Don't feel like cooking? This is our version of the Philly Cheesesteak. We like to use imported Italian provolone either shredded or sliced thin. It adds a new dimension to the sandwich.

Cheesesteak Heros

2 tablespoons good quality olive oil (our garlic infused olive oil is perfect for this recipe)
1/2 green pepper, sliced into strips
1/2 large onion, sliced into strips
1 ounce champignon mushrooms
6 thin slices of good quality beef such as top round
4 ounces good quality provolone cheese
salt and freshly ground pepper (our five peppercorn mix works really well)
2 good quality hero rolls

Reconstitute the mushrooms in warm water for about 20 minutes. Drain and save the liquid.

Place the olive oil in a skillet over medium heat. Add the green pepper and onion slices. Sauté until the onion is translucent. Add the mushrooms and continue to sauté until the ingredients turn light brown. Add about three tablespoons of the reserved liquid and reduce until most of the liquid is gone. Remove and keep warm.

Salt and pepper the beef slices. Turn the heat up to high. Quickly brown the beef slices in the skillet.

Slice the rolls in half and spread with good quality mustard and if desired, mayonnaise. Pile all ingredients onto the rolls. If desired you can place the heros under the broiler to melt the cheese.

Serve with a salad and French fries.

Serves 2

In the mood for something more elegant? Try this with a side of asparagus wrapped in prosciutto and sprinkled with Parmigiano-Reggiano cheese.

Rib-Eye Steaks With Red Wine & Wild Mushrooms

Preparation time: 10 minutes; cooking time: 24 minutes

Makes 2 servings

1 tablespoon extra-virgin olive oil
2 rib-eye steaks, about 1 pound each
salt, freshly ground pepper
1 red onion, sliced
2 cloves garlic, minced
1 ounce dried mixed wild mushrooms
1 cup full-bodied red wine such as a cabernet sauvignon
2 tablespoons unsalted butter

Reconstitute the mushrooms in warm water. Drain and save the liquid.

Heat oven to 350 degrees. Heat oil in large, heavy skillet over high heat on stovetop. Season steaks with the salt and pepper. Place steak in skillet; sear to brown one side, about 2 minutes. Turn; brown other side, 2 minutes. Remove steaks to shallow roasting pan; place in oven. Roast until desired doneness, about 7 minutes for rare.

Meanwhile, lower stovetop heat to medium-high; add onions to same skillet. Cook, stirring, over high heat until lightly colored, about 4 minutes. Add garlic and remaining 1/4 teaspoon each salt and pepper; cook 1 minute.

Add the mushrooms along with half of the reserved liquid; cook, stirring often, until lightly browned, about 3 minutes and most of the liquid is gone. Add wine; heat to a boil. Cook, stirring up bits on bottom of skillet, to reduce, about 5 minutes. Stir in butter. Place steaks on serving plates; spoon mushrooms and sauce over steaks.

Now a word from Chef Andrea and her suggestions for February.

Extracts . . . Oils . . . the Perfumes of Cooking

Extracts and spice oils are the equivalent of fine perfume and should be used often. Extracts and spice oils are concentrated flavors that add mystery, punch and panache and take the sometimes ordinary to extraordinary heights.

Add a bit of JR Cinnamon Oil Extract to eggs and milk for delicious French toast. Put a drop or two of JR Cinnamon Oil Extract to the basket with your morning or after dinner coffee for a new taste treat. Add a little extra JR maple extract to pancake syrup to give it a kick. Add 1/2 teaspoon JR Coffee Extract to your next chocolate cake or brownies. Coffee adds exceptional flavor depth to chocolate. Add JR's Ginger, Clove and Cinnamon extracts to your favorite recipes for pecan, apple, pumpkin and sweet potato pies or apple and spice cakes for new taste dimensions.

Like perfume, a little dab added is all that it takes to add sparkle so, when in doubt, add a little, taste and add more if necessary.

The following recipe is for a Ricotta Budino. Budino is Italian for "pudding" however many of them have a texture resembling flourless or pudding cakes. This dessert has a texture similar to cheesecake without the added calories from a crust.

Lemon, Lime or Orange Ricotta Budino

Serves 4-6

Ingredients

8 ounce package of whole milk Ricotta cheese
1/2 teaspoon salt
2 large eggs, separated and at room temperature
1/2 cup sugar, divided
1 tablespoon flour
1-1/2 teaspoons JR lemon, lime or orange extract
2 teaspoons lemon, lime or orange zest

Method

Butter a one quart glass or ceramic ovenproof dish. Dust with sugar and set aside. In a large mixing bowl combine the ricotta, egg yolks, 6 tablespoons of the sugar and flour. Mix well with a whisk or electric mixer until the mixture is smooth. Add extract of your choice and zest.

In a small bowl, beat egg whites till frothy. Add salt and continue beating until soft peaks form. Gradually add remaining 2 tablespoons of sugar and beat whites until very stiff peaks form. Gently fold whites into ricotta mix. Pour into prepared baking dish and bake 35-40 minutes until the middle of the Budino is firm when you shake the baking dish. Budino may be served warm or you can cool and refrigerate to serve chilled.

Meringues are a very easy and versatile dessert item. They can be filled with sweetened fresh berries of any kind, just about any flavor of ice cream or filled with a variety of puddings or custards. This version creates pink peppermint meringues that are out of the stratosphere delicious with mint-chip or rich chocolate ice cream. When making meringues, be sure your mixing bowl and the mixer beaters are absolutely dry and free from any grease or oil. Gradually adding sugar to the beaten egg whites will allow the sugar to dissolve and prevent a grainy product.

Peppermint Meringues

Makes 8 to 10 servings

Preheat oven to 275 degrees.

Ingredients

3 egg whites at room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/4 teaspoon JR peppermint extract
2-3 drops red food coloring (optional)

Method

Cover a large baking sheet with parchment paper and set aside.

In a large mixing bowl beat egg whites and cream of tartar till soft peaks being to form. Add sugar one tablespoon at a time and continue beating until egg whites are very stiff and glossy. Stir in extract and food coloring. Drop meringue into uniform sized mounds on baking sheet, Using a large spoon, create a well in the center of each meringue. Bake one hour, Turn off oven and leave meringues in the oven for an additional 1-1/2 hours with the oven door closed. Remove finished meringues from oven and allow to cool away from drafts.

To serve, top each meringue with a generous scoop of mint chip or rich chocolate ice cream. Meringues will keep well in an airtight container stored at room temperature so they can be made a few days in advance.

Another dessert that lends itself of an infinite number of variations is clafouti; a custard-like dessert from the Limousin region of France. The dessert is made by topping a layer of fruit with batter. After baking, the clafouti is served hot, sometimes with cream. Though cherries are traditional, you can also make this with apples, peaches, plums, apricots, prunes or pears; however, decrease the sugar to 3/4 cup. This is one of those recipes that comes together quickly but looks and tastes like it took hours.

Clafouti

Serves six to eight

Preheat oven to 375 degrees F

Ingredients

4 eggs
1 cup milk
2 teaspoons JR double strength vanilla extract
1 cup sugar
3/4 cup all purpose flour
1/4 teaspoon salt
1 (10 ounce) jar tart pie or Bing cherries, pitted

Method

Spray a deep-dish pie pan with non-stick spray or butter the dish if you prefer. Mix batter ingredients together in order until smooth. Drain and dry one jar of tart, pitted pie cherries or Bing cherries and spread them over the bottom of your prepared pie dish. Pour the batter over the cherries and bake in preheated oven 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven; cool the clafouti on a wire rack. Cut into wedges and serve.

Serves six to eight

Variations

Instead of vanilla, add one teaspoon of JR Almond Extract. Use two peeled, cored and thinly sliced Bosc pears instead of the cherries.

Instead of vanilla, add 1/2 teaspoon JR Cinnamon Oil Extract. Peel and slice two fresh peaches instead of the cherries.

For a Black Forest style Clafouti, use 1 teaspoon JR double strength vanilla extract and 1 teaspoon of JR Star Kay White Chocolate Extract. Use one can of drained Bing cherries for the fruit.

Extracts also lend themselves well to sauces such as the following recipe for a demi-glace that is excellent on all types of meat and is especially good on fish.

Lemon Sauce

Ingredients

1 1.5 ounce package JR More than Gourmet Demi-Glace Gold reconstituted with 1/2 cup water
1-1/2 teaspoons JR Lemon Extract
1/4 cup unsalted butter
Salt and pepper to taste

Method

In a small saucepan, combine the reconstituted demi-glace and lemon extract. Simmer over a low heat for about three minutes. Add the butter 1 tablespoon at a time, allowing it to melt between each addition. Allow the sauce to reduce until it becomes thick and will coat the back of a wooden spoon. Add salt and pepper to taste. Note: additional extract can be added if desired. This sauce can also be made with lime or orange extract as well.