Brownies
6 ozs butter 6 ozs chocolate, chopped 1 c sugar 3 eggs 2 tsp vanilla 1 1/8 c flour ½ tsp salt ¼ tsp baking powder Preheat oven to 350° F. Melt butter and chocolate over double boiler. Remove
from heat stir in sugar. Sift flour with other dry
ingredients. Stir in the eggs and vanilla with whisk
only to incorporate. Add dry ingredients and chips only
to mix. Pour into 8” X 8” square throw away, greased
aluminum pan. Bake only until set in center White Wine Vinaigrette ¼ cup White Wine Vinegar 1 tsp garlic, chopped 1 Tbsp. Dijon mustard ½ tsp. salt ¼ tsp. black pepper ¼ tsp. dried thyme ¾ cup blended olive oil Mix the white wine vinegar, garlic, Dijon mustard, salt,
pepper, and thyme in a bowl and whisk it together until it
is well blended. When this is done, pour the olive oil into
the bowl slowly while whisking. If this is done correctly,
the vinaigrette will thicken and combine. This can only be
done using a blender. Pour over your favorite salad and enjoy Pommes Dauphinoise or Potatoes Au Gratin
3 large baking potatoes, Russet or Yukon Golds Butter 1 garlic clove 2 tsp kosher salt 1 pint heavy cream ½ cup shredded gruyere or Swiss cheese Preheat oven to 325° F. Slice the garlic clove in half and rub all over a 10”
baking dish Rub butter all over the baking dish Slice the potatoes, using a mandolin, if available, into
1/16 “ rounds. Place in a sauce pan, cover with cream
and add salt. Bring to simmer and cook for 5
minutes. Pour all the potatoes and cream into your
baking dish and cover with grated cheese. Bake for 25
minutes or until potatoes are done. You can check by
pushing a knife into the potatoes. If there is no
resistance your potatoes are done. The top should be
nice and brown. Broccoli w/ Caramelized Shallots Serves 4 2 large shallots ½ cup olive oil 2 cups raw broccoli florets Salt, to taste First make the shallot oil. Slice the shallots. Place in a
small sauce pan with the olive oil. Put on low heat and
cook for 15 minutes or until the shallots are golden Fill a saucepan with water and season with salt, it should
taste like the sea. When the water comes to a boil, drop the broccoli in and
cook until fork tender. If you are not going to eat the broccoli right away, have
some ice water ready. When the broccoli is cooked place it
in t he ice water to stop the cooking process. When ready to serve you can reheat the broccoli in the
microwave. Sprinkle some caramelized shallots on top. Tomato Soup 2 Tbsp extra virgin olive oil 1 med onion, peeled and chopped 1 med carrot, peeled and chopped 1 stalk of celery, chopped 2 garlic cloves, peeled and chopped 2 tsps dried oregano 2 tsps dried thyme 1 tsp Spanish paprika 2 bay leaves 2 tsp kosher salt 1 cup water 2 -28 oz cans whole peeled tomatoes and their juice Place a heavy soup pot on a high. Add the olive oil. Then
add— The onion, carrot, celery, garlic, oregano, thyme, paprika,
bay leaves and kosher salt. Sweat the vegetables until they
are translucent but not brown. Add the water and bring to a boil. Lower heat to a
simmer, add the tomatoes and their juice and allow to
cook slowly for about 45 minutes. When the soup has finished cooking taste for seasoning
and add salt if necessary. Allow the soup to stand for
about 15 minutes to cool before pureeing. Puree the soup a little bit at a time either in a blender or a
food processor being very careful not to fill the blender jar
or the food processor full because the soup is hot and
steam builds up. After each blending pour the soup into
another pot until all is blended and in one pot. Broiled Salmon with Lemon Dill Sauce Serves 4 1 lb salmon filet, bones and skin removed
2 tsps lemon juice
6 oz plain yogurt (preferably lowfat Greek yogurt) 1/8 cup chopped dill 1 clove garlic, finely chopped
Preheat broiler. Cut the salmon into 4 oz portions and season with salt
and pepper. Place fish under broiler and cook until just cooked
through, about 6 minutes. While fish is cooking, prepare the sauce: Whisk together
the yogurt, lemon juice and garlic in a bowl. Season with
salt and pepper. Serve the fish with a dollop of sauce on top. Roasted Chicken with Lemon, Thyme and Garlic Serves 4 1 3-½ pound whole chicken 5 sprigs fresh thyme 1 lemon 5 cloves garlic Salt and Pepper Preheat oven to 425° F. Using the side of your knife, crush the garlic cloves. Cut
the lemon in half and gently squeeze some of the juice
inside the cavity of the chicken. Stuff the thyme, lemon and garlic into the cavity of the
chicken. Tie up the chicken with kitchen string. Season the
chicken with salt and pepper and place in the oven. After 20 minutes lower the heat to 400 degrees and
continue cooking the chicken until a thermometer inserted
into the thigh reads 165 degrees, about 40
minutes. Remove the chicken from the oven and let rest
for at least 10 minutes. Cut the chicken and serve.