Herbed Marinated Olives

1 lb mixed brine-packed olives
2 tbsp dried oregano
1 tbsp dried rosemary
2 tbsp dried thyme
1 tbsp dried marjoram
2 tsp red pepper flakes
Finely grated zest from 2 lemons or oranges
½ cup extra-virgin olive oil, or as needed to cover olives

1. Spread out the olives on paper towels and blot dry to
remove most of the brine.
2. Put the olives, herbs, and pepper flakes in a medium
bowl and sprinkle with the zest. Sprinkle with extravirgin olive oil to moisten the mixture and toss to mix
well. Add more oil, if needed, to just barely cover the
3. Let the olives marinate in a covered container in the
refrigerator for at least 24 hours before serving. They
will last up to 2 weeks in the refrigerator. Serve at room
temperature on their own or as part of a antipasti or
hors d’oeuvre variés platter.


Scallop Ceviche in Cucumber Cups

8 oz scallops, finely diced
1 peeled and seeded tomato, finely diced
2 tsp minced chives
1 tbsp chopped cilantro
½ jalapeño, minced
¼ green bell pepper, seeded and finely diced
1 tbsp olive oil
5 drops Tabasco sauce
3 tbsp fresh lime, (1 or 2 limes)
Kosher salt and freshly ground black pepper, as needed
Thirty ½-inch-thick slices cucumber
Sour cream, as needed (optional)
2 tsp whole cilantro leaves (optional)

1. In a medium bowl, combine the scallops, tomato, chives,
chopped cilantro, jalapeño, bell pepper, oil, and Tabasco.
2. Add the lime juice and toss to coat the scallops. Season with salt and pepper. Cover and marinate in the
refrigerator for at least 1 and up to 2 hours, stirring
3. Trim the cucumber slices with a round cutter to remove
the rind. With a melon baller scoop out a shallow pocket
in the middle of the cucumber slices—do not cut all the
way through the slice.
4. Just before serving, fill the cucumber cups with the
ceviche. Garnish each ceviche cup with a small dot of
sour cream and a cilantro leaf, if desired.


Mascarpone Spread

4 oz mascarpone
1 tsp Dijon mustard
4 or 5 drops Tabasco sauce
Kosher salt and freshly ground black pepper, as needed

1. In a small bowl, combine the mascarpone, mustard, and
Tabasco and mix until well blended. Season with salt
and pepper. The spread is ready to use now, or it can be
stored in a covered container in the refrigerator for up
to 3 days
2. Spread or pipe the mixture onto bread for canapés or
tea sandwiches.


Basic Crostini

1 baguette
¼ cup extra-virgin olive oil
2 garlic cloves, minced
Kosher salt and freshly ground black pepper, as needed

1. Slice the baguette into rounds ½ inch thick.
2. In a small bowl, combine the olive oil and garlic. Brush
both sides of the bread with the garlic oil, and season
lightly with salt and pepper.
3. Preheat the oven to 400°F.
4. Toast the baguette slices until golden, turning once if
necessary, about 12 minutes total. The crostini are ready
to top or serve now, or they can be stored in an airtight
container at room temperature for up to 2 days.


Venison with cherries, cinnamon & walnuts

2 tbsp vegetable oil
4 medallions of venison loin, about
6oz (175g) each, seasoned
3 tbsp sherry vinegar
4 tbsp cherry brandy
1⁄2 cup full-bodied red wine
1⁄2in (1cm) cinnamon stick
2⁄3 cup game or veal jus
1⁄3 cup dried cherries
1 tbsp red-currant jelly
4 tbsp port wine
2 tbsp broken walnut pieces
2 tsp unsalted butter, chilled and
cut into small pieces

Heat the oil in a large pan. Add the medallions
and sauté until golden all over, 3–5 minutes.
Remove from the pan and keep warm.
Drain excess oil from the pan. Add the sherry
vinegar and deglaze the pan. Bring to a boil
and cook until the vinegar has evaporated.
Add the cherry brandy, red wine, and
cinnamon stick, and cook until the wine has
reduced by half, 3–4 minutes.
Pour in the jus and add the dried cherries,
then simmer for 5 minutes.
Remove the cinnamon stick and add the redcurrant jelly, port, and walnuts. Whisk in the
butter, piece by piece, then season to taste. Pour
the hot sauce over the venison and serve.


Hot Spinach and Artichoke Dip

¼ cup (½ stick) unsalted butter
2 tbsp canola oil
¼ cup all-purpose flour
2 cups whole milk
1 cup grated Parmesan (about 4 oz)
½ cup grated Monterey Jack (about 2 oz)
Kosher salt, as needed
Freshly grated nutmeg, as needed
2 tbsp olive oil
1 cup small-dice onions
One 10-oz bag fresh spinach, stemmed, rinsed, and
2 tbsp chopped garlic
Two 15-oz cans artichoke hearts, drained and chopped
Cayenne pepper, as needed

1. Preheat the oven to 400°F. Heat the butter and oil in a
medium saucepan over medium heat. When the butter
stops foaming, add the flour all at once and stir until
smooth. Continue to cook until the mixture is golden
brown and has a light, nutty aroma, about 5 minutes.
2. Using a whisk, incorporate the milk into the flour mixture. Bring the liquid to a boil and reduce to a simmer.
Simmer for 5 to 6 minutes until it is thick and coats
the back of a spoon. Remove the sauce from the heat
and stir in half of both cheeses. Season with salt and



Ingredients :

4 oz/113 g dried tofu knots
3 lb/1.36 kg fresh pork belly, skin on,
large dice
2 oz/57 g brown sugar
1 oz/28 g sliced ginger
2 green onions, cut into 1-in/3-cm
2 tbsp/30 mL Shaoxing wine or sherry
½ cup/120 mL light soy sauce, not low-sodium
3 tbsp/45 mL dark soy sauce
3 star anise
Water, as needed
Steamed rice, as needed

Directions : 

1. Soak the tofu knots in hot water for 30 minutes.
2. In a stockpot or small rondeau, sweat the pork belly, without oil, over medium heat for 1 minute. Add the brown sugar and continue sweating until aromatic, about 1 minute. Add the ginger and green onions and cook until aromatic, about 1 minute more.
3. Add the Shaoxing wine, light and dark soy sauces, star anise, and enough water to just barely submerge the meat. Cover tightly with a lid and simmer over very low heat for about 1 hour.
4. Add the tofu knots and continue to cook for another 30 minutes,until everything is tender. Add more liquid throughout cooking as necessary.
5. Serve pork belly on top of steamed rice in deep bowls



Beef Marinade
2 fl oz/60 mL light soy sauce, not low-sodium
1 tbsp/15 mL mirin
4 green onions, minced
6 garlic cloves, minced
1½ tsp/4 g minced ginger
1 tbsp/9 g sesame seeds, toasted and crushed
1 tsp/5 mL sesame oil
2 lb/907 g beef skirt steak, thinly sliced
parallel to the grain
8 oz/227 g sliced shiitake mushroom caps
7 oz/227 g julienne daikon
8 oz/227 g julienne carrots
7 eggs
8 portions steamed medium-grain rice, hot
½ head green leaf lettuce, cut into chiffonade
8 oz/227 g julienne European cucumber
8 fl oz/240 mL gochujang (Korean hot
pepper paste)

1. Combine the soy sauce, mirin, green onions, garlic, ginger, sesame seeds, and sesame oil
to form a marinade.
2. Combine the beef with the marinade and allow to marinate for 1 hour.
3. At service, stir-fry the mushrooms until cooked through, 3 to 4 minutes. Add the daikon and
carrots, and continue cooking until they begin to tenderize, 4 to 5 minutes. Adjust seasoning
and hold warm.
4. Drain the meat from its marinade, and stir-fry until just barely cooked, 2 to 3 minutes.
5. Fry the eggs sunny side up. While they are frying, place each portion of rice in a hot, deep bowl.
Place the stir-fried beef and the vegetables on top of the rice. Place the lettuce and cucumber
julienne beside it in the bowl. Top each portion with a fried egg and serve with the gochujang.



2 avocados
2 tomatoes, chopped
½ red onion, cut into small dice
1 jalapeño, finely minced, or as needed
1 garlic clove, minced
Juice of 1 lime, or as needed
1 tsp kosher salt, or as needed
¼ tsp freshly ground black pepper, or as needed

1. Peel the avocados, remove the pits, and scoop the flesh
into a medium bowl. Use a table fork to mash the avocados (you can leave it rather chunky or mash it to a
smooth paste). Add the tomatoes, red onion, jalapeños,
and garlic and mix well to combine. Taste the guacamole and season with additional jalapeño, lime juice,
salt, and pepper, as needed. The guacamole is ready to
serve now, or it can be stored in a covered container in
the refrigerator for up to 4 hours; to prevent browning,
press plastic wrap directly on the surface.
2. Serve the guacamole with toasted tortilla chips or use to
top crostini.


Bagel Chips

3 bagels
½ cup olive oil
4 garlic cloves, minced
Kosher salt and freshly ground black pepper, as needed

1. Preheat the oven to 325°F. Combine the olive oil and the
garlic in a small bowl.
2. Slice the bagels into thin slices, about 1⁄8 inch thick.
Place the bagel slices on a baking sheet, brush with the
garlic-scented olive oil, and season lightly with salt and
3. Bake, turning once to brown the chips evenly, just until
crisp and light brown, about 15 minutes. Store in an
airtight container at room temperature for up to 1 week.
Serve with your choice of dips or spreads.