Salad:
1 small head of Boston lettuce
1 small head of romaine or
1 medium-sized head of iceberg lettuce
3 tbsp. chopped fresh parsley

Vinaigrette:
1 clove garlic
1 tsp. salt (optional)
3 tbsp. red wine vinegar
1/4 tsp. pepper
6 tbsp. olive or vegetable oil

To prepare salad greens, wash Boston lettuce and romaine thoroughly. Drain by placing leaves on paper towels. Place clean greens in a plastic absorb any remaining water. Refrigerate for at least half an hour. Tear greens into small pieces and place them in a large salad bowl. Sprinkle with parsley. Chop garlic into very fine pieces and put in a small bowl. Use the back of a spoon to mash garlic. Then mix it with salt. Add vinegar and pepper, stirring until smooth. Place in a small jar with a tight-fitting lid. Add oil, screw on lid, and shake until well blended. Pour about half of the vinaigrette dressing over greens. Toss with a fork and spoon until greens are well coated and no dressing remains in bottom of bowl.

1 1/4 lb. frozen puff pastry, thawed
2 eggs
7 oz. pure almond paste
1 dried bean (such as a pinto,kidney, or Great Northern bean)
1 cardboard crown (available at a dime store or party store)

1. Preheat the oven to 425°F. On a piece of wax paper, use a rolling pin to roll the puff pastry into a disk 1/8-inch thick. Use the wax paper to transfer the disk to a greased cookie sheet.
2. In a medium bowl, mix 1 egg with almond paste until smooth. Spread the mixture evenly onto the pastry. Place the bean on the almond paste.
3. On the wax paper, roll out a econd disk 1/8-inch thick. Place this disk on top of the almond-filled disk and press it down tightly around the rim.
4. In a small bowl, use a whisk or a fork to lightly beat the remaining egg. Use a pastry brush to spread it on top of the disks.
5. Bake the galette for 20 minutes, then lower the temperature to 400 F
6. Continue baking for another 25 minutes or until golden brown. Serve warm.

1 smoked mackerel fillet, skinned
50g/2oz cottage cheese
60ml/2 1/2 fl oz sour cream
1/2 teaspoon dried fennel
1/2 teaspoon dried dill
juice of 1 lemon
salt and freshly ground black pepper
freshly grated nutmeg

method
Purée the mackerel in a food processor or blender. Add the cottage cheese, sour cream, lemon juice, fennel and dill. Continue blending until smooth, stirring occasionally. Spoon the mixture into a bowl. Season with salt, pepper and nutmeg to taste. Divide the mixture among four individual pots or dishes, cover and chill for 24 hours.

5 lb boneless rump roast
1 Tbs garlic powder
1/2 tsp seasoned salt
1/4 tsp cayenne
1/2 tsp oregano
1/2 tsp rosemary
2 beef bouillon cubes
1 onion; chop fine
1 to 2 cans onion soup or beef broth

method:
Put all in slow cooker. Cook SLOW 8 to 10 hours or HIGH 4 to 6 hours.
If gravy is too thin mix cornstarch with some of gravy. Heat until thickened.
Slice thin and serve on French bread or French rolls.

Crust:
1 1/2 c. flour
pinch of salt
1 tsp. sugar
4 tbsp. butter, chilled and cut into pieces
1 egg slightly beaten
1/2 tsp. vanilla extract

Filling:
2 lb. fresh strawberries, stems removed
10 tsp. raspberry or strawberry preserves
whipped cream or nondairy topping
chocolate shavings (optional)

1. Preheat the oven to 325F. In a large bowl, mix together the flour, salt, and sugar.
2. Add butter to the flour mixture. With a fork or pastry blender, work the butter into the dry ingredients until small “pebbles” begin to form
3. Add the egg and vanilla. When the dough begins to stick together, use your hands to shape it into two large balls. Wrap the balls in plastic wrap and chill for 20 minutes.
4. Remove from the refrigerator. Roll dough out on a lightly floured surface with a rolling pin.
5. Place the miniature pie tins facedown on the dough. Using a paring knife, cut around the tins. Transfer the dough to the tins. Bake for 10 to 15 minutes or until the crust is golden and cooked through.
6. Just before serving, spread 1 tsp. fruit preserves on the bottom of each tartlet. Top with 4 or 5 fresh strawberries and a dollop of whipped cream. Sprinkle with chocolate shavings.

8 oz cream cheese, softened
1 Tbsp lemon juice
1 tsp finely grated lemon zest
1 Tbsp chopped dill weed
Salt and pepper
4 heads of Belgian endive
3 oz smoked salmon (lox), cut in 30 piece
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10 oz of firm sheep cheese (Pâtit Basque, Ossau-Iraty) (Order)
1 garlic clove, minced
2 Tbsp basil, finely chopped
3 Tbsp extra-virgin olive oil
3 thin slices of Bayonne ham (or prosciutto, or serrano) (Order)
12 cherry tomatoes
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8 crepes
8 oz crab meat, picked over
2/3 cup mayonnaise
small bunch of chives, chopped
1 tsp curry powder
Salt and pepper
¾ cup whipping cream
1 head of lettuce, washed, leaves separated (escarole recommended)
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1 onion, thinly sliced
½ cup cottage cheese, whipped in blender
½ cup sour cream
Salt and pepper
6 oz slab bacon
8 oz pizza dough or bread dough
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12 Belgian endives
1½ cup of butter
2 tsp sugar
Salt and pepper
1 Tbsp flour
2/3 cup milk
1 cup heavy whipping cream
2 cups grated Gruyere cheese (Order)
Grated nutmeg
12 slices cooked ham
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450g/1lb chicken livers
50g/2oz butter
1 teaspoon brandy
2 eggs, hard-boiled
1 onion, roughly chopped
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Ingredients:
3 medium-sized potatoes, peeled and sliced 1/8-inch thick
3 medium-sized leeks, washed thoroughly and sliced 1/8-inch thick (do not use the tough, dark green part), or 3 medium-sized yellow onions, thinly sliced.
3 10 3/4-oz. cans (about 4 1/2 c.) chicken broth
1 chicken-broth can of cold water
1/2 c. whipping cream (add up to an extra 1/2 c. milk if you like your soup thin), or half and half, or evaporated skim milk
2 tbsp. butter or margarine
2 tsp. salt
1/4 tsp. pepper chopped chives
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ingredients
8.8 oz prunes
3 Tbsp sugar + 1/2 cup sugar
½ cup Armagnac (or Cognac)
1 bottle good red wine

method:
Place the prunes in an airtight container, sprinkle them with 3 Tbsp sugar and add the Armagnac. Close the lid and macerate 4 to 5 days, shaking the jar from time to time. After 5 days, add the bottle of red wine and ½ cup of sugar. Close the lid and macerate 3 more days. After 3 days, lightly press the prunes to extract the juice; filter and pour into a bottle. No further maceration is needed and this aperitif can be enjoyed right away.

Ingredients:
2 medium-sized tomatoes
1 green bell pepper
25-50 g celery
50 g butter
2 garlic cloves
0.2 g saffron
thyme and sage salt
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Ingredients:
1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado Continue Reading

5 Tbsp butter
1 tsp salt
¼ tsp black pepper
¼ tsp ground nutmeg
1 cup all-purpose flour
1 cup grated Gruyres cheese (Order)
5 eggs, at room temperature
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