Endive Vegetable Boats

6 heads endive

2 plum tomatoes, diced

2 scallions or shallots

½ red, green or yellow pepper, diced

1 small cucumber, peeled, seeded, diced

1 cup chopped fresh basil

⅓ cup mayonnaise

¼ cup chopped fresh parsley

Juice and grated zest of 1 lime

2 Tbsp. grated Parmesan cheese

2 tsp. Vinegar, balsamic is preferable

½ tsp. salt

¼ tsp. Pepper

Halve endive heads lengthwise, removing center leaves to create shallow boats. In large bowl combine tomatoes, scallions, pepper and cucumber. In food processor or blender combine basil, mayonnaise, parsley, lime juice and zest, parmesan, vinegar, salt and pepper; process until smooth. Stir dressing into vegetable mixture; spoon into endive boats.

Brie en Croute

1 sheet frozen puff pastry (package comes with 2 sheets)
1 tablespoon butter
¼ cup chopped pecans or walnuts
1 small (8-ounce) wheel Brie
½ cup raspberry jam
2 eggs, beaten

Preheat oven to 375 degrees F. Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Sauté nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.

Cheese Bread

From: The Practical Encyclopedia of Baking

By: Martha Day

1 tablespoon active dry yeast

8 fl oz (250 ml) lukewarm milk

1 oz (30 g) butter

15 oz (420 g) all-purpose flour

2 teaspoons salt

3 ½ oz (100 g) mature cheddar cheese, grated

1)    Combine the yeast and milk. Stir and leave for 15 minutes to dissolve.

2)    Melt butter, let cool, and add to the yeast mixture.

3)    Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeast mixture.

4)    With a wooden spoon, stir from the centre, incorporating flour with each turn, to obtain a rough dough. If the dough seems too dry, add 2-3 tablespoons of water.

5)    Transfer to a floured surface and knead until smooth and elastic. Return to the bowl, cover and leave to rise in a warm place until doubled in volume, 2-3 hrs.

6)    Grease a 9 x 5 inch bread tin. Punch down the dough with your fist. Knead in the cheese, distributing it as evenly as possible.

7)    Twist the dough, form into a loaf shape and place in the tin, tucking the ends under. Leave in a warm place until the dough rises above the rim of the tin.

8)    Preheat oven to 400°F. Bake for 15 minutes, then lower to 375°F and bake until the bottom sounds hollow when tapped, about 30 minutes more.

Piccata di Vitello al Limone

1 pound thin veal scaloppine

2 tablespoons flour

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons butter

½ lemon

½ cup dry white wine

Parsley

1. Wipe veal scaloppine with damp paper towels. Combine flour, salt, and pepper. Use flour mixture to coat veal well.

2. Heat butter in a medium skillet until it sizzles. Add half of veal slices, and cook over high heat until well browned on both sides; remove. Repeat with remaining slices of veal.

3. Return all veal to skillet. Slice lemon and add, along with dry white wine, to veal. Cook over low heat, covered, for 5 minutes.

4. Arrange veal on serving platter. Garnish with parsley sprigs.

Makes 4 servings.