French Toast with Butter-Braised Strawberries in a Cassis & Sugar Syrup
To Prepare the French toast: First, clarify the butter. Place the butter in a saucepan and melt it slowly over low heat. Pour the melted butter into a fat separator and let it rest; the milk solids will separate out.
Ricotta Cheesecake with Coffee & Chocolate
Preheat the oven to 325 degrees. Make a graham cracker crust by mixing together the melted butter with the crumbs and 2 tablespoons sugar. Press into the bottom of a 9-inch springform pan. Mix together the ricotta, the remaining
Veal Chops with Port & Gorgonzola Sauce
Start by trimming the meat from the bone of each veal chop (frenching the bone). Set aside the trimmings for making the sauce. To marinate the veal chops: Whisk all of the marinade ingredients together and pour into a resealable plastic
Tuna, Tomato, Olive & Caper Salad
Mix all the dry spices and the sugar, then sprinkle over both sides of the sliced tomatoes and let them sit for about 15 minutes. To prepare the Vinaigrette Dressing: Place all the ingredients into a bowl and whisk
Truffled Confit of Peppers
Cook the extra virgin olive oil over high heat until it sizzles, then lower the heat to medium-low. Add the shallot, stir well, and cook for 2 minutes, then add the peppers and mix together. Increase the heat to
Trio of Salad Greens with Creamy Black Cherry Dressing
To prepare the Parmesan-Glazed Croutons: Preheat the oven to 200 degrees. Mix all the ingredients, using 1 tablespoon of the Parmesan for this step and reserving the remaining tablespoon. Be sure to coat the croutons well. Place the croutons on
Tomato Sauce
Pour the olive oil into a stockpot that holds at least 3 quarts. Add the garlic, onion and red pepper flakes, and cook over medium heat for 15 minutes, stirring often, until the onions start to brown. Add the
Terrine of Roasted Eggplants
Preheat the oven to 425 degrees. Cut the stem ends off all the eggplants. Cut 3 eggplants in half lengthwise and score the flesh with a sharp knife, making sure you don’t cut through the skin. Rub the cut
Stuffed Meatloaf
Pour the chicken stock and tomato sauce into a large pot and bring to a boil over medium heat. To prepare the Meatloaf Mixture: To a bowl, add the bread and the milk. Let the bread steep in the
Strawberries in Balsamic Vinegar
Place the strawberries in a large bowl and sprinkle with the sugar. Add the mint and vinegar, and mix well. Let the mixture rest for 1 hour before serving. Serve over a bowl of vanilla ice cream. Chef’s Tip: For
