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.

French Vinaigrette Salad

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 and serve.
Shown here with a baked goat cheese medallion.

Seafood Lasagna

Preheat oven to 375 degrees. If you are using dried lasagna sheets, cook according to directions. No need to cook fresh pasta. Melt butter in large heavy saucepan and saute garlic until soft. Over medium low heat, whisk in flour then gradually whisk in half and half. When the sauce has thickened, add 1 cup freshly grated Parmesan cheese, salt, pepper, and saffron threads (crushed with your fingers). Add the raw shrimp and cook 3-5 minutes, or until shrimp just turn pink. Be careful not to overcook shrimp or they will be tough. Remove from heat and stir in crabmeat and saffron. Spoon 2 tablespoons sauce over bottom of greased 9 by 13 baking dish. Cover bottom of dish with lasagna noodles then spoon one third of the sauce over the noodles, spreading seafood evenly. Add one layer of fontina cheese, thinly sliced. Continue layering noodles, cheese, and sauce. Top with sauce and remaining 1/2-cup Parmesan cheese. Bake 20-25 minutes or until bubbly. Allow to stand at room temperature for ten minutes before cutting.

Vegetable - Flame Roasted Asparagus

Cut bottom 1 -1 1/2 inch off of stem. Peel, yes I said peel the asparagus. Place in bowl, add oil and salt and pepper. Toss, retain bowl.
On a very hot grill, place asparagus crosswise to grill. Grill for 3 minutes. Remove and place back in bowl, toss with oil remaining in bowl. With a vegetable peeler shave the romano cheese over the top and serve.

Can be made in grill pan on stove top, cook for 4 minutes.

For the asparagus peeler see the link to Cookery Ware Shop (www.cookeryware.com) on Our History page.

Each serving has 124 calories, 7.8g carbs, 8.1g fat, 5g protein and 3.6g fiber

Chocolate Truffle Cakes

Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess and set aside. Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture. Pulse each addition until combined, about 10 times. (Batter will be thick). Spoon mixture into the prepared muffin tins, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn our onto wire racks; reinvert, and let cool.

Hint: Bake while lunching, then serve warm with vanilla ice cream and berries. Shown here with strawberry sorbet

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