The Goodbye Girl

• 2 ounces of Rye Whiskey
• 1/2 ounce Sweet Vermouth
• 1/2 ounce Dry Vermouth
• 1 dash Angostura Bitters
• 1 Maraschino Cherry
• Ice

Fill a shaker or pint glass half way with ice. Add the whiskey, vermouths and bitter to the glass and stir well. Strain the mixture into a chilled coupe or martini glass and garnish with the cherry. You can make a batch and keep in the refrigerator until ready to use, just pour over ice and strain. 

Makes 1 Manhattan 

• 2 apples 
• 1 block of sharp New York cheddar cheese
• 4 TBS of softened salted butter
• 1 loaf of French bread
• 1 TBS Maple syrup
• 1 lemon                                                                     

Thinly slice 2 apples and place them in cold water with the juice of 1 lemon. Crisp, sweet apples such as Fuji, Macoun, or Pink Lady apples work great for this recipe. Thinly slice a loaf of french bread and toast until just crisp. Mix the butter and maple syrup. Thinly slice the cheddar cheese. When you are ready to serve, drain the apples and pat them dry. Butter the toast slices, add the cheese and the apples on top. Simple - yet delicious!

• 1 onion chopped
• 4 large cloves of garlic chopped
• 2 TBS of olive oil
• 1 8 ounce package of mushrooms such as porcini or button sliced
• 1 head of Radicchio chopped
• 1 large bunch of fresh spinach
• 1 cup of sun dried tomatoes cut into thin slices 
• 1 29 ounce can of tomato sauce 
• 1 cup of heavy cream
• 1 tsp of salt
• 1/2 tsp of red pepper flakes
• 1 cup of freshly grated Parmigiano Reggiano
• 1 and 1/2 pounds of pasta. Fettucine is what Pete's Place used.

Add the olive oil to a large frying pan and turn up to medium high heat. Saute the sliced mushrooms for several minutes until nicely browned. Remove them from the pan and add the Radicchio saute for a minute and remove from the pan. Then add the chopped onion red pepper flakes, and salt and saute for several minutes until soft, add the chopped garlic and saute for a minute more. Turn the heat to low and add the tomato sauce. Give a stir to combine and simmer for an hour. When you are ready to serve cook the pasta according to the directions. (Be sure to add a couple of tablespoons of salt to the water.) Heat the sauce through while the pasta cooks. Add the heavy cream, mushrooms, Radicchio, sun dried tomatoes, and the spinach to the sauce. (The spinach will cook as the sauce heats through.) Before you drain the pasta reserve a cup of the pasta water. Drain. Add the pasta to the sauce, give a stir to combine and add a quarter cup of the pasta water. (You can use more if you would like to thin the sauce a bit more.) Add the Parmigiano Reggiano and stir, check for seasoning and serve immediately.

Serves 8

• 2 cups half and half
• 8 ounces of grated semi sweet or milk chocolate
• 6 lightly beaten egg yolks (save the egg whites for an omelette!)
• 1 tsp vanilla
• 1 TBS instant coffee

Whipped Cream

• 1/2 cup of whipping cream
• 1 TBS sugar
• 1 dash of vanilla

Combine the half and half, instant coffee, and chocolate in a pot over low heat until well combined and very hot but not boiling. Take the pot from the heat and add a bit of the milk mixture to your egg yolks stir well, then add the mixture back to the pot stirring constantly. Pour into 8 small dessert cups. Chill well. Whip the cream, vanilla, and sugar and add a dollop before serving.