Oyster Artichoke Ramekin

• 3 dozen raw oysters -- with liquid
• 4 tablespoons butter
• 2 tablespoons flour
• 1 clove garlic -- minced
• 1 1/2 tablespoons chopped green onions -- tops
• 6 artichoke hearts -- drained/chopped
• 1/4 cup dry sherry
• 1/2 cup Italian bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper
• 1/8 teaspoon thyme
• 1/8 teaspoon oregano
• 6 slices lemon

Check oysters for shell pieces; drain and reserve liquid. Cut oysters in half if large. Make roux with butter and flour. Stir together in 3 quart saucepan over medium heat until color of peanut butter. Add oysters to roux. Stir over medium heat until edges curl. Add garlic, onion tops and artichokes. Slowly add 3/4 cup reserved oyster liquid and simmer 10 minutes. Add sherry, then bread crumbs until consistency of a chowder (not too dry). Add salt, pepper, thyme and oregano.
Place mixture into individual ramekins with a slice of lemon on top.
Bake in preheated 400F oven 10-15 minutes or until bubbly.

Banana Charlotte

• 1 tablespoon unflavored gelatin
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup water
• 4 large ripe bananas, mashed
• juice of 2 oranges, about 2/3 to 1 cup
• 1/2 cup heavy cream

In a saucepan, combine gelatin, sugar, vanilla, and water. Stir over medium heat until dissolved. Add bananas and orange juice. Mix well and chill until cold but not set. Whip cream until stiff. Fold into banana mixture; chill thoroughly before serving.

Almond Rice Pudding with Dried Cherries

1 1/3 cups nonfat milk
1 teaspoon almond extract
1 egg
1 egg white
1/2 cup brown sugar or 1/4cup honey (i used the honey)
1/8 teaspoon salt
1 tablespoon butter, melted
1 tablespoon lemon juice
1/2 cup dried cherries
2 cups short-grain cooked rice

• Preheat oven to 325º.
• Lightly grease a baking dish with lid (or use individual ramekins).
• Combine milk, almond extract, eggs, sugar, salt, butter and lemon juice.
• Beat well.
• Add cherries and rice; stir to combine.
• Pour mixture into baking dish.
• Cover and bake until set, about 45-50 minutes.

Bacon & Lettuce stuffed Cherry Tomatoes

This is an easy, simple recipe that goes over well. You can make the filling ahead and scoop out the tomatoes well ahead of time but do not fill the tomatoes until just before serving. I like to add the lettuce to the filling just before filling the tomatoe however the original recipe said you can mix it in when you combine all the stuffing ingredients. Looks great on a buffet table
20 cherry tomatoes
1/4 cup chopped fresh chives or green onions
10 slices bacon, fried crisp and crumbled
1/2 cup lettuce, very finely chopped
3 tablespoons mayonnaise
salt and pepper

• Cut the top off the tomatoes, scoop out the seeds& pulp.
• Salt the inside of the tomatoe and put them upside down on a paper towel to drain for about15 minutes Meanwhile combine the bacon, chives, lettuce& Mayo, season with salt& pepper (remember that you have already salted the inside of the tomatoes) Fill the tomatoes just before serving.

Simple Ratatouille

1 medium onion, chopped
3 cloves garlic, minced
1 medium or large eggplant, diced
1 28oz can stewed tomatoes
2 medium zucchini, large dice
2-3 tablespoons Italian herbs

Dry fry the onion in a very large pot until soft, then add the garlic,
stirring for a few minutes. Add the chopped eggplant and the tomatoes, bring
to a boil and then simmer, covered, for about 15 minutes or until eggplant is
halfway cooked. Add the zucchini and simmer for 10-15 minutes more. Stir in
the herbs, remove from heat and let sit, covered, for a few more minutes. Can
be eaten as is or served with pasta or grains. We usually add crushed red
pepper to taste at the table.

Coleslaw with Green Apples

4 cup Shredded green and red Cabbage
1 Large carrot, shredded
2 Green apples, shredded with their skin
3 tb Nonfat plain yogurt
1 tb Grainy-style of honey Mustard
2 tb Apple cider vinegar
1 tb Apple juice concentrate
1 tb Honey
1/4 ts Salt
1/4 ts Freshly cracked black pepper

Shred the cabbage, carrot, and apples in a food processor or with a hand
grater over a large bowl.
Whisk together the remaining ingredients. When well blended, pour over
the cabbage mixture. Allow to marinate for 30-40 minutes or longer. This
can be made up to 1 day in advance.

Orecchiette with Roasted Mushrooms

This is a deliciously easy dish to prepare and rich with hearty flavor. Roasting things in the oven is one of my favorite winter activities, since it both warms the house and frees up some time to do other things while the food roasts.

Simple Solution:
We use orecchiette (Italian for “little ears”) because the cup-shaped hollows are perfect for holding the delicious sauce, but feel free to use whatever shape pasta strikes your fancy.

Ingredients
2 pounds mixed mushrooms, such as white button, shiitake, cremini, Portobello, and oyster, trimmed and sliced
2 shallots, thinly sliced
2 garlic cloves, crushed
2 tablespoons chopped fresh sage leaves
¼ cup extra virgin olive oil
Coarse sea salt or kosher salt and freshly-ground black pepper
1 pound orecchiette, cavatelli, or other cup-shaped pasta
1 bunch (10 to 12 ounces) fresh spinach, leaves torn and tough stems discarded
1 cup crème fraiche, half-and-half or sour cream
¼ cup freshly grated Parmesan cheese

• Preheat oven to 450. Lightly oil a large shallow roasting or half sheet pan.
• In a large bowl, combine the mushrooms, shallots, garlic, sage, and oil. Add salt and pepper to taste. Toss to coat well. Arrange in a single layer in the pan.
• Roast for about 25 minutes, until the mushrooms are tender and well browned but not dry, stirring or shaking the pan occasionally for even cooking.
• Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Stir the spinach into the pot with the pasta, then drain well. The spinach will be just wilted.
• Transfer the pasta and spinach to a large serving bowl. Add the crème fraiche and toss well. Add the mushrooms and cheese and toss again. Taste and adjust the seasonings. Serve at once.
Serves 4 to 6.

Grapefruit Orange Cheesecake

• 2 cup crushed coconut cookies
• 2 teaspoons grated lemon rind
• 1/2 cup melted butter
• For Filling:
• 2 grapefruit
• 3 oranges
• 3 eggs
• 2/3 cup sugar
• 1/8 teaspoon salt
• 1/2 cup orange juice
• 1-1/4 tablespoons gelatin
• 1/4 cup water
• 1 lb. cream cheese
• 1-1/4 tablespoons lemon juice
• 2 teaspoons grated orange rind
• 1 teaspoon grated lemon rind
• 2/3 cup cream

Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch springform pan. Peel the grapefruit and the oranges and cut the segments into small pieces.
Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat. Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved.
Press the cream cheese through a strainer and beat with remaining orange juice, lemon juice and rinds until smooth. Beat into the custard. Fold in the grapefruit and orange pieces. Lightly whip the cream and beat the egg whites until they form soft peaks. Fold the cream and egg whites into the cheese mixture. Pour into the prepared springform pan and chill for several hours or overnight.

Spanish Vegetable Medley with Fresh Asparagus

This recipe will help the palate make the transition from winter's heavier comfort foods to the lighter, fresher flavors of the new season.

Simple Solution:
This classic stew (menestra de verduras ) has many regional variations, and it can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Artichokes, peas, asparagus, and parsley make this a very springlike stew. Make sure to enjoy the wonderful aroma.

Spanish Medley:
Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 to 3 cloves garlic, minced
2 large potatoes, peeled and diced
3 medium carrots, peeled and sliced
1/2 cup dry white wine
8 ounces white or crimini mushrooms, stemmed and sliced
1 1/2 teaspoons sweet paprika
8 stalks asparagus, bottoms trimmed and cut into 1-inch pieces
15-ounce can imported artichoke hearts, drained and quartered
1 cup frozen green peas (you can use fresh once they're in season)
1/2 cup chopped fresh parsley or cilantro
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

Add the potatoes, carrots, mushrooms, 2 cups water, and paprika. Bring to a simmer, then simmer gently, covered, for 15 to 20 minutes, or until the potatoes and carrots are tender. Add the asparagus and cook over low heat until it is tender-crisp, about 10 minutes.
Stir in the artichoke hearts, peas, and parsley. Add lemon juice and salt and pepper to taste. Cook over low heat for 5 minutes longer. If time allows, let the stew stand for an hour or so before serving. Heat gently as needed; taste and correct the seasonings and add just a bit more water if needed.

Gingery Green Beans

These are very nice with and kind of meat and the fragrance amazing.

8 ounces sliced thick mushrooms
2 tablespoons butter or margarine
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces green beans
water
• In large skillet, over medium heate, saute mushrooms in butter 5 minutes.
• Stir in ginger and cook 30 seconds longer.
• Stir in salt, pepper and beans and 2 tablespoon water.
• Cover and cook over medium heat until beans are crisp tender, about 7 minutes.

[Back To Recipe Page]