Corn souffl

Ingredients

4 eggs
16 oz can creamed corn
2/3 cup milk
1/4 cup all-purpose flour
1/4 cup melted butter
1/4 tsp white pepper
1 tbsp sugar

1/4 tsp salt
1 tbsp baking powder

How to prepare

Beat the eggs lightly and stir in the corn, salt, pepper, melted butter, flour, sugar and milk. Mix well. Add the baking powder, mixing well. Spoon into a souffl

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Stuffed snow peas

Ingredients

36 snow peas
1/4 cup creme fraiche
1 tbsp fresh dill, minced
2 tbsp cream cheese
1 lime, juice & zest only
2 oz caviar, salmon or lumpfish
red lettuce leaves

Black pepper, ground
salt

How to prepare

Blanch the snow peas in boiling salted water for 2 minutes. Drain at once. Rinse under cold running water. Pat dry. Use a sharp knife to slit the peas down only one of the long sides. Open carefully. Put the creme fraiche in a bowl. Mix in the dill and cream cheese. Grate in the lime zest. Add the lime juice. Fold in the caviar. Stuff the peas with the mixture. Serve on a bed of red lettuce leaves.

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Godiva strawberry torte

Ingredients

2 envelopes unflavored gelatin
1/2 cup cold water
3 egg yolks
1/2 cup sugar
1/4 tsp salt
1/2 cup milk, scalded
1 tsp vanilla extract
10-oz package frozen strawberries, pureed
2 cups godiva liqueur, divided
1 cup heavy cream
9″ sponge cake
1 quart fresh hulled strawberries
whipped cream

How to prepare

Soften gelatin in water, set aside. In double boiler, cook egg yolks, sugar, salt and milk until slightly thickened, stirring constantly. Remove from heat, add gelatin and stir until dissolved. Add vanilla, strawberry puree and 1-1/2 cups liqueur, chill until slightly thickened and mixture mounds on a spoon
whip cream until stiff, fold into strawberry mixture and set aside. To assemble the torte, place sponge cake in 9″ greased springform pan, sprinkle with godiva liqueur, cover with strawberries, hulled side down and top with strawberry mousse. Refrigerate several hours before serving. Garnish with whipped cream and fresh strawberries. Serves 12.

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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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String beans & tomatoes provencale

Ingredients

3 tbsp olive oil
5 tbsp cooking oil
1 large onion, chopped
1-1/2 lbs fresh string beans, trimmed
1 cup tomatoes
salt and pepper to taste

How to prepare

In a large skillet, heat the olive oil with 2 tbsp of the cooking oil. Add onion and cook over medium heat until lightly wilted. Add string beans and the remaining oil, cover, and cook at medium heat for 10 minutes, stirring occasionally. Add tomatoes, season with salt and pepper, and continue cooking for another three to five minutes. Check seasoning. Allow to cool and then refrigerate. Yield: four to six servings.

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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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