Instructions

1. In a large saucepan, sauté onion in butter until tender.  Stir in flour, salt, and pepper until blended.  Gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
2. Place half of potatoes in a casserole dish.  Pour half of sauce over the potatoes.  Repeat.
3. Bake uncovered at 350°F for 60-70 minutes or until potatoes are tender and top is slightly browned.  Serve immediately.

Instructions

1. Preheat oven to 400°F.
2. Mix together all the ingredients except for ground beef.  Mix until evenly blended, then form into 1 1/2 inch meatballs and place on a baking sheet.
3. Bake in preheated oven 20-25 minutes or until well-done.

FRESH TOMATO SAUCE

Instructions

1. Cut the eggplant lengthwise into 1/4-inch slices keeping them connected at the stem.  Salt the sliced eggplants generously and let sit for 15 minutes to draw out moisture.  Rinse the salt off and pat the eggplant dry with a paper towel.
2. Heat the oil in a sauté pan with the garlic cloves to season the oil.  Cook the eggplant until tender and nicely browned on each side.  Form the eggplant into fans as they are cooking.
3. Preheat broiler.  Place the cooked eggplant fans on a baking tray.  Season with salt and pepper and top with the mozzarella and Parmesan cheeses.  Place under the broiler to melt and slightly brown the cheese.
4. When in season, use fresh Roma tomatoes.  Peel them by cutting a small X in the end of the tomato (opposite the stem).  Place tomatoes in boiling water for about 20 seconds.  Remove from the boiling water and place into ice water to stop them from cooking.  the peel can be pulled off with your hands or by using a small knife.  Cut the tomatoes in half, remove and discard the seeds, stem end, and rough chop.   Alternatively, use a good quality canned Roma tomato that has been peeled and seeded.
5. Heat the olive oil gently in a heavy stock pot.  Sauté the onions and garlic until translucent.  Increase heat, and add the chopped tomatoes and sugar.  If tomatoes are very sweet, omit sugar.  Stir the tomatoes often to allow for evapouration and prevent burning, approximately 10 minutes.  Add the fresh herbs and season with the salt and pepper.  Cook 3 more minutes, stir in the cold butter and serve immediately.
6. Serve the Eggplant Parmesan on a bed of fresh tomato sauce and garnish with basil leaves.

BASIL PESTO

GARNISH

Instructions

1. In a blender, puree the basil, garlic, pine nuts and olive oil until a smooth paste is formed.  Do not over blend or the mixture will get hot and darken.  Transfer to a bowl, mix in the Parmesan cheese and season with the salt and pepper.
2. Place the red bliss potatoes in cold salted water and bring to a boil.  Continue to boil until the potatoes are tender, but not falling apart.  Remove from the water, slice and season with salt and pepper.
3. Meanwhile, blanch the green beans in salted boiling water for about 6 minutes or until just tender, but still crisp.  If the beans will not be served immediately, chill them in ice water to prevent them from over cooking and turning brown.
4. Cook pasta in salted boiling water until al dente, about 8 minutes.
5. In a large saute pan, combine the cooked pasta, potato slices, green beans and a generous amount of pesto to coat well.  Heat it all together thoroughly and adjust the seasoning.
6. Preheat oven to 400°F.  Toast the pine nuts for garnishing by placing them in the oven and cooking until light brown, turning often.  The pine nuts will continue to darken slightly once removed from the oven.
7. Serve the pasta and garnish with toasted whole pine nuts, fresh basil and grated Parmesan cheese.

CUCUMBER SALAD

MASHED POTATOES

CORN SAUCE

Instructions

1. Marinate both sides of each salmon fillet with pinch of salt and pepper.  Add vegetable or sunflower oil into sauté pan and turn heat to maximum level.  When pan is hot, gently place salmon fillet into pan.  Keep pan moving to prevent salmon from sticking.  After about 30 seconds (salmon will be half cooked), carefully flip, and continuing shaking the pan to keep it moving.  After another 30 seconds, reduce heat to medium and flip again.  Let cook for 30 more seconds and flip one more time.  Continue cooking until desired doneness (about 30 seconds to 1 minute should be enough).  Repeat for remaining fillets.
2. Slice the cucumbers as thin as possible lengthwise.  Toss all the ingredients together and marinate the cucumber in the refrigerator for 30 minutes.  Adjust the seasoning before serving.
3. Put the potatoes in a large pot well covered with cold salted water and bring to a boil.  Cook until just tender.  Heat the milk and butter in  a pan large enough to hold the potatoes.  Drain the cooked potatoes and add them to the milk mixture.  Use a potato ricer or a hand mixer to mash the potatoes to a fairly smooth texture incorporating air to make them light and fluffy.  Season well.
4. For the sauce, combine the onion, garlic, and vermouth in a saucepan and bring to a boil.  Reduce the heat and simmer until the liquid has almost formed a syrup.  Add the lemon juice and fresh corn and sauté for 4 minutes.  Add the fish stock and reduce by half.  Add the cream and reduce by half again or until the sauce has reached the desired consistency.  Add the fresh dill and adjust the seasoning.

Instructions

1. Heat oil in large skillet over medium-high heat.  Cook onion, garlic, carrots, and mushrooms in oil 3-5 minutes, stirring frequently, until crispy tender.
2. Add rice, stirring constantly for 1 minute.
3. Stir in 1/2 cup of the broth, stirring constantly until liquid is completely absorbed.  Repeat for about 20 minutes or until rice is creamy and tender.  Add broccoli about half-way through.
4. Remove from heat and add remaining ingredients, and let stand for 1 minute.  Serve.