Instructions: Saute first ten ingredients in 3 tablespoons canola oil until al dente. Add white wine, cook an additional five minutes. Remove from heat, add cheese and mix thoroughly. Set aside to cool. Take two sheets of phyllo dough and using pastry brush, brush with margarine or oil. Cut phyllo into 8-inch by 8-inch squares. Place the vegetable mixture in the bottom of the phyllo square, fold over sides and roll up. Brush outside of strudels with margarine or oil. Bake on rack on a sheet tray at 350 degrees F for 15-18 minutes or until golden brown.

Yield: 8 8-inch strudels

INFUSED TOMATO OIL (Courtesy of Chef Scott Hunnel, Victoria & Alberts, Florida ): Place tomatoes and oil in a pot and bring to a boil. Remove from heat and cool. Once cooled, place oil and tomato mixture in a food blender.

Blend until well-blended. Strain through a sieve or cheesecloth.

Yield: 2
cups

of fat

CHAMPAGNE CAVIAR VINAIGRETTE: Place vinegar, champagne and lemon juice in a tall container. With an emulsion blender(can use regular househould blender), blend slowly while adding both oils. Blend until emulsified; vinaigrette will be slightly foamy but ingredients will not mix.

Fold in caviar and fresh dill.

Yield: 2 cups

Chef Scott Hunnel, Victoria and Alberts at Disneys Grand Floridian Beach Resort)

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