Bruchetta Yields 2 cups, enough for about 20 crostini Ingredient Fresh Tomatoes (small dice) Fresh Garlic (fine

mince) ed or Yello! onion (minced) #asil (chiffonade) %live %il 'alt and Fresh Ground (epper Quanti ty 1 1/2 2 1/" $ 1/& To Taste Unit cup cloves cup Tbs cup

Procedure 1) 'train e*cess +uice from tomatoes 2) ,ombine all ingredients in mi*ing bo!l $) est for at least a half an hour at room temperature

") 'erve atop crostini or in other application

Canellini Bean (White Kidney Bean) Topping for Crostini Yields Topping for 12-1" ,rostini Ingredient ,oo.ed ,anellini #eans (drained) Fresh Garlic (fine mince) (armesan ,heese (grated) 0hite Truffle %il %live %il (3erb 4nfused 4f 5vailable) 'alt and 0hite (epper Quanti ty 12 1 1/" "-1 $ To Taste Unit %/ cloves cup 2rops Tbs

Procedure 1) 6ash beans !ith garlic using the bac. of a for. until chun.7 , but speadable

2) 5dd all other ingredients and combine $) 'erve atop crostini, 7ou ma7 garnish !ith additional shaved parmesan if 7ou so desire 8ote9 (rosciutto can be added to this dish b7 la7ing a small oven crisped or fried piece atop each crostino) 6a.e sure that the salt in the topping is slightl7 toned do!n as the prosciutto !ill add salt)

Comfit of Tuna Ingredient Fresh Tuna 'tea. or Filet 4nfused %live %il 'alt and Fresh Ground #lac. (epper #a7 :eaf Quantity 5s 2esired 5s 8eeded to cover To Taste 2 Unit 8/5 cloves

each

Procedure 1) (lace Tuna in a pot of room temperature infused oil along !ith ba7 leaves) The oil should be enough to cover the tuna b7 at least a half inch) 2) 3eat on lo! heat on stove) The coo.ing time !ill var7 according to the si/e of the tuna piece and heat of the stove) 2oneness can be chec.ed b7 pulling the fish apart !ith a for. at the ver7 center) 4f done, it !ill come apart easil7) $) %nce done, remove pot from heat and remove tuna) ") Fla.e !ith a for. and season !ith salt and pepper) 1) ,hill and use as needed)

Infused Oli e Oil

Yields about 1 ;uart Ingredient 6ild Flavored <*tra =irgin %live %il 0hole ?npeeled Garlic ,loves 0hole #lac. (eppercorns Fresh Th7me 'prigs Fresh osemar7 'prigs Quantity 1 &-12 2 1-& & Unit >t) cloves Tbs) <ach <ach

Procedure 1) (lace all ingredients together in pot 2) 3eat on med lo! until all bubbles subside and rosemar7 is brittle to touch $) ,ool and strain ") 'tore in cool area out of direct sunlight and use !ithin 2 !ee.s

Italian !alsa "erde Yields 1/2 cup Ingredient 4talian (arsle7 (Finel7 6inced) Garlic (Finel7 6inced) ,apers ( insed, 2rained and 6inced) %il (ac.ed 5nchov7 Filet (Finel7 6inced) 'alt and Fresh Ground #lac. (epper <*tra =irgin %live %il Quantit y 1/$ 2 2 1/2 1 To Taste 2 Unit ,up cloves Tbs) <ach Tbs)

Procedure

1) ,ombine all ingredients e*cept olive oil in mortar and pestle or +ust a bo!l) 2) 2ri//le in olive oil !hilst stirring/mashing $) :et est for at least half an hour at room temperature

") ?se as needed

Tuna #ith !alsa "erde Topping for Crostini Yields topping for 12-1" ,rostini Ingredient Tuna ,omfit or Good >ualit7 ,anned Tuna 'alsa =erde 'alt and Fresh Ground #lac. (epper Quantity 12 5s 8eeded 5s 8eeded Unit %/)

Procedure 1) ,ombine all ingredients@ note that canned tuna !ill need more sauce than comfit 2) :et rest for at least $0 minutes at room temperature $) 'erve atop crostini or use for sand!iches

$i%ed grilled "egeta&les Ingredient Quantity Unit

6i*ed =egetables (such as eggplant, courgette, scallions, tomatoes, treviso,etc)) 4nfused %live %il 'liced Garlic =egetable %il or %il 'ra7 'alt and Fresh Ground #lac. (epper Fresh :emon Auice

5s 8eeded $-" 5s 8eeded To Taste To Taste ,loves

Procedure 1) 0ash vegetables and dr7 2) 'lice into 1/2B to $/"B long slices) $) #egin heating grill ") 2ress vegetables !ith infused olive oil, add garlic and liberall7 season !ith salt and pepper 1) est for at least ten minutes at room temperature

C) ,lean grill and oil !ith vegetable oil or oil spra7 D) Grill vegetables until done &) 2ress !ith lemon +uice, season again !ith salt and pepper to taste E) 'erve 3ot or chill for use up to 2" hours later

Cro'uettes of !alt Cod and Potato Yields 20 ,ro;uettes Ingredient Yu.on Gold or 0hite (otatoes #oiled and 6ashed or iced 'alt ,od 'oa.ed (method follo!s recipe) 6inced Garlic 6inced Yello! %nion <gg Yol. 0hole <ggs 'alt and Fresh Ground #lac. (epper ,orn or (otato 'tarch 'easoned #read ,rumbs 0hole 6il. ,oarsel7 ,hopped Fresh 3erbs ( such as parsle7, Tarragon, ,hive, ,hervil) Quantity 1 1/2 1 1 1/$ 1 1 To Taste 5s 8eeded 1 5s 8eeded 2-$ Unit :bs) :bs ,loves cup <ach <ach

>t) Tbs)

<;uipment 8eutral Fr7ing %il or Fat (e)g) ,risco, (eanut %il) 2eep (ot For Fr7ing 'teel 2raining ac. 3alf 'heet (an 'lotted 'poon, Tongs or 6etal 'pider (spider is best) ,and7 Thermometer !ith ,lip Food (rocessor

>uantit7 5t :east 1 gallon 1 1 1 1 1 1

Procedure 1) Ta.e soa.ed fish and poach covered in cold !ater on med lo! heat ) 2) emove after 11 minutes or !hen ver7 soft and fla.e7) 2rain

$) 5dd to ,old (otatoes in Food (rocessor along !ith garlic, egg 7ol., !hole egg, onion, and pepper) ") (ulse until homogenous and smooth

1) 5dd 3erbs and pulse to combine C) 5t this point the mi*ture should be slightl7 thic.er than muffin batter) 4f it is too !et add starch to compensate, if too dr7 add mil. D) ,over and efrigerate for at least 1 hour, up to 2" hours

&) The mi*ture should no! be !or.able and some!here bet!een mashed potato and coo.ie dough consistenc7) 4f it is not, ad+ust !ith starch or mil. as needed E) 'hape !ith t!o tablespoons into ;uenelles dropping the ;uenelles onto the bread crumbs 10),oat !ith bread crumbs 11)3eat %il to around $"0 degrees Fahrenheit 12)5fter cro;uettes have rested for at least 11 minutes begin fr7ing them in batches of " to &) 8ote that the more oil 7ou are using the larger the batches 7ou can do these in) You are loo.ing to .eep the oil from going belo! $00 degrees ) 4f the oil goes belo! 212 thro! the batch fried in it out@ it is ruined) 1$)<ach #atch !ill ta.e bet!een 1-10 minutes to coo., !hen done remove each batch and place on a metal rac. atop a half sheet pan) You can .eep them !arm in an oven set at 210 degrees !hilst the rest coo.) You are loo.ing for a light nut bro!n color on the cro;uettes@ golden &ro#n is too light and #ill neither taste as good nor &e as crunchy) 1")'erve the ,ro;uettes hot !ith a flavored ma7onnaise, 4talian salsa verde, or simpl7 !ith lemon !edges 8otes9 1) This is a more involved recipe, but can be rendered simple b7 splitting tas.s up) For e*ample the (otatoes can be done the da7 before, as indeed the entire cro;uette mi*ture can) You can even 6a.e these, breaded but uncoo.ed, hours or even a da7 ahead of time) 'impl7 fr7 !hen needed) 2) 2eep fr7ing !ill give the best results, ho!ever it is a some!hat dangerous process) To ensure safet7, fill the fr7ing vessel no more than 2/$ of the !a7 !ith oil, !ear long sleeved, natural fibered clothing and closed toed shoes) Finall7, lo!er food into the oil, do not drop it)

$) The basic recipe here can be used !ith other flavoring components) For e*ample, tr7 replacing the salt cod !ith prosciutto and some grated parmesan cheese and gru7ere) %r for a more healthful alternative, replace half the potato !ith coo.ed 7ello! lentils or split peas)

Broiled !tuffed (resh (igs Yields & Figs Ingredient :arge Fresh #lac. 6ission or #ro!n Tur.e7 Figs (rosciutto di (arma or Aamon 'errano 6ild #lue ,heese such as ,ambo/ola, ,ashel #lue or 6a7tag #lue =egtable %il or %il 'pra7 Quantity & "-C 1/2 5s 8eeded Unit each slices pound

Procedure 1) 0ash figs, cut off top 1/& and score an F into the top of each fig, 1/$ to half!a7 do!n 2) 'tuff the cavit7 opened b7 this F !ith about a teaspoon to t!o of blue cheese $) ,ut each slice of prosciutto in half to create t!o long pieces from each slice ") 0rap each fig !ith a piece of prosciutto and secure !ith a toothpic. 1) <ither grill the figs on a !ell oiled grill or broil them at the highest oven broil setting C) D) emove once the cheese is melted and the prosciutto crisp, t7picall7 about 1 min) emove toothpic.s

&) 'erve immediatel7 either !ith light salad or alone) The7 ma7 be dri//led !ith either balsamic vinaigrette or balsamic reduction if so desired

$ushroom (rittata Yields 1 ten inch Frittata Ingredient :arge 0hole <ggs 6i*ed 6ushrooms such as #utton, 6orel, ,hanterelle, %7ster, :obster, etc) ('liced 'mall) (armesan ,heese (Grated) #utter Yello! onion or 'hallot ('mall 2ice) Garlic (sliced thinl7) Fresh Th7me (chopped Finel7) Truffle %il 'alt and Freshl7 Ground #lac. (epper 2r7 0hite =ermouth Quantity 10 1 1/" 1/" 1/" 1 2 1 1 1/2 To Taste 1/" Unit each :bs) ,up (ound ,up ,loves Tbs) Tsp) ,up

Procedure 1) 6elt 2 Tbs) butter in a large nonstic. saute pan 2) 5dd 6ushrooms, onion and th7me and coo. at med lo! heat until mushrooms are nearl7 dr7 $) 6ean!hile, crac. and mi* eggs, seasoning !ith salt, pepper and half the truffle oil ") (reheat oven to "00 degrees Fahrenheit 1) 5dd Garlic and coo. for an additional 2 minutes C) 2egla/e !ith vermouth at high heat D) ,oo. again until mostl7 dr7, add the rest of the butter &) (our the egg mi*ture into the pan and increase heat to medium E) 'tir the outsides to!ards the inside of the pan to evenl7 coo. for about one minute 10):et coo. !ithout stirring for an additional 2-$ minutes

11)(ut in oven on top rac. and allo! to coo. until set through, t7picall7 bet!een "-& minutes 12) emove from oven and allo! to cool five minutes 1$)Free from pan and invert onto plate 1")2ri//le !ith remaining truffle oil and top !ith the parmesan 11)'erve hot, room temperature or cold

)isotto alla $ilanese Yields C servings as a side dish Ingredient isotto ice such as ,arnaroli, =ialone 8ano or 5rborio #utter (armesan ,heese (Grated) Yello! %nion (small dice) 'affron Good >ualit7 ,hic.en or 0hite =eal 'toc. 2r7 0hite 0ine ,ream (%ptional) 'alt and 0hite (epper Quantity 2 1/2 1 1/2 1 1 5bout C- & 1/2 1/" To Taste Unit cups :bs) ,up ,up Tsp) ,ups ,up cup

Procedure 1) 4n a pan heat the stoc. on lo! and .eep hot on stove 2) 4n a saucepan melt $ Tbs) butter on medium lo! heat $) 5dd onion and s!eat until translucent, but not colored, about 1 min ") 5dd 'affron and coo. $0 seconds 1) 5dd 2 6ore Tbs) butter and then rice C) ,oo. for 1-C minutes, stirring fre;uentl7 to minimi/e stic.ing) The rice should ta.e on some color and go slightl7 translucent on the edges !hen read7

D) 5dd !hite !ine on high heat and coo. until nearl7 dr7 &) 'tart adding stoc. about 2 cups at a time, stirring constantl7 E) :et stoc. coo. out until rice is nearl7 dr7 before adding more 10)Geep close !atch over rice, !hen done it !ill be tender but !ith bite) The grains !ill be translucent on the outside !ith a small opa;ue !hite spot in the center) 11)6i* in the rest of the butter, ,ream (if using) and parmesan) The consistenc7 should be li.e a thic. porridge) 12)<ither serve immediatel7 or spread on a buttered sheet pan for cooling and later use 8otes9 1) This dish re;uires constant attention and !ell e*ecuted techni;ue) #efore 7ou tr7 doing a large ;uantit7 (as the ingredients are price7) tr7 doing small batches so that 7ou can get the techni;ue do!n and the recipe +ust ho! 7ou !ant it) 2) 0ith so fe! ingredients ;ualit7 of those used is crucial to a successful dish) 6a.e sure 7ou bu7 good ;ualit7 rice, butter, (not margarine) saffron, parmesan, and ma.e 7our o!n stoc.) $) This same basic recipe can be done !ith different ingredients) Tr7 replacing the saffron !ith mi*ed sauteed mushrooms added to!ards the end of coo.ing and a dri//le of truffle oil) %r if 7ou !ant to serve the risotto !ith a fish li.e halibut replace the chic.en or veal stoc. !ith a fish fume or stoc. and omit the cheese)

Osso Bucco alla $ilanese Yields & servings as a main course Ingredient $-" 4nch 'lices of =eal 'han. #one 4n (%sso #ucco ,ut) (lain =egtable %il #utter Yello! %nion (6edium 2ice) ,arrot (6edium 2ice) ,eler7 (6edium 2ice) 2r7 0hite 0ine Quantity & 1/2 $ $ 1 1/2 1 1/2 1 Unit each ,up Tbs) ,ups ,ups ,ups ,up

Th7me 0hole Garlic ,loves 'alt and 0hite (epper 0hite =eal 'toc. or <nriched ,hic.en #roth #a7 :eaves ed 0ine (for sauce) #a7 :eaf (for sauce) Th7me (for sauce) 0hole Garlic ,love (for sauce) 0hite =eal 'toc. (for sauce) Gremolata (optional)

C 1-D To Taste 1/2 $ 2/$ 1 1 1 " $

'prigs <ach Gal) <ach ,up <ach 'prig <ach ,ups Tbs)

Procedure 1) 2r7 veal 'han.s uncovered in refrigerator for several hours) emove and (at dr7 further, allo!ing the shan.s to come to room temperature for at least half an hour) 2) 3eat a large saute pan on high heat for about 1 minutes $) 5dd =egtable %il@ it should smo.e immediatel7) 4f not, continue to heat ") 5dd veal shan.s to pan and sear on both sides for at least for minutes or until dar. mahogan7 bro!n) 1) C) emove 'han.s and degla/e pan !ith half a cup of !hite !ine and a cup of stoc. eserve li;uid

D) #egin to s!eat onions on medium lo! heat in a large casserole st7le iron pan or a large sautoir &) %nce the onions have a golden color add the carrots, celer7, garlic cloves, th7me and ba7 leaves and coo. for an additional C-& minutes E) 2egla/e !ith remaining !hite !ine and coo. an additional minute) 10)5dd reserved degla/ing li;uid from searing the shan.s and place the shan.s in the pan) 5dd stoc. at least $/" of the !a7 up the shan.s and increase heat to high 11)%nce the mi*ture begins to bubble reduce heat to medium lo! and coo., covered, for 1 to 2 hours or until tender

12)6ean!hile combine all sauce ingredients in a pan and begin to reduce on medium lo! 1$)%nce the shan.s are done pour $/" of the braising li;uid into 7our sauce and continue to reduce on medium heat) Geep the 'han.s !arm in the remaining sauce) 1")'train sauce and serve shan.s !ith at least " o/ of sauce per shan., ladle on vegetables if desired) The sauce can be served either as a thic. +us consistenc7 or if 7ou reduced it even further a napH consistenc7) 8otes9 1) This is a fairl7 simple dish that can ta.e a good deal of time to e*ecute) To ma.e it easier 7ou can divide up the effort into stages or even do much of this ahead of time) For e*ample9 the meat can be seared a da7 or t!o ahead of time and the dish finished later or even the entire dish (sauce e*cepted) can be done up to $C hours ahead of time and simpl7 reheated !ith no ill effect) 2) Gremolata is a traditional topping for %sso #ucco alla 6ilanese and is ver7 simple to ma.e) Ta.e a teaspoon of finel7 minced garlic, t!o tablespoons of finel7 minced parsle7 and one tablespoon of e;ual parts lemon and orange /est and combine them !ith a little salt and blac. pepper) ?se this to garnish 7our veal) $) The ;ualit7 of the stoc. 7ou use is crucial to the ;ualit7 of 7our finished product) 4 strongl7 recommend using homemade !hite veal stoc. to ma.e this) 2onIt use bro!n veal stoc. as it is overpo!ering) 4f !hite veal stoc. us unavailable ma.e a chic.en stoc. and then fortif7 it b7 coo.ing it again !ith another ;uantit7 of chic.en bones, this time roasted) 2o not use store bought stoc. as it !ill not thic.en properl7, need starch or rou* to thic.en and +ust generall7 be a!ful) 5 general rule !ith stoc. is that if !hen chilled it doesnIt set up solid li.e Aello, then donIt use it) ") 4f 7ou find that 7our stoc.s are not setting up as solidl7 as the7 should ta.e these steps9 Tr7 coo.ing the bones longer @ add more bones per unit of !ater@ add a pig foot or chic.en feet to the stoc.)

Port Poached Pears Yields & servings

Ingredient Fresh (ears

'ugar =anilla #ean (split) #lac. (eppercorn ,innamon 'tic. ub7 (ort 0ine (ine*pensive but not rotgut) ,anned (ears !ith +uice (optional) 'alt 0ater

Quantity & !hole if small or " halved if large 1-2 1 " 1-2 D10 1 1 1 1/2

Unit each

,ups <ach <ach <ach 6l ,an pinch ,ups

Procedure 1) (eel pears, and core) This can be done from the bottom using a melon baller if using !hole pears) 4f using halved pears this is easil7 accomplished !ith a melon baller or paring .nife) 2) 5dd port, spices, !ater, canned pears (if using) and half of 7our sugar to a shallo!, but steep-sided pan $) #ring to a simmer and add additional sugar if needed) This is to taste and 7ou can ma.e the li;uid ;uite s!eet or less so depending on preference) ") 5dd pears and simmer, covered until done, turning once) This can ta.e from seven to fifteen minutes depending on the ripeness of the pears) 1) C) emove (ears and ,hill educe poaching li;uid to a s7rup, cool and reserve

D) The pears can be stored in a small ;uantit7 of poaching li;uid for later use) &) 'erve cold !ith vanilla ice cream and port s7rup or alone)