In a small sauce pan, melt and mix together:

1/4 cup butter

1/2 cup brown sugar

1 tablespoon corn syrup

Once sugar is dissolved pour into a 9×13 inch baking dish.  Cut about a 1/2 loaf of french bread into thick slices and remove crusts.  Arrange slices on top of the butter and sugar mixture in a single layer.  In a small bowl whisk together:

3 large eggs

1 cup half and half cream

1 teaspoon vanilla

1/8 teaspoon salt

Pour egg mixture over the bread slices.  Cover and refrigerate overnight.  The next day preheat oven to 350 degrees.  Bring dish to room temperature and then bake uncovered for 35-40 minutes until lightly puffed and brown.

Serves 4

Preheat oven to 350 degrees. In a medium mixing bowl, sift together:
2 1/2 cups flour
1/2 unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Set aside.

In a larger mixing bowl with an electric mixer on medium speed, beat together:
1 cup softened butter
2 cups sugar
Once butter and sugar are combined and light and fluffy, beat in, on lowest speed:
4 eggs, one at a time
2 teaspoons vanilla
1 cup sour cream
1/2 cup milk
2 tablespoons red food coloring

Mix until combined and slowly add dry ingredients. Fill cupcake cups about 2/3 full and bake for about 20-25 minutes or until a toothpick comes out clean from the center of a cupcake. Frost as desired.

Makes 30 cupcakes

In a large mixing bowl, with an electric mixer, beat together:
1 8oz package of cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons vanilla
Mix until combined, then slowly add in:
1 16oz box powdered sugar
Beat until smooth. Frosts about 30 cupcakes or one 2 layer cake.

Preheat oven to broil.  Generously brush four salmon fillets (about 1-1 1/2 pounds) with olive oil, season with salt and pepper, and place on a baking sheet.  Place in oven and bake for about 10-15 minutes or salmon is flaky and cooked through.

While salmon is cooking, in a small skillet, over medium-high heat:

1/2 tablespoon olive oil

8 large sage leaves

Cook leaves for about 4 minutes or until crisp.  Remove leaves to paper towels and let cool.  Using the same skillet, add:

1/2 cup vodka

Bring to a boil and reduce by half.  Once liquid is reduced, add:

1 cup heavy cream

zest and juice from 1 lemon

Continue to boil for about 3 minutes then reduce heat to low, stirring frequently.  Once salmon is cooked, remove from oven and top with vodka cream sauce along with fried sage leaves.

Serves 4

In a small bowl, combine:

20 grape or cherry tomatoes, quartered

2 tablespoons of olive oil

1 tablespoon red wine vinegar

salt and pepper to taste

In a large skillet, over medium heat, add:

1 tablespoon of olive oil

1 tablespoon of butter

Once butter has melted into oil, add:

1 cup chanterelle mushrooms, roughly chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1/4 teaspoon sugar

Allow to cook for about 5 minutes, stirring occasionally, then add:

3 cups spinach leaves

Stir occasionally.  While spinach is wilting, score 8 large sea scallops, making an x (scoring means to make a very shallow cut with a knife).  Season with salt and pepper, rubbing salt and pepper into the scored scallop.  To a large, non-stick skillet, add:

1 tablespoon of butter

8 scored and seasoned sea scallops

Allow scallops to cook for about 3-4 minutes.  Do not turn or stir.  Add an additional tablespoon of butter to the pan and turn scallops, cooking for an additional 3-4 minutes.  Remove scallops from heat when cooked though.  Once spinach has wilted completely remove from heat and add seasoned tomatoes.  Stir to combine.  To serve evenly divide tomato, mushroom and spinach mixture and then top with scallops.

Serves 4 as a starter and 2 as a main course.

My husband and I recently went to a dinner party where the hostess served the most amazing meatballs I have ever had.  They were exceptional.  She was kind enough to give us the meatball recipe, which deserves to be shared.  Since these meatballs require a little more work and preparation, you would serve them along side risotto, mashed potatoes or fresh pasta.  *Tip:  Most butchers, upon request, will prepare the exact amounts of meat and have then ground, which is easier than measuring and chopping in the food processor yourself.

Preheat oven to 400 degrees.  Coat 2 rimmed baking sheets with olive oil.  In a large bowl, combine:

10 oz. boneless pork shoulder, ground or chopped in a food processor

10 oz. beef chuck, ground or chopped in a food processor

6 oz. day old bread, chopped in a food processor

2 oz. pork fat, ground or frozen for 15 minutes then chopped in a food processor

2 oz. prosciutto, ground or frozen for 15 minutes then chopped in a food processor

1 cup chopped parsley

1 tablespoon kosher salt

2 teaspoons dried oregano

1 and 1/2 teaspoons fennel seeds

1 teaspoon dried chile flakes

Using your hands, mix until all the ingredients are evenly distributed.  Don’t overmix!  Set aside.  In a seperate, medium bowl, whisk together:

2/3 cup ricotta cheese

3 eggs

1/4 cup whole milk

Once mixed, add to meat mixture and combine.  Using your hands make 1 1/2 inch balls or meat.  Texture should be sticky and you should have 30 meatballs.  Bake on oiled baking sheets for about 15-20 minutes, or until meatballs are browned.  Remove from oven and reduce heat to 300 degrees.   In another large bowl, using your hands, crush into a sauce:

*1 28oz can of San Marzano tomatoes with their juices

2 teaspoons of kosher salt

Pack meatballs into 1 large roasting pan or two smaller roasting pans and pour crushed tomato sauce over the meatballs.  Cover with foil and bake for about 1 hour  and 15 minutes or until the meatballs are tender and cooked through.  Sprinkle meatballs with 1/2 cup chopped basil and serve immediately.  Top with freshly grated grana or Parmesan cheese if desired.

Serves 6-8

* San Marzano tomatoes are sold at most Italian specialty food stores and can be found at many Whole Foods or Trader Joes as well.  Regular tomatoes can be substituted if you can’t find San Marzano tomatoes.

By no means am I saying these Chocolate Lava Cakes are healthy, but they sure are delicious! Although this chocolate lava cake is rich, it is not overly heavy. It is perfect for a Valentine’s Day dinner celebration, New Year’s Eve, or any other special occasion. It is wonderful dessert for small dinner parties because it can be prepared ahead of time and baked just before serving.

Chocolate Lava Cake Recipe:

Preheat oven to 375.  Lightly grease 6 (8oz) ramekins or 4 (12oz) ramekins.

In a *double boiler, over medium heat, add:

5 1/2 oz bittersweet chocolate, chopped

1/2 cup butter

Stirring frequently, melt until smooth.  Set aside and let cool.  In a large mixing bowl, combine and beat on a medium speed:

3 whole eggs and 3 eggs yolks

1/3 cup sugar

Beat for about 3-5 minutes or until egg and sugar mixture are a lemony color and combined well.  Add:

5 tablespoon floor

Beat on meduim speed until all egg, sugar, and flour are combined.  Reduce speed on mixer to low and slowly add the cooled chocolate and butter mixture.  Beat until well blended.  Seperate equally into ramekins place ramekins on a baking sheet.  (Ramekins can now be covered with foil and set aside at room temperature for up to three hours before baking.)  Bake 6 ramekins for about 10 minutes or 4 ramekins for about 12 minutes or until the center of the cake still moves slightly when ramekins are shaken.  Cakes should be set, but if over baked they will be dry instead of having a creamy center.  Place ramekins on dessert plates and serve immediately.  You can dust cakes with powdered sugar, top with whipped cream or ice cream as well.

Serves 4-6

* A double boiler is a two pan set, with one pan stacking on the other.  Water goes in the bottom pan and the ingredients to be melted go on the top pan.  This is a pan that is traditionally used to make delicate sauces or melt chocolate without burning.  The water in the bottom pan boils and melts whatever is in the top pan more slowly than being on direct heat.

Lobster is such a decadent food and perfect for any special occasion.  The first time I made it was for my husband on Valentine’s Day.  I couldn’t believe how easy it was.  Living in San Francisco, we have access to great lobster tails and when they are on sale, it is such a delicious treat.  Although fresh lobster tails are best, I have tried frozen and been pleased as well.  Just allow them to defrost before you cook them.

In a large skillet, (that has a lid) over medium heat, bring a 1/2 cup water to boil.  Add to the skillet:

2 rinsed and butterflied lobster tails, seasoned with salt and pepper

Cover,  reduce heat to medium low, and cook about 8-10 minutes or until lobster tail turns a bright red and curls.  Do not overcook.  Serve with hot, melted butter.  I usually serve 2 tablespoons of butter with each tail.

Serves 2

Preheat oven to 400 degrees.  Using a fork, poke a few holes into 5 washed potatoes (russet is a great baking potato).  Place directly onto rack and bake for 60 to 70 minutes or until tender when squeezed.  Allow potatoes to cool and then cut in half (the long way).  Scoop out potatoes into a large mixing bowl and place skins on a baking sheet.  To the mixing bowl of potatoes, add:

1 cup milk

4 tablespoons butter

1/2 cup cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

Using a hand held mixer or standing mixer, beat potatoes until fluffy and whipped.  Spoon potatoes back into skins.  Potato skins should be heaping with mashed potato mixture.  Either refrigerate potatoes for up to one day or reduce oven temperature to 350 and bake for about 20-25 minutes or until cheese is melted and light brown crust forms on potatoes.  If potatoes have been refrigerated, you may want to bake an additional 10n minutes or remove potatoes from the refrigerator a half an hour prior to baking.

Serves 5-6 people

This is my absolute favorite filet mignon dish to serve for a special occasion, such as Christmas or a birthday celebration. This cut of meat is so tender and it goes so well with any side. Most importantly, once you season and prepare the meat, there is very little “cooking” left so you can stay out of the kitchen and enjoy the celebration.

Make a point to buy top quality meat and to request a “filet mignon roast” with your butcher early enough because they may not have that cut of meat on location. I generally try to order a 1/2 lb of meat per person (or more if I want any leftovers).

Before cooking the filet mignon roast, bring to room temperature.

Preheat your oven to 475 degrees. In a large roasting pan, place the filet mignon roast fat side up, and rub olive oil over the meat. Generously season with kosher salt, pepper, and about a tablespoon of thyme. Place in the oven for about 12-15 minutes for 2-3 pound roast or 15-20 minutes for 4-5 pound roast. Reduce heat to 350 and cook an additional 20-25 minutes. Use a meat thermometer to determine when it is done to suit your taste (125 for rare and 135 for medium). Remove meat from oven and let stand (covered with aluminum foil) about 15 minutes before serving.

Serve with mushroom sauce (recipe below).

Mushroom Sauce
In a large skillet, on medium-high heat, melt:
2 tablespoons butter
Once butter is melted, add to the pan:
10 oz of coarsely chopped mushrooms
2 garlic cloves, minced
1 teaspoon onion powder
Cook until most of moisture from mushrooms is gone. Add to the pan:
*1/2 cup red wine
Cook until most of liquid is gone. Reduce heat and add:
1/2 cup beef broth
3-4 tablespoons pan drippings
Whisk until combined and serve over meat.

*For a lighter flavor use white wine instead of the red and chicken broth instead of beef.