Pizza Dough

Ingredients:

* 1 (1/4 ounce) package dry yeast
* 1 cup water
* 1 teaspoon sugar
* 1 teaspoon salt
* 2 tablespoons vegetable oil
* 2 1/2 cups flour

Directions:

1 Mix together yeast, water, sugar, salt and oil until dissolved.

2 Add flour, kneading until smooth.

3 Cover and let rise 15 minutes.

4 Divide and stretch to fit 2 average sized pizza pans.

5 Bake at 375 degrees for 20-25 minutes .

6 Remove from oven add your favorite sauce and toppings then return to oven for 5-10 minutes.

Grilled Moroccan Chicken

Ingredients:

* 1/2 cup extra virgin olive oil (the best quality you can get)
* 1/4 cup chopped scallion (, white part only)
* 1/4 cup chopped parsley
* 1/4 cup chopped fresh cilantro
* 1 tablespoon minced garlic
* 2 teaspoons paprika
* 2 teaspoons ground cumin
* 1 teaspoon salt
* 1/4 teaspoon turmeric
* 1/4 teaspoon cayenne pepper
* 4 boneless skinless chicken breasts

Directions:


1 Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.

2 Process until smooth.

3 Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.

4 Preheat the grill to medium hot.

5 Grill chicken breasts 5-7 minutes on each side, or until done.

Mushroom And Goat Cheese Bechamel Pizza

Ingredients:

* 2 tablespoons unsalted butter
* 3 tablespoons all-purpose flour, plus more for dusting
* 1 1/2 cups milk
* 2 ounces fresh goat cheese, thickly sliced
* freshly grated nutmeg
* salt
* fresh ground black pepper
* crushed red pepper flakes (a few pinches (or more)
* 1 lb pizza dough (we always buy ours)
* 2 tablespoons extra virgin olive oil, plus more for brushing
* 1 garlic clove, smashed
* 1 lb assorted fresh mushrooms, such as porcini, white button and stemmed shiitake, thinly sliced (we used button, personal preference)
* 1 teaspoon thyme leaves

Directions:

1 Preheat the oven to 500°F.

2 Preheat a pizza stone or generously oil a large baking sheet.

3 In a medium saucepan, melt the butter over moderate heat.

4 Stir in the 3 tablespoons of flour until a paste forms.

5 Gradually pour in the milk, whisking until smooth.

6 Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes.

7 Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes.

8 Remove from the heat and stir in the goat cheese until melted.

9 Season the sauce with nutmeg, salt, pepper, and crushed red pepper flakes.

10 Cut the pizza dough into 4 pieces.

11 On a lightly floured work surface, roll out each piece to a 6-inch round.

12 Dust the rounds with flour and let rest until slightly puffed, about 15 minutes.

13 Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil.

14 Add the smashed garlic clove and a pinch or two of crushed red pepper flakes; cook over moderate heat until golden, about 2 minutes.

15 Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes.

16 Discard the garlic.

17 Season the mushrooms with salt and pepper and stir in the thyme leaves.

18 Roll out one of the dough rounds to form a 9-inch round.

19 Transfer the round to the large baking sheet and brush the edge of the dough with olive oil.

20 Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top.

21 Transfer the round to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling.

22 Transfer the pizza to a work surface, cut into wedges and serve.

23 Repeat with the remaining dough and toppings.

24 The béchamel can be refrigerated for up to 2 days. Bring to room temperature before proceeding.

Spicy Curried Lentil Stew with Cashew Nuts

Ingredients:

* 1/4 cup olive oil
* 2 onions, peeled and chopped
* 3 garlic cloves, peeled and minced
* 1 jalapeno, seeds and ribs removed and finely chopped
* 1 tablespoon curry powder
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon turmeric
* 2 medium tomatoes, rinsed and cored and seeded and chopped
* 1 1/2 cups brown lentils

* 2 (14 1/2 ounce) cans vegetable stock
* 2 cinnamon sticks
* 2 cardamom pods
* 1 cup cashew nuts
* 3 medium zucchini, rinsed and trimmed and diced in half-inch pieces
* 1/4 cup chopped fresh cilantro
* salt
* fresh ground pepper
Directions:


1 Heat oil in medium skillet over medium-high heat. Add onions, garlic and jalapeno and cook, stirring frequently, for three minutes or until onion is translucent. Stir in curry powder, cumin, coriander and turmeric. Cook, stirring constantly, for one minute. Scrape mixture into the slow cooker.

2 Add tomatoes, lentils, stock, cinnamon sticks and cardamom pods to the slow cooker. Cook on low for three to five hours or on high for 1 1/2 to two hours or until lentils are almost soft.

3 While lentils are cooking, preheat the oven to 350 degrees. Toast cashew nuts in a single layer on a baking sheet for 5 to 7 minutes or until lightly browned. Set aside.

4 If cooking on low, raise the heat to high. Remove and discard cinnamon sticks and cardamom pods, and add zucchini and cilantro to the slow cooker. Cook for 30 to 45 minutes or until zucchini is tender. Season with salt and pepper, and serve immediately over rice.

Sweet Chili Chicken

Ingredients:

* 1 lb boneless skinless chicken breast half, cut into 1 inch dice
* 1 tablespoon vegetable oil
* 1 tablespoon gingerroot, peeled and minced
* 2 garlic cloves, minced
* 2 green onions, chopped
* 2 cups spinach, stems removed
* 2 tablespoons fresh cilantro, chopped
* 3 tablespoons hoisin sauce
* 3 tablespoons Thai sweet chili sauce (red pepper jelly may be substituted, but don't use Asian chili paste)
* 2 tablespoons reduced sodium soy sauce

Directions:


1 Heat oil in a large non-stick skillet over medium-high heat.

2 Add ginger, green onions and garlic and stir 30 seconds.

3 Add chicken cubes and stir-fry 2 or 3 minutes, until browned.

4 Mix the hoisin, chili sauce and soy sauce and add to the chicken.

5 Cook until chicken is fully cooked.

6 Add spinach and cook a minute until just wilted.

7 Serve over rice and garnish with cilantro.

8 If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens.

9 Leftovers make a good wrap filling with additional vegetables.

Chicken and Grape Pilaf

Ingredients:

* 1 cup long grain white rice
* 1 medium onion
* 1 garlic clove
* 8 chicken thighs
* 2 tablespoons vegetable oil
* 1/2 teaspoon cinnamon
* 1/2 teaspoon sugar
* 2 cups chicken stock
* salt and pepper
* 1 lb red seedless grapes

Directions:


1 Preheat oven to 375 degrees F.Put the rice in the bottom of a large casserole dish (2 qt.).

2 Thinly slice the onion and mince the garlic.

3 Heat oil in a large skillet over medium heat. Add the chicken thighs and saute until somewhat brown, about 2 to 3 minutes on each side. Transfer chicken to casserole.

4 Add onion to the skillet and saute, stirring frquently, until softened, about 5 minutes.

5 Add cinnamon, sugar and garlic and saute for a few seconds until you can smell the garlic. Transfer to the casserole.

6 Deglaze the skillet with the chicken stock and pour over evrything in the casserole dish. Season well with salt and pepper.

7 Cover and bake for 1 hour.

8 Remove the chicken from the dish and mix the grapes into the rice. Replace the chicken and bake, covered, for another 10 minutes.

9 Let stand for 15 minutes before serving.

Marinated Bison/Buffalo Steaks With Sauce

Ingredients:


Marinade:

* 1 1/2 tablespoons Dijon mustard
* 1 tablespoon Thai fish sauce
* 6 sprigs fresh thyme
* 2 garlic cloves, crushed
* 1 tablespoon olive oil
* 1/2 cup dry white wine
* pepper

Sauce:

* olive oil
* 1 1/2 tablespoons shallots, finely chopped
* 1/2 cup dry white wine
* 1 1/2 teaspoons balsamic vinegar
* 1 teaspoon instant chicken bouillon granules, concentrated (powder, cube, past etc.. I use a very dense stock so you may have to adjust amount depending on what)
* 1 1/2 teaspoons sugar
* 1 1/2 teaspoons cornflour

Directions:


1 Combine all the marinade ingredients in a storage container or a Ziploc bag and refrigerate overnight.

2 The next day remove steaks from marinade and strain marinade into a bowl and set to one side.

3 Heat a small amount of olive oil in a pan to a medium high heat, add steaks to pan and cook for 1 minute each side to sear. Turn heat down to medium and cook for a further 5-6 minutes a side for medium rare. ( My steaks were about 1 inch thick probably 3-4 minutes a side for 3/4 inch).

4 Cook longer for more well done steaks, just remember bison meat is very lean and will toughen up if over cooked.

5 For the sauce.

6 Heat olive oil in a pan, add shallots and saute until soft. Add wine, vinegar, stock, sugar and reserved marinade. Cook until mixture is quite hot, mix a small amount of water to cornflour. Pour cornflour into pan and stir until mixture boils and thickens serve immediately over steaks.

7 I served mine with mashed sweet potatoes and garlic buttered vegetables.

8 To serve slice steaks into strips and arrange on plate and pour sauce over.

Borinquen Jibarito Sandwich

Ingredients:

* 1 large green plantain, peeled and sliced lengthwise and in half (4 pieces)
* oil (for deep frying)
* 1 tablespoon butter
* 2 teaspoons olive oil
* 1 cup thinly sliced onion
* 2 cloves garlic, smashed and minced
* 1/4 teaspoon cumin
* 1-2 pinch cayenne or dried chipotle powder, to taste
* 6 ounces shaved shoulder steak (or other tender cut such as flank, or thinly sliced chicken breast meat)
* salt & freshly ground black pepper, to taste
* 4 slices American cheese
* 1 tablespoon mayonnaise
* romaine lettuce
* thinly sliced tomato or roasted red peppers
* 1 teaspoon melted butter
* 1/4 teaspoon roasted minced garlic

Directions:


1 (Also, you will need 2 heavy cutting boards - rectangular ones work better with the shape of the plantain).

2 Heat oil, then fry the peeled and sliced plantain for 1 minute.

3 Remove plantain from oil, place on a heavy cutting board (if wooden, wrap board in plastic first, which will assist in the spreading of the softened plantain), top with another cutting board, and flatten the plantain between them.

4 Fry the now-flattened plantain in the oil again, until outside is golden and crispy; remove from oil, set aside on paper towels to blot oil, and keep warm.

5 Over medium high heat, melt 1 tablespoon butter and olive oil together, then sauté the onions until just becoming soft.

6 Add the garlic, cumin, and cayenne (to taste), stir well, then add the meat slices and sauté until browned; season to taste with salt and pepper.

7 Spread mayonnaise on bottom slice of flattened fried plantain, lay down 2 slices of American cheese, then the meat and onions. Top with lettuce and thinly sliced tomato (or roasted red pepper), then the remaining plantain top.

8 Combine 1 teaspoon melted butter with 1/4 teaspoon roasted minced garlic, then brush the top plantain slice with the butter garlic mixture.

9 Repeat steps to make another sandwich.

10 Serve completed sandwiches with Arroz Con Gandules (Yellow Rice With Pigeon Peas).

11 Jibaritos can also made with other combinations of roast pork, white or dark chicken meat, vegetables or ham - don't be afraid to experiment.

12 I've made the sandwich using chicken and substituting roasted red pepper for the tomato, and the taste was phenominal!

Asian Grilled Pork Chops

Ingredients:

* 1/4 cup reduced sodium soy sauce
* 2 tablespoons vegetable oil
* 2 tablespoons brown sugar
* 1 garlic clove, minced
* 1/4 teaspoon ground ginger
* 1 teaspoon dark sesame oil

* 4 (5 ounce) boneless pork chops, about 1 inch thick

Directions:

1. In a large re-sealable plastic bag place, oils, soy sauce, brown sugar, ginger and garlic; mix well.

2. Add pork chops.

3. Marinate in refrigerator 30 minutes- 2 hours.

4. Remove from marinade and discard marinade. Grill over medium coals 6 to 7 minutes per side or until pork is cooked through.

Grilled Salmon With North African Flavors

Ingredients:

* 1/4 cup nonfat plain yogurt
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh cilantro
* 2 tablespoons lemon juice
* 1 tablespoon extra virgin olive oil
* 3 garlic cloves, minced
* 1 1/2 teaspoons paprika
* 1 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/8 teaspoon ground pepper
* 1 lb center-cut salmon fillet, cut into 4 portions
* 1 lemon, cut into wedges

Directions:

1 Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate for use atop fish after cooked.

2 Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.

3 Meanwhile, preheat grill to medium-high. Oil the grill rack by placing oil a folded paper towel, hold it with tongs and rub it over the rack.

4 Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side.

5 To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.

BBQ Lime Pork Chops

Ingredients:

* 4 boneless center cut pork chops

Marinade:

* 1/3 cup fresh lime juice
* 2 tablespoons cider vinegar
* 1 tablespoon honey
* 1 teaspoon grated lime rind
* salt and pepper
* lime slice (for garnish)

Directions:

1.
Mix the marinade in a large "Ziplock" bag or in a shallow glass dish.
2.
Reserve 1/4 cup of the marinade.
3.
Add pork chops to the marinade, coat the chops on both sides.
4.
Refrigerate for 30 minutes.
5.
Heat BBQ to medium heat.
6.
Brush chops with reserved marinade and grill turning once.
7.
Cook for approx 10 minutes each side or until no longer pink.
8.
Place on platter and garnish with lime slices.

Pork Tenderloin

Ingredients:

* 2 lbs pork tenderloins, trimmed of fat
* 1/2 cup soy sauce
* 4 tablespoons chili sauce
* 4 tablespoons honey
* 2 tablespoons vegetable oil
* 2 tablespoons green onions, chopped
* 2 teaspoons curry powder
* 4 garlic cloves, minced
* 1-2 tablespoon Tabasco sauce
* 1-2 tablespoon Worcestershire sauce

Directions:

1
Mix all sauce ingredients. Place meat in a Ziploc bag, pour in sauce and marinate overnight, turning every few hours.

2
Grill marinated tenderloins 5 minutes on each side and cut on a diagonal to serve. Serve over rice.

3
Note: I make a separate batch of the sauce to pour over the pork and rice. Refrigerate overnight while the meat is marinating and heat before serving.

Ravioli and Zucchini Lasagna

Ingredients:

* 2 medium (about 1 pound total) zucchini, cut lengthwise into 1/4-inch-thick slices
* 1 package(s) (26 ounces) frozen large cheese ravioli
* 3 teaspoon(s) olive oil
* 1 small onion, chopped
* 8 ounce(s) lean ground beef, 90% fat free
* 1 jar(s) (26 ounces) tomato-basil sauce
* 1 cup(s) shredded part-skim mozzarella cheese
* 1/4 cup(s) freshly grated Parmesan cheese

Directions:

1. Preheat oven to 375 degrees F. Line cookie sheet with paper towels. Grease 2-quart ceramic baking dish.
2. Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to top.
3. Meanwhile, in 3-quart saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 teaspoon oil, cook beef over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce and onion; heat to boiling.
4. Drain ravioli; return to saucepot. Add meat sauce to ravioli in saucepot and stir until combined.
5. In prepared baking dish, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Chicken Salad Recipe

Ingredients

• 4 cups diced poached chicken, recipe follows
• 1 stalk celery, cut into 1/4-inch dice
• 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
• 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
• 2 tablespoons finely chopped parsley
• 1 cup prepared or homemade mayonnaise
• 2 teaspoons strained freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• Freshly ground black pepper

Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

• POACHED CHICKEN FOR SALADS
• 10 sprigs parsley
• 2 sprigs fresh thyme
• 1 small onion, halved
• 1 small carrot, halved
• 1 stalk celery, halved
• 3 pounds chicken breasts halves, on the bone and fat trimmed
• 5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

Monterey Chicken

Ingredients:

* 4 skinless, boneless chicken breast halves
* 1 cup teriyaki marinade sauce
* 1/2 pound bacon
* 2 tablespoons butter
* 1 small onion, cut into long slices
* 1 small green bell pepper, cut into thin strips
* 1 (8 ounce) package fresh mushrooms, coarsely chopped
* 4 slices mozzarella cheese
Directions:

1. To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place chicken in a 9x13 inch baking dish and bake preheated oven for 20 to 30 minutes, or until cooked through and juices run clear. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
4. In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add remaining 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside.
5. Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.

Perfect Easy Beef Kebabs

Ingredients:

* 1 1/4 lbs beef (see description above)
* 3-4 tablespoons extra virgin olive oil
* 1 teaspoon black pepper
* 1/2 teaspoon salt
* 2 tablespoons crushed garlic
* 1 onion, cut in 2-inch squares, and layers separated (optional)

Directions

1. 
   

   Cut the beef into 1-1/2" to 2" cubes. Cut each cube almost in half (it will look like an open book) This lets the marinade get inside to flavor the beef further.

2. 
   

   Combine the remaining ingredients, except onion, in a medium bowl. Add the beef cubes, and thoroughly combine. Make sure that the marinade gets into the cuts in the cubes. (I use my hands). Cover, and let marinate, in the refrigerator, for 1-6 hours.

3. 
   

   Preheat and clean your barbeque. Skewer the beef, closing the slit you cut earlier in each piece. (If you think of the cube as looking like a book, the skewer is piercing the front and back covers) Alternate with onion pieces (if using). Grill over indirect heat until done to your preference. Serve.

The Ultimate Lasagna

Ingredients

• 2 pound dried lasagna noodles
• Extra-virgin olive oil
• 2 pounds ground beef
• 2 pound ground Italian sausage
• 1 onion, chopped
• 2 cloves garlic, sliced
• 3 carrots, chopped
• 2 stalks celery, chopped
• 2 tablespoons chopped fresh basil
• 1/4 cup finely chopped Italian flat-leaf parsley
• 1 tablespoon chopped oregano leaves
• 2 tablespoons all-purpose flour
• 2 cups red wine
• 2 (28-ounce) cans tomatoes (recommended: San Marzano)
• 3 tablespoons heavy cream
• 1 teaspoon ground cinnamon
• 2 quarts ricotta cheese, (2 containers)
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan
• Kosher salt and freshly ground black pepper
• 1 pound mozzarella cheese, shredded
• Grated Parmesan and mozzarella, for topping

Directions:

Preheat oven to 350 degrees F.

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.

Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.

In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.

To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

Tomato and Feta Strata Recipe

Ingredients

4 large eggs
½ cup plain yogurt
1 tbsp olive oil
1 small onion, diced
1 clove of garlic, minced
2 tbsp sage, chopped
1 tbsp tarragon, chopped
½ to 1 tsp crushed red pepper flakes
16 oz. canned diced tomatoes with juice
salt/pepper
3 to 4 cups of bread (of your choice), cut into 1-inch cubes
4 oz. feta, crumbled

How to make Tomato and Feta Strata:

Preheat the oven to 450. In a large bowl, whisk the eggs and yogurt together. In an oven-safe skillet, heat the oil and add the onion, garlic, sage, tarragon and crushed red pepper flakes. Cook over medium heat, until onion has softened, 3 to 5 minutes. Add the tomatoes and their juice, salt and pepper and bring to a simmer. Stir in the bread and feta. Pour the egg mixture on top and bake for 20 minutes, until golden brown. Let cool and serve.

Grilled Polenta with Sage, Ham and Melted Fontina Cheese

Ingredients:

9 oz (250 g) or ½ x 500g pack ready cooked polenta (you buy it in one block)
6 sage leaves
6 slices Parma ham (85 g pack)
3 oz (75 g) Fontina or Gruyère cheese, cut into 6 slices
1 tablespoon olive oil
salt and freshly milled black pepper
Pre-heat the grill to its highest setting for 10 minutes.

Method :

First of all measure the olive oil into a saucer. Now cut the polenta into six ½ inch (1 cm) slices and arrange these on the baking sheet, side by side. Then brush each piece with olive oil, season generously with salt and freshly milled black pepper.

If you're cooking for two they can be joined into threes; if not leave a gap in between each one, then place the baking sheet under the grill about 4 inches (10 cm) below the heat source. Time it for about 3 minutes.

Next loosely roll up the pieces of Parma ham and when the 3 minutes is up place a rolled-up piece of ham on top of each polenta slice. Next place a slice of cheese on top of the Parma ham and finally dip the sage leaves into the remaining olive oil and lay on them on top of the cheese.

Now pop the baking sheet back under the grill and give it another 3-4 minutes or until the cheese is bubbling and turning golden and the sage leaves are crisp.

Serve immediately with some warm ciabatta bread.

Berry Parfaits Recipe:

Summer is the time for berries. The English are correct in saying that the best way to eat fresh berries is with cream. So that is what we have done with these Berry Parfaits. Four of our most popular summer berries; strawberries, raspberries, blueberries and blackberries are lightly sweetened and then layered with a rich and creamy topping made with heavy whipping cream and Mascarpone Cheese.

The first step in making Berry Parfaits is to combine the berries with a little sugar, which sweetens the berries and allows them to soften and release their juices. (Although I have used fresh berries for these Parfaits, feel free to use any combination of fresh berries and/or fresh fruit.) Once the berries have started to release their juices, after about 30 minutes, we begin layering our parfaits. You can use long stem wine glasses, water glasses or any pretty glass. Also, you can make these Berry Parfaits as big or as small as you please, so use this recipe as a guide only. As I mentioned above, the 'cream' part of the recipe combines heavy whipping cream with Mascarpone Cheese, sugar, and vanilla extract. (Mascarpone Cheese (pronounced mas-kahr-POH-nay) is a thick, buttery-rich, delicately sweet and velvety, ivory-colored cheese is produced from cow's milk.

Its texture is similar to that of sour cream and it is sold in plastic 8-ounce tubs that you can usually find it in specialty food stores and in the deli section of your local grocery store. But if you cannot find Mascarpone a good substitute would be regular cream cheese.) Then we simply place a scoopful of berries in each glass, followed by a dollop of cream and repeat the layers. If you have fresh mint on hand you can decorate each glass with a sprig and, if not serving immediately, cover and place in the refrigerator until serving time. Try to remove this dessert from the fridge about 15 minutes before serving as berries are always at their best when served at room temperature.



Berry Parfaits: Place all the berries (cut the strawberries into pieces if they are too large) in a large bowl and sprinkle with the sugar. Stir to combine and leave to macerate for about 30 minutes.

In bowl of your electric mixer (or with a hand mixer or wire whisk) beat the mascarpone, heavy whipping cream, confectioners' sugar and vanilla extract just until soft peaks form. Take four wine or parfait glasses and layer the berries with the cream. Garnish with a sprig of fresh mint, if desired. The parfaits can be made several hours before serving. Cover and store in the refrigerator. Makes four parfaits.

Berry Parfaits Recipe:

3 - 4 cups assorted berries (blackberries, blueberries, strawberries and/or raspberries) or other fresh fruit

2 tablespoons (25 grams) granulated white sugar, or to taste

Cream:

1/2 cup (4 ounces) mascarpone cheese,

1/2 cup (120 ml) heavy whipping cream

3 tablespoons (25 grams) confectioners' (icing or powdered) sugar, or to taste

1/2 teaspoon pure vanilla extract

Orange Soy Pork Loin

Ingredients

• 1/2 cup orange juice
• 1/3 cup soy sauce
• 1/4 cup olive oil
• 1 tablespoon dried rosemary
• 1 1/2 teaspoons chopped garlic
• 1 red onion, sliced
• 1 (5 pound) boneless pork loin roast

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the orange juice, soy sauce, olive oil, red onion slices, rosemary and garlic. Place the pork roast in a baking bag, and set in a roasting pan or baking dish. Pour the orange juice mixture over the roast, making sure to coat entirely. Close the bag according to package instructions.
3. Bake for 2 to 2 1/2 hours in the preheated oven, until the internal temperature of the loin is at least 160 degrees F (70 degrees C). Remove from the oven, and let stand for about 10 minutes to settle the juices. Carefully open the bag and remove the roast. Slice and serve with a little of the drippings drizzled over.

Spicy Tangerine Beef

Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 pound flank steak or tri-tip, cut in thin strips on the bias
• 2 tablespoons dry sherry
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 tablespoon chili sauce
• 2 tablespoons soy sauce
• 1/4 cup freshly squeezed tangerine juice
  
• 3 tablespoons canola oil
  
• 2 tablespoons minced fresh ginger
• 3 scallions, chopped
• 1/4 tangerine, zested
• 2 tablespoons toasted sesame seeds

Directions

In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.

Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.

In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.