Ingredients:

2 to 3 small zucchini
6 eggs
8 to 10 large basil leaves, chopped or torn
2 tablespoons chopped fresh parsley
3/4 cup freshly grated Parmesan
salt and pepper
3 slices bacon
1 small, ripe tomato, seeded and diced
4 scallions, chopped
1 tablespoon butter

Procedure:

Coarsely grate enough of the zucchini to make 2 1/2 cups and place it in a medium-size mixing bowl. Lightly salt the zucchini and toss it gently to season it evenly. Let it set for 10 minutes, then use clean hands to squeeze the zucchini, pressing out the excess water. In a large mixing bowl, whisk the eggs until they are evenly blended. Whisk in the basil, parsley, about half of the Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set the mixture aside. Heat a 10-inch oven proof nonstick skillet on the stove top. Add the bacon and cook it over medium heat until it is crisp, about 6 minutes. Transfer the bacon to a paper towel? lined plate. Spoon all but 1 tablespoon of the bacon fat out of the pan. Heat the broiler. Add the grated zucchini to the skillet and sauté it over high heat for 3 minutes, stirring occasionally. While the zucchini is cooking, chop or crumble the bacon into small pieces and add it to the egg mixture. 5. Add the diced tomato and scallions to the skillet and sauté the vegetables until they are soft but not mushy, about 2 to 3 minutes. Add the butter to the skillet in pieces and stir it into the vegetables. Use a fork to loosely arrange the vegetables in an even layer in the pan. 6. Whisk the egg mixture again, then slowly pour it over the vegetables, covering the entire surface. Do not stir the mixture. Instead, gently shake the pan to help settle the egg. Cook the frittata over medium heat for 4 minutes without disturbing it. Sprinkle the remaining cheese evenly over the top of the frittata. Place the pan under the broiler about 8 inches from the heat source and broil the frittata for about 2 minutes. Remove the pan from the oven and poke a fork in the center of the frittata to see if it’s done. We covered the hot handle with a heat-resistant silicone sleeve, but you can also use an oven mitt — place it over the skillet handle while the pan is out of the broiler to remind you that it’s hot. If you see liquid egg around the fork, place the pan back under the broiler for another 45 to 60 seconds. When the frittata is done, transfer the pan to a cooling rack. Let the frittata cool in the pan for 5 minutes, then carefully slide a flexible spatula around the edge to loosen it. Once it’s free, gently lift the frittata with the spatula, tilt the pan, and slide it onto a large serving plate. Let it cool at least 5 more minutes, then slice it into wedges and serve. Makes 6 to 8 servings.

Ingredients:

9 oz. (250 grams) boneless pork or uncured ham
1/4 tsp. sesame oil
2 cups (500 ml.) pork stock
3 tbsp. plus 1 tsp. soy sauce
2 oz (50 grams) garlic, peeled and pounded to a paste
1/4 tsp. chili (chilli) oil

Procedure:

Wash the ham and boil in water to cover until done. Drain and cut into three strips. Soak them in the stock for 5 minutes to absorb the flavour, then cut the strips into thin slices. Mix the garlic with the sesame oil, adding enough water to make a paste. Blend the paste, with the soy sauce and chili oil. Pour it over the pork, blend well, and serve.

Ingredients:

1 1/2 cups peanut butter
1/2 cup (1 stick) butter, softened
1 (16-ounce) package confectioners’ sugar
2 cups white chocolate chips
1 tablespoon vegetable shortening
1/2 cup shelled, unsalted peanuts

Procedure:

Line 1 large baking sheet with aluminum foil and another with waxed paper; set both aside. Using an electric mixer (or a wooden spoon), beat together the peanut butter and butter in a large bowl until blended and smooth. Add the sugar, 1/2 cup at a time; blend until smooth. Press the mixture into 1-inch balls. (The dough will be dry, so it may be easier to form with damp hands.) Place the balls on the foil-lined sheet. Let stand until firm, about 30 minutes. Melt the white chocolate chips and shortening in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using a toothpick for a handle, pierce each ball, then dip it into the melted chocolate. Spoon chocolate over the balls to coat them, if needed. Set them on the waxed-paper-lined sheet and top each with a peanut half. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator.

Ingredients:

5 pieces chicken
2 lbs. mushrooms
4 medium tomatoes
1 red pepper
1 onion
1 packet powdered beef onion soup
1 cup water
1 tablespoon oil
salt

Procedure:

Remove chicken skin. Dice onion, pepper, and tomatoes. Dice half of the mushrooms, and slice the other half. In a large pot, sauté pepper and onion in oil until onion just begins to turn light brown. Add tomatoes and continue to sauté until tomatoes give off a good deal of water. Add chicken to pot making sure that the chicken touches the bottom of the pot. Add salt to taste. Cover and reduce heat to medium. Cook for 45-60min stirring or flipping chicken every 5-15 minutes as needed. Remove chicken and place on a baking sheet. Dissolve soup into water and stir into the mixture. Add mushrooms to pot, increase heat to high, and stir periodically while keeping covered. Remove cover for a thicker sauce. Cook approx. 10 minutes until desired consistency is reached. Pour sauce over chicken. For a different effect, strain the sauce first so there are no mushrooms.