Choucroute Garnie

8 Servings

1 1/2 lb pork shoulder
1 lb knackwurst
1 lb italian sausage
1 lb bacon
3 lb sauerkraut
8 juniper berries
2 T gin
1/2 c wine,white

Polish sausage may be substituted for Italian sausage.

Cover bacon strips with boiling water; set aside Cut pork into 1" chunks. Slice knackwurst and Italian sausages in half. Combine pork, knackwurst, and sausages and set aside. Drain sauerkraut, rinse in cold water and squeeze dry. Drain bacon and pat dry. Chop bacon. Mix into sauerkraut and add crushed juniper berries and gin. Add half of sauerkraut mixture to crockpot, then add mixed meats and remaining sauerkraut, sprinkling with pepper as you go. Pour wine over all and cover. Cook about 2 hours on High.

Turn into warmed serving bowl. Sprinkle with parsley. Serve with boiled potatoes. Pass around mustard or horseradish, if you wish.

Chicken Marengo

4 Servings

1 whole frying chicken,cut
-into pieces
4 cloves garlic,crushed
2 T olive oil
1/2 sm onion,thinly sliced
1/4 t thyme,Dried
or 1/2 tsp. fresh thyme
1 t salt
1/8 t black pepper
1/2 c dry white wine
1 c Italian plum tomatoes
-peeled,core,chopped
1 T tomato paste
1/2 sm onion,thinly sliced
1 T butter
1/2 lb mushrooms,sliced
3/4 c black olives,pitted
1/2 lemon,juiced

Saut onions and crushed garlic cloves in a kettle or deep iron skillet in olive oil until lightly browned; remove and brown chicken pieces well on all sides. Mix together tomato paste and chopped tomatoes, stir in wine, browned onions and garlic, and seasonings (except parsley). Top chicken pieces with liquids mixture. Cover tightly and simmer for 45 minutes. As the chicken is simmering, in a separate skillet saute the remaining onions and mushrooms in butter until golden. Add olives and lemon juice to the mixture. Add this to the top of the chicken in the kettle, cover and cook another 15 - 20 minutes. Sprinkle with parsley and serve. Or, even better, prepare this a day ahead and the flavors will be further enhanced.

Cervelles En Matelote

6 Servings

2 c macon (or burgundy)
1 c brown stock,or canned
-bouillon
1/4 t thyme
4 sprigs parsley
1 bay leaf
1 cl garlic,mashed
1 1/2 lb calve's brains,soaked and
-peeled
1/2 T tomato paste
2 T flour,mashed to a paste w/
2 T butter,softened
1 salt and pepper
24 sm onions,brown-braised
1/2 lb fresh mushrooms,sauteed in
-butter
2 T butter,Softened
12 lg croutons
2 T parsley,minced

Bring the wine and stock to the simmer with the herbs and garlic. Add the brains, bring to the simmer, and cook uncovered at just below the simmer for 20 min. allow the brains to cool in the soaking liquid for 20 min so they absorb flavor and firm up. Drain them, slice into 1/2" slices and arrange in a serving dish.

Beat the tomato paste into the cooking stock and boil down rapidly until the liquid is reduced to 1 1/2 cups. Off heat, beat in the flour-butter mixture; boil, stirring, for 1 min. Correct seasoning. Arrange the brown braised onions and sauteed mushrooms around the brains and strain the sauce over them. If not served right away, film the sauce with a spoonful of stock or melted butter.

Just before serving, set over low heat to warm throughout for 3-4 min without simmering. Off heat, tip dish, add butter and baste brains and vegetables with the sauce until the butter is absorbed. Decorate with croutons [shaped white bread sauteed in clarified butter] and parsley.

Serve over rice or with parsley potatoes and green beans with a light red Burgundy or Macon.

Shirred Eggs

1 Servings

1 t butter (or 2),Melted
-tablespoons crea
1 egg
Salt
Black pepper
VARIATIONS-CHOOSE ONE OR
HALF EACH OF TWO
1 T chopped sausages,ham, fish,
- shrimp
crab,or cooked bacon
1 T mushroom,onions, green bell
- pepper
whole artichokes (or
-spinach)
- saut?ed,chopped
1 T cheese (or Parmesan),Grated
-cheese

Heat the oven to 350F. Use a small baking dish just large enough for one egg (or two at the most).

If using butter, melt it in the oven, right in the egg dish, remove it and turn the dish to coat the entire inside. Place egg in the dish and cover with foil and without seasoning. Place dish in the oven and bake for about 10 minutes, or until the whites are solid and the yolk is soft.

If you are using cream, place half of the amount in the bottom of the dish, then the egg, then the rest of the cream, then cover without seasoning and bake for about 10 minutes.

Season to taste with salt and pepper.

Savory Butter

12 Servings

2 T summer savory leaves,stems
-removed
6 T butter,softened

TO PREPARE:
Mince the summer savory, then cream the butter, and beat in the savory. Shape the herb butter into a 1-inch-thick cylinder, wrap in plastic, and refrigerate.

Yields: 3/4 cup

Saut?ed Lamb Medallions With Red Wine And Fresh Mint

1 1/2 lb saddle of lamb boned,split, with loins barded and(1 1/2 to 2 lbs.) and aprons
1 md onion
1 md carrot
2 cloves garlic
1 leek
3 T vegetable oil
1/2 c loosely fresh mint,Packed leaves
1/2 t thyme,Dried
1 bay leaf
2 c fresh lamb (or beef stock) or beef broth,Canned
1 1/2 c red Bordeaux wine such as Merlot (or Cabernet)
2 T butter,chilled

PREPARATION:
Trim the apron meat of all fat and set aside. Peel the onion, carrot, and garlic. Coarsely chop the onion and carrot, and set aside with the garlic in a small bowl. Trim, clean, and coarsely chop the leek (using all of the white section and about 2 inches of the green tops), and add it to the bowl. In a heavy, medium, non-reactive skillet, heat 1 tablespoon of the oil. Quarter each apron and saut over medium heat until very brown, about 7 minutes. Measure 2 tablespoons mint leaves (wrap and refrigerate the remaining mint and add to the skillet along with the chopped vegetables, thyme, and bay leaf. Cover the skillet, lower the heat, and cook, stirring occasionally, until the vegetables are lightly colored and tender, about 20 minutes. Stir in the lamb stock and red wine and bring to a boil. Lower the heat and simmer, partially covered, skimming frequently, until strained liquid reduces to 1 1/4 cups, about 50-60 minutes. Discard solids and set strained liquid aside. (Can cover and refrigerate up to 2 days.)

COOKING:
Mince the remaining mint leaves. Cut the butter into small pieces and set aside. Slice loins into six to eight 1-1/4-inch thick medallions and sprinkle with salt and pepper. In a large, heavy, non-reactive skillet, heat the remaining 2 tablespoons oil until very hot, but not smoking. Saute medallions 2 minutes on each side until medium rare. Transfer medallions to a plate and cover loosely with foil to keep warm. Increase heat to high, pour the strained stock into the skillet and bring to a boil, scraping the bottom of the skillet with a wooden spoon to deglaze. Boil until stock reduces to 1 cup, 2-3 minutes. Remove skillet from heat and whisk in butter, one piece at a time. Stir in the mint and season to taste with salt and pepper. Cover and keep sauce warm.

SERVING:
Transfer medallions to a cutting board and stir accumulated juices into the sauce. Remove string (and barding, if used) and put medallions onto individual plates. Spoon sauce around medallions; serve immediately.

Sauce Bearnaise

1 Servings

1/2 c white wine
2 T tarragon vinegar
1 T shallots,finely chopped
2 peppercorns,crushed
2 sprigs of tarragon,chopped
1 sprigs of chervil,chopped
3 egg yolks
3/4 c butter,melted

Combine the wine, vinegar, shallots, pepper and herbs in the top of a double boiler. Cook over direct heat until the liquid is reduced by half. Allow it to cool. Beating briskly while over hot water, add a third at a time the eggs and butter. Beat steadily as the sauce thickens.

Plain Omelet With Spinach And Sour Cream

1 Servings

2 lg eggs
1/2 t water
Salt
Black pepper
1 T clarified butter (or oil)
1/2 c thawed spinach,Frozen
2 T sour cream
1/4 t nutmeg,Ground

Mix together all ingredients except the butter. Put the butter in a skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg.

Continue to do this until the egg in the center is still just a little moist, sprinkle the spinach in and top it with sour cream, sprinkle with nutmeg, then roll the omelet with three folds as you turn it onto the plate.

Plain Omelet With Ham

1 Servings

2 lg eggs
1/2 t water
Salt
Black pepper
1/2 c ham-cooked,Diced
1 T clarified butter (or oil)

Mix together all ingredients except the butter. Put the butter in a skillet heated to medium and add the egg mixture.

Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg.

Continue to do this until the egg in the center is still just a little moist, sprinkle the ham in, roll the omelet with three folds as you turn it onto the plate. Garnish with a little ham on top.

Parfait Torte

8 Servings

6 oz ladyfinger cookies
1 1/2 c milk
1/2 c rum
2/3 c sugar
4 egg yolks
2 T flour
1 t vanilla extract
1/2 c butter,softened
3/4 c almonds (or walnuts)
-coarsely
-,Ground
1 c whipping cream,for topping
Candied fruit,for garnish

Line the bottom and sides of a 9-inch springform pan with about half of the ladyfingers. In a small bowl mix together-cup of the milk and 1/4 cup of the rum; sprinkle over ladyfingers. In the top pan of a double boiler, combine the remaining milk, 1/3 cup of the sugar, egg yolks, flour, and vanilla.

Place over gently boiling water and cook, stirring constantly, until mixture is thickened and coats the back of a spoon. Remove from heat and let cool. In a medium bowl cream together butter and the remaining sugar until smooth. Add cooled egg-yolk mixture and nuts; beat until fluffy. Gradually add the remaining rum, beating constantly.

Pour creamed mixture over ladyfinger-lined pan, being careful not to dislodge ladyfingers. Arrange remaining ladyfingers over filling. Cover torte and refrigerate overnight. When ready to serve, remove pan sides. Whip cream until stiff peaks form and spoon attractively on top of torte.

Bavarian Roast Suckling Pig

1 suckling pig [11-14 lb]
1 salt,marjoram and
1 caraway seeds
1 c butter/bacon fat,melted or
1/2 lb bacon,Sliced
1 bottle of dark beer
1 stock,or water as necc'y
1 T flour,in a little water
1/2 c sour cream [optional]

Eviserate, clean, wash and pat the pig dry. Rub inside of pig with salt, marjoram and caraway seeds. Stuff the cavity with crumpled aluminum foil to prevent the meat sinking. Place the front legs forward with the feet under the head, position the rear legs and tie with string. Rub the outside with the seasonings. Cover ears and tail with foil to prevent burning. Prop the mouth open with a stck or raw potato so that you can stuff it with apple later. Pierce the skin all over with a fork so that the fat will drain off.

Lay pig on a rack in an open roasting pan; pour in enough water to cover the bottom of the pan. To keep pig well greased as it cooks, either brush it with butter or bacon fat every 15 min or lay strips of bacon across its back, replacing them with more as they become crisp. Add more water as needed and pierce the skin with a fork at each basting.

Sear the piglet in a hot oven, then roast in a moderate oven as follows: preheat oven to 450, put piglet in oven for 20 min and then
reduce heat to 350. Alternatively start in a 350 oven for a moister pig with a less crispy skin. Allow 25-30 min per pound; the meat should be white with no pink juices but not dried out.

If the meat browns too quickly cover with foil except when basting. For the last half hour remove the foil from the ears and tail. Towards the end baste frequently with beer for a browned crispy skin.

To serve, cut trussing from the legs and place the pig on a large platter. Remove the wood block or potato and insert an apple or an unpeeled lemon. You can further garnish by cutting a circle around the neck and covering it with a wreath of leaves or [at Christmas] holly.

Make a simple gravy by skimming the excess fat from the pan juices and adding stock or water as required. Bring the gravy to a boil and scrape the coagulated pan juices with a wooden spoon. Thicken with flour and optionally add sour cream.

Bavarian Potato Salad

4 Servings

4 c potatoes,*
1/2 t salt
1/3 c onion,chopped
2 T lemon juice
2 c chicken broth,**
1/4 c vegetable oil
1/2 t sugar
1 pepper,as desired

* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial.

Boil potatoes in broth with 1/4 ts salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining 1/4 ts salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

Bauernfruhstuck (Farmers Breakfast)

4 Servings

4 potatoes,medium
4 bacon,strips, cubed
3 eggs,large
3 T milk
1/2 t salt
1 c ham,cooked, small cubes
2 tomatoes,medium, peeled
1 T chives,chopped

Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt.

Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

Baptismal Pot (German)

4 Servings

4 lb veal neck
1 1/2 oz crisco
2 beef marrow bones
1 bn soupgreens
2 bay leaves
1 T peppercorns,white
1 salt,To Taste
2 1/2 oz butter
2 oz flour
3 1/2 oz raisins
2 oz capers
1 lemon,juice and rind
3 T red wine
1/2 c whipcream
2 1/2 qt water

Cut the veal meat into big cubes and brown in crisco until brown all the way around.

Pour in the water, bones, the cleaned soupgreen and on mild heat, simmer, covered for 1 1/2 hour. Take off the foamonce in a while and cook uncovered the last 30 minutes.

Take out meat and vegetables and pour broth through a sieve. Heat butter until foamy, brown the flour in it and fill up with 1 liter broth and stir good. Add raisins and simmer 15 minutes on low heat.

Add the meatcubes and the capers and heat through Add lemonjuice and finely ground rind. Mix wine with the whipcream, whip until half stiff and fold into veal mix right before serving. Serve with parsley potatoes or rice.

Baltic German Beet Relish

1 Servings

1 qt raw cabbage
1 qt beets,Cooked
2 c plus 2 tbsp. sugar
1 T salt
1 t black pepper
1/2 t red pepper
2/3 c prepared horseradish,Grated
1 white vinegar

Chop cabbage and beets. Add seasonings and horseradish.
Mix thoroughly. Cover with cold vinegar. Put into quart jars.
Cover and refrigerate. Will keep up to one year in refrigerator.

Plain Omelet With Cheese

1 Servings

2 lg eggs
1/2 t water
Salt
Black pepper
1/4 c cheese,Grated
1 T clarified butter (or oil)

Mix together all ingredients except the butter. Put the butter in a skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle the grated cheese in, roll the omelet with three folds as you turn it onto the plate.

Plain Omelet

1 Servings

2 lg eggs
1/2 t water
Salt
Black pepper
1 T clarified butter (or oil)

Mix together all ingredients except the butter. Put the butter in a skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, (if you intend to put a filling in, now is the time), roll the omelet with three folds as you turn it onto the plate.

Galantine Of Chicken

8 Servings

1 chicken,boned
1 1/4 lb chicken (or turkey),Ground
2 sweet Italian sausages
2 T parsley,Chopped
1 c stuffing,Crushed
2 T currants,optional
1 c walnuts,Chopped
Oil,for roasting

Boning the Chicken:
Using a sharp knife, cut off wing tips at the second joint. Cut through skin of the chicken down the center back. Separate flesh from backbone on one side with the tip of the knife. Then, following the shape of the bones, gradually ease flesh away from the bones, disjointing leg and wing bones from the carcass. Repeat process with the other side of the chicken. Holding the rib cage away from the chicken, cut breastbone from the flesh. Hold up the thigh with one hand, cut around the top of the bone to remove flesh, scrape down the bone to the next joint, cut around flesh again, scrape down to the end and remove bone. Repeat with other leg bone and both wings. Turn flesh of legs and wings inside the chicken.

Stuffing:
Preheat oven to 350F. In a large bowl combine ground meat, parsley, stuffing, currants and walnuts; mix well. Place chicken skin side down and remove excess neck skin and any large fat pockets. Place meat-stuffing mixture on the flesh side of the chicken. Fold one side of the chicken over the stuffing mixture, then bring the other side to match. Sew the chicken flesh together using a needle and dark thread. Tie the chicken with string at about 1-1/2 inch intervals to keep galantine in shape during cooking.

Rub chicken all over with cooking oil. Place galantine on a rack in a roasting pan. Bake for 1 to 1-1/4 hours or until chicken is tender and golden. Let stand for 15 minutes, remove string and thread and slice for serving.

Madeira Cream Sauce

6 Servings

2 shallots
1 T butter
1/4 c dry white wine
1/4 c Madeira
1 c heavy cream
Salt
black pepper,Fresh Ground

Mince the shallots. Melt the butter in medium saucepan over low heat.
Add the shallots and saut until soft, about 2 minutes. Add the white wine, bring to a boil, and cook until reduced to 2 tablespoons, about 3
minutes. Add the Madeira and bring to a boil. Stir in the cream and bring to a boil. Reduce heat to medium and simmer, stirring frequently, until sauce is thick enough to coat the back of a spoon, about 5 minutes. Season to taste with salt and pepper.

Yields: 1 1/2 cups

Leeks Vinaigrette (Poireaux En Salade)

4 Servings

12 leeks
1/4 c oil,often olive oil
4 t vinegar,your choice
Salt
black pepper,Fresh Ground
1 T fresh parsley,chopped
Mustard,to taste

PREPARATION:
Clean the leeks; cut off most of the green parts and wash leeks very
thoroughly, split if necessary, under cold running water. If they are
large, do split them lengthwise; each piece should be about the size of
a large stalk of asparagus. Tie them into bundles in two places, put them in boiling salted water just to cover, and cook them slowly for 25 minutes, or until they are tender but not limp. Drain them well (and be sure to save the broth to add to a soup).

The leeks may be presented in a serving dish or arranged on individual
plates. Make your vinaigrette in a bowl, adding mustard to taste, and
whisk the dressing well until it is almost opaque, or emulsified, and pour it over the leeks.

Serves: 3 to 4

Home Made French Dressing

1 Servings

1 c oil
1 c vinegar
1 t dry mustard
1 sm onion,chopped finely
1/2 c ketchup
1/2 c sugar
1 t salt (optional)

Mix all together in a glass quart bottle that has a tight fitting
lid. Store in the fridge. Keeps for weeks and weeks!!

Trish's Simplified Coq Au Vin

4 Servings

1 cut up chicken,dredged in
-flour
1/4 lb bacon,minced
1 md onion,chopped
1 md carrot,sliced thinly
1 clove garlic,peeled and
-minced
1/2 lb mushrooms,sliced
1 bay leaf
1/2 t thyme
Salt,to taste
Pepper,to taste
1 T marjoram
1 1/2 c dry red wine,(or to taste)
ds Kitchen Bouquet

In a heavy, deep skillet or dutch oven, cook bacon until firm.
Retaining bacon fat, add all vegetables except mushrooms and cook until browned. Add mushrooms and cook until limp. Remove vegetables, set aside, and brown chicken pieces in remaining fat. Add red wine and herbs and reserved vegetables. Simmer, covered for 45 minutes to an hour, turning once. Just before serving add Kitchen Bouquet.

Wild Mushroom Sauce

2 Servings

1 T butter
2 md shallots,chopped
pn black pepper,Cracked
1 c wild mushrooms,Sliced
1 c domestic mushrooms,Sliced
-your choice
1 t fresh sage,Chopped
1/4 c marsala
1 T butter
Salt,to taste
Pepper,to taste
1 1/2 T fresh sage,Chopped

Heat pan. Add butter and shallots. Saut 1 minute then add cracked black pepper and fresh mushrooms. saut about 5 to 7 minutes at a high heat. Add fresh sage and saut 30 seconds more.

Deglaze pan with marsala wine. Reduce to a syrup then add demi-glaze. This demi-glaze will thicken quickly, it has been already reduced. When the sauce is ready it will be thick enough to coat the back of a spoon. Before service, bring the sauce to a boil then swirl in the remaining butter, salt and pepper to taste. ENJOY!

Yields 1 1/2 cups.

Vegetable Cassoulet

STOCK
1 c white haricot beans,Dried-soaked overnight
3 c water
1 stalk celery,3" pieces
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
1 bay leaf
6 black peppercorns
STEW
5 T olive oil
1 clove garlic,crushed
1 c pearl onions,Peeled
2 c carrots,Chopped
1 fennel bulb-trimmed and-finely chop
3 c fresh mushrooms,Chopped
1 md globe eggplant,coarsely chopped
2 ripe tomatoes,,Peeled -seeded and,Chopped
1 T fresh thyme,Chopped
1 T fresh rosemary,Chopped
1/2 c dry white wine
1/2 c tomato juice
1/3 c red lentils
TOPPING
1 c Parmesan,Freshly Grated cheese
1 c fresh whole wheat bread crumbs

Drain the soaked beans, place in a 3-quart saucepan, and pour in the water. Tie the celery, thyme, rosemary, sage, bay leaf, and peppercorns in a small piece of cheesecloth and add to the pan. Bring to a boil and cook over high heat for 10 minutes, then reduce the heat, cover, and simmer gently for 45 to 50 minutes, until the beans are tender. Discard the cheesecloth rag, reserve the beans, and strain the stock into a clean saucepan. Bring to a boil and reduce to 1 1/2 cups. Reserve. Preheat the oven to 375F. Lightly oil a shallow ovenproof dish with a 2-quart capacity.
For the stew, heat 2 tablespoons of the oil in a large skillet and saute the garlic, onions, carrots, and fennel for 10 minutes, or until lightly browned. Remove with a slotted spoon and drain on paper towels. Add the remaining oil to the pan and stir-fry the mushrooms, eggplant, tomatoes, thyme, and rosemary for 5 minutes. Return the onion mixture to the pan, add the wine, and cook over high heat until most of the juice is evaporated.
Stir in the tomato juice, lentils, and reserved stock and simmer, uncovered, over a low heat for 15 minutes. Add the reserved beans, cover, and simmer gently for 10 minutes more. Spoon the stew into the prepared dish, sprinkle the cheese and bread crumbs on top, and bake for 30 minutes, until bubbling and golden. Serve hot.

Serves 6 to 8

Scalloped Potatoes

6 Servings

1 1/2 lb potatoes-sliced thinly
-lengthwise a
wiped dry
2 cloves garlic
Butter
Salt
Milk
Cream

Rub a large gratin dish with garlic (earthenware will take the garlic better) or put the peeled cloves through a garlic press, rubbing the pure and juices all over the sides and bottom of the dish and discarding any solid debris that remains. Let it sit for a few minutes until the garlic has dried and is no longer tacky to the touch.

Butter the dish liberally and pack the potatoes in lightly salted layers. Barely cover the potatoes in milk and bring to a simmer on the top of the stove (if using an earthenware dish, protect it with an asbestos pad underneath). Dribble a thin layer of cream over the surface, dot with thin shavings of butter, and bake at 375-400 for about 45 or 50 minutes, until the liquid has been absorbed.

Serves 4 to 6

Roasted Eggplant, Tomato And Olive Quiche

6 Servings

1 Pie Crust
1 globe eggplant
3 T olive oil
1/4 c onions,Chopped
1 lg clove garlic,finely minced
3 fresh Italian plum
-tomatoes-peeled,diced, dra
1/4 c black olives,Sliced
1/4 t dried oregano,crumbled
2 T fresh basil,Julienned
EGG MIXTURE
4 eggs
1 1/2 c light cream (or milk)
1/2 c Parmesan cheese,Grated
1/4 t paprika
1/2 t salt
1/8 t white pepper

Heat the oven to 350F. Cut eggplant into 1/2-inch slices and rub with two-thirds of the oil and place on non-stick baking sheet. Roast eggplant in oven for about 20 minutes, turning once at 10 minutes. Eggplant should be tender when pierced with a fork. When done, turn oven up to 425F. While the eggplant is roasting, prepare the pie shell. Saute onion and garlic in the remaining third of the oil until golden. Peel tomatoes, dice and drain and add to the onion. Remove from heat and add chopped eggplant, basil, oregano and olives. Spread eggplant mixture in bottom of pie crust.

Mix together egg mixture until well-blended and pour slowly over the eggplant mixture, taking care not to create bare spots. Cover pie crust
edges with a thin strip of foil and bake quiche at 425F for 15 minutes. Reduce heat to 325F and bake for 20 minutes more. Remove foil covering and bake 10 minutes more. Serve like pie.

Yields: 1 9-inch pie

Herb Roasted New Potatoes

4 Servings

20 sm red potatoes (or new
-potatoes)
1/2 c oil,clarified butter,
bacon fat (or animal fat)
1 T rosemary,basil or oregano
Salt
Black pepper

Heat oven to 400F. Scrub potatoes clean, remove any eyes and cut in half. Place potatoes in a baking dish and pour oil or melted fat over them, toss to coat. Bake for 15 minutes, turn, bake for 10 minutes, sprinkle with herb of your choice, toss to coat and bake for another 10 minutes. Test with a fork to make sure it glides through. Season with salt and pepper to your taste.

Creamy Chestnut Soup

8 Servings

4 lb chestnuts (8 cups) fresh
-whole,peeled
1 md onion
12 md shallots
4 stalks celery
5 oz prosciutto,Sliced
3 T butter
2 1/2 qt chicken stock,unsalted
1 t fennel seeds
1 bay leaf
1/2 t salt
1/2 c heavy cream
1/2 t white pepper,Fresh Ground
1/4 c c?pes (or porcini),Dried
-mushrooms

PREPARATION: Adjust oven rack to middle position and heat oven to 400F. With a small, sharp knife, slit the outer shell of each chestnut, put them in a shallow baking pan, and roast until tender, 15 to 20 minutes. Peel off the outer shells and inner skins while still warm. Reheat if the chestnuts cool and become difficult to peel. Peel and thinly slice the onion and the shallots. Thinly slice the celery tops and leaves (reserve ribs for another use). Julienne the prosciutto. Wrap and refrigerate 2 tablespoons prosciutto for garnish.

COOKING: Heat 2 tablespoons of the butter in an 8-quart soup kettle and saute the onion, shallots and remaining prosciutto over medium heat until softened, about 5 minutes. In a large saucepan, bring 6 cups of the chicken stock to a boil. Stir the hot chicken stock into the shallot mixture along with the chestnuts, celery, fennel seeds, bay leaf, and 1/2 teaspoon salt. Bring the mixture to a boil and skim. Reduce the heat and simmer, covered, for 45 minutes. Remove and set aside 16 chestnuts for garnish. Continue simmering until remaining chestnuts are very tender, about 45 minutes longer.

Remove soup from heat, discard the bay leaf, and set aside to cool 15 minutes. Pour the soup into the workbowl of a food processor fitted with a metal blade, or into a blender. Pure, then strain through a fine sieve or tamis. (Can cover and refrigerate up to 3 days, or freeze up to 1 month.)

Cooked Meat Croquettes

4 Servings

MEAT MIXTURE
1/4 c onions,Chopped
1 T oil
2 c diced meat,ham, chicken,
-beef (or f),cooked
3 T celery,Minced
1 T green bell pepper,Minced
1 T fresh parsley,Minced
-(optional)
or 1 teaspoon oregano,Dried
1 t paprika
1/2 t salt
1/4 t black pepper
or pinch cayenne pepper
-(optional)
2 t lemon juice
2 T cracker meal,breadcrumbs or
- white
1 egg
ROLLING MIXTURE
2 c fresh bread crumbs
2 eggs
Oil -for frying
White Sauce - Medium or
-Thin,(see recipe)

Saut onions in oil until light golden and translucent. Combine all ingredients except rolling mixture. Chill meat mixture. Beat the eggs from the rolling mixture and roll croquettes in egg and then breadcrumbs. Fry, turning so all sides brown. Serve with White Sauce Or make White Sauce into Cheese Sauce or Brown Sauce.

Potato-Onion Soup With Arugula

4 Servings

1 md onion,roughly chopped
2 T butter
1/2 t salt
4 md potatoes,peeled and cubed
1 qt chicken stock
1 c arugula,Chopped
1/2 c cream
Extra virgin olive oil
-(optional)
black pepper,Fresh Ground

Melt the butter in a soup pot and soften the onion with the salt over medium heat for about five minutes (don't brown). Add the potatoes, stir briefly, then add the chicken stock, bring to a boil and simmer until the potatoes are tender, about 15 minutes. Stir in the arugula, return to a boil, add the cream, then remove from the heat when it just comes back to the boil. Serve with a teaspoon or two of olive oil and a good grinding of pepper in each bowl.

Mango Bombe

SORBET
1/2 c granulated white sugar
1 1/2 c water
3 md mangoes,peeled, chopped fine
2 T fresh lime juice
1/4 ga French vanilla ice cream softened

GARNISHES
1 md mango,peeled sliced lengthwise
1 lime,thinly sliced
8 whole Maraschino cherries with stems
1 c heavy cream,whipped, lightly sweetened

1. Combine sugar and water in a medium size saucepan. Bring to a boil, stirring constantly until the sugar is dissolved. Allow the syrup to boil for 2 full minutes. Remove from heat.

2. Immediately add mangos to hot syrup and pure with a food processor or a blender. Strain through a fine sieve, pressing the pulp with a rubber spatula to get all the liquid. Discard pulp and add lime juice to the liquid.

3. Chill in the refrigerator for at least 2 hours or set the pan in a bowl of ice water, stirring until chilled.

4. Freeze in an ice cream machine as the manufacturer's instructions recommend.

5. Brush the insides of 8 custard cups with a light coating of vegetable oil, then line them with plastic wrap. Press the plastic up against the oil to hold it in place. Allow the plastic to hang over the edges at least 2 inches all around. Chill in the freezer.

6. Fill the sides of the chilled molds with about 1/2 inch of the softened ice cream, leaving a cavity in the centers.

7. Fill the cavities with the mango sorbet. Fold the plastic over and freeze for at least 4 hours.

8. To serve: Slice the mango and the lime into very thin wedges. Flatten each cherry on one side by slicing off a small piece (this is the side it will lay on). Unmold the bombes by holding the outside of each custard cup under hot running water for 2 seconds (be sure not to let any water get inside). Give the plastic a little tug and let the bombe fall out into your hand. Pull the plastic the rest of the way off and lay the bombe on the serving plate. Arrange 2 slices of mango and one slice of lime, slightly overlapping, on top of the bombe. Lay them so they radiate out from the center and down the right side. (If the ice cream is too soft the slices will not stick but will slip down onto the plate). Place the cherry (flat side down) in the center on top of the three slices.

9. Garnish the bottom edge against the plate by piping flurries of whipped cream with a pastry bag.

Gratin Of Melting Potatoes

8 Servings

4 1/2 lb potatoes
2 sm cloves garlic
2 md scallions
2 t fresh thyme,minced
1/2 t nutmeg,Fresh Ground
1 3/4 t salt
1/2 t white pepper,Fresh Ground
3 c half and half (or light)
-cream,or as needed
2 T butter

PREPARATION: Peel and cut potatoes into paper-thin slices. Rinse with cold water and drain. Peel and mince garlic. Trim and mince scallions. In a bowl, stir together garlic, scallions, thyme, nutmeg, 1 3/4 teaspoons salt and 1/2 teaspoon pepper.

COOKING: Heat oven to 300F. Butter a 3- to 4-quart heatproof baking-serving dish. Put a layer of potatoes on the bottom of the dish and sprinkle with the scallion-garlic mixture. Repeat 4 times, finishing with a layer of potatoes. Pour in just enough half-and-half to cover the potatoes. Cover the dish and set over very low heat for 20 minutes. Remove cover, dot with butter, and bake until potatoes are tender, about 2 ? hours.

Grilled Turkeylegs

6 Servings

4 turkeylegs
18 oz peaches
4 T peanutbutter,soft
2 T coconut,grated
1 clove garlic
1 T honey
1 ingwer,walnut size
1 chilipowder

Puree the peaches in blender. Smash the garlic; add to it. Chop the
ingwer very fine; add to it and the honey and coconut. Mix all
together and marinade the turkey legs in it, let stand in the fridge
for, at least, 5 hours. Grill for 60 minutes and spread with the
marinade often and turn often.

Cabbage Stuffed With Provençale Stuffing

4 Servings

2 c Proven?ale Stuffing,(see
-recipe)
8 lg green cabbage leaves
1/2 c smoked Provolone,Grated
-cheese
1/2 c dry white wine,water or
-broth
1 lg tomato,peeled and chopped
1/4 t caraway seeds
Salt
Black pepper

Heat oven to 350F. Prepare Provenale Stuffing. Steam cabbage leaves for about 4 minutes. If you have trouble removing them from the head without cracking them, remove the core from the cabbage head and place the entire head in the steamer for 5 to 6 minutes. The leaves should come off easily now. Put about 3 1/2 tablespoons of stuffing at the base of each leaf and roll up the leaf.

Pour wine or broth into a buttered baking dish, sprinkle tomato, caraway seeds into it and place the rolled cabbage leaves into the liquid so they can't roll open. Sprinkle the cabbages with a little salt and black pepper. Cover and bake for 15 minutes, uncover and bake for 10 minutes, sprinkle with Provolone cheese and bake another 5 minutes. Serve warm.

Marinated Potato Salad

4 Servings

2 1/4 lb thin-skinned potatoes
1/4 c parsley,finely chopped
1/4 c green onions,including
-tops,finely chopped
1 beef bouillon cube dissolved
- in 1/2,cup boiling water
1/4 c salad oil
1/2 t salt
1/2 t pepper
1/2 t sugar
1/4 t dill weed
2 T german-style mustard
3 T white wine vinegar

Steam potatoes over boiling water, covered, until tender when
pierced. Cool and peel potatoes. Cut into 1/2-inch cubes. Place in
bowl and stir in parsley and onions.

In a bowl, combine bouillon liquid, oil, salt, pepper, sugar,
dill weed, mustard and vinegar; stir until well blended. Pour over
potato mixture and stir to coat. Cover and let stand at room
temperature for 1 hour before serving.

Hot Dutch Potato Salad

1 Servings

4 sl bacon
1/2 c onion,Chopped
1/2 c green pepper,Chopped
1/4 c vinegar
1 t salt
3 hard eggs,Boiled
1/8 t pepper
1 t sugar
1 egg
1 qt hot,cubed, cooked potatoes
1/4 c raw carrot

Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3
minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook
slightly. Add cubed potatoes, grated carrot and diced hard-cooked
eggs. Blend and serve hot. Variation: Add chopped apple with the
onion and pepper.

Khalia - Georgian Spicy Beef Stew

4 Servings

1 1/2 lb beef chuck boneless,Cubed
-1/2
3 T olive oil
3/4 c beef stock
3 onions fine,Chopped
2 t tamarind concentrate
2 1/2 T tomato paste
1/2 t paprika hungarian hot
1/4 t fenugreek,Ground
3/4 t coriander seeds,Crushed
1 t tarragon,Dried
1 salt,To Taste
1 1/2 t black pepper,Freshly Ground
3 garlic cloves fine,Minced
3 T cilantro leaves,Chopped
1/4 c walnut pieces finely,Chopped
1 T sugar (or honey)

Heat the oil over med-high heat in a large cast iron skillet. Add
the beef, onions, and garlic and cook while stirring for 12-15 minutes.
Combine the hot beef stock, with the tomato paste & the tamarind
concentrate in a bowl and alow to stand until all of the tamarinf
concentrate is disolved, approx. 8-10 minutes. Add this mixture to
the beef as well as all of the other ingredients, reduce heat to low,
cover and simmer for 1 1/2 hours. Be sure to stir occassionaly. Add
stock as needed if the liquid reduces too much. Add the sugar and
walnuts and simmer for 15 more minutes.

Barvarian Sausage Salad

4 Servings

1/2 lb knockwurst,cooked / cooled

1 onion,medium

1 T mustard,prepared *

1/2 t salt

1/4 t paprika

1 T capers

2 pickles,small

3 T vinegar

2 T vegetable oil

1/4 t pepper

1/4 t sugar

1 T parsley,chopped

* Mustard must be the strong Djon or Gulden Type.

Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley.

Fresh Fruit Compote

14 Servings

1 c fresh blueberries

1 c fresh strawberries,Halved

1 c sliced fresh peaches,peeled

1 c fresh blackberries or

-raspberries

1 c watermelon balls

1 c cantaloupe balls

1 c Thompson seedless grapes

1/2 c sparkling wine (or sweet)

-wine,chilled

2 T thawed orange juice,Frozen

-concentr,undiluted

Mix together all of the fruit in a large glass or ceramic bowl and gently toss to mix. Add the orange juice and wine and gently toss again. Chill with a cover on it for at least 20 minutes. Toss again gently before serving.

Yields: 7 cups

Chicken Fricassee (Huhnerfrikassee)

4 Servings

1 stewing chicken

1 cold water

1 salt

1 leek

1 celery stalk

1 carrot

1 whole clove

1 bay leaf

1 sm onion,cut in half

1 sm can button mushrooms,drained

1/3 c butter

1/4 c all purpose flour

1 pn nutmeg,Ground

1 t worcestershire sauce

1 dry white wine,german

1 t lemon juice

1 sm can of peas,drained

1 egg yolk

6 T whipping cream

Cut chicken into pieces. Place chicken in a deep saucepan; cover with cold water. Add salt, leek, celery, carrot, whole clove, bay leaf and onion. Bring to boil; reduce heat. Simmer 1 to 2 hours, depending on size and tenderness of chicken. When joints linking thigh portions to main body move easily and seem flexable, chicken will be done

Remove chicken from cooking liquid; cool slightly. Remove skin and fat; cut flesh from bones in large pieces. Strain liquid. Cut mushrooms into thin slices. Sautee in a small amount of butter in a medium skillet.

Melt butter in a large skillet. Stir in flour. Cook, stirring constantly, until light golden brown, about 3 minutes. Add a small amount of hot cooking liquid and season with salt, nutmeg, Worcestershire sauce, wine and lemon juice. Place chicken pieces, sauteed mushrooms and peas in sauce; warm gently over low heat.

When all ingredients are hot, turn off heat. Let stand 3 to 4 minutes. Before serving, blend egg yolk and whipping cream in a small bowl. Stir egg yolk mixture into sauce to make it smooth and rich. Serve hot with rice.

Herbed Brown Butter

5 Servings

5 T butter (or clarified butter)
1 t lemon juice,lime juice or
-vinegar
1 T chopped chives,dill,
-parsley (or he)
or any combination
Black pepper

This is really best if you can take the time to clarify the butter:
heat it just to the melting point, let stand a few minutes, skim the whey and drain off the fat to use. Discard the whey. Brown the butter over low heat. Stir and cook until it turns dark brown. Stir in the lemon juice or vinegar and the herbs of choice, then pepper to taste.

Yields: 5 tablespoons

Chocolate Mint Mousse

6 Servings

8 oz semisweet chocolate

4 egg yolks

1/3 c granulated sugar

1/3 c white crème de menthe

1 1/2 t unflavored gelatin (1/2

-package)

2 c heavy cream

Fresh mint sprigs for

-garnish (opti

PREPARATION:

Chop the chocolate into small pieces and put into a bowl. In a medium

saucepan, bring 2 inches of water to a simmer. Remove pan from heat.Set the bowl of chocolate over the hot water, stirring frequently until just melted. Remove bowl from hot water. Cool.

Bring the water in the saucepan back to a simmer. In a large bowl or in the bowl of a standing mixer, combine the egg yolks, sugar, and creme de menthe. Set bowl over simmering water and whisk constantly until egg mixture is slightly thickened, about 3 minutes. Remove bowl from hot water. With mixer on medium speed, whisk the egg mixture until light and cool, about 4 minutes.

In a small saucepan, bring about 1 inch of water to a simmer. Put 1/4

cup of water in a small bowl, sprinkle with gelatin, and let stand until

softened, about 2 minutes. Remove pan of simmering water from heat and set bowl of softened gelatin in hot water until gelatin has melted, about 2 minutes.

Whip cream to soft peaks. Whisk gelatin into cool egg mixture, and then divide egg-gelatin mixture evenly between two bowls. Fold 1/2 of the whipped cream into one of the bowls. Stir melted chocolate into second bowl and then fold in remaining whipped cream.

To layer the mousse, divide 1/2 of the Chocolate Mint Mouse between six individual goblets. Spoon all of the mint mousse on top. Make a final layer using the remaining Chocolate Mint Mousse. Refrigerate until set, at least 2 hours.

Recipe can be prepared and refrigerated 1 day ahead.

Franconia Root Vegetables

6 Servings



6 lg boiling potatoes,peeled

1 1/2 lb small carrots,trimmed and

-scraped

(or large carrots,cut-carefully in ovals)

1 lb small turnips,peeled,

-sprout end

(or large turnips,Trimmed-trimmed carefully into ovals)

12 small white onions,Boiling

-peeled

Drippings rendered from

-roast beef

1 t dried thyme leaves,crumbled

Salt and,Freshly Ground

-pepper,to taste

1/4 c parsley,Minced


Drop potatoes into a saucepan of cold, salted water. Over high heat bring water to a boil, lower heat to medium, and cook potatoes 12 minutes. Drain, let cool for a few minutes, pat dry, and cut into quarters (or halve horizontally and trim each half into ovals).

Meanwhile, drop carrots, turnips, and onions into boiling salted water to cover. Lower heat to medium, cover, and cook until barely tender (10 to 15 minutes, depending on size). Drain, instantly cool under running water, and set vegetables aside.


About one hour before beef will be served, place potato quarters in drippings (at least 1/2 cup) rendered by roasting beef and turn them to coat. (If beef hasn't rendered enough drippings, supplement with cooking oil and a little unsalted butter.) Place in oven (wherever there's room, including the bottom shelf) and roast for 45 minutes, turning every 10 minutes or so to brown all sides evenly. Add carrots, turnips, and onions and sprinkle with thyme, salt, and pepper.

Continue roasting and turning frequently until vegetables are tender and evenly browned (about 15 minutes longer). Using tongs (or a slotted spoon) and draining off excess fat, remove to serving dish; sprinkle with parsley.

Blender Hollandaise

10 Servings

4 egg yolks

1 1/2 T lemon juice

1/4 t salt

ds cayenne pepper (or white)

-pepper

1 T water,boiling

1/2 c butter,hot but not brown

Put yolks, lemon juice and seasonings in blender. Heat butter and

water separately, taking great care not to burn the butter. Blend egg mixture on high for about half a minute, then with blender still on high, add boiling water and half of the butter, very slowly and in a steady stream, then the rest of the butter can be added more quickly. The heat from the boiling water and the hot butter should cook the yolks and create a satin- smooth mixture. Serve immediately or keep warm in a bowl set in another bowl of hot water.

Yields: 1 1/4 cups

Baked Tomatoes With Provençale Stuffing

4 Servings

4 md tomatoes - unpeeled,cored,

-pulp removed

1 T olive oil

3/4 c onions,Chopped

2 cloves garlic,minced

2 1/2 T fresh parsley,Chopped

2 t fresh basil,Chopped

1 1/2 t fresh thyme,Chopped

1/2 t salt

1/4 t black pepper

3/4 c bread crumbs

1/4 c plus 2 tablespoons Parmesan

-cheese

Heat the oven to 375F. Core tomatoes and scoop the insides out to leave whole shells.

Heat skillet with oil to medium heat and saut onion and garlic for about 3 minutes. Stir in tomato, herbs and seasonings. Saut for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and cup measure of the Parmesan cheese. Reserve the rest of the cheese for later.

Stuff the tomatoes with the mixture and sprinkle evenly with the remaining measure of Parmesan cheese.

Bake for about 15 minutes.