Serves 4:
Roast the ducklings on a bed of mirepoix after rubbing them inside and out with salt and pepper. When they are cooked, allow them to cool a little and then cut them in half. Remove the breast bones and chop them along with the backbones and add to the veal stock along with some of the mirepoix from the roasting pan. Allow to simmer for 1/2 hour. Caramelize 1/2 cup sugar and when it is good and brown add 1/2 cup red wine vinegar and pull it off the heat. When it has stopped sputtering replace it on the fire and stir till all is dissolved. Strain the stock onto the gastrique, pressing down well on the contents of the strainer. Thicken the sauce lightly with cornstsarch or arrowroot and add 1/4 cup curacao and 1/3 cup lingonberry preserves. Serve the ducklings with wild rice.
Serves 4:
Cut the cod filets into 8 oz portions and place them in a baking dish. Brush with melted butter and sprinkle a little white wine around them. Mix the crushed crackers with the remaining ingredients and add enough of the melted butter to make everything come together when lightly squeezed. Sprinkle some of the crumbs on each portion of fish and cook until done. Serve with homemade tartare sauce and lemon wedges.
Serves 4:
Make a batter with the eggs, cheese, parsley, salt and pepper and the smashed garlic clove. Add a tiny pinch of flour to help tighten it up. Dip the scallopinis in flour and then into the egg batter. Saute briskly but gently in clarified butter and remove to a plate when done. Degrease the pan and squeeze in the lemon juice. Add the Demi-Glace and swirl in the butter. Plate the veal, nap with the sauce and serve.
Serves 4:
Press each tournedo into the cracked peppercorns and then briskly saute in the clarified butter. Add the minced shallot, cook briefly and then flame with the brandy. Remove the meat to a plate. Add the red wine and reduce by half. Add the Demi-Glace and reduce briefly. Swirl in the lump of butter to finish the sauce. Replace the steaks in the sauce to reheat and then serve.
Serves 4:
Smear the green peppercorns with the flat of a knife and then roll the tournedoes in the resulting paste. Saute briskly in the clarified butter and add the chopped shallots. Flame with the brandy and remove to a plate. Add the Demi-Glace to the pan and reduce briefly. Add the cream and the mustard. Briefly reheat the meat in the sauce and then serve. You may also add chopped mushrooms or scallions to this dish. This sauce also works with scallops and chicken.
Serves 12:
Completely skin the leg of lamb and bone it out. Carefully cut along the membrane holding the large muscle group and roll the leg out flat.Sprinkle with the salt, freshly ground black pepper, garlic, rosemary and olive oil. Rub in well and allow to marinate for an hour or so. Grill the meat on a hot bed of coals until just medium rare. Allow to rest for 15 minutes and then slice and serve. Serve with Father Norman's tabbouleh and yogurt cucumbers.
Serves 25:
Bone out the pork loin, cut it in half and put it in a roasting pan. Rub in some salt, pepper, and granulated onion. Cook in a 350 oven for 18 minutes a lb till a thermometer reads 165. Mix the marmalade and ginger together and spread on the roast during the last 15 minutes of cooking. Defat the pan juices, stretch them with some stock or a little water and thicken lightly with cornstarch.
Serves 4:
Dry the scallops on paper towels and then dredge in seasoned flour. Saute in hot clarified butter. Add 1 tb smashed ginger and the scallions. Toss around in the pan and then add the sherry. If the scallops were dry enough when floured, the sherry and flour will make a little sauce right in the pan. You could fluff in a lump of sweet butter right here and serve the scallops over angel hair or with some rice.
Serves 25:
Remove the fat from the strip by slicing it off in thin sheets. Season the meat with the salt, pepper, paprika and granulated garlic and onion, rubbing everything in well. Lay some of the thin sheets of fat on the meat and tie the roast along its length. Place in an appropriately- sized roasting pan strewn with mirepoix if you wish and roast at 350 till medium rare to rare,about 125 to 135.
Serves 4:
Heat the olive oil in a 10-inch saute pan and add the garlic. Loosen it up a little and add the red pepper flakes and the baby clams with all their juice. Boil vigorously to lightly emulsify the sauce. Add the chopped parsley and toss with the cooked liguini. No self-respecting Italian would eat this dish with grated cheese. There should be just enough sauce to moisten the dish while one is eating it, but none left on the plate when through
Serves 4:
Roast the ducklings and make the sauce according to the recipe for Duckling with Lingonberries. Use a vegetable peeler to take off wide thin strips of orange and lemon peel and cut them into fine julienne. Blanch in boiling water for thirty seconds before adding to the sauce. Use 1/4 cup Grand Marnier and 1/3 cup redcurrant jelly in the sauce.
Serves 4:
Shrimp Scampi is a dish no two chefs, or diners, can agree on. Some like it in a creamy wine sauce, others swimming in oil with lots of garlic, or mated with chopped spinach and diced red peppers. Over linguini, in a boat, with mushrooms, floured, not floured. The variations go on. Our version is very simply prepared. Heat the olive oil and add the butter and garlic. Add the shrimp and poach in the hot oil. Not quite frying, definitely not sautéing. When the shrimp are done, squeeze in the lemon and add the parsley. Serve in a small oval dish (a boat), hold thelinguini, and serve crusty bread to mop up the oil.
Serves 4:
Stew the dried porcinis in some of the cream until very soft. Puree and add 2/3 of this glop to the pasta dough, substituting for some of the liquid. Marinate the cleaned shrimp in a little olive oil with a squeeze of lemon and and pinch each of kosher salt and smashed garlic. Stack the prosciutto slices and sliver them into fine julienne. Set the shrimp to grill over a moderate fire. Cook the noodles. Saute the remaining mushrooms in olive oil with some minced shallots. Add the rest of the heavy cream, the mushroom puree and cook until thickened. Add the pasta and the prosciutto, grind in some black pepper and toss. Portion the fettucine onto 4 plates, add the grilled shrimp and sprinkle with chopped parsley.
Serves 4:
Simmer the heavy cream till lightly thickened. Cook the fettucine and add to the cream. Grind in the pepper, add the butter and most of the cheese. Toss well in the pan and plate. Sprinkle the remaining cheese over the pasta and serve.
Serves 4:
Cook the fettucine al dente. Reduce the heavy cream until lightly thickened and add the shredded lemon rind. Melt in the two cheeses. Toss in the pasta along with a lump of softened sweet butter. Add 2 tb of red pepper vodka. Toss quickly in the pan and serve. Adding a spoonful of good caviar to the top of each portion makes this dish very special.
Serves 4:
Frizzle the pancetta in a little butter until it renders some of its fat. Add the rest of the butter and a few tablespoons of water. Then add the rest of the vegetables. The water will boil and help to cook the zuccini without browning. Season well with fresh ground black pepper. Add the heavy cream and reduce till lightly thickened. Toss with the cheese, splat in the egg yolk and toss the pan while stirring with your tongs. Plate and serve.
Serves 4:
Flour the chicken tenders and saute in the olive oil. After turning them, add the garlic and red peppers and cook briefly. Then deglaze with the white wine and let reduce. Add the capers, anchovies, red pepper flakes, Demi-Glace and tomato sauce and cook briefly. Add the cooked ziti and toss in the pan, sprinkling in the chopped parsley. Plate and serve.
Serves 4:
Flour the veal and saute in clarified butter, adding the mushrooms and shallots when turning the meat. Remove the meat from the pan, degrease, and add the Demi-Glace. Reduce briefly and fluff in the butter. Replace the scallopinis and add the wine, swirling the pan around and around to mix thoroughly. This sauce should be on the thin side.
Serves 4:
Saute the veal, after dredging in seasoned flour, with the mushrooms. Add the garlic and deglaze with the white wine. Remove the veal and add the artichoke hearts, capers, juice of the lemon, Demi-Glace and the parsley. Reduce briefly and swirl in the butter. Replace the veal to heat through and then plate and serve.
Serves 4:
After pounding the veal, cut a piece of prosciutto to fit each scallopini and lightly burnish with the meat mallet to stick the two meats together. Dredge the veal in seasoned flour and saute in clarified butter. Add the garlic towards the end and only cook the prosciutto side briefly. Deglaze with the white wine and remove the meat. Add the Demi-Glace and reduce and then swirl in the butter. Put the veal on a tray, sprinkle with the cheese and brown quickly under the broiler. Plate the veal, garnish each scallopini with a fresh sage leaf, and nap all around with the sauce.
Serves 4:
Split the chicken breasts in two, making 8 pieces, dredge in seasoned flour and saute in clarified butter. Add the mushrooms and the shallots and then, when the mushrooms have cooked for a while, deglaze with the white wine. Remove the chicken and reduce the wine till almost dry. Add the Demi-Glace and the heavy cream and reduce further. Fluff in the butter, add the minced tarragon and replace the chicken to heat through. Plate and serve.
Serves 25:
Put the ham in a roasting pan and cook it in a 325 oven , figuring on 15 min/lb to heat all the way through. Mix the remaining ingredients and brush on at intervals during the last 20 minutes of cooking. Allow to rest a little while and then slice and serve.