Belgi Galettes

Ingredients: • 2 pounds dark brown sugar • 1 pound butter • 7 eggs • 1 tablespoon vanilla extract • 6 1/2 cups all-purpose flour Directions: 1. In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight. 2. Preheat the galette iron. 3. Shape dough into 1 inch balls and place in the galette iron. Close the iron and cook the cookies. This should take about 30 seconds in an electric galette iron or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks.

Madeleines

Ingredients: • 2 eggs • 1 teaspoon vanilla extract • 1/2 teaspoon lemon zest • 1 cup confectioners' sugar • 3/4 cup all-purpose flour • 1/4 teaspoon baking powder • 1/2 cup butter, melted Directions: 1. Preheat oven to 375º. Grease twenty-four 3-inch Madeleine molds. 2. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 minutes or until thick. 3. Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the cooled butter. Spoon batter into the prepared molds, filling 3/4 full. 4. Bake for 10 to 12 minutes or until the edges are golden. Cool in molds and loosen cookies with a knife. Invert cookies onto a rack and cool. 

Bow Ties with Sausage, Tomatoes and Cream

Ingredients:

• 1 (12 ounce) package farfalle pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes
• 1 1/2 cups half-n-half
• 1/2 teaspoon salt
• rosemary

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Garnish with rosemary.

Oatmeal Raisin Cookies

Ingredients:

• 4 eggs, beaten
• 1 cup raisins
• 2 teaspoon vanilla extract
• 1 cup butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 2 cups rolled oats
• 1 cup chopped pecans

Directions:

1. Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
2. Preheat oven to 350 degrees F.
3. In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, salt, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
4. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.

Peanut Butter Cup Cookies

Ingredients:

    •    1 3/4 cups all-purpose flour

    •    1/2 teaspoon salt

    •    1 teaspoon baking soda

    •    1/2 cup butter, softened

    •    1/2 cup white sugar

    •    1/2 cup peanut butter

    •    1/2 cup packed brown sugar

    •    1 egg, beaten

    •    1 teaspoon vanilla extract

    •    2 tablespoons milk

    •    40 miniature chocolate covered peanut butter cups

Directions:

    1.    Preheat oven to 375º.

    2.    Sift together the flour, salt and baking soda; set aside.

    3.    Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture and mix well.

    4.    Shape into 40 balls and place each into an ungreased mini muffin pan. Bake for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Romania Peach Cheesecake

Ingredients:

• 9" Graham cracker crust
• 1 container ready to eat cheesecake filling
• 1 can of peaches in light syrup
• 1/2 cup sugar
• 1/2 of lemon, juiced
• fresh basil leaves

Directions:

1. Spread cheesecake filling into prepared crust. Chill in the refrigerator for 3 hours.
2. In a small saucepan, add the peaches, sugar, and lemon juice. Simmer for 7 minutes or until peaches begin to break down. Leave to cool.
3. After the cheesecake is chilled, transfer to a cake plate. Spread the peach mixture topping over the surface with a spatula. Garnish with fresh peach slices and fresh basil leaves before serving.

Baked Rigatoni

Ingredients:

• 1 stick unsalted butter
• 1/2 cup all-purpose flour
• 1 quart whole milk, at room temperature
• Sea salt and white pepper
• 1 cup grated fontina cheese
• 1/2 pound thinly sliced prosciutto, julienned
• 1 pound dry rigatoni
• 3 tablespoons butter, diced

Directions:

1. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon which will take about 10 minutes. Remove from heat and stir in fontina and prosciutto. Season with salt and white pepper. Set aside.
2. In a large pot of salted water, boil the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce then mix well.
3. Place pasta with sauce into a baking dish. Top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

Roasted Veggies

Ingredients:

• 1/3 cup extra-virgin olive oil
• 3 medium carrots, cut into 1 1/2-inch thick circles
• 1/2 pound Brussels sprouts halved
• 1 pound red bliss potatoes, cut into thick slices
• 3 medium parsnips, cut into thick slices
• 1 pound sweet potatoes, roughly chopped
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Sea salt and pepper

Directions:

1. Preheat oven to 400º. 
2. Grease a baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well to evenly coat all the vegetables with the seasonings and oil.
3. Spread the vegetables evenly on a large baking sheet. Bake for 35 minutes.

Crab Cakes

Ingredients:

• 1 pound crabmeat, picked free of shells
• 1/3 cup crushed Ritz crackers
• 2 onions, finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper

Directions:

1. In a large bowl, mix together all ingredients. Shape into patties and dust with flour. 
2. Heat oil in a large skillet over medium heat. Carefully place crab cakes, in batches, and fry until browned which is about 5 minutes. Flip crab cakes and fry the other side until golden browned which is about 4 minutes. Serve warm with preferred sauce.

Parmesan Tilapia

Ingredients:

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/2 teaspoon sea salt
• 2 pounds tilapia fillets

Directions:

1. Preheat your oven's broiler. Line a pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for 2 more minutes. Remove the fillets from the oven and cover them with the cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned. The fish should flake easily with a fork.

Steaks with Sauteed Mushrooms

Ingredients:

• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1 pound New York strip steaks, cut 3/4 inch thick
• 1 package sliced fresh mushrooms
• 2 garlic cloves, minced
• 1/4 cup minced shallot
• 2 tablespoons butter
• 3 tablespoons red wine
• Sea salt and pepper

Directions:

1. In a small bowl, mix together the paprika, salt, pepper, onion powder, and thyme. Sprinkle onto each side of the steaks. Set aside.
2. Melt the butter in a skillet over medium-high heat. Add the shallots and minced garlic and saute for about 1 minute. Add the mushrooms and cook until tender. Stir in the red wine and cook until most of the liquid has evaporated. Remove from the heat and keep warm.
3. In another skillet, fry steaks for about 5 minutes per side or to your preferred degree. Top with mushrooms and serve.

Herb Potato Salad

Ingredients:

• 3 pounds small white boiling potatoes
• Sea salt
• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon Dijon mustard
• Freshly ground black pepper
• 2/3 cup good olive oil
• 1/4 cup red onion, finely diced
• 2 tablespoons chopped fresh tarragon

 Directions:

1. Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil then lower the heat and simmer for 15 minutes or until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander then place the colander with the potatoes over the empty pot off the heat. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. 
2. In a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
3. Cut potatoes into quarters or halves. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. Add the onion and tarragon. Season with salt and pepper to taste. Toss well and refrigerate for couple hours to allow the flavors to blend.

Banana Cream Pie

Ingredients:

• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups half-n-half
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 1/4 teaspoons vanilla extract
• 1 (9 inch) pie crust, baked
• 4 bananas, sliced
• Whip cream
• Silvered almonds

Directions:

1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2. Add egg yolk mixture to the rest of the hot mixture. Keep stirring and cook for 2 more minutes. Remove the mixture from the stove then add butter and vanilla. Stir until the mixture reaches a smooth consistency.
3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
4. Bake at 350º for 12 to 15 minutes. Chill for an hour. Top with whip cream and sprinkle with silvered almonds when ready to serve.