"Recipes from the Chef's Kitchen"

Ingredients:
1)   1 lb. Shiitake Mushrooms - stems discarded
2)   6 tbs. Butter
3)   1/2 tsp. Salt
4)   2 oz. Gruyere Cheese - grated
5)   2 tbs. Creme Fraiche
6)   1 tsp. Dijon Mustard
7)   3 tbs. peeled Hazelnuts - toasted and finely chopped
8)   1/2 tsp. Quatre Epices
       (Black Pepper + White Pepper + Ginger + Nutmeg + Cloves)
9)   Phyllo Dough
10) Butter

Preparation:
1)   Julianne the shiitake mushrooms.  Heat a large skillet over high heat, add the
       butter and saute the shiitakes over brisk heat.  Do not add too many
       mushrooms to the pan at once...cook in two batches (use 3 tablespoons of
       butter each time).  Add a 1/4 teaspoon of salt to each batch of mushrooms
       as they cook.  Tip into a medium work bowl to cool.
2)   Add the grated cheese creme fraiche, Dijon mustard, chopped hazelnuts and
       quatre epice, and stir until well combined.
3)   Layer the four sheets of phyllo one on top of the other, brushing each layer
       with butter.  Cut into 3 X 3 squares (keep the remaining phyllo covered with
       a tea towel).  Dollop a spoon full of filling into the center of each square,
       bring the four edges of each square together, and twist into a "bundle" shape.
       Brush the top of the bundle with butter and lay on a sheet tray lined with
       parchment paper.
4)   Bake in a 400 degree oven until crisp and golden... about 20 to 22 minutes.
5)   Optional...cut the phyllo into strips and fold in triangles---i.e. as you would
       for Spanakopita.

Ingredients:
1)   8 oz. wedge of Brie Cheese
2)   1 small jar of Fruit Chutney
3)   1 tsp. of crystallized Ginger - finely chopped
4)   1/3 cup of silvered Almonds - toasted
5)   Phyllo Dough
6)   Butter

Preparation:
1)   Place the brie cheese in the freezer for about a half hour (or forty five minutes).
       This will make it easier to chop.  Trim off the white rine portion (don't worry
       about getting every last bit off) and chop the brie in to a 1/4-inch dice.
2)   Mix the diced brie, fruit chutney, crystallized ginger and almonds.
3)   Layer the three sheets of phyllo one on top of the other, brushing each layer
       with butter.  Cut into 3 X 3 squares (keep the remaining phyllo covered with
       a tea towel).  Dollop a spoonful of filling into the center of each square (be
       careful to not over fill).  Bring the four edges of each square together and twist
       into a "bundle" shape.  Brush the top of the bundle with butter and lay on a
       sheet tray lined with parchment paper.
4)   Bake in a 400 degree over until crisp and golden, about 20 to 22 minutes.

Ingredients:
1)   2 tbs. Butter
2)   12 dried Mission Figs - sliced in half (top to bottom)
3)   1/3 cup of Port
4)   1 tbs. Balsamic Vinegar
5)   2 oz. Goat Cheese
6)   12 slices Prosciutto - sliced in half (lengthwise)

Preparation:
1)   When flambeing, STAND BACK FROM THE FLAMES.  Never pour from a bottle
       into a hot pan, as the bottle can catch fire.  Instead, use a small glass or measuring
       cup.
2)   Heat a 10-inch skillet over medium heat.  Add the butter.  Once the butter is
       melted and the sizzling subsides, add the figs cut side down.  When the pan is hot
       again, carefully pour the port into the pan, standing back while you do this.
       After the flames subside and the port is reduced, add the balsamic vinegar and
       toss to combine.  Simmer until most of the liquid has been absorbed.  Cool off
       the heat.
3)   Once the figs are cool enough to handle, dollop a teaspoon of goat cheese on the
       side cut of the fig, and then wrap it around the middle with a strip of Prosciutto.
       Continue with the remaining figs, goat cheese and sliced Prosciutto.  I generally
       make a few of these with just the goat cheese (and no Prosciutto) in the event
       that some of the guests are vegetarian.

Ingredients:
1)   5 oz. package of smoked Salmon - diced
2)   Zest of one Lemon
3)   1 tbs. of Lemon Juice
4)   1 tbs. Red Onion - finely diced
5)   1 tbs. Capers - rinsed
6)   1 tbs. finely chopped Dill
7)   1 tsp. Dijon Mustard
8)   2 tbs. Extra Virgin Olive Oil
9)   Soup Spoons

Preparation:
1)   Toss all ingredients in a mixing bowl and stir to combine.  Chill until ready to serve.
2)   Put 1 teaspoon of the salmon mixture on a soup spoon and arrange on a platter
       (or toasted bread crouton).

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