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1 Tablespoon unsalted butter
2 Tablespoons brown sugar, firmly packed
One firm Red pear, peeled, cored and sliced thin
Ile De France Camembert cheese, sliced thin
Sliced Baguette bread
Fine grey sea salt for dustingIn a small skillet over medium heat, melt the butter until foamy. Sprinkle in the brown sugar and stir with a heat-proof spatula to combine. Continue stirring over medium heat until sugar melts, taking care not to splash as mixture will be very hot. When sugar is melted and bubbling, carefully lay the pear slices in the pan, being careful not to crowd. Allow to cook on one side for about 1-2 minutes then carefully turn over. Remove from pan when soft but not falling apart; timing will depend on thickness of cut. Some sugar may crystallize from moisture in the pear. Pour any remaining un-crystallized sugar over pear slices.Lay one slice Ile De France Camembert cheese on top of sliced baguette and top with one slice of glazed pear. Drizzle some melted sugar over top and a fine dusting of fine grey sea salt. Serve at once accompanied by red grapes, a dry champagne or a chilled late harvest Riesling.96.03 Points

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Tortilla
Brie cheese
carmelized onions
grilled chicken meat
Chipotle Mango Salsa (see Note)
Parmasean cheese gratedPlace tortilla in skillet with a small amount of oil. Heat slightly and flip over. Place 2 slices cheese in tortilla. Then layer on onion, chicken, and a spoonfull of mango salsa. Fold tortilla over and grate parmasean cheese over the top. Flip and fry till cheese is browned on tortilla. Grate more parmasean cheese on this side and then flip one more time and cook till cheese melts and chicken is warm.
Note: For the Mango Salsa, I just bought a store bought container or Mango and Peach Salsa and added a dash of Chipotle powder.
Chipotle Mango or Chipotle Raspberry grill sauce can be substituted for the mango salsa.
Carmelized Onions
1 onion
1/2 tsp sugar
oil
Slice onions into 1/4-inch wide rings.
Heat oil in heavy skillet.
Add onions and a small amount of sugar (optional) and slowly cook over medium heat.
Cook until onions are caramel colored, stirring often, 30 to 40 minutes.203.28 Points

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1/4 cup crimini mushrooms, sliced
1/4 cup asparagus, cut into 1″ pieces
2 eggs
1/2 ounce of crumbled Ile De France Goat Cheese
salt and pepper to taste
chopped parsley for garnishPreheat oven to 375 degrees.Heat a teaspoon of olive oil in a saute pan. Add sliced crimini mushrooms. Season with salt and pepper. Saute over medium heat until mushrooms give off their liquid and begin to brown, about 10 minutes. Keep warm.

Season asparagus pieces with a bit of olive oil, salt and pepper. Roast for 5-7 minutes until just tender. Keep warm.

Preheat a nonstick skillet over low heat. Add a small amount of butter. Break two eggs into a bowl, and beat with a fork until yolks and whites are fully incorporated. Season with salt and pepper. Pour the eggs into the skillet. When the edges of the eggs have set, redistribute uncooked eggs with a heatproof spatula so that uncooked eggs flow underneath.

When the eggs are nearly set, add the asparagus and mushrooms on one side, and crumble the goat cheese over. Fold the other side of the eggs on top of the vegetables and cheese mixture and slide onto a plate. Garnish with chopped parsley.

87.04 Points

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4 tablespoons of olive oil
1 large onion, medium dice
2 cloves of garlic, minced
3 cups of arborio rice
1 1/2 cups of white wine
2 quarts of chicken stock
1 bunch of asparagus, blanched and cut into thirds
2 cups of frozen peas
1 1/2 pounds of raw shrimp, tails removed
1 cup of shredded Parmesan cheese
5 oz of Ile de France goat cheese
Salt and Pepper to tasteIn a pan bring chicken stock to a simmer. In a large pot, heat the olive oil and saute onion and garlic over a low heat until they are softened. Add rice and coat the rice with the oil and cook for a few minutes til slightly toasted. Add in the wine and cook until almost all of the liquid is absorbed. Add in ½ of a cup of the simmering chicken stock until most of the liquid is almost completely absorbed. Repeat this until the rice cooks and only has a small bite to it. Add in the asparagus, peas and shrimp and stir to combine. Cook for a few minutes or until the shrimp is pink. Stir in Parmesan cheese and goat cheese and season to taste. I like to stir frequently while making risotto but you can follow any technique you like.75,616.34 Points

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