7:44 AM 2/28/98

VEGETABLE PASTA PIE:

8 OZ STRING PASTA (SPAGHETTI, LINGUINE, FETTUCINE)
1/2 CUP MILK
1 EGG
1 ONION, CHOPPED
2 CUPS PEELED, DICED EGGPLANT (ABOUT 1 1/2 LBS)
8 OZ WHITE MUSHROOMS, QUARTERED, STEMS REMOVED AND CHOPPED
2 ZUCCHINI, DICED
1 RED PEPPER, DICED
1 GREEN PEPPER, DICED
5 CLOVES GARLIC, CHOPPED (OR 2 TBL JAR CHOPPED GARLIC)
1 14 1/2 OZ CAN CRUSHED TOMATOES
3 TBL TOMATO PASTE
1/4 TSP HOT RED PEPPER FLAKES (OPTIONAL)
1/4 CUP JULIENNE BASIL (OR 2 TSP DRY)
1 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1/2 CUP ITALIAN SEASONED BREAD CRUMBS

METHOD:

COOK PASTA IN LARGE POT OF BOILING, SALTED WATER UNTIL A LITTLE OVER HALF WAY COOKED, ABOUT 5 MINUTES BEFORE PKG DIRECTIONS SAY IT WILL BE COOKED.  DRAIN.  TOSS HOT PASTA WITH MILK AND EGG.  COAT A 13 X 9 INCH BAKING DISH WITH COOKING SPRAY.  ADD PASTA, PRESSING INTO AN EVEN LAYER.

IN A LARGE SKILLET, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, EGGPLANT, ZUCCHINI, PEPPERS, MUSHROOMS AND GARLIC.  MIX WELL.  COOK UNTIL VEGETABLES BEGIN TO BROWN.  COVER; SIMMER OVER MED HEAT UNTIL VEGETABLES START TO SOFTEN.  STIR OCCASIONALLY.  ADD TOMATOES, TOMATO PASTE AND HOT RED PEPPER, IF USING.  MIX WELL.  SIMMER UNCOVERED, 8 MINUTES, STIRRING OCCASIONALLY.  SEASON WITH SALT AND PEPPER.  REMOVE FROM HEAT AND STIR IN BASIL, AND HALF OF GRATED CHEESE.

HEAT OVEN TO 425.  SPOON VEGETABLES EVENLY OVER PASTA.  COMBINE REMAINING CHEESE AND BREAD CRUMBS; SPRINKLE OVER VEGETABLES.  BAKE 20 - 25 MINUTES OR UNTIL TOP IS BROWNED.  LET STAND 5 MINUTES BEFORE SERVING.

NOTE:  TO MAKE THIS PIE EVEN MORE LOW FAT, USE SKIM MILK INSTEAD OF MILK, AND USE 2 EGG WHITES INSTEAD OF WHOLE EGG.  YOU CAN ALSO REDUCE THE AMOUNT OF CHEESE.  YOU CAN ALSO CHANGE THE VEGETABLES IN THE DISH TO INCLUDE ANY THAT YOU PREFER - YOU CAN SUBSTITUTE ANY VEGETABLE YOU LIKE - JUST ABOUT ANYTHING WORKS!
YOU CAN MAKE THIS DISH AHEAD OF TIME.  PREPARE THE VEGETABLE MIXTURE AND FREEZE.  YOU JUST HAVE TO MAKE THE PASTA, ADD THE VEGETABLES AND TOPPING, AND BAKE.

SERVES 6

********** END RECIPE **********


SPINACH PECAN RAVIOLI:

PASTA DOUGH:
1 3/4 CUPS FLOUR
SALT
2 EGGS
FILLING:
1 ONION, MINCED
3 CLOVES GARLIC, MINCED (OR 1 TSP JAR MINCED GARLIC)
8 OZ FRESH SPINACH, WASHED WELL AND COARSELY CHOPPED (OR 8 OZ FROZEN SPINACH, THAWED AND DRAINED WELL)
8 OZ RICOTTA
1 EGG
1/4 CUP TOASTED PECANS, CHOPPED
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
SAUCE:
3 TBL BUTTER
1 CUP CREAM (OR EVAPORATED SKIM MILK)
1/2 CUP TOASTED, CHOPPED PECANS (OPTIONAL)
1 CUP PECORINO ROMANO CHEESE (OR PARMESAN)
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)

METHOD:

FOR DOUGH: SIFT FLOUR AND A PINCH OF SALT INTO A MOUND ON A WORK SURFACE.  MAKE A WELL IN THE CENTER AND BREAK 2 EGGS INTO IT.  WORK THE FLOUR INTO A SOFT DOUGH.  FORM IT INTO A BALL, WRAP IN PLASTIC AND LET REST WHILE YOU PREPARE THE FILLING.

HEAT 3 TBL OLIVE OIL IN A LARGE SKILLET.  ADD THE ONION AND GARLIC AND SAUTE UNTIL ONIONS ARE SOFT AND GARLIC JUST BEGINS TO BROWN.  ADD SPINACH AND COOK UNTIL WILTED. SEASON WITH SALT AND PEPPER.  ADD PECANS AND COOK UNTIL ALL LIQUID IS EVAPORATED.  LET COOL.

IN A LARGE BOWL, COMBINE RICOTTA AND EGG.  ADD VEGETABLE MIXTURE.  STIR WELL TO COMBINE.  SEASON WITH SALT AND PEPPER.  SET ASIDE.

CUT THE DOUGH INTO 2 SECTIONS.  ON A FLOURED BOARD, ROLL THE DOUGH INTO A THIN RECTANGLE (ABOUT 1/8" THICK).  SET ASIDE.  DO THE SAME WITH THE SECOND PART OF THE DOUGH.

PLACE SMALL MOUNDS OF FILLING, ABOUT 1 TSP, 1 1/2 INCHES APART ON ONE DOUGH RECTANGLE.  BRUSH AROUND FILLING WITH EGG WASH.  COVER WITH TOP DOUGH.  PRESS ALL AROUND THE FILLING WITH FINGERS TO PRESS OUT ALL AIR, AND SEAL.  WITH A GLASS OR PASTRY CUTTER, CUT INTO INDIVIDUAL RAVIOLI.  SEAL EDGES WITH THE TINES OF A FORK.

LINE UP RAVIOLI ON A FLOURED TOWEL.  BRING A LARGE POT OF SALTED WATER TO A BOIL.  PLACE THE RAVIOLI IN THE WATER AND COOK UNTIL THEY RISE TO THE SURFACE, THEN COOK 5 MINUTES MORE.  GENTLY REMOVE AND DRAIN IN A COLANDER.

MEANWHILE, HEAT THE BUTTER, CREAM, AND PECANS IF USING,  OVER LOW HEAT UNTIL VERY HOT.  STIR IN GRATED CHEESE, AND PARSLEY.  SEASON WITH SALT AND PEPPER.

TRANSFER RAVIOLI TO A LARGE WARM SERVING BOWL AND COAT WITH SAUCE.  PASS WITH EXTRA SAUCE AND GRATED CHEESE.

NOTE:  IF YOU DONT WANT TO MAKE YOUR OWN DOUGH, YOU CAN BUY PASTA SHEETS IN ANY ITALIAN PASTA STORE.  THE RAVIOLI CAN BE MADE AHEAD AND FROZEN IN THIS METHOD:  LINE A COOKIE SHEET WITH PLASTIC OR PARCHMENT PAPER.  LINE UP RAVIOLI AND COVER WELL WITH PLASTIC WRAP.  WHEN FROZEN, YOU CAN STORE THEM IN PLASTIC ZIP TOP BAGS.  
YOU CAN ALSO SERVE THIS WITH A TOMATO SAUCE, OR IN A BROTH.

SERVES 6-8

********** END RECIPE **********


CHICKEN CACCIATORE LASAGNE:

METHOD:

1 LB LASAGNE
1 ONION, THINLY SLICED
5 CLOVES GARLIC, MINCED (OR 2 TSP JAR MINCED GARLIC)
2 LARGE GREEN PEPPERS, SLICED INTO THIN RINGS
1 1/2 LB BONELESS, SKINLESS CHICKEN BREAST
1 LB MUSHROOMS (ANY VARIETY COMBINATION), THINLY SLICED
1/4 CUP BASIL, JULIENNE (OR 1 TSP DRY)
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)
1 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN), DIVIDED
1 RECIPE TOMATO SAUCE (TO FOLLOW)
2 CUPS GRATED MOZZARELLA CHEESE
2 CUPS GRATED PROVELONE CHEESE

METHOD:

COOK LASAGNE IN BOILING, SALTED WATER UNTIL ONLY HALF WAY COOKED.  DRAIN, COOL UNDER COLD WATER, AND TOSS WITH OLIVE OIL TO PREVENT STICKING.

IN A LARGE SKILLET, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, GARLIC, AND GREEN PEPPER.  COOK UNTIL TENDER, TURNING OCCASIONALLY, ABOUT 15 MINUTES.  REMOVE FROM SKILLET.  ADD 3 MORE TBL OLIVE OIL AND ADD MUSHROOMS.  COOK UNTIL ALL LIQUID IS GONE FROM MUSHROOMS, AND THEY GET GOLDEN BROWN.  COMBINE WITH ONION MIXTURE.  SEASON WITH SALT AND PEPPER.  HEAT 2 TBL MORE OIL IN SKILLET.  SEASON CHICKEN WITH SALT AND PEPPER, AND SAUTE UNTIL COOKED THROUGH.  COOL CHICKEN THEN DICE. ADD TO VEGETABLES.  SEASON WITH SALT AND PEPPER, AND 1/2 CUP ROMANO CHEESE.  ADD HERBS, SAVING A LITTLE PARSLEY FOR THE TOP OF THE LASAGNE.

COMBINE REMAINING ROMANO WITH MOZZARELLA AND PROVELONE.  SET ASIDE.

MEANWHILE, IN A LARGE BAKING DISH, SPREAD ABOUT 1/2 CUP SAUCE.  LINE BOTTOM WITH LASAGNE.  SPREAD ABOUT 2/3 CUP SAUCE OVER LASAGNE, THEN LAYER WITH 1/3 OF FILLING.  SPRINKLE WITH 1 CUP OF MIXED CHEESE.

REPEAT LAYER 2 MORE TIMES, BEGINNING WITH PASTA, ENDING WITH SAUCE AND REMAINING GRATED CHEESE.  TOP WITH RESERVED PARSLEY.  COVER WITH FOIL.  BAKE 30 MINUTES; REMOVE FOIL.  BAKE 20 MINUTES MORE OR UNTIL HOT AND BUBBLY.  LET STAND 10 MINUTES BEFORE CUTTING.

NOTE: THE LASAGNE CAN BE MADE AHEAD OF TIME AND FROZEN, COVERED WELL WITH FOIL.  TO HEAT FROZEN, PLACE IN AN OVEN ON LOW TEMP (ABOUT 250) UNTIL NO LONGER FROZEN, THEN BAKE AS ABOVE.

SERVES 8 - 10

TOMATO SAUCE:

2 ONIONS, CHOPPED
8 CLOVES GARLIC, MINCED (OR 1 1/2 TBL JAR GARLIC)
1 28 OZ CAN CRUSHED TOMATOES
1 28 OZ CAN TOMATO PUREE
1/2 CUP RED WINE
1/4 CUP CHOPPED BASIL (OR 2 TSP DRY)
1/4 CUP CHOPPED PARSLEY ( OR 2 TBL DRY)

METHOD:

IN LARGE SAUCEPAN HEAT 4 TBL OLIVE OIL ON MED-HIGH HEAT.  ADD ONION AND GARLIC AND COOK UNTIL SOFT, AND JUST BEGINNING TO BROWN.

ADD TOMATOES, STIR WELL.  ADD WINE.  BRING TO A BOIL. AS SOON AS IT BOILS, REDUCE HEAT TO LOW AND SIMMER FOR 45 MINUTES.

ADD BASIL AND PARSLEY, SEASON WITH SALT AND PEPPER.  SIMMER 20 MINUTES MORE.

NOTE: THIS RECIPE IS EASILY DOUBLED AND TRIPLED.  SAUCE CAN BE FROZEN IN AN AIRTIGHT CONTAINER OR REFRIGERATED FOR UP TO 2 WEEKS.


********** END RECIPE ************



RISOTTO WITH BROCCOLI RABE AND RAISINS:

INGREDIENTS:

2 BUNCHES BROCCOLI RABE (ABOUT 2 LBS), ENDS TRIMMED OFF AND CUT INTO 1" PIECES
8 CLOVES GARLIC, MINCED (OR 2 1/2 TBL JAR MINCED GARLIC)
1 ONION, CHOPPED
6 TBL GOLDEN RAISINS
1/2 TSP HOT RED PEPPER FLAKES
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
2 TSP LEMON JUICE
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)
4 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)

METHOD:

BRING A LARGE POT OF SALTED WATER TO THE BOIL.  ADD BROCCOLI RABE AND BLANCH FOR 3 MINUTES.  DRAIN AND PAT DRY.

IN A  LARGE SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD GARLIC, ONION, RAISINS, AND RED PEPPER, AND SAUTE UNTIL ONION IS TENDER, BUT NOT BROWNED.  ADD RICE TO POT, AND SAUTE 3 MINUTES MORE.  ADD WINE , STIRRING CONSTANTLY UNTIL ENTIRELY ABSORBED.  ADD CHICKEN STOCK, 1/2 CUP AT A TIME UNTIL ABSORBED,  BEFORE ADDING NEXT ADDITION.  AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - RICE SHOULD BE AL DENTE WHEN DONE.  ADD BROCCOLI RABE.

WHEN LAST ADDITION OF STOCK IS ABSORBED, ADD LEMON JUICE.  REMOVE FROM HEAT, AND ADD BUTTER, GRATED CHEESE,  AND PARSLEY. SEASON WITH SALT AND PEPPER.

SERVES 6

********** END RECIPE **********


RISOTTO WITH CHICKEN, ASPARAGUS, & ROSEMARY:

INGREDIENTS:

3 CLOVES GARLIC, MINCED (OR 2 TSP JAR MINCED GARLIC)
1/2 TSP DRY ROSEMARY
1 SMALL ONION, CHOPPED
1 SCALLION, THINLY SLICED
1 LB BONELESS, SKINLESS CHICKEN BREAST, CUT INTO BITE SIZE PIECES
ABOUT 16 ASPARAGUS SPEARS, STEMS THINLY SLICED, TOPS RESERVED.
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK (WITH ONE FRESH ROSEMARY SPRIG ADDED, OPTIONAL)
4 TBL BUTTER
3/4 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)

METHOD:

IN A LARGE SKILLET, HEAT 2 TBL OLIVE OIL ON MED-HIGH HEAT.  ADD GARLIC AND ROSEMARY.  COOK 1 MINUTE.  ADD CHICKEN AND SAUTE UNTIL CHICKEN IS COOKED THROUGH AND NICELY BROWNED.  ADD ASPARAGUS STEMS.  COOK UNTIL TENDER, ABOUT 2 MINUTES MORE.  SET ASIDE.

IN A SMALL POT OF BOILING, SALTED WATER, ADD ASPARAGUS TOPS.  BLANCH FOR 2 MINUTES.  DRAIN AND SET ASIDE.

IN A  LARGE SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, AND SCALLION AND SAUTE UNTIL ONION IS TENDER, BUT NOT BROWNED.  ADD RICE TO POT, AND SAUTE 3 MINUTES MORE.  ADD WINE , STIRRING CONSTANTLY UNTIL ENTIRELY ABSORBED.  ADD CHICKEN STOCK, 1/2 CUP AT A TIME UNTIL ABSORBED,  BEFORE ADDING NEXT ADDITION.  AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - RICE SHOULD BE AL DENTE WHEN DONE.  ADD CHICKEN AND ASPARAGUS STEMS.

WHEN LAST ADDITION OF STOCK IS ABSORBED, STIR IN HALF OF BLANCHED ASPARAGUS TIPS.  REMOVE FROM HEAT, AND ADD BUTTER, GRATED CHEESE,  AND PARSLEY. SEASON WITH SALT AND PEPPER.  GARNISH WITH REMAINING ASPARAGUS TIPS.

SERVES 6

********** END RECIPE **********


RISOTTO WITH SHRIMP, TANGERINE AND BASIL:

INGREDIENTS:

4 CLOVES GARLIC, MINCED (OR 1 TBL JAR MINCED GARLIC)
1 LB SMALL OR MEDIUM SHRIMP, PEELED AND DEVEINED, TAILS REMOVED
1 ONION, CHOPPED
1 SMALL RED ONION, VERY THINLY SLICED
1 LEEK, WASHED WELL AND THINLY SLICED
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
1 CUP CHICKEN STOCK + 3 1/2 CUPS TANGERINE OR ORANGE JUICE, SIMMERING
4 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1/4 CUP BASIL, JULIENNE (OR 2 TSP DRY)
2 TBL CHOPPED PARSLEY (OR 1 TBL DRY)
1/3 CUP SLIVERED, TOASTED ALMONDS (OPTIONAL)
1 CUP TANGERINE OR ORANGE SEGMENTS (OPTIONAL)

METHOD:

IN A LARGE SKILLET HEAT 2 TSP OLIVE OIL ON MED-HIGH HEAT.  ADD GARLIC AND SAUTE JUST UNTIL GARLIC BEGINS TO BROWN.  ADD SHRIMP AND SAUTE JUST UNTIL SHRIMP BEGINS TO TURN PINK.  REMOVE FROM HEAT AND SET ASIDE.  SEASON WITH SALT AND PEPPER.

IN A  LARGE SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, RED ONION, AND LEEK AND SAUTE UNTIL ONION IS TENDER, BUT NOT BROWNED.  ADD RICE TO POT, AND SAUTE 3 MINUTES MORE.  ADD WINE , STIRRING CONSTANTLY UNTIL ENTIRELY ABSORBED.  ADD CHICKEN STOCK, 1/2 CUP AT A TIME UNTIL ABSORBED,  BEFORE ADDING NEXT ADDITION.  AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - RICE SHOULD BE AL DENTE WHEN DONE.  ADD SHRIMP.

WHEN LAST ADDITION OF STOCK IS ABSORBED, REMOVE FROM HEAT, AND ADD BUTTER, GRATED CHEESE,  BASIL AND PARSLEY. SEASON WITH SALT AND PEPPER.  GARNISH WITH TOASTED ALMONDS AND TANGERINE SEGMENTS, IF USING.

SERVES 6

********** END RECIPE **********


BRAISED CHICKEN BREAST IN GARLIC TOMATO BROTH:

INGREDIENTS:

1 1/2 LB BONELESS, SKINLESS CHICKEN BREASTS
2 LBS PLUM TOMATOES
8 CLOVES GARLIC, CHOPPED (OR 3 TBL JAR CHOPPED GARLIC)
1 ONION, THINLY SLICED
1/4 CUP WHITE WINE
1/2 CUP CHICKEN STOCK
3 TBL BASIL, JULIENNE (OR 1 TSP DRY) + EXTRA FOR GARNISH
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)
3 TBL BUTTER

METHOD:

POUND CHICKEN BREASTS UNTIL THEY ARE ABOUT 1/4" THICK.  SEASON WITH SALT AND PEPPER AND SET ASIDE.

IN A LARGE CASSEROLE, HEAT 3 TBL OLIVE OIL, EXTRA VIRGIN OIL IF POSSIBLE, ON MED-LOW HEAT.  ADD GARLIC AND ONION AND COOK UNTIL ONION IS SOFTENED.  ADD TOMATOES AND RAISE HEAT TO MED-HIGH.  COOK, STIRRING OCCASIONALLY UNTIL TOMATOES BEGIN TO BREAK DOWN, AND RELEASE THEIR LIQUID.

HEAT OVEN TO 350.  REMOVE FROM HEAT.  PLACE CHICKEN BREASTS INTO TOMATO BROTH, PUSHING DOWN AS FAR AS POSSIBLE.  COVER AND PLACE IN OVEN.  BAKE FOR 15 MINUTES.

REMOVE FROM OVEN, AND REMOVE CHICKEN FROM BROTH, SETTING ASIDE.  ADD WINE AND CHICKEN STOCK TO TOMATO BROTH AND STIR WELL.  REPLACE CHICKEN TO CASSEROLE, PUTTING OTHER SIDE DOWN.  RAISE OVEN TEMP TO 375. COVER AND BAKE AN ADDITIONAL 20 -25 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH.

REMOVE FROM OVEN.  PLACE 1-2 CHICKEN BREASTS ON EACH PLATE.  PLACE CASSEROLE WITH BROTH ON MED-HIGH HEAT.  ADD HERBS, AND SEASON WITH SALT AND PEPPER.  SWIRL IN BUTTER.  LADLE BROTH OVER CHICKEN, TOP WITH RESERVED BASIL AND SERVE.

SERVES 6


POTATOES WITH OLIVES AND ANCHOVIES:

INGREDIENTS:

2 LBS PEELED BAKING POTATOES
3 CLOVES GARLIC, MINCED (OR 2 TSP JAR MINCED GARLIC)
1 SMALL ONION, THINLY SLICED
1/2 CUP PITTED BLACK OLIVES
1 TBL CAPERS, DRAINED AND CHOPPED
6 ANCHOVY FILETS IN OIL, DRAINED AND CHOPPED (OR 2 TSP ANCHOVY PASTE)
1/4 CUP SUN DRIED TOMATOES, RECONSTITUTED AND CHOPPED (OR 1/4 CUP JAR DRIED TOMATOES, DRAINED WELL AND CHOPPED)
2 TBL CHOPPED PARSLEY (OR 1 TBL DRY)

METHOD:

CUT POTATOES INTO WEDGES.  HEAT ABOUT 1/4 CUP OLIVE OIL IN A LARGE SKILLET OVER MED-HIGH HEAT.  ADD POTATOES; COOK FOR ABOUT 5 MINUTES.  ADD GARLIC AND ONION.  COOK ANOTHER 5 MINUTES.  ADD REMAINING INGREDIENTS EXCEPT PARSLEY.  SEASON WITH SALT AND PEPPER.

COVER, REDUCE HEAT TO MEDIUM AND COOK FOR 30 MINUTES, STIRRING GENTLY FROM TIME TO TIME, TAKING CARE NOT TO BREAK UP POTATOES.  REMOVE COVER, RAISE HEAT TO HIGH AND COOK, UNTIL POTATOES ARE WELL BROWNED.  REMOVE FROM PAN, PLACE IN SERVING DISH AND TOSS WITH PARSLEY.

SERVES 6


LEMON CRUMB ARTICHOKES:

INGREDIENTS:

2 LBS FRESH ARTICHOKE HEARTS, OR 2 10 OZ PKG ARTICHOKE HEARTS, THAWED AND DRAINED
1 ONION, CHOPPED
5 CLOVES GARLIC, CHOPPED (OR 1 TBL JAR CHOPPED GARLIC)
1 SHALLOT, MINCED
2 TSP CHOPPED THYME (OR 1/2 TSP DRY)
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1 CUP ITALIAN SEASONED BREAD CRUMBS
2 TBL GRATED LEMON ZEST
2 TSP LEMON JUICE

METHOD:

IF USING FRESH ARTICHOKES - BLANCH THEM IN BOILING, SALTED WATER FOR 10 MINUTES.  DRAIN.  IF USING FROZEN, DRAIN WELL AND SET ASIDE.

IN A LARGE SKILLET, HEAT 3 TBL OLIVE OIL.  ADD ONION, GARLIC AND SHALLOT, AND COOK UNTIL ONION IS SOFTENED.  ADD ARTICHOKE HEARTS.  SAUTE UNTIL ARTICHOKES JUST BEGIN TO BROWN.  REMOVE FROM HEAT AND SEASON WITH SALT AND PEPPER.  STIR IN THYME, PARSLEY AND CHEESE.

COMBINE BREAD CRUMBS, LEMON ZEST AND LEMON JUICE.  STIR WELL.  ADD 1/4 CUP OLIVE OIL, AND STIR WELL.  PLACE ARTICHOKES IN A BAKING PAN, SPRAYED WELL WITH COOKING SPRAY.  SPRINKLE BREAD CRUMBS ON TOP.  BAKE IN A 375 OVEN UNTIL TOPPING IS CRISP AND BROWNED, ABOUT 15-20 MINUTES.

SERVES 6

********** END RECIPE **********


LEMON FRITTERS WITH APPLE COMPOTE:

FOR APPLE COMPOTE:

3 TBL BUTTER
6 LARGE GRANNY SMITH APPLES, PEELED, CORED AND SLICED
3/4 CUP SUGAR
PINCH OF NUTMEG
1 TSP CINNAMON
1/2 CUP DRY WHITE WINE
JUICE OF 1/2 LEMON

FOR THE FRITTERS:

1 1/2 CUPS FLOUR
2 LARGE EGGS, BEATEN
2 TBL BUTTER, SOFTENED
3 TBL SUGAR
2 TBL AMARETTO
FINELY GRATED ZEST OF 1 LEMON
1/8 TSP SALT
OIL FOR FRYING
POWDERED SUGAR FOR DUSTING

METHOD:

SIFT THE FLOUR INTO A MIXING BOWL AND MAKE A WELL IN THE CENTER.  ADD EVERYTHING ELSE BUT THE OIL AND POWDERED SUGAR.  MIX UNTIL WELL BLENDED AND SMOOTH, ADDING A LITTLE MORE FLOUR IF THE DOUGH IS TOO STICKY.  FORM THE DOUGH INTO A BALL, WRAP IN PLASTIC AND CHILL 1 HOUR.

MEANWHILE, START THE APPLES.  MELT THE BUTTER IN A SKILLET, ADD THE APPLES AND COOK OVER MEDIUM HEAT FOR A FEW MINUTES, SPRINKLING WITH THE SUGAR, NUTMEG AND CINNAMON.  ADD THE WINE, LEMON JUICE, AND SEASON WITH SALT AND PEPPER.  COOK OVER LOW HEAT UNTIL THE APPLES ARE TENDER BUT NOT MUSHY AND MOST OF THE LIQUID HAS EVAPORATED.

ON A LIGHTLY FLOURED SURFACE, ROLL OUT THE DOUGH AS THIN AS POSSIBLE AND CUT IT INTO DIAMONDS WITH 3" SIDES, RE ROLLING EXCESS DOUGH AND CUTTING MORE DIAMONDS.  WORKING QUICKLY, CUT A SLIT DOWN THE CENTER OF EACH DIAMOND, KNOT 2 OPPOSITE CORNERS THROUGH THE SLIT, AND TRANSFER THE PASTRY TO A FLOURED BAKING SHEET.

IN A LARGE SAUCEPAN OR SKILLET, HEAT ABOUT 2" OF OIL TO 400.  FRY THE PASTRIES FOR ABOUT 2 MINS ON EACH SIDE, OR UNTIL GOLDEN.  DRAIN ON PAPER TOWELS, AND DUST WITH POWDERED SUGAR.  SERVE HOT WITH HOT APPLE COMPOTE.

NOTE:  YOU CAN CHANGE THE FLAVORING OF THE FRITTERS TO ORANGE, TANGERINE OR LIME, BY CHANGING THE ZEST.  YOU COULD ALSO ADD A BIT MORE VANILLA AND NO ZEST FOR A PLAINER FRITTER.  THEY CAN ALSO BE FROSTED WITH A QUICK GLAZE OF 1 CUP POWDERED SUGAR, 1 TBL VANILLA, 1 TSP LEMON JUICE, AND ENOUGH MILK TO MAKE A THIN GLAZE - JUST DRIZZLE ON THE TOP.

SERVES 6 - 8

****** END RECIPE - AND END OF CHAT!!!! ******


ENJOY EVERYONE!!!!!
