INGREDIENTS
2 Tablespoon of Butter (Unsalted)
2 Ounces of Prosciutto (Finely Chopped)
3/4 Cup of Yellow Onions (Chopped)
1/2 Cup of Chopped Celery (Chopped)
1/2 Cup of Carrots (Chopped)
3/4 Teaspoon of Garlic (Minced)
1 Bay Leaf
1/2 Cup of Tomato Paste
2 Tablespoon of All Purpose Flour
2 Cups of Tomatoes (Peeled & Chopped)
3 Cups of Vegetable Stock
1/3 Cup of Heavy Cream
2 Tablespoon of Sugar (White)
2 Tablespoon of Apple Cider Vinegar
Sea Salt and Fresh Ground Pepper

For Garnish
Chives and Parsley (Chopped)
5 Whole Tortillas (Fried and Chopped)

DIRECTIONS
In a large saucepan, melt the butter over medium-high heat. Add the prosciutto, onions, celery, carrots, garlic, and bay leaf and cook, stirring, until the onions are soft and fragrant, about 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the flour, and cook, stirring, for 1 minute. Add the tomatoes and stir well. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes. Add the cream and cook for 3 minutes. Remove from the heat and discard the bay leaf. If you like a smooth soup you may use a hand-held immersion blender, or in batches in a food processor, puree the soup. Season, to taste, with salt and pepper. In a small saucepan, caramelize the sugar over low heat. Add the vinegar and stir to dissolve the sugar. Add to the soup a teaspoon at a time to balance the acidity. To serve, ladle the soup into bowls and arrange the sliced sandwiches around the sides. Garnish with the herbs and chopped tortillas and serve.

Small Grilled Cheese Sandwiches
3 Tablespoon of Cream Cheese
3 Tablespoon of Mascarpone Cheese
1 Teaspoon of Minced Chives
4 Tablespoon of Unsalted Butter
8 Thin Slices of homemade bread (Crust removed)
A Pinch of Salt

DIRECTIONS
In a small bowl, blend together the cream cheese, mascarpone, chives, and salt. Spread the mixture on 4 slices of the bread and top with the remaining bread. Spread 1 1/2 teaspoons of the butter on each side of each sandwich. Heat a griddle or large skillet over medium-high heat. Add 2 sandwiches and cook until golden brown, 1 1/2 to 2 minutes per side. Remove and repeat with the remaining sandwiches. Cut each sandwich into 2 triangles. Serve immediately.

INGREDIENTS
1/4 Cup of Hazelnuts
1/2 Cup of Extra Virgin Olive Oil
2 Tablespoon of Balsamic Vinegar
1 Teaspoon of Dijon Mustard
1 Teaspoon of Honey
1 Garlic Clove (Minced)
1 Shallot (Minced)
1/4 Teaspoon of Sea Salt
1/4 Teaspoon of Fresh Ground Pepper
1 Head of a Butter Lettuce
1 Cup of Strawberries
1/4 Cup of Goat Cheese (Crumbled)

DIRECTIONS
Preheat oven to 350 degrees. Put hazelnuts on a sheet pan and bake until toasted, about 10 minutes. Put nuts in a clean kitchen towel and rub vigorously to remove skins. (Don’t worry if not all of the skins come off.) In a small bowl, whisk oil, vinegar, mustard, honey, garlic, shallot, salt, and pepper. Gently wash, hull, and cut strawberries into quarters. In a large bowl, toss lettuce, strawberries, and hazelnuts with enough dressing to coat evenly. Pile high onto salad plates and top with goat cheese. Serve immediately.

INGREDIENTS
2 Pounds of Live Lobster
2 Tablespoon of Olive Oil
12 Large Shrimp (Peeled with Shells Reserved)
1 Cup of Onion (Chopped)
3/4 Cup of Carrots (Peeled & Chopped)
3/4 Cup of Celery
2 Garlic Cloves
1 Turkish Bay Leaf (Regular bayleaf will do)
1 Tablespoon of Tomato Paste
1/4 Cup of Brandy
3 Cups of Water
4 Tablespoon of Butter
2 Tablespoons of All Purpose Flour
1 Cup of Whipping Cream
1 1/2 Cup of Fontina Cheese (Grated – Appro. 6 ounces)
8 Ounce of Shell Pasta
6-7 Ounce of Fresh Crab Meat
2 Tablespoon of Chives (Chopped)

DIRECTIONS
Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and shrimp shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer 30 minutes. Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp. Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, shrimp, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.

INGREDIENTS
1 lbs of Elbow Macaroni
4 Cups of Milk
4 Sprigs of Thyme
6 Cloves of Garlic
3 Tablespoon of Butter (Unsalted)
3 Tablespoon of All Purpose Flour
5 1/2 Cup of Cheddar (Shredded White)
1/4 Cup of Parsley (Chopped)
4 Slices of Bacon
1 Large Onion (Diced)
Kosher Salt & Fresh Ground Pepper

DIRECTIONS
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain. Preheat the oven to 400 degrees F. In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly. While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper. To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.