

Preparation time: 15 minutes

Cooking time:none

Ingredients

2 envelopes unflavored gelatin
1 cup sugar
1/3 cup orange juice
3 tablespoons lemon juice
1/2 cup red wine
1/2 cup Madeira wine

preparation

Mix the gelatin and sugar together in small bowl. Stir in 1/2 cup cold water and let soften for 5 minutes. Pour 1 1/2 cups boiling water over and mix well to dissolve. Add orange juice, lemon juice and wines. Pour into a mold and chill until firm.

Zucchini carpaccio salad

Serves: 4

Preparation time: 15 minutes

Ingredients

4 small zucchinis
2 scallions, chopped
2 sun dried tomatoes, chopped
1/4 cup toasted pine nuts, chopped
1/4 cup crumbled feta
pinch of red pepper flakes (optional)

basil & parsley vinaigrette: (this will make extra)
1 cup flat leaf parsley
1 cup basil
1/4 cup olive oil
2 tablespoon wine vinegar
juice of 1/2 small lemon (about 2 tablespoons)
2 garlic cloves, crushed
1 teaspoon honey or agave
salt & pepper to taste

preparation

Put dressing ingredients into a food processer and blend until ingredients are combined, but not pureed. Taste and adjust seasonings. Set aside.

Using a mandoline slicer, shave un-peeled zucchinis into thin coins.

Toss zucchini, scallions and a quarter to a half cup of the vinaigrette together– . Adjust seasonings if necessary.

Arrange on a platter and top with sun dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.

Cover leftover dressing and store it at room temperature.

Apple and berry crisp

Serves: 10

Preparation time: 25 minutes

Cooking time:40 minutes

Ingredients

3/4 cup sugar
1/4 cup all purpose flour
1 tablespoon grated lemon rind
4 cups sliced peeled apples
10 ounces fresh or frozen blueberries
10 ounces fresh or frozen raspberries
2 cups fresh or frozen cranberries
Topping:
1 1/2 cups quick cooking rolled oats
3/4 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 cup melted butter

preparation

Preheat oven to 375 degrees.
In a large bowl, stir together sugar, flour and lemon rind.
Add apples, blueberries, raspberries, and cranberries, stirring gently to combine.
Spoon into 13 by 9-inch baking dish.
TOPPING:
In a small bowl, stir together oats, sugar, flour and cinnamon.
Drizzle with butter and toss.
Spoon over fruit.
Bake in until filling is bubbly and topping is golden brown.
Serve warm or at room temperature.

Apple and oat scones with cinnamon

Scones keep, wrapped in plastic wrap, for 1 day. May also be kept in freezer
Serves: 6

Preparation time:15 minutes

Cooking time:25 minutes

Ingredients

1 2/3 cups all-purpose flour, plus more for rolling
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup plus 2 tablespoons light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
2/3 cup cold buttermilk, plus more for brushing
Raw turbinado sugar, for sprinkling

preparation

Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.

Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.

Apple and pork stuffing

This recipe is ideal for the Crown Roast of Pork.
Use about half of the stuffing to fill the crown roast of pork, and bake the rest in a shallow baking dish until a meat thermometer registers 155 degrees.
Serves: 10

Preparation time: 20 minutes

Cooking time:1 hour 15 minutes

Ingredients

2 tablespoons vegetable oil
1 cup chopped celery
1/4 cup chopped shallots
1 tablespoon minced garlic
2 pounds ground pork
1 cup plain dry breadcrumbs
4 ounces dried apples, chopped
3 large eggs, beaten to blend
1/3 cup chopped fresh parsley
2 teaspoons crumbled dried sage
2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1 cup canned beef broth

preparation

Heat oil in heavy medium skillet over medium heat. Add celery and sauté until tender, about 3 minutes. Add shallots and garlic; sauté until shallots are tender. Transfer mixture to large bowl.
Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.
Preheat oven to 375 degrees. Set aside about half of the stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to loaf pan large enough to hold stuffing. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155 °F, about 1 hour.
Invert stuffing in pan onto platter. Slice stuffing and serve with roast.

Apple betty

Serves: 8

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

6 cups apples, peeled and sliced, (granny smith or McIntosh)
1 cup Graham cracker crumbs
3/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 cup orange juice
Topping:
1/2 cup Graham cracker crumbs
1/4 cup dark brown sugar
1 teaspoon cinnamon
4 teaspoon melted butter
1 teaspoon vanilla extract

preparation

Preheat oven to 350 degrees.
In a mixing bowl, combine baking apples, Graham cracker crumbs,
dark brown sugar, cinnamon, and orange juice.
Arrange as a mount in a buttered baking dish.
Topping:
Combine Graham cracker crumbs, bread crumbs, dark brown sugar,
melted butter, and vanilla. Spread over apples.
Bake 40 to 50 minutes. Test center for doneness.
Serve with whipped cream or ice cream.

Apple blueberry crisp

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

8

6 cups fresh blueberries
4 cups sliced peeled green apples
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice

Spoon in an oven proof casserole dish.

Topping:
1/2 cup flour
1 1/4 cups brown sugar
1/2 cup quick oatmeal
1/2 cup melted butter
1/4 teaspoon vanilla

preparation

Preheat oven to 350 degrees.
In a mixing bowl, combine the blueberries, apples, sugar,
cornstarch and lemon juice.
Spoon in an oven proof casserole dish.
Topping:
Combine the dough and crumble by hand over fruit.
Bake 25 to 30 minutes or until topping is golden brown
and apples are tender.
Serve warm with cream or ice cream.

Apple crunch

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

For butter crunch:
1/2 cup butter, melted
2 teaspoons brown sugar
1/2 cup flour
1/2 cup chopped walnuts
For apple mixture:
6 apples
1 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/4 cup melted butter

preparation

Preheat oven to 400 degrees.
Butter crunch:
Combine ingredients of the butter crunch in a mixing bowl.
Spread one half over bottom of 8 by 8- inch baking pan.
Bake until light brown, about 15 minutes.
Apple mixture:
Peel, core and slice apples. In a large mixing bowl, combine apples,
brown sugar, flour, cinnamon and melted butter.
Spoon apple mixture over butter crunch .
Bake at 350 degrees until apples are cooked and tender.
Sprinkle remaining crunch on top. Bake to brown topping, about 10 minutes.
Serve at room temperature.

Apple pudding

Serves: 8

Preparation time: 25 minutes

Cooking time:45 minutes

Ingredients

9 large tart apples
1/4 cup apple juice
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon grated nutmeg
1/2 cup dark brown sugar
1 teaspoon lemon rind
1 teaspoon butter

Topping:
1 3/4 cups flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
6 teaspoons cold butter
1 cup milk
1 egg

preparation

Preheat oven to 375 degrees.
Butter a 9 by 13 inch baking dish. Peel large tart apples.
Core and slice. Layer slices in bottom of dish.
In a bowl, combine apple juice, maple syrup, ground cinnamon,
ground cloves, grated nutmeg, dark brown sugar, and lemon rind.
Pour the mixture over apples. Dot the surface with butter.
Topping:
In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon.
Add cold butter and process to a coarse meal.
Stir in milk. Drop dough onto apple filling.
Brush with a beaten egg.
Bake 40 to 45 minutes or until soft in the center.

Armagnac toffee sauce

This recipe originally accompanied
Prune Kumquat Sticky Pudding with Armagnac Toffee Sauce .
Serves: 8

Preparation time:5 minutes

Cooking time:5 minutes

Ingredients

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

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.

Baked salmon fillets

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

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

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 salmon steaks with apricot-horseradish sauce

Serves: 6

Preparation time: 10 minutes

Cooking time:12 minutes

Ingredients

1/4 cup apricot jam
2 teaspoons prepared horseradish
1 teaspoon white vinegar
4-8-ounce salmon steaks
4 sprigs fresh parsley

preparation

Preheat oven to 400 degrees.
In a small bowl, combine the apricot jam, horseradish, and vinegar.
Rinse salmon steaks under cold water and pat dry. Lay steaks on a lightly oiled baking pan. Spoon the sauce evenly over tops of steaks.
Bake the salmon steaks for ten minutes. Remove center bone to test for doneness.
PRESENTATION
Skin and bone the salmon steaks. Place each steak in the center of warm plates.

Banana bread

the recipe uses honey and applesauce instead of sugar and oil or shortening. Bread keeps, wrapped in plastic wrap, at room temperature 3 days or frozen 1 month.
Serves: 10

Preparation time: 30 minutes

Cooking time:1 hour

Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

preparation

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 by 5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt.
In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Banana raisin french toast

Serves: 2

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

1 ripe banana, peeled
2 teaspoons frozen orange-juice concentrate
4 slices cinnamon-raisin bread
2 large egg whites
1/4 cup skim milk
1/4 cup nonfat or low fat yogurt
1 1/2 tablespoons maple syrup or honey
1 teaspoon butter

preparation

Mash banana coarsely with a fork. Stir in orange juice concentrate; then spread over 2 slices of bread and top with the remaining 2 slices of bread, forming 2 sandwiches.
In a pie plate, whisk together egg whites and milk; add sandwiches and soak for about 20 seconds. Turn sandwiches over and soak sandwiches for 20 seconds longer. Transfer to a plate. Stir together yogurt and maple syrup or honey. Set aside.

In a nonstick skillet, melt 1/2 teaspoon butter over low heat. With a metal spatula, place the sandwiches in the pan, and cook until the underside is browned. Lift the sandwiches and add the remaining 1/2 teaspoon butter. Turn over and cook until browned.
Serve with sweetened yogurt. Double or triple this recipe depending on the size of your gathering.

Beer-batter cod fillets

Other fish options include haddock, sea bass, orange roughy, and tilapia.
Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

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 .

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

Blueberry cobbler

"Cobble up" means to put together in a hurry.
Serves: 6

Preparation time: 15 minutes

Cooking time:30 minutes

Ingredients

½ cup sugar
1 teaspoon cornstarch
4 cups fresh blueberries
1 teaspoon lemon juice

Biscuit topping:
1 large egg
3 tablespoons melted butter, melted and cooled
1/4 cup heavy cream
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
vanilla ice cream (optional)

preparation

Preheat oven to 400 degrees.
Combine sugar and cornstarch in a bowl. Blend in blueberries and lemon juice. Arrange into ungreased 2-quart casserole. Set aside.
Combine egg, melted butter, and cream in a bowl; Whisk and set aside.
Biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Make a well in center of dry ingredients, and put egg mixture into well. Mix dry and wet ingredients and work dough until just mixed together. Drop dough by spoonfuls onto fruit, spreading evenly over the surface. Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with ice cream.

Blueberry cobbler with peaches and raspberries

Serves: 8

Preparation time: 25 minutes

Cooking time:1 hour

Ingredients

2 cups flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 tablespoons sugar
3/4 cup unsalted butter, chilled, cut into pieces
4 ounces cream cheese, chilled, cut into pieces
2 egg yolks

6 cups peach slices
6 1/4 cups blueberries
2 cups raspberries
1/3 cup quick-cooking tapioca
1¼ cups sugar

preparation

Combine first 3 ingredients in processor; add 3 tablespoons sugar and process until blended.
Add butter and cream cheese and process until mixture resembles coarse meal. Add egg yolks; process just until moist clumps form. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill 30 minutes.
Butter 13 by 9 by 2-inch glass baking dish.
Combine peaches, blueberries, raspberies, tapioca and sugar in large bowl; toss to coat. Let stand 45 minutes, tossing occasionally.
Preheat oven to 400 degrees.
Transfer fruit to prepared dish. Roll out dough on lightly floured surface to 14 by 10-inch rectangle.
Using cookie cutters, cut out a few decorative shapes in dough. Transfer dough rectangle to top of fruit and sides of dish.
Arrange cutouts around edge of cobbler.
Place on baking sheet. Bake until crust is golden , fruit is tender and juices are bubbling and thick, about 1 hour. Cool slightly.

Blueberry port sauce

Serves: 6

Preparation time: 5 minutes

Cooking time:10 minutes

Ingredients

2 cups fresh or frozen blueberies
1/3 cup sugar
1/3 cup ruby Port wine
1 stick cinnamon

preparation

Bring blueberries, sugar, port and cinnamon to simmer over medium heat, stirring; simmer for about 10 minutes or until slightly thickened.
Pour into heat proof container. Let cool.
Refrigerate.
Tip: Serve over angel food cake, mascarpone or fresh ricotta cheese or ice cream.

Blueberry scones

cold butter, grated on a box grater makes the mixing process easy.
Serves: 8

Preparation time: 25 minutes

Cooking time:25 minutes

Ingredients

2 cups flour
1/3 cup sugar
2 tablespoons baking powder
1/4 teaspoon salt
1 cup fresh blueberries
2/3 cup cold butter, grated
2 eggs
½ cup plain Greek yogurt
½ cup milk
2 teaspoons finely grated lemon rind
1/4 cup lemon juice

Glaze:
1 tablespoon lemon juice
1 tablespoon sugar

preparation

Preheat oven to 350 degrees.
Whisk together flour, sugar, baking powder and salt. Add the butter and combine mixture until crumbly. Add fresh blueberries.
Whisk together eggs, buttermilk or yogurt,milk, lemon rind and juice; drizzle over dry ingredients, tossing with a fork until mixture clumps together. Turn out onto floured surface. With floured hands, form into ball, kneading about 8 times.
Place on parchment paper-lined lightly floured baking sheet. Pat into 3/4-inch thick circle; cut into 8 wedges. Do not separate.
Glaze: Brush with lemon juice; sprinkle with sugar.
Bake for about 25 minutes or until golden. Serve warm with Wild Blueberry Preserves and Devon Cream.
Variation. Blueberry Scones:
Gently toss 1 cup fresh blueberries with dry ingredients just before adding egg mixture. Increase lemon rind to 1 tablespoon.
Adapted from Canadian Living Magazine

Blueberry-rum cobbler

Serves: 8

Preparation time: 30 minutes

Cooking time:55 minutes

Ingredients

6 cups fresh mixed berries, such as blueberries, strawberries, raspberries and blackberries
3/4 cup sugar
1/3 cup cornstarch
1/4 cup rum
1 tablespoon finely grated orange peel

For topping:
2 1/4 cups cake and pastry flour
1 tablespoon baking powder
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 cup sugar
1/4 cup cold vegetable shortening
1 cup milk
2 teaspoons brown sugar

preparation

Preheat oven to 375 degrees.
Grease an 8-inch baking dish and set aside. If using strawberries, slice in halves. Place berries in a large bowl.
In a small bowl, using a fork, stir sugar with cornstarch until blended. Add to berries along with rum and orange peel. Stir gently until mixed. Turn into prepared baking dish and spread out evenly.
Topping:
Using a fork, stir flour with baking powder, lime peel, salt and sugar. Cut shortening into flour mixture until it resembles oatmeal.
Make a well in dry ingredients and pour in milk. Mix just until a wet dough forms. Do not overmix.
Drop spoonfuls of dough randomly on top of berry mixture. Use back of a spoon to spread a little dough just over open spaces.
Sprinkle dough evenly with brown sugar. Place baking dish on a baking sheet to catch any drips.
Bake until topping is golden and cooked through, from 50 to 55 minutes. Insert a skewer into centre of cobbler. If it comes out fairly clean except for berries, it is done.

Carrot bran muffins

Serves: 12

Preparation time: 30 minutes

Cooking time:18 minutes

Ingredients

1 1/4 cups whole wheat flour
1 1/4 cups high fiber bran cereal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1 cup grated carrots
3/4 cup buttermilk
1/3 cup packed brown sugar
1/4 cup vegetable oil
1/2 cup raisins

preparation

In a large bowl, stir flour, cereal, baking powder, baking soda and seasonings.
In a separate bowl, beat eggs thoroughly. Stir in carrots, buttermilk, brown sugar and oil.
Add to dry ingredients just until moistened. Stir in raisins. Spoon into greased muffin cups 3/4 full and bake at 400 degrees F. for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Transfer muffins on a rack to cool.

Cheese sauce

Preparation time: 10 minutes

Cooking time:15 minutes

Ingredients

1 cup milk
1 tablespoon butter
1 tablespoon flour
1 egg yolk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon grated nutmeg
1 cup grated Cheddar cheese

preparation

Melt the butter in a saucepan. Whisk in the flour. Add the milk and whisk until sauce is thick.
Mix in egg yolk and cook over low heat for 2 minutes. Add cheese. Stir over low heat until melted. Remove sauce from heat. Season with salt and pepper and nutmeg.
Pour the sauce in a container and cover with buttered wax paper. Heat before serving.

Chicken terrine

Serves: 12

Preparation time: 40 minutes

Cooking time:1 hour 30 minutes

Ingredients

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

preparation

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

Chiffon mincemeat pie

Serves: 8

Preparation time: 40 minutes

Cooking time:15 minutes

Ingredients

1 recipe never fail pie crust, baked

1 cup mincemeat
1 teaspoon lemon juice
1/2 cup brandy
1 envelop unflavored gelatin
3 egg yolks
2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon grated lemon rind
2/3 cup milk
3 egg whites
1/4 teaspoon cream of tartar
2 teaspoons sugar
1 cup heavy cream
1/4 cup chopped candied cherries

preparation

In a medium saucepan, combine mincemeat, lemon juice, Brandy and gelatin. Let stand for 5 minutes. Heat to dissolve gelatin.
In a double boiler, combine egg yolks, sugar, salt, lemon rind, and milk. Stir until thickened. Combine with mincemeat mixture. Chill on ice. Spoon into pie crust.
Whisk egg whites with cream of tartar. Gradually add sugar, and whisk until firm peaks appear.
Whip cream until firm.
Fold into egg white mixture together with candied cherries. Top pie with cream mixture.
Brown in 450 F. oven.

Christmas mince pies

Mince pies can be made ahead, frozen and reheated as required.
Fruit mince will keep for months in an airtight container in refrigerator. The flavors will intensify the longer it is left before using.
Serves: 24

Preparation time: 1 hour

Cooking time:25 minutes

Ingredients

300g (2 cups) plain flour
1/4 tsp baking powder
6 1/2 oz 185g unsalted butter, chopped
55g (1/4 cup) sugar, plus extra for sprinkling
2 egg yolks
1-2 tbsp lemon juice
1 egg white, whisked

for the cranberry studded mince- makes about 600ml / 2½ cups

2 oz - 60 ml brandy, rum or ruby port
2 1/2 oz - 75 grams soft dark brown sugar
11 oz - 300 grams cranberries, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
3 oz - 75 grams currants
3 oz - 75 grams raisins
1 oz -30 grams dried cranberries
finely grated zest and juice of 1 clementine
2 tbsp brandy
3 drops almond extract
½ teaspoon vanilla extract
2 tablespoons honey

preparation

Preheat oven to 375 F - 190°C .
Sift flour and baking powder into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in the sugar. Add egg yolks and enough lemon juice to bring ingredients together to form a dough.
Knead dough gently on a lightly floured surface until smooth. Halve, wrap in plastic wrap and chill for at least 30 minutes. Roll out one pastry half between 2 sheets of baking paper until 1/4 inch or less, 3-5mm thick. Using a 2 1/2 inch (6.5cm) fluted round cutter, cut out 12 rounds, reserving leftover pastry. Place rounds into one of the prepared pans. Spoon 2 teaspoons of fruit mince into each. Repeat with second pastry half and fruit mince.
Re-roll scraps of pastry and cut into small stars. Top each pie with a star. Brush with egg white and sprinkle with extra sugar. Bake for 20-25 minutes or until golden. Leave to cool completely in pans. Serve warm or at room temperature.

Make the mince fruit in advance.
In a large pan, dissolve the sugar in the brandy, rum or ruby port over a gentle heat. Add the chopped cranberries and stir. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan.
Remove from the heat and allow to cool a little. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.

Cranberry apple cobbler

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour

Ingredients

1 (12-ounce) package cranberries
1 1/2 cups apple juice
3/4 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
10 cups sliced peeled apples

Topping:
1 1/2 cups flour
1/3 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter, cubed
2/3 cup milk

preparation

Preheat oven to 400 degrees.
In heavy saucepan, bring cranberries, apple juice, sugar, cornstarch, cinnamon and nutmeg to boil over medium heat; cook, stirring, until thickened.
Spoon into 13 x 9-inch baking dish. Arrange apples over cranberry mixture, overlapping to fit.
Bake for 15 minutes.
Topping:
Combine flour, all but 1 tablespoon of the sugar, baking powder and salt. Cut in butter until in coarse crumbs. Drizzle with milk, stirring until in pebble-size chunks. Drop by spoonfuls onto apples.
Sprinkle with remaining sugar. Bake for 45 minutes or until golden brown.
Note:
Apples that hold their shape well in this recipe . Golden Delicious, Idared, Mutsu (Crispin)and Northern Spy.

Creamed salmon casserole

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

Ingredients

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

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.

Crumpets

Special equipment: 3 1/2-inch metal rings
Serves: 12

Preparation time: 2 hours 45 minutes

Cooking time:40 minutes

Ingredients

1 1/4 cups milk
3 1/2 cups all-purpose flour
1 1/4 cups water, lukewarm
1 tablespoon sugar
2 1/2 teaspoons instant yeast
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
Vegetable oil for cooking

preparation

Whisk together the milk, flour, yeast and sugar. Once combined add half the water and beat into the batter, continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream. Cover with cling film and leave in a warm draft free place until foaming - about 1, up to 2 hours.
Whisk the salt and baking powder into the batter then heat a heavy based frying pan on the stove to hot but not smoking.

Dampen a paper towel with a little oil and grease the base of the pan and a crumpet (or pastry) rings measuring 3 ½"
Place one ring in the heated pan, add enough batter to fill just below the top of the ring.
Cook for five minutes when there should be many tiny holes on the surface and the crumpet is setting. Flip the crumpet over and cook for another two – three minutes.
Repeat with the remaining batter until used up. Rest the crumpets on a wire rack until cool and reheat in a toaster or under the grill before serving.

NOTE: If the batter seeps from under the ring it is too thin, whisk in more flour. If the crumpet is heavy and without holes, the batter is too thick, add more water.

Custard cream

Serves: 8

Preparation time: 15 minutes

Cooking time:8 minutes

Ingredients

6 large egg yolks
2/3 cup sugar
1 teaspoon cornstarch
1 teaspoon vanilla
2 cups hot milk
2 tablespoons dark rum or Grand Marnier

preparation

In mixing bowl, combine the egg yolks, sugar and cornstarch and whisk with a wire whisk until the mixture turns into a lemon color. Add the vanilla and blend well.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil.
Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness.
Add rum or Grand Marnier. Cover and refrigerate until ready to use.

Deep-fried cod patties

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

1 pound salted cod
1 pound mashed potatoes
1 tablespoon parsley
1 teaspoon dry mustard
1/4 teaspoon white pepper
2 beaten eggs

preparation

Soak the cod in cold water for 12 hours. Drain and poach, starting with fresh cold water. Simmer for 15 minutes or until fish becomes flaky. Drain and flake the fish. Combine with the remaining ingredients.
Shape into patties, allowing two per person.
Deep fry at 375 F (190 C) until brown. Arrange on a serving platter and serve hot.
Note: use any leftover fresh or salted codfish for this recipe. Serve with a sauce.

Deviled chicken breasts

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

Ingredients

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

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.

Easy pie dough

Makes dough for 1 double crust pie or 2 single crust pies
Dough can be frozen for up to 3 months; thaw before using.

Preparation time:10 minutes

Ingredients

2 1/2 cups (300 grs) all-purpose flour
1pinch of salt
1 1/2 tablespoons granulated sugar
1 stick (8 tablespoons) unsalted butter, cut into small pieces and frozen 15 minutes
1/2 cup chilled solid vegetable shortening, cut into pieces
1 tablespoon apple cider vinegar or white vinegar, chilled

preparation

In the bowl of a food processor, pulse the flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs appear, about 10 seconds.
With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds.
Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Turn dough out onto a lightly floured surface and push together into a rough ball.
Knead a few times to combine, then divide into two equal balls.
Flatten each ball into a disc with smooth edges, cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.

Eggs suzette

The recipe lends itself to variations such as substituting the baked egg in the shell with a poached egg. Add caramelized onions and Gruyere . Kick things up with some cayenne pepper.
Princess Diana’s favorite breakfast dishes was an Egg Suzette aka BJP (Baked Jacket Potato): a baked potato scooped out with wilted spinach or creamed prawns, (tiny shrimp) in the bottom and a poached egg on top with a little hollandaise sauce and some potatoes piped around the edges.
Serves: 6

Preparation time:20 minutes

Cooking time:8 minutes

Ingredients

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

preparation

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

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

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

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

English apple pudding with rum sauce

Serves: 6

Preparation time: 30 min

Cooking time:35 minutes

Ingredients

3 medium green apples
1/4 cup butter, softened
1 cup sugar
1 egg
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon

Rum sauce:
1/4 cup butter, softened
1/2 cup sugar
1/2 cup cream
1/2 teaspoon vanilla
3 tablespoons dark rum

preparation

Preheat oven at 400 degrees.
Core apples (do not peel). Put through food processor.
Cream butter, sugar and egg. Add apples and mix well. add dry ingredients.
Spoon into buttered glass dish or souffle glass dish and bake for 30 to 35 minutes in a water bath.
Serve with rum sauce.

Rum sauce:
Combine butter, sugar and cream in a saucepan.
Cook over low heat 8 to 12 minutes, then add vanilla and rum.
Cool and serve with cake.

English muffins

The trick is to allow more time and a slower rise to improve the flavor and texture of the muffins.
This recipe also makes a firmer dough than some other English muffin recipes, it makes the dough much easier to work with.
This recipe is inspired by http://www.emmachristensenmedia.com/
Serves: 12

Preparation time:3 hours

Cooking time:20 minutes

Ingredients

For the dough starter:
3/4 cup (3 1/3 ounces) all-purpose flour or bread flour
1/2 cup water
1/2 teaspoon active dry or instant yeast (or 2 tablespoons active sourdough starter)
For the English muffin dough:
1 cup milk, whole or 2%
1 teaspoon active dry or instant yeast
2 tablespoons sugar
2 tablespoons unsalted butter, melted
1 teaspoon salt
3 to 3 1/4 cups (13 1/2 to 14 1/2 ounces) all-purpose flour or bread flour
Cornmeal for dusting
Butter for the skillet

preparation

1. Make the dough starter: Mix the flour, water, and yeast for the starter in a small mixing bowl. Beat until the batter is smooth and glossy, about 100 strokes.
2. Let the starter sit 1 to 12 hours: Cover the starter and place it out of the way for at least 1 or up to 12 hours. The starter will become increasingly bubbly the longer it sits and will double in bulk. The longer you can let the starter ferment, the better the flavor and structure of your finished English muffins.
3. Whisk together the milk, yeast, and starter: In the bowl of a stand mixer or large mixing bowl, combine the milk and yeast for the dough. Scrape the starter into the bowl and use a whisk to break it up and dissolve it into the milk. It should become quite frothy.
4. Mix the dough together: Add the sugar, butter, and salt to the bowl and whisk to combine. Add 3 cups of the flour and stir with a stiff spatula until you form a shaggy, floury dough.
5. Knead the dough: With a dough hook on a stand mixer, knead the dough until it comes together in a smooth ball, 5 to 8 minutes. Alternatively, knead by hand against the counter. If the dough is very sticky like bubble gum, add extra flour as needed, but err on the side of caution. The dough is ready when it forms into a smooth ball and springs back when poked; it will feel slightly tacky to the touch, but shouldn't stick to the bowl or your hands.
6. Let the dough rise overnight in the fridge: Transfer the dough to a large bowl lightly filmed with oil. Cover and place in the fridge overnight or for up to 3 days.
→ Quicker English Muffins: You can also let the dough rise at room temperature until doubled in bulk, 1 1/2 to 2 hours, and then make the muffins immediately. These muffins will have a milder flavor.
7. Divide and shape the muffins: Turn the risen dough out onto a lightly floured work surface. Use a pastry scraper to divide the dough into 12 equal pieces. Roll each piece gently against the counter to shape into smooth, round balls.
8. Transfer the muffins to a baking sheet to rise: Scatter cornmeal generously over a baking sheet and arrange the balls on top, spaced a little apart. If you have muffin rings, place them around the balls at this point. Sprinkle the tops of the balls with more cornmeal.
9. Let the muffins rise until puffy: For dough that was refrigerated, this will take 1 1/2 to 2 hours; for room temperature dough, this will take about 1 hour. Depending on the size of your muffin rings, the muffins may not totally fill the rings — that's okay.
10. Warm a skillet: When ready to cook the muffins, warm a large skillet over medium heat. Melt a small pat of butter — enough to just coat the bottom of the pan and prevent sticking.
11. Cook the muffins 5 to 6 minutes on one side: Working in batches, transfer a few of the muffins to the skillet — allow an inch or so of space between muffins and do not crowd the pan. If using rings, transfer the muffins with their rings to the pan. Cook until the bottoms of the muffins are golden brown, 5 to 6 minutes.
12. Flip and cook 5 to 6 minutes on the other side: Flip the muffins and cook the other side until golden brown, 5 to 6 minutes. If you prefer thinner, less puffy English muffins, you can gently press the tops with the spatula to prevent them from rising too much.
13. Adjust the heat as needed: If your muffins seem to be browning too quickly on the bottoms (or not quickly enough), adjust the heat as needed. (If you find that your muffins are browning too quickly, throw them in the oven at 350°F to finish baking through.)
14. Finish cooking all of the muffins: Transfer cooked muffins to a cooling rack. Continue working in batches until all the muffins have been cooked. Add a small pat of butter to the pan between batches to prevent sticking.
15. Split and serve! Split the English muffins with a fork, spread with butter or jam (or both!), and eat. English muffins will keep for several days in an airtight container on the counter and are fantastic warmed in the toaster oven. Fresh English muffins can also be wrapped tightly in plastic wrap or aluminum foil, and kept frozen for up to 3 months.
Recipe Notes
Vegan English Muffins: Replace the milk in the main dough with water, almond milk, or soy milk. Replace the butter with olive oil.
Crumpets: Increase the milk by 3/4 cup — this will make a looser dough, closer to a batter. Instead of shaping muffins by hand, allow the batter to come to room temperature after refrigeration, then drop generous spoonfuls onto a hot skillet, using English muffin rings as molds. Allow to cook until bubbly (like pancakes), then flip and cook the other side.

Festive shortbreads

Serves: 8

Preparation time: 15 minutes

Cooking time:25 minutes

Ingredients

1 cup soft unsalted butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2/3 cup cornstarch
1/4 teaspoon salt

preparation

Preheat oven to 325 degrees .
Using an electric table-top or hand mixer, cream the butter and sugar until fluffy.
Beat in the egg and vanilla. Gradually add the dry ingredients and form a ball with the dough.
Chill for 2 to 3 hours. Shape dough into 1-inch balls. Place on cookie sheet.
Press ball with a cookie stamp to form a design. Bake 20 to 25 minutes . Cookies should not brown.
Cool on wire rack. Decorate cookies with frosting piped through a pastry tube.
Store in air-tight container in a cool place.

Fish and chips

Serves: 6

Preparation time: 30 minutes

Cooking time:20 minutes

Ingredients

2 pounds boned and skinned cod
1/2 teaspoon salt
1 recipe batter for fish (recipe below)
2 pounds baking potatoes
6 lemon wedges
oil for frying

BATTER FOR FISH

1/2 cup flour
1/2 cup pancake flour
1/2 cup cornstarch
2 tablespoons baking powder
1 egg
1 cup water

preparation

Cod can be substituted with other white firm skinless, and boneless fish.
Cut fish into 5 oz. (140 g) pieces. Wash under cold water and dry. Season with salt. Coat in the cold batter.
Deep fry at 360 F. (190 C) for 4 to 5 minutes. Arrange on a warm dish lined with a napkin.
Serve with chips and lemon pieces, or the traditional malt vinegar.
(The chips are actually large French fried potatoes, made with the baking potatoes, and deep fried.

BATTER FOR FISH

In a large mixing bowl, combine all dry ingredients. Beat egg and water. Blend in dry ingredients until smooth.

Gingerbread sticky toffee pudding

Serves: 8

Preparation time: 25 minutes

Cooking time:25 minutes

Ingredients

1 cup dates, pitted and coarsely chopped
1 cup water
1 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 stick butter, plus extra for greasing
3/4 cup dark brown sugar
2 eggs
3 tablespoons molasses
Zest of half an orange
For the sticky toffee sauce:

1 stick unsalted butter
1 cup dark brown sugar
1 cup heavy cream
1 cup heavy cream, whipped

preparation

Preheat the oven to 350F and grease a 9 by 13 baking dish.

Combine the dates and water in a small saucepan. Bring to a boil and cook over medium-low heat until softened, about 5 minutes. Allow liquid to cool and puree the date mixture with its liquid in a blender or food processor. Reserve.

Mix together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Set aside.

In the bowl of a stand mixer, cream butter and sugar until smooth at medium-high speed. Beat in eggs one at a time until just combined. Add molasses and mix until incorporated. Lower the speed and slowly add flour mixture in three parts. Stir in date puree and orange zest.

Transfer batter to prepared dish and bake until a skewer inserted into the middle comes out clean, about 20-25 minutes.

Meanwhile, make the sticky toffee sauce: Melt butter in a saucepan. Slowly add cream and dark brown sugar, whisking until mixture comes to a gentle boil and forms a smooth sauce. Set aside.

Remove pudding from the oven and immediately poke holes in the pudding every inch or so using a skewer or chopstick. Pour three quarters of the sauce over the cake and allow it to soak in for at least 30 minutes. Serve warm with a drizzle of extra sauce and a dollop of whipped cream.

Gingersnap cookies

The recipe for these ultra thin ginger snaps originated from the restaurant Chez Panisse
Note that slicing the frozen cookie dough as thin as possible, the thinner the cookie, the crispier it will be, and including the 1/8 of a teaspoon of ground black pepper that the recipe calls for. Black pepper is an odd ingredient to add to a cookie.
Serves: 18

Preparation time: 15 minutes

Cooking time:12 minutes

Ingredients

8 oz unsalted butter
1 1/4 cup + 2 Tbsp. granulated sugar
1/2 teaspoon vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoon cinnamon
2 1/2 teaspoon ground ginger
1/8 teaspoon finely ground black pepper

preparation

Cream butter until soft; add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed.

Sift the dry ingredients; add to the mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.

Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm.

Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8". Place on a parchment or Silpat-lined sheetpan (space at least an inch apart) and bake at 350 degrees until the edges turn dark brown, 7-12 minutes. Check the oven for doneness after 7 minutes.

Graham cracker crust

Serves: 8

Preparation time: 10 minutes

Cooking time:8 minutes

Ingredients

1 1/4 cups Graham cracker crumbs
1 tablespoon sugar
1/3 cup butter, melted

preparation

Combine crumbs and sugar in medium-sized bowl. Stir in melted butter until thoroughly blended.
Pack mixture firmly into pan and press firmly to bottom and sides bringing crumbs evenly up to rim.
Preheat oven to 350 degrees. Bake for 8 minutes.
Cool, chill and fill and use according to recipe.

Kedgeree of salmon with sea asparagus

A colorful dish using fresh and smoked salmon, decorated in yellow, white and green.The recipe can be cut in half.

Sea asparagus, also known as Salicornia has a salty, crunchy brininess.
The plant grows in protected salt marshes on all continents except Antarctica.
To cook sea asparagus, blanch the plant in boiling water for 1 to 2 minutes,
then shock it in a bowl of ice water.
Once you have your blanched sea asparagus, all you really need to do is dress them with your best olive oil and add a little lemon juice, balsamic vinegar or other acidic component, plus a few grinds of black pepper.

Serves: 10 to 12

Preparation time: 30 minutes

Cooking time:1 hour

Ingredients

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

1 cup lemon butter

preparation

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

PRESENTATION

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

Lace cookies

Coconut lace cookies are made using the same amount coconut flakes instead of almonds.
Serves: 12

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

2 ounces almonds (to yield 1/2 cup ground almonds)
5 tablespoons unsalted butter
1/4 cup firmly-packed light brown sugar
2 tablespoons granulated sugar
2 tablespoons light corn syrup
1/3 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon pure vanilla extract

preparation

Preheat oven to 350 degrees F. Position two oven racks in the middle and upper third of your oven. Line two (2) cookie sheets with parchment paper or use the Silicone Baking Mats to prevent the cookies from sticking. I personally recommend that you use the Silicone Baking Mats as nothing sticks to them.

In a food processor, grind almonds finely; measure out 1/2 cup and set aside.

In a medium saucepan over low heat, heat the butter, brown sugar, granulated sugar, and corn syrup until the butter melts and the sugar dissolves, stirring often. Increase the heat to medium high and, stirring constantly, bring the mixture JUST to a boil. Immediately remove the pan from the heat and stir in the flour and salt until incorporated. Stir in the ground almonds and vanilla extract.

Drop the batter by the teaspoon, 3-inches apart, on the prepared cookie sheets (about 1/2 dozen cookies per cookie sheet). Prepare all your pans of cookies at this time even though you are only going to bake 1 or 2 sheets at a time.

Bake the cookies until evenly light brown, approximately 8 to 10 minutes until the cookies spread, become thin, and take on a deep golden color. After 5 minutes into the baking time, switch the baking sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until approximately 6 minutes into the baking time.

Line wire cooling racks with plastic wrap. When cookies are done baking, remove the cookies from the oven and, as soon as they're firm enough to lift off the baking sheet (which will take just a few minutes), use a wide spatula to transfer them to the prepared cooling racks to cool completely. Allowing the cookies to cool slightly on the cookie sheet will also cause them to flatten out more. If the cookies become too cold and hard to remove from the baking sheet without shattering them, replace the pan in the oven to soften the cookies again.

Bake the remaining cookies; the batter will have firmed up a bit, but that is fine.
Store the flat cookies between sheets of parchment paper in a tin or plastic container with a tight-fitting lid.

Leek patties

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

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

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.

Lemon curd

Serves: 10

Preparation time: 15 minutes

Cooking time:12 minutes

Ingredients

1/2 cup butter
1 1/2 cups sugar
1 tablespoon grated lemon rind
4 eggs
1 cup lemon juice

preparation

Melt butter in a double boiler. Add sugar, grated lemon rind, lemon juice. Stir to melt sugar.
Beat eggs in a mixing bowl until frothy.
Mix into lemon mixture. Return to double boiler, and cook and stir until thick. Ladle into jars, cover, and cool to room temperature. Refrigerate.

Lemon meringue bites

Serves: 12

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

For lemon curd
3/4 stick (6 tablespoons) unsalted butter
1 tablespoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
12 tartlet shells
For meringue
3 large egg whites
1/2 teaspoon cream of tartar
3/4 cup confectioner's sugar

preparation

Make lemon curd:
Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer.
In a bowl whisk together eggs and whisk in lemon mixture until combined well.
Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cool slightly.
Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
Fill tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour. Preheat oven to 400°F.
Make meringue:
In a bowl with an electric mixer beat whites and cream of tartar until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks.
Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day.
Keep tartlets chilled until ready to serve.

Lemon rhubarb mousse

Serves: 8

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

For rhubarb mousse:
2 teaspoons unflavored gelatin
1/4 cup water
1 cup Rhubarb puree, well chilled **
1/2 cup whipping cream, beaten to stiff peaks

For lemon mousse:
1 envelope unflavored gelatin
1/4 cup water
2 teaspoons grated lemon rind
1/4 cup lemon juice, freshly squeezed, and strained
1/2 cup sugar
1/2 cup heavy cream or 1 1/2 cups cool whip, lite
2 egg whites
1/4 teaspoon cream of tartar

For the rhubarb purée:
3/4 cup rhubarb pieces, trimmed and cut into 1-inch pieces
1/3 cup sugar
1/4 cup mashed strawberries or raspberries

preparation

For rhubarb mousse:
Soften gelatin in water. Set aside for 5 minutes.
Heat over low heat to dissolve.
In a mixing bowl, combine the gelatin with the rhubarb puree.
Fold in the whipped cream.

For lemon mousse:

Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lemon rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set.
Beat the cream with the sugar until stiff. Fold into the lemon mixture.
Beat egg whites and cream of tartar to a stiff peak. Fold into the lemon mousse.

For the rhubarb purée:

In a heavy medium saucepan, combine rhubarb and sugar. Cover mixture and let stand for 2 hours or more.
Cook rhubarb over low heat for about 30 minutes. Stir in strawberries.
Cool completely. Cover puree and chill until ready to serve.

To assemble:
alternate layers of rhubarb and lemon mousse in parfait glasses, wine glasses, or glass serving bowl. Refrigerate before serving.

Lemon shortbread cookies

Serves: 20

Preparation time: 20 minutes

Cooking time:12 minutes

Ingredients

1 1/4 cups all purpose flour
1/2 cup cornstarch
1/3 cup powdered sugar
3/4 cup (1 1/4 sticks) butter, softened
2 tablespoons white sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 tablespoons white sugar

preparation

Preheat oven to 350 degrees.
In a large mixing bowl of an electric beater, combine flour, cornstarch, powdered sugar, butter, lemon peel and lemon juice.
Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes.) Shape the dough into a 14 by 1-inch cylinder.
Roll in the remaining 2 tablespoons sugar. Wrap in plastic food wrap. Refrigerate until firm.
With a sharp knife, cut the log into 1/4-inch thick slices. Place one inch apart on cookie sheets.
Bake for 10 to 12 minutes or until set. (Cookies will not brown.) Cool on racks. Store in an airtight container.

Lemon squares

Serves: 12

Preparation time: 35 minutes

Cooking time:45 minutes

Ingredients

1 cup all purpose flour
1/2 cup butter, softened
1/4 cup confectioner's sugar

For filling:

3 eggs
1 cup granulated sugar
1/4 cup flour
1/4 teaspoon salt
2 teaspoons grated lemon peel
1/2 cup lemon juice

preparation

Preheat oven to 350 degrees.
In a medium bowl, mix flour, butter and confectioners sugar. Press evenly in ungreased 8x8x2 inches pan, building up 1/2-inch edges.
Bake 20 minutes.
In a mixing bowl, beat remaining filling ingredients until light and fluffy, about 3 minutes.
Pour over warm crust. Bake about 25 minutes or until center is firm. Cool. Sprinkle with confectioners sugar. Cut into 25 1-1/2-inch squares.

Lemon trifle

Serves: 10

Preparation time: 25 minutes

Cooking time:12 minutes

Ingredients

1 envelope unflavored gelatin
6 ounces lemon juice
6 eggs
1 1/2 cups sugar
16 ounces angel food cake
1 cup heavy cream

preparation

Dissolve gelatin in lemon juice. Let stand for 5 minutes. Beat egg yolks until thick and lemon colored. Combine egg yolks, half of the sugar and gelatin mixture in a saucepan. Cook over low heat and stir to thicken. Set aside to cool. Beat egg whites to form soft peaks. Add remaining sugar and continue to beat until peaks are stiff and glossy. Fold lemon mixture into egg whites. Whip the cream until medium stiff. Fold gently into lemon mixture. Cut angel food cake into 1" pieces and fold into lemon dessert. Spoon into serving dish and chill to set.

Lime curd and almond tart

Serves: 8

Preparation time: 40 minutes

Cooking time:25 minutes

Ingredients

For crust:
2/3 cup sliced almonds, toasted
1/4 cup sugar
1/4 teaspoon salt
1 cup vanilla wafer crumbs
1/4 cup unsalted butter, soft

For filling:
1 cup sugar
1/2 cup unsalted butter, cut into pieces
1 tablespoon cornstarch
4 large eggs
1/2 cup lime juice
1 tablespoon grated lime zest

For compote:
3 cups bing cherries, diced
1 cup diced fresh pineapple
1/2 cup diced mango
2 diced apricots
2/3 cup raspberries
1 teaspoon sugar

preparation

Preheat oven at 350 degrees.
Make crust:
Butter a 9-inch tart pan with a removable fluted rim. Mix to a fine powder in a food processor, almonds, sugar, and salt. Combine with wafer crumbs and butter. Mix well. Line the bottom and sides of pan with the crust mixture.
Bake 10 minutes to a deep golden color.
Make filling:
In a heavy saucepan, cook sugar, butter, cornstarch, eggs, and lime juice over moderate heat, whisking until thickened and bubbly. Stir in zest and cool.
Filling may be made 2 days ahead. Spoon filling evenly into crust. Cover surface with buttered round of wax paper. Chill for at least 1 hour.
Make compote:
In a bowl, toss compote ingredients and let stand for 15 min. Remove sides of pan, and transfer to a plate.
Serve with the compote.

Marinated cauliflower

Serves: 4

Preparation time: 20 minutes

Cooking time:8 minutes

Ingredients

1 medium cauliflower

For dressing :
1 cup French salad dressing
1 teaspoon mustard
1 teaspoon lemon juice
1 clove chopped garlic
3 chopped cooked egg yolks

preparation

Wash cauliflower and cook in boiling water until done.
Cool, drain and cut into small pieces.
Place in a salad bowl. Combine remaining ingredients and mix with cauliflower. Marinate for 1 hour in refrigerator.

Melting moments

Serves: 12

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

1 cup all-purpose flour
2 tablespoons cornstarch
1/2 cup confectioners' sugar
1 cup butter, softened
1 1/2 cups flaked coconut

preparation

Preheat oven to 300 degrees.
Mix flour, cornstarch, and sugar in a bowl. Blend in butter to form a soft dough.
If dough is too soft to handle, cover and chill.
Shape into 3/4-inch balls.
Roll in coconut.
Place 1 1/2 inches apart on ungreased baking sheets. Bake for 20-25 minutes, or until lightly browned.

Oatmeal lace cookies

These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.
Light and crisp oatmeal cookies make a pleasant alternative to heavier treats. Dip them in melted chocolate for a decadent, lacy crunch.
* see more comments below

Serves: 10

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

1/2 cup all-purpose flour 6 1/2 tablespoons or (2 oz or 60 gr by weight)
1/2 cup sugar
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup quick oats (NOT old fashioned)
1/3 cup melted unsalted butter, at room temperature
2 tbsp. heavy cream
2 tbsp. light corn syrup
1 tbsp. vanilla extract

preparation

1. Heat oven to 350°, 177 degrees C., gas 4.
Whisk together flour, sugar, baking powder, and salt in a bowl; add oats, butter, cream, corn syrup, and vanilla, and mix until evenly combined.
2. Using a 1⁄4-tsp. measuring spoon, drop balls of dough 4 inches apart onto parchment paper-lined baking sheets or a Non-Stick Silicone Baking Mat. Press the dough to a 1 1/2-inch round shape. Bake until spread and lightly browned, about 10 minutes. Let stand for a minute until firm enough to remove from baking sheet. Cool on rack.
*
The Oatmeal lace cookies recipe is one well researched by our team @wefacecook.com. The recipe is accurate. Be advised that many of the recipes 5 millions+ on google are mostly a guess evaluation and have not been tested giving disappointing results. For example, if you try those recipes made with ground almonds found on well-travelled sites, you will surely get “rock-tooth-braking” cookies. Others just do not produce the real lace cookies effect.
We have tracked the origin of the recipe. It is Scottish and arrived in Canada Gaspé Coast in Québec with the immigrants.
Follow the recipe as explained (accuracy in the measurement of flour is very important); and you will be happy with the results. Moreover, The cookies can be shaped into cups, and rolled into circular/round tubes.

Oven barbecued chicken

Serves: 6

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

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

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

Serves: 4

Preparation time: 15 mintes

Cooking time:20 minutes

Ingredients

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

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.

Peach cobbler #1

Serves: 8

Preparation time: 15 minutes

Cooking time:50 minutes

Ingredients

8 cups peeled, thickly sliced peaches
2 tablespoons sugar
2 tablespoons orange juice
1/2 teaspoon nutmeg

topping:
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon grated orange rind
1 teaspoon vanilla
2/3 cup flour
1 teaspoon baking powder
pinch of salt
1/3 cup milk

preparation

In bowl, combine peaches, sugar, juice and nutmeg.
Spoon into 11 X 7 inch baking dish.
Topping:
In bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Stir in orange rind and vanilla.
In separate bowl, combine flour, baking powder and salt. Stir half into batter; stir in milk, then remaining flour mixture.
Spread over fruit.
Bake in 375 oven for 50 minutes or until tester inserted in center comes out clean.

Peach cobbler #2

"Cobble up" means to put together in a hurry.

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

1/2 cup sugar
1 teaspoon cornstarch
1/4 teaspoon cinnamon
4 cups sliced fresh peaches, peeled
1 teaspoon lemon juice

For biscuit topping:
1 cup flour
1 teaspoon sugar
3 teaspoons baking powder
1/2 cup shortening
1/2 cup milk

preparation

Prehet oven at 400 degrees.
Blend sugar, cornstarch, and cinnamon in a medium saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Pour into ungreased 2-quart casserole. Keep fruit mixer hot in oven while preparing biscuit topping.
For biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Add shortening and milk. Cut through 6 times; mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit.
Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with cream or ice cream.

Peach crisp

Serves: 6

Preparation time:20 minutes

Cooking time:30 minutes

Ingredients

Filling Ingredients
3 lbs ripe but firm peaches (6-7), peeled, pitted, and sliced into 3/4″ wedges.
1/3 cup granulated sugar
1 1/4 teaspoons cornstarch
1 tablespoon fresh lemon juice
Pinch salt
pinch of cinnamon
pinch of ground nutmeg
Crumb Topping
1 1/2 cups old fashioned oats
1/2 cup brown sugar
1/4 cup flour
6 tablespoons cold butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Serve with vanilla or peach ice cream

preparation

Preheat oven to 350 F.
For peach filling, gently combine peaches and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain peaches in a colander set over a large bowl, reserving the peach juices. Whisk 1/4 cup of the drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl. (Save the rest of the excess peach juice in a smoothie or reduce over medium heat until concentrated and serve with the peach crisp )
Toss juice mixture with peaches and transfer to an 8 or 9 inch square pan that’s been buttered or sprayed with cooking spray.
For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon and either grate the cold butter with a large-hole cheese grater, or cut it into small cubes and use your fingers to crumble the mixture together. Sprinkle topping evenly over pan.
Bake for about 30 minutes. The topping should look golden brown, crisp, and bubbly around the corners. Let cool to lukewarm before serving. Spoon over ice cream.

Peanut butter coconut pudding

Serves: 8

Preparation time: 25 minutes

Cooking time:1 hour

Ingredients

1/2 cup peanut butter
1/2 cup sugar
1/2 cup soft butter
1 egg
1 cup milk
1/3 cup molasses
2 cups white flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon each cinnamon, nutmeg, and cloves
grated rind of 1 orange
3 1/2 ounces flaked coconut

preparation

In a bowl, mix peanut butter, sugar and butter. Stir in egg. Add milk and molasses. Stir in remaining ingredients. Grease and flour a 1 1/2 quart steamed pudding mold or soufflé mold. Fill with pudding mixture and cover loosely with a piece of greased foil. Preheat oven to 350 degrees. Place a pan of water into the oven. Place pudding into water and bake for 1 hour. Cool in pan for 5 minutes. Tap to loosen and invert onto serving platter. Serve warm with vanilla ice cream, whipped cream, hard sauce or custard sauce.

Pear apple crisp

Pears and apples team together in the Fall for this easy crisp dessert
Serves: 6

Preparation time: 20 minutes

Cooking time:45 minutes

Ingredients

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

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.

Plum pudding

Serves: 12

Preparation time: 25 minutes

Cooking time:4 hours

Ingredients

3 cups bread crumbs
1/2 cup sugar
1 cup currants
1/2 cup soft butter
1 cup raisins
1 egg, beaten
pinch of salt
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 cup milk
1/2 teaspoon baking soda
1/2 cup extra-strength coffee

preparation

Combine bread crumbs, sugar and currants. Add softened butter and blend well into mixture. Add raisins, egg, salt, cloves, and cinnamon. Dissolve baking soda in milk. Gradually pour milk and coffee into mixture and blend until most and the liquid has been absorbed. Spoon mixture into a greased 1-quart. pudding basin or a mold. Cover with cheese cloth and foil and steam in a double boiler for 4 hours, adding more boiling water as necessary. To serve, turn pudding on a platter. Heat brandy in a small saucepan. Pour over pudding to table flaming. Top with hard sauce or lemon sauce.

Hard sauce for pudding:
1 cup soft butter
1 cup confectioners' sugar
1/4 cup brandy nutmeg

Cream butter and sugar well. Gradually add the brandy and beat until fluffy. Add the nutmeg. Serve chilled or at room temperature.

Potato galettes with smoked salmon and dill creme fraiche

Individual potato pancakes called galettes are topped with a sour cream mixture and smoked salmon.
The potato galettes can be browned 2 hours in advance. Bake in the oven 10 minutes before serving.
Serves: 6

Preparation time: 15 minutes

Cooking time:12 minutes

Ingredients

1/4 cup crême fraiche or sour cream
3 tablespoons shallots, minced
2 tablespoons fresh dill, minced
1 1/2 tablespoons fresh lemon juice
to taste salt and pepper
2 large Idaho potatoes
1/4 cup butter, melted
4 ounces smoked salmon, thinly sliced
1 1/2 ounces salmon caviar, (optional)
1 tablespoon fresh chives, chopped

preparation

Preheat oven to 400 degrees.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.

Prune whip

Serves: 8

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

1 pound pitted prunes, stewed
5 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon lemon rind
1/2 cup chopped nuts (optional)

preparation

Preheat oven to 325 degrees.
Butter a 4-cup soufflé mold. Set aside.
Drain the prunes and puree in a food processor. Beat the egg whites with the cream of tartar to a firm peak. Gradually add the sugar. Fold the egg whites into the pureed prunes together with the lemon rind and nuts.
Spoon the mixture into the prepared soufflé mold. Bake for 20 to 25 minutes. The prune whip will look like a souffle after it is baked. Serve hot or cold. If served cold the prune whip will settle in the dish.

Raspberry-rhubarb custard tart

Add or replace raspsberries with strawberries for a perfect Spring match
Serves: 10

Preparation time:40 minutes

Cooking time:1 hour

Ingredients

Pastry:
1 1/2 cups flour
1/2 cup sugar
1/4 cup ground almonds
1 tablespoon brown sugar
1/4 teaspoon salt
2/3 cup cold unsalted butter, cut into cubes
1/2 teaspoon vanilla

Filling:
1/4 cup whipping cream
1 egg
1/4 cup sugar
2 tablespoons flour
1 tablespoon ground almonds
1 tablespoon Brandy, Grand Marnier or rum
1/4 teaspoon vanilla
1 cup raspberries
1 1/2 cups rhubarb, chopped into 1/2-inch pieces

preparation

For Pastry:
Preheat oven to 375 degrees.
Combine flour with sugar, almonds, brown sugar and salt in a large bowl or food processor. Add butter and vanilla. Cut butter into flour mixture until crumbly.
Set aside 2/3 cup of this mixture.
Press remaining flour mixture evenly over bottom of an ungreased 10-inch tart pan with removable bottom or a springform pan, pressing about 1 inch up sides to form a shell if you like.
Bake on bottom rack of oven until pale golden, from 20 to 25 minutes.
Cool on a rack. Turn oven temperature down to 350 degrees. Meanwhile, whisk cream with egg, sugar, flour, almonds, brandy and vanilla.
In another bowl, toss raspberries with rhubarb. Scatter evenly over baked crust.
Drizzle cream mixture over top. Sprinkle reserved crumb mixture evenly over top. Bake until custard is just set, from 35 to 40 minutes.
For a golden finish on crumble, turn on broiler and broil until topping is golden, from 1 to 2 minutes.
Serve warm or room temperature.

Rhubarb and red wine jelly

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

8 ounces rhubarb, cut into cubes
1-inch piece ginger root, peeled and sliced
2 ounces sugar
4 teaspoons lemon juice juice of 1 orange
1 1/2 cups red wine
2 tablespoons water
3 teaspoons unflavored gelatin

preparation

In a saucepan, put rhubarb, ginger, and sugar, lemon juice and orange juice, and wine.
Boil and simmer for 10 to 15 minutes until rhubarb is tender.
Strain mixture through a medium mesh strainer, then through a fine strainer to obtain a clear liquid.
Dissolve gelatin in water. Set for 5 minutes. Melt over low heat. Stir in the rhubarb liquid.
Pour mixture into a 2 1/2 pint jelly mold. Refrigerate until set. Dip mold in warm water and invert over a platter to unmold.

Rhubarb and strawberry crisp

Raspberries may also be used instead or in combination with strawberries.
Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

5 cups diced rhubarb
2 cups sliced strawberries
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
Topping:
1 cup flour
3/4 cup brown sugar
1/2 cup large-flake rolled oats
1/2 cup butter, melted

preparation

Preheat oven at 375 degrees.
In a large bowl, combine rhubarb, strawberries, sugar, flour, and cinnamon.
Place in a greased 9-inch baking dish. Topping:
Combine flour, sugar, oats and butter. Sprinkle over rhubarb mixture.
Bake until fruit is tender and topping, golden brown, about 35 to 40 minutes.

Rhubarb cobbler

Serves: 6

Preparation time:20 minutes

Cooking time:40 minutes

Ingredients

6 cups diced rhubarb
1/3 cup sugar
1 teaspoon flour
1 teaspoon ground ginger
1/2 teaspoon cinnamon
Topping:
3/4 cup flour
2 teaspoons sugar
2 teaspoons baking powder
Pinch salt
1/4 cup butter, melted
1/2 cup milk

preparation

Preheat oven to 375 degrees.
In a large bowl, combine rhubarb, sugar, flour, and cinnamon.
Place in a greased 9-inch by 2-inch deep in a baking dish.
Bake uncovered for 15 minutes.
Topping:
In a bowl, combine flour, sugar, baking powder and salt.
Add butter and milk stirring just to form a dough.
Drop tablespoons of dough on top of rhubarb.
Bake at 400 F for 20 to 25 minutes. Serve warm with vanilla ice cream if desired.

Rhubarb crisp

Serves: 8

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

6 cups rhubarb, diced
2/3 cup light brown sugar
2 tablespoons melted butter
3 tablespoons flour
1 teaspoon cinnamon

Topping:
1/2 flour
1 cup oat meal
1 cup light brown sugar
1/2 cup melted butter

preparation

Preheat oven to 400 degrees.
In a mixing bowl, combine rhubarb, brown sugar, butter, flour and cinnamon.
Spoon into a buttered medium casserole dish.

For topping:
Combine the topping ingredients in a bowl. Sprinkle evenly over rhubarb mixture.
Bake for 30 to 40 minutes. Test center to make sure rhubarb is cooked.

Rhubarb ice cream

Serves: 8

Preparation time: 1 hour

Cooking time:30 minutes

Ingredients

1 pound rhubarb, cut into 1/2-inch pieces, about 3 1/2 cups
1 cup sugar
3 large egg yolks
2/3 cup whole milk
1 cup heavy cream

preparation

In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over low heat until rhubarb releases its juices, about 5 minutes. Uncover and cook over medium heat, stirring frequently until most of water evaporates and rhubarb has a soft jam like consistency, about 20 minutes. Transfer to a bowl.
Whisk egg yolks lightly. In a saucepan, combine milk and remaining 1/4 cup sugar. Bring to a boil. Gradually whisk milk mixture into yolks. Return to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a spoon, about 10 minutes. Using a fine-meshed sieve, strain into a bowl.
Add rhubarb mixture and cream. Refrigerate for at least 2 hours or as long as overnight.
Freeze in an ice-cream maker to manufacturer's instructions. (Adapted from Williams-Sonoma Taste)

Rhubarb strawberry trifle

Serves: 10

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

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

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

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

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

preparation

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

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

Rye bread stuffing with sausage apples and bacon

can be prepared up to 2 days ahead
Serves: 15

Preparation time: 30 minutes

Cooking time:55 minutes

Ingredients

For sausage stuffing:
1 1/2 pounds ground pork
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper

For stuffing:
2 pounds rye bread slices, crusts removed
1 pound bacon, cut crosswise into 1/4-inch strips
4 ounces unsalted butter
3 medium crisp apples, peeled, cored and cut into 1/2-inch chunks
1 pound Savoy cabbage, coarsely chopped
2 teaspoons dried sage
1 teaspoon dried thyme
6 cups chicken stock or turkey stock
salt and ground black pepper to taste

preparation

Sage sausages:
In a bowl, combine the stuffing ingredients. Shape sausages into 8 patties. Cook in a frying pan over medium heat until fully cooked, turning once. Cool patties and break into 1/2-inch pieces.
Stuffing:
Preheat oven to 350 degrees. Cut bread into 1-inch dices. Spread on a rimmed baking sheet. Bake for 8 to 10 minutes or until crisp. In a large cast-iron pan, fry the bacon until crisp, stirring occasionally. Using a slotted spoon, transfer bacon to a plate. Save 4 tablespoons of the bacon fat. Melt butter in the cast-iron pan together with the reserved bacon fat. Add apples and cabbage. Cook over high heat, stirring frequently about 10 minutes.
Transfer to a large bowl, then stir in the sausage, bacon, sage and thyme. Add the bread and toss well. Gradually stir in the chicken or turkey stock. Season stuffing with salt and pepper. Butter a 9-by-13-inch baking dish. Reserve 5 cups of the stuffing for the turkey, and transfer the rest to the baking dish. Cover the dish with foil and bake for 45 minutes.
Uncover and bake for 15 minutes longer, or until the top is crisp and golden.

Scotch shortbread

Serves: 16

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

1 pound salted butter, at room temperature
1 cup confectioners sugar
3 1/2 cups all- purpose flour

preparation

Preheat oven to 350 degrees.
In an electric mixer, beat butter and sugar until creamy.
Gradually add flour 1 cup at a time until thoroughly blended.
Roll out to about 1/2-inch thickness and cut into fingers.
Prick shortbread with a fork and sprinkle with a little extra sugar.
Bake in the oven for 12-15 minutes or until golden brown,
Cool, and serve.

Silver dollar pear pancakes

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

4 Bosc or Bartlett pears
3 tablespoons pure maple syrup, plus more for drizzling
3/4 teaspoon ground cinnamon
1/2 teaspoon unsalted butter
1 recipe buttermilk pancakes batter
sour cream for garnish.

preparation

Core pears with an apple corer.
Starting at the bottom, slice pears crosswise into 1/8 inch thick rings, and toss in a small bowl with maple syrup and cinnamon.
Heat an electric griddle to 375 degrees or a heavy skillet until very hot.
Brush with butter; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Cook for a minute. Ladle about 1/4 cup of the batter into center of each pear ring.
Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.
Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute.
Repeat with remaining pears and batter. Serve with a dollop of sour cream and extra syrup.

Simple granola

Serves: 16

Preparation time:10 minutes

Cooking time:1 hour

Ingredients

1/2 cup brown sugar
1/2 cup honey
1/4 cup canola, vegetable, or even coconut oil
4 cups old fashioned oats
1/2 tsp cinnamon
1/4 tsp salt

preparation

1. Preheat oven to 250 degrees F.
2. Combine brown sugar, honey and canola oil in a small sauce pan over medium heat.
3. Cook, stirring often until sugar is dissolved.
4. Pour brown sugar mixture over oats and add cinnamon and salt. Stir until oats are evenly coated.
5. Spread granola mixture over a cookie sheet (sprayed with oil) and press mixture down.
6. Place in oven and bake for 1 hour, stirring every 15-20 minutes.
7. Remove from oven and allow to cool completely before breaking apart and into pieces.
8. Store in an air tight container.

Simple rhubarb fool

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

1 lb (450g) fresh rhubarb, cut into 1cm pieces
1/3 cup (75g) clear honey
5 oz (150g) mascarpone
1 cup (250ml) whipping cream

preparation

Place the rhubarb in a saucepan with the honey. Cook gently for 20 minutes to obtain a soft pulp. Leave to cool. Reserve 4 dessertspoons of the pulp.
Beat the mascarpone in a bowl until smooth and creamy, then stir in the rhubarb. Do not over stir, the cream should have a marbled effect. Whip the cream to soft peaks, then fold into the rhubarb mix.
Serve in a glasses with a the rhubarb pulp on top. Goes really well with a ginger biscuit

Spicy oven-roasted potatoes

The potatoes are crisp on the outside and fluffy on the inside. The key is to have them at just the right size, coated with just enough oil, and roasted in a hot oven.

Serves: 4

Preparation time: 15 minutes

Cooking time:18 minutes

Ingredients

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

.

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

Steak and kidney pie

Serves: 6

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

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

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.

Sweet cookie dough

Serves: 12

Preparation time: 20 minutes

Ingredients

2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter
3 cups all-purpose flour
3/4 cup confectioners' sugar
1/2 teaspoon salt
3 large egg yolks
3 tablespoons ice water
1 teaspoon vanilla

preparation

Cut butter into bits. In a food processor pulse flour, confectioners' sugar, and salt until combined well and add butter, pulsing until mixture resembles coarse meal.
In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, pulsing until incorporated.
Form dough into a ball and divide into 2 pieces.
Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 3 days.
Use as needed in making tartlets.

Swiss roll

Serves: 8

Preparation time: 20 minutes

Cooking time:12 minutes

Ingredients

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 flour, all purpose
2 teaspoons baking powder
Filling:
12 ounces apricot jam

preparation

Preheat oven to 375 degrees.
Cover the bottom of a 12-by-16 inch jelly roll pan with parchment paper.
Grease and flour the bottom and sides of pan. In bowl of an electric mixer, beat sugar, egg yolks, and milk until light and creamy. Beat egg whites with cream of tartar until medium firm. Combine flour and baking powder.
Fold flour in egg yolk mix alternately with egg whites. Spread cake mix over the whole surface of pan.
Bake 12 minutes or until center of cake is set. Sprinkle a clean towel with confectioner's sugar.
Turn the cake over towel. Roll into a jelly roll. Cool. Unroll and fill with apricot jam.
Roll again and cool before serving.

The perfect roast chicken

Another tip for perfect roast chicken is the the brining method. It is done for a few hours the day before (leaving a chicken in salt water), and after a quick dunk in boiling water. It's left to dry overnight in the fridge. Cooking is then done the second day.
Serves: 6

Preparation time:15 minutes

Cooking time:1 hour

Ingredients

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

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.

Trifle

Serves: 8

Preparation time: 40 minutes

Cooking time:5 minutes

Ingredients

12 ounces pound cake
2 tablespoons raspberry jam, melted
1 cup sliced almonds, toasted
1 cup dry sherry
1/4 cup brandy
2 cups heavy cream
2 teaspoons super fine sugar
3 cups Custard crean

2 cups fresh raspberries

preparation

Cut the pound cake into 1 inch cubes, and combine with the melted raspberry.
In a round serving glass bowl, alternate layers of pound cake and custard sauce. Sprinkle with 1/2 of the almonds. Pour the sherry and brandy over and let steep for 30 minutes.
Whip the cream until stiff, gradually adding the sugar. Save a dozen raspberries for garnish. Scatter the rest over the cake, then spread 1/2 of the cream.
Using a pastry bag fitted with a large decorative tip, decorate the cake with the remainder cream. Garnish with raspberries and sprinkle with almonds. Serve chilled.

Tuna salad sandwiches

Cut the celery and any other vegetables you’d like to add into a small dice so it’s still easy to make a sandwich. 1 to 2 tablespoons of chopped sweet red bell pepper, dill pickle, pitted olives, or water chestnuts are all good stir-ins for the tuna salad.
Mayonnaise, lemon juice or vinegar and seasonings.
Stuff tuna salad in hollowed out tomatoes or avocado halves for a fresh take on lunch.
Swap out the tuna for chicken or ham, adding some Dijon mustard with the mayonnaise in the dressing.

Serves: 4

Preparation time:15 minutes

Ingredients

2 cans (6 oz each) tuna in water, drained
1/2 cup chopped celery
1/4 cup chopped green onion
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread

preparation

In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper.

Spread tuna mixture on 4 bread slices, toasted or plain. Top with remaining bread slices.

Vanilla wafers

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

1/2 cup soft butter
1/2 cup sugar
1 egg
1 teaspoon rind lemon
3/4 cup cake flour
1 teaspoon vanilla extract

preparation

Preheat oven to 375 degrees.
Grate the lemon to get the lemon rind. Cream butter and sugar until light. Add beaten egg and vanilla.
Mix in the flour and lemon rind. Spoon mixture in a pastry bag fitted with a 1/4 -inch plain tube.
Pipe small amounts of batter onto the cookies sheets leaving 2 -inch space between each.
Bake for 8 to 10 minutes or until golden brown.

Whole grain soda bread

Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.
Serves: 8

Preparation time:20 minutes

Cooking time:1 hour

Ingredients

1/4 cup millet flour
1/4 cup quinoa flour
1/4 cup amaranth flour
1 cup old-fashioned oats, plus 1 Tbsp for topping
2 1/4 cups buttermilk, divided, plus more for brushing
1 Tbsp. vegetable oil, plus more for pan
4 cups whole wheat flour
2 tablespoons ground flaxseed
2 teaspoons salt
2 teaspoons baking soda
1/4 cup sunflower seeds, plus 1 Tbsp for topping
4 tablespoons unsalted butter, softened
3 tablespoons molasses

preparation

1. Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Allow the sticky mixture to rest 30 minutes.

2. Meanwhile, preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan.
In a large mixing bowl, mix whole wheat flour, ground flaxseed, salt, baking soda, and 1/4 cup sunflower seeds, soft butter, molasses, 1 1/4 cups buttermilk, remaining 1 Tbsp. oil AND the prepared oat mixture. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.

3. Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, about 1 hour or longer. Let cool in pan.

Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
	*USA*	*UK, Canada*
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp

Kilogramms :	kg
Gramms :	g
Pounds :	lb
Ounces :	oz

Degrees Celsius :	°C
degrees Fahrenheit :	°F

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