Serves: 6

• Ingredients

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

• preparation

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

• preparation

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

Serves: 4

Recipe courtesy John Besh for Food Network Magazine

• Ingredients

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

• preparation

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

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

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

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

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

Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.

• preparation

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

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

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

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

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

Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.

Serves: 14

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.

• Ingredients

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.

• 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.

Serves: 6

• Ingredients

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.

• 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.

Serves: 6

• Ingredients

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.

• 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.

Serves: 8

• Ingredients

4 ounces butter
1 cup flour
2 cups milk
1/2 cup heavy cream
2 cups grated Cheddar cheese
2 cups grated Swiss cheese
3 egg yolks
salt, nutmeg, onion powder to taste
1 cup flour
1 cup fresh bread crumbs
2 cups tomato sauce
2 cups fried parsley

• preparation

In a medium saucepan, melt butter, stir in flour. Add milk and cream and whisk until sauce is thick and bubbly. Mix in the cheese. Blend well. Stir in egg yolks. Season to taste.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.

• preparation

In a medium saucepan, melt butter, stir in flour. Add milk and cream and whisk until sauce is thick and bubbly. Mix in the cheese. Blend well. Stir in egg yolks. Season to taste.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.

Serves: 4

• Ingredients

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.

• 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.

Serves: 5

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

• Ingredients

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.

• 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.

Serves: 4

• Ingredients

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

• preparation

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

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

• 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.

Serves: 6

• Ingredients

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.

• 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.

Serves: 4

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

• Ingredients

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

• preparation

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

• preparation

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

Serves: 4

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

• Ingredients

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

• preparation

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

• 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

Serves: 6

• Ingredients

12 slices thin ham
1 1/2 cups egg salad
1 cup aspic jelly
avocado slices
egg slices

• preparation

Make ham rolls stuffing the egg salad in each slice. Pour liquid aspic in an 8 by 8-inch dish.
Let set until firm. Arrange stuffed ham on a platter. Decorate with avocado and egg slices.
Decorate platter with chopped aspic jelly. Refrigerate before serving.

• preparation

Make ham rolls stuffing the egg salad in each slice. Pour liquid aspic in an 8 by 8-inch dish.
Let set until firm. Arrange stuffed ham on a platter. Decorate with avocado and egg slices.
Decorate platter with chopped aspic jelly. Refrigerate before serving.

Serves: 6

• Ingredients

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. 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.

• preparation

Preheat oven to 375 degrees. 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.

Serves: 6

Hollandaise may be substituted with cream sauce. Sprinkle with grated Swiss cheese and brown under broiler.

• Ingredients

10 ounces fresh or frozen spinach
1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup Hollandaise sauce
6 poached eggs

• preparation

Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.

• preparation

Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.

Serves: 8

• Ingredients

6 large baking potatoes, well scrubbed, cut into 2-inch pieces
2 yellow onions, peeled and quartered
2 large eggs, well beaten
1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground pepper
vegetable oil for frying

• preparation

Grate potatoes in a food processor fitted with the coarse grating blade. Transfer to a large bowl of ice cold water.
Grate the onions and set aside.
Drain potatoes. Using hands, press out as much water as possible. In a large bowl, combine potatoes, onion, and mix well. Stir eggs, flour and baking soda in potato mixture. Season with salt and pepper.
In a large frying pan or griddle over high heat, pour in vegetable oil to a depth fo inch. Spoon mounds of batter about 2 inches in diameter into the oil. Flatten the tops lightly with a spatula and fry until the undersides are brown and crisp, about 4 minutes.
Carefully turn the latkes and cook the second side until brown, about 4 min. longer. Using a slotted metal spatula, transfer the latkes to a baking sheet lined with paper towels, to drain.
Cover the latkes loosely with foil and place in a warm oven until all batter has been used. Arrange on platter and serve with applesauce.

• preparation

Grate potatoes in a food processor fitted with the coarse grating blade. Transfer to a large bowl of ice cold water.
Grate the onions and set aside.
Drain potatoes. Using hands, press out as much water as possible. In a large bowl, combine potatoes, onion, and mix well. Stir eggs, flour and baking soda in potato mixture. Season with salt and pepper.
In a large frying pan or griddle over high heat, pour in vegetable oil to a depth fo inch. Spoon mounds of batter about 2 inches in diameter into the oil. Flatten the tops lightly with a spatula and fry until the undersides are brown and crisp, about 4 minutes.
Carefully turn the latkes and cook the second side until brown, about 4 min. longer. Using a slotted metal spatula, transfer the latkes to a baking sheet lined with paper towels, to drain.
Cover the latkes loosely with foil and place in a warm oven until all batter has been used. Arrange on platter and serve with applesauce.

Serves: 4

• Ingredients

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.

• 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.

Serves: 8

• Ingredients

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

• preparation

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

• preparation

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

Serves: 6

Classic Sicilian Arancini Rice Balls

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

• Ingredients

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

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

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

• preparation

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


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

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

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

• preparation

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


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

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

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

Serves: 4

The spicy smoked salmon corncakes are cooked in a skillet, and serve as a brunch entree or appetizers with sour cream, chopped red onion, and lemon slices.

• Ingredients

3/4 cup yellow cornmeal
6 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large egg, beaten lightly
1/2 cup plus 4 tablespoons buttermilk
6 tablespoons cream cheese, softened
1 cup fresh corn kernels or thawed frozen corn
6 tablespoons finely chopped fresh chives
1 teaspoon finely chopped jalapeño peppers
1 cup smoked salmon, finely chopped
4 tablespoons vegetable oil
for garnish:
sour cream
chopped red onion
lemon slices

• preparation

In a medium bow, combine the cornmeal, flour, baking soda, and salt. In another medoum bowl, whisk together eggs, buttermilk, and cream cheese.
Chop half of corn coarsely and stir into buttermilk mixture with remaining corn, chives, jalapeño pepper, salmon, and cornmeal mixture until just combined.
In a large non-stick skillet heat oil over moderate heat. Drop batter by 1/4 -cup measures into skillet. Spread batter slightly to form 3 to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown.
Transfer corncakes to a warm platter, and keep warm.

PRESENTATION
Arrange 2 corncakes on each warm plate. Serve with sour cream, chopped red onion, and lemon slices.

• preparation

In a medium bow, combine the cornmeal, flour, baking soda, and salt. In another medoum bowl, whisk together eggs, buttermilk, and cream cheese.
Chop half of corn coarsely and stir into buttermilk mixture with remaining corn, chives, jalapeño pepper, salmon, and cornmeal mixture until just combined.
In a large non-stick skillet heat oil over moderate heat. Drop batter by 1/4 -cup measures into skillet. Spread batter slightly to form 3 to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown.
Transfer corncakes to a warm platter, and keep warm.

PRESENTATION
Arrange 2 corncakes on each warm plate. Serve with sour cream, chopped red onion, and lemon slices.

Serves: 6

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.

• Ingredients

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.

• 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.

Serves: 12

Latkes, or potato pancakes, are a traditional Hanukkah dish.
Latke is yiddish for pancake.
Serve them with homemade applesauce and sour cream.

• Ingredients

2 carrots (5 1/2 ounces)
2 parsnips (11 1/2 ounces)
1 Idaho potato (1 pound)
3 scallions, thinly sliced, white and light-green parts only
1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons vegetable oil
Sour cream, for garnish

• preparation

Preheat the oven to 200 degrees.
Line a rimmed baking sheet with parchment paper, and place it on the center rack of the oven.
Peel the carrots, parsnips, and potato, and grate them on the large holes of a box grater.
Place the grated vegetables on a clean kitchen towel, fold it around them, and squeeze tightly to remove all excess moisture. Transfer the grated vegetables to a large mixing bowl. Add the sliced scallions, flour, and salt and pepper, and toss to combine well. Add the lightly beaten eggs, and mix well.

Heat a large nonstick skillet over medium heat, and add 2 teaspoons vegetable oil. Make a few latkes at a time; for each, shape 2 tablespoons of the vegetable mixture and place in the skillet. Cook 2 minutes on each side, until golden and crisp. Transfer cooked latkes to prepared baking sheet in oven to keep warm. Repeat with remaining oil and latke mixture.

Serve the latkes warm with sour cream, and salt and pepper to taste.

• preparation

Preheat the oven to 200 degrees.
Line a rimmed baking sheet with parchment paper, and place it on the center rack of the oven.
Peel the carrots, parsnips, and potato, and grate them on the large holes of a box grater.
Place the grated vegetables on a clean kitchen towel, fold it around them, and squeeze tightly to remove all excess moisture. Transfer the grated vegetables to a large mixing bowl. Add the sliced scallions, flour, and salt and pepper, and toss to combine well. Add the lightly beaten eggs, and mix well.

Heat a large nonstick skillet over medium heat, and add 2 teaspoons vegetable oil. Make a few latkes at a time; for each, shape 2 tablespoons of the vegetable mixture and place in the skillet. Cook 2 minutes on each side, until golden and crisp. Transfer cooked latkes to prepared baking sheet in oven to keep warm. Repeat with remaining oil and latke mixture.

Serve the latkes warm with sour cream, and salt and pepper to taste.

Serves: 2

• Ingredients

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

• 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. 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.

Serves: 6

• Ingredients

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

• preparation

• preparation

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

Serves: 10

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.

• Ingredients

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

• 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. 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.

Serves: 4

Greek egg lemon chicken soup, or “soupa avgolemoni” in Greek (σούπα αυγολέμονη), is a traditional Greek Cypriot soup served as a starter or even as a main course.

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

• Ingredients

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

• preparation

• preparation

Heat stock in 2 qt. saucepan until it is steaming.
In separate bowl, whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock Stir in lemon juice and zest. Add rice, chicken and heat gently, stirring occasionally, until steaming, 3-5 minutes.
Pour into serving bowls and sprinkle with pepper and nutmeg if desired. Heat stock in 2 qt. saucepan until it is steaming.
In separate bowl, whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock Stir in lemon juice and zest. Add rice, chicken and heat gently, stirring occasionally, until steaming, 3-5 minutes.
Pour into serving bowls and sprinkle with pepper and nutmeg if desired.

Serves: 8

• Ingredients

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

• preparation

• 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. 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.

Serves: 6

A wonderful recipe for a whole salmon and a perfect presentation. A 6 to 8 pound salmon is ideal for this recipe.

Served cold, and decorated with shrimp and cucumber scales

• Ingredients

one 6 to 8 pound salmon, whole
to taste salt and pepper
1/4 cup lemon juice
1 cup dry white wine
2 tablespoons butter, melted
2 cups water
3 cups hollandaise sauce (see recipe)

• preparation

• 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 to 15 minutes per inch thickness. Baste the fish occasionally. Make sure that the pan juices do not dry out. Add more water if necessary. When the salmon is done, remove from the oven, cover with foil, and keep in a warm place. A few minutes before serving, remove the foil around the head and tail of the salmon. Peel away skin on both sides of the fish. If the fish was lying flat on the tray, it would be difficult to remove the skin off the bottom fillet. Scrape away the dark fatty layer adhering to the flesh. To transfer the whole salmon on a serving tray or platter, use four wide spatulas. One person slides two spatulas under the head and below, another slides the other two spatulas under the tail end and higher.
Synchronize the transfer of the whole salmon onto a serving tray or platter. Cover the fish with foil. Pour the pan juices in a small, heavy saucepan. Reduce the juices to one half cup. Pour and strain over the salmon. Garnish the platter with lemon baskets and parsley. Serve with hollandaise, parsleyed potatoes, and spinach, or green beans. 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 to 15 minutes per inch thickness. Baste the fish occasionally. Make sure that the pan juices do not dry out. Add more water if necessary. When the salmon is done, remove from the oven, cover with foil, and keep in a warm place. A few minutes before serving, remove the foil around the head and tail of the salmon. Peel away skin on both sides of the fish. If the fish was lying flat on the tray, it would be difficult to remove the skin off the bottom fillet. Scrape away the dark fatty layer adhering to the flesh. To transfer the whole salmon on a serving tray or platter, use four wide spatulas. One person slides two spatulas under the head and below, another slides the other two spatulas under the tail end and higher.
Synchronize the transfer of the whole salmon onto a serving tray or platter. Cover the fish with foil. Pour the pan juices in a small, heavy saucepan. Reduce the juices to one half cup. Pour and strain over the salmon. Garnish the platter with lemon baskets and parsley. Serve with hollandaise, parsleyed potatoes, and spinach, or green beans.

Serves: 6

Other fish options include haddock, sea bass, orange roughy, and tilapia.

• Ingredients

1 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
6 5-ounce boneless cod fillets
1 teaspoon fish seasoning
2 quarts vegetable oil for frying .

• preparation

• 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 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

Serves: 6

Spread out the drained canned black beans onto a lined baking sheet and bake for about 15 minutes. This prevents the black bean burgers from tasting like mush. FLAVOR. Besides sautéed garlic, onion, pepper add a little cumin, worcestershire sauce, smoked paprika, feta cheese, and chili pepper that will turn black beans into the best black bean burger.

• Ingredients

2 (14 ounce) cans black beans, drained, rinsed, and patted dry
1 Tablespoon extra virgin olive oil
3/4 cup finely chopped bell pepper (1/2 of a pepper)
1 cup finely chopped yellow onion (1/2 of a large onion)
3 garlic cloves, minced (about 1 Tablespoon)
1 and 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 cup bread crumbs or oat flour
1/2 cup feta cheese
2 large eggs
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup, mayo, or BBQ sauce
pinch salt and pepper

• preparation

• preparation

Preheat oven to 375 degrees F (190°C). Grease cookie sheet or line with parchment paper and set aside.
Preheat oven to 300°F (150°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft,and no moisture left about 5-6 minutes. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
Form into patties– about 1/3 cup of mixture in each.
To bake: Place patties on a lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
Serve with your favorite toppings.

Make ahead tip: Cooked or uncooked black bean burgers freeze wonderfully! Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions. Preheat oven to 375 degrees F (190°C). Grease cookie sheet or line with parchment paper and set aside.
Preheat oven to 300°F (150°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft,and no moisture left about 5-6 minutes. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
Form into patties– about 1/3 cup of mixture in each.
To bake: Place patties on a lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
Serve with your favorite toppings.

Make ahead tip: Cooked or uncooked black bean burgers freeze wonderfully! Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions.

Serves: 6

• Ingredients

6

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

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

• preparation

• preparation

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

Serves: 6

• Ingredients

1 cup flour
1 tablespoons baking powder
1/2 teaspoon salt
1 cup yellow cornmeal
1/4 cup sugar
1 cup milk
1 large egg
1/2 cup unsalted butter, softened
1 cup blueberries

• preparation

• preparation

Preheat oven to 425 degrees.
Butter one 9-inch by 5-inch by 3-inch loaf pans. In a medium bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend well.
In a separate bowl, combine and beat milk, egg, and butter.
Pour the wet ingredients over dry mixture. Stir to blend. Fold in the blueberries.
Pour batter into pans.
Bake for about 50 minutes. Cool corn bread on rack for 10 minutes. Turn out onto rack to cool completely. Refrigerate wrapped for 2 days, or freeze for 2 weeks. Preheat oven to 425 degrees.
Butter one 9-inch by 5-inch by 3-inch loaf pans. In a medium bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend well.
In a separate bowl, combine and beat milk, egg, and butter.
Pour the wet ingredients over dry mixture. Stir to blend. Fold in the blueberries.
Pour batter into pans.
Bake for about 50 minutes. Cool corn bread on rack for 10 minutes. Turn out onto rack to cool completely. Refrigerate wrapped for 2 days, or freeze for 2 weeks.

Serves: 6

The blueback salmon can be a small Artic char, a Pink Pacific salmon or and Atlantic grilse, all weighing between 3 to 5 pounds.

• Ingredients

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

• 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. 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.

Serves: 12

• Ingredients

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

• preparation

• preparation

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

Serves: 2

Tangles of rice vermicelli, a fragrant dusting of curry powder, and a medley of Asian vegetables and proteins form the base of this Cantonese—not Singaporean—classic

• Ingredients

• 3½ oz. dried rice vermicelli
• 2 large eggs, lightly beaten
• 7–8 medium shrimp (3 oz.), shelled and deveined
• Kosher salt
• 2 small shallots, finely minced (¼ cup)
• One 1-inch piece of ginger, peeled and minced (1 Tbsp.)
• 3 medium garlic cloves, finely minced (1 tsp.)
• 2½ tsp. yellow curry powder
• 1 tsp. turmeric powder
• 1⁄2 small yellow onion, thinly sliced with the grain (¼ cup)
• 1 medium scallion, thinly sliced (¼ cup)
• 1 stalk Chinese chives, thinly sliced (¼ cup)
• 1⁄2 red bell pepper, thinly sliced (⅓ cup)
• 1⁄3 cup soybean sprouts
• 3 Tbsp. plus 1 tsp vegetable oil, divided
• 1 Tbsp. Shaoxing wine *
• 1 Tbsp. soy sauce
• 1 tsp. sesame oil
• 10-15 slices (about 3 oz.) char siu (Chinese barbecued pork) or lap cheong (Chinese sausage, thinly sliced
• Cilantro sprigs, for garnish

• preparation

• preparation

1. Cook the vermicelli: Bring a large pot of water to a rolling boil, then drop the noodles in, stir well, and cook just until tender, 50–60 seconds. Drain well and set the noodles aside to dry in a large sieve for 20-30 minutes, tossing occasionally to prevent clumping.
2. Meanwhile, heat a wok over medium heat, then add a teaspoon of vegetable oil, swirling to coat the surface. Pour the eggs into the center of the wok, then immediately tilt and swirl the pan to form a thin, even layer. Cook until the egg is thoroughly set, 2-3 minutes, then transfer it to a heat-resistant cutting board and set aside until cool enough to handle. Roll the omelet up tightly, slice into ¼-inch wide strips, and set aside by the stove.
3. Return the wok to high heat and add 1 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shrimp, season with a pinch of salt, and cook, stirring frequently, until they are pink and just barely cooked through, about 1 minute. Use a slotted spoon or a wok spatula to remove the shrimp from the wok and set them by the stove along with the sliced egg.
4. Use a dry paper towel to wipe the wok clean, then return it to high heat. Add the remaining 2 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shallots, ginger, and garlic and cook, stirring continuously until fragrant but not yet colored, 30-60 seconds. Add the curry powder, turmeric, and a pinch of salt and continue cooking, stirring continuously, until the spices are completely incorporated into the aromatics and smell faintly toasted, 1-2 minutes. Add the onion and continue cooking just until softened, 2–3 minutes, then, add the scallions, Chinese chives, red bell pepper, and beansprouts and cook, stirring continuously, for 30 seconds. Add the reserved noodles, along with the Shaoxing wine, soy sauce, and sesame oil. Using a pair of chopsticks or tongs, lift and toss the noodles to loosen them, allowing them to fry evenly, and incorporating them with the liquids and vegetables. Add the reserved eggs, the char siu or ham, and the shrimp and give the mixture a few final tosses in the wok until the proteins are heated through. Transfer the noodle mixture to a plate, garnish with a few sprigs of cilantro, and serve immediately.
Shaoxing wine
Shaoxing wine is one of the most famous varieties of huangjiu, or traditional Chinese wines, fermented from rice. It originates from the region of Shaoxing, in the Zhejiang province of eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine.
The best substitutes for Shaoxing Wine / Chinese Cooking Wine are:
• Dry sherry – just every day dry sherry;
• Mirin – a Japanese sweet cooking wine;
• Cooking Sake / Japanese Rice Wine – this is a bit lighter in flavor than Chinese cooking wine, but is an acceptable substitute.
•
1. Cook the vermicelli: Bring a large pot of water to a rolling boil, then drop the noodles in, stir well, and cook just until tender, 50–60 seconds. Drain well and set the noodles aside to dry in a large sieve for 20-30 minutes, tossing occasionally to prevent clumping.
2. Meanwhile, heat a wok over medium heat, then add a teaspoon of vegetable oil, swirling to coat the surface. Pour the eggs into the center of the wok, then immediately tilt and swirl the pan to form a thin, even layer. Cook until the egg is thoroughly set, 2-3 minutes, then transfer it to a heat-resistant cutting board and set aside until cool enough to handle. Roll the omelet up tightly, slice into ¼-inch wide strips, and set aside by the stove.
3. Return the wok to high heat and add 1 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shrimp, season with a pinch of salt, and cook, stirring frequently, until they are pink and just barely cooked through, about 1 minute. Use a slotted spoon or a wok spatula to remove the shrimp from the wok and set them by the stove along with the sliced egg.
4. Use a dry paper towel to wipe the wok clean, then return it to high heat. Add the remaining 2 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shallots, ginger, and garlic and cook, stirring continuously until fragrant but not yet colored, 30-60 seconds. Add the curry powder, turmeric, and a pinch of salt and continue cooking, stirring continuously, until the spices are completely incorporated into the aromatics and smell faintly toasted, 1-2 minutes. Add the onion and continue cooking just until softened, 2–3 minutes, then, add the scallions, Chinese chives, red bell pepper, and beansprouts and cook, stirring continuously, for 30 seconds. Add the reserved noodles, along with the Shaoxing wine, soy sauce, and sesame oil. Using a pair of chopsticks or tongs, lift and toss the noodles to loosen them, allowing them to fry evenly, and incorporating them with the liquids and vegetables. Add the reserved eggs, the char siu or ham, and the shrimp and give the mixture a few final tosses in the wok until the proteins are heated through. Transfer the noodle mixture to a plate, garnish with a few sprigs of cilantro, and serve immediately.
Shaoxing wine
Shaoxing wine is one of the most famous varieties of huangjiu, or traditional Chinese wines, fermented from rice. It originates from the region of Shaoxing, in the Zhejiang province of eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine.
The best substitutes for Shaoxing Wine / Chinese Cooking Wine are:
• Dry sherry – just every day dry sherry;
• Mirin – a Japanese sweet cooking wine;
• Cooking Sake / Japanese Rice Wine – this is a bit lighter in flavor than Chinese cooking wine, but is an acceptable substitute.
•

Serves: 6

• Ingredients

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

• 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. * 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.

Serves: 6

• Ingredients

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

• 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.
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.

Serves: 4

• Ingredients

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

• 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. 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.

Serves: 8

Named after the French Comtesse Du Barry (1743-1793).Her name has become associated with a number of dishes based on cauliflower.

• Ingredients

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

• preparation

• preparation

In a soup pot, melt butter and add he leeks. Stir over medium heat for 5 minutes. Do not brown. Add the flour and cook slowly for 5 minutes. Whisk in the water.
Add the cauliflower and veal bones. Cover and simmer for 1 hour.
Combine the egg yolks with the heavy cream. Boil the milk and whisk into the egg yolk mixture. Strain.
Skim the butter off the top of the soup.
Remove the bones, puree and strain soup.
Add the egg yolk and milk mixture, mix well and season.
For garnish add cooked small bunches of cauliflower and chopped chervil leaves. In a soup pot, melt butter and add he leeks. Stir over medium heat for 5 minutes. Do not brown. Add the flour and cook slowly for 5 minutes. Whisk in the water.
Add the cauliflower and veal bones. Cover and simmer for 1 hour.
Combine the egg yolks with the heavy cream. Boil the milk and whisk into the egg yolk mixture. Strain.
Skim the butter off the top of the soup.
Remove the bones, puree and strain soup.
Add the egg yolk and milk mixture, mix well and season.
For garnish add cooked small bunches of cauliflower and chopped chervil leaves.

Serves: 6

• Ingredients

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

• 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. 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.

Serves: 4

• Ingredients

3 cooked chicken legs
3 ounces celery
2 hard boiled eggs
20 small cooked 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

• 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. 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.

Serves: 12

• Ingredients

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

• 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. 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.

Serves: 8

• Ingredients

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

• 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. 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.

Serves: 10

• Ingredients

1 3-pound chicken
4 ounces lean pork
4 ounces lean veal
3 ounces pork fat back
1 tablespoon Brandy
2 eggs
1 teaspoon salt
1/2 teaspoon spice blend
4 ounces cooked ham
4 ounces cooked giblets
1 ounce diced truffles
2 ounces pistachio nuts

• preparation

• preparation

Make a cut along back of chicken. Remove the skin and flesh over the back. Continue towards the breast, carefully cutting away the meat attached to the breast bone. Remove carcass. Bone the thighs. Debone the wings at the first joint.
Combine the chicken tenderloins with veal, pork, pork fat. Grind twice through the fine blade of a meat grinder. Add brandy, eggs, and seasonings, and diced garnishes. Mix well.
Prepare a chicken stock with bones.
Place boned chicken, skin side down on cheese cloth. Spread forcemeat over chicken.
Wrap cheese cloth around chicken.
Tie both ends and middle of roll. Simmer in chicken stock for 1 1/2 hours. Refrigerate 24 hours. Slice into 1/2-inch slices. Serve on cold plates with salad. Make a cut along back of chicken. Remove the skin and flesh over the back. Continue towards the breast, carefully cutting away the meat attached to the breast bone. Remove carcass. Bone the thighs. Debone the wings at the first joint.
Combine the chicken tenderloins with veal, pork, pork fat. Grind twice through the fine blade of a meat grinder. Add brandy, eggs, and seasonings, and diced garnishes. Mix well.
Prepare a chicken stock with bones.
Place boned chicken, skin side down on cheese cloth. Spread forcemeat over chicken.
Wrap cheese cloth around chicken.
Tie both ends and middle of roll. Simmer in chicken stock for 1 1/2 hours. Refrigerate 24 hours. Slice into 1/2-inch slices. Serve on cold plates with salad.

Serves: 4

• Ingredients

12 ounces cooked chicken
4 ounces diced celery
20 pieces pecans
1 diced shallot
2 hard cooked eggs, chopped
1 teaspoon lemon juice
1/2 cup mayonnaise
salt and white pepper to taste
8 leaves lettuce

• preparation

• preparation

Dice chicken. Combine with celery, nuts, shallots,chopped hard cooked eggs, and lemon juice.
Fold in mayonnaise and season with salt and pepper. Serve on lettuce leaf. Dice chicken. Combine with celery, nuts, shallots,chopped hard cooked eggs, and lemon juice.
Fold in mayonnaise and season with salt and pepper. Serve on lettuce leaf.

Serves: 6

• Ingredients

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

• 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. 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.

Serves: 8

• Ingredients

3/4 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
1 cup yellow cornmeal
3/4 cup milk
1 large egg
1 tablespoon melted shortening
2 small chopped scallions
1/2 cup grated cheddar

• preparation

• preparation

Preheat oven to 425F. In a medium bowl, combine flour, baking powder, salt, and sugar.
Add cornmeal and blend well. In a separate bowl, combine and beat milk, egg, and shortening.
Pour the wet ingredients over dry mixture. Stir to blend. Add the scallions and cheese.
Drop the mixture by large tablespoons onto the chili, leaving some space between mounds of batter.
Bake for about 20 to 25 minutes, or until top is golden brown. Preheat oven to 425F. In a medium bowl, combine flour, baking powder, salt, and sugar.
Add cornmeal and blend well. In a separate bowl, combine and beat milk, egg, and shortening.
Pour the wet ingredients over dry mixture. Stir to blend. Add the scallions and cheese.
Drop the mixture by large tablespoons onto the chili, leaving some space between mounds of batter.
Bake for about 20 to 25 minutes, or until top is golden brown.

Serves: 8

• Ingredients

1 16-oz can whole kernel corn, drained
1 16-oz can cream-style corn
1 teaspoon melted butter
1 teaspoon salt
1 teaspoon sugar
2 teaspoons cornstarch
5 eggs
1 cup milk
1 cup heavy cream
bread crumbs

• preparation

• preparation

Preheat oven at 300 degrees.
Combine the whole and cream corn, butter, salt, and sugar.
In a separate bowl, beat the eggs lightly, and whisk in the milk and cream. Combine with the corn mixture.
Pour into a well greased shallow baking dish, no more than 3/4 full. Bake for 40 to 50 minutes or until center is firm.
Note: bread crumbs may be sprinkled over top of pudding half way during the baking process. Preheat oven at 300 degrees.
Combine the whole and cream corn, butter, salt, and sugar.
In a separate bowl, beat the eggs lightly, and whisk in the milk and cream. Combine with the corn mixture.
Pour into a well greased shallow baking dish, no more than 3/4 full. Bake for 40 to 50 minutes or until center is firm.
Note: bread crumbs may be sprinkled over top of pudding half way during the baking process.

Serves: 4

Adapted from Canadian Living Magazine April 2003

• Ingredients

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

• 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. 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.

Serves: 8

• Ingredients

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

• 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. 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.

Serves: 6

Fresh poached salmon or leftovers combined with a cream sauce create pear-shaped croquettes, with a creamy interior and a light crisp crust.

• Ingredients

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

• 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. 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.

Serves: 6

• Ingredients

1 pound salted cod
1 pound mashed potatoes
1 tablespoon parsley
1 teaspoon dry mustard
1/4 teaspoon white pepper
2 beaten eggs

• preparation

• preparation

Soak the cod in cold water for 12 hours. Drain and poach, starting with fresh cold water. Simmer for 15 minutes or until fish becomes flaky. Drain and flake the fish. Combine with the remaining ingredients.
Shape into patties, allowing two per person.
Deep fry at 375 F (190 C) until brown. Arrange on a serving platter and serve hot.
Note: use any leftover fresh or salted codfish for this recipe. Serve with a sauce. Soak the cod in cold water for 12 hours. Drain and poach, starting with fresh cold water. Simmer for 15 minutes or until fish becomes flaky. Drain and flake the fish. Combine with the remaining ingredients.
Shape into patties, allowing two per person.
Deep fry at 375 F (190 C) until brown. Arrange on a serving platter and serve hot.
Note: use any leftover fresh or salted codfish for this recipe. Serve with a sauce.

Serves: 6

• Ingredients

2 pounds boned and skinned cod
1/2 teaspoon salt
1 recipe batter for fish (recipe below)
2 pounds baking potatoes
6 lemon wedges
oil for frying

BATTER FOR FISH

1/2 cup flour
1/2 cup pancake flour
1/2 cup cornstarch
2 tablespoons baking powder
1 egg
1 cup water

• preparation

• 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. 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.

Serves: 4

• Ingredients

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

• 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. 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.

Serves: 10

• Ingredients

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

• 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
A Recipe of buñuelo drizzled with maple syrup. 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
A Recipe of buñuelo drizzled with maple syrup.

Serves: 4

• Ingredients

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

• 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. 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.

Serves: 8

Traditional Nordic recipe for Meatballs also known as Frikadeller. These Danish meatballs are very popular and very often served for dinner or on Danish Rye Bread for lunch.

• Ingredients

2 lb ground pork
1/2 cup milk
1/2 cup oats
1/2 cup all-purpose flour (or breadcrumbs)
2 eggs
2 large onions (finely chopped)
1 tbsp salt
Black Pepper according to taste

• preparation

• preparation

Mix all the ingredients together in a large bowl using a spoon or hand mixer.
Heat up a frying pan with butter or oil.
Use a spoon to form the meatballs. If you dip the spoon in a glass of water before you form a meatball it will be easier and the meat will not stick to the spoon. Fry the meatballs for about 5-10 minutes depending on the amount of heat you give them. It is best to flip over the meatball often - this will give then an even crust.

Notes
Serve these meatballs with some boiled potatoes or as topping for some delicious Paleo bread or Danish Rye Bread. Mix all the ingredients together in a large bowl using a spoon or hand mixer.
Heat up a frying pan with butter or oil.
Use a spoon to form the meatballs. If you dip the spoon in a glass of water before you form a meatball it will be easier and the meat will not stick to the spoon. Fry the meatballs for about 5-10 minutes depending on the amount of heat you give them. It is best to flip over the meatball often - this will give then an even crust.

Notes
Serve these meatballs with some boiled potatoes or as topping for some delicious Paleo bread or Danish Rye Bread.

Serves: 6

• Ingredients

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

• preparation

• preparation

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

Serves: 4

• Ingredients

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

• preparation

• 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. 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.

Serves: 8

You will need a muffin pan with 12 (1/2- or 1/3-cup) muffin cups

• Ingredients

For phyllo cups
6 (17- by 12-inch) phyllo sheets, thawed if frozen
1/2 stick (1/4 cup) unsalted butter, melted

For soufflé filling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup whole milk
2 teaspoons Dijon mustard
2 large eggs, separated
1/2 cup grated Parmesan
5 ounces soft mild goat cheese, crumbled (2/3 cup)
1/4 teaspoon cream of tartar

For salad
1 1/2 tablespoons wine vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
5 tablespoons extra-virgin olive oil
8 ounces mache
3 endives, cut across into thin slices
3 tablespoons chopped fresh chives

• preparation

• preparation

Preheat oven to 375°F. Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
Cut buttered stack into 6 (5-inch) rounds using with a round cutter. Line each of 6 muffin cups with a round. Make 6 more phyllo cups in same manner with remaining pastry sheets and butter. Bake cups about 8 minutes, then cool completely in pan on a rack.
Make filling:
Melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes.
Remove from heat and whisk in mustard, egg yolks, and 1/4 cup Parmesan until combined, then fold in goat cheese.
Beat egg whites with cream of tartar in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
Spoon batter into 8 phyllo cups and sprinkle with remaining Parmesan. Bake until soufflés are puffed and golden, about 15 minutes.

Make salad while soufflés bake:
Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified. Just before soufflés are ready, toss mache and endives in a large bowl with just enough dressing to coat.
Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each. Place a soufflé cup in each salad and serve immediately.
Preheat oven to 375°F. Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
Cut buttered stack into 6 (5-inch) rounds using with a round cutter. Line each of 6 muffin cups with a round. Make 6 more phyllo cups in same manner with remaining pastry sheets and butter. Bake cups about 8 minutes, then cool completely in pan on a rack.
Make filling:
Melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes.
Remove from heat and whisk in mustard, egg yolks, and 1/4 cup Parmesan until combined, then fold in goat cheese.
Beat egg whites with cream of tartar in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
Spoon batter into 8 phyllo cups and sprinkle with remaining Parmesan. Bake until soufflés are puffed and golden, about 15 minutes.

Make salad while soufflés bake:
Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified. Just before soufflés are ready, toss mache and endives in a large bowl with just enough dressing to coat.
Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each. Place a soufflé cup in each salad and serve immediately.

Serves: 2

• Ingredients

4 large eggs
3 tablespoons chopped fresh Italian parsley
2 teaspoons water
1 teaspoon dried fines herbs or dried salad herbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
1/2 cup (packed) grated Gruyère cheese (about 2 ounces)

• preparation

• preparation

Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.
Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.
Top half of omelet with 1/4 cup cheese.
Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley. Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.
Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.
Top half of omelet with 1/4 cup cheese.
Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.

Serves: 6

• Ingredients

1 tablespoon butter, soft
1 tablespoon dried bread crumbs
4 tablespoons butter
1/4 cup flour
1 cup milk
1 10-oz package frozen chopped spinach, thawed
1 cup grated cheddar cheese
1/2 cup chopped ham

4 large eggs, separated
1 large egg white
1/2 teaspoon cream of tartar

• preparation

• preparation

Butter a 6 cup soufflé dish; dust the bottom and sides with two tablespoons of The bread crumbs. Set aside. In a 4-quart saucepan over medium heat, melt butter. Stir in flour; cook 1 minute.
Whisk in milk; cook stirring with a whisk until mixture boils and thickens. Squeeze spinach dry; stir into sauce with cheese and ham. Cool. Preheat oven to 350 degrees.
Beat the egg whites with the cream of tartar to stiff peaks. Stir yolks into Cheese sauce, then gradually and gently fold in whites just until blended. Pour mixture into prepared soufflé dish. Bake 35 to 40 minutes. Serve immediately. Butter a 6 cup soufflé dish; dust the bottom and sides with two tablespoons of The bread crumbs. Set aside. In a 4-quart saucepan over medium heat, melt butter. Stir in flour; cook 1 minute.
Whisk in milk; cook stirring with a whisk until mixture boils and thickens. Squeeze spinach dry; stir into sauce with cheese and ham. Cool. Preheat oven to 350 degrees.
Beat the egg whites with the cream of tartar to stiff peaks. Stir yolks into Cheese sauce, then gradually and gently fold in whites just until blended. Pour mixture into prepared soufflé dish. Bake 35 to 40 minutes. Serve immediately.

Serves: 4

Jaeger Schnitzel or Jägerschnitzel means hunter’s schnitzel. It’s a schnitzel topped with a mushroom sauce. Jaeger Schnitzel was originally made with venison or wild boar that was pounded thin. It’s generally made with pork. In Europe Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
You can make your own breadcrumbs, add fresh herbs and serve with fried potatoes or rice.

• Ingredients

4 boneless pork chops
1/2 cup all-purpose flour
1 teaspoon salt
1 large egg, beaten
3/4 cup plain bread crumbs
5 ounces button mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14.5 oz) beef broth
Salt and freshly ground black pepper

• preparation

• preparation

1. Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they're 1/4 inch thick. Sprinkle lightly with salt and freshly ground black pepper. Set aside.

2
If using fresh mushrooms, heat a tablespoon of olive oil in a small skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their juices and the liquid is mostly evaporated. Transfer the mushrooms to a plate and set aside.

3
In the same skillet, melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes.

4
Slowly add the beef broth, whisking constantly, until combined. Return the mushrooms to the skillet. If using canned mushrooms, you will add them at this point. Bring the gravy to a simmer, reduce to low, and simmer uncovered for about 15 minutes or until the gravy is thickened. Season with salt and pepper.

5
While the gravy is simmering, dip the chops in the flour, the egg, and the breadcrumbs. Do not press the breadcrumbs into the meat. Coat gently but thoroughly, and shake off the excess crumbs.

6
Fry the Schnitzel for about 2-3 minutes on each side. When they are a deep golden brown, transfer them to a plate. Serve immediately with the mushroom gravy and your choice of sides.

1. Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they're 1/4 inch thick. Sprinkle lightly with salt and freshly ground black pepper. Set aside.

2
If using fresh mushrooms, heat a tablespoon of olive oil in a small skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their juices and the liquid is mostly evaporated. Transfer the mushrooms to a plate and set aside.

3
In the same skillet, melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes.

4
Slowly add the beef broth, whisking constantly, until combined. Return the mushrooms to the skillet. If using canned mushrooms, you will add them at this point. Bring the gravy to a simmer, reduce to low, and simmer uncovered for about 15 minutes or until the gravy is thickened. Season with salt and pepper.

5
While the gravy is simmering, dip the chops in the flour, the egg, and the breadcrumbs. Do not press the breadcrumbs into the meat. Coat gently but thoroughly, and shake off the excess crumbs.

6
Fry the Schnitzel for about 2-3 minutes on each side. When they are a deep golden brown, transfer them to a plate. Serve immediately with the mushroom gravy and your choice of sides.

Serves: 6

• Ingredients

5 large leave of kale, cored, washed, 2 cups of chopped kale leaves put through the food processor
1/2 teaspoon sea salt
2 teaspoons grated fresh ginger root
1/2 teaspoon ground cumin

For the fritters:
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder or 1 tablespoon chopped fresh garlic
Ground black pepper to taste
2 tablespoons water
2 large eggs (separate yolks from whites)
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
Oil for frying

• preparation

• preparation

1. Combine kale leaves, ginger, ground cumin, onion powder, garlic powder, cayenne pepper and ground pepper in food processor. Pulse/process until all the kale is chopped up. Transfer to a medium bowl. If all the kale won’t fit in the processor at once, process in batches. Don’t over-process, you don’t want your kale to become a paste/puree. It should look like chopped leaves.
2. Add water, flour, baking powder and egg yolks. MIX WELL.
3. In another bowl, beat the egg whites with an electric mixer until they hold peaks but are not too stiff. They’ll first get bubbly and then turn to a light fluffy foam.
4. Fold egg whites (beaten) into the kale mixture.
5. In a pan, heat up a thin layer of oil on medium-high.
6. Drop the kale batter in spoonfuls onto the hot pan. Fry for about 3 minutes on each side. The fritters should be a golden brown color. You can turn the heat down a bit once they get frying. It’s a pretty quick process. Add more oil as needed.
7. When they’re done, transfer to a paper towel-lined plate to absorb excess oil.
8. Serve with sour cream, a chutney or another dip of your choice. 1. Combine kale leaves, ginger, ground cumin, onion powder, garlic powder, cayenne pepper and ground pepper in food processor. Pulse/process until all the kale is chopped up. Transfer to a medium bowl. If all the kale won’t fit in the processor at once, process in batches. Don’t over-process, you don’t want your kale to become a paste/puree. It should look like chopped leaves.
2. Add water, flour, baking powder and egg yolks. MIX WELL.
3. In another bowl, beat the egg whites with an electric mixer until they hold peaks but are not too stiff. They’ll first get bubbly and then turn to a light fluffy foam.
4. Fold egg whites (beaten) into the kale mixture.
5. In a pan, heat up a thin layer of oil on medium-high.
6. Drop the kale batter in spoonfuls onto the hot pan. Fry for about 3 minutes on each side. The fritters should be a golden brown color. You can turn the heat down a bit once they get frying. It’s a pretty quick process. Add more oil as needed.
7. When they’re done, transfer to a paper towel-lined plate to absorb excess oil.
8. Serve with sour cream, a chutney or another dip of your choice.

Serves: 10 to 12

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.

• Ingredients

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

1 cup lemon butter

• preparation

• 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 half of 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.
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 half of 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.

Serves: 6

• Ingredients

1 cup butter, softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
2 tablespoons grated lemon rind
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup cranberries, fresh or frozen, coarsely chopped

Glaze:
1/2 cup icing sugar, sifted
2 tablespoons lemon juice

• preparation

• preparation

Preheat oven to 325 degrees.
Grease and flour a 10-inch bundt or tube pan.
Beat butter and sugar until light and fluffy.
Beat in eggs, one at a time. Beat in vanilla and lemon rind. Combine flour, baking powder and salt.
Gradually add dry ingredients into mixture alternately with milk just until blended. Stir in cranberries.
Spoon batter into pan. Bake for 55 to 60 minutes or until toothpick comes out clean. Combine the icing sugar and lemon juice until sugar dissolves.
Pierce cake all over with toothpick.
Spoon glaze evenly over top of cake.
Let cool on rack before removing from pan. Wrap and store at room temperature a day before serving.
If you prefer to make two loaves, divide batter between two 8 1/2x4 1/2 inch loaf pans.
Cake freezes well. Preheat oven to 325 degrees.
Grease and flour a 10-inch bundt or tube pan.
Beat butter and sugar until light and fluffy.
Beat in eggs, one at a time. Beat in vanilla and lemon rind. Combine flour, baking powder and salt.
Gradually add dry ingredients into mixture alternately with milk just until blended. Stir in cranberries.
Spoon batter into pan. Bake for 55 to 60 minutes or until toothpick comes out clean. Combine the icing sugar and lemon juice until sugar dissolves.
Pierce cake all over with toothpick.
Spoon glaze evenly over top of cake.
Let cool on rack before removing from pan. Wrap and store at room temperature a day before serving.
If you prefer to make two loaves, divide batter between two 8 1/2x4 1/2 inch loaf pans.
Cake freezes well.

Serves: 4

• Ingredients

1 cup lentils
1/4 cup plus 2 tablespoons olive oil
1 small onion, chopped
1 small carrot, chopped
1 celery stalk, chopped
1 garlic clove, minced
2 teaspoons chopped fresh thyme
1/2 teaspoons salt
2 tablespoons tomato paste
4 ounces Button Mushrooms, wiped clean and sliced
2 large eggs
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1/4 cup chopped fresh parsley
1/4 cup finely chopped walnuts
1 cup Marinara sauce

• preparation

• preparation

Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft about 20 minutes. Drain the lentils and allow to cool.

Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 10 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.

Preheat the oven to 400°F.

Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Shape the mixture into mini burgers (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place in the prepared baking dish, allowing 1/4-inch of space between the burgers.

Roast for 30 minutes, or until the mini burgers are firm and cooked through.
serve with marinara sauce. Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft about 20 minutes. Drain the lentils and allow to cool.

Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 10 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.

Preheat the oven to 400°F.

Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Shape the mixture into mini burgers (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place in the prepared baking dish, allowing 1/4-inch of space between the burgers.

Roast for 30 minutes, or until the mini burgers are firm and cooked through.
serve with marinara sauce.

Serves: 6

• Ingredients

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

• preparation

• 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. 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.

Serves: 4

• Ingredients

4 lean pork chops
1 egg
1/4 cup soy sauce
1 tablespoon dry Sherry wine
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder
1/2 cup dry bread crumbs

• preparation

• 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. 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.

Serves: 4

• Ingredients

225 grams (1/2 lb) Thai rice noodles
12 medium size shrimp, shelled and cleaned
1 medium onion, diced
100 grams (1/2 cup) preserved radish, sliced (should be at Asian market)
1 tsp garlic, minced
1 tbsp sugar
1 tbsp nam pla (fish sauce)
2 tbsp ketchup
100 grams (1/2 cup) peanuts, coarsely ground
100 grams (1/2 cup) vegetable oil
200 grams (1 cup) bean sprouts
1 tbsp tamarind soaked in 3 tbsp hot water (See note)
juice of 1 lemon
2 eggs, slightly beaten

• preparation

• preparation

Soak the noodles in cold water to cover for about
15 minutes. Drain. Put noodles in a bowl and pour hot water over them. Let stand
for about 10 minutes.
Drain and rinse with cold water; set aside.
Put oil in a wok or large skillet over medium heat. Add garlic and onion. Stir fry until
onion turns translucent. Add shrimp and stir fry for about 2 to 3 minutes, or until
shrimp turns pink. Add ketchup, sugar, nam pla, preserved radish, tamarind
juice, and lemon juice. Stir well. Pour in the beaten eggs and let them slightly
set for 3 minutes before mixing with remaining ingredients. Add noodles, bean
sprouts, and peanuts. Mix well.
Spoon noodles onto serving platter and garnish
with 1 cup bean sprouts, lemon wedges, cilantro, and peanuts.

(tamarind usually comes in a package without seeds.
Add water and squeeze the pulp of the fruit several times to obtain the sour
liquid. Substitute the juice of 1 lime if tamarind is not available.
You should find tamarind in a Thai, Indian, Spanish, or Asian market)
Soak the noodles in cold water to cover for about
15 minutes. Drain. Put noodles in a bowl and pour hot water over them. Let stand
for about 10 minutes.
Drain and rinse with cold water; set aside.
Put oil in a wok or large skillet over medium heat. Add garlic and onion. Stir fry until
onion turns translucent. Add shrimp and stir fry for about 2 to 3 minutes, or until
shrimp turns pink. Add ketchup, sugar, nam pla, preserved radish, tamarind
juice, and lemon juice. Stir well. Pour in the beaten eggs and let them slightly
set for 3 minutes before mixing with remaining ingredients. Add noodles, bean
sprouts, and peanuts. Mix well.
Spoon noodles onto serving platter and garnish
with 1 cup bean sprouts, lemon wedges, cilantro, and peanuts.

(tamarind usually comes in a package without seeds.
Add water and squeeze the pulp of the fruit several times to obtain the sour
liquid. Substitute the juice of 1 lime if tamarind is not available.
You should find tamarind in a Thai, Indian, Spanish, or Asian market)

Serves: 4

This is a home-made hot smoked salmon that gives great results. Use a 10 to 11 inch round cast-iron skillet, a round wire cake rack with 1 inch high feet to sit in the bottom of the skillet.

• Ingredients

2 teaspoons sugar
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
4 4-ounce salmon fillets
1 tablespoon wood chips
1 teaspoon olive oil

• preparation

• preparation

In a small bowl, combine the sugar, salt, and pepper.
Place the salmon fillets in a shallow dish, and sprinkle the mixture over each fillet. Turn the fillets over. Cover dish with plastic wrap, and refrigerate for 1 to 3 hours.
Line a 10-inch round cast-iron skillet with aluminum foil.
Cut a 2-inch hole in the center where the wood chips will be placed in direct contact with the bottom of the skillet.
Heat the skillet over high heat until very hot, about 3 to 5 minutes.
Line a heavy lid to fit the skillet. Brush the salmon fillets with the olive oil.
Arrange the wood chips in center of hot pan. Place a wire rack with 1-inch high feet in the hot skillet.
Arrange the salmon fillets on the rack. Cover tightly. Reduce the heat to medium. Smoke the salmon fillets for about 10 minutes.
Test the inside of fillets for doneness.
Serve at once or refrigerate and serve cold. In a small bowl, combine the sugar, salt, and pepper.
Place the salmon fillets in a shallow dish, and sprinkle the mixture over each fillet. Turn the fillets over. Cover dish with plastic wrap, and refrigerate for 1 to 3 hours.
Line a 10-inch round cast-iron skillet with aluminum foil.
Cut a 2-inch hole in the center where the wood chips will be placed in direct contact with the bottom of the skillet.
Heat the skillet over high heat until very hot, about 3 to 5 minutes.
Line a heavy lid to fit the skillet. Brush the salmon fillets with the olive oil.
Arrange the wood chips in center of hot pan. Place a wire rack with 1-inch high feet in the hot skillet.
Arrange the salmon fillets on the rack. Cover tightly. Reduce the heat to medium. Smoke the salmon fillets for about 10 minutes.
Test the inside of fillets for doneness.
Serve at once or refrigerate and serve cold.

Serves: 6

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

• Ingredients

You will need a 6-cup soufflé mold
1 teaspoon unsalted butter
2 teaspoons grated parmesan cheese (Reggiano)
1 1/2 cups water
1 teaspoon olive oil
4 teaspoons polenta
5 large egg yolks
1 1/3 cups grated parmesan cheese (Reggiano)
1/2 teaspoon salt
freshly ground white pepper to taste
5 large egg whites
1/4 teaspoon cream of tartar

• preparation

• 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. 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.

Serves: 6

• Ingredients

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

• preparation

• 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. 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.

Serves: 6

• www.seriouseats.com/ is right. We at www.chefdedecuisine.com have been making hard-boiled eggs using this method for years.

• Starting the eggs in boiling water reduces the degree to which the white sticks to the shell, improving your chances of getting the shell off without damaging the egg later (though with eggs, there are no guarantees specially with the very fresh eggs; the whites may at times stick to the shell).

• Limiting the batch size to a maximum of 6 eggs per 3 quarts water guarantees that the timing is correct. (More eggs than that in this volume of water could lower the temperature too much and change the cooking time.)



Make-Ahead and Storage
Shell-on hard-boiled eggs can be stored in the refrigerator for up to 5 days. Once the shell is removed, they can be refrigerated for up to 1 day.

• Ingredients

1 tray of ice cubes (optional; for serving cold)
3 quarts (2.8 l) water
6 large eggs

• preparation

• preparation

If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.

Bring 3 quarts (2.8 l) water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes.
Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.

To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)
If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.

Bring 3 quarts (2.8 l) water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes.
Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.

To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)

Serves: 8

• Ingredients

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

• preparation

• preparation

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

Serves: 4

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

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


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

• Ingredients

450 gr (1 pound) medium russet potatoes, unpeeled
120 - 150 grams (1 cup -1 1/3 cups) flour + a little to give the shape
1 beaten medium egg
Salt and pepper to taste

2 tablespoons salted butter
1/2 cup grated Parmesan cheese

• preparation

• preparation

Wash and scrub the potatoes.
Place the potatoes in a medium pot and cover them with cold water and bring it to a boil.

Reduce the heat to a simmer and cook until the potatoes are tender when pierced, but are still firm. Drain.

When the potatoes are cool enough to handle, peel them. Using a ricer, squeeze the potato flesh into a mound on a large tray or baking sheet.


Form a well in the center of the potatoes and add the egg, salt and pepper.

Mix to combine. Sift 2/3 of the flour. Mix until you have a sticky ball. Add more flour if the dough is too wet to knead.

Knead the dough until it’s smooth and all ingredients are well incorporated.

Line a baking sheet with parchment paper, and lightly dust with flour; set aside. Divide dough evenly into 4 pieces. Roll 1 dough piece into a 3/4-inch-thick rope.

Cut into 1-inch pieces. Take each piece and roll it off on a Gnocchi Paddle or against tines of a fork to make ridges; transfer to prepared baking sheet. Repeat process with remaining 3 dough pieces.



COOKING GNOCCHI

Loosened gnocchi from the surface, slide them directly into a large pot of salted boiling water, avoid picking them up with your hands. Gnocchi are ready when they rise to the surface. Drain.
Melt the butter in a skillet and add gnocchi. Gently mix add a little pasta water; cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese.


Toppings for gnocchi

You can accompany them in the way you prefer! from the white ragù, to the béchamel to the Genoese pesto and also simply butter and cheese, or a good fresh tomato sauce.



Wash and scrub the potatoes.
Place the potatoes in a medium pot and cover them with cold water and bring it to a boil.

Reduce the heat to a simmer and cook until the potatoes are tender when pierced, but are still firm. Drain.

When the potatoes are cool enough to handle, peel them. Using a ricer, squeeze the potato flesh into a mound on a large tray or baking sheet.


Form a well in the center of the potatoes and add the egg, salt and pepper.

Mix to combine. Sift 2/3 of the flour. Mix until you have a sticky ball. Add more flour if the dough is too wet to knead.

Knead the dough until it’s smooth and all ingredients are well incorporated.

Line a baking sheet with parchment paper, and lightly dust with flour; set aside. Divide dough evenly into 4 pieces. Roll 1 dough piece into a 3/4-inch-thick rope.

Cut into 1-inch pieces. Take each piece and roll it off on a Gnocchi Paddle or against tines of a fork to make ridges; transfer to prepared baking sheet. Repeat process with remaining 3 dough pieces.



COOKING GNOCCHI

Loosened gnocchi from the surface, slide them directly into a large pot of salted boiling water, avoid picking them up with your hands. Gnocchi are ready when they rise to the surface. Drain.
Melt the butter in a skillet and add gnocchi. Gently mix add a little pasta water; cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese.


Toppings for gnocchi

You can accompany them in the way you prefer! from the white ragù, to the béchamel to the Genoese pesto and also simply butter and cheese, or a good fresh tomato sauce.

Serves: 8

• Ingredients

6 large baking potatoes, well scrubbed, cut into 2-inch pieces
2 yellow onions, peeled and quartered
2 large eggs, well beaten
1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground pepper
vegetable oil for frying

• preparation

• preparation

Grate potatoes in a food processor fitted with the coarse grating blade. Transfer to a large bowl of ice cold water.
Grate the onions and set aside.
Drain potatoes. Using hands, press out as much water as possible. In a large bowl, combine potatoes, onion, and mix well. Stir eggs, flour and baking soda in potato mixture. Season with salt and pepper.
In a large frying pan or griddle over high heat, pour in vegetable oil to a depth fo inch. Spoon mounds of batter about 2 inches in diameter into the oil. Flatten the tops lightly with a spatula and fry until the undersides are brown and crisp, about 4 minutes.
Carefully turn the latkes and cook the second side until brown, about 4 min. longer. Using a slotted metal spatula, transfer the latkes to a baking sheet lined with paper towels, to drain.
Cover the latkes loosely with foil and place in a warm oven until all batter has been used. Arrange on platter and serve with applesauce. Grate potatoes in a food processor fitted with the coarse grating blade. Transfer to a large bowl of ice cold water.
Grate the onions and set aside.
Drain potatoes. Using hands, press out as much water as possible. In a large bowl, combine potatoes, onion, and mix well. Stir eggs, flour and baking soda in potato mixture. Season with salt and pepper.
In a large frying pan or griddle over high heat, pour in vegetable oil to a depth fo inch. Spoon mounds of batter about 2 inches in diameter into the oil. Flatten the tops lightly with a spatula and fry until the undersides are brown and crisp, about 4 minutes.
Carefully turn the latkes and cook the second side until brown, about 4 min. longer. Using a slotted metal spatula, transfer the latkes to a baking sheet lined with paper towels, to drain.
Cover the latkes loosely with foil and place in a warm oven until all batter has been used. Arrange on platter and serve with applesauce.

Serves: 1

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.

• Ingredients

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

• 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. 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.

Serves: 6

• Ingredients

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

• preparation

• preparation

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

Serves: 8

• Ingredients

2 pounds fresh tomatoes, peeled, seeded and diced
1 ounce finely chopped shallots
1 tablespoon olive oil
1 clove garlic, peeled
thyme, bay leaf
salt and pepper to taste
8 individual puff pastry shells (available frozen)
2 ounces butter
16 eggs
salt and pepper
2 ounces butter
For garnish: parsley

• preparation

• preparation

Make the tomato sauce:
Cook shallots over low heat with oil. Add tomatoes, thyme, bay leaf, and salt and pepper to taste. Simmer over low heat for about 20 minutes, stirring occasionally.
While sauce is simmering, cook pastry shells according to directions on the package.

For the eggs:
Beat eggs with a whisk. Strain in a bowl. Season with salt and pepper. Melt butter in a large non stick frying pan. Pour eggs in pan. Cook over low heat while stirring constantly until eggs are creamy. Mix in the butter.
Spoon eggs into the warm pastry shells. Place pastry cover on top of eggs.
Garnish with parsley. Serve with the tomato sauce. Make the tomato sauce:
Cook shallots over low heat with oil. Add tomatoes, thyme, bay leaf, and salt and pepper to taste. Simmer over low heat for about 20 minutes, stirring occasionally.
While sauce is simmering, cook pastry shells according to directions on the package.

For the eggs:
Beat eggs with a whisk. Strain in a bowl. Season with salt and pepper. Melt butter in a large non stick frying pan. Pour eggs in pan. Cook over low heat while stirring constantly until eggs are creamy. Mix in the butter.
Spoon eggs into the warm pastry shells. Place pastry cover on top of eggs.
Garnish with parsley. Serve with the tomato sauce.

Serves: 6

• Ingredients

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

• preparation

• preparation

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

Serves: 4

• Ingredients

for the sauce:
1/2 cup white wine vinegar
1/4 cup minced shallots
1 cup clam juice or fish stock
1/2 cup vegetable oil
4 large egg yolks
1/4 cup chopped fresh dill

for the napoleons:
6 phyllo pastry sheets
6 tablespoons melted butter
8 ounces smoked salmon, thinly sliced
4 teaspoons minced onion
1/2 cup virgin olive oil
1 1/2 tablespoons white wine vinegar
8 cups sliced yellow endives

• preparation

• preparation

for the sauce:
In a heavy medium saucepan, boil the vinegar and shallots until almost no liquid remains. Add the clam juice, or fish stock, and the oil. Simmer to reduce to 1 cup.
Whisk the egg yolks. Gradually whisk in the simmering sauce. Return sauce to pan; stir over low heat to thicken. Do not allow the sauce to boil. Strain into bowl. Mix in the dill.
Set aside in a warm area.
for the napoleons:
Preheat oven to 400 degrees.
Unroll the phyllo dough. Place one sheet on work surface. Brush with butter. Top with second sheet. Brush with butter. Continue the same procedure with the remaining four sheets.
Cut phyllo into twelve 4 1/2 by 2-inch rectangles. Place on a baking sheet, and bake for about 8 minutes, or until golden brown. Transfer plyllo sheets to a rack lined with wax paper; cool.
Place four phyllo sheets on work surface.
Cover each with slices of smoked salmon. Sprinkle with pepper. Sprinkle each with 1/4 teaspoon onion.
Spoon 1 teaspoon of the warm sauce cover. Top each with another phyllo rectangle, then salmon, pepper, and onion. Spoon 1 teaspoon over. Top with remaining phyllo rectangles.
Make a dressing by whisking the oil and vinegar.
Season with salt and pepper. Add the endive, and toss.

PRESENTATION
Divide the salad among 4 plates.
Top each with one napoleon. Serve, passing remaining sauce separately. for the sauce:
In a heavy medium saucepan, boil the vinegar and shallots until almost no liquid remains. Add the clam juice, or fish stock, and the oil. Simmer to reduce to 1 cup.
Whisk the egg yolks. Gradually whisk in the simmering sauce. Return sauce to pan; stir over low heat to thicken. Do not allow the sauce to boil. Strain into bowl. Mix in the dill.
Set aside in a warm area.
for the napoleons:
Preheat oven to 400 degrees.
Unroll the phyllo dough. Place one sheet on work surface. Brush with butter. Top with second sheet. Brush with butter. Continue the same procedure with the remaining four sheets.
Cut phyllo into twelve 4 1/2 by 2-inch rectangles. Place on a baking sheet, and bake for about 8 minutes, or until golden brown. Transfer plyllo sheets to a rack lined with wax paper; cool.
Place four phyllo sheets on work surface.
Cover each with slices of smoked salmon. Sprinkle with pepper. Sprinkle each with 1/4 teaspoon onion.
Spoon 1 teaspoon of the warm sauce cover. Top each with another phyllo rectangle, then salmon, pepper, and onion. Spoon 1 teaspoon over. Top with remaining phyllo rectangles.
Make a dressing by whisking the oil and vinegar.
Season with salt and pepper. Add the endive, and toss.

PRESENTATION
Divide the salad among 4 plates.
Top each with one napoleon. Serve, passing remaining sauce separately.

Serves: 4

• Ingredients

2 ounces butter
1 tablespoon shallots, minced
1/2 cup dry white wine
2 ounces flour
1 1/2 cups milk, scalded
1/4 teaspoon white pepper, ground
1/8 teaspoon nutmeg
8 ounces smoked salmon, chopped
4 ounces mushrooms, diced
1 ounce butter
5 egg yolks
5 egg whites
1/4 teaspoon cream of tartar
1 tablespoon butter, softened
1 tablespoon flour

• preparation

• preparation

Preheat the oven to 350 degrees.
Melt butter in a saucepan. Add shallots and wine. Reduce over medium heat until wine is almost evaporated. Stir in the flour and cook over medium heat for 5 minutes. Pour the milk in the roux. Whisk and heat until the sauce thickens and comes to a boil. Season with pepper and nutmeg.
Mix in the chopped salmon and the mushrooms sauteed in butter. Stir in the egg yolks. In the bowl of a mixer, combine the egg whites with cream of tartar and whip the egg white mix until medium firm. Fold into the salmon mixture. Butter and flour a 7 inch (17.5 cm) round souffle mold.
Spoon the souffle mix into mold.
Bake 30 minutes at 350 F.(180 C). Serve immediately.
Preheat the oven to 350 degrees.
Melt butter in a saucepan. Add shallots and wine. Reduce over medium heat until wine is almost evaporated. Stir in the flour and cook over medium heat for 5 minutes. Pour the milk in the roux. Whisk and heat until the sauce thickens and comes to a boil. Season with pepper and nutmeg.
Mix in the chopped salmon and the mushrooms sauteed in butter. Stir in the egg yolks. In the bowl of a mixer, combine the egg whites with cream of tartar and whip the egg white mix until medium firm. Fold into the salmon mixture. Butter and flour a 7 inch (17.5 cm) round souffle mold.
Spoon the souffle mix into mold.
Bake 30 minutes at 350 F.(180 C). Serve immediately.

Serves: 6

• Ingredients

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

• preparation

• preparation

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

Serves: 6

• Ingredients

1 lb. dried black beans Sometimes you can find fresh, raw beans in Costa Rica!
1 tablespoon oil
1 medium onion peeled and chopped
1 cup chopped celery1 cup chopped carrots
1 red bell pepper seeded and chopped
1 jalapeno pepper seeded and chopped small
1/2 cup chopped cilantro
2 cloves garlic pressed or minced
8 cups or more chicken broth
1 teaspoon ground ginger
½ teaspoon ground cumin
salt and pepper
2 hard-boiled eggs sliced in quarters
1 radish sliced thinly
1 avocado sliced thinly
A few dices of red bell pepper
A dollop of sour cream per dish

• preparation

• preparation

Wash the beans and place in a large stockpot.
Cover with water and bring to a boil.
Boil for three minutes and then turn off the heat and allow to sit for one hour.
While waiting for the beans, saute in canola oil, the onion, celery, carrot and peppers. Once they soften add the garlic.
Drain and rinse the beans and then return to the pot.
Add the broth and the sautéed vegetables, ginger, salt and pepper and the cilantro.
Bring to a boil and then turn the heat down, partially cover and simmer until the beans are tender.
This should take about 2 to 3 hours.
Garnish with a spoon of sour cream, a slice of avocado, chopped green onions, sliced radishes, chopped hard cooked egg and a bit of diced red pepper.
Serve with warm corn tortillas.
Wash the beans and place in a large stockpot.
Cover with water and bring to a boil.
Boil for three minutes and then turn off the heat and allow to sit for one hour.
While waiting for the beans, saute in canola oil, the onion, celery, carrot and peppers. Once they soften add the garlic.
Drain and rinse the beans and then return to the pot.
Add the broth and the sautéed vegetables, ginger, salt and pepper and the cilantro.
Bring to a boil and then turn the heat down, partially cover and simmer until the beans are tender.
This should take about 2 to 3 hours.
Garnish with a spoon of sour cream, a slice of avocado, chopped green onions, sliced radishes, chopped hard cooked egg and a bit of diced red pepper.
Serve with warm corn tortillas.

Serves: 6

• Ingredients

1 tablespoon butter, soft
1 tablespoon flour
4 tablespoons (1/2 stick) butter
1/2 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
6 eggs
1 cup (4 ounces by weight) grated Swiss cheese
1/4 teaspoon cream of tartar

For stewed tomatoes:
1 tablespoon olive oil
2 tablespoons chopped shallots
1 cup diced tomatoes, peeled and seeded

• preparation

• preparation

Preheat the oven to 350 degrees . Brush the interior of a 6-cup soufflé mold with the softened butter. Dust the bottom and sides with flour. Set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon and cook over low heat for 3 minutes. Add the milk. Cook over medium-high heat while whisking until sauce becomes thick and bubbly. Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg.
Separate the eggs. Mix egg yolks and cheeses in the thick cream sauce. (can be prepared 2 hours in advance up to this point.)
Stewed tomatoes:
In a medium saucepan, heat oil and shallots. Stir over medium heat for 5 minutes, Do not brown. Add tomatoes, and simmer until sauce is thick .
In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm and fluffy. Using a rubber spatula, gently fold the whites into the cheese mixture. Pour one half of the mixture into mold. Spoon stewed tomatoes over soufflé and add remaining soufflé mixture. The mold will be full. Bake for 45 minutes. Take the soufflé out of the oven and allow to settle for 20 minutes on a large plate. Invert the soufflé over a serving platter. Preheat the oven to 350 degrees . Brush the interior of a 6-cup soufflé mold with the softened butter. Dust the bottom and sides with flour. Set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon and cook over low heat for 3 minutes. Add the milk. Cook over medium-high heat while whisking until sauce becomes thick and bubbly. Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg.
Separate the eggs. Mix egg yolks and cheeses in the thick cream sauce. (can be prepared 2 hours in advance up to this point.)
Stewed tomatoes:
In a medium saucepan, heat oil and shallots. Stir over medium heat for 5 minutes, Do not brown. Add tomatoes, and simmer until sauce is thick .
In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm and fluffy. Using a rubber spatula, gently fold the whites into the cheese mixture. Pour one half of the mixture into mold. Spoon stewed tomatoes over soufflé and add remaining soufflé mixture. The mold will be full. Bake for 45 minutes. Take the soufflé out of the oven and allow to settle for 20 minutes on a large plate. Invert the soufflé over a serving platter.

Serves: 4

• Ingredients

1 large (3 pounds) whole chicken, cut into eight pieces
2 cups flour
2 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

• preparation

Thoroughly wash the chicken pieces and reserve on paper towel to dry.
Combine the flour with half (one 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. Thoroughly wash the chicken pieces and reserve on paper towel to dry.
Combine the flour with half (one 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.

Serves: Serves 4

• Ingredients

2 pounds chicken wings
1 pound shrimp
1 large bamboo shoot
1 clove garlic
1 teaspoon grated ginger
1 teaspoon sherry wine
2 teaspoons soy sauce
1 teaspoon cornstarch
2 eggs
1/2 cup flour
1/2 cup cornstarch
2 teaspoons water
1 teaspoon salt
oil for frying

• preparation

• preparation

Cut wings at segment joints. Discard the tips. Cut the tendons connected to the bone and push back the meat away from bone. Remove bone.
Shell and devein shrimp and chop into fine paste(food processor). Mince the bamboo shoot and garlic.
Combine shrimp, bamboo shoot, garlic, ginger, wine, soy sauce, and corn starch and fill cavity of the chicken wings.
Mix batter with remaining ingredients. Coat the stuffed wings with batter and deep fry at 375 degrees until golden brown. Serve with sweet and sour sauce. Cut wings at segment joints. Discard the tips. Cut the tendons connected to the bone and push back the meat away from bone. Remove bone.
Shell and devein shrimp and chop into fine paste(food processor). Mince the bamboo shoot and garlic.
Combine shrimp, bamboo shoot, garlic, ginger, wine, soy sauce, and corn starch and fill cavity of the chicken wings.
Mix batter with remaining ingredients. Coat the stuffed wings with batter and deep fry at 375 degrees until golden brown. Serve with sweet and sour sauce.

Serves: 12

• Ingredients

1 1/2 cups natural bran
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 egg
3/4 cup brown sugar
1/4 cup oil
1 cup buttermilk or sour milk*
2 tablespoon molasses
1/2 cup raisins
1/2 cup dried apricots, sliced

• preparation

• preparation

Preheat oven to 375 degrees.
Combine bran, flour, baking soda, salt and baking powder in mixing bowl.
Beat egg, brown sugar, oil, buttermilk, molasses, together.
Add liquid ingredients to dry and stir just until moistened. Fold in the raisins and apricots.
Fill greased a 12-muffin tin 3/4 full.
Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
Remove muffins from cups while hot. Transfer muffins on a rack to cool.
* add 1 tablespoon vinegar to regular milk Preheat oven to 375 degrees.
Combine bran, flour, baking soda, salt and baking powder in mixing bowl.
Beat egg, brown sugar, oil, buttermilk, molasses, together.
Add liquid ingredients to dry and stir just until moistened. Fold in the raisins and apricots.
Fill greased a 12-muffin tin 3/4 full.
Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
Remove muffins from cups while hot. Transfer muffins on a rack to cool.
* add 1 tablespoon vinegar to regular milk

Serves: 12

• Ingredients

2 cups bread crumbs
1 large egg
2 tablespoons water
2 cups mashed potatoes
2 cups stuffing
2 cups chopped cooked turkey
4 to 6 tablespoons olive oil, as needed
To serve:
Cranberry sauce
Warm turkey gravy

• preparation

• preparation

In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.

In a small bowl, beat together the egg and water.

In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.

Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.

In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.

Serve hot with cranberry sauce and/or warm gravy. In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.

In a small bowl, beat together the egg and water.

In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.

Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.

In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.

Serve hot with cranberry sauce and/or warm gravy.