Fisto2

Instructions

1. In a bowl, chop, cut and mix lettuce, tomatoes, cucumber, parsley, purslane, thyme, green pepper, radishes, mint, onion and lemon zest.
2. To prepare the vinaigrette, combine molasses, olive oil, brown sugar, salt and sumac, lemon juice and then drizzle over the vegetables.
3. To serve, incorporate the fried or broiled crispy pita bread in the salad and enjoy!

Salmon Instructions

1. In a skillet, on low heat, add wine, water, and onions;  bring the mixture to a simmer.
2. Add salmon fillets, skin-side down on the skillet. then cover and cook to desired doneness.

1. Combine chives and remaining ingredients in a small bowl.

Serve the salmon with the chive sauce and some freshly ground black pepper.

Instructions

1. Cut eggs in half lengthwise.
2. Empty yolks in a large bowl, then add Roquefort cheese, mayonnaise, mustard, dill, fresh black and red pepper, salt and green tabasco (optional).
3. Stir until smooth.
4. Bring the egg’s white part and stuff it with the mixture.
5. Refrigerate until serving.
6. Sprinkle with fresh parsley when serving.

Instructions

1. In a large pot, bring water to a boil. Add salt, olive oil, and cook according to the package directions al dente.
2. In a skillet melt the butter over medium heat. Add garlic, fresh mushroom, grated black pepper. Cook for 2 minutes.
3. Raise the heat to high, add Stoli (TM) and cream and simmer till the mixture is slightly reduced. Drain well your cooked pasta. Add it to the skillet and keep tossing. After few minutes, add your shrimps and keep cooking, until the shrimps and pasta have absorbed most of the sauce and are tender.
4. Stir in the parsley and lots of parmesan cheese.

Instructions

1. In a pan or skillet, brown the chicken livers until well cooked and then puree them.
2. Add white wine, stock, shallots, anchovies, to the mixture; Simmer until the liquid reduces to a glaze.
3. Remove from heat, whisk in the butter.
4. Finally, add the rest of the herbs.

Instructions

1. Mix the bread crumbs, egg, ground beef, sausage meat, Parmesan cheese, parsley, olive oil, garlic, lemon zest, and black/red pepper.

2. Knead the ingredients together well until the mixture is smooth.
3. Shape the meat into small balls to suit your taste.
4. Lay the meatballs out on a tray, cover with wax paper and chill for an hour.
5. Heat olive oil in a large skillet, over medium-high heat.
6. Cook the meatballs on all sides until brown.

Instructions

1. Heat all the ingredients together.

2. Bring to a boil.
3. Reduce heat to low, and simmer for 30 minutes uncovered.
4. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
5. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered.
6. Stir in heavy cream.
7. Pour into soup bowls.
8. Garnish with fresh parsley.