Nancy found this recipe in a 1960 cookbook called "The Flavors of France". It is the book she would take with her to the proverbial desert island!

• 1 small leg of lamb (About 6 lbs. if you are lucky.) You should remove as much of the fat and skin as possible.
• 1/ 1 lb bag of Flageolet beans
• 1/2 cup unsalted butter at room temperature
• 2 cloves fresh garlic
• 2 peeled ripe tomatoes, diced
• 2 whole peeled onions
• A bouquet garni ( Two 4" pieces celery, a bay leaf, stems from a bunch of parsley, and a few peppercorns tied in cheesecloth)
• Freshly ground pepper and salt to taste

 
1) Soak 2 Cups (1 bag) of Flageolet beans in cold water overnight.

2) Cut 2 large cloves of garlic in half lengthwise. Insert along sides of leg of lamb.

3) Spread  half of the softened butter over the leg of lamb

4) Lightly dust lamb with freshly ground salt and pepper

5) Roast at 375F until it is the temperature you like. (for Nancy that is 130-135F on an Instant Read thermometer - about 1-1 1/2 hrs.) It should be somewhat pink and juicy in the center. Reserve pan juices

6) Meanwhile, drain the water from the beans and cover them with boiling salted water. Add the two onions and bouquet garni

7) Cook the beans over slow heat for at least an hour, or until tender but firm.

8) Drain the beans, reserving the cooked onions

9) Melt the remaining 1/4 C. butter in a saucepan. Cut up the cooked onions and add them along with the diced fresh tomatoes to the butter. Cook this mixture down to a puree.

10) Stir gently into beans (try not to break them down)

11) Stir in juices from the roast lamb and reheat beans just enough to warm them.

12) Place beans in an earthenware or porcelain gratin, slice lamb, and places slices over beans.

*Serves six very happy people

• 1 cup whole milk
• 1/3 cup buckwheat flour
• 1/3 cup water
• 1/4 tsp salt
• 2 large eggs
• 2 Tlbs melted butter
• 2/3 cups Hecker’s all purpose flour
• melted butter for brushing the pan

 

1) Combine the flours and salt in a small bowl.

2) Whisk eggs, milk, water, and melted butter together in another bowl.

3) Add the flour/salt mixture slowly, whisking until smooth. Let mixture rest in the refrigerator for an hour, if possible.

 *Note: We are unabashed fans of the old fashioned crepe pans. The Teflon-coated non-stick pans just don’t do the job well.

 Place a 6 or 7 inch crepe pan over medium high heat. The pan should be hot enough that a drop of water sputters on it. Using a ladle or measuring cup, hold the pan at an angle and spread the batter as you are pouring it in. (If the batter doesn’t flow easily, add enough milk or water until it does. If the batter is too thin, the crepes will be too thin and crispy, so add a bit more flour.) When the batter covers the pan, put it back on the burner. Cook the first side, then flip it with an offset spatula and cook the other side for another 30 seconds or so. Flip onto a plate, and continue. Brush pan with butter each time.

 You can keep the finished crepes warm by folding them in foil and keeping them warm in a very low oven. You can freeze them for several months by separating them with paper in a Ziplock bag. This recipe makes about 16-18 six-seven inch crepes, or 10-12 nine or ten inch crepes.

2 cups Camargue black rice    

1 1/2 cups basil leaves     

1/2 cup Terre de Provence Camargue extra-virgin olive oil     

3 tablespoons white Verjus     

6-8 scallions, sliced finely     

1/2 lb smoked salmon or cooked salmon fillet or a combination of both      

1) Cook rice in a 4 quarts  of boiling salted water water), uncovered, stirring occasionally, until tender, approximately 1/2 hour. Drain in a  sieve and rinse with cold water.    

2) Meanwhile, purée 1 cup basil leaves with oil, lemon juice, salt and  pepper to taste in a blender until emulsified. Tear remaining 1/2 cup  basil leaves into a large bowl and stir together with dressing, rice, and remaining ingredients. Season to taste.

Serves 8-10

This delicious recipe is a specialty of Larissa’s husband. To make it, you’ll need to use skirt steak. (No substitutions allowed!) If you go to a Latino market, they will have it already thinly sliced - very handy.
 

• 2.5 lbs.skirt steak
• Vann’s Quebec Steak Seasoning
• freshly squeezed juice of one orange
• salt and pepper
• sliced onion rings

 
1) In a non-reactive dish, marinate the meat in the orange juice and top with onion rings and salt and pepper. Leave in refrigerator overnight.

2)The next day, sprinkle the meat with the meat seasoning before grilling outdoors. (Note: this takes only seconds.)

Variation: Nancy does this dish using whole skirt steak. Marinate in lime juice and sprinkle with Alder Smoked Salt before grilling on the Lodge double stovetop grill.

Serve with tortillas and Chimol and pop them into one of our tortilla baskets.

• 1 Cup of shredded cheddar, swiss, provolone, or your favorite cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 Cup chopped green onions
• 2 Cups milk
• 2 teaspoons dijon mustard
• 4 eggs
• 6 slices of bread or 12 slices smaller baguette slices

 

1) In a buttered 8x8x2 inch baking dish, layer half of the bread slices

2) Sprinkle the cheese over the bread, and add the remaining bread slices.

3) In a small mixing bowl, whisk together the eggs, milk, mustard, salt and pepper, and add the onion.

4) Pour this mixture over bread and cheese layers.

 5) Cover and chill in the refrigerator for 2 to 24 hours. 6)Bake, uncovered at 325 for 45-50 minutes or until set and lightly browned. Let stand 10 minutes before serving.

 Serves 6

*NOTE: You can add many wonderful things to this dish along with the cheese layer; cooked vegetables, cooked sausage or bacon, etc. It goes easily from a breakfast or brunch dish to a dinner dish, depending on how you dress it up!

• 1 clove crushed garlic
• 1 egg
• 1 large shallot
• 1/2 cup grated Parmesan
• 1/2 cup red pepper, diced
• 1/2 cup shredded Monterey Jack cheese
• 1/2 peeled yellow onion
• 1/2" piece of fresh ginger
• 2 ears fresh corn
• 2 Tlbs. minced sage
• 3 boneless, skinless, chicken breasts
• 3 Tlbs.extra virgin olive oil
• 3/4 cup ricotta cheese
• 8 six to seven inch savory crepes
• salt and pepper to taste

 
1) Fill a medium saute pan with no more than an inch of water. Add the ginger (peeled), the half onion, and a pinch of salt. Add the chicken breasts and poach in a bare simmer until they are cooked through - approximately 10-15 minutes. Remove and allow to cool. (You can save the water to make a nice broth with noodles later.)

2) Dice the chicken, red pepper, shallot, and remove the kernels from the ears of corn. In a large skillet, heat a film of olive oil and add the diced pepper, shallot, and corn and cook until just soft.

3) In a bowl, whisk one egg and add the ricotta, shredded cheese, garlic and the sage. Fold in the chicken,vegetables, and salt and pepper to taste.

4) Preheat the oven to 350. On a board, position a crepe and make a column of filling ( about 1/2 cup) down the center. Fold the ends over and place in a ceramic rectangular baker that will hold eight rolled crepes. Brush the tops with a bit of olive oil and some grated Parmesan cheese. Bake for fifteen minutes or until heated through.

• 1 cup dried apricots*cut into 1/4" dice
• 1 medium white onion, finely diced
• 1 tsp Chinese cinnamon
• 1 tsp ground tumeric
• 1 tsp saffron threads soaked in 1 Tbs water
• 1/2 cup white raisins
• 1/2 cup toasted slivered/chopped almonds  (optional garnish)
• 1/4 tsp ground cloves
• 2 Tbs finely grated fresh ginger (this is a perfect use of your Microline grater!)
• 3 cups chicken broth (or More Than Gourmet equivalent)
• 3 Tbs olive oil
• 6 bone-in chicken breasts (these can be cut in half or you can use chicken thighs)
•  

1) Season chicken with salt and pepper and brown in olive oil on both sides, about 7 minutes per side in a saute’ pan. Remove chicken and most of fat and add onion and garlic to the pan. Cook over medium low for about 10 minutes. Stir in turmeric, ginger, cinnamon and cloves and cook for about 2 minutes more, stirring. The mixture should smell fragrant. Pour in chicken broth and remaining ingredients except almonds.

2) Put chicken back into pan and simmer for about 10 minutes more or until chicken is done to taste. Serve in a rimmed soup plate.

Nancy puts this dish in a large oval gratin on top of cooked rice or couscous and sprinkles the toasted almonds on top. (She also reduces the sauce a bit.)

Nancy was taught this dish by a friend when she was studying in Germany. Not only did she learn how to make this delicious entree,  the experience also ignited her long-term love affair with copper cookware.
 

• 1 small box of fresh button mushrooms
• 2 Golden Delicious apples
• About a cup or so of heavy cream (not ultra pasteurized!)
• Freshly ground white pepper to taste
• One 4-5 pound frying chicken (organic is better)
• One medium yellow onion
• Plain sea salt to taste
• Unsalted butter in modest abundance

 
1) Cut the fryer up into thighs, drumsticks, breast into 4 pieces, and wings without the tip joint. (Back, gizzards, wing tips, all go into a large stockpot, along with onion peelings, and any leftover vegetables to make chicken stock later.)

2) Peel and finely dice the onion and add it to a copper rondeau (or heavy saute pan), along with enough butter to generously film the bottom. Continue to saute until it is a pale golden color.

3) Peel and core the apples and cut them into eights. Add to onions to lightly saute.

4) Remove apples and onions from the pan.

5) Add more butter to pan and saute chicken pieces until golden, not brown. Salt and pepper as you turn them. Remove from pan.

6) Clip stems from mushrooms. (add to the stockpot) Add a bit more butter to the pan and saute until moisture evaporates. Set those aside as well.

7) Put chicken back in pan with a bit more butter, then pour enough Calvados to generously film the bottom. Allow liquid to reduce by half.

8) Add the cream and stir until just mixed. Add apples and onion and cook for about 10-15 minutes. Add mushrooms and cook for another 15 minutes on top of stove with lid half on.

9) If all pieces are about the same size, this dish is ready in about thirty minutes.

*Sauce should be very silky. Correct seasonings and serve with rice pilaf or farro.

(from The French Farmhouse Cookbook)

• 1 heaping cup walnut halves
• 1/2 cup plus 2 Tbs dry white wine (Vouvray suggested)
• 12 unpeeled garlic cloves
• 2 Tbs fresh lemon juice
• 2 Tbs olive oil
• 4 lb. chicken, cut into 8 pieces (reserve giblets)
• sea salt and freshly ground pepper

 
1) Heat oil in large sauté or skillet over medium high heat. When oil is hot but not smoking, brown chicken pieces, seasoning liberally with salt and pepper, about 5 minutes per side.

2) Add lemon juice, 2 Tbs. wine, and garlic. Reduce heat to medium, cover and cook until chicken is nearly cooked through, about 15 minutes.

3) Stir walnuts and giblets into pan, cover and cook about 8 minutes. Remove cover, continue cooking, stirring, until all pan juices have evaporated and all pan contents are golden. (If walnuts have browned too quickly, remove and reserve.)

4) Transfer chicken mixture to a warmed serving platter and deglaze pan with 1/2 cup wine, scraping up bits from the bottom. Reduce the sauce to about half, pour over chicken, and serve immediately.

 [Note from NPP: "I have made this recipe with walnut oil over slightly lower heat. It is divine."]

In the immortal words of Sophi Dahl from "Miss Dahl’s Voluptuous Delights "stolen, stolen, stolen...from the old Joy of Cooking".  My mother used to serve these to her grandchildren for Easter when they hunted for eggs, and they were a huge hit with the Italian guests at Tatiana’s wedding.

 Nancy

 

• 1 Cup mayonnaise
• 1 Cup finely diced celery
• 1 loaf sandwich bread of your choice, crusts trimmed off
• 2 Cups cooked chicken breasts, diced.
• Paprika to taste
• A few Tablespoons of light garlic French style vinaigrette
• Butter lettuce leaves or watercress
• Salt to taste

 
 1) Toss the diced chicken breasts with the vinaigrette.

2) Combine with the cup of mayonnaise, celery, and seasonings.

3) Spread bread slices with mayonnaise, add lettuce or watercress, chicken salad, and cut into four triangles.

This can be served with the Camargue rice or with thinly sliced sweet potatoes sautéed in the fig flavored duck fat. This dish cooks beautifully in one of Mauviel’s small sautoirs with either tin or stainless linings. Call for sizes and prices.

• 1/4 cup Cavalli Balsamic Condiment
• 2-3 duck breast halves
• Fondo di Toscano Essence of Fig Purée
• Fondo di Toscano Whole Figs in Syrup
• More Than Gourmet Duck Stock

 
1) Cut diamond shaped striations through the fatty skin of each breast. Salt lightly. Rub the breasts with the fig purée and sauté over medium low heat for 10-15 minutes on a side.

2) Pour off most of the fat and use some to saute the sweet potato slices. Or you can use some to sauté the red rice before adding the duck stock.

3) Add the Balsamic condiment to the pan to deglaze.

4) Then add some duck stock and the whole figs in syrup to create a clear sauce. Allow figs to warm thoroughly and correct seasoning.

Serve on warm plates with side dish of choice with a little sauce. Each plate should have at least two figs from the syrup as garnish.

This easy summer recipe comes from Domenica Marchetti’s book The Glorious Pasta of Italy . Do use the Il Cerreto Farfalle, as the taste of this organic pasta is so much better than a grocery store brand. 

• 3T extra virgin olive oil
• 2 large garlic cloves, sliced paper thin
• 1.5 lb halved cherry tomatoes
• Sea salt & freshly ground black pepper to taste
• 1 cup loosely packed & shredded fresh basil leaves
• 1 lb Il Cerreto Farfalle
• 5 oz finely diced ricotta salata

Bring a large pot of water to a rolling boil & salt generously.
Add oil and garlic slices to a large saute or fry pan over medium low heat.  Cook stirring occasionally until the garlic is softened but not brown.  Add tomatoes and combine with garlic.  Raise heat to medium high & simmer for about 15 minutes.  Tomatoes should collapse to make a thick sauce, fold in basil and season to taste.  Remove from heat.

Cook the farfalle, save about a cup of the pasta water & drain the pasta.  Transfer the pasta to the sauce in the pan.  Add some of your pasta water, if your sauce is to dry.  Transfer to a serving platter and scatter diced ricotta salata and serve to  four very happy diners.

We have happily adapted this recipe from a must-have cookbook titled Pure Simple Cooking by British food writer Diana Henry.  It will serve 4-6 very happy eaters.

1 7.7oz jar Seggiano Roasted Cherry Tomatoes
1 7oz jar Seggiano Raw Basil Pesto
2 tbs olive oil
sea salt and freshly ground pepper to taste
1/2 cup grated parmesan cheese
4 oz soft goat cheese
1 8.8 package Campofilone Fettucine
3 tbs Italian Pine Nuts toasted (easier in a frypan)

Mix the jar of pesto with half the grated parmesan.  Break in the goat cheese and blend thoroughly.  You can gently heat the tomatoes, but that is optional.

Cook the fettucine in plenty of boiling salted water until al dente, not smooshy.  Drain the pasta, but save some of the water.  In a serving platter or mix the pesto in with the pasta and add more grated parmesan.  You may have some pesto left over, which can be easily used as part of a salad dressing or in an omelet.   Then fold in the tomatoes along with the pine nuts and check your seasoning.  Serve immediately.

• 2 chickens, whole
• 5 Tbs soy sauce
• 2 Tbs rice wine
• 2 Tbs garlic, finely chopped
• 1 Tbs ginger, finely chopped
• 1 small red bell pepper, julienned
• 3 scallions, cut into 1 inch pieces
• 3 Tbs Boyajian Asian Chili Oil

Marinate chicken in 2 Tbs soy sauce, rice wine, garlic and ginger for at least 2 hours.
Heat Asian Chili Oil in a wok over medium heat.
Stir-fry scallions and pepper for 1 minute.
Add chicken and 3 Tbs soy sauce and cook 3-4 minutes.

• 1 1/4 cups sliced mushrooms
• 1 garlic clove, smashed
• 1/2 green pepper, diced
• 1/2 lb broccoli, chopped
• 1/3 cup grated Parmesan
• 1/4 lb slivered prosciutto
• 10 eggs
• 6 oz cream cheese
• 6 oz shredded mozzarella
• 6 Tbs butter, divided
• salt, pepper, dried oregano, dried red pepper flakes

 
In a large saute pan, melt butter, than add mushrooms, prosciutto, garlic clove, and green pepper. Saute’ until tender, remove from heat and set aside. Blanch broccoli until crisp tender, drain and set aside.

Whisk 10 eggs with some dried oregano, salt, pepper and chili pepper. Cut 6 oz of cream cheese into chunks and fold into eggs. Heat 4 Tbs butter in saute’ pan and add egg mixture, folding eggs with wood spatula until half set. Add vegetables and prosciutto, mozzarella and Parmesan. Serve immediately.

This dish will feed a crowd in style and should be served with a topping of great cole slaw!

• 1 Cup apple juice or cider
• 1 Cup Water
• 1 large Pork Shoulder (Laura prefers bone-in, but boneless will work)
• Approximately 3 TLBs Pig Powder
• salt and pepper

1) Preheat the oven to 250 degrees.

2) Rub the shoulder all over with the Pig Powder and salt and pepper.

3) Place the roast in a large ovenproof casserole.

4) Add the water to bottom of pan.

5) Cover pan with lid or foil.

6) Bake overnight (8-10 hours) Add the apple juice during the last hour of baking.

7) Remove from oven and allow to rest.

8) Pull the meat apart and mix with your favorite homemade or prepared barbecue sauce.

9) Serve on toasted soft buns

Easily serves 6-8 people (Note: All ingredients should be the very freshest you can find.)

• 1 bunch parsley, chopped
• 1 generous lb monkfish or turbot fillets
• 12 prawns or large shrimp, cleaned
• 12 small waxy potatoes
• 2 fresh hot chile peppers, seeded and chopped
• 2/3 cup dry white wine
• 28 oz tin peeled plum tomatoes (drained and sieved is suggested)
• 3 lbs mussels
• 3 Tbsp fennel seeds, sea salt and fresh ground pepper
• 3/4 cup olive oil
• 3/4 lb red mullet fillet (or similar fish)
• 4 fennel bulbs, thinly sliced
• 5 cups More Than Gourmet fish stock
• 5 garlic cloves, peeled and cut into slivers
• 6 sea scallops
• Crostini (see below)

 
Prepare the fish: Cut fish into small spoon sized pieces. Clean mussels if necessary and put in pan along with 1/2 cup olive oil and half the chile. Cover tightly. Steam over high heat until all shells are open, about 3-5 minutes. Discard any shells that remain closed. Remove mussels from shells and strain through fine cheesecloth in a sieve into fish stock. Poach the shrimps in the stock for two minutes.
Boil the potatoes in salted water until nearly done. Drain and cool.

Make the base: Heat remaining oil in pan and saute garlic, the remaining half chile, the fennel and the fennel seeds for a few minutes. Add tomatoes and cook over gentle heat for at least 45 minutes until thick and smooth. Season with salt and pepper, adding more chile if you like.

Assemble the dish: Add the fish stock to the base and bring to boil. Add fish and scallops and bring to boil. Remove from heat and add the cooked potatoes, shrimp and mussels (you can leave some in the shell if you like). Allow to sit for a few minutes, then ladle into bowls, making sure that everyone has some of each variety of fish. Top each bowl with crostini and serve.

(Note: Crostini are made from ciabatta type bread. Slice and toast, then rub with garlic. These are served on top of the soup, sprinkled with additional parsley and a bit of extra-virgin olive oil.)
I did most of this in the Piral crock pot, which makes for wonderful slow braising.

I was taught to do this recipe over 30 years ago by Mary Bond, a remarkable American woman who attended the Cordon Bleu in Paris in the 1950s for 3 years, full time. She was one of 3 Americans to be awarded the prestigious Grand Diplome from its chef, Charles Narces. NPP

• 1 Tbs Madeira
• 1-2 finely minced shallots
• 4-6 sheets of unsalted fatback (mild bacon can be substituted)
• ¼ cup (approx.) cognac
• ½ cup (approx.) white wine
• ¾ lb mild ham, sliced to a thickness of ¼", then cut into same size strips as the veal
• ¾ lb pork shoulder, ground
• ¾ lb veal flank, cut into strips

 
1) Combine shallots, 2-3 Tbs white wine, 1-2 Tbs cognac, and 1 Tbs madeira. Marinate the slices of ham and veal in this mixture for one hour.

2) Combine 6 Tbs white wine, 2 Tbs cognac, 2 egg yolks, and 1 Tbs cornstarch with the ground pork. Allow mixture to marinate for one hour.

3) Line a loaf pan or terrine with fat, including the sides. Layer the ground pork, then the veal and ham strips, sprinkle on a few Sicilian pistachios, and continue layering until finished. Lay some of the fat strips on top. Cover the terrine with its lid and make a flour and water paste to seal edges.

4) Place in water bath and cook for 90 minutes at 435° F. The juice should run clear when the terrine is done. Allow to cool, remove lid and weight with a brick for a few hours to achieve the correct texture and flavor. Unmold and slice.

In the summer use fresh tomatoes, in the winter used a good canned tomatoes.  You can use fresh grilled tuna instead of the Ortiz Bonito Tuna. Please don’t used the canned stuff though.  Also use salted capers, the ones packed in brine are kind of yuckky in this dish. 
This will serve 4 people as a main course and is easily doubled.
 

• 1 medium white or yellow onion
• 1 tbs salted capers
• 2 cloves garlic
• 3 sprigs of fresh thyme or its equal in dried thyme
• 5 tbs (at least) Mild Extra Virgin Olive Oil
• 8 oz Bonito Tuna pieces or Fresh Tuna
• 8-9 oz fresh or canned tomatoes
• 8.8 oz  Pappardelle Egg Pasta
• Sea Salt and freshly ground Pepper
• Splash of dry white wine

 
1) Dip tomatoes in boiling water for a minute, peel and seed sections. Cut pulp in rough dice.

2) Cut the tuna pieces about the same size.

3) Finely dice the onion and garlic and allow them to cook over low flame in  some of the olive oil 3-4 minutes until the color has just turned.

4)Combine the diced tomatoes and the rinsed capers and a splash of wine and the thyme leaves. Add this to the pan with onion and garlic and cook over slow heat about 10 minutes.
Salt and pepper to taste.

5) Cook the pasta in boiling salted water until desired doness. Add a bit of olive oil to the water, drain, (Save some of the water for adding to the sauce if necessary.)

6) Put pasta in warm platter or gratin, add sauce, mixing quickly. Add a bit of water and olive oil if necessary, garnish with more thyme sprigs.

This is a quick and delicious meal that takes about twenty minutes, beginning to end. It will brighten up any dreary winter day or make a light summer supper. This recipe easily serves four. 

• 1 24 oz jar Maida Italian Pureed Tomatoes
• 1 package Campofilone Pasta alla Chitarra, cooked to Al Dente
• 1-2 cloves crushed garlic
• 3 Tablespoons Clotted Cream  (for a richer sauce)
• Chardonnay Smoked Fleur de Sel
• Ground fresh pepper to taste
• Minced fresh sage to taste
• Same quantities each/ dices onion, celery, & carrots

 

1) In a saute pan, heat olive oil and add onion, celery, carrots, and garlic and cook until soft.

 2) Add pureed yellow tomatoes, sage, and salt and pepper to taste

 3) For a richer sauce, add the clotted cream.

 4) Toss with cooked pasta and serve with grated cheese.

This dish is easy, light, and delicious. What’s not to like?

• 1 box of Campofilone Fettucini
• 1 Cup heavy cream (don’t cheat and try milk or light cream - it won’t work!)
• 1/2 jar of pitted Ligurian olives  (drained)
• 2 Tlbs. chopped Italian Parsley
• 3 Tlb. unsalted butter
• zest of 2 lemons
• Freshly grated Parmesan or Romano cheese
• Freshly ground salt and pepper to taste

1) Combine cream & lemon zest. Cover and refrigerate for 2-3 hrs. Bring to room temp. before completing dish.

2) Cook pasta according to package instructions.

3) Drain pasta.

4) Place butter back in the pan in which the pasta was cooked & turn heat on low.

5) Place pasta back in pan and toss with butter.

6) Add cream mixture, toss with pasta and cook until cream has reduced a bit.

7) Stir in olives and salt and pepper.

8) Serve immediately with lots of grated cheese.

• 1 large sweet onion, diced
• 1.1 lb penne pasta
• 1/4 cup vodka
• 1/4 to 1/2 lb shredded smoked salmon
• handful or two roughly chopped dill
• olive oil

 
Sauté 1 large sweet onion in olive oil until lightly caramelized. Cook penne in boiling salted water and drain when it is not quite al dente, saving some of the water. Add to onion in sauté pan, then add at least 1/4 cup vodka, smoked salmon, and dill to taste. Add a bit of the pasta water or a bit of butter if you like that additional flavor. Serve as soon as the pasta becomes al dente.

• 1 can (15 oz.) good quality Italian plum tomatoes
• 1 cup red wine
• 1 lb. each ground pork, veal and beef
• 1/2 cup each finely diced onions, carrots, celery, and pancetta
• 1/2 to 1 cup milk or cream
• 5-6 cups More Than Gourmet veal stock
• Butter
• Egg pasta
• Freshly grated Parmesan cheese
• Freshly ground nutmeg
• Olive oil
• Saigon cinnamon
• Sea salt

 
Over medium heat, combine enough olive oil and butter in your rondeau to cover the bottom of the pan. When it begins to foam, add the onions, carrots, celery, and pancetta. Allow to sauté to a golden color, stirring occasionally. Add the ground meats and sauté stirring to break up. Meat and vegetables should have a rich brown color.

At this point, I add 2 Tbsp. of sea salt as well as freshly grated nutmeg and Saigon cinnamon to taste. Add 1 cup of red wine and allow the mixture to cook down slowly. Add 5-6 cups veal stock and anywhere from a few tablespoons to the whole can of Italian plum tomatoes. (My daughter uses the equivalent in fresh cherry tomatoes.) Allow the mixture to simmer, partially covered, for at least 2 hours, stirring occasionally. Add milk or cream in the last 30 minutes. Sauce should be a thick brown color.

This ravioli is simple to prepare and tastes wonderful.  Even Lizbeth, who will not eat anything that’s green loved this ravioli.  It can be served with a simple tomato sauce or the Ragu Bolognese.

Adapted from Pasta Fresca by Viana La Place and Evan Kleiman

• 1 bunch fresh spinach or swiss chard
• 1 egg, beaten
• 1/2 cup freshly grated Parmesan cheese, plus additional for table use
• 1/2 lb ricotta, drained
• 3 batches pasta dough
• salt and ground Tellicherry pepper to taste
• pinch Vanns nutmeg, ground
  

To make the filling:

Remove the stalks and stems of the spinach, and carefully wash the leaves in at least 2 changes of water. Place the washed spinach in a small saucepan. Cover and cook over low heat until the spinach wilts. Let cool, then carefully squeeze out liquid from spinach, using the palms of your hands. Chop finely. Place chopped spinach in a small mixing bowl and add the ricotta, egg, 1/2 cup Parmesan cheese, salt, Telicherry pepper, and ground nutmeg. Mix well with a spoon. Set aside while preparing the pasta.

To make the ravioli:

Using a pasta machine, roll out the dough on the thinnest setting, cutting it into sheets of manageable length. Do not roll out too many sheets at a time or the dough will begin to dry out and crack. Make a row of generous teaspoons of filling, two to a row. Be sure to leave enough space to cut the ravioli apart. Carefully fold the sheet in half towards you, matching the horizontal edges of the dough. Gently press the filling down with your fingertips. Press the dough down between each teaspoon of filling to enclose it. Use a krim-cut-sealer to cut and seal the ravioli. Lay the ravioli on a floured half sheet pan or tea towl. Let dry at least 5 minutes before cooking.

Boiling the Pasta:

Bring a large pot of salted water to boil. Add ravioli to the boiling water. Very fresh pasta takes about 2-5 min to cook. Carefully drain the ravioli and transfer to a warm serving platter. Top with sauce and add Parmesan cheese.

• Cup whole milk
• 1 Cup Hecker’s all purpose flour
• 1/3 Cup water
• 1/4 tsp salt
• 2 large eggs
• 2 Tlbs melted butter
• melted butter for brushing the pan

 
1) Combine the flour and salt in a small bowl.

2) Whisk eggs, milk, water, and melted butter together in another bowl.

3) Add the flour/salt mixture slowly, whisking until smooth. Let mixture rest in the refrigerator for an hour, if possible.

*Note: We are unabashed fans of the old fashioned crêpe pans. The Teflon-coated non-stick pans just don’t do the job well.

Place a 6 or 7 inch crêpe pan over medium high heat. The pan should be hot enough that a drop of water sputters on it. Using a ladle or measuring cup, hold the pan at an angle and spread the batter as you are pouring it in. (If the batter doesn’t flow easily, add enough milk or water until it does. If the batter is too thin, the crepes will be too thin and crispy, so add a bit more flour.) When the batter covers the pan, put it back on the burner. Cook the first side, then flip it with an offset spatula and cook the other side for another 30 seconds or so. Flip onto a plate, and continue. Brush pan with butter each time.

You can keep the finished crêpes warm by folding them in foil and keeping them warm in a very low oven. You can freeze them for several months by separating them with paper in a Ziplock bag. This recipe makes about 16-18 six-seven inch crepes, or 10-12 nine or ten inch crêpes.

• 1/2 tsp saffron threads
• 1 Tbs warm water
• 1 Tbs + 1 tsp EVOO (Extra Virgin Olive Oil)
• 1/2 medium yellow onion, chopped
• 1 1/4 cups semipearled Farro
• 1/3 cup dry white wine, vermouth or sherry
• 3-3 1/2 cups More than Gourmet Chicken Stock
• 1 1/2 cups drained, cooked Scarlett Runner Beans
• 1/3 cup freshly grated parmesan cheese

In a small bowl, crush the saffron with a spoon. Stir in the warm water and set aside.
In a large pot, warm the oil. Sauté the onion until softened, 2-3 mins. Add the farro and stir to coat with the oil. Continue cooking and stirring until the farro releases a toasted aroma , about 2 mins. Stir in wine and cook until it evaporates. Stir in 3 cups of broth, stirring to scrape up any browned bits sticking to the bottom. Allow to cook for about 20 mins.
Stir in the saffron. Increase to medium-high  heat and stir the farro vigorously. Boil uncovered, stirring every minute or so, until the mixture thickens and the farro is tender but still chewy, 1-3 mins. If the mixture becomes dry before the farro is done, stir in 1/4-1/2 cup of broth. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.
Stir in the beans and cook for 1 minute. Turn off the heat and stir in the cheese, walnuts, and thyme. Add salt & pepper to taste. Garnish each portion with additional cheese.

• 1 Tb Engedura or Fermipan yeast
• 1 Tb sea salt
• 2 cups warm water (105-110F)
• 3 Tb olive oil
• 5-6 cups Caputo Russo flour

 
Combine yeast with 1/4 cup water. Add olive oil and remaining water; mix. Combine flour and salt; add slowly to liquid. (When the dough no longer sticks to your hands, stop adding flour.) Form dough into ball and put into a covered bowl for about 10 minutes. Then knead dough using some of the remaining unused flour until it forms a slightly sticky ball. Rub bowl with olive oil, place dough back in bowl and cover with a clean cloth. Allow to proof in a warm place until it has tripled in bulk (usually about 1 1/2 hours.)

This recipe will make two large pizzas or three smaller ones. Cut dough into desired portions and allow it to rest for a few minutes. I like to do a combination of rolling and stretching to form the pizzas. If you begin this process and the dough shrinks back, simply allow it to rest for a few more minutes, then begin again.

Place dough on French pizza pan and dock it with either a fork or docker. Brush with olive oil or Boyajian garlic oil. Bake in an oven pre-heated to 500F for about 5 minutes, just until dough begins to turn golden.

MAKING THE PIZZA: "At this point you can either freeze the crust for future use or build your pizza for immediate consumption. The key to toppings is quality, freshness and a great imagination. I like to begin with a light tomato sauce made of pureed fresh tomatoes, garlic and a bit of olive oil. to that you can add sliced fresh mozzarella, sauteed mushrooms and fresh basil. Or consider additions such as roasted peppers, eggplant, olives capers, feta, Parmesan - anything you like. Bake with toppings (still at 500F) or until cheese is bubbly and golden. I often mix my pizza dough and bake it first thing in the morning, preparing an assortment of toppings at the same time. When the guests arrive, half the fun is letting them build their own pizzas while I toss the salad!"

This recipe  is from a wonderful French seafood cookbook which Stephanie found in Rochefort and gave to me on our last trip.  It requires an egg based pasta.  Campofilone is our choice, or use our recipe to make your own.  It should serve 4-6 people.  You can halve or increase this recipe quite easily.

Use a  saute pan or rondeau to make this dish, not a frypan.  Coper is my personal favorite, but the aluminum or inducinox ones work well too.

The best grated  Italian Parmesan is done on the Microline cheese rasp from Arkansas!  We can’t figure out why it tastes better, but it does!

Use a good quality French Cognac.   The cream should be thick.  You can use domestic whipping cream, but mix it with creme fraiche or Devon Clotted Cream.

• 1 lb medium raw shrimp
• 1 lb tagliatelle egg pasta
• 1 tbs fresh thyme finely chopped
• 1/3 cup Cognac
• 12 oz thick cream (more if needed)
• 2 tbs finely chopped Italian Parsley
• 3 oz sea salted butter (if possible)
• 6 small white onions, finely diced
• Freshly grated Parmesan for serving

 
1) Shell your shrimp and deveine (please!)You can leave the tails on.

2) Cook your pasta in a large stew pan or stock pot. Allow the water to come up to the boiling point and then add a handful of sea salt. Add a bit of olive oil to your water. The pasta will not stick together when you drain it. Don’t try to put this much pasta in one of those 8 quart pots with a pasta insert. There is not enough room for the pasta expand freely.

3) Melt the butter in your sauté or low casserole. Add the diced onion and cook a few minutes until they are translucent. Add the shrimp and cook for about 2 minutes. Remove the shrimp from the pan.

4) Add the Cognac to the sauté pan, allow it to boil until it is reduced by half. Add the cream, thyme and half the parsley.

5) Season with some Muntok Pepper or crushed Pink Peppercorns. Allow this to BARELY simmer for about 2 minutes before adding the shrimp.  Before adding the shrimp, the sauce should be thick and unctuous.  You can cook for 2 more minutes and then adjust with salt and pepper of your choice.

6) Put the tagliatelle in a serving bowl or gratin and pour the sauce over them. If you want a thinner sauce, add some of the pasta water. Garnish with Parmesan shavings and the rest of the parsley.

Tamales tend to be a kind of celebration food, something served on special occasions. Because there are many steps in the preparation, it’s wise to get down to the basics:

1.     Make Masa
2.     Make Recado
3.     Assemble
4.     Cook
 
 

For the Masa

• 2lbs Masa Harina (available in Hispanic aisle in most grocery stores)
• 1lb rice flour
• up to 20 cups water (be prepared to use)
• 1lbs of lard (sorry, not optional)
• 1 More than Gourmet 1.5oz container roasted chicken stock
• approx. 1/4 cup salt to be added gradually to the masa

In a large heavy bottomed stew pan (at least 10 qt) combine the Masa Harina and rice flour. Start with 8 cups of water and mix by hand until smooth, then add 4 more cups and continue mixing by hand until the masa is the consistency of pancake batter. Add 4-6 cups more water to make mixture quite liquid. (Don’t worry, the mixture will thicken as you cook and stir the masa over heat).

Move pot to burner over high heat and begin stirring constantly. (It is a good idea to have a line of cooks ready to switch off when you get tired.) Partially melt the lard and add to masa; it will melt completely as you stir.

Dissolve chicken stock into about 1 cup of hot water and add to mixture. Add a large portion of the salt to taste, and KEEP STIRRING! You want to keep the bottom from thickening too quickly and creating lumps. (Note: One of our gigantic paddle spatulas works best. We alternated between that and a really big whisk.)

Once the masa is the consistency of polenta, turn off the heat but continue to stir for about 5 minutes while it cools.

 

For the Recado

• 1 oz sesame seeds
• 1 oz peeled pumpkin seeds
• 1 each Pasilla and California chiles, seeded & cut into 2" pieces
• 1 yellow onion coarsely chopped
• 4 tomatillos, halved
• 2 cloves garlic, peeled and halved
• 1 lb tomatoes, halved
• 1/2 tsp achiote, dissolved in 2-3 Tbs warm water
• 1 Tbs More than Gourmet roasted chicken stock concentrate

Toast sesame seeds in skillet over medium high heat. Set aside in a bowl. Toast pumpkin seeds and add to the same bowl. Toast Pasilla and California chile pieces and add to bowl. In a medium saucepan, place onions, tomatillo, garlic and tomatoes and cover halfway with water. Bring to a boil. When veggies are soft, drain and place in blender with toasted seeds and chiles. Blend until smooth. Pour the mixture back into saucepan. Add the achiote and chicken stock concentrate and stir until they dissolve completely. Bring to a boil. Add 1 1/2 to 2 cups of the prepared masa harina mixture and 3/4 cup vegetable oil and stir to combine. Remove from heat.

 

To assemble the Tamales

• 1 each seeded red, yellow, and orange bell pepper, sliced  into thin strips
• 5-6 lbs (approx.) stewing pork or chicken cut into 2" pieces, uncooked
• Pitted green olives, enough to put 2-3 in each tamale
• 1-2 packages frozen banana leaves, thawed (Note: each leaf must be   charred  on a hot griddle to release flavor, then cut into a roughly 8x6" rectangle)
• aluminium foil cut into 12" squares (may  use additional banana leaves instead)
• trussing twine: necessary for tying tamales if using only banana leaves

Line up all ingredients on a spacious work surface to begin assembling the tamales. Take a piece of foil and place a banana leaf in the center. Spoon a 2/3 cup size blob of Masa mixture in the center of the leaf then 2 spoonfuls of Recado sauce. Place a piece of raw pork or chicken in the center followed by 2-3 olives. Place one slice of each color bell pepper on top and finish with 2 more spoonfuls of Recado. To fold and seal tamale: Gather front to back end of foil and line up above the tamale. Fold down towards you about an inch. Tightly fold remaining foil flat against the tamale. Tuck ends underneath and if not using foil, tie with a strip of banana leaf or twine.

 

To cook Tamales

Move tamales to steamer/stockpot: Place several banana leaves in the bottom of stockpot, which creates more flavor in the steaming process. Stack the tamales inside. Pour about 6 cups of water into the pot. Top with more leaves and a plastic bag to keep steam from moving back down the pot. Cover and cook over high heat for 1 to 1 1/2 hours. Open to check for doneness.

• 1 1/2 Cups finely chopped fresh carrots
• 1 Cup freshly grated Parmesan cheese
• 1 jar dried porcini mushrooms
• 1 Jar orange tomato puree
• 1 lb fresh baby spinach leaves, rinsed and drained.
• 1 medium onion, finely chopped
• 1/2 C. dry white wine
• 1/2 package Pasta All’Uovo pasta squares, cooked according to package directions and drained.
• 1/2 pound fresh mozzarrella cheese
• 1/4 C. Butter
• 2 bay leaves
• 2 bulbs fennel, finely chopped
• 2 cloves crushed fresh garlic
• 2 Cups boiling water
• 2 shallots, finely chopped
• Herbed salt and Herbed pepper to taste
• several leaves of fresh basil, cut into thin strips

 
1) About an hour ahead of time, soak the porcini mushrooms in the boiling water and allow to soak. Cook the lasagna squares per package instructions and drain - set aside.

2) chop the vegetables and slice the mozzarrella cheese. Set aside.

3) To begin the sauce, melt the butter in a heavy saute or fry pan. Add the chopped vegetables, the mushrooms, (WAIT!! Save the steeping liquid from the mushrooms!!) and the bay leaves and cook on high heat until the vegetable liquid has almost dried up. At this point, add the mushroom liquid and white wine, turn the heat down and simmer until the liquid is reduced by half.

4) Add spinach, cooking until wilted.

5) Add the golden tomato sauce and herbed salt and herbed pepper to taste. At this point the mixture is really more of a ragout than a sauce. Add the basil strips at the very end and turn off heat. Adjust salt and pepper if necessary.

6) Assembly: Ladle a bit of sauce into an oven-proof ceramic or terra cotta baking dish. Place two lasagna squares side-by-side. Put a bit of sauce on top, a slice or two of fresh mozzarrella, another pasta square, etc, layering until your squares have reached the height that you want, ending with a pasta square. ( I used 5 squares per each.) Cover all with more sauce and sprinkle the Parmesan Cheese on top.

7) Bake at 350 for about twenty minutes, or until the sauce is bubbly and cheese has melted.

This recipe sounds complicated, but really only takes about and hour and a half, beginning to end. It made a lovely Summer entree served with a great bottle of chilled Rose and a nice salad. It serves two VERY generously.

• Campofilone Chili Pepper Fettucine
• Ortiz Bonito Tuna in olive oil
• Mahjoub Salted Capers
• Italian Sweet Pepper Cream
• Herbed Sea Salt
• Extra Virgin Olive Oil

Cook pasta, drain well and transfer to serving dish.
Toss all ingredients, to taste, with the cooked pasta.
Make sure all ingredients are well distributed.

(Jacqueline’s divine duck recipe for Christmas)

• 1 to 1½ sticks butter
• 2-3 cups heavy cream, heated to a low simmer
• 3 whole duck breasts (the smaller "magret" style is the best)
• 4 large potatoes, peeled (to serve 6)
• 8 apples
• Honey
• ½ cup raspberry vinegar

 
Peel apples and slice into eighths. (Hold in lemon water to keep from discoloring.) In a sauté pan combine butter with honey to taste and allow to melt. Add the apple slices, making sure they are well combined with the butter-honey mixture. Sauté for 30-45 minutes until apples are caramelized. The apples can be done ahead and reheated.

Cut each whole duck breast into two portions, as you would a whole chicken breast. With a sharp knife cut diamond-shaped striations through the skin side of each piece; baste or rub each skin side thoroughly with honey. In a sauté pan over medium-high heat, cook the breasts for approximately 10 min. per side (you do not have to pre-grease the pan). Pour off most of the rendered duck fat and save for sautéed potatoes. Add the raspberry vinegar to taste, then enough of the warm cream to make a sauce. Bring just to a boil.

Parboil potatoes until almost tender, then cut into slices of about the same size as the apples. Sauté in the reserved duck fat until tender. On warmed plates serve each duck breast with a few slices of apple, some potatoes and the sauce.
Joyeux Noël!