• preparation

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

• 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.

• 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

• 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.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.

• 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.

• preparation

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

• 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.

• 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.

• preparation

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

• 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.

• 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.

• 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.

• 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.

• 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.

• 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

• 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.

• 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.

• 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.

• preparation

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

• 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.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.