• 2 cups warm water
• 2 teaspoons sugar
• 1 tablespoon dry active yeast
• 4 ¾ cups flour
• 1 tablespoon salt
• ¾ cup olive oil
• 4 cloves garlic thinly sliced
• 1 sprig rosemary chopped
• 1 tablespoon Herbs de Provence
• 10 cherry tomatoes sliced lengthwise (optional)
• Additional salt and pepper to taste

Directions:

1. In a standing mixer with a dough hook, add the warm water, sugar and dry active yeast, stir well and let stand for 10 minutes until bubbly.
2. Add flour, salt and mix on medium speed for 5 minutes until the dough comes together. It should look sticky.
3. Transfer dough into a large bowl that’s been drizzled with ¼ cup of the olive oil.
4. Cover with plastic and let rest for 2 1/2 hours.
5. In a focaccia pan lined with parchment, drizzle another teaspoon of olive oil over the parchment.
6. Transfer the dough into the focaccia pan, spreading it out evenly. Cover with plastic again and let rest for 2 hours or until dough doubles in size.
7. Preheat oven to 450 degrees. Remove plastic from the pan and gently press dimples into the dough. Drizzle with more olive oil and generously sprinkle with salt. Bake for 20 minutes.
8. Remove from the oven, sprinkle partially cooked dough with the Herbs de Provence and rosemary. Place the garlic slices inside the dough dimples. Add cherry tomatoes.
9. Finish baking for another 15 – 20 minutes until browned. Drizzle with olive oil and a light sprinkling of salt and pepper. Let cool slightly.
10. Enjoy!

Recipe by Katherine of

Ingredients

1 15oz. container (about 2 ¼ cups) of Whole Milk or Par Skim Ricotta Cheese

1/3 cup shredded mozzarella cheese

½ cup pepperoni

1/3 cup pizza sauce

Gustus Vitae Everything But The Pizza Seasoning

Pizza crust bread sticks, toast points, or crackers

Procedure

Preheat your oven to 425F.

Slice, dice, or roughly chop the pepperoni, set aside.

In the bottom of the ���ֵ羺 Cheese Baker, spread a thin layer of pizza sauce and season with a sprinkle of Everything But The Pizza Seasoning.

On top of the sauce, add half of the ricotta and spread into an even layer with a spoon or offset spatula. Top with half of the pepperoni, half of the remaining pizza sauce, and half of the mozzarella cheese. Season again with Everything But The Pizza Seasoning.

Repeat the layers with the remaining ingredients.

Place the lid on and bake for 25 minutes. If you like a crispy top, remove the lid and broil for 3-5 minutes.

For the pizza crust sticks, take premade thing crust pizza dough and roll out. Use a knife to cut strips and then cut them in half. Twist the dough or leave them flat and place them on a baking sheet and bake at 425F until nice and lightly browned (about 10-15 minutes).

��

1 wheel of brie

3 jalapenos, seeded and thinly sliced

2-3 tbsp. honey

2 tsp. balsamic glaze

3 tbsp. pecans, finely chopped

Crackers or toast points

Procedure

Preheat oven to 400F.

Add the sliced jalapenos to a small bowl. Cover with the honey and balsamic, mix together and set aside.

Unwrap the brie use a paring knife to cross hatch the top (a crosshatch looks like a tic tac toe board) making the incisions about 1/3^rd of an inch deep. Place in the ���ֵ羺 Cheese Baker.

Spoon the jalapeno mixture over the brie. Sprinkle the finely chopped pecans on top.

Place the lid on the baker and bake in the oven for 20 minutes. (If you want the jalapenos to get a little toasted, remove the lid after 15 minutes and bake for an additional 5 minutes.)

Remove from the oven and take the lid off, serve warm with crackers or toast points.

300 g of rigatoni or penne pasta

200 g of gorgonzola (Italian blue cheese)

300 g of whole heavy cream

300 g of washed spinach leaves or shoots, hulled and roughly chopped

180 g of leftover roast chicken cut into small pieces

1 nice handful of grated Parmesan or Emmental

1 knob of butter and 1 clove of garlic for the mold

freshly ground white pepper.

��

1. Preheat your oven to 390 ° F.
2. In a saucepan, melt the cheese cut into small pieces and the crème fraîche.��Bring to a boil while stirring.��Let this sauce thicken for a few minutes over low-medium heat, stirring often.��Pepper (do not add salt, the gorgonzola is already very salty).��Reserve this cheese cream off the heat.
3. While the sauce cooks, cook the pasta in a large pot of salted boiling water, 3-4 min less than the time indicated on the package (the pasta will finish cooking in the oven).��Drain and set aside.
4. In a very hot pan with a little olive oil, brown / "fall" the spinach leaves for a few moments - the spinach is cooked very quickly, to soften it a little.��Drain the cooked leaves over a bowl to collect the juice.
5. Mix the pasta with the spinach juice.��Add the cream to the gorgonzola, the roast chicken cut into small pieces and the spinach leaves.��Mix well.
6. Pour this mixture into a lightly buttered and scraped gratin dish with a clove of garlic.
7. Sprinkle with grated cheese, then bake for about 15 minutes to brown everything and finish cooking the pasta.��Enjoy hot.

395 F

2 cups ricotta

1 1/3 cups + 1 tbsp. parmesan cheese

16 large cremini or portabella mushrooms

1 package (8 ounces) cream cheese, softened

1/2 cup grated Parmesan cheese

2 teaspoons paprika

Salt

Pepper

2/3 cup lump crab meat

2 tablespoons minced chives

Procedure

Preheat oven to 425F.

Remove stems from mushrooms and set caps aside (discard stems or save to use in stock, stir-fry, or salads).

In a bowl, mix the cream cheese, parmesan cheese, and paprika; season to taste with salt and pepper. Once smooth, gently fold in crab meat. ��

Spoon filling into mushroom caps. Place on ���ֵ羺 Appetizer Trays and bake in the preheated oven for 8-10 minutes or until mushrooms are tender.

Remove from the oven and garnish with minced chives.

200C -- 395F

• Eggland’s Best Eggs – 12 large
• Mayonnaise – ¾ cup
• Roquefort Cheese – 4 tablespoons, crumbled, at room temperature
• Parsley – ¼ cup, fresh, rough chopped, Italian flat-leaf variety
• Lemon Zest – ½ teaspoon
• Sea Salt – ¼ teaspoon
• Black Pepper – ¾ teaspoon, freshly cracked
• Country Bread – 6 slices, sliced ½-inch think, toasted
• Olive Oil – for serving
• Microgreens – ½ cup

��

Directions

��

1. Bring a medium saucepan filled with water to a rolling boil. Carefully lower the eggs into the water, making sure the shells don’t crack.�� Lower the heat and simmer the water for 10 minutes.�� Drain the water, leaving the eggs in the pot, and refill the pot with cold tap water.�� Set aside until the eggs are cool enough to handle.�� Peel the eggs by tapping both ends of the egg on a board, then roll the egg between your hand and the board to crackle the shell—et voilà—perfectly shelled eggs!�� Set the shelled eggs aside to cool completely.��

��

2. Once the eggs are cooled, slice each egg about ½-inch thick and transfer the sliced eggs into a large bowl.

��

3. Next, add the mayonnaise, Roquefort cheese, parsley, lemon zest, salt, and pepper. Stir until well combined.�� Don’t worry about breaking up the egg slices, that is exactly what you want to happen.

��

4. Spoon the egg salad mixture on each toasted bread slice, garnish with little drizzle of olive oil, and top each one with micro greens. If you don’t have micro greens, more fresh parsley will work just fine!

Ingredients:

2 tbsp. unsalted butter

2 shallots, finely diced

��1 garlic clove, minced

��4 cups heirloom cherry tomatoes

��2 tsp. oregano, fresh or dried

��1 tsp. thyme, fresh or dried

¼ cup panko bread crumbs

��2 tbsp. grated Parmesan, plus more for garnish

��1 sheet frozen puff pastry, thawed and pricked with a fork throughout surface

2-3 basil leaves cut into thin strips (chiffonade)

��Salt and pepper to taste

Procedure:

1. Preheat oven to 425°F.
2. Melt butter in the ���ֵ羺 Tarte Tatin dish over medium-high heat. Add shallots and sauté for 5 minutes. Add garlic and tomatoes and continue to sauté for 3–4 minutes. Season with salt and pepper.
3. In a small mixing bowl, toss together oregano, thyme, panko and Parmesan. Sprinkle mixture evenly over tomatoes in skillet and top with puff pastry. Fold edges of puff pastry into the sides of the skillet to create a border for the Tarte Tatin.
4. Place in oven and bake for 25–30 minutes or until puff pastry is golden brown.
5. Remove from oven and place bottom of the ���ֵ羺 Tarte Tatin set on top. Quickly invert and allow Tarte Tatin to rest for 5 minutes. Finish with fresh basil and Parmesan cheese, cut into pieces and serve.

1/3 pound Gruyere

1/3 pound Fontina

1/3 pound Gouda

2 tablespoons cornstarch

1 cup dry white wine - such as Sauvignon Blanc

1 clove garlic - minced

1 tablespoon fresh lemon juice

1 tablespoon brandy

1 teaspoon Dijon mustard

1/8 teaspoon nutmeg

Treats for dipping

Procedure

Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.

In the ���ֵ羺 Fondue Pot, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.

Move off the heat and place on the provided burner to keep warm and fluid.

Dip your treats and enjoy!

Cook Time: 20 minutes

Ingredients:

Your choice of soft cheese, like Brie.

1 apple

1 tablespoon pine nuts

1 tablespoon dried cranberries

3 pinches ground cinnamon

2 sticks cinnamon

3 tablespoons honey

Juice of ½ lemon

3 sprigs thyme

Freshly ground salt�� and pepper��

Procedure:

1. Preheat the oven to 180°C/350°F.

2. Wash the apple, remove the seeds, and cut into thin slices around ½ cm/ ¼ in thick.

3. Roast the pine nuts in a hot pan for 3-4 mins, stirring regularly.

4. Mix the lemon juice with the honey.

5. Place the cheese in the center of the Cheese Baker with the apple slices around it. Add the pine nuts, cranberries and cinnamon, and sprinkle the thyme over the cheese. Season lightly.

6. Pour over the lemon-honey mixture.

7. Close the lid of the Cheese Baker and bake for 20-25 mins.

8. Serve with crackers or toasted baguette slices.

Cook Time: 25 minutes

Ingredients: FOR 4 SERVINGS

1 ripe camembert (or wheel of brie)

120 g/4 ¼ oz button mushrooms

15 g/½ oz butter

3 sage leaves

50 ml dry white wine

1 pinch ground cumin

Freshly ground salt and pepper

Procedure:

1.�� Preheat the oven to 180°C/350°F.

2.�� Insert a knife into the skin of the cheese and cut�� a cross of around 5 cm/2 in in the center. Place it in the Cheese Baker, close the lid, and bake for 20-25 mins.

3.�� During this time, clean the mushrooms with damp paper towel and cut them into ½ cm/ ¼ in slices.

4.�� Melt the butter in a frying pan, add the sliced mushrooms and sage leaves. Add freshly ground salt and pepper, and sauté for around 10 mins, tossing regularly, until golden.

5.�� Deglaze with the white wine and continue cooking until�� the liquid has evaporated.

6.�� Remove the Cheese Baker from the oven and take off�� the lid. Using a knife, gently lift the skin in the center�� and place the mushrooms in the melted cheese.

7. Serve immediately with steamed small new�� potatoes

FOR 4-6 SERVINGS ·

Ingredients:

240 g / 1 ½ cups ricotta cheese��

3 garlic cloves, finely chopped

2 tbsp fresh thyme, finely chopped��

1 tbsp fresh rosemary, finely chopped��

Zest of 1 lemon

Black pepper, to taste

1 tsp salt · 60 g / ¼ cup extra-virgin olive oil

60 g / ¼ cup grated Parmesan cheese��

Red chili pepper flakes, to taste

Sliced baguettes, for serving

Procedure:

1. Preheat oven to 220°C/425°F.

2. Mix all of the ingredients in a bowl until well combined.

3. Transfer to the ���ֵ羺 Cheese Baker and bake for 10 minutes with the lid on.

4. Remove the lid and continue to bake for an additional 5-10 minutes or until bubbly and slightly golden.

5. Leave to cool briefly and serve with fresh bread.

FOR PASTRY:

• 1 ¾ cups flour
• 1 tsp salt
• 2 tsp dried Thyme or fresh works too
• 10 tablespoons cold unsalted butter, cubed
• 1 egg yolk
• 2 tbsp ice water

FOR FILLING:

• 4 tablespoons of Dijon mustard
• 2 cups gruyere cheese
• 2 tsp Herbs de Provence
• 3 full sized tomatoes different colors, sliced
• 5-6 cherry tomatoes, different colors, sliced

FOR GARNISH:

• Kosher salt
• Freshly cracked Pepper
• 1 tbsp fresh basil, sliced into thin ribbons

INSTRUCTIONS

1. Combine flour, salt, thyme in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.
2. Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and cut in half, form each one into a rectangle.
3. Roll out to about 14 x 6 rectangle, ¼ inch thick.
4. Press dough into ���ֵ羺 Tart Dish, folding over edges into the tart dish to create a thicker crust along the side. Trim dough so that it is flush with the top of the dish. Repeat the process for the second tart.
5. Then place 2 tbsp of the Dijon mustard in each tart and spread to form a thin layer.
6. Top with the cheese, sprinkle 1 tsp of Herbs de Provence on each tart, line with 1 layer of sliced tomatoes (the large ones) alternating the colors.
7. Fill in the gaps with the small cherry tomatoes, alternating colors.
8. Pop in the freezer for 10 mins to chill the pastry well before baking.
9. Bake at 425F for 30-35 mins until pastry is golden brown.

• Serve tarts either hot or at room temperature. Garnish with freshly cracked pepper and a sprinkle of salt and finish with a sprinkle of fresh basil. Cut into triangles or squares

1 pound ripe tomatoes, any mixture will do

5-6 slices low moisture mozzarella cheese

Ready-made pie crust

5-6 basil leaves

Balsamic glaze

All-purpose flour

Salt

Pepper

Procedure

Slice your tomatoes about ¼” thick, layer into a colander and sprinkle with a few pinches of salt in between the layers. Allow to drain for at least 45 minutes and up to an hour. Tip: once in a while, tilt the colander side to side to ensure the water is sufficiently draining.

While the tomatoes are draining, put the ���ֵ羺 Pizza Stone (round or rectangular) in the oven and preheat to 425F.

While the oven is preheating, take your store bought pie crust and leave on the counter so it can come to room temperature. Once the oven has reached 425F, dust a little bit of all-purpose flour on your counter and unroll the pie crust. Use a rolling pin to create a large circle that measures 1/8” thick. Transfer dough to a lightly floured pizza peel.

Remove the tomatoes from the colander and drain them further by laying the tomatoes on several layers of paper towel.

Arrange the drained tomatoes on the dough leaving a 1 ½” boarder. Break the mozzarella into pieces and randomly place on the tomatoes. Season with salt and pepper.

Fold the edges of the dough over the tomatoes, pleating as you go. Use the pizza peel to transfer the tart onto the pizza stone. Bake in the oven until the tart is golden about 30-35 minutes. Remove from the oven and allow to cool for at least 10 minutes, drizzle with balsamic glaze before cutting. ��

Ingredients

1 sheet frozen puff pastry, thawed but still cold.

1 egg, beaten

1 1/2 cups finely grated gruyere cheese

1 pound slender asparagus

Salt and coarse ground black pepper

Extra virgin olive oil

Balsamic reduction

Place a rack in the center of the oven and preheat oven to 400 degrees F.�� Line a baking sheet with parchment paper and set aside.

Unfold thawed puff pastry onto a lightly floured work surface.�� Most commercially made puff pastry sheets are sold folded into thirds.�� Unfold the pastry and slice into thirds at the creases.�� Cut each strip in half, creating six equally sized rectangles.

Gently press each rectangle with your fingers, flattening slightly.�� With a small pairing knife, score a 1/4 inch boarder along the inside of each rectangle.�� Arrange 1 inch apart on the prepared baking sheet.

Brush each square lightly with beaten egg. Sprinkle with salt and coarse ground black pepper.�� Top with a generous sprinkling of grated cheese.�� Press five to six asparagus spears into the cheese. Brush the asparagus with olive oil and sprinkle with more coarsely ground black pepper.

Bake for 20 to 25 minutes, until puff pastry is golden brown and asparagus is cooked through.�� Remove from the oven, allow to cool for 10 minutes before serving.�� Serve with thick balsamic reduction.