Break off stems of artichoke and rub exposed areas with lemon. Bend each leaf back and snap off. Cut off fight cone of leaves above heart. Discard leaves. Trim and shape heart until choke is removed. Rub with lemon.
Bring water, vinegar and salt to a boil in a large pot. Add artichoke harts, and simmer, covered for about 15 minutes until tender. Cool and drain. Dice the hearts. (This part of recipe can be made up to 2 days ahead if kept covered in a refrigerator.)
Blend goat cheese with egg in a processor. Transfer to a bowl and stir in artichokes, flour, thyme and Salt and pepper to taste.
Roll out puff pastry to a thickness of about 1/8 inch thickness. Cut out one 10 inch round and another 10 ½ inch round. Spread filling on the 10 inch round to a height of ½ inch, leaving a border of ¼ inch. Moisten the edge. Place the 10 ½ round on top and press edges to seal tem. Eliminate air pockets. Refrigerate for 1 hour.
Brush with egg water glaze and poke a hole in top. Bake in a 350 degree oven for golden brown, about 30 minutes.

The Sauce
2 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, diced
1/4 teaspoon dried thyme
½ teaspoon dried savory
1/2 teaspoon fennel seed, finely chopped
Pepper

Heat the butter and the olive oil in a wide sop pot with a heavy bottom, then add the onion, herbs and salt. Cook the onion, stirring occasionally, over medium-high heat until it is a light golden brown, but not heavily caramelized, about 10-12 minutes. Pour in the wine, scrape the sides and bottom of the pot, then let the wine reduce until it is thick and syrupy, about 3 minutes. Stir in the flour and cook for 1 minutes, then whisk in the mushroom stock. Add the parsley, bring to a boil and simmer slowly, partially covered for 15 minutes. Adjust salt and season with freshly ground pepper to taste. Set aside.

The Stew
3 lare or 6 small leeks
8 tablespoons lemon juice
3 large artichokes
1 large or 2 small fennel bulbs
4 tablespoons butter
1/2 teaspoon salt
1/4 cup mushroom stock
Parchment paper
8 ounces large white mushrooms, finely chopped
Pepper

1 recipe, puff pastry

Halve the leeks lengthwise, cut them into pieces about 1½ inches long, then julien. Wash well and set aside.

Have ready a bowl of water containing the juice of 1 lemon. Cut two thirds off the top of each artichoke and break off the tough outer leaves. Trim the base and stem, cutting away any dark green parts, rubbing the cut surfaces with lemon as you work. Quarter the artichokes, cut out the choke with a paring knife and slice each qurter into halves or thirds,. Put the pieces into the aciduated water as you go.

Trim the fenneland slice of the root end. Pull off the thick outer leaves if they are tough or bruised. Otherwise, cut each into quarters or sixths, leaving the inner core so that the sections are held together at the base. Quarter, if the bulb is large and slice crosswise into pieces about ½ inch wide.

Melt 3 tablespoons of butter in a wide skillet. Drain the artichokes and add them to the pan with 2 tablespoons of lemon juice. Stir to coat them well and add the leeks,, salt and stock or water. Rub some butter over the parchment paper and press it onto the vegetables. Stew slowly over fairly low heat for about 15 minutes – the artichokes would be tender around the edges, but still only partially cooked at the center.

While the artichokes are cooking, heat the remaining butter in a pan and add the mushrooms. Sauté briefly, then add the garlic, 2 tablespoons lemon juice and Salt and pepper to taste. Cook until the mushrooms just begin to give off their juices, without browning.

Remove the parchment paper and add the mushrooms and the fennel to the artichokes and fold in the sauce. Return the parchment to the top and cook the stew over medium heat for another 5 minutes or so. The vegetables should be a little underdone, as they will continue to bake in the over. Add the fresh herbs and Salt and pepper to taste.

Preheat over to 375 degrees. Ladle the vegetables into 6 individual baking dishes. Roll out and cu puff pastry into 6 rounds and cover dishes, tucking the edges and crimping. Brush the surfaces with a beaten egg and bake until the crust is browned, about 30 minutes or so. Let the stew settle several minutes before serving.

Preheat oven to 350 degrees. Steam asparagus for 3 minutes or until just tender. Wrap 4-6 stalks in a slice of prosciutto til all asparagus is used up. Place them in a buttered, shallow baking dish and sprinkle evenly with the cheese. Drizzle butter over all and sprinkle with pepper. Bake for 8 to 10 minutes or until bundles are heated through and cheese is melted. If making them ahead, cover and chill. Bring to room temperature before baking.

Trim the asparagus and wash. Cut each spear into 3-inch lengths. Put into a bowl of cold water for half an hour. Drain.
Heat the vegetable oil in a 10-12 inch skillet over moderate heat. When hot, put in the asparagus. Stir and fry for about 30-40 minutes, covering the asparagus with oil. Add ¼ cup water and bring to a simmer. Cover and turn heat to medium-low and gently cook for 2-4 minutes. Asparagus should be cooked through, but still crisp and bright. Remove lid and turn heat to high, quickly boiling away extra water. Add the sesame oil. Serve hot.

In a large saucepan, over moderate heat, melt butter. Add onion and cook, stirring frequently until tender but not browned, about 10 minutes. Meanwhile, in a medium saucepan over high heat, brin chicken stock to a boil. Reduce heat and simmer until onion is teder. Add rice, stirring until well coated with butter and onion. Ladle in about 1 cup of ot chicken stock and cook, stirring constantly until broth is almost completely absorbed by rice. Ladle in another cup or broth. Continue to cook rice, adding broth and stirring. Add shrimp and aparagus after third addition of broth. Cook until rice is tender.

Wash and trim the tops and tails from beets. Put them in a baking dish with about ¼ cup wate and bake at 350 degrees for about 45 minutes, or until tender. Let coo and cut them into thin slices.
Vinigrette: Mix orange zest, olive oil, vinegar and walnut oil. Add Salt and pepper to taste and toss the beets in this mixture.

Place beets and water in medium casserole. Cover loosely, leaving a small vent. Cook at high for 10-14 minutes. Rearrange once during the baking. They should have some crispness.
Let stand, covered for 5 minutes. Drain, slip off skins and slice.
Drain ½ cup mandarin juice. Stir in cornstarch until dissolved. Cook, uncovered on high for 2-3 minutes until thickened, stirring after 2 minutes. Blend in butter, cinnamon, honey and orange peel. Cook, uncovered for 1-2 minutes to blend flavors.
Arrange beets and mandarin oranges on serving dish. Cover with waxed paper and cook on high for 1 minute to heat through. Pour sauce over beets and oranges and serve.

Melt butter in a saucepan, sir in flour and cook 2 minutes. Off the heat, stir in milk, blending well. Return to heat and cook until sauce thickens. Stir in ½ teaspoon salt, sugar and sour cream. Taste for seasoning and add shrimp. Cook cauliflower, whole in boiling water for 20-25 minutes or until tender. Add a little salt just before it is done. Drain and keep warm. Reheat shrimps and sauce, stirring in the sherry. Pour over cauliflower.

Divide broccoli into flowerets and steam until cooked but still crisp. Place in a warm serving dish. In a small pan, melt butter. Saute garlic for a few minutes and add olives. Pout butter mixture over broccoli. Sprinkle with Parmesan cheese and serve with lemon wedges.

Trim broccoli, leaving some stem. Place in a wire basket and plunge into boiling salted water. Cook until just tender. Drain and set aside. Saute bacon until crisp and dice in pieces. Drain and reserve. In the same skillet, saute bread crumbs in bacon drippings until browned. Remove and set aside. Put 3 tablespoons oil in the skillet and add onion and garlic. Saute until translucent. Add broccoli to the skillet with onion and garlic. Toss until heated through. Add bread crumbs and bacon. Adjust seasoning and serve.

Steam broccoli for 4 minutes. In a small skillet, cook the onion in the butter over moderate heat, stirring for 1 minute. Add the vinegar and cook, stirring until the onion is softened and the vinegar is nearly evaporated. Add the broccoli to the skillet and season the mixture with salt and pepper.

Put sugar, mustard, pepper, vinegar and lemon juice into a saucepan and bring to a boil. Melt butter in another saucepan and sir in flour, salt and yolk. Blend in vinegar and let simmer for 4 minutes. Pour over cabbage and pepper strips and toss.

Place cabbage, onion and bay leaves in a pot. Cover with water and simmer until very tender. Drain well. Place mixturn in a blender or food processor with basil and blend. Pass mixture through a sieve. Add eggs and cream. Beat well. Butter 4 soufflé forms and pour in mixture. Place in a pan of hot water and cook at 350 degrees until firm.

In a 1½ quart casserole, combine carrots, brandy, water and butter. Cover tightly, leaving a small vent in corner and cook at high for 7-10 minutes, until tender, but still crisp. Let stand, covered, 3-4 minutes. Drain. Stir in mint. Salt and pepper to taste and serve warm.

For Flan: Preheat over to 350 degrees. Butter six 1//4-cup brioch molds or souffle cups. Whisk eggs, carrot, parssley and nutmeg in medium bowl to blend. Season with salt and pepper. Bring milk to boil in a heavy saucepan. Gradually whisk hot milk into egg mixture. Divide mixture among prepared molds. Arrange molds in a baking pan. Add hot water to come halfway uup sides of molds. Bake until tester inserted comes out clean, about 25-30 minutes.
Sauce: Melt butter, add shallots, chives, thyme and shrimp. Cook until shrimp is almost done. Add cream and simmer about 5 minutes. Add chilled butter, a piece at a time until incorporated. Serve over flan.

Cut leaves from celery and separate stalks. Bring water to a boil and add celery. Cook until tender.
Drain celery well, then place on foil or in a broiler pan. Melt butter and mix with lemon juice. Drizzle over celry, then sprinkle with Parmesan cheese.
Place under the broiler until cheese is lightly browned. Add pepper to taste.

Mix coconut with 1 cup boiling water. Set aside. Combine the corn and coconut mixture in a pat. Cook for 1 minute on medium-high. Take off heat.
Heat oil in a skillet over medium-high. Add the sliced onions and stir-fry for about 10 minutes or until they turn a rich brown color without burning. Drain on a paper towel. Add garlic, spices and ¼ cup water to the same skillet. Stir-fry for about 1 minute or until the oil separates from the spices. Add thinly sliced coconut milk, salt, onions and sugar. Stir and bring to a boil.
Preheat oven to 350 degrees. Place in a baking dish and back for 45 minutes.

Cut the eggplant in half, lengthwise. Scoop out the center, leaving a ½ inch shell. Reserve the pulp. Cook the shells in salted water. Drain. Dice eggplant pulp and saute with green pepper in butter. Combine with meat, bread crumbs, chives, egg and Salt and pepper to taste. Press firmly into eggplant shells.
Place in a baking pan. Cut tomato into 4 slices. Place over meat. Sprinkle cheese over the top. Bake at 375 degrees for about 45 minutes.

Prick the eggplant with a fork and place on a foil-lined baking tray. Set under the broiler. When the skin gets charred on one side, give it a quarter turn. When that side is charred, give another quarter turn. Continue until all is charred.
Peel away the charred skin and rinse the little bits off. Pat dry. Chop eggplant. Puree the garlic, eggplant, tahini, lemon juice and salt until smooth. Serve, garnish with parsley.

Sprinkle eggplant generously with salt. Let stand 30 minutes. Rinse and pat dry.
Saute eggplant in butter over medium heat in a skillet. Cover eggplant with a piece of waxed paper.. Cover skillet and cook until eggplant is tender, stirring occasionally. Transfer to a large bowl. Cool.
Mix yogurt, sour cream, chili and garlic in a bowl. Stir into eggplant. Season with Salt and pepper to taste.

Salt the eggplant and let stand for 30 minutes.. Rinse and pat dry. Heat olive oil in a frying pan and saute eggplants and pepper on medium-high, turning frequently until browned slightly and peppers have wilted. Cut the tomatoes into ½ inch slices, and place the vegetables in the pan. Add the garlic and season with salt and pepper to taste. Simmer on low for 30 minutes.
Fry the sausage in olive oil until browned. Drain and add to the vegetables. Simmer for 5 minutes. Stir in the oregano and cook for 5 more minutes. Serve warm.

1 3 pound eggplant
olive oil
2 ½ pounds tomatoes, chopped
4-6 leaves of basil, chopped
1 ¼ cup Parmesan cheese, grated
½ pound mozzarella cheese, sliced

Cut eggplant in thin slices and sprinkle with salt. Let sit and hour and then rinse and pat dry. Fry eggplant in hot oil until brown.
Take 4 tablespoons of the oil and sate tomatoes and basil until tender and sauce-like. Season with Salt and pepper to taste.
Arrange eggplant in a shallow baking dish. Sprinkle with Parmesan cheese and cover with a few slices of mozzarella. Spread tomato sauce on top. Continue layering until all is used up. Bake at 375 degrees for 4o minutes.

Preheat oven to 350 degrees. Sautee onion in butter until translucent, not browned in 1 tablespoon butter. Combine 2/3 cup bread crumbs with cheese, salt, nutmeg and cayenne. Beat in eggs, one at a time. Heat milk and remaining 4 tablespoons butter until butter is melted. Gradually add to egg mixture. Fold in spinach and pour into a buttered mold. Sprinkle with remaining bread crumbs and place in a pan of water. Bake for 35-45 minutes until a toothpick, inserted in center comes out clean. Remove from oven and water bath and let stand for 5 minutes. Unmold on a heated platter and serve with sauce.

Steam spinach over boiling water. Cook until wilted. Cool and add soy sauce, olive oil and crushed sesame seeds. Mix well.

Melt butter in heavy skillet over medium heat. Add spinach and tir unil wilted. Cool slightly. Chop coarsly. Transfer to a bow.
Preheat oven to 375 degrees. Generously grease four 4-inch pans. Stir eggs, tomatoes, shallots, garlic and nutmeg into spinach mixture. Salt and pepper to taste. Spoon batter into the prepared pans. Arrange pans on a baking sheet. Bake until batter sets (2-3 minutes). Remove pans from sheet. Butter the baking sheet and invert crepes onto buttered sheet , while not removing pans. Bake until crepes are set, about 2-3 minutes. Remove pans and transfer crepes to a platter.

Cut spinach in ½ inch strips
Heat oil in pot over medium-high heat. When hot, put in the onions. Stir-fry for 3 minutes. Put in the chopped spinach, chili, ginger, salt and sugar. Stir and cook for 5 minutes. Add ½ cup water and simmer, covered, for 10 minutes. Uncover and boil away excess liquid. Serve hot, garnished with herbs.

2 tablespoons butter
1 cup onion, chopped
2 cloves garlic, minced
2 cups sweet red bell pepper, chopped
Salt and pepper to taste
3 tablespoons flour
2 cups chicken stock
2 tablespoons corn starch
1 cup Swiss cheese, grated
½ cup corn kernels
2 cups half-and-half

Chopped green pepper and corn kernels as garnish

Melt butter in a saucepan over medium heat. Saute onion and then garlic in butter until softened.
Stir in red pepper. Season to taste with hot pepper sauce, salt and pepper.
Stir in 2 tablespoons flour and corn starch, making a smooth paste. Slowly stir in chicken stock. Cook until base thickens and bubbles.
Using a slotted spoon, place red pepper and onion in a food processor and puree with 1///4 cup of cooking liquid. Return to saucepan.
Toss together Swiss cheese and 1 tablespoon flour. Gradually add to soup along with the corn. Stir over medium high heat until cheese melts.
Stir in half-and-half and cook until heated through, stirring often. Serve hot or cold, garnished with green pepper and corn.

16 mushrooms, 1-1 ½ inches in diameter

Fresh lemon juice

½ pound lean ground pork

1//4 cup water chestnuts, minced

¼ cups green onions, minced

1 egg, lightly beaten

1 teaspoon soy sauce

2 cloves garlic, minced

¼ pound butter, melted

¼ cup sesame seeds

Preheat oven to 350 degrees. Wash mushrooms and remove and reserve stems. If prepared in advance, rub with lemon juice. Chop the mushroom stems finely and combine with pork, water chestnuts, green onions, egg, soy sauce and garlic. Stuff the caps with the mixture and coat bottoms of caps with butter. Top with sesame seeds. Put in a large ovenproof baking dish and bake for 30-40 minutes. Serve immediately.

In a large skillet, saute chicken livers and mushrooms in ¼ pound butter until the livers are no longer pink. Remove livers and mushrooms with a slotted spoon and puree in a food processor. Reduce liquid in skillet. Add to liver mushroom mixture wit onions and remaining butter. Blend and add seasoning. Then add the cognac. Adjust seasoning. Blend until smooth and pour into a mold that has been lightly oiled. Cover and chill until firm. Unmold and garnish with parsley. Serve with plain crackers.

Wipe mushrooms and trim off stems, close to the underside of caps. Melt butter in a large skillet and simmer mushrooms, uncovered for 10 minutes. Blend cream and flour and pour into skillet. Cook for several minutes until thickened. Add chervil. Salt and pepper to taste.

2 pounds onions, sliced
3 tablespoons butter
1 cup water
2 cloves garlic, minced
6 eggs
1 cup heavy cream
1 teaspoon salt
½ teaspoon freshly ground pepper

Saute the onions in butter for 10 minutes. Add the water and garlic. Cover and cook over medium-low for 5 minutes. Uncover and cook on high until most of liquid had evaporated, about 2-3 minutes. Place the onions in a food processor and puree until smooth. Add eggs, cream, salt and pepper. Process until smooth. Pour into a buttered souffle mold. Place in a pan of water so that water comes 2/3 of the way up the mold. Bake at 350 degrees for about an hour or until set. Turn mold upside down on plate and refrigerate. Serve in slices.

Peel onions by cooking in boiling water for a minute or until the skin slips off easily. Set aside. In a heavy skillet, melt butter and stir in almonds and sugar. Add garlic. Stir for a minute or so and add salt, pepper and wine. Add onions to butter and stir until tender. Cover pan, and bake for 3—4- minutes, shaking pan every 15 minutes to prevent sticking.

Put whole garlic cloves in boiling water. Boil 2 minutes, drain and peel. Cook garlic in butter for about 20 minutes in a saucepan. They should be tender, but not browned. Blend in flour and cook for 2 minutes. Remove from heat, beat in hot milk and seasoning and cook for 1 minute. Puree mixture and set aside.
Peel and quarter the potatoes. Boil or steam until tender. Mash or rice until smooth. Cut in the butter. Add salt and pepper. Add garlic mixture. Garnish with parsley.

Saute onions, then in butter and set aside. Toss potatoes in oil and onions and put all in a baking dish. Sprinkle with thyme, salt and pepper, dot with butter and bake at 415 degrees for 25-30 minutes.

In a large bowl, toss the potatoes with garlic, nutmeg and salt and pepper to taste. Place 1/3 of the mixture in a buttered baking dish. Sprinkle with 1/3 of the cheese. Repeat twice. In a small bowl, beat eggs and heavy cream and pour over the potatoes. Bake covered in a preheated 375 degrees oven for 35-40 minutes. Remove cover and bake for an additional 10 minutes or until potatoes are golden brown.

Place pumpkin, salt, spices, honey and gelatin in a saucepan. Heat slowly, siring until gelatin is dissolved, about 5 minutes. Cool until slightly thickened. Whip cream until stiff and combine with cooled pumpkin. Spread ice cream over pie shell. Top with the pumpkin mixture and garnish with almonds. Place pie in freezer for about 2 hours. Before serving, let sit at room temperature, about 5 minutes.

Sprinkle tomatoes with 1 teaspoon of the salt and the pepper and place in a large shallow baking dish.
In a saucepan, melt 2 tablespoons butter. Stir in the remaining 1 teaspoon of salt, onions and rice. Cover and cook over medium heat for 30 minutes. Puree mixture. In another pan, melt the remaining 2 tablespoons butter. Stir in flour and whisk in cream, lemon juice and chicken stock. Remove from heat and stir in egg yolks. Add the onion-rice puree and parsley. Adjust seasoning. Put 1 tablespoon sauce and 1 teaspoon Parmesan cheese on each tomato slice. Bake for 10 minutes or until bubbly.

Drain tomatoes well and toss with 2 cups of bread, onion, sugar, salt, pepper, nutmeg, oregano and rosemary. Place in a buttered casserole. Sprinkle with the remaining ½ cup bread and dot with butter. Bake for 45 minutes in a preheated oven at 375 degrees.

In a Salt and pepper to taste, cook beans, covered in boiling salted water until tender. Drain.
Combine vinegar, water, sugar and salt in a heavy saucepan. Add spices and agarlic, tied in a cheesecloth bag. Heat to boiling.
Add onions an beans to vinegar solution and bring to a boil. Simmer 15 minutes. Remove spice bag an continue simmering while quickly packing one clean, hot jar at a time. Fill to within ½-inh of top, making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in simmering water bath.

Cook beans in boiling water in a heavy saucepan for 5-6 minutes, until crisp-tender. Drain and place under cold running water until beans are cool.
Heat oil in same saucepan over low heat. Add shallots and sauté 2 minutes. Add red peppers and sauté 5-6 minutes, until soft. Return beans to saucepan ad cook, stirring until just hot.
Remove from heat and stir in Parmesan cheese and season with pepper.

Heat broiler.
Heat oil in a heavy flame-proof skillet or gratin dish over low heat. Add celery, onion and garlic. Stir, then cover and cook for 5 minutes, stirring occasionally,. Stir in basil and cook until just wilted. Gently stir in beans, tomatoes, fresh and dried, and pepper. Raise heat to medium, and cook until hot, stirring frequently,
Blend topping ingredients and sprinkle evenly over hot bean mixture.
Place in broiler 6 inches from heat for 2-4 minutes, until crumbs are browned.