GOAT CHEESE & SPINACH TARTS

Ingredients
 4 tablespoons unsalted butter
 3 sheets frozen phyllo dough , thawed
 2 tablespoons grated parmesan cheese
 Vegetable oil, for brushing
 1 large shallot, minced
 1 clove garlic, minced
 1 teaspoon all-purpose flour
 1/4 cup milk
 Pinch of freshly grated nutmeg
 Kosher salt and freshly ground pepper
 3 1/2 ounces mild goat cheese, softened
 2 teaspoons finely grated lemon zest
 1 tablespoon white wine vinegar
 2 large eggs, separated
 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
 Chopped chives, for garnish
Directions
Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover
the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan.
Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top
with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches
each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into
each cup. Bake until golden, 10 minutes.
Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and
garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1
minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and
vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into
each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly
in the pan; remove and top with the chives.

VANILLA SOUFFLE
Ingredients
 2 tablespoons unsalted butter, melted
 1/4 cup granulated sugar for souffle dish
 1 1/3 cups whole, 2 percent fat, or 1 percent fat milk
 1 vanilla bean, split lengthwise
 1/3 cup plus 1 1/2 tablespoons granulated sugar
 1/3 cup all-purpose flour
 1 1/2 tablespoons unsalted butter, softened
 4 large eggs, separated
 Confectioners' sugar
 Satin chocolate sauce , recipe follows
Satin chocolate sauce:
 2 ounces unsweetened chocolate
 4 1/2 ounces semisweet chocolate
 1/4 cup light corn syrup
  1/3 cup hot water
Directions
Preheat the oven to 350 degrees F. Brush 4 to 6 individual souffle dishes (or a 7-cup souffle dish) well with
melted butter. Put the sugar inside one dish and toss to coat, then tip the excess sugar into the next dish and
repeat. Place the dishes in the refrigerator to chill.
Reserving 1/3 cup of the milk, place the remaining 1 cup in a large saucepan. Add the vanilla bean and heat
just to a boil, then turn off the heat and set aside to let the vanilla bean infuse for 10 minutes. Meanwhile, in
a medium bowl, whisk the 1/3 cup granulated sugar, the flour, and the reserved 1/3 cup milk. Add a little of
the hot milk and whisk to combine, then add the flour mixture to the hot milk mixture in the saucepan.
Bring to a simmer over medium heat, whisking occasionally. Simmer just until thickened, about 1 minute.
Turn off the heat. Add the butter, stir, cover, and set aside 15 minutes. Remove the vanilla bean and whisk
in the egg yolks.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites in a clean dry bowl
until soft peaks form. Add the remaining 1 1/2 tablespoons sugar and continue whipping until stiff and
glossy. Fold into the milk mixture.
Pour the mixture into the prepared dishes, filling them 3/4 full. Run your thumb around the inside rim of
each dish, making a shallow "moat" around the edge of the batter. This will help the souffles to rise straight
up. Dust the surfaces with confectioners' sugar. (The souffles can stand at this point for up to 30 minutes.)
Bake in the center of the oven until puffed and light golden brown, 20 to 30 minutes. Do not open the oven
door unless absolutely necessary.

Satin Chocolate Sauce: Combine the 2 chocolates over simmering water in the top half of a double boiler.
Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the
heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To
rewarm, stir over low heat or heat in a microwave.) At the table, serve the hot souffles by poking a hole in
each one and pouring chocolate sauce into the hole, then drizzling sauce over the tops. For a large souffle,
spoon onto dessert plates and drizzle sauce on each serving.

SEA BASS
Ingredients
 4 (6-ounce) pieces sea bass
 1/4 teaspoon salt , plus more for seasoning fish
 1/2 teaspoon freshly ground black pepper, plus more for seasoning fish
 2 cups all-purpose flour
 3 tablespoons extra-virgin olive oil, plus 3 tablespoons
 3 garlic cloves, chopped
 1 (14-ounce) can crushed tomatoes
 1/2 cup water
 1 tablespoon chopped fresh parsley leaves
 1 tablespoon chopped fresh basil leaves
Directions
Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping
off the excess flour to create a light coating.
In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden
brown, about 3 minutes per side. Transfer fish to a plate.
Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add
the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10
minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.