Recipes from the Kitchen of Chef Monica Recipe 1 : AIOLI DIP Crush 8 to 10 garlic cloves & mix with 1/4 t. salt. Blend the garlic mixture w/2 egg yolks. One (1) cup of olive oil is added very gradually--beginning w/1 t. and blending with a food processor. Make certain that the olive oil has been thoroughly blended before adding more--up to 2 T. After 2 T. have been blended, add remaining olive oil in a thin steady stream, beating constantly. Finish the sauce with the sauce with the juice of one(1) lemon. Season the mixture with salt & white pepper to taste. Chill thoroughly, at least overnight in order to enhance the flavor. Yields about 1-1/4 c. Recipe 2 : TAPENADE 30 Black pitted olives, large, drained 15 Calamata olives (pitted) 2 Large garlic cloves 1 T. Lemon juice 2 T. Parsley 3 t. Pimento 1/4 c. Capers drained 1/4 c. Olive oil 1/4 t. Basil 1/2 t. Black pepper Use your food processor to pulse to desired spreading consistency. Recipe 3 : AMAZING CRAB SPREAD 8 oz. Cream cheese, softened, room temperature 1/2 c. Sour cream 1 T. Fresh lemon juice 1 T. Milk (or cream) 3 T. Green onion, finely copped (use white only) 1 Clove garlic, pressed 12 oz. Crab meat 2 T. Sliced almonds, toasted Mix thoroughly and chill before serving with gourmet crackers or sliced sourdough baguettes. Recipe 4 : SHRIMP BUTTER 8 oz. Shrimp, cooked & chopped 8 oz. Cream cheese, softened 1/4 c. Butter, softened 2 T. Green onions, minced (whites only) 4 T. Lemon juice, fresh 1/4 t. Dried dill weed 2-4 Drops of Tabasco 1/4 t. Salt Mix together all ingredients and stir well to blend. Spoon into a decorative serving crock. Cover & refrigerate for 24 hours. Serve with thinly sliced white or rye bread. Recipe 5 : LEMON GOAT CHEESE SPREAD 5 oz. Soft fresh goat cheese spread (about 1/2 c.) 2 t. Thyme, fresh, chopped 2 t. Lemon peel, grated 1 Garlic clove, pressed 5 t. Olive oil White pepper, to taste Mix thyme, lemon peel, garlic and goat cheese. Season with white pepper to taste. Add the olive oil to the mixture and mix thoroughly. Place in serving container and chill over- night. Recipe 6 : STUFFED MUSHROOMS 3/4 c. Parmesan cheese, grated 1/3 c. Bread crumbs, grated 5 Green onions, finely chopped 2 Garlic cloves 1/2 c. Olive oil (scant) 2 T. Fresh parsley or oregano Dash of Worcestershire sauce 2 lb Mushrooms (medium to large) Remove stems from mushrooms & chop some for stuffing. Mix stuffing and sauté just to blend. Stuff caps and bake 350-deg oven for 10 min. Recipe 7 : SALMON CHOWDER 3 7-oz cans boneless, skinless salmon 4 T. flour 2/3 c. finely chopped onion 5 c. Half & Half 3 T. butter 2 t. Paprika 3 c. water 2 t. Salt 3 c. mashed potatoes Simmer drained salmon, onion, and water for 20 min. Melt butter and add flour, and half and half whisking constantly. Then add mashed potatoes, paprika, and salt and mix well. Add to the salmon mixture. Simmer until heated through. If too thick, thin with additional half and half. When serving sprinkle with fresh chopped parsley. Serves approximately 12. Recipe 8 : KAHLUA TRUFFLES Prep 25 minutes plus chilling Makes 64 truffles 10 oz semisweet chocolate 2 oz unsweetened chocolate 3/4 c. heavy cream 5 T. unsalted butter, softened 1/4 c. Kahlua 1/3 c. blanched almonds,toasted & cut up (no substitutions) 1/4 c. unsweetened cocoa & finely chopped In food processor, with knife blade attached, blend both kinds of chocolate until finely ground. In 1-qt saucepan, heat cream to boiling over medum-high heat. With food processor running, add to cream, butter, and Kahlua to chocolate and blend until smooth. Grease 8" by 8" metal baking pan lined with plastic wrap. Pour chocolate mixture into pan; spread evenly. Refrigerate chocolate mixture until cool and firm enough to handle, at least 3 hours. Place chopped almonds in small bowl; place cocoa in another small bowl. Invert chocolate block onto cutting board; discard plastic wrap. Cut chocolate block into 8 strips, then cut each strip crosswise into 8 squares. One at a time, roll half the squares in chopped almonds to coat; roll remaining squares in cocoa. Store in refrigerator in tightly covered container, with waxed paper between layers, up to 2 weeks or freeze up to 2 months. Place each truffle in a fluted paper cup. Recipe 9 : CHOCOLATE-WALNUT BRANDY BALLS 1 c. semisweet chocolate chips 1 c. sugar 3 T. light corn syrup 1/2 c. Brandy 2-1/2 c. finely crushed vanilla wafer cookies (about 10 oz) 1 c. finely chopped walnuts Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from water. Whisk in 1/2 c. sugar and corn syrup, then the brandy. Mix vanilla wafers and walnuts in medium bowl to blend well. Place remaining 1/2 c. sugar in shallow bowl. For each brandy ball, roll 1 scant tablespoon chocolate mixture into generous 1-inch ball. Roll balls in sugar to coat evenly. Cover and refrigerate at least overnight and up to 5 days. MAKES ABOUT 45.