Gratin Savoyard Serves 4 Heat oven to 400. Rub inside of 1.5 qt. shallow baking dish w garlic. Grease dish w half butter. Dry potatoes on paper towels. Combine potatoes, 1 c of cheese, salt and pepper. Arrange in dish. Bring broth to boil. Pour over potatoes. Sprinkle w remaining cheese and dot w butter. Bake 40-45 min or until tender. Garlic 1 clove, halved Butter 4 T Cheese, Swiss 1.5 c shredded Stock 1 can beef   Potatoes 4   large, sliced Green Rice w Toasted Pine Nuts Serves 6 In large, heavy saucepan, heat oil over high heat. Add rice and salt and sauté for 3 min, stirring to coat evenly. Be careful not to burn the rice. Add boiling water, stir and cover tightly. Lower heat and cook 20 min. Turn off heat and let rice stand 5 min, covered. Chop cilantro and basil and stir them into the rice along w the pine nuts. Vegetable Oil 2 tsp Rice 2.5 c Water 4.5 c, boiling Cilantro 1.5 c, fresh Basil 0.5 c, fresh Nuts, Pine 0.5 c lightly toasted Kartoffelpoffer Serves Pare and grate potatoes. Drain well in sieve, pressing out excess liquid with spoon. Combine potatoes, onion, salt, pepper, baking powder and egg yolks in bowl. Beat whites until stiff in medium bowl; fold into potato mix. Heat oil in a large skillet until a small amount of butter sizzles when dropped into it. Drop batter by large spoonfuls into hot oil. Sauté pancakes until golden brown, turning once. Drain on paper toweling. Keep warm in oven turned to lowest setting until all are cooked. Serve w apple sauce. Potato 6 large baking Onion 1 lg, grated Salt 1 tsp Pepper 0.5 tsp Baking Powder 0.5 tsp Egg 4 separated Vegetable Oil 1 c Lasagna Serves Brown beef and sausage in oil w garlic and onion. Add tomatoes, tomato paste, wine, basil, oregano, salt and pepper, and fennel seed. Boil, then simmer, covered 2-3 hours. Cook pasta. Mix ricotta, eggs, parsley and nutmeg. Layer pasta, meat, ricotta mix, mozzarella and parmesan. Repeat, Bake 1 hr at 375. Let stand 15 min before serving. Olive Oil 0.25 c Beef 1 lb, ground Sausage 0.5 lb, sweet Garlic 2 cloves Onion 1 chopped Tomato 2 lb Italian Tomato Paste 6 oz Wine, Red 1 c Basil 1 tsp Oregano 1 tsp Fennel 1 tsp seed Pasta 1 lb Lasagna noodles Cheese, Ricotta 1 lb Egg 2 Parsley 2 T Nutmeg Cheese, Mozzarella 1 lb, shredded Cheese, Parmesan 0.67 c Lasagna, Wild Mushroom Serves 6 Combine dried cepes and water in saucepan. Simmer over medium till softened, about 30 min. Reduce to .5 c. Strain through cheesecloth, reserving liquid. Coarsely chop drained cepes. Set aside. Heat 1 tsp oil in large skillet. Add onions and garlic and cook until soft, about 7 min. Sauté chopped up fresh mushrooms until they release their liquid. Combine w porcinis. Stir in reduced broth. Simmer 15 min. Stir in thyme, salt and pepper. Preheat oven to 350. Stir ricotta, sage and salt to reserved onions. Brush inside of baking dish w remaining oil. Cover bottom w layer of noodles. Spread half ricotta mix over the noodles. Sprinkle w 1T parmesan. Cover w half mushroom mix. Repeat layers. Sprinkle w remaining Parmesan. Pour reduced broth over all. Cover w foil. Bake until tender, about 1 hr Mushrooms, Cepes (Porcini) 4 oz dried Water 2 c Olive Oil 1.5 tsp Onion 2 peeled and minced Garlic 2 cloves, peeled & minced Mushrooms, Portobello 1.5 lb fresh Mushrooms 0.5 lb, fresh, chopped Thyme 2 T minced Salt Pepper Cheese, Ricotta 2 c Sage 1 T fresh, minced Pasta, Noodles 12 lasagna, parboiled Cheese, Parmesan 1 c Linguine al Carouso Serves 4 In each of 4 heated bowls, combine 2 T ricotta, 2 tsp butter, 2T parmesan, 1T chives, and salt and pepper to taste. Cook and drain linguine and divide it among bowls. Toss and sprinkle w additional parmesan if desired. Cheese, Ricotta 0.5 c Butter 8 T, unsalted Cheese, Parmesan 0.5 c freshly grated Chives 0.25 c freshly chopped Pasta 8 oz linguine Olive Oil 2 T