1 lb. mushrooms of choice
1 cup red / orange bell peppers
1/2 cup olive oil
1 cup dry red or white wine (depending on meal)
1/8 cup worchestersire sauce (with red wine version only)
2 tsp butter


Thinly slice the mushrooms (if not purchased that way), onions and peppers and place in small frying pan. Coat with olive oil, then add wine, butter, worchestershire sauce (if red wine used). Season with salt and pepper to desire.

Heat and sauté’ all ingrediants in pan until soft. Simmer until nearly all liquid is absorbed or evaporated. Serve



1 lb. leg of lamb
2 tbl olive oil
1 tsp diced garlic
1 tsp of diced shallots
2 tbl of bread crumbs
½ oz of dried currants
1/3 cup diced carrots
1/3 cup diced celery
1/3 cup diced onions
1 cup white wine
2 cups beef stock


Thinly slice the lamb and place between oiled wax paper. Pound with mallet until approx 1/8” thick. Rub with olive oil, diced garlic, shallots and sprinkle with bread crumbs and currants. Season with rosemary, salt and pepper. Roll and tie meat into logs.

Heat olive oil in sauté’ pan and brown rolls on all sides. Add carrots, celery and onions to skillet. Then add white wine and beef stock. Simmer until lamb rolls are tender. Serve



3 medium, firm green tomatoes
½ cup all-purpose flour
¼ cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
¼  olive oil
½ tsp salt
¼ tsp pepper


Cut unpeeled tomatoes into ½ in slices. Sprinkle with salt and pepper and let stand 15 minutes. Place flour, milk, eggs and bread crumbs in separate shallow dishes

Heat  2 tbs of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half the coated tomato slices at a time, 4 – 6 minutes on each side or until brown. As you cook the remaining slices, add olive oil as needed. Season to taste with salt and pepper.



1 cup finely grated Parmigiano-Reggiano (from moist cheese)
6 oz fresh goat cheese
4-6 tbs heavy cream
1 tbl minced Italian parsley
Kosher salt / fresh ground pepper
1 Clean egg carton

Note* It is best to only bake half at a time as they may harden as you continue to prepare.

Preheat oven to 350 F. Using a non-stick baking sheet, place a 2½ inch ring mold in one corner of the sheet and fill it with 1 tablespoon of grated cheese. Using your finger, spread the cheese into an even layer and then remove the ring mold. Repeat to make 8 rounds, leaving at least 1 inch between them.

Bake for 8 to 10 minutes, or until golden brown. Remove and let cool for about 30 seconds so that you can remove them with a pancake turner. One by one, remove the crisps and gently place in the egg carton to form a tulip shape. After a few moments remove from carton and make 8  additional crisps.

To prepare the mousse: Place the goat cheese in a food processor and process. Pour approximately ¼ cup of cream through the feed tube and continue to process until the mixture is smooth but will hold a shape when piped. Add more cream if necessary. Add parsley, salt and pepper to taste and mix just enough to combine. Taste and adjust seasoning as desired. The mousse can be refrigerated for 2 to 3 days; let stand for 30 minutes prior to piping.

Place the mousse in a pastry bag fitted with a medium-star tip. Pipe 2 or 3 tablespoons into each crisp and serve. Makes 16 crisps