TOMATOES AND FRESH BUFFALO MOZZARELLA 1 egg shaped mozzarella ball, per person 1 large vine ripened tomato, per person fresh, chopped green and purple basil salt and pepper to taste 1 leaf of lettuce, per person extra virgin olive oil Slice tomato and mozzarella and place alternately on lettuce leaf. Sprinkle with salt and pepper to taste. Sprinkle with chopped basil and drizzle with olive oil.	DILL POTATO SALAD 6-8 cooked potatoes, peeled and sliced 1/4 cup vegetable oil 1/2 cup chopped onion pinch of salt 1-2 tsp chopped parsley pinch of black pepper 1/4 cup red wine vinegar 1/2 cup warm chicken stock 1/2 cup chopped dill Sliced cooked and peeled potatoes (some thin and some thick for nice consistency). Add salt, pepper, onion, parsley, dill, oil and vinegar to taste. Then add hot chicken stock and combine so it's not to wet or dry. Serve. This is a variation of my regular potato salad. It goes nicely with cold chicken, roast pork or even just a sandwich. It is also very good with hot or cold grilled salmon. In Europe, especially in Germany, there is no hot potato salad. The first time I saw hot potato salad was after I came to the US. Most potato salad in my home country is served at room temperature.
PORK LOIN WITH APRICOTS & PRUNES 2-3 lbs boneless loin roast of pork pitted prunes, for stuffing 1 carrot, chopped dried apricots, for stuffing 1 onion, chopped oil 1 stalk celery, chopped pitted prunes, soaked in Port or Armagnac for garnish With a sharp knife, make a hole horizontally through the center of the roast. Enlarge hole with the back end of a wooden spoon. Fill the cavity with prunes and apricots. Brown all sides of the meat in a little oil. Add the chopped vegetables, add a little water to the pan. Roast in a moderate oven (375 degrees) for about an hour or until done. Let meat cool a little so all juices settle, slice and place the meat on a platter. Decorate with dried apricots and marinated prunes.	PATE BRISEE (PIE DOUGH) 3 part flour 2 parts butter 1 part water pinch salt
GRILLED SALMON 1 6-8 oz salmon filet, per person salt and pepper to taste olive oil, for brushing before grilling Preheat Ducane Gas Grill or small cast iron grill pan. When grill is really hot, brush salmon with olive oil then add the salt and pepper to taste. Place filets on grill. Let sit on the grill until it starts to sear, then lift up on the end and it will loosen to turn over. If not, let sit a little longer until it comes loose easily. Turn, cook the other side. Remove from the grill. Serve hot or cold with your favorite salad.	FREE FORM FRUIT TART Pate Brisse Recipe 9 in quiche pan with removable bottom 1/2 cup apricot glaze 1/2 cup pastry cream 4 cups assorted berries and fruit Bake pie crust (Pate Brisse) according to the directions. Prepare pastry cream according to the directions and put on bottom of pie crust after it is baked. Clean all berries and dry thoroughly. Free form all berries and fruit on top of pastry cream. Drizzle with apricot glaze. Chill and serve with fresh whipped cream and a mint leaf for garnish.
PASTRY CREAM 2 tblsp flour or cornstarch 3/4 cup sugar 1 cup light cream or milk 4 egg yolks 1 tsp vanilla To make the pastry cream, combine all the ingredients in a saucepan and bring to a boil, stirring all the time. Cool quickly.	BOWTIE PASTA WITH RED PEPPER COULIS 2 cups bowties, cooked 2 tblsp oil 1 cup red pepper, diced 1 cup chicken stock 1/2 cup onion, chopped salt garlic cloves, chopped pepper 1 shot Pernod or Anisette (optional) Saute garlic in oil, add onions and peppers and saute. Add salt and pepper, chicken stock and simmer until peppers are tender (approximately 20-30 minutes). Then puree, add Pernod, season to taste and serve hot or cold over bowtie pasta. This dish goes very well with a buffet style setting. The color, the flavor, the appearance--everyone will love it. Once in awhile, at a formal 6- course dinner, I have served this as a pasta course, garnished with a nice bunch or a few leaves of bright green basil.