Ingredients-

For the bechamel sauce:

• 30 g (1 oz) butterÌý
• 30 g (1 oz) flourÌý
• 250 ml (1/2 pint or 1 cup) full-fat milkÌý
• Fine salt and ground pepperÌý
• A pinch of nutmegÌý

For the soufflé:

• 60 g (2 oz) grated Emmental (or Swiss Gruyère)Ìý
• 60 g (2 oz) grated Comté (or a full-fat, hard cheese)Ìý
• 20 g (3/4 oz) grated ParmesanÌý
• 5 egg yolksÌý
• 4 egg whitesÌý
• 20 g (3/4 oz) soft butterÌý

Directions-

1. Pre-heat the oven to 180°C (350°F / Gas Mark 4).Ìý
2. First, make the bechamel sauce: melt the butter in a saucepan over a low heat, add the flour and cook for 2 minutes, stirring continuously with a whisk. Pour in the cold milk all at once, season and turn off the heat as soon as it comes to the boil.Ìý
3. Add the grated Comté and Emmental, mixing well to make sure they melt. Add the egg yolks one by one.Ìý
4. Grease the soufflé mould well with the softened butter.Ìý
5. Beat the egg whites into a peak that is not too stiff, add a pinch of fine salt and fold carefully into the bechamel sauce. Fill the mould with the mixture and smooth the surface carefully. Gently sprinkle the Parmesan on top.Ìý
6. Place in the oven for 35 minutes.Ìý

Ingredients-

• 2 – 3 large onionsÌý
• 500 ml chicken brothÌý
• 60 g grated cheese (Gruyere or Comté cheese)Ìý
• Knob of butterÌý
• Salt and pepperÌý
• A few slices of farmhouse breadÌý

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Ingredients-

• 2 lb/1kg brisket (or chuck Roast)Ìý
• 2 bay leavesÌý
• 4 medium-sized carrotsÌý
• 1 bunch of spring onionsÌý
• 1 chiliÌý
• 2 heads fennelÌý
• 6 garlic clovesÌý
• 1 tbsp fresh gingerÌý
• 1 1/2 lb/750g small potatoesÌý
• 1 yellow onionÌý
• 1/2/12cl cup honeyÌý
• 1 tbsp coarse black pepperÌý
• 1 cinnamon stickÌý
• 1 star aniseÌý
• 1 tsp SaltÌý
• 2 tbsp olive oilÌý
• 1 cup/25cl orange juiceÌý
• 3/4 bottle/550 ml full-bodied red wine*Ìý
• 2 cups/50cl beef stock (as needed)Ìý

Directions-

For the Marinade:

• 1 yellow onion
• 1 carrot
• 3 celery ribs
• 2 cloves garlic
• 1 bottle French white wine (Riesling, Sancerre, or rosé)

For the Chicken:

• 1 large whole organic chicken (cut into 8 pieces)
• 3 tablespoons olive oil
• 1/4 cup chopped and blanched lardon
• 1 yellow onion diced
• 1 shallot diced
• 3 carrots large chop
• 1 clove garlic chopped
• 1 bouquet garni
• 1 bay leaf
• 2 cups Homemade chicken stock
• 6 tablespoons salted butter (room temperature)
• 10 large mushrooms
• 1/2 cup chopped flat leaf parsley

Directions:

The Marinade

1. Place the chicken pieces in an extra large bowl.
2. Rough chop the onion, carrot, celery, garlic, add to bowl.
3. Pour entire bottle of wine over the chicken and vegetables.
4. Cover tightly and refrigerate overnight.

The Stew

1. Preheat oven to 325 degrees.
2. Remove chicken from the marinade, pat dry, sprinkle with salt and pepper, set aside.
3. Strain the marinade into a small bowl, reserving both the vegetables and liquid separately.
4. In a large Dutch oven over medium heat, add 3 tablespoons of olive oil, working in batches as not to crowd the pan, sauté chicken pieces for 6 minutes per side until browned.
5. Set chicken aside on large platter.
6. Add the lardons to the pot and lightly brown, add the onion, shallot, carrots, garlic and sauté for 10 minutes.
7. Add the reserved marinade vegetables and sauté for another five minutes.
8. Turn up the heat and sprinkle 3 tablespoons of flour over the vegetables and cook for 3 minutes.
9. Pour in the marinade liquid and bring to a boil, stirring constantly until sauce thickens.
10. Add the chicken broth, bouquet garni, bay leaf, return chicken pieces and any juices that may have collected under the chicken.
11. Sprinkle 1 teaspoon of salt and pepper, cover with lid and transfer to the oven, bake for 1 1/4 hours until chicken is cooked through.
12. Meanwhile, in a large skillet over medium heat, sauté the chopped mushrooms in 3 tablespoons butter until browned. Set aside.
13. Place the Dutch oven onto the stove top.
14. Remove chicken and vegetables, place into a large separate bowl leaving the liquid in the pot.
15. In a small bowl combine the 3 tablespoons of room temperature butter and 3 tablespoons flour into a paste, stir in 3 tablespoons of the liquid from the pot into the butter flour mixture.
16. Turn the heat to medium and whisk flour butter paste into pot stirring continuously for about 5 minutes to thicken the sauce.
17. Place the reserved chicken pieces and vegetables back into the pot, add the mushrooms, stir well to combine, turn heat to low and simmer together for 5 minutes.
18. Salt and pepper to tasteÌý& sprinkle with chopped parsley.
19. Enjoy!

Recipe by Katherine of

6 boneless skinless chicken thighs

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon Italian seasoning

¼ teaspoon paprika

â…› teaspoon black pepper

Cream Sauce

1 ½ cups heavy cream

2-3 cloves garlic, minced

1 teaspoon corn starch

¼ teaspoon salt

â…› teaspoon black pepper

â…“ cup sundried tomatoes (chopped)

¼ - ½ cup shredded Parmesan cheese

1 ½ cups baby spinach

Instructions

Preheat oven to 425 degrees F.

Place chicken breasts in the ¶àÀֵ羺 11x8" Modern Classics Rectangular Baking Dish.

Season with salt, paprika, Italian seasoning, and black pepper. Drizzle olive oil over chicken. Rub the seasoning into the chicken and add spinach on top, set aside.

Whisk together cream, garlic, corn starch, and salt until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken.

Bake at 425 degrees F for 16-20 minutes. Remove from the oven and cover with foil. Put the chicken back in the oven for 5 -10 minutes.

Uncover and serve.

Ìý

Delicious over pasta, rice, or as is.

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.

Ìý

1. Preheat your oven to 390 ° F.
2. In a saucepan, melt the cheese cut into small pieces and the crème fraîche.ÌýBring to a boil while stirring.ÌýLet this sauce thicken for a few minutes over low-medium heat, stirring often.ÌýPepper (do not add salt, the gorgonzola is already very salty).ÌýReserve 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).ÌýDrain 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.ÌýDrain the cooked leaves over a bowl to collect the juice.
5. Mix the pasta with the spinach juice.ÌýAdd the cream to the gorgonzola, the roast chicken cut into small pieces and the spinach leaves.ÌýMix 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.ÌýEnjoy hot.

1.25 lb. ball of pizza dough

Butter or cooking spray (optional)

Pizza or marinara sauce

8 oz. Ricotta cheese

2 cups shredded mozzarella cheese

Salt

Ground pepper

½ - 1 cup shredded mozzarella cheese

Procedure:

Preheat your oven to 450F.

In a bowl, mix together the ricotta and 2 cups mozzarella, season to taste with salt and pepper. Set aside.

Coat bottom and sides of the ¶àÀֵ羺 Deep Dish Pizza Stone with melted butter or non-stick spray, if using. Use your hands to spread out dough across the bottom and up the sides of the pan. If there is any excess, you can cut it off.

Prebake the dough for about 5-7 minutes, remove from the oven and spread a layer of sauce on the bottom of the pizza.

Next, the ricotta/mozzarella mixture, and top with the last bit of shredded mozzarella. If you want to add pepperoni, sausage, veggies, or additional toppings, add them before the shredded mozzarella.

Bake in the oven until the crust is golden brown, about 15-20 minutes.

Ìý

1.25 lb. ball of pizza dough

Butter or cooking spray (optional)

6 oz. Ricotta cheese

2 cups shredded mozzarella cheese

3 links cooked Italian Sausage- sweet or spicy

4 cups fresh baby spinach

2 gloves garlic, minced

1 shallot, finely diced.

Salt

Ground pepper

Fresh grated parmesan, if desired

Procedure:

Preheat your oven to 450F.

In a bowl, mix together the ricotta and 2 cups mozzarella, season to taste with salt and pepper. Set aside.

Slice the cooked sausage into 1/4 inch pieces, set aside.

Warm two teaspoons of extra virgin olive oil in a fry pan over medium heat. Add the spinach, shallot, and minced garlic to the pan and sauté for 7-10 minutes.

Coat bottom and sides of the ¶àÀֵ羺 Deep Dish Pizza Stone with melted butter or non-stick spray, if using. Use your hands to spread out dough across the bottom and up the sides of the pan. If there is any excess, you can cut it off.

Prebake the dough for about 5-7 minutes, remove from the oven and spread half of the ricotta mixture on the dough. Add the sausage and spinach to the remaining ricotta mixture and gently fold all ingredients together. And spread evenly on top of the first layer of cheese.

Sprinkle fresh grated parmesan on top, if using.

ÌýBake in the oven until the crust is golden brown, about 15-20 minutes.

Ingredients:
1 bottle red wine* (full-bodied)
2¼ lb / 1 kg stewing beef (chuck, shank, neck etc)
1 onion
3 carrots
7 oz / 200 g smoked bacon
4 juniper berries (optional)
1 clove garlic
1 bay leaf
1 sprig thyme
3¼ fl oz / 100 ml / ½ cup oil
2 tbs / â…› cup flour
Fine salt and freshly ground pepper
Optional: 7 oz / 200 g button mushrooms

Procedure:

THE DAY BEFORE:
• Trim the fat from the meat and cut into pieces measuring around
3 cm/1 in.
• Chop the onions and carrots. Cut the bacon into small pieces.
• Place everything in a large bowl, pour red wine over the vegetables
(optional: add juniper berries), and leave to marinate for around 12 hours
in a cool place.
COOKING:
• Drain and dry the meat.
• Heat the oil in a stewpot and brown the pieces of meat.
• Add salt and pepper.
• Add the solid ingredients from the marinade to the stewpot and reduce
to a medium heat.
• Crush the garlic, add the bay leaf, thyme and sprinkle over the flour.
Mix well.
• Pour over the marinade liquid and bring to a simmer.
• Cover and cook in a preheated oven for approximately 2 hours at 200°C
(400°F, gas 6).
• Serve hot with fresh tagliatelle.
OPTIONAL: When the meat comes out of the oven, you can add lightly
pan-fried mushrooms cut into quarters.

Ingredients:

6 lbs / 2.5kg chicken pieces (thighs, drumsticks, breasts and wings)

1/2 cup / 120g all-purpose flour

1/4 cup / 60g freshly ground (coarsely) black pepper

3 tablespoons kosher salt

4 cups / 1 L vegetable oil

Procedure:

• In a sturdy brown paper or plastic bag, mix the flour, pepper and salt.

• Add the chicken to the mixture, a couple of pieces at a time. Close the bag and shake vigorously to coat. Shake off the excess flour and place the coated chicken in a large dish or on a baking sheet.

• In your ‘Sublime’ cookware, heat the oil over medium, until simmering. Try to maintain the oil at about 350°F/ 180°C for frying.

• Add the chicken pieces to the hot oil and fry over a moderate heat in 3 to 4 batches to not overcrowd.

• Turn the pieces often to ensure even cooking, until the skin turns golden and crispy; about 15 minutes for drumsticks, thighs and wings, and up to 20 minutes for breasts (a thermometer inserted in the thickest portion of chicken should register 165°F/ 75°C). Lower the heat if the chicken gets too dark.

• Transfer the fried chicken to a baking sheet lined with kitchen paper towels and keep in a slightly warm oven while preparing the rest. Season to taste and serve.

SERVINGS: 6

Ingredients:

1 ½ tbsp olive oil

3 lb/ 1 ½ kg beef chuck roast

Freshly ground pepper and salt

2 yellow onions peeled and cut into thick slices

4 garlic cloves, finely chopped

3 cups / 70 cl beef broth

2 tsp Worcestershire sauce

1 ½ tbsp chopped fresh thyme

1 tbsp chopped fresh rosemary

2.5 lb / 1 ¼ kg small Yukon gold potatoes

1 lb / 500 g, about 4 to 5 large carrots cut into 1 inch/ 2 ½ cm pieces

2 tbsp chopped parsley

Ìý

Procedure:

• Preheat the oven to 275°F/ 175 °C.

• In your ‘Sublime’ cookware, heat 1/2 tablespoons olive oil over medium heat and sauté the onion for a couple of minutes. Add the chopped garlic and sauté a little longer. Remove from the pot and reserve.

• Throw the carrots into the same hot pot and toss about a minute to slightly brown them. Reserve with the onions.

• Heat the remaining tablespoon of olive oil over medium-high heat. Pat dry the roast with kitchen paper towel and season all over with salt and pepper.

• Sear the roast for 4 to 5 minutes on each side until browned. Transfer the roast to a dish and reserve.

• Pour the beef broth and Worcestershire into the hot pot. Add the thyme and rosemary, then cook for about 30 seconds, long enough to deglaze the bottom of the pot, scraping up the browned residues.

• Lower the heat. Return the roast to the pot and add enough beef stock to cover the meat halfway. Pour over the onion mixture. Add the carrots and potatoes over the onions, and season with salt and pepper.

• Cover and roast in the oven for 3 hours (4h for a 4 to 5 lb / 2-2.5 kg roast). It is ready when the roasted meat, very tender, falls apart.

• Remove the pot from the oven, sprinkle with fresh parsley, season and serve directly. Or plate the roast with the vegetables and serve with gravy.

Ìý

Ìý

Ingredients:

2 tbsp. unsalted butter

2 shallots, finely diced

Ìý1 garlic clove, minced

Ìý4 cups heirloom cherry tomatoes

Ìý2 tsp. oregano, fresh or dried

Ìý1 tsp. thyme, fresh or dried

¼ cup panko bread crumbs

Ìý2 tbsp. grated Parmesan, plus more for garnish

Ìý1 sheet frozen puff pastry, thawed and pricked with a fork throughout surface

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

ÌýSalt and pepper to taste

Procedure:

1. Preheat oven to 425°F.
2. Melt butter in the ¶àÀֵ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 ¶àÀֵ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.