Grilled Fontina Sandwich with Prosciutto and Pear

I don't know about you, but I simply adore sandwiches. I would be very content to eat for them rest of days. This sandwich is a rather sophisticated take on a classic grilled cheese. Fontina is a mild Italian cheese, that is excellent for melting.

Ingredients:
1/2 cup unsalted butter
12 slices firm white bread, brioche, or challah
3/4 - 1 lb. of fontina cheese, sliced (if you can't get fontina, Gruyere and Emmentaler are fine substitutes)
6 slices prosciutto
1 ripe pear such as Bartlett or Comice, thinly sliced

~ First clarify the butter: Melt the butter in a small,  heavy saucepan over very low heat, watching carefully so it does not burn. Remove from the heat and let stand briefly, then, using a spoon, skim off and discard the foam from the surface.. Carefully pour off the clear yellow liquid into a bowl. Discard the milky solids left behind in the pan.
Lay 6 slices of bread on a work surface and top evenly with the cheese, 1 slice of prosciutto, and the pear slices. Top with remaining bread.
Brush a wide saute pan or stove-top grill pan generously with the clarified butter and warm over medium heat. When it is hot, place as many sandwiches as will fit on the pan or grill without crowding, and weight them down with a pan lid. Cook until the bottom is golden brown, about 4 minutes. Adding more butter as needed, carefully flip the sandwiches, replace the lid, and cook on the second side until golden brown, about 4 minutes longer. The cheese will have melted. Remove from the pan or grill and keep warm. Repeat with the remaining sandwiches.
To serve, cut each sandwich in half. Serve warm.

Serves 6

Gougeres

These savoury little cheese pastries are made from pate a choux, the same dough that is used to make cream puffs.

Ingredients: 
2 cups plus 2 Tbs. milk
1/2 cup unsalted butter
2 tsp. salt
2 cups all-purpose flour
8 eggs
1/2 lb. Emmentaler, Gruyere. or other Swiss-type cheese, finely diced

~ Preheat oven to 375 F. Line two baking baking sheets with parchment (baking) paper.
In a heave sauce pan over high heat, combine the 2 cups of milk, the butter, and the salt. Bring to a boil and then add the flour all at once. Reduce the heat to low and stir until the mixture forms a ball and pulls cleanly away from the sides of the pan, about 5 minutes. Remove from the heat. Using an electric mixer set on medium speed, beat in the eggs, one at a time, until pastry is very shiny, about 5 minutes. Fold in three-fourths of the cheese after the last egg has been added.
Using a large tablespoon with a oval bowl, scoop out 2-3 inch  rounds of dough into the baking sheets, spacing them about 2 inches apart. Brush the rounds with the 2 tablespoons milk and sprinkle with the remaining cheese.
Bake until well puffed and browned, 30-35 minutes. Remove from the oven and let cool for 5 minutes just before serving.

Serves 6-8

Italian Bean and Pasta Soup

This hearty soup perfect for cool weather and when you just want to stay indoors. If you have made the soup in advance, add the cooked pasta when reheating it, as the pasta can become mushy if it stands too long in the soup.

Ingredients:
2 cups dried borlotti, cannellini, or other small white bean
3 Tbs. olive oil
1/2 cup chopped pancetta
1 yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 large cloves of garlic, peeled and minced
8 cups of water or chicken stock
1 1/2 cups diced canned plum tomatoes
2 tsp. salt, plus more to taste
ground pepper to taste
1/2 lb. small dried pasta, such as shells or ditalini
extra virgin olive oil for serving
grated Parmesan cheese for serving

~ Pick over the beans and discard any misshapen beans or stones. Rinse the beans, drain, and place in a saucepan. Add water to beans and bring to a boil over high heat. Boil for 2 minutes, then remove from the heat, cover, and let stand for 1 hour. Drain.
In a saucepan over medium heat, warm the olive oil. Add the pancetta and saute, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery, and garlic and saute, stirring often, until softened, about 8 minutes longer. Add the water or stock, beans, tomatoes, and 2 teaspoons salt and bring to a boil. Cover, reduce the heat to low, and simmer until beans are very tender, about 1 hour.

T give the soup more body, remove 2 very large spoonfuls of beans and vegetables and puree in a blender or food processor, then return the puree to the pan.  Season with salt and pepper and reheat gently.
When the soup is almost ready, bring a large saucepan three-fourths full of salted water to a boil. Add the pasta, stir well, and cook until barely al dente, about 8 minutes or according to package directions. Drain and add to soup. Simmer for an additional 5 minutes,
T serve, ladle into warmed bowls. Top each serving with a swirl if extra virgin olive oil, some grated cheese, and a liberal grinding of pepper.

Serves 6 

Potato Gratin

Ingredients:
1 Tbs. extra-virgin olive oil
1 leek (white and light green parts only) halved and thinly sliced
4 slices of bacon
3 1/2 - 4 pounds of yellow-skinned potatoes, peeled and cut into 1/4-inch thick slices
1 1/2 cups of chicken broth
1 cup of whipping cream (35%)
1/2 milk
3 sprigs of fresh thyme
2 cloves garlic, thinly sliced
1/2 tsp. salt
1/2 tsp. pepper
pinch of nutmeg
1 cup shredded Gruyere cheese

TOPPING:
1 cup fresh bread crumbs
1/2 cup shredded Gruyere cheese
2 Tbs. unsalted butter, melted

~In a large skillet, heat oil over medium heat; cook leek, stirring occasionally, until softened and light golden, about 4 minutes. Transfer to a bowl; set aside.
In the same skillet over medium heat, cook bacon until crisp, 6-8 minutes, Drain on a paper towel-lined plate; chop bacon and set aside.
Drain fat from skillet; wipe clean. Add potatoes , chicken broth, cream, milk, thyme, garlic, salt, pepper and nutmeg; bring just to a simmer over medium heat, about 10 minutes. Reduce heat to medium-low; partially cover and simmer, stirring occasionally, until potatoes are fork tender but still hold their shape, about 12 minutes. Discard thyme.
Using slotted spoon, transfer half of the potatoes to greased 13 x 9-inch (3litre) baking dish. Sprinkle with Gruyere cheese, leek and bacon; top with remaining potatoes. Scrape cooking liquid over top.

TOPPING:
Stir together fresh bread crumbs, Gruyere cheese, and butter; sprinkle over potato mixture.

Bake at 400 F until sauce is bubbly and topping is crisp and golden, about 25-30 minutes.

Makes 8-10 servings.
 

Chocolate Skeleton Cookies

These cookies are perfect for Hallowe'en parties, just to eat around Hallowe'en, or (what I do) give them out to the kids that come around Trick or Treating!
This recipe makes about 3 dozen cookies, so try putting a couple in some festive bags and handing them out to kids as an alternative.

Ingredients:
1 cup butter
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla extract
2 3/4 cups all-purpose flour
1/2 cup baking cocoa
1 tsp. baking soda

FOR THE ICING
1 1/2 cups confectioners' sugar
2 Tbs. milk

~ In a large bowl, cream butter ans sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, and baking soda; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours or until the dough is easy to handle.
Preheat oven to 375 F. On a lightly floured surface, roll the dough to 1/8 inch thickness. Cut with a floured 3-inch gingerbread boy cookie cutter. Place on greased baking sheets.
Bake for 7-8 minutes, or until set. Cool for 1 minute before moving from baking sheets to wire racks to cool completely.

For icing, in a small bowl combine the confectioners' sugar and the milk and stir until smooth. Put in a piping bag and fit with a #2 or #4 round tip. Pipe skeleton bones on cookies.                                          

Fresh Apple Cake

This cake has a chunky apple center and a wonderful nutty "crust".

Ingredients:
Butter for pan
1/2 cup pecan halves, chopped medium-fine
3 large eggs
1/2 cup (1 stick) butter, melted and cooled
1 tsp. vanilla
the grated zest of one large lime
1 cup sugar
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
2 medium-large tart apples, peeled, cored, and coarsely chopped

~ Preheat oven to 350 F.
Generously butter a 9-inch round cake pan, sprinkle all over with nuts, then tilt pan in all directions to coat the bottom and sides with the nuts.
In a large bowl, whisk together the eggs, butter, vanilla, lime zest, and sugar until smooth. Add flour, baking soda, and salt and thoroughly blend. Fold in apples.
Carefully spread the batter into prepared pan. Bake for 45 minutes, or until a tester comes out clean. Cool pan for 10 minutes on a wire rack, then turn out onto rack.
Serve warm or at room temperature.

Serves 8

Apple Butter

Best to use an apple that is good for sauce, because, essentially, apple butter is applesauce that has been let to really cook down. It has a bit of a caramelized flavor and a silky texture.

Ingredients:
3 pounds apples, stems removed
2 cups apple cider or water
1 cup sugar
1/4 cup lemon juice
1 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg

~ Quarter the apple but leave the peel and core. Bring the apple and cider to a boil in a large pot. Reduce the heat and simmer until apples are very soft, 20-30 minutes. Cool slightly, and then run through a food mill to remove seeds and skins.
Return the apple puree to the pot and stir in the sugar, lemon juice, cinnamon, and nutmeg. Simmer over medium-low heat until the mixture is thickened. The timing will vary, depending on the size and shape of your pot, but you should allow 30-45 minutes. Don't try to shorten the cooking time by turning up the heat--as the butter thickens, so does its tendency to burn.Stir and test frequently. The butter is ready when a dollop on a plate does not weep juice around its perimeter.

This may now be stored in the refrigerator for up to 3 weeks.
Or: You may can the apple butter using the boiling water method. Ladle the butter into clean, hot half pint canning jars, leaving 1/4 inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on the jar bands. Process for 15 minutes in the boiling water bath. Turn off the heat, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals (if any have failed to seal, put in refrigerator), then store in a cool dark place for up to 1 year.

Garlic and Coriander Soup

This dish is based on the bread soups made in Portugal. Remember to use the best fresh ingredients you can find!

Ingredients:
1 oz. fresh coriander (cilantro), leaves and stalks chopped separately
6 1/4 cups vegetable or chicken stock, or water
5-6 plump garlic gloves, peeled
6 eggs
10 oz. day old bread, most of the crust removed and torn into bite-size pieces
1 tsp. salt
freshly ground black pepper
6 Tbs. extra virgin olive oil, plus extra to serve

~ Place the coriander stalks in a saucepan. Add the stock or water and bring to a boil. Lower the heat and simmer for 10 minutes, then process in a blender or food processor and sieve back into the pan.
Crush the garlic with the salt, then stir in 1/2 cup hot stock/coriander stalk mixture, then return this crushed garlic mixture back to the pan with the hot stock. Meanwhile, poach the eggs in a frying pan of simmering water for about 3-4 minutes, until just set. Use a draining spoon to remove them from the pan and transfer to a warmed plate. Trim off any untidy bits of white.
Bring the soup back to a boil and add pepper and salt to taste. Stir in the chopped coriander leaves and remove from heat.
Place the bread in six soup bowls and drizzle olive oil over it. Ladle in the soup and stir. Add a poached egg to each bowl and serve immediately, offering olive oil at the table so that is can be drizzled over the soup to taste.

Serves 6

Simple Cream of Onion Soup

Ingredients:
1/2 cup unsalted butter
2 1/4 pound yellow onions, sliced
1 bay leaf (preferably fresh)
7 Tbs. dry white vermouth
4 cups vegetable or chicken stock
2/3 cup double cream
1tsp. salt
freshly ground black pepper
(optional) a little lemon juice
croutons or snipped fresh chive to garnish

~ Melt 6 Tbs. of the butter in a large heavy-bottomed saucepan. Set about 1/2 pound (7-8 oz.) of the onions aside, and add the rest to the pan along with the bay leaf. Stir to coat the onions with butter, then cover and cook very gently for about 30 minutes. The onions should be very soft and tender, but not browned.
Add the vermouth, increase the heat and boil rapidly until the liquid has evaporated. Add the stock, and add the salt and then the pepper to taste. Bring to a boil, lower heat and simmer for 5 minutes, then remove from heat.
Leave the soup to cool, then discard the bay leaf and process the soup in a blender or food processor. Rinse the pan the soup was in. Return the soup to the rinsed pan.
Meanwhile, melt the remaining butter in another pan and cook the remaining onions, slowly, covered, until soft but not browned. Uncover and continue to cook until golden yellow.
Add the cream to the pureed soup and reheat in gently until hot, but do not allow it to boil. Taste and adjust the seasoning, adding the optional lemon juice if desired. Add the buttery onions and stir for 1-2 minutes, then ladle the soup into bowls. Sprinkle with croutons or chives and serve.

Serves 4

Indian Green Pepper and Zucchini

A hint of turmeric brings a golden glow and an exotic flavor to this quick Indian dish.

Ingredients:
4 small zucchini (about 1 pound)
2 Tbs. Ghee, or vegetable oil
2 green onions (with tops), sliced
1 small green pepper, seeds removed and chopped
1 tsp. salt
1/2 tsp. ground turmeric

~ Cut zucchini into 1/2-inch slices. Heat Ghee in a 10-inch skillet until melted. Add zucchini and remaining ingredients. Cover and simmer until zucchini is tender, about 10 minutes.

Tian of Potatoes, Zucchini, Eggplant, and Whole Garlic

Ingredients:
3 baking potatoes
3 long, purple Japanese eggplants
3 zucchini
1 bulb of garlic, unpeeled (but clean)
coarse kosher salt and freshly ground black pepper, to taste
1/2 cup olive oil
5-6 sprigs of fresh rosemary

~Preheat the oven to 400 F. Thinly slice the potatoes, eggplant, and zucchini.
Arrange the vegetables in a shallow baking dish, alternating rows of the different vegetables. Put the garlic in the center of the dish. Sprinkle with salt and pepper and pour the oil over the vegetables.
Arrange the rosemary sprigs on top of the vegetables and bake for 30-40 minutes, or until the potatoes are tender. Pour off excess oil and serve immediately.

Serves 4-6

Moussaka

This is a Greek moussaka. There is also a Turkish moussaka, which is made without the bechamel cream sauce.

Ingredients:
5 cups of water
1 tsp. salt
2 1/2 cups bulgur
1 1/2 pounds eggplant, sliced into 1/2-inch-thick rounds
1 Tbs. butter
2 garlic cloves, minced
3 Tbs. unbleached white flour
3 cups milk, warmed
1.2 cup chopped basil, cilantro, parsley, or dill, or  a combination
1 pinch of ground nutmeg to ground cinnamon
salt and freshly ground black pepper, to taste
3 1/2 cups peeled plum tomatoes

~ Preheat the oven to 400 F. In a large saucepan, bring the water and the 1 tsp. of salt to a boil. Add the bulgur and cover the pan. Let the bulgur sit for 10 minutes.

Lay the eggplant slices on one or two lightly greased baking sheets, Bake them in the oven for 15 minutes, or until the  eggplant has softened but is not browned. Remove the eggplant from the oven, and lower temperature to 350 F.

While the eggplant bakes, make the bechamel: Melt the butter in a saucepan over medium heat. Add the garlic, and cook it, stirring, for 1 minute. Add the flour, and stir constantly for 1 minute. Slowly add the milk, 1/2 cup at a time, whisking well after each addition. Simmer the mixture, stirring frequently, for 5 minutes, then take the pan off the heat. Add the herbs, nutmeg or cinnamon, and salt and pepper.

Spoon the bulgur into a 9x11-inch casserole dish, and pat the bulgur down well. Then lay the eggplant slices on the bulgur, overlapping them in rows. Squeeze the tomatoes through your hands to break them up, and spread the broken tomatoes and their juice over the eggplant.

When the bechamel has cooled a bit, whisk the egg into it. Pour the sauce over the tomatoes. (At this point you can cover the dish with plastic wrap and refrigerate for up to 2 days, if you would like to bake it later.)

Bake the moussaka, uncovered, at 350 F for 45 minutes (or, if it has been chilled, 55 minutes). Slice it as you would lasagna, and serve.

Serves 8

Tian of Zucchini, Tomatoes and Potatoes

Ingredients:
2 zucchini
2 tomatoes (medium-large sized)
2 baking potatoes (such as Russet)
1/4 cup olive oil
10 fresh basil leaves
coarse kosher salt and freshly ground black pepper

~ Preheat oven to 400 F. Thinly slice the zucchini, tomatoes, and potatoes.
Arrange the vegetables in a lightly oiled shallow casserole dish, alternating rows of the different vegetables. Coat them with the olive oil and bake for 30-40 minutes, or until the potatoes are tender.
Sprinkle basil and salt and pepper over the hot vegetables. Serve hot.

Serves 4

Fried Green Tomatoes

A southern classic! Try to find uniformly sized tomatoes and slice them evenly.

Ingredients:
3 Tbs. unbleached all-purpose flour
1/2 cup yellow cornmeal
1 tsp. coarse kosher salt
1 tsp. freshly ground black pepper
1/2 cup canola or sunflower oil
4 large green tomatoes, cut into 1/2-inch thick slices

~ In a shallow bowl, mix together the flour, cornmeal, salt, and pepper.
In a large pan, heat the oil over medium heat until hot, but not smoking. Dredge the tomato slices in the cornmeal mixture. Fry in the oil until golden brown, 3-5 minutes per side. Remove the tomato slices with a slotted spatula and drain on paper towels briefly. Serve hot.

Serves 6

Panzanella Stuffed Tomatoes

Ingredients:
half a baguette, cubed (day-old is best)
half a red onion, minced
2 cloves garlic, minced
10 cherry tomatoes, quartered
1/2 cup chopped fresh mozzarella cheese
6 leaves of fresh basil, finely chopped
6 black olives, pitted and sliced
salt and pepper to taste
3 Tbs. red wine vinegar
1/4 cup extra virgin olive oil
1/2 cup grated provolone cheese
2 Tbs. grated parmesan cheese
6 large red ripe tomatoes

~ Cut the baguette into 1/2-inch cubes and place in a mixing bowl. Add the red onion, garlic, quartered cherry tomatoes, mozzarella cheese, basil, and olives; season with salt a freshly ground black pepper. In a small bowl combine the vinegar and olive oil. Set aside.
Bring a pot of water to a boil and have a bowl of ice-cold water nearby. Using a small paring knife, remove the stem end of each tomato. Then flip the tomato over and make a small "X" just piercing the skin (do not cut too deep). Drop the tomatoes into the boiling water for 15 seconds, then remove them and drop them immediately into the ice water to stop the cooking. Once cooled, remove them and peel away the skins, grabbing hold of the skins where you made the "X" cut. Now cut off 1/2-inch of the tomatoes at the stem end. Use a teaspoon to scrape out the inner flesh of the tomatoes, being careful not to pierce the outer wall. Save the inner flesh by scraping it into the a small strainer resting over a mixing bowl. When all the flesh is removed, press it through the sieve and capture all the juice you possibly can. Discard what remains in the strainer but add the juice to the vinaigrette. Mix well and add the vinaigrette to the bread salad in the first bowl. Toss well. It may be necessary to add a few drops of water or perhaps some bottled tomato juice to the salad if it feels a little dry.
Cut a small sliver off the round end of each tomato so the tomatoes can stand upright. Stuff the hollowed-out tomatoes with the bread salad. Sprinkle each one with the grated cheeses and bake in an oven preheated to 400 F for 6-8 minutes, just until heated through and the cheese is melted.

Peach and Blueberry Cobbler

Ingredients:
4 cups peeled and sliced peaches (sliced in eighths)
2 cups blueberries
1/4 cup granulated sugar
1 Tbs. all-purpose flour
1 tsp. grated lemon zest

TOPPING:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup granulated sugar
1/2 tsp. salt
1/2 cup butter, at room temperature
1/2 cup buttermilk

~ Preheat oven to 400 F.
Combine peaches, blueberries, sugar, flour, and lemon zest in a large bowl. Spread mixture in a buttered 8- or 9-inch round or square baking dish.
Prepare topping by combining flour, baking powder, baking soda, 3 Tbs. sugar and salt in a bowl. Blend in butter with your fingertips until mixture looks like fine breadcrumbs.
Mix in buttermilk until a soft dough forms, adding more buttermilk if necessary.
(Alternatively, combine dry ingredients in a food processor, cut in butter and then stir in buttermilk.) The dough should be soft and may be slightly sticky.
Drop spoonfuls of topping onto fruit. Sprinkle with remaining 1 Tbs. sugar.
Bake for 25-30 minutes, or until mixture is lightly browned on top and peaches and bluberries have formed a bubbling syrup.  

Serves 6

Snow Pea Vichyssoise

A wonderful summer soup! It's served cold, so it's good on days when you want to beat the heat.

Ingredients:
1/2 lb snow peas
3 cups chopped leeks (white parts only)
1/2 peeled and chopped Yukon Gold potatoes
3 cups chicken or vegetable stock or water
1 cup snow pea greens or arugula
1 cup buttermilk
salt and freshly ground pepper

~ Remove strings from snow peas and cut into 1-inch pieces. Combine snow peas, leeks and potatoes in a pot. pour in stock and bring to a boil over high heat.
Reduce heat and simmer gently for 10 minutes.
Add snow pea greens and simmer for 5 minutes, or until vegetables are soft.
Puree soup (you may have to do this in batches).
Stir in buttermilk. Season well with salt and pepper. Chill. Garnish with, either, snow pea sprouts, slivered snow peas or chives.

Swiss Chard Tart with Four Cheeses

Wonderful as a first course for dinner, or for brunch! You may use less varieties of cheese, or substitute cheeses you prefer.

Ingredients:
1 1/2 lbs Swiss chard, stemmed
2 Tbs. butter
1 1/2 cups sliced leeks (white and light green parts only)
salt and freshly ground pepper
3 eggs
1/4 cup heavy (whipping) cream
1/2 cup ricotta
1 cup grated cheddar cheese
2 oz. (4 Tbs.) blue cheese, crumbled
1/4 cup grated parmesan cheese

ROASTED GARLIC
1 bulb garlic
1 tsp. olive oil

SHORTCRUST PASTRY
1 1/2 cups all-purpose flour
pinch of salt
3/4 cup unsalted butter, cold, cubed
3 Tbs. ice water

~ Combine flour and salt in a food processor. Distribute butter evenly over flour. Pulse machine on and off until mixture resembles coarse breadcrumbs. With machine running, gradually pour ice water through feed tube in the top of the processor. Immediately stop machine, transfer mixture to a flour board and knead together gently . Wrap dough in plastic wrap and chill for 1 hour. This dough can also be made by hand.
Preheat oven to 375 F. Roll dough out on a floured work surface. Transfer pastry to a pie shell, and cut away excess pastry and prick the pie shell with a fork. Line pastry with foil or parchment paper and fill with dried beans or pie weights. Bake in preheated oven for 15 minutes. Remove the foil and beans (or whatever you have chosen to use) and bake for 5 minutes longer.

Heat oven to 400 F. Cut off a third of the garlic head. Rub exposed cloves with oil. Wrap garlic in foil and bake for 45-60 minutes, or until soft. Squeeze 2 Tbs. of garlic out of the skins into a bowl and discard skins.

Heat oven to 375 F.
Bring a pot of salted water to a boil. Add chard and cook for 2-3 minutes, or until tender. Drain well and press down to remove as much water as possible. Chop chard coarsely and set aside.
Heat butter in a large skillet over medium heat. Add leeks and saute for 3 minutes, or until limp. Stir in chard and season with salt  and pepper. Transfer mixture to a bowl.
Beat together eggs, cream, roasted garlic and ricotta in a separate large bowl. Stir in cheddar, blu and Parmesan cheese and Swiss chard mixture.
Transfer this mixture to the pre-baked pie shell and bake for 35 minutes, or until the mixture is set and slightly golden. Serve warm or cold.

Serves 4-6

Provencal-Style Stuffed Zucchini

Ingredients:
2 cups (approximately 2 oz) diced French baguette or other crusty bread, preferably day-old
1/2 cup finely grated parmigiano-reggiano cheese
1/4 cup packed fresh parsley leaves
1 Tbs. minced garlic (try using garlic scapes if you don't have garlic on hand)
1/2 tsp. salt, possibly more if needed
1/4 tsp. ground ground black pepper, possibly more if needed
3 Tbs. Extra Virgin Olive Oil
8 small zucchini (each about 7 inches long and 1 1/2 inches wide)
4 oz fresh, lean and mild pork sausage
3/4 cup minced onions
3/4 cup finely chopped, peeled and seeded tomatoes (approximately 2 tomatoes)

~ Pulse the diced  bread in a food processor until you have an even mixture of fine and coarse crumbs. Add 1/4 cup of the cheese, the parley leaves, 1 1/2 tsp. of the minced garlic, 1/4 tsp. salt, and 1/8 tsp. of the pepper, and process until evenly mixed. Reserve 2 Tbs. of the breadcrumb mixture for the filling. Mix 1 1/2 Tbs. of the olive oil into the remaining breadcrumbs, transfer the mixture to a small container and set aside.
Lay the zucchini on a flat work surface, and using a sharp knife, slice the tup quarter of each squash lengthwise. Next, slice a sliver off the bottom of the squash to help keep it stable. Using a small melon baller or spoon, remove the inner flesh from the zucchini to form a small boat shape, leaving a shell that is approximately 1/4-inch thick. Cut the zucchini pulp into 1/4-inch dice, and reserve it separately. Lightly salt the inside of the zucchini shells with the remaining 1/4 tsp. of salt. Set them, hollow side down, on paper towels to drain while you prepare the filling.
Heat 1 Tbs. of the olive oil in a twelve inch skillet. Add the sausage and saute until it is golden, using a spoon to break it up into small pieces, about 6 minutes. Add the onions and cook until they are soft, 3-4 minutes. Add the chopped zucchini pulp and cook for 2 minutes. Add the tomatoes and the remaining 1 1/2 tsp. of garlic, and cook, stirring , until the moisture has evaporated and the filling comes together; about 2 minutes. Remove the skillet from the heat, stir in the reserved 2 Tbs. breadcrumb mixture, and season with additional salt and pepper if necessary.
Preheat oven to 350 F.
Rub the outside of the zucchini with the remaining 1/2 Tbs. of olive oil, and season them lightly with salt and pepper. Turn the zucchini, hollow side up, and lightly at the insides with paper towels. Using a tablespoon or other small spoon, fill the zucchini with the warm filling. Top with the reserved breadcrumb mixture (the one in the container). Lay the zucchini in a baking dish, and bake for 30 minutes, or until golden brown and crispy on top.

Serves 6-8

Lemon Mousse

Now, I probably don't have to tell you this, but this dessert is absolutely scrumptious!

Ingredients:
6 egg yolks
2 eggs
1 cup granulated sugar
3/4 cup lemon juice~
1 1/2 cups whipping cream
1 tsp. vanilla
1 tsp. grated lemon zest

~ In a large heatproof bowl, whisk egg yolks, eggs, sugar and lemon juice. Set over a saucepan of simmering water; cook egg-lemon mixture, stirring constantly, until thickened enough mound on a spoon and space remains when a spoon drawn through mixture.
Strain through fine sieve into a large bowl. Place plastic wrap directly on the surface of the lemon mixture; refrigerate until cold, about an hour. Whip cream with vanilla and zest until stiff peaks form. Gently stir one-third into the lemon mixture. Fold in remaining whipped cream.
Spoon into small bowls.
Optional: Whip a little more cream, and pipe onto the mousse. Garnish with fresh fruit or shaved coconut.

Veiled Strawberry Girls

I'm posting a few recipes made with strawberries in preparation for the upcoming strawberry season.
This dessert is a variation of Veiled Farm Girls, which is made with apples.

Ingredients:
2 1/4 cups fresh strawberries
the juice from half a lemon
approximately 1/4 cup of sugar

FOR THE WHITE CHOCOLATE CREAM
3 oz. white chocolate
1 1/2 cups whipping cream
seeds from 1/2 a vanilla bean

~ Put half of the strawberries and all of the lemon juice in a food processor and process.
Evenly distribute the sauce between 6 glasses that can hold at least 1 cup of liquid. Cut the rest of the strawberries into rough pieces and evenly distribute among the glasses.

FOR THE WHITE CHOCOLATE CREAM:
Finely chop the chocolate and melt it in a water bath or in the microwave.
Cut the vanilla bean lengthwise and scrape out the seeds.
Heat 1/4 cup of the whipping cream together with the vanilla seeds. Pour the cream over the chocolate and stir it with a spatula until smooth. Set the mixture aside to cool at room temperature.
Whip the rest of the whipping cream into a lightly whipped cream. Fold the cream into the cooled chocolate mixture. Carefully place and evenly distribute the cream on the strawberries in the glasses.

Serves 6

Beef and Bok Choy

Ingredients:
1 1/4 Lb bok choy
2 Tbs. oil
2 cloves garlic, crushed
1/2 Lb rump steak, thinly sliced
2 Tbs. soy sauce
1 Tbs. sweet sherry
2 Tbs. chopped fresh basil
2 tsp. sesame oil

~ Wash and drain the bok choy, Cut leaves into thin strips. Heat 1 Tbs. of the oil in a frying pan or wok; add the garlic and stir fry for 30 seconds.
Heat the remaining oil; add the meat in small batches and stir fry for 3 minutes over high heat until the the meat has browned but not cooked all the way through. Remove the meat from the pan.
Add the bok choy to the pan or wok and stir-fry for 30 seconds, or until it is just wilted. Add the meat, soy sauce and sherry. Stir-fry for 2-3 minutes, or until the meat is tender.
Add the basil and sesame oil and toss well.
Serve immediately.

Serves 4 

Did you Know?
You can take washed bok choy, thinly slice the white part of the stem and chop the green leaves and eat it fresh in a salad.

Insalata di Spinaci con Aglio Arrosto

~Spinach and Roast Garlic Salad~

I know that sounds like a lot of garlic, but don't worry; through roasting it mellows.

Ingredients:
6 cloves of garlic, unpeeled
3 Tbs. extra virgin olive oil
1/2 Lb spinach (if the leaves are large tear them into smaller pieces)
1/4 cup pine nuts, lightly toasted
juice of half a lemon
salt and freshly ground pepper

~ Preheat oven to 375 F. Place the garlic in a small roasting pan, toss with 2 Tbs. of the olive oil and bake for about 15 minutes, or until the garlic cloves are slightly charred around the edges.
While still warm, tip the garlic into a small salad bowl. Add the spinach, pine nuts, lemon juice, remaining olive oil and a little salt. Toss well, and add black pepper to taste. Serve immediately. Squeeze the softened garlic puree out of the skin to eat.

Serves 2

Pumpkin Muffins

Ingredients:
2 cups whole wheat or spelt flour
1/2 cup sugar
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup sliced almonds (optional)
1/2 cup raisins or dried cranberries (optional)
1 cup milk, soy milk, or rice milk
1 Tbs. canola oil
1/4 cup maple syrup
3/4 cup pumpkin puree

~ Preheat oven to 350 F. Grease a muffin pan with oil or butter.
In a bowl, stir together with a wire whisk: the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, salt, almonds (if using), and raisins (if using). In a separate, larger bowl, combine the milk, oil, maple syrup, and pumpkin. Add the dry ingredients to the wet ingredients, and combine gently. Scoop the mixture into the muffin pan and bake for 20-25 minutes, or until a toothpick comes out clean (muffins should be golden brown).