INGREDIENTS
For Pate Brisée
2 Cups Flour
½ Pound Butter
½ Cup Cold Water
Pinch Salt
Egg Wash (1 Egg Mixed with 1 Tbsp Milk)

For Filling
2 Logs Goat Cheese, Crumbled
4 Leeks (White and Light Green Only)
1 Tbsp Butter
1 Tbsp Olive Oil
Salt/Pepper to Taste

For Custard
1 Cup Cream
1 Egg Yolk
1 Whole Egg
Salt/Pepper to Taste

INSTRUCTIONS
1.  Preheat oven to 350° F.
2.  Make Pate Brisée.  Combine flour, salt, and butter in a electric mixing bowl and mix until the butter is crumbled into small pieces.  Slowly add only enough water to make the dough come together.  Cover and let rest for 20 minutes in refrigeration. 
3.  Wash and cut leeks into small pieces.  Combine oil and butter in a sauté pan over medium heat.  Lightly sauté leeks until tender and fragrant.  Season to taste with salt and pepper.  Remove to a clean bowl and cool.
4.  Roll out Pate Brisée.  Fit into individual tart rings on a baking sheet.  Let rest for 20 minutes in refrigeration.
5.  Whisk together cream, egg, and yolk.  Season to taste with salt and pepper. 
6.  Fill each tart with sautéed leeks and crumbles of goat cheese.  Add custard mixture until ⅛ inch from the top of the tart. Brush the tart shell with the egg wash.
7.  Bake for 15-20 minutes or until golden brown and custard has set.  Serve warm or room temperature.  Makes 8 individual tarts. 
 

INGREDIENTS

4 Bunches Baby Bunch Beets (Mixed Variety of Red, Yellow or Chioggia)
4 Bunches Beet Greens
3 Stems of Thyme
2 Cloves Garlic, Smashed
½ Pound Cured Pork (Guanciale, Lardo or Pancetta), Cut into ½ Inch Pieces
1 Medium Shallot, Thinly Sliced
1 Tbsp Butter
½ Pound Fresh Chevre
1 Lemon
Extra Virgin Olive Oil
Sea Salt/Black Pepper to Taste
Italian Parsley, Chopped

INSTRUCTIONS

1.  Pre-heat oven to 325° F.
2.  Trim roots and greens from beets.  Wash and dry greens; chop any large stems.  Scrub beets.
3.  Put beets, thyme and garlic in a roasting pan.  Oil lightly, making sure to get it over all the beets.  Season well with salt and pepper, cover.  Place in oven.  Roast for 30–45 minutes or until beets pierce easily.  Put aside, covered to cool slightly. Peel beets.
4.  Meanwhile, render the pork with a little oil over medium-high heat until it is crispy on the outside yet still soft and moist inside.  Remove from pan.
5.  Pour off most of the oil and sauté the shallots until soft.  Add the beet greens and cook until wilted and the stems have softened a bit.  Off the heat, add the butter, salt, pepper, a little lemon juice and lemon zest.
6.  Plate the greens.  Scatter the beets over them. Top with crumbled chevre, the rendered pork, salt, pepper, parsley and a little extra virgin olive oil.

Ingredients

• 4 tbsp extra-virgin olive oil
• 2 cups shallots, thinly sliced
• 2 medium onions, sliced
• 2 lbs broccoli, cut into 1-inch pieces
• 8 cups chicken stock
• 2 cups crème fraiche
• 3 tbsp fresh chives, chopped
• pinch of cayenne pepper and salt

Instructions

1. Heat oil in large pot over medium heat.
2. Add shallots and onions and sauté for 5 minutes.
3. Add broccoli and sauté for 2 minutes.
4. Add stock and bring to a boil.
5. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
6. Working in batches, transfer soup to blender and purée until smooth. Return to pot.
7. Whisk 1 1/2 cups crème fraiche into soup. Season to taste with cayenne pepper and salt.
8. Whip remaining crème fraiche with electric beater until it holds soft peaks.
9. Ladle soup into bowls. Garnish with a quenelle of whipped crème fraiche and chopped chives.

Serves 8

Ingredients

• 1/2 lb green beans
• 1 lb cooked lobster, removed from shell and diced
• 1/4 lb smoked ham, cut inot matchstick-sized pieces
• 1 head frisee lettuce (curly endive), picked into small pieces
• 4 tbsp almonds, toasted and finely chopped
• 1 lemon, juiced
• 3 tbsp heavy cream
• salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Remove the stems from the green beans and wash them.
2. Cook the green beans in boiling water for about five minutes or until crisp-tender.
3. Remove from the pot and plunge into ice water, drain well and pat dry.
4. Place the lobster, beans, ham, frisee, and almonds into a large mixing bowl.
5. Pour over the heavy cream and then the lemon juice; add salt and pepper.
6. Toss well to coat and serve immediately.

Serves 4

Ingredients

• 4 ears of corn, boiled & kernels cut from the cob
• 1/2 large cauliflower, with florets separated 
• carrots, medium diced
• 3 shallots, finely chopped
• 4 medium sized leeks, sliced lengthwise & cut into half moons
• 1 bunch of tarragon
• 2 tbsp of extra-virgin olive oil
• optional: 1 cup of white wine

Instructions

1. Heat 2 tablespoons of olive oil in a skillet over medium high heat.
2. Add the shallots and cook until translucent.
3. Add the carrots, leeks, cauliflower, and tarragon; cook until the vegetables are almost tender.
4. Add corn; for a more complex dish you can add one cup of white wine.
5. Mix all the vegetables well.
6. When all the vegetables are tender, serve with your main dish. This ratatouille will go well with steak, fish or a roast.

Serves 6

Ingredients

• 1 medium to large eggplant, diced into 1-inch cubes
• 1 small wheel or log of goat cheese
• 1 red onion, diced thin
• 1 tsp minced garlic
• 1 large fresh tomato, peeled and diced small
• 2 tbsp fresh basil, chopped
• 1/4 cup of canola oil
• 2 tbsp extra-virgin olive oil salt and pepper
• 4 pieces ciabatta or Italian bread, sliced and grilled with olive oil

Instructions

1. Heat a medium-size saute pan on high.
2. Add the canola oil and quickly add the eggplant.
3. Let oil absorb into the eggplant and sear each piece. Try not to overcrowd the pan; do two batches if needed.
4. Keep moving the eggplant around, searing each side until tender, about 5 - 7 minutes.
5. Place finished eggplant in a strainer.
6. In the same saute pan, add the extra-virgin olive oil and saute the onion and tomato.
7. Add the garlic and return the eggplant to the pan.
8. Add the basil and season with salt and pepper.
9. Serve mixture of fresh grilled bread and add dollops of fresh goat cheese.

Ingredients

• 2 summer squash (green, yellow, or mixed)
• 1 large eggplant
• 2 bell peppers (red, yellow, or orange)
• 1 large yellow or red onion
• 2 - 3 large ripe tomatoes or 8 plum tomatoes (preferably heirlooms)
• 1 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• baguette
• 4 cloves garlic
• 1 lemon
• fresh herbs
• 4 anchovy fillets
• 2 tbsp of capers
• chili flakes
• salt and pepper

Instructions

1. Cut vegetables into small pieces, about one inch by one inch.
2. Saute each vegetables separately in olive oil at medium-high heat, seasoning each batch with salt and pepper. Be generous with the oil, especially with the eggplant.
3. Brown vegetables lightly but take care not to overcook - they should retain a slight crunch.
4. Mix vegetables together in a bowl.
5. Saute the garlic, lemon, and herbs together; add to the bowl.
6. Chop anchovies and add with chili and capers.
7. Deglaze the pan with the vinegar and add to the vegetables.
8. Mix gently and let sit until served. Serve with a baguette.

Serves 8