This beautiful tart is a savory twist on the classic dessert. Perfectly roasted winter vegetables are topped with a light caramel, goat cheese, herbs and a fluffy pastry. It’s the perfect way to excite ones appetite, but still leave room for the main course. Cut into bite size squares, this tart is the perfect accompaniment to a cocktail or glass of bubbly. It can be a delightful addition to your aperitivo or a lovely light lunch served with a salad.

Torta Pasqualina. “Torta” means cake in Italian, but this is really a savory Italian pie traditionally served for Easter brunch.  It’s so wonderfully satisfying that I bet that you will want to make it so much more often than just one time a year. This savory dish is positively addictive and so easy to cut and serve, making it portable and an ideal lunch, picnic, or snack dish.

This dessert is a twist on the classic apple tarte tatin but with pears. The pears are bathes in buttery sugar caramel syrup then topped with puff pastry. Just 4 ingredients and classic preparation techniques gives you a show-stopping dessert. The combination of warm pears, caramel sauce and pastry crust topped with a side of vanilla ice cream in a heavenly way to end the meal.  I’m sure your family and guests will want you to open your own French Bistro!

This is a play on a classic rillettes, which is kinda like a pate that is usually made with a combination of meat usually pork, spices all cooked in fat. To achieve a delectable spread. Instead of meat, we are using perfectly poached salmon combined with smoked salmon along with herbs, lemon, and butter to make a sublime spread that is delicious for an appetizer or try it for brunch. Served with crostini or Melba toast crackers, it’s a very elegant and versatile spread.