Valrohna Chocolate Bread Pudding With Crème Fraîche
& Dried Cherry Port Sauce

If you are going to make & eat dessert, make it worth every bite. Valrhona 70% Chocolate comes from France & has an amazingly smooth & intense deep flavour. 70% denotes the quantity of cocoa content in the chocolate. It is available in better quality specialty food shops. Semisweet Belgian or Swiss can be substituted with good results. Late Bottled Vintage Port is available at most liquor stores.

Serves 8

6 slices of brioche, challah or other egg bread, crusts removed
1/3 cup (80 ml) unsalted butter, melted
6 oz. (170 g) 70% Valrhona chocolate, finely chopped
1 Tbsp. (15 ml) soft butter (for the casserole dish)
1 1/2 cups (360 ml) whipping cream
1/2 cup (120 ml) milk
6 egg yolks
1/3 cup (80 ml ) sugar
2 Tbsp. (30 ml ) Late Bottled Vintage Port
4 oz. (113 g) Valrhona chocolate cut into 1/2 inch (1.25 cm) chunks
1/2 cup (120 ml) dried cherries
1/2 cup (120 ml) port
1/3 cup (80 ml) sugar

Preheat oven to 400°F (200°C). Lightly brush both sides of bread slices with melted butter. Toast bread, on a cookie sheet until golden brown.

Place 6 oz. (170 g) chocolate in a saucepan together with the cream & milk. Heat, stirring until chocolate is just melted. Whisk together egg yolks, sugar & the 2 Tbsp. (30 ml) Port. Whisk the chocolate cream into the yolk mixture. Layer the toasted bread in a 10-inch (25-cm) buttered casserole dish. Sprinkle with the chocolate chunks. Pour the chocolate cream over the bread, cover & let stand at least 1 hour, or refrigerate overnight.

Preheat oven to 325°F (165°C). Set the gratin dish in a larger ovenproof pan. Add enough hot water to come halfway up the sides of the gratin dish. Bake for 1 hour. The top should be slightly set & custard-like.

While the pudding is baking, combine the cherries 1/2 cup (120 ml) Port, & sugar in a small saucepan. Simmer over low heat until the liquid becomes syrupy, approximately 10 minutes. Remove the pudding from the water bath & serve while it is still warm with cherries & creme fraiche.

Creme Fraîche

1 cup (250 ml) Avalon whipping cream
1 Tbsp. (15 ml) buttermilk

Mix together in a bowl, cover with plastic & leave at room temperature to thicken. This will take 12 - 24 hours. Refrigerate until ready to serve.

All recipes are the property of Lesley Stowe Fine Foods©

Lesley’s ‘Pacific Northwest Stuffing’ recipe as featured in
Canadian Living

Makes 16 cups

1 lb sweet Italian sausage
1 cup chopped shallots (or 2 cups/500 ml chopped onions)
1 tbsp dried sage
1 tsp dried thyme
1 tsp each salt & pepper
12 cups cubed day old bread
2 cups toasted hazelnuts, chopped
1½ cups dried currants
¼ cup chicken stock
¼ cup Madeira
1½ tsp. grated orange rind

Remove sausage meat from the casing; crumble into large skillet. Cook over medium heat, breaking up with fork, for 10 minutes or until no longer pink.

Drain off all but 1 tsp. fat; add shallots, sage, thyme, salt & pepper. Cook for 5 to 7 minutes or until very tender.

In a large bowl, combine sausage mixture, bread cubes, hazelnuts, currants, stock, Madeira & orange rind until well mixed. Taste & adjust seasoning.

Stuffing can be cooled, covered & refrigerated for up to 2 days or frozen for up to 1 week; thaw in refrigerator for 24 hours.

All recipes are the property of Lesley Stowe Fine Foods©

Christmas Trifle with Marsala

Everyone has traditions at Christmas, especially when it comes to holiday treats. This alternative to the classic English dessert has delighted many West Coast families over the Christmas season. The best part is it is best made a day or two in advance!

1 panettone
500g good quality apricot preserves
100g slivered almonds
Marsala

CUSTARD:

12 egg yolks
½ cup sugar
1L milk
2 tsp. pure vanilla extract

TO SERVE:

600 ml whipped cream
vanilla extract to taste
Belgian chocolate curls

Cut the panettone into fingers & spread with apricot preserves on each side. Layer in a large serving bowl & sprinkle each layer with Marsala & almonds until all panettone is used.

To make the custard: Beat the egg yolks well with the sugar & set aside. Bring the milk to a boil, pour over the beaten egg yolks & mix well. Return the mixture to the stove &, over low heat, stir for a few minutes until the custard coats the back of the spoon. Remove from the stove, stir in the vanilla & immediately pour the custard over the prepared panettone, pushing a knife here & there to ensure the panettone will absorb the custard. Allow to cool, then cover & refrigerate until serving time.

To serve: Whip the cream with vanilla extract & pile over the trifle. Sprinkle the top with chocolate curls.

All recipes are the property of Lesley Stowe Fine Foods©

Dried Cranberry & Candied Orange Confit

For a slightly different Cranberry Condiment on your table this Christmas, try this simple but yummy alternative to the holiday classic.

zest of 1 orange
juice of 2 oranges
200g dried Cranberries
½ cup honey
½ cup sugar

Cut the orange zest into fine julienne & blanch in a saucepan of boiling water for 1 minute, then drain & set aside until ready to use.

Combine the cranberries & orange juice with the honey & sugar in a small saucepan & simmer over a low heat until the liquid has reduced to a syrup. Add the orange zest, transfer the mixture to a bowl & set aside to cool.

All recipes are the property of Lesley Stowe Fine Foods©

Here is a fabulous recipe for eggnog crème brulee

Preheat oven 350 degrees

4cps.heavy cream
1/2 cp sugar
1 vanilla bean split lengthwise
8 free range egg yolks
1/4 cp light rum
1/2 tsp. ground nutmeg
pinch of salt
golden brown sugar

In a heavy saucepan combine the heavy cream, sugar and vanilla bean heat just until the sugar is dissolved. In a bowl whisk the egg yolks and gradually whisk in the warm cream, rum, nutmeg and salt. Remove the vanilla bean scrapping the seeds out.

Pour the mixture into 8 - 6oz.ramekins.Transfer the ramekins into a large shallow baking dish that
has been lined with a tea cloth.

Carefully pour hot water in to the pan until it comes 1/2 way up the sides of the ramekins. Bake in the preheated oven until a knife inserted into the custard comes out clean approximately 30mins.

Chill the ramekins, min. 2hours.

Preheat the broiler sieve a layer of brown sugar on top of each ramekin approximately 1/4" thick.
Broil 4"-6" away from the broiler until the sugar melts and caramelizes.

Chill for at least 30mins before serving.

All recipes are the property of Lesley Stowe Fine Foods©

Brussel Sprouts with Pancetta and Chestnuts

Serves 8

1 medium onion, diced
1 tbsp. butter
150 g pancetta, julienned
2 lbs. brussel sprouts, julienned
¼ cup water
juice and zest of one lemon
1 can whole chestnuts, drained
sea salt and pepper
herbs for garnish

Sauté onion and pancetta in the butter until the onion is translucent. Add the brussel sprouts and water. Cover and cook 2 to 3 minutes. Add the lemon zest, lemon juice and season with salt and pepper. When the sprouts are tender add the chestnuts. Garnish with freshly chopped herbs.

All recipes are the property of Lesley Stowe Fine Foods©

Belgian Chocolate & Dried Tart Cherry Scones

These are our most popular scones with dried cherries and lovely chunks of melted chocolate. They can be made into mini scones, perfect as an afternoon treat

1 1/2cp flour
1 1/2tsp sea salt
5tsp. sugar
2 1/4tsp baking powder
6Tb. cold unsalted butter cut in ½”cubes
1/2cp dried cherries
1/2cp semi sweet Belgian chocolate chunks - ½’’ pieces
3/4cp buttermilk
1 egg, beaten

Preheat oven to 400

Sift flour, salt, sugar and baking powder together in a large bowl work the butter in with your hands until the mixture is the consistence of wet sand mix in the chocolate and dried cherries, add the buttermilk and mix until the mixture is just combined. Dump the dough on to a lightly floured counter roll out to a 1” thickness cut out scones with a 2 1/2 ” cutter Place scones on a lightly greased or parchment lined cookie sheet, brush the tops with beaten egg and bake 10-12mins lightly golden.

All recipes are the property of Lesley Stowe Fine Foods©

Raincoast Crisp Jerk Chicken

This is a super simple way to do an amazing chicken dish (If you prefer less spice, cut back on the cayenne and black pepper).

4 boneless/skinless chicken breasts – flatten slightly
Raincoast Crisp Original Crunchy Topping Sensation
4 Tb. dijon mustard
¼ tsp. cayenne pepper
¼ tsp. paprika
⅛ tsp. black pepper
¼ tsp. fresh thyme
¼ tsp. fresh oregano
Olive oil

Preheat oven to 375°

Mix the dijon mustard together with all the spices. Brush on the outside of the chicken breasts, covering all sides with a generous coat. Crush the Raincoast Crisp Topping to a fairly fine crumb. Press the crumbs on to both sides of the chicken breast. Brush enough olive oil on to a 14’ x 9’ cookie sheet to lightly cover the bottom.

Bake for 10 min. Remove from the oven, turn the breasts over and finish cooking for another 10-15 min. Serve hot or cold. This makes great picnic food.

All recipes are the property of Lesley Stowe Fine Foods©

Sugar Smoked Tuna with Papaya Lime Salsa

6 - 5 oz. tuna steaks
sea salt, pepper & olive oil
½ cp. brown sugar
¼ cp black tea
zest of 1 lemon
1 Tb. fennel seed
1 Tb. dried thyme
1 Tb. coriander seeds

Papaya Lime Salsa

1 papaya peeled seeded and diced ½ cubes
2 limes peeled sectioned cut ½” pieces
1 orange peeled sectioned and cut ½” pieces
½ red onion finely diced
juice of 4 limes
¼ cp. olive oil
6 large basil leaves julienned
sea salt & pepper to taste

Preheat your grill on high. Line a heavy based roasting pan with foil. evenly spread the sugar, tea, lemon zest and spices on it.

Place a cooling rack in the pan over the spices. Brush the tuna with olive oil, salt & pepper. Place the steaks on the rack. Tightly cover the pan with more tin foil. Place on the grill (this can be done on top of your stove, but make sure your fan is on high) for a couple of minutes until the sugar melts and starts to smoke. Turn the heat down to low and cook another 3-5 min. so that the tuna is cooked med. rare.

In a bowl, combine the papaya, limes, orange and red onion. Add the lime juice and olive oil. Gently toss. Julienne the basil just before serving and add. Season to taste. Serve over the tuna.

All recipes are the property of Lesley Stowe Fine Foods©

Oven Roasted Salmon with Leek and Preserved Lemon Confit

8 - 6 oz servings of wild salmon
Olive oil
Sea salt & pepper

Leek Confit:
2 leeks, the white and 2” of green washed and thinly sliced
2 Tb unsalted butter
3 preserved lemons - rind only - rinsed and finely minced
1 Tb fresh lemon juice
Salt & Pepper
1 Tb lemon balm (or chives) julienned

Brush each serving with olive oil and season with salt & pepper. In an ovenproof sauté pan, sear the salmon on high for approximately 15 seconds per side. Place in a 375 degree oven for 10 mins. per inch.

Saute the leeks with 1 Tb butter on low season with salt and pepper until soft (5-10 mins). Add the preserved lemon and juice. Stir in the remaining butter. Serve over the salmon garnish with lemon balm.

All recipes are the property of Lesley Stowe Fine Foods©

Guerard’s Carrot & Woodsy Mushroom Terrine

Makes 10-12 servings

This a perfect dish for entertaining, great as a luncheon main with greens tossed in an orange ginger vinaigrette or as a side with any kind of grilled meat or fish.

4 Tb unsalted butter
2 lb. carrots peeled & sliced
2 cp. chicken stock
Sea salt & pepper
1/2 lb mushrooms diced
2 shallots finely chopped
2 garlic clove chopped
4 eggs, beaten
2 oz Parmesan, grated
2 Tb finely chopped basil

Melt 1/2 the butter in a sauté pan cook the carrots until golden add the stock season with salt & pepper cover & cook until the carrots are tender, remove the lid continue cooking until all the liquid has evaporated.

Meanwhile, melt remaining butter in another sauté pan add the mushrooms, shallot & garlic cook about 5 mins or until all the liquid has evaporated & the mushrooms are slightly brown.

Preheat the oven to 450 F line 4cp. loaf pan with parchment. Puree the carrots in a blender add the egg mixture, mushrooms, cheese & herbs taste & adjust the seasonings.

Pour the mixture into the pan cover with foil place in a baking dish pour boiling water in the baking dish to come half way up the sides & bake about 40 minutes or until a knife inserted into the middle comes out clean.

Let cool 5 mins. Turn out onto a serving platter slice & serve warm.

All recipes are the property of Lesley Stowe Fine Foods©

Lorraine Chicken

This is the kind of chicken you will find on the menu at Brasseries in France. Homey, comforting, but not too rich. Serve with a frisee lettuce or Belgian endive salad & Sauvignon Blanc wine.

1 free range chicken 3-4 lbs cut into 6 pieces
1 Tb coarse sea salt
2 Tb unsalted butter
2 Tb olive oil
¼ lb smoky country bacon cut in ½ pieces
4 peeled garlic cloves crushed
24 pearl onions
½ lb mushrooms quartered
1 1/2 cp Yukon gold potatoes peeled cut in ½” dice
1 cp white wine
2 Tb. parsley finely chopped
sea salt & freshly ground pepper

Rinse & thoroughly dry your chicken pieces. Sprinkle generously with coarse sea salt & let sit in the fridge (uncovered) a minimum of 2 hours (up to 24). This stage is not absolutely crucial, however, you will get a much crisper skin & more flavourful chicken if you have time.

Preheat oven to 350 F.

In a sauté pan, heat 1 Tb butter & 1T b olive oil. Sprinkle the chicken with freshly ground pepper, brown the chicken on both sides (about 5min. per side), remove to a baking pan. * Place in the oven for 20-30 mins. Internal temperature of the chicken should be 180 F.

Meanwhile in the sauté pan, add the bacon & garlic. Cook until the bacon is crisp, remove & set aside. Add the onions to the pan, cook about 10mins until golden. Add to the bacon, add the mushrooms to the pan, cook about 5mins. Remove to the bacon.

* At this point, put your chicken into the oven. Add the potatoes to the pan adding 1 Tb. olive oil & 1 Tb butter. Cook 20 min until golden. Remove, set aside with the bacon. Deglaze the pan with the white wine, reduce to 2 Tb. Add the vegetables back into the pan, heat through spoon over the cooked chicken & garnish with parsley.

All recipes are the property of Lesley Stowe Fine Foods©

Chocolate Mocha Pot-de-Crème

This simple French dessert is now all the rage at trendy restaurants from San Francisco to New York.

5 oz. bittersweet chocolate finely chopped – best quality you can find
4 cps. heavy cream – not ultra pasteurized if you can find it
1 Tb French roast brewed coffee
Pinch of sea salt
6 yolks free range
½ cp golden brown sugar

Preheat oven to 325 F.

In a heavy saucepan heat the chocolate, heavy cream coffee & salt on low until the chocolate melts. Remove from the heat & whisk until the mixture is smooth. In a bowl whisk the yolks & sugar together, gradually whisk the warm chocolate cream in.

Strain the mixture into 8 4-5 oz. ramekins, place in a water bath, bake approximately 45 mins. Set, but still jiggly in the centre.

Remove from the water bath & chill for at least 2 hours.

Serve with softly whipped cream.

mmmm...heaven!

All recipes are the property of Lesley Stowe Fine Foods©

Cranberry Pecan Focaccia Stuffing

Enough for a 12 lb bird

½ cup unsalted butter
1 cup onion, diced
1 cup dried cranberries
1 cup pecan, toasted and lightly chopped
1 tbsp. fresh thyme
1 tbsp. fresh rosemary, finely chopped
1 tbsp. fresh sage, finely chopped
1 tbsp. fresh parsley, finely chopped
2 ½ lbs. focaccia bread, cut into 1-inch cubes
2 cups chicken stock, or enough to moisten stuffing
sea salt and pepper to taste

Sauté onion in butter, fold into cubed bread, add nuts, herbs and cranberries. Add a little stock at time to moisten the stuffing. Season with salt and pepper.

All recipes are the property of Lesley Stowe Fine Foods©

Here is a fabulous recipe for eggnog crème brulee

Preheat oven 350 degrees

4cps. heavy cream
1/2 cp sugar
1 vanilla bean split lengthwise
8 free range egg yolks
1/4 cp light rum
1/2 tsp. ground nutmeg
pinch of salt
golden brown sugar

In a heavy saucepan combine the heavy cream, sugar and vanilla bean heat just until the sugar is dissolved. In a bowl whisk the egg yolks and gradually whisk in the warm cream, rum, nutmeg and salt. Remove the vanilla bean scrapping the seeds out.

Pour the mixture into 8 - 6oz.ramekins.Transfer the ramekins into a large shallow baking dish that
has been lined with a tea cloth.

Carefully pour hot water in to the pan until it comes 1/2 way up the sides of the ramekins. Bake in the preheated oven until a knife inserted into the custard comes out clean approximately 30mins.

Chill the ramekins, min. 2 hours.

Preheat the broiler sieve a layer of brown sugar on top of each ramekin approximately 1/4" thick.

Broil 4"-6" away from the broiler until the sugar melts and caramelizes.

Chill for at least 30mins before serving.

All recipes are the property of Lesley Stowe Fine Foods©

Seared Duck Breast with Cassis

Serves 8

8 – 6oz. boneless duck breasts
6 shallots, minced
½ cup crème de cassis
1 cup blackberry preserves
½ cup red wine vinegar
2 tsp. salt
6 tsp. coarsely ground black pepper

1.       Preheat oven to 350F.
2.       Place the duck skin-side up. Using a sharp knife, score the skin. Sprinkle ¼ tsp salt and ¼ tsp pepper over the meat side of the each duck breast.
3.       Heat a well seasoned skillet or nonstick pan over medium high heat. When the pan is hot, add the duck breasts, skin side down, and cook for 5 minutes, or until the skin is brown and crispy. Flip and cook for 2 more minutes.
4.       Remove pan from heat(save the drippings) and transfer duck breast skin side up to a cooking sheet lined with parchment or foil. Bake on the top rack of the oven for 5 to 6 minutes.
5.       Carefully discard all but two tablespoons of the duck drippings from the pan. Return pan to medium heat and add the shallot. Stir occasionally until the shallot begins to turn golden. Add the Cassis and stir with wooden spoon to loosen up the drippings. Add the jam, vinegar and black pepper. Stir to combine then remove from heat.
6.       Remove duck from the oven and slice each breast. Serve immediately with the sauce.

All recipes are the property of Lesley Stowe Fine Foods©

Warm Goat Cheese Tarts with Rosemary and Fig Preserve

Serves 8

Fig Preserve
2 tbsp. extra virgin olive oil
1 shallot, finely chopped
12 fresh figs, diced
2/3 cup ruby port
4 tbsp. balsamic vinegar
sea salt
freshly ground black pepper

Heat the olive oil in a medium skillet over medium-high heat and cook the shallot, stirring occasionally, until translucent, 1 to 2 minutes. Add the diced figs and cook, stirring occasionally, 2 to 3 minutes. Add the port, bring to a boil, and reduce the heat to medium-low. Simmer until the port has reduced to a syrupy consistency and figs have broken down, about 10 minutes. Remove from the heat, stir in balsamic vinegar, season with salt and pepper, and set aside to cool. Can be kept for up to 1 week in the fridge.

Tarts

2 sheets puff pastry (16 – 18 oz)
1 egg yolk
1 tbsp. water
sea salt
8 oz. soft goat cheese
2 tsp. fresh minced rosemary
freshly ground black pepper
4 figs, thinly sliced for garnish

1.       Preheat oven to 400F.
2.       Place the puff pastry sheet on a lightly floured surface. Roll out each piece so that you will get four 6-inch circles per sheet. (Pastry will shrink while baking).
Carefully transfer the pastry rounds to ungreased baking sheet and pierce them all over with a fork.
3.       In a small bowl, beat the egg yolk with the water. Brush the tops of the pastry rounds with the egg wash, sprinkle lightly with salt and bake until golden brown, about 12 minutes. Remove from the oven and set aside to cool.
4.       In a small bowl, mix the goat cheese with the rosemary and season well with salt ant pepper.
5.       Preheat broiler
6.       Spread the fig preserve over the pastry rounds, leaving only a narrow border and crumble the goat cheese mixture over the top. Place the tarts back on the baking sheet and broil until they are heated and the goat cheese is nicely browned, 1 to 2 minutes.
7.       To serve, place a tart on each plate, top with a fig slice and drizzle with balsamic vinegar.

All recipes are the property of Lesley Stowe Fine Foods©

Summer Spaghettini with fresh Corn & Grape Tomatoes

1 cp fresh corn cut off 2/3 cobs2 cps grape or cherry tomatoes cut in ½’s
¾ cp extra virgin olive oil
1 tbsp fresh lemon juice
6 large basil leaves-julienned
1 lb spaghettini
½ lb pecorino coarsely grated cobs
sea salt & pepper

Bring a large pot of water to the boil 4-6 litres add 1 tbsp salt. In a heavy sauté pan gently heat the olive oil & add the corn heat through add the tomatoes continue to warm through 2-3 mins, do not let this boil.

Cook the spaghettini until al dente 7–8 mins in lots of salted boiling water. Drain and toss in the pan with the corn & tomatoes add the basil, lemon juice, salt & pepper to taste Serve warm & pass the pecorino.

All recipes are the property of Lesley Stowe Fine Foods©

Tomato Prawn Bruschetta

Makes 4 dozen

1 lb. prawns
zest of lone lemon, cut in julienne
1 tsp. lemon juice
2 Tbsp. capers
3 tbsp. fresh minced basil
4 cloves garlic, minced
4 tbsp. olive oil
1 ½ cups tomatoes, seeded & diced (about 7 romas)
salt & pepper to taste
2 baguettes or ficelle, sliced ½ thick & grilled

Blanch prawns in boiling water until they are just cooked, approximately 2 – 4 minutes. Place in a bowl or ice water to stop the cooking. Drain when cool. Coarsely chop the prawns. Mix together the lemon zest, lemon juice, capers, basil, garlic, olive oil & tomatoes. Season with salt & pepper. Mix in the prawns. Spoon 1 – 2 tbsp. of topping on each sliced of grilled baguette. Serve immediately.

All recipes are the property of Lesley Stowe Fine Foods©

Roasted Asparagus with Capers & Feta

2 bunches trimmed asparagus ends
olive oil
sea salt & freshly ground pepper
2 tbsp capers
4 oz crumbled sheep's milk feta at room temperature
3 tbsp balsamic vinegar reduced to 1 tbsp

Pre-heat oven to 350 F.

Spread the asparagus out on a baking sheet, drizzle with olive oil & sprinkle with salt & pepper. Roast for 18-20 min. until soft. Remove to a heat-proof platter, drizzle with balsamic vinegar & sprinkle capers & feta over the top. Place back in the oven for 5 min. to warm the feta. Serve.

All recipes are the property of Lesley Stowe Fine Foods©

Strawberry Rhubarb Cobbler with Black Pepper Biscuits

4 cups fresh strawberries, stemmed & quartered
4 cups rhubarb, cut into 1‑inch pieces
1 tsp vanilla
1 1/2 cups granulated sugar
2 tbsp freshly squeezed orange juice
2 tbsp cornstarch

Biscuits
1 1/3 cups all purpose flour
1/3 cup granulated sugar
1 1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 tsp medium coarse freshly ground cracked black pepper
1/4 cup cold unsalted butter, cut into small pieces
1/2 cup heavy cream

1 large egg
1 tsp water
Crystal or granulated sugar for sprinkling on biscuits

Combine the strawberries, rhubarb, vanilla, sugar, orange juice & cornstarch in a large bowl, mixing well. Put the filling into a 10 inch baking dish that has high sides.

Make the biscuits by combining the flour, sugar, baking powder, baking soda, salt & pepper. Cut in the butter with a pastry cutter until the mixture looks like coarse meal. Using a fork, stir in the cream until a shaggy dough forms. Turn out the dough onto a floured work surface & knead gently until smooth. Do not overwork the dough or the biscuits will be tough. Roll out the dough to about 1/2‑inch thick. Using a 2 1/2‑3 inch biscuit cutter, cut out six biscuits. Can re‑roll the scraps.

Whisk together the egg & water to make an egg wash. Arrange the biscuits on top of the fruit in the baking dish, brush the biscuits with the egg wash & then sprinkle with sugar.

Bake the cobbler for 30 to 35 minutes or until the fruit is bubbling & the biscuits are golden brown.

All recipes are the property of Lesley Stowe Fine Foods©

Caramelized Apple and Rosemary Bread Pudding

Makes 6 servings

4 apples, peeled, cored and cut into 1” chunks
¾ cup sugar
¼ cup butter
6 eggs
4 tbsp. sugar
6 tbsp. honey
3 cups cream
2 cups milk
2 tsp. vanilla
1 tsp. rosemary
¼ cup candied ginger, chopped
6 slices of challah, ½-inch thick cut into 2-inch cubes

Preheat oven to 350°F.

Melt the butter. Add ¾ cup sugar and cook until the sugar starts to caramelize. Add the apples and cook until slightly softened and caramelized. Remove from heat and let cool.

Meanwhile beat the eggs, remaining sugar, honey, cream, milk and vanilla until combined. Place the bread cubes in a gratin dish and scatter the apples, rosemary and candied ginger over the top. Pour the egg mixture over the bread and apples. Bake for 45 minutes.

Serve warm with crème fraiche and caramel sauce.

All recipes are the property of Lesley Stowe Fine Foods©

Portobello Crostini

1 tbsp anchovy paste
2 tbsp red wine vinegar
1/2 tsp finely chopped garlic
½ cup extra virgin olive oil
3 tbsp Pecorino
4 Portobello mushrooms
2 sweet peppers, charred and peeled
4 – ½ slices country bread
1 large garlic clove
¾ lb taleggio

Preheat oven to 375F. Mix together in a small bowl to make a paste from the anchovy, vinegar, garlic, olive oil and Pecorino. Slice the mushroom in half and then in ¼-inch strips. Toss with anchovy vinaigrette. Lay on a baking sheet and roast until tender, about 10 - 15 minutes. Split the peppers, seed and cut into ¼-inch strips. Toss with mushrooms.

Grill or toast bread slices, rub with garlic and top with mushroom mixture.

Preheat broiler. Cover with a slice of Taleggio. Lay on baking sheet and broil until cheese is bubbly. Serve warm.

All recipes are the property of Lesley Stowe Fine Foods©

Roasted Breast of Chicken with Garlic & Candied Lemon

This dish is easy but elegant enough for a dinner party and goes fabulously with roasted rosemary potatoes or orzo.

4 lemons

3Tbsp sugar

1/2cp water

1/4cp olive oil

6 single free range chicken breasts

2 heads of garlic cloves separated

2 cps dark chicken stock (brown the bones and vegetables in a 450 oven before putting them in the stock pot)

sea salt & pepper

Remove the peel from the lemons with a vegetable peeler trying not to get too much off the pith.Cut into thin strips and place in a saucepan with the sugar and water bring to a simmer and cook until the peel is translucent 10-15 mins remove to a plate and let cool. Juice three of the lemons and reserve.

In a heavy saute pan heat the olive oil add the unpeeled garlic cloves and the chicken breasts. Brown on both sides add the chicken stock and lemon juice bring to a boil ontop of the stove and then place in a 425 degree oven for about 15 mins. Remove form the oven and place the breasts on a warm serving platter while you reduce the sauce until it coats the back of a spoon add the candied lemon and serve spooning the sauce over the chicken breasts.

All recipes are the property of Lesley Stowe Fine Foods©

Papardelle with Baby Spinach, Olive Oil and Red Chili Flakes

This is a great simple dinner that can be prepared practically with out shopping - as long as your pantry has a few basics. Pick up some spinach and salad greens and you have dinner.

1lb baby spinach leaves, washed

1lb papardelle ( fettucine or linguine)

1/4 extra virgin olive oil

4 garlic cloves, cut in half

1 small onoin coarsely chopped

1Tb sea salt

1Tb pinenuts, toasted

Red pepper flakes to taste

Grated Parmesan

Sea salt & pepper to taste

Bring a large pot of water to boil - at least 4litres.Add the salt and papardelle stir well and cook until the pasta is al dente.

Meanwhile in a heavy saute pan saute the garlic gently taking care not to brown the garlic add the onion continue cooking until the onion is soft, add the red pepper flakes cook for a minute, remove the garlic. Add the spinach leaves and pinenuts toss quickly to wilt. Drain the pasta add to the spinach mixture add some parmesan salt & pepper toss well taste and serve, passing additional parmesan.

All recipes are the property of Lesley Stowe Fine Foods©

Lemon Herb Marinated Chicken Breasts

For the marinade:

1/2 cup olive oil (60 ml)
1/2 cup canola oil (120 ml)
3 Tbsp. freshly squeezed lemon juice (45 ml)
1 tsp. finely chopped lemon zest (5 ml)
1 Tbsp. honey (15 ml)
1 Tbsp. chopped fresh oregano (15 ml)
1 Tbsp. chopped fresh thyme (15 ml)
1 Tbsp. chopped fresh parsley (15 ml)
1 Tbsp. chopped fresh rosemary (15 ml)
1 Tbsp. chopped fresh basil (15 ml)

Combine all the ingredients in a medium bowl.

To prepare the dish:

4 7-8 oz (200-227 gm) chicken breasts, skin and wing bone left of on
3 Tbsp. olive oil (45 ml)
salt and freshly ground black pepper to taste
1 cup chicken stock (240 ml)
1 tsp. lemon juice (5 ml)
2 tsp. butter (10 ml)

Place the chicken breasts in a non-reactive shallow pan and pour the marinade over top. Refrigerate and let the chicken marinate for a minimum of 4 hours and up to overnight.

Preheat the oven to 450°F (230°C).

Heat the oil in a heavy, ovenproof sauce pan over medium-high heat. Remove the chicken from the marinade and season with salt and pepper. When the oil is hot sear the chicken breasts skin side down until they are nicely coloured, 3-4 minutes. Turn the chicken breasts over, and place the sauce pan in the oven. Bake for 20-25 minutes, until the juices run clear.

Remove the chicken breasts to a serving platter and pour off the oil from the pan. Place the pan over medium-high heat. Add the chicken stock and lemon juice and bring it to a boil. Use a wooden spoon to scrape the bottom of the pan. Cook until the stock is reduced by half. Add salt and pepper to taste. Remove from the heat, swirl in the butter and pour the reduced sauce over the chicken breasts.

All recipes are the property of Lesley Stowe Fine Foods©

Seasonal Greens with Cassis Vinaigrette & Foie Gras Croutons

Makes 6 servings

Warm Cassis Vinaigrette

½ cup        walnut or hazelnut oil
2               shallots, minced
½ cup        vegetable oil
2 ½ Tbsp.   red wine vinegar

1 Tbsp.       fresh lemon juice
¼ cup        crème de cassis
1 Tbsp.       honey
Sea or coarse salt & freshly ground black pepper to taste

Foie Gras Croutons & Salad

6 ounces      best quality terrine or pate of duck or goose foie gras, slightly chilled
12 rounds     French bread, ½ inch thick, toasted
12 – 14 cups mixed baby greens
2                semi-ripe red skinned pears, cored & cut into thin slices
1/3 cup        hazelnuts, lightly toasted, skinned, & coarsely chopped

Make the Warm Cassis Vinaigrette: heat ¼ cup of the walnut oil in a small saucepan over medium heat. Add the shallots & sauté for 5 minutes. Reduce heat to low & whisk in the remaining ¼ cup walnut oil along with the vegetable oil, vinegar, lemon juice, cassis & honey. Season with salt & pepper to taste. Keep the vinaigrette warm over low heat while preparing the salad. (The vinaigrette may also be made in advance & reheated. It will keep in the refrigerator for at least 1 week).

To make the foie gras Croutons, spread the foie gras generously over each toast round. Set aside in a cool place until ready to use.

When ready to serve the salad, heat 6 salad plates, 8-9 inches in diameter. Toss the baby lettuces together with the pears in a large mixing bowl & divide this mixture evenly among the 6 warmed plates. Sprinkle the top of each salad with some chopped hazelnuts.

Heat the Cassis Vinaigrette over medium-high heat until it begins to sizzle. Immediately spoon about 2 tablespoons of the vinaigrette over each salad. Place two foie gras toasts on the edge of each salad & serve at once.

All recipes are the property of Lesley Stowe Fine Foods©

Montrachet Mashed Potatoes

Makes 6 to 8 servings

3 pounds     boiling potatoes, peeled & cut into chunks
4 Tbsp.       unsalted butter, at room temperature
8 ounces     Montrachet-style goat cheese, at room temperature
¼ cup         white burgundy wine or other chardonnay
1/3 cup       light cream
Sea salt & freshly ground pepper to taste

Place the potatoes in a large pot, cover with cold water, & bring them to a boil over medium-high heat. Simmer the potatoes, uncovered, until tender, 25 to 30 minutes.

Drain the potatoes very well & puree them while still piping hot by passing them through a ricer. Mix in the butter & goat cheese until smooth. Thin the potatoes by beating In the wine & half-&-half. Season with salt & pepper to taste.

Serve at once.

All recipes are the property of Lesley Stowe Fine Foods©

Coq au Vin Blanc

Makes 6 servings

2 Tbsp.       unsalted butter, softened
2 Tbsp.       vegetable or olive oil
3               whole chicken breasts (3-3 ½ pounds total), split in half
3               cloves garlic, minced
3               shallots, minced
1 ½ tsp.     dried thyme1 tsp. ground marjoram
¾ cup        chicken stock
2 cups        white Burgundy table wine, or other chardonnay
½ pound     baby carrots, peeled
24             pearl onions, peeled
13 ounces   artichoke hearts, drained
1/3 cup      imported Dijon mustard
3 Tbsp.      brandy
½ cup        snipped fresh chives or minced fresh parsley
Sea salt & freshly ground black pepper to taste

Heat 2 tablespoons of the butter & the oil in a very large skillet over medium-high heat. Add the chicken breasts, skin side down, & sauté until nicely browned, 8 to 10 minutes. Season the chicken with salt & pepper while it cooks. Turn over & brown the undersides as well. Once browned, move the chicken breasts to a platter.

Add the garlic & shallots to the skillet & sauté until softened, 2 to 3 minutes. Add the thyme & the marjoram & cook 1 minute more. Pour in the chicken stock & wine, stirring to scrape up any bits that may be clinging to the bottom of the pan. Return the chicken to the pot, cover, & braise over medium heat, basting occasionally with the pan juices, until the meat is nearly tender, 20 to 30 minutes. Add the carrots, onions, & artichokes, tucking them in & around the chicken pieces, & continue cooking, covered, until the vegetables are tender, 15 to 20 minutes more.

Using a slotted spoon, transfer the chicken & vegetables to a platter & keep warm. Whisk the mustard & brandy into the liquid remaining in the skillet & bring to a boil until it thickens slightly. Taste & add more salt & pepper if necessary. Return the chicken & vegetables to the pot & stir to coat with the sauce. Sprinkle with the chives or parsley & serve at once.

Chocolate Bombes with Black Pepper Beaujolais Sauce

Makes 12 servings

Beaujolais Sauce:

1 cup sugar
¼ cup       water
10            whole black peppercorns
½             vanilla bean, split lengthwise
4              whole cloves
1              cinnamon stick
1 bottle     (750 ml) Beaujolais wine

Chocolate Bombes:

12             truffles
11 Tbsp.     unsalted butter
5 ounces     best-quality bittersweet Valrhona chocolate
3               large eggs plus 3 large egg yolks
½ cup        sugar
½ cup        unbleached all-purpose flour

Make the Beaujolais Sauce: In a large, heavy saucepan, combine the sugar, water, peppercorns, vanilla bean, cloves, & cinnamon stick. Bring to a boil & cook until the liquid turns a golden caramel colour, 5 to 6 minutes. Remove from the heat, & taking care to stand back, slowly pour in the bottle of Beaujolais. The wine will splatter initially as it hits the hot syrup, & then the syrup will begin to harden. Return the saucepan to the burner & cook over medium-high heat, stirring well to remelt the caramel. Let the liquid boil gently until it has reduced by half, 20 to 25 minutes. Strain into another large, clean saucepan & discard the spices.

Make the Chocolate Bombes: melt 1 tablespoon of the butter & brush it lightly over the 12 cups of a standard muffin tin. Set aside.

Break the 5 ounces of chocolate into small pieces & combine with the 10 tablespoons of butter in a medium-size heavy saucepan. Melt over low heat, stirring constantly until smooth. Remove from the heat. In a large mixing bowl, beat the eggs, egg yolks, & sugar together until the mixture thickens & triples in volume, 7 to 8 minutes. Fold in the melted chocolate mixture. Sift the flour over the batter & then quickly fold it in.

Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Push 1 truffle down into the centre of each cake. The Bombes may be made up to this point & held for several hours before baking. If holding for more than an hour or two, store in the refrigerator until ready to bake. When ready to bake, preheat the oven to 350 degrees F.

Bake the Bombes in the middle of the oven until the tops spring back when touched lightly, 12 to 13 minutes. Remove from the oven & let them cool for 2 to 3 minutes. Run a knife gently around the edges of each cake, & then invert the entire tin onto a flat baking sheet. Using a spatula, transfer the Bombes to serving plates. Surround generously with the Beaujolais sauce & serve at once.

Spring Asparagus Fettuccini

1 ½ lb asparagus
1 ½ lb egg fettucine
¾ cup butter, unsalted
2 Tbsp finely chopped chives
2 Tbsp toasted pine nuts
sea salt & freshly ground pepper
freshly grated parmesan

Trim the asparagus & cut in 2” lengths. Cook the asparagus in boiling water until tender: 2 – 3 minutes depending on the thickness. Drain & refresh under cold water. Heat the butter over low heat until it starts to go nutty brown in colour. Add the asparagus to the butter. Bring a large stock pot of water to a boil – add 1 Tbsp of sea salt. Cook the fettucine for 3 – 5 minutes until just tender. Drain the water. Add the butter & asparagus, chives, & pine nuts. Season to taste. Return to heat & warm through. Serve & sprinkle with freshly grated parmesan.

Greens with Roasted Figs & Gorgonzola

2 heads of radicchio, cut in halves & grilled
1 head of frissee, washed & torn
2 Belgian endive, cut in strips
4 oz gorgonzola
8 dried figs, cut in ½’s
¼ cup wine vinegar
1 tsp Dijon mustard
1 cup extra virgin olive oil
sea salt & freshly ground black pepper

Whisk together mustard & vinegar. Gradually add the oil, salt & pepper to taste.

Place the figs on a baking sheet & drizzle with vinaigrette. Bake at 350 degrees for 10 minutes.

Toss the greens with enough vinaigrette to coat. Portion the salad on to plates. Sprinkle with crumbled gorgonzola. Place figs around the rim of the plate.

Bittersweet Chocolate Tart

serves 6 to 8

This chocolate dessert adds & elegant touch to the end of any evening; you can leave it plain or decorate with more chocolate. Try serving it with a fresh berry coulis for an irresistible flavour combination!

8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
½ Tahitian or Mexican vanilla bean, split
2 large egg yolks
2 tablespoons unsalted butter, softened, cut into ½” cubes
1 9 ½” short crust tart shell

Place the chocolate in a medium bowl & set a sieve over the bowl. Set aside. Put the cream in a medium saucepan. Scrape the seeds from the vanilla bean into the pan, add the bean & bring to a boil. Pour the hot cream through the sieve onto the chopped chocolate, then whisk until the chocolate is completely melted & the mixture is smooth. Whisk in the egg yolks & butter until the butter is melted. Pour the filling into the baked tart shell. Refrigerate until set, at least 2 hours & up to 24 hours. Bring the tart to room temperature before serving.

Basil & Prosciutto Wrapped Jumbo Prawns
serves six main course or 24 appetizers

This looks as beautiful as it tastes. Large prawns marinated in white wine, olive oil, & basil are then wrapped in paper thin slices of prosciutto & whole basil leaves before grilling. These can also be baked in the oven at 400 F.

1 cup dry white wine
1 cup extra virgin olive oil
¼ cup fresh lemon juice
2 tablespoons Dijon style mustard
½ cup chopped fresh basil
24 jumbo prawns, peeled, deveined, tails left on
24 whole large basil leaves
24 thin slices prosciutto, fat trimmed
Freshly cracked black pepper

Combine the wine, oil, lemon juice, mustard, chopped basil, & peppercorns & pour over the prawns in a shallow bowl. Marinate in the refrigerator at least 3 hours, turning the shrimp occasionally. Prepare hot coals with a generous amount of mesquite for grilling the prawns (or preheat oven to 400 F.). Remove the prawns from the marinade. Wrap each prawn first in a basil leaf then with a slice of prosciutto. Thread 4 prawns lengthwise starting at the head on each of 6 metal skewers. Grill the prawns, basting with the reserved marinade, for several minutes on each side.

Serve immediately.

Bittersweet Chocolate Filo Purses

24 x 7” square sheets of filo pastry
1 cup melted sweet butter
8 tbsp. sugar
8 oz. semi-sweet Belgian chocolate roughly chunked

On a flat dry surface lay out one square of filo pastry & brush lightly with melted butter. Sprinkle with sugar, cover with another layer of filo & repeat butter & sugar. Cover with a third layer of filo. Place approximately 1 ½ oz. of chocolate in the centre of the filo. Gather the filo up like a little purse & pinch together just above the chocolate. Brush with butter & sprinkle with a little more sugar. Keep refrigerated until ready to bake.

Repeat this procedure until you have 8 filo purses. Bake at 350 degrees for 15 minutes or until the filo is golden brown.

Serve warm with sabayon, fruit coulis, sorbet or crème fraiche.

Lime Coriander Grilled Halibut Steaks
serves six

Barbeque season is quickly approaching once again! Try using a buttery olive oil from Spain, such as the Nunez de Prado, to let the flavours of both the fish & the marinade come through.

3 pounds halibut steaks
½ cup extra virgin olive oil
¾ cup chopped fresh coriander
4 tablespoons (½ stick) unsalted butter, room temperature
Juice of 3 limes
Lime wedges

Place halibut steaks in a shallow bowl & sprinkle with the lime juice, oil, & ½ cup of coriander. Marinate in the refrigerator for several hours, turning the fish occasionally. Prepare hot coals with a generous amount of mesquite for grilling the fish. Remove fish from the marinade; reserve the marinade. Grill the fish, turning the steaks once & basting with the reserved marinade occasionally, just until the fish flakes easily with a fork. Remove to a warmed serving platter. Spread the butter over the steaks & sprinkle with the remaining ¼ cup of coriander. Serve immediately with lime wedges.

Beaujolais Braised Chicken Thighs with Porcini Mushrooms
serves six

This dish is superb with either a Parmigiano-Reggiano Polenta or Risotto!

1 oz. dried porcini mushrooms
6 large chicken thighs, bone in
5 cloves garlic, peeled
2 ¼” thick slices of slab bacon, cut crosswise into 1/3” pieces
1 tablespoon extra virgin olive oil
½ cup Beaujolais wine
½ cup beef broth
1 teaspoon arrowroot dissolved in 2 tsp. cold water
¾ cup drained & chopped canned tomatoes
sea salt & freshly cracked black pepper to taste
all purpose flour for dredging
chopped fresh parsley for garnish

In a small bowl let porcinis soak in 1 cup hot water for 10 minutes or until soft. Drain, strain liquid & reserve. Season chicken with salt & pepper. Chop 2 garlic cloves, adding a little salt, until a rough paste forms. Cut a horizontal slit in each thigh just above the bone, & divide garlic-salt paste evenly among 6. Dredge the thighs in flour, shaking off excess. In a large, heavy skillet, cook bacon over mod. high heat, stirring until it is golden & crisp. Drain on paper towel. To the skillet add the chicken, skin side down, & cook turning occasionally for about 15 minutes, or until golden & crisp. Transfer chicken to a plate, season with salt & discard fat in skillet. Mince remaining garlic. Add olive oil to skillet & cook garlic on mod. heat for 1 minute. Add reserved porcini liquid, wine & broth. Increase heat & boil for 5 minutes. Add the arrowroot mixture in a stream, stirring. Stir in the tomatoes & add the chicken, turning it to coat. Reduce heat to mod. low, & simmer covered for 10 minutes. Stir in porcinis & bacon, simmer covered for another 10 minutes. When ready to serve, season to taste & sprinkle with chopped parsley.

Balsamic Gingered Braised Lamb Shanks
serves 8

½ cup extra virgin olive oil
8 12 oz domestic hind bone in lamb shanks
3 tsp. kosher salt
2 ½ tsp. black pepper
2 anchovy filet, minced
4 tbsp. chopped peeled fresh ginger
16 garlic cloves, thinly sliced
2 fennel bulb, trimmed, cored, & thinly sliced
2 Spanish onion, thinly sliced
1 tsp. fennel seeds
1 tsp. crushed red pepper flakes
4 tsp. ground cumin
1 1/3 cup dry red wine
2 cup balsamic vinegar – reduced to one cup
6 tomatoes
6 fresh rosemary sprigs
16 cups water, dark stock, or chicken broth

Place a large cast-iron skillet or other heavy ovenproof skillet or a Dutch oven over medium high heat & when it is hot, add 4 tablespoons of the oil. Sprinkle the lamb shanks with 2 teaspoons of the salt & 2 teaspoons of pepper & add them to the pan. Cook until they are browned on both sides, about 4 to 5 minutes on each side. Set the shanks aside & discard the oil.

Wipe the skillet clean & reheat it. Add the remaining 4 tablespoons of oil. Add the anchovy fillets, ginger & garlic, stirring well after each addition, & cook until the garlic is golden, about 3 minutes. Add the fennel, onion, fennel seeds, pepper flakes, cumin & the remaining teaspoon of salt & ½ teaspoon of pepper, the wine, & vinegar, stirring well after each addition. Cook until the sauce has reduced somewhat, about 5 minutes.

Add the tomatoes & return the shanks to the pan. Add the rosemary & water, bring to a simmer, & transfer the skillet to the oven.

Bake uncovered until the meat is falling off the bone, about 3 hours. Transfer to 8 plates or a large serving platter.

Remove shanks & reduce, add roux to thicken if desired.

Chocolate Filo Purses with Late Harvest Semillion Sabayon
makes 8 servings

24 x 7” square sheets of filo pastry
1 cup melted sweet butter
8 tbsp. sugar
8 oz. semi-sweet Belgian chocolate roughly chunked

Repeat this procedure until you have 8 filo purses. Bake at 350 degrees for 15 minutes or until the filo is golden brown.

Serve warm with sabayon, fruit coulis, sorbet or crème fraiche.

Late Harvest Semillion Sabayon
makes 8 servings

11 egg yolks
½ cup granulated sugar
¾ cup Late Harvest Semillion
1 cup heavy cream, whipped

Beat the egg yolks, sugar, salt, & Late Harvest Semillion together in the top of a double boiler, whisking constantly until the mixture is all one colour, about 5 – 10 minutes.

Remove from the heat, place the top of the double boiler in a larger bowl of ice & water & continue whisking until cool. Fold in cream.

Madrai Tomato Soup with Cumin & Coconut Milk
from "The Girls Who Dish" - Lesley Stowe
serves 8

This Combination sounds intriguing to some & bizarre to others,
but it’s one of the most popular soups in our store.
This one is definitely worth trying!

2 Tbsp. butter
1/3 cup sesame seeds
1 tsp. ground cumin
1 tsp. mustard seed
1 ½ tsp. cinnamon
1 ½ tsp. ground coriander
1 tsp. salt
1 13 oz. (370 ml) can coconut milk
6 cups canned tomatoes
8 Tbsp. yogurt

Melt the butter in a medium cast-iron skillet. Sauté the sesame seeds, cumin, mustard seed, cinnamon, & coriander over medium heat, stirring frequently, for 8-10 minutes, or until they give off a deeply toasted smell. Remove from the heat & add the salt. Combine sautéed spice mixture with the coconut milk in a medium saucepan. Puree the tomatoes in a food mill to remove the seeds. Add the pureed tomatoes to the spiced coconut mixture & simmer very gently for 20 minutes. Taste for seasoning. Garnish with a tablespoon (15 ml) of yogurt swirled in the centre of each bowl.

Risotto with Chanterelles

5 cups chicken stock
1 lb. chanterelles
1 finely chopped yellow onion
2 cloves garlic crushed
6 tbsp. olive oil
2 cups raw Italian arborio rice salt to taste
freshly ground pepper
1/4 cup freshly grated parmesan cheese
1 tbsp. finely chopped parsley

Heat the chicken stock in a sauce pan.

In a heavy bottomed casserole, over medium high heat, sauté half the onions in 3 tbsp. olive oil until translucent about 2 minutes stirring frequently. Add the chanterelles & garlic & sauté until soft approximately 5 minutes. Remove from casserole & set aside.

In the same heavy bottomed casserole, over medium high heat, sauté the 2nd half of the onions in 3 tbsp. olive oil. Add the rice & stir until it is thoroughly coated. Sauté lightly for a few moments, than add a ladleful, 1/2 cup, of the simmering broth. Keep adding the broth a ladleful at a time as the rice dries out, & stirring it very frequently to prevent it from sticking.

When the rice reaches the proper consistency, tender but al dente approx. 45 min., stir in the mushrooms & heat through. Season to taste.

Turn off the heat & mix in all the grated cheese. Add the chopped parsley & mix. Spoon the rice onto a hot serving platter & serve.

Pumpkin Creme Brulees
Serves 12

1/2 cup canned pumpkin puree
6 large egg yolks
1/3 cup plus 8 tbsp. sugar
1/2 cup maple syrup
1/4 cup cloves
1/4 tsp. nutmeg
1 1/2 tsp. ground ginger
2 tsp. cinnamon
2 tsp. pure vanilla
4 cups heavy cream

Preheat oven to 350º.

In a large bowl mix together the pumpkin puree, egg yolks, 1/3 cup sugar, maple syrup, cloves, nutmeg, ginger, cinnamon & vanilla until combined.

In a heavy saucepan, heat the cream just to the boiling point. Pour the cream into the pumpkin mixture stirring to combine.

Divide the mixture into 12 six ounce ramekins. Place the ramekins into a baking pan & add warm water, filing the the pan to halfway up the ramekin.

Bake 45-60 minutes until the custard is just set. Cool thoroughly then refrigerate a minimum of 4 hours.

Just before serving, preheat the broiler & sprinkle the top of each custard with 2 tsp. of sugar. Place under the broiler to caramelize (approx. 1-2 minutes).

Chill & serve!

Veal Augustina
Makes 6 servings.

12 small shallots
3 tablespoons Olive Oil
Salt & freshly ground pepper
2 cups chicken stock
6 ounces toasted Pine Nuts
1 pound Veal Medallions
1/4 cup unsalted butter
1/4 cup dry white wine
8 oil packed sun dried tomatoes, drained & cut into julienne strips
1/2 cup unsalted butter
1 tablespoon chopped fresh Basil

Preheat oven to 325º F
Coat shallots with olive oil, salt & pepper & place in a shallow baking pan in the oven. Roast the shallots until brown & soft (about 30 minutes)

Reduce chicken stock to 1/2 cup

Braise veal in skillet with butter (about 2 minutes per side). Keep warm on a separate plate. Pour off butter from skillet. Add shallots, pine nuts, wine & sun dried tomatoes to skillet & cook until the wine is nearly evaporated.

Add reduced stock & simmer to reduce sauce consistency. Whisk in the 1/2 cup of butter (2 tabl