Spinach and Chard Quiche

My filling, inspired by chef Alain Ducasse, had some lambs brain in it for a bit of extra flavor. If you want to add it, a half a lamb’s brain will do, or perhaps a bit of prosciutto or some pancetta.

Ravioli à la Monégasque

Monégasque means of Monaco, and it appears that this is a variation of one of Monaco’s national dishes. A ravioli filled with chard, spinach, cheeses, and a bit of lamb’s brain (because why wouldn’t you?) is served on top of a stew of beef braised in red wine with carrots and herbs, very much like a Boeuf Bourguignon.

Lobster and Summer Truffle Spaghetti

I was leafing through Alain Ducasse’s book and came across this combination of lobster and fresh truffle, perfect for our fish eaters. I had recently bought a little jar of fresh Summer Truffles since this cookbook required truffle for almost every recipe, and decided Thanksgiving was a great moment to serve it out. I loved a lot of Ducasse’s recipe and was inspired by his flavor profile, but have simplified this recipe to make it easier for the home cook.

Leek and Whey Risotto served with Seared Scallops in Brown Butter

Risotto is a mainstay in the fall for me. I have loved it since my friend Kikki in Brooklyn made some for me with ingredients she brought back from her second home in Bormio. Every time I make it, I think about her bringing the big hunk of Parmesan out of its packaging and grating it liberally into the dish.

Sun Dried Tomato and Parmesan Baguette

Sun Dried Tomato and Parmesan Baguette Daria Souvorova 4 hours serves: Makes 2 or 3 18 inch loaves Baguettes are my favorite bread to bake and Nico’s favorite bread to eat. Lately, I have been experimenting with adding flavorings to my breads, and have had some great successes! Check out my Kalamata Olive and Rosemary…

Roast Eggplant and Tomato Pizza

Eggplant is so tempting this time of year! I think I will try to grow some next summer! In the mean time, however, I keep buying it every weekend, so we have to keep cooking it. This week, I also wanted to make a bit of mozzarella and some pesto since my basil plant is getting pretty hefty.

Want to make your own pesto? I like a combination of arugula and basil for mine. I take about 4 cups of basil leaves and arugula leaves each, a half a cup of pine nuts, a cup of grated Parmesan, 4-6 garlic cloves, and enough olive oil to get to the consistency you like. Season with a bit of salt and pepper and adjust to your tastes.

Ricotta Pizza with Grilled Zucchini and Sun-dried Tomatoes

I was having some friends over for a lunch and had some ingredients that needed to be used up. I made way too much Ricotta, so I have been slowly using it up! Need ideas for Ricotta recipes? Try out my Swiss Chard, Ricotta, and Soppressata Ravioli or Egg Yolk Ravioli with Ricotta. Have too…

Homemade Fresh Pasta with Summer Vegetables

The farmer’s market is full of bounty, so I overbought again this week! I found myself with a bushel of asparagus, a pound of sugar snap peas, a couple ears of corn, and an overabundance of oyster squash! What to do? I thought of making a succotash, but honestly, I was not in the mood…