• 3 16 oz. cans artichoke hearts, drained
• ¼ cup olive oil
• 3 shallots, minced
• 2 garlic cloves, minced
• 2 1bs. cream cheese
• 3 Tbs. sliced fresh basil
• ½ cup parmesan cheese, grated

Method:

1. In a sauté pan, cook the shallots and garlic until transparent.

2. Place the artichoke hearts and cream cheese in a mixing bowl. Use your hands to crush the artichoke hearts into the cream cheese. Add the shallot mixture, be careful not to burn your hands. Continue mixing until well combined, leaving only a few chunks of artichokes remaining.

3. Add basil and parmesan cheese. Mix to just combine.

4. Place in an oven proof baking dish. Top with a small amount of butter and parmesan cheese. Bake in a 400° oven until top is golden brown.

5. Serve with warm pita bread or toasted French bread.

• 1 large Spanish onion
• 2 celery stalks, roughly chopped
• 1 large carrot, peeled and roughly chopped
• 1 leek, chopped roughly with some green remaining
• ½ cup of bacon fat or olive oil
• ¼ cup all purpose flour
• 4 large eggplants, roasted
• 1 large bulb garlic, roasted
• 2 medium potatoes, peeled and roughly chopped
• 1 gallon of chicken stock
• 1 sachet, including: fresh thyme, rosemary and a bay leaf (herbs tied in cheesecloth)
• ½ cups of tahini paste
• 2 cups heavy cream
• Salt and pepper to taste

Method for roasting eggplant:

1. Cut eggplant in half lengthwise and sprinkle each cut surface with kosher salt.

2. Roast cut side up in a 350° oven until soft in the middle, usually about 30 minutes.

3. Set aside to cool. Once cooled, scrape the pulp from the skin, discard the skin and set the pulp aside.

Method for roasting the garlic bulb:

1. Note: a whole bulb is not a clove.

2. Do not peel the bulb, simply rub generously with kosher salt and olive oil.

3. Place on a baking tray and into a 350° oven for about 30 minutes, or until very soft.

4. Remove and cool. Once cool, cut the top off the bulb and squeeze out the garlic. Reserve.

Method for the soup:

1. Sweat the onions, celery, carrot and leek in the bacon fat for about 10 minutes.

2. Dust the vegetables with the flour and cook for about 3 to 5 minutes.

3. Add the potatoes, roasted garlic and eggplant. Cover with the chicken stock and herb sachet.

4. Simmer until the potatoes are tender, adjust the consistency with more chicken stock if necessary.

5 . Remove the sachet and puree in a blender, adding the tahini paste. Blend until very smooth.

6. Strain through a large holed china cap or sieve.

• 4 ¾ cups heavy cream
• 1 small can of chipotle chilies
• 7 ea. Sweet potatoes
• Salt and pepper to taste

1. Preheat the oven to 350° and puree together the cream and the chipotles. Set them aside.

2. Slice potatoes as thin as possible.

3. Arrange in layers in pan alternating potatoes and cream, seasoning each layer as you go.

4. Cover with foil and bake at 350° for 1 hour. Remove foil and bake for a further 15 minutes until potatoes are golden brown and can be easily pierced with a knife.

5. Remove from oven and set aside for 10 minutes before serving.

Filling:

• 3 ea. apples, peeled and diced
• 6 Tbs. sugar
• 2 tsp. ground cinnamon

Batter:

• 4 ½ cups all purpose flour
• 3 cups sugar
• 1 ½ Tbs. baking powder
• 1 ½ tsp. salt
• 1 ½ cups applesauce
• 6 eggs
• ½ cup apple juice
• 1 Tbs. vanilla

Method:

1. For the filling, combine all ingredients and set aside.

2. Combine flour, sugar, baking powder and salt in a large mixing bowl, set aside.

3. In a separate bowl, combine applesauce, eggs, juice and vanilla, mix well.

4. Add wet ingredients to the dry.

5. Spray bundt pan with non-stick spray and dust with flour. Pour half the batter into the pan and place filling into the center. Be careful not to let the filling touch the sides or the cake will stick. Pour remaining batter over the top.

6. Bake in 325° oven for 60-75 minutes.

• 2/3 cup heavy cream
• 2 Tbs. honey
• 9 oz. bittersweet chocolate, chopped
• 2 Tbs. liquor of your choice (optional)
• Cocoa powder or powdered sugar for dusting

1. In sauce pan over low heat bring cream and honey to boil.

2. Whilst cream is heating place the chocolate in a food processor. If you do not have one, simply add chocolate to boiling cream and stir until smooth.

3. Once the cream comes to a boil, turn on the food processor and add the cream in a steady stream until chocolate is smooth.

4. Pour into a bowl and refrigerate until set.

5. Line a cookie sheet with wax paper or foil and scoop mixture with a 1" ice cream scoop or teaspoon. Form ball shapes and chill until firm. 1-2 hours.

6. Roll truffles in cocoa or powdered sugar until well coated, crushed pistachios, pecans or melted chocolate can also be used. Refrigerate for 2 weeks or freeze for 2 months.

• 2 cups heavy cream
• 2 cups half and half
• 1 cup sugar
• 1 vanilla bean, split and seeded
• 2 eggs
• 8 egg yolks
• 4 bananas, very ripe

Method:

1. Roast bananas in a preheated 350° oven for 5 to 10 minutes or until very soft.

2. Combine cream, half and half, half the sugar and vanilla beans in a medium sauce pot over medium high heat. Bring to a simmer.

3. Whisk the eggs, yolks and second half of sugar.

4. Once the cream mixture comes to a boil slowly pour in the eggs. DO THIS SLOWLY!! If done fast you will end up with scrambled eggs.

5. Return the mixture to the pan and onto the stove over medium to low heat. Using a wooden spoon, stir constantly until the mixture is nappe, or coats the back of the spoon.

• 4 cups rolled oats
• 2 cups wheat flakes
• 1 cup bran flakes
• 1 cup sesame seeds
• ¾ cup canola oil
• 1 cup water
• 1 cup sliced almonds
• 1 cup dried cherries
• 1 cup dried blueberries
• 1 cup raisins
• ½ cup honey
• ½ cup molasses

Method:

1. Combine the first six ingredients in a large bowl and mix very well. Place in a large roasting pan and bake in a preheated 350° oven for 1 hour and 15 minutes. Remove every 15 minutes and stir.

2. Remove from oven and cool completely. Meanwhile combine the almonds, cherries, blueberries and raisins. When the grains are cool, add the fruit.

3. Add honey and molasses to the grain/fruit mixture. Toss very well and return to the oven for 15 to 20 minutes to crisp. Remove and cool completely.

4. Can keep 2 weeks in an airtight container.

• 2 ½ cups heavy cream
• 14 oz. bittersweet chocolate, chopped
• ½ cup water
• 4 Tbs. sugar
• 8 egg yolks

Mousse Method:

1. Place the chopped chocolate in a bowl over a simmering water bath to melt.

2. Whip cream to medium stiff peaks and place in the refrigerator until needed.

3. In a small sauce pot combine the water and sugar, bring to boil. Meanwhile, place egg yolks in a mixer, whip until light.

4. When the water and sugar boils slowly pour into the egg yolks while the machine is running. Whip the yolks until they expand and begin to fall.

5. Add melted chocolate to the yolk mixture. Let cool to room temperature.

6. Fold in the cream and return the mousse to the refrigerator if needed.

Cake Ingredients:

• 4 cups All purpose flour
• 4 cups Sugar
• ½ tsp. Salt
• 2 cups Water
• 8 Tbs. Cocoa Powder
• 2 tsp. Baking soda
• 1 cup Buttermilk
• 4 eggs, lightly beaten
• 2 tsp. Vanilla

Cake Method:

1. Sift together the flour, sugar and salt.

2. Combine the butter and water in a sauce pot. Sift in the cocoa and bring to the boil, whisking to remove any lumps. Simmer for 3 to 4 minutes. Pour over the flour mixture.

3. Combine the soda, buttermilk, eggs and vanilla. Whisk until well blended, add to the flour mixture.

4. Pour into a greased and floured pan and bake at 350° for approximately 30 minutes. Remove to a cooling rack until needed.

Fudge Sauce Ingredients:

• 9 oz. Chopped bittersweet chocolate
• 4 Tbs. Sugar
• 2 Tbs. Light corn syrup
• 1 cup Heavy cream
• 4 Tbs. Butter

Fudge Sauce Method:

1. Place the chocolate, sugar and corn syrup in a bowl, set aside.

2. Bring the cream and butter to a boil. Once the butter is melted pour over the chocolate and whisk until smooth.

For service: Place the cake in a 200° oven for a few minutes. Cut to desired size and pipe some chocolate mousse next to it. Spoon some of the sauce all over it. Serve immediately or the sauce will melt the mousse.