Main Courses

Make sauce:
In a saucepan melt butter over moderately low heat. Stir in flour and cook roux, stirring, 3 minutes. Add milk in a stream and bring mixture to a boil, whisking until thick and smooth. Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10 to 12 minutes, or until thickened. Transfer sauce to a bowl and cover surface with a buttered round of wax paper.

Make filling:

Main Courses

Prepare the sauce
Preheat oven to 425F.

Wrap garlic cloves tightly in foil. Cut zucchini into 1/4-inch-thick slices and season with salt and pepper. Put foil-wrapped garlic and zucchini on a baking sheet and roast in middle of oven until garlic is tender and zucchini is pale golden, about 15 minutes. Unwrap garlic and cool.

Main Courses

Combine flour, salt and pepper; dust veal lightly with flour mixture. In medium skillet, brown meat slowly in hot oil. Remove meat from skillet. Add onion to same skillet; cook till tender but not brown. Add meat, tomatoes, undrained mushrooms, parsley, garlic salt, and oregano. Cover; simmer for at least 1 hour, until meat is tender, stirring occasionally. Arrange veal on hot buttered noodles; top with sauce.

Desserts

In a mixing bowl, whisk the espresso, water and Grand Marnier together, set
aside.

In a mixing bowl, combine the Mascarpone and Marsala together and beat
until smooth.

In a medium bowl beat the eggs, yolks, and 3 tablespoons of the sugar
together until smooth, set over a hot water bath and beat for 3 minutes
until light and foamy.

Remove from the heat, and without waiting beat this mixture into the
Mascarpone mixture. Set aside.

In two small additions, fold about 1/3 of the Mascarpone mixture into 2
cups whipped cream.

Main Courses

Halve and seed cucumber. Cut cucumber into sixteen 5-by
1/4-inch-thick sticks. Halve onion lengthwise and cut
crosswise into thin slices.

In a small bowl stir together sour cream, capers,
horseradish, and salt and pepper to taste.

Quarter lavash and spread 1 side of each quarter evenly
with 1 tablespoon sour cream mixture, leaving a 1/2-inch
border all around. On each quarter arrange about 1 1/2
slices salmon in one layer over sour cream mixture and
spread 1 tablespoon sour cream mixture evenly over salmon.
On each quarter arrange 4 cucumber sticks, about 3 onion

Main Courses

1. Mix seasoning mix and 2 Cups water; reserve 1 Cup of the mixture. Stir remaining seasoning mixture and croutons in bowl. Let stand until croutons are softened, about 2 minutes.
2. Mix ground beef, egg, and salt into crouton mixture. Shape by ¾ cupfuls into Salisbury steaks.
3. Brown steaks in large skillet. Drain. Pour reserved seasoning mixture over steaks; cover. Heat to boiling; reduce heat. Simmer 25 to 30 minutes.

Main Courses

Combine all ingredients except salmon. Rub onto salmon steaks and grill.

Sides

Preheat oven to 500. Wash eggplant and roast whole, turning occasionally, about 45-60 minutes. Cool. Process pulp until smooth, season with salt/pepper. Add oils and process again. Keeps up to 4 days tightly sealed and refrigerated. Serve as appetizer with bread or vegetables.

Main Courses

Preheat oven to 450°F. Cut chicken legs into thighs and drumsticks and pat dry. Halve potatoes. Cut bell pepper into 1/2-inch-wide strips and onion into 1/2-inch-thick wedges.

In a large flameproof roasting pan toss chicken, potatoes, bell pepper, and onion with oil, thyme, and salt and pepper to taste until coated and arrange in one layer, chicken skin side up. Roast chicken and vegetables 30 minutes, or until chicken is cooked through and golden.

While chicken and vegetables are roasting, discard any coarse stems from arugula and put arugula in a large bowl.