• preparation

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

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

• preparation

Shuck the corn.
Rinse each ear under running water and remove any straggling silk fibers that are still hanging on.

Halve the corn:
On a cutting board, use a large chef’s knife and cut the corn into halves. If the corn is small enough you can even just snap it in half using your hands.

Bring the liquids to a boil, then simmer:
In a deep and wide pot, add the coconut milk and water and bring to a rolling boil over high heat.

Add the butter, garlic, thyme, cilantro, chives, habanero, salt, and black pepper. Let it simmer for 10 minutes.


Boil the corn:
Add the corn and let it all simmer on low heat for 20 minutes. Turn the corn every 8 to 10 minutes using metal tongs or a fork. Be careful not to burst the pepper in the simmer liquid if you don’t want it spicy.

You’ll know it’s ready when the coconut milk is reduced enough that it is thick and coats the corn heavily. You don’t want it like a soup, but more so reduced with some gravy.

Serve: Once the corn is cooked remove it from the pot and serve it warm or at room temperature.
Serve coconut milk in bowls and enjoy with the corn. This can be served by itself or as a side dish.

Refrigerate leftovers in an airtight container for up to 1 week.

To reheat, place the corn in the same pot used to cook it and add 2 tablespoons of water. Over medium-low heat, bring to a simmer and heat for 5-10 minutes.

• preparation

Peel the mango and avocado.
Cut them into thin strips.
Arrange on a large white plate, alternating slices of mango and avocado.

Cut the hearts of palm into pieces and arrange on the plate along a curve in the shape of palm.
Do not delay watering your palm with lemon juice!.
Decorate the base of the palm with a chiffonade of basil.
Serve chilled.

• preparation

Preheat the oven to 180°C.
Peel the carrots. Blanch for 5 minutes and drain. Plant a bamboo spike at the base of each carrot, asparagus, and corn on the cob.
Roll carrots, asparagus and corn in flour. Dip them in the beaten eggs. Finally, roll the corn in the chopped cornflakes, then the carrots and asparagus in the breadcrumbs.
Place the vegetables on a baking sheet lined with lightly oiled baking paper. Season with salt and pepper and drizzle with olive oil.
Bake 20 to 30 mins. Sprinkle the carrots and asparagus with the parmesan then place everything on a serving platter before serving.

• preparation

Heat oven to 400°F.
Lightly grease or spray cookie sheet.
Place croissant halves 1 inch apart on cookie sheet. Bake 5 minutes.
Divide scrambled eggs among croissants. Crumble bacon on top of eggs.
Sprinkle each with 1 tablespoon cheese.
Bake about 5 minutes.

• preparation

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

• preparation

Crack the eggs into a medium bowl and add the milk, cream or water. Whisk until smooth and combined, with no streaks of egg white remaining.
Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat.
Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.
Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Season to taste with salt and pepper and garnish with chopped fresh chives, if desired.

• preparation

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

PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.

• preparation

For the sponge:
In an electric mixing bowl, stir the warm water and yeast together. Allow to foam for 5 minutes.
Mix in the flour at low speed. The dough will be sticky. Cover and let rest for 12 hours at room temperature.
For the croissant dough: In a mixing bowl, combine water, milk, and 1 teaspoon of sugar.
Stir in the yeast to dissolve and allow to foam for about 3 minutes. Add the remaining sugar, flour, salt, soft butter and the sponge. Knead with the dough hook for about 10 to 12 minutes. (If working by hand, knead for 15 minutes.)
Transfer dough to a lightly oiled bowl. Cover with plastic wrap and allow to double in bulk in a draft-free area at room temperature, about 1 hour.
On a lightly floured surface, roll the dough into a rectangle 12 by 14- inches. Place the dough rectangle on a baking sheet. Cover with plastic and freeze for about 30 minutes to get the consistency of chilled butter. Roll the 10 ounces of chilled butter between plastic sheet to form a rectangle 12 by 7 inches.
Square up rectangle with a spatula or dough scraper. Position the butter rectangle on one side of the dough. Fold the rest of dough over butter and seal edges to seal in butter. Roll out the dough into a 10 by 20-inch rectangle. Fold one-third of the dough towards the center. Fold the other third over the two layers. Wrap the dough in plastic and refrigerate 30 minutes.

Repeat the rolling and folding process twice more and chill. Finally, on a floured surface, roll the dough into a 19 by 25-inch rectangle. Cut the dough into 20 even triangles.
Use a template for accurate measurements. To roll the crescents, start at the base and roll towards the tip. Finish the roll so that the tip is underneath the croissant.
Curve the end of each croissant and brush with egg wash. (May be frozen at this time). Arrange croissant on a baking sheet lined with parchment.
Let them rise uncovered at room temperature or until doubled in bulk. Bake the croissants at 375 degrees for 18 to 20 minutes.

• preparation

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

• preparation

Scrub and debeard mussels. In a large kettle, combine parsley, white wine, and shallots, and bring to a boil. Steam the mussels in the boiling liquid until opened. Drain and save the cooking stock. Remove only top shells of mussels and discard.
Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil.
In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken. Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce.
Heat sauce but do not boil. Season to taste with salt, pepper.
Do not add salt since the mussel stock is salty. Pour sauce over the hot mussels. Serve immediately.

• preparation

Tenderize the conch to 1/8-inch thickness, using a meat mallet.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the potatoes, tomato paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the potatoes are done, about 30 minutes.
Taste and add more salt and pepper if necessary.

• preparation

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

• preparation

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

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

• preparation

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

• preparation

Cod can be substituted with other white firm skinless, and boneless fish.
Cut fish into 5 oz. (140 g) pieces. Wash under cold water and dry. Season with salt. Coat in the cold batter.
Deep fry at 360 F. (190 C) for 4 to 5 minutes. Arrange on a warm dish lined with a napkin.
Serve with chips and lemon pieces, or the traditional malt vinegar.
(The chips are actually large French fried potatoes, made with the baking potatoes, and deep fried.

BATTER FOR FISH

In a large mixing bowl, combine all dry ingredients. Beat egg and water. Blend in dry ingredients until smooth.

• preparation

1. Season some flour with salt and pepper and coat the goat meat with it.

2. Heat cooking oil in a large pot and brown the meat.

3. Add a quart (1 litre) of water and bring to a boil.

4. Reduce to medium heat add spring onions, scotch bonnets, celery and carrots. Cook for 30 minutes.
5. Reduce the heat to a simmer and cook for an additional hour.

6. Just before the hour is up, make the dumplings by mixing the two cups of flour (and the allspice and cumin, if desired) with approximately 1 cup of water, added gradually, until a soft dough is formed. Each dumpling should be bite-sized.

7. Add the dumplings and cook for an additional 30 minutes.
8. Serve with naan bread (or other essential carb of your choice).

• preparation

Crack the eggs into a medium bowl and add the milk, cream or water. Whisk until smooth and combined, with no streaks of egg white remaining.
Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat.
Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.
Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Season to taste with salt and pepper and garnish with chopped fresh chives, if desired.

• preparation

To make the tangzhong:
Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

To make the dough
1. Place the flour in a large bowl (or the bowl of your stand mixer, fitted with a dough hook) and add the yeast to one side, the salt, sugar and milk powder to the other (if the salt is added on top of the yeast it can kill it), stir to combine.
2. Whisk together the cooled tangzhong, egg and milk and add it to the dry ingredients. Mix everything together until it forms a soft, shaggy dough. If you are kneading by hand, turn the dough out onto a worktop and knead for 5-10 minutes until it starts to feel smooth and a little less sticky (it will still be very sticky), add no more than a spoonful of flour while you are kneading, the dough is meant to be sticky! The best way to knead a wet dough by hand is to stretch it up away from the worktop (it will stick), then slap it back down, make sure that you pull from a different section each time and keep a dough scraper handy. If you are using a stand mixer, mix for 5 minutes or so until the dough is smooth.
3. Add the butter and mix until it is fully incorporated, continue to knead until the dough is very elastic and begins to come away from the worktop (or sides of the stand mixer bowl) cleanly. It should pass the windowpane test - stretch the dough with your hands, you should be able to stretch it to a very thin, almost transparent membrane without it tearing. This can take up to 20 minutes of kneading, especially by hand.
4. Place the dough in a lightly oiled bowl and cover with clingfilm, leave to rise for 1-2 hours until well doubled in size. Alternatively, place it in the fridge to rise overnight. If you refrigerate it, the following day let it come up to room temperature for about half an hour before continuing.
5. Line an 8.5x4.5in (or thereabouts) loaf tin with greaseproof paper. Once the dough has risen, punch it down and fold it in on itself a couple of times. Turn out onto a lightly floured surface, divide it in to four equal pieces and roll each one into a ball.
6. Roll each ball out into a long oval, fold one third of the oval over the middle (from the side, not the top), then the other third over the top to form a long, narrow packet. Roll over the seam to flatten it, then roll it up from one end to make a fat sausage. Repeat with the other balls of dough then arrange them in the loaf tin, seam side down.
7. Loosely cover with oiled clingfilm and leave to rise until at least doubled in size, this can take 1-2 hours (mine took nearly 2). If you press the dough gently with a finger the indentation should spring back slowly but remain visible. If it springs back quickly it needs to proof for a little longer. Preheat the oven while the dough is rising to 180C/350F/gas mark 4.
8. Brush the top of the dough with some of the beaten egg then bake on the lower middle shelf of the oven for 30-40 minutes until well risen and the bread sounds hollow when tapped on the bottom, the internal temperature should reach 94C/200F on a probe thermometer. Cover the bread with foil partway through baking if it starts to get too dark.
9. Transfer to a wire rack and leave to cool completely before slicing.

• preparation

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

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

• preparation

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

• preparation

In a medium saucepan, heat water and butter to a simmer. Add flour all at once and stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one until mixture is smooth. Mix in the cheese and seasonings.
Transfer cheese mixture to a mixing bowl.
Heat the oil in a deep fryer to 350 degrees. Carefully fry half of the dry parsley sprigs for about 10 to 12 seconds.
Transfer to a plate on a paper towel. Repeat with remaining parsley. Season with salt.
Spoon about 5 or 6 tablespoons of the cheese mixture into the oil. Do not crowd as they double in size and self rotate while cooking. Fry for 8 to 10 minutes until golden brown. Drain on absorbent paper.
Keep beignets in a warm oven while frying the remaining. Arrange the warm cheese beignets on a platter with the fried parsley.
Serve with hot tomato basil.
Note: If served as hors d'oeuvres, fry teaspoonfuls of the cheese mixture.

• preparation

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

PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.

• preparation

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

• preparation

Make the hollandaise.
To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with poached egg, drizzling the tops with hollandaise sauce. Serve immediately.

The controversy surrounding the "Perfect Poached Egg" is endless. The "add vinegar to water", "add salt to water" or " putting the raw egg in a sieve to strain the liquid part" before poaching are methods that do not compare to the "always perfect poached eggs" when using this egg poacher.

Egg poacher

• preparation

Shuck the corn.
Rinse each ear under running water and remove any straggling silk fibers that are still hanging on.

Halve the corn:
On a cutting board, use a large chef’s knife and cut the corn into halves. If the corn is small enough you can even just snap it in half using your hands.

Bring the liquids to a boil, then simmer:
In a deep and wide pot, add the coconut milk and water and bring to a rolling boil over high heat.

Add the butter, garlic, thyme, cilantro, chives, habanero, salt, and black pepper. Let it simmer for 10 minutes.


Boil the corn:
Add the corn and let it all simmer on low heat for 20 minutes. Turn the corn every 8 to 10 minutes using metal tongs or a fork. Be careful not to burst the pepper in the simmer liquid if you don’t want it spicy.

You’ll know it’s ready when the coconut milk is reduced enough that it is thick and coats the corn heavily. You don’t want it like a soup, but more so reduced with some gravy.

Serve: Once the corn is cooked remove it from the pot and serve it warm or at room temperature.
Serve coconut milk in bowls and enjoy with the corn. This can be served by itself or as a side dish.

Refrigerate leftovers in an airtight container for up to 1 week.

To reheat, place the corn in the same pot used to cook it and add 2 tablespoons of water. Over medium-low heat, bring to a simmer and heat for 5-10 minutes.

• preparation

Slice potatoes very thin. Wash under cold running water. Place in a saucepan. Cover with water. Bring to a boil and simmer for 5 minutes. Drain in a colander. Add potatoes to a mixing bowl. Mix in the garlic, 1 cup Swiss cheese, cream, salt and pepper. Spoon in an oven proof baking dish. Top with the remaining cheese.
Bake for 35 to 45 minutes, or until top is brown and potatoes are fully cooked.

• preparation

Wash tomatoes. Cut the tomatoes in half crosswise, discarding the cores.
Put them in a buttered baking dish. In a separate bowl, combine the breadcrumbs, garlic, parsley, salt, pepper, and oil, blending well to form a crumbly mixture.
Sprinkle breadcrumb mixture over the tomatoes. Bake at 350 degrees until the tomatoes are tender.

• preparation

Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch.
Cover, set over high heat and bring to a boil.
Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs,
approximately 15 to 20 minutes. Drain in a colander.

Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over
the heat until the butter has melted.
Remove from the heat and set a food mill fitted with the smallest die, on top of the pot.
Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine.
Taste and adjust the seasoning, if necessary. Serve immediately.

• preparation

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

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

• preparation

Trim stalks from spinach and shred leaves finely. Place in a large bowl. Cut smoked salmon and cheese into matchstick strips.
Heat the dressing ingredients in a pot. Bring to boil. Pour hot dressing over spinach and toss well.
PRESENTATION
Divide spinach among cold salad plates. Top with salmon and cheese. Vary the amount of spinach and cheese if desired.

• preparation

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

• preparation

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

• preparation

Preheat oven to 400 degrees.
Peel the bananas. Saute in butter until evenly brown but firm. Sprinkle brown sugar over bananas. Continue cooking to make a caramel with the sugar. Pour dark rum over the bananas. Ignite the rum. Transfer the bananas to a platter. Save the cooking juice.
Roll each banana in a small crepe. Cut the ends of crepes extending beyond the bananas.
Butter an oven-proof baking dish. Line the banana crepes in the dish. Sprinkle with brown sugar.
Bake for 10 minutes. Arrange the bananas in a serving platter. Combine the chocolate sauce with the pan juice. Serve with the banana crepes

• preparation

Cut the passion fruit in halves. Remove pulp. In a large bowl, combine pulp with the boiling water. Set aside for 10 minutes. Strain the juice through a fine strainer. Add the sugar to the juice. Stir to dissolve. Add cinnamon and vanilla.
Chill the mixture before freezing in the ice cream maker. When the sorbet is thick and smooth, spoon in a decorative mold or individual molds.Freeze.
Unmold on plates.
Spoon raspberry coulis on the platter. Decorate with sliced bananas

RASPBERRY COULIS
Puree raspberries with sugar and lemon juice in a blender. Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days, covered and chilled.

• preparation

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

* The simplest way to tell when the syrup reaches 235 degrees F is with a candy thermometer. But if you do not have one, use the following method: Fill a small bowl with ice water. When the syrup begins to bubble, spoon a drop into the ice water. If you can gather it into a small ball, the syrup has reached the soft ball stage, and is ready.

• preparation

Preheat oven to 400°F with rack in middle.
Stir together orange juice, grated ginger, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.
Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge. Prick pastry inside border all over with a fork.
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.
Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes. The glaze will become medium thick
Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.

• preparation

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