Bread & Egg Gratin

BREAD & EGG GRATIN Unsalted butter, for dish 4 large eggs 2 large egg yolks 2 C whole milk 1 C heavy whipping cream Sea salt and freshly ground black pepper 8 slices artisanal bread, cut 1/2″ thick 2 C fontina and/or gruyère, freshly shredded Parmigiano-reggiano, freshly grated Nutmeg, freshly grated Preheat oven to 325F [...]

Israeli (Pearl) Couscous Salad

ISRAELI COUSCOUS SALAD 1 C extra virgin olive oil 1/4 C red wine vinegar 1 T Dijon mustard 1 T honey Sea salt and freshly ground black pepper 2-3 T extra virgin olive oil 1 C zucchini, cubed, using only the outside skinned area 1/2 C red onion, diced, rinsed* and dried Fresh thyme leaves, [...]

Turnip Soup

POTAGE AUX NAVETS BLANCS (TURNIP SOUP) 3 T unsalted butter 2 leeks, thinly sliced (white and pale green parts only) 1 medium yellow onion, peeled and thinly sliced 5 medium white turnips (about 2 1/2 lbs), peeled, cut into 1/2″ slices 1 medium russet potato, peeled, cut into 1/2″ slices 5 C+ chicken broth 1 [...]

Zucchini Gratin

ZUCCHINI GRATIN 4 T unsalted butter 1 t dried thyme 2 medium yellow onions, peeled and sliced thin 2 lbs zucchini (4-5), sliced medium thin 1 C cream Sea salt and freshly ground black pepper 1 plump, fresh garlic clove, peeled Grated fresh nutmeg 1/2 C fresh bread crumbs 1 C Gruyère, grated Preheat the [...]

Mesclun with Apple Vinaigrette

MESCLUN WITH APPLE VINAIGRETTE 2 T champagne vinegar 2 T apple cider vinegar 1 T shallot, peeled and finely diced 1 plump, fresh garlic clove, smashed 3/4 C extra virgin olive oil 6 C mesclun 1 Granny Smith apple, peeled, cored, quartered and very thinly sliced Sea salt and freshly ground black pepper Shaved parmigiano-reggiano, for garnish [...]

Caponata — Siciliana Elementare

CAPONATA ALLA SICILIANA Extra virgin olive oil 3 medium eggplants, cut into 1/2″ cubes 3 T extra virgin olive oil 1 large yellow onion, peeled and roughly chopped 2 plump, fresh garlic cloves, peeled and finely minced 1 T red chile pepper flakes 2-3 ripe medium tomatoes, cored, seeded, and chopped 3 T capers, drained, [...]

Pots de Cremes

POTS DE CREME 3 ozs superior bittersweet chocolate (70% cocoa), cut into small pieces 2 C heavy cream 1/2 C whole milk 5 egg yolks 1/4 C granulated sugar Pinch salt Preheat oven to 325 F Melt the chocolate in a medium heatproof bowl set over a heavy sauce pan with gently simmering water. When [...]

Ginger Ceviche

GINGER CEVICHE 1/2 lb fresh white fish, such as red snapper, sea bass, sole, flounder, grouper 1/2 lb scallops Sea salt 6 T fresh lime juice 2 T fresh grapefruit juice 1-2 jalapeno chilies, seeded and finely diced 2 T fresh ginger, grated Fresh cilantro, roughly chopped Chill several small serving plates in the freezer. [...]

Lamb Chops with Port, Fig & Balsamic

LAMB CHOPS WITH PORT, FIG & BALSAMIC 1 rack of lamb, evenly cut into single chops Sea salt and freshly ground black pepper 1/2 T thyme leaves, minced 2 T olive oil 1 T unsalted butter 3 plump, fresh garlic cloves, peeled and smashed 2 rosemary sprigs 1/2 C ruby port 3 T chicken stock [...]

FRISEE SALAD WITH LARDONS, MUSHROOMS & POACHED EGG

FRISEE SALAD WITH LARDONS, MUSHROOMS & POACHED EGG 1 lb assorted crimini and shitake mushrooms, thickly sliced Extra virgin olive oil Sea salt and freshly ground pepper 6 ozs slab bacon, cut into 1/2″ pieces (lardons) Freshly ground black pepper 2 T sherry vinegar 2 T red wine vinegar 2 T Dijon mustard Sea salt [...]