Sweet Potato Gnocchi with Butter & Sage

Gnocchi are delicious poached dumpling-like preparations. They are typically North Italian, although Roman gnocchi (made with potatoes) are a regional specialty rarely found in Northern home kitchens. A light hand is the watchword for these delicacies, otherwise they will be soggy and leaden.

Baked Brie in Puff Pastry with Figs, Honey and Pistachios - Appetizer or Dessert

There is something inherently gratifying about a cheese course, one that combines soft brie cheese with sweet fruit and crunchy, toasted nuts. This elegant dish hides a mouthwatering mixture of flavors, and makes a delicious appetizer or lunch, or wholly satisfying and truly unique dessert.

Watermelon Salad with Radish and Sage

Watermelons in great variety are one of the most refreshing of fruits. Serve them well chilled, in combination with other fruits and vegetables, for example - radishes. And why not? Use other herbs if you like - fresh dill, cilantro. Everyone seems to have different tastes about the proper seasoning.

Shiitake Mushroom Quiche with Gluten-Free Crust

Shiitake Mushroom Quiche with Herbed Gluten-Free Crust recipe is ideal for brunches, lunches, light afternoon meals or picnics. Shiitake mushrooms give a special and wonderful flavor. The wine and sage are counterpointed by the earthy mushrooms in this preparation. This quiche is adequate for six people as a starter or for four as a luncheon main course. Best served with a salads like tomato, cucumber and radishes or steamed fresh asparagus.

Papaya-Lime Soup with Strawberries - simply prepared but satisfying end to any meal

Papaya is at its best uncooked, so it typically makes its way into recipes like fruit salad and sorbet. But this soup is a more elegant venue for the sweet, earthy fruit, and it's especially perfect for papayas too ripe for salad. Add a little lime juice to round out spark the flavor. The result is a refreshing, velvety, vivid orange soup that is entirely welcome after a rich meal.



Serve it as is, or with sliced strawberries, or have fun dressing it up with other fruit like cubed melon, or with scoops of sorbet or ice cream.



From the book "The last Course"


Serves: 6-8

Ingredients:

• 2 large papayas
• 3/4 cup of syrup (2 cups of sugar and 1 1/2 cups of water for 2 1/2 cups of syrup)
• 1/4 cup fresh lime juice, or to taste (from 2 to 3 limes)
• 1 pint strawberries, hulled and sliced in quarters
• sage for garnish

Directions:

In a small saucepan over medium-high heat, combine the sugar and water. Bring the mixture to a simmer, stirring until the sugar dissolves. Let the syrup simmer for one minute, then turn off the heat and allow to cool. Use 3/4 cup for the soup and the rest will keep almost indefinitely in a tightly sealed bottle in the refrigerator.

Halve the papaya and scoop out the seeds. Cut into thick slices, then peel away the skin. Cut into cubs.

Puree the papaya with half of the strawberries in a food processor or blender. Put it in the bowl and stir in 1 1/2 cups water, the syrup, and the lime juice, adding more lime juice to taste if necessary.

Chill the mixture until very cold, at least two hours.

Serve the soup with sliced strawberries and garnish with sage.

Chicken Liver Pâté with Mushrooms and Sage, served with Fig Preserves

Prepared ahead of time and chilled, this pâté makes an excellent luncheon or buffet dish sliced thick and served on bread of your choice or on lettuce leaves. Serve it with Fig Preserves.



Ingredients:

• 3 Tbs. extra-virgin olive oil
• 1 yellow onion, chopped
• 1 small garlic clove, crushed
• 1 lb chicken livers, trimmed of membranes and connective tissue
• 1lb mushrooms, sliced
• 2 carrots, cubed
• Salt and freshly ground pepper, to taste
• 1/4 cup red vine
• 1/2 cup chicken broth, if needed
• 4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
• sage for garnish
• fig preserves for serving
• bread of your taste

Directions:
In a large fry pan over medium heat, warm the olive oil. Add the onion, carrots and mushrooms and sauté until soft, about 10 minutes. Add the garlic and cook until lightly fragrant, about 2 minutes. Add the chicken livers, season with salt and stir to coat with the oil. Then add the wine and let the alcohol bubble away for about 3 minutes. Reduce the heat to low and cook the livers gently, turning occasionally, until they are a deep, rich brown on the outside and no longer pink inside, 10 to 15 minutes.



Using a food processor, process the mixture until it is a thick paste, adding a little chicken broth if it is too stiff and dry. Blend in the butter, stirring until it has melted into the pâté. Season with salt and pepper.
Garnish with sage.