pOSHIER pOSHIER

roll your puff pastry into a large disc. make sure it cover to bottom of a spring form pan. use extra to cover all sides. layer slices of boiled potatoes around interior of the pastry dough using a mixture of butter and truffle oil to coat: layer slices of pancheeta over the potato slices and set aside in a bowl mix 1/3 cups of heavycream 2 tablespoons of flour 1 cup of softned butter 1 teaspoon of dill 3 tablespoons of lemon juice 3 tablespoons of truffle oil 1 tablespoon of chopped thyne 1 teaspoon of chopped chives 1 teaspoon of cayeene pepper 1 teaspoon of ground nutmeg 1/4 congac 1/2 cup of grated mozzerolia 1/2 shredded swiss 1/2 chopped provolone 1 cup of softened goat cheese 1/2 cup of pareseam grated 2 eggs 1/2 cup of toasted pumkin seeds 1 cup of deep fried grapes mix well and set aside in a pan saute 7 leeks in oilive oil with 1/2 cup of diced yellow peppers 4 cloves of garlic cook until tranlucent cover panchetta and top with cheese mixture bake for 40 mintues on 350 degrees until done Serve with a Peppery Watercrest Salad. A salad with cream cheese and mozzorla in mashed avacDOS WITH ORANGWE SECTINS AND PISTASHIOS AND CANDIED GINGER COVERED WITH A CHAMPENGE vINERGRETTE AND A tURKEY CUTLETS DEEPFRIED WITH A cHEETO BREADCRUMD CRUST. Or roasted red snapper