1 bacon,4-6 slices
1 beef roast
1 flour
4 carrots
4 celery stalks
3 onions
8 oz sour cream
3 bay leaves
1 salt and pepper, To Taste

1 T butter
2 medium shallots, chopped
pinch black pepper, cracked
1 c wild mushrooms, sliced
1 c domestic mushrooms, sliced
1 t fresh sage, chopped
1/4 c marsala
1 T butter
Salt, to taste
Pepper, to taste
1 1/2 T fresh sage, chopped

1 c olive oil
1/4 c red wine vinegar
1 T lemon juice
1/4 t mustard
2 cloves garlic, minced
4 T parsley, minced
1/2 t oregano, Crumbled
1/2 t marjoram, Crumbled
1 t thyme, Crumbled
1 t fresh-ground black pepper
1 t salt

3 T olive oil
1 T balsamic vinegar
1 large garlic, crushed
1/8 t Dijon mustard

4 lb venison, cut in 2" chunks
1 carrot, sliced
1 small onion, quartered
1/2 stalk celery, sliced
1/4 t thyme, dried or 3/4 teaspoon. fresh thyme
Salt (or black pepper)
1/8 t cayenne pepper
4 c California Petite Syrah or full-bodied red wine
1 1/2 t wine vinegar
2 1/2 T corn oil, or more if needed
2 T white flour
1 c water
Caramelized Pears (optional)

1 c white haricot beans, dried, soaked overnight
3 c water
1 stalk celery, 3" pieces
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
1 bay leaf
6 black peppercorns

5 T olive oil
1 clove garlic, crushed
1 c pearl onions, peeled
2 c carrots, chopped
1 fennel bulb-trimmed and-finely chop
3 c fresh mushrooms, chopped
1 medium globe eggplant, coarsely chopped
2 ripe tomatoes, peeled, seeded and, chopped
1 T fresh thyme, chopped
1 T fresh rosemary, chopped
1/2 c dry white wine
1/2 c tomato juice
1/3 c red lentils

1 c Parmesan, Freshly Grated cheese
1 c fresh whole wheat bread crumbs

1 c heavy cream
10 oz bittersweet chocolate, chopped
3 T sweet butter
1 lb (to 1 1/2 pounds) bittersweet chocolate
6 oz almonds (optional)-blanched by boiling, cooled and the skins slipped off

1 cut up chicken, dredged in flour
1/4 lb bacon, minced
1 medium onion, chopped
1 medium carrot, sliced thinly
1 clove garlic, peeled and minced
1/2 lb mushrooms, sliced
1 bay leaf
1/2 t thyme
Salt, to taste
Pepper, to taste
1 T marjoram
1 1/2 c dry red wine,(or to taste)
drops Kitchen Bouquet

1 1/4 lb carrots
1 t granulated sugar
2 T butter
Salt
black pepper, Fresh Ground
Madeira Cream Sauce
1 T butter, softened
3 eggs
1/2 c milk

12 pearl onions, about 3 oz.
8 asparagus spears, about 1/2 -lb.
Salt
12 baby carrots, about 1/4 lb.
3 oz mushrooms, chopped small, about 3/4 cup
3/4 lb fresh peas, shelled or 3/4 cup peas, Frozen -thawed
1 c chicken stock
1/2 c heavy cream
1 T fresh tarragon leaves, minced
1 T fresh chives, minced
1 T fresh parsley, minced
1 t lemon juice
black pepper, Fresh Ground