Ingredients:

1 package quick-rise yeast
1 tsp. salt
2 cups all-purpose flour
4 tbsp. olive oil
1 cup whole-wheat flour
1 tbsp. yellow cornmeal
1 medium red onion, thinly sliced
2 tbsp. freshly grated Parmesan cheese
1 tbsp. fresh rosemary
1/4 tsp. cracked black pepper
coarse salt (optional)

Procedure:

In large bowl, combine yeast, 1 tsp salt, and 1 cup of all-purpose flour In 1 quart saucepan, heat 2 tbsp oil and 1 cup water over medium heat until very warm (120 - 130 F) With mixer at low speed, gradually beat liquid into flour mixture just until blended. Increase speed to medium, beat 2 minutes. Add 1/2 cup all purpose flour, beat 2 minutes. With wooden spoon, stir in whole wheat flour to make a soft dough. Knead dough in bowl 8 minutes, working in about 1/2 cup more all purpose flour. Cover loosely with plastic wrap, let rest 15 minutes. Grease 13″ by 9″ metal baking pan, sprinkle with cornmeal. Pat dough into pan, pushing into corners. Cover loosely with plastic wrap, let rise in warm place (80 - 85 F) 30 minutes, or until doubled. In 10 inch skillet, heat 1 tbsp oil over medium heat. Add onion, cook until tender. Preheat oven to 400 F. With finger, make deep indentations 1 inch apart over entire surface of dough, almost to bottom of pan. Drizzle with remaining 1 tbsp oil. Spoon onion evenly over dough in pan. Sprinkle with remaining ingredients. Bake focaccia 20 - 25 minutes, until golden brown. Cool 10 minutes in pan on wire rack. Serve warm. Or, remove from pan and cool completely to serve later.

Ingredients:

4 pork loin or rib chops (1/2-inch thick)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 1/2 cups non-fat or skim milk, divided
1 teaspoon butter

Procedure:

Trim fat from pork chops. Combine flour, salt, and pepper in a large resealable plastic bag; add pork chops, seal bag, and shake to coat with flour mixture. Remove pork chops from bag and place flour mixture into a small bowl; gradually add 1/2 cup milk, stirring until well blended with a wire whisk. In a large frying pan over medium-high heat, melt butter. Add pork chops; cook 3 minutes on each side or until browned. Add milk mixture; cover, reduce heat to low, and cook another 20 minutes, stirring occasionally. Turn the pork chops over. Add remaining 1 cup milk; cover and cook approximately an additional 20 minutes or until the internal temperature reaches 155°F on a meat thermometer, stirring occasionally. Uncover frying pan and cook pork chops 15 minutes longer or until the liquid is reduced to 1/4 cup (the gravy will be very thick - if too thick, more milk can be added). Remove from heat, spoon gravy over pork chops, and serve. Makes 4 servings.

Ingredients:

2 kg. of uncooked sauerkraut
2 onions
3 cloves of garlic
200 grams goose fat
½ liter Riesling wine
1 liter water

Bouquet garni in a muslin made with:
2 cloves,
1 bay leaf,
1 sprig of thyme,
6 juniper berries
12 pepper corn.

Garnish :
1 smoked pork shoulder
1 pork knuckle,slightly cured
1 rack of pork
400 grams smoked pork belly
8 Strasbourg sausages

Procedure:

Wash off the uncooked sauerkraut several times, then drain excess water by pressing carefully. Melt the goose fat in a large pot and sweat off the onions until soft. Add the wine and the water and bring to the boil. Next add the smoked shoulder, the pork knuckle, the rack of pork and the pork belly as well as the small bag of spices and the sauerkraut. Salt lightly; cover with greaseproof paper and a lid. Cook in the oven during 1 ½ hours at 350°F (180°C or th6).
Meanwhile, cook the Strasbourg sausages in simmering water for 10 minutes. Remove the meat from the pot, slice it and arrange it on a tray around the sauerkraut. Add the sausages and some steamed potatoes if you wish. Sauerkraut can also be used in other recipes, in accompaniment of a grilled salmon steak, roasted monkfish or fillets of guinea fowl or pheasant, etc. Sauerkraut tastes really good if it is served with apples. You may for example braise some pork fillets, deglazing them with some cider vinegar, some cream or some bouillon. Then you can coat the pork fillets with this sauce and serve some sauerkraut, in which you would have added some dices of raw apple, to the side. The flavor and the texture of this dish will take you to new tasting heights…

Ingredients:

4 portions skinless salmon
300 ml. olive oil
1 tbsp. juniper berries, slightly crushed
6 fresh bay leaves
6 spring onions, shredded
3 cloves garlic, finely chopped
zest of 1 lime
100 ml. white balsamic vinegar
freshly ground pepper and salt to taste

Procedure:

Put the oil, juniper and bay leaves in a heavy-bottomed saucepan and place over the lowest heat possible. Let the oil infuse well below simmering point without cooking, for half an hour. (You may find you need to elevate the saucepan on an extra trivet or burner ring to prevent it from getting too hot.) Allow to cool. This can be done several days beforehand ­– keep the oil, juniper and bay leaves in a sealed jar in a cupboard. Pour a little of the infused oil into a fry pan. Gently fry the salmon until cooked through. Make a dressing by combining 200ml of the oil with the spring onions, garlic, lime zest and balsamic vinegar. Season to taste. Put the fish into a non-corrosive container and scatter over the juniper berries and bay leaves from the oil. Pour half the dressing over the fish (retaining the rest to dress the salad), cover with plastic film and refrigerate overnight. Allow to return to room temperature or warm in the microwave before serving. Place a generous portion of the salad mix on a plate, top with the salmon and drizzle over the dressing. Makes 4 servings.

Salad:

1 cup of rocket
1 cup of baby spinach
1 cup of coriander
6 spring onions
½ Lebanese cucumber
3 sticks celery
2 baby zucchini
100 grams snow peas
ice cubes

Several hours before serving, cut the spring onions into 6cm lengths and then shred vertically. Do the same with the cucumber, celery and zucchini. Top and tail the snow peas and cut them into thin strips. Place all these vegetables into a bowl of water and add a generous amount of ice cubes. Just before serving, toss the rocket, spinach and coriander into a bowl. Drain the vegetables and dry thoroughly with paper towels. Toss with the rocket mix.
You can do this the night before ­– just remember to replenish the ice the next day.