Caramelized Onion Toasts (Serves 6)

8 Tbsp. Butter

3 Onions, thinly sliced

3 Anchovy Fillets, chopped

3 tea. Thyme Leaves, fresh, chopped

1/3 cup Nicoise Olives, roughly chopped

1 Baguette

Olive Oil

Parmigiano-Reggiano cheese

Salt & Pepper

Preheat the oven to 400 degrees F.

Heat 4 tablespoons butter in a large skillet over medium heat. Add the onions, chopped anchovies, thyme, salt and pepper and cook until the onions are sweet and golden brown, about 20 minutes.

Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat. Then cut the baguette in half lengthwise to make 2 long slices of bread. Brush both sides of each with the remaining 4 tablespoons butter.

When the onions are cooked, put the bread slices on a baking sheet and spread with the onions. Garnish with olives and drizzle with olive oil. Place in the oven and bake until the bread is crispy, about 15 minutes. Shower with Parmigiano. Cut into pieces and serve hot.

Chocolate Pots de Crème (Serves 6)

2 cups Heavy Whipping Cream

1/2 cup Milk (whole)

5 ounces Bittersweet Chocolate

6 large Egg Yolks

1/3 cup Sugar

Preheat oven to 325°F.

Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.

Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

Chicken Piccata Pasta Toss

(Serves 6)

1/2 pound pasta

1 Tbsp. Olive Oil

1 lb. Chicken Breasts (6 individual breast halves), cut into 1" pieces

Salt & Pepper

1 Tbsp. Butter

2 Garlic Cloves, chopped

1 med. Shallot, chopped

1 Tbsp. Flour

1/4 cup White Wine

1 Lemon, juiced (I also use the zest)

1/2 cup Chicken Broth or Stock

1 1/2 Tbsp. Capers, drained

1/3 cup Fresh Parsley, chopped

Fresh Chives for garnish (optional)

Heat a deep nonstick skillet over medium-high heat. Add 1 tablespoon of olive oil and the chicken to the pan. Season with salt and pepper, and brown until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and set it to the side while you complete the sauce.

Return the skillet to the heat, reduced to medium. To the skillet, add another tablespoon olive oil, 1 tablespoon butter, the garlic & shallots and sauté, 3 minutes. Stir in flour and cook 2 minutes. Whisk in wine and reduce liquid, 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley.