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42 Appetizers/Cocktails recipes











































41 Soups recipes










































60 Lunch recipes





























































131 Dinner recipes




































































































































116 Dessert recipes
























































































































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Asian shrimp with pineapple relish

Makes 6 servings.
Oil for deep-frying
12 large shrimp, peeled with tails left on, deveined
1/4 cup Thai chili-garlic sauce
12 egg roll wrappers, cut in half into 2 triangles
2 tablespoons water
2 teaspoons cornstarch
1 cup pineapple, cut into a small dice
1/2 red pepper, cut into a small dice
1/2 bunch fresh cilantro, chopped
1/4 cup olive oil
Juice of 1 lime
2 green onions, washed, ends removed, chopped



Preparation:
Pour the oil 2 inches deep in a large pot. Heat it to 350 degrees.

Make four slits width-wise across each shrimp belly to keep the
shrimp from curling as they cook. Place the shrimp in a bowl and toss
them with the chili-garlic sauce.
Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper and seal the wrapper with a mixture of the water and the cornstarch. Set aside.

In a small skillet, combine the pineapple, red pepper, cilantro,
olive oil, lime juice and green onions. Warm over low heat.
Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.
Serve with the relish.
Note:
The shrimps tails hanging out of the crispy wonton wrappers make perfect hand hold which make them great finger food at parties!

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Asparagus with cream cheese and prosciutto

Serves 6 appetizers
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.

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Asparagus with truffle broth

1/4 cup chicken stock
1/4 cup peanut oil
2 1/2 ounces chopped black truffles
2 pounds asparagus, trimmed
1 tablespoon unsalted butter, melted


Preparation:
In a small bowl, whisk together stock, oil and truffles.
In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.

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Avocado dip with mint on tortilla chips

Makes 1½ cups (375 mL), enough for a nibble for 6 to 8 people
1/3 to 1/2 cup (75 to 125 mL) reduced-fat sour cream
2 tsp (10 mL) freshly squeezed lime juice
1 large garlic clove, minced
1 tbsp (15 mL) chopped fresh mint
¼ tsp (1 mL) salt
Dashes of hot sauce to taste
2 large ripe avocados
1 bag (230 to 300 g) tortilla chips


Preparation:
1. In a medium bowl, stir 1/3 cup (75 mL) sour cream with juice, garlic, mint, salt and hot sauce. (If making ahead, this mixture can be covered and refrigerated for up to a day.)

2. Cut avocados in 2; remove stones. Using a knife without a sharp point, score flesh into ¼-inch (5-mm) dice right down to leathery skin. Scoop flesh out into sour cream mixture. Mix, breaking up avocado dice as little as possible. Add more sour cream, tablespoonful by tablespoonful, as needed to achieve a thick yet creamy consistency.

3. This keeps well for up to half a day if plastic wrap is pressed directly onto dip surface and refrigerated. Pile mixture into a serving dish; garnish with sprigs of mint. Serve with tortilla chips.




Note:
This is not guacamole, but a deliciously creamy combination of avocado and mint. Tortilla chips provide crunch with the dip, but chunky vegetables such as sweet pepper wedges or short fat celery sticks are also nice for scooping it up. Consider doubling this recipe if it is the only nibble served long before dinner or serve it at a drinks party.

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Baked oysters with wild mushroom ragout

Serves 4
For the Oysters
2 dozen oysters
For the Aioli:
2 cloves garlic, chopped
2 large egg yolks
2 tablespoons fresh lemon juice
Kosher salt
1 cup extra-virgin olive oil
For the Ragout:
1 cup diced thick-sliced hickory-smoked bacon
1 or 2 shallots, minced
1 cup wild mushrooms, cleaned and sliced
2 cloves garlic, minced
2 tablespoons cold butter, cut into small pieces
Leaves of 1 sprig fresh thyme
Kosher salt and freshly ground pepper




Preparation:
Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
An hour before shucking, scrub the oysters with a stiff brush under cold running water to remove any grit. Set them aside to relax muscles in shell. They will open with more ease.

Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.

Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.

Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.

Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.

Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.
Note:
Recipe courtesy John Besh for Food Network Magazine

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Basic hummus

6 servings
1 1/4 cups dried chickpeas
1 teaspoon baking soda
6 1/2 cups water
1/2 cup tahini (light roast)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 tablespoons ice cold water or thick yogurt
Salt
Good quality olive oil, to serve (optional)


Preparation:
The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight or up to 2 days
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
This hummus will keep in the refrigerator for up to three days.

Black bean and corn wonton appetizers

Makes 36
36 wonton skins
2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-15 ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1/4 cup sour cream


Preparation:
Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until lightly golden brown.
Remove from pan; cool on wire rack. Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.

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Black bean and corn wontons

Makes 36 wontons
36 wonton skins
2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-15 ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1/4 cup sour cream


Preparation:
Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4-inch by 1-inch, pressing against bottom and side.
Bake 8 to 10 minutes or until lightly golden brown. Remove from pan; cool on wire rack.
Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups.
Top each with 1/2 teaspoon sour cream.

Blinis

makes: about 7 dozens
1 1/2 teaspoons active dry yeast
1 cup milk, warmed
1 cup all purpose flour
1 cup buckwheat flour
3 egg yolks
1 teaspoon salt
1/2 cup milk
3 egg whites
1/2 teaspoon cream of tartar




Preparation:
Dissolve the yeast in the warm milk. Place the flour in a large bowl and make a well in the center. Add the milk and yeast mixture, the egg yolks and salt. Mix well together. Cover the bowl and leave to rise at room temperature until doubled in volume.
Stir in the remaining milk. Beat the egg whites with the cream of tartar until stiff. Fold in the batter mixture.
Heat a large non stick frying pan over medium heat. Using a teaspoon, spoon enough batter in pan to form small 2-inch round pancakes. Brown on one side, and turn once to cook the other side.
Transfer to a tray. Cover with foil.
Note:
Blinis are small light pancakes and can be prepared days ahead, and frozen. They are served as appetizers or hors d'oeuvre and topped with smoked salmon, salmon rillettes, salmon mousse, salmon tartar, salmon pâté. See each recipe for more details.

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Broiled crab meltaways

Serves 6 as appetizers
6 English muffins cut in halves

7 ounces crabmeat
4 ounces butter
7 ounces old English sharp Cheddar cheese
2 tablespoons mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt


Preparation:
Mix all ingredients well. Spread on English muffin halves. Chill or freeze for future use.
Broil until golden brown. Cut muffins into quarters. Muffin halves can also be served as a luncheon.

Cheese wafers

Makes about 24
8 ounces grated cheddar cheese
4 ounces unsalted butter, softened
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon Tabasco
1/4 teaspoon Aromat seasoning
1 cup flour



Preparation:
Preheat oven at 325 degrees. Process cheese with the flour. Add butter and spices and process until dough forms a ball. Scrape the side of bowl, and process for a few more seconds to blend.
Roll the dough into 2-inch thick cylinder. Wrap in wax paper. Chill. Slice into 1/4 -inch slices. Place on sheet pan lined with wax paper.
Bake for about 20 minutes, or until wafers are crisp. Cool on rack.

Note: I also roll cylinder in ground almond.

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Coconut shrimp with sweet chili sauce

4
1 pound shrimp, peeled and deveined
salt and pepper
1/3 cup flour
2 eggs, lightly beaten
1/2 cup panko breadcrumbs
1/2 cup shredded coconut
oil for frying
Sweet Chili Sauce (See recipe)


Preparation:
Season the shrimp with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.

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Cod fritters

Makes 10 fritters
1 pound salt cod, desalted
4 large eggs
1/4 cup minced fresh flat leaf parsley
1 large clove garlic, minced
1 tablespoon finely chopped onion
4 tablespoons mayonnaise
pinch cayenne
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups dried breadcrumbs
flour for dredging
8 cups canola oil .


Preparation:
Bring a large pot of water to a boil and then reduce the heat so that the water is simmering. Add the salt cod and cover tightly. Turn off the heat and let the cod sit until the fish can be pulled apart with a fork but is still moist, 10 to 15 minutes.
Remove the fish from the water. When cool enough to handle, remove any bones and break up the fish.
Put the fish in a food processor and process until uniformly mashed. Add 2 of the eggs and process until well incorporated and the mixture is fluffy. Transfer the mixture to a bowl and stir in the parsley, garlic, onion, mayonnaise, cayenne, salt and pepper.
Gradually add 1/3 to 1/2 cup of the breadcrumbs and mix them in; stop adding when the mixture is stiff. Moisten your hands and shape the mixture into small disks about 2 1/2 inches wide and 1 inch thick.
In a bowl, beat the remaining 2 eggs; put the flour on one piece of waxed paper and the remaining breadcrumbs on another.
Dredge the disks in the flour, dip in the beaten egg, and roll in the breadcrumbs. Refrigerate for 30 minutes.
Heat the oil in a deep fryer or a deep stockpot to 375 degrees. Deep fry the fritters, a few at a time, until deep golden brown. Drain the fritters on paper towels.
Serve with tomato sauce, mayonnaise or tartar sauce.

Note:
To desalt the cod, soak for 24 hours, changing water twice

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codfish acras

Serves 4 to 6 as appetizers
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.

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Corn bread with sun dried tomatoes

serves 12
2 1/2 cups yellow cornmeal
1 1/2 cups flour
1/2 cup sugar
1 tablespoon dried rubbed sage
1 tablespoon ground black pepper
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 1/4 cups buttermilk
1 cup chopped drained oil packed sun dried tomatoes, 1/4 cup oil reserved
1/2 cup butter, melted
4 large eggs


Preparation:
Preheat oven to 400 degrees.
Butter two 9 1/2-inch diameter deep dish pie dishes. Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend.
Combine buttermilk, sun dried tomatoes, reserved oil, butter, eggs and whisk to blend. Stir buttermilk mixture into dry ingredients.
Divide corn bread batter between prepared dishes. Bake corn breads until tops begin to brown and tester inserted in center comes out clean, about 30 minutes. Cool slightly.
Cut corn breads into wedges; serve warm.
Note: Corn breads can be prepared 6 hours ahead. Cool completely.
Cover with aluminum foil. Reheat covered in 350 degree oven about 10 minutes.

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Crispy kale chips

Serves 4
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.

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Crispy salmon nuggets in kataifi crust

serves 4 as appetizers
1/4 pound kataifi dough, snipped into 4-inch lengths
1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce


Preparation:
In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.

Note:
kataifi is a Middle Eastern pastry that resembles shredded phyllo.
In this recipe, it adds a crisp touch to the salmon nuggets. You may also use shrimp instead of salmon.

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Dips for endives

GUACAMOLE:

2 ripe avocados
juice of one lemon
1/2 small red onion, diced
1 tomato, seeded and diced
salt to taste
hot pepper sauce to taste

Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.

BLUE CHEESE DIP:

1/2 pint sour cream
1/4 cup milk
1/3 cup blue cheese, crumbled
2 tablespoons red onion, finely diced

In bowl, combine all the ingredients well. Serve chilled.

SALSA:

1 jalapeno pepper, seeded and chopped
1 large clove garlic, peeled and chopped
1 red bell pepper, seeded and chopped
2 large tomatoes, peeled and finely chopped
1 cucumber, peeled and finely chopped
2 tablespoons olive oil
juice of one lemon or lime
salt and pepper to taste
cilantro or parsley for garnish.

In bowl, combine all the ingredients well. Garnish with parsley or cilantro.


Preparation:
GUACAMOLE:

Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.

BLUE CHEESE DIP:

In bowl, combine all the ingredients well. Serve chilled.

SALSA:

In bowl, combine all the ingredients well. Garnish with parsley or cilantro.

Edamame hummus with spiced pita chips

10 to 12 as hors d'oeuvre
2 cups frozen shelled edamame, cooked according to package directions
1 cup silken tofu, drained
1/2 tsp. salt, plus more to taste
Pinch of white pepper, plus more to taste
1-1/2 tsp. ground cumin, plus more for garnish
3 cloves garlic, minced (about 1 Tbs.)
1/4 cup olive oil
1/3 cup fresh lemon juice, plus more to taste
Spiced pita chips





Preparation:
Set 1 tablespoon of the edamame aside for a garnish.
Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.

Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips
.
Note:
This fresh green, creamy dip, excerpted from the cookbook The Food You Crave , has all the classic hummus flavors of garlic, cumin, and lemon. with a big citrus punch. Its smooth texture make it the perfect companion to the bold spicy shards of pita.

Hummus can be refrigerated in an airtight container for up to 3 days.

Eggplant and tomato with chevre

Serves 6
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 caviar

serves: 6
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

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Eggplant papeton

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

Eggplant-walnut paté

Serves: 8 to 10 as hors d'oeuvre
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.

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Flatbread pizzas

Serves: 2
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.

Fresh garden salsa

Makes about 2 cups
2 large ripe, red slicing tomatoes, cored and chopped
1 small white onion, chopped
1 green onion, top included, chopped
1 to 3 jalapeno peppers, finely chopped
1/4 cup cilantro leaves, minced
Juice of lime
1/2 teaspoon salt


Preparation:
Using a serrated knife, chop tomatoes. If using plum tomatoes, add 2 tablespoons water. In a medium bowl, toss together the tomatoes, onions, peppers, and cilantro.
Squeeze lime juice over the mixture and sprinkle on the salt. Allow to rest 30 minutes before serving to allow salt to draw juice from the tomatoes. Stir again just before serving.
Note:
This coarse textured salsa is more of a relish or Pico de Gallo. The ingredients can be finely diced or use a medium for chunky salsa. Serve with traditional tortilla chips or use as a side dish with grilled meat, squash cakes (see Summer Squash) or anywhere you want a bright, tart, savory accompaniment.

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Fried oysters

Serves 6
2 cups shucked oysters
2 eggs
1 tablespoon milk
2 cups fresh bread crumbs
1/2 teaspoon dried tarragon
1 teaspoon chopped chives
1 teaspoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon ground white pepper
6 lemon wedges


Preparation:
Pat the oysters dry. Beat the eggs and milk. Combine the bread crumbs, tarragon, chives and parsley. Dip the oysters in the beaten egg mixture.
Coat with bread crumbs and deep fry for 3 to 4 minutes until golden brown and crisp. Drain and serve hot with lemon wedges.

Fried wontons

48 wontons
FILLING
1/3 pound medium shrimp, peeled, deveined, and cut into pea-size pieces (4-1/2 ounces total)
1/4 pound ground pork, fattier kind preferred, coarsely chopped to loosen
1 scallion (white and green parts), finely chopped
1/2 teaspoon plus 1/8 teaspoon cornstarch
1/4 teaspoon sugar
Scant 1/2 teaspoon salt
1 pinch of black or white pepper

48 small square wonton skins
Canola or peanut oil, for deep-frying
Sweet and Sour Sauce


Preparation:
1. To make the filling, combine the shrimp, pork, scallion, cornstarch, sugar, salt, and pepper in a bowl and use chopsticks or a fork to mix well. Cover and set aside for 30 minutes before using, or refrigerate for up to a day in advance. You should have about 1 cup.
2. Before assembling the wontons, line a baking sheet with parchment paper and lightly dust with cornstarch. Fill each wonton skin with about 1 teaspoon of the filling, creating triangles or nurse's caps (see below). As you work, put the finished wontons on the prepared baking sheet. When all are made, loosely cover with a kitchen towel to prevent drying. The wontons also can be covered with plastic wrap and refrigerated for several hours; let them sit at room temperature to remove the chill before frying.
3. Put a wire rack on a baking sheet and place next to the stove. Pour oil to a depth of 1-1/2 inches into a wok, deep skillet, or 5-quart Dutch oven and heat over medium-high heat to about 325°F on a deep-fry thermometer.
4. Working in batches of 4 to 6, slide the wontons into the hot oil and fry for about 1 minute on each side, or until golden brown. Use a skimmer to transfer to the rack to drain.
5. Arrange the wontons on a platter and serve hot as finger food along with Sweet and Sour Sauce for dipping.

To shape triangles: 1) Fill the skin and wet the edges with a chopstick. 2) Fold the skin into a triangle an press firmly with your fingers to seal.

To shape nurse's caps: 1) Bring the lower edge of the filled skin up to meet the upper edge, forming a rectangle. 2) Bring together the two corners of the folded edge, overlapping slightly, and press to seal.

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Goat cheese and sun-dried tomato toasts

Makes 12 toasts
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.
Note:
These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.

Ham and cheese toast

Serves: 6
2 tablespoons butter
2 tablespoons flour
1 cup milk to taste salt, pepper
1 tablespoon dry white wine
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon minced garlic
1 egg yolk
2 cups grated Swiss cheese
6 slices crisp unbuttered toasts, ends trimmed
6 thin slices cooked ham



Preparation:
Preheat broiler to high.
In a heavy saucepan, melt the butter and add flour, stirring with a whisk. Add milk. Whisk until sauce thickens. Season with salt with salt, pepper, wine, cayenne, nutmeg and garlic. Add egg yolk and bring to the boil, stirring. Remove from heat.
Stir in cheese until melted.
Arrange slices of toast in one layer in a baking pan. Top each slice with ham. Spread cheese mixture evenly over ham.
Broil until bubbly and browned on top. Serve hot

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Herb and tomato roulade

Makes 20 rolls
1 bunch washed watercress
1 tablespoon chopped parsley
1 tablespoon grated Parmesan
3 eggs, separated
6 ounces softened cream cheese
2 tomatoes
to taste salt and pepper
1/4 teaspoon seasoned salt
1 teaspoon unflavored gelatin
2 tablespoons cold water


Preparation:
Preheat oven to 375 degrees. Line a jelly roll pan 8-inch by 12-inch with parchment paper.
Brush with butter. Remove stems from watercress. Chop and combine with parsley, Parmesan cheese, and egg yolks.
Whisk the whites, and fold in herb mixture. Spread over entire surface of pan, and bake 10-12 minutes. Cool.
Peel off the lining paper. Transfer to a sheet of transparent paper. Peel, seed, and chop tomatoes.
Add to cream cheese. Season. Dissolve gelatin in water. Melt and combine with cream cheese mixture.
Spread over surface of roulade. Roll up like a jelly roll. Chill. Unwrap, and slice into 20 rolls.

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Parmesan and thyme crackers

Makes 24 crackers
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 sage polenta sticks

Makes 28 sticks
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.

Parsnip oven-fries with curry dipping sauce

Serves 4
1 pound parsnips
1 tablespoon canola oil
1 teaspoon each ground cumin and coriander
1/4 teaspoon each salt and pepper
1/2 cup low-fat plain yogurt
1/4 teaspoon curry paste
1 small green onion, minced


Preparation:
Peel parsnips; cut into 2- x 1/2-inch (5 x 1cm) sticks.
In bowl, toss together parsnips, oil, cumin, coriander, salt and pepper. Bake on greased baking sheet in 425° F (220°C) oven, turning occasionally, for 30 to 40 minutes or until browned and tender.
In small bowl, stir together yogurt, curry paste and green onion. Serve sauce with parsnip fries.

Smoked salmon mousse

serves 6-8
8 ounces smoked salmon
1/2 cup mayonnaise
3/4 cup aspic jelly *
1 tablespoon lemon juice
1/4 teaspoon ground white pepper
1/2 cup heavy cream


Preparation:
Remove bones and skin from the smoked salmon. Cut in pieces and mix in a food processor. Transfer to a mixing bowl and stir in the mayonnaise.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.

* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.

Smoked salmon roll

Serves 6
8 ounces cream cheese
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber


Preparation:
In a medium mixing bowl, combine the softened cream cheese, lemon rind, lemon juice, capers, dill, mustard, and pepper until smooth. On a large sheet of wax paper, spread out the slices of salmon to form a rectangle. Spread the cream cheese mixture over the surface of the salmon.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.

PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.
Note:
The lox or Nova salmon is wrapped around a savory cream cheese mixture and served as appetizer on slices of cucumber. Can be prepared 24 hours before serving.

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Smoked salmon roulades

Serves 8
1 tablespoon butter, melted
4 tablespoons dill, chopped
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese, grated
4 eggs yolks
1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
6 ounces cream cheese, softened
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned salt
4 ounces smoked salmon, sliced


Preparation:
Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.

Smoked salmon spirals

Serves: 4
8 ounces smoked salmon, thinly sliced
8 ounces cream cheese, softened
1 tablespoon fresh dill, chopped
1 tablespoon tiny capers, drained
1 hot house cucumber
dill sprigs


Preparation:
Arrange the smoked salmon slices on a sheet of film wrap in a 12 by 8 inch rectangle.
Mix the cream cheese with the chopped dill; spread over the surface of the smoked salmon.
Sprinkle capers over the cream cheese. Roll up the smoked salmon jelly roll style to form a cylinder. Enclose in the film wrap. Refrigerate for several hour, until the cylinder is firm. Wash the cucumber. Slice across in quarter inch slices.
Thaw salmon roll if frozen. Slice thinly, and arrange on cucumber slices. Garnish with dill sprigs.
PRESENTATION
Arrange the hors d'oeuvres on a tray. Garnish center of tray with a small bunch of fresh dill.
Note:
This appetizer roll can be frozen. When assembled, it can be refrigerated for hours before serving.

Smoked salmon spread with capers

Serves 8 as hors d'oeuvre
1 cup smoked salmon, chopped
6 ounces cream cheese, softened
1 teaspoon lemon juice
1 tablespoon milk
1 tablespoon capers, rinsed and drained
1/2 teaspoon seafood seasoning



Preparation:
Combine all ingredients in a food processor. Mix until smooth. Transfer to a bowl. Cover with plastic wrap and chill. Serve with crackers or bread as an appetizer.

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Smoked salmon wrapped in cucumber sticks

Serves: 6
for the sherry vinegar dip:
1/4 cup sun-dried tomatoes in oil, drained and diced
3 scallions, white part only, thinly sliced across
1 tablespoon fresh dill, chopped
1/2 cup heavy cream
1 teaspoon ground coriander
1 1/2 tablespoon sherry vinegar
to taste salt and ground black pepper

for the smoked salmon sticks:
1/2 hothouse cucumber
1/4 pound smoked salmon, sliced thin



Preparation:
Prepare the sherry vinegar dip:
Mix the sun-dried tomatoes, scallions, dill, heavy cream, coriander, sherry vinegar, salt and pepper in a bowl. Refrigerate until ready for use. Wash cucumber under cold water. Cut across into 4 equal pieces. Split each piece into 6 to 8 sticks.
Cut the smoked salmon into strips, 1 inch wide and about 2 inches long. Wrap a strip of smoked salmon around the bottom of each cucumber stick and refrigerate.
PRESENTATION
Serve this hors d'oeuvre on a tray. Pour the dip in a small serving bowl and place in the center of the tray. Arrange the cucumber slices sticks on one side of the tray, and the toast fingers on the other side. Dip the cucumber-salmon sticks in the dip and enjoy with the toast.
Note:
The smoked salmon is wrapped around cucumber sticks and served as hors d'oeuvre with a tart sherry vinegar dip, and can be assembled 2 hours before serving.

Stuffed mussels

Serves: 4
4 pints large mussels
3 shallots
2 cloves of garlic
1 bunch parsley
3/4 cup butter
3/4 cup dry breadcrumbs
1 teaspoon freshly ground pepper
Parsley for garnish


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. Remove the empty half shell from each mussel, and discard, leaving the mussel attached to other half shell.
Peel and finely chop shallots and garlic. Chop the parsley.
Cut the butter into small pieces, and mix well with breadcrumbs, shallot, garlic, parsley and pepper.
Fill each mussel with the stuffing.
Arrange in a baking dish, and broil until brown. Garnish with parsley and serve at once.

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Tamagoyaki (japanese rolled omelette)

Serves 6
3 large eggs
2 Tbsp. cooking oil (vegetable or canola)
1½ sheet nori (optional)
1" (2.5 cm) green part of daikon radish (it's sweeter than white part)
Soy sauce
Seasonings
3 Tbsp. dashi (Use Kombu Dashi for vegetarian)
2 tsp. sugar
1 tsp. soy sauce
1 tsp. mirin
2 pinches of salt


Preparation:
Using a Round Frying Pan
Heat the pan over medium heat, dip a folded paper towel in oil and apply to the pan.
Put a little bit of egg mixture to see if the pan is hot. When you hear the sizzling sound, pour a thin layer of egg mixture in the pan,
tilting to cover the bottom of the pan.

Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top,
start rolling into a log shape from one side to the other. Here I put half sheet of nori and then rolled (optional).

Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.

When the new layer of egg has set and still soft on top, start rolling from one side to the other. This is optional but I put another layer of nori sheet before rolling.

Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Then pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.

When the new layer of egg has set and still soft on top, start rolling from one side to the other. I put another sheet of nori here before rolling. Continue until all the egg mixture is finished.

Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.

To serve
Slice the omelette into ½" (1 cm) pieces.

Peel and grate daikon. Gently squeeze water out. Serve Tamagoyaki with grated daikon and pour soy sauce over daikon.
Note:
A recipe inspired by Just One Cookbook.com

Tamagoyaki (Japanese Rolled Omelette) 玉子焼き (卵焼き or 玉子焼き) is a Japanese rolled omelette, and it is commonly served as part of Japanese style breakfast or put in a bento (Japanese lunch box) as a side dishes.


What you may not know is that when dashi is added to the egg mixture, the dish is actually called Dashimaki Tamago. (出し巻き卵). Dashi is the Japanese stock made of kombu (edible kelp) and Katsuobushi (smoked bonito flakes), maki in Japanese means to roll, and tamago means eggs.

Vinaigrette for asparagus

Makes 1 cup
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives


Preparation:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens.
Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.

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Apple and curry soup

Serves: 6
1 onion
4 stalks celery
3 apples, peeled and cored
2 teaspoons butter
2 cups beef stock
2 cups chicken stock
2 teaspoons curry powder
1 teaspoon paprika
2 teaspoons lemon juice
salt and pepper to taste
1/2 cup cream


Preparation:
Chop onion and celery and sauté in butter in a heavy skillet until golden. Add chopped apples and cook until soft. Add stocks, curry, paprika and lemon juice. Season to taste and stir. Strain and bring to a boil. Take off heat and add the cream. Serve hot or cold.

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Avgolemono - Greek egg lemon chicken soup

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


Preparation:
Heat stock in 2 qt. saucepan until it is steaming.
In separate bowl, whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock Stir in lemon juice and zest. Add rice, chicken and heat gently, stirring occasionally, until steaming, 3-5 minutes.
Pour into serving bowls and sprinkle with pepper and nutmeg if desired.
Note:
Greek egg lemon chicken soup, or “soupa avgolemoni” in Greek (σούπα αυγολέμονη), is a traditional Greek Cypriot soup served as a starter or even as a main course.

“Avgolemono” means egg-lemon in Greek and is a common style of Greek cooking for soups where the egg and lemon juice are mixed with broth and heated until they thicken. In Arabic it is called “tarbiya” and in Turkish, “terbiye”.

Bili-bi soup

Serves 5
1 tablespoon butter
1 tablespoon chopped shallots
2 cups dry white wine
2 tablespoons chopped parsley
4 pounds mussels
5 ounces roux
1 cup light cream


Preparation:
In a large pot, melt butter, with chopped shallots. Add dry white wine, chopped parsley and mussels.
|Cover and steam until open. Strain liquid, add roux. Whisk to thicken.
Remove mussels from shells. Add to soup with cream. Season with white pepper. Heat and serve hot.

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Black beluga lentil and coconut curry soup

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

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



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

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

Note:
This fiber-packed vegetarian curry soup is fragrant with ginger, ground spices and coconut milk. Served alongside a cool yogourt dressing.
Garam masala is a blend of ground spices common in India, Pakistan, and other South Asian cuisines.
A typical Indian version of garam masala contains:
Black and white peppercorns, Cloves, Cinnamon or cassia bark, Mace (part of nutmeg), Black and green cardamom pods, Bay leaf, Cumin, Coriander

Bouillabaisse

Serves: 6
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.

Butternut squash and apple soup

Serves: 8
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.

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Cabbage diet soup

Serves 4
2 green peppers
2 medium onions, peeled
2 cans whole crushed tomatoes
1 small head chopped cabbage
1 bunch celery
1 package dry onion soup mix


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

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Carrot ginger soup

Serves 6
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.

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Cauliflower soup Dubarry

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


Preparation:
In a soup pot, melt butter and add he leeks. Stir over medium heat for 5 minutes. Do not brown. Add the flour and cook slowly for 5 minutes. Whisk in the water.
Add the cauliflower and veal bones. Cover and simmer for 1 hour.
Combine the egg yolks with the heavy cream. Boil the milk and whisk into the egg yolk mixture. Strain.
Skim the butter off the top of the soup.
Remove the bones, puree and strain soup.
Add the egg yolk and milk mixture, mix well and season.
For garnish add cooked small bunches of cauliflower and chopped chervil leaves.
Note:
Named after the French Comtesse Du Barry (1743-1793).Her name has become associated with a number of dishes based on cauliflower.

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Cauliflower, coconut oil, ginger, turmeric stew

2 tablespoons coconut oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
3 ripe tomatoes, finely chopped
1 medium head cauliflower, stemmed and cut into bite-size florets
1 jalapeno, stemmed, seeded, chopped
1 cup chopped kale
2 teaspoons ginger paste
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 can full-fat, unsweetened coconut milk
1 teaspoon sea salt
2 tablespoons chopped cilantro


Preparation:
In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.


Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.


Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.

Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.
Note:
Add in some chicken or tofu for extra protein. This pairs well with wild rice

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Celery chestnut and apple soup

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


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

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

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


Note:
From Daniel Boulud’s Café Boulud Cookbook, Daniel Boulud and Dorie Greenspan, Scribner 1999.

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Cod and potato chowder

Serves: 6
3 ounces salt pork, diced
8 ounces chopped onion
1 clove minced garlic
1 bay leaf
1/4 teaspoon thyme
2 parsley stems
1/2 teaspoon saffron
1 pound diced potatoes
1 quart fish stock
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup milk
1 1/2 pounds boneless cod
1 tablespoon parsley


Preparation:
In a suitable soup pot, cook the salt pork until lightly brown. Stir in the onion, garlic, bay leaf, thyme, parsley stems, and saffron. Cook over low heat for 5 minutes. Add the potatoes and fish stock. Season with salt and pepper. Bring to a boil and simmer for 30 minutes.
A few minutes before serving, cut cod into cubes and add to soup. Simmer for 5 minutes. Add milk and parsley. Heat before serving.

Cold broccoli soup

serves 6
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

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Cream of asparagus soup

Serves: 8
4 tablespoons unsalted butter
2 cups chopped yellow onions
3 tablespoons flour
2 quarts chicken stock
2 pounds asparagus spears
1/2 cup light cream


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

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Cream of pumpkin soup

Serves: 6
2 tablespoons butter
2 tablespoons flour
1 tablespoon minced onions
2 1/2 cups chicken stock
2 cups peeled pumpkin, cut into pieces
1 bay leaf
pinch of saffron
1/2 teaspoon lemon juice
1/4 teaspoon nutmeg
to taste salt and pepper
1 cup light cream
1 ounce butter


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

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Creamy chickpea soup with crisp tofu

serves 4
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.

Fish stock

Makes about 2-1/2 cups
1 carrot, chopped
1 celery stalk with leaves, chopped
5 black peppercorns
2 sprigs parsley
1 bay leaf
1 sprig fresh thyme
3 whole cloves
strip lemon rind
1 lb. lean fish bones and trimmings (cod, halibut, bass) Do not use mackerel, mullet, or salmon in this recipe; their taste is too strong.)


Preparation:
Place water, onion, carrot, and celery in stockpot. Tie peppercorns, parsley, bay leaf, thyme, cloves, and lemon rind in a square of cheesecloth and add to pot. Add rinsed fish bones and trimmings. Heat to a simmer over medium high heat. Simmer for just 15 minutes, no longer. Skim the surface of the soup, strain the stock, and refrigerate or freeze.

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French onion soup

serves 4
1/3 cup oil
3 cups sliced onions
1 quart beef stock
1 package onion soup mix
1/3 teaspoon thyme
8 toasted sliced French baguettes
3/4 cup grated Swiss cheese
1/4 cup grated Parmesan cheese


Preparation:
Cook the onions over medium heat in the oil until brown. Add the beef stock, onion soup mix and thyme and boil 15 minutes. Season to taste with salt and pepper.
Place the toasted bread croutons in individual onion soup bowls or large oven proof casserole. Ladle the soup over and sprinkle with the cheese.
Bake on the top rack of the oven at 375 degrees for 10 to 15 minutes or until brown. Serve hot.

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Green peas soup

Servings: 6 to 8
2 tablespoons butter
1 cup chopped onions
1-1/2 cups chicken or vegetable stock
2 cups cubed peeled potatoes (2 potatoes)
2 cups (500 mL) shelled fresh peas (1-1/2 lb/750 g unshelled)
1 cup (250 mL) cream or milk
1/2 teaspoon each salt and pepper

Garnish:
1/2 cup green peas,
thinly sliced Half sweet red pepper, finely chopped




Preparation:
In large saucepan, melt butter over medium-low heat; cook onions, stirring occasionally, until softened, 10 minutes. Add stock, 1 cup (250 mL) water and potatoes; bring to boil. Reduce heat, cover and simmer for 20 minutes. Add peas; simmer, covered, until peas are tender, 5 minutes.

In batches, transfer to blender or food processor; purée until smooth. Transfer to bowl. Blend in cream; stir in salt and pepper. Refrigerate until chilled, about 4 hours.
(Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 1 day.)
Garnish:
Ladle into bowls; garnish with peas and red pepper.
Note:
This is a smooth, creamy start for a casual summer meal.
Fresh peas give this cold soup its sweet flavor and velvety texture, but you can also use frozen.
This soup is also tasty hot.

Jamaican pumpkin soup

Serves: 8
2 pounds peeled pumpkin (about 6 cups)
6 cups chicken broth
1 cup light coconut milk
4 ounce piece pickled or salt pork
1 large onion, chopped
1 clove garlic, minced
2 teaspoons minced fresh ginger
1 bay leaf large
1 sprig thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon salt
hot chile pepper to taste (Scotch bonnet)


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

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Kabocha squash soup

Serves 8
1 (4 pound) kabocha squash, halved and seeded
1 cup vegetable oil
20 whole fresh sage leaves
1 1/2 teaspoons chopped fresh sage
1/4 pound sliced pancetta, coarsely chopped
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
3 1/2 cups chicken broth
3 1/2 cups water
1 tablespoon red wine vinegar



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

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

Cook pancetta and make soup:
Cook pancetta in a 4 quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain.
Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute.
Add squash, broth, and water and simmer 20 minutes to blend flavors. Purée soup in a blender, transferring to a bowl.
Return soup to pot and reheat. If necessary, thin to desired consistency with water.
Stir in vinegar and salt and pepper to taste. Serve sprinkled with pancetta and fried sage leaves.
Note:
The kabocha squash-bumpy, squat, and unseasonably green has a deeply flavored meat and a more fiery orange than that of its famous cousin. The soup can be made 3 days ahead and chilled, covered.

Magical leek soup

Serves 1
for the weekend Ingredients
2 pounds leeks


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

Minestrone with cabbage and spinach

Serves 6
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.

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Mussel and cauliflower velouté

Makes 3 quarts (2.8L) (Serves 8 to 10)
Makes 3 quarts (2.8L) (Serves 8 to 10)
3 lbs (60pieces/1.3kg) fresh mussels
3 tablespoons (42g) butter
3 cups (about 2 small/100g each) sliced onions
2 sprigs thyme
3 cloves garlic, peeled and sliced
2 bay leaves
1 ½ quarts (1.5L) Chicken Stock (see base recipe)
2 cups (480ml) dry white wine
½ tablespoon (0.25g) saffron threads
2 heads (3lb/1.3kg) cauliflower, woody stems removed, cut into small florets
1 cup (240ml) heavy cream
1 cup (240g) crème fraîche
Salt and freshly ground white pepper
2 cups ¼-inch (0.5cm) cubed white bread, toasted
½ bunch chives, cut in batons


Preparation:
Discard any mussels that are cracked or open and will not close with a tap on the counter.
Place the rest in a large container and cover with cold water for 20 minutes to filter out any sand. Lift the mussels from the water, leaving all the sand behind. Remove the beards by grasping them with a dry towel and pulling toward the hinges of the shells. Scrub the mussels under cold running water.
Heat 1 tablespoon (14g) of the butter in a large saucepan over medium heat. Add half of the onions, thyme, garlic, and bay leaves and cook, stirring, for 3 minutes.
Add 2 cups (480ml) of the stock and the wine and bring to a boil. Toss in the mussels, cover, and simmer until the mussels open. Drain the mussels through a cheesecloth-lined colander set over a bowl and reserve the liquid for the soup.
Pick the mussels from the shells, place in a shallow container, and cover with enough cooking liquid to keep them moist. (At this point the mussels and cooking liquid can be reserved, chilled, overnight.)
In a large Dutch oven or heavy-bottomed pot, melt the remaining 2 tablespoons (28g) butter over medium heat. Add the remaining onion, thyme, garlic, and bay leaf and the saffron threads and cook, stirring, until the onions are translucent.
Add the cauliflower and cook, stirring, for another 5 minutes. Add the reserved cooking liquid and the remaining chicken stock. Simmer, stirring occasionally, for 30 minutes, or until the cauliflower is very tender. Add the heavy cream and crème fraîche and bring to a simmer. Discard the bay leaf and thyme and transfer the mixture to a blender (you will need to do this in batches). Puree until smooth and season with salt and pepper. Return to the pan, bring to a simmer, and stir in the mussels just before serving.
Serve, garnishing with the toasted bread and chives.
Note:
A recipe by Chef Daniel Boulud

Mussel and scallop soup

Serves: 6
2 pounds mussels
2 cups white wine
1 teaspoon shallots, chopped
1 teaspoon saffron
1 tablespoon chopped parsley
2 cups chicken broth
2 teaspoons butter
2 teaspoons flour
1 cup cream
salt and white pepper to taste

8 ounces scallops
1 ounce butter
1 teaspoon lemon juice


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

Mussel soup

Serves: 6
2 pounds mussels
2 cups white wine
1 teaspoon shallots, chopped
1 teaspoon saffron
1 tablespoon chopped parsley
2 cups chicken broth
2 teaspoons butter
2 teaspoons flour
1 cup cream
salt and white pepper to taste


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

Mussel soup trois gros

Serves: 6
4 pounds fresh mussels
1/2 cup dry white wine
1 tablespoon chopped shallots
1/4 cup olive oil
5 ounces diced carrots
5 ounces chopped onion
2 medium leek whites, chopped
2 cloves garlic, minced
4 ounces tomatoes, peeled, seeded, and chopped
1/2 teaspoon saffron
1 quart fish fumet
1/2 cup heavy cream
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon white pepper


Preparation:
Wash and scrub mussels, remove beards, and discard dead open mussels.
In a heavy, deep pot, combine the wine and shallots. Bring to a boil. Add the mussels, cover the pot, and steam until all mussels are open, tossing occasionally. Strain cooking liquid.
Take mussels out of shells. In the same pot, heat the oil. Add the mirepoix (carrots, onion, leeks)and simmer for 5 minutes. Add the garlic, chopped tomatoes, and saffron.
Pour in the fish fumet and mussel cooking liquid. Bring to a boil and simmer for 30 to 40 minutes.
Before serving, stir the cream, mussels, and thyme into the soup. Season to taste with salt and pepper.

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Mussels with leeks, saffron and cream

Serves: 4
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.

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Pistou soup

Serves 12
2 bay leaves
3 thyme sprigs
1/2 cup extra-virgin olive oil
3 garlic cloves, peeled and halved lengthwise and 10 cloves, peeled and quartered lengthwise
Sea salt, to taste
1 pound fresh small white (navy) beans in the pod, shelled, or 8 ounces dried small white beans, soaked in boiling water for 1 hour
1 pound fresh cranberry beans in the pod, shelled, or 8 ounces dried cranberry beans, soaked in boiling water for 1 hour
3 medium leeks, white and tender green parts only, scrubbed, quartered, and finely sliced
8 medium carrots, scrubbed, quartered lengthwise, and sliced
2 medium onions, halved and cut into thin rings
1 pound potatoes, peeled and cubed
12 ounces zucchini, quartered lengthwise and thinly sliced
12 ounces tomatoes, cored, peeled, seeded, and chopped
2 tablespoons tomato paste
1 pound green beans, trimmed at both ends and quartered
3 quarts cold water
1 cup very fine pasta, such as angel hair or orzo

a Pistou recipe

1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese
1 cup (4 ounces) freshly grated imported Gruyere cheese


Preparation:
Place bay and thyme leaves in a square of cheesecloth, and tie securely with cotton twine.
In a large, heavy-bottomed 10-quart stockpot, combine the olive oil, 3 halved garlic cloves, bay and thyme leaves bundle, and salt. Stir to coat with the oil and cook over moderate heat until the garlic is fragrant and soft, about 2 minutes. Add the navy and cranberry beans, and stir to coat. Cook for 1 minute more.

Add leeks, carrots, onions, potatoes, and quartered garlic cloves, and cook until softened over moderate heat, stirring regularly, for about 10 minutes. This will give a lovely color and rich flavor to the soup.

Add zucchini, tomatoes, tomato paste, green beans, 3 quarts cold water, and salt to taste. Simmer gently, uncovered, until the navy and cranberry beans are tender, about 30 minutes (cooking time will vary according to the freshness of the beans). Add additional water if the soup becomes too thick.

Add pasta, and stir frequently to keep the pasta from sticking to the bottom of the pot, simmering until the pasta is cooked, about 5 minutes more. Taste for seasoning. Remove and discard the bouquet garni. Serve the soup very hot, passing the pistou and cheese to swirl into the soup.
Note:
The hearty Provencal soupe au pistou, or "pistou soup"is a wonderful rustic mediterranean soup full of fresh flavors of the South of France.

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Potage parisien

Serves 6
1 pound leek, white part only
3 ounces butter
3 quarts chicken broth
2 pounds potatoes, peeled and diced
2 ounces butter
1 cup croutons


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

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Potato soup with fiddleheads and garlic croutons

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

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


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

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Provencal three-grain soup

serves 6 to 8
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
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.
Note:
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.

Red pepper bisque

Serves 12
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.

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Roasted onion and garlic soup

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


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

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Saffron-infused mussel velouté

4
1 tablespoon unsalted butter
3 shallots, thinly sliced
2 pounds mussels, scrubbed
1 1/2 cups dry white wine
Freshly ground pepper

For the Mussel Soup:
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
1 large fennel bulb, trimmed and thinly sliced
2 stalks celery, peeled, trimmed and thinly sliced
1 medium leek, white and light green parts only, thinly sliced, rinsed and dried
1 large carrot, thinly sliced
1 large Idaho potato, peeled and cut into
small pieces
4 cups unsalted chicken stock
1 cup heavy cream
Large pinch of saffron threads
Sachet (1 teaspoon each fennel seeds, coriander seeds, and white peppercorns, 1 bay leaf, 2 sprigs thyme, and
4 sprigs flat-leaf parsley, tied in cheesecloth)
Salt and freshly ground white pepper

For the Crust:
3/4 cup fresh bread crumbs
1 stick plus 2 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 tablespoon finely chopped toasted almonds
1 tablespoon finely chopped speck ham or prosciutto
Salt and freshly ground white pepper


Preparation:
1. Melt the butter in a Dutch oven or large pot over medium heat. Add the shallots and cook, stirring, just until translucent, about 5 minutes. Increase the heat to high and add the mussels and white wine. Season with pepper. Cover and cook, stirring a few times, until the mussels open, 3 to 4 minutes.

2. Meanwhile, place a cheesecloth-lined sieve over a large bowl. When all the mussels have opened, turn the mussels and liquid into the sieve. Reserve the mussels and broth separately. When the mussels are cool enough to handle, remove the meat from the shells. Discard the shells and cover the mussels (refrigerate them if you are not making the soup right away).

Make the Mussel Soup:
3. Melt the butter with the oil in a large pot over medium-high heat. Add the onions and cook, stirring, just until translucent, 5 to 7 minutes. Add the fennel, celery, leek, carrot, and potato and cook until tender, 15 to 20 minutes. Add the heavy cream, saffron, sachet, reserved mussel liquid, and chicken stock, and season with salt and pepper; bring to a boil. Reduce to a simmer and cook, skimming regularly, until all the vegetables are tender, about 20 minutes.

4. Working in batches, purée the soup in a blender. Push the purée through a fine-mesh sieve set over a bowl, then season to taste with salt and pepper. (The soup can be kept covered in the refrigerator for up to 4 days or frozen for a month.) Bring to a boil before serving.

To Make the Crust and Gratins:
5. Mix together the bread crumbs, butter, parsley, garlic, almonds and ham in a bowl until blended. Season with salt and pepper. Roll out the mixture between two pieces of parchment paper to form a 4-inch square that is about 1/4-inch thick. Transfer the packet to a small baking sheet and freeze for at least 30 minutes, then cut the crust into four squares; refrigerate until needed.

6. Preheat the broiler. Butter a large gratin dish. Put a 2-inch cake ring or biscuit cutter in the gratin dish and fill with one-fourth of the mussels. Lift off the ring and top the mussels with a square of crust. Repeat to make 3 more mussel gratins. Broil the gratins-watching closely-for 2 to 4 minutes, until the tops are golden brown.

To Serve
Bring the soup to a boil. Transfer each gratin to the center of a warm soup bowl. Ladle the hot soup around the mussels and serve immediately.


Reprinted from: Daniel's Dish: Entertaining at Home with a Four Star Chef, Daniel Boulud, Filipacchi Publishing, 2003
Note:
A Daniel Boulud Dish.Entertaining at Home with a Four Star Chef

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Smoked trout chowder

Makes: 6 Servings
2 tbsp butter
2 celery stalks, chopped
2 medium carrots, chopped
1 onion, chopped
2 tbsp all-purpose flour
1 tsp salt
3 medium Yukon Gold potatoes, cut into 1/2 inch cubes
1/4 cup dry white wine
3 cups vegetable broth
1 1/2 cups milk
1 tsp herbes de Provence
1/2 cup 35% cream
200 g pkg peppered smoked trout fillet, skin discarded, flaked
2 tbsp fresh parsley, chopped



Preparation:
Melt butter in a large pot over medium heat. Add celery, carrots and onion stirring frequently until carrots start to soften, about 5 min. Sprinkle with flour and salt. Mix well.
Add potatoes, wine, broth, milk and herbes de Provence. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until potatoes are tender, about 15 min. Stir in cream and trout. Continue simmering for 2 min. Ladle into bowls and top with parsley
just before serving.


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Thai chicken lemon grass coconut soup (tom kai)

Makes 12 cups (3 L) for 6 servings
1 small onion, thinly sliced
3 lemon grass stalks, crushed
6 fresh or dried kaffir lime leaves
1 piece ginger, 4 inches (10 cm) long, peeled and sliced
1 piece galangal, 4 inches (10 cm) long,peeled and sliced
7½ cups (1.9 L) chicken broth
2 cans (each 400 mL) coconut milk
2 to 4 tsp (10 to 20 mL) fish sauce
1 to 3 tsp (5 to 15 mL) palm or granulated sugar(optional)
3 boneless skinless chicken breasts,about 1 lb (500 g)
½ red pepper, thinly sliced into strips
⅛ tsp (0.5 mL) salt
¼ lb (125 g) fresh shiitake or button mushrooms,thinly sliced
3 green onions, thinly sliced
1 lime, cut into wedges
½ cup (125 mL) Thai basil leaves or cilantro sprigs for garnish


Preparation:

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


Note:
This warming soup is a quick and easy recipe to put together on a weeknight yet wonderful for guests when you’re entertaining.

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Vegetable barley soup

Serves: 5
2 tablespoons olive oil (30 ml)
1 onion, cut in 1/4-inch dice
1 clove garlic, minced
2 carrots, cut in 1/4-inch dice
2 celery stalks, cut in 1/4-inch dice
1 19 oz -can plum tomatoes, chopped
4 sprigs of fresh thyme
4 cups chicken broth (1 L)
1/2 cup pearl barley (125 ml)
2 bay leaves
Salt and pepper



Preparation:
Put a soup pot over medium-high heat. Add olive oil and onions and sauté for 5 minutes over medium heat while stirring occasionally. Add garlic, carrots and celery and continue to sauté until softened.
Add tomatoes, thyme, chicken broth, barley and bay leaves and simmer until the barley is tender, about 30-40 minutes. Season with salt and pepper.


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Vegetarian minestrone

Serves 4
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.

Winter squash soup

Serves: 8
1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
6 cups chicken stock or broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar

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


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

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Winter three-grain soup

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.

Note:
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.

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Asparagus with truffle broth

1/4 cup chicken stock
1/4 cup peanut oil
2 1/2 ounces chopped black truffles
2 pounds asparagus, trimmed
1 tablespoon unsalted butter, melted


Preparation:
In a small bowl, whisk together stock, oil and truffles.
In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.

Baked carrot terrine

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.

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Baked chicken legs

Serves 6
6 whole chicken legs
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon butter
1 teaspoon olive oil
1/2 cup fresh bread crumbs
1 teaspoon chopped garlic
1 teaspoon chopped shallots
1 teaspoon chopped parsley
1 teaspoon chopped basil
1 teaspoon chopped tarragon
1/2 cup white wine


Preparation:
Preheat oven to 425 degrees.
Sprinkle chicken with salt and pepper. Melt butter and oil in a baking dish. Place chicken legs in dish and turn over to coat with butter and oil. Bake in oven for 20 minutes.
Combine bread crumbs, garlic, shallots and herbs. Turn chicken legs. Sprinkle with bread mixture.
Bake 20 more minutes. Pour wine around chicken. Bake 5 more minutes before serving.

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Baked cod greek-style

Serves 4
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 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.

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Baked polenta with fontina, and gorgonzola

6
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 steaks with apricot-horseradish sauce

Serves 6
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.

Beet, frizzled leek and gorgonzola crostini

Serves: 4
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 min or 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.
Note:
Serve as appetizers or as first course

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Belgian endive, ham, and cheese au gratin

Serves 2
4 heads Belgian endive
4 slices cooked ham
2 tablespoons butter
1/4 cup flour
1 1/4 cups milk
3/4 cup grated Gruyere or Emmenthal cheese
1/4 cup grated Gruyere or Emmenthal cheese
seasoning: salt - pepper - nutmeg


Preparation:
Trim the bottom of the endive heads and if necessary, remove the outer leaves. Cook in boiling salted water or steam them for about 20 minutes until tender. Drain well, squeeze them to remove any remaining water and wrap each head of endive in a slice of ham. Put into a baking dish.
Prepare the sauce while the endive is cooking.
Heat the butter in a saucepan. Stir in the flour and cook for two minutes. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning .
Add the 3/4 cup of cheese to the sauce, pour over the wrapped endives.
Cover with cheese sauce and place in a 350 degrees F oven for about 20 minutes or until sauce is bubbly and brown.
You may brown it under the broiler for a minute or two if you wish. Garnish with chopped parsley and serve hot.

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Berbere lentils (yemisir wot)

Makes about 4 cups
1/3 cup canola oil
1-1/2 medium yellow onions, finely chopped
1/2 cup berbere spice blend, or to taste
1 tbsp puréed fresh, peeled ginger
2 tsp puréed fresh garlic
1 cup dried red lentils, washed
3 cups water + more if needed
1/2 tsp fine sea salt, or to taste


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

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

Bili-bi soup

Serves 5
1 tablespoon butter
1 tablespoon chopped shallots
2 cups dry white wine
2 tablespoons chopped parsley
4 pounds mussels
5 ounces roux
1 cup light cream


Preparation:
In a large pot, melt butter, with chopped shallots. Add dry white wine, chopped parsley and mussels.
|Cover and steam until open. Strain liquid, add roux. Whisk to thicken.
Remove mussels from shells. Add to soup with cream. Season with white pepper. Heat and serve hot.

Black bean and corn wonton appetizers

Makes 36
36 wonton skins
2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-15 ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1/4 cup sour cream


Preparation:
Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until lightly golden brown.
Remove from pan; cool on wire rack. Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.

Black bean burgers

makes 4 burgers
1 15 oz. can of black beans, drained and rinsed
1/4 cup fresh cilantro, minced
1 teaspoon ground cumin
1/2 teaspoon dried or fresh oregano
1 pinch cayenne
salt and pepper to taste
1/3 cup ground instant oatmeal
3 Whole-Wheat Hamburger Buns


Preparation:
Preheat oven to 350 degrees F. Grease cookie sheet or line with parchment paper and set aside.
Pulse beans in food processor until mashed well or mash manually using a potato masher or fork.
Transfer to a mixing bowl and stir in cilantro and spices plus salt and pepper.
Add ground oatmeal as necessary until the mixture can be handled and is not sticky, about 1/3 cup.
Place in fridge 5 to 10 minutes. Shape mixture into 4 patties.
Lightly oil each patty on both sides and bake 7 minutes.
Turn he patties and bake for 7 to 10 minutes more until crisp on the outside.
Serve immediately on buns.

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Blue cheese and walnut soufflés

Serves: 6
serves : 6

1 quart soufflé mold or 6 6-ounce soufflé molds
1 teaspoon soft butter
1 teaspoon flour

Soufflé:
1 tablespoon butter
3 1/2 teaspoons flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
5 eggs
1 cup crumbled saga blue cheese or Roquefort cheese
1/2 cup finely copped toasted walnuts
1/4 teaspoon cream of tartar


Preparation:
Preheat oven to 375 degrees. Butter the inside of a 1 quart (7 inch round) soufflé dish or individual soufflé dishes. Coat with flour. Shake any excess out.
In a heavy saucepan melt the butter over moderate heat. Whisk in flour. Cook roux, whisking constantly for 3 minutes. Add milk. Cook while whisking until sauce becomes thick. Remove pan from heat and transfer to a bowl. Season with salt and pepper.
Separate the eggs. Mix egg yolks, cheese and chopped walnuts in the thick cream sauce.
In a bowl, with an electric mixer, whip the egg whites and cream of tartar until they hold stiff peaks. Gently fold into the cheese mixture.
Pour soufflé mixture into mold or divide between individual molds. Bake for 30 to 40 minutes for a large soufflé, about 15 minutes for the small soufflé.
Serve soufflé with mesclun salad or your favorite salad.

Bouillabaisse

Serves: 6
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.

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Boxty potato cakes

Makes about 4 servings
1 cup raw, grated potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 eggs, lightly beaten
1/4 cup buttermilk to mix
Butter or oil for frying





Preparation:
Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.
Whisk together flour, salt, and baking powder. Combine flour mixture into raw potatoes, mashed potatoes, and eggs. Add buttermilk to make a batter.
Heat a heavy skillet over medium heat and add butter or oil. Drop potato batter by the tablespoon into the hot pan. Brown on both sides (about 4 minutes per side). Butter each boxty and serve hot.
Note:
Traditional Irish boxty potato cakes use both fresh potatoes and leftover mashed potatoes.

Braised endives in beer

Serves 6
12 medium endives
1/2 cup butter
1 cup beer
1 tablespoon sugar
2 chicken bouillon cubes
ground pepper to taste
1/4 cup dry bread crumbs
1/4 cup shredded gruyere
1/4 cup melted butter


Preparation:

Remove any bruised outer leaves from the endives, leaving the heads intact. Trim the bases and tips and wipe with a damp cloth.
Melt butter in a large skillet.
Arrange endives in the skillet in a single layer. Cook over medium heat to brown the endives on all sides.
Add beer, sugar, and bouillon cubes.
Cover and simmer 20 minutes or until tender. Preheat oven to 400 degrees.
Transfer endives to a gratin dish. Reduce cooking liquid to 3 tablespoons. Sprinkle endives with bread crumbs and shredded cheese.
Pour any remaining liquid from the endives in the skillet over the endives. Pour melted butter over the endives.
Bake endives until golden brown. Serve immediately.

Braised onions

serves 6
2 pounds onions, thickly sliced
2 tablespoons ketchup
2 tablespoons water
1 tablespoon liquid honey
1 tablespoon butter
1 teaspoon dry mustard
salt and pepper to taste


Preparation:
In a saucepan of salted boiling water, cook onions for 10 minutes. Drain and transfer to 6-cup casserole.
Mix together ketchup, water, honey, butter, mustard, salt and pepper; pour over onions.
Bake in 350 degree oven for 1 hour or until onions are tender and glazed

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Breaded Fish Fingers

serves 4
4 catfish fillets, tilapia, perch or basa fish fillets (about 6 oz/175 g each)
1/3 cup (75 mL) light mayonnaise
3/4 cup (175 mL) dry bread crumbs
1 tbsp (15 mL) minced fresh parsley
1-1/2 tsp (7 mL) Cajun seasoning

garnis: lemon wedgews


Preparation:
Preheat oven to 450 degress F.
cut fish into 3- x 1-1/2-inch (8 x 4 cm) fingers; place in large bowl.Add mayonnaise; toss to coat.
In shallow dish, combine bread crumbs, parsley and Cajun seasoning; dip fish into bread crumb mixture, turning to coat.

Bake on greased rimmed baking sheet, turning once, for about 15 minutes or until dark golden and fish flakes easily when tested.
Note:
Children will enjoy these fish fingers.

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Broccoli cauliflower gratin

Serves 4
1 (3-pound) head cauliflower, cut into large florets
1 to 1 1/2 pounds broccoli, cut into medium florets
Kosher salt
8 tablespoons plus 2 tablespoons unsalted butter
1/2 cup bleached all-purpose flour
4 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere or Comte cheese, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs


Preparation:
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain well.
Add the broccoli to the boiling water. Cook until just tender, about 5 minutes. Drain the broccoli in a colander. Rinse under cold running water to cool. Drain well.
Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a whisk for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1/2 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower and broccoli on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Bake for 25 to 30 minutes, until the top is browned. Serve hot.


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Brochettes of pork with rosemary

Serves 4
1 pound lean boneless pork, cubed
For marinade:
1/2 cup dry white wine
1 teaspoon minced garlic
1 teaspoon chopped rosemary leaves
1 teaspoon chopped parsley
1 teaspoon grated lemon rind
1/4 ground black pepper
1/2 cup olive oil
1/4 wine vinegar


Preparation:
Combine marinade ingredients in a glass bowl. Mix pork cubes into marinade for 1 hour. Remove pork from marinade, and thread through skewers. Broil on a charcoal grill.

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Broiled crab meltaways

Serves 6 as appetizers
6 English muffins cut in halves

7 ounces crabmeat
4 ounces butter
7 ounces old English sharp Cheddar cheese
2 tablespoons mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt


Preparation:
Mix all ingredients well. Spread on English muffin halves. Chill or freeze for future use.
Broil until golden brown. Cut muffins into quarters. Muffin halves can also be served as a luncheon.

Broiled fillets of salmon with ginger cream

Serves 6
6 6-ounces salmon fillets, with the skin
1 tablespoon vegetable oil
to taste, salt, ground black pepper
2 cups fish stock
1 cup dry white wine
2 tablespoons shallots, chopped
1 cup heavy cream
2 tablespoons fresh ginger, grated
2 ounces butter
2 tablespoons fresh ginger, peeled cut into fine strips
2 tablespoons fresh chives, cut into 1/2-inch sticks
1/2 teaspoon paprika


Preparation:
For the sauce:
In a large saucepan, combine the fish stock, white wine, and shallots. Bring to a boil and reduce the liquid by half. Add the heavy cream and the grated ginger. Bring the liquid back to a boil. Continue to reduce by half or until lightly thickened.
Strain the sauce through a fine strainer. Whisk in the butter, a few bits at the time. Set the sauce aside, and keep in a warm place.
Preheat the broiler. Wash the salmon fillets in cold water. Pat dry. Arrange side by side skin side up in an oiled oven-proof dish. Season with salt and pepper. Place the salmon under the broiler, 4 inches from the source of heat.
Broil for 10 to 12 minutes until the skin is crisp and the flesh is opaque.
PRESENTATION
Cover the bottom of 6 hot plates with some of the hot ginger sauce. Arrange a piece of salmon in the center of each plate. Sprinkle the salmon with strips of ginger and chives. Pour remaining sauce over the fish. Dust with paprika. Serve hot.
Note:
The broiled salmon fillets are served with a creamy and tangy ginger sauce. Salmon steaks can also be used with this recipe.

Broiled fillets of salmon with green sauce

Serves 4
1 tablespoon fresh tarragon leaves
1 cup packed spinach leaves
1 cup packed watercress leaves
1/4 cup parsley or chervil leaves
4 6-ounce salmon fillets, skinned and boned
2 tablespoons olive oil
2 cups fish stock
1/2 cup chopped shallots
1 sprig fresh thyme
1 bay leaf
1/2 cup dry white wine
1/2 cup cold butter
to taste salt and ground black pepper
1/4 cup salmon roe


Preparation:
Blanch the tarragon, spinach, watercress, parsley or chervil in boiling water for 2 minutes. Drain in a strainer and cool under cold running water for 1 minute. Squeeze dry and chop fine. Toss the salmon fillets in olive oil and 1 tablespoon of the blanched herbs. Cover and refrigerate for 1 hour.
Bring the fish stock, shallots, thyme and bay leaf to a boil in a medium saucepan over high heat. Add the white wine and simmer for 15 minutes. Strain the liquid through a fine sieve and discard the herbs and the shallots.
Add the chopped herbs to the fish stock and simmer for 5 minutes. Cut the cold butter into small pieces, and whisk piece by piece into the simmering stock. Season with salt and pepper; keep warm.
Preheat the broiler.
Season the salmon fillets with salt and pepper. Arrange side by side in an oiled oven-proof dish. Place the salmon under the broiler, 4 inches from the source of heat. Broil for 10 to 12 minutes until the flesh is opaque.
PRESENTATION
Divide the green herb sauce between 4 warmed plates, and place a salmon fillet in the center of each. Top each fillet with a dollop of salmon roe. Serve with seasonal vegetables.

Broiled salmon fillets in a horseradish-ginger crust

Serves 4
4 5-ounce salmon fillets, skinned and boned
1 1/4 cups fresh bread crumbs
2 tablespoon fresh horseradish, grated or 1/4 cup prepared horseradish, squeezed dry
1 tablespoon fresh ginger, grated
1 tablespoon canola oil
1 tablespoon rice wine or sake
to taste, salt, ground white pepper
for the sauce:
2 tablespoon soy sauce
2 tablespoon rice wine or sake
2 tablespoon water


Preparation:
Preheat the broiler.
Lightly oil a baking sheet. Wash salmon fillets under cold running water. Pat dry.
Set salmon on the baking sheet.
In a food processor, combine bread crumbs, horseradish, ginger, oil, rice wine or sake, salt and pepper. Process until well blended and moist.
Press one-fourth of the crumb mixture over the top of each salmon fillet. Broil about 4 inches from the heat source, until the crust is golden brown, and the salmon is opaque in the center, about 8 to 10 minutes.
For the sauce:
While the salmon is broiling, stir the sauce ingredients in a small bowl. Serve alongside the salmon.
Note:
No sooner the broiler is hot, that your salmon is coated with a zesty crust and ready for broiling.

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Calzones

8
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.

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Cannellonis

Serves 6
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.

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Caramelized onion biscuits

Makes: 12 biscuits
4 tablespoons butter
1 medium diced onion
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon pepper
6 tablespoons vegetable shortening or butter
1/2 cup milk


Preparation:
Preheat oven to 425 degrees Fry diced onion in butter until caramelized, about 15 to 20 minutes.
Combine cooled onions, flour, baking powder, salt and pepper. Rub in vegetable shortening or butter. Mix in 1/2 cup milk. Gently knead dough. Pat out to a 1-inch thickness.
Cut into round or square biscuits. Place in a greased 9-inch pan so that they touch. Brush melted butter over. Bake until well browned, about 20 minutes.
Serve with BLACK BEAN SOUP

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Carrot bran muffins

Makes 12 muffins
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.

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Carrot soufflé

Serves: 6
1 tablespoon butter, softened
1 tablespoon flour

1 cup carrot puree *
1 tablespoon olive oil
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
1 tablespoon flour
1 teaspoon cornstarch
1 1/2 cups milk
salt, and freshly ground pepper
6 eggs yolks
1/2 cup finely chopped basil
6 egg whites
1/4 teaspoon cream of tartar


Preparation:
* Peel and cook sliced carrots until soft. Drain, and place carrot slices in a 350 degree oven for 10 minutes. Puree in a mixer. The carrot puree should be thick.

Preheat the oven to 375 degrees. Brush the interior of a 6-cup soufflé mold with the softened butter.
In a heavy saucepan heat the olive oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with salt and pepper and mix in chopped basil.
Mix egg yolks, and carrot puree into the thick cream sauce. This mixture can be prepared 2 hours ahead.
Using an electric beater, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook for 20 to 30 minutes. Serve at once.

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Carrot soufflé with parsley sauce

Serves 4 to 6
Serves: 4 to 6

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

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


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

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

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

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

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


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Carrot timbales

Serves 4
1 pound carrots, peeled
1 teaspoon butter
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon nutmeg, ground
2 eggs
2 egg whites
1/2 cup light cream
2 teaspoons roux (½ butter, ½ flour)
1/2 cup parsley, chopped
1/2 cup basil, chopped


Preparation:
Cut carrots into small pieces.
Cook in butter, broth and salt Drain carrots. Save the cooking liquid. Puree carrots in a food processor.
Season with nutmeg. Beat in the eggs and cream. Pour carrot mixture in individual buttered molds.
Bake at 400 degrees F for 20 minutes, or until mixture is firm. Bring the cooking liquid to a boil in a saucepan.
Thicken with the roux.
Mix in the chopped herbs.
Unmold the carrot timbales on warm plates. Pour a tablespoon of sauce over each carrot. Decorate with a sprig of herb. Serve hot.

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Cheese jalapeño soufflé

Serves 4 to 6
1 tablespoon butter, softened
1 tablespoon flour

3 tablespoons butter
2 tablespoons flour
1 teaspoon cornstarch
1 teaspoon finely chopped jalapeno peppers
1 cup milk
1 teaspoon Worcestershire sauce
salt, and freshly ground pepper to taste
6 eggs yolks
1 1/2 cups grated Swiss cheese or cheddar cheese
2 teaspoons finely chopped fresh coriander
6 egg whites
1/4 teaspoon cream of tartar


Preparation:
Preheat the oven to 375 degrees F. Brush the interior of a 6-cup soufflé mold with the softened butter. Coat with flour. Shake any excess out.
In a heavy saucepan melt the butter. Stir in the flour, cornstarch and jalapeño peppers. Stir to blend, then add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with Worcestershire sauce, salt and pepper. Mix egg yolks, cheese, and coriander into the thick cream sauce.
Using an electric, 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.

Chicken croquettes

Serves 12
1 1/2 pounds cooked chicken, boned and skinned
8 ounces blanched sweetbreads
8 ounces sautéed mushrooms
1 ounce butter
1 1/2 ounces flour
2 cups chicken broth
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne
12 wedges lemon
4 eggs
1/2 cup flour
1 cup bread crumbs
2 ounces heavy cream
1/2 teaspoon cornstarch
Oil for frying


Preparation:
Dice chicken meat, sweetbreads, and clean mushrooms into small cubes.
Prepare a roux from butter and flour. Add chicken broth and simmer for 15 minutes.
Add cubed chicken, sweetbreads, and mushrooms. Season with lemon juice, cayenne, and salt. Mix egg yolks, heavy cream and cornstarch and fold into boiling mixture.
Pour onto a greased sheet pan 1/2 inch thick and cover with buttered parchment paper.
Chill well cut into 1 1/2 ounce rectangular pieces. Dip into flour, egg white, and breadcrumbs, and deep fry at 350 degrees for 1 1/2 to 2 minutes.
Serve with lemon wedge or a cocktail sauce. Allow two croquettes per person.

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Chicken fingers

Servs 8
8 large chicken breasts
1 teaspoon lemon juice
1 teaspoon seasoned salt
1/2 teaspoon Aromat seasoning
2 teaspoons Dijon mustard
1 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
2 cups flour
5 eggs
3 cups fresh breadcrumbs
oil for frying


Preparation:
Skin chicken breasts. Remove breast bone. Cut breast meat into 1 inch wide by 2 to 4 inches long.
In a mixing bowl, combine lemon juice, seasoned salt, Aromat seasoning, Dijon mustard, poultry seasoning, and pepper. Blend seasonings with chicken.
Marinate for an hour or more. Roll chicken pieces in flour. Dip in beaten beaten eggs, and coat with bread crumbs.
Deep fry at 350 degrees for 3 to 5 minutes or until golden brown.

Chicken paté

serves: 8 to 10
1-2 1/2 pound whole chicken
1/2 teaspoon salt
4 chopped juniper berries
1 ounce white wine
4 chicken livers
2 teaspoons Madeira
6 ounces cèpes
2 ounces walnuts
1/4 ounce pistachio nuts
1/4 ounce spice blend
1 pork caul
1 pound basic forcemeat
2 teaspoons black pepper
1 teaspoon butter
Parsley for garnish


Preparation:
Bone and butterfly chicken.
Remove breast and leg meat. Save skin. Butterfly chicken breast and pound lightly.
Cube meat from chicken legs. Season breast meat with salt and juniper berries and marinate in white wine for 2 hours. Drain and dry.
Season livers with salt and marinate in Madeira.
Combine cubed chicken leg meat, mushrooms, walnuts, and pistachio. Season with salt and season blend and fold into forcemeat.
Grease a 2 quart mold, dust with black pepper. Line with pork caul. Line with chicken skin and breast.
Fill with forcemeat, press, and fold caul over forcemeat. Sprinkle with pepper and cover with foil.
Bake at 300 degrees for 1 1/2 hours. Cool, unmold and chill. Slice into 1/2-inch slices. Serve cold.

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Chinese chicken tenders

Serves 4
4 boneless chicken breasts
1 teaspoon soy sauce
1/2 teaspoon salt
1/4 teaspoon ground white pepper

For the batter:
1/2 cup flour
1/2 cup pancake mix
1/2 cup cornstarch
1 egg
2 teaspoons baking powder
1 cup water

For the sauce:
1/3 cup sugar
1/2 cup ketchup
2 teaspoons cornstarch
2 teaspoons white vinegar
1/2 cup water
1/2 teaspoon salt


Preparation:
Cut chicken breast into medium strips.
Season with soy sauce, salt and pepper.
Combine flour, pancake mix, cornstarch, egg, baking powder, and water. Mix well to form a smooth batter.
Dip chicken pieces in batter, and deep fry at 350 degrees for 5 minutes or until golden brown.
To make the sauce:
In a heavy bottom medium saucepan, mix all the ingredients. Bring to a boil over medium heat, while stirring.
Cook for 2 minutes to thicken. Remove from heat. Transfer to a serving dish. Allow to cool.

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Cod and potato chowder

Serves: 6
3 ounces salt pork, diced
8 ounces chopped onion
1 clove minced garlic
1 bay leaf
1/4 teaspoon thyme
2 parsley stems
1/2 teaspoon saffron
1 pound diced potatoes
1 quart fish stock
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup milk
1 1/2 pounds boneless cod
1 tablespoon parsley


Preparation:
In a suitable soup pot, cook the salt pork until lightly brown. Stir in the onion, garlic, bay leaf, thyme, parsley stems, and saffron. Cook over low heat for 5 minutes. Add the potatoes and fish stock. Season with salt and pepper. Bring to a boil and simmer for 30 minutes.
A few minutes before serving, cut cod into cubes and add to soup. Simmer for 5 minutes. Add milk and parsley. Heat before serving.

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Cod fritters

Makes 10 fritters
1 pound salt cod, desalted
4 large eggs
1/4 cup minced fresh flat leaf parsley
1 large clove garlic, minced
1 tablespoon finely chopped onion
4 tablespoons mayonnaise
pinch cayenne
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups dried breadcrumbs
flour for dredging
8 cups canola oil .


Preparation:
Bring a large pot of water to a boil and then reduce the heat so that the water is simmering. Add the salt cod and cover tightly. Turn off the heat and let the cod sit until the fish can be pulled apart with a fork but is still moist, 10 to 15 minutes.
Remove the fish from the water. When cool enough to handle, remove any bones and break up the fish.
Put the fish in a food processor and process until uniformly mashed. Add 2 of the eggs and process until well incorporated and the mixture is fluffy. Transfer the mixture to a bowl and stir in the parsley, garlic, onion, mayonnaise, cayenne, salt and pepper.
Gradually add 1/3 to 1/2 cup of the breadcrumbs and mix them in; stop adding when the mixture is stiff. Moisten your hands and shape the mixture into small disks about 2 1/2 inches wide and 1 inch thick.
In a bowl, beat the remaining 2 eggs; put the flour on one piece of waxed paper and the remaining breadcrumbs on another.
Dredge the disks in the flour, dip in the beaten egg, and roll in the breadcrumbs. Refrigerate for 30 minutes.
Heat the oil in a deep fryer or a deep stockpot to 375 degrees. Deep fry the fritters, a few at a time, until deep golden brown. Drain the fritters on paper towels.
Serve with tomato sauce, mayonnaise or tartar sauce.

Note:
To desalt the cod, soak for 24 hours, changing water twice

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Codfish cakes

Serves: 6
1 cup chopped onions
1 tablespoon butter
2 pounds cooked codfish
3 cups cooked potatoes, cut up (about 3 medium potatoes)
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs
1 teaspoon prepared mustard
1 teaspoon Worcestershire
3 tablespoons parsley
1 cup seasoned bread crumbs
1/3 cup olive oil
2 tablespoons butter


Preparation:
Melt butter in a frying pan. Add onion and sauté for 5 minutes over low heat. Chop potatoes coarsely. Flake the cod flesh. Combine potatoes, salt and pepper, onion, eggs, mustard, Worcestershire sauce, and parsley.
Add the flaked fish and blend well. Spoon the mixture onto a baking sheet and smooth it over. Chill.
Shape the mixture into 12 round cakes. Coat the cakes with breadcrumbs.
Heat half of oil and butter in a skillet, and brown the cakes on both sides about 4-5 minutes per side.

Creamy polenta with gorgonzola

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

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Deep-fried cod patties

Serves: 6
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.

Eggplant and tomato with chevre

Serves 6
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.

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Eggplant papeton

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

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Fish and chips

Serves: 6
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.

Fried sesame drumsticks

Serves 4
8 drumsticks
1 egg
1 teaspoon water
1 teaspoon soy sauce
1 teaspoon salt
1/2 cup flour
1/4 cup sesame seeds
1/2 gallon vegetable oil




Preparation:
Rinse drumsticks and pat dry. In a shallow dish, beat together the egg, water, soy sauce, and salt.
Combine sesame seeds and flour in a bowl. Dip drumsticks in egg mixture; coat in sesame mixture.
In a large skillet, over medium heat, heat the oil.
Fry the drumsticks in hot oil about 3 minutes on each side or until golden brown.
Reduce heat to medium low. Cook for 10 more minutes, or until juices run clear when pierced with a fork.

Ham and cheese toast

Serves: 6
2 tablespoons butter
2 tablespoons flour
1 cup milk to taste salt, pepper
1 tablespoon dry white wine
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon minced garlic
1 egg yolk
2 cups grated Swiss cheese
6 slices crisp unbuttered toasts, ends trimmed
6 thin slices cooked ham



Preparation:
Preheat broiler to high.
In a heavy saucepan, melt the butter and add flour, stirring with a whisk. Add milk. Whisk until sauce thickens. Season with salt with salt, pepper, wine, cayenne, nutmeg and garlic. Add egg yolk and bring to the boil, stirring. Remove from heat.
Stir in cheese until melted.
Arrange slices of toast in one layer in a baking pan. Top each slice with ham. Spread cheese mixture evenly over ham.
Broil until bubbly and browned on top. Serve hot

Healthy baked chicken nuggets

Serves: 4
1 pound (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray




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

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

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

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked through.
Note:
An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into.

Herbed spinach-ricotta strudel

Serves: 8
1 (10-ounce) package frozen spinach
1 1/2 cups ricotta cheese
1/4 cup Parmesan cheese, divided
2 tablespoons cornstarch
1/2 cup minced green onions
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
1 tablespoon minced fresh thyme
1/4 teaspoon salt
2 egg whites
6 sheets phyllo pastry
vegetable cooking spray


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

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Irish stew

Serves: 8
8 medium potatoes, sliced
1/4 inch thick
5 large onions, peeled and sliced
5 pounds boneless lamb neck and shoulder
1 1/2 teaspoons salt
1/2 teaspoon thyme freshly ground pepper to taste
2 pounds carrots, peeled and carve into olive shapes
1 tablespoon chopped parsley


Preparation:
Spread potato slices in a 5 quart stew pot or Dutch oven.
Cover with one half of the onions and the meat. Sprinkle with thyme, salt and pepper.
Arrange remaining onion on top. Half cover the ingredients with water, and bring to a boil.
Remove foamy part on surface. Cover pot. Lower heat and simmer for 1 hour.
Add carrots and more water if necessary; cover and continue cooking for another 30 to 40 minutes or until the meat and carrots are tender. Serve hot sprinkled with chopped parsley.
Note: the stew may also be baked in a 350 degree oven.

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Lasagna

serves 8-10
5 cups meat sauce, see recipe below
1 pound lasagna noodles
2 cups mozzarella cheese
4 cups 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.

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Linguine alla carbonara

serves 6
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.

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Linguine primavera

serves 4
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.

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Macaroni and cheese

Serves: 4-5 servings
4 tablespoons unsalted butter, plus more to grease the baking dish
1/2 cup bread crumbs
12 ounces sharp or extra-sharp Cheddar, grated (about 4 cups total)
1/2 pound elbow macaroni
2 cups whole milk
1 1/2 tablespoons all-purpose flour
1 teaspoon dry mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper


Preparation:
Preheat the oven to 350°F. Lightly butter a 9- by 9-inch baking dish.
In a small saucepan over moderate heat, melt 2 tablespoons of the butter. Place the bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, mix well and set aside.
In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
In a medium saucepan over moderate heat, melt the remaining 2 tablespoons of butter. Add the flour and use a whisk to stir the mixture together, just until it starts to turn a light brown color, about 3 minutes. Slowly add the milk and whisk constantly until the sauce thickens, about 5 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper.
Add the remaining grated cheese and stir with a spoon until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
Pour the macaroni and cheese into the prepared baking dish and top with the breadcrumb-cheese mixture. Bake until light golden brown and bubbling, about 25-30 minutes. Serve hot.
DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer to be fully cooked.)



Minestrone with cabbage and spinach

Serves 6
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.

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Mussels and spaghetti

Serves: 6
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.

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Mussels mariniere

Serves: 6
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.

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Mussels with leeks, saffron and cream

Serves: 4
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.

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Pasta fagioli

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

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Polenta a la romaine

serves 8
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 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.

Pork tenderloin with balsamic-cranberry sauce

Serves 4
3 tablespoons butter
2 8- to 10-ounce pork tenderloin
1 cup chopped onion
2 tablespoons chopped fresh rosemary
1 cup canned low-salt chicken broth
3/4 cup canned whole berry cranberry sauce
2 tablespoons balsamic vinegar


Preparation:
Preheat oven to 450 °F.
Melt 1 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155 °F, about 10 minutes.
Meanwhile, melt remaining butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté over medium heat until onion is tender, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 3 minutes.
Transfer pork to a warm plate. Scrape any juices from large skillet into cranberry mixture.
Boil until sauce has reduced enough to coat spoon thickly. Season with salt and pepper. Slice pork and serve with sauce.

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Allumette potatoes

Serves: 8
4 pounds baking potatoes
Oil for frying
Salt to taste


Preparation:
Peel and wash potatoes. Slice into 1/4-inch thick slices, then into 1/4-inch sticks. Wash thoroughly in cold water. Drain well.
Deep fry in batches at 350 degrees until potatoes are cooked, but not brown.
At serving time, increase oil temperature to 375 degrees. Fry potatoes in batches, until golden brown.Sprinkle with salt. Serve hot.
Note:
Matchstick potatoes

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Almondine potatoes

Serves: 8
2 pounds potatoes
3 ounces butter, soft
3 egg yolks
salt and pepper to taste
1/4 teaspoon grated nutmeg

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


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

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Asian-style halibut in parchment

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


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

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

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Baked acorn squash with chestnuts, apples and leeks

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


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

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Baked fiddleheads

Serves: 6
1 pound fiddleheads, cleaned
3 tablespoons butter
3 tablespoons flour
1 cup chicken stock
1/2 cup cream
2 egg yolks
2 tablespoons Parmesan cheese
1/2 cup breadcrumbs


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

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Baked salmon fillet with basil sauce

Serves 6
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
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.

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Baked salmon fillets

Serve 4
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.

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Baked spaghetti squash with spinach and cheese

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


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

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

Note:
It can be prepared ahead, then baked just before ready to serve.
Swiss chard can be used as a substitute for spinach as it is in season with spaghetti squash. Separate the green leaves from the white. Dice the white stems and steam with green leaves.

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Baked whole salmon

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


Preparation:
Preheat the oven to 425 degrees. The whole salmon with the head and tail should be fresh or completely thawed, cleaned, scaled, and washed under cold water. Season the cavity of the fish with salt and pepper. Use the largest baking sheet that will fit in the oven. Line the baking sheet with heavy foil. Place the salmon on the baking pan in the "swimming position". Curve the tail of the fish for a more dramatic effect. Wrap the tail and the head of the salmon in buttered sheets of foil. Season the salmon with salt and pepper. Pour the lemon juice, white wine, and water in the pan. Brush the surface of the salmon with melted butter.
Measure the salmon across at its thickest part. Bake 12 minutes per inch thickness. Baste the fish occasionally. When the salmon in done, transfer to a large serving platter. Remove skin from both sides. Cover with foil, and keep in a warm place. Strain the cooking liquid and reduce to two cups. Combine the butter and flour to form a smooth paste called beurre manié. Whip the mixture into the boiling stock to make a creamy sauce. Season to taste. Pour any juice from the platter in the sauce. Reduce the sauce to a medium-thick consistency. Pour a small amount over salmon. Saute the cleaned mushroom caps in butter and lemon juice.

PRESENTATION
Starting at tail end, use a fish knife and fork to cut the top fillet into serving size portions. Slide knife between the fillet and bone to lift the portions. Arrange each portion in the center of warm plates. To serve the second fillet, lift off tail and pull backbone away from flesh, removing the head all in one piece.The fillet is now boneless and easy to serve. Free skin from portions before serving. Spoon the sauce over salmon. Top with a mushroom cap. Serve with small parsleyed potatoes, and vegetables.
Note:
This recipe is suitable for a small whole fish, from 3 to 6 pounds. Attention salmon angler: If your catch of the day is a grilse or a small salmon, you found the right recipe. See also Baked-salmon-in-the-swimming-position

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Barbecued pork loin

Serves 8
For the barbecue sauce:

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

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


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

Barbecued pork steaks

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


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

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Beef strogonoff

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


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

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Beer-batter cod fillets

Serves: 6
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
Note:
Other fish options include haddock, sea bass, orange roughy, and tilapia.

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Berny potatoes

Serves: 8
Serves: 8
2 pounds potatoes
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg
1 tablespoon chopped truffles
1/2 cup toasted sliced almonds


Preparation:
Preheat oven to 375 degrees.
Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
Transfer to a saucepan, and combine with butter, egg yolks, salt, pepper, and nutmeg. Mix well over medium heat for 3 to 4 minutes. Stir in chopped truffles, and sliced almonds.
Cool potato mixture until it becomes easy to handle.
Shape into pancakes 3 inch round by 1 inch thick. Arrange on a greased baking sheet. Bake 8 to 10 minutes, or until golden brown.

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Best homemade dinner rolls

makes 24 rolls
2 cups warm milk
2 tablespoons instant dry yeast
¼ cup white granulated sugar
2 teaspoons salt
6 tablespoons salted butter, softened
2 large eggs
6 cups all-purpose flour
1 tablespoon melted butter


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

Braised beef flamande

Serves 6
4 ounces bacon, cut across into 1/2 inch pieces
3 pounds beef chuck, cubed
2 pounds sliced onion
3 tablespoons flour
3 cups beer
1 cup beef stock
1 tablespoon wine vinegar
1 teaspoon minced garlic
1 teaspoon chopped thyme leaves
2 bay leaves


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

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Braised beef short ribs

Serves 4 to 6
6 short rib of beef (5 to 7 pounds)
2 sprigs rosemary
6 sprigs thyme
1 bay leaf
1 stalk celery, halved
3 teaspoons kosher salt
2 teaspoons fresh coarse ground black pepper
3 tablespoons vegetable oil
3 medium carrots, peeled and cut into 1-inch pieces
1 medium onion, roughly chopped
4 shallots, peeled and sliced 1/4 inch thick
5 garlic cloves, peeled and halved
3 tablespoons tomato paste
3 tablespoons all-purpose flour
1⁄2 cup ruby port
4 cups full-bodied wine, such as cabernet sauvignon
6 cups veal stock (veal stock is really best but you can substitute good homemade beef stock)


Preparation:
Preheat the oven to 325°F
Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
Season the short ribs with 2 teaspoons of the salt and the pepper.
Heat the oil in a large Dutch oven over a high flame until it smokes.
In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.
Remove the ribs and set aside when done.
Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.
Stir in the tomato paste and cook for 2 minutes.
Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.
Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
Return the ribs to the pot (they will stack into two layers).
Add the stock and the remaining 1 teaspoon of salt; if the stock doesn’t cover the ribs by at least 1 inch, add water up to that level.
Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they’re done when the meat is fork tender and falling off the bone.
Transfer the ribs to a large platter and remove the strings.
Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.
Discard the solids.
Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.
Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.
Note:
Serve with Garlic Mashed Potatoes and Pan-Roasted Root Vegetables.
" From The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson.

Braised celery

Serves: 6
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.

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Braised leg of lamb cleopatra

Serves 8
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.
Note:
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.

Braised red cabbage

Serves: 8
1 tablespoon oil
1 medium onion, sliced
2 1/2 pounds head red cabbage
1 1/2 cups red wine vinegar
2 cups water
to taste, salt and pepper


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

Braised salmon steaks with fennel and thyme

Serves: 4
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.

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Broccoli cauliflower casserole

Serves 4 to 6
1/3 cup dry breadcrumbs
2 tablespoons finely shredded extra sharp cheddar cheese
2 cups small broccoli florets
2 cups small cauliflower florets
vegetable cooking spray
1 tablespoon melted butter
1 tablespoon coarse grained mustard
1/4 teaspoon white pepper


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

Broccoli rabe with parmesan cheese

Serves: 6
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.

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Broccoli with garlic

Serves 4
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.

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Brochettes of lamb

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


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

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

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Broiled gingered chicken

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


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

Brown rice and chicken stir fry with edamame and walnuts

serves 6
1/2 cup coarsely chopped walnuts
4 tablespoons low sodium soy sauce
2 skinless, boneless chicken breasts halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups cooked short grain brown rice, cooled
2 cups shelled cooked edamame beans
2/3 cup chopped green onions


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

Butternut squash and apple soup

Serves: 8
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.

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Cabbage diet soup

Serves 4
2 green peppers
2 medium onions, peeled
2 cans whole crushed tomatoes
1 small head chopped cabbage
1 bunch celery
1 package dry onion soup mix


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

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Cajun salmon fillet grenobloise with angel hair pasta

Serves 6
2 ounces butter
2 pounds fillet of salmon
1 tablespoon white wine Worcestershire sauce
1/2 teaspoon onion salt
1 teaspoon fish seasoning
1 teaspoon dry oregano
2 tablespoons capers
8 ounces angel hair pasta
2 ounces butter
1 cup 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.

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Cauliflower au gratin

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


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

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Cauliflower melt

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


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

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Cauliflower soup Dubarry

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


Preparation:
In a soup pot, melt butter and add he leeks. Stir over medium heat for 5 minutes. Do not brown. Add the flour and cook slowly for 5 minutes. Whisk in the water.
Add the cauliflower and veal bones. Cover and simmer for 1 hour.
Combine the egg yolks with the heavy cream. Boil the milk and whisk into the egg yolk mixture. Strain.
Skim the butter off the top of the soup.
Remove the bones, puree and strain soup.
Add the egg yolk and milk mixture, mix well and season.
For garnish add cooked small bunches of cauliflower and chopped chervil leaves.
Note:
Named after the French Comtesse Du Barry (1743-1793).Her name has become associated with a number of dishes based on cauliflower.

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Celery chestnut and apple soup

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


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

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

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


Note:
From Daniel Boulud’s Café Boulud Cookbook, Daniel Boulud and Dorie Greenspan, Scribner 1999.

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Celery root and mashed potatoes

Serves 4
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.

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Chicken baked with morels, artichokes and peas

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


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

Chicken breasts in vermouth

Serves 4
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.

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Chicken breasts parma

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

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Chicken breasts piccata

Serves 4
1 1/2 pounds boneless chicken breasts
3 tablespoons flour
to taste salt and white pepper
3 tablespoons butter
2 teaspoons vegetable oil
1/3 cup white wine
2 tablespoons brined capers, rinsed
1 1/2 tablespoons lemon juice
2 teaspoons chopped parsley


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

Chicken breasts st. pierre

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


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

Chicken breasts veronique

4 servings
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 breasts with wine and mustard

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


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

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Chicken burgundy

Serves 6
6 chicken breasts
to taste salt and pepper
1/4 cup flour
4 ounces diced bacon
2 teaspoons Cognac
3 cup burgundy wine
2 cups chicken stock
2 cloves minced garlic
1 sprig thyme
1 bay leaf
24 pearl onions
8 ounces mushrooms
4 teaspoons butter
1 teaspoon cornstarch


Preparation:
Season chicken with salt and pepper. Dredge in flour. Fry bacon in a frying pan until crisp. Brown chicken in bacon fat on all sides.
Pour the cognac over chicken.
Ignite then add wine, stock, garlic, thyme and bay leaf.
Cover chicken and cook in a 375 degree oven for about 30 minutes.
Meanwhile, peel and boil the pearl onions until tender. Saute onions and mushrooms in half of butter. Add to chicken together with bacon. Mix remaining butter and cornstarch.
Arrange chicken pieces in a deep serving dish.
Thicken the sauce with butter mixture whisking until sauce is thick enough to coat the back of a spoon. Pour sauce over chicken.

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Chicken divan

Serves: 8
1 pound broccoli
5 cups cooked chicken
2 10-ounce can chicken soup
1 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon powdered ginger
1 cup heavy cream
1/2 cup grated cheddar cheese
1 cup white bread crumbs
2 teaspoons butter


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

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Chicken florentine

Serves 4
4 skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound fresh spinach
3 teaspoons butter
2 teaspoons chopped shallots
1/8 teaspoon nutmeg
2 ounces cubed Swiss cheese
1/2 pound sliced mushrooms
1 teaspoon lemon juice
1/4 cup dry white wine
1 cup chicken stock
1 cup chopped tomatoes
8 fresh basil leaves


Preparation:
Pound chicken breasts lightly between sheets of plastic wrap. Sprinkle with salt and pepper. Wash and rinse spinach.
Heat half butter in saucepan or skillet. Add shallots. Cook briefly and then add spinach and nutmeg.
Cook until spinach is wilted and moisture has evaporated. Remove spinach from pan and cool.
In center of each chicken breast place equal portion of spinach along with cheese.
Fold sides of and then ends over the stuffing. Place the chicken in steamer and steam for 5 minutes.
Melt remaining butter in small pan. Add remaining ingredients and reduce to half. Serve over chicken. Garnish with basil leaves.

Chicken fricassée

serves 4
1 3-pound whole chicken
3 tablespoons vegetable oil
1/2 cup flour
to taste salt and white pepper
1 cup dry white wine
1/2 cup sliced onion
1 medium sliced green pepper
1 medium sliced carrot
1/2 stalk sliced celery
1 clove minced garlic
1 cup chopped tomatoes


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

Chicken hash vanderbilt

Serves 6
1 3-pound roasting chicken, washed

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

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


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

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Chicken pot au feu with carrots, potatoes and leeks

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



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

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

Chicken with portobello mushroom sauce

Serves 8
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.

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Chickpea flour pizza crust recipe

Makes 3 or 4 10-inch pizza crusts
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.


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Chickpea-broccoli burgers

Makes 8 burgers
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.

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Chili

Serves: 4 to 5
1 cup chopped onion
2 tablespoons vegetable oil
1 to 1 1/4 pounds lean ground beef
2 (14 oz.) cans kidney beans
1 (19 oz.) can stewed tomatoes
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon oregano
Sprinkle of cayenne pepper


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

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Classic roast turkey

Makes 24 servings
1 16 to 20-pound turkey
Desired stuffing (optional)


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

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Cod fillets florentine

Serves: 8
3 pounds cod fillets
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup white wine
1 1/2 pounds cleaned spinach
2 cups Mornay sauce
1/2 cup grated Swiss cheese


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

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Colcannon cakes

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




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

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

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

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

Coriander-pepper pork chops

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


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

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Corned beef and cabbage

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

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



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

Note:
Serve this traditional Irish recipe for a special St. Patrick's Day dinner.

Corned beef and carrots with marmalade-whiskey glaze

Makes 6 servings
Nonstick vegetable oil spray
1 cup sweet orange marmalade
1/2 cup Irish whiskey
1/8 teaspoon ground nutmeg

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


Preparation:
Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.
Note:
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. Serve with buttered cabbage.

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Coulibiac of salmon

Serves: 6
1 1/2 pounds salmon fillet
1 tablespoon lemon juice
Salt and pepper to taste
1 medium onion, chopped
1 tablespoon oil
1 cup mushrooms, chopped
1 tablespoon parsley, chopped
2 cups cooked rice
1/2 cup velouté sauce
3 hard boiled eggs

1 tablespoon melted butter
1 recipe brioche dough (see recipe below)
1 egg, beaten
2 cups velouté sauce


Preparation:
Preheat oven to 375 degrees. Wash salmon; pat dry. Remove any bones and skin and cut in equal halves. Season with salt, pepper and lemon juice.
Sauté onion in oil. Add the mushrooms and parsley. Cook over medium heat for 5 minutes. Mix in the cooked rice and 1/2 cup velouté sauce.
Roll out brioche dough into a rectangle 1/4 inch thick. Place on a baking sheet. Arrange a layer of onion rice mix , over the whole length of dough to within one inch from edges. Top with one piece of salmon.Place hard boiled eggs over salmon and top with second piece salmon so that eggs are sandwiched between salmon .
Brush edges of dough with egg. Fold over mix. Seal all edges and roll pastry so that seam is underneath. Brush dough with egg. Decorate with pieces of dough. Let rise at room temperature for 30 minutes. Bake at 375 F for 30 minutes.
To serve:
Place the whole coulibiac on a platter for display. Slice into portions. Serve on warm plates. Serve velouté sauce separately.

BRIOCHE DOUGH FOR COULIBIAC

1/2 cup warm water
1 tablespoon yeast
1 teaspoon sugar
1/2 cup flour

3 eggs
1 cup flour
1 tablespoon sugar
1 teaspoon salt
6 ounces soft butter
1 1/2 cups flour

PREPARATION
In a large mixing bowl, dissolve the yeast in the water with the sugar. Add the flour to make a soft dough. Set the dough in warm place until it doubles in volume.
Beat in the eggs, flour, sugar, and salt. Gradually add the butter and remaining flour and mix well. Transfer the dough to a working surface. Knead for about 10 minutes. Form into a ball. Place into a clean large bowl. Cover with film wrap. Let rise at room temperature until dough doubles in volume. Punch dough down. Cover and refrigerate overnight.
Note:
This impressive dish is a classic. The salmon is enclosed in a rich brioche crust with layers of onion, mushroom, rice, and hard-cooked eggs.
You may substitute prepared puff pastry for brioche.
Also, you can simply melt some butter with an equal quantity of lemon juice and serve instead of velouté sauce

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Cream of pumpkin soup

Serves: 6
2 tablespoons butter
2 tablespoons flour
1 tablespoon minced onions
2 1/2 cups chicken stock
2 cups peeled pumpkin, cut into pieces
1 bay leaf
pinch of saffron
1/2 teaspoon lemon juice
1/4 teaspoon nutmeg
to taste salt and pepper
1 cup light cream
1 ounce butter


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

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Creamed salmon casserole

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.

Creamed spinach

Serves 6
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.

Creamy rice pudding

Serves: 8
½ cup plain white rice
1 cup water
½ cup sugar
1 tablespoon cornstarch
1 pinch salt
2 eggs, separated
2 ½ cups milk
1 tablespoon lemon juice
1/2 cup raisins
1/4 cup sugar
1/2 teaspoon ground cinnamon


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

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Crispy onion rings

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


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

Crispy potato eggplant tart

Serves: 6
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.

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Croquette potatoes

Serves: 8
2 pounds potatoes
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg

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


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

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

Crown roast of lamb in a parmesan-sage crust

Serves 8
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.

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Crown roast of pork with stuffing

Serves 10
For pork:
1 8-pound crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon crumbled dried sage
1/2 teaspoon ground black pepper
1 1/2 cups canned beef broth


APPLE AND PORK STUFFING



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


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

Curried chicken breasts

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


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

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Curried lamb

serves: 8
2 tablespoons olive oil
4 pounds lamb shoulder, cut into 2 inch pieces
2 medium onions
1 tablespoon tomato paste
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 heaping tablespoon good curry powder
chicken stock
1 cup Granny Smith apples, peeled and diced
1 banana
1 clove garlic, peeled
1 sprig thyme
1 bay leaf
1/2 cup raisins
1 Granny Smith apple
Serve with rice and chutney


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

Deviled chicken breasts

Serves 4
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.

Duchess potatoes

Serves: 8
2 pounds potatoes
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg


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

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

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Duck breasts with cherry-port sauce

Serves: 6
1-1/2 cups fruity red wine, Shiraz, or Merlot
1 cup ruby port
One 1-1/4 -inch piece fresh ginger, peeled
1 Tbs. granulated sugar
1 Tbs. balsamic vinegar
1 tsp. cornstarch
2 cups fresh sweet or sour cherries, pitted and halved (about 11 oz.)
Kosher salt and freshly ground black pepper
2 Tbs. coarsely cracked black peppercorns
6 small or 3 large skin-on duck breasts (about 3 lb. total)
Garnish:
green peas
small oven brown potatoes


Preparation:
Put the wine, port, ginger, and sugar in a medium saucepan over high heat. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes.

In a small bowl, mix the balsamic vinegar and cornstarch. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened, about 1 minute more. Discard the ginger. Reduce the heat to low, add the cherries, and simmer slowly until the cherries are warm, 1 to 2 additional minutes. Season to taste with salt and pepper. Set aside.

Put the duck breasts on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the duck generously with salt. Scatter the cracked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly.

Heat a heavy-duty 12-inch skillet over medium-high heat. Arrange the duck skin side down and cook until the skin is deep golden-brown and the fat from the skin has rendered, 6 to 8 minutes. Carefully spoon off and discard all but about 1 Tbs. of the fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of a breast reads 135°F for medium rare, 4 to 8 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.

Meanwhile, warm the sauce over very low heat. Cut each duck breast on the diagonal into 1/2-inch-thick slices and serve with the sauce.

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Easy beef stew

Serves 8
1/4 cup (60 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) stewing beef cubes
1 tbsp (15 mL) vegetable oil
2 onions, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) dried oregano
1 bay leaf
4 large carrots
2 stalks celery
1/2 small rutabaga, peeled
2 cups (500 mL) beef stock
1 can (19 oz/540 mL) tomatoes
4 potatoes, peeled and quartered
1 cup (250 mL) frozen peas or beans
1 tbsp (15 mL) red wine vinegar
1/4 cup (60 mL) fresh parsley, chopped


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

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

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

Eggplant and lamb cake with a garlic jus

Serves 4 to 6
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.

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Eggplant soufflé

Serves: 6
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.

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Fillet of salmon with sorrel sauce

Serves: 8
1 1/2 pounds salmon fillet, skinned and boned
2 tablespoons butter
2 tablespoons shallots, finely chopped
1/4 cup dry vermouth
1/2 cup dry white wine
1 cup fresh fish stock
1 cup heavy cream
1 tablespoon flour
2 tablespoons fresh sorrel, finely chopped
to taste, salt and freshly ground pepper
juice of half a lemon


Preparation:
Place the salmon fillet on a flat surface and cut on the bias, against the grain, into 8 slices of equal weight. Place the slices between sheets of freezer paper and gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into thin scallopini.
Melt a tablespoon of butter in a saucepan and add the shallots. Cook for a minute over medium heat. Do not brown shallots. Add the vermouth and wine. Simmer to reduce by half, then add fish stock. Cook for about five minutes, and strain the liquid, through a fine sieve while pressing all solids with the back of a ladle to extract their juices. Discard all solids. Add the cream to the liquid and simmer for 5 minutes.
Blend the remaining tablespoon of butter with the flour. Add bits by bits to the simmering sauce while stirring with a whip. Add the sorrel and cook until wilted. Season with salt and pepper to taste. Stir in the lemon juice. Keep sauce hot.
Using a non stick pan, cook the salmon pieces in the pan until golden on one side. Turn and cook on the other side for about a minute.
PRESENTATION
Spoon equal portions of the sauce in the center of hot plates. Place one piece of the cooked salmon in the center of the sauce. Serve immediately.


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Fillets of salmon in potato crust

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

red wine sauce

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


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

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Fillets of salmon with roasted garlic

serves: 8
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.

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Fondants au chocolat

Serves: 6
3 tablespoons unsalted butter
6 ounces semisweet chocolate
1 pinch salt
1 tablespoon unsweetened cocoa
2 egg yolks
4 egg whites
1 teaspoon cream of tartar
1 teaspoon cornstarch
2 teaspoons sugar

For the cream:
1/2 cup heavy cream 1 teaspoon confectioners' sugar 1 teaspoon instant vanilla pudding 1 teaspoon vanilla.


Preparation:

Preheat oven at 400 degrees. Melt the butter in a pot. Add chocolate, salt, cocoa and egg yolks, and mix until smooth. Set aside.
Butter 6 ramequins, 3 inches in diameter. Whip the egg whites with the cream of tartar. Gradually add the cornstarch and sugar. Continue beating until the whites are firm. Fold into the chocolate mixture. Spoon into the prepared molds.
Bake for 6 to 8 minutes.
Top should be firm. Remove from heat and unmold immediately on the center of serving plates. Whip the cream with the sugar, vanilla pudding and vanilla. Pipe a star of whipped cream on each warm cake.

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French onion soup

serves 4
1/3 cup oil
3 cups sliced onions
1 quart beef stock
1 package onion soup mix
1/3 teaspoon thyme
8 toasted sliced French baguettes
3/4 cup grated Swiss cheese
1/4 cup grated Parmesan cheese


Preparation:
Cook the onions over medium heat in the oil until brown. Add the beef stock, onion soup mix and thyme and boil 15 minutes. Season to taste with salt and pepper.
Place the toasted bread croutons in individual onion soup bowls or large oven proof casserole. Ladle the soup over and sprinkle with the cheese.
Bake on the top rack of the oven at 375 degrees for 10 to 15 minutes or until brown. Serve hot.

Fried chicken

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


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

Fried chicken bites

Serves: 10 to 12 servings
2 cups all-purpose flour
1 tsp ach dry mustard, and garlic powder
1/2 tsp pepper
1/4 tsp salt
1/4 tsp cayenne pepper, (optional)
4 egg
vegetable oil, for deep-frying
3 lbs kosher boneless skinless chicken breast boneless skinless chicken breasts, and/thighs


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

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

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Garlic mussels with pasta and cherry tomatoes

Serves 2
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.



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Garlic roasted potatoes

Serves: 8
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.

Garlic-layered potatoes

Serves: 10
1 large garlic, separated into cloves, unpeeled
2 tablespoons olive oil
4 pounds russet potatoes peeled, thinly sliced
1 tablespoon fresh thyme, chopped
1/4 tablespoon nutmeg
2 1/2 cups chicken broth or chicken stock
1 1/2 cups cream


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

Gaspe meat pie

Makes: 2 - 10-inch pies
1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 pounds lean ground beef
2 pounds lean ground pork
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground all spice
1 teaspoon dried savory
3/4 cup water
1 tablespoon Worcestershire sauce
2 tablespoons Knorr brown sauce mix
A recipe of Never fail pie crust


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

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General tso's chicken

Serves 6
for the chicken:
1 pound chicken breasts cut into bite size pieces
1/2 teaspoon toasted sesame oil
1 tablespoon soy sauce
1 egg white
3 tablespoons cornstarch

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

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




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

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

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

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

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

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Gratin dauphinois

Serves: 8
1 tablespoon butter
2 pounds potatoes
4 cloves minced garlic
3/4 cup milk
2 cups heavy cream
2 cups grated Swiss cheese (Gruyere or Emmenthal)
to taste salt and pepper


Preparation:
Preheat oven to 375 degrees.
Butter a baking dish about 6 by 10 inches. Peel potatoes and cut into 1/4-inch slices.
Blanch potatoes in salted boiling water for 5 minutes. Drain well.
In a large mixing bowl, combine potatoes, garlic, milk, cream and half of the grated cheese, salt and pepper to taste.
Spoon into prepared dish. It should be no more than 3/4 full. Sprinkle evenly with cheese. Bake for about 45 minutes, or until potatoes are tender and gratin is golden brown.

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Herb roasted leg of lamb

serves 8
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup pitted oil cured olives, chopped
1/4 cup finely chopped walnuts
1 pound fresh spinach, stemmed, steamed until barely wilted, squeezed as dry as possible and finely chopped
salt and pepper to taste
1 (5-6 pound) leg of lamb, boned, butterflied and slightly flattened
olive oil
1 teaspoon dried oregano
1 teaspoon chopped rosemary
1 teaspoon dried thyme
1/2 teaspoon ground cumin
salt and pepper


Preparation:
Heat 2 tablespoons olive oil in a heavy skillet. Add garlic, olives and walnuts. Sauté, stirring, for 1 minute. Add spinach and sauté 2 minutes longer. Season with salt and pepper. Lay lamb out flat. Spread spinach mixture over the lamb. Roll up lengthwise and tie tightly in several places with kitchen string. Rub olive oil over all of the roast. Combine herbs and seasonings on a sheet of waxed paper. Roll the tied roast in them until the outside is well covered, pressing the seasonings into the lamb well with your hands.**
Place the roast in a roasting pan. Roast 10 minutes at 425 degrees. Reduce heat to 375 degrees and roast for 40 minutes longer, or until thermometer inserted into the centre reaches 140 degrees for medium rare (cook longer for more well done). Remove roast from oven and let stand, covered at room temperature 10 to 15 minutes before carving.

**At this point, the roast can be refrigerated, well cover ed, for several hours or overnight before cooking.

Herb roasted potatoes

Serves: 4
3 tablespoons Dijon mustard
2 tablespoons olive oil
1 clove garlic, chopped
1/2 teaspoon Italian seasoning
6 medium red skin potatoes, cut into chunks


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

Holiday roasted turkey

serves 12
2 tablespoons kosher salt or fine coarse sea salt
1 tablespoon dried sage leaves
1 tablespoon dried thyme leaves
2 tablespoons coarsely cracked black peppercorns
1 tablespoon sweet paprika one
16-18 pound turkey, rinsed in salted cold water
4-5 cups stuffing (see recipes)
6 tablespoons melted butter
2 medium onions, peeled and chopped
2 celery ribs, chopped
2 carrots, chopped
3 cups water
4 tablespoons butter
1/4 cup all-purpose flour
1 quart turkey or chicken stock


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

Honey- mustard pork roast

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


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

Honey-garlic chicken

Serves: 4
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.

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Individual beef wellington

Serves 6
3- 1-pound packages frozen puff pastry
Flour for rolling

For the mushrooms:
2 large Portobello mushrooms
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
salt and pepper

For the onions:
3 tablespoons butter
3 medium onions, thinly sliced
1/2 cup red wine
salt and pepper

For the spinach and cheese:
1 cup cooked chopped spinach
6 ounces blue cheese
For the beef:
6- 5 to 6 ounce center-cut beef tenderloins
salt and pepper
1/2 cup olive oil



Preparation:
Prepare the pastry and fillings:
The frozen puff pastry usually comes in sheets.
Two in each 1-pound package. Thaw pastry. Unwrap each sheet. Sit a 10-inch round cake pan on pastry.
With a sharp knife, cut out pastry sheets into 10-inch rounds. Lightly score a 4 by 3-inch rectangle in the center of each pastry round. Do not cut through the pastry.
Extend the lines of the rectangle and cut out the corners as shown in sketch.
Use scraps to cut out 12 leaves or other shapes to use as decoration. Layer the pastry rounds between sheets of wax paper.
For the mushrooms:
Slice the portobello into strips. Heat a heavy skillet over high heat. Add oil, garlic, mushrooms, thyme and rosemary.
Stir until mushrooms are brown. Season with salt and pepper. Transfer to a bowl.
For the onions:
Melt butter in a heavy skillet. Add onion and cook over low heat until onion are caramelized, stirring occasionally. Add Sherry wine and cook until pan is dry. Season with salt and pepper.
Set aside to cool.
For the fillets:
Heat a heavy skillet over high heat. Add oil and sear fillets 3 minutes on each side.
Season with salt and pepper. Transfer fillets to a plate. Refrigerate until ready to use.
For the sauce:
Pour 1 cup red wine in skillet. Cook for 5 minutes. Stir a package of brown sauce mix in cold water. Pour in skillet with wine. Whisk until thickened. Set sauce aside.
Assemble the wellingtons:
Preheat oven to 400 degrees. Line the prepared pastries on a work surface.
Spread half of the well drained spinach over center of pastries. Divide blue cheese and well drained onions into six equal portions and spread over spinach.
Top with fillet, mushrooms and remaining spinach. Fold each side panel onto top to seal the content of pastry.
Turn the packages and arrange on a baking sheet seam side down. Decorate with pastry cut outs Brush pastries with a beaten egg.
Bake in for about 20 minutes or until the internal temperature is at 110 degrees. Be sure that the tip of the thermometer is inserted in the center of the package.
Set cooked wellingtons aside no longer than 10 minutes. The sealed fillets continue to cook out of the oven.
Cut each wellington in half. Arrange on warm plates and serve immediately.

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Kashmiri lamb curry

Serves: 6
1 tablespoon olive oil
2 pounds lamb shoulder, cubed
1 large onion, chopped
2 tablespoons hot curry paste
1 (14-ounce can) coconut milk
2 tablespoons tomato sauce
1/2 cup raisins
1/2 cup chopped peanuts
1/2 cup cubed bananas
Serve with rice and curry


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

Lamb shanks braised in red wine

Serves 6
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.

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Lamb stew

8
4 pounds lamb shoulder, cut into 2 inch pieces
3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed and chopped
3 tablespoons tomato paste
3 tablespoons flour
salt and black ground pepper to taste
1 bouquet garni
1 tablespoon chopped parsley

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



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

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Leeks au gratin

Serves: 8
16 small leeks, white and light green parts only washed well
1 teaspoon salt
ground pepper to taste
2 teaspoons unsalted butter, cut into pieces
1 cup heavy cream


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

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Leg of baby lamb nicoise

Serves 6
3 lemons
16 baby artichokes
2 legs of baby lamb, 2 1/2 pounds each
1 teaspoon black peppercorns, crushed
3 tablespoons olive oil
2 sprigs fresh thyme
1 bay leaf
1/2 cup onion, chopped
2 garlic cloves, chopped
salt and pepper to taste
1 teaspoon honey
8 plum tomatoes, cored, peeled, halved lengthwise, seeds discarded
1/4 cup black Nicoise olives, pitted
1 tablespoon italian parsley, chopped
Zest lemons and cut into julienne. Make juice with two.


Preparation:
Zest lemons and cut into julienne. Make juice with two.
Using a lemon zester or a microplane, remove the very top layer of lemon skin and as little as possible of the spongy white pith lying just beneath. All of the aromatic and tasty oils reside in that top layer, while the pith starts to get pretty bitter. Blanch lemon zest in boiling water. Strain and set aside.
Remove the outer leaves of the baby artichokes. Cut off leaves 1 inch above the hearts, and trim the bottoms until round and smooth. Halve the artichokes lengthwise and toss them in 1 tablespoon lemon juice. Set aside.
Remove lamb hip bone and fat. Season with pepper and salt. Heat oil in a roasting pan.
Brown lamb on all sides. Add thyme, bay leaf, onion, garlic, salt and pepper and artichokes. Stir well.
Roast in 425 degree oven 25 to 30 minutes tossing vegetables every 10 minutes.
Brush the legs with the honey, pour 2 tablespoons lemon juice over meat with lemon zest. Mix well and roast for 5 minutes. Add tomatoes and roast for 15 minutes.
Remove from oven when done. For rare inside temperature of lamb is 130 to 140 degrees, medium-rare, 145-155, and for well done, above 170 degrees.
Transfer lamb to a platter. Add 2 tablespoons water to vegetable mix. Taste for seasonings. Crush pitted olives with a mallet.
Carve lamb, surround with vegetables. Sprinkle with olives.

Leg of lamb in red wine sauce

Serves: 6
1 small leg of lamb (about 3 pounds)
1/2 teaspoon salt marinade (see below)
4 ounces lean fat back, diced
1 teaspoon lemon zest
1 1/2 cups beef bouillon
1 ounce butter
1 cup heavy cream
1 cup red wine (preferably Pinot noir or Burgundy)
1 ounce flour

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


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

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Macaroni and cheese with tomatoes

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


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

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

Moroccan spiced chicken breasts

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

For Moroccan spice mix:

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


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

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

Mussels marinara with linguine

Serves: 6
12 1ounces 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.

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Navarin of lamb with vegetables

Serves: 8
4 pounds lamb shoulder, cut into 2 inch pieces
3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed and chopped
3 tablespoons tomato paste
3 tablespoons flour
salt and black ground pepper to taste
1 bouquet garni
1 tablespoon chopped parsley

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


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

Old fashion beef stew

serves 6
3 tablespoons butter
3 tablespoons canola oil
2 pounds boneless beef chuck, cut into 1-inch cubes
2 chopped shallots
2 tablespoons flour
1 quart beef stock
1 1/2 cups dry red wine
1 tablespoon tomato paste
2 cloves minced garlic
1 teaspoon dried savory
1/2 teaspoon dried thyme
4 medium potatoes, peeled and cubed
4 sliced carrots
20 small white onions, peeled
1/4 cup canola oil
8 ounces fresh mushrooms, cut into quarters
chopped parsley for garnish


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

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Oven baked sweet potato fries

Serves 4-6 as a side dish
2 pounds sweet potatoes, about 3 large ones
1/4 cup olive or other vegetable oil
1 teaspoon salt
1-2 tablespoon spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, garam masala, Cajun seasoning, etc.


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

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

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Oven barbecued chicken

Serves: 6
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.

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Oven pork chops

Serves 4
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.

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Pancetta-wrapped beef tenderloin

serves 8
2 ounces dried porcini mushrooms
2 cups boiling water
3 tablespoons unsalted butter
3 large shallots, minced
2 garlic cloves, minced
4 scallions, minced
Salt and freshly ground pepper
One 3-pound center-cut trimmed beef tenderloin in 1 piece
3 1/2 tablespoons vegetable oil
7 ounces thinly sliced pancetta, chilled


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

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

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

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

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

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

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Panko-crusted salmon

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


Preparation:
Preheat the oven to 425 degrees.

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

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

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

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

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Parmesan polenta soufflé

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

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Penne in cream sauce and sausage

serves 6
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.

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Perfect roasted turkey

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


Preparation:

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


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Phyllo wrapped chicken with mexican pesto

Serves: 6
Pesto:
6 fresh mild chili peppers (anaheim, poblano)
1 cup fresh spinach leaves, washed and cleaned
1/2 cup grated parmesan
1/4 cup toasted pine nuts
3 garlic cloves
1/2 cup olive oil

Garlic sauce:
2 cups chicken broth
3/4 cup heavy cream
3 garlic cloves, minced
1/4 cup chopped fresh basil

Chicken:
6 sheets phyllo dough
1/2 cup butter, melted
6 skinless boneless chicken breast halves
1 1/2 cups Grated Montery jack cheese



Preparation:
For pesto:
Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Process roasted peppers, spinach, cheese, nuts, garlic, and chipotle chilies in food processor.
Add oil to blend and process. Season with salt and pepper.

For garlic Sauce:
Bring stock and cream to a boil in a small saucepan. Add garlic and basil; simmer until sauce thickens slightly. Season with salt and pepper. Can be made a day ahead.

For chicken:
Preheat oven to 400 degrees. Place 1 phyllo sheet on work surface. Brush with melted butter. Fold in half crosswise. Brush with butter. Place 1 chicken breast in center of phyllo. Season with salt and pepper.
Spoon 1 teaspoon pesto over chicken. Sprinkle with 1/4 cup cheese. Insert chicken in phyllo by folding dough over chicken. Brush with butter. Repeat with remaining chicken.
Refrigerate remaining pesto for other use.
Bake chicken about 25 minutes.
Transfer to plates. Bring garlic sauce to simmer. Spoon over chicken.

Pompano almondine

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


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

Pompano captiva

Serves: 6
2 pounds pompano fillets
1/2 teaspoon salt
1/4 teaspoon ground white pepper
8 ounces shrimp quenelle forcemeat
1 tablespoon chopped shallots
5 ounces dry white wine
5 ounces fish stock
6 ounces sliced mushrooms
1 ounce beurre manié
3 ounces heavy cream
2 tablespoon lemon juice
1 pound diced canned tomatoes
1 ounce butter


Preparation:
Flatten pompano fillets with a mallet. Season with salt and pepper.
Spread quenelle forcemeat over half of each pompano fillet and fold other half over.
Butter baking pan. Sprinkle with shallots. Arrange fillets on top in one layer.
Add wine and fish stock. Arrange mushrooms on top of fish. Bake at 400 degrees for 20 to 25 minutes. Transfer fillets onto serving platter.
Reduce cooking liquid by one third. Stir in beurre manié and cream. Reduce to a medium consistency. Add lemon juice. Season to taste. Saute tomatoes in butter.
Arrange around pompano. Pour sauce over fish. Serve hot.

Pompano meuniere

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


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

Pork and winter squash stew

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


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

Pork chops parmigiana

Serves: 4
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.
Note:
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.

Pork scallopines with puree of chestnuts

Serves 4
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.

Pork tenderloin with raisin sauce

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


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

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Pot roast

8
FOR BROWNING MEAT

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

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

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

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


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

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

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Potage parisien

Serves 6
1 pound leek, white part only
3 ounces butter
3 quarts chicken broth
2 pounds potatoes, peeled and diced
2 ounces butter
1 cup croutons


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

Potato anna

Serves: 6
8 large baking potatoes
1/3 cup clarified butter
To taste salt and pepper


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

Potato cake

Serves: 10
5 pounds potatoes
5 slices bacon
4 ounces butter
2 ounces chopped onion
to taste salt


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

Potato galette

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


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

Potato galette with wild mushrooms

Serves: 6
10 ounces wild mushrooms, cleaned
1/3 cup goose fat, or olive oil
to taste salt and pepper
5 cloves garlic, chopped
3 shallots, chopped
1 tablespoon chopped parsley
2 pounds potatoes, peeled



Preparation:

For this recipe, use 2 8-inch heavy frying pans.
Cut the mushrooms in large pieces. Heat 2 tablespoons of the fat or oil in a frying pan and add the mushrooms, salt and pepper. Sauté briskly, stirring, until mushrooms are tender, and all moisture has evaporated. Stir in garlic, shallots and parsley and taste for seasoning.
Preheat oven to 375 degrees.
Cut the potatoes in 1/8- inch slices, if possible using a mandolin slicer or a food processor.
Heat 2 tablespoons of the fat or oil in the frying pans for 1 minute. Remove and arrange potato slices overlapping in circles. Sprinkle them with salt and pepper and spread half of the mushrooms on top.
Cover mushrooms with another layer of potatoes, and spoon over some fat. Press a piece of foil with a weight on top.
Repeat with the other galette. Cook galette on top of the stove until underside starts to brown, 8-10 minutes.
Transfer to oven for 15-20 minutes or until potatoes are tender. Remove foil and weight and flip galettes in the pans. Continue cooking until underside is brown

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Provencale braised beef casserole

Serves: 6
5 ounces pork, back fat sliced 1/8 inch thick
2 1/2 pounds braising beef such as top round or top sirloin
MARINADE:
2 medium onions, sliced
2 medium carrots, sliced
1 tomato, quartered
4 cloves garlic, crushed
1 bouquet Garni
20 peppercorns, crushed
3 cups dry red wine
3 tablespoons Cognac

3 tablespoons olive oil
3 tablespoons vegetable oil
5 ounces bacon, diced
2 tablespoons flour
1 pound tomatoes, skinned, seeded and chopped
salt
6 ounces black olives, preferably Niçoise or Kalamata, stoned .

.


Preparation:
Cut the back fat into small strips 3 mm (1/8 inch) wide and 2.5 cm (1 inch) long.
Make deep incisions all over the surface of the beef and insert the back fat.
Prepare the marinade:
combine all of the ingredients except the olive oil in a non-aluminium container.
Immerse the beef in the liquid and drizzle the olive oil over the surface. Leave to marinate for at least 12 hours.

Preheat the oven to 350 degrees F.
Remove the beef from the marinade and pat dry with paper towels. Strain the marinade reserving the vegetables and bouquet garni; drain well. Reserve the marinade.
Heat the vegetable oil in a cast iron casserole over high heat. Add the meat and brown on all sides.
Remove the meat from the pan; set aside. Add the diced bacon to the pan and brown it.
Then add the reserved vegetables and cook until golden. Sprinkle with the flour and cook, stirring, for 2 minutes.
Add the marinade and stir to blend. Return the meat to the pan, along with the tomatoes, the bouquet garni and a pinch of salt. Add a little water if necessary to cover the meat.
Bring to the boil, reduce the heat, cover and place in the oven for about 3 hours, turning the meat every hour, until it is very tender when pierced with the point of a knife.
Do not allow the liquid to boil. If the olives are salty, simmer in water for 2 minutes.
Drain and refresh under cold water. When the meat is tender, remove it from the pan and cover with a warm damp tea towel, to prevent it from drying out.
Discard the bouquet garni. Skim the fat from the cooking liquid. Add the olives to the pan and cook over medium heat until the sauce thickens slightly. Adjust the seasoning.
To serve, carve the beef into thin slices. Arrange overlapping slices on a deep serving platter.
Spoon the vegetables and sauce over the beef
Note:
Can be prepared 2 days ahead.
The leftover meat is also delicious served cold the next day with a green salad.

Puree of celery root

Serves: 6

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
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.

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Almond génoise

makes 2-9-inch cakes
3 eggs
1/2 cup sugar
3 egg whites
1/4 teaspoon cream of tartar
1 tablespoon sugar
1/3 cup almonds, ground
1/2 cup all purpose flour
1 1/2 tablespoons butter


Preparation:
Preheat oven to 375 degrees.
Line 2 9-inch cake pans with parchment paper. Butter and flour bottom and sides.
Whisk whole eggs and sugar in an electric mixer. Beat until triple in volume. In another bowl, beat egg whites and cream of tartar to form soft peaks. Add sugar while beating. Fold egg whites into whole egg mixture. Fold in ground almonds, flour and butter. Distribute batter between the two pans. Bake 15 to 20 minutes until lightly brown and springy to touch. Cool in pans and unmold over racks.

Note:
Cakes can be filled with chocolate butter cream, Mocha butter cream or chocolate mousse filling.

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Apple au gratin with apricot

Serves: 6
2 pounds baking apples
2 tablespoons dark rum
3 tablespoons sugar
1/2 cup apricot preserves
2 teaspoons sugar


Preparation:
Preheat oven to 350 degrees.
Peel apples. Core, and cut into thin round slices.
Combine rum and sugar. Pour over apples. Let stand a hour.
Spread apricot preserves over bottom of an 8-inch round baking dish.
Arrange apple slices on top. Save juice.
Sprinkle apples with sugar.
Bake until soft and brown. Cool.
Heat liquid, pour over apples. Serve warm.

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Apple betty

Serves: 8
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.

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Apple blueberry crisp

serves 8
Serves: 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.

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Apple bread pudding with Butterscotch Sauce

serves 6
4 4x4-inch slices firm white sandwich bread, crusts trimmed
2 teaspoons butter
2 medium apples, peeled, cored, cut into 1/2-inch wedges
8 tablespoons sugar
1 tablespoon dried currants or raisins
2 cups milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Hot Butterscotch Sauce (Makes 2 ½ cups )

1 cup granulated sugar
3/4 cup corn syrup
1/3 cup butter
1 1/3 cups light cream
1 1/2 teaspoons vanilla


Preparation:
Preheat oven to 350 degrees.
Lightly butter 9-inch-square baking dish.
Cut each bread slice into 4 squares with crusts trimmed.
Arrange half of bread squares in single layer in prepared dish.
Melt 2 teaspoons butter in large nonstick skillet over medium heat.
Add apples; sauté 5 minutes.
Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 5 minutes.
Arrange apples atop bread in dish. Sprinkle with currants.
Top with remaining bread slices in single layer.
Bring milk to simmer in small saucepan.
Whisk eggs and remaining 6 tablespoons sugar in medium mixing bowl to blend.
Gradually whisk in hot milk, then vanilla and cinnamon.
Pour over bread and apple mixture.
Place pie dish in roasting pan.
Add enough hot water to roasting pan to come halfway up sides of pie dish.
Bake bread pudding until top is golden and custard is set, about 40 minutes.
Remove from water. Serve warm or at room temperature.

Butterscotch Sauce

In saucepan, bring sugar, syrup and butter to boil; stirring; boil for 3 minutes. Stir in cream and bring back to boil. Remove from heat; add vanilla. Cool to room temperature.

Note:
You can use other bread like Challah bread, panettone, brioche.

Apple cake

serves 8 to 10
1 1/4 cups oil
2 cups sugar
2 eggs beaten
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
3 large apples, grated
1 cup nuts, chopped


Preparation:
Preheat oven to 350 degrees.
Grease and flour a large tube pan.
In a mixing bowl, mix first 3 ingredients well.
Add dry ingredients, then apples, nuts and vanilla.
Pour batter into prepared pan and bake for 1 hour and 15 minutes,
or until skewer inserted in center comes out clean.
Cool in pan on rack for 15 minutes.
Remove from pan and cool completely on rack.

Apple cake with hot butterscotch sauce

serves 12
1 1/4 cups chopped dates
1/2 cup Calvados or apple cider
3/4 cup unsalted butter
1 1/2 cups packed brown sugar
2 eggs
2 1/2 cups grated peeled apples
3 cups flour
4 teaspoons cinnamon
1 tablespoon baking soda
1 teaspoon nutmeg
1/2 teaspoon ground cloves


Hot Butterscotch Sauce

Makes 2 ½ cups

1 cup granulated sugar
3/4 cup corn syrup
1/3 cup butter
1 1/3 cups light cream
1 1/2 teaspoons vanilla


Preparation:

Preheat oven to 350 degrees.
Grease a 13x9-inch cake pan. Heat dates and Calvados, covered until bubbly; simmer for 1 minute. Let cool.
Cream butter and sugar until fluffy.
Beat in eggs, one at a time: stir in apples and date mixture. In separate bowl, sift together flour, cinnamon, baking soda, nutmeg and cloves; gently stir into apple batter just until mixed. Spread evenly in prepared pan.
Bake for 40 to 45 minutes or until cake springs back when lightly touched in centre.
Serve cake warm with Hot Butterscotch Sauce. Recipe adapted from Canadian Living October 1990 Georgian Bay restaurant The Spike & Spoon.

Hot Butterscotch Sauce

In saucepan, bring sugar, syrup and butter to boil; stirring; boil for 3 minutes. Stir in cream and bring back to boil. Remove from heat; add vanilla.


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Apple charlotte

Serves: 6
8 large baking apples
1/2 cup apricot jam
1/2 envelope unflavored gelatin
1/4 cup water
1 cup whipped cream
18 lady fingers
1 cup whipped cream
1/3 cup apricot jam for glaze


Preparation:
Peel, quarter and core apples.
Melt apricot jam in a thick bottom saucepan.
Add apples and cook slowly until apples are melted into a thick sauce.
Dissolve unflavored gelatin in cold water. Set for 5 minutes.
Add to hot apple mix.
Cool mix. Fold in whipped half of the cream.
Line lady fingers on bottom and sides of a charlotte mold.
Spoon apple mixture in mold. Cover and chill.
Unmold apple charlotte unto a serving dish.
Melt the remaining 1/3 cup apricot jam. Strain and spread over charlotte.
Decorate with remaining whipped cream.

Apple cheese crisp

serves 4
3 tablespoons grated sharp cheddar cheese
1 cup brown sugar
1/4 teaspoon grated nutmeg
1/3 cup soft butter
1/3 cup flour
5 large tart apples
1/3 cup cider





Preparation:
Preheat oven to 350 degrees.
In a mixing bowl, combine grated sharp cheddar cheese,
brown sugar, nutmeg, soft butter and flour.
Peel, core and slice large tart apples. Arrange in a buttered pie dish.
Pour cider over apples. Crumble flour mixture over.
Bake for 40 minutes or until apples are soft.

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Apple cranberry crisp

Serves:10
Topping:
1 1/4 cups quick cooking rolled oats
1 cup packed dark brown sugar
3/4 cup flour
1 teaspoon ground cinnamon
1 teaspoon ground cardamon
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup sliced almonds
4 pounds tart apples, peeled, quartered, cored and sliced
3 cups cranberries
2/3 cup granulated sugar
1 tablespoon flour
vanilla ice cream


Preparation:
Preheat oven to 375 degrees.
Butter a 13-by-9-by-2 inch baking dish or a 3-quart baking dish, 2-inch deep. In a bowl, combine the oats, brown sugar, flour, 1/2 teaspoon cinnamon, 1/2 teaspoon cardamon, and salt.
Add butter and mix all ingredients until crumbly. Mix in the almonds. In a large bowl, combine apples, cranberries and granulated sugar. Mix in 1 tablespoon flour and remaining cinnamon and cardamon. Mix well. Transfer to the prepared dish.
Spread the oat mixture evenly over fruit. Bake until the topping is golden brown and the apples are tender, about 50 minutes.
Serve warm or at room temperature with ice cream.

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Apple crêpes

For crêpes:
1 cup flour
1/4 cup salad oil
2 eggs
2 egg yolks
1 1/2 cups milk
1/4 cup unsalted butter
1 teaspoon vanilla or rum extract

For apple mixture:
6 large baking apples
1 tablespoon butter
2 tablespoons brown sugar
1/4 cup Calvados or apple brandy
1 teaspoon cinnamon


Preparation:
Crêpe batter:
In a medium bowl, combine flour, oil, eggs, egg yolks,
and 1/2 cup milk, beating until blended and smooth.
Add remaining milk, whisking until batter is smooth.
Strain batter into a clean bowl. Refrigerate, covered, for 2 hours or longer.
Melt the butter over low heat, and mix into the crêpe batter.
Flavor with vanilla or rum extract.

Apple mixture:
Peel apples. Core and slice thinly. Melt butter in a non-stick frying pan.
Add apple slices. Sauté for 2 minutes over high heat.
Add brown sugar and Calvados or apple brandy.
Sprinkle cinnamon over cooked apples. Transfer to a bowl.

Make apple crêpes:
Heat a 7-inch non-stick skillet until a drop of water sizzles and rolls off.
Pour in 2 tablespoons of batter, rotating pan to cover bottom of skillet evenly.
Spoon 2 large tablespoons of prepared apple mixture over crêpe,
spreading evenly over surface of crêpe.
Pour enough batter to cover apples. Cook for a minute.
Flip the pancake. Use a spatula if necessary. Cook till brown.
Transfer apple crêpe to a greased baking tray.
Continue cooking remaining crêpes.
Can be prepared 2 hours ahead.
Preheat oven to 400 degrees.
Finish baking crêpes until apples are soft, 10 to 12 minutes.
Place a crêpe on each plate.
Top with vanilla ice cream and sprinkle with cinnamon.
Serve at once.
Note: as an alternative, use half apples, half pears.

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Apple crunch

serves 6
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.

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Apple fritters with apricot sauce

serves 6
Batter for fritters:
1/2 cup milk
1 cup all-purpose flour
1 teaspoon active dry yeast
1 1/2 teaspoons sugar
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup beer, lukewarm
3 egg whites
Sugar syrup:
1/2 cup water
2 teaspoons sugar
1/3 cup Calvados or apple brandy
juice of 1 lemon


Preparation:
Prepare batter
Put flour in a large bowl and make a well in the center.
In a small bowl, stir the yeast in the lukewarm milk and sugar.
Allow to dissolve.
Add yeast mixture, salt and melted butter to the well and gradually whisk in
flour until smooth.
Whisk in beer.
Cover with a plastic wrap and let the batter rise in a warm,
draft-free place for 30 minutes.
Reserve the egg whites that will be beaten and added to the batter
just before frying.

Prepare the syrup:
Combine water and sugar in a saucepan and bring to a boil over low heat,
stirring to dissolve sugar. Boil 1 to 2 minutes.
Remove from the heat and let cool to room temperature.
Add the Calvados or apple brandy and the lemon juice; set aside.
Peel, core, and slice the apples into rounds 1/4 inch thick.
Put the apple slices into a shallow dish.
Pour the syrup over and let macerate, turning occasionally, for 30 minutes.
Remove the apple slices from the syrup.
Drain and pat dry with paper towels. Reserve syrup.

Apricot sauce:
Melt apricot jam in a medium saucepan, and stir in half of the reserved syrup.
Refrigerate remaining for other use. Heat to melt. Strain.
Cover and keep warm. Heat the oil to 350 degrees in a deep-fat fryer.
When the fritter batter has risen, beat the egg whites until stiff peaks form.
Fold egg whites into the batter.
Dip an apple slice into the batter and then slide it into the oil.
Repeat with 2 more.
Fry until golden brown, turning with a wooden spoon so that they color evenly.
Drain on paper towels. Keep warm in oven while frying remaining fritters.
To serve, arrange the fritters on a platter and sift with confectioner’s sugar
over them just before serving.
Serve the apricot sauce in a sauce boat on the side.

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Apple herbert

serves 4
4 large baking apples
2 teaspoons raisins
2 teaspoons soft butter
2 teaspoons sliced almonds
4 teaspoons melted red currant jelly
2 tablespoons sugar
1 teaspoon cinnamon
1/4 cup dark rum


Preparation:
Preheat oven to 350 degrees.
Cut apples in halves horizontally, remove core.
Combine raisins, butter, sliced almonds, and melted red currant jelly.
Spoon in core of apple halves.
Sprinkle a mixture of sugar and cinnamon over apples.
Pour a splash of dark rum over apples.
Bake till tender.

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Apple mousse grand marnier

serves 6
8 large golden delicious
2 tablespoons sugar
4 egg whites
1/2 teaspoon cream of tartar
3 tablespoons sugar
4 teaspoons Grand Marnier
1/2 cup sugar
1 teaspoon lemon juice

For custard cream:
1/2 cup sugar
4 egg yolks
1 cup milk, scalded
1 teaspoon vanilla


Preparation:
Preheat oven to 350 degrees.
Peel, core, and slice apples. Cook in saucepan to make a purée. Add sugar.
Cook till dry and thick. Cool mixture.
Beat egg whites and cream of tartar in an electric mixer.
When firm, add sugar and continue beating for 1 more minute at medium speed.
Fold in apple mixture. Add Grand Marnier.
Make a caramel with sugar, a little water and lemon juice.
Pour in a soufflé mold. Pour apple mix in mold.
Bake in waterbath for 30 minutes. Unmold mousse on a serving plate.
Serve with custard cream.
Custard:
Mix sugar and egg yolks till creamy. Gradually whisk in boiling milk.
Add vanilla. Heat in a saucepan and stir with a wooden spoon over low heat till thick.
Do not allow to boil. Strain and cool.

Apple orange cake

serves 12
Topping:
1/3 cup packed brown sugar
3 tablespoons chopped pecans
1 1/2 tablespoons flour
1/2 teaspoon cinnamon
2 teaspoons butter
Cake:
2 cups chopped peeled apples
1/2 cup raisins
1 tablespoon sugar
1 teaspoon cinnamon
2/3 cup packed brown sugar
1/2 cup sugar
1/3 cup canola oil
3 eggs
1 tablespoon grated orange rind
2 teaspoons vanilla
1 2/3 cups flour
1 teaspoon baking soda
1/2 cup light sour cream
1/3 cup orange juice


Preparation:
Preheat oven to 350 degrees.
Butter a 10-inch springform pan.
Topping:
Mix together brown sugar, pecans, flour and cinnamon; blend in butter.
Cake:
Mix together apples, raisins, 1 tablespoon sugar and cinnamon. Beat together brown sugar, sugar and oil. Add eggs, one at a time, beating well after each. Beat in orange rind and vanilla. Mix together flour, baking powder and soda. Mix together sour cream and orange juice. Add flour mixture and sour cream mixture alternately to egg mixture, mixing just until blended. Stir in half of apple mixture.
Spread batter into pan.
Top with remaining apple mixture and sprinkle with Topping. Bake for 45 to 50 minutes or until tester inserted in centre comes out clean. Let cool on wire rack. Cake can be frozen.

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Apple pie cragwood

Serves: 10
1 9-inch pie crust and more for lattice top
4 cups cooking apples, peeled and sliced
2 teaspoons butter
1/2 teaspoon cinnamon
1/4 cup sugar
4 ounces Calvados or Brandy

for custard:
1/3 cup sugar
2 teaspoons flour
1 teaspoon grated lemon rind
1/2 cup heavy cream
2 eggs
2 teaspoons vanilla extract

3 ounces melted apricot
1 beaten egg


Preparation:
Preheat oven at 400 degrees.
Line pie crust in a 9 inch pie plate. Peel, core, and cut apples into wedges.
Melt butter in a saute pan. Add apples. Cook for 2 minutes. Mix in the cinnamon, sugar, and Calvados and cook apples until tender. Transfer to a large bowl to cool.
To prepare the custard:
combine the sugar, flour, lemon zest, cream, eggs, and vanilla.
Pour over apples and blend well. Pour mixture in pie crust.
Bake for 15 minutes.
Top with the melted apricot jam.
Decorate top of pie with strips of remaining dough into a lattice work.
Brush with a beaten egg. Bake at 350 F for 15 to 20 minutes, until pie is golden brown.
Allow pie to cool, then serve at room temperature.

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Apple pudding

serves 8
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.

Apple sauce cake

serves 8
1/2 cup butter, softened
1 egg
1 cup molasses
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup apple sauce
3/4 cup raisins


Preparation:
Preheat oven to 350 degrees.
Cream butter and egg. Add molasses. Stir in dry ingredients, apple sauce, and raisins.
Bake in a buttered-floured 8-inch square dish 40 to 45 minutes.

Apple strudel

serves 8
6 phyllo sheets
1/2 cup melted butter
3 cups diced apples, peeled and cored
1/2 cup raisins
3 tablespoons dark rum
1/2 cup dry bread crumbs
2 ounces melted butter
2 tablespoons brown sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon melted butter
confectioners's sugar
vanilla ice cream


Preparation:
Preheat oven to 400 degrees.
Brush phyllo leaves with melted butted.
Stack together to fit in a baking sheet.
Soak raisins in dark rum.
Brown dry bread crumbs with melted butter.
In a mixing bowl, combine apples, raisins, crumbs, brown sugar,
chopped walnuts, ground cinnamon, and lemon juice.
Mix ingredients well.
Spoon filling on the lower end of phyllo in a heap, lengthwise.
Roll strudel like a jelly roll. Brush top with 1 tablespoon melted butter.
Bake 40 to 45 minutes or until apples are soft.

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Apple strudel with cranberry sauce

6
For sauce:
2 cups cranberries
1 cup sugar
1 cup water
3 tablespoons kirsch

For strudel:
1/4 cup raisins
1 1/2 tablespoons kirsch
3 medium granny smith apples, peeled, cored, cut 1/3-inch pieces
1/2 cup + 3 tablespoons gingersnap cookie crumbs
1/2 cup sugar
1/2 cup unsalted butter, melted
9 sheets phyllo
powdered sugar


Preparation:
Sauce:
Combine Cranberries, sugar, water and kirsch in heavy medium saucepan.
Bring to boil, stirring until sugar dissolves.
Reduce heat and cook until most berries burst, about 10 minutes.
Cool slightly. Transfer to processor and purée.
Strudel:
Combine raisins and kirsch in small bowl. Let stand 1 hour.
Preheat oven to 375 degrees.
Combine apples, 1/2 cup crumbs, sugar and raisin mixture in bowl.
Brush large baking sheet with some of melted butter.
Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface.
Sprinkle 1 teaspoon of cookie crumbs over.
Top with second phyllo.
Brush with butter, sprinkle with 1 teaspoon of crumbs.
Repeat with remaining phyllo sheets, melted butter and gingersnap crumbs.
Spoon apple mixture in 3-inch wide log along 1 long side of phyllo,
leaving 2-inch border at long and short edges.
Fold bottom long side over filling, then fold in short sides and roll up jelly roll style.
Transfer strudel to baking sheet, seam side down. Brush top with butter.
Bake strudel 15 minutes. Brush with remaining butter.
Bake until golden, about 30 minutes more.
Cool on baking sheet. Lightly sift powdered sugar over.
Cut into portions. Arrange on serving plates.
Spoon sauce around strudel.

Apple strudelettes

serves 8
1 pound phyllo dough
1/2 cup raisins
3 teaspoons dark rum
3 pounds granny smith apples
1 cup white sugar
1/2 cup light brown sugar
1 cup fine dry bread crumbs
1 stick (4 ounces)butter
1 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1 stick melted unsalted butter (to brush phyllo sheets)


Preparation:
Preheat oven to 375 degrees.
Soak raisins in rum. Peel, core and slice apples.
Chop coarsely in food processor. Transfer to mixing bowl.
Combine with sugars.
Brown breadcrumbs in butter, and add to apples with raisins, and half of cinnamon.
Brush a phyllo sheet with butter. Sprinkle with cinnamon.
Cut into 4 strips about 41/2 inch wide.
Place 2 tablespoons of apple mixture on lower left corner.
Enclose phyllo in apple mixture.
Brush melted butter over phyllo. Continue with remaining phyllo and filling.
Bake 10 to 12 minutes or until apples are tender.

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Apple tart alsacienne

serves 6
For the crust:
4 ounces butter, soft
1 1/2 cups flour
1 teaspoon cornstarch
1/2 teaspoon salt
2 teaspoons sugar
1 egg
2 pounds baking apples

Filling: 1 cup milk
1/2 cup sugar
1 teaspoon flour
1 teaspoon cornstarch
2 eggs
1 teaspoon vanilla
2 teaspoons icing sugar
1/2 teaspoon cinnamon


Preparation:
Preheat oven to 375 degrees.
Crust:
Mix butter with flour, cornstarch, salt, sugar, and egg to make a dough.
Roll and line an 9-inch pie plate.
Peel apples. Core,slice into small slivers and arrange in crust. Bake for 20 minutes.
Filling:
In a mixing bowl, combine milk, sugar, flour, cornstarch, eggs, vanilla.
Pour over apples. Continue baking at 350 degrees for 10 to 15 minutes.
Combine icing sugar with cinnamon. Sprinkle over pie. Serve warm or cold.

Apple-butterscotch pie

Serves 8
Basic Pie crust for a Double-Crust Pie
1 cup packed light brown sugar
1/4 cup half-and-half
5 tablespoons unsalted butter
1 teaspoon vanilla extract
7 medium Granny Smith apples, peeled, cored, and cut into 1/4-inch wedges
1 tablespoon fresh lemon juice
3 tablespoons cornstarch
grated zest of 1/2 lemon
grated zest of 1/4 orange, optional
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon all-purpose flour


Preparation:
Preheat the oven to 375 degrees .
In a small saucepan, stir 3/4 cup of the brown sugar and
the half-and-half over medium heat until the sugar dissolves.
Remove from the heat and add the butter and the vanilla.
Stir until the butter melts. Set the butterscotch mixture aside to cool completely.
In a medium bowl, toss the apples with the lemon juice.
Add the remaining 1/4 cup brown sugar, the cornstarch, lemon zest,
and the orange zest (if using), cinnamon, allspice and nutmeg.
On a lightly floured work surface, roll out the larger disk of dough into a
13-inch round about 1/8 inch thick. Fold the dough in half.
Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan.
Sprinkle the bottom of the dough with the flour.
Fill the pie pan with the apple mixture.
Pour the cooled butterscotch mixture over the apples.
On a lightly floured work surface, roll out the remaining pie dough into
a 10- to 11-inch round about 1/8 inch thick.
Fold the dough in half, and gently unfold over the apples to cover the filling.
Using scissors or a sharp knife, trim the edges of the 2 pie crusts to a 1-inch overhang.
Pinching the 2 crusts together, fold the dough under itself so the edge of
the fold is flush with the edge of the pie pan.
Flute the crust around the edges of the pan.
Cut a few slits in the top crust so the steam can escape.
Bake until golden brown and the juices are bubbling (look into the slits to check), about 45 minutes.
Cool completely on a wire cake rack.


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Apple-cranberry crisp with warm toffee sauce

serves 6 to 8
Toffee Sauce:
1/4 cup water
1 cup granulated sugar
1 tablespoon butter
3/4 cup whipping cream
1/2 teaspoon pure vanilla extract

Apple Crisp:
8 cups peeled and sliced apples
1 1/2 cups fresh or frozen whole cranberries, cut in half
3/4 cup brown sugar
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 1/2 cups quick-cooking rolled oats
6 tablespoons melted butter


Preparation:
1. For toffee sauce; measure water into a heavy-bottomed medium saucepan. Add sugar and butter; do not stir! Measure out whipping cream, set near the stove along with vanilla.
2. Place saucepan over medium-high heat and bring to a boil without stirring. Let bubble briskly for 5 to 7 minutes or until the sugar begins to change color. Swirl pan gently on the unit until the color becomes deeply golden. Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream. Stir with a wooden spoon until smooth. Slide pan off heat; stir in vanilla. Cool until lukewarm before pouring into a container; sauce thickens as it cools. (Once cooled, sauce can be covered and refrigerated for up to a week.) Warm sauce in a small saucepan or briefly in the microwave before serving.
3. For crisp, evenly spread fruit in a 9 x 13-inch baking dish or pan. Stir brown sugar with flour and cinnamon; mix in oats. Pour in butter; stir until crumbs form and topping is evenly moistened. Spread over fruit.
Bake in preheated 350ºF (180ºC) oven 40 minutes, or until fruit is soft when tested with a skewer. Crisp is delicious warm or at room temperature. (If made ahead, cool, cover and refrigerate for up to 2 days. Warm, uncovered, in a 350ºF (180ºC) oven for 15 to 20 minutes before serving.)
To serve, pour about 1 tablespoon of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce overtop.
Note:
Rich toffee sauce adds lavishness to this tart autumn-fruit crisp.

Apple-cranberry crumble pie

serves 8
1 cup flour
1/2 cup packed golden brown sugar
1/3 cup oatmeal (not instant)
3/4 teaspoon cinnamon
1/2 cup chilled unsalted butter, cut into small pieces
4 large Granny Smith apples, peeled, cut into pieces
1 16-ounce can whole cranberry sauce
3/4 cup sugar
1 teaspoon cornstarch
1 9-inch deep dish frozen pie shell, unthawed


Preparation:
Preheat oven to 350 degrees.
For topping:
Mix first 4 ingredients. Add butter, mix until mixture resembles coarse cornmeal.
For filling:
Place baking sheet in oven. Toss apples, cranberry sauce, sugar and cornstarch until well blended.
Transfer apple-cranberry filling to frozen pie shell, mounding in centre.
Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes.
Serve warm with whipped cream or vanilla ice cream.

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Apple-oatmeal crisp with irish whiskey cream

Serves: 6
1 stick cold unsalted butter, cut into pieces
2 pounds Rome Beauty or Winesap apples, peeled, cored and sliced
2 tablespoons fresh lemon juice
1 cup packed light brown sugar
1 cup all-purpose flour
2 tablespoons Irish whiskey
1 teaspoon cinnamon
1/4 teaspoon cardamom Pinch salt
1/4 cup Irish oatmeal
1/4 cup toasted, chopped walnut pieces

Irish Whiskey Cream:
1 cup heavy cream
1 tablespoon sugar
2 tablespoons Irish whiskey




Preparation:
Preheat the oven to 375 degrees F.
Lightly butter an 11 by 7-inch baking pan and set aside.
In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the apples, lemon juice, 1/2-cup of the brown sugar and 1 tablespoon of the flour. Stir well, and cook for 5 minutes. Add the whiskey, cinnamon, cardamom and salt, stir well, and cook for 1 minute. Remove from the heat. In a large bowl combine the remaining flour, oatmeal and remaining 1/2-cup sugar. Add the remaining 5 tablespoons of butter, and with your fingers or a pastry blender, work the mixture until it resembles coarse crumbs. Add the walnuts and mix well.
Place the apple mixture in the greased pan and sprinkle the crumb mixture evenly over the top. Bake until golden brown and bubbly, about 35 to 40 minutes. Serve hot with the Irish Whiskey Cream.
Irish Whiskey Cream:
Whip the cream until it begins to form soft peaks. Add the sugar and whiskey and beat until stiff peaks form. Cover and chill until needed.

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Apricot and plum tart

Serves: 6
a 1-inch piece vanilla bean, split lengthwise
1 tablespoon sugar
a pinch cinnamon
1/2-pound frozen puff pastry sheet, thawed
4 plums, cut into 1/4-inch-thick slices
6 fresh apricots, cut into 1/4-inch thick slices
3 tablespoons apricot jam, melted, strained, and kept warm
vanilla ice cream as an accompaniment if desired


Preparation:
Preheat oven to 400°F. Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.
On a lightly floured surface roll out pastry 1/8 inch thick and drape pastry over tart pan, pressing dough gently onto pan.
On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.
Bake tart in middle of oven until pastry is golden brown, 20 to 25 minutes.
Cool tarts on a rack and brush with jam. Serve tarts warm with ice cream.

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Apricot soufflé

Serves: 6
1 pound fresh pitted apricot halves
1 cup apricot jam or preserves
1 tablespoon corn starch
1 tablespoon water or Kirsch
6 egg whites


Preparation:
Cut apricots in halves. Remove pits.
Slice apricot halves in a heavy bottom saucepan. Add preserves and combine.
Bring to boil over high heat. Reduce heat to medium and simmer apricots until they are tender and take the consistency of preserves. In a small bowl, combine cornstarch and water or Kirsch.
Whisk into the simmering apricot until thickened.
Transfer to a large mixing bowl. Cover with plastic wrap.
Preheat oven to 375 degrees.
Butter and sugar the inside of the soufflé molds. Coat evenly with sugar.
Beat the egg whites with the cream of tartar until fluffy and smooth.
Fold about 1/3 of the egg whites into the apricot mixture. Add the rest of the egg whites to the mixture and fold in with a rubber spatula. Spoon the soufflé mixture in the prepared molds. Fill the molds until heaped.
Smooth the top with a spatula.
Bake for 12 to 15 minutes. Dust with confectioners' sugar. Serve.

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Baba au rum

Serves: 6
1/2 cup raisins
1/4 cup rum
1 tablespoon yeast
1/3 cup warm milk
1 cup flour
2 eggs
5 tablespoons unsalted butter, softened
pinch salt
1 teaspoon sugar

SYRUP:
1 cup sugar
3/4 cup water
1 teaspoon vanilla
1/4 cup dark rum
3/4 cup apricot glaze
2 kiwis, peeled and sliced
1 cup strawberries, cleaned and sliced
1 cup whipped cream


Preparation:
In a small bowl, soak raisins with 1/4 cup rum and set aside.
In a large bowl, dissolve yeast with milk. Let rise in a warm place for 10 minutes.
Mix in the flour and eggs, beating well until dough is smooth. Cover the bowl, and let rise at room temperature for 45 minutes. Mix the softened butter, salt and sugar in the dough, slapping it against the sides of the bowl. Mix in the rum-soaked raisins.
Fill individual buttered molds 2.5 inch high by 1.75 inch diameter about half full. Let rise until molds are full. Bake at 350 degrees for 20 to 25 minutes.
For syrup: Combine the sugar and water in a saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from heat, and cool until lukewarm. Add the vanilla and rum.
Soak the babas in the syrup to absorb as much of the syrup as possible. Heat the apricot glaze, and brush over the babas. Place the soaked babas on plates. Pipe rosettes of whipped cream on plates. Decorate with kiwis and strawberries.
SAVARIN is a ring-shaped cake made with the above recipe.


Baked pears

Serves: 8
8 ripe pears
1 cup light brown sugar
3 tablespoons butter
1/2 cup dark rum
1 cup sour cream



Preparation:
Peel pears, quarter, and core. Place in a round baking dish.
Sprinkle brown sugar on top.
Dot with butter. Pour rum in bottom of dish. Cover with foil Bake at 350 degrees for 15 minutes.
Remove foil, baste and bake until pears are cooked and tender. Serve with a dollop of sour cream.

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Banana bread

serves 8 to 10
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.
Note:
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.

Banana cake

serves 16
1/2 cup shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup yogurt
2 1/4 cups flour, all purpose
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups banana, mashed


Preparation:
Preheat oven to 350 degrees.
Cream shortening and sugar.
Beat in the eggs vanilla and yogurt.
Crush the bananas. Sift the remaining dry ingredients. Add to batter. Mix in the bananas.
Grease and flour 2 (9-inch by 3-inch) loaf pans.
Bake for 40 to 50 minutes.
A cake tester inserted in center of cake should come out clean.

Banana cakes with rum sauce

serves 6
6 1/2 tablespoons unsalted butter, softened
1/2 cup self rising flour
1 teaspoon baking soda
2/3 cup light brown sugar
2 large eggs
3 large ripe bananas, mashed
Sauce:
7 tablespoons unsalted butter
1/2 cup sugar
1/4 cup dark rum
1/4 cup water


Preparation:
Preheat oven to 350 degrees.
Generously butter six 4-ounce ramekins with 2 tablespoons of the butter.
Make the Cakes:
Mix the flour with the baking soda. In another bowl, beat the remaining 4 1/2 tablespoons butter until creamy. Add the brown sugar and beat until light and fluffy.
Add the eggs, one at a time, and beat just until incorporated. Beat in the mashed bananas.
Using a large spatula, fold the dry ingredients into the batter until incorporated. Spoon the mixture into the ramekins and set them in a baking pan. Carefully pour enough hot water into the pan to reach halfway up the sides of the ramekins. Bake for 40 minutes, or until the cakes are firm but spring back when pressed lightly with your finger.
Remove the pan from the oven and with tongs transfer the ramekins to a rack; let cool slightly. Run a sharp knife around the sides of the cakes, then invert them onto a wire rack to cool while you prepare the sauce.
Make the Sauce:
In a saucepan, combine the butter with the sugar, rum and water and bring to a boil, stirring constantly to dissolve the sugar. Remove from the heat. Spoon some of the sauce onto dessert plates.
Set the cakes on the sauce, spoon the rest of the sauce on top and serve. Serve with a few candied pecans on top of each cake.

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Banana soufflé

Serves 8
1 teaspoon butter, softened
1 teaspoon sugar
4 bananas, thinly diced
1 teaspoon sugar
1/2 cup dark rum
4 tablespoons butter
1/2 cup flour
2 cups milk, scalded
1 teaspoon vanilla extract
1/2 cup sugar
5 egg yolks
5 egg whites
1/4 teaspoon cream of tartar


Preparation:
Makes two 1-quart soufflés
Prepare the soufflé molds:
Butter the bottom and sides of molds. Coat the inside surface with sugar.
Preheat oven to 350 degrees.
In a bowl, combine the bananas, sugar and rum. Let macerate at room temperature for 1/2 hour.
In a medium saucepan, melt the butter, stir in the flour, and whisk in the milk. Stir over medium heat till thick. Stir in the vanilla and sugar. Continue to cook over low heat for 5 more minutes.
Transfer to a large bowl. Cool mixture for 20 to 30 minutes. Mix in the egg yolks one at the time. Blend in the banana mixture.
Beat the egg whites with the cream of tartar until medium-firm. Fold into the banana mixture.
Spoon into the soufflé dishes. Bake for 35 to 40 minutes.

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Banana-blueberry nut bread

serves 8 to 10
1/2 cup fresh blueberries
1-1/2 cups sifted flour
2/3 cup sugar
2-1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup uncooked oats
2 eggs, beaten
1/3 cup melted shortening
1 cup mashed ripe banana
1 cup chopped nuts


Preparation:
Sprinkle 2 teaspoons of flour over the blueberries.
Sift remaining flour with sugar, baking powder and salt. Stir in oats.
Blend eggs, shortening and banana.
Combine with dry ingredients. Stir in nuts. Fold in blueberries. Pour into greased and floured loaf pan.
Bake in 350 degree oven for one hour. Let cool 10 minutes. Remove from pan. Cool before slicing.

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Bittersweet chocolate truffle cheese cake

Serves 14
1/4 cup sugar
1 cup cracker crumbs
1 teaspoon cocoa
1/3 cup butter, melted
3 8-ounces cream cheese, softened
1 cup sugar
3 eggs
1/4 cup strong coffee
8 ounces chocolate, bittersweet
1/2 cup sour cream
4 ounces chocolate, bittersweet
1/2 cup heavy cream



Preparation:
CRUST:
Combine first 4 ingredients. Press mixture on bottom of a 9 inch springform pan. Refrigerate.
FILLING:
Beat cream cheese with sugar. Add the eggs. Stir in the strong instant coffee, chocolate and sour cream. Pour into pan. Bake at 350 degrees F. for 40 to 50 minutes or until center is barely set. Refrigerate.
GLAZE:
Shave a few curls of chocolate for garnish. Heat the cream with remaining chocolate until melted and smooth. Spoon over cake. Garnish with curls.

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Black chocolate espresso cake

serves 12 to 16
1 1/2 cups unsalted butter, in small pieces
8 ounces unsweetened chocolate, coarsely chopped
2 1/3 cups strong, freshly brewed, dark-roast coffee, cooled to room temperature
3 cups sugar
3 tablespoons Kahlua
3 tablespoons brandy
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten
2 1/2 cups flour
1/2 cup cake and pastry flour, not self rising
1 1/2 teaspoon baking soda
1/2 teaspoon salt

Glaze:
10 ounces bittersweet or semi-sweet chocolate, chopped
7 tablespoons unsalted butter, in small pieces
additional unsalted butter, at room temperature for greasing the pan
16 dark chocolate-covered espresso beans, for garnish
lightly sweetened whipped cream, optional


Preparation:
Preheat oven to 325 degrees.
Grease a 10-inch springform pan, line with a circle of parchment paper, and lightly grease the paper.
Combine the butter, chocolate and coffee in the top of double boiler, or a stainless steel or glass bowl set over a pot of simmering water, and stir frequently with a wooden spoon until melted.
Place the sugar in the bottom of a large mixing bowl, or the bowl of an electric mixer.
Remove the chocolate mixture from the heat, and pour over the sugar. Stir to blend and dissolve the sugar, and allow to cool for 10 minutes. With a wire whisk or the paddle attachment of the electric mixer, add the Kahlua, brandy, and vanilla extract to the cooled chocolate mixture and blend well.
Blend in the lightly beaten eggs, making sure they are thoroughly incorporated. The batter at this point will be extremely thin; don't worry, just make sure to work each added ingredient into it carefully. Sift the flours, baking soda and salt together. Add dry ingredients to the chocolate mixture in two additions, scraping down the sides of the bowl several times.
Beat on medium speed for one minute. The batter may have little lumps, but they won't affect the finished cake.
Place the prepared pan on a baking sheet to catch any leaks, and pour the batter into the pan.
Bake for 1 3/4 hours to 2 hours, rotating the pan several times during that time to ensure even baking. A crust will form on the top of the cake. Test for doneness by inserting a wooden skewer in a fault of the crust, poking near the centre of the cake. It should come out clean.
Remove the cake from the oven, and cool completely in the pan set on a rack. (The cake may be made up to two days ahead of time, and kept in the pan at room temperature, covered tightly with plastic wrap.

To prepare the glaze, combine the chopped chocolate and butter in the top of a double boiler or a bowl set over barely simmering water. Stir frequently until melted, then remove from the heat and cool slightly, stirring occasionally.
Run a thin knife around the cake, and loosen and remove the sides of the pan.
Using a long bladed serrated knife, carefully even off the top of the cake, slicing off any domed or uneven part of the crust.
Place a dab of the chocolate glaze on a 10 inch cardboard circle, and invert the cake onto the board. Remove the pan bottom and the parchment paper.
Brush any crumbs from the cake, and pour the warm glaze onto the centre. Using a metal spatula, coax the glaze to the edges of the cake and over the sides; quickly spread the overflow evenly onto the sides. Garnish with the chocolate cover espresso beans, placing one for each piece around the perimeter of the cake.
Set the glaze an hour or so, then serve with lightly sweetened whipped cream, if desired.

Blueberry cobbler

serves 6
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.
Note:
"Cobble up" means to put together in a hurry.

Blueberry-rum cobbler

Serves 8
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.

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Bread pudding with vanilla sauce

Serves: 8
FOR BREAD PUDDING:
6 cups raisin bread, cubed
4 ounces melted butter
5 eggs
5 cups milk
3/4 cup sugar
1/2 cup raisins
1 teaspoon vanilla

FOR VANILLA SAUCE:
1/2 cup heavy cream
1/4 cup sugar
2 egg yolks
1 tablespoon flour
1/4 teaspoon vanilla
2 scoops vanilla ice cream


Preparation:
BREAD PUDDING
Cut bread slices into one inch squares and toast in a hot oven. Place in the bottom of a casserole dish and drizzle with melted butter. Combine remaining ingredients and pour over bread. Bake at 350
degrees until custard is firm, approximately 45 minutes.

VANILLA SAUCE:
Combine cream and sugar in a two quart saucepan and bring just to a boil. Remove from heat. In a mixing bowl, beat egg yolks, flour, vanilla and salt; stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Cook, stirring constantly until just thickened. Remove from heat and add ice cream, stirring until melted. Strain. Serve with Bread Pudding.

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Caramel custard

Serves: 8
FOR THE CARAMEL:
3/4 cup sugar
2 ounces water

FOR THE CUSTARD:
6 large eggs
1 cup sugar
1 teaspoon vanilla
1 quart boiling milk


Preparation:
CARAMEL: Combine the sugar and water in a thick bottom medium saucepan. Boil over high heat until sugar starts to caramelized and turns golden brown. Add 1 tablespoon water or more to thin the caramel. Pour caramel in a ring mold or other appropriate oven-proof individual molds.
CUSTARD: Beat the eggs and sugar in a mixing bowl. Slowly pour in the boiling milk. Stir in the vanilla. Strain the custard mix through a fine strainer. Pour into the caramelized mold. Bake in a water bath at 350 F 30 minutes for a ring mold, 20 minutes. for individual molds. Refrigerate caramel custard for until cold. Unmold on a platter or plates. I garnish the caramel custard with fresh fruit, oranges, strawberries, peaches, or raspberries.

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Caramelized banana purses with white chocolate sauce

serves 10
For crumble:
1 cup light brown sugar
1/2 cup unsalted butter
1 1/2 cups all purpose flour
1 cup hazelnuts, chopped coarsely

For filling:
3/4 cup sugar
6 teaspoons unsalted butter
1/4 cup lime juice 6 medium bananas, peeled, cut into 3/4-inch thick slices
2 teaspoons Frangelico or amaretto
10 sheets phyllo dough
3/4 cup unsalted butter
For white chocolate sauce:
6 ounces white chocolate
1 1/2 cups whipping cream.


Preparation:
For crumble:
Preheat oven to 300 degrees. In a saucepan, combine butter and sugar. heat to melt. Remove from heat.
Mix in flour and hazelnuts. Spread on baking sheet. Bake until dry and golden, about 30 min. Cool. Break into small pieces. (can be made a day ahead).
For filling:
Stir sugar, butter and lime juice in a non stick skillet. Heat to dissolve. Increase heat to high. Stir to brown around edges of pan. Add bananas and liqueur. Stir until bananas are coated.
Transfer to a large bowl and cool. Mix 1 cup hazelnut crumble into banana mixture. Brush a phyllo sheet with butter. Fold in half crosswise. Brush with butter. Fold in half again, forming square.
Place phyllo in large muffin tins. Spoon 1/4 cup filling in center of square. Bring edges together.
Squeeze firmly at top, forming purse. Repeat with remaining phyllo forming 10 purses. Bake at 350 degrees until golden.
Serve with white chocolate sauce.
White chocolate sauce:
Boil cream. Pour over chocolate. Whisk until smooth.

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Caramelized pear upside-down cake

Serves: 8
2 ounces unsalted butter, cut into 4 pieces (4 tablespoons)
about 1 pound medium firm-ripe Bosc pears

For the Cake:
6 3/4 ounces unbleached all-purpose flour (1-1/2 cups)
1 3/4 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1/2 cup whole milk
1 1/2 teaspoons pure vanilla extract
4 ounces unsalted butter, softened (8 tablespoons)
1 cup packed light brown sugar
2 large eggs

Basic Caramel:
1 cup granulated sugar
1/4 teaspoon fresh lemon juice


Preparation:
1. Position a rack in the center of the oven and heat the oven to 350 degrees F. Butter the bottom and sides of a 9x2-inch round cake pan (don't use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper.
Make the Topping:

1. Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don't reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.
2. Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and whisk in the 4 tablespoons of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).

Make the Cake Batter:

1. Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 1 minute. Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
3. Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as overmixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.
Bake the cake:

1. Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate.
Basic Caramel:

1. Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization. In a heavy-duty 2-quart saucepan, stir the sugar, lemon juice, and 1/4 cup cold water. Brush down the sides of the pan with water to wash away any sugar crystals.
2. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes.
3. Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly, so keep an eye on it.)
Note:
This recipe is adapted from Fine Cooking

Caramelized pear-cranberry strudel

Serves: 8
1/2 cup fresh cranberries
1/2 cup dried cranberries
1 tablespoon cornstarch
3 large ripe pears
1/2 cup butter
1 cup white sugar
1 teaspoon finely grated orange peel
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 sheets phyllo pastry
icing sugar


Preparation:
Toss fresh cranberries with cornstarch. Reserve.
Peel pears; core and chop into bite-size pieces.
Melt two tablespoons of the butter in a heavy skillet over high heat. Add pears and toss to coat in butter. Sprinkle with sugar and add fresh cranberries. Cook, tossing, until pears are golden and cranberries are beginning to split.
Stir in dried cranberries, orange peel, ginger and cinnamon. Cool to room temperature.
Melt remaining butter. Spread a sheet of phyllo on counter and brush evenly with butter. Add remaining layers, brushing liberally with butter between each layer. Leaving a 1-inch border along one of the short sides of the pastry and at top and bottom, spoon the pear mixture in a band down the side of the phyllo.
Fold over the edge and roll to encase fruit. Brush all edges with additional butter and press together to fully encase fruit.
Turn phyllo bundle so that the seam side faces down on a foil-lined, rimmed baking sheet. Brush remaining butter over top.
Preheat oven to 400 degrees. Slice three vent holes in strudel using a sharp knife. Bake for 20 minutes or until golden .
Cool pan on a rack. Sprinkle with icing sugar. Serve sliced at room temperature or warm.

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Carrot cake

serves 12

4 eggs
1 cup light brown sugar
3/4 cup canola oil
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups carrot, shredded
1/2 cup crushed pineapple, drained
1/4 cup walnuts, chopped


Preparation:
Preheat oven to 350 degrees F. In an electric mixer, beat eggs well. Add sugar, oil, flour, soda, salt, baking powder and cinnamon.
Add carrots, pineapple and nuts.
Pour into well greased 9 inch square pan.
Bake 40 45 minutes. Frost with a vanilla cream icing or a cream cheese frosting.

Chiffon mincemeat pie

Serves: 8
A 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.

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Chocolate almond cake

Serves: 8
for the COCOA SPONGE CAKE:
1 teaspoon unsalted butter
1 teaspoon all purpose flour
4 egg whites
1/2 cup sugar
4 egg yolks
1/2 cup all purpose flour sifted together with 1/4 cup cocoa powder
for the cocoa syrup:
1/4 cup sugar
1 1/2 teaspoons cocoa powder

for the chocolate mousse filling:
10 ounces bittersweet chocolate
2 cups heavy cream, whipped until stiff
1/2 cups sliced almonds, toasted
3 ounces chocolate for curls


Preparation:
the cocoa sponge cake:
Preheat oven at 350 degrees. Butter and flour an 8-inch springform pan. With an electric mixer, beat the egg whites, slowly adding the sugar, and continue to whip until stiff.
Beat in the egg yolks, then gradually fold in the flour sifted together with cocoa powder. Pour the batter into the cake mold and bake for 15 to 18 minutes Remove from heat and unmold on a pastry rack to cool.
For the cocoa syrup:
Bring 1/4 cup of water, sugar, and cocoa powder to a boil in a small pot. Remove from heat and set aside.
For the chocolate mousse filling:
Melt the chocolate in the top of a double boiler. Cool until warm to touch. Fold in the whipped cream until smooth.
To assemble:
Place the cake on a round cake circle.
Split the cake horizontally into 2 equal disks with a serrated knife. Brush the bottom disk with half of the cocoa syrup.
Spread half of the chocolate filling over the cake, then sprinkle with half of the almonds. Cover with the top disk.
Repeat the same process with the syrup, filling, spreading some filling around the sides.
Decorate the sides with almonds, and the top with chocolate curls.

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Chocolate banana cake

Serves: 10
2 cups sugar
1 cup shortening
2 eggs, beaten
3 bananas, mashed
1/2 cup cocoa
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 cup boiling water

Frosting:
1 cup sugar
1/2 cup cocoa
1/2 cup butter
1/4 cup milk
1/4 teaspoon salt
1 teaspoon vanilla


Preparation:
Preheat oven to 300 degrees. In an electric mixer, cream sugar and shortening. Add eggs and bananas.
Mix well. Sift cocoa, flour, soda and salt. Add alternately with buttermilk while whisking.
Mix in boiling water. Bake in a 13 by 9-inch ungreased pan 50 to 60 minutes.

Cool and cover with frosting.

Frosting:
Combine all ingredients in a saucepan. Cook over low heat, stirring constantly until sauce comes to a boil.
Remove from heat. Add vanilla, and frost cake while icing is hot.

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Chocolate bourbon pecan pie

Serves: 8
1 9-inch pie crust, unbaked

3 large eggs
1 cup sugar
2 teaspoons sweet butter
1 cup dark corn syrup
1 teaspoons vanilla extract
1/4 cup Bourbon
1/2 cup semi sweet chocolate
1 cup whole pecans



Preparation:
Preheat oven tot 375 degrees. In a large bowl, beat the eggs, sugar, melted butter, corn syrup, vanilla and bourbon until well combined. Strain.
Grate the chocolate into bits. Sprinkle over the bottom of unbaked pie crust. Cover with the pecans.
Pour mixture into pie shell.
Bake for 35 to 40 minutes.
Cool for an hour before serving.

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Chocolate cake for birthday cake

Serves: 8 to 10
For the cake pans:

1 tablespoon soft butter
2 tablespoons flour

For the cake:
1 cup milk, divided
4 ounces semisweet chocolate, grated
1 teaspoon vanilla
4 ounces (1 stick) unsalted butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon baking soda
2 cups all purpose flour
1 teaspoon baking powder


Preparation:
Preheat oven to 350 degrees.
1. Butter and flour 2 9-inch cake pans.
2. In a medium saucepan, heat 1/2 cup of the milk and the grated chocolate. Stir until chocolate is melted. Set aside to cool then add the vanilla.
3. Cream butter and sugar using an electric mixer. Separate the eggs. Keep the whites in a mixing bowl, and stir the yolks into the butter-sugar mixture, and beat until mixture is light and fluffy. Stir the baking soda into the remaining 1/2 cup milk. Whisk into the butter-sugar mixture until creamy.
4. Combine flour and baking powder in a bowl.
5. Beat the egg whites in an electric mixer until they hold stiff peaks. Fold the egg whites alternately with flour into the butter mixture. Finally fold in the melted chocolate-milk mixture. Pour half of the batter into each of the two prepared pans. Bake for 30 minutes or until the center springs back when pressed lightly.

Chocolate cake nancy

Serves: 10
8 ounces (2 sticks) sweet butter
12 ounce dark semi sweet chocolate
10 egg yolks
1 cup sugar
1 teaspoon vanilla
10 egg whites
1/4 teaspoon cream of tartar


Preparation:
Preheat oven to 325 degrees. Put chocolate and butter in a saucepan. Melt over low heat.
Beat egg yolks and sugar in an electric mixer until mixture is light and lemon colored. Add vanilla, and continue beating for 2 to 3 minutes. Stir in the chocolate-butter mixture and blend well.
Beat the egg whites with the cream of tartar until stiff and fold in the chocolate mixture.
Line the bottom of two 9 inch cake pans with a sheet of parchment paper.
Butter and flour the bottom and sides of pan.
Pour the mixture in the pan.
Bake for 30 to 40 minutes or until center is firm.
Let the cake stand on a rack for 10 minutes. Unmold on a rack.

Chocolate cake sheila

Serves: 10
1 3/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water


Preparation:
Preheat oven to 350 degrees.
Grease and flour 2 9-inch cake pans.
Combine dry ingredients in a mixing bowl. Add remaining ingredients except the water.
Beat with an electric mixer for 2 to 3 minutes. Stir in the water. Pour batter in cake mold.
Bake 40 minutes or until center is set and dry. Use a cake tester.

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Chocolate cranberry mousse pie

serves 8
Crust:
1 cup Graham cracker crumb
1/4 cup sugar
2 tablespoons melted butter
1 teaspoon cocoa

1/2 cup semi-sweet chocolate chips
2 cups whipping cream
6 ounces white chocolate, chopped
1 teaspoon grated orange peel
1 cup whole berry cranberry sauce



Preparation:

Crust:
Preheat oven to 350 degrees.
Combine first 4 ingredients. Place in a food processor until fine. Press on bottom and sides of a greased 9 inch pie plate.
Bake for 10 minutes. Set aside to cool.
In a mixing bowl, combine chocolate chips and 2 tablespoons cream.
Microwave to melt chocolate or heat over medium heat to melt. Spread chocolate mixture in bottom of pie crust.
Refrigerate until chocolate is set.
Melt white chocolate with 1/4 cup of the cream in microwave or over low heat. Stir until smooth. Refrigerate to cool.
Beat remaining cream in an electric mixer until stiff peaks form. Fold 1 cup of the whipped cream into white chocolate mixture until blended.
Fold remaining cream and orange peel into mixture; blend well. Spoon of the whipped cream mixture over chocolate mixture. stir cranberry sauce by spoonfuls over whipped cream to swirl.
Repeat with another of the whipped cream to swirl. Repeat with another of the whipped cream mixture and remaining cranberry sauce.
Spoon or pipe remaining of the whipped cream mixture around edge of pie.
Refrigerate for 6 hours or until firm.

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Chocolate genoise

8
3 tablespoons (42 grams) hot melted unsalted butter
1/2 cup (65 grams) cake flour
1/4 teaspoon salt
1/3 cup (30 grams) unsweetened regular or Dutch-processed cocoa powder
4 large eggs
2/3 cup (135 grams) granulated white sugar
1 teaspoon pure vanilla extract


Preparation:
Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of the pan with parchment paper.

Sift the flour with the salt and cocoa powder.

In a heatproof bowl whisk together the eggs and sugar. Place the bowl over a saucepan of simmering water. Whisking constantly, heat the eggs and sugar until lukewarm to the touch (this will take about 5 minutes). Remove from heat and transfer the mixture to the bowl of your electric mixer. Beat on high speed (about 3-5 minutes) until the egg mixture has cooled, tripled in volume, and looks like softly whipped cream (the batter will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract.
Then sift about one-third of the flour mixture over the whipped eggs and gently fold in using a large rubber spatula or whisk. Fold in half of the remaining flour, and then fold in the rest. (Do not over mix or the batter will deflate). Take about 1 cup of the batter and fold it into the hot butter mixture.
Then, with a spatula, gently fold the butter mixture completely into the egg batter. Pour into your prepared pan, smoothing the top. Bake until the cake shrinks slightly from the edges of the pan and the top springs back when lightly pressed (about 20 - 25 minutes). (A toothpick inserted into the center of the cake comes out clean.) Cool on a metal rack.
When the cake has cooled completely, run a small knife around the edges to release the cake. The genoise will keep two days in the refrigerator or it can be frozen for a couple of months.

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Chocolate Irish whiskey cake

serves 14
Cake:
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp. salt
1 1/2 cups strongly brewed coffee
1/4 cup plus 3 tbsp. Irish whiskey
1 cup unsalted butter, cut into pieces
1/2 tsp cinnamon
1 cup unsweetened cocoa powder
2 cups sugar
2 eggs
1 tsp vanilla extract

For the sauce:
1 1/2 cups heavy cream
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup Irish whiskey



Preparation:
The cake
Preheat oven to 325 degrees.
Whisk together flour, baking soda and salt in a large bowl; set aside.
In a medium saucepan, add coffee, whiskey, butter, cinnamon, and cocoa powder. Place over moderate heat and whisk until butter has melted. Remove from heat and add the sugar. Whisk until incorporated. Pour mixture into a large bowl and let cool slightly.
Whisk together eggs and vanilla extract and gradually pour into chocolate mixture. Add flour mixture and whisk until just combined. Mixture will be very thin.
Pour batter into a greased and floured bundt pan.
Bake for 45-55 minutes.

The sauce:
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 Irish whiskey . Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.

Turn the cake out and poke holes all over the surface and very slowly drizzle 1 1/2 cups of the sauce over the cake . Wrap in foil and let cool completely. Store in an air-tight container.


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Chocolate mocha soufflé

Serves 4
1 teaspoon instant espresso
1 teaspoon hot water
6 ounces semi sweet chocolate
1/4 cup heavy cream
3 egg yolks
1 teaspoon flour
6 egg whites
1/4 teaspoon cream of tartar
2 teaspoons sugar
1 cup whipped cream


Preparation:
Preheat oven to 325 degrees.
Butter and flour a 5 cup soufflé mold. Chill until ready to use. Combine espresso with hot water, stir until dissolved. Melt chocolate in on top of double boiler. Stir in the cream and coffee.
Beat egg yolks and flour. Stir this into the chocolate. Beat egg whites with cream of tartar to a soft peak.
Gradually add the sugar, and beat egg whites to a 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 mixture into the prepared mold. Bake for 35 45 minutes. Serve hot with whipped cream .

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Chocolate mocha torte

serves 14
For the pecan layer:
2 1/2 cups pecan pieces
1/2 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted

For the chocolate fudge layer
8 ounces semisweet chocolate, chopped
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons light corn syrup

For the mocha layer:
5 eggs at room temperature
1 1/2 cups light brown sugar
5 ounces unsweetened chocolate
2 teaspoons cornstarch
2 teaspoons instant coffee powder
1 cup (2 sticks) unsalted soft butter

Frosting:
2 1/2 cups heavy cream
3 ounce package instant vanilla pudding
2 tablespoons instant coffee powder
3/4 cup confectioner's sugar
Chocolate coffee beans


Preparation:
the pecan layer:
Butter the bottom and sides of a 10-inch spring form pan.
Chop pecans finely in a food processor. Combine with sugar, salt, and butter. Press the mixture evenly over the bottom of the pan. Bake 15 minutes at 350 degrees. Cover with plastic wrap, and refrigerate for an hour.

The chocolate fudge layer:
Melt chocolate and cream over a double boiler. Stir in the butter and corn syrup. Transfer mixture to a bowl.
Allow to cool, then spread over the pecan layer. Cover and refrigerate for an hour.

The mocha layer:
Combine eggs, sugar and cornstarch in a saucepan. Whisk over medium heat until thick and bubbly.
Remove from heat. Add the chocolate, and stir to melt. Dissolve the coffee in a tablespoon of hot water.
Add to the chocolate mixture. Blend in the butter. Spread mixture over the fudge layer. Cover and refrigerate for an hour or until very firm.

Frosting:
Whip the cream with the instant pudding until thick and firm. Gradually mix in the confectioner's sugar.
Dissolve the coffee in a tbsp of hot water. Cool coffee and blend in the whipped cream.

Remove the sides of the spring form. Frost the sides of torte with the mocha cream. Using a pastry bag fitted with a large star tip (such as ateco #4), pipe the remaining whipped mocha cream over the cake. Decorate with chocolate coffee beans



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Chocolate pâté

Serves: 10
16 ounces semi sweet chocolate
4 ounces sugar
1/2 cup water
7 egg yolks
1/4 cup Cognac
1 cup heavy cream

Mocha creme:
8 large egg yolks
3/4 cup sugar
2 cups milk
1 teaspoon espresso instant coffee
1 teaspoon water
1 teaspoon vanilla extract


Preparation:
Melt semi sweet chocolate over a double boiler. Combine sugar and water. Boil to 240 degrees.
Beat egg yolks until creamy. Pour hot syrup over yolks while beating continuously at medium speed until cool. Add cognac. Mix.
Whip cream until stiff. Fold cream into egg mixture. Add chocolate and fold thoroughly.
Spoon in a loaf pan with bottom and sides lined with parchment paper.
Cover with plastic wrap and chill for 4 hours or up to 2 days.
Invert on a platter and slice portions onto plate using a warm carving knife. Decorate with fresh fruit and if desired serve with Mocha creme sauce.

Mocha creme:
Beat the egg yolks and sugar until lemony in color. Bring the milk to a gentle boil. Gradually blend into the egg mixture and cook over low heat while stirring constantly with a wooden spoon. The custard should coat the back of a wooden spoon. Do not boil custard as it will curdle.
Strain into a serving bowl. Dissolve coffee in water. Mix coffee and vanilla into custard.stir to cool.
Cover with plastic wrap and refrigerate. May be prepared two days in advance.

Chocolate pecan pie

Serves: 8
1 9-inch Quick and easy pie crust

1/2 cup semi sweet chocolate, melted
2/3 cup white corn syrup
1/3 cup sugar
3 eggs
3/4 cup pecans, coarsely chopped


Preparation:
Preheat oven at 400 degrees.
In a large bowl, thoroughly combine melted chocolate, corn syrup, sugar and eggs. Stir in the pecans.
Pour mixture into pie shell. Bake for 10 minutes.
Reduce temperature to 350 degrees, and bake 20 minutes longer.
Cool then chill. Slice and serve with ice cream and Satin chocolate sauce.

Chocolate sauce

About 2 1/2 cups
1 cup (250 ml) water
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup or agave nectar
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped


Preparation:
In a medium saucepan, whisk together the water, sugar, corn syrup (or agave), and cocoa powder.

Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

Let the Chocolate Sauce stand for a few hours before serving.


Note:
Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.

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Chocolate soufflés

Makes 1-6-cup souffles
or 8 3/4-cup souffles
1 tablespoon butter, softened
1 tablespoon sugar
4 egg yolks
1/2 cup sugar
1/3 cup flour
2 cups milk
5 ounces bittersweet chocolate, cut into small chunks
2 egg yolks
8 egg whites


Preparation:
Preheat the oven to 375 degrees.
Brush the inside of the soufflé dishes with soft butter. Lightly sprinkle with sugar and rotate the dish so the sugar evenly coats the surface.
In a mixing bowl, whisk the egg yolks and sugar until light and creamy. Add the flour and vanilla. Mix well.
Gradually whisk the scalded milk over the egg yolk mixture, and whisk well to blend. Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Stir in the chocolate and egg yolks. Press plastic onto surface of pastry cream.
Beat the egg whites with the cream of tartar until stiff.
Fold egg whites into custard mixture.
Spoon the the mixture into the two prepared molds or the small molds.
Bake 20 to 25 minutes for the 6-cup soufflés or 12 to 16 minutes for the small soufflés. Sprinkle with confectioners' sugar before serving.


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Chocolate-mocha soufflé

Serves 4
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.

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Christmas mince pies

Makes 24
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.
Note:
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.

Cider apples

serves 4
3 tablespoons butter
2 large golden delicious apples, peeled, cored and sliced
2 Cortland apples, peeled, cored, sliced
3 tablespoons sugar
1/2 cup apple cider
1/8 teaspoon cinnamon


Preparation:
Melt butter in heavy skillet. add apple slices. sprinkle with sugar. Stir.
Cover and cook over medium heat, stirring from time to time, for 4 to 5 minutes.
Stir in apple cider and cinnamon.
Cover and cook, stirring occasionally, until apples are tender.
Remove cover and boil until syrup begins to thicken.
To serve:
Spoon warm apples into compote dishes.
Top each serving with a small scoop of frozen yogurt.
Delicious served over Brown sugar Pound cake.

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Cinnamon soufflé

Serves: 8
Makes two 1-quart soufflés
For sauce:
1 cup half and half
1 vanilla bean, split lengthwise
1/4 cup sugar
3 large egg yolks

For soufflés molds:
1 teaspoon butter, softened
1 teaspoon sugar

For soufflés:
1/4 cup (1/2 stick) unsalted butter
1/3 cup all purpose flour
1 1/4 cups milk
1/3 cup sugar
1/4 cup unsulfured molasses
2 teaspoons dark rum
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
pinch of salt
5 large egg yolks
6 large egg whites
1/2 teaspoon cream of tartar


Preparation:
for sauce: Can be made a day ahead.
In a medium saucepan, bring half and half to a simmer. Scrape in seeds from vanilla bean; add bean. In a medium bowl, whisk sugar and egg yolks. Gradually whisk in half and half mixture. Return mixture to saucepan; stir with a wooden spoon over medium heat for about 5 minutes, until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil). Strain sauce. Cover and chill until cold.

For soufflés:
Preheat oven to 400 degrees.
Butter two 1-quart soufflé dishes. Sprinkle the bottom and sides of dishes with sugar; shake out excess. Place dishes on a baking sheet.

Melt butter in a heavy medium saucepan over medium heat. Add flour. Stir until mixture is smooth and bubbly, about 2 minutes. Gradually whisk in milk. Bring to boil while whisking continuously. Boil until thick, about 1 minute. Remove form heat. Stir in sugar, molasses, rum, ginger, vanilla extract, cinnamon, and salt. Cool until just warm, about 10 minutes. (can be prepared two hours ahead. Cover with plastic wrap, and let stand at room temperature. Whisk over low heat until warm before continuing). Mix in egg yolks.
Using an electric mixer, beat egg whites with cream of tartar in a large bowl until stiff but not dry. Fold beaten egg whites into the yolk mixture.
Divide mixture among prepared dishes. Bake until soufflés are puffed and golden, about 20-25 minutes. Serve immediately with sauce.


Country apple cake

serves 6
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
3 teaspoons milk
1/2 cup flour
1/4 cup cornstarch
3 eggs
1 teaspoon baking powder
1 teaspoon dark rum
1 pinch salt
3 large baking apples


Preparation:
Preheat oven to 350 degrees.
Cream in an electric mixer soft butter, sugar, and vanilla.
Mix in milk, flour, cornstarch. Beat in eggs one by one.
Stir in baking powder, rum, and salt.
Spoon in an 8-inch buttered round mold. Peel and slice 3 apples.
Stick slices in batter.
Bake 35 to 40 minutes.

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Country apple pie

serves 8
1 9-inch pie crust, fully cooked
1 pound apples
1/2 cup sugar
1 teaspoon flour
1/4 cup molasses
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Topping:
1/2 cup graham cracker crumbs
4 teaspoons melted butter
2 teaspoons brown sugar


Preparation:
Preheat oven to 375 degrees Peel and core apples.
Cut into wedges. Stew in 1/4 cup water.
In a large bowl, combine sugar, flour, molasses, cinnamon,
nutmeg and salt. Add apples.
Spoon in pie shell.
Combine the topping ingredients in a bowl.
Sprinkle evenly over the pie.
Bake for 40-45 minutes.

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Cranberry and pear phyllo tart

8
9 sheets phyllo
1/2 cup melted butter
1/3 cup sugar

Filling:
3 cups cranberries
4 pears, peeled, cored and diced
1 cup golden raisins
1 cup sugar
1/2 cup orange juice
1 teaspoon cornstarch
1 teaspoon grated orange rind

For garnish:
mint leaves, phyllo flowers and frosted cranberries


Preparation:
Filling:
Set aside 1/4 cup of the cranberries for garnish. Combine cranberries, pears, raisins, sugar and orange juice. Bring to boil; cook, covered, over medium heat, stirring occasionally, until pears are almost tender and cranberries pop.
Combine cornstarch with 1 tablespoon cold water; stir into fruit mixture. Cook for about 1 minute. or until thickened. Remove from heat; stir in orange rind. Let cool.
Arrange 1 sheet phyllo on work surface. Brush lightly with butter. Place in lightly butter 10-inch tart pan with removable bottom, letting excess hang over edge. Sprinkle with 2 teaspoons of the sugar. Brush second sheet with butter, place on first, rotating a quarter turn. Sprinkle with another 2 teaspoons sugar. Layer with 2 more sheets, brushing each sheet with butter, sprinkling with sugar and rotating so not aligned with layers below.
Spread filling over phyllo crust. Fold pastry edges over top. Layer remaining phyllo on top, rotating, buttering and sprinkling with sugar. Gently fold top pastry under bottom. Using knife, cut vents in top of pastry. (Tart can be prepared up to this point and refrigerated covered for up to 4 hours).
Bake in 400 degree oven 30-35 minutes until pastry is crisp and golden. Remove from oven; let stand for 10 minutes in pan on rack. Remove from pan; slide onto serving platter. Garnish: top with phyllo flowers. Scatter frosted cranberries on top and around side. Top with orange rind, and mint. Serve warm.
For garnish: Phyllo flowers: Arrange 2 stacks of phyllo pastry on work surface. cut out six 4-inch circles; wet center of 1 circle with water; top with second circle. Pinch centers together to make flower shapes. Spray with non-stick cooking spray; place in small muffin cups. Sprinkle with 1/2 teaspoons sugar. Repeat with remaining circles. Bake in 400 degree oven until golden.
Frosted Cranberries: In bowl, lightly beat 1 egg white until frothy. Pour 1/4 cup sugar in shallow bowl. Dip reserved cranberries, a few at a time, in egg white; remove with slotted spoon. Roll in sugar until coated. Place on paper towel; let dry at room temperature for 1 hour.

Cranberry apple cobbler

serves 8
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.

Cranberry crepes

serves 8
1 cup flour
1/4 cup salad oil
2 eggs
2 egg yolks
1 1/2 cups milk
1/4 cup unsalted butter

Cranberry Filling
2 cups cranberries
1 1/2 cups sugar
1/2 cup water
2 tablespoons Cointreau
1 tablespoon grated orange rind

For Custard:
1 cup light cream
1/4 cup sugar
4 egg yolks, well beaten
1 teaspoon vanilla


Preparation:
Crêpes:
In a medium bowl, combine flour, oil, eggs, egg yolks, and 1/2 cup milk, beating until blended and smooth. Add remaining milk, whisking until batter is smooth. Strain batter into a clean bowl. Refrigerate, covered, for 2 hours or longer.
Melt the butter over low heat, and mix into the crepe batter.
Heat a 7-inch non-stick skillet until a drop of water sizzles and rolls off. Pour in 2 tablespoons of batter, rotating pan to cover bottom of skillet evenly.
Cook until lightly browned. Turn; brown slightly. Cool on rack. Stack crêpes.
Crêpes may be made ahead and refrigerated.
Filling:
In saucepan, bring cranberries, sugar and water to boil; reduce heat and boil gently, stirring often, for 5 minutes or until skin pops. Stir in liqueur and orange rind; let cool.
Custard:
In top of double boiler or heavy saucepan; stir together cream, sugar and egg yolks; cook over medium-low heat, stirring constantly, for 10 minutes or until smooth and thickened enough to coat back of spoon. stir in vanilla; let cool.
Spoon about 1 tablespoon filling onto each crêpe; top with heaping tablespoon custard.
Roll up loosely, tucking in ends; place on serving plate. Drizzle with a little more filling.

Cranberry eggnog cheesecake

serves 12
1 1/2 cups fine vanilla wafer crumbs
3/4 cup sugar
1/3 cup butter, melted
5 eggs
1/4 cup orange juice
1/4 cup dark rum
1 envelop unflavored gelatin
3 8-ounce packages cream cheese (light or regular)
2 teaspoons vanilla
1/4 teaspoon nutmeg
1/4 cup cranberry sauce


Preparation:
Combine crumbs and 1/4 cup sugar. Blend well with a fork. Stir in butter. Press evenly into bottom and partway up sides of a 9-inch springform pan. Refrigerate.
Separate 3 eggs, placing whites into a clean large bowl and yolks in a small dish.
Pour orange juice and rum into a heavy bottomed saucepan. Sprinkle gelatin over top. Let stand to soften, about 5 minutes.
Whisk in remaining 1/2 cup sugar, 2 whole eggs and 3 egg yolks.
Stir constantly over medium low heat until sugar dissolves and mixture thickens a little. Remove from heat. Beat cream cheese until smooth.
Beating at high speed, gradually add orange mixture, about ½ cup at a time, until smooth. Beat in vanilla and nutmeg. Beat remaining egg whites until they hold soft peaks.
Place egg whites on top of cheese mixture. Gently fold together, until no lumps of egg white remain.
Pour into chilled shell. Break up cranberry sauce. Dot sauce on surface of cheesecake, then swirl slightly by drawing knife in gentle circles through the sauce.
Refrigerate until set, at least 4 hours. Cheesecake will keep well for 2 days.

Cranberry mold

serves 5
1 3-ounce package raspberry Jello
1 cup boiling water
1 14-ounce can whole cranberries
1 teaspoon lemon juice
1 teaspoon orange juice
1/2 cup chopped walnuts
1 cup melon balls


Preparation:
Combine Jello and water.
Blend well to dissolve. Stir in remaining ingredients. Pour into a decorative mold.
Refrigerate to set.

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Cranberry pear phyllo tart

Serves 12
9 sheets phyllo
1/2 cup melted butter
1/3 cup sugar

Filling:
3 cups cranberries
4 pears, peeled, cored and diced
1 cup golden raisins
1 cup sugar
1/2 cup orange juice
1 teaspoon cornstarch
1 teaspoon grated orange rind

For garnish:
phyllo flowers and frosted cranberries



Preparation:
Filling:
Set aside 1/4 cup of the cranberries for garnish. Combine cranberries, pears, raisins, sugar and orange juice. Bring to boil; cook, covered, over medium heat, stirring occasionally, until pears are almost tender and cranberries pop.
Combine cornstarch with 1 tablespoon cold water; stir into fruit mixture. Cook for about 1 minute. or until thickened. Remove from heat; stir in orange rind. Let cool.
Arrange 1 sheet phyllo on work surface. Brush lightly with butter.
Place in lightly butter 10-inch tart pan with removable bottom, letting excess hang over edge. Sprinkle with 2 teaspoons of the sugar. Brush second sheet with butter, place on first, rotating a quarter turn.
Sprinkle with another 2 teaspoons sugar.
Layer with 2 more sheets, brushing each sheet with butter, sprinkling with sugar and rotating so not aligned with layers below.
Spread filing over phyllo crust. Fold pastry edges over top.
Layer remaining phyllo on top, rotating, buttering and sprinkling with sugar.
Gently fold top pastry under bottom.
Using knife, cut vents in top of pastry.
Tart can be prepared up to this point and refrigerated covered for up to 4 hours.
Bake in 400 degree oven 30-35 minutes until pastry is crisp and golden. Remove from oven; let stand for 10 minutes in pan on rack.
Remove from pan; slide onto serving platter.
Garnish:
Top with phyllo flowers. Scatter Frosted Cranberries on top and around side.
Top with orange rind, and mint (if using) Serve warm. For garnish: Phyllo flowers:
Arrange 2 stacks of phyllo pastry on work surface. cut out six-4 inch circles; wet center of 1 circle with water; top with second circle. Pinch centres together to make flower shapes. Spray with non-stick cooking spray; place in small muffin cups.
Sprinkle with 1/2 teaspoons sugar.
Repeat with remaining circles.
Bake in 400 degree oven until golden.
Frosted Cranberries:
In bowl, lightly beat 1 egg white until frothy. Pour 1/4 cup sugar in shallow bowl. Dip reserved cranberries, a few at a time, in egg white; remove with slotted spoon.
Roll in sugar until coated. Place on paper towel; let dry at room temperature for 1 hour.

Cranberry walnut cake

serves 6
1 1/2 cups fresh or frozen cranberries
1/4 cup brown sugar, chopped
1 teaspoon cornstarch
1/2 cup chopped walnuts
1 egg
1/2 cup white sugar
1/2 cup all-purpose flour
1/3 cup melted butter
Vanilla ice cream


Preparation:
1. Preheat oven to 325 degrees F (165 degrees C.)
2. Butter a 9 inch cake pan. Combine the cranberries, brown sugar, walnuts and cornstarch in a bowl. Layer the cranberies mixture on the bottom of cake pan.
3. In a large bowl, beat egg. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
4. Bake in the preheated oven for 45 minutes, or until golden brown. Allow the cake to cool at room temperature for 10 minutes then invert on a serving platter.
5. Serve warm with vanilla ice cream.

Cranberry walnut pie

makes 1, 10″ pie
2 cups cranberries, chopped (I use a bag of Ocean Spray fresh cranberries)
½ cup walnuts, toasted and chopped
1 ¼ cups sugar, divided
2 large eggs
¾ cup (1 ½ sticks) unsalted butter, melted and cooled
1 cup flour
¼ tsp salt
¼ tsp almond extract


Preparation:
Preheat the oven to 350º. Butter the bottom and up the sides of a 10” pie plate.
Spread the chopped cranberries and walnuts over the bottom of the pie plate. Sprinkle the mixture with ¼ cup of sugar.
Whisk the flour, salt, and remaining 1 cup of sugar in a large bowl. Beat in melted butter. Add eggs, one at a time, and mix until smooth. Stir in the almond extract. Do not overmix.
Pour batter on top of the cranberry/walnut mixture and bake for 40 minutes, or until the top is puffed and just beginning to turn a golden. Cool completely on a wire rack.

Cream puffs

1 cup water
1 tablespoon sugar
1/2 cup butter
1 cup flour
4 large eggs

For filling:
2 cups whipping cream
1/2 cup confectioner's sugar
1 tablespoon instant vanilla or chocolate pudding


Preparation:
Preheat oven to 400 degrees.
Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Using an electric mixer, beat eggs in thoroughly, one by one. Beat mixture until smooth. Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe the equivalent of a tablespoon onto ungreased baking sheet leaving 3 inches apart.
Bake for 15 minutes. Reduce the oven to 350 degrees and continue baking until puffed, golden brown and dry.
FILLING:
Whip the cream with sugar and instant vanilla pudding until stiff. Fill the puffs with cream using a pastry bag fitted with a small plain tube. Other fillings can be used (ice cream, chocolate or vanilla pudding).

Creamy pumpkin pie

Serves 8
Crust:
1 1/2 cups flour
2 teaspoons finely grated orange rind
1/2 teaspoon salt
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
1 egg yolk
1 teaspoon vinegar

Filling:
1 14 ounce can pumpkin purée
1 cup packed brown sugar
1 package (4 ounces) cream cheese, softened
1/2 cup whipping cream
2 eggs
1 tablespoon flour
1 teaspoon cinnamon
1 teaspoon vanilla

Topping:
1/2 cup whipping cream, whipped



Preparation:
Crust:
Combine flour, rind and salt; using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. In measuring cup, whisk egg yolk with vinegar; pour in enough ice water to make 1/3 cup. Drizzle egg mixture over flour mixture; toss with fork until dough starts to hold together, adding a little more ice water if necessary.
Form into ball; press into disc. Wrap in plastic wrap; refrigerate for 1 hour. Preheat oven to 375 degrees. On floured surface, roll out pastry to 1/8 inch thickness. Place in 9 inch pie plate, draping loosely . Without stretching, fit into plate. Trim edges to leave 1 inch overhang. Fold edge under and flute. Prick shell all over and refrigerate for 30 minutes.
Gather pastry scraps together and roll out. Using small pumpkin shaped cookie cutter, cut out 11 shapes. Transfer to baking sheet; bake in bottom third of oven for about 12 minutes or until golden. Transfer to rack, let cool. Line pastry shell with foil; fill evenly with pie weights or dried beans. Bake in bottom third of oven for 15 minutes; remove weights and foil. Bake for 10 to 12 minutes longer or until pastry just starts to turn golden. Reduce heat to 350 degrees.
In food processor, purée pumpkin, sugar, cheese, cream, eggs, flour, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pie shell; bake in bottom third of oven for 1 hour or until set in center.
Let cool on rack.
Topping:
Pipe cream into 8 rosettes around edge; top each with pastry pumpkin cookies.

Crême brulée

Serves 5
2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
1 cup pitted cherries, cooked *
1/2 cup dark brown sugar



Preparation:
Preheat oven to 350 degrees.
In a medium saucepan, bring the cream to a boil.
In a mixing bowl, beat the sugar and egg yolks until thick and creamy. Gradually stir in the cream. Pour into a saucepan with a thick bottom. Heat over low heat until thick while stirring continuously. DO NOT BOIL. Add vanilla and strain.
Divide cherries evenly between 6 ramequin dishes. Pour custard into cups. Place cups with custard in a pan containing boiling water and bake until center of custard is medium firm. Cool at room temperature for an hour.
Sprinkle brown sugar on top and place under the broiler to brown or use a torch to brown sugar. Serve cold.
* I also use, stewed apricots and peaches for this rich dessert.

Crêpes suzette

For the crêpes:

1 cup flour
1/4 vegetable oil
2 eggs
2 egg yolks
1 1/2 cups milk
1/4 cup unsalted butter

For the orange sauce:
1/4 cup unsalted butter
1/3 cup sugar
1 tablespoon coarsely shredded orange peel
1/3 cup orange peel
1 cup orange juice
1/4 cup orange sections
For the orange butter:
1/2 cup Grand Marnier
1/2 cup unsalted butter
1/3 cup sugar
1/3 cup Grand Marnier
1/4 cup grated orange peel
1/4 cup brandy


Preparation:
Crêpe batter:
In a medium bowl, combine flour, oil, eggs, egg yolks, and 1/2 cup milk, beating until blended and smooth. Add remaining milk, whisking until batter is smooth. Strain batter into a clean bowl. Refrigerate, covered, for 2 hours or longer. Melt the butter over low heat, and mix into the crêpe batter.
Heat a 7-inch non-stick skillet until a drop of water sizzles and rolls off. Pour in 2 tablespoons of batter, rotating pan to cover bottom of skillet evenly. Cook until lightly browned. Turn; brown slightly. Cool on rack. Stack crêpes.
Crêpes may be made ahead and refrigerated.

Orange sauce:
In a medium skillet, melt 1/4 cup butter. Stir in cup sugar, shredded orange peel and juice; cook over low heat, stirring occasionally, until peel is translucent, about 10 minutes. Add oranges, and 1/4 cup Grand Marnier.

Orange butter:
In a small bowl, with an electric beater, cream butter with sugar until fluffy. Blend in Grand Marnier and orange peel. Use to spread on crêpes - about 1 tablespoon for each crêpe.

To assemble:
Fold each crêpe in half, then in half again. Arrange in pattern in orange sauce in a baking dish or skillet. Cook over low heat until sauce is hot and crepes are heated through. To serve: Bring crêpes to table right in baking dish or skillet. Gently heat brandy in a small saucepan just until vapor rises. Ignite with match and pour flaming brandy over heated crêpes. Serve with sauce.
VARIATIONS:
CREPES CURACAO: Serve with cooked sliced peaches. Flame with curacao.
CREPES CAFOLA: Flavor batter with coffee extract and grated sweet chocolate. Flame with creme of cacao and Kahlua.
CREPES COPACABANA: Flavor batter with coffee extract and hazelnut puree. Flame with Kahlua.
CREPES HAWAIIAN: Serve with fresh sweet pineapple cubes.

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Dark apple spice cake

Makes one 10-inch cake Serves 16
1 large egg plus
2 whites
2 cups sugar
3/4 cup canola oil plus extra for preparing pan
2 cups all purpose white flour
2/3 cup whole-wheat pastry flour
3 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground allspice
3 cups fresh apples, peeled
2 teaspoons baking soda
1 cup raisins
1/2 cup chopped pecans
Granulated or confectioners sugar for dusting cake (optional) Caramel Sauce. Recipe follows.

Caramel Sauce

Makes 1 1/2 cups

1 cup sugar
1 tablespoon butter
3/4 cup evaporated skim milk
1 teaspoon molasses
1/2 teaspoon vanilla


Preparation:
Preheat oven to 350 degrees. Brush oil over the inside of a 10-inch bundt pan. Dust with flour and tap out the excess.
In a mixing bowl, whish together eggs, sugar and oil. In another bowl, stir together flours, cocoa, salt, cinnamon and allspice.
Using a rubber spatula or a wooden spoon, add the dry ingredients to the oil mixture alternately with the grated apples. Dissolve baking soda 1/4 cup hot water and stir into the batter. Stir in the raisins and nuts. The batter will be thick.
Spoon the batter into the prepared pan and bake for about 1 hour 10 minutes, or until the top springs back when touched lightly and a cake tester inserted in the center comes out clean.
Cool on a wire rack for 10 minutes before unmolding from the pan. Let cool. Sprinkle with sugar or serve with caramel sauce.
Caramel sauce:
In small heavy-bottomed pot, combine sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring occasionally. Cook, without stirring, for about 15 minutes, or until the syrup turns amber. (Take care not to burn it.)
Remove from heat and cool 2 minutes. Using a wooden spoon, stir in butter. Gradually stir in milk. Return to the heat and cook, stirring, for about 1 minute, or until caramel has dissolved. Stir in molasses and vanilla.
Serve warm. ( The sauce can be cooled, then stored, covered, in the refrigerator for up to 5 days. Warm slightly before serving.)

Double apple cake

serves 10
2 Granny Smith apples
2/3 cup packed brown sugar
1/4 cup butter, softened
1 egg
1/4 cup low-fat plain yogurt
1 teaspoon vanilla
1 2/3 cups sifted cake and pastry flour
1 1/2 teaspoons ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
2/3 cup applesauce

Topping:
3 tablespoons packed brown sugar
2 teaspoons water
1/2 teaspoon cinnamon


Preparation:
Preheat oven to 350 degrees.
Peel, core and thinly slice apples. Beat sugar and butter until crumbly.
Beat in egg. Beat in yogurt and vanilla.
Combine flour, ginger, baking powder, baking soda and salt;
fold into butter mixture alternately with apple sauce.
Spoon in lightly greased 9-inch springform pan.
Arrange apples in overlapping concentric circles on top.
Topping:
Combine sugar, water and cinnamon; brush over apples.
Bake for 40 minutes or until cake tester comes out clean.
Let cool in pan on rack for 5 minutes. Remove side of pan;
let cool completely.

Dutch apple pie

Serves: 8
Pie Crust
1¼ cups all-purpose flour, plus more for rolling out the dough
½ teaspoon salt
1 tablespoon sugar
3 tablespoons vegetable shortening or butter , chilled
4 tablespoons cold unsalted butter, cubed
4-5 tablespoons ice water

Apple Filling
5 large Granny Smith apples (about 2½ pounds)
4 large McIntosh apples (about 2 pounds)
¼ cup granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
2 tablespoons unsalted butter
½ cup heavy cream

Streusel Topping
1¼ cups all-purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
7 tablespoons unsalted butter, melted




Preparation:
1. For the pie crust: Process the flour, salt and sugar in a food processor until combined. Add the shortening or butter and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Sprinkle 4 tablespoons of the ice water over the mixture. Continue to pulse until the mixture comes together in a loose ball. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.

Note: If you do not have a food processor, use this method to make the pie dough: In a large bowl, whisk together the flour, sugar and salt. Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.

2. Remove the dough from the refrigerator. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Ease the dough into the pan corners. Trim the dough edges to extend about ½ inch beyond the rim of the pan. Fold the overhang under itself; flute the dough or press the tines of a fork against the dough to flatten it against the rim of the pie plate. Refrigerate the dough-lined pie plate until firm, about 40 minutes, then freeze until very cold, about 20 minutes.

3. Adjust an oven rack to the lower-middle position and hat the oven to 375 degrees F. Remove the dough-lined pie plate from the freeze, press a doubled 12-inch piece of heavy-duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil. Bake, leaving the foil and weights in place until the dough looks dry and is light in color, 25 to 30 minutes. Carefully remove the foil and weights. Continue baking until deep golden brown, about 12 minutes more. Transfer to a wire rack and increase the oven temperature to 425 degrees F.

4. For the apple filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. Reduce the hat to medium-high and cook, covered, stirring occasionally, until the Granny Smith apple slices are tender and the McIntosh apple slices are softened and beginning to break down, about 10 minutes.

5. Set a large colander over a large bowl; transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cram to a boil in the now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula.

6. For the streusel topping: Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling. Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.

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English apple pudding with rum sauce

serves 6
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.

Flambeed bananas

serves 4
1/3 cup dark brown sugar
2 teaspoons butter
1 teaspoon lemon juice
1/2 cup dark rum or bourbon
4 medium bananas, peeled and cut in halves
2 teaspoons butter
1/4 cup toasted sliced almonds


Preparation:
In a saucepan, combine the sugar, butter, and lemon juice.
Heat to melt butter. Add 1/4 cup rum.
Fry the bananas in butter until golden brown. Pour sauce over, and cook until tender.
Arrange bananas on a serving dish. Heat remaining rum. Ignite and pour over bananas.
Sprinkle with toasted almonds. Serve with rum and raisin ice cream, or cinnamon ice cream.

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French apple tart

Serves: 8
Serves 8

1 recipe never-fail pie crust
1 cup thick apple sauce
5 large baking apples
2 ounces melted butter
1/3 cup sugar
1/2 cup apricot jam
1 tablespoon kirsch or water


Preparation:
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 10-inch shallow flan pan with a removable ring.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin.
Freeze any leftover dough for future use.
Preheat oven to 425 degrees. Peel and core the apples. Slice into very thin slices.
Cover and spread pie crust with apple sauce. Arrange sliced apples over apple sauce.
Brush apples with butter and sprinkle sugar over apples. Bake the tart at the lowest rack for 30 to 40 minutes or until apples are tender and golden brown.
Remove the tart from the pan and transfer to a rack. In a small saucepan, melt apricot jam with Kirsch or water.
Strain apricot over apple. Spread evenly to form a glaze. Serve at room temperature.

French canadian trifle

Serves: 10 to 12
custard:
5 tablespoons sugar
3 tablespoons cornstarch
3 egg yolks
3 cups milk
1 teaspoon vanilla

trifle:
1 8"x 4" pound cake or equal amounts of genoise or sponge cake
2-4 tablespoons marsala, rum or brandy
1 cup strawberry jam
2 cups fresh raspberries
1 1/2 cups heavy cream
1 tablespoon sugar


Preparation:
For the custard:
Mix together sugar and cornstarch in a large saucepan. Add egg yolks and whisk to combine; then gradually whisk in milk. Cook over medium-low heat, stirring constantly, until custards thickens to the consistency of thick cream, about 10 minutes. Transfer to a large bowl and add vanilla. Cover surface of custard with plastic wrap to prevent a skin forming, and refrigerate until completely chilled, about 2 hours.
For the trifle:
Cut cake into 2" x 1" pieces. Arrange a layer of cake in the bottom of a large trifle glass bowl. Sprinkle cake with some of the Marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam. Pour some of the custard over the berries. Repeat layering, ending with custard. Cover with plastic wrap, and refrigerate for at least 3 hours. Remove trifle from refrigerator about 1 hour before serving. Just before serving, put heavy cream and sugar in a large bowl. Beat cream until it holds soft peaks. Do not over beat. Decorate trifle with large dollops of whipped cream.
Note:
Also see Trifle and Lemon trifle



Fried banana wontons with custard sauce

serves 8
3/4 cup finely chopped peeled ripe bananas
1/4 cup golden brown sugar (packed)
1/4 cup graham cracker crumbs
2 tablespoons finely chopped walnuts
2 tablespoons finely chopped pecans
16 wonton wrappers
1 large egg, beaten to blend
vegetable oil (for frying)
Powdered sugar (optional)
Serve with Vanilla Custard Sauce


Preparation:
Gently mix bananas, brown sugar, graham cracker crumbs, walnuts and pecans in medium bowl (do not mash bananas).
Lay wonton wrappers on work surface and brush edges with egg. Spoon 1 1/2 heaping teaspoons banana filling into center of each wrapper.
Fold wrappers diagonally over filling. Press edges to seal. Place on baking sheet lined with plastic wrap. (Ravioli can be prepared 6 hours ahead.
Cover with plastic and refrigerate.) Add enough oil to heavy large skillet to reach depth of 2 inches.
Heat over medium heat to 350 F. Working in batches, add ravioli; cook until golden brown, about 45 seconds per side.
Using slotted spoon, transfer to paper towels; drain.
Arrange ravioli on serving plate and dust with powdered sugar, if desired. Serve with Vanilla Custard Sauce.
Note:
This is a dessert version of classic fried savory ravioli, dressed up with custard sauce.

Gingerbread and cranberry torte

Serves: 8
2/3 cup unsalted butter, softened
1/2 cup sugar
1/3 cup molasses
1 large egg
1 1/2 cups all purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground clove
2/3 cup sour cream
1/2 cup whole berry cranberry sauce
confectioners' sugar


Preparation:
Preheat oven to 350 degrees. Grease and flour a 10-inch round cake pan with removable sides.
In bowl of an electric mixer, beat butter and sugar until creamy. Add molasses, egg, until well blended. In a small bowl, combine flour, ground ginger, baking powder, baking soda, cinnamon, salt and ground clove. Add flour mixture to butter mixture, alternating with sour cream. Spread batter in pan.
Drop spoonfuls of cranberry sauce on batter. Bake cake 40 to 45 minutes or until center of cake is firm. Cool in pan for 10 minutes.
Remove from pan. Sift confectioners' sugar around edge of cake.

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Grand marnier soufflé

serves 12
For molds:
1 teaspoon butter, softened
1 teaspoon sugar
3/4 cup butter
1/2 cup flour
2 tablespoons cornstarch
1 1/2 cups milk
6 egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
4 ounces Grand Marnier
6 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

MACADEMIA NUT SAUCE

Recipe can be doubled or quadrupled if necessary.
serves 6 to 8

1/2 cup macadenia nuts
3 tablespoons honey
2 tablespoons Grand Marnier
1/2 cup light cream




Preparation:
Makes: two 1-quart soufflé molds
Preheat oven to 375 degrees. Butter the bottom and sides of 2 1-quart soufflé molds. Sprinkle with sugar; shake out excess. Place dishes on a baking sheet and set side.
Melt butter over low heat in a saucepan. Stir in the flour and cornstarch; stir until smooth. Pour in the milk and sugar. Whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks, sugar and vanilla. Blend in the Grand Marnier.
In an electric mixer, beat the egg whites with the cream of tartar to until soft peaks form when beater is lifted. Add sugar gradually while beating constantly until the egg whites are firm. Fold the egg whites into the Grand Marnier mixture. Divide the soufflé mixture between the two prepared molds. Bake for 30 to 35 minutes. Sprinkle with powdered sugar before serving. Serve with Macademia nut sauce.

MACADEMIA NUT SAUCE
Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with soufflés.

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Irish cream cheesecake

Serves 12
Crust:
1 cup wafer crumbs
1/2 cup pecans, chopped
1/4 cup sugar
1/4 cup butter, melted

Filling:
3 8-ounces cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup Irish cream
3 ounces white chocolate, melted

Topping:
whipped cream
chocolate shavings


Preparation:
Preheat oven at 325 degrees.
CRUST:
Combine wafer crumbs, pecans, sugar, and butter. Press mixture onto bottom of 2 inch by 9 inch springform pan. Chill.
FILLING:
In an electric mixer, beat cheese and sugar until smooth. Beat in eggs one at the time, until just blended. Beat in liqueur and white chocolate. Pour into pan. Bake 50 min. or until center is just set. Remove from oven and run knife around sides of pan to prevent cracking. Cool.
TOPPING:
Top cheesecake with whipped cream and chocolate shavings if desired.

Irish mist brownies

Makes: 25 brownies
Brownies Ingredients:
1/2 cup butter
2 (1-ounce) squares unsweetened baking chocolate
1 cup sugar
3/4 cup all-purpose flour
2 eggs

Filling Ingredients:
2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon peppermint extract
5 drops green food color
2 drops yellow food color

Drizzle Ingredients:
1 (1-ounce) square unsweetened baking chocolate, melted




Preparation:
Heat oven to 350°F. Melt 1/2 cup butter and 2 squares chocolate in 2-quart saucepan over medium heat, stirring constantly, until smooth (4 to 6 minutes). Stir in all remaining brownie ingredients until well mixed. Spread into greased 8-inch square baking pan.
Bake for 25 to 30 minutes or until brownie just begins to pull away from sides of pan. Cool completely.
Combine all filling ingredients except chocolate in small bowl. Beat at medium speed until creamy. Spread over cooled bars.
Drizzle with melted chocolate. Cool completely; cut into bars. Cover; store refrigerated.
Note:
A fudgy brownie, layered with mint butter cream and drizzled with chocolate.

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Irish whiskey cake

makes 16 servings
one 18.5-ounce package yellow cake mix
1 (3 5/8-ounce) box vanilla instant pudding mix (see note)
1/2 cup whole or low-fat milk
1/2 cup vegetable oil
1 cup Irish whiskey
4 large eggs, lightly beaten
1 cup (4 ounces) coarsely chopped black walnuts
FOR THE GLAZE
4 ounces (1 stick) unsalted butter
1 cup sugar
1 cup Irish whiskey
1 tablespoon water


Preparation:
For the cake: Preheat the oven to 325 degrees. Lightly grease a 10-inch tube pan, preferably nonstick, or bundt pan with nonstick cooking oil spray.

Combine the cake and pudding mixes in a small bowl.

Combine the milk, oil and whiskey in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until mixed well. Add the dry ingredients and beat until smooth, then add the beaten eggs in several additions until well combined. Increase the speed to medium and beat for 2 minutes until slightly thickend. Turn off the motor and add the walnuts, stirring by hand. Pour into the prepared pan and bake for 75 to 90 minutes, being careful not to let it get too brown. Transfer to a wire rack to cool in the pan.

For the glaze: Melt the butter in a medium saucepan over medium heat. Add the sugar, whiskey and water, stirring until the sugar has dissolved. Pour one-third of the glaze over the hot cake in the pan. Let cool on the wire rack for 1 hour, then remove from the pan and invert so the cake is upside down on a plate; pour one-third of the glaze over the cooled cake, then cover tightly with plastic wrap and refrigerate for 3 days. The next day, unwrap the cake, invert onto a second plate and pour half of the remaining glaze over the cake; recover tightly with plastic wrap; this process allows the glaze to flavor the cake evenly. On the next day, repeat the process, using the remaining glaze.
Note:
Based on a recipe from Downey's restaurant in Philadelphia.

Note: Since Meg Downey shared this adaptation of the family recipe in 1982, most boxed cake mixes have been reformulated to yield moister (pudding-in-the-mix type) cakes. For that reason, the original amount of pudding mix has been reduced by half.

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Irish whiskey date cake

Makes a 9-inch cake
For the cake:
¾ pound dates, pitted and chopped
1 teaspoon baking soda
¼ pound (1 stick) unsalted butter, at room temperature
1/3 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1¼ cups all-purpose flour
1 teaspoon kosher salt
1½ tablespoons baking powder

For the sauce:
10 oz (2½ sticks) unsalted butter
2 cups light brown sugar, lightly packed
1 cup heavy cream
¼ teaspoon kosher salt
1/3 tablespoons Irish whiskey
2 teaspoons pure vanilla extract

2 cups Sweetened whipped cream, for serving


Preparation:
Preheat the oven to 350 degrees. Butter and flour a 9 x 2-inch round cake pan.

Place the dates in a deep saucepan with 1¾ cups of water. Bring to boil, stirring a little to break up the dates. Allow to simmer 1 minute. Off the heat, stir in the baking soda (it will bubble up!). Set aside.

Meanwhile, in an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time, and then the vanilla, scraping down the mixing bowl. (It may look curdled.) Combine the flour and salt and, with the mixer still on low, slowly add it to the batter. With the mixer on low, add the hot date mixture in two batches to the batter, scraping down the bowl. The batter will be runny but don't worry! Stir in the baking powder, which will also bubble up. Pour into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

Meanwhile, combine the butter, brown sugar, heavy cream and salt in a medium saucepan and bring to boil. Reduce the heat and simmer for 1 minute. Off the heat, stir in the bourbon and vanilla and pour into a 2-cup heat-proof glass measuring cup. Set aside.

As soon as the cake is done, poke holes all over it with a toothpick. Pour one cup of the sauce evenly over the cake while still warm and allow it to soak in for 30 minutes. Turn the cake out bottom side up onto a flat serving plate and pour one more cup sauce on top. Cool completely.

Serve at room temperature with sweetened whipped cream and remaining whiskey sauce.

Maple apple and bluebery crisp

serves 6
6 cups sliced peeled apples
2 cups blueberries
1/4 cup white sugar
2 tablespoons flour
1 tablespoon lemon juice
1/4 teaspoon cinnamon

Topping:
1/2 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/3 cup maple syrup
2 tablespoons butter, melted


Preparation:
Preheat oven to 350 degrees.
Toss apples, blueberries, sugar, flour, lemon juice and cinnamon;
spread in 8-inch square baking dish.
Topping:
Combine brown sugar, flour, rolled oats and cinnamon.
Pour in maple syrup and butter; toss until moistened.
Sprinkle over fruit.
Bake for 1 hour or until golden and fruit is fork tender.
Let cool on rack for 15 minutes.

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Marbled pumpkin cheesecake

Makes 8 to 10 servings
Crumb-crust recipe:
1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt

1/2 made with finely ground gingersnaps
3 (8-ounces) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
5 large eggs
1/2 teaspoon vanilla
2 large egg yolks
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
15-ounce can solid-pack pumpkin


Preparation:
For Crumb crust recipe:
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9-inch (24-centimeter) springform pan. Fill right away or chill up to 2 hours.

Preheat oven to 350°F.
Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Transfer 2 1/2 cups filling to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth.
Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain. Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust. Bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and bake 30 minutes (do not open oven). Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Note:
You can make crumb crust with gingersnaps instead of graham crackers.
Cheesecake keeps, covered and chilled 3 to 4 days.

Meringue apple tart

serves 8
1 9-inch unbaked pie shell
3 pounds apples, peeled, cored, and sliced
1 teaspoon butter, in small pieces
1/2 teaspoon cinnamon
4 egg whites
1/2 teaspoon cream of tartar
6 ounces powdered sugar


Preparation:
Preheat oven to 350 degrees.
Fill the pie shell with apple slices. Scatter dots of butter over apples.
Sprinkle with cinnamon. Bake until apples are cooked.
Beat egg whites with cream of tartar until medium stiff.
Continue beating and gradually add the sugar. Beat until firm.
Cover pie with meringue. Bake until meringue is golden brown.
Cool. Serve at room temperature.
I like it with cinnamon ice cream.

Oats and berry crumb dessert

Serves: 6
2 cups quick cooking oatmeal
1 cup firmly packed brown sugar
1 cup flour
3/4 cup butter, melted

1 tablespoon flour
pinch salt
1/2 cup sugar
3 tablespoons water
2 tablespoons lemon juice
2 cups fresh blueberries


Preparation:
Preheat oven to 350 degrees.
Mix oatmeal, brown sugar and flour. Add butter and mix well. Spread mixture in 8 inch square pan, leaving 3/4 cup aside for topping.
Combine flour, salt, sugar, water, lemon juice and blueberries in saucepan and simmer for 5 minutes.
Pour over oat mixture and sprinkle with remaining mixture. Bake for 35 minutes.
Can be served with ice cream or whipped topping.

Orange prune nut loaf

serves 10-12
1 medium orange, unpeeled
1/2 cup orange juice
2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup prunes, chopped
1 cup walnuts, chopped
1 egg
2 teaspoons butter, melted
1/2 teaspoon vanilla


Preparation:
Preheat oven to 350 degrees.
Wash orange, and coarsely chop in a meat grinder or blender. Add to orange juice.
Combine flour, sugar, baking powder, baking soda, and salt. Stir in the chopped cooked prunes and the chopped walnuts.
Beat together orange mixture, egg, butter, and vanilla. Add to dry ingredients and beat for about half a minute.
Turn into greased 9-inch by 5-inch by 3-inch loaf pan, or 3 mini loaves.
Bake at 350 degrees for 60 to 65 minutes for loaf pan or about 40 minutes for mini loaf pans.

Pear cake with walnut streusel

Serves: 10 to 12
2 cups (500 mL) all-purpose flour
2-1/2 tsp (10 mL) baking powder
1/4 tsp (1 mL) ground cardamom or cinnamon
1/4 tsp (1 mL) salt
3 eggs
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) butter, melted
1/4 cup (60 mL) pear nectar

Pear Filling:
3 ripe pears, (about 1-1/4 lb/625 g)
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) all-purpose flour

Walnut Streusel:
1/2 cup (125 mL) all-purpose flour
1/3 cup (75 mL) packed brown sugar
1 Pinch salt
1/4 cup (60 mL) butter, cubed
1/2 cup (125 mL) coarsely chopped walnuts




Preparation:
Walnut Streusel: In bowl, stir together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Stir in walnuts. Set aside.

In separate bowl, whisk together flour, baking powder, cardamom and salt.
In large bowl, beat eggs with brown sugar until pale; beat in butter. Stir in flour mixture alternately with pear nectar, making 2 additions of flour mixture and 1 of pear nectar. Set aside.

Pear Filling: Peel, halve and core pears; thinly slice crosswise. In bowl, toss together pears, sugar and flour. Set aside.

Scrape half of the batter into parchment paper–lined 9-inch (2.5 L) square metal pan. Arrange pears over top. Dollop remaining batter over pears; spread evenly. Sprinkle with streusel.
Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, 1 hour. Let cool on rack.


Note:
This homey cake is great as a casual dessert, coffee cake or after-school treat.
Source : Canadian Living Magazine

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Pear tart tatin

Serves: 8
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.

Pear-cranberry crumble

serves 8
8 pears, peeled, cored and sliced
1 cup dried cranberries
1/3 cup sugar
2 tablespoons flour
2 teaspoons finely grated lemon rind
1 teaspoon cinnamon
1 teaspoon ginger
3/4 cup flour
3/4 cup quick cooking rolled oats
2/3 cup lightly packed brown sugar
1/2 cup melted butter


Preparation:
Base:
Preheat oven to 350 degrees. Lightly butter a 9 x 13 inch baking pan. Stir pears with cranberries, sugar, flour, lemon rind, cinnamon and ginger. Place in prepared baking dish.
Topping:
Using a fork, stir flour with oats and brown sugar. Drizzle butter over flour mixture and toss until mixture is crumbly.
Sprinkle evenly over fruit.
Bake for 55 to 60 minutes or until topping is golden and pears are tender.
Serve warm with a scoop of vanilla ice cream.

Pecan pumpkin pie

Serves 8 to 10
For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon granulated sugar
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1-inch pieces
1/4 cup shortening
2 to 3 tablespoons ice water, or as needed

For the filling:
2 (13.5 oz.) pumpkin pie mix
3 eggs
1/4 cup firmly packed light brown sugar
1/2 cup chopped pecans
1/2 cup heavy cream
whipped cream for serving



Preparation:
To make the pastry,
in the bowl of a food processor, combine the flour, salt and granulated sugar and pulse once to mix. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 25 seconds. While pulsing, gradually add the water to form large, moist crumbs, 10 seconds more. Turn the dough out onto a lightly floured surface and, with lightly floured hands, shape the dough into a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Position a rack in the center of an oven and preheat to 425°F. On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer to a 9-inch pie dish, fit the dough into the dish and trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Refrigerate for 30 minutes.
Using a fork, poke holes in the dough and bake until the pastry is golden and crisp, 15 to 20 minutes.
Transfer to a wire rack and let cool slightly. Reduce the oven temperature to 350°F.
To make the filling, in a mixing bowl, whisk together the pumpkin mix, eggs, brown sugar, chopped pecans and cream until smooth.
Pour the filling into the pie shell and bake until the filling is set, 45 to 50 minutes. Transfer the pie to a wire rack and cool to room temperature.
Serve slices with whipped cream.

Plum frangipane tart

For pastry:
1 recipe Quick and easy pie crust
for frangipane:
3/4 cup toasted almond slivers
1/2 cup sugar
1/4 cup unsalted butter, softened
2 teaspoons flour
1 large egg
1 teaspoon Brandy
1 pound pitted plums



Preparation:
Pastry:
Preheat oven to 350 degrees. Roll the dough inch thick to fit an 8 inch fluted removable-bottom tart pan. Cover with parchment paper, fill the center with weights, and bake until the edges start to brown. Remove weights and paper. Bake crust for 15 minutes. Transfer to rack and cool.
For Frangipane:
Mix almonds in a food processor to obtain a powder. In a mixing bowl, beat 1/2 cup sugar and butter until smooth. Mix in almonds and flour. Add egg and brandy and blend well. Spread evenly in crust. Overlap plum slices atop filling, covering completely. Sprinkle plums with additional sugar.
Bake tart until filling is brown and set and plums are tender, about 50 minutes. Cool on rack at least 15 minutes. Serve tart with sweetened whipped cream.

Plum pudding

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.

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Poached pears in red wine

Serves: 6
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.

Poached pears with spiced caramel sauce

Serves: 6
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.

Poppy seed chocolate torte

serves 10
4 ounces bittersweet chocolate, chopped
3/4 cup sugar
6 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
6 large eggs, separated
1/2 cup poppy seeds, ground (about 3 1/2 ounces)
2 tablespoons flour
powdered sugar
whipped cream


Preparation:
Preheat oven to 350 degrees.
Generously butter and flour 9-inch springform pan.
Melt chocolate in top of double boiler over simmering water, stirring chocolate until smooth.
Remove chocolate from over water.
Cool chocolate 10 minutes. Beat 3/4 cup sugar, butter and vanilla extract to blend.
Add egg yolks 1 at a time, beating well after each addition. Add melted chocolate; beat until just combined. Mix in poppy seeds.
Beat egg whites until stiff but not dry.
Fold half of beaten egg whites into chocolate mixture.
Fold flour into remaining beaten whites. Fold egg white mixture into chocolate mixture.
Pour batter into prepared pan. Spread to level.
Bake until tester inserted in center of torte comes out clean, about 45 minutes. Transfer pan to rack and cool completely.
Remove pan sides.
Sift powdered sugar over torte. Serve with whipped cream.
Note:
30 minutes

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Profiteroles

Serves: 8
1 cup water
1 tablespoon sugar
1/2 cup butter
1 cup flour
4 large eggs

For filling:
2 cups whipping cream
1/2 cup confectioner's sugar
1 tablespoon instant vanilla or chocolate pudding


Preparation:
Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once. Stir vigorously over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Beat eggs in thoroughly, one by one. Beat mixture until smooth. Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe the equivalent of a teaspoon onto ungreased baking sheet leaving 2 inches apart. Bake until puffed, golden brown and dry about 15 to 20 minutes.
FILLING:
Whip the cream with sugar and instant pudding until stiff. Fill the small puffs with cream using a pastry bag fitted with a small plain tube. Other fillings can be used (ice cream, chocolate or vanilla pudding).
Note:
Profiteroles are small cream puffs.

Prune ice cream with armagnac

Makes: 1 quart
2 cups water
2 tablespoons dry black tea
2 cups pitted prunes
3/4 cup Armagnac

Vanilla Custard Sauce
7 large egg yolks
2/3 cup sugar
pinch salt
1 teaspoon vanilla extract
2 cups hot milk



Preparation:
Pour boiling water over tea and infuse for 5 minutes. Strain tea over the prunes, cover and soak for 1 hour. Drain the prunes, pack in a jar and pour Armagnac over to cover. Cover tightly and macerate for 3 hours or up to a 1 week.

In mixing bowl, mix the egg yolks and sugar with a wire whisk until lemon colored. Add the salt and vanilla and blend well.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking.
Transfer to a saucepan, and cook the mixture over medium heat, swirling it and constantly scraping the bottom and sides of the pan with a wooden spatula.
The custard is done when it coats the spatula evenly. The mixture must not boil. Pour the mixture through a fine strainer into a mixing bowl. Cool to room

For the ice cream:
Drain the prunes. Puree the fruit. Stir the puree into the cold custard and chill until very cold.
Pour the custard into an ice cream maker and follow manufacturer’s directions.

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Prune kumquat sticky pudding with armagnac toffee sauce

10 servings
1 3/4 cups packed pitted prunes (about 14 ounces)
1/2 cup Armagnac
1 1/4 cups water
6 kumquats
1 1/2 cups granulated sugar
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground allspice
3/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla
Garnish: kumquats (preferably with leaves)

Accompaniments:
Armagnac toffee sauce
Armagnac ice cream


Preparation:
Preheat oven to 350°F and generously butter an 11-cup Kugelhopf pan or 11-cup bundt pan.
Halve prunes and in a small saucepan simmer with Armagnac and 3/4 cup water, uncovered, 5 minutes. With a slotted spoon transfer prunes to a shallow dish to cool. Boil Armagnac mixture until reduced to about 1/2 cup and add to prunes.
Halve kumquats lengthwise and thinly slice crosswise. In a small saucepan bring remaining 1/2 cup water with 1/4 cup granulated sugar to a simmer, stirring until sugar is dissolved. Add kumquats and simmer 10 minutes. In a fine sieve drain kumquats and add to prunes.
Into a bowl sift together flour, baking soda, ginger, allspice, and salt. Resift mixture into another bowl.
In a large bowl with an electric mixer beat together butter, remaining 1 1/4 cups granulated sugar, and brown sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture and prune mixture alternately in batches, beginning and ending with flour mixture and beating until just combined.
Spoon batter into pan (pan will be almost full) and bake in middle of oven 1 hour and 10 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and turn out onto rack to cool completely. Cake keeps, wrapped in plastic wrap, at room temperature 1 week.
Garnish cake with kumquats and serve with
warm toffee sauce
and
Armagnac ice cream
Note:
The rich flavors in this moist cake intensify with a little bit of age. Though the Armagnac toffee sauce and Armagnac ice cream make festive partners, leftover cake is excellent served plain with tea or coffee.

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Prune soufflés

Serves: 6
6-6 ounce soufflé molds
1 teaspoon sugar
1 teaspoon soft butter
1 cup pitted prunes
1 cup water
1 teaspoon Brandy (optional)
1 teaspoon grated lemon rind
1/2 cup chopped walnuts, or pecans
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar


Preparation:
Preheat oven to 375 degrees . Butter the inside of the small soufflé molds. Coat with sugar. Do not touch the inside. In a medium pot, stew the prunes in water, Brandy (optional), and lemon rind until the moisture is evaporated by half. Purée the prunes in a food processor. Transfer to a medium mixing bowl. Mix in the chopped nuts. Set aside to cool at room temperature. (can be prepared 2 hours in advance up to this point.)
In an electric mixing bowl, whip the egg whites with the cream of tartar. When they reach a soft peaks, gradually add the sugar, and continue beating until the whites are firm and fluffy.
Fold the egg whites into the prune mixture . Fill the mold with the soufflé mixture. Level the soufflé mixture with a spatula. Bake on a baking sheet for 12 to 15 minutes.
Note:
You may also us 1/2 prunes 1/2 dried apricots.
Also, soak prune in tea. Then Armagnac.

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Prunes poached in red wine

Serves 6 to 8
1/2 pound pitted prunes
Boiling water to cover
2 cups red wine, not too tannic (something light and fruity like a Beaujolais or a pinot noir)
1/4 cup mild honey, such as clover
1 vanilla bean, cut in half lengthwise
1 cinnamon stick
2 strips orange or lemon zest


Preparation:
1.Place prunes in a bowl and pour on boiling water to cover. Let sit for 5 minutes, and drain.
2.Combine wine and honey in a medium saucepan. Using the tip of a paring knife, scrape seeds from the vanilla bean halves into wine and add pods. Add cinnamon stick and bring to a boil. Reduce heat, cover and simmer 5 minutes.
3.Add prunes to simmering wine and bring back to a simmer. Cover and simmer 10 minutes. Remove from heat and add orange or lemon zest. Cover and let sit for at least 2 hours before serving.
Serve warm, at room temperature, or chilled.


Pumpkin cheesecake

Serves: 10
Crust:
3/4 cup Graham cracker crumbs
1/2 cup pecans, ground
1/4 cup brown sugar
1 tablespoon butter, melted

Filling:
3 8-ounce cream cheese, softened
1/2 cup light brown sugar
1/2 cup sugar
3 eggs
1 1/2 cups pumpkin, canned
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoons ginger
2 teaspoon milk
1 teaspoon cornstarch
1 teaspoon bourbon
Garnish:
Whipped cream pecan halves


Preparation:
Preheat oven to 350 degrees.
Crust:
Combine the crust ingredients. Press firmly onto greased 9 inch spring form pan. Chill.
Filling:
Beat cream cheese with sugars until smooth. Beat in eggs one at the time.
Stir in pumpkin, spices, milk, cornstarch, and bourbon until thoroughly combined. Pour into pan.
Bake 50 to 55 minutes, or until center of cake is just set. Remove cake from oven and run a knife around sides of pan. Chill.
Garnish cake with whipped cream and whole pecans.

Pumpkin pie

Serves 8
1 recipe never fail pie crust
Filling:
2 eggs, lightly beaten
16 ounces solid pack pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups evaporated milk


Preparation:
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.
Preheat oven to 425 degrees. Combine filling ingredients in order given; pour into pie crust.
Bake in preheated for 15 minutes. Reduce temperature to 350 degrees. Bake an additional 40-50 minutes, or until knife inserted near center comes out clean.
Cool; garnish, if desired with whipped topping.

Pumpkin pie "pumpkin"

Serves 8 to 10
Serves 8 to 10

1 recipe never fail pie crust

FILLING: 1 3/4 cups canned solid pumpkin
1/2 cup heavy cream
3 large eggs
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg

Topping:
1 1/4 cups heavy cream
1/3 cup + 2 tablespoons superfine sugar
1 cup sour cream
1 tablespoon unflavored gelatin
1/4 cup cold water
4 large egg whites


Preparation:
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 shallow 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. Preheat oven at 375 degrees. Line pie shell with foil and fill with pie weights or raw rice. Bake shell for 25 minutes. Remove weight or rice and foil, and bake shell until just pale golden. Reduce oven to 350 degrees.
Filling:
In a bowl, Whisk together all ingredients, and pour into pie shell. Bake pie for 1 hour, or until center is almost firm. Cool on rack and refrigerate.
Topping:
Whip the cream with 2 tablespoons. sugar until it holds stiff peaks. In a bowl, whisk sour cream.
In a small bowl, sprinkle gelatin over water to soften for 1 minute. Heat to dissolve. Stir into sour cream. Gradually fold whipped cream into sour cream mixture. Beat egg whites to soft peaks. Gradually add sugar and continue beating until whites hold stiff, slightly glossy peaks. Fold meringue into cream.
Mount topping on chilled pie into a smooth dome.
Make 8 even-spaced indented ridges with a church key can opener. Chill. Dust with cinnamon.
Insert cinnamon stick in center for stem.

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Conversions of foods
Other non-liquid ingredients in volume converted into grams using the table below.
For products not included, use a metric scale.

Weight of specific ingredients in grams
Examples:
1/2 cup All-purpose wheat flour = 60 g
1 cup Powdered sugar/Icing sugar = 100 g

INGREDIENT 1 cup 3/4 cup 2/3 cup 1/2 cup 1/3 cup 1/4 cup 2 tbsp

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
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More Other non-liquid ingredients
Examples:
1/2 cup butter = 120 g
1/3 cup chocolate chips = 50 g
INGREDIENT 1 cup 3/4 cup 2/3 cup 1/2 cup 1/3 cup 1/4 cup 2 tbsp
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
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