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Socca Farinata torta di ceci cecina
Monaco boasts a cuisine all its own: a flavorful fusion of southern French (especially Provençal and Niçoise) and Italian. The Mediterranean Sea also has a strong influence on Monaco’s palate, offering a variety of fish.

For traditional Monégasque dishes, those “in-the-know” choose restaurants located in Monaco’s Old Town near the Prince’s Palace: Castleroc – a firm favorite of locals and visitors for traditional fare or the hip and cosy restaurant La Montgolfière, Henri Geraci.
Tempting examples of Monégasque cuisine.
Barbajuan, a crisp, baked or fried puff pastry treat filled with Swiss chard, ricotta, leeks, garlic and herbs, usually served as an appetizer; .
Fougasse a small, sweet bread flavoured with oranges and decorated with nuts, raisins and anise can usually be found in the local bakeries; .
Swiss Chard Pie two layers of pastry filled with a mixture of Swiss chard blette, parmesan cheese, parsley, eggs, onions, and rice; .
Pissaladière originally from Nice, the Monégasque version is a pie topped with onions, tomatoes and olives; .
Socca a thin pancake made from chick-pea flour and olive oil usually sold by street vendors and best eaten while hot; .
Stocafi a dish of dried cod, stewed in tomato sauce and flavored with black olives and small vegetables is a local delicacy; .
Stuffed Zucchini Flowers, Truffle and Foie Gras Torte and Provençal-style Artichokes braised in wine with olive oil are other Monégasque favourites.

Appetizer
Barbajuans  Print Recipe

Barbajuans are fried chard-filled ravioli. They can be served as an hors d'oeuvre or as a main dish, accompanied by a mesclun or arugula salad. In Menton, France, they are filled with chard or red squash, cooked ground meat, eggs, cheese, oil and rice. They are triangular in shape.
Serves: 4
Preparation time:20 minutes
Cooking time:15 minutes
14 oz white flour (400 g)
3 1/2 oz olive oil (10 cl)
1 whole egg
4 oz cold water (12.5 cl)
1/2 tsp salt

Filling

3/4 cup minced white onion
3 1/2 ounces leeks, white only (100 g)
9 ounces Swiss chard, greens only (250 g)
9 ounces spinach leaves (250 g)
3 tablespoons olive oil
1 egg, beaten
5 ounces ricotta cheese (125 g)
1 tablespoon grated parmesan
5 tablespoons olive oil
2 tbsp minced marjoram
2 tbsp chopped chives

1 qt grapeseed oil for frying
Dough:
Prepare the dough by combining the flour, olive oil, whole egg, and salt together in a mixing bowl. Gradually add the water while kneading the dough by hand. When it is smooth and soft, cover with plastic wrap, and refrigerate for 3 hours.
Filling:
blanch the greens from a bunch of Swiss chard for a few seconds in boiling water; drain and chop finely;
mince the onion and leeks; sweat gently in olive oil without browning;
add the chard; cook gently until the water has evaporated. Season.
Transfer to a mixing bowl and add the beaten egg, ricotta cheese, grated Parmesan, olive oil, marjoram, and chives. Season with salt and pepper as needed.

Assembly and cooking
roll out the dough in a strip about 15 cm (6") wide;
divide the filling into small mounds, about 2 spoonfuls each;
fold the dough over to cover; cut into half circles using a pastry wheel;
fry in hot oil until golden brown.

Appetizer
Panisses  Print Recipe

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
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)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar
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.

Appetizer
Bruschetta orzo salad  Print Recipe


Serves: 2
Preparation time: 15 minutes
Cooking time:None
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
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Appetizer
Roasted tomatoes and red peppers  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:2 hours
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
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.

Appetizer
Stuffed tomatoes with mussels  Print Recipe


Serves: 6
Preparation time: 20 minutes
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
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.

Appetizer
Tomato-feta phyllo kisses  Print Recipe


Serves: 12
Preparation time:25 minutes
Cooking time:15 minutes
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
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.

Appetizer
Baked goat cheese with salad greens  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:6 minutes
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
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.

Appetizer
Eggplant caponata  Print Recipe


Serves: 6
Preparation time: 40 minutes
Cooking time:15 minutes
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
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.

Appetizer
Goat cheese and sun-dried tomato toasts  Print Recipe

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
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

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.

Appetizer
Asparagus mimosa  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
3 pounds fresh green asparagus
2 hard-cooked eggs, peeled
2 tablespoons chopped parsley
1 cup herb-vinaigrette dressing
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.

Main
Cacio e pepe pasta  Print Recipe

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: 2
Preparation time:5 minutes
Cooking time:10 minutes
6 oz. pasta (such as bucatini, or spaghetti)
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly grated black pepper
¾ cup finely grated Grana Padano or Parmesan (Parmigiano-Reggiano)
⅓ cup finely grated Pecorino
1/3 cup cream
Bring 4 quarts water to a boil in a 6-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until al dente (2 minutes before tender). Drain, reserving 1/2 cup pasta cooking water.


Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
In a blender, combine grated cheeses with reserved pasta cooking water and cream. Blend to a creamy consistensy.

Add pasta to pot or skillet. Reduce heat to low and add blender creamy cheese mixture, stirring and tossing with tongs until sauce coats the pasta. Transfer pasta to warm bowls and serve immediately.

It's about as creamy cacio e pepe gets.
When you're serving pasta,it's nice to use tongs and then give it a twist so it's got a little personality to it !.

Maybe a little bit more cheese, grate it over top with a grating of pepper.

Main
Niçoise salad  Print Recipe

The 19th century century Niçoise salad recipe as it is kept in the archives in Nice, France consists of local ingredients: Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
Serves: 2
Preparation time:20 minutes
Cooking time:15 minutes
For the Dressing

3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup olive oil

For the Salad

2 small red potatoes
1/2 cup cut fresh green beans
3-1/2 cups torn Bibb lettuce, washed and spun dry
1/2 cup cherry tomatoes, halved or a summer red tomato, cut into small wedges
10 Nicoise olives, pitted
2 hard-boiled large eggs, quartered
1 (5-ounce) can albacore, drained and flaked
To make the dressing, combine the white wine vinegar, Dijon mustard, onion powder, salt and pepper in a small bowl. Add the olive oil in a slow, steady stream, whisking as you go. Set the dressing aside.


Cook the vegetables on the stovetop. For the potatoes, place the whole red potatoes in a small saucepan and cover them with cold water. Bring the water to a boil. Then, reduce the heat to a simmer and cover the pot. Cook until the potatoes are tender, about 15 to 20 minutes. Drain and discard the cooking water and let the potatoes cool before cutting them into quarters.

For the green beans, blanching is best. Bring a small saucepan of salted water to a boil. When the water is boiling, add the green beans and cook for about 3 minutes, until they’re tender-crisp. Remove the beans to a bowl of ice water to cool them down.

Divide the lettuce between two salad bowls. Top each plate with half of the potatoes, beans, tomatoes, olives, hard-boiled eggs and tuna. Drizzle the salads with dressing and serve any extra dressing on the side.



Chef's notes:
The 19th century century Niçoise salad recipe as it is kept in the archives in Nice, France consists of local ingredients:
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
If we want to respect in an orthodox way the model of the Nicoise salad, we should not add anything more. Forget about the grilled tuna, it was a rich thing back then, nobody ate that. You'll also notice there's no egg: at that time, the Nicoise salad was really all raw - or at least, as far as anchovies and olives go, fermented, but not cooked.
Dressing the salad: Traditionally, the Niçoise salad is laid out flat, so that all the ingredients are visible and well distributed. You should therefore take a large, slightly deep plate rather than a salad bowl.
The local garlic, which is pink, will be used to rub the plate to flavor it. Do not put the minced garlic cloves directly in the salad, it would be too strong. Place the tomatoes in quarters first, then add all the other ingredients on top and drizzle with a little olive oil (and red wine vinegar if you like). A little salt if necessary and a turn of the pepper mill, a few chopped basil leaves, and it's ready.


Nowadays, Niçoise salad has become a mix of various colorful ingredients consisting of potatoes, black olives, green beans, artichokes hearts, green onions, radishes, cucumbers, peppers, anchovies and vinaigrette dressing. Hard boiled eggs , tuna, (canned or fresh broiled and sliced) , grilled salmon pieces, or chicken are often the main proteins in the recipe.
Some people say the salad is served on a bed of lettuce and others say that tomatoes are the base. And some do not arrange the elements of the salad at all, but just toss it all together.

Main
Pissaladiere  Print Recipe


Serves: 10
Preparation time:1 hour
Cooking time:1 hour
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
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.

Main
Shrimp salad with belgian endive  Print Recipe


Serves: 4
Preparation time: 20 minutes
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

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

Main
Socca Farinata torta di ceci cecina  Print Recipe

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
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

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.

Main
Eggplant and tomato with chevre  Print Recipe


Serves: 6
Preparation time: 25 minutes
Cooking time:40 minutes
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
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.

Main
Flatbread pizzas  Print Recipe


Serves: 2
Preparation time: 15 minutes
Cooking time:15 minutes
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
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.

Main
Parmesan sage polenta sticks  Print Recipe


Serves: 7
Preparation time: 25 minutes
Cooking time:30 minutes
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)
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.

Main
Orzo with wild mushrooms  Print Recipe

A version of risotto made with orzo
Serves: 4
Preparation time: 30 minutes
Cooking time:1 hour
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

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.

Main
Cheese tart with artichoke hearts   Print Recipe


Serves: 6
Preparation time:15 minutes
Cooking time:30 minutes
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
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.

Main
Baked goat cheese with salad greens  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:6 minutes
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
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.

Main
Eggplant caviar  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:8 minutes
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 .
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

Main
Polenta fries  Print Recipe

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
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
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.

Main
Carrot gnocchi  Print Recipe


Serves: 2
Preparation time: 40 minutes
Cooking time:30 minutes
1/2 pound carrots
1 teaspoon finely chopped onion
3 teaspoons butter
1 cup Parmigiano-reggiano cheese
3 teaspoons flour
1 large egg yolk
salt, pepper, and nutmeg to taste
3 teaspoons chopped fresh chives
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.

Main
Sicilian arancini  Print Recipe

Classic Sicilian Arancini Rice Balls Arancini, rice balls stuffed with sauce peas or corn, 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
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
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.

Side Dish count
Eggplant soufflé  Print Recipe


Serves: 6
Preparation time: 1 hour
Cooking time:30 minutes
1 tablespoon butter, softened
1 tablespoon flour
1 eggplant, about 1 pound
2 teaspoons olive oil
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
2 teaspoons flour
1 teaspoon cornstarch
1 1/2 cups milk
salt and freshly ground pepper
6 eggs yolks
1/2 cup finely chopped parsley
6 egg whites
1/4 teaspoon cream of tartar
marinara sauce, or tomato sauce
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.

Side Dish count
Onion parmesan gratin  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:12 minutes
2 pounds yellow onions, peeled
4 tablespoons unsalted butter
1/2 teaspoon ground whole cloves
1/2 teaspoon fresh thyme leaves
fine sea salt to taste
2 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
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.

Side Dish
Zucchini carpaccio salad  Print Recipe


Serves: 4
Preparation time: 15 minutes
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
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.

Side Dish
Asparagus mimosa  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
3 pounds fresh green asparagus
2 hard-cooked eggs, peeled
2 tablespoons chopped parsley
1 cup herb-vinaigrette dressing
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.

Side Dish
Roasted tomato caprese salad  Print Recipe


Serves: 6
Preparation time:10 minutes
Cooking time:1 hour
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
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.

Side Dish
Broccoli salad  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
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

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.

Side Dish
Tomato aspic  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:5 minutes
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
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.

Side Dish
Spring green risotto  Print Recipe

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
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


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.

Side Dish
Pesto  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:None
2 cups fresh basil leaves
1/2 cup olive oil
2 teaspoons pine nuts
2 cloves crushed garlic
1/4 teaspoon salt
1/2 cup grated parmesan
2 teaspoons grated romano or pecorino
3 teaspoons butter, soft
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.

Side Dish
Orzo salad with lemon and herb  Print Recipe


Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
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
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.

Dessert
Millefeuille Prince Albert  Print Recipe

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
Caramelized puff pastry

1 pound puff pastry
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
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.

Dessert
Coconut-almond bars  Print Recipe


Serves: 24
Preparation time: 20 minutes
Cooking time:20 minutes
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
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.

Dessert
Meringue-strawberry  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:15 minutes
1 cup sugar
3 ounces water
1 cup strawberry puree, strained
5 egg whites
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

Dessert
Wine jelly  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:none
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

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.

Dessert
Caramelized figs with fudge sauce  Print Recipe


Serves: 6
Preparation time:10 minutes
Cooking time:12 minutes
1 ½ Tbsp unsalted butter,
½ cup sugar
¼ tsp coarse salt
12 fesh figs, halved lengthwise)
Fudge sauce (recipe below)
Vanilla ice cream
In a medium shallow bowl, stir together sugar and salt. Press the cut side of each fig into the sugar mixture to coat.
Heat a large skillet over medium heat and add butter to melt. Add sugar-covered figs, cut side down, and cook until sugar and juices caramelize, about 3-4 minutes. As figs caramelize, turn them over.
Remove from heat and add lemon juice, gently swirling to combine.
Transfer to a serving dish. Serve with the fudge sauce and vanilla ice cream.

For the fudge sauce:

1 cup brown sugar
1/4 cup butter
1/2 teaspoon vanilla extract
1/4 cup light cream (half and half)
3/4 cup heavy cream
Preparation:
In a medium pot, combine the brown sugar, butter, vanilla, and cream. Bring to boil on high heat for 2 minutes.
Add the heavy cream. Bring to boil, simmer for 8 minutes. Keeps well refrigerated for a week.

Dessert
Sicilian cannoli  Print Recipe

The recipe makes 30 to 32 wafers. Use 12 for this recipe and reserve the remaining in a closed container.
The cannoli are made using a pizelle maker. A Pizzelle is a traditional Italian sugar cookie served plain or rolled into ice-cream cones or in this recipe into cannoli shells.
Serves: 6
Preparation time:30 minutes
Cooking time:15 minutes
2 eggs
1 cup sugar
1/2 cup melted butter
1 cup milk
1 1/2 cups all-purpose flour
1 teaspoons vanilla Filling:
16 oz Mascarpone
1/3 cup whipping cream
1/2 powdered sugar, plus more for garnish
Garnish: chopped pistachio nuts
Beat eggs and sugar until light and creamy.
Stir in the remaining ingredients until smooth.
Preheat pizzelli maker.
Spoon 2 tablespoons of batter onto the center of the baking surface of the pizzelli maker. Close the cover. Bake for about a minute.
Cookies are baked when golden brown.
While wafer is hot, shape into cannoli shells. Store in an airtight container.
Filling:
Whip the chilled cream until stiff peaks form. Add the powdered sugar. Whisk the mascarpone and gently fold in the whipped cream.
Scoop filling into a piping bag fitted with a tip to fill each shell. Sprinkle chopped pistachios over each end of the filled cannoli and dust with powdered sugar.

Dessert
Marbled strawberry bombe  Print Recipe

cocoa sponge cake
Serves: 8
Preparation time: 25 minutes
Cooking time:3 minutes
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
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.

Dessert
Lemon custard   Print Recipe

This is a light version.
Serves: 8
Preparation time: 15 minutes
Cooking time:7 minutes
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)
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.

Dessert
Peach ice cream  Print Recipe


Serves: 6
Preparation time: 1 hour
Cooking time:10 minutes
1 cup milk
1 cup sugar
2 teaspoons flour
2 cups peach puree
2 teaspoons lemon juice
1 cup whipping cream
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.
conversion of liquids
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Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
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Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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The {Page Turner} E-Cookbooks Library on a world cooking journey
44 Recipes

10 Appetizers

15 Main dishes

10 Side dishes

9 Desserts