Baked Garlic

Cut just the very top off the garlic; pour oil over garlic. Salt and pepper to taste. Wrap garlic in aluminum foil and bake at 350 degrees for 20-25 minutes, until soft. Remove from foil, and plate. Serve with toast points, warm, crunchy french bread or crackers.

TJ's Special Dipping Sauce

Pour olive oil on plate and sprinkle the remaining ingredients over oil.

Serve with warm bread.

Fresh Greens with Goat Cheese Medallion

Whisk vinegar,shallot and mustard together in a small glass bowl. Slowly drizzle in the oil, whisking constantly. Add salt and pepper to taste. Allow to sit at room temperature for 30 minutes.Toss with mixed lettuce .
Cut goat cheese into 8 medallions. Roll in panko breadcrumbs, place in freezer for 15 minutes than melt butter, brush on and bake at 350 degrees for a few minutes until slightly colored. Remove medallions and gently place on plated salad.

Bistro Chicken

Wash and thoroughly dry the chicken. Place first 6 ingredients in a food processor and process until well mixed, add olive oil slowly. Spread evenly on chicken and refrigerate for at least 1 hour. Pre-heat oven to 350 degrees. Place chicken in a roasting pan, cut lemon in half and place alongside of chicken in pan. Place pan in the center of oven and roast for 18 minutes per pound, or until juices flow clear. Remove chicken when done and let stand for 20 minutes. Place chicken broth and the two zested lemons, cut in half, into a sauce pan and simmer for 20 minutes. Add broth to roasting pan and stir to deglaze. Return pan to heat on stovetop on low. De-grease, remove lemons (discard) and 1 cup of broth, add cornstarch to the cup of broth and stir, return this to roaster pan. Allow to thicken, carve chicken, pour a small amount of gravy over the chicken and serve the remainder on the side.

Dad's Mashed Potatoes

Peel potatoes, cook in large pot with salted water to cover until fork tender. Remove, drain and place in large bowl. Cut butter into small pieces. Add butter and sour cream to bowl. Using an electric mixture, mix until all lumps and gone. Salt and pepper to taste.


Note: Never use a food processor for potatoes, as they will turn to glue in the processor

Green Beans

Place beans in a microwavable dish, heat on high for 3 minutes. Stir and heat an additional 2-3 minutes. Add salt and pepper to taste.

French Bread

Dissolve the yeast in 2/3 cup of tepid (105 degree)
water. Allow to stand for 10 minutes to proof yeast.
(bubbles). Add flour, salt and additional tepid water
to the mixer bowl. Use the bread hook attachment
and mix until a large ball forms, Add a sprinkle
more of flour if dough is too sticky. Spray another
large bowl with Pam or oil and place dough in
bottom; cover with plastic wrap and allow to double
in size in a draft-free area. (1-11/2 hours). Remove
to a floured flat surface and punch down into a ball.
Place back in the bowl and repeat the rising.
Remove dough to a flat surface and cut into 4
pieces. Punch each piece down, fold back into the
top of the front, and the sides into each other.
Shape dough into the shape you wish. Place on
floured surface on parchment paper, cover with a
towel and let rise for 30 minutes.

Heat oven to 400 degrees, (place pizza stones in
oven if available) Allow the stones or oven to pre-
heat for at least 30 minutes. Slide bread and
parchment paper onto an upside down cookie
sheet. Slash top of bread with a sharp knife in two
or three places. Carefully place in oven, still on the
parchment, bake for 25 to 30 minutes, until brown
and hollow sounding when you thump the bottom.
Remove to a cooling rack. May be frozen. before
or after baking.

Note: For rolls divide the dough into equal logs, cut
logs into equal pieces , place each roll in the palm
of your hand and pinch the sides toward the middle
. Place on parchment, pinched side down, and
allow to rise for 20 minutes. Bake as above.

Poached Pears with Blue Cheese Fondant

Prepare pears using poached pear recipe. Reduce cooking juices to a thick syrup. Let cheese sit at room temperature. Place 1 Tb of blue cheese in the center of each pear. Drizzle pear syrup over pears. Sprinkle pistachios and pepper around pears.

Shown here with Pine Nut Baklava and Pine Nut Brittle.

De-constructed Hazelnut Cheesecake

Start by making half of the cheesecake recipe. Take the cheesecake out of the oven just when the cheesecake is set but has not started to brown. Next make the hazelnut tuilles. All can be refrigerated or even frozen prior to the day you will serve them. Mix the berries in a bowl with a little sugar and set aside.
To assemble: place a dab of the cheesecake on a plate, place one hazelnut tuilles on top of the dab. Now with a melon baller or just a small spoon scoop out 3 small round balls of the cheesecake and place on the tuille, spoon a small amount of the berries over the cheesecake balls. Repeat for the next level and finish with a tuille. Spoon any berries leftover onto the plate.

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