Zabaione my way!!!!


3 eggs
½ cup mascarpone cheese
¼ cup sugar
½ cup coffee
¼ cup brandy 1 package of lady fingers cookies.


Separate eggs yolk from whites. Beat egg white until fluffy, set aside. Mix egg yolk and sugar in a separate bowl. When all well combine add mascarpone cheese, mix well and slowly add the egg withes. Pour mixture in small glasses.

Mix together coffee and brandy and soak cookies adding them to the mixture, decorate them with chocolate powder or fresh raspberry.

Italian Sausage with Asparagus, Roasted Bell Pepper and Tomato Sauce


4 small red, yellow bell peppers, cut into julienne
1 tablespoon olive oil
2 garlic clove
½  cup chicken broth
1 cup tomato sauce
½ cup chopped onions
.5 lb of Italian sausage


Make the sauce:
In a large heavy skillet cook the bell peppers in the oil over moderately low heat, stirring, until they are softened, stir in the garlic and the broth, and simmer the mixture for 15 minutes. Transfer about 2 tablespoons of the bell peppers with a slotted spoon to a bowl and reserve them for garnish. In a blender purée the remaining bell pepper mixture with salt and pepper to taste until it is smooth, transfer the sauce to a small saucepan, and keep it warm, covered.


In a large skillet sauté garlic and onions until soften, add Italian sausage and cook for about 20 minutes. Add the sauce and the asparagus and continue to cook in a lower temperature for another 15 minutes. Garnish with parsley leafs and serve.


Mushrooms Ravioli is a cream of Peas sauce

This was a class Favorite!

The sauce makes a delicious soup!


1cup frozen peas
1cup Vegetable stock
1tps chopped green onion
1/2 tsp salt
1 lb Mushrooms Ravioli

Put first 4 ingredients in small sauce pan, cook uncovered until peas are just tender, about 3 minutes. Cool slightly. Transfer mixture to blender; puree until smooth (sauce will be thin). Season with salt and pepper.

(Can be prepared 6 hours ahead. Cover and chill. Rewarm before using.)

Cook ravioli in large pot of boiling salted water until just tender, stirring gently, about 3 minutes. Drain ravioli. Divide hot pea sauce among plates. Top with ravioli. Drizzle with olive oil, add sage leafs, grated cheese and serve.

Tuscan Kale and Red Cabbage Caesar Slaw

kale cesar salad

¼ cup fresh lemon juice
8 anchovy fillets
1 garlic clove
1 tsp Dijon mustard
¾ cup extra-virgin olive oil
½ cup grated Parmesan
salt and  black pepper
1 hard-boiled egg, peeled
14 ounces Tuscan kale (about 8 cups)
½ red Cabbage
Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.

Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.

Toss kale and cabbage with dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.




32 oz. dry lentils
1 Carrot (cone #2)
1 onion (cone #1)
2 Celery stalk (cone #2),
2 dry bay leafs
1 Garlic Clove
2 cups vegetable stock
Salt and Pepper TT

In a 5 qt roaster sauté onions, carrot and celery with 2 tbs of oil. Add dry lentils and cook for about 2 minutes. Add the stock, the dry bay leafs cook and for 454 minutes. Add salt and pepper to taste.