For the Focaccia:

• 4 cups (500g) bread flour��
• 2 tsp active or instant yeast (see note)
• 2 tsp salt + more for the top
• 2 cups (480ml) warm water
• 3-4 tbsp olive oil
• Butter for the pan
• Fresh rosemary
  

For the Citrus Curd:

• 2 egg yolks (60g) or 1 large egg
• ¼ cup (50 g) granulated sugar
• ¼ cup (60ml) fresh lemon juice or blood orange juice (about 1 lemon)
• Zest of 1 lemon
• ½ tsp roughly chopped fresh rosemary
• 4 tbsp (56g) unsalted butter, cubed, room temperature

NOTE: If using active yeast, mix it together with the warm water and allow to rest for 15 minutes. Then proceed with the recipe.

Directions-

1. In a large bowl, whisk together the flour, salt, and instant yeast (if using). Stir in the warm water (with or without the active yeast) until it comes together.��
2. Cover the bowl with a tea towel and let rest about 1.5 to 2 hours in a warm spot in your house until double in size.
3. With oiled hands, gently pull the dough away from the sides of the bowl then pull up on one side of the dough and fold it up and over the dough. Turn the bowl 90 degrees and repeat. Do this about 6 times until the dough forms a ball.
4. Grease a 9x13 ceramic pan with butter and a couple tablespoons of olive oil.
5. Pour out the dough in the middle of the pan, cover, and allow to double in size to fill the pan, about 1 hour.
6. Meanwhile, make the citrus curd.
7. In a small to medium saucepan, whisk together the egg yolks and granulated sugar. Add the zest and citrus juice, along with the rosemary.
8. Whisk constantly over medium heat until it just starts to boil.��
9. Turn off the heat and add the butter. Whisk until the butter has melted and completely incorporated.
10. Pour into a small bowl to cool at room temperature.
11. To finish the focaccia, oil your hands and use your fingers to make indentations in the dough.
12. Dollop the cooled citrus curd over the top aiming for the indentations and sprinkle with sea salt and fresh rosemary.
13. Bake 25 to 30 minutes until golden brown!

Enjoy!

Recipe by Molly J. Wilkinson of

• 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

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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.��

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

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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.

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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!

1 1/2 lbs. cauliflower, cut into florets

1 ½ lbs. broccoli, cut into florets

2 tbsp. butter

3 tbsp. all-purpose flour

2 cups skim milk

3/4 cup grated Gruyere

1/2 cup grated white sharp cheddar cheese

1/2 cup plain bread crumbs or panko bread crumbs

Salt

Ground pepper

Procedure

Preheat the oven to 375F.

Cook the cauliflower and broccoli florets in a large pot of boiling water for 5 to 6 minutes, drain.

In a medium-sized saucepan, melt 2 tablespoons of butter over low heat. Add the flour, stirring constantly with a spoon or whisk. Pour the milk into the flour mixture, whisk a few times and then bring it to a boil. Once it’s boiling, whisk constantly for 1 minute.��

Turn the heat off and add a teaspoon of salt, ½ teaspoon of pepper, and both the grated gruyere and white cheddar. Whisk together until cheese is completely melted.

Pour 1/3 of the sauce in the bottom of an ���ֵ羺 Modern Classics Medium Rectangular Baker.

Transfer the cauliflower and broccoli to the baker and pour the remaining sauce over the florets. Sprinkle the bread crumbs or panko on top.

Bake for 25 to 30 minutes, until the top is nicely browned. Serve warm.

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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 ���ֵ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.

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.

• 1/2��cup��warm water
• 1��tablespoon��sugar
• 1��package��Red Star Platinum Baking Yeast��(2 1/4 teaspoons)
• 2��large��eggs��(room temperature)
• 3��tablespoons��vegetable oil
• 1��cup����(at room temperature)
• 1��teaspoon��salt
• 3-4��cups��all-purpose flour��(slightly adjust this based on differing starters

Procedure:

• In the bowl of a stand mixer, pour in the warm water and sugar.
• Sprinkle the yeast over the water. Allow it to sit for 2-3 minutes. *Be sure the water isn’t too hot. It should be about 110-115 degrees Fahrenheit.)
• Add the eggs, oil, starter and salt. Mix gently until combined. Note: The starter does not have to be active. It can be sourdough discard.
• dd��3 cups of flour��and mix the dough using the beater blade until combined. At this point, add more flour, 1/4 cup at a time. I've found that sourdough starters are often varying in consistency, sometimes thicker or thinner than other times. Add enough flour so that the bread dough feels slightly tacky.��It should not feel dry, but yet shouldn't stick all over your hands. We find that 3 1/2 cups of flour works great with our starter. The dough will get less sticky as you knead it, so be careful not to add too much flour at the start!
• Knead the dough using the dough hook on the stand mixer for about 7 minutes or until the dough feels smooth, springs back if you touch it and doesn’t feel too sticky. *You can also use the dough setting on a bread machine to knead the dough…or knead by hand! Just be careful not to add too much flour.*
• Place the dough in a greased bowl, cover it with cheesecloth or loosely with plastic wrap and set it in a warm spot. Allow the dough to rise for 1 hour or until doubled.
• Divide the dough into 12 balls. (Or if you want smaller rolls, make 15.)
• Roll the dough between your hands to make a smooth ball, then place the dough balls in a greased 9×13 baking pan.
• Allow the dough to rise again until almost doubled.
• In a small bowl, whisk together one egg and one tablespoon of water. Brush this egg wash on the tops of the unbaked rolls. This gives them that shiny golden brown top.
• Bake the rolls in an oven preheated to 375 degrees Fahrenheit for about 20 minutes.
• Serve the rolls warm and store any leftovers in an airtight container.

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

Ingredients

��3 tablespoons butter

��3 tablespoons all-purpose flour

��1 1/2 teaspoons salt

��1/4 teaspoon pepper

��2 cups 2% milk

��1 cup (4 ounces) shredded gruyere

��5 cups thinly sliced peeled potatoes (about 6 medium)

Procedure

Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth.

Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted and then add the potatoes.

Transfer to a baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender and have some color. ��

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. ��