The {Page-Turner-Cookbook} featuring
monaco Is My Kitchen
MONACO Appetizers & Soups
Desserts influenced by Italy
Pear tart tatin
Lemon tart #2
Marbled strawberry bombe
Pizzellis
Chocolate-mocha soufflé
Pears vigneronne
Caramelized figs with fudge sauce
Chocolate-orange sorbet
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
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Barbajuans
Panisses
Appetizers & Soups influenced by Italy Summer salad Asparagus and tomato salad with feta Flatbread pizzas Grilled tomatoes kebabs Parmesan and thyme crackers Bruschetta orzo salad Pumpkin and sweet garlic custards Caprese salad
MONACO Main Dishes
Panisses
Appetizers & Soups influenced by Italy Summer salad Asparagus and tomato salad with feta Flatbread pizzas Grilled tomatoes kebabs Parmesan and thyme crackers Bruschetta orzo salad Pumpkin and sweet garlic custards Caprese salad
Cacio e pepe pasta
Niçoise salad
Pissaladiere
Shrimp salad with belgian endive
Socca Farinata torta di ceci cecina
Main Dishes influenced by Italy Carrot gnocchi Flatbread pizzas Tomato-feta phyllo kisses Roasted tomatoes and red peppers Cheese tart with artichoke hearts Goat cheese and sun-dried tomato toasts Bruschetta orzo salad Summer salad Eggplant caviar Asparagus and tomato salad with feta
MONACO Side Dishes
Niçoise salad
Pissaladiere
Shrimp salad with belgian endive
Socca Farinata torta di ceci cecina
Main Dishes influenced by Italy Carrot gnocchi Flatbread pizzas Tomato-feta phyllo kisses Roasted tomatoes and red peppers Cheese tart with artichoke hearts Goat cheese and sun-dried tomato toasts Bruschetta orzo salad Summer salad Eggplant caviar Asparagus and tomato salad with feta
Eggplant soufflé
Onion parmesan gratin
Side Dishes influenced by Italy
Broccoli rabe with parmesan cheese
Creamy polenta with gorgonzola
Soft polenta
Vegetable and herb orzo salad
Asparagus and tomato salad with feta
Spring green risotto
Cauliflower risotto
Sweet potato gnocchi with sage and brown butter
MONACO Desserts
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Monaco boasts a cuisine all its own: a flavorful fusion of southern French (especially Provençal and Niçoise) and Italian. The Mediterranean Sea also has a strong influence on Monaco’s palate, offering a variety of fish.
For traditional Monégasque dishes, those “in-the-know” choose restaurants located in Monaco’s Old Town near the Prince’s Palace: Castleroc – a firm favorite of locals and visitors for traditional fare or the hip and cosy restaurant La Montgolfière, Henri Geraci.
Tempting examples of Monégasque cuisine.
• Barbajuan, a crisp, baked or fried puff pastry treat filled with Swiss chard, ricotta, leeks, garlic and herbs, usually served as an appetizer; .
• Fougasse a small, sweet bread flavoured with oranges and decorated with nuts, raisins and anise can usually be found in the local bakeries; .
• Swiss Chard Pie two layers of pastry filled with a mixture of Swiss chard blette, parmesan cheese, parsley, eggs, onions, and rice; .
• Pissaladière originally from Nice, the Monégasque version is a pie topped with onions, tomatoes and olives; .
• Socca a thin pancake made from chick-pea flour and olive oil usually sold by street vendors and best eaten while hot; .
• Stocafi a dish of dried cod, stewed in tomato sauce and flavored with black olives and small vegetables is a local delicacy; .
• Stuffed Zucchini Flowers, Truffle and Foie Gras Torte and Provençal-style Artichokes braised in wine with olive oil are other Monégasque favourites.
For traditional Monégasque dishes, those “in-the-know” choose restaurants located in Monaco’s Old Town near the Prince’s Palace: Castleroc – a firm favorite of locals and visitors for traditional fare or the hip and cosy restaurant La Montgolfière, Henri Geraci.
Tempting examples of Monégasque cuisine.
• Barbajuan, a crisp, baked or fried puff pastry treat filled with Swiss chard, ricotta, leeks, garlic and herbs, usually served as an appetizer; .
• Fougasse a small, sweet bread flavoured with oranges and decorated with nuts, raisins and anise can usually be found in the local bakeries; .
• Swiss Chard Pie two layers of pastry filled with a mixture of Swiss chard blette, parmesan cheese, parsley, eggs, onions, and rice; .
• Pissaladière originally from Nice, the Monégasque version is a pie topped with onions, tomatoes and olives; .
• Socca a thin pancake made from chick-pea flour and olive oil usually sold by street vendors and best eaten while hot; .
• Stocafi a dish of dried cod, stewed in tomato sauce and flavored with black olives and small vegetables is a local delicacy; .
• Stuffed Zucchini Flowers, Truffle and Foie Gras Torte and Provençal-style Artichokes braised in wine with olive oil are other Monégasque favourites.
Appetizer Barbajuans 
Barbajuans are fried chard-filled ravioli. They can be served as an hors d'oeuvre or as a main dish, accompanied by a mesclun or arugula salad.
In Menton, France, they are filled with chard or red squash, cooked ground meat, eggs, cheese, oil and rice. They are triangular in shape.
Serves: 4
3 1/2 oz olive oil (10 cl)
1 whole egg
4 oz cold water (12.5 cl)
1/2 tsp salt
Filling
3/4 cup minced white onion
3 1/2 ounces leeks, white only (100 g)
9 ounces Swiss chard, greens only (250 g)
9 ounces spinach leaves (250 g)
3 tablespoons olive oil
1 egg, beaten
5 ounces ricotta cheese (125 g)
1 tablespoon grated parmesan
5 tablespoons olive oil
2 tbsp minced marjoram
2 tbsp chopped chives
1 qt grapeseed oil for frying
Serves: 4
Preparation time:20 minutes
Cooking time:15 minutes
14 oz white flour (400 g)3 1/2 oz olive oil (10 cl)
1 whole egg
4 oz cold water (12.5 cl)
1/2 tsp salt
Filling
3/4 cup minced white onion
3 1/2 ounces leeks, white only (100 g)
9 ounces Swiss chard, greens only (250 g)
9 ounces spinach leaves (250 g)
3 tablespoons olive oil
1 egg, beaten
5 ounces ricotta cheese (125 g)
1 tablespoon grated parmesan
5 tablespoons olive oil
2 tbsp minced marjoram
2 tbsp chopped chives
1 qt grapeseed oil for frying
Dough:
Prepare the dough by combining the flour, olive oil, whole egg, and salt together in a mixing bowl. Gradually add the water while kneading the dough by hand. When it is smooth and soft, cover with plastic wrap, and refrigerate for 3 hours.
Filling:
blanch the greens from a bunch of Swiss chard for a few seconds in boiling water; drain and chop finely;
mince the onion and leeks; sweat gently in olive oil without browning;
add the chard; cook gently until the water has evaporated. Season.
Transfer to a mixing bowl and add the beaten egg, ricotta cheese, grated Parmesan, olive oil, marjoram, and chives. Season with salt and pepper as needed.
Assembly and cooking
roll out the dough in a strip about 15 cm (6") wide;
divide the filling into small mounds, about 2 spoonfuls each;
fold the dough over to cover; cut into half circles using a pastry wheel;
fry in hot oil until golden brown.
Prepare the dough by combining the flour, olive oil, whole egg, and salt together in a mixing bowl. Gradually add the water while kneading the dough by hand. When it is smooth and soft, cover with plastic wrap, and refrigerate for 3 hours.
Filling:
blanch the greens from a bunch of Swiss chard for a few seconds in boiling water; drain and chop finely;
mince the onion and leeks; sweat gently in olive oil without browning;
add the chard; cook gently until the water has evaporated. Season.
Transfer to a mixing bowl and add the beaten egg, ricotta cheese, grated Parmesan, olive oil, marjoram, and chives. Season with salt and pepper as needed.
Assembly and cooking
roll out the dough in a strip about 15 cm (6") wide;
divide the filling into small mounds, about 2 spoonfuls each;
fold the dough over to cover; cut into half circles using a pastry wheel;
fry in hot oil until golden brown.
Appetizer Panisses
Panisses are chickpea fritters made from garbanzo flour. A similar recipe, the polenta fries, are made of cornmeal.(see the recipe: polenta fries)
The fried Panisses have a delicate, crispy exterior and a soft and creamy interior.
Serves: 6
1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar
Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
270 g (2 ¼ cups) chickpea flour1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar
Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
Appetizer Summer salad
Serves: 4
Preparation time: 15 minutes
Cooking time:12 minutes
1/2 pound green beans (1-inch length) 1 pound cooked asparagus
2 cooked artichoke bottoms
2 tablespoons snipped chives
1 tablespoon minced parsley
1 tablespoon minced chervil
1 tomato
1 avocado
sherry vinegar mayonnaise
Cut green beans into 1-inch lengths.
Cook in boiling salted water until tender. Drain.
Cut asparagus into 1-inch lengths.
Cut each artichoke bottom into 6 wedges.
Combine beans, asparagus, artichokes, chives, parsley and chervil with enough mayonnaise to coat.
Peel and thinly slice the tomato.
Peel, pit and thinly slice the avocado.
Arrange the salad on four lettuce lined plates and garnish with tomato and avocado.
Cook in boiling salted water until tender. Drain.
Cut asparagus into 1-inch lengths.
Cut each artichoke bottom into 6 wedges.
Combine beans, asparagus, artichokes, chives, parsley and chervil with enough mayonnaise to coat.
Peel and thinly slice the tomato.
Peel, pit and thinly slice the avocado.
Arrange the salad on four lettuce lined plates and garnish with tomato and avocado.
Appetizer Asparagus and tomato salad with feta
This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
1 tbsp balsamic vinegar1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Appetizer Flatbread pizzas
Serves: 2
Preparation time: 15 minutes
Cooking time:15 minutes
2 6-inch diameter whole wheat pita breads 1 6.5 ounce jar marinated artichoke hearts
1 1/2 cups crumbled feta cheese
1 14.5- ounce can diced tomatoes with Italian herbs, drained well
1 cup pitted Kalamata olives, coarsely chopped
2 teaspoons dried oregano
Preheat oven to 450 degrees.
Cut pita bread in half horizontally. Drain artichokes, reserve marinade, and cut any large pieces in halves. Place breads on large baking sheet.
Brush breads with some of artichoke marinade. Bake until just beginning to color. Cool on sheets. Sprinkle breads almost to edges with crumbled feta cheese.
Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
Bake pizzas until heated through, about 4 minutes. Cut into wedges.
Cut pita bread in half horizontally. Drain artichokes, reserve marinade, and cut any large pieces in halves. Place breads on large baking sheet.
Brush breads with some of artichoke marinade. Bake until just beginning to color. Cool on sheets. Sprinkle breads almost to edges with crumbled feta cheese.
Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
Bake pizzas until heated through, about 4 minutes. Cut into wedges.
Appetizer Grilled tomatoes kebabs
Small tomatoes such as cherry, current or pear tomatoes are best eaten raw or briefly cooked. They are perfect for skewering and grilling because they do not fall apart, unless overcooked. If you are using wooden skewers, soak them for 30 minutes in cold water before using.
Serves: 6
1 tablespoon olive oil
1 tablespoon dried oregano
salt and black pepper to taste
Six wooden or metal skewers
Serves: 6
Preparation time: 20 minutes
Cooking time:4 minutes
36 small tomatoes, such as Cherry, Ping Pong, or Yellow Pear 1 tablespoon olive oil
1 tablespoon dried oregano
salt and black pepper to taste
Six wooden or metal skewers
Wash and drain tomatoes. Using a paper towel, dry each or spread on towels and allow to air dry so the oil will stick to the skins.
Place the dry tomatoes in a large bowl. Drizzle with olive oil, and season with oregano and pepper.
Toss to coat tomatoes. Thread 6 tomatoes, spaced at least an inch apart, on each of the 6 skewers.
Brush hot grill grate with oil to prevent sticking. Arrange skewers on grate.
Grill 2 to 4 minutes. Turn and grill the other side for 1 to 2 minutes. Remove skewers and sprinkle with salt, if desired.
Place the dry tomatoes in a large bowl. Drizzle with olive oil, and season with oregano and pepper.
Toss to coat tomatoes. Thread 6 tomatoes, spaced at least an inch apart, on each of the 6 skewers.
Brush hot grill grate with oil to prevent sticking. Arrange skewers on grate.
Grill 2 to 4 minutes. Turn and grill the other side for 1 to 2 minutes. Remove skewers and sprinkle with salt, if desired.
Appetizer Parmesan and thyme crackers
Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
1/4 pound (1 stick) unsalted butter, at room temperature4 ounces freshly grated Parmesan cheese (about 1 cup)
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
Appetizer Bruschetta orzo salad
Serves: 2
Preparation time: 15 minutes
Cooking time:None
3/4 cup orzo, freshly cooked, rinsed and drained 2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread
Appetizer Pumpkin and sweet garlic custards
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour 20 minutes
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
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.
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.
Appetizer Caprese salad
Insalata Caprese, also known as Caprese Salad is a traditional Italian appetizer. Fresh summer tomatoes, fresh basil, and soft mozzarella cheese (not the rubbery and dry version) make this salad a summer favorite. The salad has its origins from the island of Capri in Italy, south of the coast of Naples.
The creamy mozzarella in this salad is arguably the perfect counterbalance to the humble tomato, thanks to its rich yet subtle taste and mellow dairy notes.
Serves: 4
1 pound fresh mozzarella cheese sliced into 1/4 inch slices
15-20 basil leaves sliced into ribbons
3 tablespoons extra virgin olive oil
kosher/sea salt and pepper to taste
1 tablespoon balsamic reduction (optional)
The creamy mozzarella in this salad is arguably the perfect counterbalance to the humble tomato, thanks to its rich yet subtle taste and mellow dairy notes.
Serves: 4
Preparation time:15 minutes
Cooking time:None
4 large vine-ripened or heirloom tomatoes sliced into 1/4 inch slices1 pound fresh mozzarella cheese sliced into 1/4 inch slices
15-20 basil leaves sliced into ribbons
3 tablespoons extra virgin olive oil
kosher/sea salt and pepper to taste
1 tablespoon balsamic reduction (optional)
More presentations
Sprinkle sliced tomatoes with salt.
Arrange tomatoes and mozzarella on platter in alternating and overlapping pattern, or stacked as shown on the image above.
Either tuck whole leaves of basil in between layers of tomatoes or sprinkle salad with the ribbons of basil.
Drizzle the salad evenly with extra virgin olive oil.
Sprinkle with freshly cracked black pepper.
Drizzle with balsamic glaze if using.
Serve immediately or within one hour of preparation.
There is really no “dressing” for Caprese Salad. Instead a generous drizzle of extra virgin olive oil and salt is all that is needed.
A drizzle of balsamic reduction enhances the taste of this simple salad, but that is optional.
Notes
Beefsteak, vine-ripened, or heirloom tomatoes are all great for this Tomato and Mozzarella Salad.
Balsamic Reduction
You can easily purchase a balsamic reduction or glaze or you can make it at home.
Place 1/2 cup balsamic vinegar into heavy bottomed saucepan.
Bring to a boil, then reduce heat to a low simmer.
Allow to reduce, stirring occasionally, until the balsamic is reduced by half and coats the back of a spoon. This takes about 10 minutes.
Sprinkle sliced tomatoes with salt.
Arrange tomatoes and mozzarella on platter in alternating and overlapping pattern, or stacked as shown on the image above.
Either tuck whole leaves of basil in between layers of tomatoes or sprinkle salad with the ribbons of basil.
Drizzle the salad evenly with extra virgin olive oil.
Sprinkle with freshly cracked black pepper.
Drizzle with balsamic glaze if using.
Serve immediately or within one hour of preparation.
There is really no “dressing” for Caprese Salad. Instead a generous drizzle of extra virgin olive oil and salt is all that is needed.
A drizzle of balsamic reduction enhances the taste of this simple salad, but that is optional.
Notes
Beefsteak, vine-ripened, or heirloom tomatoes are all great for this Tomato and Mozzarella Salad.
Balsamic Reduction
You can easily purchase a balsamic reduction or glaze or you can make it at home.
Place 1/2 cup balsamic vinegar into heavy bottomed saucepan.
Bring to a boil, then reduce heat to a low simmer.
Allow to reduce, stirring occasionally, until the balsamic is reduced by half and coats the back of a spoon. This takes about 10 minutes.
Main Cacio e pepe pasta
This incredibly simple dish requires only four ingredients and a few minutes of your time.
*
Cacio de Roma is a creamy, semi-soft cheese made from sheep's milk; it's a formaggio di pecora. This Italian gourmet cheese is made in the countryside of Rome and aged about one month. Often this cheese is referred to as a 'caciotta' because it is a small round cheese of approximately 4 pounds. Pecorino Romano cheese is the good substitute for Cacio de Roma.
Serves: 2
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly grated black pepper
¾ cup finely grated Grana Padano or Parmesan (Parmigiano-Reggiano)
⅓ cup finely grated Pecorino
1/3 cup cream
Serves: 2
Preparation time:5 minutes
Cooking time:10 minutes
6 oz. pasta (such as bucatini, or spaghetti)3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly grated black pepper
¾ cup finely grated Grana Padano or Parmesan (Parmigiano-Reggiano)
⅓ cup finely grated Pecorino
1/3 cup cream
Bring 4 quarts water to a boil in a 6-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until al dente (2 minutes before tender). Drain, reserving 1/2 cup pasta cooking water.
Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
In a blender, combine grated cheeses with reserved pasta cooking water and cream. Blend to a creamy consistensy.
Add pasta to pot or skillet. Reduce heat to low and add blender creamy cheese mixture, stirring and tossing with tongs until sauce coats the pasta. Transfer pasta to warm bowls and serve immediately.
It's about as creamy cacio e pepe gets.
When you're serving pasta,it's nice to use tongs and then give it a twist so it's got a little personality to it !.
Maybe a little bit more cheese, grate it over top with a grating of pepper.
Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
In a blender, combine grated cheeses with reserved pasta cooking water and cream. Blend to a creamy consistensy.
Add pasta to pot or skillet. Reduce heat to low and add blender creamy cheese mixture, stirring and tossing with tongs until sauce coats the pasta. Transfer pasta to warm bowls and serve immediately.
It's about as creamy cacio e pepe gets.
When you're serving pasta,it's nice to use tongs and then give it a twist so it's got a little personality to it !.
Maybe a little bit more cheese, grate it over top with a grating of pepper.
Main Niçoise salad
The 19th century century Niçoise salad recipe as it is kept in the archives in Nice, France consists of local ingredients:
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
Serves: 2
3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup olive oil
For the Salad
2 small red potatoes
1/2 cup cut fresh green beans
3-1/2 cups torn Bibb lettuce, washed and spun dry
1/2 cup cherry tomatoes, halved or a summer red tomato, cut into small wedges
10 Nicoise olives, pitted
2 hard-boiled large eggs, quartered
1 (5-ounce) can albacore, drained and flaked
Serves: 2
Preparation time:20 minutes
Cooking time:15 minutes
For the Dressing3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup olive oil
For the Salad
2 small red potatoes
1/2 cup cut fresh green beans
3-1/2 cups torn Bibb lettuce, washed and spun dry
1/2 cup cherry tomatoes, halved or a summer red tomato, cut into small wedges
10 Nicoise olives, pitted
2 hard-boiled large eggs, quartered
1 (5-ounce) can albacore, drained and flaked
To make the dressing, combine the white wine vinegar, Dijon mustard, onion powder, salt and pepper in a small bowl. Add the olive oil in a slow, steady stream, whisking as you go. Set the dressing aside.
Cook the vegetables on the stovetop. For the potatoes, place the whole red potatoes in a small saucepan and cover them with cold water. Bring the water to a boil. Then, reduce the heat to a simmer and cover the pot. Cook until the potatoes are tender, about 15 to 20 minutes. Drain and discard the cooking water and let the potatoes cool before cutting them into quarters.
For the green beans, blanching is best. Bring a small saucepan of salted water to a boil. When the water is boiling, add the green beans and cook for about 3 minutes, until they’re tender-crisp. Remove the beans to a bowl of ice water to cool them down.
Divide the lettuce between two salad bowls. Top each plate with half of the potatoes, beans, tomatoes, olives, hard-boiled eggs and tuna. Drizzle the salads with dressing and serve any extra dressing on the side.
Chef's notes:
The 19th century century Niçoise salad recipe as it is kept in the archives in Nice, France consists of local ingredients:
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
If we want to respect in an orthodox way the model of the Nicoise salad, we should not add anything more. Forget about the grilled tuna, it was a rich thing back then, nobody ate that. You'll also notice there's no egg: at that time, the Nicoise salad was really all raw - or at least, as far as anchovies and olives go, fermented, but not cooked.
Dressing the salad: Traditionally, the Niçoise salad is laid out flat, so that all the ingredients are visible and well distributed. You should therefore take a large, slightly deep plate rather than a salad bowl.
The local garlic, which is pink, will be used to rub the plate to flavor it. Do not put the minced garlic cloves directly in the salad, it would be too strong. Place the tomatoes in quarters first, then add all the other ingredients on top and drizzle with a little olive oil (and red wine vinegar if you like). A little salt if necessary and a turn of the pepper mill, a few chopped basil leaves, and it's ready.
Nowadays, Niçoise salad has become a mix of various colorful ingredients consisting of potatoes, black olives, green beans, artichokes hearts, green onions, radishes, cucumbers, peppers, anchovies and vinaigrette dressing. Hard boiled eggs , tuna, (canned or fresh broiled and sliced) , grilled salmon pieces, or chicken are often the main proteins in the recipe.
Some people say the salad is served on a bed of lettuce and others say that tomatoes are the base. And some do not arrange the elements of the salad at all, but just toss it all together.
Cook the vegetables on the stovetop. For the potatoes, place the whole red potatoes in a small saucepan and cover them with cold water. Bring the water to a boil. Then, reduce the heat to a simmer and cover the pot. Cook until the potatoes are tender, about 15 to 20 minutes. Drain and discard the cooking water and let the potatoes cool before cutting them into quarters.
For the green beans, blanching is best. Bring a small saucepan of salted water to a boil. When the water is boiling, add the green beans and cook for about 3 minutes, until they’re tender-crisp. Remove the beans to a bowl of ice water to cool them down.
Divide the lettuce between two salad bowls. Top each plate with half of the potatoes, beans, tomatoes, olives, hard-boiled eggs and tuna. Drizzle the salads with dressing and serve any extra dressing on the side.
Chef's notes:
The 19th century century Niçoise salad recipe as it is kept in the archives in Nice, France consists of local ingredients:
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
If we want to respect in an orthodox way the model of the Nicoise salad, we should not add anything more. Forget about the grilled tuna, it was a rich thing back then, nobody ate that. You'll also notice there's no egg: at that time, the Nicoise salad was really all raw - or at least, as far as anchovies and olives go, fermented, but not cooked.
Dressing the salad: Traditionally, the Niçoise salad is laid out flat, so that all the ingredients are visible and well distributed. You should therefore take a large, slightly deep plate rather than a salad bowl.
The local garlic, which is pink, will be used to rub the plate to flavor it. Do not put the minced garlic cloves directly in the salad, it would be too strong. Place the tomatoes in quarters first, then add all the other ingredients on top and drizzle with a little olive oil (and red wine vinegar if you like). A little salt if necessary and a turn of the pepper mill, a few chopped basil leaves, and it's ready.
Nowadays, Niçoise salad has become a mix of various colorful ingredients consisting of potatoes, black olives, green beans, artichokes hearts, green onions, radishes, cucumbers, peppers, anchovies and vinaigrette dressing. Hard boiled eggs , tuna, (canned or fresh broiled and sliced) , grilled salmon pieces, or chicken are often the main proteins in the recipe.
Some people say the salad is served on a bed of lettuce and others say that tomatoes are the base. And some do not arrange the elements of the salad at all, but just toss it all together.
Main Pissaladiere
Serves: 10
Preparation time:1 hour
Cooking time:1 hour
For the topping (makes 1 pissaladiere):1/4 cup good olive oil, plus extra for brushing
2 pounds yellow onions, halved and sliced 1/4-inch thick
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 whole cloves garlic
For the dough (makes 2 pissaladieres)
1 1/4 cups warm (100 to 110 degrees F) water
2 envelopes dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
To assemble each pissaladiere:
Cornmeal, for baking
12 to 18 anchovy fillets
12 French black olives, preferably oil-cured, pitted
For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.
Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.
Preheat the oven to 450 degrees F.
Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
Spoon the onion topping onto the dough, leaving a 3/4-inch border all around. Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board.
Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.
Preheat the oven to 450 degrees F.
Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
Spoon the onion topping onto the dough, leaving a 3/4-inch border all around. Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board.
Main Shrimp salad with belgian endive
Serves: 4
Preparation time: 20 minutes
1 1/2 pounds of shrimp, cleaned and cooked 4 large Belgian Endives, prepared
1 large cucumber, sliced
1 carrot, peeled and sliced
Cucumber Sauce:
Mix in a bowl,
1 cup yogurt or sour cream
1 tablespoon horseradish
1 small cucumber, pared and grated
juice of lemon or lime to taste
2 tablespoons dill, chopped
salt and pepper to taste
Trim endives and separate leaves.
Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates.
Serve with sauce.
Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates.
Serve with sauce.
Main Socca Farinata torta di ceci cecina
This is a variation of the renowed Provence passaladière and is made of chickpea flour, water and olive oil. The pancakes are a specialty from Nice in France and neighboring Liguria, in Italy where they are called farinata
Serves: 4
5 1/2 tablespoons olive oil, plus more for drizzling
salt and black pepper
1 3/4 lbs (800g) white onions, cut into thin rings
2 tbsp thyme leaves
1/2 tsp white wine vinegar
1 3/4 cups (230g) chickpea flour
2 cups (450ml) water
2 egg whites
crème fraîche to serve
Serves: 4
Preparation time:20 minutes
Cooking time:20 minutes
2 cups (300g) cherry tomatoes, halved5 1/2 tablespoons olive oil, plus more for drizzling
salt and black pepper
1 3/4 lbs (800g) white onions, cut into thin rings
2 tbsp thyme leaves
1/2 tsp white wine vinegar
1 3/4 cups (230g) chickpea flour
2 cups (450ml) water
2 egg whites
crème fraîche to serve
Toss the cherry tomatoes with some olive oil and salt and pepper. Roast them, cut side up, at 275°F for about 25 minutes. You don;t want them to dry out completely.
Chop the thyme leaves and toss with the thinly sliced white onions adding some olive oil, salt and pepper.
Put this in a large pan and cook on high for about a minute, then reduce the heat to low and cook for about 25 minutes until the onion is light brown and sweet.
Mix in 1/2 teaspoon of white wine vinegar.
When the tomatoes are cooked, set them aside. Increase the oven temperature to 325F.
Make the Socca batter with your chickpea flour.
Combine 1 3/4 cups chickpea flour, 2 cups water, 1 1/2 tablespoons olive oil and 3/4 teaspoon salt plus a grind of pepper in a bowl and whisk by hand until smooth and well combined.
In a separate bowl, whisk two egg whites to soft peaks and then gently fold them into the batter. Now line a baking sheet with parchment and set aside to put your pancakes on as you make them.
Use a small 6″ pan to fry the pancakes or a regular non-stick frying pan, keeping the pancakes about 6 ” in diameter. Put a bit of olive oil in the pan, the pour the batter about 1/4 ” thick and then just wait for the bubble to start appearing on the top. Give it a flip and cook for about another minute and pop onto the parchment lined cookie sheet. Make the rest of the pancakes (4-6 total) and then put them all in the oven for 5 minutes.
Top the pancakes generously with the caramelized onion and then add the tomatoes. You can warm this in the oven for a few minutes before serving.
The crème fraîche can be served on the side.
Chop the thyme leaves and toss with the thinly sliced white onions adding some olive oil, salt and pepper.
Put this in a large pan and cook on high for about a minute, then reduce the heat to low and cook for about 25 minutes until the onion is light brown and sweet.
Mix in 1/2 teaspoon of white wine vinegar.
When the tomatoes are cooked, set them aside. Increase the oven temperature to 325F.
Make the Socca batter with your chickpea flour.
Combine 1 3/4 cups chickpea flour, 2 cups water, 1 1/2 tablespoons olive oil and 3/4 teaspoon salt plus a grind of pepper in a bowl and whisk by hand until smooth and well combined.
In a separate bowl, whisk two egg whites to soft peaks and then gently fold them into the batter. Now line a baking sheet with parchment and set aside to put your pancakes on as you make them.
Use a small 6″ pan to fry the pancakes or a regular non-stick frying pan, keeping the pancakes about 6 ” in diameter. Put a bit of olive oil in the pan, the pour the batter about 1/4 ” thick and then just wait for the bubble to start appearing on the top. Give it a flip and cook for about another minute and pop onto the parchment lined cookie sheet. Make the rest of the pancakes (4-6 total) and then put them all in the oven for 5 minutes.
Top the pancakes generously with the caramelized onion and then add the tomatoes. You can warm this in the oven for a few minutes before serving.
The crème fraîche can be served on the side.
Main Carrot gnocchi
Serves: 2
Preparation time: 40 minutes
Cooking time:30 minutes
1/2 pound carrots 1 teaspoon finely chopped onion
3 teaspoons butter
1 cup Parmigiano-reggiano cheese
3 teaspoons flour
1 large egg yolk
salt, pepper, and nutmeg to taste
3 teaspoons chopped fresh chives
Preheat oven to 400 degrees.
Peel and slice carrots. Boil until tender. Drain.
In a medium skillet, cook the onion in 1 tablespoon butter, over moderate heat, stirring until pale gold.
Add carrots, and cook for 5 minutes while stirring occasionally.
Transfer the carrots to a food processor, and puree until smooth. Transfer the puree to a bowl. Add 3 tablespoons of the cheese, the flour and egg yolk, and season with salt, pepper, and nutmeg; mix well.
Bring a wide shallow saucepan of water to a boil and add 1 tablespoon salt. Prepare a bowl of ice cold water. Shape the carrot mixture into ovals, using two soup spoons, scooping a portion between the spoons.
Slide 4 of the gnocchi at the time into the boiling water and cook just until they rise to the surface, about a minute or less.
When the gnocchi are done, transfer to the cold water.
Lightly butter a baking dish large enough to hold the gnocchi in a layer without crowding.
Drain the gnocchi and arrange them in the prepared baking baking dish.
Sprinkle with remaining cheese and butter. Bake for 10 minutes. Sprinkle with chives and serve at once.
Peel and slice carrots. Boil until tender. Drain.
In a medium skillet, cook the onion in 1 tablespoon butter, over moderate heat, stirring until pale gold.
Add carrots, and cook for 5 minutes while stirring occasionally.
Transfer the carrots to a food processor, and puree until smooth. Transfer the puree to a bowl. Add 3 tablespoons of the cheese, the flour and egg yolk, and season with salt, pepper, and nutmeg; mix well.
Bring a wide shallow saucepan of water to a boil and add 1 tablespoon salt. Prepare a bowl of ice cold water. Shape the carrot mixture into ovals, using two soup spoons, scooping a portion between the spoons.
Slide 4 of the gnocchi at the time into the boiling water and cook just until they rise to the surface, about a minute or less.
When the gnocchi are done, transfer to the cold water.
Lightly butter a baking dish large enough to hold the gnocchi in a layer without crowding.
Drain the gnocchi and arrange them in the prepared baking baking dish.
Sprinkle with remaining cheese and butter. Bake for 10 minutes. Sprinkle with chives and serve at once.
Main Flatbread pizzas
Serves: 2
Preparation time: 15 minutes
Cooking time:15 minutes
2 6-inch diameter whole wheat pita breads 1 6.5 ounce jar marinated artichoke hearts
1 1/2 cups crumbled feta cheese
1 14.5- ounce can diced tomatoes with Italian herbs, drained well
1 cup pitted Kalamata olives, coarsely chopped
2 teaspoons dried oregano
Preheat oven to 450 degrees.
Cut pita bread in half horizontally. Drain artichokes, reserve marinade, and cut any large pieces in halves. Place breads on large baking sheet.
Brush breads with some of artichoke marinade. Bake until just beginning to color. Cool on sheets. Sprinkle breads almost to edges with crumbled feta cheese.
Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
Bake pizzas until heated through, about 4 minutes. Cut into wedges.
Cut pita bread in half horizontally. Drain artichokes, reserve marinade, and cut any large pieces in halves. Place breads on large baking sheet.
Brush breads with some of artichoke marinade. Bake until just beginning to color. Cool on sheets. Sprinkle breads almost to edges with crumbled feta cheese.
Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
Bake pizzas until heated through, about 4 minutes. Cut into wedges.
Main Tomato-feta phyllo kisses
Serves: 12
Preparation time:25 minutes
Cooking time:15 minutes
3/4 cup crumbled feta 4 ounce pkg creamy goat cheese, about 3/4 cup crumbled
3 oil-packed sun-dried tomato halves
1/4 cup finely chopped chives or 2 green onions, thinly sliced
1/4 cup finely chopped fresh oregano or 2 teaspoons dried leaf oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne (optional)
8 sheets phyllo dough
1/2 cup melted butter
Preheat oven to 375F. If feta is packed in liquid, rinse with cold water. Pat dry. Crumble into a measuring cup. Place in a medium-size bowl along with goat cheese. Finely chop tomatoes. They should measure 1/2 cup . Add to cheeses. Stir in chives, oregano, salt, pepper and cayenne, if using, just until evenly distributed.
Place a sheet of phyllo in front of you on a flat dry surface. Keep remainder of phyllo covered with a damp cloth to prevent it from drying out. Lightly brush phyllo with butter. Place another sheet on top. Brush lightly with butter. With a sharp knife, divide sheets into 12 squares by making 2 cuts lengthwise and 3 cuts crosswise. Place a rounded teaspoon of filling on each square. Gather up sides and pinch together above filling. Repeat until phyllo and filling are used up.
Place kisses on a lightly greased baking sheet. Bake in centre of 375F oven until golden and crispy, about 10 minutes. Serve warm.
Place a sheet of phyllo in front of you on a flat dry surface. Keep remainder of phyllo covered with a damp cloth to prevent it from drying out. Lightly brush phyllo with butter. Place another sheet on top. Brush lightly with butter. With a sharp knife, divide sheets into 12 squares by making 2 cuts lengthwise and 3 cuts crosswise. Place a rounded teaspoon of filling on each square. Gather up sides and pinch together above filling. Repeat until phyllo and filling are used up.
Place kisses on a lightly greased baking sheet. Bake in centre of 375F oven until golden and crispy, about 10 minutes. Serve warm.
Main Roasted tomatoes and red peppers
Serves: 8
Preparation time: 30 minutes
Cooking time:2 hours
2 1/2 pounds firm, ripe roma or plum tomatoes (about 15) 1 whole head of garlic
3 sweet red peppers
1/2 teaspoon each hot pepper flakes and salt
1/3 cup olive oil
Immerse tomatoes in large saucepan boiling water 10 seconds or until skins losen. Drain, then chill under running water. Remove core and slip off skins.
Cut tomatoes in half horizontally; squeeze tomatoes gently between hands to extract juice and seeds.
Place tomato flesh in 9-by-13in non metallic baking dish. Break head of garlic into individual cloves; peel cloves and add to tomatoes. Cut peppers in half and remove seeds and white membranes. Cut peppers into 1 1/2-in strips; add to tomatoes. Add olive oil to tomato mixture, tossing to coat ingredients well.
Spread ingredients out in single layer; sprinkle with hot pepper flakes and salt. Roast in 350 degree oven 1 1/2 to 2 hours or until tomatoes are shiny and reduces in volume by about half and no liquid remains in dish. Serve at once or spoon into hot sterilized jars and cover tightly. Refrigerate for up to 1 week or freeze for up to 1 month.
This irresistible appetizer captures the essence of summer in a jar. Serve it as part of an antipasto platter or use it to top crusty bread for instant bruschetta.
Cut tomatoes in half horizontally; squeeze tomatoes gently between hands to extract juice and seeds.
Place tomato flesh in 9-by-13in non metallic baking dish. Break head of garlic into individual cloves; peel cloves and add to tomatoes. Cut peppers in half and remove seeds and white membranes. Cut peppers into 1 1/2-in strips; add to tomatoes. Add olive oil to tomato mixture, tossing to coat ingredients well.
Spread ingredients out in single layer; sprinkle with hot pepper flakes and salt. Roast in 350 degree oven 1 1/2 to 2 hours or until tomatoes are shiny and reduces in volume by about half and no liquid remains in dish. Serve at once or spoon into hot sterilized jars and cover tightly. Refrigerate for up to 1 week or freeze for up to 1 month.
This irresistible appetizer captures the essence of summer in a jar. Serve it as part of an antipasto platter or use it to top crusty bread for instant bruschetta.
Main Cheese tart with artichoke hearts
Serves: 6
Preparation time:15 minutes
Cooking time:30 minutes
1 puff pastry sheet, store-bought1 egg, whisked
A handful of finely chopped parsley
1 cup mozzarella cheese
1/2 cup ricotta cheese
A heaping tablespoon crème fraiche or sour cream, or cream cheese
A dozen artichoke hearts, jarred ones
1 to 2 tablespoons capers
1 Serrano pepper, thinly sliced
Lemon zest
Basil or cilantro
Salt and pepper
Shaved Parmesan
1. Preheat the oven at 400°F or 205°C.
2. Roll the pastry sheet to 0.5 cm or 1/4 inches. Trim the pastry into a 12 x 9 inch rectangle (or 30 x 23 cm). Sketch a border around the pastry using your knife. You can layer the excess dough over the borders and create a rim for the dough.
3. Brush the edges of the pastry with egg. Combine the mozzarella, ricotta, parsley, crème fraiche, remaining egg (from brushing the pastry), salt and pepper in a bowl.
4. Spread the cheese filling all over the pastry. Arrange the artichoke hearts, Serrano peppers, and capers on top, and bake for 25-30 minutes. You can broil the tart for 2 mins at the end.
5. Finish off the tart with shaved Parmesan, cilantro, and lemon zest on top.
2. Roll the pastry sheet to 0.5 cm or 1/4 inches. Trim the pastry into a 12 x 9 inch rectangle (or 30 x 23 cm). Sketch a border around the pastry using your knife. You can layer the excess dough over the borders and create a rim for the dough.
3. Brush the edges of the pastry with egg. Combine the mozzarella, ricotta, parsley, crème fraiche, remaining egg (from brushing the pastry), salt and pepper in a bowl.
4. Spread the cheese filling all over the pastry. Arrange the artichoke hearts, Serrano peppers, and capers on top, and bake for 25-30 minutes. You can broil the tart for 2 mins at the end.
5. Finish off the tart with shaved Parmesan, cilantro, and lemon zest on top.
Main Goat cheese and sun-dried tomato toasts
These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.
Serves: 6
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
5 ounces goat cheese 1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper
Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.
Main Bruschetta orzo salad
Serves: 2
Preparation time: 15 minutes
Cooking time:None
3/4 cup orzo, freshly cooked, rinsed and drained 2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread
Main Summer salad
Serves: 4
Preparation time: 15 minutes
Cooking time:12 minutes
1/2 pound green beans (1-inch length) 1 pound cooked asparagus
2 cooked artichoke bottoms
2 tablespoons snipped chives
1 tablespoon minced parsley
1 tablespoon minced chervil
1 tomato
1 avocado
sherry vinegar mayonnaise
Cut green beans into 1-inch lengths.
Cook in boiling salted water until tender. Drain.
Cut asparagus into 1-inch lengths.
Cut each artichoke bottom into 6 wedges.
Combine beans, asparagus, artichokes, chives, parsley and chervil with enough mayonnaise to coat.
Peel and thinly slice the tomato.
Peel, pit and thinly slice the avocado.
Arrange the salad on four lettuce lined plates and garnish with tomato and avocado.
Cook in boiling salted water until tender. Drain.
Cut asparagus into 1-inch lengths.
Cut each artichoke bottom into 6 wedges.
Combine beans, asparagus, artichokes, chives, parsley and chervil with enough mayonnaise to coat.
Peel and thinly slice the tomato.
Peel, pit and thinly slice the avocado.
Arrange the salad on four lettuce lined plates and garnish with tomato and avocado.
Main Eggplant caviar
Serves: 6
Preparation time: 20 minutes
Cooking time:8 minutes
2 medium eggplants 2 teaspoons lemon juice
1 medium sliced onion
5 medium garlic cloves, sliced
1 teaspoon olive oil
to taste salt and pepper
Tabasco jalapeño
Aromat seasoning
1/2 cup chopped fresh basil
1 envelop unflavored gelatin
1/4 cup cold water
tomato coulis or roasted red pepper coulis .
Peel eggplants. Cut into halves lengthwise. Slice across and sprinkle with lemon juice.
In a microwavable dish, combine eggplants, onion, garlic and olive oil.
Microwave on high for 6 to 8 min. or until eggplants are tender. Season with salt and pepper, Tabasco jalapeño and Aromat seasoning. Mix in the basil.
Dissolve gelatin in water. Let set for 5 minutes. Melt over low heat, and stir into the warm eggplant mixture.
Spoon mixture in small ramekin dishes or molds. Refrigerate until set.
Unmold on cold plate. Serve with cold tomato coulis or red red pepper coulis
In a microwavable dish, combine eggplants, onion, garlic and olive oil.
Microwave on high for 6 to 8 min. or until eggplants are tender. Season with salt and pepper, Tabasco jalapeño and Aromat seasoning. Mix in the basil.
Dissolve gelatin in water. Let set for 5 minutes. Melt over low heat, and stir into the warm eggplant mixture.
Spoon mixture in small ramekin dishes or molds. Refrigerate until set.
Unmold on cold plate. Serve with cold tomato coulis or red red pepper coulis
Main Asparagus and tomato salad with feta
This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
1 tbsp balsamic vinegar1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Side Dish count Eggplant soufflé
Serves: 6
Preparation time: 1 hour
Cooking time:30 minutes
1 tablespoon butter, softened 1 tablespoon flour
1 eggplant, about 1 pound
2 teaspoons olive oil
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
2 teaspoons flour
1 teaspoon cornstarch
1 1/2 cups milk
salt and freshly ground pepper
6 eggs yolks
1/2 cup finely chopped parsley
6 egg whites
1/4 teaspoon cream of tartar
marinara sauce, or tomato sauce
Preheat the oven to 375 degrees Brush the interior of a 6-cup soufflé mold with the softened butter.
Cut the eggplant in half lengthwise. Place on a baking sheet. Brush eggplant with a teaspoon of olive oil.
Bake 20 to 30 minutes or until eggplant is soft to touch. Remove the eggplant from the oven. Scrape away the inner pulp and discard The skin. Chop the pulp. There should be about a cup. Cover and set aside.
In a heavy saucepan heat the remaining oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick. Tranfer the Bubbly sauce to a large mixing bowl. Season with salt and pepper and chopped parsley. Mix egg yolks, and eggplant pulp into the thick cream sauce.
Using an electric beater, whip the egg whites and cream of tartar until stiff And glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook in the middle of the oven for 20 to 30 minutes. Heat marinara sauce or tomato sauce. Serve with the soufflé.
Cut the eggplant in half lengthwise. Place on a baking sheet. Brush eggplant with a teaspoon of olive oil.
Bake 20 to 30 minutes or until eggplant is soft to touch. Remove the eggplant from the oven. Scrape away the inner pulp and discard The skin. Chop the pulp. There should be about a cup. Cover and set aside.
In a heavy saucepan heat the remaining oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick. Tranfer the Bubbly sauce to a large mixing bowl. Season with salt and pepper and chopped parsley. Mix egg yolks, and eggplant pulp into the thick cream sauce.
Using an electric beater, whip the egg whites and cream of tartar until stiff And glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook in the middle of the oven for 20 to 30 minutes. Heat marinara sauce or tomato sauce. Serve with the soufflé.
Side Dish count Onion parmesan gratin
Serves: 6
Preparation time: 20 minutes
Cooking time:12 minutes
2 pounds yellow onions, peeled 4 tablespoons unsalted butter
1/2 teaspoon ground whole cloves
1/2 teaspoon fresh thyme leaves
fine sea salt to taste
2 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Slice the onions in half, lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices.
In large non-stick skillet, combine butter, cloves, onions, thyme and salt. Cover and cook over low heat until onions are very soft, about 10 minutes. Taste and adjust seasonings.
Transfer onion mixture to a gratin dish and smooth it. The recipe can be prepared several hours up to this point. Cover and store at room temperature.
Preheat the broiler. In a small bowl, combine egg yolks and cream and whisk well. Stir in the cheese.
Pour the mixture over the onions in the baking dish. Place dish under broiler about 2 inches from the heat.
Broil until the top is sizzling and golden. Serve immediately as a vegetable course or as an accompaniment to meat dishes.
In large non-stick skillet, combine butter, cloves, onions, thyme and salt. Cover and cook over low heat until onions are very soft, about 10 minutes. Taste and adjust seasonings.
Transfer onion mixture to a gratin dish and smooth it. The recipe can be prepared several hours up to this point. Cover and store at room temperature.
Preheat the broiler. In a small bowl, combine egg yolks and cream and whisk well. Stir in the cheese.
Pour the mixture over the onions in the baking dish. Place dish under broiler about 2 inches from the heat.
Broil until the top is sizzling and golden. Serve immediately as a vegetable course or as an accompaniment to meat dishes.
Side Dish Broccoli rabe with parmesan cheese
Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
2 pounds broccoli rabe1/4 cup extra-virgin olive oil
5 garlic cloves, peeled and coarsely chopped
5 tablespoons freshly grated Parmesan cheese or Asiago cheese
Wash and drain broccoli, discarding tough stems. Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 4 minutes.
Drain and immerse in a bowl of ice water to cool. Drain again;
Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté about 2 minute. Add broccoli rabe and sauté until heated through. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine.
Season with salt and pepper to taste. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.
Drain and immerse in a bowl of ice water to cool. Drain again;
Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté about 2 minute. Add broccoli rabe and sauté until heated through. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine.
Season with salt and pepper to taste. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.
Side Dish Creamy polenta with gorgonzola
Instead of cooking the polenta in the the usual water or broth this rich polenta is cooked in a milk and cream mixture.
Serves: 6
1/2 cup whipping cream
1 cup polenta *
1 1/2 cups crumbled Gorgonzola cheese
1/2 cup coarsely chopped, lightly toasted walnuts
Serves: 6
Preparation time: 15 minutes
Cooking time:30 minutes
4 cups milk 1/2 cup whipping cream
1 cup polenta *
1 1/2 cups crumbled Gorgonzola cheese
1/2 cup coarsely chopped, lightly toasted walnuts
Bring milk and whipping cream to boil in heavy large saucepan over medium heat.
Reduce heat to medium-low and gradually whisk polenta into milk mixture in slow steady stream.
Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
Preheat broiler.
Transfer cooked polenta to 9-inch-diameter pie dish. Sprinkle Gorgonzola cheese over polenta.
Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.
* If polenta is not available, substitute 1 cup regular yellow cornmeal, and cook mixture for about 10 minutes rather than 20 minutes.
Reduce heat to medium-low and gradually whisk polenta into milk mixture in slow steady stream.
Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
Preheat broiler.
Transfer cooked polenta to 9-inch-diameter pie dish. Sprinkle Gorgonzola cheese over polenta.
Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.
* If polenta is not available, substitute 1 cup regular yellow cornmeal, and cook mixture for about 10 minutes rather than 20 minutes.
Side Dish Soft polenta
Serves: 4
Preparation time: 10 minutes
Cooking time:10 minutes
3 cups chicken stock 2 teaspoons butter
coarse salt
white pepper
1 cup quick cooking polenta
1/4 cup creme fraiche
Place stock in medium saucepan over medium heat. Bring to a boil. Add butter and salt and pepper to taste.
Slowly add polenta, stirring constantly to keep lumps from forming. Lower heat and cook, stirring constantly, for 10 minutes, or until polenta is thickened and cooked.
Remove from heat and whip in the creme fraiche. Season to taste.
Slowly add polenta, stirring constantly to keep lumps from forming. Lower heat and cook, stirring constantly, for 10 minutes, or until polenta is thickened and cooked.
Remove from heat and whip in the creme fraiche. Season to taste.
Side Dish Vegetable and herb orzo salad
Serves: 8
Preparation time: 15 minutes
Cooking time:15 minutes
For salad: 6 ounces sugar snap peas, trimmed and cut into 3/4-inch
2 2/3 cups orzo
1 1/4 cups cubed seeded tomatoes
3/4 cup cubed seeded peeled cucumber
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 teaspoons finely chopped lemon peel
Dressing:
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon peel
1 teaspoon minced garlic
3/4 cup olive oil
1 head Boston lettuce
Salad:
Bring large pot of salted water to boil. Add snap peas; cook 1 minute. Using slotted spoon transfer beans to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite. Drain and cool.
Place orzo in large bowl. Mix in snap peas, tomatoes, cucumber, green onions, parsley, mint and lemon peel. Season with salt and pepper.
Dressing:
Combine lemon juice, lemon peel and garlic. Gradually whisk in olive oil. Season to taste with salt and pepper. Pour half of dressing over salad; toss to coat. (Can be made 6 hours ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before serving.)
Toss salad with enough dressing to coat generously. Season with salt and pepper.
Line serving bowl with lettuce. Mound salad in bowl.
Bring large pot of salted water to boil. Add snap peas; cook 1 minute. Using slotted spoon transfer beans to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite. Drain and cool.
Place orzo in large bowl. Mix in snap peas, tomatoes, cucumber, green onions, parsley, mint and lemon peel. Season with salt and pepper.
Dressing:
Combine lemon juice, lemon peel and garlic. Gradually whisk in olive oil. Season to taste with salt and pepper. Pour half of dressing over salad; toss to coat. (Can be made 6 hours ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before serving.)
Toss salad with enough dressing to coat generously. Season with salt and pepper.
Line serving bowl with lettuce. Mound salad in bowl.
Side Dish Asparagus and tomato salad with feta
This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
1 tbsp balsamic vinegar1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Side Dish Spring green risotto
Recipe adaptation and courtesy of Courtesy Ina Garten from her new cookbook Back to Basics.
Serves: 6
1-1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1-1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock
1 pound thin asparagus
5 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
5 ounces fava beans
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
1- 1/2 tablespoons good olive oil1-1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1-1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock
1 pound thin asparagus
5 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
5 ounces fava beans
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving
Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas and fresh fava beans, blanch them in boiling water for a few minutes until the starchiness is gone.)
When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas and fresh fava beans, blanch them in boiling water for a few minutes until the starchiness is gone.)
When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
Side Dish Cauliflower risotto
The Cauliflower Risotto goes well with pork tenderloin, baked chicken breast, baked chicken legs, or baked pork chops. It also pairs well with baked cod, grilled shrimp, or roasted beef.
Serves: 4
1 Tbsp olive oil (15 mL)
1 shallot finely chopped
1 clove garlic minced
1 cup vegetable broth (240 mL)
1/2 cup grated Parmesan cheese (80 g)
1/4 cup heavy cream 60 mL
Salt and pepper to taste
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
1 medium head cauliflower1 Tbsp olive oil (15 mL)
1 shallot finely chopped
1 clove garlic minced
1 cup vegetable broth (240 mL)
1/2 cup grated Parmesan cheese (80 g)
1/4 cup heavy cream 60 mL
Salt and pepper to taste
Remove any leaves around the cauliflower. Chop the cauliflower using large pices that fit in a food processor or by grating with a box grater.
Heat oil in a large sauté pan over medium heat, then add shallot and garlic. Cook until shallot is softened, then stir in riced cauliflower and vegetable broth. Cover and cook for 10 minutes, or until cauliflower is tender.
Puree 1/4 of the cauliflower mixture in a blender or food processor until smooth and creamy. Drain excess water from the remaining ¾ of the cauliflower.
Stir pureed cauliflower back into the cauliflower rice, along with the parmesan and heavy cream. Taste and add salt and pepper, as needed.
Heat oil in a large sauté pan over medium heat, then add shallot and garlic. Cook until shallot is softened, then stir in riced cauliflower and vegetable broth. Cover and cook for 10 minutes, or until cauliflower is tender.
Puree 1/4 of the cauliflower mixture in a blender or food processor until smooth and creamy. Drain excess water from the remaining ¾ of the cauliflower.
Stir pureed cauliflower back into the cauliflower rice, along with the parmesan and heavy cream. Taste and add salt and pepper, as needed.
Side Dish Sweet potato gnocchi with sage and brown butter
Make-ahead: the gnocchi can be boiled up to 4 hours ahead, and kept at room temperature.
Serves: 6
1/2 cup all-purpose flour, sifted, plus up to 1/2 cup for kneading
1/4 cup plus 2 tablespoons minced fresh sage
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon nutmeg
1/2 cup grated Parmesan cheese, plus more for serving
1/2 cup (1 stick) unsalted butter
Serves: 6
Preparation time: 40 minutes
Cooking time:1 hour
1 1/2 pounds sweet potatoes, red skin variety 1/2 cup all-purpose flour, sifted, plus up to 1/2 cup for kneading
1/4 cup plus 2 tablespoons minced fresh sage
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon nutmeg
1/2 cup grated Parmesan cheese, plus more for serving
1/2 cup (1 stick) unsalted butter
1. Preheat the oven to 350F/175C. Poke a few holes in each sweet potato to let steam escape, then place them on a baking sheet. Bake them until they're tender, about 45 minutes.
2. When the potatoes are cool enough to handle, peel them and pass them through a ricer, or a food mill with a fine grate.
3. Place the puree in a large bowl and add the flour, 2 tablespoons of the sage, the salt and pepper, nutmeg and the cheese. Mix gently until just combined.
4. Flour a work surface and scoop the dough out onto it. Dust the top and sides of the dough lightly with flour, and perhaps rub some flour between your hands so that they don't stick to the dough.
5. Divide the dough into 6 equal pieces. Roll each piece under your palms so that it forms a long rope. [The original recipe says that the ropes should be about 1 inch wide and 20 inches long, but your mileage might vary.] Go ahead and sprinkle the dough with a bit of extra flour if it's sticking. Cut the rope into 1-inch segments, and roll each segment over the tines of a fork to form the characteristic indentations. (Use a gnocchi board if you're lucky enough to have one.) Collect the formed gnocchi on a baking sheet.
6. When you've finished forming the gnocchi, bring a large pot of water to boiling and salt it generously. Drop several gnocchi into the boiling water (you'll need to work in batches so that you don't crowd the pot). Cook them for about 10 seconds after they rise to the surface. This could be only a couple of minutes, or up to five minutes. Use a slotted spoon to transfer the cooked gnocchi to a clean baking sheet, and cool completely.
7. Place a large, heavy saucepan over medium-high heat and add the butter. Melt the butter and cook it, swirling occasionally, until the milk solids have turned a lovely chestnut color and smell nutty, about 5 minutes. If you plan to add fried sage leaves as a garnish, go ahead and fry them.
8. Once the butter has browned, add the remaining chopped sage and turn off the heat. The mixture will bubble up, so don't be alarmed.
9. Add the gnocchi to the sage butter, place over medium-high heat, and cook until the gnocchi are heated through, about 5-6 minutes. You might have to do this in batches, in which case it's useful to have the oven preheated to 300F/150C so that your earlier batches don't get cold. Divide the gnocchi and sauce among bowls, garnish with sage leaves (if desired), and serve.
2. When the potatoes are cool enough to handle, peel them and pass them through a ricer, or a food mill with a fine grate.
3. Place the puree in a large bowl and add the flour, 2 tablespoons of the sage, the salt and pepper, nutmeg and the cheese. Mix gently until just combined.
4. Flour a work surface and scoop the dough out onto it. Dust the top and sides of the dough lightly with flour, and perhaps rub some flour between your hands so that they don't stick to the dough.
5. Divide the dough into 6 equal pieces. Roll each piece under your palms so that it forms a long rope. [The original recipe says that the ropes should be about 1 inch wide and 20 inches long, but your mileage might vary.] Go ahead and sprinkle the dough with a bit of extra flour if it's sticking. Cut the rope into 1-inch segments, and roll each segment over the tines of a fork to form the characteristic indentations. (Use a gnocchi board if you're lucky enough to have one.) Collect the formed gnocchi on a baking sheet.
6. When you've finished forming the gnocchi, bring a large pot of water to boiling and salt it generously. Drop several gnocchi into the boiling water (you'll need to work in batches so that you don't crowd the pot). Cook them for about 10 seconds after they rise to the surface. This could be only a couple of minutes, or up to five minutes. Use a slotted spoon to transfer the cooked gnocchi to a clean baking sheet, and cool completely.
7. Place a large, heavy saucepan over medium-high heat and add the butter. Melt the butter and cook it, swirling occasionally, until the milk solids have turned a lovely chestnut color and smell nutty, about 5 minutes. If you plan to add fried sage leaves as a garnish, go ahead and fry them.
8. Once the butter has browned, add the remaining chopped sage and turn off the heat. The mixture will bubble up, so don't be alarmed.
9. Add the gnocchi to the sage butter, place over medium-high heat, and cook until the gnocchi are heated through, about 5-6 minutes. You might have to do this in batches, in which case it's useful to have the oven preheated to 300F/150C so that your earlier batches don't get cold. Divide the gnocchi and sauce among bowls, garnish with sage leaves (if desired), and serve.
Dessert Millefeuille Prince Albert
Originally, this pastry was designed by Giuseppe Battistini, pastry chef at the Hôtel de Paris, on the occasion of Prince Albert's baptism on April 20, 1958. With its plate of caramelized puff pastry, diplomat cream and strawberry carpaccio topped with vanilla syrup, Prince Albert millefeuille is a delicacy that the Grimaldis never tire of.
Serves: 5
1 pound puff pastry
2 tbsp powdered sugar
Diplomat Pastry Cream
2 cups milk
2 tsp vanilla extract
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
pinch of salt
2 tbsp unsalted butter
1 cup heavy cream
1 teaspoon instant vanilla pudding
1-1/2 lbs fresh strawberries, sliced
Powdered sugar, for dusting the top
Icing
65 g (1/2 cup) icing sugar
2 teaspoons of water
1 oz (30 g) dark chocolate
Serves: 5
Preparation time:30 minutes
Cooking time:40 minutes
Caramelized puff pastry1 pound puff pastry
2 tbsp powdered sugar
Diplomat Pastry Cream
2 cups milk
2 tsp vanilla extract
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
pinch of salt
2 tbsp unsalted butter
1 cup heavy cream
1 teaspoon instant vanilla pudding
1-1/2 lbs fresh strawberries, sliced
Powdered sugar, for dusting the top
Icing
65 g (1/2 cup) icing sugar
2 teaspoons of water
1 oz (30 g) dark chocolate
1. Prepare the Diplomat cream.
Whisk the egg yolks and sugar until slightly pale. Incorporate the cornstarch and salt.
2. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring. Remove from heat and add vanilla extract.
Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until chilled. Whip the cold heavy cream with vanilla pudding to medium peaks.Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard.
3.
4. Preheat the oven to 330F (165C). Butter a baking sheet and line with parchment paper.
5. On a floured surface roll out the puff pastry dough to a rectangle of 1/10 inch (2mm) thickness.
6. Using the rolling pin transfer the dough to the prepared baking sheet. Prick the dough with the fork and cover with another sheet of parchment paper. Place another baking sheet on top to prevent the dough from puffing too much.
7. Bake for about 25-30 minutes until lightly golden. Remove from the oven and allow to cool completely.
8. Preheat the oven to 465F 240C .
9. To caramelize the pastry, sprinkle about 1 tbsp of powdered sugar, in a thin layer over the baked pastry. Bake for few minutes using the broil function until the sugar is melted.
10. Caramelize the other side of the puff pastry too.
11. When chilled trim the edged and cut the puff pastry in 3 rectangles.
12. Assemble the millefeuille. Place one layer of caramelized puff pastry on the serving plate. Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Spread pastry cream over the top and add strawberries. Place another layer of puff pastry on top of the filling. Add pastry cream, raspberries and the last layer of pastry.
Icing
9. In a bowl, combine the sugar and water. Reserve.
Glaze the top of the millefeuille.
Place the chocolate in a bowl. Melt in the microwave. Shape a small cone out of parchment paper and place the melted chocolate in it. Cut off the tip of the cone.
9. Draw straight lines on the frosting, then slide a knife in opposite directions to form marbled patterns.
13.Allow to chill in the fridge for a couple of hours or overnight before cutting it for serving. Sprinkle with powdered sugar before serving.
The original Diplomat cream calls for gelatin. Adding a teaspoon of instant vanilla to the cream before whipping helps to stabilize the cream and adds a vanilla flavor.
Whisk the egg yolks and sugar until slightly pale. Incorporate the cornstarch and salt.
2. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring. Remove from heat and add vanilla extract.
Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until chilled. Whip the cold heavy cream with vanilla pudding to medium peaks.Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard.
3.
4. Preheat the oven to 330F (165C). Butter a baking sheet and line with parchment paper.
5. On a floured surface roll out the puff pastry dough to a rectangle of 1/10 inch (2mm) thickness.
6. Using the rolling pin transfer the dough to the prepared baking sheet. Prick the dough with the fork and cover with another sheet of parchment paper. Place another baking sheet on top to prevent the dough from puffing too much.
7. Bake for about 25-30 minutes until lightly golden. Remove from the oven and allow to cool completely.
8. Preheat the oven to 465F 240C .
9. To caramelize the pastry, sprinkle about 1 tbsp of powdered sugar, in a thin layer over the baked pastry. Bake for few minutes using the broil function until the sugar is melted.
10. Caramelize the other side of the puff pastry too.
11. When chilled trim the edged and cut the puff pastry in 3 rectangles.
12. Assemble the millefeuille. Place one layer of caramelized puff pastry on the serving plate. Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Spread pastry cream over the top and add strawberries. Place another layer of puff pastry on top of the filling. Add pastry cream, raspberries and the last layer of pastry.
Icing
9. In a bowl, combine the sugar and water. Reserve.
Glaze the top of the millefeuille.
Place the chocolate in a bowl. Melt in the microwave. Shape a small cone out of parchment paper and place the melted chocolate in it. Cut off the tip of the cone.
9. Draw straight lines on the frosting, then slide a knife in opposite directions to form marbled patterns.
13.Allow to chill in the fridge for a couple of hours or overnight before cutting it for serving. Sprinkle with powdered sugar before serving.
The original Diplomat cream calls for gelatin. Adding a teaspoon of instant vanilla to the cream before whipping helps to stabilize the cream and adds a vanilla flavor.
Dessert Pear tart tatin
Serves: 8
Preparation time: 20 minutes
Cooking time:40 minutes
2 cans (1-lb, 14-oz size) pear halves 1 cup sugar
1 teaspoon butter
1 9-inch puff pastry circle
1 cup whipping cream
2 teaspoons confectioners' sugar
Preheat oven to 450 degrees.
Drain pears. Caramelize sugar with ¼ cup water until golden brown.
Pour caramel into the bottom of an 8½-inch round baking dish. Arrange pears, rounded side down on caramelized sugar.
Top with a second layer. Dot with butter. Bake 25 minutes. Bake pastry circle for 10 to 15 minutes or until golden brown. Place circle over pears.
Place serving plate over the top of pastry circle. Invert; remove baking dish.
Whip cream with sugar until firm. Garnish pears with whipped cream rosettes.
Drain pears. Caramelize sugar with ¼ cup water until golden brown.
Pour caramel into the bottom of an 8½-inch round baking dish. Arrange pears, rounded side down on caramelized sugar.
Top with a second layer. Dot with butter. Bake 25 minutes. Bake pastry circle for 10 to 15 minutes or until golden brown. Place circle over pears.
Place serving plate over the top of pastry circle. Invert; remove baking dish.
Whip cream with sugar until firm. Garnish pears with whipped cream rosettes.
Dessert Lemon tart #2
Same recipe can be used with lime juice, orange juice, or a combination of lemon and rum. For lemon tartlets, unfold paper cups flat. Line with thin pie crust. Bake in muffin tins.
Serves: 8
never fail pie crust
1 tablespoon unflavored gelatin
1/4 cup water
1 cup sugar
1 teaspoon grated lemon rind
3/4 cup lemon juice
3 large egg yolks
3 egg whites
1/4 teaspoon cream of tartar
Serves: 8
Preparation time: 30 minutes
Cooking time:20 minutes
1 recipenever fail pie crust
1 tablespoon unflavored gelatin
1/4 cup water
1 cup sugar
1 teaspoon grated lemon rind
3/4 cup lemon juice
3 large egg yolks
3 egg whites
1/4 teaspoon cream of tartar
Pie crust:
Preheat oven to 375 degrees. Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use. Cover pie shell with foil and dry beans or rice, and bake for 10 minutes. Remove inside of pie shell and foil, and continue baking at 350 degrees until golden brown.
Filling:
In a small bowl, dissolve gelatin in cold water In a medium saucepan, boil sugar to 240 degrees. Whisk yolks in an electric mixer. Pour hot sugar over and beat until light, creamy and cool. Add lemon juice, gelatin and lemon rind. Cool until mixture is about to set. Beat whites with cream of tartar. Fold in egg-yolk-gelatin mixture. Pour in shell. Chill until set. Sprinkle with grated lemon rind
Preheat oven to 375 degrees. Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use. Cover pie shell with foil and dry beans or rice, and bake for 10 minutes. Remove inside of pie shell and foil, and continue baking at 350 degrees until golden brown.
Filling:
In a small bowl, dissolve gelatin in cold water In a medium saucepan, boil sugar to 240 degrees. Whisk yolks in an electric mixer. Pour hot sugar over and beat until light, creamy and cool. Add lemon juice, gelatin and lemon rind. Cool until mixture is about to set. Beat whites with cream of tartar. Fold in egg-yolk-gelatin mixture. Pour in shell. Chill until set. Sprinkle with grated lemon rind
Dessert Marbled strawberry bombe
Serves: 8
Preparation time: 25 minutes
Cooking time:3 minutes
1 recipe cocoa sponge cake (see recipe) 1/4 cup Grand Marnier liqueur
1 pint fresh sliced strawberries
1 quart strawberry ice cream
6 egg whites
1 cup confectioners' sugar
Slice the prepared cocoa sponge cake in two horizontally. Sprinkle cakes with Grand Marnier.
Place one cake on a heatproof plate or platter, arrange strawberries over cake, top with remaining cake.
Soften ice cream slightly, spoon onto cake, shape into a dome, cover, freeze until firm.
Beat egg whites in a medium bowl with an electric mixer. until soft peaks form. Gradually add sugar while beating.
Spoon meringue into a large piping bag fitted with a tube. Starting with the base of the cake, pipe mixture evenly around cake and ice cream until completely covered.
Bake in a 500 degree oven for about 3 minutes or until meringue is lightly brown.
Serve immediately.
Place one cake on a heatproof plate or platter, arrange strawberries over cake, top with remaining cake.
Soften ice cream slightly, spoon onto cake, shape into a dome, cover, freeze until firm.
Beat egg whites in a medium bowl with an electric mixer. until soft peaks form. Gradually add sugar while beating.
Spoon meringue into a large piping bag fitted with a tube. Starting with the base of the cake, pipe mixture evenly around cake and ice cream until completely covered.
Bake in a 500 degree oven for about 3 minutes or until meringue is lightly brown.
Serve immediately.
Dessert Pizzellis
A Pizzelle is a traditional Italian sugar cookie served plain or rolled into a cone and filled with fruit or ice cream.
They can be formed into cups by draping the freshly cooked hot pizzelli over the bottom of a small glass or a similar container. They can also be shaped into ice-cream cones. See also Sicilian cannoli recipe
Serves: 15
1 cup sugar
1/2 cup melted butter
1 cup milk
1 1/2 cups all-purpose flour
1 teaspoons vanilla
Serves: 15
Preparation time: 10 minutes
Cooking time:20 minutes
2 eggs 1 cup sugar
1/2 cup melted butter
1 cup milk
1 1/2 cups all-purpose flour
1 teaspoons vanilla
Beat eggs and sugar until light and creamy.
Stir in the remaining ingredients until smooth. Cook on an electric pizzelli machine to form wafers: Preheat pizzelli maker.
Spoon 2 tablespoons of batter onto the center of the baking surface.
Close iron and gently squeeze together.
Bake for about a minute.
Cookies are baked when golden brown.
Remove from the iron with a spatula and roll-up into a cone, using the wooden rolling cone tool included. Remove and allow to cool.
Serve them cut in wedges, or while wafer is hot, or shape into a cup over a glass or similar container. Store in an airtight container.
Spoon fruit, ice cream or chocolate mousse into cup.
Stir in the remaining ingredients until smooth. Cook on an electric pizzelli machine to form wafers: Preheat pizzelli maker.
Spoon 2 tablespoons of batter onto the center of the baking surface.
Close iron and gently squeeze together.
Bake for about a minute.
Cookies are baked when golden brown.
Remove from the iron with a spatula and roll-up into a cone, using the wooden rolling cone tool included. Remove and allow to cool.
Serve them cut in wedges, or while wafer is hot, or shape into a cup over a glass or similar container. Store in an airtight container.
Spoon fruit, ice cream or chocolate mousse into cup.
Dessert Chocolate-mocha soufflé
Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
1 teaspoon butter, softened 1 teaspoon sugar
1 teaspoon instant espresso
1 teaspoon hot water
6 ounces semi sweet chocolate
1/4 cup heavy cream
3 egg yolks
1 tablespoon flour
6 egg whites
1 pinch cream of tartar
2 teaspoons sugar
Preheat oven to 325 degrees.
Butter a 5-cup soufflé mold. Coat inside with teaspoon sugar. Combine espresso with hot water, stir until dissolved.
Melt chocolate on top of double boiler. In a mixing bowl, combine melted chocolate with cream and coffee.
Beat egg yolks and flour. Stir into the chocolate mixture.
Beat egg whites with cream of tartar to a soft peak. Sprinkle in sugar, and beat until stiff peak. Stir a 1/4 of the whites into chocolate mixture, then fold chocolate mixture into remaining egg whites, a little at a time. Pour this into the prepared mold.
Bake for 35 45 minutes. Serve hot with lightly whipped cream.
Butter a 5-cup soufflé mold. Coat inside with teaspoon sugar. Combine espresso with hot water, stir until dissolved.
Melt chocolate on top of double boiler. In a mixing bowl, combine melted chocolate with cream and coffee.
Beat egg yolks and flour. Stir into the chocolate mixture.
Beat egg whites with cream of tartar to a soft peak. Sprinkle in sugar, and beat until stiff peak. Stir a 1/4 of the whites into chocolate mixture, then fold chocolate mixture into remaining egg whites, a little at a time. Pour this into the prepared mold.
Bake for 35 45 minutes. Serve hot with lightly whipped cream.
Dessert Pears vigneronne
Serves: 6
Preparation time: 25 minutes
Cooking time:30 minutes
6 ripe pears 2 cups dry white wine
1/2 cup sugar
1 lemon
1 stick cinnamon
1 teaspoon vanilla extract
1/4 cup orange marmalade
1/4 cup apricot jam
Peel and core the pears.
Cut them into quarters. Place the pears in a saucepan and add the wine and sugar.
Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use. Add the peel to the saucepan.
Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish. Bring the liquid in the saucepan to the boil and add the remaining ingredients.
Bring to the boil and cook for about 10 minutes or until liquid is reduced to half.
Pour the sauce over the pears. Let cool and chill.
Cut them into quarters. Place the pears in a saucepan and add the wine and sugar.
Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use. Add the peel to the saucepan.
Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish. Bring the liquid in the saucepan to the boil and add the remaining ingredients.
Bring to the boil and cook for about 10 minutes or until liquid is reduced to half.
Pour the sauce over the pears. Let cool and chill.
Dessert Caramelized figs with fudge sauce
Serves: 6
Preparation time:10 minutes
Cooking time:12 minutes
1 ½ Tbsp unsalted butter,½ cup sugar
¼ tsp coarse salt
12 fesh figs, halved lengthwise)
Fudge sauce (recipe below)
Vanilla ice cream
In a medium shallow bowl, stir together sugar and salt. Press the cut side of each fig into the sugar mixture to coat.
Heat a large skillet over medium heat and add butter to melt. Add sugar-covered figs, cut side down, and cook until sugar and juices caramelize, about 3-4 minutes. As figs caramelize, turn them over.
Remove from heat and add lemon juice, gently swirling to combine.
Transfer to a serving dish. Serve with the fudge sauce and vanilla ice cream.
For the fudge sauce:
1 cup brown sugar
1/4 cup butter
1/2 teaspoon vanilla extract
1/4 cup light cream (half and half)
3/4 cup heavy cream
Preparation:
In a medium pot, combine the brown sugar, butter, vanilla, and cream. Bring to boil on high heat for 2 minutes.
Add the heavy cream. Bring to boil, simmer for 8 minutes. Keeps well refrigerated for a week.
Heat a large skillet over medium heat and add butter to melt. Add sugar-covered figs, cut side down, and cook until sugar and juices caramelize, about 3-4 minutes. As figs caramelize, turn them over.
Remove from heat and add lemon juice, gently swirling to combine.
Transfer to a serving dish. Serve with the fudge sauce and vanilla ice cream.
For the fudge sauce:
1 cup brown sugar
1/4 cup butter
1/2 teaspoon vanilla extract
1/4 cup light cream (half and half)
3/4 cup heavy cream
Preparation:
In a medium pot, combine the brown sugar, butter, vanilla, and cream. Bring to boil on high heat for 2 minutes.
Add the heavy cream. Bring to boil, simmer for 8 minutes. Keeps well refrigerated for a week.
Dessert Chocolate-orange sorbet
Serves: 6
Preparation time: 2 hours
Cooking time:5 minutes
1/4 cup sugar 3/4 cup unsweetened cocoa
1 1/2 cups water
2 ounces bittersweet chocolate, chopped
2/3 cup fresh orange juice
2 tablespoons light corn syrup
2 teaspoons grated orange zest
Combine sugar and cocoa. Whisk in water. Bring to boil in a saucepan, whisking constantly for 3 to 4 minutes.
Reduce heat, and add remaining ingredients. Stir to melt chocolate. Refrigerate 1 hour or more.
Make sorbet in an ice cream maker.
Reduce heat, and add remaining ingredients. Stir to melt chocolate. Refrigerate 1 hour or more.
Make sorbet in an ice cream maker.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
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The {Page Turner} E-Cookbooks
Library on a world cooking journey
44 Recipes
10 Appetizers
15 Main dishes
10 Side dishes
9 Desserts