Nonna K.

1/2 Lb. SemiSweet chocolate, coarsely chopped 2 Cups (1 10 Oz. Can) vacuum packed whole chestnuts, drained, rinsed and pat dried. 8 Tbs. unsalted butter, softened 3 Tbs. Dark rum 6 Large Eggs, Separated 1/3 cup Sugar FOR THE CHOCOLATE GLAZE 1/2 Lb. SemiSweet Chocolate, finely chopped 2/3 Cup Heavy Cream Preheat the oven to 350.  Grease a 9-inch spring form pan, cove the bottom with parchment paper, grease the paper and dust with flour. Melt the chocolate in a double boiler.  In the food processor, combine the chestnuts, butter and rum. Process until smooth.  Add the Chocolate, and start adding the egg yolks, one at a time, process until well combined.  Transfer to a large bowl. In another bowl, using an electric mixed, mix the egg whites until they form soft peaks.  Gradually add the sugar and beat until the meringue forms stiff peaks.  Add one quart of the meringue to the chestnut mix.  Then carefully add the remaining meringue.   Bake for about 45 to 50 minutes until the top is set. 

1 1/2 Tbsp. Olive Oil 1 3/4 cups diced tomatoes, drained 6 pitted black olives,  coarsely chopped 6 pitted green olives, coarsely chopped 3 Tbsp. Lemon Juice 2 Tbsp. Chopped fresh Italian Parsley 1 Tbsp. Capers, rinsed 2 Cloves Garlic, thinly sliced 1/4 tsp. Black Pepper 4 Salmon Filets Heat oil in large skillet over medium heat.  Add tomatoes, olives, lemon juice, parsley, capers, garlic and pepper, bring to a simmer and cook for about 5 minutes, until must of the liquid evaporates. Rinse Salmon and pat dry with paper towels, Push Sauce to one side of skillet, add the fish, spoon sauce over fish.  Cover and cook 10-15 minutes or until fish begins to flake when tested with fork.

2 Tbsp. Coconut Oil 1 Onion, thinly sliced 2 Cloves Garlic, crushed 1 Tbsp. Grated fresh ginger 2 Chili Peppers, Chopped 6 Oz. Dried Apricots 2 Lbs. Lamb Stew meat, cut into one inch cubes 3 Sweet Potatoes, peeled and cubed 2 Cups Beef Broth 1 Tbsp. Fresh Lemon Juice 1/4 cup Brandy 1 tsp. dried Basil 1 tsp. dried dill 1 Tbsp. dried parsley S&P just before serving. Melt 1 Tbsp. of the coconut in a large skillet, sauté the Onion for about 3 minutes, then add the Garlic, Ginger, Chili peppers and Apricots, cook for about 3 additional minutes. Transfer the mixture to a slow cooker Melt the remaining coconut oil and sauté the lamb meet in batches and transfer to the slow cooker. Add sweet potatoes to the slow cooker Mix the Broth, lemon juice, brandy and dried herbs in a bowl and pour over the meat in the slow cooker Cook on Low for 6-8 hours Salt and Pepper to taste

1 Onion, Diced 1 Tbsp. Ghee 3-4 Cloves Garlic 2 Lbs. Ground Beef 1 tsp. Dried Oregano 1 Tsp. Dried Basil 3 Yams, peeled and thinly sliced 1 Green Pepper seeded and chopped 1 Red Pepper, seeded and chopped 1 Cup sliced Mushrooms 1 Cup Tomato Sauce S&P just before serving. In a large skillet, saute the onion in the Ghee over medium heat for about 5 minutes.  Add the garlic and cook until fragant. Add the beef and brown , breaking the meat up with a Spatula. Add the Oregano and Basil for cook for about 5 additional minutes. Lay the yams in the slow cooker, next layer the peppers and mushrooms. Place the meat on top and pour tomato sauce over it.  Cook on low for 6 hours.

1/2 Lb.  Bacon, diced 2 Lbs. Beef Chuck, cut into big cubes 8 Shallots, peeled and left whole 2 Cloves Garlic, crushed 1 Tbsp. Herbs de Provence 1 Lb. Mushrooms, stems recmoved and sliced 1 Lb. Carrots, sliced 1 1/2 Cups Red Wine 1 Cup Beef Stock 1/2 Cup Cognac Saute the bacon over medium high until just crisp, about 3-5 minutes Remove the bacon and brown the meat in batches in the bacon grease, allowing the meat to brown well. If the bacon grease is smoking, turn the heat down to medium. Place the beef, bacon and all other ingredients into the slow cooker and cook for about 6-8 hours. Season before serving.

1/4 Cup Olive Oil 1 Lb. Large Raw Shrimp, Peeled and Deveined 3 Cloves Garlic, Crushed 2 Tbsp. Lemon Juice 1/2 tsp. Salt 1/2 tsp. Paprika Black Pepper 2 Tbsp. fine chopped fresh parsley Heat oil in large skillet over medium high heat.  Add shrimp and garlic, cook and stir for about 4-5 minutes, until shrimp are pink and opaque Add Lemon Juice, Salt, Paprika and Black Pepper. Cook and stir for about a minutes.  Remove from heat and discard the garlic.  Sprinkle with the parsley.

2 Tbsp. chopped fresh basil Juice of one Lime 1 Tbsp. plus 1 tsp. Olive oil, divided 1 tsp. Soy Sauce 1 Clove Garlic, minced 1/8 tsp. red pepper flakes 1 Lb. Sea Scallops Whisk Basil, Lime Juice, 1 tsp. Oil, soy sauce, garlic and red pepper in a shallow bowl until well blended.  Add Scallops and turn to coat.  Cover and marinate in refrigerator for at least 30 minutes. Heat remaining 1 Tbsp. oil in a large non-stick skillet over medium-high heat.  Add scallops and cook about 3 minutes per side or until scallops are opaque.  

2 Tbsp. Olive Oil, divided 4 boneless, skinless chicken breasts, flatted to 1/2 inch thickness 1 1/2 Cup fresh mushrooms 1/2 Cup White Wine Juice of one Lemon 2 Tbsp. Capers 1 tsp. fresh chopped dill 1/4 tsp. Salt. Heat 1 Tbsp. Oil in large non-stick skillet over medium high heat.  Add chicken and cook until it begins to brown, 3-4 minutes. Meanwhile, combine Mushrooms, Wine, Lemon Juice, Capers, Dill and salt in a medium bowl and mix well. Turn chicken and pour the mushroom mixture over the chicken.  Lower heat to medium low and let it simmer for about 8 minutes, or until chicken is no longer pink in the center. When chicken is fully cooked, removed the chicken to a platter and increase heat to medium high.  Boil the liquid to thicken and reduce slightly.  Put the chicken back and serve.

1/2 Cup Lemon Juice 4 Tbsp. Olive Oil 1 tsp. Salt 1 tsp. Curry Powder 1 Lb. fresh Spinach, stemmed and torn 1/2 Cup Golden Raisins 1/4 Cup minced Red Onion 1/2 Cup very thinly sliced Red Onion 1/2  Cup Pine nuts, optional   Combine Lemon Juice, Salt, Curry powder, raisins and minced Red Onion in a small bowl, mix well and let it stand for at least 1/2 hour. Combine Spinach, sliced onion in a large bowl.  Toss in the dressing and toss well.