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.

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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.

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

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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.

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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 ¶àÀֵ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!