Ingredients

Instructions

1. Marinated Red Bell Peppers
2. Red bell peppers, thinly sliced garlic cloves, olive oil and salt.
3. In a hot oven, roast peppers just long enough for the skin to start blackening but not too long as to cook the peppers, otherwise they will be mushy. Peel skin while still hot and take out all seeds and inside membranes. Then slice lengthwise.
4. In a square or rectangular dish or tupperware place a layer of peppers, then salt, garlic slices and cover with olive oil. Keep layering in the same manner until all peppers are used, then cover and refrigerate. This is good to eat a day later and you can keep it easily for a week.
5. Extra-fine Green Beans “al-dente”
6. This is best with the super extra-fine greens beans that usually come from Kenya but otherwise use the finest you can get, take out strings.
7. If you only find bigger ones, cut lengthwise.
8. Bring to boil a large pot of water, add lots of salt, and then the green beans.
9. The salt is very important to keep them from discoloring.
10. When cooked to a still-slightly-crunchy state, take out of hot water and immediately cool in cold running water.
11. Refrigerate and when ready to serve, add vinaigrette to taste.
12. If serving hot, just reheat in a pan with a very little water in the bottom.
13. The key to keeping them green is the very hot water, salt and cooling immediately, so even if you plan to serve hot, you should do all this and then heat up again.
14. Mushroom Salad
15. Rinse mushrooms under cold running water (do not immerse) just enough to get any dirt off.
16. Slice thinly, with a good knife, to get pretty and neat slices. Immediately add a little lemon juice to prevent coloring.
17. Just before serving add vinaigrette.
18. Arrange the three ingredients on plates in a pretty and neat way (I use my hands).

Ingredients

Instructions

1. Heat the oven broiler to 400F and arrange a rack in the upper third of the oven.
2. Put a sheet of foil in the bottom as the liquid from the peppers will drop down.
3. When oven is hot place the peppers directly on the rack and roast, turning once so they blacken a bit on both sides, about 15-20 minutes.
4. Remove from oven, place in a plastic bag and let cool for about 20 minutes.
5. Peel the skins off and slice open to get out all the seeds, liquid and cut out the membranes.
6. Then cut in strips lengthwise about 1/3 “ wide.
7. Place strips neatly in a rectangular or square shaped container layer by layer.
8. Sprinkle each layer with salt, garlic and cover with olive oil.
9. Refrigerate.
10. I suggest you prepare a day or more in advance and you can keep this well refrigerated for at least a week.

Ingredients

Instructions

1. Line the bottom of a terrine with fat strips.
2. Put a layer of rabbit, then bacon pieces, onions, carrots, salt, pepper thyme and bay leaves (torn into bits).
3. Continue making several layers until all ingredients are placed in terrine (do not press the ingredients down because you want to keep air pockets that the wine and gelatin can fill in). Cover with wine.
4. Put cover on terrine and bake in oven at 350° Fahrenheit, for 1-½ hours.
5. Then add cognac and finish baking for another 30 minutes.
6. When terrine is done baking, carefully pour out hot liquid and mix with the gelatin powder.
7. If you are using gelatin sheets, soften them in cold water for 5 minute beforehand.
8. Then re-pour this gelatin-wine-cognac mixture back over the rabbit terrine. Refrigerate overnight or longer!
9. Serve cold, sliced, on lettuce leaf and with some pickles.
10. Trick to getting it out of the terrine: Soak briefly in hot water, just enough so that it comes out of terrine when turned upside down. You should pass a knife around the sides before turning upside down. I recommend you cutting the slices yourself before serving as it will fall apart easily. Use a very sharp or electric knife. You can also cut and serve directly from the terrine mold if you will only be serving some of the slices.

Ingredients

Instructions

1. Wash and spin dry chicory, cut or tear into small bits and place in a large bowl to be able to mix with vinaigrette more easily.
2. Fry up lardons (I keep the fat and pour over salad).
3. Boil eggs to “soft-boiled”…. 4 1/2 – 5 minutes in a large pot of boiling water with a little vinegar. To prevent eggs shells from cracking, I pour lots of salt over them while carefully placing them in simmering water.
4. Vinegar makes the egg white coagulate in case the shells do crack.
5. While eggs are boiling, mix chicory with vinaigrette, place in serving bowl.
6. This is best served in a large “open” bowl.
7. Sprinkle lardons over the salad and drizzle fat over(optional).
8. When eggs are cooked, hopefully just right, crack the shell in half, with a knife, and slice through the egg.
9. Spoon out egg halves carefully and place on top of salad.
10. Salt and pepper the eggs and serve immediately while eggs are still warm.

Ingredients

Instructions

1. Beat egg yolks with sugar until light and frothy
2. Put milk and cream in pan. Split vanilla pods in half lengthwise, scrape seeds into milk and add the pods, then bring to a boil. Take off fire, cover and let the vanilla infuse for 10-20 minutes. This also allows the milk to cool down before adding it to the egg yolk mixture.
3. Add this to the yolk/sugar mixture while beating slowly.
4. Heat the mixture on medium-low heat, stirring constantly. Using a thermometer, keep at approximately 80 C making sure it does not go above as it would cook the egg yolks. Mixing all the time with a wooden spoon and lots of patience.
5. Bring to nappe consistency, so it coats the back of spoon.
6. Remove from heat.
7. This can be served hot or cold and can be prepared in advance and kept in refrigerator.