Choose a good sharp Cheddar as a base. You can also add parsley or other herbs before baking. 2 tbsp / 30 ml unsalted butter 2 tbsp / 30 ml all-purpose flour 2.5 cups / 600 ml whole milk 3/4 cup heavy cream (18% or 35%) 1 tbsp Dijon mustard 1 lb grating cheese (we recommend Applewood Smoked Cheddar) 1/4 tsp / 2 ml each sea salt and black pepper 12oz / 340 g pasta (elbow or corkscrew) 1.5 cups / 375 ml Panko or fresh bread crumbs 3 tbsp grated Parmesan or other cheese PREHEAT OVEN to 400°F / 200°C. Place a rack in the bottom third of the oven and butter a 3-quart / 2.8 L baking dish. Set a large pot of unsalted water over high heat. While the water heats, melt butter in a large saucepan. When the butter has…

2 large cucumbers 8 oz Feta cheese (cow or goat) 12 Kalamata olives, pitted and halved 1/2 red onion, sliced thinly 1/3 cup / 80 ml fruity extra virgin olive oil 1 tbsp fresh mint, chiffonade Squeeze of lemon juice Sea salt and freshly ground black pepper Seasonal Additions 1/4 cup / 60 ml julienned red bell pepper 1/2 cup / 125 ml fresh tomato chunks 1/2 cup / 125 ml chunks of peeled jicama 1/2 cup / 125 ml canned, drained chick peas Sliced radishes and/or red onion Peel cucumbers, halve lengthwise, and then slice into half-moos about 1 inch / 2/5 cm thick. In a large bowl, mix the cucumber slices, feta, olives, onion, and olive oil. Toss in the mint and season with lemon juice, salt and pepper. Stir and taste to see if you’d like more juice or spices. Add…

Galette Dough 500 ml / 2 cups All-Purpose Flour Pinch of sea salt 180 mL / 3/4 cup unsalted butter, very cold 60 ml / 4 tbsp cold water 1 egg yolk To make the dough, combine flour and salt in a bowl. Use a tined pastry blender or your fingers, cut half the butter into the dry ingredients until the mixture looks like coarse meal. Cut in the remaining butter until the butter is the size of peas. Drizzle on 3 tbsp of cold water and stir just until moistened. Gather up the dough and knead it just a few times until it holds together. Flatten the dough into a disk, wrap in plastic and place in the fridge. NOTE: Make sure the butter is very cold before you start. Mix the dough by hand instead, and use your hands to press it…

1 head Savoy cabbage 2 tbsp butter (30 ml) 1 leek (white and light green parts only, thinly sliced) 2 cloves garlic, minced 1/2 cup (125 ml) vegetable stock 1/2 tsp (2.5 ml) salt 1/4 tsp (2 ml) each pepper and ground nutmeg 2 tbsp (30 ml) all purpose flour 1/5 cups (375 ml) 10% cream or milk Topping: 3/4 cup 180 ml fresh bread crumbs 1/2 cup (125 ml) shredded Gruyere cheese 2 tbsp (30 ml) butter, melted 1 tsp (5 ml) chopped fresh thyme, chives or parsley Cut cabbage into quarters, discard core, then lengthwise, sliced thin. Set aside. In a large pot or Dutch oven, melt butter over medium heat, cover and cook leek and garlic, stirring occasionally, until softened but not browned, about 10 minutes. Add cabbage, stock, salt, pepper and nutmeg; cook, covered and stirring occasionally, until wilted, about…

NOTE:This is lovely, hearty main course can be made with any style of lamb (chops or leg, shaved) straight off the grill or with leftovers. Re-warm cold lamb gently as it can dry quickly. 6 tbsp (90 ml) extra-virgin olive oil 3 tbsp (45 ml) red wine vinegar 1.5 tsp (7 ml) Dijon mustard Kosher salt and freshly ground pepper 2 heads Bibb lettuce 2 heads of crisp romaine or frisee (inner leaves) 1/3 cup dill sprigs 1/3 up flat-leaf parsley leaves 1 cup (250 ml) thawed frozen artichokes, drained 3/4 cup grape or cherry tomatoes, halved 1/2 seedless (English) cucumber, thinly sliced 1/2 small red onion, thinly sliced 1/4 cup pitted kalamata olives, halved Cooked lamb (chop, leg/shaved) 1/2 lb (225 g/ 1 1/4 cups) Greek feta cheese, diced In a small bowl, whisk olive oil with vinegar and mustard until emulsified. Season…

NOTE: Don’t hurry the onions as it takes time to bring out their true sweetness; they are worth the wait. 1.5 tbsp (30 ml) olive oil 2 large red onions, finely chopped 2 tsp (10 ml) chopped thyme 3 sheets ready-rolled shortcrust pastry (or view out tartlet pastry crust recipe) 70 g (2.5 oz) feta cheese, crumbled 2 eggs, lightly beaten 125 ml (4 fl. oz/ 1/2 cup) 18% cream PREHEAT THE OVEN TO 180°C (350°F). Heat the oil in a frying pan (don’t use a non-stick or the onion won’t caramelize). Add the onion and cook over medium-low heat, stirring occasionally, for 30 minutes, or until dark gold. Stir in the thyme, then transfer to a bowl to cool. Grease 24 shallow patty tin holes. Using an 8 cm (3 1/4 inch) cutter, cut out 24 rounds of pastry. Line the tins with…