Recipes

2lb Boneless skinless chicken breast
1 can mandarin orange slices
1pt fresh strawberries
1Lg red onion,
1/4c grated parmesan cheese
1c bread crumbs
1egg
5oz baby arugula
1C honey

Ingredients:
1 ea veal heart, de-veined
1 ½ c. milk
2 ½ oz olive oil
1 tsp garlic, minced
1 tsp parsley, mined
1 tsp paprika
1 tsp cumin
TT salt/ pepper
Vinaigrette:
6 oz canola oil

Ingredients:
½ c. apricots
3 oz. orange juice
1 ea. 8 oz halibut
1 tsp. rosemary
1 tsp. paprika
TT salt/ Pepper
Chutney:
1 c. cranberries
1 ea. Shallots (Julienne)
4 oz cranberry juice

Ingredients:
2 ea Eggs
Pinch of paprika
1 tsp shallot, minced
1 tsp garlic, minced
1 tbsp green onion, thinly sliced
1 oz cream
2 oz Cantal cheese
1 tbs. tomato, concasse
TT salt/ pepper

Ingredients:
2 tbsp butter
½ ea onion, diced
½ ea carrot, diced
½ ea celery, diced
8 oz ground beef, Fillet cut preferred
1 tsp garlic, minced
1 oz white wine
5 oz roasted tomato sauce

(Ricetta in Italiano)
Orzo Ai Funghi Porcini.

* 200 gr di orzo precotto
* 300 gr di funghi porcini(anche surgelati vanno benissimo)
* vino bianco
* parmiggiano reggiano

The first restaurant I worked at in Italy was in Bassano del Grappa at the base of Mount Grappa on the Brente River in the Veneto region.

Eggplant Parmesan originates in Naples and is one of the best examples of this most interesting of Italian regional cuisines. This recipe is my adapted version of Benedetta Vitalli’s by way of Mrs.

It is widely believed that Gougères originated in France's Burgundy region but there seems to be some mystery surrounding their exact origin.

This is just about as good as it gets. Root vegetables, sweet and succulent, wedges of fennel, some great olive oil and about the best spice mix I have come across in a long time.