Ingredients

one pound whitefish fillets
3 tbsp breadcrumbs
3 tbsp Parmesan
2 tbsp butter
Medium carrot, peeled and minced
1 onion, peeled and minced
1-2 garlic cloves, peeled and minced
1/2 tsp Dijon mustard
1 tbsp sour cream
half lemon juice
1 tbsp flour
Milk
Fresh Dill
salt&pepper

Method

Oven @ 400F

- Combine breadcrumbs with Parmesan in a small bowl, set aside
- Sauté the onion and carrot in butter. Nothing should and up browned. Once the onion is translucid, add garlic to the mix.
- Lower the heat a little and add fish. Flip it now and then ’til it starts to fall apart. Mix and break apart everything
- Top the fish with 1 heaping tbsp flour, stir a bit and cook for one minute. Slowly pour in the milk while carefully stirring until you have a sauce consistency you like. It shouldn’t be too thin, though.
- Salt & Peper to taste. Add the dijon mustard, sour cream and lemon juice. Stir well. Cook it a little and add dill while turning off the heat.
- Transfer it all to a baking dish.
- Sprinkle the bread/Parmesan mix on top, until everything is royally covered. Pop in a preheated oven for 10 to 15 minutes, until the top is golden brown and crispy.

Notes:

Good as is. But it could be used in some kind of a pastry shell à la Wellington Beef maybe? or as a chicken parmesan?

Try Topping:

1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper

The Fish mix will have to keep together a bit more to make little galettes out of it and cover them in parmesan topping.

Place coated fish galettes on to a 9×13 baking dish. Bake uncovered for 15 minutes @ 400F. May have to flip ‘em once.

Ingredients (serves 2):

200 g spaghetti
10 slices guanciale/pancetta/bacon, chopped into pieces
2 eggs
1/2 cup of hard italian cheese (parmigiano reggiano, pecorino romano, or a mixture)
Plenty of freshly cracked black pepper
2 Cloves of garlic, minced*
1 Small onion, chopped*
1 good size zuchinni, chopped* (Brocoli coud be good too)
1/2 cup roughly chopped mint, parsley or basil*
Olive oil

* great but not necessary

Method
1. Cook the spaghetti until almost al dente in boiling, salted water while you make the sauce.
2. Sauté the zucchini and onion in olive oil ’til the onion gets translucid. Add the pancetta and sauté until it is crispy on the outside and chewy in the middle. Remove from the heat and add garlic.
3. Beat the eggs and 1/2 cup of the cheese together.
4. When the spaghetti is almost al dente, drain quickly (or just pull it out with tongs), and combine it immediately with the egg-and-cheese mixture, tossing until the egg is cooked. Add the zucchini, and toss again. Taste, and add more salt and pepper if necessary.
5. Toss in the herb, and serve immediately, adding cheese to taste.

Ingredients

* 1 cup of unsalted butter, room temperature
* 1 cup of sugar
* 1 cup of dark brown sugar, packed
* 2 eggs
* 2 tablespoons of milk
* 2 teaspoons of vanilla extract
* 2 1/2 cups of flour
* 1 teaspoon of baking soda
* 1 teaspoon of baking powder
* 1 teaspoon of salt
* 1 cup of rolled oats
* 1 1/2 cups of coarsely chopped pistachios, raw and unsalted
* 1 1/2 cups of chocolate chips (or white)

Method

- Preheat the oven to 350 F. Cream the butter and sugars together on high speed for three minutes.

- Add the eggs, milk, and vanilla and beat for 3 minutes, being sure to scrape down the sides of the bowl to ensure even mixing.

- In a separate bowl combine the flour, baking soda, baking powder, salt, and rolled oats. Add the dry ingredients to the butter mixture slowly, being sure to scrape down the sides and bottom of the bowl once or twice to ensure even mixing.

- Fold in the pistachios and white chocolate chips. Drop heaping teaspoonfuls onto parchment lined cookie sheets, add an extra pistachio or two on top of each bit of dough for decoration if desired.

- Bake for 8-10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a baking rack to cool completely.

Makes 6 dozen.

Ingredients

* 1 bag fresh baby spinach, washed and dried
* 1 mediun red onion, thinly sliced, set in cold water for 30 minutes
* 1 mandarin orange, quartered
* 1/2 cup toasted almonds

** Try with 1/2 cup shredded parmesan cheese
** Walnuts instead of almonds

Dressing

* 4 Tbsp honey
* 4 Tbsp red wine vinegar
* 5 Tbsp vegetable oil
* 1 teaspoon dijon mustard or spicy brown mustard
* 1 teaspoon lemon juice

Method

- In a small bowl, whisk together the honey, vinegar, oil, mustard and lemon juice
- Mix all salad ingredients
- Serve salad, dressing on the side

Ingredients

Garniture

5 ou 6 champignons hachés
750 g (1 1/2 lbs) de poulet haché (ou crevettes ou porc)
1 oignon, en dés
2-3 échalottes hachées
2-3 carottes moyennes râpées
1/2 tasse de fèves germées
2 c. à thé de sel (ou pas)
2 c. à thé de sucre
1 ½ c, à thé de poivre moulu
1 ½ c. à thé de sauce de poisson (nuoc mam)
Avec ou sans 1 oeuf

Sauce d’accompagnement (rapide)

2 c. à soupe de sauce de poisson (nuoc mam)
2 c. à soupe de sucre
2 c. à soupe de vinaigre blanc
6 c. à soupe d’eau bouillante
Ail hachée finement
Piments forts
Quelques gouttes de jus de lime ou fins quartiers de lime

Rouleaux

Feuilles de riz si c’est pour être frit.

- Dans une casserole d’eau chaude, ajouter la sauce soya, la bière ou le vin rouge.
- Y tremper les feuilles de riz, 1 à la fois et les déposer sur une serviette.
- Déposer 1 bonne cuillère à soupe de garniture au centre du tiers inférieur de la feuille de riz.
- Rabattre le bas de la feuille sur la garniture. Rouler fermement 1 tour pour bien enfermer la farce.
- Rabattre ensuite les côtés vers le centre, en arrondissant les extrémités.
- Continuer de rouler fermement pour former un rouleau.

Pâtes philo pour enfourner

- Découper des feuilles rectangulaires de pâtes phylo.
- Badigeonner de beurre fondu la moitié de la feuille, rabattre l’autre moitié dessus. Badigeonner à nouveau, retourner le carré de pâte.
- Déposer 1 bonne cuillère à soupe de garniture au centre du tiers inférieur.
- Rabattre le bas de la feuille sur la garniture. Rouler fermement 1 tour pour bien enfermer la farce.
- Rabattre ensuite les côtés vers le centre, en arrondissant les extrémités.
- Continuer de rouler fermement pour former un rouleau.
- Déposer sur une plaque à biscuit et enfourner à 375°F jusqu’à ce que la pâte soit bien dorée.

Ingredients

4 sweet onions, sliced
4 cloves garlic, sliced
1 tsp fresh thyme, chopped
½ cup red wine
6 cup beef stock
2 slices day old bread
6 slices smoked gruyere cheese
1 tbsp grated parmesan
2 tbsp olive oil
kosher or sea salt and freshly ground black pepper

Method

- In a large pot, over medium-low heat, add 1 tbsp of the olive oil and the sliced onions and garlic. Season with salt and pepper and let these cook slowly for 1 to 1-1/2 hours, stirring occasionally, until all of the water has cooked out of the onions and the onions are nicely browned.

- Increase the heat to medium-high and add the red wine and thyme. Bring to a simmer and cook until the volume of the wine has reduced by ½ (about 3-4 minutes).

- Add the beef stock, adjust the salt and pepper to your taste, and simmer for 20 minutes.

- Place the day old bread slices on a baking sheet and coat both sides with olive oil.

- Place oiled bread in a 350 degree oven until crisp (about 10 minutes). Remove from oven.

- Set the oven to broil

- Place two oven-safe bowls on baking sheet (this will help catch any spills – and there will be spills) and ladle the soup into the bowls.

Serves 2

- Place the croutons on top of the soup and top the crouton with the gruyere. Then, top the gruyere with the parmesan.

- Place the soup bowls on the baking sheet under your broiler and let the cheese melt for 3-5 minutes. The cheese should be nicely browned and bubbly when done.

Ingredients

* 1/3 cup olive oil or butter
* 10 cloves garlic, lightly crushed
* 1/2 cup prosciutto or other salted ham or slab bacon, cut into cubes or strips
* 6 plum tomatoes, or 11/2 cups drained canned tomatoes
* Salt and freshly ground black pepper to taste
* 1 pound cut pasta, such as ziti or penne
* 1 cup roughly chopped fresh basil leaves
* 1 cup freshly grated Pecorino Romano or Parmesan cheese, or a combination
* Frozen Peas (optional

Method

1. Bring a large pot of water to a boil.

2. Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.

3. Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.

4. Drain the pasta when it is tender but firm, re¬serving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.

Ingredients

Crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

Filling
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

Method

Make the crust and crumb: Preheat the oven to 250°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

Reserve 1 1/2 cup of the mixture and set aside. (Note: The book suggests you reserve one cup only. My gut told me that was too little, and I upped it. I wanted to make sure the top of the raspberries were mostly covered, at least for packing purposes, and was glad I had changed it.) Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of teh pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be store in the refridgerator in an airtight container for up to two days.

Ingredients

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

Method

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

Ingredients

4 oz thin rice noodles
1/4 cup rice vinegar
1 tablespoon sugar
1 tablespoon Asian fish sauce
1/4 teaspoon salt
1 carrot, coarsely shredded
2 scallions, thinly sliced crosswise
1 cup loosely packed mixed fresh cilantro, mint, and/or basil leaves, torn if large
1/4 cup chopped unsalted dry-roasted peanuts (optional)

Method

Soak noodles in hot water 10 minutes, then drain in a large sieve.

Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.

Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.

Serves 2