• 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

Cut each apricot into 8 slices.
In a mixing bowl, combine the unpeeled apricots, lemon juice and sugar. Cover and set aside for 12 hours.
Transfer apricot mixture to a pot, and bring to a boil. Simmer for 25 minutes.
Remove the foamy top while cooking. Remove the fruit from the syrup with a skimmer and transfer to a bowl. Set aside.
Boil the syrup until thickened. Add reserved apricots and almonds to syrup. Cook over low heat for 5 minutes while gently stirring the preserves.
Allow to cool before transfering to jars

• preparation

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

• preparation

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

• preparation

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

• 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

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

• preparation

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

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

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

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

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

• preparation

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

• preparation

* 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

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

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

• preparation

1. Prepare tomatoes. Heat oven to 225 degrees. Drop the tomatoes into a pot of boiling water, and, if necessary, weigh them down with a heavy slotted spoon, to keep them from floating. After 2–3 minutes, test by pulling off a bit of skin with a paring knife. If it comes off easily, pull tomatoes out, one by one, and drop them into the ice bath. After a minute or two, retrieve them and peel off the skin.

2. Place a sieve over an empty bowl. Cut the peeled tomatoes into quarters, then scoop out the seeds with a spoon and place them into the sieve. Set aside.
3. Line a sheet pan with parchment paper. Brush the paper with olive oil and season it lightly with salt and sugar. Place tomatoes on the paper cut-side down and brush them, too, with the oil. Cook for about 40 minutes, until they are cooked but still firm. Cool and set aside.
4. While tomatoes roast, stir the tomato pulp and seeds in the sieve vigorously with a spatula or wooden spoon, to extract the maximum possible liquid. You should have between ½ cup and 1 cup. Pour the liquid into a saucepan, place over low heat, and simmer, gently, until the volume is reduced by half. Set aside.
5. If you are using saffron, hydrate in water and set aside.
6. Prepare peppers. Raise the oven temperature to 425 and insert a medium-sized tray. When hot, remove the tray and splash with olive oil, then add peppers and, with a pair of tongs, roll them in the oil to cover. Return the tray to the oven. Check after ten minutes. If the peppers have begun to brown, flip them with the tongs. Check after another 10 minutes and repeat, until peppers are nearly black on all sides. Remove the tray from the oven and, if needed, wrap peppers in a piece of aluminum foil (the trapped steam helps loosen the skin). When peppers are cool enough to touch, peel off the skin with a paring knife. Remove the stems and seeds and cut peppers into quarters.
7. Prepare onion. Heat a sauté pan over a low flame. Season onion with salt and pepper. Increase the heat to medium-high and add 1-2 Tbsp. olive oil to the pan. Add onion and cook, tossing occasionally until soft but not browned. Drain in a colander to remove excess oil and set onion aside.
8. Prepare eggplant. Wipe out the sauté pan and place over a low flame. Season eggplant with salt and pepper. Increase the heat and add a little less than 1 Tbsp. of olive oil to the pan. Add eggplant—don’t move or shake until it begins to color slightly. Flip eggplant with a spatula and cook until tender. Drain in a colander and set aside.
9. Begin assembly. Place a medium pot on a low burner. Chop tomatoes into bite-size pieces and add to the pot, then add 2 Tbsp. of tomato water. Chop peppers into bite-size pieces, then add to pot and stir. Add onion, then eggplant. If the mixture seems dry, add more tomato water. Add garlic and bouquet garni. Add saffron, if using. Cover. Check after 5 minutes to insure that the mixture is not boiling. Stir gently. After another 5 minutes, remove lid, stir, and simmer.
10. Prepare zucchini. Cut zucchini into bite-size pieces and toss in a bowl with 1 Tbsp. olive oil, a few twists of black pepper, and reserved thyme leaves. (Do not salt: salt will liquify zucchini and prevent them from crisping up.) Heat a sauté pan over a high flame and add zucchini. Toss occasionally, until zucchini show color but are still crisp: that is, bright green with bite. Remove from the pan and drain in a colander, then salt to taste.
11. Finish assembly. Taste for seasoning and for moisture, and add more salt and pepper and tomato water as needed. Add vinegar, then mix in zucchini and let cook until heated through. Add olives if you’re using them . Remove bouquet garni and garlic. Dress with torn basil leaves. Serve with roasted chicken, French fries, toast, nothing at all, or just about anything.

• preparation

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

• 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

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

• preparation

Clarify butter over medium heat.
Whisk egg yolks and lemon juice together in a stainless steel bowl. Place the bowl over top of a double boiler. Do not allow the bowl to touch the water as it will overcook the egg yolks. Slow, progressive heating is best when making hollandaise sauce.
Whip the yolks until they reach a creamy consistency. Remove from heat.
Slowly pour warm butter into the yolks, whipping continuously to blend. Add seasonings to taste.
The sauce will keep, covered, in a warm place for at least 30 minutes.

• 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

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

1. In a food processor, add in icing sugar, ground almond powder and pulse for 30 secs into fine powder.
2. Put the mixture through a sieve and remove any lumps. Transfer to a mixing bowl and set aside.
3. In a mixing bowl, add in egg whites, cream of tartar. Using an electric hand mixer or stand mixer, whisk until foamy.
4. With the mixer on low speed, add in the sugar slowly and whisk until soft peaks.
5. Drizzle in rose water essence and turn up the mixer to high speed. Continue to whisk the meringue until stiff peaks.
6. Add in pink color gel by using a stick or skewer.
7. Turn on the mixer and mix until the color is well combined.
8. In 3 batches, fold the meringue with a spatula into the icing sugar and almond powder.
9. It should resemble a lava-like texture. When you raise the spatula, the batter should flow down slowly and perfectly okay if it breaks in between.
10. Pipe the meringue onto a baking tray lined with non-stick baking sheet.
11. Rap the tray a few times on the counter to remove air bubbles. Use a skewer to break up large air bubbles.
12. Set it to dry at room temperature for 45 – 60 mins or in an oven preheated at 40C for 15 mins.
13. While waiting, prepare the buttercream filling by creaming the butter and icing sugar together till light and fluffy.
14. Add in melted chocolate and rose water essence. Continue to whisk for another 1 min.
15. Fill the buttercream in a piping bag.
16. Check the meringue by gently touching the skin of the meringue. It should be dry to the touch.
17. Bake in a pre-heated oven at 305F (150C) for 15 minutes.
18. Cool them on a wire rack completely before piping the buttercream filling.
19. If making ahead, store the cooled macaron shells in an air-tight container.
20. Macarons always taste better the next day so you could make them a day in advance and store them in air-tight containers before serving.
21. If you are staying in humid environment, store them in the fridge.

• preparation

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

• preparation

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

• preparation

1. Heat the sugar alone in a stainless-steel saucepan over medium heat. Cook without stirring until it melts and caramelizes.
2. Gradually add the butter then the cream, mixing vigorously with a whisk to avoid lumps.
3. When the preparation is homogeneous, continue cooking for 5 minutes and remove from the heat. The caramel is still liquid but it will harden as it cools.
4. Pour into a small jam jar and let cool. Store in the refrigerator.

Variations: For a chocolate caramel cream, add a few squares of chocolate.

• preparation

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

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

• preparation

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

• preparation

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