Pesto Genovese

When making their beloved pesto, Ligurians use sweet, delicate basil Genovese and remove any green sprouts from the center of the garlic cloves to avoid bitterness. The key to bright green color that stays: muddling the ingredients very finely in a marble mortar with a wooden pestle, since a blender’s blades can be too violent. When storing, top pesto with a thin layer of olive oil and refrigerate.

Ingredients:
2 tbsp pine nuts
1 tsp kosher salt
2 garlic cloves, preferably a delicate red-skinned variety, peeled
2 bunches sweet Italian basil, leaves picked, thick stems removed (2 packed cups)
6-8 tbsp olive oil
1⁄4 cup Parmigiano-Reggiano
1⁄4 cup Pecorino Sardo

Preparation:
1.) In a large mortar, add the pine nuts, salt, and garlic cloves. Using a large pestle, pound and scrape the ingredients into a very smooth paste, 5–7 minutes.
2.) Add the basil in small amounts, working it into the mixture after each addition, until all the basil has been added and the mixture is smooth and creamy, 15–20 minutes.
3.) Slowly add the oil while stirring with the pestle until emulsified.
4.) Add both cheeses and stir with the pestle to incorporate.

French Lentil & Carrot salad

A colourful salad to add a little punch to your day. Light yet filling it is the perfect lunch box take-away for school or work.

Ingredients: (for 4 persons)
1 kg carrots
100 gr green lentils
120 gr goat cheese
50 ml milk
1/2 red onion cut in rings
4 tbl spoons of olive oil
1 tbl spoon of vinegar
thyme
salt & pepper

Preparations:
1.) Wash and peel the carrots. Cut them in half or in four if they are large. Place them on a cooking plaque, sprinkle with 2 tablespoons of oil, salt, pepper and thyme. Mix and cook in an oven preheated to 180°C during 30 minutes.
2.) Put the lentils in a pan, cover with cold water and oil. Salt and allow to cook for 20 minutes. Drain and pour in a salad bowl. Add two tablespoon of oil and one tablespoon of vinegar—allow to become tepid.
3.) Mix the goat cheese with the milk, pepper and the rest of the thyme to obtain a creamy sauce.
4.) Mix the carrots with the lentils, add the onions rings. Divide in the plates and pour on the goat cheese sauce. Voilà!

Spaghetti & Meatball muffins

How about turning an Italian dish into an American treat that your kids will love? My Neapolitan husband claims the idea of spaghetti and meatballs in itself is an American invention therefore... at this point... anything goes. YEHAY!

Follow this simple recipe for super-cool Spaghetti & Meatball muffins:

Ingredients:
170g spaghetti
1½ tablespoon olive oil
1½ cups parmesan cheese, grated
1½ cups tomato based pasta sauce
12 cooked meatballs
½ cup basil, roughly chopped
cooking spray

Preparations:
Preheat oven to 190C.
1.) Cook spaghetti NOT following packet directions, drain when every AL DENTE and allow to cool.
2.) Spray 12 cup muffin tin with cooking spray.
3.) Pour 1 cup cheese into spaghetti pan and toss.
3b) You might wish to add an egg for the nests to better stick together.
4.) Divide spaghetti between the 12 muffin cups, arranging spaghetti to make a nest.
5.) Top each nest with 1 tablespoon of pasta sauce, a meatball, another tablespoon pasta sauce.
6.) Sprinkle each with parmesan cheese.
7.) Bake in oven for 20-25 minutes or until cheese has melted.
8.) Cool slightly before eating, garnish with a chopped basil.

Ham & Cheese Party rolls

Need a fast and impressive looking "aperitivo"? A dish to take along to share? One that your kids can eat as well? Here's the answer.

Ingredients: (Makes: 12 rolls)
1 roll of pizza dough
¾ lb ham (thinly sliced)
12 thinly slices Emmenthaler cheese

Glaze (optional)
½ cup (8 tablespoons) butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds

Preparation:
Preheat oven to 350 degrees F.
1.) Coat a 9x13-inch baking dish with cooking spray.
2.) Unroll the pizza dough onto a cutting board and press into approximately a 13x18-inch rectangle. 3.) Top with ham and cheese slices.
4.) Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.
5.) Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
6.) Combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
7.) Bake uncovered for 25 minutes until golden and browned.

Broccoli & Roquefort Quiche

Ok, so Broccoli isn't our favourite food but I do like to serve it for dinner from time to time just for a change. Here is a version that has meet family approval.

Ingredients: (6 persons)
For the filling
100 gr of cooked broccoli flowers
1 small carrot (100gr)
2 eggs
1 dl of milk
50 gr of Roquefort

For the shortcut crust (it also works with a ready-made good quality pie crust)
100 gr of wheat flour
100 gr of rice flour
100 gr of butter
½ tea spoon of herbes de Provence
½ tea spoon of salt

Preparation:
1.) Sieve the three flours, and cut up butter in a salad bowl. Add herbs and salt.
2.) Mix with your fingertips in order to obtain a sandy texture.
3.) Pour 1/2 dl of water.
4.) Knead lightly. Pick up the dough in a ball, wrap it in plastic film and allow to sit for 30 min in the refrigerator.
5.) Wash and grate the carrot.
6.) Cut the Roquefort into small cubes.
7.) In a salad bowl, whip the eggs with the milk. Salt and pepper. Add the carrots.
8.) Rollout the shortcut pastry dough and apply it in a tart dish.
9.) Spread the garnish of carrots, broccoli and diced-up Roquefort.
10.) Let cook for 30 minutes in a 180°C preheated oven.

Pizza Scrolls

This is a fun and easy recipe to make with your kids. The perfect after-school snack that every child will love.

Ingredients:
Puff Pastry Sheet
Basilico Tomato Sauce
Salami
Cheese

Preparation:
1.) Defrost the pastry slightly and roll out
2.) Cover pastry sheet with basil tomato sauce
3.) Cover with salami and cheese
4.) Roll up pastry sheet and slice into 1.5cm segments
5.) Place on lined baking tray and cook in a very hot oven 220C for 8 minutes or until golden.
6.) Allow to cool slightly before serving.

Mushroom Gruyère Quiche

Quiche is awesome because it’s easy to prepare. It looks beautiful. It travels well, I send a slice with my kids to school. It makes a great lunch AND a light dinner. It’s versatile – throw in whatever ingredients you want. It’s also really, really delicious.

I use frozen pie crusts. A homemade crust will always taste better, but a frozen one is good enough when you want something easy.

Ingredients:
12 inch pastry shell (homemade or prepared like Feuilletée)

2 tbsp. butter

2-3 tbsp. minced shallots

300gm fresh mushrooms or mixed with dried, sliced

1 tsp. salt
¼ tsp of fresh or dried thyme

4 eggs

1 c. or 250gm (2 pots) plain “nature” yogurt (whole milk or non-fat)
1 c. milk

1/8 tsp. pepper

1/8 tsp. ground nutmeg (optional)

1 cup or 150gm grated Gruyere cheese

Directions:
1.)  Melt 2 tablespoons butter in large skillet.
2.) Add shallots and cook a minute or so, stirring occasionally.
3.) Stir in mushrooms, salt, thyme, and dash of pepper. Cook until liquid is completely evaporated.
4.) Remove from heat and let completely cool.
5.) Beat eggs, milk and yogurt together with nutmeg.
6.) Sprinkle half the cheese on the bottom of pastry shell (cheese on the bottom reduces risk of a soggy pie crust on the bottom).
7.) Put mushrooms/shallot mixture on top of cheese and add egg mixture.
8.) Sprinkle remaining cheese on top with some freshly ground pepper.
9.) Bake 35-45 minutes at 185C or 350F degrees (until quiche is puffy and golden on top). Knife inserted in center comes out clean.
10.) Let stand 5-10 minutes before slicing.

Tomato crumble and fresh goat cheese

A good friend of mine once gave me six adorable Le Creuset mini-pots for a house warming party. I have found the perfect recipe to go with it:

Ingredients:
For the crushed tomatoes and fresh goat cheese:
- 4 tomatoes
- 150 gr of fresh goat cheese
- 2 table spoons of olive oil
- 2 shallots
- 1 garlic clove
- 1 twig of basil
- pinch of La Baleine Fine Salt
- 1 pinch of sugar
- Pepper
For the crumble dough:
- 70 gr of flour
- 70 gr of parmesan
- 70 gr of butter
- 2 table spoons of fine breadcrumbs
- 1 branch of fresh rosemary

Preparation:
Preheat oven to 180°C (thermostat 6) and take the butter out of the icebox.
For the crushed tomatoes:
1.) Bring water to boil in a cooking pan.
2.) Remove the tomato stem and cut them slightly with the tip of a knife before dipping them about 20 seconds in boiling water.
3.) Remove with a skimmer and dip them in a salad bowl of cold water in order to stop the cooking and refresh them.
4.) Remove the skin from the tomatoes then cut into small cubes.
5.) Thinly chisel the garlic and shallots.
6.) Pan fry the garlic and shallots with a thin dash of olive oil and add the diced tomatoes.
7.) Add the chiseled basil and a small pinch of sugar to avoid the acidity of the tomatoes.
8.) Allow to cook on a low flame with a top for 10 minutes stirring from time to time.
9.) At the end of the cooking, add some La Baleine Fine Salt and pepper.
For the crumble dough:
1.) In a salad bowl, mix the flour, the parmesan, the softened butter and the rosemary twigs.
2.) Knead until you get a sandy texture.
Presentation:
1.) In a baking dish previously oiled, alternated the crushed tomatoes and goat cheese.
2.) Finish with the crumble dough.
3.) Cook 10 minutes at 180°C (thermostat 6).
Serve tepid or cold, slightly sprinkled with La Baleine Fleur de Sel to  convey the touch of exception and crispness. Delicious with an arugula salad!

Baked brie in phyllo

With the days getting colder, this is the perfect dish to welcome your dinner guests. Fast, simple and delicious.

Ingredients:
1/4 cup apricot preserves; optional
1/2 lb wheel Brie or Camembert cheese
1/2 lb frozen phyllo dough, 10-12 sheets, thawed
1/2 cup butter, melted
Fresh dill, optional
Red and green grapes, optional
Apples, sliced, optional
Pears, sliced, optional

Preparation:
1.) Spread preserves on top of the Brie
2.) Wrap the Brie in thawed phyllo dough one sheet at a time, brushing each sheet with melted butter
3.) Turn cheese over after applying each sheet of phyllo for even distribution
4.) Brush phyllo-wrapped Brie with butter
5.) Cover & refrigerate
6.) Before serving, place the phyllo-wrapped cheese in a shallow baking pan. Bake in a 425 degree oven 8-12 minutes or until golden.
7.) Let stand 10 minutes.
8.) Garnish with optional dill and fruit if desired. Serve with crackers.

Rucola, Watermelon & Feta Salad

Here's a little taste of Italy to get you into the summer mood. Refreshing, tingy and creamy all in one delicous bite!

Ingredients:
For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8 th seedless watermelon, rind removed, and cut in 1-inch cubes

Preparation:
1.) Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper.
2.) Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
3.) Place the arugula, watermelon, feta, and mint in a large bowl.
4.) Drizzle with enough vinaigrette to coat the greens lightly and toss well.
5.) Taste for seasonings and serve immediately.

Mac & Cheese muffins

Your kids will love these. They are easy to make, easy to transport and easy to eat. An Amercian twist on the classic Neapolitan frittata.

Ingredients:
1 lb. Barilla macaroni
1 tbsp butter
1 tbsp flour
2 cups skim milk
8 oz. fontina or parmeggiano cheese, cubed (cheddar with cream cheese as substitute)
1 egg
cooking spray
salt and pepper, to taste

Directions:
1. Cook pasta according to package directions and drain.
2. While pasta is cooking, melt butter in a large pot then whisk in the flour forming a roux (or a paste).
3. Gradually pour in the milk, whisking as you go; then add in the cheese and stir until all of the cheese has melted. Let simmer on a low flame.
4. In a small bowl, crack open the egg and whisk it with a fork, then add a little of the hot milk and cheese mixture to it to temper the egg. (You don't want to cook the egg. If it looks cooked or scrambled, you added too much liquid).
5. Add tempered egg to the milk and cheese mixture; then add in the cooked pasta and mix well and season with salt and pepper to taste.
6. Spray a mini muffin tin with cooking spray, then using a small kitchen spoon, add the pasta to the tin so that it's filled to the top. Bake at 375 for 10-12 minutes; then allow to set for 5 minutes.
7. Use a plastic knife to release them from the pan (so it won't scratch it) and serve. Makes approximately 100.

P.S. Before adding cheddar cheese to a cream sauce to keep it from clumping, put your shredded cheese (it is better to shred it from a brick of cheese yourself) in a baggie or bowl and put just a scant tablespoon of flour into it and shake it all around and then add to the sauce, it will melt smoother with less clumping or separating of the cheese and fat in the cheese.

French Onion Dip

What better way to welcome your guests that get them to dip in? This delicious onion dip gives your aperitive a real French touch.

Ingredients: 
2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

Preparation:
1.) In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool.
2.) Mix the rest of the ingredients, and then add the cooled onions.
3.) Refrigerate and stir again before serving.

Macaroni Cheese

The most classic American Kids' dish which an Italian would not touch and the Swiss claim their own with a twist calling it Alper Maccaroni.

Ingredients:
4 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
Salt
Seasoned salt
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme

Directions:
1.) Preheat the oven to 350 degrees F.
2.) Cook the macaroni until still slightly firm. Drain and set aside.
3.) In a small bowl, beat the egg.
4.) In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn.
5.) Pour in the milk, add the mustard and whisk until smooth.
6.) Cook until very thick, about 5 minutes. Reduce the heat to low.
7.) Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth.
8.) Pour the egg into the sauce, whisking constantly. Stir until smooth.
9.) Add in the cheese and stir to melt.
10.) Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
11.) Pour in the drained, cooked macaroni and stir to combine.

Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.

Parmeggiano baskets with mixed salad

Here is an easy but impressive salad to serve when your in-laws come for dinner.

Ingredients:
For the parmesan crisps:
80g grated parmesan cheese
For the salad:
100g salad greens, such as ruby gem, rocket, oak leaf, cos or baby spinach
100g mixed fresh herb leaves, such as parsley, basil, oregano, chives or coriander
150g grape tomatoes, cut in ½
40g thinly sliced red onions
80g cucumber, peeled and thinly sliced
60ml high quality extra-virgin olive oil
60ml red wine vinegar
Salt
35g toasted chopped walnuts, sunflower seeds or chopped hazelnuts

Preparation:
For the parmesan crisps:
1.) Preheat the oven to 190C/Gas Mark 5. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching.

2) Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate. You can also let them dry over an upside down cup in order to make parmeggiano baskets to serve the salad in.

For the salad:
1) Fill your sink with cool water. Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin. Gently lift the greens out of the water and put in a salad spinner. If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process. Spin the greens until they are dry and still very fresh looking. If not using the greens right away, store them wrapped loosely in kitchen towels then sealed in plastic bags in the crisper drawer of your refrigerator.
2) In a large bowl, place the greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste! Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will). The salad should be very flavourful but not soggy.

3) Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp or place salaed in baskets.

Traditional Swiss Cheese Fondue

This recipe comes straight from the heart. When winter rolls along and the cold, dark days seem endless, there is no better cheering up than a joly good fondue.

FIGUGAGL (Fondue isch guet und git a gueti Luune)

General note:
You need a special pot called a "caquelon" to prepare a fondue. Once the fondue is ready, the caquelon is set up on the table on a small burner. Keep the fondue on a constant head, but make sure it does not overheat. We use special forks with long handles to dip the bread in the molten cheese, but I'm sure it also works with regular forks.

A cheese fondue mixture should be held at a temperature warm enough to keep the fondue smooth and liquid but not so hot as to allow any burning. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun). It has the texture of a thin cracker and is almost always lifted out and eaten. It is the part everybody haggles about at the end.

Ingredients:
400g Vacherin Fribourgeois cheese, grated
400g ounces mature Gruyere cheese, grated
1 1/4 cups dry white wine
1 tablespoon cornstarch
1 garlic clove
2 to 3 tablespoons kirsch (cherry liqueur)
Pinch of nutmeg
Ground black pepper, to taste
1 large baguette or other crusty white loaf, cut into cubes

Preparation:
To prepare the caquelon (the large fondue pot) it is first rubbed with a cut garlic clove.
Then combine both cheeses in the caquelon and heat according to manufacturer's directions.
In small glass, whisk together the wine and cornstarch. Once the cheese has melted, stir the wine mixture into the cheese. Bring to a boil, stirring constantly. Add the kirsch, nutmeg and pepper.
Set the pot's heat source to low to maintain a gentle simmer. Serve with bread cubes.

Swiss cheeses can be substituted for fontina or another good melting cheese.
Serves: 4