Directions: Saute the sliced onions in a small amount of oil until browned and soft. Mix the caramelized onion into the cream with the salt, pepper and grated Romano cheese in a large bowl until well blended. Slice the peeled potatoes directly into the cream and toss well to evenly coat the slices. Lay out evenly in a 2" deep, 6" x 9" roasting pan. Press down on the surface to evenly pack the potato. The cream should just cover the slices so they are all moist. Cover with parchment paper and wrap with aluminum foil. Bake at 400 degrees for 1 and 1/2 hours, until soft and cooked through.

Cool for 1 hour at room temperature with the paper still on, to seal from the air. Remove the parchment paper and evenly coat the surface with the panko and Gruyere cheese. At this point the dish can be refrigerated for up to two days if sealed well. Bake another 40 minutes when needed, to brown off the top and heat thoroughly.
Serves 6.

Directions: In a 9" x 6" square baking pan with 2" sides, toss the bread cubes, Gorgonzola and rough chopped, roasted garlic cloves. Mix the eggs in a bowl then add the remaining ingredients to the eggs and whisk them well. Pour over the bread cubes, garlic and Gorgonzola and bake at 350 degrees for 1 hour, until the custard is just set and the surface is golden brown.
Serves 6.

Grilled Salmon with Ponzu Sauce & Vegetable Slaw
The sake- and soy-based ponzu sauce is traditionally a Japanese dipping sauce. Here it's used to baste the fish as it cooks.

Directions: Combine orange juice, sake, sugar, soy sauce, lime juice and red pepper in heavy small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)

Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.

Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprikle with sesame seeds; garnish with lemon wedges and serve.

Directions: Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce and ginger in blender, blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper.

Combine jicama, cucumber, red bell pepper, carrot and chopped fresh cilantro in large bowl. Toss vegetables with enough miso dressing to coat.

*Available at Japanese markets and natural food stores and in the Asian foods section of some supermarkets.

Make a roux with the melted butter and flour over medium heat. Add the half and half, stirring until smooth. Add to soup. Add the heavy cream. Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste. To thin soup, add half and half. To thicken, add more roux.

Strain through a fine strainer or colander. Makes about 6-8 ounce servings.