2 ounces anchovies
1 ounce canned tuna
1/2 cup black olives
3 tablespoons capers
1/2 teaspoon Dijon mustard
2 teaspoons lemon juice
1 clove garlic, minced
3 tablespoons extra virgin olive oil
1/2 teaspoon thyme

1. Chop anchovies, tuna, olives and capers together very finely.
2. Transfer to a bowl and stir in mustard, lemon juice, garlic and a pinch of thyme.
3. Gradually stir in olive oil to form a paste, then top with remaining olive oil.

Makes 4 servings

3 cups potatoes, peeled
2/3 cup butter
4 egg yolks
salt
water

1. Boil the potatoes in plenty of salted water until very tender, about 45 minutes.
2. Preheat the oven to 400 degrees.
3. Drain and peel the potatoes, mash and mix with butter and salt, then all but 1 egg yolk.
4. Pipe through piping bag or form into smoothly circles onto a greased baking sheet.
5. Brush tops with remaining egg yolk and bake until browned, about 10 minutes.

Makes 6 servings

2-3/4 cups all-purpose flour
1/2 cup butter, softened
1 egg white, beaten
1 cup Tapanade
ice water
salt

1. Blend flour and butter together and gradually add ice water, tablespoon by tablespoon, working in until you form a smooth dough. Refrigerate.
2. Preheat oven to 400 degrees.
3. Roll out dough thinly on a lightly floured surface and cut circles out of it with the top of a pint glass.
4. Place a tablespoon of tapanade in the center of a circle, lay another circle on top and crimp the edges.
5. Repeat with the remaining dough and tapanade.
6. Transfer to a greased baking sheet, brush the tops with egg white and bake until golden brown, approximately 8-12 minutes.

Makes 16 servings

4 chicken quarters
3 tablespoons olive oil
1/2 cup cognac or brandy
2 cups chicken broth
2 small tomatoes, cored and sliced
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried savory
salt and pepper

1. Season the chicken with salt and pepper.
2. Heat a large skillet over medium-high heat until very hot.
3. Add the olive oil, give the pan a quick swirl and then add the chicken.
4. Fry for about 6 minutes until the skin is crisp and browned, then flip and fry the other side.
5. Transfer the chicken to a warm dish and cover to keep warm.
6. Add cognac to skillet and carefully ignite with an open flame.
7. Once the flame dies down, add the remainder of the ingredients and cook until reduced to half its volume.
8. Pour sauce over chicken and serve immediately.

Makes 4 servings

4 large carrots, peeled and diagonally sliced into 1" pieces
1 egg
1 egg yolk
4 cloves garlic, minced
1 tablespoon lemon juice
1/2 cup olive oil
salt and pepper
water

1. Boil carrots in salted water until just tender.
2. Meanwhile, whisk together egg, garlic and lemon juice in a bowl.
3. Gradually whisk in olive oil about a tablespoon at a time. Season with salt and pepper.
4. Heat a skillet over low heat, drain and add the carrots.
5. Cover the carrots with the dressing and allow to heat, stirring to prevent eggs from curdling. Serve immediately.

Makes 4 servings