Soups are the first course in many fine dinners. And there are so many kinds of delicious soup recipes out there.  And with these Soup Shots, you can serve little helpings of different soups and so you have a variety.  With this recipe, you can have a go at not just one kind of soup, but six. Brilliant idea, right? Well, I think it is. Personally, I think this is an ingenious starter course. Now, since you have six kinds of soups here, you have six sets of ingredients. So remember to look at all the lists when buying ingredients at the market. And of course, try follow all the recipe instructions to the letter. Happy brewing!

Serves: 4

Pistachio Soup

1 Tbsp olive oil
1 shallot, chopped
2 leeks, white and light green only, rinsed well and chopped
1 garlic clove, crushed
2 Tbsp rice flour
6 cups Chicken Brodo
1 cup pistachios, unsalted, ground
1 tsp kosher salt
4 tsp freshly ground black pepper
4 cups fresh orange juice
2 Tbsp fresh lime juice
4 cups whole unsalted pistachios, for garnish

1. Heat the olive oil over medium heat in a 4-qt heavy-bottomed sauce pot. Add the shallot and leeks and sauté 5 minutes, until translucent. Add the garlic and sauté for 3 minutes.

2. Add the rice flour, stirring constantly. Add the chicken broth and bring to a boil. Add the ground pistachios, salt, and pepper, and reduce heat to low. Cover and simmer 45 minutes, stirring occasionally.

3. Add the orange and lime juices and adjust the seasoning. Serve hot or cold, garnished with whole pistachios.

Moroccan Pumpkin Soup with Chickpeas

12 oz cooked chickpeas, drained
2 lbs pumpkin, butternut squash, or calabaza squash,peeled and cut in chunks
1 onion, peeled and quartered
2 lb stewing beef, cut in 2-in. chunks
2 tsp cinnamon, or to taste
2 cups Chicken Brodo
2 Tbsp sugar, or to taste

1. In a 4-qt soup pot, combine the chickpeas, pumpkin, onion, and beef. Cover with water. Simmer, covered, 2 hours or until meat is tender.

2. Add the cinnamon, Chicken Brodo, and sugar. Blend, but do not puree, all ingredients in a food processor. Adjust seasoning. Reheat and serve. If the soup is too thick, add more water.

Avocado Soup with Salsa

SOUP

2 avocados, medium
2 cups Chicken Brodo
1 cup half-and-half
2 tsp kosher salt
1/4 cup fresh lime juice
2 tsp Tabasco Sauce

SALSA

1/4 lb tomatillo, minced
1/4 cup minced onion
1 garlic clove, small, minced
2 red bell peppers, roasted and peeled
1 Jalapeño, small
1 Tbsp minced cilantro
To taste, kosher salt

1. Blend the avocado flesh, brodo, half-and half, salt, lime juice, and Tabasco until smooth. Chill thoroughly in the refrigerator.

2. At serving time, combine the salsa ingredients.

3. Ladle the soup into bowls and use a spoon to put a dollop of salsa on each.

The salsa is not merely a garnish but a delightful contrast in flavor and texture for this refreshing soup.

Ginger Peach Soup

11/2lb peaches
2 Tbsp + 1 tsp fresh lemon juice
11/2 cups buttermilk
2/3 cup apple juice
2 tsp peeled and grated fresh ginger
1 tsp honey
1 scant tsp kosher salt
12–16 unsprayed rose petals or peach slices for garnish

1. Peel and pit the peaches, rubbing them with 2 Tbsp lemon juice or as needed to prevent discoloration.

2. Puree the peaches; then scrape them into a bowl and stir in remaining ingredients. Refrigerate until cold. Garnish each serving with unsprayed rose petals or peach slices.

Cold Tomato Soup

1/4 cup olive oil
2 cups chopped onions
3/4 cup chopped carrots
1 Tbsp minced garlic
1 tsp salt
1 tsp cayenne pepper
4 cups Chicken Brodo
4 lbs tomatoes, peeled, seeded, and chopped

1. Heat the olive oil in a medium-sized heavy bottomed saucepan over medium heat. Add the onions, carrots, and garlic; cook until softened, stirring occasionally, about 15 minutes. Mix in the salt and cayenne.

2. Add the stock and simmer for 30 minutes. Increase heat to high.

3. Add the tomatoes and cook until softened, about 10 minutes. Puree the soup. Transfer to a bowl; cover and refrigerate.

Asparagus Soup

Tbsp butter, unsalted
2 garlic cloves, minced
3 shallots, sliced
1 yellow onion, sliced
1 Idaho potato, peeled and sliced
5 cups Chicken Brodo or vegetable broth
5 cups heavy cream
Pinch nutmeg
1 lb asparagus, trimmed, peeled, and cut into
1-in. pieces
1 cup English green peas

1. In a heavy-bottomed soup pot, melt 2 Tbsp of the butter over low heat until it foams. Add the garlic and shallots; cook until translucent. Add the onions; cook until translucent. Add the potato; cook for 2 minutes. Add the broth, cream, and nutmeg. Bring to a full boil.

2. Place the asparagus in a pasta basket and insert it into the boiling cream for 15 seconds. Immediately immerse the basket in ice water to stop the cooking process. Reserve the asparagus. Lower the heat and allow the soup to simmer.

3. Add the peas and simmer for 5 minutes. Remove the soup from heat. Place the reserved asparagus in the blender and pour the soup on top. Add the remaining 1 Tbsp butter, season with salt and pepper, and gently blend until smooth. Pour through a fine sieve. Adjust the seasoning with salt and pepper to taste.

I love soup. Sometimes, I have too much of it at dinner that I don’t have much appetite left for the main dish. My personal favorite is creamy mushroom soup. They’re just too delicious for just one helping. Now, these six Soup Shots may be too many for a small dinner with friends. So you can just choose three or four out of the six recipes here, especially if you have limited time to prepare them all. In my opinion, three kinds of soup is enough for a small dinner. Also, take note of your guests’ preferences and allergies. If you don’t already know, you can go ahead and ask them which Soup Shots they prefer you serve. After doing that, you’re all set. 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.

The start of spring is a great time to showcase the sweet tenderness of asparagus. This tasting highlights spears simply cooked at a slow temperature, a creamy soup, and some crisp tempura.

Moreover, these delicious asparagus is rich in vitamin K, which aids in the strengthening of bones, blood clotting and could help prevent certain cancers. And health experts say that it also has anti-inflammatory and antioxidant properties, both of which are very good for us.  So try this Trilogy of Summer Asparagus—Asparagus Tempura, Eight-Hour Asparagus Spears, Asparagus Cappuccinowith Truffle Foam and Fennel Croutons today, and experience how something so healthy can also be equally scrumptious.

Serves: 4

EIGHT-HOUR ASPARAGUS

24 medium to large asparagus spears, woody ends removed and trimmed
1 small shallot, very thinly sliced
3 Tbsp extra-virgin olive oil
6–8 Tbsp butter, unsalted, cold and diced
To taste, kosher salt
To taste, cracked black pepper
1 cup Giancarlo’s Brodo

ASPARAGUS CAPPUCCINO

3 Tbsp butter, unsalted
2 Tbsp olive oil
2 garlic cloves, thinly sliced
1 yellow onion, diced small
1 cup peeled, small-diced Yukon Gold potatoes
5 cups high-quality vegetable broth
3 cups heavy cream
2 Tbsp chopped fresh tarragon
1/2 lb asparagus, woody ends removed, trimmed, and
cut into 1-in. pieces
1 cup English green peas, frozen or fresh
1/2 cup high-quality butter, unsalted, ice cold and diced
To taste, sea salt

TRUFFLE FOAM

1 cup heavy cream
1/2 Tbsp gelatin powder
1 Tbsp truffle oil
To taste, salt
To taste, freshly ground black pepper

ASSEMBLY

16 asparagus spears, trimmed
As needed, Tempura Batter
As needed, truffle
As needed, Tomato Syrup

EIGHT-HOUR ASPARAGUS

1. Preheat the oven to 140°F.

2. Lay the asparagus in a single straight layer across a sheet of baking paper placed on a baking pan. Distribute the shallot, olive oil, butter, salt, and pepper over the asparagus.

3. Fold the paper at all ends to close the package; turn it seam side down. Pour the broth over the package. Bake for 8 hours.Check the pan occasionally; if it dries out, add more broth.Alternatively, simply blanch the asparagus spears and sauté them in butter, if you prefer.

ASPARAGUS CAPPUCCINO

1. Melt the butter and oil in a heavy stainless steel saucepan over low heat. Add the garlic and onion; cook until translucent.

2. Add the potatoes, broth, cream, and tarragon; bring to a full boil. Add the asparagus and simmer until tender, 15–20 minutes. Add the peas, simmer for about 2 minutes, remove from the heat, and cool slightly.

3. Carefully blend the soup in a high-speed blender, then strain it twice through a chinois.

4. Return the soup to the stove, bring to a low simmer, whisk in the butter, and add salt to taste.

TRUFFLE FOAM

1. Add the gelatin to the cream. Whisk well and let sit for 10 minutes.

2. Place the gelatin cream in a copper or stainless-steel saucepan; add the truffle oil. Bring to a simmer for 2 minutes and season with salt and pepper.

3. Place the mixture in a whipped cream canister or foam gun with one cartridge, shake well, and top each serving of soup with foam.

ASSEMBLY

1. Blanch asparagus spears and fry them tempura-style. Place them on plates with the eight-hour spears. Divide the cappuccino among espresso cups. Shake the foam canister and top each cup of soup with foam. Shave a little truffle over each cup.

2. Garnish the plate with Tomato Syrup and truffle foam.

As with most French dishes, presentation is an important part of the whole enchilada. So be careful to follow instructions, especially if you know you’re not someone who’s artistically inclined. Just do that and preparing this Trilogy of Summer Asparagus—Asparagus Tempura, Eight-Hour Asparagus Spears, Asparagus Cappuccinowith Truffle Foam and Fennel Croutons would be a zilch.  That way, you’ll be able to impress your friends visually as well as gastronomically. In addition to that, asparagus goes particularly well with steaks. But if you’re staying away from red meat, this would also go well with some grilled tuna with barbecue sauce, in my opinion… and maybe a bottle of Chablis.

With all the new varieties and sizes of tomato, a tomato tasting plate is a wonderful and flavorful concept that will please your customers. It is also a great vegetarian item. Tomatoes are packed with vitamin C and is also a source of vitamin A. More importantly, it is rich in lycopene. And lycopene is an antioxidant that could rid your body of toxins and prevent cancer. So this A Tasting of Tomatoes— Tomato Water, Olive Oil Poached Tomatoes, Tomato Syrup, Tomato Pulp, and Tomato Mousse with Basil Reduction and Balsamic dish could very well be a crowd-pleaser.

Serves: 6

TOMATO WATER

8 very ripe large tomatoes, chopped
1–2 tsp kosher salt
As needed, extra-virgin olive oil

TOMATO MOUSSE

5 large, ripe tomatoes, cut into thirds
1 tsp kosher salt
2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1/4 tsp minced mint
1/2 tsp minced basil
2 tsp sugar
2¼ oz gelatin powder
1/2 cup tomato juice
1 cup heavy cream
As needed, extra-virgin olive oil

PETITE OLIVE OIL TOMATOES

12 small red cherry tomatoes, peeled
6 small yellow cherry tomatoes, peeled
1 cup extra-virgin olive oil
8 large basil leaves

TOMATO PULP

4 large vine-ripe tomatoes or heirloom tomatoes
To taste, sea salt
6 Tbsp extra-virgin olive oil
To taste, freshly ground black pepper
1 tsp minced parsley

ASSEMBLY

As needed, Tomato Syrup
As needed, extra-virgin olive oil
As needed, balsamic vinegar
As needed, Basil Reduction
6 Crostini, 1 in. by 3 in.

TOMATO WATER

1. Chop the tomatoes in a food processor. Strain for 24 hours in cheesecloth with a pan set underneath to catch the tomato water, or press with a weight in a colander set over a pan.

2. Combine the strained tomato water and salt, whisk briskly, and set aside.

3. Serve in a glass with a few drops of olive oil.

TOMATO MOUSSE

1. Chop the tomatoes in a food processor.Strain them for 24 hours in cheesecloth with a pan underneath to catch the tomato water.

2. Combine the tomato water, salt, Worcestershire sauce, pepper, chervil, basil, and sugar. Whisk briskly and set aside.

3. Sprinkle the gelatin over the tomato juice; let stand 5 minutes to bloom. Set over a hot water bath to dissolve gelatin; this will occur at about 90°F. Add the gelatin mixture to the tomato water mixture and mix well. Keep stirring and chill until it reaches 60°F.

4. Place the cream in a mixing bowl and beat until stiff. Fold the whipped cream into the tomato mixture.

5. Lightly oil a small square pan with olive oil and pour in the tomato mixture. Set until firm in a refrigerator 1–2 hours, unmold, and cut into desired shapes.

For layers, repeat the recipe with yellow tomatoes and yellow tomato juice. Let 1 layer of red tomato mousse set. Top with a layer of yellow tomato mousse and let set. Finish with a second layer of red tomato mousse.

TOMATO PULP

1. Cut out the center pulp of fresh ripe garden tomatoes with a 1/2 -in. by 2-in. cutter; toss with sea salt, olive oil, parsley and pepper

ASSEMBLY

1. On long plates, set portions of the tomato mousse and drizzle Tomato Syrup, Basil Reduction, and balsamic vinegar around the mousse.

2. Place the crostini with 3 olive oil tomatoes, 2 red and 1 yellow; drizzle with some extra virgin olive oil. Place center pulp of tomato next to the olive oil tomatoes. Garnish with basil.

3. On the last spot, place a shot glass of the tomato water, and top the glass with a crostini.

A Tasting of Tomatoes— Tomato Water, Olive Oil Poached Tomatoes, Tomato Syrup, Tomato Pulp, and Tomato Mousse with Basil Reduction and Balsamic sounds like the perfect appetizer for those dinner parties you might wanna throw, doesn’t it? Moreover, this dish is aesthetically good both to the eyes and to your taste buds. And don’t forget, tomatoes are very good for your health, too.  So prepare this for your friends, and find out for yourself that an appetizer can be beautiful, healthy, and great to the palate, all at the same time.!

Bacalao is actually a Portuguese word that literally means “cod” so this recipe is very aptly named. Now, cod is a fish that thrives on the cold waters of the north, specifically the Arctic sea. Its flesh is colored white and, according to food experts, mildly flavored. But should you eat this fish over other meat? Yes! Because it is full of healthy goodness, that’s why! It’s high in protein so it’s a good alternative to red meat, which is full of toxic purines. Cod meat is also high in tryptophan, selenium, vitamin B6, vitamin B12, vitamin D, niacin, potassium. Sounds too good to be true, right? Well, it actually isn’t.  So start eating healthy today and begin with this amazingly delicious appetizer.

Serves: 4

1½ lbs salt cod
1 qt milk
3 Tbsp butter, unsalted
3 oz onion, medium diced
1 Tbsp roasted garlic puree
1/2 cup olive oil
To taste, freshly cracked black pepper
1 cup cooked and riced Yukon Gold potatoes
1/3 cup hummus
1 cup lightly sautéed spinach
4 slices hard-cooked egg
1/2 cup julienne prosciutto, sautéed
1/2 oz Osetra caviar
4 slices black truffle
2 Tbsp snipped chives
2 Tbsp Chive Oil
3 Tbsp cooked and minced egg yolk
3 Tbsp cooked and minced egg white

1. Soak the salt cod in water for two days,changing the water twice a day.

2. Simmer the salt cod in the milk with the butter, onion, and garlic until the fish flakes apart. Remove the fish from the milk and place in a stainless-steel bowl,reserving the milk.

3. Add the olive oil and cracked pepper to the flaked fish. Add just enough riced potato to bind the mixture. Adjust the seasoning and spoon into a ring mold.Heat in a 325°F oven till hot.

4. For each serving, place 1 Tbsp of the hummus in the center of a plate and add a small amount of spinach and a cod potato timbale. Place 1 slice of egg, 1/8 cup sautéed prosciutto, and a caviar garnish on top. Garnish with 1 slice of truffle, 1/2 tbsp chives, 1/2 tbsp chive oil, pepper, 1½ tbsp egg yolk, and 1½ tbsp egg white around the edge of plate.

Many people are actually skeptic about eating fish. Some say it stinks. Others say it’s only fit for cats, not humans. Well, say what you will about fish meat, but it’s still one of the most healthy meats out there. And as long as you know how to prepare it, you don’t have to suffer its so called “stink”.  You don’t even have to worry if you eat it too often since most fish are low in cholesterol but high in good fatty acids. Moreover, this Bacalao recipe is perfect for those cocktail parties you might want to throw for friends and family. And you don’t even have to feel guilty about serving them something unhealthy… because cod meat has many health benefits. Even the Word Health Organization says so.

The French adore their ‘charcuterie’ and when you taste a few of the specialities, this is easy to understand. Of course other countries do make some wonderful cold cuts and each has its own unique consistency and flavor. The French have perfected theirs so that we can really enjoy some of the best cold cuts to be found in the world.

Here are just a very few of my own favorites which I grew up with:

1 Jambon de Bayonne

Jambon de Bayonne is famous the world over and this is hardly surprising as it really does have a very unique and delicate flavor. Cut into thin slices and served with chilled honey dew melon, this cold cut is more than just delicious.

2 Terrine de Foies de Volaille – Chicken Liver Pâté

This is an exquisitely delicate French Pâté that goes so well on hot buttered toast. It is ideal served up as an appetizer on very small bits of toast with just a thinly sliced ‘cornichon’ on top.

3 Gallantine de Poularde – Stuffed Chicken Roll

The word ‘gallantine’ is a bit of mystery, even to the French but over the years the word has become synonymous with this lovely traditional dish made from chicken which has been boned and then stuffed with many ingredients including spices, grains and lots of other wonderful things. This is not a dish that can be prepared quickly and in France ‘Gallantine de Poularde’ can take up to a week to actually prepare so it is ready for the table.

4 Jambonneau de Volailles aux abats rouges – Chicken Roll

The word ‘Jambonneau’ translated means ‘small ham’ and this classic French cold cut is an amazing mixture of chicken, pork, mushrooms, onions, duck liver, parsley, chicken liver and much, much more. This is a delightfully pretty dish that tastes as good as it looks. Served with ‘cornichons’ and hot crusty bread and lots of good quality butter, it makes a wonderful starter for a dinner party.

Have you discovered a French cold cut you served up at a dinner party that your dinner guests found to be more than just delicious? I know that every time I go to France to a region I am not familiar with, the first thing I do is go to the local ‘marché’ to discover the areas specialities, especially the cold cuts. I would love to know if you too share this passion and have found some little culinary treasure that you would like to tell other people about.

There are some beautiful traditional Provençale dishes which will remain timeless. The sunshine of Provence has played a vital role in how the food is prepared in this region. Vegetables and salads in Provence are prepared in a superb way using lots of olive oil and garlic with a mixture of aromatic herbs. We are all very familiar with Salade Nicoise but there are more salads and vegetables and other dishes which are just as delicious.

Here are just a few of them:

1 Ratatouille

Ratatouille is definitely one of the favorite vegetable dishes in Provence. This aromatic stew is made with tomatoes, eggplant, fresh herbs, green peppers and garlic. It is gorgeous served piping hot with lots of crusty French bread.

2 Socca de Nice

This is a very traditional dish which is extremely easy to make once you have mastered the skill that is. Socca is a Provençale pancake that is made out of chick-pea flour, olive oil, salt, pepper and water, although originally corn flour was used in this recipe. Socca is wonderful eaten like Tapas so it is great eaten as a bread with cheese or tapenade. It has a lovely nutty flavor and a gorgeous yellow color.

3 Pissaladière

Pissaladière is a delicious onion tart that makes a superb appetizer. It is made on a very light and thin pastry base with onions cooked slowly in olive oil and garlic until they are golden with anchovies and lots of black olives as a topping on it which are placed in such a way to make the dish look very appetizing indeed. This is a very traditional and well loved dish that can be found all over the Côte d’Azur and in some French restaurants all over the world. If you have a favorite French restaurant that you like eating at and they do not have this dish on their menu, you should ask them to prepare it one day, so you can taste for yourself just how delicious it really is.

1 Marinated Crudités – raw vegetables

This is a very simple platter to prepare the night before a dinner party. The great thing about marinating your raw vegetables overnight is that they all soak up the flavor of the dressing you have prepared.

Ingredients you will need:

2 Cups of carrots – delicately cut into very thin slices
2 Cups of red bell peppers – cut into slender strips
2 Cups of petite asparagus spears
2 Cups of celery – sliced into very thin sticks
1½ Cups of vinaigrette dressing (see below for a wonderfully easy to make home-made vinaigrette dressing)

Preparation:

Wash and cut the vegetables separately and place them in their own individual bowls. Toss each of the vegetables with a good amount of the dressing and then cover them. Chill them for a minimum of 8 hours. Once this is done you can arrange your vegetables on the serving platter and drizzle the remaining dressing over the top of the vegetables. Serve cold.

2 Vinaigrette Dressing Recipe

So easy to make and being home-made, this vinaigrette tastes so good with crudités.

Ingredients you will need:

• 3 table spoons of extra virgin olive oil
• 1 table spoon of good quality vinegar
• 1 pinch of salt
• 1 pinch of black pepper
• 1 teaspoon of French mustard

Preparation:

• Place the vinegar in a bowl and leave the salt to melt – this is important as salt will not dissolve in oil.

• Add the black pepper and then the oil and mustard

• Mix vigorously with fork or a whisk

You will find that the marinated vegetables have a wonderful flavor and yet they remain so very fresh and crunchy even after they have been marinated for a few hours. Deliciously refreshing and very healthy, crudités also look so very attractive and appetizing on a buffet table.

1. Pâté

There are so many types of pâté available, from pate de foie gras to the coarser ones which go so well with hot crusty French bread. Great as a ‘fill me up’ or as a starter for a dinner party, traditional French pates are a firm favourite all over the world with people who enjoy good food.

2. Rillettes

This is a perfect comfort food that has been prepared so the meat becomes incredibly tender. It is then torn into strips and mixed with salt, stock and fat before being mixed back in with the a little of the cooking liquid which makes  ‘rillettes’ such a lovely potted meat that goes so well with warm crusty French bread.

3. Corsican Coppa

This cured meat is a treasure that comes from Corsica. The full flavour attributed to Corsican Coppa comes from the fact it is made out of a mixture of neck and shoulder of local pigs making it is slightly fatty and also quite salty. Corsican Coppa is delicious served with ‘cornichons’ as well as being great with tomato sauces served with pasta.

4. Jambon de Bayonne

This wonderful dried salted ham comes from the far South West of France, Le Pay Basque. It is famous the world over and is eaten with relish in many French homes. Jambon de Bayonne has a delicate, sweet flavour and a silky moist texture. Cut into extremely thin delicate slices, this superb ham is delicious served with crusty French bread, cornichons and high quality butter.

Shrimp may be among the most common food allergens in the world but they are certainly delicious. In fact, one of my favorite seafood dishes is Garlic Shrimp. Aside from the fact that they are delicious, they are also packed with iodine, protein, and calcium. And when you pair it with braised pork, and you get protein rich dish that is both delectable and flavorful. That is what you get when you make Grilled Spiced Shrimp with Pulled Braised Pork Spring Roll, Asian Vegetables, Chili Oil, and Mint Foamy Sauce.  Now if you find yourself feeling overwhelmed because of the seemingly long cooking instructions, don’t be. Patience will always yield great rewards, especially when you’re preparing some yummy food as the one below.

Serves: 4

20 jumbo shrimp, clean and deveined
2 Tbsp Spice de Cosette
1/2 cup grapeseed oil
2 lb pork shoulder
4 garlic cloves
1/2 cup sliced onion
As needed, Chicken Brodo
1/2 cup dry sherry
1/3 cup dark soy sauce
2 crystals Chinese yellow rock sugar
3 star anise
3 cloves
1 cinnamon stick
6 dried chiles, small
3 pieces dried tangerine peel
2 thick slices fresh ginger
1 scallion, whole, trimmed
As needed, kosher salt
To taste, cracked black pepper
1/2 head savoy cabbage, shaved thin
1 carrot, grated
1 onion, diced small
2 garlic cloves, minced
1 cup olive oil
Eight 8-in. rice paper wrappers
1 cup mint, tightly packed
2 cups heavy cream
3 oz olive oil
2 cups vegetable oil

1. Place the shrimp in a medium mixing bowl and add the Spice de Cosette. Toss gently and allow to marinate until service.

2. Heat a heavy-bottomed braising pan over high heat for 5 minutes. Add the grapeseed oil and allow to heat for an additional 3 minutes. Place the pork in the hot oil and sear on all sides until evenly browned.

3. Add the garlic cloves and sliced onions and brown slightly. Add to the pot enough brodo to cover the pork. Add the sherry wine and bring to a boil. Lower the heat to a slow simmer and partially cover. Cook for 50 minutes.

4. Add the soy sauce, Chinese rock sugar, star anise, cloves, cinnamon stick, 2 of the dried chiles, tangerine peel, ginger, and scallion to the pork and continue to simmer for another 21/2 –3 hours, or until the pork isvery tender.

5. Remove the pork from the liquid and allow to cool slightly. Strain the liquid and reduce to a syrup over medium heat.

6. While the liquid is reducing, shred the pork using two forks. Add the syrup to the shredded pork and toss gently. Season the pork mixture with kosher salt and pepper to taste. Add the cabbage, carrots, onion, and garlic to the pork. Adjust the seasoning with salt and pepper if needed and reserve.

7. Grind the remaining chiles to a fine dust in a coffee grinder and place the ground peppers in a small saucepan. Add 1 cup olive oil and set over a low flame. Heat the oil slowly for 5 minutes. Remove from the heat and cover. Allow the oil to sit at room temperature for 24 hours. Strain through a coffee filter and reserve for service in a squeeze bottle.

8. Gently submerge 1 rice paper wrapper in warm water in a shallow pan or dish, then rest the wrapper over the edge of a colander for 1 minute to soften.

9. Spoon 2–3 Tbsp of the pork and vegetable mixture onto the softened wrapper. Roll one side of the wrapper over the filling, tuck in the top and bottom ends, and continue rolling. Place seam side down on a plate and cover with a damp towel. Continue filling and rolling wraps until all wraps are filled.Reserve covered for service.

10. Bring 1 gal water and 1 cup kosher salt to a boil over high heat. Place the mint leaves in the boiling water for 10 seconds. Remove immediately to an ice bath to stop the cooking process. Squeeze the mint dry and chop roughly.

11. Combine the cream and the blanched mint in a small saucepan. Heat gently over medium heat and allow to simmer for 5 minutes. Place the mixture in a high-speed blender and puree on high for 2 minutes.Strain through a fine sieve. Place the liquid in a foam gun with 2 charges of CO2. Reserve for service.

12. Heat a large sauté pan over medium heat for 5 minutes. Add the olive oil and allow to heat for 2 minutes. Add the marinated shrimp and cook until cooked through. Reserve in a warm place.

13. At time of service, heat the vegetable oil in a large saucepan over medium heat until it reaches 350°F. Fry the spring rolls in the hot vegetable oil a few at a time until golden brown and heated through.

14. Place 2 spring rolls in the center of each of4 heated dinner plates. Divide the shrimp evenly among the four plates. Top the shrimp with the mint foam and drizzle with the chile oil. Serve immediately.

Spring rolls could be a bit exhausting to make, especially if you’re preparing them for a several people; like for a dinner party maybe? However, they are certainly the perfect food to serve during cocktail parties since they can just be easily picked by hand, your guests wouldn’t need to use utensils to eat them, and they make great appetizers. They could also be quite versatile since you can put almost any food combinations inside them, as long as they fit inside and you could still close the wraps.  Now, closing the wraps might be a bit tricky. Just be patient. You’ll get the hang of it sooner or later.  And when you’re done making these yummy Grilled Spiced Shrimp with Pulled Braised Pork Spring Roll, Asian Vegetables, Chili Oil, and Mint Foamy Sauce; open up a bottle of red wine, admire your handiwork, and start eating those delicious rolls. Bon appétit!