Butternut Bisque

The warm, subtle flavors of butternut squash come through beautifully in this small-dish soup. Not a main dish, but a soup course for 8 to 10 people.

INGREDIENTS
1          tablespoon olive oil
1          small white onion, chopped (1/2 cup +)
1 ½      pounds butternut squash, peeled and cut to 1 inch pieces (about 4 cups)
1          small Yukon Gold or yellow potato, peeled and diced (1/2 to 2/3 cup)
1          cup low sodium chicken broth
2          cups hot water
¼         teaspoon allspice
¼         teaspoon salt
1          tablespoon butter

METHOD

In a large sauce pan, add the olive oil over medium heat. Add and cook the onion for 5 to 6 minutes until it becomes translucent. Add the squash, potato, broth and water, bring to a boil, reduce the heat to low and cook for 25 to 30 minutes until the squash is tender.

Remove from the heat and, working in batches if necessary, place into a food processor or blender and process to a puree. Add the tablespoon of butter and blend it in. Serve immediately in 4 to 5 ounce portions.

Tuna and Potato Bake

A quick, easy and good tasting casserole for four people


INGREDIENTS
1          tablespoon olive oil
3          medium stalks celery
1          medium white onion, chopped small
3          medium Yukon Gold or white potatoes, diced to ½ inch
3-4      mushrooms, diced small
2          cans (5 ounce) tuna, drained
1          tablespoon Dijon style mustard
1          teaspoon garlic powder
2          tablespoons aged balsamic vinegar
1          egg, beaten
¼         cup grated Asiago or Parmesan cheese
1          tablespoon butter
¼         cup plain bread crumbs
2          tablespoons grated cheese

METHOD

Preheat the oven to 325 F degrees. Heat a medium skillet over medium heat and add the olive oil. Using a mandolin, thinly slice the celery stalks (watch your fingers) and put them into the skillet. Add the onion. Stir and cook for 5 to 6 minutes, remove from the heat and place into a large mixing bowl. Add the potatoes and mushrooms and mix well.

In a medium bowl, combine and mix the tuna, mustard, garlic powder, balsamic vinegar, egg and Asiago cheese. Place this into the mixing bowl and stir well. Use the butter to grease the sides and bottom of a 9 inch square baking dish. Add the mixture from the bowl and level it out.

In another small bowl, mix the bread crumbs and cheese and sprinkle t5his over the top of the tuna mixture. Bake uncovered for 45 minutes in the center of the oven, remove and let it cool for 5 to 7 minutes before serving.

Mediterranean Pie

A pie made with many of the ingredients grown and eaten around the Mediterranean basin – especially Italy.

INGREDIENTS
2          strips thick sliced bacon, cut to ½ inch pieces
1          medium white onion, chopped (about 1 cup)
4          cloves garlic, minced
1          cup sliced mushrooms
1          can (14 ounce) quartered artichoke hearts, drained and halved
1          can (about 4 ounces) sliced black olives, drained
1          can (14 ounce) plain diced tomatoes, drained
½         cup pine nuts
2          cups chopped fresh spinach
½         cup tomato sauce
½         cup Ricotta cheese
2          tablespoons dried oregano
2          tablespoons dried parsley
3          tablespoons dried basil
3          tablespoons grated parmesan cheese

Pie crust for top and bottom of a nine inch pie pan

Olive oil

METHOD

Preheat the oven to 350 F degrees. Fry the bacon strips until they are well rendered and almost crisp. Remove from the pan to paper towels to drain; pour the fat into the garbage – not the disposal.

 In a large pot, combine the onion, garlic, mushrooms, artichoke hearts, black olives, tomatoes, pine nuts, chopped spinach and bacon pieces. Stir and mix well. In a medium bowl, combine the tomato sauce and ricotta cheese with the three spices and parmesan cheese, mixing well. Combine the ricotta/tomato sauce mix with the vegetables in the pan and mix well.

Brush the bottom of a nine inch pie pan with olive oil and lay in the bottom crust, making sure it extends over the sides a little. Spoon the pie filling into the pan and press it down. If there is a little too much filling, do not worry – it will subside as it cooks.

Smooth the top and lay the top crust over the filling – also extending past the sides. Use a fork to merge the top and bottom crust around the edges, cut off any excess hanging over, and pierce the crust with six or seven cuts with a paring knife. Bake in the middle of the oven for about 20 to 25 minutes until the crust is a golden brown. Remove from the oven, let it cool for 10 minutes and enjoy with five to seven friends.

Risotto Piccata

This dish is rice with lemon and capers, like the famous chicken recipe. Makes 3 to 4 servings. Shown accompanied with sardines for a nice side dish or small plate.

INGREDIENTS

3          cups low sodium chicken broth
2          tablespoon olive oil
1          small white onion, chopped (about 1/2 cup)
2          garlic cloves, minced
½         cup white wine
1          cup Arborio or other short grain Italian rice
            grated lemon peel from 1 lemon
            fresh lemon juice from 1 lemon
¼         cup capers
1          tablespoons butter or butter substitute
¼         cup grated Pecorino Romano or other hard Italian cheese

 METHOD

Place the chicken broth in a medium sauce pan over low heat, cover and keep warm while preparing the risotto. In a large skillet, heat 2 tablespoon olive oil over medium heat and add the chopped onion.  Stir and cook for 3 to 4 minutes until just tender. Add the garlic and simmer 1 more minute. Add the rice and cook until it begins to sizzle, about 2 to 3 minutes  Pour in  the white wine and stir and simmer until almost all liquid has been absorbed.

 Add 1 cup of the warm broth and continue to simmer and stir until it is all absorbed. Continue adding small amounts of broth and stirring while simmering for about 12 minutes then add the lemon juice, lemon peel and capers with a small amount of broth. Continue to stir, simmer and add broth until the rice is al dente, about another 7 to 8 minutes. Remove from the heat, add 1 tablespoon of butter  and the cheese, stir well and let the risotto rest for 2 to 3 minutes before serving.

 Place about ½ cup onto a serving plate and add two sardines, smoked salmon, grilled Ahi tuna, white anchovies  or whatever you wish.. The lemon in the rice blends well with oily fish. Serve with Pinot Grigio

Artichoke Eggs

Wondering what to do with the rest of the Artichoke and Roasted Garlic Dip ?? Have it for breakfast – or brunch.

INGREDIENTS

2          eggs
1          tablespoon whole or 2% milk
2          tablespoons Artichoke and Roasted Garlic dip
1          teaspoon garlic powder
            salt and pepper if you wish

METHOD

Beat the eggs with the milk, add the Artichoke dip and mix thoroughly. Add the garlic powder and stir in. Season if you wish. Place a medium non-stick skillet over medium-low heat and pour in the mixture. Cook for about 3 to 4 minutes and then turn over using a plastic pancake turner. Cook for a few more minutes and turn again. Use a wooden spoon to scrape the eggs off the sides of the pan and back into the middle.

 When they are done to your liking, remove from the heat and serve. This recipe will make two medium servings or one large one.

Artichoke Soup with Lemon Chicken

The small bites of lemon-flavored chicken really enhance the artichoke flavor and add to the complexity of the dish.

INGREDIENTS
1    chicken breast, skinless, boneless
4    tablespoons lemon juice
1    small white potato, chopped (about 1/2 cup)
1    small onion, chopped (about 1/2 cup +)
2    small jars (6oz) marinated artichoke hearts, chopped
2    tablespoons Artichoke and Roasted Garlic dip
3    cloves garlic, minced
2    cups low sodium chicken broth

METHOD
Cut the chicken breast into 1/4 inch cubes and place into a small sauce pan. Add the 4 tablespoons of lemon juice and place over low heat. Cook the chicken in the lemon juice, stirring occasionally, until all the juice is ether absorbed or evaporated. Remove from the heat and set aside.

In another sauce pan, combine the potato, onion, artichoke hearts, dip, garlic and broth. Place over medium heat, bring to a low boil, cover and cook for 10 to12 minutes. When the soup is cooked, transfer to a blender or food processor and process to a puree. Thoroughly rinse out the sauce pan and pour the soup through a sieve back into the pan. Use a wooden spoon to stir the puree in the sieve until almost all of has passed through.

Distribute the soup into serving bowls, add a little of the lemon chicken, sprinkle with dried parsley and serve. This recipe will provide 2 to 4 servings.

Artichoke Chicken with Rice Beans

A quick meal made from a few cans and jars that will delight anyone who likes artichokes.

INGREDIENTS
2    cups boiling water
1/2 cup Arborio rice
2    tablespoons olive oil
1    small white onion, diced
1    skinless, boneless chicken breast, cut into 1/2 inch cubes
3/4 cups dry white table wine or low sodium chicken broth
1/2 cup roasted red bell peppers, chopped
1    jar (6 oz) marinated artichoke hearts, drained, halved
1    tablespoon dried leaf parsley
1    can(15 oz) white kidney beans (Cannellini), drained

METHOD
Pour the Arborio rice in to the pan of boiling water, stir a bit and set a timer for 7 minutes. When the rice is done, drain and set aside.

Meanwhile, put the olive oil into a large skillet over medium heat and add the chopped onions. Cook for 4 to 5 minutes until the onions are translucent - do not allow them to turn brown or golden. Add the chicken pieces and continue to cook, stirring occasionally, for 5 minutes or until the chicken pieces are browned on all sides.

Add the chicken broth/wine and continue to cook for 3 to 4 minutes. Add the roasted peppers, artichoke hearts, Artichoke dip and the parsley. Stir well to mix the ingredients and add the cooked rice. Stir into the rest of the ingredients and cook for 1 minute. Add the beans, mix them into the dish, and cook until all the ingredients are well heated. Remove from the heat and serve. Add a salad and a vegetable for a hearty meal for two.

Mustard Beef with Vegetables

INGREDIENTS
1    pound beef sirloin, cut to 1 inch cubes
2    tablespoons coarse ground mustard or other mustard
1    tablespoon onion powder
1    tablespoon garlic powder
1    cup medium chopped fennel
1    cup thinly sliced celery (2 to 3 stalks)
1    cup peeled and diced 1/2 inch sweet potato

1 1/4 cup fresh tomato sauce or 1/2 cup canned sauce and 1/2 cup water

If fennel is not to your liking, thinly slice two leeks, white and light green parts (1 cup)

METHOD
Preheat the oven to 350 F degrees. Mix the beef, mustard, onion powder and garlic powder in a bowl and set aside. In a 2 inch deep, 9 by 9 inch baking dish, mix the fennel/leek, the celery and sweet potato. Add the mustard beef and spread it evenly over the vegetables. Press the meat down into the vegetables and pour the tomato sauce over the entire dish.

Cover the dish and bake on a middle rack for 30 minutes. Remove the cover and continue to bake for 15 more minutes. Take it out of the oven and allow it to cool for 5 to 7 minutes before serving. This recipe will produce four medium servings or two large servings.

Mini Spinach Souffles

A wonderful vegetable side dish that will get you raves .










INGREDIENTS
2    tablespoons butter
3    tablespoons flour
2    cups whole milk
2    tablespoons olive oil
2    pounds baby spinach, stems removed
1    cup grated Parmigiamo-Reggiano cheese
4    eggs
1    pinch nutmeg.
1    quart boiling water

METHOD
Preheat the oven to 325 F degrees. Butter the sides and bottoms of six ramekins and set aside. In a small sauce pan over low-medium heat, melt the butter and slowly add the flour, stirring it in. Slowly add the milk and whisk it to a smooth, creamy sauce (bechemel.)  Remove from the heat and set aside.

In a large skillet, add the olive oil and heat over medium-high heat. Add the spinach in batches and cook until it breaks down and is very tender. Squeeze any water out of the spinach and set aside. Add the cheese and eggs to the bechemel sauce and mix well. Add the spinach and mix in. Transfer to a blender or food processor and process to a puree. Add the nutmeg and season with salt and pepper.

Evenly divide the souffle base to the six ramekins and place them onto a high-sided baking pan. Pour boiling water into the baking pan to 1/2 up the sides of the ramekins. Carefully place the baking dish into the oven and bake for 35 to 45 minutes until a toothpick inserted into the souffles comes out clean. Invert the completed souffles onto serving plates, drizzle with a little olive oil and serve.

Pork, Pecan and Portobello

INGREDIENTS
2    strips thick-cut bacon
2    pound pork loin roast (1 1/2 to 2 pounds)
1    5 to 6  inch portobello mushroom
1    cup whole pecan halves
2    cloves garlic, minced
1    cup Guglielmo Marsala wine

METHOD
Preheat the oven to 350 F degrees and place an oven rack in the middle position. Cut the bacon in half lengthwise and crosswise into 1/2 inch pieces. In a large skillet over medium-high heat, cook the bacon until nearly crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon to paper towels to drain and reserve.

In the same skillet over medium-high heat, brown the pork loin on all sides and place it into a 9 by 9 inch or similar baking dish. Remove the stem from the portobello mushroom and discard. Cut the mushroom into 1 inch cubes and place around the pork loin in the baking dish. Add the bacon pieces, the pecan halves and the garlic. Pour in the Marsala wine and put the baking dish into the oven. Bake for 40 to 45 minutes until the pork is thoroughly cooked.

Remove from the oven and remove the pork from the vegetables to a cutting board and slice into 1/2 inch slices. Put 2 to 3 slices onto each individual serving plate, add some of the vegetables, pour some of the sauce over both pork and vegetables and serve. This recipe will serve 3 to 4 people.