Roasted red snapper

Ingredients

2 fresh fennel bulbs, trimmed, chopped
6 large shallots or green onions, chopped
1/2 cup chopped italian parsley
2 cups fresh french bread crumbs
1/4 cup olive oil

3 1/2 lb to 4 lb red snapper
1/4 cup dry white wine
olive oil

How to prepare

Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add bread crumbs and 1/4 cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (can be prepared 1 day ahead. Cover fennel mixture and bread crumb mixture separately and refrigerate.) Preheat oven to 450

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Green bean pate with basil

Ingredients

1/2 lb fresh green beans, trimmed
1 tbsp vegetable oil
1 small onion, coarsely chopped
3 hard-cooked eggs, cut up
3 tbsp finely chopped fresh basil
1 tsp lemon rind
mayonnaise, preferably homemade

Salt and pepper
crackers or pita toasts

How to prepare

Cook beans until tender by boiling or steaming them. In a skillet, heat oil; add onions and saut

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Chicken in cabernet

Ingredients

4-lb chicken, cut into eighths
2 tbsp flour
1 1/2 tsp salt
1 tsp freshly ground pepper
2 tbsp olive oil
10 slices bacon, cut into 1″ pieces
1 med onion, cut into 1″ pieces
16 sm boiling onions, cut in half
16 button mushrooms or 12 med mushrooms, cut in half
1 lg carrot, cut into 1/2″ pieces
1 stalk celery, cut into 1/2″ pieces
3 cloves garlic, minced
1/2 tsp dried thyme
1 tbsp minced fresh tarragon
1/2 bottle cabernet
1 tbsp flour
1 tbsp unsalted butter

How to prepare

Dust the chicken pieces with the 2 tbsp of flour and season with 1/2 tsp salt and 1/2 tsp pepper set aside heat a lg saut

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Stuffed french toast

Ingredients

1 lb ricotta
2 egg yolks, beaten
1/4 tsp vanilla
1 tsp maple syrup
1 tsp lemon rind, grated
2 tsp lemon juice
2 eggs, beaten

1/4 tsp cinnamon, ground
1/4 tsp vanilla
2/3 cup whole milk
8 slices french bread
1 tbsp butter
1 cup whipped cream
2 cups fresh strawberries, sliced

Hot maple syrup

How to prepare

Combine the ricotta, the egg yolks, the first measure of vanilla, the maple syrup, the lemon rind and the lemon juice. Set aside. Beat the whole eggs with the cinnamon and the second measure of vanilla in a shallow dish. Add the milk to the dish. Beat again. Preheat a med size (10″) skillet over med heat. Put the bread into the egg batter 2 slices at a time. Allow the bread to soak for a while. Turn over. Add 1/2 tbsp of butter to the skillet for frying each 2 slices of bread. Add the soaked bread. Cook until the bread is crisp and browned on one side. Flip the bread slices over. Spread 1/2 cup of the ricotta mixture over one of the slices. Continue cooking the bread until it is crispy and browned. Set the slice of bread without the ricotta over the slice of bread with the ricotta. Transfer the sandwich to a plate. Top with whipped cream, sliced strawberries and hot maple syrup.

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Fish soup with vegetables, by pierre franey

Ingredients

2 tbsp olive oil
1/2 cup finely chopped onions
2 tsp finely chopped garlic
1/2 cup finely chopped fennel
1/2 cup coarsely chopped leeks
1 cup carrots diced into 1/4″ cubes
1/4 tsp red pepper flakes

1 tsp ground turmeric
4 sprigs fresh thyme or 2 tsp dried
1 bay leaf
1 1/2 cups fresh fish broth or water
1 cup dry white wine
1 cup crushed canned tomatoes
salt and freshly ground pepper to taste

1 cup potatoes diced into 1/4″ cubes
1 1/4 cups white-fleshed, fish, such as monkfish, cod, cut into 1″ cubes
1/2 pint scallops (cut in half if large)
1/2 cup light or heavy cream
1/4 cup chopped fresh basil or parsley

How to prepare

Heat the oil in a kettle or a large saucepan over medium heat, and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium-high heat until the mixture is wilted. Do not brown. Add the pepper flakes, saffron (or turmeric), thyme, bay leaf, fish broth, wine, crushed tomatoes and salt and pepper to taste. Bring to a boil, then reduce the heat, and simmer for 5 minutes. Add the potatoes. Bring to a simmer, cover closely, and simmer for 10 minutes. Add the fish and the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from the heat. Add the basil, and serve immediately with parmesan croutons. Yield: makes 4 servings.

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Godiva biscotti

Ingredients

2 cups all purpose flour
1 tsp baking powder
pinch of salt
3 large eggs
1/4 cup sugar
3/4 cup brown sugar
grated rind of one orange
4 tsp godiva liqueur
1 cup coarsely chopped almonds
3/4 cup chopped hazelnuts
3/4 cup pinenuts
1 lg egg lightly beaten for egg wash
godiva liqueur as needed

How to prepare

Sift together the flour, baking powder and salt, set aside. Beat the eggs until light, add the sugar gradually and beat until them until the mixture is ribbony, about 10 minutes. Stir in the orange rind and godiva liqueur. Add the sifted ingredients and blend on low speed until incorporated. Fold in the almonds, hazelnuts and pinenuts until blended
with lightly floured hands, form 3 loaves, each 12″ long and 2″ wide, place on a buttered baking sheet and brush with egg wash. Bake in a preheated 350f oven for 20 minutes until lightly golden. Remove from the oven, and using a serrated knife, immediately cut diagonally into 3/4″ slices. Lay the slices on their sides on a sheet pan, return to the oven and bake for 6 minutes on each side or until golden brown
remove from the oven, cool and store in a tightly covered container. Serve drizzled with additional godiva liqueur. Yield: 4 dozen cookies.

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Mock bernaise sauce

Ingredients

1/4 cup wine vinegar
1/4 cup dry white wine
1 tbsp minced green onions
1 tbsp minced fresh tarragon
1/8 tsp white pepper
1 tbsp cornstarch
1 tbsp acceptable vegetable oil
3/4 cup homemade chicken broth
1 egg yolk, lightly beaten

How to prepare

Place vinegar, wine, onions, tarragon and pepper in a small saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat to medium low and continue cooking until liquid is reduced to ab. 2 tsp set aside. Combine oil and cornstarch in a small saucepan. Stir to mix well. Place over low heat and cook, stirring constantly, until mixture is smooth. Add broth and increase heat to medium. Cook, stirring constantly, until mixture thickens. Remove from heat and add a small amt. Of the sauce to beaten egg yolk. Stir to mix well and pour egg mixture slowly into the sauce. Cook over low heat, stirring constantly, for 1 minute. Remove from heat and add vinegar mixture. Stir well. Serve over fish or vegetables if desired. Yield: 1 cup

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Chocolate torte with hazel nuts

Ingredients

1/3 cup butter
2/3 cup fine granulated sugar
5 medium eggs, separated
1 whole egg
3 oz semi-sweet chocolate
1 cup (or more) of grated hazel nut
Glaze:
3/4 cup apricot jam
4 oz sweet dark chocolate
1/2 cup sugar
4 tbsp water
1 tsp vanilla

How to prepare

Cream butter with sugar add egg yolks and whole egg mixing well melt chocolate, cool Slightly and add to the above mixture add the grated nuts mix beat whites and fold Them into the mixture Butter well a 10″ springform pan, and sprinkle with dry breadcrumbs put batter into Pan and bake in preheated 350 f oven for app 50 minutes use the knitting needle test For doneness cool and glaze

Glaze:
Cover top and sides of torte with apricot jam melt the rest of the ingredients over A low flame mixing constantly remove from heat and poor over torte

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LOBSTER BISQUE

Ingredients

2 1 lb lobsters, med sized
2 1/2 cup poultry stock or fish fumet
1 onion, sliced
4 celery stalk, with leaves
2 cloves, whole
1 bay leaf
6 peppercorns
1/4 cup soft butter
1/4 cup flour
3 cup milk, heated
1/4 tsp nutmeg
1 cup cream, hot but not boiling
1/4 cup dry sherry
1/8 tsp parsley, minced
1/8 tsp paprika

How to prepare

Remove the meat from boiled lobsters. Dice the body meat and mince the tail and claw meat. Reserve it. Crush the shells and add them to the stock along with the onion, celery, cloves, bay leaf and peppercorns. Simmer these ingredients for 30 min. Strain the stock. If there is coral roe, force it through a fine sieve. Combine it with: soft butter, blend in the flour. Gradually pour into this mixture: heated milk and nutmeg. When the sauce is smooth and boiling, add the lobster and simmer the bisque, add the sherry and cover for 5 min. Turn off the heat, Stir in the cream and season to taste. Serve at once with minced parsley and paprika.

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