Rustic Ricotta Pie

7 T extra virgin olive oil
5 oz. salami, sliced and julienned
2 oz. prosciutto, sliced and julienned
5 oz. fresh pecorino, cubed
5 oz. fresh mozzarella, cubed
7 oz. sheep’s milk ricotta, drained
2 eggs, beaten, plus 1 egg for wash
3-1/2 C flour
1-1/2 tsp salt
dry white wine

Heat 2 T olive oil in a skillet. Add salami and prosciutto; saute until hot. In a bowl, combine salami, prosciutto, cheeses and 2 eggs; mix well.
Preheat oven to 350. Mix flour with 5 T olive oil, salt and enough wine to make the dough come together. Knead well on a floured surface and cut into 2 uneven pieces. Roll out both pieces into 1/4-inch-thick circles. Grease a tart pan and line it with the larger piece of dough. Spread the filling inside, cover with the remaining dough and crimp the borders. Brush with 1 beaten egg. Bake for around 1 hour, or until crust is golden. Serves 8

Parsnip Flan with Steamed Lobster ©

Steam 2 1- to 1-1/4 # lobsters for 15 minutes and chill to touch. Pick out meat and keep tail and claws in tact. Slice tail into medallions.
Warm Parsnip Flan

3 large parsnips
3 large eggs
1 cup heavy cream
1/4 tsp salt
1/8 tsp pepper
5 oz. Appleton Creamery Herb and Garlic chevre

Preheat oven to 325 degrees.

Peel and cut the parsnips into 1″ pieces. Place into a saucepan and cover with cold water. Bring to a boil and cook until tender (when pierced with a fork) 5-10 minutes. Drain and pat dry. Place in the work bowl of a food processor and puree. Add eggs one at a time. Add heavy cream, S.& P. and process just to incorporate. Add chevre. Butter 6 large ramekins and fill them with the mixture. Place ramekins in a water bath and bake 35-40 minutes, until slightly puffed and an inserted knife comes out clean. Let rest 5 to 10 minutes, then turn out onto a bed of mixed baby greens.

Sprinkle with a good balsamic vinegar and arrange lobster pieces around flan on top of greens.

©2001 Mo’s Passion Inc.

Goat Cheese Souffle with Thyme

butter, plus 2 T parmesan
1-1/4 C milk or cream
bay leaf, thyme springs, 2 thin onion slices
3 T butter
3 T flour
salt & pepper
cayenne
4 eggs yolks
1 C goat cheese
6 egg whites

Preheat oven to 400 degrees. Butter a 6-C souffle dish or an 8-C gratin dish and coat with parmesan. Heat milk with herbs until it boils. Set aside to steep, then drain.
Melt butter in sauce pan. Stir in flour, whisk in milk all at once and stir vigorously for 1 minute as it thickens then add 3/4 tsp salt, pepper, cayenne. Remove from heat. Beat in egg yolks one at a time until well blended then stir in the goat cheese. Don’t worry about smootthness.
Beat egg whites with a pinch of salt until it forms firm peaks, then stir 1/4 into base to lighten mixture. Then fold in the rest, transfer to prepared dish, put in center of oven and lower heat to 375. Bake 30 minutes until golden and just a bit wobbly in the center. Remove. Scatter thyme over the top and serve.