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Veal Cutlets
w/ Mushrooms, Plum Tomatoes and shallots
4 Tablespoon virgin olive oil
3 large cloves of garlic
1/2 teaspoon white pepper
1/2 teaspoon salt
3/4 teaspoon chopped fresh rosemary
12 ounces sliced mushrooms
12 ounces Plum tomatoes
6 ounces chopped shallots
1 lb thinly sliced veal cutlets (about 1/4 inch thick)
All purpose flour
1 cup chicken broth
1/2 cup dry white wine
2 eggs (for egg wash)
(make sure you salt and pepper cutlets to taste, BEFORE you egg wash and 
generously flour them!)

Garlic smashed potatoes
2 lb of new or red potatoes
5-6 cloves of roasted garlic
2 Tablespoon salted butter
1 Tablespoon olive oil
salt to taste
2 teaspoon white pepper
1 cup half and half
1/2 cup freshly chopped chives
2 tablespoon coarsely chopped leeks
10 strips of crisp bacon

Green bean, watercress, walnut salad
w/ Fresh prosciuto ham
12 ounces green beans, trimmed halved, diagonally, (about three cups)
1/4 cup red wine vinegar
2 1/4 Tablespoon Dijon Mustard
1 Tablespoon fresh minced Italian parsley
1/2 cup virgin olive oil
4 bunches watercress, trimmed and chopped
1 1/2 cups toasted chopped walnuts
1/2 lb fresh prosiuto ham
2 cups grape or cherry tomatoes (preferably grape tomatoes)
season to taste with white pepper and salt

Chocolate Bread Pudding
2 tablespoon unsalted butter
4 large eggs
1 cup firmly packed brown sugar
1/2 Teaspoon cinnamon
1/4 Teaspoon nut meg
1 Tablespoon vanilla
10 ounces favorite chocolate (fine chunk chocolate to be melted)
1/4 cup Orange flavored liqueur
2 cups of half and half
8 slices of fresh baked Vienna or Italian bread (crusts removed)
cut into 1/2 inch cubes (about 4 cups)
2 cups semi-sweet chocolate chips (Italian chocolate if you can find it)

Fresh whipped crème
1 quart heavy crème
1/4 granulated sugar

Remember . . . . . let bread soak for about 30 minutes before you bake at 
350, for 55 minutes!