In a bowl combine the vinegar, buttermilk, olive oil and season with salt and pepper.  Add the apple and mix well.  Just before serving add the watercress and toss well.  Serve.

In  a bowl combine 2 tbsp of the water with the baking powder and set aside.  In a blender combine the remaining water, flour, semolina, yeast, and sugar.  Process until smooth.  Add the salt and the baking powder mixture.  Process 30 seconds longer.

Pour in a large bowl, cover with a kitchen towel, and let stand at room temperature for 1 hour.

Combine the butter and honey and set aside.

Whisk the batter until creamy.  Cook like crepes in a non-stick pan with a little canola oil.

Remove from pan and drizzle with butter and honey.  Roll up.  Keep warm until you are ready to serve.

1. Drizzle the steak with olive oil and season with salt and pepper.
2. Grill steak, allow to rest.  Thinly slice.
3. Meanwhile in a large bowl combine the fish sauce, garlic clove, vinegar, soy sauce, red currant jelly, serrano, mint, and scallion.
4. Mix in the meat.
5. Distribute rice between bowl. Top with meat mixture.  Lay mixed greens on top.  Serve.

• Preheat the oven to 400 F.
• Place the tomatoes cut side up on a baking sheet.  Drizzle with olive oil.  Season with salt and pepper, and sprinkle with the sugar.  Sprinkle on the thyme.  Place in the oven and turn off the heat.
• Leave the tomatoes in the oven without opening the door overnight.
• Remove.
• Place 2 tomato halves per person on a bed of greens.
• Sprinkle with crumbled goat cheese and roughly chopped basil.
• Sprinkle with lemon juice and olive oil.  Serve.

1. Preheat oven to 350 F.
2. Combine the ingredients and mix well.  Spoon into a greased, lined, muffin tin.
3. Bake for 35 minutes,

1. Preheat the oven to 375 F.
2. Combine the 2 tbsp sugar with cream cheese.  Mix well and set aside.
3. Combine the flour, sugar, cocoa, baking powder, salt, egg, milk, and canola oil.  Mix well.
4. Spoon a little of the chocolate mixture into a lined muffin tin.
5. Place a tbsp of cream cheese on top of each chocolate mixture.  Cover with remaining mixture.
6. Bake for 25 minutes.
7. Serve.

1. Preheat oven to 250 F.
2. Air pop the popcorn and combine with the peanuts.
3. In a large saucepan combine the brown sugar, butter, agave nectar, corn syrup, and salt.
4. Bring to a boil and let bubble 2 minutes.
5. Add the baking soda and tequila and stir well.  Immediately pour over the popcorn,
6. Mix thoroughly and lay on two parchment paper covered baking trays.  Bake 1 hour.
7. Cool. Serve.

1. Heat the oil in a large skillet and then add the tofu, turning once until golden on both sides.  Remove from the pan.
2. Add the kale and saute for 5 minutes.
3. Return the tofu and any liquid on the plate.
4. Sprinkle in the soy sauce, sugar, a little salt, the sambal oelek, and the sesame oil.
5. Serve.

1. Heat 1 tbsp of the oil in a wok on high and then saute the beef for 1 minute.  Set beef aside.
2. Add the other tbsp of oil to the wok and add the onion.  Saute until golden.
3. Add the tomato, ginger, and garlic.  Saute 2 minutes.  Season with salt and the sugar.
4. Stir 1 minute.
5. Add the sauces and stir 1 minute.
6. Add the chicken stock and bring to a boil.  Boil 2 minutes.
7. Add the beef and continue cooking 1 minute.
8. Stir in the scallion.  Check the seasoning.   Serve on the rice.

1. Preheat the oven to 325 F.
2. In a saucepan combine the creams, the sugar, ginger, and vanilla.  Bring to a simmer stirring.
3. Remove from the heat and whisk in the egg yolks.
4. Divide between 6 ramekins.  Set in a bain marie.
5. Bake 35 minutes.
6. Cool. Chill. Sprinkle with turbinado sugar.  Torch.  Serve.