Brussels Sprouts with Pancetta and Chestnuts

Gordon Ramsay’s Brussels sprouts with pancetta and chestnuts

Prep time: 20 Min
Cooking time: 10 Min
Serves 10

Ingredients:
1kg Brussels sprouts, outer leaves removed
Sea salt and freshly ground black pepper
1–2 tsp olive oil
200g pancetta, cut into lardons
200g vacuum-packed chestnuts
2 lemons

Method:
Trim the base of the Brussels sprouts and cut them in half lengthways. Bring a pan of salted water to the boil. Add the sprouts and blanch for 2–3 minutes, then drain well.

Heat the olive oil in a wide frying pan and fry the pancetta for a few minutes until golden and crisp. Toss in the sprouts and cook for 2–3 minutes, tossing occasionally.

Roughly chop the chestnuts and add them to the pan. Grate the lemon zest over the sprouts and chestnuts and squeeze over a little juice. Check the seasoning and adjust if necessary. Transfer to a warmed serving dish.

Cointreau Ham

1 large cooked ham
Cloves
1 can peach halves
1 can whole cranberries

BASTING SAUCE:
½ cup Cointreau
1 cup orange marmalade
2 tbsp hot mustard
1 tsp ground ginger

Score surface of ham in a cross pattern. Push a clove into each square. Mix other ingredients together. Place ham in a preheated 325°F oven (10 minutes per pound) and baste frequently with the mixture.
Place ham on serving platter and ring with peach halves filled with cranberries.

Shrimp Maison

1 lb fresh jumbo shrimp, deveined & butterflied
½ cup whipping cream
¼ cup melted butter
¼ cup Cointreau
2 tsp minced garlic
1 tsp paprika
salt & pepper to taste
¼ cup chopped parsley for garnish 

Place shrimp fan-side down in a baking dish. Mix other ingredients (except parsley) together and pour over shrimp. Bake, uncovered, in a preheated 400°F oven for 12-15 minutes. Sprinkle with parsley and serve.

Escargot Stuffed Mushrooms

24 large white mushrooms
24 high quality escargot

ESCARGOT BUTTER:
1 cup soft butter
1½ tsp finely minced garlic
¼ cup chopped parsley
1 tbsp lemon juice
1 tbsp Cointreau (optional)
dash of Tabasco sauce

Mix the all the escargot butter ingredients together. Refrigerate if mixture is not stiff enough to spoon.
Place one escargot in each mushroom cap, and top each with one teaspoon of Escargot butter. Bake in a preheated 375°F oven for 10 minutes or until butter is bubbling. Serve.

Mushroom Stuffed with Crab

24 fresh mushrooms (about 1 lb)
4 tbsp butter
1 small onion, minced
¼ cup dried bread crumbs
1 six-ounce frozen crab, defrosted & drained
3 tbsp Cognac
2 tbsp fresh parsley, chopped
¼ tsp salt
black pepper to taste

Remove stems from mushrooms. Chop coarsely and set aside. In a large skillet, melt 2 tablespoons butter. Add the onion and sauté until soft. Add the chopped stems and sauté until they begin to exude their liquid. Remove from heat.
Stir in remaining butter, bread crumbs, crab, Cognac, parsley, salt and pepper. Stuff the mixture into mushroom caps. Bake in preheated 350°F oven for 15 minutes.

Mexican Shrimp Appetizer

Mexican Shrimp Appetizer

24 Corn chip cups or “scoops”

2 cups guacamole

2 cups re-fried beans

1 tsp olive oil

1 small yellow onion, finely diced

3 garlic cloves, finely minced

1 jalapeno pepper, de-seeded & finely diced

1 tsp ground chili powder

3-4 shots of Tabasco sauce

1½ tsp ground cumin

¼ tsp Worcestershire sauce

¼ tsp chipotle powder

¼ cup red pepper minced OR 2 tbsp ajvar

1 large tomato, diced

¾ tsp dried oregano

1 tbsp oil

1 cup canned corn kernels (or kernels from one ear of corn)

2 green onions, finely sliced

Juice from 1 lime

1 pound large peeled and de-veined shrimp

Salt

Freshly ground black pepper

Cilantro, finely chopped

DIRECTIONS

In a medium skillet over medium-high heat, add the olive oil, sauté the yellow onion for 3-4 minutes or until translucent. Add the garlic, jalapeno pepper, chili powder, cumin, chipotle powder and sauté 30 seconds more. Add diced tomatoes and red pepper (or ajvar), and sauté for a minute or so to soften the tomatoes. Add the oregano and simmer a few more minutes.

Transfer the onion-tomato mixture to a blender. Process until smooth. Salt and pepper to taste.

Transfer the sauce from the blender to a skillet. The sauce should be thick enough to coat the shrimp; if too thin, simmer in a pan to reduce. Add the shrimp and coat with the sauce. Cook gently in the sauce, turning occasionally, until cooked through.

Put oil in a hot skillet and add the corn. Sauté until lightly browned, stirring occasionally. Transfer to a bowl and set aside.

ASSEMBLY

Place approximately 2 teaspoons of either the guacamole or the re-fried beans in the bottom of a corn “scoop.”

Place a few kernels of corn on the filled scoop. Add one shrimp. Sprinkle on a little of the green onion and squeeze a few drops of lime juice on top. Serve. Provide a side bowl with the chopped cilantro for an optional additional topping

Avocado Shrimp appetizer

from Natasha's Kitchen

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

These shrimp appetizers are plump, juicy cajun shrimp over creamy avocado in a corn chip scoop (or on a slice of cucumber).

INGREDIENTS FOR CAJUN SHRIMP:

1 lb large shrimp peeled and deveined
2 garlic cloves finely minced
1 tbsp cilantro finely chopped
1 tsp paprika
½ tsp cayenne pepper
½ tsp sea salt
¼ tsp black pepper
2 tbsp olive oil divided
1 English cucumber, thinly sliced OR tortilla scoop chips

INGREDIENTS FOR AVOCADO SPREAD:

1 avocado
¼ tsp salt
1 tbsp lime juice plus more to squeeze over finished appetizers
1 tbsp finely chopped cilantro

How to Make Cajun Shrimp:

Pat dry shrimp with paper towels and place in a large mixing bowl. Add minced garlic, cilantro, paprika, cayenne pepper, salt, black pepper and 1 tbsp of the olive oil. Toss well to combine.

Heat a large heavy pan over medium heat with 1 tbsp olive oil. Once oil is hot, add shrimp in a single layer and sauté 2 min per side or until cooked through.

How to Make Avocado Spread & Assemble:

In a small bowl, mash together avocado, salt, lime juice and cilantro until creamy. Divide the avocado mix over the cucumber slices (or put a 2 tsp of the guacamole in each tortilla scoop and place a shrimp on top).

Squeeze fresh lime juice over the shrimp avocado bites and garnish with more finely chopped cilantro. If not serving right away, cover and refrigerate up to 4 hours before serving.

Lychee and Watermelon Salad

A combination of contrasting flavours that can be an appetizer or a final closing course. Created by Paul Richardson.

INGREDIENTS
Watermelon
Lychee or Rambutan (fresh or canned)
Fresh horseradish
alfalfa sprouts
watercress
Olive oil
White balsamic vinegar
Salt
Freshly ground black pepper

DIRECTIONS

1. Cut the watermelon into slices of about 3" by 1½" by ¼". Place two side-by-side on a serving dish.
2. Place a lychee cut in half on each slice of watermelon.
3. Toss the greens lightly with a little olive oil and balsamic vinegar and a pinch of salt.
4. Top the watermelon/lychee with a small amount of the greens.
5. Grate a small amount of the fresh horseradish over the greens, and a couple of grinds of black pepper.
6. Top with a heaping teaspoon of watermelon foam made using a hand blender with some juice from the watermelon.

Could try adding Clearjel to stabilize the watermelon foam. Could possibly add a tuile.

Onion and Cider Soup

An English, rather than French, style onion soup

INGREDIENTS
2 tbsp light oil
2 lb onions, sliced
2 tbsp fresh rosemary leaves, plus extra for garnish
1 tsp sugar
1 pint (500ml) cider
1 quart hot chicken stock
12 slices of hearty country-style bread, toasted
5 oz (150gm) Lancashire cheese, grated
Salt

DIRECTIONS
1. Heat the oil in a pan and gently fry the onions, covered, with the rosemary and a pinch of salt for 30 minutes, stirring occasionally, until they are soft. Stir in the sugar and cook for 10 minutes until golden.
2. Pour in the cider, and bubble gently for 30-40 minutes until most of the liquid has evaporated and the onions are very soft and golden.
3. Add the stock and heat gently. Check the seasoning. Heat the grill to medium. Divide the onion and cider soup between six heatproof bowls, put two slices of bread on top, sprinkle over the cheese and grill until melted and golden..

Athenian Salad

In Greek it is called "Maroulosalata". A Greek lettuce and cucumber salad with dill.
by Marissa@OMGfood

INGREDIENTS
Salad
2 romaine hearts
6 scallions
½ bunch dill, chopped (about ¼-⅓ cup)
½ large English cucumber

Vinaigrette
½ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon sea salt
1 teaspoon Greek oregano

Instructions
1. Wash and dry the lettuce, cucumber, and scallions.
2. Thinly slice the lettuce cross-wise, like a chiffonade. Move lettuce to a large bowl.
3. Thinly slice the scallions (both white and green parts) and add to the bowl. Add the chopped dill.
4. Cut the cucumber in half length-wise. Then thinly slice each half cross-wise. Add to the bowl.
Toss the ingredients to combine.
5. In a small bowl, whisk the dressing ingredients and toss with the salad.*
6. Serve with crusty bread and feta cheese.

* - The salad and vinaigrette can both be made ahead of time, but keep them separate until right before serving. https://omgfood.com/maroulosalata

Lamb Popsicles with Cherry & Peach Chutney

by Bal Arneson

Allow 12 hours for soaking if using wooden skewers.

INGREDIENTS
Lamb Popsicles
1 lb ground lamb
1 tbsp ginger, grated
1 tbsp garlic, grated
1 small onion, minced
1 tsp cardamom seeds
1 tsp ground fenugreek
1 tbsp garam masala
1 pinch salt
1 pinch pepper
1 green chili, finely chopped
½ cup mango, finely chopped
12 metal or wooden skewers

Cherry and Peach Chutney
1 cup fresh cherries, stems and pits removed
3 small peaches, peeled and pitted
green chili, minced
2 green onions, thinly sliced
juice of ½ lemon
1 pinch salt
1 pinch pepper
1 tsp ground cumin
¼ cup loosely packed cilantro leaves

DIRECTIONS
Lamb Popsicles
1. If using wooden skewers, soak them overnight to avoid burning.
2. Place lamb, onion, garlic, ginger, spices, green chili, mango and salt into a bowl and mix well.
3. Preheat a grill to medium-high and oil it. Grill lamb popsicles until cooked through, about 3-4 minutes per side. Serve with Cherry and Peach Chutney.

Cherry and Peach Chutney
1. Put everything in a food processor and puree until smooth but still slightly chunky.

Smoked Salmon Cucumber Appetizer

These little cucumber and smoked salmon appetizer bites make a perfect light start to a dinner and are a hit at any party.

INGREDIENTS

For the lemon dill cream cheese:

¾ cup cream cheese, full fat
2 tbsp Greek yogurt or sour cream
1 tbsp freshly squeezed lemon juice
1 tbsp minced fresh dill
1 small garlic clove, grated or very finely minced
Zest from 1 lemon
A pinch of sea salt

To assemble:
English cucumber, sliced about 2mm thick
5 oz (150gm) cold smoked salmon (Lox)
Dill and fresh cracked pepper, for garnish

INSTRUCTIONS

Add all the lemon dill cream cheese ingredients to a medium-sized bowl. Use electric beaters to whip together. Transfer the cream cheese to a piping bag fitted with a star attachment, or use a small resealable plastic bag and cut off the tip.

Lay the cucumber slices out on a serving tray. Roll small strips of the smoked salmon and place them on top of the cucumber slices. Pipe the cream cheese on top of the salmon and garnish with a little fresh dill and fresh cracked pepper.

Note:
The lemon dill cream cheese can be made up to two days in advance and kept in your fridge until you are ready to assemble the cucumber smoked salmon appetizer bites.

Download pdf here.

Caribbean Seafood Stew

Shrimp and fish fillets cooked in a spicy coconut sauce make for a complete meal. Add some rolls if you like.

SERVINGS: 4 to 6

Ingredients

2 tbsp olive oil 1 tbsp lime juice ¼ tsp salt ⅛ tsp pepper 1 lb skinless orange roughy or red snapper fillets, cut into 1-inch cubes 1 cup chopped onion 1 cup chopped green sweet pepper 6 cloves garlic, minced (1 tablespoon)

1 jalapeno pepper, seeded and finely chopped 1 14 ounce can diced tomatoes ½ cup unsweetened coconut milk 8 ozs peeled and deveined uncooked medium shrimp ½ cup snipped cilantro 2 cups hot cooked rice 2 tbsps snipped fresh cilantro Splash hot pepper sauce (optional)

Directions
1. In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.

2. In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic, and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in shrimp, fish mixture, and ½ cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally. Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired. Makes 4 to 6 servings.

Lamb Saag

1 lbs. lamb stew without bones 2 tablespoons canola oil 1 bay leaf 2 to 4 slivers cinnamon 2 to 4 curry leaves (optional) ¼ teaspoon fenugreek seeds 1 teaspoon cumin seeds

¼ teaspoon fennel seeds 1 teaspoon urad dal 1 cup minced onion 1 cup minced tomato 6-8 cloves minced garlic 3 tbsp. fresh minced ginger

½ tsp. turmeric powder 2 tsp. curry powder ½ tsp. cayenne 1 tsp. black pepper and cumin powder ½ cup tomato sauce ½ tsp. salt 5 oz. chopped fresh baby spinach

1. Cut lamb meat into small even cubes. Remove fat. Rinse the meat under cold water several times. Drain and pat dry. Set aside.
2. Heat oil in a saucepan over medium heat. When oil is hot, but not smoking, add bay leaf, cinnamon stick, and curry leaves into oil.
3. Add fenugreek, cumin, fennel seeds, and urad dal. Stir-fry until urad dal turns golden.
4. Immediately add onion, tomato, garlic, and ginger. Add turmeric and cook until onions are tender.
5. Increase heat to medium high. Add lamb and stir for 3 to 5 minutes until lamb is coated with turmeric mixture and begins to turn brown.
6. Add curry powder, cayenne powder, black pepper and cumin powder.
7. Stir and mix the powders well into meat. Add tomato sauce and salt. Cook and stir for another 2 minutes. Add 2 cups of water.
8. When mixture begins to boil, reduce heat to medium-high.
9. If cooking in saucepan, cover and cook about 20-30 minutes, stirring often, until meat is tender. Additional tomato sauce and water can be added, about ¼ cup at a time, if the sauce becomes too thick or if the meat is not yet tender.
10. Add fresh baby spinach to the saucy lamb dish. Stir well into meat mixture. Serve warm.

Candied Grapefruit

by Jacques Peppin

• 1 ruby red grapefruit
• ¾ c sugar
• ¾ c water
• ¼ c dried cranberries
• Dark chocolate (optional)

1. Skin grapefruit and remove the rind with the pith. Julienne the skin into 1/8 inch wide strips.
2. Blanch the grapefruit skins in a small pot of boiling water for 2-3 minutes. Change the water and blanch two more times, changing the water each time (this removes the bitterness from the pith). Put the skins on a rack to cool.
3. Combine sugar and water with the grapefruit skins in a small pot and bring to a boil to the soft-ball stage (127C°, 260°F).
4. Remove the grapefruit skins and toss in a bowl of regular sugar to coat. Place on a rack or metal tray to cool.
5. With the remaining grapefruit, divide the segments and place on a serving dish, or better in individual serving dishes. Pour some of the remaining sugar sauce over the grapefruit and top with a few of the candied grapefruit.
6. As an option, melt the dark chocolate and dip the end of the grapefruit up to about one-third to half way. Place in a refrigerator to harden the chocolate and serve as a candied treat.

Tzaziki

1 clove garlic, finely minced 1 tsp lime juice ½ cumcumber, seeded and minced 3 tsp parsley, finely chopped 3 tsp fresh mint leaves, finely chopped 1½ cup yogurt

Soak garlic in lime juice for 10-15 minutes to reduce the bitterness of the garlic. Combine all the ingredients and refrigerate.

Artichoke and Asiago Dip

14 oz can artichoke hearts, drained and chopped ¾ cup Asiago cheese, shredded or grated 4 drops Tabasco sauce 1-2 cloves garlic, minced ½ cup Mayonnaise ½ cup sour cream Paprika and fresh chopped parsley (optional)

Preheat over to 350°F. Mix together artichoke hearts, cheese (set aside 2 tablespoons for later), Tabasco, sour cream and mayonnaise. Put in an oven-proof casserole. Top with paprika and parsley (if using). Bake for 30 minutes. Top with 2 tablespoons of Asiago. Set oven to broil and broil for a few minutes until top forms cheesy crust. Serve with crusty baguette, pita, tortilla chips or fresh veggies.

Smoked Salmon Spread

by Ina Garten

8 oz (225gm)		cream cheese, at room temperature
½ cup (120ml)		sour cream
1 tbsp		freshly squeezed lemon juice
1 tbsp		minced fresh dill
1 tsp		prepared horseradish, drained
½ tsp		salt
¼ tsp		freshly ground black pepper
4 oz (120gm)		smoked salmon, minced

1. Cream the cheese with an electric mixer until just smooth.

2. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix together.

3. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

Roast Pork Three Ways

by Elizabeth Baird

Hoisin Glazed Tenderloin

Lean, tender and utterly delicious, pork tenderloins are the perfect quick roast pork supper. All they need is some tasty coating, marinating if you have time to spare, then about 20 minutes in a hot oven. For 3 servings, divide the quantities in half.

2 pork tenderloins, about 12 oz. (375 g) each
¼ cup (60 ml) hoisin sauce
2 tbsp. (30 ml) fresh lemon juice
1 tbsp. (15 ml) canola oil
1 tsp. (5 ml) sesame oil
1 tsp. (5 ml) minced fresh ginger
1 clove garlic, minced
1 tsp. (5 ml) sesame seeds

Cut off any visible fat and silverskin (connective tissue) from pork. To even thickness of each tenderloin, fold thin end under and secure with a toothpick.
In a bowl, whisk together hoisin sauce, lemon juice, canola and sesame oils, ginger and garlic. Add tenderloins, turning them to coat all over. If time allows, marinate at room temperature for 20 minutes or covered and in refrigerator for up to 8 hours.
Arrange on a rack in a shallow roasting pan. Spoon hoisin mixture over tenderloins. Sprinkle with sesame seeds. Roast in centre of 425°F (230°C) oven until meat thermometer inserted into centre registers 158°F (68°C). Transfer to cutting board; tent with foil. Let rest for 10 minutes by which time temperature will have risen to 160°F (71°C). Slice across grain to serve.
Makes 4 to 6 servings. Leftovers are delicious next day.

Roast Pork Shoulder Dijonnaise

Mustard, as in Dijon mustard, is one of those fortuitous partners with pork. Its sharpness cuts the meat’s richness, especially yummy when paired with a fattier pork shoulder. This is a lusty roast, cooked to pull-apart tenderness, and very at home with mounds of mashed potatoes or on crusty buns with a thatch of cole slaw.
1 boneless pork shoulder (butt) about 3 lb (1.5 kg)
4 large cloves garlic
⅓ cup (75 ml) Dijon mustard
1 tbsp. (15 ml) soy sauce
1 tbsp. (15 ml) canola oil
1½ tsp. (7 ml) dried thyme or Italian herb seasoning
¾ tsp. (4 ml) cracked pepper

With tip of a paring knife, cut 24 slits into pork shoulder. Cut each garlic clove into 6 lengths; press a piece of garlic into each slit. Set roast on a rack in a shallow roasting pan that has a lid, or in a large skillet, preferably cast iron.
In a bowl, whisk together mustard, soy sauce, canola oil, thyme and pepper. Spread over roast. Cover roasting pan with its lid, or skillet with a domed lid, upturned saucepan or foil tented over skillet.
Roast in centre of a 325°°F (160°C) oven for 3 hours. Remove lid and roast another hour until mustard coating is burnished and meat is fork tender. Transfer from pan to a cutting board; tent with foil and let rest for 10 minutes. Slice or cut into chunks, letting meat fall into its natural pieces as much as possible.
Makes 6 to 8 servings.

Roast Pork Loin with Apples and Prunes

Don’t be put off by including prunes in the stuffing of this elegant rolled roast: prunes are a classic with pork, and never nicer than with apples for a touch of acid to challenge their sweetness.

1 boneless centre cut loin pork roast, (single loin about 3½ lb./1.6 kg)
1½ tsp. (7 ml) each dried crumbled sage and thyme
¾ tsp. (4 ml) salt
½ tsp. (2 ml) freshly ground pepper
1 tbsp. (15 ml) canola oil
1½ cups (375 ml) finely diced apple
1 cup (250 ml) diced pitted prunes
1 tbsp. (15 ml) lemon juice

GRAVY:
2 tbsp. (30 ml) all-purpose flour
2 cups (500 ml) chicken broth or water, approximate
Salt and pepper

Place roast, fat-side up, on a cutting board. Starting at right side with a knife parallel to board, cut loin in half, almost but not all way through. Open up loin like a book. Starting at centre of opened loin, and with knife parallel to board, cut loin in half on left side almost but not all way through. Repeat on right side and open flat. Cover loin with waxed paper and pound with a mallet to a fairly even thickness.
In a bowl, stir together sage, thyme, salt and pepper, sprinkle half of this mixture over pork loin. Stir oil into remaining herb mixture and set aside. In a separate bowl, toss apples and prunes with lemon juice. Sprinkle evenly over pork loin, leaving about 1 inch (2.5 cm) along short side with fat layer underneath. Starting at other end of loin, roll up firmly towards border. Tie with kitchen string at 1-inch (2.5 cm) intervals. Place fat side up on a rack in a shallow roasting pan. Brush with herb and oil mixture. (Make-ahead: Refrigerate for up to 8 hours.) Roast in centre of a 375°F (190°C) oven until a meat thermometer inserted into centre registers 158°F (68°C). Transfer to a cutting board; tent with foil and let rest for 15 minutes by which time thermometer should register 160°F (71°C).
Gravy: Meanwhile, skim fat off pan drippings. Whisk or shake flour and broth. Stir into pan dripping. Place roasting pan over medium heat. Stirring or whisking with a flat whisk, bring about-to-be gravy to a boil. Reduce heat and simmer for 3 minutes, stirring up any brown bits from bottom of pan. Whisk in a little more broth if desired. Strain into a warmed gravy boat.
Remove the string from the roast; slice thinly across the grain. Serve with the gravy.
Makes 6 servings, with a few slices to enjoy the next day, if you’re lucky.

Grandma's Christmas Butterscotch Sauce

This is a great sauce to use over Christmas pudding!

½ cup brown sugar ¼ cup butter 1 tbsp cornstarch vanilla extract salt hot water

Mix the first three ingredients together and cook over high heat. After small bubbles form and sauce thickens, add approximately 1 cup of hot water and stir. You want the consistency of a thin sauce - it will thicken slightly as it cools to a usable temperature. Add a few drops of vanilla extract and a pinch of salt. Serve in a warmed sauce bowl.

Green Bean Casserole

From Martha Stewart Living

Serves 8

6 tablespoons unsalted butter, plus more for dish
1 medium onion, cut into ¼-inch dice
1 red bell pepper, seeded and cut into ½-inch dice
1 lb cremini mushrooms, stems trimmed, ½-inch dice
2 tsp coarse salt
½ tsp freshly ground pepper
1½ pounds green beans, trimmed and cut into 2-inch pieces
6 tbsp all-purpose flour
2 cups milk
1 pinch cayenne pepper
1 pinch grated nutmeg
1 cup grated Parmesan cheese
¼ cup breadcrumbs
¼ cup olive or peanut oil (or another light-flavoured oil)
4 shallots, cut crosswise into ¼-inch rings (optional)

1. Heat oil in a medium skillet over medium heat. Toss shallot rings with 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container and set aside until ready to serve.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and sauté until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and ¼ teaspoon pepper. Set aside to cool.
3. Prepare an ice bath: fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 5 to 7 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
4. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 4 tablespoons flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and ¼ teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
5. Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.
6. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top (optional), and serve immediately.

Portobello Mushroom Spread

Source: The Knick restaurant. Melissa Kedrowski, head chef.

2 tbsp olive oil (about)
1 pound Portobello mushrooms, cleaned and diced
1½ cups diced yellow onions
1 tbsp finely chopped garlic (2 to 3 cloves)
1½-2 packages (8 ounces each) cream cheese, room temperature
½ tsp Worchestershire sauce
Salt and pepper to taste

Heat oil in large sauté pan. Add mushrooms and onions and sauté. When onions mushrooms are cooked add garlic and continue to sauté until all liquid is cooked out of mushrooms.
Remove from heat and cool slightly, then puree in food processor until smooth. Add to cream cheese in medium-sized bowl and mix with electric mixer until smooth. Add Worcestershire sauce. Add salt and pepper to taste. Chill in refrigerator for at least an hour.
Serve with dry, plain crackers or toasts like Grissol Melba Toast or Melba Canapé, Carr’s Table Water crackers, or rice crackers.

Note: Mushroom/onion mixture can also be roasted, rather than sautéed, on a cookie sheet in a 425-degree oven for 15 minutes. If roasting, eliminate the oil.

Download pdf.

Three Cheese Spinach Lasagna

Filling One: ½ lb regular ground beef ½ lb ground pork 1 medium onion, finely chopped 1 can diced tomatoes (28oz.can) 2 tbsp. tomato paste 1 clove garlic, minced ½ cup chicken broth 1 tsp. Worchestershire sauce 2 tsp. dried oregano, or to taste 2 tsp. dried basil, or to taste 1 tsp. cumin, or to taste freshly ground pepper to taste

Filling Two: 1 lb (454g) container of Ricotta cheese 1 cup grated Parmesian cheese 2 packages frozen spinach, thawed 3 eggs 1-2 tsp. mint to taste 1-2 tsp. basil to taste Other: 2-3 cups grated Mozzarella cheese 2 boxes Lasagna noodles casserole dish

Preheat oven to 350°.

Filling One: In a saucepan, add the beef, pork and onion in a little olive oil and butter. When meat is browned, add garlic and cook for a minute. Add tomatoes, tomato paste and herb seasonings (pesto can be substituted for basil and garlic). Simmer for about 30 minutes.

Filling Two: Drain spinach and squeeze out as much water as possible. In a bowl, whip the eggs thoroughly. In a deep saucepan or double boiler put the cheese and spinach. On low heat, stir the mixture gently until the cheese has melted. This will likely become slightly liquidy from the water in the spinach. To add the eggs it is best to "temper" them by adding small amounts of the cheese mixture into eggs in the bowl and whisking. After a cup or two has been blended in, gradually pour this back into the cheese mixture, stirring constantly. Keep stirring until the sauce thickens.

Assembly: Cook lasagna noodles in boiling water until cooked al dente. Put a layer of noodles in the bottom of the casserole dish and spoon in a layer of the meat mixture. You can alternate layers of the meat and cheese mixtures or put two layers of meat and one of cheese - it's up to you. You should end up with a final layer of noodles to sprinkle the Mozzarella cheese on. Bake for 30-40 minutes. Allow to set 8-10 minutes before serving.

This dish can be prepared a day ahead, just cover and refrigerate.

Mrs. Walker's Pudding

1st Step 1 cup flour ½ cup brown sugar 1 tsp baking powder 1 cup raisins milk

1st Step 2 cups hot water 1½ cups brown sugar 1 tbsp butter 1 tsp vanilla extract

Mix all the 1st step ingredients, except the milk, together. Gradually add milk to make a thick dough, like thin bread dough. Put into a greased baking dish.
Mix together the 2nd Step ingredients and pour over the dough. Bake at 350°F until done - about 20-30 minutes. Dough should float to the top.

Saganaki

1 lb. (350g) Kasseri (κασερι), kefalotiri, graviera (or, if you can't find any of those, use Gruyere or any hard cheese)
milk
a little flour
pepper
light olive oil for frying
⅓ cup ouzo or cognac
1 lemon
bread

Cut the cheese into slices about ½ in. thick. Dip the slices into milk then coat lightly with flour and pepper. Heat oil in a heavy frying pan on medium-high. Fry cheese on both sides until brown. Warm up the ouzo.
At the table pour the ouzo over the cheese, ignite and yell "Opa"! Squeeze some lemon juice over the cheese and serve with a slice of good bread.

Greek Style Okra with Tomatoes

1 lb. fresh okra 1 lb. tomatoes, fresh or canned 2 onions medium, peeled and chopped 1 lb. potatoes, cubed (optional) 1 clove garlic, finely chopped

½ cup vinegar ¾ cup olive oil bay leaf salt and pepper

Trim cone shaped tops from okra, wash, drain and place in a dish. Sprinkle with salt and vinegar and set aside for half and hour to de-slime. Wash okra again and then dry thoroughly.
Heat olive oil in a large frying pan and add chopped onion. Cook gently until onion is tender. Add okra and cook, tossing lightly, until slightly browned. (If you want a more hearty, meal-in-one dish, add potatoes at same time as okra.) Add garlic and sauté for half a minute, then add tomatoes, peeled and chopped, and salt, pepper and bay leaf. Cover frying pan and simmer for about 45 minutes, or until tender.

Thai Dumpling Soup

5 cups chicken stock 1 large onion 2 cloves garlic 3 thin slices fresh ginger or ¼ tsp dry ginger powder 2 in. lemon grass or 4 in. strip of lemon peel 1 kaffir lime leaf (optional)

1 doz. chicken or pork wonton 1 cup oyster, portabello or button mushroom, sliced 1 pkg enoki mushroom 1-2 tsp oyster flavour sauce 1-2 tsp hoisin sauce ¼-½ tsp sesame oil 2 green onion, sliced (optional)

Cut onion into narrow slices. Cook together ½ of the sliced onion, the garlic, ginger, lemon grass (or peel) and lime leaves in the chicken stock.
Simmer for about 1 hour. Taste frequently and remove lemon grass or peel and lime leaf when taste is to liking. Strain and discard solid ingredients.
Separately, add wontons to gently boiling water and cook about 20 minutes or until almost fully cooked.
Slice the main stem of the green onion; cut onion tops into 3-4 inch pieces and slice lengthwise.
To the strained stock add remaining yellow onion, the green onion tops and the mushroom (except the enoki) and cook for 15 minutes.
Add the enoki mushroom, green onion (sliced stem), oyster flavour sauce, hoisin sauce and sesame oil, the wontons and simmer another 5-10 minutes. Serve.

Caper Sauce

A great sauce to use with cold-cuts, especially with cold thinly sliced roast beef.

1 cup mayonnaise 20-25 capers* 3 tsp prepared mustard or 1 of dry mustard 1 tsp Worchestershire sauce 6 grinds fresh pepper ½ tsp salt ½ tsp lemon juice

Finely mince capers. Combine all ingredients and refrigerate an hour or two before using. * - if capers are pickled, rinse in water before use. If capers are not pickled, add 1 or 2 tsp lemon juice or wine vinegar.

Prime Rib Roast

Serves 6 to 8 The secret to a delicious tasting roast, besides the quality of the meat itself is the aging. Good tasting meat is aged meat. If you can, purchase the roast a week ahead of time to age it properly; if not at least a day or two of aging will help. Get one 3-rib standing rib roast (about 7 pounds). Set the roast uncovered on a flat dish on the rib or fat side and set in the refrigerator. Leave uncovered throughout the aging period which will be from 2 to 7 days. The redder the meat when purchased the longer the aging time should be. If it is already well aged then just a couple of days is enough. When ready to use, trim a very thin layer of the meat off each side if it is very dark and dry. Set at room temperature for 1 hour, and tie with kitchen twine at both ends, twine running parallel to bone. Salt and ground black pepper. 1. Adjust oven rack to low position and heat oven to 250 degrees. Heat large roasting pan over two burners set at medium-high heat until hot, about 4 minutes. Place roast in hot pan and cook on all sides until nicely browned and about ½ cup fat has rendered, 6 to 8 minutes. 2. Remove roast from pan. Set wire rack in pan, then set roast on rack. Generously season with salt and pepper.
3. Place roast in oven and roast until meat registers the degree of doneness you desire on an instant-read thermometer (see chart on right). It will take about 3 to 3½ hours for medium rare. Remove roast from oven and tent with foil. Let stand 20 to 30 minutes to allow juices to redistribute themselves evenly throughout roast. 4. Remove twine and set roast on cutting board, rib bones at 90-degree angle to board. Carve, and serve immediately. From America's Test Kitchen.	Beef: °F °C Rare 120° - 125° 45° - 50° Medium-Rare 130° - 135° 55° - 60° Medium 140° - 145° 60° - 65° Medium-Well 150° - 155° 65° - 70° Well Done 160° & above 70° & above
From The Two Fat Ladies: Place fat side up and cut the fat in a broad cross-hatch pattern to release the melting fat for basting. Rub the fat with dry mustard, pepper and salt. Cook 17 minutes per pound. [At a higher temperature, I assume, than in the above recipe.]

Gracie Allen's sure-fire cooking method for perfect roast beef: "Take one large roast of beef and one small roast of beef, and put them in the oven, side by side. When the little one burns, the big one is done."

Pork, Black Bean and Corn Chilli

by Steve Cylka

1 tbsp oil 1½ cups onion, diced 1½ cups celery, diced 1½ cups yellow pepper, diced 2 cloves garlic, minced 1½ lbs ground pork 1½ lbs pork loin or tenderloin, cubed 1 14 oz can (398ml) diced tomatoes 2 15 oz cans black beans, rinsed and drained

1 can corn, rinsed and drained 3.8 cups (900ml) chicken broth, salt free 1 5.5 oz can tomato paste 1 tsp chilli powder 1-2 tsp chipotle powder 1 medium Mexican chilli, finely sliced 1 tsp sugar 2 limes 2 tsp salt 1 bunch Cilantro

INSTRUCTIONS

Heat oil, on medium heat, in a Dutch oven or large pot. Add ground pork and fry until partly cooked. Use a wooden spoon or spatula to break the ground pork into crumbled small chunks of meat during cooking. Add cubed pork and cook until ground pork is fully cooked.
Add onion, celery, pepper and garlic to the Dutch oven and fry, stirring often, until the vegetables are tender.
Stir in the remaining ingredients and bring to a boil.
Zest lime and add the zest. Lower heat, stir and cover with lid.
Let the chilli simmer for 90 minutes (or for 6-8 hours in a slow cooker on low). Juice limes and add juice.
Serve hot.

[If pork loin or tenderloin is not available, other meat will work fine; for example, chopped ham, andouille, sausage or just more ground pork are all excellent options.]

Kedgeree

1 lb smoked haddock (Haddock is traditional. Smoked cod or any smoked fish will do.)
6 hard boiled eggs, chopped fairly fine
1-2 cups Basmati (preferably) or long-grain white rice
2-4 cups decent chicken stock, canned low-sodium at a minimum, cartoned organic is much superior, but home-made still beats all comers.
1 bay leaf
Liberal amounts of unsalted butter
3 medium shallots, or a medium onion, chopped fairly fine
As much garlic as you can handle, chopped very fine or squished through a garlic press
At least 3 tsp of prepared British mustard, preferably Colemans (1½ tsp of dry mustard)
Enough finely-chopped parsley or cilantro to add interest and colour
Heavy cream
Salt, at the final stage
Fresh-ground pepper, plenty.
Curry powder

For the rice: one cup of rice will yield a dish that is dense with egg and haddock, two cups will give you a dish with a more Asian proportion of rice.
Cook the rice in proportion of one and a half the amount of chicken stock to one of rice with the bay leaf added. When it is done and keeping warm, toss out the bay leaf, fluff the rice with chopsticks. If the smoked haddock is raw place it on top of the rice now, close the lid and let the haddock steam on warm for 15 minutes.
Remove the haddock, and flake with forks to get rid of every last trace of bone. Place the haddock back in the rice cooker.
Sauté the shallots in butter until light brown. Add the garlic for one minute more, making sure to not brown it. Place it all in with the rice.
Add the chopped-up eggs, mustard, parsley, pepper, and throw in enough cream to make everything just slightly creamy. Mix it all up, gently and thoroughly (chopsticks are perfect for this). Add salt.
Serve, now or later - it keeps well. Leftovers may be served in kedgeree omelettes with a dribble of soy sauce.
Source: Wikibooks

Empress Mushrooms

16 medium mushrooms 1 small onion, finely chopped 1 garlic clove, finely chopped ½ cup olive oil 6 ozs Prosciutto or ham 2 tsp parsley, finely chopped 2 tsp marjoram 1 cup white wine bread crumbs grated Parmigiano cheese salt & pepper

Clean mushrooms thoroughly; remove and chop stems. Sauté onions and garlic in 1⁄4 cup olive oil until transparent. Add chopped mushrooms stems, chopped prosciutto, parsley, marjoram, salt and pepper. Sauté for about 1½ minutes, then add wine. Add bread crumbs until mixture is consistency of mush. Coat mushroom tops with remaining olive oil. Stuff each mushroom with tablespoon of mixture, then sprinkle with Parmigiano cheese and bake at 375°F for 3-7 minutes, depending upon size of the mushroom.

From Great Chefs of San Francisco, (Avon Publishing, 1984), p.100

Greek Salad

Dressing: ½ cup olive oil 2 tsp. red wine vinegar 2 tsp. lemon juice 1 clove garlic ½ tsp. oregano ½ tsp. basil salt & pepper

Salad Romaine lettuce, broken into bit-size pieces English (or regular) cucumber, sliced tomato, quartered red onion, sliced thin black olives Feta cheese, crumbled

Combine all the dressing ingredients in a container and whip thoroughly. Set aside mixture for flavours to blend; if using dried herbs, set overnight. Slice up salad ingredients into bite-sized pieces and toss in a salad bowl. Pour dressing over and serve.

For a change of pace, substitute chick peas (1 can) for the Romaine lettuce.

Ma B's Cabbage Soup

1 lb ground beef 2 onions, chopped 1½ cups yellow potatoes 2 cups carrots, chopped 6 cups cabbage, chopped 1 cup celery, chopped	1 large can (796ml) diced tomatoes 2 tsp sugar 1-2 tsp paprika (to taste) 3 tbsp parsley flakes 1 tbsp Worchestershire sauce Salt and pepper Sour cream (optional)
2-4 OXO cubes dissolved in 6 cups boiling water, or 6 cups of beef stock.

In a large pot, brown the meat in a little oil then add onions and celery. Add tomatoes, boullion and seasonings. Add remaining vegetables. Cook slowly for 1-2 hours or until cabbage is thoroughly cooked. Add more liquid (beef stock if you have it) if soup is too thick.
Serve in a bowl, and, for an added taste treat, spoon a large dollop of sour cream on top. 

 

Download pdf here.

Waldorf Salad

This salad is named after the Waldorf-Astoria Hotel in New York City where it was created by Oscar Tschirky, who was the hotel's famous maitre d'hotel for half a century. He created the salad in 1893. From his book, The Cook Book By "Oscar" Of The Waldorf.

1 firm, crisp & tart green apple (e.g., Granny Smith) 1 firm ripe crisp sweet red apple (e.g., MacIntosh) 1 cup of sliced celery ½ cup of mayonnaise

And that's all there is to the original recipes - just three ingredients.

½ cup of raisins or 1 cup of grapes - green, seedless ½ cup of coarsely chopped walnuts 1 tbsp of lemon juice Iceberg or Bibb lettuce leaves

Over the years, two ingredients have been added that have become standards: walnuts, and grapes or raisins.

If using raisins, soak in water a while to plump them up (also they will then not absorb liquid from the dressing and dry it out). For best flavour from the walnuts they should be baked in a the oven on low heat for 10-15 minutes, then set aside to cool.
Core and quarter the apples leaving the skin on (unless it is tough). Cut apples into approximately ½ inch cubes and toss in the lemon juice. Cut the celery into ½ inch pieces. If the grapes are very large cut them in half. Mix together all of the ingredients and chill in the refrigerator.
To Serve:
Serve on a bed of lettuce on a plate or just plain in a bowl. For best results use a home-made mayonnaise, but be sure, if you do, to eat all the salad the day the mayonnaise is made.

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And here is Oscar Tschirky's mayonnaise recipe: "Place in an earthen bowl a couple of fresh egg-yolks and half a tspful of ground English mustard, half a pinch of salt, half a saltspoonful [a saltspoon equals approximately ¼ teaspoon] of red pepper, and stir well for about three minutes without stopping, then pour in, drop at a time, one and a half cupfuls of the best olive oil, and should it become too thick, add a little at a time, some good vinegar, stirring constantly."

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Mayonnaise

• 1 egg yolk
• 1 cup light olive or vegetable oil
• ¼ tsp lemon juice
• pinch dry mustard
• salt & pepper

Beat egg yolk for a couple of minutes, add lemon juice, salt and mustard. Beat vigorously for another minute. Add a few drops of good oil and beat (do not use extra virgin olive oil - the mayonnaise will taste like olive oil rather than mayonnaise). Continue beating quickly and slowly drip oil into mixture. Once half the oil is incorporated, pour oil faster beating all the time. Add additional oil if mixture is too thin; if too thick, add lemon juice a drop or two at a time. When right consistency reached, add salt & pepper to taste. Makes about 1½ cups.
(If you are suspicious of raw egg yoke, do the above in a double boiler using streaming hot but not boiling water. Be sure to continuously beat eggs at all times. If egg curdles add a tsp of boiling water and beat in.)

Creme Vichyssoise Glacée

The cold leek and potato soup, Vichyssoise, was developed by chef Louis Diat at the Ritz-Carlton Hotel in New York City between 1910 and 1920. It was published in his book, Cooking a la Ritz (1941).

4 large leeks, white part 1 medium onion 2 ounces sweet butter 5 medium potatoes 1 quart water or chicken broth

1 tbsp salt 2 cups milk 2 cups medium cream 1 cup heavy cream

1. Finely slice the white part of the leeks and the onion and brown very lightly in the sweet (i.e., unsalted) butter, then add the potatoes, also sliced finely. Add water or broth and the salt. Boil from 35-40 minutes.
2. Crush and rub through a fine strainer. Return to fire and add 2 cups of milk and 2 cups of medium cream. Season to taste and bring to a boil.
3. Cool and then rub through a very fine strainer. When soup is cold, add the heavy cream. Chill thoroughly before serving.
4. Finely chopped chives may be added before serving. Makes 8 servings.

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The following version of Vichyssoise is from Julia Child's The French Chef Cookbook.

• 3 cups thinly sliced leeks, white part only
  
• 3-4 cups potatoes, sliced
• 2 quarts of chicken stock or water
• ½-1 cup heavy cream
• 1 tbsp salt, or to taste
  
• 2-3 tbsp chives, minced
  

1. Simmer the vegetables together in the stock/water with the salt for 40-50 minutes until vegetables are tender, or cook in a pressure cooker for 15 minutes. 
2. Puree the soup in an electric blender or food mill, then through a fine sieve. 
3. Stir in the heavy cream, oversalt slightly, and chill. (You need to oversalt the soup because chilled soup requires more salt than warm or hot soup for the taste to have the same level of saltiness.)
   
4. Serve in chilled soup bowls and decorate with minced chives.

Caesar Cardini's original Caesar Salad

Invented by Caesar Cardini at his restaurant in Tijuana, Mexico in 1924.

Dressing: 1 cup stale French bread cut into ½ in. cubes ¼ cup olive oil juice of ½ lemon ½ tsp. Worchestershire sauce 1 large clove garlic 1 egg (at room temperature) ½ cup freshly grated Romano cheese ¼ tsp. salt freshly ground pepper to taste 15-20 Romaine lettuce leaves left whole

Wash and dry lettuce. Wrap and refrigerate. Warm bread cubes in 275° oven. As croutons cook, baste with olive oil in which garlic has been steeped. Toss while cooking until hard and dry. Mash garlic into the side of a large salad bowl. Ease egg (that is at room temperature) into boiling water and boil exactly one minute then crack egg into bowl, breaking it up with fork. Add salt, lemon juice, olive oil, and Worchesterhire sauce. Mix well. Makes about ½ cup of dressing. Add lettuce leaves and toss to coat thoroughly. Add Romano cheese and pepper, and toss. Arrange lettuce on dinner plates; garnish with croutons. This is meant to be eaten with hands.

 

Cobb Salad Original Recipe

1 head iceberg lettuce, about 4 cups 1 bunch watercress 1 small bunch chicory, about 2½ cups ½ head romaine, about 2½ cups 2 medium peeled tomatoes 6 strips of crisp bacon 2 breasts of boiled chicken 3 hard cooked eggs 1 avocado ½ cup crumbled Roquefort cheese 2 tbsp chopped chives 1 cup Cobb Salad Dressing

Cobb Salad Dressing ¼ cup water ¼ cup red wine vinegar ¼ tsp sugar 1 tsp freshly squeezed lemon juice 2 tsp salt ¾ tsp freshly ground black pepper ¾ tsp Worchestershire sauce ¼ tsp English mustard 1 small clove garlic ¼ cup extra virgin olive oil ¾ cup salad oil Blend all ingredients together, except oils. Add olive and salad oils. Mix well. Blend well again before mixing with salad. (The water is optional, depending upon the degree of oiliness desired in the dressing.)

Cut lettuce, half of the watercress, chicory and romaine in fine pieces and arrange in a large salad bowl. Cut tomatoes, bacon, chicken, eggs, and avocado in small pieces and arrange, along with the crumbled Roquefort cheese, in strips on the greens. Sprinkle finely cut chives over the Cobb salad and garnish with the remaining watercress. Just before serving mix the salad with the Cobb salad dressing. 

 

Two Fat Ladies

Considered radical and out of fashion when they were on TV in the 90's, their style of cooking with butter, meat, fat and eggs is back as a healthy diet. Jennifer Paterson and Clarissa Dixon Wright toured the UK by motorbike preparing meals for everyone from nuns to Boys Scouts, and everywhere an army camp to an embassy. They included healthy portion of meat including game meats along with fish. And a decent tipple to go along with the meal.
Their television program is available on DVD.
There are also a number of cookbooks by both of them and many by Clarissa Dixon Wright alone. I enjoyed the program and have made a few of the dishes. An early favorite is Clarissa's Monk fish dish - delicious, and found in their first cookbook:

Recipe List

Appetizers

• Artichoke and Asiago Dip
• Asparagus & Mushroom Tart
• Avocado Shrimp Appetizer
• Bean Dip
• Celeriac Terrine with Red Pepper Sauce
• Cretons de Quebec
• Empress Mushrooms
• Escargot à la Bourguignonne
• Escargot Stuffed Mushrooms
• Fig and Onion Crostini
• Fish Quenelles & Sweetcorn Velouté
• Grain Free Onion Rings
• "Greek Salad" Cherry Tomatoes
• Mandarine Restaurant Lettuce Wraps
• Marinated Mushrooms
• Mexican Shrimp Appetizer
• Mushroom Stuffed with Crab
• Pork Paté
• Portobello Mushroom Spread
• Potted Shrimp
• Saganaki
• Scotch Eggs
• Shrimp Vol-au-vent Appetizer
• Smoked Salmon Cucumber Appetizer
• Smoked Salmon Spread
• Spicy Tuna Fishcakes
• Spinach Subrics

Soups

• Arjamolho - Portuguese Gazpacho
• Cream Vichyssoise Glacée
• Creamy Sausage and Tortellini Soup
• Gazpacho
• Gaspacho Andalouse
• Goulash
• Gourmet Pea Soup
• Great Potato Soup
• Hideg Meggyleves Sour Cherry Soup
• Hungarian Mushroom Soup
• Ma B's Cabbage Soup
• Onion and Cider Soup
• Shrimp Bisque
• Stilton Soup Arsheal House
• Thai Dumpling Soup
• Thai Coconut & Shrimp Soup
• Watercress Soup with Poached Egg

Salad

• Athenian Salad
• Austrian Potato Salad
• Caesar Cardini's original Caesar Salad
• Cauliflower Salad with Chickpeas
• Cobb Salad Original Recipe
• Greek Salad
• Lychee and Watermelon Salad
• Timbale of Brussels Sprouts
• Tomato Aspic Salad
• Waldorf Salad

Dessert

• Apple Fritters
• Bavarian Cream
• Caramelized Pears
• Circletes - Almond Cardamon Cakes
• Grandma's Christmas Butterscotch Sauce
• Mom's Christmas Pudding
• Mrs. Walker's Pudding
• Oranges in Lemongrass Syrup
• Watermelon Sushi

Stews

• Bouillabaisse - Provençal Fish Stew
• Bourride Fish Stew
• Caribbean Seafood Stew
• Cod Green Curry
• Crock Pot Beef Stew
• Moroccan Lamb Stew
• Provençal Beef Stew
• Senegalese-style Seafood Gumbo
• Shrimp Thai Risotto

Sauces

• Beurre Blanc
• Caper Sauce
• Caper Sauce
• Cherry Sauce
• Jerk - Wet Rub
• Mom's Butterscotch Sauce
• Mushroom Gravy
• Remoulade
• Steak Marinade
• Tzaziki

Glazes

• Beef Aspic
• Guinness Horseradish Glaze

Condiments

• Patum Peperium

Main Dishes

Beef & Game

• Beef Short Ribs in Red Wine
• Boeuf Bourguignonne
• Cajun Beef Ribs
• Gordon Ramsay’s Shepherd’s Pie
• Greek Meatball in Pita
• Instant Beef Pot Roast
• Prime Rib Roast
• Raised Game Pie
• Slow Cooker Beef Stroganoff
• Steak and Mushroom Pie

Pork

• Bacon Wrapped Pork Loin with Apples & Sage>
• Butterflied Pork Tenderloin with Charred Tomato Salsa
• Cointreau Ham
• Iberian Ham Artichoke Rice
• Lemongrass Pork and Rice Noodle Bowl
• Mexican Spiced Pork Chops
• Pan-seared Chops with Raisin-Madeira Sauce
• Pork, Black Bean and Corn Chilli
• Pork and Apple Casserole
• Pork Medallions with Apple Cider
• Porkie Pie Ploughman's
• Prosciutto Wrapped Monkfish
• Raised Pork Pie
• Roast Pork Three Ways

Lamb

• Gyro with Tzatziki
• Lamb Saag
• Lamb Popsicles with Cherry & Peach Chutney
• Lambcops with Mint Chutney
• Moroccan Lamb Tagine
• Roasted Lamb Leg with Moroccan Spices
• Seared Lamb Chops with Pearl Onions
• Turkish Lamb Pita

Chicken & Fowl

• Braised Chicken Thighs
• Chicken Florentine
• Chicken Legs Coq au Vin
• Chicken with Apple Cider Cream Sauce
• Chicken Piccata
• Coq au Riesling
• Creamy Tuscan Garlic Chicken
• Goose with Pruneaux Armagnac Sauce
• Greek Chicken Thighs
• Hunter's Chicken
• Roast Goose with Pork & Prune Stuffing
• Tequila Lime Chicken

Fish & Seafood

• Ginger Shrimp with Coconut Milk
• Lobster a la Bretonne
• Scallops with Leeks
• Shrimp Maison
• Sole Véronique

Vegetable Side Dishes

• Artichoke and Basil Risotto
• Brown-braised Onions
• Brussels Sprouts - Jacques Pépin
• Brussels Sprouts with Pancetta and Chestnuts
• Brussels Sprouts with Prosciutto and Juniper
• Celeriac Française
• Creamy Cole Slaw - Bobby Flay
• Delmonico Potatoes
• Three Cheese Spinach Lasagna
• "Scallop" Potatoes
• Scallops au Gratin
• Greek Style Okra with Tomatoes
• Green Bean Casserole

Miscellaneous

• Cheese Board
• Gluten and Glyphosate
• Gluten-free keto Pita bread
• Kedgeree
• Lemon Curd
• Pickled Red Onion
• Pizza Casserole
• Spices and Condiments
• Swiss Cheese Fondue
• Tuile Recipes
• Candied Grapefruit