* denotes items that are available at the Villa Gourmet

Fondue with Champagne

Ingredients:

4 tsp cornstarch

1 tbsp fresh lemon juice

1 1/4 cups dry (brut) Champagne

1 lg shallot, chopped

2 cups coarsely grated Gruyere cheese (about 1/2 lb)*

1 1/3 cups coarsely grated Emmenthaler cheese (about 1/3 lb.)*

1/2 cup diced rindless Camembert cheese (about 1/4lb)*

1 French bread baguette cut into cubes*

Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or saucepan. Simmer over medium heat 2 minutes. Remove from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return to medium heat and stir until cheeses are melted and fondue thickens and boils - about 10 minutes. Serve with bread cubes

Cheddar and Beer Fondue

Ingredients:

1 lb. good Cheddar cheese*, grated

2 1/2 tbsp. flour

3/4 cup beer

6 tbsp apple juice concentrate, thawed

1 tbsp dijon mustard*

Toss cheese with flour in large bowl. Bring 3/4 cup beer, juice concentrate and mustard to simmer over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more beer, if desired. Transfer to fondue pot and serve with bread, apple slices or vegetables.

Deep Fried Potatoes

Ingredients:

Mealy Potatoes such as Idaho

Hot Grease

Salt and Pepper*

Chopped Parsley

1. Peel if necessary, then cut each potato into the desired shape; for example:

cottage fries - circles 1/4 inch

shoestring - long juliennes

french fries - sticks 3/8 inch x 3/8 inchx 3 inches

steak fries - large wedges

2. Deep fry the potatoes in 250 degree F fat until lightly browned, approximately 2 to 3 minutes. Remove and drain.  Hold the partially cooked potatoes in a single layer on a baking sheet.

3. When ready to serve, deep-fry the partially cooked potatoes in 350 degree F fat until golden in color. Season to taste with salt and pepper.

4. Garnish with parsley, if desired.

Risotto Milanese

Ingredients:

Chicken Stock

Saffron threads, crushed

Water, hot

Whole butter*

Onion, minced

Arborio rice*

Dry white wine

Parmesan, grated*

1. Bring the stock to a simmer. Soak the saffron threads in 2 fluid ounces to water.

2. Heat 3 ounces of the butter in a large, heavy saucepan. Add the onion and saute until translucent.

3. Add the rice to the onion and butter. Stir will to coat the grains with butter but do not allow the rice to brown. Add the wine and stir until it is completely absorbed.

4. Add the saffron and soaking liquid. Add the simmering stock, 1/2 cup at a time, stirring frequently. Wait until the stock is absorbed before adding the next 1/2 cup..

5. After approximately 18 to 20 minutes, all the stock should be incorporated and the rice should be tender. Remove from the heat and stir in the remaining 1 ounce  butter and the grated cheese. Serve immediately.

Steamed Mussels with Leeks and Carrots

Ingredients:

2 lb. Mussels, debearded and scrubbed*

Dry white wine, 1 cup

Garlic, chopped, 1 ounce

Black pepper* 1/2 tsp.

Fresh thyme -4 sprigs

Bay leaves - 2

Leek, julienne - 2 oz

Carrot, julienne - 2oz

Whole Butter* - 4 oz.

Fresh parsley, 1 tbsp. chopped

1. Combine the mussels, wine, garlic, pepper, thyme, bay leaves, leek and carrot in a large sautoir.

2. Cover the pan and bring to a boil. Steam until the mussels open.

3. Remove the mussels and arrange in large soup plates.

4. Reduce the cooking liquid by half, stir in the butter and pour the sauce over the mussels.

5. Sprinkle with chopped parsley and serve with French bread.

Little Onions in Red Wine Sauce

Ingredients:

2 lb small onions, preferably pearl onions or shallots.

6 - 8 tbsp. unsalted butter*

Salt and freshly ground pepper*

2 - 3 tsp. sugar

2 cups beef or vegetable stock

2 cups dry red wine

1/2 tsp balsamic vinegar, or to taste*

2 tsp. fresh thyme leaves

1. Bring a large saucepan 3/4 full of water to a boil over high heat. Add the onions and blanch for 1 - 2 minutes. Drain, immediately plunge the onions into a bowl of ice water to cool and then drain again. Using a small, sharp knife, cut the root end off each onion and then slip off the skins.

2. In a heavy, nonstick frying pan over medium heat, melt the butter. Add the onions and cook, stirring gently and shaking the pan, until lightly golden, about 10 minutes. As the onions cook, season with salt and pepper and sprinkle with sugar.

3. Add the stock and wine, raise the heat to high, and bring to a boil. Cook, uncovered, until the onions are just tender, about 10 minutes. Using a slotted spoon, transfer them to a bowl. Return the pan to high heat and boil the liquid until it is reduced to a syrupy glaze, 10 - 15 minutes; do not allow it to burn.

4. Return the onions to the syrup and add the vinegar and thyme. Season to taste with salt and pepper and adjust the seasonings with a few drops of vinegar if needed. Cook until the onions are heated through, 3 - 5 minutes. Transfer to a heating dish and serve.

Chocolate Mousse

Ingredients:

2.5 oz egg yolk (approximately 4 eggs)

1/4 oz water

1/4 ounce sugar

5 oz bitter sweet chocolate*

9 oz heavy cream

1 oz sugar

1. Combine egg yolks, 1/4 oz sugar and water. Cook over a water bath until light and slightly thickened.

2. Add melted chocolate to warm egg mixture.

3. Fold in whipped cream and sugar mixture.

Green Bean Salad

Ingredients:

1 lb. green beans - cut ends off

8 ounces Tomato Confit  (see next recipe) cut into lg. dice

4 shallots sliced into rings

2 oz. buttermilk

1cup flour

2 tsp sea salt

1/2 tsp black pepper

1oz Blackberry Ginger Balsamic Vinegar*

3 oz extra virgin olive oil*

Bring a medium sauce pan with water to boil. Cook green beans for 3-4 minutes until slightly crunchy. Drain beans and place in ice water bath, cool. Drain and combine with Tomato Confit, 1tsp sea salt 1/4 tsp black pepper, olive oil and balsamic vinegar.

Combine shallots and buttermilk. Soak for 1/2 hour. Combine flour, 1 tsp sea salt, 1/4 tsp. black pepper. Heat a pan over medium heat with enough oil to fry the shallots. Dredge shallots in flour mixture. Fry until golden. Drain and season with sea salt. Add to green bean salad.

Tomato Confit

Ingredients:

12 plum tomatoes

1/2 cup extra virgin olive oil*

1/2 tsp sea salt*

1/2 tsp freshly ground black pepper*

2 tsp. minced thyme

Bring a large saucepan of water to a boil. Fill a large bowl with ice. With a paring knife, cut off and discard the stem end of each tomato. Cut a small X on the opposite end and place the tomatoes in a large bowl.

Pour the boiling water over the tomatoes and let them sit for about 15 seconds. The riper the tomato, the easier the skin will peel. Lift a tomato and pull away the skin. As soon as it peels easily, drain the tomatoes and cover with ice to chill quickly.

Line a baking sheet with aluminum foil. Remove the cooled tomatoes from the ice and peel them. Cut in half lengthwise and place cut side up on the baking sheet. Drizzle with oil and sprinkle with salt and pepper and thyme.

Place in a preheated 250 degree oven and cook for 5 to 6 hours.They should be shrunk but still moist. Let cool on baking sheet. Layer the tomatoes in a storage container and pour the oil remaining on the baking sheet over the top. (Can be refrigerated for up to a week)