This is a “hot” vegetarian dish, or vegetable accompaniment to any poultry, meat, or fish dish you like. It will make any reluctant squash-eater a total fan— believe me I know what I’m talking about. I was one. For 4 servings you’ll need:

Ingredients:
• 2 lbs of zucchini (about 4 or 5 mediumsized
ones), sliced
• Salt and Pepper
• 1 tbsp of extra virgin olive oil
• 1 small onion, chopped
• Béchamel sauce
• 1 cup of Gruyere or Swiss cheese, grated

Place the sliced zucchini in a saucepan and pour in enough water to cover the top. Add a pinch of salt. Bring the water quickly to boil, then reduce the heat and simmer for about 5 minutes, until the zucchini is tender (but still firm). Drain thoroughly. You can mash them, or leave them in slices (depending on your energy or mood, remember: You are the Chef). Heat oven to 400 degrees.

In a frying pan over medium heat, heat the oil, and add the onion, frying it until golden brown. Add the fried onion to the zucchini and a little grated cheese, and generously season with salt and freshly ground black pepper. In a lightlygreased gratin dish, pour in the mixture combined with the béchamel sauce. Sprinkle the remaining cheese evenly over the surface. Bake for about 15 minutes, or until golden brown, and serve immediately. Enjoy!

Although born in Dublin, Ireland, chef Jean
Doherty spent most of her life in Lyon, France,
the gastronomical capital of the world. Together
with Vero, her partner of 25 years, Jean has
owned and run multiple restaurants including
Fort Lauderdale’s Le Patio.

You can make this recipe the traditional way with just olive oil, or substitute your favorite vegetable oil for part of the olive oil. (I like it 50 percent olive oil and 50 percent vegetable oil myself.) The garlic in this is potent. Start with one clove and be sure to remove the germ in the center of the garlic, which can be difficult to digest. (In other words, it’s what gives you bad breath!) You can also play around with this recipe by adding some hot sauce, mustard, chopped herbs, or anything else that strikes your fancy. Remember—you are the chef!

 Ingredients:

• 2 egg yolks

• 2 cloves of garlic

• Salt and pepper

• Cup of olive oil (or half veggie oil, half olive oil)

• A few drops of lemon juice

(The most important thing about this recipe is to have all your ingredients at the same temperature before making this sauce. The best way is to take everything out of your fridge about an hour beforehand.) Take a mortar and crush the garlic into a fine paste. Season with salt and pepper, and then add the egg yolks. Whisk in the olive oil, slowly and gradually, like you would for mayonnaise. Finally, add few drops of lemon juice. Add a teaspoon of warm water to your aioli at the end, to keep it from splitting.

Although born in Dublin, Ireland, chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.

This recipe is pretty easy to do, and it’s cheap to prepare, as well. It can be served warm or cold, and it looks spectacular, especially when you announce that you are the chef! For 6 slices, you will need:

Ingredients:

• 1 ½ lbs of salmon filet, skin off

• (You can substitute crab meat or scallops, if you prefer)

• 3 egg whites

• A handful of pitted black olives, coarsely chopped

• 3 hearts of palms

• 1 lb tub of sour cream

• 2 slices of smoked salmon

• 1 pinch cayenne pepper

For the cream of parsley:

• 1 finely chopped shallot

• Leaves from 1 small bundle of parsley

• 3 ½ oz of sour cream

• Salt and pepper

Put the diced-up salmon, egg whites, salt, and cayenne pepper in a food processor, and reduce into a fine puree. Put the pureed mixture into a bowl, and fold in the sour cream, saving some sour cream for the sauce. Add the black olives, and refrigerate for one hour. Wrap the salmon mixture in the hearts of palm (like you were rolling a cigarette), and then set them aside in the fridge. Heat oven to 400 degrees. Pour half the salmon mixture into a greased terrine mold (or a cake tin will do, if it’s Teflon). Place the hearts of palm rolls lengthways in the center of the mold, and pour the rest of the mixture on top of them. Level down the mixture with a pallet knife. Place your terrine (covered with some tin foil) in a ‘bain-marie’ and into the hot oven for 45 minutes. Meanwhile, “blanch” the parsley, chop it into small pieces, and blend it with the sour cream and the shallot. Set aside in the fridge.

When your terrine is cooked, take it out of the oven and let it stand for 10 minutes before taking it out of its mold. Then you will have two options: Serve the terrine warm, in which case you carve six nice slices, and serve them with a drizzle of parsley cream around them. Or you serve the terrine cold, in which case put it in the fridge for about three hours. As always, “You are the chef!”

Traditional steak au poivre has been served as a pan sauce since at least the mid-19th century. Regardless of the concoction, the same pan should be used to create the sauce as was used to cook the steak. But we are in South Florida, and a grill is as likely to be used as a pan, so I’m giving you a simple way to make a delicious sauce, without the smoky pan smells left over in your kitchen.

Ingredients:
• 1 tin or jar of green peppercorns, in brine
• 2 tablespoons of butter
• 2 oz. of cognac, brandy, whiskey, or bourbon
• 2 small shallots
• 1 small onion
• 1 tablespoon of flour
• 1 cup of beef or veal stock, or demi-glace
(demi-glaze)
• 1 cup of heavy cream

Melt the butter in a sauce pan and, after chopping the onion into small pieces, sauté it until it is nice and browned, then add the shallots (cooking quickly over high heat) until transparent, approximately two to three minutes. Sprinkle with a tablespoon of flour, and using a whisk, incorporate the liquor and the stock. Add the whole green peppercorns (to taste; the amount you use is up to you). Add the heavy cream. Bring the liquid back to the boil, and cook for three to five minutes (to thicken the sauce), stirring constantly. Taste and adjust seasoning. (Some chefs believe heavy cream doesn’t belong in the traditional steak au poivre recipe, although many restaurants and at-home chefs include the cream. It does make the sauce so much better.) Voila! Use this sauce for steaks, chicken, duck— anything you can grill will be perfect with this sauce. You are the chef!

Although born in Dublin, Ireland, chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.

Crème brûlée, French for “burnt cream,” (in Spanish, “crema catalane,” and in English “Trinity cream”) is a dessert consisting of a rich custard base, topped with a layer of hard caramel. Most people assume that crème brûlée is a French dish, since the name is French. Chances are, crème brûlée is another version of a custard recipe that was passed around during the Middle Ages. It’s almost impossible to trace its exact roots to a specific origin, so the “Battle of the Brûlée” still goes on between French, English, and Spanish adherents.

The only hard part about making this recipe is that it requires you to caramelize the sugar topping just before serving. (I do this directly at your table at Le Patio.) The aim is to get a “hard” finish without warming the cream underneath, and this can be difficult without the right tool.

I suggest you splurge on a blow torch. (I love using the blow torch: I actually think I was a plumber in another life!)

It’s well worth it, because crème brûlée is so easy and delicious, you’re going to want to make it again and again

Ingredients:

• 10 egg yolks

• 8 oz. of sugar

• 1 liter of heavy cream

• 1 vanilla pod

• Brown sugar (for “finish”)

Preheat the oven at 205°. Open the vanilla pod, remove the grains out, and put them in the cream. Place on the stovetop, and start heating slowly. “Whiten” the eggs: Mix the egg yolks and sugar in a large bowl, beating them like mad until the mixture becomes a “whitish,” light yellow color. Add the boiling vanilla cream, mixing SLOWLY, making sure that the mixture does not become too bubbly. Delicately pour this new mixture into small individual porcelain or terracotta molds. (You should make from six to eight, depending on the size of your dishes) Cook for 1 hour and 15 min; the crème should come out wobbly. Cool well.

Before serving, cover with brown sugar, get the blow torch out, and start caramelizing it. C’mon baby light my fire: You are the chef!

Although born in Dublin, Ireland, chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together
with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.

This delicious and easy-to-make soup is loosely derived from Russian and Ukrainian variations of traditional borscht. (Who knew?) I made it last week because we had bought too many carrots and other veggies, including beetroot, for our juicing—and, of course, we weren’t juicing! “Right,” says I, “I’ll make a soup with that,” and I did. OMG: Everyone LOVED it.

Ingredients:
• 4 big carrots
• 2 beetroots
• 1 big onion
• Fresh rosemary or thyme
• Good olive oil
• Salt and pepper
• Hot sauce

Chop all the vegetables. Sauté the onion in hot olive oil for 10 minutes or until golden brown, stirring often so it doesn’t stick to the pan. Add the beetroots, carrots, fresh rosemary, and water, and cook for about 20 to 30 minutes. Fish out the rosemary stalk. Blend and season to taste. (I threw in a good splash of hot sauce.) You are a chef!

Although born in Dublin, Ireland, chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together
with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.

Ingredients:
• 1 onion, finely chopped
• 1 shallot, finely chopped
• 1 clove of garlic
• 1 bay leaf
• 3 sprigs of thyme (optional)
• Lemon zest (optional)
• 1 tablespoon of butter
• 1 handful of fresh parsley, chopped (reserve about
half for garnish)
• 200 ml of dry white wine
• 1kg of fresh mussels, washed and scraped

Place the butter, onion, shallot, and garlic clove in a large pan with a lid. Make ’em sweat. Add the mussels and white wine, thyme, parsley, lemon zest, and bay leaf, and season with salt and pepper.

Cover. Shake the pan occasionally, and cook for two to three minutes, or until the shells open. (Do not overcook: Seafood tastes terrible when it is overdone, so watch it like a hawk.)

Remove mussels from pan and set aside. You’ll see the “liquor” will have doubled: You can strain if you don’t like the onions and shallots in your sauce, or use as is—but be careful, there will be some grit in the bottom of the pan. (I usually add some heavy cream to thicken it, or you can add a dash of curry or saffron, depending on the flavor sauce you want. As always, you are the chef!) Reduce on a high heat, and then the sauce pour over the mussels already in the serving dish—or directly into the individual serving bowls. Sprinkle with chopped parsley and serve immediately.

(Any shells that are unopened should be discarded.) Enjoy with a dry white wine, or, as in Belgium, with a beer. Cheers!

Although born in Dublin, Ireland, chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.

Ingredients:
• 3 lbs of sirloin tip
• 2 big onions
• 1lb bag of baby carrots
• 2 cloves of garlic, smashed
• 4 slices of smokey bacon
• 3 tablespoons of flour
• 1 tin of button mushrooms
• 1 bouquet of garni
• 1 bottle of red wine
• 1 beef stock cube

Choose a thick, large saucepan or a “Le Creuset” dish. Cover the bottom of the pan with olive oil and throw in the two big onions, which you have chopped coarsely. Place it on the stove and brown it. Scoop out all the browned onions with a slotted spoon and set aside. Throw in the bacon and brown. Using the slotted spoon, scoop them out and set aside with the onions. Brown the meat on all sides and sprinkle with the flour. Pour in the wine. The wine should cover all the meat: Open another bottle and add more if necessary. Add the carrots, the crushed garlic cloves, and the bouquet of garni. Add the beef stock cube, and plenty of black pepper. Throw in the browned onions and the bacon. Stir it all up with a wooden spoon, rubbing the bottom to get up all the good stuff. Yum!

Leave to cook on high heat until it boils. Give it a stir every now and then. You can add a tin of button mushrooms at this stage if you like (as I always say, you are the chef). Lower the heat and leave it simmer for two to three hours, or until the meat is tender. Serve with egg noodles, mashed potatoes or, even better, fresh pasta. Bon appétit!

Jean Doherty

Although born in Dublin, Ireland, chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.

• 3 chicken breasts, cooked and diced

• Knob of butter

• 1 tablespoon of flour

• 1 small onion, chopped

• A good pinch of black pepper

• ½ pint of chicken broth

• ½ cup of milk

• 12 ounces of frozen mixed peas and carrots,

or sliced mushrooms

• 2 refrigerated pie crusts (I prefer to use puff

pastry)

Preheat your oven to 425 degrees. Take out the pie crusts, so they’ll come to room temperature. In a saucepan, simmer butter and onion until soft. Stir in flour and pepper, and cook until bubbly. Slowly stir in broth and milk, a little at a time. Heat to boil, stirring constantly.X

Boil one minute. Congratulations—you have just made a béchamel sauce.

Add the chicken and the veggies. Unroll first pie crust using the lid of your cocotte, and cut around it with a paring knife. Spoon the chicken filling into the little cocottes. Place the pastry on top of each one, making sure to cut a few holes with your knife so it’ll breath. Bake for approximately 20 minutes, and serve with a salad. You are the chef!

Although born in Dublin, Ireland, chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.

Eggplant’s lovely purple skin adds a colorful punch to many healthy recipes, and it’s great texture is sturdy enough to stand up to the fire of a grill!

You’re most familiar with it here in the States served up breaded and fried, and covered in melted cheese—NOT healthful fare! Chunks of eggplant can be roasted and pureed into a silky, smooth dip known in the Middle East and elsewhere as Baba Ganoush, which in Arabic means “father of coquetry,” or flirting—which has been interpreted that it was invented by a member of a harem, although “ghanoush” may have come from a personal name, too.

Ingredients:

• 2 medium eggplants

• 4 cloves of garlic

• ¼ cup of lemon juice

• 2 tablespoons of sesame seeds

• 2 tablespoons of tahini

• 1-and ¼ teaspoons of salt

• Extra virgin olive oil

Preheat oven to 400 degrees, and lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast them for 30 to 40 minutes, turning occasionally, or until soft.

Remove from oven, and place into a large bowl of cold water. Remove from water, and peel the skin off.

Place the eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium-sized mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Enjoy with pita bread, chips, raw veggies, or whatever tickles your fancy, after all—you are the chef!H Although born in Dublin, Ireland, chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.

Although born in Dublin, Ireland, chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the
world. Together with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.