1.
Wild Mushroom and Goat Cheese Bruschetta p32
4 cup chicken stock -
2 ounces oyster mushrooms -
4 ounces shiitake mushrooms -
1 teaspoon dried thyme -
2 teaspoon dried basil -
5 ounces portobello mushrooms, -
Kosher salt and red pepper flakes -
2 tablespoons olive oil -
16 thin slices of French sour baguette -
1 tablespoon unsalted butter -
3-4 ounces fresh goat cheese -
2 large garlic cloves, minced -
1 shallot, minced -
GARNISH:
minced lemon zest and minced chives, mixed together -
2. Chilled Leeks with Green Olives, Capers, and Sun-Dried Tonmato Vinaigrette p39
4 medium leeks -
4 teaspoon black pepper or more to taste -
2 eggs -
1¼ tablespoons capers -
2/3 cup thinly sliced sun-dried tomatoes packed in oil -
1/4 cup pitted, chopped green olives -
3 cup olive oil -
3 tablespoons balsamic vinegar -
¼ teaspoon Kosher salt -
2 teaspoons Dijon mustard -
GARNISH:
chopped hard-boiled egg -
3. Roasted Potato and Carrot Salad with Basil-Citrus Dressing p43
3 pounds small new or purple potatoes -
1½ pounds carrots, peeled -
2 tablespoons olive oil -
% teaspoon kosher salt -
½ teaspoon freshly ground black pepper -
1 pound cherry tomatoes, halved (mixed red and yellow, if available) -
DRESSING
3 green onions, minced -
3/4 cup chopped fresh basil –
1/2 tablespoon fresh lime juice -
1 tablespoon fresh lemon juice -
3 tablespoons fresh orange juice rinsed -
3/4 cup sour cream -
1 tablespoon Dijon mustard -
1/2 tablespoon honey -
4 teaspoon jalapeño Tabasco or other hot sauce -
4 cup olive oil -
Kosher salt -
freshly ground black pepper -
4. Grilled Vegetable Salad with Major Grey Chutney Dressing p75
3 Japanese eggplants (about 1 1/4 pounds) -
1 yellow bell pepper -
1 green bell pepper -
1 bulb fresh fennel -
2 medium radicchio heads, cored -
1 red bell pepper -
DRESSING
4½ tablespoons Major Grey mango chutney -
1 teaspoon Szechwan chile sauce -
teaspoon five-spice powder -
3 tablespoons rice-wine vinegar -
2 1/2 teaspoons Thai fish sauce -
2/3 cup olive oil-
5. Risotto with Roasted Shallots, Portobello Mushrooms, Radicchio, and Parmesan p130
1 tablespoon chopped fresh thyme (½tablespoon dried) -
8 ounces whole shallots -
3 tablespoons olive oil -
Kosher salt and freshly ground black pepper -
2 cup white wine -
1 tablespoon unsalted butter
4-5 cups hot chicken stock -
14 cups loosely packed chopped radicchio -
1/2 pound portobello mushrooms -
1 cup seeded, chopped tomatoes -
½ cup chopped yellow onions -
4 cup grated Parmesan cheese -
1½ cups Arborio rice –
GARNISH:
minced chives -
6. Basil Fettuccine with Sun-Dried Tomatoes, Olives, and Prosciutto p158
2 tablespoons olive oil -
4 tablespoon chopped garlic –
1 cup sliced yellow onions -
3 tablespoons chopped fresh basil (1½ tablespoons dried) -
1 tablespoon toasted fennel seed -
1 tablespoon balsamic vinegar -
Kosher salt and freshly ground black pepper -
14 cups sliced crimini or shiitake mushrooms -
4 cup Zinfandel or other red wine -
1 cup julienned sun-dried tomatoes packed
14 pounds fresh or dried basil fettuccine in oil noodles -
3/4 tablespoon tomato paste -
2 cup freshly grated Parmesan cheese -
¾ cup tomato sauce -
3 ounces prosciutto, julienned -
2/3 cup pitted chopped Kalamata olives -
4 cup chopped toasted walnuts -
GARNISH:
chopped fresh basil -
7. "Best Ever" Moussaka p159
2 medium globe eggplants -
1/2 cup plain bread crumbs -
2 teaspoons kosher salt -
3/4 pound feta cheese -
2 pounds ground lamb –
3 cloves garlic, chopped -
1/2 cup grated Parmesan cheese -
1 6-ounce can tomato paste -
2 tablespoon ground cinnamon -
1 teaspoon fines herbes (see page 36) or dried oregano -
¼ cup chopped parsley -
3/4 cup red wine -
2 yellow onions, peeled and chopped –
¾ Pound feta cheese
SAUCE
4 tablespoons (½ stick) unsalted butter -
6 tablespoons all-purpose flour -
1 teaspoon freshly ground black pepper
2 cups whole (or low-fat) milk -
¼ teaspoon ground nutmeg -
1/4 teaspoon kosher salt -
1 egg yolk, beaten -
GARNISH:
chopped parsley -
