Directions

To make the Chocolate Filo Purses:
On a flat, dry surface, lay out one square of filo pastry and brush lightly with melted butter. Sprinkle with sugar, cover with another layer of filo and repeat butter and sugar. Cover with a third layer of filo. Place approximately 1 1/2 oz of chocolate in the centre of the filo. Gather up the filo like a little purse and pinch together just above the chocolate. Brush with butter and 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 fraîche.

To make Late-Harvest Sémillon Sabayon:
Beat the egg yolks, sugar, salt and late-harvest Sémillon together in the top of a double boiler, whisking constantly until the mixture is all one colour, about 5 to 10 minutes. Remove from the heat, place the top of the double boiler in a larger bowl of ice and water and continue whisking until cool. Fold in cream.

Serves 8

Directions

Remove herbs from stems and finely chop. Marinate chicken in the balsamic vinegar and fresh herbs overnight. Remove the chicken from the marinade and pat dry. Reserve the marinade.

Heat the olive oil in a heavy skillet. Sauté chicken until slightly golden on each side and cooked through,(approximately 15 minutes.) Remove the chicken, drain fat and deglaze the skillet with the vinegar marinade. Add the asparagus and toss to coat with the marinade. Remove the asparagus and reduce the marinade until slightly syrupy.

To serve, arrange the asparagus on the chicken, spoon the vinegar syrup over the top and garnish with a fresh herb sprigs.

Directions

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

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

Using a slotted spoon, transfer the chicken and vegetables to a platter and keep warm. Whisk the mustard and brandy into the liquid remaining in the skillet and bring to a boil until it thickens slightly. Taste and add more salt and pepper if necessary. Return the chicken and vegetables to the pot and stir to coat with the sauce. Sprinkle with the chives or parsley and serve at once.
Serves 6

Directions

To make Warm Cassis Vinaigrette:
Heat 1/4 cup of the walnut oil in a small sauce pan over medium heat. Add the shallots and sauté for 5 minutes. Reduce heat to low and whisk in the remaining 1/4 cup walnut oil along with the vegetable oil, vinegar, lemon juice, cassis and honey. Season with salt and pepper to taste.

Keep the vinaigrette warm over low heat while preparing the salad. (The vinaigrette may also be made in advance and reheated. It will keep in the refrigerator for at least 1 week.)

To make 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 to 9 inches in diameter. Toss the baby lettuces together with the pears in a large mixing bowl and 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 and serve at once.

Directions

Place the potatoes in a large pot, cover with cold water and bring them to a boil over medium-high heat. Simmer the potatoes, uncovered, until tender, 25 to 30 minutes. Drain the potatoes very well and puree them while still piping hot by passing them through a ricer. Mix in the butter and goat cheese until smooth. Thin the potatoes by beating in the wine and half and half. Season with salt and pepper to taste.

Serve at once.

Serves 8

Directions

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.

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 to 4 minutes. Turn the chicken breasts over and place the sauce pan in the oven. Bake for 20 to 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.

Directions

Preheat oven to 375°F. 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 1/4-inch strips. Toss with anchovy vinaigrette. Lay on a baking sheet and roast until tender, about 10 to 15 minutes. Split the peppers, seed and cut into 1/4 -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.

Directions

Preheat oven to 350°F.
Melt the butter. Add 3/4 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 fraîche and caramel sauce.

Serves 6

Directions

Preheat oven to 350°F.
Spread the asparagus out on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast for 18 to 20 minutes until soft. Remove to a heat-proof platter, drizzle with balsamic vinegar and sprinkle capers and feta over the top. Place back in the oven for 5 minutes to warm the feta. Serve.

Directions

Preheat the oven to 350°F.
In a large bowl, mix together the rhubarb, strawberries, sugar, orange juice, cornstarch, vanilla and pepper. Pour into a 10-inch baking dish with high sides.

Topping: In a bowl, combine the oats, flour and brown sugar. With your fingertips, work the butter into the mixture until texture is moist and mealy. Sprinkle on top of the fruit.

Bake until the fruit is bubbling and the topping is golden brown, 40 to 45 minutes.