Ingredients:

1 1/2 cups fresh shelled green peas
1 cup frozen shelled edamame
2 ounces thinly sliced prosciutto
2 1/2 cups chicken broth
2 cups water
1 tablespoon butter
1 1/2 cups chopped leek
2 garlic cloves, minced
1 1/2 cups dry Arborio rice
1 teaspoon chopped fresh thyme
1/3 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups trimmed arugula
4 ounces small fresh mozzarella balls, or fresh mozzarella cut into 1/4-inch cubes

Procedure:

Preheat oven to 400 deg. F. In a medium saucepan of boiling salted water, add green peas and cook for 1 minute - remove beans with a slotted spoon and place in ice water to cool the peas down quickly drain well. Add edamame to the boiling water - reduce heat and simmer for 5 minutes drain and place edamame in the ice water to cool down. Set peas and edamame aside. On a baking sheet coated with nonstick spray, place prosciutto in a single layer - place in the oven and bake until crisp, about 7-10 minutes. Remove from the oven and set aside. In a medium saucepan, add broth and water - bring just to a simmer then reduce heat and keep warm. In a medium skillet, melt butter over medium-high heat. Add leek and garlic cook until tender, about 3 to 5 minutes. Stir in rice and thyme - cook 2 minutes, stirring all the while. Reduce heat to medium. Stir in white wine and cook until nearly absorbed, about 1 minute. Add warmed broth mixture, 1/2 cup at a time, stirring frequently until each batch of broth is absorbed before adding the next - this should take about 18 to 20 minutes. Stir in beans, edamame, salt and pepper - cook until they have warmed through, about 2 minutes. Remove from heat and stir in arugula and cheese. Scatter the risotto with prosciutto before serving. Makes 4 servings.

Ingredients:

4 cloves garlic, crushed
2 tsp. dried thyme
1-1/2 tsp. black pepper
4 to 6 lb. beef rib eye roast
2 tbsp. olive oil
salt
2 lbs. small new potatoes, halved
one 16-oz. package baby carrots
2 medium onions, in 1-inch-thick wedges

Procedure:

Heat oven to 350 degrees F. Combine garlic, thyme and pepper and press half this mixture evenly into surface of beef roast. Add oil and 1 teaspoon salt to remaining seasoning mixture; reserve. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover. Roast in 350 degree oven approximately 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness. Meanwhile, in large bowl, combine potatoes, carrots, onions and reserved seasoning mixture; toss to coat. Arrange vegetables on 15″-by-10″ jelly roll pan. During last 60 minutes of roasting beef, put vegetables in oven. Remove roast to carving board when meat thermometer registers 135 degrees for medium rare, 150 degrees for medium. Increase oven temperature to 450 degrees; continue roasting vegetables 15 minutes or until tender and lightly browned, stirring once. While the vegetables cook, temperature of roast will continue to rise 10 degrees to reach desired doneness. Carve roast into slices; serve with vegetables. Makes 6 to 8 servings.

Serve this dish with hot, warm or cold sauce over the cooked pasta. Do not freeze or microwave this recipe.

Ingredients:

4 large peeled and chopped tomatoes
1 cup black olives, chopped
400 grams can artichokes, drained and quartered
75 grams can anchovy fillets, drained and chopped
375 grams pasta

Fresh Herb Dressing:
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup freshly chopped basil
2 tbsp. freshly chopped parsley

Procedure:

Combine the tomatoes, olives, artichokes and anchovies in a bowl. Combine all ingredients in a jar and shake well. Add the pasta gradually to a large saucepan of boiling water. Boil rapidly, uncovered, for about 10 minutes or until just tender, drain. Combine the pasta with the tomato mixture and dressing before serving. If you wish to serve the sauce hot, place the tomato mixture in a medium-sized saucepan and heat rapidly over high heat, stirring constantly - you do not want to cook the vegetables just heat them. Add the herb dressing and serve over the pasta. The amount of anchovy fillets may be reduced as these tend to be quite strong in flavor. Makes 6 servings.

Ingredients:

8 chicken pieces
1 tablespoon dried coriander
1/2 teaspoon black pepper
2 teaspoons gingerroot , finely grated
1 tablespoon light soya sauce
2 tablespoons honey
2 teaspoons salt
1 tablespoon olive oil

Procedure:

Rinse chicken pieces (or fillet) and pat dry with kitchen towel. If using chicken pieces, slit on sides for easier cooking. Mix ginger, soy sauce, honey, oil and salt in small bowl. Pour this over chicken together with spices and marinate for at least an hour. Grill chicken under preheated grill or roast in oven set at 190C for 30 min, turning chicken over halfway through the cooking time.

Ingredients:

8 oz. broccoli
8 oz. cauliflower
2 .butter
1 onion, finely sliced
1 tbsp. ground cardamon
1 tbsp. ground cumin
1/2 tbsp. tumeric
2 tbsp. freshly grated ginger
1 clove garlic, crushed
1 tbsp. lemon juice
3 tbsp. greek yogurt
2 tbsp. freshly chopped coriander
salt and freshly ground black pepper

Procedure:

Divide the broccoli and cauliflower into florets and blanch for 3-4 minutes, drain. Melt the butter in a saucepans and gently fry the onion and spices for 4-5 minutes, add the lemon juice, seasoning to taste and the drained broccoli and cauliflower. Cook for about 3 minutes, stirring occasionally. Stir in the yogurt and coriander and transfer to a warmed serving plate.

Ingredients:

Country-style (chewy-textured) French bread, cut crosswise into 1/2-inch-thick slices
Spanish extra-virgin olive oil
nutella (chocolate-hazelnut spread)
vanilla-bean-flavored fleur de sel (or other fleur de sel) sea salt
Spanish chorizo sausage, cut crosswise into 1/8-inch-thick slices (not Mexican soft chorizo sausage)

Procedure:

Toast the bread slices on both sides and let them cool. Lightly brush one side of each bread slice with olive oil, then spread a thin layer of Nutella on top (like spreading mayonnaise on sandwich bread). Sprinkle a small amount (a pinch or two) of sea salt evenly over the Nutella, then place two or three slices of chorizo in a single layer on top. Serve at room temperature, as an appetizer or snack, accompanied by a robust Spanish red wine.

Note: Make vanilla-scented fleur de sel sea salt by finely crushing a vanilla bean and combining it with the salt in a tightly covered glass container. Let the mixture stand for several days for the flavors to meld.

Ingredients:

1 inch fresh ginger, minced
4 cloves of garlic, minced
peanut oil
2 bunches of collard greens, de-ribbed and cut into ribbons
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
2 cans of coconut milk
2 tbsp. tomato paste
juice of 1 lime
2 1/2 tsp. garam masala (curry powder could be substituted for a different flavor)
1/4 tsp. ground coriander
16 oz. extra-firm tofu, cubed

Procedure:

Lightly saute the ginger and garlic in olive oil and add the collards. When the collards are wilted, add the sweet potatoes, coconut milk, tomato paste, lime juice, garam masala and ground coriander and simmer for about 20 minutes or until the sweet potatoes and collards are both tender. Meanwhile, fry the tofu in peanut oil until golden brown on all sides. Drain on a paper towel if you like. Add the tofu to the curry and stir gently to combine. Ladle out the curry onto beds of steaming jasmine rice. Sprinkle over some fresh cilantro and garnish with a slice of lime. Makes 6 servings.

Ingredients:

8 chicken wings
4 oz. bean thread vermicelli
3 pieces dark wood ear fungus
1 1/4 cup ground pork
1 small onion
1 small carrot
1 egg, beaten
1 tablespoon Nuoc Mam sauce or light soy
salt and black pepper

Procedure:

Bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken. Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands. Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices. Mix all the stuffing ingredients together. The mixture should be firm. Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing. Preheat the oven to 400F. Steam the stuffed wings for 10-15 minutes. If you want to make a large quantity, multiply the measures accordingly and freeze after the steaming stage. After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes. Serve on a bed of lettuce as a starter or with rice and a beef stir-fried dish. Makes 8 servings.

Ingredients:

2 tablespoon olive oil
3 lb. chicken thighs,skinned/rinse
1 large chopped onion
2 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1/2 cup Calamata olives (optional)
10 Moroccan lemon quarters
1/4 cup finely chopped cilantro (optional)

Note: For less sodium, use ripe olives instead of calamatas.

Procedure:

Pour oil into a 10-12″ frying pan over medium-high heat. Add chicken and turn pieces often to brown on all sides, about 15 minutes. Lift out chicken; set aside. Remove all but 1 tablespoon oil from pan. Add onion; stir often over medium-high heat until tinged with brown, about 5 minutes. Stir in paprika, ginger, turmeric, and pepper. Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid. Cover pan and simmer, turning once, until meat is no longer pink at bone (cut to test) 20-25 minutes. Skim and discard fat; transfer chicken and sauce to a wide bowl. Garnish chicken with remaining lemon wedges and cilantro. Makes 4 servings.

Souffle de Chou-Fleur The fertile plains around Lac St. Jean produces excellent vegetables and supports thriving dairy farms. A strong cheddar cheese, made at St. Prime on the west side of the lake and aged up to 4 years, is one of the region’s finest cheeses. Adele Coperman Langevin of St. Fulhence combines cauliflower from her market garden in her souffle.

Ingredients:

1 cauliflower;medium, cut in florets
2 tablespoon butter
2 tablespoon flour;all purpose
cheese;strong,grated
1 cup milk
salt and pepper
nutmeg, ground
4 eggs; separated
1 cup cheddar

Procedure:

Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Then stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated 350 deg. F oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once. Makes 4 to 6 servings.