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Artichoke pâté

Serves: 12
5 ounces pork fatback
8 ounces boneless veal
8 ounces boneless pork
2 tablespoons oil
1/2 cup diced onion
1 1/2 cups cream
2 egg whites
1 teaspoon salt
1 teaspoon mixed seasonings
1 teaspoon chopped basil
12 artichoke hearts
1 cup dry white wine
2 tablespoons Brandy
1/2 cup chopped pistachios
Diced ham
pastry dough
Sherry wine aspic


Preparation:
Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.

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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 and spinach salad

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

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


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

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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 lime

2 pounds asparagus trimmed
2 tablespoons olive oil
1 teaspoon grated lime rind
2 tablespoons lime juice
2 teaspoons liquid honey
1/4 teaspoon salt
pinch pepper
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
2 tablespoons diced sweet red pepper


Preparation:
In large skillet, simmer asparagus in salted boiling water for 6 minutes or just until tender.
Drain on towels; transfer to platter.
Whisk oil, lime rind and juice, honey, salt and pepper; stir in mint and chives.
Drizzle over asparagus; garnish with red pepper.

From Canadian Living Test Kitchen

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Asparagus with parma ham and roasted pepper coulis

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


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

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

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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 goat cheese with salad greens

Serves: 6
3 small rounds fresh goat cheese, each about 1/4 pound
2 tablespoons olive oil
1 1/2 cups finely dried bread crumbs
4 large handfuls mesclun or mixed salad greens
1 clove garlic, minced
12 walnut halves
Toasts

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


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


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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.

Carpaccio of marinated salmon

Serves 6
1 pound salmon fillet, fresh
5 tablespoons green peppercorns, chopped
2 tablespoons lemon juice
to taste, salt
5 tablespoons olive oil
1 large sweet red pepper
2 large tomatoes
6 sprigs fresh parsley
12 slices toasted french bread


Preparation:
When serving raw fish, you must buy extra-fresh fish of the highest quality and serve it the same day. Bone and skin the salmon fillet. Cut into 6 equal slices.
Lay an 11-inch square sheet of plastic wrap flat on a working surface. Place one slice of salmon in the middle and cover with a second 11-inch square of plastic.
Gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping it as round and thin as possible. Repeat the same process with the other 5 pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and refrigerate until needed.
In a cup, mix the green peppercorns, lemon juice, salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
Split the red peppers in halves; remove seeds. Place the red pepper halves on an oiled baking sheet and broil until skin becomes dark, about 10 minutes. Remove from heat and let cool.
Peel the blackened skin off under cold water. Pat dry with paper towel, cut into matchsticks, and set aside.
Dip the tomatoes in boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel the tomatoes, split in halves, squeeze the seeds out. Cut tomato pieces into 1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the refrigerator. Discard the top layer of plastic from each salmon disk and place salmon side down on a cold serving plate. Discard the remaining sheet of plastic. Repeat the same process with the remaining salmon disks.
PRESENTATION
Drizzle the carpaccio dressing equally over each salmon disk. Garnish each plate with the red pepper strips, diced tomatoes, and parsley sprigs.
Serve with toasted french bread.
Note: Another variation is to serve the salmon carpaccio with a gazpacho salad or a tabouleh salad.
Note:
The raw paper-thin fresh salmon is combined a tangy dressing and a garnish of roasted sweet red peppers, and diced fresh tomatoes. You can prepare the salmon 2 hours in advance. Season only when ready to serve.

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.

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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Corn and jalapeno pancakes with tomato salsa

Makes about 24 pancakes serves 6
2 cups fresh or canned corn kernels
3 fresh jalapeno chili peppers seeded and minced
2 cloves garlic finely chopped
1 red bell pepper seeded deribbed and finely diced
6 green onions white part and 2 inches of the tender green tops thinly sliced
2 eggs
1 1/4 cups flour
1/2 cup cornmeal
1 teaspoon baking powder
salt to taste
2 tablespoons fresh lime juice
1 1/2 cups milk
freshly ground pepper

FOR THE TOMATO
1 1/2 cups diced tomatoes
1/4 cup finely chopped red onion
1 fresh jalapeno or serrano chili pepper seeded and minced
2 tablespoons fresh lime juice
5 tablespoons chopped fresh cilantro
to taste salt and freshly ground pepper
1/3 cup vegetable oil
1 1/4 cups sour cream


Preparation:
Cook corn kernels in lightly salted water for 1 minute. Drain, transfer to large bowl and cool. Add the chili peppers, garlic, bell pepper and green onions, mix well and set aside.
In a mixing bowl, whisk the eggs, flour, cornmeal, baking powder, 1 teaspoon salt and the lime juice. Add the milk and mix well to form a smooth batter.
Add to the corn mixture and stir to mix. Season to taste with more salt if needed, and pepper. Let stand at room temperature for 30 minutes.
To make the tomato salsa, stir together the tomatoes, red onion, chili pepper, lime juice, cilantro and salt and pepper to taste.
In a large frying over medium heat, warm 2 tablespoons of the oil.
Working in batches, spoon the batter into the pan to form pancakes 3 inches in diameter; do not crowd the pan. Cook, turning once, until golden brown on both sides.
Transfer to paper towels to drain. Repeat with the remaining batter, adding oil as needed to prevent sticking.
Place the pancakes on a platter or individual plates and top with the sour cream and salsa.

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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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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 caponata

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


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

Eggplant caviar

serves: 6
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.

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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.

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Potato galettes with smoked salmon and dill creme fraiche

6
1/4 cup crême fraiche or sour cream
3 tablespoons shallots, minced
2 tablespoons fresh dill, minced
1 1/2 tablespoons fresh lemon juice
to taste salt and pepper
2 large Idaho potatoes
1/4 cup butter, melted
4 ounces smoked salmon, thinly sliced
1 1/2 ounces salmon caviar, (optional)
1 tablespoon fresh chives, chopped


Preparation:
Preheat oven to 400 degrees.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.
Note:
Individual potato pancakes called galettes are topped with a sour cream mixture and smoked salmon.
The potato galettes can be browned 2 hours in advance. Bake in the oven 10 minutes before serving.

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Potato pancakes with smoked salmon and creme fraiche

serves 4
2 lbs peeled and cubed potatoes
1/4 cup cream
1/4 cup wheat flour or cornstarch
2 eggs, lightly beaten
5 oz (150 g) smoked salmon slices
2 tbsp creme fraiche or light sour cream
garnish chives and lemon wedges


Preparation:
Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.

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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Artichoke pâté

Serves: 12
5 ounces pork fatback
8 ounces boneless veal
8 ounces boneless pork
2 tablespoons oil
1/2 cup diced onion
1 1/2 cups cream
2 egg whites
1 teaspoon salt
1 teaspoon mixed seasonings
1 teaspoon chopped basil
12 artichoke hearts
1 cup dry white wine
2 tablespoons Brandy
1/2 cup chopped pistachios
Diced ham
pastry dough
Sherry wine aspic


Preparation:
Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.

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Asparagus and spinach salad

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

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


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

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Asparagus cheese soufflé

Serves: 6
1 tablespoon butter, soft
1 tablespoon flour
2 cups 1-inch pieces asparagus tips and tender stems
4 tablespoons (1/2 stick) butter
1/2 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
5 eggs
1 cup grated imported Parmesan cheese
1/4 teaspoon cream of tartar


Preparation:
Preheat the oven to 400 degrees.
Brush the interior of 2 4-cup soufflé molds with the softened butter. Dust the bottom and sides with flour. Set aside.
Bring a kettle of salted boiling water to a boil, drop in the pieces of asparagus, and cook until tender. Drain and cool under cold running water. Purée in a blender. Save in a bowl, cover and set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon and cook over low heat for 3 minutes. Add the milk. Cook over medium-high heat while whisking until sauce becomes thick and bubbly.
Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg.
Separate the eggs. Mix egg yolks and cheese in the thick cream sauce. Stir in the asparagus purée. (can be prepared 2 hours in advance up to this point.)
In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm fluffy. Using a rubber spatula, gently fold the whites into the cheese mixture.
Pour soufflé mixture into mold.
Bake for 30 to 40 minutes. Reduce the oven temperature to 350 degrees F. after 10 minutes Soufflé should rise two inches or more above mold. Serve when ready.
I serve cheese soufflé with tomato basil sauce or melted brie.

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Asparagus quiche with hash-brown crust

Serves 8-10
2 tablespoons butter, softened, plus more for pan
4 medium russet potatoes (about 2 pounds), peeled
1 egg
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons vegetable oil
3 tablespoons unsalted butter, divided
4 medium shallots, thinly sliced
6 large eggs, room temperature
1 1/4 cups half-and-half or light cream
1 tablespoon Dijon mustard
Pinch of grated nutmeg
6 ounces Fontina cheese or Emmenthal cheese, grated (about 1 1/2 cups)
1/2 bunch asparagus (about 1/2 pound), ends trimmed



Preparation:
Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid; Transfer potatoes to a bowl and add butter, 1 egg, salt, and 1/4 teaspoon pepper.Pat into bottom and up sides of prepared pan. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl and set aside.
Sprinkle Fontina or Emmenthal cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges.
Note:
Quiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325°F until warmed through, 15 to 20 minutes.

Asparagus strudel

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


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

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Asparagus with lime

2 pounds asparagus trimmed
2 tablespoons olive oil
1 teaspoon grated lime rind
2 tablespoons lime juice
2 teaspoons liquid honey
1/4 teaspoon salt
pinch pepper
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
2 tablespoons diced sweet red pepper


Preparation:
In large skillet, simmer asparagus in salted boiling water for 6 minutes or just until tender.
Drain on towels; transfer to platter.
Whisk oil, lime rind and juice, honey, salt and pepper; stir in mint and chives.
Drizzle over asparagus; garnish with red pepper.

From Canadian Living Test Kitchen

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Asparagus with parma ham and roasted pepper coulis

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


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

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

Asparagus, orange and endive salad

Serves: 6
2 1/2 cups diagonally sliced asparagus
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste


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

Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
Note:
The success of this recipe is attributed to the raspberry vinegar that makes this fruity tasting salad.

Avocado Sashimi

Makes 2 servings
1 ripe avocado
1/2 fresh lemon
shichimi togarashi
wasabi paste
soy sauce



Preparation:
Peel the avocado and cut into slices.
Squeeze lemon juice over the slices. Sprinkle with shichimi togarashi and serve with wasabi and soy sauce.
Note:
Shichimi togarashi (also called nanami togarashi) is a spice blend that consists of 7 ingredients.

A blend may contain ground red chili pepper, ground sichuan pepper, roasted orange peel, black sesame seeds, white sesame seeds, hemp seeds, ground ginger, nori or aonori, poppy seeds, yuzu peel, rape seed, or shiso, depending on the maker. It’s wonderful sprinkled on everything from chicken or fish, to soup or steamed vegetables.

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 goat cheese with salad greens

Serves: 6
3 small rounds fresh goat cheese, each about 1/4 pound
2 tablespoons olive oil
1 1/2 cups finely dried bread crumbs
4 large handfuls mesclun or mixed salad greens
1 clove garlic, minced
12 walnut halves
Toasts

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


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


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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.

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Balsamic potato salad

Serves: 6
3 pounds new little red potatoes
1/2 cup slivered oil-packed sun-dried tomatoes
3 tablespoons capers
1/2 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons sun-dried tomato oil
1 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh oregano or basil


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

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Barley supper salad

Serves 6
3 cups vegetable stock
1 cup pearl barley
1 bay leaf
2 carrots, chopped
2 stalks celery, chopped
4 green onions
1/2 green pepper
1-19 ounce can red kidney beans

Dressing:
1/4 cup vegetable stock
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons dried basil
1 teaspoon dried thyme
1/3 cup olive oil
1/4 cup chopped fresh parsley


Preparation:
Combine stock, barley and bay leaf. Bring to boil; reduce heat, cover and simmer for 40 minutes.
Stir in carrots and celery; cook for 5 minutes or until stock is absorbed and barley is tender.
Discard bay leaf; transfer to large bowl. Fluff with fork. Meanwhile, chop onions and green pepper; drain and rinse beans. Add to barley mixture.
Dressing:
Whisk together stock, vinegar, mustard, basil and thyme; whisk in oil. Toss with barley mixture. Refrigerate for at least 2 hours or for up to 8 hours. Stir in parsley. Serve on lettuce leaves.

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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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.

Black bean burritos

Serves: 6
For the mango salsa:
2 ripe mangoes, peeled and
chopped
1/2 red onion, chopped
1 tablespoon finely chopped
fresh cilantro leaves
1 tablespoon freshly squeezed
lime juice
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground
black pepper

For the black beans:
2 teaspoons olive oil
1/2 red onion, chopped
3 medium tomatoes, diced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon salt
2 (15-ounce) cans black
beans, drained and rinsed
6 large romaine lettuce leaves
6 whole-grain tortillas (warm)
1/4 cup shredded low-fat
Monterey Jack cheese


Preparation:
Make the mango salsa:
1. In a large bowl, toss together the mango, red onion, cilantro, lime juice, olive oil, salt, and pepper.
Set aside.
Make the black beans:
1. In a medium sauté pan over moderate heat, warm 1 teaspoon olive oil. Add the red onion and
sauté until translucent, about 5 minutes. Add the tomatoes, cumin, oregano, and salt. remove the
mixture from the heat and let cool for a few minutes. Transfer the tomato mixture to a blender and
pulse until smooth with some lumps.
2. In a medium sauté pan over moderate heat, warm the remaining teaspoon olive oil. Add the beans
and the tomato purée and cook until thickened, about 10 minutes.
3. To assemble burritos, arrange 1 large romaine lettuce leaf on top of each tortilla and top with a
scoop of the black bean and tomato mixture. Sprinkle with cheese and wrap the burritos with the salsa
inside, on top, or on the side of the burrito.

Note:
A recipe inspired by the 10-year old Alexandra Nickle from Arizona at The 2013 healthy lunchtime challenge at the White House in DC. As a side dish, she would suggest a mango soy smoothie made with frozen bananas.

Blackened chicken salad

serves 4
3 cups chopped tomato
3/4 cup diced yellow bell pepper
1/4 cup finely chopped red onion
1 tablespoon sugar
3 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

1/4 cup Dijon mustard
3 tablespoons water
1 tablespoon honey
4-4 ounce skinned, boned chicken breast halves
3 tablespoons Spicy Seasoning
Canola oil for cooking chicken
1 pound sugar snap peas, trimmed
8 cups torn romaine lettuce


Preparation:
Combine the first 7 ingredients and toss well.
Cover and chill. Whisk together lemon juice, mustard, water and honey. Cover and chill.
Rub chicken with Spicy Seasoning. See below.
Lightly oil heavy skillet and place over medium-high heat until hot. Add chicken and cook each side until done. Remove chicken from skillet, and let cool.
Cut chicken across grain into thin slices. Steam snap peas, covered, for 2 minutes. Rinse under cold water, and drain. Add snap peas and lettuce to the lemon juice mixture, and toss well.
Divide the lettuce mixture evenly among 4 plates; top each serving with 1 cup of the tomato mixture and 1 sliced chicken breast half.

Spicy Seasoning:

Combine the following ingredients:
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground red pepper
1 tablespoon black pepper

Bowtie pasta with shrimp and asparagus

Serves: 4
5 tablespoon olive oil
2 garlic cloves
8 ounce shrimp, peeled and deveined
1 pound asparagus
1 teaspoon salt
1 teaspoon hot red pepper flakes
1/2 cup vegetable stock
2 tablespoon Italian parsley
10 basil leaves
1 pound farfalle pasta
2 tablespoon Parmigiano-Reggiano cheese


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

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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.


Broccoli stems cabbage slaw

Serves: 6
1/4 cup raisins
3 or 4 broccoli stems
1/2 small green cabbage
1 small carrot, peeled
1 Granny Smith green apple

COLESLAW DRESSING

Mix well and refrigerate until ready to use.


Preparation:
Soak raisins into a cup of hot water to soften. Peel the broccoli stems, discarding the tough ends.
Shred with a salad shredder or food processor. Remove and discard tough outer leaves from cabbage.
Shred cabbage fine. Shred carrot with the finest blade. Drain raisins well and add to broccoli, carrot and cabbage shred, mixing well.
Peel and core apple and grate or shred. Add to cabbage-broccoli mixture.
Immediately add Coleslaw Dressing to avoid discoloration of the apple. Toss gently to mix well. Refrigerate for an hour before serving.

COLESLAW DRESSING

Mix well and refrigerate until ready to use.

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Broccoli, apricot and red pepper salad

Serves 5
4 cups broccoli florets
1 cup thinly sliced carrots
1 small red pepper, cut into thin strips
3/4 cup sliced water chestnuts
1/2 cup chopped red onion
1/2 cup chopped dried apricots
1/3 cup raisins

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


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

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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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Brochettes of salmon

Serves 6
2 1/2 pounds salmon fillet
to taste salt and pepper
1 tablespoon lemon juice
4 ounces butter
24 mushroom caps
1 tablespoon lemon juice
2 ounces fresh bread crumbs
2 tablespoons vegetable oil
5 cups cooked rice


Preparation:
PREPARATION
Bone and skin salmon. Cut into 1-inch cubes. Season with salt, pepper and lemon juice. Wash and drain the mushroom caps. Sprinkle with lemon juice. Saute the mushroom caps in half of the butter, for two minutes on each side. Alternate salmon pieces and mushroom caps on metal or bamboo skewers. Dip in remaining melted butter and roll in fresh bread crumbs.
Heat the oil in a large saute pan over medium-high heat. Saute the salmon brochettes until evenly golden brown.
PRESENTATION
Spoon the hot rice in the middle of warm plates. Arrange a brochette on each plate. Serve the hot sauce over the brochettes.

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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 pacific salmon steaks with salsa butter

Serves 4
1/2 cup hot tomato salsa
1/4 cup fresh lime juice
1 teaspoon Dijon Mustard
1 garlic clove, minced
4 6-ounce Pacific salmon steaks, thawed if necessary
1/4 cup butter, softened
3/4 teaspoon lime zest, grated
1/4 teaspoon cumin, ground
to taste salt and pepper
1 tablespoon vegetable oil
for garnish: lime wedges


Preparation:
Set aside two tablespoons of salsa.
In a medium bowl, combine the remaining salsa, lime juice, mustard, and garlic. Coat salmon steaks in the marinade. Cover and refrigerate for at least 1/2 hour.
In a medium bowl, combine the soft butter with lime zest, cumin, and the two tablespoons of the reserved salsa. Mix well, and set aside.
Preheat broiler on high.
Remove salmon steaks from marinade (discard marinade); season with salt and pepper. Arrange side by side skin side in an oiled oven-proof dish.
Place the salmon under the broiler, 4 inches from the heat source. Broil 3 minutes per side, or until the fish just flakes when tested with a fork. Bone and skin the salmon steaks.
PRESENTATION
Arrange salmon steaks on warm plates. Spoon a teaspoon of salsa butter on top of each steak. Garnish plates with lime wedges, and a green vegetable (snap peas, or green beans). Serve hot.
Note:
The salmon steaks are marinated in salsa, lime juice, mustard, and garlic, imparting a piquant flavor to the fish. Salmon fillets are also suitable for this recipe.

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.

Bruschetta orzo salad

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


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

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Brussels Sprout and radicchio Slaw

Serves 6 to 8
1/2 cup pecan halves
1 1/2 tsp. plus 1/4 cup olive oil
1/4 tsp. kosher salt, plus more, to taste
1 tsp. sugar
Pinch of cayenne pepper
2 lb. brussels sprouts, trimmed and fibrous stems removed
1 small head radicchio, quartered and cored
2 Tbs. cider vinegar
1 Tbs. fresh lemon juice
2 Tbs. whole-grain mustard
2 Tbs. maple syrup
1/4 cup olive oil
Freshly ground black pepper, to taste


Preparation:
Preheat an oven to 350°F.

In a small bowl, combine the pecans, the 1 1/2 tsp. olive oil, the 1/4 tsp. salt, the sugar and cayenne and stir to coat evenly. Transfer to a baking sheet and toast in the oven until browned, 10 to 12 minutes. Let cool.

Bring large pot of water to boil. Add 2 teaspoons salt. Add brussels sprouts. Cook until crisp-tender about 5 minutes. Drain; rinse with cold water.
Using a food processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.

In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.

Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately.
Note:
After combining the slaw with the dressing, be sure to let it stand for 15 minutes to slightly wilt the brussels sprouts.

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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 spring onion and gruyère tart

Serves: 6
1 pound frozen butter puff pastry, thawed
1 tsp (5 mL) olive oil
450 g spring bulb onions, trimmed and sliced
2 tbsp (30 mL) balsamic vinegar
2 tsp (10 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper
1 tsp (5 mL) chopped fresh thyme
1 egg, beaten
2 tbsp (30 mL) whipping cream 35%
1 tbsp (15 mL) Dijon mustard
1-1/4 cups (300 mL) shredded Gruyère or Comté cheese



Preparation:
Unroll puff pastry; press into fluted 9-inch (23 cm) tart pan with removable bottom. Line with foil; fill with pie weights or dried beans. Bake on bottom rack in 400 F (200 C) oven for 20 minutes. Remove weights and foil; let cool in pan on rack.

Meanwhile, in skillet, heat oil over medium-high heat; cook onions, stirring, until golden, about 3 minutes. Add 1/4 cup water; reduce heat to medium. Cover and cook, stirring occasionally, until no liquid remains and onions are soft, about 5 to 8 minutes.

Stir in vinegar, honey and half each of the salt and pepper; cook, stirring, until onions are dark golden, about 8 minutes. Remove from heat; stir in 3/4 tsp of the thyme. Set aside.

Stir together egg, cream, mustard, and remaining salt and pepper. Sprinkle bottom of pastry with half of the Gruyère or Comté cheese; top with onion mixture. Pour egg mixture over top; sprinkle with remaining cheese and thyme.

Bake in 400 F (200 C) oven until crust is golden and knife inserted in centre comes out clean, about 25 minutes. Let stand for 10 minutes before cutting into wedges.

Note:
Serve with a simple tossed salad or grilled asparagus.

Carpaccio of marinated salmon

Serves 6
1 pound salmon fillet, fresh
5 tablespoons green peppercorns, chopped
2 tablespoons lemon juice
to taste, salt
5 tablespoons olive oil
1 large sweet red pepper
2 large tomatoes
6 sprigs fresh parsley
12 slices toasted french bread


Preparation:
When serving raw fish, you must buy extra-fresh fish of the highest quality and serve it the same day. Bone and skin the salmon fillet. Cut into 6 equal slices.
Lay an 11-inch square sheet of plastic wrap flat on a working surface. Place one slice of salmon in the middle and cover with a second 11-inch square of plastic.
Gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping it as round and thin as possible. Repeat the same process with the other 5 pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and refrigerate until needed.
In a cup, mix the green peppercorns, lemon juice, salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
Split the red peppers in halves; remove seeds. Place the red pepper halves on an oiled baking sheet and broil until skin becomes dark, about 10 minutes. Remove from heat and let cool.
Peel the blackened skin off under cold water. Pat dry with paper towel, cut into matchsticks, and set aside.
Dip the tomatoes in boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel the tomatoes, split in halves, squeeze the seeds out. Cut tomato pieces into 1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the refrigerator. Discard the top layer of plastic from each salmon disk and place salmon side down on a cold serving plate. Discard the remaining sheet of plastic. Repeat the same process with the remaining salmon disks.
PRESENTATION
Drizzle the carpaccio dressing equally over each salmon disk. Garnish each plate with the red pepper strips, diced tomatoes, and parsley sprigs.
Serve with toasted french bread.
Note: Another variation is to serve the salmon carpaccio with a gazpacho salad or a tabouleh salad.
Note:
The raw paper-thin fresh salmon is combined a tangy dressing and a garnish of roasted sweet red peppers, and diced fresh tomatoes. You can prepare the salmon 2 hours in advance. Season only when ready to serve.

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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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Celery root and fennel slaw with green apple and manchego

Serves 4
1/3 cup raw pumpkin seeds (pepitas)
1/2 cup olive oil
Kosher salt, freshly ground pepper
3 tablespoons fresh lemon juice
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
4 cups very thinly sliced fennel
1 1/2 cups matchsticks Granny Smith apple (from about 1/2 large)
1 1/2 cups matchsticks peeled celery root (from about 1/4 small) or celery
1 1/2 cups matchsticks peeled daikon (from about 1/2 medium)
3 ounces Manchego cheese, shaved, divided


Preparation:
Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds. 

Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.


Combine fennel, Asian pear, celery root, Granny Smith apple, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.

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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.

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Chicken and pasta salad with asparagus

Serves 10
For oven-poached chicken:
1-5 pound roasting chicken
1 1/2 cups chicken stock
1/2 cup white wine
1 bay leaf
1 teaspoon tarragon and thyme

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

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


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

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Chicken and shrimp salad california

Serves 4
3 cooked chicken legs
3 ounces celery
2 hard boiled eggs
20 small shrimp
1 tablespoon mayonnaise
1 teaspoon sour cream
1 small diced shallot
1 teaspoon wine
2 teaspoons ketchup
1 1/2 teaspoons lemon juice
1 teaspoon A1 sauce
1 teaspoon dill
4 leaves radicchio


Preparation:
Cut chicken meat into julienne. Cut celery into small pieces.
Slice eggs and combine all in a bowl. Add the shrimp.
Combine mayonnaise, sour cream, shallots. white wine, ketchup, lemon juice, A1 sauce, and dill to make a dressing.
Toss the salad. Arrange on radicchio leaves.

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.

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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 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.

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

Cold curried chicken

Serves 4
2 cups cooked chicken breasts, cubed
2 teaspoons vegetable oil
1 medium chopped white onion
1 teaspoon curry powder
1 tablespoon tomato sauce
1 teaspoon chopped mango chutney
1/4 cup mayonnaise
1/4 cup cream
1 medium papaya


Preparation:
Heat the oil and add the onion. Sauté and stir occasionally, until soft. Add curry powder, tomato sauce and chutney.
Mix and remove from heat. Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce. Season to taste with salt and pepper.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.

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Corn and jalapeno pancakes with tomato salsa

Makes about 24 pancakes serves 6
2 cups fresh or canned corn kernels
3 fresh jalapeno chili peppers seeded and minced
2 cloves garlic finely chopped
1 red bell pepper seeded deribbed and finely diced
6 green onions white part and 2 inches of the tender green tops thinly sliced
2 eggs
1 1/4 cups flour
1/2 cup cornmeal
1 teaspoon baking powder
salt to taste
2 tablespoons fresh lime juice
1 1/2 cups milk
freshly ground pepper

FOR THE TOMATO
1 1/2 cups diced tomatoes
1/4 cup finely chopped red onion
1 fresh jalapeno or serrano chili pepper seeded and minced
2 tablespoons fresh lime juice
5 tablespoons chopped fresh cilantro
to taste salt and freshly ground pepper
1/3 cup vegetable oil
1 1/4 cups sour cream


Preparation:
Cook corn kernels in lightly salted water for 1 minute. Drain, transfer to large bowl and cool. Add the chili peppers, garlic, bell pepper and green onions, mix well and set aside.
In a mixing bowl, whisk the eggs, flour, cornmeal, baking powder, 1 teaspoon salt and the lime juice. Add the milk and mix well to form a smooth batter.
Add to the corn mixture and stir to mix. Season to taste with more salt if needed, and pepper. Let stand at room temperature for 30 minutes.
To make the tomato salsa, stir together the tomatoes, red onion, chili pepper, lime juice, cilantro and salt and pepper to taste.
In a large frying over medium heat, warm 2 tablespoons of the oil.
Working in batches, spoon the batter into the pan to form pancakes 3 inches in diameter; do not crowd the pan. Cook, turning once, until golden brown on both sides.
Transfer to paper towels to drain. Repeat with the remaining batter, adding oil as needed to prevent sticking.
Place the pancakes on a platter or individual plates and top with the sour cream and salsa.

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Crab and lobster cakes with roasted red pepper coulis and dill cream

Serves 4
1 7ounce package crabmeat
1 2 ounce lobster tail
2 eggs
2 tablespoons sour cream
1 tablespoon lemon juice
1 1/4 cups fresh bread crumbs
3 tablespoons finely diced red onion
1 tablespoon chopped fresh dill
1/4 teaspoon Worcestershire and hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil

Roasted Pepper Coulis:
1 sweet red pepper
1 tablespoon olive oil
1 small onion, chopped
1 large clove garlic, minced
1/2 cup tomato juice
1 tablespoon white wine
2 teaspoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper

Dill Cream:
1/2 cup white wine
3/4 cup whipping cream
1 teaspoon butter
1 teaspoon flour
2 tablespoons chopped fresh dill
pinch each salt and pepper


Preparation:
Place crab in sieve. Remove lobster from shell;dice and add to crab. Press out liquid and remove any visible cartilage or shell. Whisk eggs, sour cream and lemon juice until smooth. Stir in crumbs, onion, dill, Worcestershire and hot pepper sauces, salt and pepper. Mix in crab and lobster.
With damp hands, form by 1/4 cupfuls into 8 cakes, each scant 1/2 inch thick. Lightly brush large non-stick skillet with oil; place over medium heat.
Fry cakes, in batches if necessary and brushing lightly with oil if needed, until golden and crisp on both sides, about 4 minutes per side.
Roasted Pepper Coulis:
Meanwhile, grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside. In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add lemon juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Purée in blender or food processor.

Dill Cream:
In saucepan, boil wine until reduced to 1/4 cup. Pour in cream; boil for 3 minutes. Meanwhile, mash butter and flour until smooth; whisk into pan. Simmer, whisking, until smooth and slightly thickened, about 1 minute. Stir in dill, salt and pepper. Reheat coulis; pool generous 2 tablespoons each of the coulis and dill cream separately onto each warmed plate. Top with 2 crab-and-lobster cakes.
Note:
Adapted from Canadian Living Magazine April 2003

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.

Curried mussel salad with tiny pasta

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

For the curried French dressing:

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

For the curried mayonnaise dressing:

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


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

Curried quinoa with chick-peas

Serves 6
2 1/2 cups vegetable stock
1 1/2 cups quinoa
1 teaspoon canola oil
3 cups chopped plum tomatoes
2 teaspoons curry powder
2 teaspoons minced garlic
1-19 ounce can chick-peas drained and rinsed
3/4 cup chopped fresh parsley or coriander
1/2 cup chopped green onions
salt and pepper


Preparation:
Bring 2 cups of the stock to boil.
Stir in quinoa, cover and remove from heat; let stand for 5 minutes. In large nonstick saucepan over medium high heat, heat oil. Stir in tomatoes, stock, curry powder and garlic. Cook, stirring, until tomatoes begin to break up.
Stir in chick-peas; cook until heated through. Combine Quinoa, chick-pea mixture, parsley and green onions.
Season to taste with salt and pepper. Serve immediately.

Dilled pasta salad

serves 8
1 pound ziti or macaronis
1 large cucumbers
1 1/2 cups olive oil
2/3 cup dry white wine
1/2 cup white wine vinegar
1/2 chopped fresh dill
1/2 teaspoon salt


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

Eggplant and tomato terrine

Serves 6
1/2 cup olive oil
2 large unpeeled eggplants
4 large tomatoes, peeled
1 teaspoon unflavored gelatin
1 teaspoon cold water
1/3 cup tomato juice
1 teaspoon tomato paste
to taste salt and pepper
1 recipe herb vinaigrette

Herb vinaigrette:
1 cup olive oil
1/4 cup white wine vinegar
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh cilantro
1 teaspoon Dijon mustard
salt and pepper to taste


Preparation:
Slice eggplants lengthwise about 1/2 inch thick. Heat 2 teaspoons of oil in a large skillet over medium heat. Add single layer of eggplant to skillet and cook until softened, 3 to 4 minutes per side.
Remove from skillet and drain on paper towels. Repeat with remaining eggplant slices adding oil as necessary.
Core tomatoes. Cut into quarters through stem end. Scrape out seeds and veins.
Flatten each piece by pressing gently with flat side of knife. Sprinkle gelatin over water in small bowl.
Heat tomato juice in a saucepan. Stir in gelatin and tomato paste and stir to dissolve. Season with salt and pepper. Remove from heat.
Line a 3 by 7 inch terrine or loaf pan with wax paper, leaving 3-inch overhang. Line the bottom and sides of prepared terrine with slightly overlapping eggplant slices, leaving 2-inch overhang. Dip tomato pieces in tomato-gelatin juice.
Cover eggplant with single layer of tomato. Cover with single layer of eggplant. Continue layering tomatoes and eggplant, ending with eggplant. Fold in eggplant overhang. Fold in wax paper overhang.
Top with weight. Refrigerate at least 2 hours. Just before serving, unmold terrine on a cutting board.
Cut into 1/2-inch thick slices. Arrange on cold plates.
Serve with herb vinaigrette.

Herb vinaigrette:
Mix ingredients in a blender until smooth.

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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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Fall greens with walnuts, feta and walnut vinaigrette

Serves: 8
2 heads radicchio, washed, dried and separated into leaves
2 large Belgian endives, washed, root end cut off separated into leaves
1 bunch watercress, stems trimmed, washed and dried
3 ounces feta cheese, crumbled
1/2 cup walnut halves, lightly toasted

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


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

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Fiddlehead soufflé

Serves: 8
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
5 eggs
1 cup Swiss cheese, grated
1 cup cheddar cheese, grated
2 cups fiddleheads, cooked and chopped
1/4 teaspoon cream of tartar
1 ounce butter
1 ounce flour


Preparation:
Preheat oven to 350 degrees.
In a heavy saucepan, melt butter. Stir in the flour, then add the milk. Cook while whisking until sauce becomes thick. Season with salt and pepper.
Separate the eggs. Mix the yolks and cheeses in the thick cream sauce. Fold in the fiddleheads.
Whip the egg whites and cream of tartar until firm. Gently fold in the cheese-fiddlehead mixture.
Butter 2 7-inch soufflé molds. Coat with flour. Shake any excess out. Pour souffle mixture into molds. They should be 3/4 full.
Bake 30 to 40 minutes.
You may serve this souffle with cheddar cheese sauce.

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Fiddlehead with white bean and shrimp salad

Serves 4
1 pound cooked shrimp,shelled and deveined
1 15-ounce can white beans, drained and rinsed
1 cup fiddleheads, trimmed and cleaned
1 cup diced red onion
3 tablespoons rice wine vinegar
salt and pepper to taste
2 tablespoons chopped parsley
French bread


Preparation:
In a large pot, bring water to a boil. Add fiddleheads and blanch until tender.
Combine all ingredients except parsley in a medium-size bowl. Refrigerate for 1 hour.
Toss in the parsley.
Serve with crusty French bread.

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Fiddleheads and black olive salad

Serves 4
2 cups fiddleheads, trimmed and cleaned
1/4 cup black olives, pitted and sliced
1/4 cup fresh lemon juice
1 tablespoon olive oil
salt to taste
1 tablespoon chives, chopped


Preparation:
Cook the fiddleheads in salted boiling water until tender. Drain. Toss the hot ferns with the olives, lemon juice, olive oil and salt.
Let cool. Sprinkle with chives and serve.

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fidleheads, asparagus and new potatoes

Serves 4
12 small red potatoes
Herb steaming liquid ( recipe below)
2 cups trimmed and cleaned fiddleheads
16 asparagus spears, ends snapped off
salt and freshly ground pepper to taste
4 tablespoons Italian parsley, chopped

HERB STEAMING LIQUID

2 cups Chardonnay
1/2 cup water
1 bay leaf
1 teaspoon dried rosemary
2 teaspoons dried thyme
1/2 teaspoon black peppercorns
1 lemon, thinly sliced




Preparation:
Place the potatoes in a steamer, cover and steam over herb steaming liquid until tender, about 30 minutes. Add the fiddleheads and steam for 5 to 8 minutes.
Add the asparagus and steam until the fiddleheads and asparagus are crisp-tender, about 4 minutes more.
Divide the vegetables among four plates. Season with salt and pepper, sprinkle with parsley and serve immediately.

HERB STEAMING LIQUID

Combine the wine, water, bay leaf, rosemary, thyme, peppercorns and lemon in the bottom of the desired steaming equipment.
Bring to a boil. Reduce heat and simmer for 1 minute.
Begin steaming. Add boiling water if too much of the liquid evaporates before cooking is complete.
Yield: About three and one-half cups.

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Figs and goat cheese pizza

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

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


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

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

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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.

Gnocchi with green chive sauce

serves 6
For gnocchi:
3 russet potatoes
1 egg, beaten
2 teaspoons cream
1 teaspoon salt
1/2 teaspoon nutmeg
3 cups flour

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


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


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Gnocchi with spinach and ricotta

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


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

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

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Greek salad with grilled shrimp

serves 8
1 large head romaine, washed and cut into pieces
1 large green pepper, cut into pieces
1 large seedless cucumber, halved lengthwise, cut into pieces
2 bunches green onions, cut into 1/4-inch pieces
1 cup cherry tomatoes, halved
1/2 cup oil cured olives
1/2 cup crumbled feta cheese

2 tablespoons olive oil
16 medium shrimp, peeled and halved lengthwise
2 cloves garlic, minced
2 tablespoons finely minced oregano
salt and pepper to taste

Dressing:
3 tablespoons dry red wine
1 tablespoon red wine vinegar
1 clove garlic, minced
2 tablespoons finely chopped oregano
1/4 cup olive oil



Preparation:
Toss together greens, pepper, cucumber, green onions and tomatoes. Toss with dressing. Scatter olives and feta over the top. In heavy skillet heat the olive oil. Add shrimp, garlic and oregano. Toss over high heat until shrimp are pink, curled and just cooked through. Season with salt and freshly ground black pepper. Spoon over salad.
Dressing:
Combine all ingredients and beat until well blended.


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Grilled chicken and vegetable pasta salad

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


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

Grilled chicken salad with asparagus and blue cheese

Serves 6
1/2 cup olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
salt and pepper to taste
2 1/4 pounds skinless, boneless chicken breast halves
1/2 pound asparagus, stems trimmed and peeled
1 red pepper, cut into matchsticks
1 yellow pepper, cut into matchsticks
1 small red onion, halved lengthwise and thinly sliced
2 teaspoons fresh rosemary, finely chopped
1/2 cup oil-packed sun-dried tomato halves, patted dry and coarsely chopped
3 ounces drained canned water chestnuts, thinly sliced
1/2 pound Gorgonzola or Stilton cheese, crumbled
1/2 pound finely diced ham
3 bibb lettuce, leaves separated


Preparation:
Whisk 3 tablespoons of the oil with the lemon juice, mustard and 1/2 teaspoon each of salt and pepper.
Add the chicken breast and turn to coat. Cover and marinate at room temperature for 1 hour.
In a large skillet of boiling salted water, cook the asparagus until crisp tender. Drain, rinse with cold water and drain again.
Cut the asparagus into 1 1/2 inch lengths.Grill or panfry the chicken until nicely browned and cooked through. Let cool.
Heat 2 more tablespoons of the oil in a large skillet. Add the peppers and onion and cook until crisp tender.
Cut the chicken into 1/4-inch thick slices. Transfer to a bowl, add the rosemary and toss.
Stir in the pepper mixture, asparagus, sun-dried tomatoes and water chestnuts.
Add the cheese, ham and remaining 3 tablespoons oil and toss well. Season with salt and pepper.
Serve the salad on lettuce leaves.

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Grilled salmon fillets with sun-dried tomatoes

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


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

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

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

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

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

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

Serve immediately.

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Grilled vegetable stacks

Serves: 8
2 medium eggplants
1 teaspoon salt
1 medium yellow squash
1 medium zucchini
2 medium tomatoes
for the dressing:
1/2 cup virgin olive oil
2 1/2 teaspoons red wine vinegar
1 teaspoon coarse chopped fresh parsley
1 teaspoon coarse chopped fresh basil
to taste salt and black ground pepper
1/2 cup diced red bell pepper, or hot chile such as serrano


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

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.

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Herbed seafood casserole

Serves: 8
1 cup white rice
2 cups boiling water
2 tablespoons chopped parsley
1 tablespoon butter
1 medium chopped onion
3 minced garlic cloves
1 large chopped carrot
1 cup chopped fennel or celery
1 tablespoon chopped dill
salt and pepper to taste
1 tablespoon butter
1 pound clean scallops
1 pound cleaned and deveined shrimp
1 pound cooked crabmeat or cooked mussels
2 ounces butter
1/4 cup flour
2 cups milk
1/2 pound cream cheese
1 tablespoon chopped dill
2 tablespoons chopped parsley

Topping:
2 tablespoons bread crumbs
1 tablespoon melted butter.
chopped parsley


Preparation:
In a saucepan, combine white rice with salted boiled water.
Cover and simmer 20 minutes. Water should be absorbed. Stir in chopped parsley.
In a skillet, melt butter. Add and Saute chopped onion, minced garlic cloves, large chopped carrot, and chopped fennel or celery until tender. Stir in chopped dill, salt and pepper.
In a skillet, melt butter. Saute clean scallops until opaque. Transfer to a bowl. Saute clean and deveined shrimp until pink.
Add to bowl. Add clean cooked crabmeat to seafood.
In the same skillet, melt butter. Whisk in flour. Stir well. Add milk. Stir till thickened. Whisk in cream cheese, chopped dill, chopped parsley. Add seafood.
Line bottom of greased 13 by 9-inch baking dish with rice. Spoon seafood over. Spoon seafood mix over top.
Topping:
Mix bread crumbs with melted butter. Sprinkle over casserole.
Bake at 350 degrees about 40 minutes until golden brown and heated through. Garnish with chopped parsley.

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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Kale and brussels sprout salad with walnuts, parmesan and lemon-mustard dressing

serves 6 to 8
For the Salad
1 cup raw almonds with skins or walnuts, chopped
1 pound brussels sprouts, trimmed, halved and thinly sliced
1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
1 cup coarsely grated Parmigiano Reggiano or Pecorino
For the Dressing
1/4 cup fresh lemon juice, from about 2 lemons
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, from one large shallot
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Preparation:
Preheat the oven to 350°F. Line a baking sheet with aluminum foil for easy clean-up. Bake the walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
Combine the brussels sprouts and kale in a large bowl.
Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.
Note:
This wonderful salad is even better the next day.
Inspired by Bon Appètit.

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Kale tabbouleh

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


Preparation:
Cook bulgur according to package instructions. Cool.
Stir the kale, mint, spring onions, cucumber and tomatoes through the bulghar wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the feta. To serve, scoop the salad onto leaves of lettuce.
Note:
Use bulgur wheat as the base for this Middle Eastern salad of supe rhealthy greens, feta cheese and spices

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Kedgeree of salmon with sea asparagus

Serves 8-10
3 tablespoons butter
5 medium chopped scallions
2 cups sour cream
3 tablespoons curry powder
2 pounds salmon, poached
½ pound smoked salmon, diced
2 cups converted rice
4 cups chicken broth
6 hard cooked eggs
1 tablespoon onion, chopped
2 tablespoons soft butter
2 tablespoons parsley, chopped
8 sprigs fresh parsley

1 cup lemon butter






Preparation:
Preheat oven to 400 degrees.
Melt the butter in a saute pan. Add the scallions and cook over low heat for 5 minutes. Add the sour cream and curry powder. Mix well.
Flake the boneless and skinless cooked salmon. Combine with the diced smoked salmon.
In a separate pot, stir the rice with the chicken broth. Bring to a boil. Cover and cook over medium heat until the liquid is almost absorbed.
While the rice is cooking, separate the egg yolks from the whites. Chop the egg whites.
Reserve. Chop the egg yolks and save for garnish.
Combine the rice and the salmon mixture. Mix in the egg whites. Butter a deep casserole dish large enough for the rice mixture. Spoon the salmon-rice mixture into the casserole dish. Bake at 400 degrees for 10 minutes. Lower the oven temperature to 350 degrees, and bake for 40 to 45 minutes.

PRESENTATION

Unmold the kedgeree unto a serving platter. Garnish the top with rows of the chopped egg yolks, chopped onion, and chopped parsley. Garnish the platter with sprigs of parsley.
Serve with the lemon butter.

Note:
A colorful dish using fresh and smoked salmon, decorated in yellow, white and green.The recipe can be cut in half.

Sea asparagus, also known as Salicornia has a salty, crunchy brininess.
The plant grows in protected salt marshes on all continents except Antarctica.
To cook sea asparagus, blanch the plant in boiling water for 1 to 2 minutes,
then shock it in a bowl of ice water.
Once you have your blanched sea asparagus, all you really need to do is dress them with your best olive oil and add a little lemon juice, balsamic vinegar or other acidic component, plus a few grinds of black pepper.

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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.)



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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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Nicoise orzo salad

serves 4
1 cup long grain orzo
1/2 pound green beans cut into 1/2-inch pieces

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

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


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

Orzo salad with lemon and herb

Serves 4
1 cup orzo pasta
2 tablespoons chopped dill
2 tablespoons chopped parsley
2 tablespoons chopped green onion
1 tablespoon olive oil
1/2 teaspoon grated lemon rind
1 2 tablespoon lemon juice
salt and pepper


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

Pasta and tuna with caper dressing

serves 6
12 ounces pasta shells
8 ounces can white tuna
1 medium red pepper, thinly sliced
8 ounces broccoli florets
1/2 cup grated parmesan
1/4 cup shredded basil

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


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

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Pasta roll with three cheese

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


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

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Pasta salad in parmesan baskets

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


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

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

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

Pasta salad with tuna and greek olives

serves 6
12 ounces rigatoni, penne, or other short pasta
1 7-ounce can tuna in oil, preferably olive, drained
1/2 pound large black greek olives in brine, drained
1/2 pound cherry tomatoes, cut in half
1/2 cup olive oil
4 teaspoons fresh lemon juice
2 teaspoons drained capers
salt and pepper to taste


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

Pasta with summer vegetables

Serves 6
1 pound fusilli or rotini
2 tablespoons olive oil
4 cups small zucchini (quartered lengthwise and sliced)
1 clove garlic, minced
4 cups chopped tomatoes
1/4 cup white wine
1/3 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped flat leaf parsley
2 tablespoons chopped fresh marjoram
salt and pepper to taste
freshly grated Parmesan cheese


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

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Potato pancakes with goat cheese on mixed greens

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

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




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

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Ramen burger

makes 1 burger
1 package ramen noodles
1 egg
2 tablespoons neutral oil, such as canola or grapeseed
1 tablespoon ketchup
1/2 tablespoon sriracha
1 beef burger patty
Soy sauce
Sesame oil
1 slice American cheese
1 scallion, thinly sliced on the bias
1/2 cup arugula


Preparation:
Cook the ramen according to the directions on the package (including the seasoning), then drain off the liquid. Let cool to room temperature. In a small mixing bowl, whisk 1 egg until no streaks of yolk remain. Add the ramen, tossing thoroughly to coat with the egg. Divide the egg-dressed ramen into two portions, and place each half into a ramekin.
Cover the ramen with plastic wrap, and weigh it down with a can of soup to compress it into a bun shape. Refrigerate for at least 15 minutes.
Add the oil to a skillet, and set over medium-high heat. Once the oil begins to shimmer, unmold the ramen buns into the pan, and cook until the bottom is a dark golden brown. Flip both of the patties, and cook until a dark golden brown on both sides.

Whisk together the sriracha and ketchup in a small bowl.

Season the hamburger patty with salt, pepper, a splash of soy sauce, and sesame oil. Wipe out the skillet, and cook the burger over medium-high heat until medium rare, or to your preferred degree of doneness. Finish with a splash of soy sauce and sesame oil. Top with a slice of cheese.

Assemble the burger in this order: ramen bun, arugula, ketchup, burger patty (cheese side up), scallions, and the second ramen bun. Wrap in wax paper for easier eating, and serve hot.
Note:
Sriracha is a type of hot sauce available in Asian food markets. It is made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants. From wikipedia.org




To shape the ramen into a bun, use ramekins that are similar in size to the burger patty. If you don't have ramekins, substitute pint-size deli containers.

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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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Asian crab cakes

Serves 4 first-courses or 2 main-dish servings
2 cups lump crabmeat
3 tablespoons minced scallions
2 teaspoons minced fresh ginger
1 tablespoon finely chopped cilantro leaves
1 tablespoon dijon mustard
2 tablespoons oriental sesame oil
1 tablespoon soy sauce
juice of 1 lime
to taste chili oil
2 egg whites, lightly beaten
1/2 cup dry bread crumbs

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


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

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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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Asparagus with morels and tarragon

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

Garnish: chopped fresh tarragon


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

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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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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 blueback with white wine sauce

Serves: 6
2 tablespoon butter
5 medium shallots, peeled, minced
1-5 pound whole dressed salmon
3 cups dry white wine
to taste salt ground white pepper
1 bouquet garni
2 tablespoon butter
3 slices white bread
2 tablespoon vegetable oil
4 egg yolks
1 cup heavy cream


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

PRESENTATION
Starting at tail end, use a fish knife and fork to cut the top fillet into serving size portions. Slide knife between the fillet and bone to lift the portions. Arrange each portion in the center of warm plates. Before serving the bottom fillet, lift off tail and pull backbone away from flesh, removing the head all in one piece. Bottom fillet is now boneless and easy to lift into serving size portions. Free skin from portions before serving. Spoon the sauce over salmon. Garnish each plate with two slices of fried bread.
Note:
The blueback salmon can be a small Artic char, a Pink Pacific salmon or and Atlantic grilse, all weighing between 3 to 5 pounds.

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 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.

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Broiled pompano with noodles

Serves: 2
SAUCE *
1 lemon, juice and zest
1/2 cup dry white wine
1 shallot, minced
1 garlic clove, crushed and finely chopped
1/3 cup unsalted butter, room temperature
1 teaspoon fresh parsley, finely chopped
FISH
2 (8 ounce) pompano fillets, skinned, boned and cut in half lengthwise
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound Fettuccine or spaghettini cooked al dente and drained


Preparation:
Finely grate the clean lemon to make zest, and juice the lemon. Set aside.
In a small pot, whisk together lemon juice, lemon zest, wine, shallot and garlic.
Cook over high heat until reduced to half. Remove from heat, cool slightly. When lemon mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper. Set the sauce aside.
Heat grill over high heat.
Brush pompano fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, until golden brown and fish flakes easily with a fork.
Heat and toss pasta with half of the lemon butter
Arrange pasta on a platter, place fish on top of pasta and spoon remaining lemon butter sauce over. Serve immediately .

* The sauce can also be a fish velouté sauce
Note:
The pompano may be successfully grilled in a cast iron ridged pan over heat heat.
In Boca Grande, Florida, this excellent recipe was a favorite, not in the local restaurants but in the private social circles of the island beach mansions. The delicious pompano is served over pasta and a sauce . Another chefdecuisine.com creation.

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Broiled Salmon With Sweet Corn and Barley Risotto

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

Sweet Corn Barley Risotto:

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


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

Meanwhile, using bottom of heavy skillet, crush fennel seeds. Arrange fish on greased rimmed baking sheet. Brush with oil; sprinkle with fennel seeds, salt and pepper. Broil, 6 inches (15 cm) from heat, until fish flakes easily when tested, about 7 minutes. Serve with risotto and lemon wedges to squeeze over top.
Note:
A delicious salmon recipe adapted from Canadian Living Magazine. Tested till perfect.

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

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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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Caramelized apricot tart

Serves: 8
1/2 to 3/4 cup sugar
2 tablespoons water
3 tablespoons unsalted butter
2 tablespoons whipping cream
9 fresh apricots, halved, pitted, or 18 canned apricot halves in extra light syrup well drained
1 9-ounce sheet frozen puff pastry thawed


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

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Caribbean salmon fillets en papillotte

Serves 4
4 5-ounce salmon fillet, boned, and skinned
4 sheets parchment paper
1/2 cup sweet red pepper, julienned
2 medium fresh tomatoes, julienned
1/2 cup fresh ginger, julienned
1/2 cup papaya, julienned
1/2 cup plantain banana, julienned
1/2 cup fresh pineapple, julienned
1/2 cup fresh mango, julienned
2 tablespoons orange blossom honey
3 tablespoons balsamic vinegar
1/4 teaspoon cinnamon, ground
1/4 teaspoon curry
1 lime
3 tablespoons olive oil
to taste salt and pepper
3 cups rice, cooked


Preparation:
Preheat oven to 350 degrees.
Cut the red pepper in half, remove seeds, and cut across into fine julienne.
Peel the tomatoes by dipping in boiling water for about 30 seconds. Transfer to cold water. Peel the pulp off the tomatoes, leaving the seeds and inside for other use.
Peel the fresh ginger. Slice into fine julienne strips.
Peel the papaya. Cut in half, remove seeds, and cut into julienne.
Peel the plantain banana. Cut across in 2-inch sections. Slice sections into julienne strips.
Remove outer skin of pineapple. Slice lengthwise, and cut into 2-inch long julienne strips.
Peel the mango. Cut into slices, and julienne strips.
In a heavy bottom medium saucepan, combine the honey and vinegar. Add the red pepper, tomatoes, ginger, papaya, banana, pineapple, and mango. Bring to boil over medium heat. Cover and simmer for 15 to 20 minutes, stirring occasionally. Add the cinnamon, curry, and lime. Simmer for 5 more minutes.
Heat the olive oil in a medium frying pan. Season the salmon fillets with salt and pepper. Sauté over high heat for 30 seconds on each side. Transfer to a warm plate.
Cut each parchment sheet into large heart shapes. Place salmon in center of each parchment sheet. Top salmon with 2 heaping tablespoons of the sauce mixture. Seal the paper, and bake for about 8 minutes.
Pack the hot steaming rice in 6-oz individual round molds.
PRESENTATION
Arrange each salmon papillotte on warm plates.
Unmold rice molds on plates.
Note:
This zesty tropical recipe found its roots in St. Barth, the French West Indies. I have used the local fruits, cooked into a chutney. The salmon topped with the sauce is sealed in parchment and when baked develops a refined aroma.

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Cauliflower and pasta

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



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

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

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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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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.

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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 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 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.

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.

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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 primavera

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


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

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Chicken provencale

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


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


Chicken 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.

Cioppino

Serves: 6
1/4 cup olive oil
1 medium chopped onion
3 cloves minced garlic
1 tablespoon chopped parsley
2 pounds chopped canned tomatoes
2 tablespoons tomato paste
1 cup white wine
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound fillet of bass or rockfish
12 shrimp , cleaned and deveined
12 cherrystones
12 fresh mussels


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

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Coconut-ginger shrimp

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


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

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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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Cod fillets orientale

Serves: 2
2 6-ounce center-cut fresh cod fillet, boned and skinned
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 tablespoon flour 2 tablespoons olive oil
1 medium onion, peeled and sliced
1 medium jalapeno pepper, sliced across
2 tablespoons slivered ginger
2 tablespoons soy sauce
1 tablespoon lemon juice
1 English cucumber, peeled, cut lengthwise and sliced across
Garnish: thyme sprigs


Preparation:
Heat oil in a non-stick frying pan. Season cod fillets with salt and pepper. Dust with flour. Fry cod fillet over medium-high heat until browned on one side, (about 4 minutes). Transfer cod fillets to a plate. Set aside.
Preheat oven to 400 degrees.
Add onion, jalapeno pepper and ginger to skillet. Stir-fry for 2 minutes over medium heat. Add cucumber slices. Mix well. Stir in soy sauce and lemon juice. Place cod fillets on top of vegetables. Spoon some juice over fish. Bake for 10 to 12 minutes. Arrange on warm plates. Garnish with a thyme sprig.

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Cod with vegetables and aioli sauce

Cod
1 600g cod fillet, with trimmings and bones kept
100g of coarse sea salt
Aioli
1 baking potato
1/2 head of garlic
3 free-range eggs
35ml of extra virgin olive oil
salt
pepper

Stock
1 fennel, sliced into 8 wedges with tops removed for stock
1 leek, finely chopped
500g of carrots, peeled and sliced into thick chunks, peel set aside for stock
250g of green beans, ends trimmed
1 head of broccoli, cut into large florets
2 courgettes, sliced into thick chunks
1 large onion, finely chopped
4 celery sticks, peeled and sliced into thick chunks, peel set aside for stock
6 sage leaves
2 sprigs of fresh thyme, finely chopped
1 bay leaf
1 tsp of salt
1 pinch of black peppercorns
1.5l of mineral water
1 1/2 heads of garlic


Preparation:
1.For the aioli sauce, bake the potato in the oven at 180˚C/gas mark 4 until cooked through
2.Meanwhile, start on the stock. Fill a large saucepan up with the 1.5 litres of mineral water and place the vegetable trimmings (fennel tops, carrot peel, celery peel) into the pan
3.Rinse the fish trimmings and bones under cold water and add to the pan with the herbs, black peppercorns, salt, halved onion, leek and 1 1/2 of the garlic heads, sliced open. Cover the pan and simmer on a very low heat
4.After 20 minutes, cook each vegetable one by one in the stock until tender. Set aside the vegetables once cooked, leaving the stock to simmer
5.To prepare the cod, slice the cod into four chunks. Sprinkle a tray with coarse salt and lay the fish on top, sprinkle with more salt to cover the fish. Place in the fridge for half an hour
6.Remove the potato from the oven and scoop out the flesh. Place the 1/2 a head of garlic in a pestle and mash with a mortar. Then, add the flesh of the potato, 2 tablespoons of the stock, an egg yolk, and keep on crushing the mix with the mortar
7.Once smooth, start to incorporate the olive oil incrementally, like you would do for a mayonnaise. Season to taste and set aside
8.Poach the cod chunks in the broth on a very gentle simmer. Add all the vegetables into the broth after 5 minutes of cooking
9.Serve the cod with the vegetables and drizzle with the aioli sauce

Note:
Recipe adapted from Chef
Pascal Aussignac

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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 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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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.

Crisp potato eggplant tart

Makes one 9-inch tart
2 1/4 cups finely diced, peeled eggplant
1 tablespoon coarse salt plus more to taste
1/4 cup plus 2 tablespoons canola oil
3 tablespoons minced shallots
4 large Idaho potatoes
to taste pepper
1/4 cup butter


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

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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.

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Croquettes of salmon with lemon-chive sauce

Serves: 6
1 pound salmon fillet, poached or leftover salmon
3 tablespoons butter
1/3 cup flour
1 cup milk
to taste salt and ground white pepper
2 egg yolks
for the breading:
3/4 cup flour
2 eggs
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 cups fresh breadcrumbs
oil for deep frying

for lemon -chive sauce:
6 ounces unsalted butter
1 tablespoon lemon juice
3 tablespoons chopped chives
to taste, salt and pepper
for garnish: parsley sprigs


Preparation:
Use freshly poached salmon fillet or leftovers.
To prepare the sauce:
Melt the butter in a medium heavy-bottomed saucepan over low heat. Add the flour and whisk for about 3 minutes. Whisk in the milk and bring to a boil, while whisking constantly. Season with salt and pepper to taste. Mix the egg yolks with a little of the hot sauce and return to the pan. Heat the sauce for two more minutes.
Flake the boneless and skinless salmon and blend into the sauce. Transfer the mixture to a dish, cover with plastic wrap, and refrigerate until cold.
Using a large tablespoon, shape the salmon mixture into pear shape croquettes. Dredge in flour, dip in the beaten egg and water, then roll in the bread crumbs seasoned with salt and pepper.
To prepare the chive sauce:
Melt the butter in a saucepan over low heat. Skim the foam from the surface. Remove from the heat and let stand until the milk solids settle to the bottom. Pour the clear butter into a container discarding the solids in the bottom.
Whisk the lemon juice into the clarified butter. Add the chives and season with salt and pepper. Keep the sauce warm. Deep fry the croquettes in hot oil for 3 minutes or until golden brown. Drain on paper towels.
PRESENTATION
Insert a small piece of parsley in he top of each croquette to represent the stem of a pear. Arrange two croquettes on each plate. Decorate with a sprig of fresh parsley. Serve the sauce separately.
Note:
Fresh poached salmon or leftovers combined with a cream sauce create pear-shaped croquettes, with a creamy interior and a light crisp crust.

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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.

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Curried chicken and rice salad

Serves 6 to 8
1 cup sweetened shredded coconut
2 tablespoons canola oil
1 medium onion, finely chopped
1 tablespoon curry powder
1/2 teaspoon ground ginger
1 cup long grain white rice
1/2 teaspoon salt
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1/2 inch dice
1 tablespoon minced garlic
2 medium celery ribs, finely diced
1 medium red pepper, cut into strips
1/2 cup dried currants
1 Granny Smith apple, diced
3/4 cup unsalted dry roasted peanuts, chopped
3 medium scallions, chopped

HONEY-MUSTARD VINAIGRETTE

Makes about 3/4 cup

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


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

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

Curried chicken breasts

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.

Endives meuniere

Serves 4
Serves 4

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


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

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Fiddleheads with morels and lobster

Serves 4
4 cups fiddleheads, trimmed and cleaned
2 tablespoons olive oil
2 cups fresh morels, cleaned
2 1/2 pounds lobster, steamed, meat cut into 1/2-inch pieces
salt and fresh ground pepper to taste


Preparation:
Blanch the fiddleheads in salted boiling water for 5 minutes. Drain. Heat the oil in a skillet
Sauté the morels for 2 minutes. Add the fiddleheads and sauté for 5 minutes. Add the lobster meat.
Mix and season with salt and pepper.

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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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Fish Fillet Parcels with Sun-dried tomatoes

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


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

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

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

Florentine lamb chops

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


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

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Flounder with fiddleheads and red potatoes

Serves 2
2 large flounder fillets, cut in half lengthwise
salt and pepper to taste
1 tablespoon flour
1 egg, beaten
2 tablespoons olive oil
1 cup fiddleheads, trimmed and cleaned, and steamed 5 minutes
6 small red potatoes, steamed
1 tablespoon melted butter
Garnish: chopped parsley and Micro greens


Preparation:
Season the flounder with salt and pepper. Cut in half lengthwise. Coat in flour, dip in egg. Heat a frying pan with a tablespoon of olive oil. Fry fish gently until golden, about 2 minutes each side, remove from pan and transferred to 2 plates
Garnish plates with steamed fiddleheads and red potatoes and micro greens . Pour melted butter over. Sprinkle flounder with parsley.

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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.

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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Fried salmon steaks with white wine sauce

Serves: 4
6-8-ounce salmon steaks
to taste salt and ground white pepper
2 teaspoons olive oil
2 teaspoons butter
2 tablespoons shallots, chopped
1 1/2 cups dry white wine
3/4 cup heavy cream
1 1/2 tablespoon butter, softened
2 teaspoons flour


Preparation:
Wash the salmon steaks under cold running water. Pat dry. Season with salt and pepper.
Heat the oil and butter in a frying pan and cook the steaks over medium heat for 2 minutes on each side. Add the white wine and simmer for 10 minutes. Transfer the salmon steaks to a platter; cover with foil and reserve in a warm place.
Pour the cooking liquid in the frying pan into a medium saucepan. Add the heavy cream and boil for 5 minutes.
Combine the butter and flour in a small bowl. Mix well to form a paste. Drop pieces of the butter and flour mixture into the boiling liquid. Whisk until the sauce is smooth and medium thick. Season with salt and pepper to taste.
Simmer the sauce over low heat for about 10 minutes.
PRESENTATION
Bone and skin the salmon steaks. Arrange on warm plates. Divide the sauce between each plate pouring the sauce over the salmon steaks. Serve at once.


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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.

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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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Greek-style pasta with shrimp

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



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

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

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

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

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

Season with more salt and pepper if needed and serve.


Grilled chicken pesto

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


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

Grilled honey-thyme chicken and potatoes

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



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

Recipe published by chatelaine.com/


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Grilled pompano with tangy ginger sauce

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


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

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Grilled pork chops with red onion marmalade

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

RED ONION MARMALADE:

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

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


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

RED ONION MARMALADE:

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

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


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

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.

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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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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Lemon chicken breast

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



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

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Lemon chicken cutlets

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


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

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Mediterranean fillets of cod

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


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

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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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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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.

Pingree pasta

serves 6
12 ounces fresh fettuccini
1 chicken cube
1/4 cup extra virgin olive oil
1 pound boned and skinned chicken scallopine
to taste salt and pepper
1/2 pound chanterelle mushrooms, cleaned and sliced
1/2 pound asparagus tips, cooked
2 artichoke bottoms, sliced
1 cup marinara sauce
1/2 cup pesto
1/2 cup fresh Parmesan cheese


Preparation:
In large pot of boiling salted water add chicken cube . Stir to dissolve . Cook pasta in water until tender but still firm to bite. Drain pasta, rinse in cold water and drain thoroughly.
Place in a large bowl. Cut the chicken into small strips. Heat oil in a sauté pan over high heat.
Quickly stir fry chicken strips. Season with salt and pepper. Transfer chicken to an oven proof casserole dish.
Add mushrooms and cook over high heat for 5 minutes. Combine chanterelle mushrooms with chicken. Steam to heat asparagus tips and artichokes.
Heat marinara sauce in a medium saucepan. Heat chicken and mushrooms until chicken is fully cooked.
To serve:
Heat fettuccini in boiling water. Drain well. Transfer to a large serving platter. Spoon marinara sauce over pasta. Garnish pasta with chicken, mushrooms, vegetables, and spoon pesto in center of pasta. Serve at once, with fresh parmesan cheese.

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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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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.

Almond sherry ice cream with honeyed figs

Serves: 6
For ice cream:

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

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


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

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

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Almond strawberry cake

serves 10
3/4 cup slivered almonds
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large eggs
2 large egg whites
1 1/4 cups granulated sugar
For filling:
2 pints strawberries
2 tablespoons granulated sugar
1/2 teaspoon gelatin powder
1 tablespoon water
3 large egg whites
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 cup whipping cream
1 teaspoon vanilla extract


Preparation:
Preheat oven to 325 degrees F.
Lightly oil a 9-inch springform pan. Dust pan with flour, tilting to coat evenly and tapping out the excess. Line bottom with parchment or wax paper. Lightly oil paper.
Spread almonds in a shallow pan and bake for 4 to 8 minutes, until light golden. Let cool.
In a food processor or blender, combine flour, baking powder, baking soda, salt and toasted almonds. Process until almonds are ground. Set aside.
In a measuring cup, combine buttermilk, oil and vanilla and almond extracts. Set aside
In a large mixing bowl, combine eggs, egg whites and sugar. Beat with an electric mixer at high speed until mixture is thick and pale, about 5 minutes. The beaters should leave a ribbon trail when lifted.
With a rubber spatula, alternately fold reserved dry ingredients and buttermilk mixture into egg mixture, making 3 additions of dry ingredients and 2 additions of liquid.
Gently spread batter in prepared pan and tap the pan once on the counter to release air bubbles. Bake for 45 minutes, or until top springs back when lightly touched and cake shrinks away slightly from sides of pan.
Place on a wire rack to cool for 10 minutes. Loosen edges of cake from pan, remove pan rim and invert cake onto rack. Remove pan bottom, peel off paper and let cool completely.
To prepare berries: In a large bowl, toss strawberries with sugar. Set aside.
To make vanilla cream: Chill a mixing bowl. Meanwhile, in a small bowl, sprinkle gelatin over water; let stand for 1 minute.
In a large saucepan, bring about 1 inch of water to a simmer. Adjust heat so water barely simmers. In a heatproof mixing bowl large enough to fit over the saucepan, combine egg whites, sugar, cream of tartar and softened gelatin. Set the bowl over the simmering water and beat with an electric mixer at low speed until an instant-read thermometer registers 140 degrees F. Increase mixer speed to high and continue beating over the heat for 3½ minutes. Remove bowl from heat and beat meringue until completely cooled, about 4 minutes more.
In the chilled bowl, combine cream and vanilla and beat with electric mixer at medium speed until soft peaks form. Fold one-fourth of the meringue into the cream. Gently fold in remaining meringue.
To assemble cake:
No more than 2 hours before serving, place the cake on a serving plate. Using a serrated knife, slice cake horizontally into 2 layers.
Carefully lift off top layer. Spoon half the berries and all the juices onto the bottom layer. Spread with half the vanilla cream. Cover with the top layer. Spoon remaining vanilla cream on top and arrange remaining strawberries over cream. Refrigerate until serving time.

Angel food cake

Serves: 12
1 1/2 cups confectioner's sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (1 3/4 cups) (at room temperature)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar


Preparation:
Preheat oven to 350 degrees F.

Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar.
After 2 minutes, slowly add the sifted reserved sugar, beating continuously at medium speed.
Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into a 10-inch (4L) ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.


Angel food cake alaska

Serves: 8
1 angel food cake
1/2 gallon strawberry ice cream or 1/2 raspberry and 1/2 strawberry ice cream
For meringue:
3 egg whites
1/4 teaspoon cream of tartar
3 tablespoons confectioners' sugar
1 teaspoon vanilla



Preparation:
Remove the inside of angel cake leaving one inch thick sides and bottom to form a trench. Fill with ice cream. Freeze until ready to use.
For meringue: In an electric beater, whisk egg whites with cream of tartar until meringue is firm. Add sugar and vanilla.
Beat for 2 more minutes. Cover cake entirely with meringue using a pastry bag fitted with a decorative tube. Bake at 450 degrees for 1 to 2 minutes to brown. Decorate with whole berries and serve.

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Apple and berry crisp

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


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

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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 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 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.

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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.

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.

Apricot crumble

Serves: 6
2 cups sliced fresh apricots
1 cup graham-cracker crumbs
1 tablespoon lemon juice
1/2 cup brown sugar
2 tablespoon melted butter
light cream or ice cream


Preparation:
Preheat oven to 350 degrees.
Combine brown sugar, graham-cracker crumbs, melted butter and lemon juice.
Blend gently with sliced apricots.
Spread in shallow buttered baking dish.
Bake for 25 minutes. Serve with light cream or ice cream.

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Apricot frangipane tart

Serves: 6
1 recipe the Pate sablée

For the frangipane:

6 tablespoons butter
1/2 cup icing sugar
1/2 cup almond flour
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour

12 small apricots, (2 lb) halved and pitted
Confectioners' sugar, for garnish



Preparation:
Preheat oven to 375 degrees F.
Follow recipe for the Pate sablée

Beat butter and icing sugar until pale and creamy. Beat in egg. Add almond flour, and beat until just combined. (Frangipane can be refrigerated in an airtight container up to 1 week.)

Spoon frangipane into cooled tart shell, and smooth with a spatula. Let stand for 10 minutes. Bake until set, about 15 minutes. Let cool.

Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water, and blanch to loosen skins, about 1 minute. Using a slotted spoon, transfer to ice-water bath to stop the cooking, about 1 minute. Remove apricots, and gently peel. Cut in quarter, and remove pits.
Arrange apricots in concentric circles, sitting upright with the cut side on a slight angle.
Bake until browned, about 50 minutes. Let cool.
Remove the tart ring; dust with icing sugar and serve.


Apricot purses on a cloud

serves 4
3 sheets of phyllo dough, 12 by 17 inches
1/4 cup melted butter
3 tablespoons confectioners' sugar
4 slices pound cake, 2 inches squares by 1/2 inch thick
16 apricots halves
8 mint leaves, 4 chopped and 4 reserved for garnish
For sauce:
1/2 cup vanilla ice cream
1/4 cup heavy cream
1 teaspoon peppermint liqueur or drops of peppermint extract
4 chopped mint leaves


Preparation:
Preheat oven to 450 degrees.
Brush the sheets of phyllo with melted sweet butter.
Dust sheets with 3 tablespoons confectioner's sugar, and stack the three sheets.
Quarter the phyllo sheets.
Place a 2 inch square, 1/2 inch thick slice of pound cake on each square. Arrange 2 apricot halves on each cake square, stem down.
Brush strawberries with melted butter, sprinkle each square with 1/2 teaspoon chopped mint.
Gather the edges of each phyllo quarter to encase the apricots, leaving a 2-inch opening in center of phyllo purse. Brush the outside with melted butter.
Dust with confectioner's sugar.
Bake at 450 degrees for 10 to 15 minutes until purses are golden brown.
Sauce: Combine vanilla ice cream, heavy cream, peppermint liqueur or drops of extract, and 4 chopped mint leaves. Stir until soft and creamy. Refrigerate.
Spoon the mint sauce on plates. Place a purse on each plate. Garnish with mint leaves.

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Apricot sorbet

Serves: 6
8 apricots, pitted
1/2 cup sugar
1/2 cup water
1/4 cup orange juice
2 tablespoons lemon juice
mint sprigs as garnish


Preparation:
In medium saucepan, combine apricots, sugar, water, orange and lemon juice over high heat. Bring to boil.
Reduce heat to medium; simmer, covered, 15 minutes or until apricots are very soft. Let cool slightly, then spoon into food processor; process until smooth. Cool in a mixing bowl. Freeze in an ice cream maker until firm enough to scoop. Spoon into serving bowl; garnish with mint.

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Apricot tart

Makes one 12-inch tart
All-purpose flour, for dusting
A recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream


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

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Armagnac ice cream

8
1/2 cup plus 1 tablespoon Armagnac
1 cup heavy cream
1 1/2 cups milk
6 large egg yolks
2/3 cup sugar


Preparation:
Have ready a large bowl of ice and cold water. In a 1 1/2-quart heavy saucepan simmer 1/2 cup Armagnac (being careful not to let ignite) until reduced by about half. Stir in cream and milk and bring mixture to a simmer.
In a bowl whisk together yolks and sugar. Add hot milk mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170°F (do not let boil). Pour custard through a fine sieve into a metal bowl set in ice water. Stir in remaining tablespoon Armagnac and cool custard completely.
Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Armagnac ice cream may be made 1 week ahead.

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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 alaska snow balls

Serves: 6
1 recipe Fudge-sauce
1 recipe chocolate sauce
1 recipe Meringue

1 pint coffee or maple walnut ice cream


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

For the wafer crumb crust:

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

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

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

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


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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.

Bavarois maracudja

FOR JELLY ROLL:
4 eggs
1/2 cup sugar
1/2 cup flour
3 tablespoons melted butter
1 cup passion fruit jam

PASSION FRUIT BAVARIAN:
1 envelope unflavored gelatin
2 tablespoons cold water
1/2 cup passion fruit preserves
1 cup passion fruit juice
2 fresh passion fruit
3/4 cup whipping cream


Preparation:
Jelly roll cake:
Preheat oven to 375 degrees. In a mixing bowl of an electric mixer, combine eggs, and sugar. Whip over a double boiler until hot and frothy. Then whip until volume quadruples. Fold in sifted flour, then, the cooled melted butter. Line a jelly roll pan with wax paper, buttered and floured. Spread mixture over surface of pan. bake 12 minutes.
Flip cake on a towel sprinkled with icing sugar. Remove paper. Spread passion fruit jam over cake. Roll from the widest side. Wrap in towel. Cool. Unwrap, slice thin across.
Line top and bottom of a 9-inch cake pan with removable bottom with wax paper. Line bottom and sides of pan with cake slices. Hug them well together. Cover and chill.

PASSION FRUIT BAVARIAN:

Soak 1 envelop unflavored gelatin in 3 tablespoons cold water. Combine 1/2 cup passion fruit jam with 1 cup passion fruit juice. Add the inside of 2 fresh passion fruit if available. Heat a little. Stir in the melted unflavored gelatin or the gelatin sheets without the water. Beat 3/4 cup whipping cream till firm. Fold in chilled passion mix. Pour the mixture into the prepared mold. Chill for several hours to set. Unmold on a platter.
Note:
also known as Passion fruit bavarian

Bavarois turinoise

Serves: 10 to 12
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup sugar
4 egg yolks
1 cup scalded milk
1 teaspoon vanilla
1 cup chestnut puree
1 ounce melted semi-sweet chocolate
1 1/2 cups heavy cream
3 tablespoons dark rum or brandy


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

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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 bottom pie

For one 9-inch pie
For the crust:

1/4 cup semi sweet chocolate, melted
1/4 cup butter
3/4 cup Graham crumbs
1 tablespoon cocoa


For the raspberry filling:
one 10-ounce package raspberries, pureed and strained
1/4 cup sugar
1 tablespoon corn starch
1 tablespoon lemon juice

For the custard:
1/4 cup sugar
1 tablespoon cornstarch
1 cup milk
2 egg yolks

1 tablespoon rum
1/4 cup sugar


Preparation:
the crust:
In a medium bowl, Mix chocolate with butter. Combine with crumbs. Line bottom and sides of a 9-inch pie dish. Bake 12 minutes at 350 degrees.

the raspberry filling:
Combine ingredients in double boiler. Whisk until thickened. Cool and cover.
Dissolve 1 envelop unflavored gelatin with 1/4 cup water Allow to set for 5 minutes, and mix in with the raspberry filling.

the custard:

In a saucepan, combine sugar, corn starch and milk. Cook over medium heat until thick. Mix in egg yolks.
Cook one more minute. Set aside.
Cool and cover.
Mix half of the custard with 1/4 cup melted semi sweet chocolate.
Pour over crust bottom. Refrigerate until firm.
Spoon in raspberry mixture. Chill to set.
Add 1 tablespoon rum to remaining custard. Cool. Beat egg whites with cream of tartar.
Add 1/4 cup sugar. Continue beating until firm. Fold into custard.
Spoon over pie. Chill.

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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.

Blackberry mousse terrine

Serves: 10
5 ½ cups blackberries or raspberries
2 teaspoons lemon juice
1 1/4 cups sugar
3 eggs
1 egg yolk
1/2 light sour cream
1 1/2 whipping cream


Preparation:
Reserve 1/2 cup berries for garnish.
In food processor or blender, purée remaining berries. Press through sieve into bowl to remove seeds and make about 2 cups. Stir in lemon juice.
In top of heatproof bowl over simmering water, stir 1 cup of the purée with 1 cup of the sugar. Add eggs and egg yolk; whisk for about 10 minutes or until thick enough to leave trail after whisk is pulled through the bowl. Let cool to room temperature. Fold in sour cream.
Whip cream until firm; fold into purée mixture. Pour into plastic wrap-lined 9x5-inch loaf pan; cover with plastic wrap.
Freeze for at least 8 hours or until solid. In food processor or blender, blend reserved purée and remaining sugar until sugar is dissolved. Uncover terrine and loosen at ends using hot knife; invert onto platter. Remove pan and plastic wrap. Slice using hot dry knife. Pool sauce onto plates; top with terrine. Garnish with reserved berries.

Blueberry basic pie filling

4 cups blueberries
1 cup sugar
1/3 cup cornstarch
1/4 cup lemon juice


Preparation:
Mix blueberries, sugar and lemon juice in a heavy saucepan.
Bring to boil, stirring frequently. Mix cornstarch with enough water to make a paste. Pour into the berry mixture, stirring constantly until thick. Cool.
The mixture can be cooled and stored orpPour into unbaked pie shell and bake at 400 degrees for about 35 minutes or until crust is golden.

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.

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Blueberry cobbler with peaches and raspberries

serves 8
2 cups flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 tablespoons sugar
3/4 cup unsalted butter, chilled, cut into pieces
4 ounces cream cheese, chilled, cut into pieces
2 egg yolks

6 cups peach slices
6 1/4 cups blueberries
2 cups raspberries
1/3 cup quick-cooking tapioca
1¼ cups sugar


Preparation:
Combine first 3 ingredients in processor; add 3 tablespoons sugar and process until blended.
Add butter and cream cheese and process until mixture resembles coarse meal. Add egg yolks; process just until moist clumps form. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill 30 minutes.
Butter 13 by 9 by 2-inch glass baking dish.
Combine peaches, blueberries, raspberies, tapioca and sugar in large bowl; toss to coat. Let stand 45 minutes, tossing occasionally.
Preheat oven to 400 degrees.
Transfer fruit to prepared dish. Roll out dough on lightly floured surface to 14 by 10-inch rectangle.
Using cookie cutters, cut out a few decorative shapes in dough. Transfer dough rectangle to top of fruit and sides of dish.
Arrange cutouts around edge of cobbler.
Place on baking sheet. Bake until crust is golden , fruit is tender and juices are bubbling and thick, about 1 hour. Cool slightly.

Blueberry cream cheese pie

serves 8 to 10
Shell:
1-1/4 cups graham cracker crumbs
1/2 cup brown sugar
1/2 cup finely chopped pecans
1/2 cup melted butter
Filling:
1-(8 ounce) package cream cheese, softened
1/2 cup sugar
2 eggs, beaten
Topping:
4 cups blueberries
1 cup sugar
2 tablespoons cornstarch
1 teaspoon. lemon juice
whipped cream (optional)


Preparation:
For shell:
Combine cracker crumbs, brown sugar, nuts and butter; press into a 9-inch pie pan. For filling:
Combine cream cheese, sugar and eggs. Mix thoroughly and pour over shell. Bake for 20 minutes at 350 degrees. Cool.
For topping:
Mix topping ingredients and cook over medium heat, stirring constantly until mixture thickens. Cool. Top pie with cooled topping and serve with whipped cream, if desired.

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Blueberry crême brûlée

serves 6
1/3 cup sugar
4 egg yolks
2 eggs
2 tablespoons lemon or orange liqueur
1 teaspoon finely grated lemon rind
1 cup whole milk
1 cup whipping cream
1 cup fresh blueberries

Topping:
1/3 cup packed brown sugar, sifted


Preparation:
Preheat oven to 350 degrees
Whisk together sugar, egg yolks, eggs, liqueur and grated lemon rind;
whisk in milk and cream. Strain into pitcher.
Pour into six 1-cup ramekins or custard cups. Sprinkle with blueberries.
Place in large shallow roasting pan; pour in enough hot water to come halfway up sides of ramekins.
Bake in centre of oven for about 35 minutes or until edges are set but centres still slightly jiggly. Let cool.
(Make ahead: Cover and refrigerate for up to 1 day).
Topping: Just before serving, sprinkle sifted brown sugar over crèmes.
Place on baking sheets; broil just until sugar melts and turns caramel color.
(Or caramelize sugar with blowtorch).

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Blueberry crisp

serves 10
9 cups fresh blueberries
3/4 cup sugar
3 tablespoons flour
1 teaspoon lemon juice

For topping:
1 cup flour
1 cup quick oatmeal
½ cup brown sugar
½ cup melted butter
¼ teaspoon vanilla


Preparation:
Preheat oven to 350 degrees.
Combine the sugar, flour and lemon juice in a mixing bowl.
Blend in the fruit. Spoon in an oven proof casserole dish.
Mix the topping ingredients by hand in a mixing bowl.
Sprinkle over fruit.
Bake 25 to 30 minutes or until topping is golden brown.
Serve warm with cream or ice cream.

Blueberry gingerbread

serves 10
1/2 cup butter, soft
1/2 cup brown sugar, packed
1 cup molasses
1 egg
2-1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1-1/4 cups fresh blueberries
1 cup hot water


Preparation:
Cream butter. Add sugar and molasses. Beat until light. Add egg and beat well.
Sift dry ingredients together and use a small amount to coat berries. Add remainder alternately with hot water to first mixture, beating until smooth. Fold in floured blueberries.
Bake in greased and floured 13-inch by 9-inch 3-inch pan at 350 degrees for about 35 minutes.
Serve hot or cold with blueberry sauce.

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Blueberry pie

Makes 1 9-inch pie
Double Crust Pie Dough
Makes enough pastry for 1 2-crust pie

Ingredients:
2 1/3 cups All-purpose flour
4 tsp Granulated sugar
1 tsp Salt
1 cup Cool unsalted butter, cut into small pieces
1 Large egg, directly from the fridge
2 tbsp Cold water
2 tsp White vinegar or lemon juice

Cooked Blueberry Filling:
4 cups fresh or frozen blueberries
1 medium apple, peeled and coarsely grated
1 cup sugar
1 Tbsp lemon or lime juice
1 tsp lemon or lime zest
¼ tsp ground cinnamon
2 ½ Tbsp cornstarch
Assembly:
1 recipe Double crust pie dough
1 egg mixed with 2 Tbsp water, for brushing
Turbinado or granulated sugar, for sprinkling



Preparation:
Directions for Double Crust Pie Dough:
Combine the flour, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to the flour, mixing it in until the dough is a rough, crumbly texture.
Whisk the egg, water and vinegar or lemon juice and add it all at once, mixing until dough comes together. Shape dough into 2 logs or discs, wrap them in plastic and chill for at least one hour before rolling.
The pie dough can be frozen for up to 6 months and thawed in the refrigerator.

For the filling, bring the blueberries, apple, sugar, citrus juice, zest and cinnamon up to a simmer over medium heat, stirring occasionally, cooking until the blueberries are soft and tender, about 10 minutes. Whisk the cornstarch with a few tablespoons of cold water and add this to the blueberry filling, stirring and returning to a simmer until the filling has thickened and is glossy. Set aside to cool to room temperature. If making ahead, store the filling chilled, but bring it up to room temperature before baking into a pie.

Preheat the oven to 400 F. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry, leaving the edges untrimmed. Spoon the blueberry filling into the crust.

Roll out the second disk of pastry slightly thinner than the bottom crust, about 1/8 - inch, but into more of a square shape. Use a knife or pastry wheel to cut long strips about ½ -inch wide (you should have between 12 and 18 strips). Lay half of the strips over the blueberry pie filling, leaving a ½ -inch between them. Gently lift alternating strip of pastry, folding them halfway back. Place a new strip of pastry perpendicular against where the strips are folded back, then fold those very pieces over the newly laid strip. Now lift the opposite alternating strips and fold them back as far as they can go (to the edge of that newly laid strip) and place a second perpendicular strip beside it. Repeat this technique moving toward one side of the pie shell, and then repeat towards the other side, until the top has a complete lattice top. Trim away the excess pastry and pinch the edges to create a fluted design. Brush the lattice top with the egg wash and sprinkle with sugar.

Bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and cook for about another 40 minutes, until the pastry is golden brown. Cool the pie to room temperature and then chill until ready to serve.

Blueberry sour cream pie

serves 8 to 10
2 cups sour cream
3 tablespoons flour
3 tablespoons light brown sugar
1 egg, beaten
1 (9 inch) graham cracker crust (unbaked)
1/2 cup firmly packed light brown sugar
2 cups fresh blueberries


Preparation:
Preheat oven to 400 degrees.
Combine sour cream, flour and brown sugar; add egg and beat well.
Place one half of the mixture into the graham cracker crust.
Mix blueberries and 1/2 cup brown sugar together, then spread over sour cream mixture.
Cover berries with remaining cream mixture.
Bake for 25 minutes.
Chill several hours.

Blueberry streusel cake

For cake:
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup butter, soft
1 cup sugar
3 eggs
2 cups sour cream
2 teaspoons vanilla

For streusel mixture:
3/4 cup light brown sugar
3/4 cup walnuts, chopped
1 teaspoon cinnamon
2 cups blueberries


Preparation:
Preheat oven at 375 degrees.
Butter and flour a 10-inch tube pan. Combine flour, baking powder, soda, and salt. Set aside.
Cream butter and sugar till light. Add eggs, one at the time, mixing well after each addition. Add flour mixture to batter alternately with sour cream and vanilla.
Combine streusel ingredients. Set aside ½ cup. Toss remaining with blueberries. Spread batter in pan. Sprinkle with half of the blueberry mixture. Then spread of the batter and sprinkle with remaining blueberries.
Top with remaining batter. Sprinkle reserved mixture over batter. Bake 60 to 65 minutes. Cool 10 minutes. Remove from pan.

Blueberry streusel cake #2

serves 10
2 cups fresh blueberries
1/4 cup sugar
1-1/2 cups flour, sifted
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup salad oil
2 tablespoons milk

Streusel:
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 tablespoons butter


Preparation:
Preheat oven to 450 degrees.
Sprinkle 1/4 cup of sugar over berries; set aside. Mix our, sugar and salt. Combine salad oil and milk in a small bowl and whip with fork. Pour over flour mixture. Mix with fork until moist.
Turn into a greased 8-inch by 8-inch by 2-inch cake pan. Press dough into pan, building up edges about one inch deep. Spread berries over the dough.
Streusel:
Mix sugar, flour and salt together. Cut in butter until crumbly. Sprinkle over fruit. Bake for 40 to 45 minutes.

Blueberry supreme

Serves: 8
One recipe Quick and easy pie crust
8 ounces cream cheese, softened
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1 pound blueberries
1 tablespoon cornstarch
1 cup sugar
garnish with whipped cream


Preparation:
Preheat oven to 375 degrees.
In a mixing bowl, beat cream cheese, eggs, sugar and vanilla until smooth and creamy.
Pour into crust. Bake for 15 minutes.
In a medium saucepan, combine blueberries, cornstarch and sugar.
Cook over low heat until thick and bubbly. Spread over pie crust. Chill. Decorate top with whipped cream.

Blueberry-lemon bundt cake

serves 12
1-1/2 cups fresh blueberries
2 tablespoons flour
1 lemon cake mix
1 cup sour cream
4 large eggs


Preparation:
Preheat oven to 350 degrees.
Grease and flour Bundt pan. Sprinkle flour over blueberries. Combine dry cake mix and sour cream. Add eggs, one at a time, beating at low speed. Beat at medium speed until smooth.
Bake for 45 minutes. Cool on rack for 15 minutes. Remove from pan.

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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.

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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 and raspberry fontaines

12
Ganache:
7 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
4 teaspoons raspberry brandy (eau de vie de framboise)
1/2 cup confectioners' sugar
8 sheets phyllo dough, 10 by 20 inches
1/2 cup sweet butter, melted
1 recipe cocoa sponge cake (see recipe) or commercial pound cake
1 pint raspberries


Preparation:
Ganache:
Place the chocolate in a bowl. Bring the cream to a boil in a small saucepan and pour over the chocolate. Stir to melt.
Add 2 tablespoons of the raspberry brandy, and combine until smooth. Set the chocolate ganache to cool.
Syrup:
Combine 1/3 cup of water in a small pot; add confectioners' sugar and stir until dissolved. Add the remaining 2 tablespoons of the raspberry brandy. Remove the syrup from heat.

Cut the cocoa sponge cake or commercial pound cake into 12 disks 2 1/2 inches in diameter and 1/2 inch thick with a cookie cutter.
To assemble:
spread 1 sheet of phyllo dough on a work surface, brush with a tin coating of the melted butter, dust with sifted confectioners' sugar, and cover with a second sheet.
Brush with melted butter again and dust with sugar. Cut the rectangular phyllo dough into 3 equal strips, about 6 1/2 inches wide by 10 inches long.
Place a disk of chocolate cake in the center of each strip and moisten each disk with a little of the raspberry syrup. Cover each disk with a generous spoonful of the ganache and place 8 to 10 raspberries on top.
First, fold one end of the phyllo dough over the raspberries and then the other, tucking under to form a small closed purse fully encasing the chocolate and the raspberries.
Repeat this process until you have made 12 packages.
Brush each one with butter and refrigerate (or freeze) until ready to bake.
Preheat oven to 400 degrees. Place the packages on a greased baking sheet and sprinkle with more sugar.
Bake for 8 to 10 minutes or until lightly browned. Keep warm.
Top each fontaine with the remaining raspberries and serve hot
Note:
This recipe comes from the restaurant Daniel in New york City .
Crispy phyllo packages stuffed with warm, bittersweet chocolate ganache topped with raspberries. The recipe can be prepared 6 to 8 hours in advance.

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Chocolate angel food cake

Serves: 8
1/3 cup superfine sugar
1/2 cup cocoa powder
1/3 cup cake flour
1/4 teaspoon salt
8 large egg whites, at room temperature
1 teaspoon cream of tartar
1 teaspoon white vinegar
2/3 cup superfine sugar


Preparation:
Preheat oven to 350 degrees.
Sift sugar, cocoa, flour and salt together in a bowl.
Beat egg whites, cream of tartar and vinegar until medium stiff. Add the sugar, 1 tablespoon at the time. Beat until soft peaks form.
Fold in the dry ingredients.
Spoon into a 10-cup angel food cake pan. Smooth the top. Tap the pan on work surface to release any air pockets.
Bake about 35 minutes. Test the center of cake with a tester.
Invert cake to cool for an hour. Loosen cake with a thin spatula or a knife. Unmold and cover with egg white frosting. Decorate with chocolate shavings.

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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 bavarian cream pie

Serves: 10
Serves: 10

For the crust:
1/4 cup sugar
1 cup cracker crumbs
1 teaspoon cocoa
1/3 cup butter, melted

For the filling:
8 ounces semi sweet chocolate
1 envelop unflavored gelatin (or 3 large sheets)
1/4 cup cold water
3/4 cup sugar
8 egg yolks
2 cups scalded milk
2 cups heavy cream

Garnish:
whipped cream
chocolate shavings



Preparation:
Crust:
Combine first 4 ingredients. Press mixture on bottom of a 9 inch pie pan . Refrigerate.

Filling:
Melt chocolate over a double boiler. Dissolve gelatin in cold water. If using gelatin sheets, immerse in cold water.
Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour into saucepan.
Stir with a wooden spoon over low heat until the mixture coats the back of the spoon.
Do not boil. Stir in the gelatin and melted chocolate. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold 2/3 into the cool chocolate custard. Save remaining for garnish.
Pour into prepared pie. Refrigerate for 2 hours.
Decorate with whipped cream and chocolate shavings.

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Chocolate bavaroise

Serves: 10
8 ounces semi sweet chocolate
1 envelop unflavored gelatin ( or 3 large sheets)
1/4 cup cold water
3/4 cup sugar
8 egg yolks
2 cups scalded milk
2 cups heavy cream

For chocolate sauce:
4 ounces semi sweet chocolate
1 cup heavy cream


Preparation:
Melt chocolate over a double boiler. Dissolve gelatin in cold water. If using gelatin sheets, immerse in cold water.
Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan.
Stir with a wooden spoon over low heat until the mixture coats the back of the spoon.
Do not boil. Stir in the gelatin and melted chocolate. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold in the cool chocolate custard. Pour in a decorative mold. Refrigerate for 2 hours.
Unmold and serve with chocolate sauce around bavaroise.
Chocolate sauce:
combine cream and chocolate. Stir over low heat to melt. Cool

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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 creme caramel

Serves: 8
For caramel:
1/2 cup sugar
1/4 cup water

for custard:
6 ounces semisweet chocolate
2 cups milk
1 teaspoon vanilla extract
3 eggs
2 egg yolks
1/2 cup sugar


Preparation:
For caramel:
In a saucepan, combine 1/2 cup sugar and 1/4 cup water. When golden brown, carefully add 1/3 cup water to thin down. For custard: Preheat oven to 325 degrees.
Pour into 8 6-ounce ramekins to coat the bottom of the dishes evenly. Place the ramekins in a baking pan large enough to hold them without touching. Bring the milk to a boil in a medium saucepan. Pour in a mixing bowl. Add the chocolate and vanilla, and stir to melt.
In a large bowl, whisk the eggs and yolks with 1/2 cup sugar. Gradually whisk in the milk chocolate. Put through a strainer, then pour in the ramekins. Pour enough hot water into the pan to reach about half way up the sides of the ramekins. Bake for 30 to 35 minutes or until custards are just set in center. Transfer the ramekins to a rack to cool. Cover and refrigerate 3 hours or more.
To serve, run a knife around each custard, dip in hot water for about 2 minutes. Invert custards onto plates. Scrape bottom of ramekin molds and spoon caramel over the custard.

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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.


Chocolate marquise with orange sauce

serves 8 to 10
For the mousse:
4 ounces semi sweet chocolate
5 large egg yolks
1 1/2 cups confectioner's sugar
4 ounces unsalted butter, softened
1 1/4 cups cocoa powder
2 cups heavy cream

for the orange sauce:
1/2 cup orange juice
2 large eggs
1/3 cup sugar
2 cups milk
1 teaspoon grated orange rind


Preparation:
For the mousse:
Melt chocolate in a double boiler.
Beat egg yolks with confectioners sugar until light an thick. Beat in the melted chocolate until mixture is smooth.
Gradually add the soft butter and sifted cocoa, beating until mixture is well blended. Whip the cream to a medium peak.
Fold in the chocolate mixture.
Spoon mousse in a decorative mold. Chill for 2 to 3 hours.
For the orange sauce:
Boil the orange juice and reduce to half. Beat the eggs with the sugar. Add the scalded milk and orange rind. Cook over low heat, stirring with a wooden spoon until thick. Do not boil. Add orange juice. Refrigerate. Unmold mousse. Serve with the sauce.

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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 mousse

Serves: 12
10 ounces semi sweet chocolate
1/2 cup sugar
1/2 cup water
6 egg yolks
2 cups heavy cream
6 egg whites
1/4 teaspoon cream of tartar
1/4 cup Cognac (optional)


Preparation:
Melt semi sweet chocolate over a double boiler. Combine sugar and water in a saucepan. Boil to a temperature of 225 degrees. Beat egg yolks in an electric mixing bowl until creamy.
Gradually pour hot syrup over egg yolk mixture while whisking. Continue mixing until cool.
In a mixing bowl, whip heavy cream to a firm consistency. Fold cream and chocolate into the egg yolk mixture.
In a mixing bowl, whip egg whites with cream of tartar to a medium stiff consistency. Fold into chocolate mousse together with the cognac. spoon mousse into a clear glass serving bowl or into individual serving glasses. Refrigerate at least 2 hours before serving.
Garnish with whipped cream and chocolate curls.

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Chocolate mousse cake

Serves 10 to 12
1 cup unsweetened cocoa
2 cups boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder



Preparation:
Preheat oven at 350 degrees.
Mix cocoa in boiling water. Cool. Sift dry ingredients.
Beat soft butter with sugar. Add eggs one at the time. Add cocoa mix and flour mix to butter mixture.
Blend at low speed while alternating cocoa and flour. Mix until batter is smooth, scraping edges and bottom of bowl with a spatula.
Line the bottom of one 12-inch cake pan or 2 9-inch pans with parchment.
Grease and flour. Pour batter in mold. Bake 30 to 40 minutes until center is cooked. Cool 10 minutes. Unmold on a rack. Cut in layers.
Fill with the chocolate mousse filling recipe.
Note:
Makes 1 12-inch cake or 2 9-inch cake
To make 2 8-inch cakes, use half of the recipe
Fill the cake layers with Chocolate mousse filling and glaze top with Ganache

Chocolate orange cheese cake

Serves: 10
3 cups plain yogurt
1/2 cup Graham cracker crumbs
1 cup sugar
3/4 cup sifted cocoa
1 tablespoon cornstarch
1 8-ounce package light cream cheese, softened
2 eggs
2 egg whites
1 tablespoon finely grated orange rind
2 cans (10-ounce each) mandarin orange segments, drained


Preparation:
Line a large sieve with a double layer of cheesecloth; set sieve over bowl.
Pour yogurt into sieve; let drain in refrigerator 4 to 6 hours or until yogurt remaining in sieve measures 2 cups. Discard liquid in bowl.
Spray base and sides of 8-inch springform pan with nonstick baking spray.
Sprinkle cracker crumbs evenly over base of pan; set aside. Stir together sugar, cocoa and cornstarch.
Using electric mixer, beat cream cheese until smooth.
Beat in eggs and egg whites one at a time, beating well after each addition.
Slowly blend in cocoa mixture and orange rind until combined.
Whisk in yogurt until smooth.
Pour cheesecake mixture into prepared pan. Bake for about 1 hour and 10 minutes, until cheesecake is just set but centre still jiggles slightly. Turn oven off.
Run a sharp knife around edge of pan to loosen. Leave cheesecake in oven with door closed for 1 hour. Remove from oven. Place on wire rack; let cool completely. Refrigerate, covered, until chilled. Release sides of pan; place cheesecake on serving plate.
Note:
Plain thick plain Greek yogurt is a good substitute for the plain yogurt as there is no need to strain the Greek yogurt.

Chocolate orange torte with raspberry coulis

serves 14 to 16
1 1/2 cups unsalted butter
12 ounces semisweet chocolate, coarsely chopped
3/4 cup sugar
3/4 cup orange juice
2 tablespoons orange liqueur
1 teaspoon vanilla
6 eggs
sifted unsweetened cocoa powder

Raspberry coulis:
1 package frozen unsweetened raspberries, thawed
1 tablespoon sugar
1 tablespoon orange liqueur


Preparation:
Preheat oven to 350 degrees.
Line bottom on 9-inch springform pan with parchment paper.
Over simmering water, melt together butter, chocolate, sugar and orange juice, stirring to blend.
Remove from heat; stir in liqueur and vanilla. Let cool; whisk in eggs, one at a time.
Pour into prepared pan. Bake for 40 to 50 minutes or until edges are slightly crusty and middle is just set. Let cool on rack.
Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
Raspberry coulis:
Purée raspberries in food processor; press through sieve to remove seeds. Stir in sugar, and liqueur.
Invert cake onto serving plate.
Sift cocoa powder over cake and garnish with raspberries. Slice and serve with raspberry coulis.

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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.

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Chocolate raspberry ice-cream cake

Serves: 12
Crust:
1 1/2 cups chocolate wafer crumbs
2 ounces semisweet chocolate, chopped
1/4 cup butter
2 tablespoons sugar

Cake:
3 cups chocolate ice cream
2- 10 oz (300g) packages frozen raspberries
1/4 cup raspberry liqueur or schnapps
2 tablespoons sugar
6 cups vanilla ice cream
chocolate curls


Preparation:
Crust:
stir together crumbs, chocolate, butter and sugar until well moistened. Press onto bottom of 9-inch springform pan.
Bake in 350 F. (180 C.) oven for 10 minutes. Let cool. Line inside of pan above crust with double thickness waxed paper extending 2 inches above pan and overlapping by 1 inch. Tape or staple edges together. Let chocolate ice cream stand at room temperature for 10 to 15 minutes or until softened; stir until smooth. Spread over crust and freeze. Meanwhile, reserve 24 raspberries in freezer for garnish.

Cut 1 cup of the remaining berries in half; set aside in freezer. Thaw remaining berries and puree in food processor; press through sieve into bowl to remove seeds. Stir in raspberry liqueur and sugar.
Soften 3 cups of the vanilla ice cream; stir in halved raspberries and 1 1/2 cups of the puree.
Spread over chocolate layer and freeze for 1 hour. Soften remaining vanilla ice cream; spread over raspberry layer, smoothing top.
Freeze for 15 minutes.
Spread remaining puree over top; freeze until solid. (Can be wrapped and stored in freezer for up to two weeks.)
Garnish with chocolate curls and reserved frozen raspberries. Let stand in refrigerator for 1 1/2 hours before serving.
Making chocolate curls:
Melt chocolate and spread evenly and thinly with palette knife onto clean baking sheet. Refrigerate until set but not hard, about 5 minutes, letting warm again at room temperature if necessary. Scrape a knife or scraper across chocolate in opposite direction, forming curls of desired width.

Chocolate raspberry pie

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

2/3 cup boiling water
3 ounce package raspberry Jello
1 cup frozen vanilla yogurt
2 cups non dairy whip topping
1 cup raspberries
chocolate shavings
raspberries



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 large bowl, stir water with jello until completely dissolved. Stir in frozen yogurt until melted.
Stir in whipped topping and fruit.
Refrigerate until mixture starts setting. Spoon into crust. Refrigerate 2 hours or until firm.
Garnish with shaved chocolate, additional whipped topping and berries.

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.


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 ice cream with satin cinnamon chocolate sauce

Makes: 2 cups
Cinnamon Ice Cream
1 cup whole milk
1 cup whipping cream
two 6-inch cinnamon sticks, broken into pieces
4 egg yolks
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
pinch salt

SATIN CINNAMON CHOCOLATE SAUCE

Serves: 8

8 ounces semi-sweet chocolate
1/2 cup corn syrup
1/4 cup milk
1 teaspoon ground cinnamon
2 teaspoons sweet butter


Preparation:
In a medium saucepan, bring the milk, cream and cinnamon sticks to a boil. Remove from heat and cover. Leave 30 minutes to infuse, then strain. Meanwhile, whisk the egg yolks, sugar, ground cinnamon and salt until thick and the sugar dissolves.
Whisk in the strained milk and cream mixture. Pour into a clean saucepan and cook over a low heat, stirring until slightly thickened or the mixture reaches 176°F (82°C). Do not boil. Strain immediately into a bowl set over ice and stir until cool. Refrigerate until cold.
Churn in an ice-cream machine.

SATIN CINNAMON CHOCOLATE SAUCE

Combine chocolate, corn syrup, milk and cinnamon in a saucepan. Bring to a boil over medium heat for a minute, while stirring constantly. Remove from heat and stir in the butter.
Can be refrigerated for a week. Serve with ice cream.

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Clafoutis with cherries

Serves: 6
6 eggs
4 1/2 ounces flour
7 ounces sugar
1 teaspoon baking powder
2 cups milk
1 pound prunes, cherries, plums, pears (peeled and sliced)


Preparation:
Preheat oven to 350 degrees.
In a large bowl, mix the eggs, flour, sugar, and baking powder until smooth. Mix in the milk. Pour into a well buttered baking dish. Add fruit. Bake until center is firm. Serve warm or cold.

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Coconut cream pie

8
1 Prepared 9-inch pie shell

FOR THE FILLING:
2 cups milk
3 egg yolks
½ cup/100 grams sugar
½ teaspoon salt
2 ½ tablespoons/20 grams cornstarch
1 tablespoon butter, melted
½ teaspoon vanilla
1 cup/98 grams sweetened, flaked coconut

FOR THE MERINGUE:
½ cup/49 grams unsweetened coconut
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons/75 grams sugar


Preparation:
Partially blind-bake the pie shell: Heat oven to 425 degrees. Roll out chilled pie dough and place in a 9-inch pie pan. (Glass is best.) Trim and flute or crimp the edges, pierce the bottom crust with a fork. then cover with a large square of parchment or foil. It should hang over the edges. Carefully pour 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach up the sides of the pie. Bake 12 to 16 minutes or until crust is lightly browned. If crust edges are browning too quickly, make a little collar from foil and cover for remaining baking time.
Make the filling:
Scald milk by placing it in a saucepan over medium heat. Stir frequently until it just begins to foam and bubble around the edges. Set aside to let cool slightly. In the top of a double boiler, or in another saucepan that will fit over a pot of boiling water, beat together egg yolks, sugar, salt and cornstarch. Stir in melted butter, then add the milk.
Place the saucepan over the boiling water and whisk until the mixture thickens. This will take 2 to 5 minutes. Remove from heat, stir in vanilla and sweetened coconut until well distributed. Pour into the pie shell.
Make the meringue: Toast the unsweetened coconut lightly in a small sauté pan on the stove over medium heat, stirring frequently to prevent burning. Set aside. In a stand mixer or with a bowl and whisk, mix egg whites and cream of tartar until the mixture is foamy. If using a stand mixer, keep speed on medium. Then, turn mixer to high and gradually pour in sugar, a tablespoon at a time. If whisking, make sure sugar is dissolved before each new addition of sugar. Keep beating until the meringue is glossy and forms soft peaks. Be careful not to whip into stiff peaks.
Pour the meringue over the pie filling. Using a spatula (an offset version works well), scoot the meringue to the edge of the crust so it forms a seal. Swirl the spatula through the rest of the meringue, distributing it evenly and dipping the edge of the spatula across the top of the meringue to make little peaks. Sprinkle evenly with the unsweetened coconut.
Bake 15 to 20 minutes, or until meringue is golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving.

Coeur a la creme

Serves: 8
16 ounces cream cheese, softened
1 cup sour cream
2 cups heavy cream
1 teaspoon instant vanilla pudding
1/2 cup superfine sugar



Preparation:
Mix cream cheese with sour cream until smooth. Whip the cream and instant vanilla pudding until firm. Add sugar then whip until stiff. Fold cream into cream cheese mix. Spoon mixture into a heart-shaped mold lined with cheese cloth. Refrigerate for 2 hours or until set. Unmold on serving dish. Serve with strawberry or raspberry sauce.

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Coffee bavarian cream

1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup sugar
4 egg yolks
2 cups milk
3 teaspoons instant coffee
2 teaspoons boiling water
2 cups heavy cream


Preparation:
Dissolve unflavored gelatin in cold water. Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon. Do not allow to boil. Dissolve the instant coffee in the boiling water. Stir in the gelatin and coffee in custard. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold in the cool custard. Pour in a decorative mold. Refrigerate for 2 hours or longer.
To unmold:
dip mold in hot water for a few seconds. Invert onto a serving platter. Serve cold.

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Coffee custards

Serves: 6
FOR CARAMEL:
1/4 cup sugar
2 teaspoons water

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


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

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, strawberry and raspberry crisp

serves 6 to 8
2 cups cranberries
2 cups strawberries, sliced
2 cups raspberries
1 cup sugar
1 1/2 tablespoons cornstarch
3/4 cup oatmeal
1/3 cup brown sugar
1/4 cup butter
1/2 cup flour


Preparation:
Preheat oven to 350 degrees.
Cook the cranberries for 2-3 minutes with half the sugar.
Cook the strawberries with the other half cup of sugar. Add 1 tablespoon of cornstarch and the raspberries.
Take out a half cup of the juice from the berry mixture and mix with remaining 1/2 tablespoon of cornstarch.
Stir into the fruit mixture. Place into oval baking dish.
Combine filling ingredients until crumbly.
Sprinkle over berries. Bake until golden brown for 20 to 25 minutes.

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 lemon custards

serves 6
1/2 cup sugar
2 large eggs
2 egg yolks
1/2 cup lemon juice
1 teaspoon grated lemon rind
1 cup heavy cream or light cream
raspberries (optional)


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

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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Custard cream

6 large egg yolks
2/3 cup sugar
1 teaspoon cornstarch
1 teaspoon vanilla
2 cups hot milk
2 tablespoons dark rum or Grand Marnier



Preparation:
In mixing bowl, combine the egg yolks, sugar and cornstarch and whisk with a wire whisk until the mixture turns into a lemon color. Add the vanilla and blend well.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil.
Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness.
Add rum or Grand Marnier. Cover and refrigerate until ready to use.

Delice au chocolat

serves 6
1 cup whipping cream
8 ounces semi-sweet chocolate
2 bananas
5 ounces cooked meringues
1/4 cup Grand Marnier
2 teaspoons cocoa powder


Preparation:
Melt chocolate over a double boiler. Whip the cream till it starts to thicken. Gradually add melted chocolate while whisking the cream.
Break the meringue into pieces. Fold into the cream mixture. Slice the bananas, and fold in the cream mixture together with Grand Marnier. The mixture should be thick.
Spoon into a charlotte mold. Freeze for 2 hours. Unmold on platter and sprinkle with cocoa before serving.

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Easter bunny cake

Serves: 8-10
1 package Yellow Cake
1 cup water
1/3 cup Vegetable Oil
3 large eggs

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



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

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


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

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


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

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Figs tart

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


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

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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Floating island

1 tablespoon butter, soft
6 egg whites
1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
3 cups custard cream
1/2 cup sliced almonds, toasted
1 cup sliced fresh strawberries (optional)


Preparation:
Butter a 10-cup fluted tube pan or a 10-cup soufflé molds.
Preheat oven to 350 degrees.
In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute. Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes. Spoon the meringue mixture into the prepared mold. Smooth the top of mold with a spatula. Place the mold in a baking pan containing hot water. Place the pan on the bottom rack of the oven and bake for 15 minutes.
The meringue will rise like a souffle above the top of the mold.
Remove pan from the oven. Allow the meringue to cool in the mold for 5 minutes. Unmold meringue on a deep platter surrounded by custard cream. Sprinkle floating island with toasted almonds, and decorate with sliced strawberries.
Note:
The floating island is a molded meringue baked in the oven. When unmolded onto a serving dish, the meringue becomes an island floating on the custard cream

Florida key lime pie

Serves: 8
Serves: 8

1 9-inch
Graham cracker crumb recipe
2 14-ounce cans condensed milk
6 egg yolks
1 cup lime juice
4 egg whites
1/4 teaspoon cream of tartar
3/4 cup confectioners sugar


Preparation:
Preheat oven to 350 degrees.
In a mixing bowl, beat condensed milk with egg yolks. Mix in the lime juice.
Pour the mixture into the prepared crust. Bake for 20 minutes or until pie is firm in center.
In an electric mixing bowl, beat the egg whites with cream of tartar until firm.
Gradually add sugar and continue whipping to form stiff peaks. Spread or pipe egg whites over the baked pie.
Bake at 325 degrees until golden brown Cool pie on rack and refrigerate before serving. Cut into 8 equal portions. Decorate plates with lime gratings and slices.

Fluffy strawberry sherbet

Serves: 8
1/2 cup water
3/4 cup sugar
3 egg whites
3 cups strawberries
1 tablespoon lemon juice


Preparation:
Combine the water and sugar in a saucepan. Dissolve the sugar over medium heat. Boil the sugar until it reaches the soft ball stage, 238 degree F. To test without a thermometer, put a drop of syrup in cold water. If it forms a soft ball, the syrup is ready.
While making the syrup, beat the egg whites in a metal bowl, until they begin to foam.
Slowly pour in the hot syrup and continue beating for about 10 minutes or until mixture is cool.
Clean the strawberries, hull and puree them with the lemon juice. Gently fold in the egg white mixture then pour in an ice cream maker and freeze until creamy.

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



Fresh blueberry pie

Serves 8 to 10
1 (9 inch) unbaked pie shell
1/3 cup flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
4-1/2 cups fresh blueberries
1 tablespoon lemon juice
1/2 cup firmly packed brown sugar
1 cup flour
1/2 cup margarine or butter


Preparation:
Preheat oven to 425 degrees.
Combine flour, 1/2 cup sugar, cinnamon and blueberries. Mix well and put into pie shell. Drizzle top with lemon juice.
Combine 1/2 cup brown sugar and flour. Cut in butter until mixture resembles coarse meal. Spread topping over berries.
Bake for 30 minutes at 425 degrees, then cover with foil and continue baking for 20 minutes more.

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.

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Frozen individual strawberry soufflés

1 pint fresh strawberries or 1 10-oz package quick-frozen whole strawberries
1/2 cup egg whites, at room temperature
1/4 teaspoon cream of tartar
1 cup sugar
1/3 cup water
1 cup whipping cream
2 tablespoons unsweetend cocoa powder


Preparation:
Prepare the soufflé dishes:
Cut parchment or wax paper into 6 strips, each 3 inches wide by 12 inches long. Wrap a strip around the outside of each soufflé mold and secure with transparent tape or a rubber band to form a raised collar extending about 1 1/2 inches above the edge of the mold. Place the molds in the refrigerator.
Wash, hull, and slice the strawberries if fresh, or defrost the package of quick- frozen strawberries in hot water or in a microwave oven.
Process to a puree in a blender. Strain the puree through a fine sieve over a small bowl. Refrigerate.
Place the egg whites in a clean mixing bowl and add the cream of tartar. Stir the sugar and water in a clean grease-free saucepan. Place over high heat.
Begin immediately to beat the egg whites using preferably a standing electric mixer, slowly at first, then increasing the speed moderately. When the sugar syrup reaches the desired temperature of 234 to 238 degrees F (soft ball stage *), remove it from the heat. By then the egg whites are medium stiff. Increase the speed of the electric beater while pouring a steady stream of the syrup into the whites. Continue beating for 5 to 6 minutes.
Transfer the egg white mixture to a clean mixing bowl. Refrigerate. Wash the mixing bowl. Rinse under cold water, and dry. Pour the cold cream in the bowl. Whisk using the electric beater until whipped and thick. Fold half of the strawberry puree into the egg whites.
Fold the remaining strawberry puree into the whipped cream. Then fold the two mixtures together. Divide the soufflé mixture among the 6 chilled prepared soufflé molds.
Freeze for at least 3 hours or more. 20 minutes before serving, remove the soufflés from the freezer and place in the refrigerator. Just before serving, remove the paper collars and carefully sprinkle the cocoa powder through a fine sieve over the top of each soufflé. Serve immediately.

* The simplest way to tell when the syrup reaches 235 degrees F is with a candy thermometer. But if you do not have one, use the following method: Fill a small bowl with ice water. When the syrup begins to bubble, spoon a drop into the ice water. If you can gather it into a small ball, the syrup has reached the soft ball stage, and is ready.
Note:
These soufflés keep well and can be prepared a day or two in advance. You will need six 6-ounce individual soufflé molds, 3 1/2 inches in diameter and 1 1/2 inches deep.

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Frozen lime cream pie

serves 8
1 9-inch pie crust, fully cooked
4 egg yolks
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon grated lime rind
1/3 cup fresh lime juice
4 egg whites
1/4 cup sugar
1/2 cup heavy cream


Preparation:
In a medium mixing bowl, combine egg yolks, sugar, salt, lime rind, and juice. Cook over a double boiler until thickened. Cool thoroughly. Chill.
Whip egg whites until light and fluffy. Add sugar.
Continue beating until firm. Fold into the egg yolks mixture. Whip the cream until stiff. Fold into mixture.
Fill crust. Freeze until firm.

Frozen maple syrup mousse

4 egg yolks
1 cup maple syrup
2 cups whipping cream



Preparation:
In saucepan,whisk egg yolks until pale and thickened. Whisk in maple syrup. Cook over low heat, whisking constantly, about 12 minutes or until thick enough to coat back of wooden spoon. Immediately strain through sieve into bowl. Place bowl over larger bowl filled with ice. Whisk egg mixture until cool, about 10 minutes.
Beat cream until stiff peaks form. Fold into egg mixture until combined. Place in serving bowls. Freeze overnight.

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Frozen orange soufflés

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



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

Freeze for 2 to 3 hours. Just before serving coat the top of each soufflé with orange marmalade. Remove the foil surrounding shells and serve.
Note:
Can be prepared a week ahead.

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Fruit sorbet

Serves: 8
2 cups water
10 ounces sugar
1 ounce lemon juice
2 cups fruit pulp and juice (apricot, kumquat, lemon, orange, peaches, pears, pineapple, raspberry, strawberries, tangerine)



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

Genoise cake with grand marnier berries and mascarpone whipped cream

Serves: 8 to 10
Genoise Cake:
- 1 1/4 cups sifted cake flour
- 1/4 cup sugar
- 1/3 cup unsalted butter, preferably clarified
- 6 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
Grand Marnier Berries:
- 1 lb strawberries, sliced
- 1/3 cup Grand Marnier®
Mascarpone Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 1 (8-oz) package mascarpone, softened with 1 tbsp of cream
- 1/4 cup powdered sugar
- 2 teaspoons orange zest



Preparation:

For cake: Grease and flour the bottom(s) of two 9x2-inch pans or one 9-inch springform pan; line with wax or parchment paper. Sift together cake flour and 1/4 cup sugar twice; set aside. Melt butter in a small saucepan; off the heat and let sit for 4 minutes. Once cooled, remove the film from the top; carefully pour into a heatproof bowl, leaving the solids behind - set aside.

Whisk the eggs and 3/4 cup sugar in a large heatproof bowl; set over a pot of barely simmering water - whisk constantly until the mixture is warm to the touch (about 110 degrees F). Remove the bowl from the heat and beat on high speed until the mixture is lemony-colored, has tripled in volume. - like a continuous flat ribbon when dropped from a spoon (5 minutes in a heavy-duty mixer with the whisk attachment, 10 - 15 minutes with a hand-held mixer).

In 3 additions, sift the flour mixture over the top and fold in very gently with a rubber spatula. If the butter has become to solid, reheat briefly and transfer to a medium bowl. Fold about 1 1/2 cups of the egg mixture into the butter until completely incorporated, along with the vanilla extract. Bake until the cake begins to pull away from the sides of the pan(s) and the top springs back when lightly pressed, about 15 minutes in cake pans, 30 minutes in a springform pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan(s); remove the side of the springform pan, if using. Invert the cake and remove the paper liner(s). Let cool right side up on the rack.

For berries: While the cake is baking, place the berries in a glass bowl and pour Grand Marnier on top. Allow 30 to 40 minutes for the berries to macerate and thaw.

For the mascarpone whipped cream: whip the heavy cream in a large metal bowl, then (using the same hand mixer), whip the mascarpone, sugar and orange zest into a smaller separate bowl. Fold mascarpone into the whipped cream.

Slice the cake into 3 layers. spoon berries with juice between cakes layers, then spread over whipped cream. Decorate top with mascarpone whipped cream.

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Grand marnier orange mousse

serves 8
3 tablespoons Grand Marnier
2 tablespoons fresh lemon juice
1 envelope unflavored gelatin
1/2 cup fresh orange juice
4 egg yolks
5 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated orange peel
2 1/4 cups chilled whipping cream
1/4 cup icing sugar


Preparation:
Combine Grand Marnier, lemon juice and gelatin in a bowl. Allow to set for 5 minutes. Heat in double boiler to dissolve gelatin. Heat orange juice.
In a large bowl, beat yolks, sugar and cornstarch. Whisk in orange juice. Stir over medium heat to thicken. Do not boil. Strain in large bowl.
Add gelatin mixture and orange peel. Let stand until cool but not set, stirring occasionally. Beat cream with icing sugar to soft peaks.
Fold in gelatin mixture. Use for orange mousse Grand Marnier cake, or pour into a decorative mold or individual cups to set. Unmold before serving.


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.

Key lime pie

serves 8
1 9-inch Graham cracker pie crust
2 14-ounce cans condensed milk
6 egg yolks
1 cup lime juice
4 egg whites
1/4 teaspoon cream of tartar
1/4 cup super fine sugar


Preparation:
Preheat oven to 350 degrees.
In a mixing bowl, beat condensed milk with egg yolks. Mix in the lime juice. Pour the mixture into the prepared crust.
Bake for 12 to 15 minutes or until pie is firm in center.
In an electric mixing bowl, beat the egg whites with cream of tartar until firm.
Gradually add sugar and continue whipping to form stiff peaks. Spread or pipe egg whites over the baked pie.
Bake at 325 degrees until golden brown. Cool pie on rack and refrigerate before serving.

Key lime tart in sugar cookie crust

Makes: 12 servings
Crust Ingredients:
1/3 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1 tablespoon freshly grated key lime peel*
2 tablespoons milk
1 teaspoon vanilla

Filling ingredients:
1 cup sugar
2/3 cup key lime juice*
1 tablespoon freshly grated key lime peel*
2 eggs
4 egg yolks
6 tablespoons Butter

garnish ingredients:
1 cup whipping cream
2 teaspoons freshly grated key lime peel*




Preparation:
Heat oven to 400°F. Combine 1/3 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, 1 tablespoon lime peel, milk and vanilla. Beat until well mixed. Press onto bottom and up sides of greased 10-inch tart or quiche pan. Bake for 15 to 20 minutes or until light golden brown. Cool completely.
Meanwhile, combine 1 cup sugar, lime juice and 1 tablespoon lime peel in 2-quart saucepan. Cook over medium heat until sugar is dissolved (1 to 2 minutes). Reduce heat to low.
Beat eggs and egg yolks in small bowl with wire whisk. Stir small amount of hot sugar mixture into egg mixture using wire whisk. Gradually stir egg mixture into hot sugar mixture. Continue cooking, stirring constantly, until mixture is thickened (6 to 8 minutes).
Remove from heat. Stir in 6 tablespoons butter, 1 tablespoon at a time, with wire whisk. Cool 15 minutes.
Pour cooled filling into crust; smooth top. Cover; refrigerate at least 2 hours.
Just before serving, beat whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Place whipped cream in pastry bag fitted with large star tip. Pipe whipped cream onto tart; sprinkle with 2 teaspoons lime peel. *Substitute regular lime peel and lime juice. TIP: To get the most juice from limes, grate limes first. Then microwave limes on HIGH for 30 to 45 seconds to warm slightly before juicing. If additional Key lime juice is needed, add bottled Key lime juice.
Note:
Use key limes for traditional flavor in this refreshing dessert.

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Kiwi sorbet

Serves: 6 to 8
8 kiwis
1/2 cup sugar
1/2 cup water
2 tablespoons lemon juice


Preparation:
Peel kiwis. Puree in a food processor. Combine water and sugar. Heat in a saucepan until sugar is dissolved. Cool the syrup. Add the lemon juice and kiwi puree.
Pour the mixture in an ice cream maker and freeze 15 to 20 minutes. Serve with kiwi slices or other color contrasting fruit if desired.

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Lemon and lime squares with pistachio crust

Makes 16 squares
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/4 cup fresh lime juice
1/4 cup fresh lemon juice


Preparation:
Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely chop pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
In a large bowl, whisk together egg yolks and condensed milk. Add lime and lemon juices; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Note:
You may accompany the squares with a raspberry coulis.

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Lemon bars

Makes 12 dessert squares or 20 squares
For the crust:
1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting




Preparation:
Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.

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Lemon cheese cake

serves 8
Crust:
1 1/4 cups sugar cookie crumbs
1/4 cup sesame seeds, toasted
2 teaspoons sugar
1/4 cup butter, melted

Filling:
5 egg yolks
1/2 cup sugar
1/3 cup lemon juice
1 teaspoon lemon peel, grated
6 ounces cream cheese, soft
1/4 cup sour cream
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon unflavored gelatin
1/4 cup water


Preparation:
Crust:
Mix ingredients for crust. Press on bottom and sides of a greased 8-inch spring form mold.
Filling:
Combine egg yolks, sugar, and lemon juice in a double boiler. Whisk until hot and thick. Add lemon peel.
Mix the remaining ingredients, and stir in egg yolk mixture. Dissolve gelatin in cold water. Let stand for 5 minutes.
Melt over low heat and stir in cream cheese mixture. Spread in mold. Refrigerate to set.

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Lemon meringue pie

Serves: 6 to 8
1 recipe never fail pie crust

1 cup sugar
3 tablespoons corn starch
1 1/2 cups cold water
3 eggs, separated
grated rind of 1 lemon
1/2 cup lemon juice
1 tablespoon butter
1/3 cup sugar


Preparation:
Pie crust:
Preheat oven to 375 degrees.
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature.
In 2-quart saucepan stir together 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks. Whisking constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in lemon rind, lemon juice, and butter.
Turn into pastry shell. In an electric beater, whisk egg whites at high speed until foamy.
Gradually beat in sugar and continue beating to form stiff peaks. Spread some meringue around edge of filling first, touching crust all around, then fill in center.
Bake in 325 F oven about 10 minutes or until lightly browned. Cool.

Lemon or lime mousse

serves 8
1 envelop unflavored gelatin
1 tablespoon cold water
1 teaspoon grated lemon rind
1 cup lemon or lime juice, freshly squeezed, and strained
1/3 cup sugar
1 cup heavy cream or 1 1/2 cups Cool Whip
1 tablespoon sugar


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

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Lemon pound cake loaf

10
1/2 cup butter, softened
1 1/2 cups sugar
3 large eggs
grated rind of 2 lemons
3 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
3/4 cup milk
Glaze:
juice of 2 lemons mixed with
1/2 cup icing sugar


Preparation:
Preheat oven to 350 degrees.
Butter and flour two 9-inch by 5-inch loaf pans.

In an electric mixer, cream butter and sugar. Add eggs one at a time, beating well after each addition.
Add lemon rind.
Combine flour, salt and baking powder. Mix into creamed mixture alternately with milk.
Transfer to prepared pan.
Bake 40-45 minutes.
Prick holes in top of hot loaf and pour glaze over. Cool 10 minutes in pan.
Unmold on platter.


Lemon pudding cake

serves 6
2 large lemons
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk


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

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Lemon rhubarb mousse

Serves: 8
For rhubarb mousse:
2 teaspoons unflavored gelatin
1/4 cup water
1 cup Rhubarb puree, well chilled **
1/2 cup whipping cream, beaten to stiff peaks

For lemon mousse:
1 envelope unflavored gelatin
1/4 cup water
2 teaspoons grated lemon rind
1/4 cup lemon juice, freshly squeezed, and strained
1/2 cup sugar
1/2 cup heavy cream or 1 1/2 cups cool whip, lite
2 egg whites
1/4 teaspoon cream of tartar

For the rhubarb purée:
3/4 cup rhubarb pieces, trimmed and cut into 1-inch pieces
1/3 cup sugar
1/4 cup mashed strawberries or raspberries


Preparation:
For rhubarb mousse:
Soften gelatin in water. Set aside for 5 minutes.
Heat over low heat to dissolve.
In a mixing bowl, combine the gelatin with the rhubarb puree.
Fold in the whipped cream.

For lemon mousse:

Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lemon rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set.
Beat the cream with the sugar until stiff. Fold into the lemon mixture.
Beat egg whites and cream of tartar to a stiff peak. Fold into the lemon mousse.

For the rhubarb purée:

In a heavy medium saucepan, combine rhubarb and sugar. Cover mixture and let stand for 2 hours or more.
Cook rhubarb over low heat for about 30 minutes. Stir in strawberries.
Cool completely. Cover puree and chill until ready to serve.

To assemble:
alternate layers of rhubarb and lemon mousse in parfait glasses, wine glasses, or glass serving bowl. Refrigerate before serving.

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Lemon snow pudding

serves 6
1 envelop unflavored gelatin
1/4 cup cold water
1 cup boiling water
1/2 cup fresh lemon juice
1/2 cup sugar
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
1/2 cup toasted almonds
raspberry sauce


Preparation:
Dissolve gelatin in cold water. Add the boiling water and lemon juice. Stir in sugar and blend well until completely dissolved. Chill until mixture starts to jell.
Beat egg whites with cream of tartar to form soft peaks, and gradually add sugar while beating to firm peaks.
Fold into the jellied mixture. Pour in ring mold, decorative molds or individual molds.
Chill until set. Unmold and sprinkle with almonds.
Serve with raspberry sauce.

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Lemon sorbet

Makes: 3 cups
1 cup water
1 cup sugar
3/4 cup lemon juice
5 tablespoons lemon zest


Preparation:
In a medium saucepan, Heat the water and sugar until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.
Freeze the mixture in an ice cream machine, according to the manufacturer's instructions.

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Lemon sorbet in lemon shells

Serves: 8
LEMON CUPS:
8 large uniform lemons



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

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

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


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

LEMON SORBET:

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

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

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Lemon soufflé glacé

serves: 6 to 8
1/2 cup sugar
3 ounces water
4 egg yolks
3/4 cup lemon juice
3 ounces lemon Jello
1/2 cup boiling water
4 egg whites
1 teaspoon finely grated lemon
1/4 teaspoon cream of tartar
2 teaspoons unflavored gelatin
1/4 cup cold water
2 cups Cool whip or whipped cream


Preparation:
Prepare the soufflé dish:
Wrap the outside of a 1 1/2 quart soufflé mold with foil extending about two
inches above rim. Secure with tape.
Combine sugar and water in a medium saucepan and cook over medium to
high heat until sugar makes big bubbles or candy thermometer registers 240 F
(soft ball stage).

Mix egg yolks in electric mixer. Whisk in the hot sugar, and continue to mix
until cool. Stir in lemon juice. Mix Jello in hot water. In a small bowl, dissolve gelatin
in cold water. Heat the set gelatin over a double boiler until melted. Stir into the
Jello mixture and add to egg mixture. Stir and blend in the grated lemon.
Whip the egg whites with cream of tartar until firm.

Fold egg whites and cool whip or whipped cream into egg mixture. Fill soufflé dish with mixture.
Refrigerate until firm. Do not freeze. Garnish with whipped cream and lemon
slices and grated lemon peel. Remove the collar before serving.
Note:
You need a 1 1/2 quart a (6-cup) soufflé mold for this recipe.

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Lemon souffles with macademia nut sauce

Serves 6
For the molds:
1 tablespoon soft butter
1 tablespoon superfine sugar

For the soufflé mix:
3/4 stick (3 ounces) butter
1/3 cup flour
1 1/3 cups scalded milk
1/3 cup sugar
6 eggs, separated
1 tablespoon lemon peel, grated
1/4 cup lemon juice
1/4 teaspoon cream of tartar
1 recipe Macademia nut sauce (see recipe)

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, or Cointreau
1/2 cup light cream




Preparation:
PREPARATION
Preheat oven to 350 degrees. Butter six 6-oz individual soufflé molds. Sprinkle the bottom and sides of molds with superfine sugar; shake out excess. Place dishes on a baking sheet.
In a heavy bottom saucepan, melt butter over low heat. Stir in the flour until smooth. Pour in the milk, and whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks and sugar. Mix in the lemon peel and juice. (I first grate the lemons for the peel, then make the juice with the grated lemons.)
The mixture can be made 3 to 4 hours ahead. Cover with plastic wrap.
In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm. With a rubber spatula, fold the egg whites into the lemon mixture. Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and level the mixture with a small spoon or spatula. Bake for 12 to 16 minutes. Sprinkle with icing sugar.
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 lemon soufflés.
Note:
These soufflés are great served individually after a fish entrée.
Recipe can be doubled if necessary.

Lemon tart #1

serves 8
1 recipe
never fail pie crust
1 package unflavored gelatin
1/4 cup water
1 teaspoon grated lemon rind
1/2 cup lemon juice
1 cup sugar
6 large egg whites
1/4 teaspoon cream of tartar
1 cup non dairy dessert topping


Preparation:
Pie crust:
Preheat oven to 375 degrees. Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use. Cover pie shell with foil and dry beans or rice, and bake for 10 minutes. Remove inside of pie shell and foil, and continue baking at 350 degrees until golden brown.
Soften gelatin in water. Add lemon rind, juice and sugar. Heat to dissolve gelatin. Cool mixture but do not set.
Beat egg whites with cream of tartar in an electric mixer. Fold egg whites in gelatin mixture.
Fold in the non dairy dessert topping. Transfer into the tart shell. Chill to set. Garnish with lemon slices and lemon grated rind.

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Lemon trifle

Serves: 10
1 envelope unflavored gelatin
6 ounces lemon juice
6 eggs
1 1/2 cups sugar
16 ounces angel food cake
1 cup heavy cream


Preparation:
Dissolve gelatin in lemon juice. Let stand for 5 minutes. Beat egg yolks until thick and lemon colored. Combine egg yolks, half of the sugar and gelatin mixture in a saucepan. Cook over low heat and stir to thicken. Set aside to cool. Beat egg whites to form soft peaks. Add remaining sugar and continue to beat until peaks are stiff and glossy. Fold lemon mixture into egg whites. Whip the cream until medium stiff. Fold gently into lemon mixture. Cut angel food cake into 1" pieces and fold into lemon dessert. Spoon into serving dish and chill to set.

Lemon- honey jello

serves 4
2 envelops unflavored gelatin
1/3 cup cold water
1/2 cup honey
1/2 cup lemon juice


Preparation:
Dissolve gelatin in cold water. Allow to set for 5 minutes. Add honey and heat over double boiler until melted. Add lemon juice and enough water to make 2 cups.
Pour into a decorative molds. Set in refrigerator for 1 to 2 hours. Serve cold.

Lime and coconut mousse tart

serves 12
Serves: 12

Crust:
1 1/2 cups graham wafer crumbs
1/2 cup ground pecans
1/2 cup brown sugar
1/3 cup sifted cocoa powder
1/2 cup melted butter

Filling:
1/2 cup sugar
2 envelops unflavored gelatin
1/2 cup lime juice
1 tablespoon grated lime rind
1 can (14 ounce) coconut milk
3 eggs yolks
1/2 cup sugar
2 tablespoons white rum
1 pound cream cheese, softened
3 egg whites
1/2 cup sugar

Raspberry sauce:
2 cups fresh or frozen raspberries
1/3 cup sugar


Preparation:
Crust:
In large bowl, combine Graham crumbs, pecans, sugar, cocoa. Stir in butter. Press mixture onto base of greased 10-inch spring-form cake pan, pressing mixture slightly up sides. Bake at 350 degrees for 12 minutes or until golden brown.
Filling:
In a small bowl, combine 1/2 cup sugar and gelatin. Stir in lime juice and rind. Set aside to soften. In a medium saucepan, heat coconut milk. In a medium bowl, whisk egg yolks with 1/2 cup sugar until lemony. Whisk in the hot coconut milk. Return mixture to saucepan. Cook stirring constantly, over medium heat to the consistency of thin custard. Do not boil.
Stir in gelatin mixture with rum. Cool to room temperature. Beat cream cheese. Blend in coconut mixture. Cover and refrigerate for one hour or until barely set.
Beat egg whites to soft peaks. Add sugar, and beat until stiff. Gradually fold into the prepared mixture. Pour into crust. Refrigerate 2 hours.
Sauce:
Puree raspberries with sugar. Strain to a sieve. To serve: Loosen edges of tart. Remove side of pan.
Decorate with lime slices.

Lime chiffon cheese cake

serves 8
Crust:
1 cup Graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted

Filling:
1 envelop unflavored gelatin
1/4 cup water, cold
4 egg yolks
3/4 cup water
3/4 cup sugar
1 teaspoon cornstarch
2 8-ounce cream cheese, softened
1/2 cup lime juice
1 teaspoon grated lime rind
1 cup whipping cream


Preparation:
Preheat oven at 350 degrees.
CRUST:
Combine the crust ingredients. Press onto bottom of a 9-inch spring form pan. Bake for 10 minutes.
FILLING:
Dissolve gelatin in cold water. In a mixing bowl, combine egg yolks, water, sugar, and cornstarch. Beat over a double boiler until mixture thickens. Stir in the gelatin. Beat cream cheese in a mixer. Gradually add the gelatin mixture. Blend well. Mix in lime juice and rind. Whip the cream until firm. Fold in cheese mixture.
Pour into pan. Chill until firm. Garnish with whipped cream piped rosettes and lime slices.

Lime tart with raspberry sauce

crust:

1 1/2 cups flour
1/2 cup unsalted butter
5 tablespoons sugar
1 egg yolk
1 teaspoon chopped lemon peel
1/2 teaspoon vanilla

Filling:
5 eggs
1 egg yolk
1 cup sugar
2/3 cup whipping cream
3 tablespoons lime juice
1 1/2 tablespoons chopped lemon peel
2 tablespoons lemon juice
1 teaspoon chopped lime peel

Sauce:
2 1/2 pints baskets raspberries
1 tablespoon sugar


Preparation:
Crust:
Combine crust ingredients in a food processor. Process until it forms in a ball. Refrigerate and roll to 12-inch round to fit in a 10-inch tart with removable bottom.
Line crust with foil or parchment paper. Fill with dry beans or pie weights. Bake until crust is set. About 15 minutes. Remove beans and foil. Continue baking until crust is golden. Transfer to a rack and cool.
Filling:
Whisk eggs, yolk and sugar together in medium bowl. Gradually mix in cream, lemon and lime juices and chopped peels. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool to room temperature on rack.
Sauce:
Puree raspberries with sugar in blender. Strain. Dust tart with powdered sugar. Garnish with berries and serve with sauce.

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Mango soufflé

Serves: 6
6 1 1/4-cup soufflé molds
For the molds
2 teaspoons butter
2 teaspoons sugar

2 medium mangos ( 1 1/2 cups puree)
1/2 cup sugar
1 teaspoon lemon juice
4 egg yolks
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup confectioner's sugar



Preparation:
Preheat oven to 375 degrees. Butter the soufflé molds. Sprinkle the bottom and sides of molds with sugar; shake out excess. Place dishes on a baking sheet. Do not touch the inside.
Choose ripe mangos, full of flavor. Peel and slice all the pulp into a mixing bowl. discard the pits.
Puree the mango pulp in a food processor. Whisk in the sugar and lemon juice. Pour the mixture in a saucepan, and stew over medium heat until thick. Cool the mango and transfer to a mixing bowl. Cool for 10 minutes Stir in the egg yolks.
In an electric mixing bowl, whip the egg whites with the cream of tartar. When they reach a soft peaks, gradually add the confectioners sugar, and continue beating until the whites are firm and fluffy.
Fold the egg whites into the mango mixture.
Fill the mold with the soufflé mixture. Smooth the top with a spatula. Bake 12 to 15 minutes.
Sprinkle with powdered sugar. Serve at once. Serve with a coconut custard cream.
Note:
Filled with intense tropical flavors, this light soufflé gives the best results with ripe mangoes.

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Maple almond roll

Serves 8 to 10
For the Almond Pastry Cream
1/2 Granulated Sugar
4 tsp. Cornstarch
1/4 tsp. Salt
2 C. Half-and-half
4 Large egg yolks, lightly beaten and discard the egg whites
1/2 tsp. Almond extract

For the Maple Cake
1/2 C. A-P Flour
1 tsp. Baking powder
1 tsp. Ground ginger
3/4 tsp. Ground cinnamon
1/2 tsp. Salt
1/4 tsp. Ground cloves
1/3 C. Maple syrup
4 Large eggs, at room temperature and separated
1/2 C. Granulated sugar

For the Maple Glaze
1 C. Powdered sugar
2 Tbsp. Maple syrup
1-2 tsp. Milk
Sliced almonds, optional


Preparation:
Make the pastry cream:
In a medium sauce pan combine the sugar, cornstarch and salt.
Gradually stir in the half-and-half and cook over medium heat until the mixture has come to a light boil and thickened.
Cook the cream for 1 more minute.
Now stir half of the cream into the beaten egg yolks.
Add the cream and egg yolk mixture back into the medium sauce pan.
Bring the cream back to a light boil, reduce the heat to low and cook the cream for 2 more minutes.
After the 2 minutes are up remove the pan from the heat, stir in the almond extract and strain the pastry cream through a fine mesh strainer into a small mixing bowl.
Place the small mixing bowl into a ice water bath and let the pastry cream cool for 5 minutes, stirring occasionally.
Directly cover the pastry cream with plastic wrap. Make sure the plastic is touching the top of the cream to stop a film forming on top of the pastry cream, you do not want a film.
Chill the pastry cream in the refrigerator until it is cold.
Make the cake:
Preheat your oven to 375°F, 350°F if using a convection oven.
Line a 10 x 15 inch jelly roll pan with parchment paper, grease the parchment paper.
In a small bowl combine the flour, baking powder, ginger, cinnamon, salt and cloves.
With your stand mixer, with the wire whisk attachment, in your small bowl beat the egg yolks on high speed until they are light yellow and thickened, about 5 minutes.
Add in the maple syrup and whip until just combined.
Now take the small bowl off of your mixer, clean the wire whisk attachment and connect your large bowl to your mixer.
Add the egg whites to the large bowl and whip them on medium speed until soft peak form.
Gradually add in the sugar and whip the egg whites until they are stiff.
Now take the large bowl off of the stand mixer and with a large spatula fold the egg yolk mixture into the egg whites. Make sure to fold and not stir the egg whites, you do not want to take the air out of the egg whites, stirring will deflate the egg whites and make the cake turn out flat.
After the egg yolks are folded in sprinkle the flour mixture over the egg whites and fold them in one tablespoon at a time until you have all of the flour added in and the mixture is just combined.
Spread the cake batter into your lined jelly roll pan and bake the cake for 12-15 minutes until it springs back when touched.
While the cake is baking take a large, lint free, kitchen towel and cover it with powdered sugar.
When the cake is done immediately invert it into the prepared kitchen towel and peel the parchment paper off.
Now while the cake is hot roll the cake into a spiral in the kitchen towel, make sure to roll with the short side in, and let it cool until it is at room temperature.
Once the cake and the pastry cream are cooled unroll the cake and spread the pastry cream on the inside of the cake roll. Be sure to keep the cream 1 inch from the edges of the cake.
Re-roll the cake, place it on your serving dish and trim off the end edges.

Make the glaze: In a small bowl add the powdered sugar, maple syrup and enough milk to bring the glaze to drizzle consistency and mix until well combined.
Drizzle the glaze over the cake roll and decorate with almond slices.
The cake will keep for 2-4 days covered in plastic wrap in the refrigerator.
Note:
This Maple Almond Roll is a perfect addition to your Thanksgiving dessert.

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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Maple walnut ice cream

Serves: 6 to 8
4 ounces sugar
7 egg yolks
2 cups milk
1/2 cup maple syrup
1 teaspoon maple extract
1/2 cup finely chopped walnuts


Preparation:
Combine sugar and egg yolks in a mixer. Whisk until mixture is white. Boil the milk, and pour over egg yolk mixture while stirring continuously.
Transfer to a saucepan, and slowly heat to thicken while stirring with a wooden spoon and scraping the bottom of saucepan. Do not boil. Strain ice cream mixture into a bowl. Add remaining ingredients, and cool.
Pour into an ice cream maker, and freeze.

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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.

Marbled strawberry bombe

serves 8
1 recipe cocoa sponge cake
1/4 cup Grand Marnier liqueur
1 pint fresh sliced strawberries
1 quart strawberry ice cream
6 egg whites
1 cup confectioners' sugar


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

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.

Meringues with ginger ice cream and chocolate

serves 6
1 1-inch piece ginger root
2/3 cup sugar
2 cups whipping cream

Meringues:
5 egg whites
1/4 teaspoon cream of tartar
1 1/4 cups sugar
pinch of salt

SATIN CHOCOLATE SAUCE:
8 ounces semi-sweet chocolate
1/2 cup corn syrup
1/4 cup milk
2 teaspoons butter



Preparation:
Meringues:

Grease and flour 17x11-inch jelly roll pan or line with parchment paper. Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and salt until stiff and glossy. Pipe or spoon meringues, about 1/2 inch high, into 8 individual circles.
Bake in 250 degree oven for 1 1/2 hours or until light golden. Turn off oven; let stand in oven for 1 hour.
In food processor fitted with metal blade or in blender, blend ginger with sugar. Whip cream until soft peaks form; gradually beat in half of the ginger sugar until firm. Break two of the meringues in small pieces; fold into whipped cream. Pack into airtight container and freeze for 4 hours or until set, or for up to 5 days.
Let ice cream soften in refrigerator for about 20 minutes before using.

SATIN CHOCOLATE SAUCE:
Combine chocolate, corn syrup, remaining ginger sugar and milk in a saucepan. Heat over medium heat until melted, while stirring constantly.
Remove from heat and stir in the butter.
Stores well for up to a month in refrigerator.

To assemble, place meringues on individual plates; top with scoops of ice cream and drizzle with chocolate sauce.

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Meringue roulade with praline whipped cream

serves 8
meringue
• Baking spray
• 1 tablespoon confectioners’ sugar
• 4 large egg whites, at room temperature
• Pinch of cream of tartar
• 1 cup plus 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon cornstarch
• 3/4 teaspoon freshly grated nutmeg
• Scant 1/4 teaspoon kosher salt
• 3/4 teaspoon finely grated orange zest
cocoa swirl
• 2 teaspoons espresso powder or instant coffee
• 2 teaspoon unsweetened cocoa powder
• 1 1/2 teaspoon pure vanilla extract
walnut praline
• 1/2 cup walnuts
• 1/4 cup granulated sugar
• 1 teaspoon corn syrup
whipped cream
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons grated bittersweet chocolate
Blackberries and pomegranate seeds, for garnish (optional)




Preparation:
1. Make the meringue Preheat the oven to 400°. Grease a 9-by-13-inch metal baking pan with baking spray. Line the pan with parchment paper, leaving 1 inch of overhang on the short sides. Grease the parchment with baking spray and dust with the confectioners’ sugar.
2. In the bowl of a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until frothy, about 2 minutes. With the machine on, slowly beat in the granulated sugar, 1 tablespoon at a time. Increase the speed to medium-high and beat until the meringue is shiny and tripled in volume and stiff peaks form, about 10 minutes. In a small bowl, mix the cinnamon with the cornstarch, nutmeg and salt. Sift the cinnamon mixture over the meringue, then add the orange zest. Fold until well combined. Spread the meringue evenly in the prepared baking pan.
3. Make the cocoa swirl In a small bowl, combine the espresso powder, cocoa and vanilla with 2 teaspoons of water and mix well. Spoon small dots of the cocoa mixture all over the top of the meringue. Using a skewer or a bread knife, swirl the dots decoratively. Reduce the oven temperature to 350° and bake the meringue for about 25 minutes, until puffed and cooked through. Transfer to a rack to cool completely.
4.Meanwhile, make the walnut praline. Line a baking sheet with parchment paper. Spread the walnuts in a pie plate and toast in the oven for about 10 minutes, until golden. Let cool, then chop into 1/2-inch pieces.
5. In a small saucepan, combine the granulated sugar, corn syrup and 2 tablespoons of water and bring to a simmer, brushing down the side of the pan with a wet pastry brush. Cook over moderately low heat, swirling the pan, until an amber caramel forms, about 10 minutes. Stir in the walnuts, then scrape the praline onto the prepared baking sheet and spread in an even layer. Let cool completely, then chop into 1/2-inch pieces.
6. Make the whipped cream In a medium bowl, using a hand mixer, beat the cream with the vanilla at medium speed until medium peaks form.
7. Assemble the roulade Gently invert the meringue onto a parchment paper–lined work surface with the long side facing you and peel the parchment off the meringue. Spread the whipped cream all over the meringue, leaving a 1-inch border. Sprinkle the walnut praline over the whipped cream, then scatter the grated chocolate on top. Starting at the long side, roll up the meringue to form a log. Transfer to a platter and refrigerate until chilled, at least 3 hours or up to 1 day. Serve garnished with blackberries and pomegranate seeds, if desired.
Make Ahead
The baked meringue and walnut praline can be stored separately at room temperature overnight.


Note:
The filling can also be a lemon curd and whipped 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 charlotte russe

serves 12
2 teaspoons cornstarch
1/2 cup sugar
3 egg yolks
2 cups orange juice
1 envelope unflavored gelatin
2 teaspoons orange rind
1 teaspoon lemon juice
1 teaspoon vanilla
2 cups heavy cream
3 egg whites
1/2 cup sugar
12 lady fingers


Preparation:
Dissolve the gelatin in some orange juice. Combine with cornstarch, sugar, egg yolks, orange juice, and rind.
Mix well and heat up to a boiling point. Stir in lemon juice and vanilla. Chill to cool.
Whip the heavy cream to soft peaks. Beat the egg whites with the sugar to form soft peaks.
Fold the cream and egg whites into the orange mix. Line the sides of a 8" spring mold with lady fingers. Pour the mix into mold.
Chill until well set. Remove sides of mold before serving. Decorate with whipped cream and orange slices if desired.

Orange mousse

serves 8
3/4 cup sugar
1/4 cup water
3 egg yolks
1 envelop unflavored gelatin
1/4 cup cold water
1 cup fresh orange juice
1/2 cup heavy cream
for garnish: orange sections and raspberries


Preparation:
In a heavy bottom saucepan, combine the sugar and water. Boil to a temperature 230 degrees.
Use a candy thermometer to monitor the temperature of the syrup.
Beat egg yolks in an electric mixer until creamy. Gradually add the hot sugar while whisking at high speed.
Beat until light, creamy, and cool.
In a small bowl, dissolve gelatin in water. Set aside for 5 minutes.
Heat to dissolve gelatin. Stir into orange juice. Combine orange juice with egg yolk mixture. In an electric mixer, whip the cream until medium stiff.
Fold into orange mixture. Pour into individual molds. Chill for 2 hours or until set.
To unmold, dip each mold in warm water. Invert on dessert plates. Garnish each plate with orange sections and raspberries.

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Orange mousse cake with grand marnier

serves 10
1 recipe Grand Marnier orange mousse
1 recipe almond genoise cake
2 large seedless oranges
1 cup water
1 cup sugar
1/2 cup sugar
1/2 cup water
3 tablespoons Grand Marnier
1/4 cup apricot jam
1 ounce sweet chocolate


Preparation:
Slice oranges thinly.
Boil water and sugar. Steep oranges in cold syrup for an hour.
Make Grand Marnier syrup with remaining sugar, water, and Grand marnier. Cool.
Slice genoise into 2 layers.
Line a 9 inch springform pan with wax paper and arrange sliced oranges on paper. Save a few slices. Spoon 1/2 mousse into pan.
Top with a genoise half. Brush with 1/2 of syrup. Press orange slices into sides of pan, rounded sides down.
Spread remaining mousse over cake.
Top with other genoise. Brush with syrup. Refrigerate 4 hours.
Invert cake on platter. Heat and release pan sides. Peel off wax paper. Brush with top with melted apricot, and decorate with chocolate.


Orange mousse meringue pie

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

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


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

Orange pound cake

serves 12 to 14
2 tablespoons grated orange peel
1 cup fresh orange juice
1 3/4 cups sugar
1 cup butter
3 cups cake flour
1 teaspoon baking powder
3/4 teaspoon vanilla
1/2 teaspoon baking soda
4 eggs
For the candied oranges:
2 cups water
3/4 cup sugar
2 large oranges (navel or tangelos)


Preparation:
Preheat oven to 350 degrees.
Grease and flour a 10 inch Bundt pan or tube pan.
Grate 2 tablespoons of orange peel and combine with 1 cup fresh orange juice.
In an electric mixer, beat the sugar and butter until light and fluffy.
Add remaining ingredients at low speed including orange peel and juice.
Spoon batter into pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 10minutes.
Remove from pan. Cool completely on rack. Transfer to a serving tray.
Note:
This cake can also be baked in 2 8-inch by 4-inch loaf pans, or mini loaves cakes pans. Baking time will vary, about 35 to 40 minutes for mini loaves.
Candied oranges:
Combine water and sugar in a 4 quart saucepan.
Bring to a boil. Wash and slice oranges across into 1/4-inch slices.
Add to syrup, and boil or medium-high heat until syrup starts to thicken, about 15 minutes.
Cool syrup for 5 minutes, and carefully arrange orange slices on top of cake.
Pour syrup over. Keeps for 2 to 3 days, covered, or freeze for up to 1 month.

Orange sherbet bombe

Makes: 3 quarts
1 1/2 quarts orange sherbet
1 1/2 quarts vanilla ice cream



Preparation:
Chill a 12-cup mold and the bowl of an electric mixer in freezer for about 30 minutes.
Beat orange sherbet in the chilled bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove mold from freezer.
Using a small spoon, spread sherbet on bottom and up all sides of mold, creating a well for the ice cream.
If sherbet slips down sides of mold, return mold to freezer to chill for about 10 minutes, then finish lining.
Transfer empty mixer bowl and mold to the freezer to let sherbet harden for about 1 hour.
Soften vanilla ice cream as above. Remove mold from freezer. Using a spoon, fill sherbet-lined mold with softened vanilla ice cream, pressing down on ice cream so that there are no air pockets.
Cover with plastic wrap, and return to freezer. Chill until firm, 4 hours or overnight.
To unmold: Dip mold in hot water for 6 seconds; invert onto serving plate. If bombe does not come out of mold, continue dipping in water 6 seconds at a time until it releases. Use a sharp knife to slice into servings.

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Orange soaked cake

Serves 10
For the cake:

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


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


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


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

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

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

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

Peach almond compote

Serves: 4
3 peaches
1/4 cup apricot jam
1/4 cup black currant jelly
1/4 cup brandy
1/4 cup Amaretto
1 tablespoon lemon juice
1 pint vanilla ice cream
3/4 cup toasted slivered almonds


Preparation:
Peel, core and halve peaches. Slice each half into 8 slices. Reserve. Combine jams in a large frying pan over low heat. Cook until jams are liquefied. Pour in brandy and Amaretto. Increase heat to medium and bring to a boil. Add peaches and stir together until peaches are tender and warmed through, 3 to 5 minutes. Remove from heat and stir in lemon juice. Cool. Place ice cream in serving dishes such as coupes or wine glasses and top with peaches, sauce and almonds.

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Peach and cream dessert

Serves: 10
Crust:
1/2 cup butter, melted
2 cups graham cracker crumbs
1/3 cup brown sugar

Add melted butter to crumbs and sugar. Reserve 1/2 cup.
Press into 9 by 13" pan.
Filling:
2 14-ounce cans sliced peaches (Reserve juice plus water to make 2 cups)
1/4 cup sugar
1 tablespoon cornstarch
8-ounces cream cheese, softened
1 cup sugar
1 cup whipping cream


Preparation:
Combine peaches, juice, water, sugar and cornstarch in a saucepan. Heat and stir until it thickens. Let cool. Beat cream cheese and 1 cup sugar until fluffy.
Beat cream until stiff. Fold into cream cheese mixture. Spread half of mixture on prepared crust.
Spoon thickened peaches on top. Spread second half of cheese mixture over top. Sprinkle with reserved crumbs and chill.

Peach cake pudding

Serves: 8
8 cups peeled, thickly sliced peaches
2 tablespoons sugar
2 tablespoons orange juice
1/2 teaspoon nutmeg

topping:
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon grated orange rind
1 teaspoon vanilla
2/3 cup flour
1 teaspoon baking powder
pinch of salt
1/3 cup milk


Preparation:
In bowl, combine peaches, sugar, juice and nutmeg.
Spoon into 11 X 7 inch baking dish.
Topping:
In bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Stir in orange rind and vanilla.
In separate bowl, combine flour, baking powder and salt. Stir half into batter; stir in milk, then remaining flour mixture.
Spread over fruit.
Bake in 375 oven for 50 minutes or until tester inserted in center comes out clean.

Peach cobbler #1

Serves: 8
8 cups peeled, thickly sliced peaches
2 tablespoons sugar
2 tablespoons orange juice
1/2 teaspoon nutmeg

topping:
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon grated orange rind
1 teaspoon vanilla
2/3 cup flour
1 teaspoon baking powder
pinch of salt
1/3 cup milk


Preparation:
In bowl, combine peaches, sugar, juice and nutmeg.
Spoon into 11 X 7 inch baking dish.
Topping:
In bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Stir in orange rind and vanilla.
In separate bowl, combine flour, baking powder and salt. Stir half into batter; stir in milk, then remaining flour mixture.
Spread over fruit.
Bake in 375 oven for 50 minutes or until tester inserted in center comes out clean.

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Peach crisp

Serves 6
Filling Ingredients
3 lbs ripe but firm peaches (6-7), peeled, pitted, and sliced into 3/4″ wedges.
1/3 cup granulated sugar
1 1/4 teaspoons cornstarch
1 tablespoon fresh lemon juice
Pinch salt
pinch of cinnamon
pinch of ground nutmeg
Crumb Topping
1 1/2 cups old fashioned oats
1/2 cup brown sugar
1/4 cup flour
6 tablespoons cold butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Serve with vanilla or peach ice cream


Preparation:
Preheat oven to 350 F.
For peach filling, gently combine peaches and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain peaches in a colander set over a large bowl, reserving the peach juices. Whisk 1/4 cup of the drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl. (Save the rest of the excess peach juice in a smoothie or reduce over medium heat until concentrated and serve with the peach crisp )
Toss juice mixture with peaches and transfer to an 8 or 9 inch square pan that’s been buttered or sprayed with cooking spray.
For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon and either grate the cold butter with a large-hole cheese grater, or cut it into small cubes and use your fingers to crumble the mixture together. Sprinkle topping evenly over pan.
Bake for about 30 minutes. The topping should look golden brown, crisp, and bubbly around the corners. Let cool to lukewarm before serving. Spoon over ice cream.


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Peach ice cream

Serves: 6 to 8
1 cup milk
1 cup sugar
2 teaspoons flour
2 cups peach puree
2 teaspoons lemon juice
1 cup whipping cream


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

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Peach melba

Serves: 4
4 ripe peaches
1 whole vanilla bean
1 cup plus 4 tsp. sugar
1 pint vanilla ice cream, softened
1 cup raspberries
1⁄2 tsp. fresh lemon juice


Preparation:
Bring a large pot of water to a simmer over high heat. Lower peaches into simmering water and blanch just long enough to loosen their skins, about 1 minute. Transfer peaches with a slotted spoon to a bowl of ice water to cool, then peel, halve lengthwise, and discard pits. Put peach halves and vanilla bean into a wide dish and sprinkle with 1 cup of the sugar. Cover with plastic wrap and set aside until peach juices run and most of the sugar dissolves, about 1 hour.

Bring 3 cups water to a boil in a medium pot over high heat. Add peaches and the sugary juices and vanilla bean, reduce heat to medium, and poach, gently stirring occasionally, until peaches are just soft when pierced, 8–12 minutes. Remove pot from heat, partially cover, and set aside until peaches are cool, 1–2 hours. Transfer pot to the refrigerator until peaches are thoroughly chilled, 2–3 hours.

Meanwhile, divide ice cream between 4 wide dessert dishes, making a smooth, even layer in bottom of each dish; transfer to freezer until ice cream is solid. Purée raspberries in a blender, then strain through a sieve into a bowl, pressing purée through with a rubber spatula; discard seeds. Add the remaining 4 tsp. sugar and lemon juice to purée, stirring until sugar dissolves.

To serve, arrange 2 peach halves, pit side down, in each dish top of ice cream (save poaching liquid for another use). Spoon some of the raspberry sauce over peaches. Allow ice cream to soften slightly before serving.
Note:
The Peach Melba was created in London between 1892 and 1896 by chef Auguste Escoffier, who dedicated it to Nelly Melba, a famous singer. The recipe did not include Chantilly.

Peach-blackberry tart

serves 8
Crust:
2 cups oatmeal cookie crumbs
5 tablespoons unsalted butter, melted

Filling:
1/2 cup peach nectar
5 tablespoons sugar
5 teaspoons cornstarch
2 1/2 cups coarsely chopped peeled peaches
1 1/2 teaspoons fresh lemon juice
1 1/4 cups blackberries


Preparation:
For Crust:
Preheat oven to 375 degrees.
Spray 10-inch fluted tart pan with removable bottom with non-stick spray. Mix cookie crumbs and butter until moist clumps form. Press dough over bottom and up sides of pan. Bake about 10 minutes. Cool completely.
For Filling:
Whisk nectar, sugar and cornstarch in saucepan until smooth. Add half of peaches and lemon juice. Mash to a coarse puree. Simmer until mixture is thick, stirring constantly. Cool completely. Fold in remaining peaches. Spread filling evenly over crust.
Arrange blackberries around top edge of tart. Refrigerate at least 4 to 6 hours. Serve at room temperature.
Adapted from Bon Appétit.

Peach-raspberry beggars purses

Serves: 8
Sauce:
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon grated orange rind
3 large egg yolks
1/4 cup sugar

Filling:
1 pound peaches, peeled, chopped
1/2 cup raspberries
2 1/2 tablespoons sugar
8 teaspoons sugar
1 teaspoon cinnamon
2 tablespoons flour
1/2 teaspoon fresh lemon juice
1 large egg white, whisked
1 package frozen puff pastry (2 sheets)


Preparation:
For sauce:
Combine cream, milk, and orange in heavy saucepan. Bring to simmer. Remove from heat and let steep for 15 minutes, covered. Whisk yolks and sugar. Gradually whisk warm milk mixture into yolk mixture; return to saucepan. Cook over low heat until mixture coats the back of a spoon, stirring constantly (do not boil).
Pour into bowl and chill until cold, whisking occasionally.
For filling:
Line a baking sheet with parchment paper and spray with non-stick spray. Roll out one pastry sheet to 14-inch square. Cut our 4 circles each measuring 5-inches in diameter. Place circles on prepared sheet and cover with plastic. Repeat with remaining pastry sheet. Place circles atop plastic on same baking sheet. Freeze 10 minutes.
Toss peaches, raspberries, 2 1/2 tablespoons sugar, flour and lemon juice. Roll out pastry circles to 7-inch diameter rounds. Place 1/4 cup of fruit mixture in centre of each round. Gather dough atop fruit and twist and pinch firmly to enclose completely.
Place on large baking sheet. Freeze bundles for 15 minutes. Preheat oven to 400 degrees. Brush purses all over with egg white, and sprinkle each lightly with sugar cinnamon mixture.
Bake until golden, about 20 minutes. Cool at least 10 minutes. Place 2 tablespoons sauce in centre of each plate. Place one purse in centre and serve warm.

Peaches in sauternes

Serves: 4 to 6
6 to 8 very ripe yellow or white peaches
3 tablespoons sugar
1 bottle good Sauternes
1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)




Preparation:
Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins come off easily. Remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them in wedges off the pit and into a bowl. Stir in the sugar, Sauternes, and orange liqueur. Cover and refrigerate for at least 2 hours, or overnight.
Serve cool but not cold.
Note:
This recipe is adapted from the Barefoot Contessa cookbook

Pear and almond cream tart

Serves 6
pâte brisée:
1 cup all purpose flour
1/2 cup cake flour
1 egg
1 tablespoon water
3 tablespoons sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, softened
1 egg, beaten for glazing the baked crust
3 pears, fresh poached in sugar, water, and vanilla or or 6 canned pear halves

Almond pastry cream:

1cup milk
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
3 tablespoons cornstarch
1/2 cup finely ground almonds
1 tablespoon kirsch
2 tablespoons unsalted butter

Apricot glaze:
1/2 cup apricot jam
1 tablespoon Kirsch


Preparation:
Preheat oven to 350 degrees. In a food processor, combine flour, egg, water, sugar, vanilla and butter. Process until dough forms a bowl. Cover and chill dough for 30 minutes.
Roll the dough 1/8-inch thick to fit an 8 inch fluted removable-bottomed tart pan.
Cover with parchment paper, fill the center with weights, and bake until the edges start to brown. Remove weights and paper. Brush bottom and sides with egg glaze.
Arrange pears over bottom of pie crust.

Almond pastry cream:
In a medium saucepan, bring the milk to a boil. Whip egg yolks, sugar and vanilla in a mixing bowl. Mix in cornstarch. Stir in the hot milk. Pour in a saucepan, and whisk over medium heat until thick and bubbly.
Transfer to a mixing bowl. Stir in the almond, kirsch and butter. Spoon mixture over pears and bake for 15 minutes. Cool on rack.
For glaze:
In a small saucepan, melt the apricot jam over low heat. Stir in the kirsch. Strain through a fine strainer and spoon over pie to glaze.

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Pears vigneronne

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


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

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Poached peaches with a strawberry and sparkling clairette sauce

Serves: 6
6 ripe peaches
6 cups water
400 g (14 oz) sugar
½ vanilla pod, cut open
3 tbsp whipped cream
500 g (1 lb) strawberries (wild strawberries are excellent)
½ cup sparkling Clairette wine or Proseco
3 tbsp finely cut shelled pistachio nuts


Preparation:
Gently drop the peaches into a pan of boiling water and cook for 1 minute. Drain the peaches and peel them carefully.

Bring the 6 cups water with 350 g (12 oz) of the sugar and the vanilla pod to the boil in a medium saucepan. Add the peeled peaches and simmer for about 10 minutes. Allow the peaches to cool in the syrup.

Beat the remaining sugar and the whipped cream.

Blend the strawberries into a coarse purée. Fold the strawberries and the sparkling wine into the cream and refrigerate until needed.

Place the drained peaches in a serving bowl. Spoon the strawberry sauce over the fruit or to the side, sprinkle with pistachio nuts and serve.

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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 whip

1 pound pitted prunes, stewed
5 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon lemon rind
1/2 cup chopped nuts (optional)


Preparation:
Preheat oven to 325 degrees.
Butter a 4-cup soufflé mold. Set aside.
Drain the prunes and puree in a food processor. Beat the egg whites with the cream of tartar to a firm peak. Gradually add the sugar. Fold the egg whites into the pureed prunes together with the lemon rind and nuts.
Spoon the mixture into the prepared soufflé mold. Bake for 20 to 25 minutes. The prune whip will look like a souffle after it is baked. Serve hot or cold. If served cold the prune whip will settle in the dish.

Raspberry creme brulee

Serves: 6
12 ounces frozen unsweetened raspberries, thawed, drained
3/4 cup sugar
2 teaspoons raspberry liqueur
5 egg yolks
2 cups whipping cream
1/4 teaspoon vanilla extract
5 tablespoons unsalted butter
1/3 cup firmly packed brown sugar


Preparation:
Gently toss berries with 1/4 cup sugar and liqueur.
Divide berries among six 3/4-cup broiler proof ramekins. Whisk egg yolks and remaining ½ cup sugar in heavy saucepan until pale and thick.
Add cream and vanilla. Stirring constantly, thicken over medium heat; do not boil.
Add butter and stir until melted. Spoon over berries.
Cover and refrigerate at least 4 hours.
Preheat broiler. Press sugar through sieve over custards. Broil until sugar begins to melt and caramelize. Chill 3 hours.

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Raspberry delight

Serves: 10 to 12
1 cup flour
1/2 cup butter
3/4 cup brown sugar

3 egg whites
1 pgk (8 ounces) (300 g) raspberries in syrup, thawed
1/2 cup sugar
1 teaspoon vanilla
1/2 pint whipped cream


Preparation:
Mix the flour, butter and brown sugar in a mixing bowl to obtain a crumbled mixture
Spread unto a baking pan.
Bake in 350 degree oven, stirring often until golden brown. Press half of the crumb mixture in bottom of a 10-inch springform pan.

In bowl of an electric stand mixer, combine egg whites, raspberries, sugar and vanilla.
Whisk on medium speed until mixture is thick and fluffy, about 10 minutes.
Fold in the whipped cream and spoon into pan.
Level mixture with a spatula. Spread remaining crumb mixture over. Freeze for about 6 hours, or until firm.
Serve with raspberry sauce.
Recipe by Hanne Barter

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Raspberry hazelnut praline soufflé glacé

Serves: 20
4 10-ounce packages frozen raspberries
3 envelopes unflavored gelatin
12 large eggs
3/4 teaspoon cream of tartar
1/2 cup sugar
3 cups heavy cream
1/2 cup sugar
3 cups hazelnut praline paste
2 1/2 cups Frangelico sauce (recipe follows)

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


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

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

Raspberry pie

Serves 8
1 recipe never fail pie crust
3/4 cup sugar
3 tablespoons cornstarch
2 tablespoons melted butter
4 cups fresh raspberries


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. Save leftover dough for top.
Preheat oven to 375 degrees.
In a large bowl, combine sugar, cornstarch and a pinch of salt. Gently blend in raspberries and melted butter.
Fill in prepared pie crusts. Cover top with pie crust, or lattice. Pierce hole in center. Bake for 30 to 40 minutes. Cool on rack and refrigerate.

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Raspberry soufflé with sauce sabayon

Serves: 6
1 tablespoon soft butter
1 tablespoon superfine sugar

For the soufflé mix:
1 cup raspberry preserves or jam
2 tablespoons cornstarch
2 tablespoons cold water
5 egg whites (reserve yolks for sauce sabayon)
1/4 teaspoon cream of tartar
2 1/2 cups sabayon sauce (recipe below)


Preparation:
Preheat the oven to 375 degrees. Butter six 6-ounce individual soufflé molds. Sprinkle the bottom and sides of molds with superfine sugar and rotate the dish so that the sugar evenly coats the surface; shake out excess. Place dishes on a baking sheet.
Heat the raspberry purée in a saucepan. In a small mixing bowl, dissolve the cornstarch and cold water in a mixing bowl. Whisk in the bubbly raspberry tothicken. Strain into a mixing bowl.
In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm. With a rubber spatula, fold the egg whites into the cooled raspberry mixture.
Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and level the mixture with a small spoon or spatula.
Bake for 12 to 16 minutes Sprinkle with icing sugar and serve with sabayon sauce.

SABAYON SAUCE
makes 2 cups
5 egg yolks
3/4 cup sugar
1 cup Chablis (dry white wine)

Add the egg yolks to the top of a double boiler and beat with a whisk while gradually adding the sugar. Beat until blended. Gradually beat in the wine. Place in a double-boiler over boiling water and cook, stirring with a wooden spoon, until the mixture begins to thicken, then whisk until frothy and reaches the consistency of a light custard . Remove from the heat.
Ideally, this sauce is served immediately with the soufllé but, if necesary, it may be left sitting, covered, for about one hour. Serve warm or at room temperature.
This sauce is also very good over fresh raspberries or strawberries.

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Raspberry-rhubarb custard tart

Serves: 10 to 12
Pastry:
1 1/2 cups flour
1/2 cup sugar
1/4 cup ground almonds
1 tablespoon brown sugar
1/4 teaspoon salt
2/3 cup cold unsalted butter, cut into cubes
1/2 teaspoon vanilla

Filling:
1/4 cup whipping cream
1 egg
1/4 cup sugar
2 tablespoons flour
1 tablespoon ground almonds
1 tablespoon Brandy, Grand Marnier or rum
1/4 teaspoon vanilla
1 cup raspberries
1 1/2 cups rhubarb, chopped into 1/2-inch pieces


Preparation:
For Pastry:
Preheat oven to 375 degrees.
Combine flour with sugar, almonds, brown sugar and salt in a large bowl or food processor. Add butter and vanilla. Cut butter into flour mixture until crumbly.
Set aside 2/3 cup of this mixture.
Press remaining flour mixture evenly over bottom of an ungreased 10-inch tart pan with removable bottom or a springform pan, pressing about 1 inch up sides to form a shell if you like.
Bake on bottom rack of oven until pale golden, from 20 to 25 minutes.
Cool on a rack. Turn oven temperature down to 350 degrees. Meanwhile, whisk cream with egg, sugar, flour, almonds, brandy and vanilla.
In another bowl, toss raspberries with rhubarb. Scatter evenly over baked crust.
Drizzle cream mixture over top. Sprinkle reserved crumb mixture evenly over top. Bake until custard is just set, from 35 to 40 minutes.
For a golden finish on crumble, turn on broiler and broil until topping is golden, from 1 to 2 minutes.
Serve warm or room temperature.

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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