25 essential ingredients to make a quick meal

In a pot bring stock to a boil, keep warm. Put half the butter and shallots in a medium – heavy pan and cook slowly over medium heat for five minutes until onions are soft but not colored.

Add rice and oregano and cook for 5 more minutes stirring continuously. Add wine and cook until it all evaporates. Begin adding 1 cup of stock over medium high heat to rice, stirring constantly while it simmers. Continue to add each additional cup of stock when previous cup has fully evaporated.

This whole process will take about 18 minutes. Off heat stir in cooked mushrooms, parmesan and butter continuously stirring vigorously until it is creamy and pourable.

Serve immediately.

Wash, Dry and arrange lettuce on a decorative platter. Break up tuna and distribute over lettuce, distribute tomato wedges and egg slices as well. Season with salt and pepper.

Place green beans over salad, place 6 anchovies evenly over salad. Dress liberally with mustard vinaigrette and fresh basil leaves. Serve immediately. Preferably with a cold rose wine.

Preheat oven to 300 degrees F. In a medium saucepan, combine the heavy cream and vanilla bean that has been split and scraped of the seeds. Place on medium heat.

Meanwhile, whisk together egg yolks and sugar until well combined. Once cream is

scalded, temper all of the cream into the egg yolks while whisking. Strain through a

fine mesh strainer to remove any bits of egg and the vanilla pod. Place into oven and pull out rack to make filling molds easier. Fill 4 standard crème brulee molds equally with mixture and carefully push back into oven. With a pitcher, fill the pan with enough hot water to reach half way up the sides of the dishes. Bake for 35-45 minutes or until center is set. Remove from oven and let cool until cold enough to handle. Remove molds from pan and chill for at least 1 hour or until crème brulee is cold. Just before serving, sprinkle tops of crème brulee evenly with a thin layer of granulated sugar, tapping to shake off excess. With a blowtourch, slowly and evenly caramelize sugar. Let cool for at least 1 minute to allow the sugar to harden and then serve.