Directions

For Crepes:
1. In a large bowl, beat eggs slightly. Add milk, melted butter, flour, sugar and salt. Whisk until mixture is smooth.

2. Preheat a crepe pan or medium-sized skilled over medium heat and brush lightly with butter. Using a small ladle, spoon batter into the pan and quickly swirl the pan from side to side until the batter covers the entire bottom of pan. Cook for 1 to 2 minutes, or until the crepe is set. Loosen edges with a spatula and turn the crepe over, cooking for another minute or until lightly browned. Remove from pan. Repeat the process using the remaining batter, greasing the batter each time.

For Chocolate Sauce:
In a small saucepan, over medium heat, combine the chocolate bits, cream and vanilla. Cook for 5 minutes, stirring constantly, or until the chocolate is melted and the sugar is dissolved. Remove from heat source.

To Serve:
Fold the crepes into quarters and arrange 2 crepes on each dessert plate. Place a small scoop of ice cream inside each crepe, drizzle with warm chocolate sauce and dust with confectioners sugar.

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Directions

1. Preheat oven to 350º F. Using a pastry brush, completely coat the inside of 8 ramekins or custard cups with melted butter.

2. Place the chocolate and butter in the top of a double boiler and melt over simmering water, stirring frequently. Set aside to cool slightly.

3. In a medium bowl, using a hand held mixer, beat the eggs and sugar together until light and airy, or about 2 minutes. Beat in the melted chocolate mixture and flour, mixing until completely blended.

4. Pour the mixture into the prepared ramekins and bake for 10 to 12 minutes. Remove from oven and allow to cool slightly. Run a knife along the edge of the molds and turn out onto dessert plates.

These can be made ahead of time and refrigerated to bake later. Bring them to room temperature before baking.

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Directions

1. Melt the butter in a saute pan. Add the shallots and gently cook for 3 to 4 minutes. Add the bacon and continue cooking until the shallots have softened and bacon is done.

2. Add the peas and stock. Season with salt and pepper. Cover and cook until the peas are almost tender.

3. Add the lettuce, stirring to incorporate. Cover and simmer for one minute or just until the lettuce wilts.

4. Check the seasoning and adjust to taste.

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Directions

1. Rinse lamb chops under cold running water and pat dry with paper towels.

2. In a small bowl, combine the olive oil, herbs, garlic, salt and pepper. Brush both sides of each lamb chop with marinade and place in a baking dish. Drizzle remaining marinade over the top of the lamb chops. Cover and refrigerate overnight, turning once or twice.

3. Prepare grill for direct grilling and preheat to high. Grill the lamb for 2 to 4 minutes per side.

4. Serve garnished with fresh rosemary springs.

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Directions

For Crust:
1. In a mixing bowl, add sifted flour and butter pieces. Using a fork or pastry cutter, work the dough until pea-sized crumbles form. Make a well in the center of the mixture and add the salt and water. Quickly mix using your hands until the dough is smooth. Form the dough into a disc, wrap in plastic and chill in the refrigerator for about 30 minutes.

2. Preheat oven to 400º F. Grease baking sheet or pizza pan with butter and set aside.

For Topping:
1. Cook the bacon in a large skillet over medium-high heat until almost crisp. Drain on paper towels and roughly chop or crumble and set aside.

2. In a medium bowl, combine the ricotta, cream, flour, salt and oil. Mix well to blend.

To Assemble:
1. Roll the dough out on a lightly floured work surface to form a thin 8x10-inch oval. Pinch the edges to form a border. Place on baking sheet.

2. Spoon the cheese mixture evenly over the pastry crust. Top with onion slices and sprinkle with bacon. Bake for 15 to 20 minutes or until the crust is golden brown. Season as desired with salt and ground pepper.

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