Fowl meat, in my opinion, is among the flavorful meats in the world. Obviously, I love them. Now, duck is a nice fowl for a main dish. Not only is it flavorful, it is also rich in good stuff such as protein(of course), selenium, and iron. And according to some experts, it’s also less fatty than chicken, especially if you take out the skin. Moreover, you get cinnamon flavored duck. How yummy does that sound?! Very much, if you ask me. On top of that, you also have a savory cobbler! Don’t wait. Try out this Pan-Seared Duck Breast Infused with Cinnamon, Savory Cobbler of Maple-Braised Duck, SweetPotatoes, Pecans, BrusselsSprouts, and Cranberry Jus recipe right away.

Serves: 4

3 oz sea salt
3 oz brown sugar
4 duck legs with thighs, cleaned
1 cup granulated sugar
To taste, cracked black pepper
1 cinnamon stick
1 cup kosher salt
2 Tbsp Cinnamon Honey
4 duck breasts, cleaned
4 oz vegetable oil or duck fat
2 carrots, medium dice
2 onions, large, medium dice
2 celery stalks, peeled and diced
3 Bosc pears, ripe, peeled and diced
4 oz tomato paste
2 cups merlot
10 juniper berries, lightly crushed
1 bouquet garni
4 cloves
1 oz orange zest
1 cinnamon stick, crushed
6 black peppercorns
1 cup veal stock
1–2 cups Demi de Edward Christopher or another demi-glace
2 lb sweet potatoes
Pinch salt
1 cup evaporated milk
2 eggs
2 Tbsp butter, unsalted, melted
To taste, kosher salt
To taste, freshly ground black pepper
1 cup crushed cornflakes
1/2 cup chopped pecans
2 Tbsp brown sugar
As needed, butter, unsalted
3 cups duck stock
1 bay leaf
1 cup dried cranberries
12 oz Brussels sprouts, cleaned and cut in half
2 slices bacon, diced small
As needed, Chicken Brodo

1. Combine the sea salt with the brown sugar. Place the duck legs in a shallow dish and coat with the salt mixture. Set the duck legs in the refrigerator for 24 hours.

2. Combine the granulated sugar, pepper, and the cinnamon stick in a coffee grinder and grind for 20 seconds. Place in a mixing bowl and add the kosher salt and cinnamon honey. Mix well.

3. Sprinkle half of the cinnamon mixture over the bottom of a bowl. Place the duck breasts skin side down in the pan. Sprinkle the remaining mixture over the breasts. Allow to sit for 2 hours, turning once after 1 hour. Remove the breasts from the cure, rinse gently, and pat dry. Reserve. 4. Gently wash the cured duck legs, pat dry, and reserve.

5. In a heavy cast-iron skillet, heat the vegetable oil over medium heat. Add the duck legs and cook on all sides until the skin is crisp. Remove and reserve the legs. Drain and reserve the fat.

6. In a heavy-bottomed braising pan, heat 4 Tbsp of the reserved duck fat over medium heat. Add the carrots, onions, celery, and pears and sauté until lightly brown. Add the tomato paste and cook, stirring constantly, 4–5 minutes. Add the merlot to deglaze the pan; simmer until the liquid is reduced by half.

7. Add the duck legs, juniper berries, bouquet garni, cloves, zest, crushed cinnamon stick, peppercorns, and veal stock. Add demi until it fills one-third of the pan. Cover tightly and place in a preheated 325°F oven. Cook until tender, 1–2 hours. Remove the duck legs from the liquid; cool. Strain the liquid and reserve.

8. Remove the meat from the cooled duck legs and reserve.

9. Peel the sweet potatoes, place in a saucepan, and cover with cold water by 2 in. Add a big pinch of salt and bring to a simmer over medium heat. Simmer until tender. Drain the potatoes and rice into a mixing bowl.

10. In a mixing bowl, whip the evaporated milk and the eggs to combine.

11. Add 2 Tbsp melted butter and the egg mixture to the sweet potato puree. Mix gently until combined well. Season to taste with kosher salt and pepper. Reserve.

12. In a medium mixing bowl, combine the corn flakes, pecans, and 2 Tbsp brown sugar. Mix well and reserve.

13. Divide 4 oz sweet potato mixture among 4 ovenproof ramekins. Add to each 2 oz duck leg meat and 1 oz braising liquid. Cover each with another 1 oz sweet potato mixture. Top completely with the corn flake mixture. Reserve the cobblers.

14. In a small saucepan, bring the duck stock, the bay leaf, and the dried cranberries to a simmer and cook for 10 minutes. Strain into a clean saucepan. Return to a simmer and reduce by half. Reserve.

15. Bring 1 gal heavily salted water to a rapid boil. Add the Brussels sprouts and cook until tender,3–5minutes. Plunge the sprouts into an ice bath to stop the cooking process. Pat dry and reserve.

16. Score the skin side of the duck breasts in a crisscross pattern. Place skin side down in a cast-iron skillet. Cook slowly over very low heat for about 1 hour or until the skin becomes thin and crisp.

17. While the duck is rendering, render the bacon in another cast-iron skillet. When the bacon is almost crisp, add the Brussels sprouts along with a little brodo. Season with salt and pepper to taste. Continue to cook the sprouts, adding brodo as needed, until they are tender and glazed.

18. Once the skin on the duck is crisp, turn over the breasts, and raise the heat slightly. Cook for 2 minutes or to the desired doneness. Allow to rest in a warm place.

19. At time of service, place the cobblers into a preheated 375°F oven for 10 minutes or until heated through.

20. Return the cranberry jus to a simmer and whisk in 2 Tbsp cold butter. Adjust seasoning if necessary.

21. Slice the duck breasts into 5 pieces each and place on heated dinner plates. Place 1 cobbler onto each plate. Divide the Brussels sprouts evenly among the plates. Dress the duck breasts with the cranberry jus and serve immediately.

This Pan-Seared Duck Breast Infused with Cinnamon, Savory Cobbler of Maple-Braised Duck, SweetPotatoes, Pecans, BrusselsSprouts, and Cranberry Jus recipe looks a bit tedious to prepare. And the list of ingredients is pretty long, too. But you shouldn’t worry too much. The instructions are quite clear cut and they’re quite easy to follow. Just one tip though. Do not overcook the meat or the veggies, especially the veggies. Vegetables, when overcooked, are not really nice on the palate. And they lose a lot of their nutrients, too. Well, that’s that. Bon appétit!

Gnocchi with Lobster, Peas, and Pumpkin with Sage Butter is a great starter for a dinner with friends. Gnocchi are scrumptious little Italian soft dumplings made with flour, eggs, potatoes, breadcrumbs, and cheese. You can actually buy frozen gnocchi from the supermarket. But you know what the experts say; it’s better if you make them from scratch. You just have to follow instructions. And if you don’t get them right the first time, you can always try again. So go ahead and try this recipe, you just might surprise yourself with your culinary skills.

Serves: 4

GNOCCHI

1 lb fresh ricotta, strained
1/3 cup grated Parmigiano-Reggiano
1 tsp kosher salt
1 egg, slightly beaten
1 cup all-purpose flour

GARNISH

Two 1½ lb Maine lobsters
1/2 cup fresh shucked peas
1 cup diced pumpkin
1 Tbsp clarified butter
2 Tbsp brown sugar
1 tsp sea salt

SAGE BUTTER

1/2 cup clarified butter
10 sage leaves
1/4 cup Giancarlo’s Brodo
1/4 cup extra-virgin olive oil

ASSEMBLY

To taste, salt
To taste, freshly ground black pepper
2 Tbsp butter, unsalted, diced
As needed, Vanilla Oil
8 Fried Sage Leaves

GNOCCHI

1. Place the ricotta, Parmigiano-Reggiano, salt, egg, and flour in a bowl and mix by hand slowly until all items are incorporated. Do not over mix.

2. Roll a piece of the dough into a cylinder about 1/2 in. Cut the cylinder into small pieces and roll each in your hand to the desired shape. Place on a pan lined with paper; freeze. Move frozen gnocchi to zippered plastic bags and keep frozen until ready to cook.

GARNISH

1. Cook the lobsters in boiling water for 4 minutes, then shock them in ice water.

2. Remove the meat from the lobsters. Slice the tail into slices, cut the knuckle and claw meat into medium-size pieces, and reserve.

3. Blanch peas in boiling salted water and then shock in ice water to stop cooking. Reserve.

4. In a bowl, toss the diced pumpkin with the butter, brown sugar, and salt. Place the pumpkin in a roasting pan and cook in a 350°F oven, turning occasionally, until tender, 5–7 minutes.

SAGE BUTTER

1. In a pan, heat the butter. Add the sage, simmer 1 minute, and add the brodo and olive oil. Bring to a light boil, mix with a blender stick, and season to taste.

ASSEMBLY

1. Bring a pot of salted water to boil and add the gnocchi. When all gnocchi rise to the top, carefully remove them to a bowl with a spider or slotted spoon and toss gently with 2–3 Tbsp of the sage butter.

2. In a sauté pan, heat 1 Tbsp of the butter and sauté the lobster lightly until just cooked. Add the pumpkin and cook 30 more seconds. Add the peas and the remaining 1 Tbsp butter. Remove from the heat; toss. In a bowl, gently add the garnish to the pasta with some more of the sage butter; season with salt and pepper. Place in 4 bowls or 4 roasted pumpkins, lace with more sauce if desired, and top with the Vanilla Oil and 2 Fried Sage Leaves.

Gnocchi are a good source of calcium, especially since this recipe also comes with a good helping of butter. And you get protein and good Omega 3 fatty acids from lobster, and loads of vitamin K, manganese, and vitamin C from peas. A yummy dish full of awesome health benefits. Don’t you think? Moreover, it’s just so visually aesthetic, your guests will definitely be admiring  this Gnocchi with Lobster, Peas, and Pumpkin with Sage Butter the minute you come out of the kitchen with it. Trust me, food tastes even more delicious if it make a good first impression, especially if its on the eyes.

Salmon is absolutely one of my favorite meats. Well, since I only eat few meats, I guess that statement does not have that much weight. Still, I love salmon. I love it not just because it tastes yummy but also because it is full of healthy good stuff. Not only is salmon packed with the much lauded omega 3 fatty acids, it is also loaded with vitamin D, tryptophan, protein, and selenium. And since this dish has three ways of cooking this lovely meat, it’s like a triple treat! So check out the Trio of Salmon: A Tasting of Salmon Roasted, Poached and Grilled with Spinach and Potatoes Parisienne recipe below and treat yourself to this amazing “wonder meat”.

Serves: 4

ROASTED SALMON

Four 3-oz salmon mignons, skin removed
4 Tbsp extra-virgin olive oil
1 Tbsp finely minced fresh Italian parsley
To taste, sea salt
To taste, freshly ground black pepper

POACHED SALMON

Juice of 2 limes
Four 3-oz salmon mignons, skin removed
1 tsp Spice de Cosette
To taste, coarse kosher salt
To taste, coarsely ground black pepper
1 cup pinot noir
1 cup fish broth
1/4 cup diced fennel
1/4 2–3 Tbsp butter, unsalted, ice cold

GRILLED SALMON

1/2 cup walnut oil
1/4 cup lime juice
1/4 cup red vermouth
2 Tbsp minced shallot
1 Tbsp lemon honey
1 tsp dill
1/2 tsp soy sauce
To taste, freshly ground black pepper
Four 3-oz salmon mignons

ASSEMBLY

4 oz sautéed spinach or other vegetable
36 small potatoes parisienne
As needed, lime juice
As needed, extra-virgin olive oil
As needed, Mustard Cream

ROASTED SALMON

1. Brush the salmon mignons with the olive oil, parsley, then season with salt and pepper.

2. Place the filets skin side down on a lightly oiled roasting rack.

3. Roast in a 365°F oven for 2–3 minutes,until the salmon is just pink in the middle.

POACHED SALMON

1. Squeeze the lime juice over the top of the salmon. Sprinkle with the spice, salt, and pepper.

2. In a stainless-steel pan large enough to hold the liquid while covering the salmon, place the wine, broth, fennel, and celery; bring to a simmer. Reduce the heat to low; check temperature for about 160°F.

3. Add the salmon and poach until cooked through, 5–7 minutes. Remove the salmon from the liquid and reserve.

4. Strain the liquid and return to a clean stainless-steel saucepan. Boil the liquid until reduced to about 1/3 cup. Remove pan from heat. Whisk in the butter. Strain the sauce and season with salt and pepper to taste. Pour the sauce over the salmon just before serving.

GRILLED SALMON

1. In a small bowl, whisk together the oil, lime juice, vermouth, shallot, honey, dill, soy sauce, and pepper. Toss the salmon in the marinade. Cover the dish or Cryovac the salmon and marinade. Let sit at room temperature for 2 hours.

2. Drain the salmon well and pat dry. Reserve the marinade.

3. Oil a grill rack. Grill the salmon 2–3 minutes on each side, brushing often with marinade.

ASSEMBLY

1. Divide 1 oz fresh sautéed spinach or your favorite vegetable into 3 portions and place on plate. Place 1 serving of each type of cooked salmon on the spinach. Add small roasted potatoes or a scoop of Potatoes Parisienne .

2. Spoon mustard cream over the roasted salmon. Spoon sauce over the poached salmon. Spoon lime juice and extra-virgin olive oil over the grilled salmon.

This Trio of Salmon: A Tasting of Salmon Roasted, Poached and Grilled with Spinach and Potatoes Parisienne recipe is a bit of a hassle since you have to prepare the salmon in three different ways and then spend some time assembling it, too. However, it is all worth it. The deliciously creamy texture of this beautiful meat would surely make up for all the work you have to put into it. And it also has beautiful and equally healthy veggies in it, so you’re all set for healthville, if that’s what you want. Just be sure to follow the instructions and resist the urge to experiment if you’re not an expert chef. If you do that, you’ll be all right.

Pasta is among the most delightful foodstuffs in the world. Well, at least in my opinion. And pasta with greens is not only a yummy concoction but a very healthy one as well. Let’s check, shall we? Asparagus is high in vitamin K, folate, vitamin C, vitamin A, and various other health benefits. Peas are rich in fiber, manganese, vitamin C, and vitamin K while fava beans are chock-full of fiber and protein. Now, tomatoes are not actually green but it’s an equally super healthy vegetable in its own right what with it being rich in vitamins C, A, and K. Lastly, morels are rich in antioxidants, which helps in the prevention of cancer. So yes, not only does Penne Pasta with Asparagus, Peas, Morels, Favas, and Tomato Broth sound utterly delicious, it also has an amazing list of health benefits. So if you want to start eating healthy, you can’t possibly go wrong with this yummy dish.

Serves: 6

1 lb dried penne pasta
2 Tbsp olive oil
12 spears asparagus, trimmed
5 oz shelled peas
5 oz fava beans, cleaned
4 Tbsp olive oil
4 garlic cloves
1 onion, small, chopped fine
5 Tbsp Italian tomato paste
1/4 cup red wine
6 leaves basil, chiffonade
1 tsp chopped parsley
1 cup tomato water
1 cup Chicken Brodo
5 oz morels
3 Tbsp butter, unsalted, diced
2 Tbsp extra-virgin olive oil
To taste, salt
To taste, freshly ground black pepper
4 vine-ripened tomatoes, core removed

1. Bring 1 gal heavily salted water to a rapid boil over high heat. Add the dried pasta and stir so the pasta does not stick together. Continue cooking, stirring often, until the pasta is al dente.

2. Drain the pasta and toss lightly with 2 Tbsp olive oil. Lay out on a half-sheet pan and place in the refrigerator to cool.

3. In a small saucepan, bring 1 qt heavily salted water to a boil, then keep at a simmer.

4. Blanch the asparagus spears, the peas, and the favas until al dente. Reserve.

5. In a saucepan, add oil, then the garlic and onions. Cook for 2–3 minutes.

6. Add the tomato paste and cook another minute, then deglaze with the wine.

7. Add the herbs, tomato water, and brood with the morel mushrooms and bring to a boil; simmer for 3 minutes.

8. Add the butter and oil, and season with salt and pepper, if needed.

9. Cut 2–3 cores from the tomatoes with a 3/4 -in. by 2-in. cutter (or any cutter you may have).

10. In a stainless-steel 4-qt braising pan, place the broth, pasta, favas, and peas. Cook for 2 minutes or until pasta is hot.

11. Mix all items for the dressing and toss with the tomato cores and the asparagus.

12. Place the pasta in bowls. Garnish with the tomatoes and 2 asparagus spears each.

This Penne Pasta with Asparagus, Peas, Morels, Favas, and Tomato Broth dish sounds too good to be true, doesn’t it? I don’t blame anyone who might be skeptic about this yummy dish. But it really is healthy and it really is scrumptious. Now, I just have a few advice for this one. Make sure you clean the morel mushrooms really well but don’t let it get mushy. Also, make sure to just blanch the veggies and do not overcook the penne. Trust me, overcooked penne does not taste good at all.  If you follow all that, you’ll be able to delight your palate with this yummy and healthy pasta dish.

Crab meat, according to nutritionists, have a lot of health benefits to offer us humans. It is low in cholesterol, high in protein, selenium, and those wonderful omega-3 fatty acids that are very good for one’s health. And this dish has all sorts of lovely beans in it, which are high in protein, fiber, and antioxidants.  Also, crab meat is quite delicious because it has that strong rich flavor that any cook who like seafood would like to get their hands on.  You don’t believe me? Just try making this Crab Bean Cassoulet and you’ll find out just how flavorful crab meat is… because you’ll be able to smell it from miles away.

Serves: 4

1/2 lb dried red beans
1/2 lb dried white beans
2 carrots, cut in half
1 vanilla bean, split
6 cups Crab Broth
4 tsp butter, unsalted
1 onion, medium, chopped
1/4 cup molasses
2 cups tomato puree
1 tsp sea salt
1/4 tsp dry mustard
18 tsp red pepper flakes
1 Tbsp Worcestershire sauce
9 Tbsp butter, unsalted
1 cup seasoned dry bread crumbs
12 oz picked crabmeat
1/2 cup pancetta

1. Soak the beans in water overnight. Drain the beans; then cook them over slow heat with the carrots, vanilla, and Crab Broth for 1–2 hours or until almost tender. Drain the beans, saving the broth. Remove the carrots and vanilla bean.

2. In a heavy-bottomed pan, heat the butter and sauté the onion until soft. Add the molasses and tomato puree, simmer 2–3 minutes, and mix well. Add 3 cups of the reserved Crab Broth. Add salt, mustard, red pepper flakes, and Worcestershire sauce. Add the drained beans, cover, and cook on low for 1 hour.

3. In a sauté pan over low heat, melt 1 Tbsp of the butter and sauté the bread crumbs, stirring constantly for 1 minute or until lightly browned.

4. Adjust the seasoning of the bean mixture. Fold in the crabmeat and the remaining.

8 Tbsp butter. Place in small ovenproof casserole dishes and top with sautéed bread crumbs. Bake in a 375°F oven for 8–12 minutes.

Crab meat is among the most flavorful seafood in the world. I remember I could smell crab meat cooking from several meters away when my grandma used to cook it for dinner. Sadly though, I’ve only tasted a couple of bites of this flavorful meat my entire life because I’m quite allergic to them. After those two bites, I got red itchy blisters all over me. Not a very pretty sight, I tell you. Oh well, at least I was able to taste it at least once in my life. Now, I can only eat fake crab meat. Hehe. But then, if somebody would cook this delightful Crab Bean Cassoulet for me, I might just dare risk having those itchy blisters again.

The ingredients you need for Cassoulet:

 140g pork rind

140g smoked streaky bacon

300g garlic sausages

600g haricot beans (canned)

1 celery stick

1 small onion

1 large carrot

6 cloves of garlic

2 ripe plum tomatoes

25g goose fat

1 bouquet garni

8 pinches of sea salt

2 pinches of freshly ground black pepper

1 clove, lightly crushed

2 tsp lemon juice

The finishing touch:

4 confit duck legs

60g goose fat or 2 tbsp olive oil

40g dried breadcrumbs

1 clove of garlic, finely chopped

A handful of fresh parsley, coarsely chopped

Preparation:

Cut the meats into bite size pieces. Wash and drain the haricot beans and place in large saucepan add all the diced meat and cover with water. Bring to the boil and blanch for around 20 minutes. Drain the beans and meats and discard the cooking water.

Chop up the celery, onion and carrot, peel garlic cloves but leave them whole. Cut tomatoes into wedges. Preheat oven to 120C/fan 100C gas mark 2. Heat goose fat over a low heat and sweat the celery, onion, carrot and garlic for 5 minutes, add tomatoes and bouquet garni and cook slowly for another 5 minutes. Add the beans and meats adding 1.2 litres of water. Bring to the boil, skim the top and add salt, pepper, clove and lemon juice.

Transfer to a casserole and place in the oven to cook uncovered for 2 hours stirring occasionally. Remove the Cassoulet from oven and bury the duck legs in the beans and sprinkle the goose fat, breadcrumbs and garlic over the top. Return to oven and cook for a further 2 hours. When ready serve in bowls and sprinkle freshly chopped parsley over the Cassoulet.

Salmon en croute is not difficult to make and served with new potatoes and broccoli makes a very healthy meal. Here is a great French recipe for this dish.

The ingredients you will need:

Approx 10g bunch of basil

Approx 5g bunch dill

60g unsalted butter at room temperature

Zest of 1 lemon

1kg fresh salmon skinned, pin boned and cut in half

1 tbsp wholegrain mustard

Plain flour, to dust

500g shortcrust pastry

1 x egg

Olive oil

Salt Black pepper

How to make delicious salmon en croute:

Preheat oven to 200°C/gas 6. Roll out the pastry using the slices of salmon as your guide and then leave in a cool place to rest. Soften the butter and place in a large bowl then roughly cut the dill and basil into it before adding the lemon zest. Season the mixture with salt and pepper. Pat the salmon fillets dry and season with salt and pepper. Spread your mixture on one side of the fillets and wholegrain mustard on the other. Sandwich 2 salmon fillets together.

Beat 1 egg to make egg wash. Place the salmon in middle of cut pastry and brush it with egg wash, season with salt and pepper. Bring up the longest pastry sides, trimming away excess. Tuck them in before folding the shorter pastry edges over to form a neat parcel. Turn the whole thing over so that the seam is sitting on the bottom, and transfer to a non-stick baking tray. Brush with egg wash over the outside. Mark the pastry using the back of a small knife to make a cross hatch. Lastly, season the salmon parcel with salt and pepper.

Bake the salmon portions in oven for around 30 minutes or until the pastry is golden brown.

I adore this dish because it is so very good for you. The basil and dill together with the creamy fish and crispy pastry just melt in the mouth and served with a chilled white wine makes a great dish that is so easy to make for a dinner party.

Here is a very traditional recipe that I love to prepare for my family at weekends. The great thing about this French dessert is that it is just as delicious in the winter as it is in the summer.

What you will need as ingredients for your cherry clafoutis:

1/2 cup (65 grams) all purpose flour

1/4 teaspoon salt

2 large eggs

2 tablespoons (25 grams) granulated white sugar

3/4 cup (180 ml) milk

1/2 teaspoon pure vanilla extract

3/4 – 1 pound (340 – 454 grams) fresh sweet cherries, pitted

1 tablespoon (13 grams) unsalted butter

2 tablespoons (25 grams) granulated white sugar

How to prepare your clafoutis:

 Preheat oven to 425 degrees F (220 C). Wash cherries, remove pits and stems. Using a food processor blend the flour, salt, eggs, 2 tablespoons sugar, milk and vanilla extract. Blend for around a minute and once smooth let it rest while you get the fruit ready.

Take a large skillet (non-stick and ovenproof) and melt the butter over a low heat, when bubbling add the cherries and cook until they are softened. Sprinkle cherries with the sugar and cook till sugar has dissolved and turned into syrup. Pour batter over cherries and place in oven. Bake for around 20 minutes or till the clafoutis is puffed up, set and golden brown on the edges. It is important not to open the oven door during the cooking time of your clafoutis might collapse. Serve immediately dusted with confectioners’ sugar and crème fraiche.

I simply adore this recipe because not only is it delicious but so easy to make too. Have you ever tried to make it and do you use cherries or another type of fruit?

I simply adore the aromas that come from the kitchen as the soup slowly cooks to perfection. Caramelised onions, wine and cognac with baked croutons made out of crusty bread covered with melted cheese, are the ingredients which make up this fabulous soup.

Ingredients for French onion soup:

700g onions, thinly sliced

2 tbs olive oil

50g butter

2 cloves garlic

½ level tsp granulated sugar

1.2 litres good beef stock

275ml dry white wine

2 tbs Cognac

Salt and freshly ground black pepper

225g Gruyere cheese, grated

 For the Croutons

 French bread cut into diagonal slices

1 tbs olive oil

2 cloves garlic, crushed

 How to prepare French onion soup

 Preheat oven to 350 degrees F (180 C) and then make the croutons by drizzling olive oil onto a big baking tray, add the crushed garlic and then spread the oil and garlic over the tray. Place the bread slices on top of the oil and turn each one over so both sides get lightly coated with oil and garlic. Bake them in the oven for 20 minutes till crispy.

 Place a heavy saucepan on the high heat and melt the oil and butter together. When very hot, add onions, garlic and sugar, and keep turning them occasionally till the edges of the onions have turned dark, reduce heat to lowest setting and leave to simmer for 30 minutes.

After this pour in the stock and white wine and season with salt and pepper. Turn up the heat and stir with a wooden spoon making sure you scrape the bottom of the pan. Next lower the heat again and let it all simmer for around one hour. Then add the Cognac and bring to simmering point. Ladle the hot soup into warmed bowls and top the soup with the crispy croutons and put the grated cheese on top. Place under the grill until the cheese is golden brown and bubbling. Serve immediately.

I love to have a really full bodied red wine with my French onion soup and I also serve up extra croutons because they are so delicious. Have you ever tried to make soupe a l’oignon? It is very easy to do and so very good to eat.

Pork is among the easiest and most diverse red meat to cook out there.  And yes, it is considered red meat. All meat from adult mammals and some fowl, according to nutritional sciences, is considered red meat. Some may argue that but let’s not get into that here. Now, some ingredients for Broiled Pork Rib-Eye, Roasted Cipolline, Roasted Potato, Swiss Chard, and Sage Potato Butter may sound unfamiliar to you so let’s get acquainted with them, shall we? Cipolline is a traditional Italian onion that looks round and a little flat. And Swiss chard is a leafy vegetable that is actually quite popular in the Mediterranean and one that is full of good stuff  such as vitamin K, vitamin A, vitamin C, and other equally important nutrients. Just make sure not to overcook the meat and the vegetables, especially the vegetables. Experts say veggies lose some of their good stuff the longer they undergo heat. Always remember that when cooking vegetables.

Serves: 4

PORK RIB-EYE

Four 12-oz pork rib-eye steak chops
3 Tbsp olive oil
2 tsp kosher salt
1 tsp crushed red pepper

ONIONS

2 Tbsp butter, unsalted
16–20 cipolline onions, blanched and peeled
1 garlic clove, peeled and cut in half
1/2 cup authentic balsamic vinegar di Modena
4 Tbsp sugar
2 Tbsp butter, unsalted, cold and diced

SWISS CHARD

2 Tbsp olive oil
2 Tbsp butter, unsalted
1 tsp brown sugar
1 bunch red Swiss chard, rinsed and chopped
1/4 cup diced kalamata olives
1/4 cup diced apples
1/2 teaspoon coarse sea salt
1/3 cup apple juice
To taste, freshly ground black pepper
2 Tbsp butter, unsalted

ROASTED POTATOES

4 Yukon Gold potatoes, medium, peeled and squared off
2 Tbsp butter, unsalted, melted
1 Tbsp honey
1 tsp dry mustard
Pinch salt
Pinch freshly ground black pepper

ASSEMBLY

As needed, Sage Potato Butter
As needed, fried sage leaves

PORK RIB-EYE

1. Rub the steaks with the olive oil, then season with salt and red pepper.

2. Broil on medium-high heat to desired doneness.

ONIONS

1. Melt the butter in a heavy-bottomed pan. Add the onions and garlic. Add the vinegar and cook at high heat for 3–4 minutes.

2. Toss in the sugar and butter. Place in a 375°F oven and roast until the onions are tender and vinegar is evaporated.

SWISS CHARD

1. In a cast-iron skillet, heat the olive oil, add the butter and sugar, and cook for 1 minute.

2. Stir in the chard, olives, and apples. Cook until the chard is slightly wilted, about 3 minutes. Stir in the salt. Continue cooking until chard is wilted, about 2 minutes more.

3. Add the apple juice. Season with pepper, add the butter, and cook 1–2 minutes more.

ROASTED POTATOES

1. Boil the potatoes in salted water until tender but still firm, about 20 minutes. Drain well and dry.

2. In a small saucepan, melt the butter over low heat. Whisk in the honey, mustard, salt and pepper.

3. In a small bowl, toss the potatoes with the seasoned butter. Place the potatoes in a small roasting pan and roast in a preheated 375°F oven, turning until brown on all sides, 20–25 minutes.

ASSEMBLY

1. Place 1 potato on each plate. Divide the chard among the plates, then lean the pork over the potato. Top with the roasted onions.

2. Drizzle each plate with Sage Potato Butter and garnish with fried sage leaves.

When you look at this recipe, it looks so long  you may think it would be such a hassle to make. It might actually be a little tedious, but preparing Broiled Pork Rib-Eye, Roasted Cipolline, Roasted Potato, Swiss Chard, and Sage Potato Butter doesn’t really require any special skills. You just need time.  And just be careful when making the assembly. Remember, presentation is an important part of French cuisine, as important as the taste and dish itself. After you’re done cooking, open up a bottle of Syrah, Zinfandel, or some mellow Merlot and you’re all set for a lovely dinner. Bon appétit!