Chris's Homemade Caesar Salad

Vampires beware... this very garlicky Caesar salad dressing will keep away even the hungriest of blood-suckers!

Ingredients:

• 1/4 cup olive oil
  
• 1 egg yolk
  
• 1 Tbsp Dijon mustard
  
• 1 1/2 to 2 tsp Worcester sauce
  
• 1 1/2 to 2 tsp lemon juice
  
• 2 cloves of garlic, minced
  
• 1/4 cup of Parmesan cheese, plus more for garnish
  
• Freshly ground pepper to taste
  
• 1 head of romaine lettuce
  

Directions

1. Cut, wash and dry the romaine lettuce, and set aside.
   
2. In a large bowl pour the olive oil, Worcester sauce and lemon juice and mix well.
   
3. Add the garlic, mustard and the egg yolk and blend thoroughly.
   
4. Begin adding the Parmesan, gradually, until you've reached a thick but not paste-like consistency. If the dressing becomes too thick, add small amounts of olive oil until the desired consistency is reached.
   
5. Grind some black pepper over the dressing and blend, then add the romaine leaves and toss well to coat each leaf.
   
6. Sprinkle some Parmesan, pepper and croutons over the top of the tossed salad for garnish and serve. 
   
7. Be prepared to offer mints to everyone after dinner!
   

Tomato, Mozzarella & Basil Tart

This fresh, flavourful tart is simple and delicious... and it makes a wonderful meal with a salad on the side!

Ingredients:

• Aprox. 5 vine tomatoes (depending on the size)
• 1 bunch of basil
• 1 1/4 balls of buffalo mozzarella
• 3/4 cup of fresh basil pesto
• 1 pkg frozen puff pastry

Directions

1. Line a high-sided cookie sheet with aluminum foil and set aside.
2. Slice the tomatoes into medium-thin (about 1/4") slices.
3. Slice the mozzarella into slices roughly the same size as the tomatoes.
4. Wash the basil and pat it dry.
5. Thaw puff pastry according to package directions. Flour a clean and dry work surface and then roll the puff pastry into a rectangular shape roughly 1.5" larger than the cookie sheet on which you intend to bake your tart.
6. Drape the puff pastry across the sheet, and leave any excess pastry hanging over the edges.
7. Spoon the basil pesto over the bottom of the tart, smoothing it out so the entire base of the tart is covered.
8. Begin layering the tomato, mozzarella and basil one at a time, in rows, until the tart is full.
9. Grind some fresh peppercorns over the top of the tomato and cheese, then fold the edges up to create a ridge around the edge of the tart.
10. Bake in a 325 degree oven for about 45 minutes or until the edges of the pastry have puffed, the tomatoes are well roasted, and the cheese has just begun to brown.

* For a slightly different, almost pizza-like version of this tart, layer the tomatoes and basil without the cheese, then sprinkle shredded mozzarella over the top of the tart prior to baking - delicious!