Pour that on your granola and eat it, you zombie pinko bastards!"
 

35 pitted organic cherries plus 20 unpitted,stems on
1 can sweetened condensed milk
1 1/4 cup sifted flour
2/3 cup sour cream
1 tsp vanilla extract
1 tsp vanilla syrup
3 duck eggs
2 tbs maple sugar

butter and maple sugar to coat dish

Preheat oven to 400

grease and sugar flan dish or pie plate
add pitted cherries

add eggs, milk, vanilla and sour cream to flour and mix until well blended
pour over cherries and shake to cover all the fruit

add unpitted cherries to the top
place in oven and bake for 10 minutes

sprinkle maple sugar over top and bake for ten to fifteen more minutes 
Serve warm or cold with a slice of Stracchino

A Canadian kid has isolated the bacteria that eat polyethylene plastic bags.
http://news.therecord.com/article/354044

1 large can tomatoes
2 fresh bay leaves
1 herbes de provence tea bag

1 pinch saffron infused in
2 cups hot lamb, veal or chicken stock
2 cups wine/beer

1/2 cup chopped Picholine olives
1 chopped preserved lemon peel
2 tbsp chai honey
1 small chili pepper, minced, or harissa to taste

1 cup each chopped cilantro and flat-leaf italian parsley

 In a large heavy bottomed pot add oil and saute the vegetables and garlic over low heat for until soft

Add spices and increase heat to medium and stir for 2 mins.

Add lamb, tomatoes, bay leaves, teabag and enough stock and wine/beer to cover

Boil, skim, and reduce the heat to low 
Simmer gently until the meat is very tender, about 1 1/2 - 2 1/2 hours

Skim again for foam and fat, and add the honey, olives and preserved lemon, stir and heat through, 

Remove the bones

Season with salt and pepper and add cilantro and parsley

Serve with rice, mash, or couscous

4 veal shank chops, tied
3 large onions, sliced into thin rings
2 garlic cloves, minced
1 large carrot, peeled into strips
any 2 red/yellow/green/orange peppers, sliced into thin strips
3 stalks celery, chopped
3 tbsp olive oil
1/4 cup flour
1/2 tsp Old Bay seasoning
1 1/2 tps pepper or Royal Pepper Blend divided
1 c Madeira
2 cups veal stock
1 large can diced tomatoes
1 large can whole tomatoes, drained
2 bay leaves
1 tbsp Herbes de Provence
1 tsp cracked pepper
juice of one lemon
juice of half an orange

1/2 cup parsley, minced 
Zest of each lemon, lime and orange
1 clove minced garlic
Mix together for Gremolata


Mix flour with Old Bay, and 1/2 tsp Pepper
Dredge veal shanks in flour 

Heat heavy bottomed pot with 1 tbsp oil and brown veal on both sides (edges too if you wish), in two batches, adding 1 tbsp oil between
Remove last batch from pan, lower heat add 1 tbsp oil and onions and garlic.
When the onions are sweated, add celery and peppers, stir well to keep from sticking to bottom of the pan.
When peppers are soft add spices, and stir to coat add veggies
Add wine, stock and tomatoes and stir well 
Check to see if you need to adjust seasonings to taste.
Nestle veal shanks down into veggies and bring up to a boil
Lower heat to simmer and cook for 1 1/2 hours
Add lemon and orange juice after an hour
Remove Veal and veggies to warm, covered serving dish
Bring sauce to a boil and cook down until reduced in half.
Add back veggies and stir well, returning to boil
Add back veal and quickly bring up to a boil 
Remove from heat, add half of the gremolata and stir well
Serve it forth.

Excellent with a creamy risotto or garlic cream cheese mashed potatoes and a side dish of the gremolata for sprinkling.

6 slices bacon
1/2 lb hard cheese, grated
1 tbp flour
4 small to med onions sliced thin
4 eggs
3/4 c sour cream
1/4 cup milk
salt & white pepper
1/4 cup sliced scallions

Veggie:

replace bacon with 2 tbs butter & 1 Olive Oil to saute onions

1 - pie crust
1 1/2 c flour
1/2 tsp salt
1/2 cup butter, ice cold, diced
3 tb ice water

sift flour and salt into food processor
add diced butter
pulse while adding water

when dough pulls away from side and makes a ball remove from prosessor, wrap and chill

While chilling:

preheat oven to 400
toss grated cheese in flour
fry bacon, remove and add onions (or heat oil & butter) lightly saute until soft and golden, but not browned (will take a while)

While onions are cooking, roll out dough into 9" pan - make deep fluted edges
Layer in order: onions, cheese, bacon, onions, cheese

Mix eggs, sour cream, milk, salt and pepper and pour over pie

Cook at 400 for 15 minutes, then lower heat to 325 and cook for anoter 25-30 minutes, or until a knife  comes out clean. Should be lovely  and brown.
Allow to cool slightly and top with scallions

Melt butter in 9 x 13-inch glass baking pan. Take Panettone and chocolate and press into the buttered dish. Mix all other ingredients (except the cranberries) in a bowl, stirring to combine well, and pour over the cut up Panettone. Sprinkle cranberries on top. 

Bake at 350 degrees F for 45 minutes to 1 hour

Serve with Irish Cream or Brandy Sauce.

If you get tired of waiting, go read The Temple and The Lodge, by Micheal Baigent and Richard Leigh, the same guys who sued him for Holy Blood, Holy Grail.

I think Dan is just stalling trying to figure out how NOT to get sued for this one as well by leaving out all the back story and concentrating on the "American" angle, so the Brits don't notice he's doing it AGAIN.

He isn't even smart enough to steal someone else's work this time.
Dumb-ass.